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Breakfast
Aurelia's Breakfast Fruit Salad
Makes 6 to 8 servings Made in Mexico: This dish, created by food editor Shelley Wiseman's friend Aurelia, will start your day with a cayenne kick. It also doubles as a sweet and spicy dessert.
Preparation Stir together
pineapple, mango, and orange juice in a large bowl. Divide among serving bowls, then sprinkle with cayenne and cheese.
Blackberry Muffins Recipe
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| | 1-1/4 cups plus 1 tablespoon sugar, divided |
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| | 2 teaspoons baking powder | -
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| | 2 cups fresh or frozen blackberries |
- In a large bowl, cream butter and 1-1/4 cups sugar. Add eggs,
one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk. beating well after each addition. Fold in blackberries.
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Fill greased or paper-lined muffins cups two-thirds full. Sprinkle with remaining sugar. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 1-1/2 dozen.
Read more: http://www.tasteofhome.com/recipes/blackberry-muffins#ixzz3Q796gT7i
Banana Muffins II
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Directions - Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda,
and salt; set aside.
- Combine bananas, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Basic Granola Recipe
- 3 cups rolled oats (not instant)
- 3 tablespoons packed light brown
sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup honey
- 1/4
cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup small-dice dried fruit
- 1/2 cup coarsely chopped raw
or toasted nuts or seeds
- Heat the oven to 300°F and arrange a rack in the middle.
- Place the oats, brown sugar, cinnamon, and salt in a large bowl and stir to combine; set aside.
- Place the honey, oil, and vanilla in a small bowl and stir to combine. Pour over the oat mixture and mix until the oats are thoroughly coated.
- Spread the mixture in a thin, even layer on a rimmed baking
sheet. Bake for 15 minutes, then stir and continue baking until the granola is very light golden brown, about 5 to 15 minutes more.
- Place the baking sheet on a wire rack and cool the granola to room temperature, stirring occasionally,
about 20 minutes. (Note: It will harden as it cools.)
- Add the fruit and nuts or seeds to the baking sheet and toss to combine. Store the granola in an airtight container for up to 2 weeks.
Chocolate Muffins
http://weelicious.com/2012/03/06/chocolate-muffins/ Ingredients - 1 1/2 cups all purpose
flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated white sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon
baking soda
- 1/2 teaspoon salt
- 3/4
cup milk
- 1/3 cup vegetable or canola oil
- 1 large egg, beaten
Preparation - Preheat the oven to 400° F. Grease 12 regular
or 24 mini muffin tins.
- In a medium bowl, sift flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and
stir just until combined.
- Fill the muffin cups 2/3 full.
- Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.
French Toast
- 4 eggs
- 2/3 cup milk
- 2 teaspoons of cinnamon
- 8 thick slices of 2-day-old bread (better if slightly stale)
- Butter
(can sub vegetable oil)
- Maple syrup
Optional - 2 teaspoons freshly grated orange zest
- 1/4 cup Triple
Sec
- Fresh berries
Method 1 In a medium bowl, whisk together the eggs, milk, and cinnamon. Stir
in the orange zest and/or Triple Sec if using. Whisk the mixture until well blended and pour into a shallow bowl, wide enough to place a slice of the bread you will be using. 2 Melt some butter in a large skillet over
medium high heat. Place each slice of bread into the milk egg mixture, allowing the bread to soak in some of it. Shake off the excess, and place the bread slices onto the hot skillet. 3 Fry the French toast until browned on one side,
then flip and brown the other side. 4 Serve hot with butter, maple syrup, and if available, fresh berries.
Old-Fashioned Cinnamon Rolls from Betty Crocker
- Prep Time 40 min
- Total Time 3 hr 20
min
- Servings 15
Ingredients Rolls -
3 1/2 to 4 cups Gold Medal™ all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 2 packages regular or fast-acting dry yeast (4 1/2 teaspoons)
- 1 cup milk
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1/4 cup butter or margarine (1/2 stick), room temperature
- 1 large egg
- Cooking spray to grease bowl and pan
Filling - 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup butter or margarine (1/2 stick), room temperature
- 1/2 cup raisins, if desired
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1/4 cup finely chopped nuts, if desired
Glaze - 1 cup powdered sugar
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1 tablespoon butter or margarine, room temperature
- 1/2 teaspoon vanilla
- 1 to 2 tablespoons milk
Directions - 1
In a large bowl, stir 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the milk over medium heat until very warm and an instant-read
thermometer reads 120°F to 130°F. Add the warm milk, 1/4 cup butter and egg to the flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour
mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough may be slightly
sticky).
- 2 Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward
you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and
springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if an indentation
remains when you press your fingertips about 1/2 inch into the dough.
- 3 In a small bowl, mix 1/2 sugar and the cinnamon; set aside. Spray
the bottom and sides of a 13x9-inch pan with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Pull the dough away from the side of the bowl, and place it on the floured surface.
- 4 Using your hands or a rolling pin, flatten dough into a 15x10-inch rectangle. Spread 1/4 cup butter over dough to within 1/2 inch of edges. Sprinkle
with sugar-cinnamon mixture, raisins and nuts. Beginning at a 15-inch side, roll dough up tightly. Pinch edge of dough into the roll to seal edge. Stretch and shape roll until even and is 15 inches long. Using a sharp serrated knife or length of dental floss,
cut roll into 15 (1-inch) slices. Place slices slightly apart in the pan. Cover pan loosely with plastic wrap; let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
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Move the oven rack to the middle position of the oven. Heat the oven to 350°F. Bake 30 to 35 minutes or until golden brown. Immediately remove rolls from pan; place right side up on a cooling rack. Cool 5 minutes.
- 6 In a small bowl, stir glaze ingredients until smooth, adding enough milk so glaze is thin enough to drizzle. Over the warm rolls, drizzle glaze
from the tip of a tableware teaspoon, moving the spoon back and forth to make thin lines of glaze. Serve warm.
Peaches and Cream Muffins Recipe
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 10 servings
Ingredients
1 egg
1/2 cup milk or sour cream
1/4 cup vegetable oil
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh or frozen peaches, thawed - In a bowl, beat egg; add milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture just until moistened. Stir in the peaches.
- Fill greased or paper-lined
muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick inserted in a muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 10 muffins.
Read more: http://www.tasteofhome.com/recipes/peaches-and-cream-muffins#ixzz3BAvokY4i
Perfect Ham and Cheese Scrambled Eggs
Directions - Spray non-stick frying pan with cooking spray.
- Heat up over medium to medium-high heat.
- (Use medium on an electric stove, medium-high on a gas.) While pan is heating, whisk together eggs, Worcestershire sauce, milk, salt, and pepper with a fork, just until blended.
- Pour into pan and stir continually for about 2 to 3 minutes, until
eggs are cooked.
- Because of the milk, they will remain moist, but they should not be runny or sticky.
- Turn off heat, but leave pan on burner.
- Add ham and cheese.
- Stir until everything is mixed, ham is heated, and cheese
is melted.
- Yum!
- http://www.food.com/recipe/perfect-ham-and-cheese-scrambled-eggs-84505
Simple Waffles from Scratch
Ingredients
3 tablespoons butter
1 1/2 cup flour
1 1/2 teaspoon baking powder
Pinch of salt
2 tablespoons sugar
1 1/2 cup milk
2 eggs
Directions
Preheat waffle iron and
read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush
hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm
Strawberry Pancakes With Mamma Callie's Syrup
Ingredients
For the Syrup:
1 cup packed light brown sugar
Small pinch of salt
For the Pancakes:
2 cups all-purpose flour
3 tablespoons granulated sugar
1/2 teaspoon salt
1 teaspoon baking
powder
1/2 teaspoon baking soda
2 cups well-shaken buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and cooled, plus more for greasing
Vegetable oil, for greasing
1 cup sliced strawberries
Directions
Make the syrup: Add 3/4 cup water, the brown sugar and salt to a medium saucepan over medium heat. Bring the mixture to a simmer and stir until the sugar dissolves. Let simmer for 25 to 30 minutes, stirring occasionally. Let cool before serving.
Make the pancakes: Preheat the oven to 200 degrees F. Whisk the flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Add the buttermilk, eggs and cooled melted butter to a second bowl and whisk to combine.
Make
a well in the center of the dry ingredients and add the wet mixture. Stir with a rubber spatula until just combined. Do not overmix or you'll end up with tough and chewy pancakes!
Heat a large electric griddle or nonstick frying pan over medium
heat. Add a few drops of vegetable oil and a pat of butter. Once the butter melts, wipe the skillet with a paper towel. Ladle about 1/4 cup batter onto the griddle for each pancake. Place a small handful of sliced strawberries on top of the pancakes. Cook
until the bubbles begin to burst on the surface, about 3 minutes, then flip and cook until the second side is a nice golden brown, about 2 more minutes. Repeat with the remaining batter; put the finished pancakes on a sheet tray and keep warm in the oven as
you finish.
Arrange the pancakes on individual plates and serve with the syrup.
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/strawberry-pancakes-with-mamma-callies-syrup-recipe.html?oc=linkback
To Die For Blueberry Muffins
Ingredients Original recipe makes 8 large muffins - 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup
fresh blueberries
- 1/2
cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Directions - Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring
cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix
together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
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