Archive for the ‘Breakfast’ Category

German Apple Pancakes

November 29, 2011 Leave a comment

2/3 cup flour
2 Granny Smith apples
3 eggs
1/4 cup light brown sugar
5 tbsp granulated sugar (plus more for coating muffin tins)
1/2 tsp cinnamon
4 tbsp unsalted butter (plus more for coating muffin tins)
1 tbsp lemon juice
3/4 cup milk
Topping of choice (maple syrup, powdered sugar, whipped cream, etc)

Preheat the oven to 450.  Brush melted butter inside each muffin cup; coat with granulated sugar.

Peel, core and slice each apple into 12 wedges.  Then cut each wedge into 3 pieces.  Toss with brown sugar, cinnamon and lemon juice.

Melt 2 tbsp of butter in a  10″ nonstick skillet over medium heat.  Add the apples, sauté, turning occasionally, for 10-12 minutes, until caramelized.  Remove pan from stove; let cool for 5 minutes.  Divide the caramelized apples among the muffin cups.

Place flour, salt, granulated sugar, 2 tbsp melted butter, eggs and milk in the bowl and mix well.

Pour batter over apples.  Place in the oven and lower the temperature to 400 degrees.  Bake for 15 minutes.  Pancakes will puff up during the last 5 minutes of baking.

Remove tin rom the oven and turn it over on a flat surface to remove the pancakes.  Top with topping of choice and serve immediately.

Categories: Breakfast

Blueberry Peach Muffins

September 13, 2010 Leave a comment

3 cups flour
1/2 cup white sugar
1/2 cup brown sugar
1 tbsp baking powder
1 tsp cinnamon
pinch of salt
3 eggs
1 cup milk
1/2 cup melted butter
1 tbsp vanilla
1 cup peeled and diced peaches
1 cup blueberries

Preheat oven to 400.  Grease muffin tins or line with muffin papers.

In a large bowl mix together flour, sugars, baking powder, cinnamon and salt.  In a separate bowl combine eggs, milk, melted butter, and vanilla.  Pour wet ingredients into dry and mix until just blended.  Fold in peaches and blueberries.  Fill muffin cups with batter.

Bake for 18 to 20 minutes.

Categories: Breakfast, Muffins

Flax Carrot Apple Muffins

July 31, 2010 Leave a comment

1 1/2 cup flour (I used 1 cup all-purpose and 1/2 cup whole wheat)
3/4 cup flaxseed meal
3/4 cup oats
3/4 cup brown sugar
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
2 cups pureed or shredded carrots  (or a combination of the two)
2 cups shredded apple
3/4 cup milk
2 eggs
1 tsp vanilla
1 cup dried cranberries

Pre-heat oven to 350.  Prepare muffin tins with papers or lightly grease.

In a large bowl combine flour, flaxseed, oats, brown sugar, baking soda, baking powder, cinnamon, carrots (if shredded) and apples.  In a separate bowl combine carrots (if pureed), milk, eggs, and vanilla.

Mix wet ingredients into dry until just moistened.  Stir in cranberries.

Fill muffin cups and bake for 18 minutes.

Categories: Breakfast, Muffins

Gorilla Bread

December 11, 2009 Leave a comment

1/2 cup granulated sugar
3 tsp cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8oz) package cream cheese
2 (12oz) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts or pecans

Preheat the oven to 350 degrees F.
Spray a bundt pan with nonstick cooking spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.
Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.
Bake for 30 minutes. Remove from the oven and cool for 5 minutes. Place a plate on top and invert.
Categories: Bread, Breakfast

Whole Grain Pancakes

November 19, 2009 Leave a comment

1 cup whole wheat flour
1/2 cup rolled oats
1/4 cup cornmeal
3 tbsp flaxseed meal
3 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg, beaten
2 cups buttermilk

In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda.  Pour in buttermilk and egg.  Stir just until smooth.  Let stand at least 5 minutes before cooking.

Heat a large skillet or griddle over medium heat.  Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry.  Flip, and cook until browned on the other side.  Repeat with remaining batter.

Categories: Breakfast

Big Daddy Biscuits

November 3, 2009 Leave a comment

2 cups flour
1 tbsp baking powder
1 tsp salt
1 tbsp white sugar
1/3 cup shortening
1 cup milk

Preheat oven to 425.
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. (I had to add more flour, mine was too sticky)

Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick (if using for breakfast sandwiches roll to 1/2″ thick). Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.

Categories: Bread, Breakfast

Blueberry Muffins

August 23, 2009 Leave a comment

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp 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

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.

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.

Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

Bake for 20 to 25 minutes in the preheated oven, or until done.

Categories: Breakfast, Muffins