Category Archives: breakfast

Streusel Coffee Cake

03 Tuesday Jan 2017

Posted by in breakfast, coffee cake, Uncategorized

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I love a good coffee cake. It’s great with tea or coffee or milk. Have it for breakfast. It is a plain cake with a ribbon of cinnamon/sugar throughout.

 

Preheat your oven to 350 degrees Fahrenheit/177 Celsius.

Grease a 9″x 9″ square baking pan.

You will need one bowl for mixing the coffee cake batter and a smaller bowl for the streusel.

 

Ingredients:

CAKE~

2 cups flour, all-purpose or gluten free all-purpose

1 cup sugar

1/3 cup softened butter

1 cup milk

1 Tablespoon baking powder

1 teaspoon salt

1 egg

 

STREUSEL~

1/3 cup cold butter

1/2 cup flour. regular all-purpose or a gluten free all-purpose flour

1/3 cup brown sugar OR white sugar

1 teaspoon ground cinnamon

1/2 cup chopped nuts, optional

 

Directions:

In the smaller bowl, mix the cinnamon, sugar, and flour and cut butter in until crumbly. Add nuts, if desired and set aside..

In the larger bowl, add all the ingredients and beat together until smooth. You can use a mixer or beat it by hand.

Put half the batter in the pan followed by half the streusel and spreading the remaining batter over that and sprinkling the rest of the streusel on top.

Bake for 40-45 minutes until it tests done with a toothpick.

Serves 9.

Enjoy!

 

Last time I made it, I used gluten free flour and I forgot to make layers and just put all the batter in the pan and sprinkled the streusel on top. It worked out very well doing it this way.

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English Muffins

20 Monday Feb 2012

Posted by in breakfast, English muffins, yummy stuff

≈ 6 Comments

English muffins are great. Eat them toasted with butter and jam, make mini pizzas, or use them for breakfast sandwiches.
They are pretty easy to make. If you have never used yeast before, go here  for some tips.

This recipe will make 1-2 dozen English muffins. The amount varies due to the size biscuit cutter you use.
Traditionally, they are made with 4″ cutters. That will yield 1 dozen. But, most home toaster slots aren’t large enough to accommodate them. So, unless you have a toaster oven, you will need to cut them smaller. I just use a regular size biscuit cutter, which is about 2-1/2 “.

You will need an electric skillet or a few skillets to cook them on the stove.
You will need a rolling pin and a biscuit cutter 2-1/2″ to 4 ” in diameter.

Ingredients:

5-1/4 to 5-3/4 cups flour
2 packages(4-1/2 teaspoons) dry yeast
2 cups milk
1/4 cup butter, shortening, or oil
2 Tablespoons sugar
1 teaspoon salt

cornmeal for coating the muffins

In a large bowl, mix the yeast and 2 cups flour.
In a medium saucepan, heat the milk, butter,sugar, and salt to warm.
Add the milk to flour mixture and beat well.
Stir in as much of the remaining flour as you can.
Turn the dough out onto a floured surface and knead until the dough is smooth and elastic.
Grease the bowl.
Put the dough back into the bowl and turn it over so the top is greased.
Cover with plastic wrap or a towel and let rise for about an hour.
Punch down and let it rest while you get out the cornmeal, rolling pin and  biscuit cutter.
Pour a small amount of cornmeal into a bowl.
Set aside.
Flour your work surface.
Roll the dough out about 1/2 ” thick.

Cut out the biscuits.
Coat each side with cornmeal. If the corn meal won’t stick, brush the muffins with water.
Lay on pans or counter to rise for about 30 minutes. Cover with towel.

 Get out your electric skillet and preheat to 325 degrees Fahrenheit.
Or put your skillets on the stove and turn heat into low.
Do NOT grease pans!
Add the muffins to your pan. Make sure they are not crowded.
Cook for 25-30 minutes til golden. Turn every five minutes.
Remove to a wire rack to cool.

Enjoy.

Big Chocolatey Cinnamon Rolls

03 Tuesday Jan 2012

Posted by in Big chocolatey cinnamon rolls, breakfast, cinnamon rolls, yummy stuff

≈ 4 Comments

These cinnamon rolls are awesome. They aren’t just any ordinary cinnamon rolls. They have a mix of spices along with chocolate chips. They are also huge!

You will need a large mixing bowl for the sweet roll dough.
You need a rolling pin.
You will also need a 9″x13″ greased cake pan for baking the cinnamon rolls.

Ingredients:

DOUGH:
1 Tablespoon dry yeast
1/2 cup warm water
3/4 cup warm milk
1/2 cup sugar
1/2 cup( 1 stick) softened butter
1-1/2 teaspoon salt
2 eggs
4-5 cups flour

FILLING:
1/4 cup(half of a stick) softened butter
1/3 cup sugar
1 teaspoon cinnamon
1 teaspoon ground coriander
1/4 teaspoon ground cloves
1/4 teaspoon cardamom
1/4 teaspoon allspice
1 cup chocolate chips

ICING:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

Make the dough-
In a large bowl, add the warm water and sprinkle in the yeast and stir to dissolve.
Add the milk, sugar, butter, salt, eggs and about 3 cups of the flour. Beat well and add 1-2 more cups of flour until you get a soft dough. Turn the dough out onto a floured counter and knead until the dough is smooth and elastic. This will take about 5 minutes.
If you have a stand mixer with a dough hook you can use that, starting first with the flat beater and switching to the dough hook after all ingredients are mixed in.
Butter or oil a large bowl and put the dough into it. Turn over so it has oil all over.
Cover with plastic wrap or a towel and let rise until double.
This will usually take 45 minutes to an hour.
Punch down the dough and let it rest while you get the filling ingredients together.
Mix the sugar, cinnamon, coriander, cloves, allspice, and cardamom in a small bowl.
Measure out the chocolate chips and put them in another bowl.
Flour a counter or marble slab.
Roll the dough out with your rolling pin into a 16″x18″ rectangle.
Spread with the 1/4 cup butter.
Sprinkle with the sugar/spice mixture.
Add the chocolate chips.
Roll up tightly, starting on the 16″ side. Pinch the ends tightly to seal.
Cut the roll into 8 equal slices.
Put the rolls into the prepared cake pan.
Cover with a towel and let rise for 30-40 minutes.
While it rises, preheat your oven to 375 degrees Fahrenheit.
When doubled in size, put the rolls into the oven and bake for 25-30 minutes.

Remove from the oven and let cool while you mix up the glaze.
For the glaze, whisk together the powdered sugar, milk, and vanilla extract.
Spoon the glaze evenly over the warm cinnamon rolls.

Serve. Enjoy. Cover any remaining cinnamon rolls.

Makes 8 very large cinnamon rolls.

Pumpkin Pancakes

28 Monday Nov 2011

Posted by in breakfast, pumpkin, pumpkin pancakes, yummy stuff

≈ 5 Comments

These pancakes are so good! Put on some butter and maple syrup and you are in heaven!

These make a really big batch, so are good for bigger families. You can also cook them all and refrigerate for reheating and eating later.

You will need a griddle or large skillet for cooking the pancakes.

Ingredients:

1-1/2 cups milk
1 cup pumpkin puree( approximately 1/2 of a 15 oz. can)
1 egg
2 Tablespoons vinegar
2 Tablespoons olive oil or cooking oil of your preference
2 cups flour
3 Tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt

In a bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another big bowl, mix the milk, pumpkin, egg, oil, and vinegar.
Add the flour mixture to the pumpkin mixture and stir.
Don’t overmix. Just mix until everything is blended and than stop.
Heat a skillet or griddle. Lightly coat with butter.
Ladle pancake batter onto hot griddle.  Use about 1/4 cup for each pancake
Cook until the top starts to bubble all over and the edges look dry. Probably 2-3 minutes.
Flip over.
Cook the other side for couple of minutes or until it is well browned on the bottom.
Repeat with the rest of the batter.

Time to eat!

This recipe will make enough for 20-22 good size pancakes.

Cake Donuts

27 Sunday Nov 2011

Posted by in breakfast, cake donuts, donuts, yummy stuff

≈ 4 Comments

Cake donuts are flavorful whether you have them plain or coated with sugar. They are pretty quick to make too. You can make a batch of these in under an hour.
Unlike raised donuts, which are best eaten within a few hours of making, these will keep a few days.
My mother used to make these a lot when I was growing up.

You will need: either a deep fryer filled with cooking oil or a wide pan with 2″-3″ of cooking oil heated to 375 degrees Fahrenheit.
You will also need a donut cutter. If you don’t have one and don’t want to buy one, you can use a a 15 oz can that has been washed out and has both ends cut off. For the donut holes, use a plastic bottle cap- about the size of a soda pop cap.

Ingredients:

3-1/3 cups flour
1 cup sugar
3/4 cup milk
2 Tablespoons butter or shortening
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs

In a mixing bowl, put 1-1/2 cups of the flour along with the butter, eggs, milk, cinnamon, nutmeg, baking powder, sugar, and salt.
Beat well and scrape the sides of the bowl.
Mix for another couple of minutes.
Add the rest of the flour.
Start to preheat your oil.
Flour a counter or board really well.
Dump the dough out onto the counter and flour the dough.
If the dough is really sticky and soft, work in some flour. Maybe a 1/2 cup or less.
Pat or roll the dough out to about 3/8″ thick.
Dip your donut cutter into flour and cut out donuts. Reroll as needed to use up the dough.
Carefully slide the donuts into the oil.

Do the same thing with the donut holes.
Cook the donuts 1-1/2 minutes per side.
The donut holes tend to float up and flip over so they won’t need turned.
The donuts float up, but do need turned.
You can do about 3 or 4 donuts at a time.
You can do 6-8 donut holes at a time.
More than that will lower the temperature of the cooking oil.
Drain the donuts and holes on a paper towel.

After you have let them drain and cool slightly, you can eat them or coat with powdered sugar, sugar, or cinnamon sugar.
To coat, put the coating in a container with lid and add a few donuts.
Cover and shake.
Remove and repeat with the rest of the donuts and holes.
Enjoy.
You will get 16-18 donuts. And, that many holes of course.

Whole Wheat Waffles

27 Wednesday Apr 2011

Posted by in Belgian waffles, breakfast, waffles, whole wheat waffles, yummy stuff

≈ Leave a comment

Waffles are so yummy! These are a whole wheat version and they are awesome!

You will need a waffle baker.
I have a Belgian waffle baker and the waffles are big with deep pockets.
If you have a smaller one, you may need to adjust the amount of batter you use per waffle.

Preheat your waffle baker

Ingredients:
2 eggs
2 cups whole wheat flour
1/2 cup butter, melted
1-3/4 cup milk
1 Tablespoon brown sugar
4 teaspoons baking powder
1/2 teaspoon salt

In a mixing bowl, beat the eggs until fluffy.
Add the rest of the ingredients and beat until fairly smooth.
If you have some lumps, that’s fine.
Pour 1 cup batter onto the center of the waffle baker and cook for about 3-1/2 minutes or until the waffle maker signals that the waffle is done.

You will get  4  Belgian waffles.

Serve with your choice of toppings.

Pancakes

19 Tuesday Apr 2011

Posted by in breakfast, pancakes, yummy stuff

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 There is nothing like pancakes from scratch. I grew up on them. They are easy to make and more filling than ones made from a mix.

You will need a skillet or preferably a griddle.

Ingredients:

1 cup flour
1 Tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 Tablespoons cooking oil

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl mix together the egg, milk, and oil.
Add the milk mixture to the flour mixture and stir just until moistened.

Heat and lightly grease your griddle.
For standard size pancakes pour 1/4 cup batter onto the hot griddle.
If you want dollar size pancakes, use 1 Tablespoon  for each one.
Cook for about 2 minutes. The top of the uncooked pancake will form bubbles all over.
Flip the pancake over and cook for another 2 minutes. Both sides will be golden.

You will get 8-10 standard size pancakes or 36 dollar size.

French Toast

07 Thursday Apr 2011

Posted by in breakfast, can't use eggs, cinnamon, French Toast, maple syrup, powdered sugar, vanilla extract

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French toast is a great breakfast. It’s very simple to make.
Serve with butter and maple syrup or, my personal favorite, powdered sugar.

Ingredients:
5 eggs
1/4 to 1/3 cups sugar
1-1/2 to 2 teaspoons cinnamon
2 teaspoons vanilla extract
1/4 cup milk

8-10 slices bread

You want a deep, wide bowl to be able to lay a slice of bread down into.
In a bowl combine the eggs, sugar, cinnamon, vanilla extract, and milk. Whisk well so it won’t separate.
Heat a skillet or grill to medium-high heat.
Butter or oil the pan.
Lay a slice of bread into the egg mixture and get it well coated on one side. Flip it over to coat the second side.
Put the bread in the pan and cook for 3-4 minutes per side until golden.
Repeat with remaining bread.

You may need to stir the mix every few slices since the cinnamon seems to want to settle at the bottom.
A good tip so you don’t drip egg mixture all over while transferring the slices to the pan, hold another plain slice of bread underneath so it drips on that and not the counter or stove.

8-10 pieces French toast

Overnight Carmel Apple Rolls

12 Tuesday Oct 2010

Posted by in breakfast, caramel apple rolls, caramel roll recipe, Recipe, sweet rolls, yummy stuff

≈ 1 Comment

These are very good rolls. They are very light and a little different from your usual cinnamon or caramel rolls.
They are also great for mornings. You make them up the night before and stick them in the fridge. In the morning, just pop them in the oven for a yummy breakfast.

You will need a 9″x13″ baking pan.
A larger rectangular pan or platter for serving.
You will also need a rolling pin.

Ingredients:

Rolls-
3 to 3-1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1/2 cup applesauce
1/2 cup milk
1/4 cup(1/2 stick) butter
1 egg

Caramel topping-
1 cup packed brown sugar
1 cup applesauce
6 Tablespoons butter, melted

Filling-
4 Tablespoons(1/2 stick)butter, softened
3/4 cup sugar
1 Tablespoon ground cinnamon

Combine 1 cup flour, the sugar, salt, and yeast. Set aside.
In a small saucepan warm the applesauce, milk, and butter. Heat just until butter almost melts.
Add to the flour mixture with the egg.
With a spoon or mixer stir in until everything is moistened.
Add another 1-1/2 cups flour and mix in until dough pulls away from the sides of the bowl.
Turn out the dough onto a floured surface and knead in the remaining flour. The dough should be smooth and elastic.
If you have a mixer with a dough hook, use that and knead til dough is smooth and elastic.
The dough will be soft.
Put the dough into a greased bowl and cover. Put into a warm spot and let rise for about 45 minutes until double.
Grease the 9″x13″ pan. Combine the topping ingredients in the bottom and spread it out evenly.
When the dough has risen, roll it out on a floured surface into a 15″x12″ rectangle.
Spread the butter evenly over the dough.
Sprinkle the sugar and the cinnamon over the butter.
Working from the long side, roll up the dough and pinch to seal. You want to roll tight enough that the sugar and cinnamon won’t come out. But you don’t want it too tight so that the middle of the roll pops out while it bakes.
Cut the rolls into 12 even slices. Lay over the topping.
Cover the pan with buttered foil and stick in the fridge. Buttering is just in case they rise too high and hit the foil. This way they won’t stick.

Take the rolls out of the fridge 30 minutes before baking. Preheat your oven to 400 degrees Fahrenheit.
Uncover the rolls and bake for 20-25 minutes until golden brown.
Remove from oven and let stand for 1 minute.

Take your larger pan or platter and lay it top side down over the pan of rolls.
Quickly flip both pans at once so the pan of rolls is bottom side down over the other pan.
Carefully lift the baking pan off the rolls.
Scrape any remaining topping out of the pan onto the rolls.


Blueberry Zucchini Bread

10 Friday Sep 2010

Posted by in blueberries, breakfast, dessert, quick bread, zucchini

≈ 1 Comment

This quick bread is chock full of blueberries. It is also a very moist bread.
Not flavors you normally think of together. However, it works well.
Tastes great with fresh or frozen blueberries and zucchini.

You will need two 9″x5″ greased loaf pans.
Preheat your oven to 350 degrees Fahrenheit.

Ingredients:

1 cup cooking oil
3 eggs
1 Tablespoon vanilla extract
2-1/4 cups sugar
2 cups shredded zucchini
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 Tablespoon ground cinnamon
3-1/2 to 4 cups blueberries

In a large bowl, beat together the oil, eggs, vanilla extract, and sugar.
Mix in the zucchini.
Stir in the flour, salt, baking soda, baking powder, and cinnamon.
Fold in the blueberries.
Divide the batter evenly between the two loaf pans.
Bake for an hour until the bread tests done by inserting a toothpick in the middle.
Let the breads rest for 30 minutes in the pans before loosening and turning out. If you take it out too soon, the bread will fall apart.
Let cool on a wire rack.

Makes 2 loaves.