Posts Tagged ‘breakfast’

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a sweet popover that is normally served for breakfast. wikipedia 

This recipe is healthy & easy. minimal ingredients, minimal dishes. a good way to benefit from eggs when you’re not an egg person. twenty minutes equals one dramatic puff. 

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Ingredients Needed:

3 large eggs, at room temperature

2/3 cup whole milk, at room temperature

2/3 cup flour

1 tsp. cinnamon

salt, just a dash

4 Tbs. unsalted butter

1 Tbs. sugar and 1 tsp. cinnamon, mixed

1 cup fresh berries. any berry combo

Preheat oven to 425. Beat eggs with a mixer on medium until pale and frothy, about 3 minutes. Beat in the milk, flour, cinnamon, and a dash of salt. Beat until thoroughly combined. 

In a 10-inch oven safe skillet, melt butter. Remove from heat and pour the batter (thin consistency) into the pan. (right on top of the melted butter) Place skillet in the oven & bake for about 20 minutes. (yield 1 golden-brown puff)

Remove from oven. Top with sugar/cinnamon mixture and berries. Eat immediately. 

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although the pics show a whole puff with berries, i usually remove the puff from the pan and slice before I top with the sugar/cinnamon & berries. just did it this way for presentation. (serves 2-4)

 

 

 

 

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I love this breakfast recipe. It was given to me from MINNIE STREET BED AND BREAKFAST INN, Fairbanks, Alaska.

(Yes, I’m thinking cool Alaska thoughts amid very hot NC June weather)

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6 eggs, ½cup half-half, ¼cup amaretto, and 1 tsp. cinnamon.

Keep croissants frozen until ready to use. This makes it easy to slice them, as they are delicate and break easily when thawed out. Cut in half, dip into egg mixture and cook.

I use 1  tsp. almond extract instead of the amaretto. Have the maple syrup ready. And maybe some crushed almonds. So very good!

Minnie Street Inn Logo

Traveling to Fairbanks? I recommend Minnie Street Bed & Breakfast Inn. Use the link above to visit their website.

 

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This yummy recipe serves 2 

Share some with your Valentine!

Ingredients for Puffed Apple Pancake:

4 Tablespoons (1/2 stick) unsalted butter

1 medium apple, sliced. (I like granny smith)

1/2 teaspoon cinnamon

1 Tablespoon sugar

2 eggs, room temperature

1/2 cup milk

1/2 cup flour

dash salt

Confectioner’s sugar for dusting

Preheat oven to 400. Butter a 10-inch oven-proof braiser.

In another fry pan over medium heat, melt 2 tablespoons of butter. Add the apple, cinnamon, and sugar. Saute, stirring occassionally, until the apple begins to soften and brown, about 5 minutes. Set aside.

In a bowl, with a whisk or fork, beat the eggs.

Add the milk and whisk until blended. Sift the flour and salt into the egg mixture and whisk until just blended. Melt the remaining 2 tablespoons of butter in a small saucepan or in the microwave; add the melted butter to the flour-egg mixture and whisk until smooth.

Pour the batter into the buttered oven-proof pan and arrange the apple slices evenly on top. Bake until the pancake is browned and puffed up, about 25 minutes. Dust with confectioner’s sugar and serve immediately. LOVE!

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I’ve had this recipe for as long as I can remember;  it makes the best pancakes.

Ingredients:

1 cup flour

1 Tablespoon sugar

dash salt

1 cup sour cream

1 cup cottage cheese

4 eggs

Mix in a bowl and cook on a hot pan. Once pan is hot, turn heat to medium-low as they cook fast. They are very good with jam.

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I love starting my day with this bread. It’s another family favorite. 🙂

Ingredients:

1/4 cup vegetable oil

1 & 1/2 cups flour *

1 cup sugar

1 teaspoon baking soda

dash salt

2 large eggs, lightly beaten

1 cup mashed bananas ( about 3 medium / past their prime kind)

1/2 cup semisweet chocolate chips

Preheat oven to 350. Grease and flour a loaf pan. In a large bowl, whisk together flour, sugar, baking soda, and salt. Mix in oil, eggs, and bananas. Stir in chocolate chips.

{Walnuts can be added, too. 1/2 cup either coarsely ground or finely ground. Sometimes I add a few tablespoons of whole ground flaxseed meal.}

Bake until a toothpick inserted in center comes out clean, about 70 minutes. After the first 30 minutes, loosely tent with foil.

Cool loaf in pan.

* I use 1 cup whole wheat flour and 1/2 cup all-purpose flour

Perfect with a glass of milk or a hot cup of coffee!

 

 

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I’m a big granola fan so I decided to change my Healthy Oatmeal Cookie recipe slightly into Healthy Granola Cookies! 

This recipe is quick and easy. Whole grains and fiber make for a healthy cookie. And now that school has started again, we love to eat these for breakfast before school or as an after school snack.

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/3 cup vegetable oil

2/3 cup packed brown sugar (light or dark) USE HALF THIS AMOUNT

1 large egg

1 teaspoon pure vanilla extract

1/2 cup rolled oats (not quick cooking) GRANOLA (I make my own but any kind will work – Grind it into crumbs in a food processor)

1/2 cup raisins

Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder. Set aside. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats GRANOLA and raisins.

Place on a parchment paper lined baking sheet. I use a tablespoon measuring spoon and place about 1 1/2 inches apart. They don’t spread very much. Bake for 15 minutes.

Cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. They freeze good if you can get them to the freezer before they are gone!





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Cranberry Scones

Cranberry Scones are one of my favorites.

Try them for breakfast or with afternoon tea.

2 cups flour

5 Tablespoons sugar, plus 1 Tablespoon for topping

1 Tablespoon baking powder

1/2 teaspoon salt

6 Tablespoons chilled unsalted butter, cut into small pieces

2/3 cup half-and-half, plus 1 Tablespoon

1/2 cup halved cranberries

A fun freshness test: Ripe cranberries will have a bounce to them. Drop a cranberry onto a countertop. If there is no bounce, then the cranberry is past it’s prime.

In a bowl, whisk together flour, 5 Tablespoons sugar, baking powder, and salt. Cut in butter (I use two knives) until the mixture resembles course crumbs. Stir in 2/3 cup half-and-half until just moistened. Gently fold in cranberries.

On a lightly floured surface, knead dough gently, 5 to 10 times. Pat into a 1-inch-thick round. Cut into 8 wedges; place on a baking sheet, 2 inches apart. Brush tops with remaining half-and-half; sprinkle with remaining tablespoon sugar. Bake at 425 until golden brown, 12 to 15 minutes. Let cool on a wire rack.

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This recipe is quick and easy. Whole grains and fiber make for a healthy cookie. And now that school has started again, we love to eat these for breakfast before school or as an after school snack.

1/2 cup whole-wheat flour

1/2 cup all-purpose flour

1 teaspoon baking powder

1/3 cup vegetable oil

2/3 cup packed brown sugar (light or dark)

1 large egg

1 teaspoon pure vanilla extract

1/2 cup rolled oats (not quick cooking)

1/2 cup raisins

Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder. Set aside. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and raisins.

 

 

Place on a parchment paper lined baking sheet. I use a tablespoon measuring spoon and place about 1 1/2 inches apart. They don’t spread very much. Bake for 15 minutes. Cool 5 minutes on baking sheet, then transfer cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days. They freeze good.


 

They go fast!

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