Breakfast Foods

Pureed Fruit Muffin

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School is starting and kids need a good healthy breakfast to get the day started right!  This muffin recipe and a smoothie is a great way to get your kids the nutrition they need. The kids love it, in fact my 9 year old son can make it himself!  It is healthy, vegan, and YUMMY!

Pureed Fruit Muffins

1/2 c. coconut oil (you can use butter but I like coconut oil better)
3/4 c. dark brown sugar (or sucanat)
1 c. pureed fruit (fresh or bottled)
1 1/2 c. whole wheat flour
1 t. soda
1/2 t. salt

Mix all ingredients together and bake at 350 for 20 minutes.

Note: Some fruit suggestions are: applesauce, apples, bananas, peaches, and pineapple.  I also will add spices such as cinnamon, nutmeg, clove, and ginger.  This recipe is very forgiving so play with it and find what your family loves.  Enjoy!

Source: Annie Miller

Cranberry White Chocolate Scones

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    I have never been that interested in scones until my friend made these for me. They are delectable! Soft, buttery, with just the right amount of sweetness. They are quick to put together and make a great treat to take to neighbors that is a little out of the ordinary. I consider them comfort food myself…

Cranberry White Chocolate Scones

Ingredients:
1 3/4 cups flour
3 Tbsp white sugar
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup firm butter
1 large egg, beaten
1/2 cup dried cranberries
1/2 cup white chocolate chips
4-6 Tbsp half and half or milk
Decorating sugar (coarse sugar sprinkles)

Directions:
    Heat oven to 400. Sift together dry ingredients. cut in butter with a pastry cutter or fork until it looks grainy. Stir in beaten egg. Add in craisins and white chocolate chips. When mixed together, add in just enough of the milk or half and half until the sides come away from the bowl. Place dough on lightly floured surface, gently roll in flour to coat.
    Knead lightly 10 times, then shape into a long, flat rectangle, about 2 1/2 inches wide, 3/4 inches thick. Using a sharp knife, cut triangles all the way down the log. Brush milk over each scone and sprinkle with lots of the decorating sugar–these are crucial! Place on greased cookie sheet or parchment paper and bake for 13-16 minutes. Pull them out when they just start to brown slightly and don’t overcook. Enjoy!

Source: Pamela Fisher

Cinnamon Toast

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My oldest daughter introduced this “new and improved” cinnamon toast method to our family a while back.  She found it online–probably on Pinterest.  I must say it does make a superior toast!  She adapted it a little from the original Pioneer Woman recipe, but I’ve included the ingredients we leave out in case you want to give it a try.  (She also adapted the instructions to her liking.)  The recipe is for 16 slices of toast, but you can easily adjust the amounts for your needs.

Ingredients:
16 slices of whole wheat bread
2 sticks of butter, softened
1 cup sugar
3 tsp. cinnamon
2 tsp. vanilla extract (optional)
1/8 tsp. nutmeg (optional)

1.  Turn oven broiler on HI.  Lightly toast the bread in a toaster.  Set toast on baking sheet and let it cool.
2.  With a fork, smush together the butter, sugar, and cinnamon in a bowl.  It should be a thick mixture, like heavy frosting.
3.  Spread a generous layer onto each toast piece.  Broil until brown and bubbly (the exact browness will depend on your preference, but watch it carefully and move the pan around to get even browning.  A chocolate brown topping will give a nice crunchiness).
4.  Remove from oven and allow to cool enough for you to handle it and the bubbly top is no longer shiny.

Notes:

  • My daughter’s pan of choice for this is our pizza pan that has tiny holes all in the bottom.  This makes it crunchy from underneath and also changes the way the butter bubbles on the top.
  • You can use just about any bread you want.  My daughter has tried several types and they have all worked.
  • If you soften your butter in the microwave, make sure that it doesn’t melt.  Melted butter will change the consistency of the final product.
  • You can adjust the spices to your liking.

Source:  Pioneer Woman

OMGosh! Cinnamon Rolls

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These rolls are sooooo good.  Got them from Pinterest here and adapted them to my own personal taste.  These are originally from Pioneer Woman, who is just a lot of fun to watch in action, I must say.  So I guess you could say this recipe is an adaptation of an adaptation.  Isn’t that what we all do on our food blogs?  LOL….On another related note, these still do not beat my sister’s recipe but that’s okay.  Good to have more than one cinna-roll recipe in your arsenal, just in case.  What I like about these is that I can have them oven-ready and put them in the fridge overnight, bake them and glaze them the next morning and save myself a little sleep. My favorite step?  Rolling out the dough into a big ol’ funky rectangle! I usually try to get more even edges, but when I saw Ree’s photos I realized I can let go of that.  Yes, yes I can. 
 
Ingredients:
DOUGH
2 cups whole milk (I used 1% and it was fine!)
1/2 cup vegetable oil
1/2 cup sugar
1 pkg active dry yeast
4 1/2 cups all-purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 T. salt
 
FILLING
1 c. melted butter, more if you want
1/8 c. ground cinnamon
1 c. sugar, more if you want (why not?)

GLAZE
1 lb. powdered sugar
1 t. vanilla flavoring (original recipe uses maple flavoring)
1/4 cup milk
1/8 cup melted butter
1/8 cup milk (original recipe uses coffee)
Pinch of salt
 
Directions:
1.  Mix milk, vegetable oil, and 1/2 cup sugar in a pan.  Scald the mixture (heat just to the boiling point).  Remove from heat and cool at least 45 minutes (you want it warm, about 115 degrees F.).
 
2.  When the mixture is lukewarm to warm–not HOT–sprinkle in 1 package Active Dry Yeast–2 1/4 teaspoons if you have a jar.  Let this sit for a minute, until it starts to bubble, and then add 4 cups of flour.  Stir mixture together.  Cover and let rise for at least an hour.
 
3.  Next, add 1/2 cup flour, baking powder, baking soda, and salt.  Stir mixture together. At this point you would cover the dough and refrigerate until needed.  You could do it overnight or for a day or two. You may need to punch it down if it starts rising out of the pan. 

4.  To make the rolls, sprinkle your work surface generously with flour and roll the dough into a thin rectangle, about 1/4″ thick.  Brush with melted butter, sprinkle the sugar on and then the cinnamon.  Be generous.

5.  Working from the wide edge, roll the dough tightly towards you in a neat line.  Pinch the seam to the roll to seal it.  Spread 1 T. of melted butter in each pan.  Cut the dough into 1-inch slices with a sharp knife (I use the dental floss method)  and lay them in the pans.  Let rest 20-30 minutes.  Bake at 375 degrees F for 13-17 minutes, or until golden.

If you are making ahead for Christmas Morning or hey, just for breakfast, instead of popping them in the oven, just put them straight into the refrigerator and they will rise slowly this 2nd time overnight.  In the morning let them sit out for about 30 minutes and then bake as directed.

6.  For Glaze, mix together all ingredients, and stir well until smooth.  Consistency should be thick but pourable.  Generously drizzle over warm rolls.  Do not be afraid to use every drop of this glaze.  Seriously, it is better than just the usual powdered sugar, water and vanilla.

Source:  Pioneer Woman, via Sugar & Spice by Celeste

 

 
 
 

Easy Homemade Biscuits

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The other night we were out of bread and rolls, so I decided to whip out some quick biscuits to serve with dinner. These are easy to make, delicious, and it only takes a few minutes until you can sink your teeth into a hot, fresh, fluffy biscuit!  

Easy Homemade Biscuits

Ingredients:
3 cups all purpose flour (you can use 1 cup whole wheat flour in the place of 1 cup all purpose flour)
1/2 tsp salt
4 1/2 tsp baking powder
2 TBSP sugar (I personally don’t add the sugar, but it’s part of the original recipe.)
3/4 tsp cream of tartar
3/4 cups cold butter (1 1/2 sticks)
1 1/3 cups milk (plus a little more)
1 egg, beaten

Directions:
1. Mix all dry ingredients in a large bowl. 

2. With a pastry blender, cut in butter until mixture looks crumbly. If you don’t have a pastry blender, you can cut up the butter with a knife as shown in the picture, and then mix and blend with your hands. That might not be the most sophisticated way to do it, but it works just fine.

3. Add egg and milk, stirring just until moistened. If the mixture seems too dry, add a little more milk. You want the dough to be quite moist, like the photo below. Do not overmix. You want to stir the dough as little as possible.

4. Turn dough out onto a floured surface. Sprinkle a little flour onto dough so you can touch it. Pat out about 1 inch thick or so. Cut dough with a biscuit cutter, or use a glass or cup like I do. Do not handle the dough very much. The less you touch it, the lighter they will be.

5. Place biscuits on a sprayed baking sheet. Bake in preheated 450 degree oven for 10 – 12 minutes or until the biscuits are done and are starting to brown on top. I like them when they are lightly browned, but some people like to cook them a bit longer and get them more browned and crustier. 

6. Enjoy immediately with butter and honey, jelly, or even some delicious sausage gravy! 

Source: I got the original recipe from my friend Patty Graff, a fabulous cook!

I cut the butter up into small pieces first, then I use a pastry blender. But you can use your hands instead if you don’t have a pastry blender.

Stir just until moistened. The dough will be wet and sticky.

Put on a floured surface.

Sprinkle on a little flour so you can touch it.

Pat it out about an inch thick. Touch the dough as little as possible.

Cut biscuits with a biscuit cutter or a glass or cup. They don’t have to look pretty. They will still taste amazing!

Place on a sprayed baking sheet and bake.

Enjoy eating them!!

Nutella-filled Muffins

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Ingredients:
2/3 cup unsalted butter at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup of milk
2 cups whole wheat flour + 1 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
Nutella
Topping:
1/4 cup of sugar and 3 teaspoons cinnamon
3 tablespoons melted butter
Directions:
-Preheat oven to 425F and line muffins tins.
-Cream butter and sugar together and then mix in egg, vanilla, and milk.
-Stir in flour, baking powder, cinnamon, nutmeg, and salt.  Don’t overmix!
-Spoon in a tablespoon of muffin batter, add some nutella, and spoon in another tablespoon of batter.
-Bake at 425F for 5 minutes and then reduce oven to 350F and bake another 13-15 minutes until fork come out clean.
-Allow the muffins to cool for a few minutes and then top with melted butter and cinnamon and sugar mixture.
Makes 18 muffins.  They taste best when eaten warm!

Leftover Rice Pancakes

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When I make rice, I love to make a big batch and reuse it in other meals.  But after a while, rice can get boring.  And I hate boring leftovers because that means they don’t get eaten.  (Perhaps I am some sort of kitchen nerd but I have to tell you that eating up every last bite of leftover anything gives me a thrill!)  This recipe has come in handy numerous times when I’ve caught myself staring into the fridge at a container of rice and wondering, “What the heck am I gonna do with all this rice?”  Added bonus:  no added sugar!

Ingredients:
1 1/2 cups leftover cooked brown rice (white or brown)
2 cups buttermilk*
1/2 tsp. salt
1 tsp. baking soda
2 eggs
2 cups all-purpose flour (white, whole wheat, or combo)

1.  In a blender, combine rice and 1/2 cup of the buttermilk.  Pulse several times, scrape down sides.  Repeat several times until rice is in tiny bits.
2.  Add remaining buttermilk, salt, baking soda, and eggs.  Blend until thoroughly combined.  Pour into mixing bowl.
3.  Add flour and whisk just until the flour is incorporated.  Pour by scant 1/4-cupfuls onto hot griddle.  Turn pancakes over when the top is covered in bubbles and the edges are no longer shiny.  Once flipped over, cook until the underside is golden brown.

*If you don’t have buttermilk:  pour 2 Tbsp. apple cider vinegar into a 2-cup measure and fill with milk to the 2-cup line.  Allow to sit for 5 minutes before using.

Makes about 1 1/2 dozen scant 1/4-cupful pancakes

Source:  Hillbilly Housewife

Homemade Fruit & Cream Instant Oatmeal

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For several years now I have been saying that I wanted to make my own instant oatmeal packets. Years now.  And finally, thanks to our dear friend PINTEREST, I have found a recipe that I like and have tried it and have fulfilled a dream!  Yay me!  There are many variations to the basic recipe, but I chose the fruit and cream version.  I have a lot of fruit in my food storage that I want to use and this is a perfect way to do that.  I used peach this time, but next time I am trying mango.  Yeah, that fruit.

Ingredients:
3 cups quick-cooking oats
Salt
Small (snack-size) zip baggies
Non Dairy Creamer (I used the non-fat and it is delicious!)
Sugar
Dried or dehydrated fruit

1.  Put 1 cup oats in a food processor and process until powdery.  Set aside in a small bowl.
2.  Put the following in each baggie:  1/4 cup un-powdered oats, 2 T. powdered oats, 1/8 t. salt,
     1 T. creamer, 1 T. Sugar, 2 T. fruit.

3.  Store baggies in an air-tight container.
4.  To serve:  Empty packet into a bowl and add 3/4 cup boiling water.  Stir and let stand for
     2 minutes.  For thicker oatmeal, use less water–for thinner, use more water.


Source: Kaylin Cherry via Pinterest 

Strawberry Muffins

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Two recipes herald the onset of strawberry season at our house:  strawberry freezer jam and strawberry muffins.  The muffin recipe came from a recipe pamphlet I got years ago at a local you-pick berry farm.  It’s been a family favorite ever since.

Ingredients:
3 3/4 cup flour
2 cups sugar
1 Tbsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 cup pecans, chopped
2 cups sweetened strawberries, sliced*
1 cup vegetable oil
3 eggs, beaten

1.  Heat oven to 375 degrees.  In a large bowl, combine flour, sugar, cinnamon, baking soda, salt, and nuts.  In another bowl, combine strawberries (with their juice), oil, and eggs.
2.  Stir strawberry mixture into dry ingredients and stir just until moistened; do NOT over mix because it will affect the texture of the muffins.
3.  Fill greased muffin pan or muffin liners 3/4 full and bake for 15-18 minutes or until done.  Makes about 2 dozen.  These freeze well.

*To sweeten strawberries:  Clean, hull, and slice into a bowl.  Sprinkle with sugar (a couple of tablespoons for the amount in this recipe) and gently stir.  Set aside.  The sugar will bring out the juices in the berries.

AMAZING 100% Whole Wheat Oatmeal Pancakes!

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You are going to LOVE these pancakes!!! They are delicious and made with wholesome ingredients. I like to make the batter a little thinner so I can get crunchy edges. 

Whole Wheat Oatmeal Pancakes

1. Mix all of the dry ingredients together in a mixing bowl:
2 cups whole wheat flour (I like to use Hard White Wheat and grind it fresh. Hard Red Wheat tastes really good too!)
1 cup oats (you can use instant or old fashioned rolled)
1/4 cup dry milk powder (mix in with flour)*
1/2 tsp salt
3 tsp baking powder

2. Now add the wet ingredients:
1/4 cup of oil (I like canola oil)
2 eggs, beaten
2 1/2 cups water (I use 3 cups to make the batter thinner so it makes those crispy edges! Yum!)

You can add in blueberries, chocolate chips, apple dices and cinnamon, some pumpkin and cinnamon, nuts, or whatever your heart desires!

3. Whisk batter until mixed well. Let sit for a few minutes. Do not stir again. It will flatten the batter.

4. Pour some batter onto a very hot and buttered griddle or frying pan. Let it cook on that side for a minute or so until edges start looking done and bubbles start to pop. Flip pancakes once and let finish cooking.

5. Serve with butter and syrup, fruit, or whatever you like on pancakes. My husband doesn’t like to put sugary syrup on them, so he eats them with homemade applesauce. I’ll stick with maple syrup! : )

These freeze well. Delicious and healthy!

*Notes: 
1. If you do not have dry milk powder, you can omit that and use 2 1/2 cups of milk in the place of water. The milk helps them brown nicely, so you at least need some. You could just use 1 cup of milk and 1 1/2 cups of water if you prefer to use less milk. 

2. I have a friend with a sweet tooth who said he added a few tablespoons of sugar to the recipe. I think he’s crazy because then he drowns it in syrup, but whatever! Ha ha! If it makes him feel better, he can add sugar with no objection from me!

Source: Me : )