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Category Archives: Breakfast

Sage Cornmeal Biscuits

Hello Everyone,

Several years ago at the county fair, I was getting the items for the judges in my department. We were on to the baking powder biscuits class and someone had entered these in that class. The judges loved them and I got to taste a little bite of them. It dawned on me that I had this recipe! It’s in my Taste Of Home special breads publication. These biscuits are really good! The judges gave the person 1st place for them! Also if you’re looking for a different way to use up that leftover sage from Thanksgiving, here is a recipe for you.. πŸ™‚

Sage Cornmeal Biscuits:

1-1/2 cups all-purpose flour

1/2 cup cornmeal

3 tsp. baking powder

1/2 to 3/4 tsp. rubbed sage

1/2 tsp. salt

1/3 cup unsalted butter

3/4 cup whole milk

In a bowl, combine the first five ingredient’s. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Roll to 3/4-inch thickness: cut with a floured 2-inch biscuit cutter. Place 2-inch apart on ungreased baking sheet. Bake at 450 degrees, for 10-12 minutes or until browned. Serve warm.

I had the MRI the other night and oh man did I hate it. The tech gave me headphones to listen to music but it didn’t help much. They even blow in air now, so you don’t feel like yourΒ suffocating. The tech had to help me sit and stand up, because after 20 minutes in that tube I literally could not move.. Should get the results this week sometime.. Well getting sleepy better go…

Until next time..

Amanda πŸ™‚

 
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Posted by on January 28, 2012 in Breads, Breakfast

 

Cinnamon Roll Bread Pudding with Butterscotch Sauce

Hello Everyone,

As some of you might recall I made cinnamon rolls for Ray to take in for his office Birthday. I had several left at home, we ate a few. Then as we all know with homemade breads, they start to get a little dry and stale, and once they get to that point I don’t like to eat them. I decided to chop up the remaining cinnamon rolls and turned out I had 8 cups of cinnamon rolls left! WOW! I thought bread pudding, that’s a great way to use all this up! Enjoy!

Cinnamon Roll Bread Pudding with Butterscotch Sauce;

4 large eggs

2 large egg whites

3/4 cup plus 2 tbsp granulated sugar, divided

2-1/2 cups whole milk

2-1/2 cups heavy cream

3 tbsp. whiskey, optional

1 tbsp. vanilla extract

1/4 tsp. salt

8 cups leftover and stale cinnamon rolls

Heat oven to 325 degrees, and lightly grease a 9×13 baking pan with butter. Whisk the eggs, egg whites, 3/4 cup sugar, milk, cream, whiskey, and salt. Sprinkle cinnamon roll cubes into baking pan. Pour egg milk mixture over cubes. Let sit at room temperature for 20 minutes. Sprinkle remaining 2 tbsp. sugar over top, and bake pudding for 40-50 minutes. Bake until pudding is a deep golden brown puffs around the sides and jiggles very slightly at the center. Serve warm and with sauce, if desired.

Butterscotch Sauce:

1 cup packed light brown sugar

1 stick unsalted butter, 4 oz.

1/2 heavy cream

2 tsp. light corn syrup

1 tsp. vanilla extract

Cook the brown sugar and butter in a medium saucepan over medium-high heat, stirring often, until mixture bubbles and becomes lighter in color, 3-5 minutes. Off the heat, slowly whisk in the cream until the sauce is smooth. Stir in the corn syrup and vanilla. Best if served warm.

Well until next time..

Amanda πŸ™‚

 
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Posted by on January 12, 2012 in Breads, Breakfast, Dessert's

 

Maple Butter Twists

Hello Everyone,

I made these Maple Butter Twists sometime ago. I gave some to my grandparents and they loved it! So did we!! I love baking and cooking different breads for Christmas. Many times that is what I give away as gifts, to family members and friends that don’t like to cook or bake much. Also to our mail carrier, newspapers carrier’s, and people we don’t know to well. It’s a good way to get to know them!! πŸ™‚

Maple Butter Twists:

Dough:

3-1/4 to 3-1/2 cups all-purpose flour

3 tbsp, granulated sugar

1-1/2 tsp. salt

1 package ( 1/4 oz. ) active dry yeast

3/4 cup sour milk

1/4 cup unsalted butter

2 large eggs

Filling:

1/3 cup packed light brown sugar

1/4 cup granulated sugar

3 tbsp. unsalted butter

3 tbsp. pure maple syrup

4-1/2 tsp. all-purpose flour

3/4 tsp. ground cinnamon

3/4 tsp. maple flavoring***

1/3 cup chopped and toasted pecans

Glaze:

1/2 cup powdered sugar

1 tbsp. pure maple syrup

2-3 tsp. milk

pinch of popcorn salt

In a mixing bowl, combine 1-1/2 cups flour, sugar, salt and yeast. In a saucepan, heat the milk and butter to 120-130 degrees. Add to dry ingredient’s; beat just until moistened. Add eggs; beat on medium for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-7 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 70 minutes. In a small mixing bowl, combine the first seven filling ingredient’s; beat for 2 minutes. Lightly punch down dough; turn onto a lightly floured surface. Divide in half; roll each into a 16×18-inch rectangle. Spread filling to within 1/2-inch of edges. Sprinkle with nuts. Roll up jelly-roll style, starting with the long side. With a sharp knife, cut each roll in half length-wise. Open halves so cut side is up; gently twist ropes together. Transfer to two greased 9-inch round baking pans. Coil into a circle. Tuck ends under, pinch to seal. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool for 10 minutes; remove from pans to a wire rack. Combine glaze ingredient’s; drizzle over warm cakes. Enjoy!

***The recipe calls for maple flavoring, often called mapleline. It will be the baking aisle or with the pancake syrups. It’s really strong and a little goes along way!

Until next time…

Amanda πŸ™‚

 

Apricot Cheese Danish

Hello Everyone,

I have to admit I’ll eat anything made with apricots, jams, preserves, breads, muffins, ect!!!

I made this Apricot Cheese Danish several years ago for Christmas, when we went to my aunt Joyce’s house many years ago. They loved it!! I know you will too!

Apricot Cheese Danish:

For Danish:

1 package (1/4 oz.) active dry yeast

1/4 cup warm whole milk ( 110-115 degrees)

3 tbsp. granulated sugar

1/2 cup unsalted butter, softened

2 large eggs

1/2 cup sour cream

1/4 tsp. salt

3 cups all-purpose flour

Filling:

2 packages ( 8 oz. each ) full fat cream cheese, softened

1/2 granulated sugar

2 large egg yolks

2 tsp. vanilla extract

1/4 cup apricot preserves

Powdered sugar for dusting the top.

In a large mixing bowl, dissolve yeast in warm milk. Add sugar, butter, eggs, and sour cream. Gradually add salt and 2 cups flour; beat until smooth. Stir in remaining flour (dough will be soft and sticky). Place in a greased bowl. Cover and refrigerate overnight. The next morning, prepare the filling. Beat the cream cheese, sugar, egg yolks, and vanilla in a mixing bowl until smooth. Turn dough onto floured surface; knead 2-3 minutes. Divide in half. Roll each half into 16×10-inch oval and place on a greased baking sheets. Spread 1-1/4 cups of filling over each oval to within 1-inch of edges. Fold longest side over filling; pinch edges to seal. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 375 degrees for 20-22 minutes or until golden brown. Cool on a wire rack. Spread preserves on top. Dust with powdered sugar. Store in the refrigerator. Enjoy!!

Until next time..

Amanda πŸ™‚

 

Cranberry Eggnog Braid

Hello Everyone,

This a great recipe for Christmas!

Cranberry Eggnog Braid:

3 to 3-1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 tsp. salt

1 package ( 1/4 oz.) active dry yeast

1/2 tsp. ground nutmeg

1-1/4 cups eggnog, use commercially prepared eggnog

1/4 cup unsalted butter, softened

1/2 cup dried cranberries

Glaze:

1 cup powdered sugar

1-2 tsp. eggnog

1/4 tsp. vanilla

pinch of ground nutmeg

In a microwave safe bowl, cover the cranberries with just enough water to cover; cook for 3 minutes, and drain. In a mixing bowl, combine 1-1/2 cups flour, sugar, salt, yeast, and nutmeg; set aside. In a saucepan, heat eggnog and butter to 120-130 degrees, add to flour mixture. Beat on low-speed until moistened; beat on medium for 3 minutes. Stir in cranberries and enough remaining flour to make a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour. Lightly punch down dough; divide into thirds. Shape each third into a 16-inch rope. Braid ropes on a greased baking sheet; seal ends. Cover and let rise until nearly doubled, about 30 minutes. Bake at 350 degrees for 25-30 minutes or until golden brown. Immediately remove from pan to a wire rack to cool completely. Combine first 3 glaze ingredient’s; drizzle over braid. Dust with nutmeg. Enjoy!!

Until next time…

Amanda πŸ™‚

 
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Posted by on December 7, 2011 in Breads, Breakfast, Christmas Menus

 

Orange Knots

Hello Everyone,

Here is a tasty bread recipe for your Christmas breakfast table or anytime!!

Orange Knots:

1 package ( 1/4 oz.) active dry yeast

1/4 cup warm water ( 110-115) degrees

1 cup warm milk ( 110-115) degrees

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 tsp. salt

2 large eggs

1/4 cup orange juice

2 tbsp. orange zest

5-1/2 to 5-3/4 cups all-purpose flour

Orange Icing:

1 cup powdered sugar

2 tbsp. orange juice

1 tsp. orange zest

In a mixing bowl, dissolve yeast in warm water. Add the next seven ingredient’s and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5-8 minutes. Place in a greased bowl, turning once to coat the top. Cover and let rise in a warm place until doubled, about 2 hours. Lightly punch down dough; roll into a 16×10-inch rectangle, about 1/2-inch thick. Cut into 10-inch by 3/4-inch strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck ends under. Cover and let rise until doubled, about 30 minutes. Bake at 400 degrees for 10-12 minutes or until golden brown. Cool on wire racks. Combine icing ingredient’s together until smooth; drizzle over rolls. Makes about 1-1/2 dozen. Enjoy!

We are getting more and more stuff from our old house into the new one. I am amazed at how much stuff I had in that little old house! Ray packed 15 file size boxes of my cookbooks! Plus I have several more boxes of cake pans, at least 15 very large boxes full! We will be filling up this house very soon! I love my new kitchen, I can have most of my kitchen stuff on the counter, plus easier access to the rest of them in my pantry and in cupboards. Ray has his own office and bathroom and I have my own hobby room, plus we have a guest bedroom! Love it!!

It’s kinda noisy around here they are building 2 house’s beside us and they are making room for the foundation right now. The next few weeks will be noisy around here.. Oh well, that’s the way it is, I guess!! πŸ™‚

Until next time…

Amanda πŸ™‚

 
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Posted by on December 5, 2011 in Breads, Breakfast, Christmas Menus

 

Apple Streusel Muffins

Hello Everyone,

I love this apple muffin recipe! It’s from my Taste of Home baking publication, the one that is fixed with shipping tape! LOL!!

Apple Streusel Muffins:

2 cups all-purpose flour

1 cup granulated sugar

3 tsp. baking powder

1-1/4 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

2 large eggs

1 cup sour cream

1/4 cup unsalted butter, melted

1-1/2 cups chopped peeled apples

Topping:

1/4 cup granulated sugar

3 tbsp. all-purpose flour

1/4 tsp. ground cinnamon

2 tbsp. cold unsalted butter, cut into small cubes

In a large bowl, combine the first six ingredient’s. In another bowl, beat the eggs, sour cream, and butter. Stir into dry ingredient’s just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle a rounded teaspoonful over each muffin. Bake at 400 degrees for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to a wire rack. Serve warm.

I am feeling a bit better, got a full nights sleep anyway! Ray stayed the night last night and it helped the animals settle down. Mostly Casper, he hasn’t been easy for me to handle, he 80lbs of muscle and at times wants to run off if I don’t take him outside with a leash on. Plus his hearing isn’t very good, he doesn’t hear the door anymore when Ray gets home, or us calling him outside.

I have had to wear a heart monitor yesterday and today. My doctor wants to see how it’s doing, since I have been on so much medication for the Sarcoidosis. I have been having some heart palpitations too, so I hope it’s ok…

Better go for now, getting really tired, I did get a few boxes put away. I LOVE MY KITCHEN!!! I also can’t believe how much stuff we have! We will be moving stuff over from the old house until after Christmas.. Bummer… I was hoping we could put up our big tree, but I’ll have to live with my small ones for this year.. πŸ™‚

Goodnight..

Amanda πŸ™‚

P.S. I hope to get back to baking for Community Cakes in the New Year!!

 
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Posted by on November 29, 2011 in Breads, Breakfast

 

Pumpkin Waffles

Hello Everyone.

I am making just about everything with pumpkin this time of year and have been dying to try pumpkin waffles. I hope you enjoy these as much as we did!! πŸ™‚

Pumpkin Waffles:

3 large eggs

1-1/2 cups all-purpose flour

1/2 unsalted butter, melted

1 cup buttermilk

1/2 cup pure pumpkin puree

2 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 tsp. cinnamon

Heat waffle iron. I use a Belgian waffle maker, but any size waffle pan will work just fine. In a large bowl, beat eggs with a wire whisk or hand beater until fluffy. Beat in remaining ingredient’s just until blended. Spray waffle iron with cooking spray. Pour batter into waffle iron, close lid and let cook. Check your manufacture’s direction for proper cooking times. Serve waffles with butter and maple syrup.

Everything is coming along great with moving into our new house. Ray is they’re getting some stuff put together and I am in our old house baking, cooking, packing and writing lists! So much to do! I haven’t packed or moved in 8 years, and it always amazes me how much junk we have and that’s for 2 people! Unless you count the dog and 2 cats, they don’t really have that much stuff! I am busy baking my cakes for my guest post for “Frosting For the Cause”. Look for my post about it on Monday!

Well until next time…

Amanda πŸ™‚

 
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Posted by on November 19, 2011 in Breads, Breakfast

 

Oreo Cookie Muffins

Hello Everyone,

Here is a muffin recipe, well more of a dessert muffin than a breakfast muffin. They are kind of dense but they are really good! They come from my Taste of Home special breads publication that I bought many, many years ago. This magazine is so worn out that I had to tape the whole outside together with shipping tape so the cover would stay on!! LOL!! I made them for the state fair a few years ago, and won a 1st place!! πŸ™‚

Oreo Cookie Muffins:

Muffin Batter:

1-3/4 cups all-purpose flour

1/4 cup granulated sugar

3 tsp. baking powder

1/3 cup cold unsalted butter

1 large egg

1 cup whole milk

16 cream filled Oreos, coarsely chopped

Topping:

3 tbsp. all-purpose flour

3 tbsp. granulated sugar

5 cream filled Oreos, finely crushed

2 tbsp. cold unsalted butter

1 cup vanilla chips

1 tbsp. shortening

In a large bowl, combine flour, sugar, and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk together; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups 2/3 full.

For topping, combine the flour, sugar, and crushed Oreos. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400 degrees, for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins. Yield: 1 dozen

Until next time everyone…

Amanda πŸ™‚

 
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Posted by on November 18, 2011 in Breads, Breakfast

 

Puffy Oven Pancake

Hello Everyone,

As some of you know already we live in a very small house. I don’t have counter-space to make pancakes on an electric griddle like I grew up with. I have made them on my stove-top with less than desirable results… I always get the stove messy with batter and there’s always several pancakes that refuse to co-operate! So I avoid making pancakes. I do however love to make this Puffy Oven Pancake. One bowl, one batter, one pan, and the best part NO FLIPPING REQUIRED! I love that part! Here it is for you to enjoy!

Puffy Oven Pancake:

2 Tblsp. unsalted butter

2 large eggs

1/2 cup whole wheat flour, I use Bob’s Red Mill

1/2 cup whole milk

1/4 tsp. salt

1/2 tsp. cinnamon

Heat oven to 400 degrees. In a 9-inch pie plate, melt butter in oven; brush butter over bottom and side of pie plate. In medium bowl, beat eggs slightly with wire whisk. Beat in flour, milk, salt and cinnamon, just until mixed; do not overbeat or pancake may not puff. Pour into pie plate. Bake for 25-30 minutes or until puffy. I serve this with a little butter, and warm maple syrup!

P.S. Keep checking back on my blog, I have a big surprise for everyone that will happen in a few weeks! So excited!!!

Until next time..

Amanda πŸ™‚

 
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Posted by on September 25, 2011 in Breakfast