Category Archives: Breakfast

August 2, 2011 · 3:46 pm

Sour Cream Pancakes

These pancakes aren’t super sweet, so feel free to pour on a little extra syrup. Also, the tanginess of the sour cream is just enough to remind you that it’s there, but not too overpowering. Different and delicious.

Ingredients:
7 tablespoons all purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/ 2 teaspoon salt
1 cup sour cream
2 large eggs
1/2 teaspoon vanilla extract
Butter
Maple syrup

Instructions:
Heat a cast iron skillet or griddle over medium-low heat; you want it to slowly get nice and hot.

Stir the flour, sugar, baking soda and salt together in the bottom of a medium bowl. Dump the sour cream in on top and stir it together very gently; it’s okay to leave the texture a bit uneven.

Whisk the eggs and vanilla in a separate bowl and stir them into the sour cream mixture, once again, being careful not to over mix. The batter will look kind of slimy and not at all like the pancake batter you are used to. It’s okay. They will turn out perfectly.

Melt about a tablespoon of butter in your skillet or griddle and pour the batter in, a scant 1/4 cup at a time. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface, flipping them carefully and cooking for about a minute on the other side. Repeat with remaining batter.

We had this with bacon, eggs and strawberries. Breakfast for dinner!

What did the family think? There were no leftovers and we wish this recipe would have made more. (Made about 7 pancakes.)

Where did this recipe come from? I got it from Smitten Kitchen. She got it from The Pioneer Woman.

photo from Smitten Kitchen

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Vegetarian

July 31, 2011 · 2:07 pm

French Peach Pie

My friend Christie had posted a wonderfully yummy-looking picture of a peach pie on her blog. I inquired about it and she was more than happy to share. I like it because, as far as pies go, it’s pretty easy to make and it’s a great way to eat some of those yummy summer peaches. Also, it makes a great dessert and an even better breakfast the next day.

Ingredients:
Crust:
2 cups graham cracker crumbs
1/4 cup sugar (or less)
7 T unsalted butter, melted

In a medium bowl, combine the graham cracker crumbs (you can either buy the crumbs or just put whole graham crackers in the food processor), the sugar and the melted butter. Press firmly and up the sides of a 9-inch pie dish. Bake for seven minutes at 375 degrees. Let cool for about 15-20 minutes and then stick in the freezer to really cool it off.

Filling:
Slice 8 ripe peaches (I left skins on, but could remove)
1/2 c sugar (or less)
1/3 c flour
juice from a medium lemon
2 T butter, sliced thinly

Mix sliced peaches with sugar, flour, and lemon. Pour into cooled graham crust. Top filling with thinly sliced butter. Bake 35-40 minutes at 350, or until golden.

Did I change anything? I had to change the crust a little because I didn’t have the right kind of graham crackers. I also didn’t use as much sugar as the above recipe calls for in the crust, maybe half of that.

What did the family think? I knew when I was making this that I would be the only one eating it. No one in my house likes peaches. I know. They have no idea what they are missing.

Where did this recipe come from? my dear friend, Christie

photo from Christie

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July 26, 2011 · 10:30 am

Raspberry-Topped Lemon Muffins

These just scream summer and they are so incredibly delicious that you should probably just go make them right now. Seriously. Go.

Ingredients:

1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

1 1/2 1/2-pint containers (about) fresh raspberries

Instructions:
Preheat oven to 375°F.

Line 14 standard muffin cups with paper liners.

Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist.

Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.

Divide batter among muffin cups. Top each large muffin with 3 or 4 raspberries.

Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 30 minutes.

Did I change anything? I left a few without raspberries just in case someone decided they were opposed to raspberries on their muffins.

What did the family think? Thumbs up from everyone!

Where did the recipe come from? Smitten Kitchen

photo from Nom and Glug

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July 20, 2011 · 9:44 am

Blueberry Yogurt Multigrain Pancakes

We had these for dinner last night with some eggs, breakfast sausage and some blueberries. Yum!

Ingredients:
2 large eggs
1 cup plain, full-fat yogurt
2 tablespoons milk
3 tablespoons butter, plus extra for buttering skillet
1/2 teaspoon lemon zest
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup barley or rye flour (I bought some rye flour in the bulk food section for ten cents.)
2 tablespoons sugar
1 tablespoons plus 1 teaspoons baking powder
1/2 teaspoon table salt
1 cup blueberries, rinsed and dried

Instructions:
Melt half of butter. Remove from heat and stir in second tablespoon of butter until melted. This keeps your butter from being too hot when you next want to add it to the wet ingredients.

Whisk egg and yogurt together in the bottom of a medium/large bowl. Whisk in melted butter, zest and vanilla extract.

In a separate, small bowl, combine flours, sugar, baking powder and salt.

Stir dry ingredients into wet only until dry ingredients are moistened. A few remaining lumps is fine.

Preheat your oven to 200°F and have a baking sheet ready (to keep pancakes warm).

Heat your skillet or saute pan to medium.

Melt a pat of butter in the bottom and ladle a scant 1/4 cup (about 3 tablespoons) batter at a time, leaving at space between each pancake. Press a few berries into the top of each pancake.

When the pancakes are dry around the edges and you can see bubbles forming on the top, about 3 to 4 minutes, flip them and cook for another 3 minutes, until golden underneath. If pancakes begin cooking too quickly, lower the heat. Transfer pancakes to warm oven as they are done cooking, where you can leave them there until you’re ready to serve them.

Did I change anything? Some of us wanted blueberries in our pancakes and some of us didn’t. So I left out the blueberries in some of them. Next time I think I might try blueberry yogurt instead of plain yogurt though to make it even more blueberryish.

What did the family think? There were no leftovers.

Where did this recipe come from? Smitten Kitchen

photo from Smitten Kitchen

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June 19, 2011 · 3:12 pm

Emma’s Belgian Waffle Recipe

I don’t know who Emma is, but we loved her Belgian waffles this morning for our yummy Father’s Day breakfast.

Ingredients:
2 egg yolks
5 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1/2 cup butter, melted
1 teaspoon salt
2 3/4 cups self-rising flour
2 cups warm milk
2 egg whites

Instructions:
In a large bowl, beat together egg yolks and sugar. Beat in vanilla extract, butter and salt. Alternately mix in flour and milk until blended well.

In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter and let stand for 40 minutes.

Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown and fluffy.

Did I change anything? I got tired of trying to make the egg whites form peaks, so I just put them in the batter. It was fine. I also didn’t wait 40 minutes before cooking the waffles. I let the batter sit for as long as it took me to clean out the dishwasher and refill it. Again, it was fine.

What did the family think? Thumbs up from everyone!

Where did this recipe come from? allrecipes.com

photo from allrecipes.com

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Filed under After School Snacks, Bread, Breakfast, Definitely Making it Again, Desserts, Everybody Ate It, Lent, Vegetarian

June 17, 2011 · 10:49 am

Strawberry Butter

I made this with store bought strawberries. We got some strawberry plants this week though, so hopefully I will be able to make this with our own strawberries soon.

Ingredients:
1 pt. strawberries, hulled
3 T powdered sugar
1 cup butter, softened

Instructions: Combine all ingredients in a food processor and mix until smooth.

Pack into an airtight container and refrigerate.

Great on toast, pancakes, french toast, biscuits and waffles.

Did I change anything? I cut the amount of sugar in half. I would also like to try this with blueberries. One other variation I might try is to substitute cream cheese for the butter.

What did the family think? Yum!

Where did this recipe come from? our grocery store strawberry sampling fair

photo from Right at Home

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June 9, 2011 · 2:11 pm

Strawberry Nutella Muffins

This recipe has been floating all over the internet recently and since it IS my duty to try out new recipes for you all, I sacrificed for all of you and made these. Really. It was torture having to sample these so I could tell you whether or not they were any good. Oh, the sacrifices I make.

Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped fresh strawberries
1/3 cup Nutella
Turbinado sugar, for sprinkling on top of muffins

Instructions:
Preheat oven to 350 degrees.

Line a muffin tin with paper liners or grease well. Set aside.

In a medium bowl, whisk together the flour, salt, baking powder, and sugar.

In a small bowl, combine canola oil, egg, buttermilk, and vanilla together. Use a fork or whisk and mix until well combined.

Incorporate the wet ingredients into flour mixture. Add slowly and gently stir, you don’t want to over mix. The batter will be thick. Carefully fold in the strawberries.

Fill each muffin cup half way with batter. Next, add a small spoonful of Nutella to each muffin cup. Cover the Nutella filling with the remaining batter. Sprinkle each muffin with turbinado sugar.

Bake muffins for 17-20 minutes, or until muffins are golden brown and a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.

Did I change anything? I left off the turbinado sugar and I baked them for a little bit longer.

What did the family think? Everyone is at work and school right now, but really, it’s chocolate and strawberries. Who’s going to turn that down?

Where did this recipe come from? Two Peas and their Pod

photo from Two Peas & Their Pod

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May 29, 2011 · 12:10 pm

Fruit, Nut or Berry Whole Wheat Muffins

The boys went on a campout last night in our neighbor’s backyard. I made these muffins for them to take along since I knew they would be eating breakfast there. Little did I know (or maybe I DID have an inkling of an idea) that these would end up being a peace offering. Apparently the birds woke the boys up at 4:15 and my dear sweet neighbor got up with them and made them breakfast. Perhaps I should have sent along a little cash, too. (Did I mention that the kids didn’t even go to sleep until midnight?)

Ingredients:
1 1/2 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour-my ABSOLUTE favorite.)
1/2 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 eggs
2 tablespoons honey
1 teaspoon pure vanilla extract
1/4 cup oil (vegetable or canola)
3/4 cup orange juice
About 1 cup of total filling (berries, fruit, nuts, etc. – see below for details)
Muffin/Cupcake liners
Cooking Spray

Instructions:
Heat oven to 400 degrees F.

In a large bowl with a fork or whisk mix the flour, salt, baking powder, cinnamon and nutmeg.

Make a well (hole) in the center of the flour mixture and pour in the eggs, honey, vanilla, oil and orange juice. Mix the dry and wet ingredients together – do not overmix.

Line a muffin pan with liners, lightly spray with cooking spray and fill 2/3 to 3/4 of the way full with batter. Sprinkle 1 – 2 teaspoons of whatever you would like (from the list below or from your own creation) onto the top of each raw muffin in the pan. Then gently mix each one with a fork or spoon. Here are some options to consider for the fillings:

blueberries-this is what I used
diced strawberries
peeled and diced pears
applesauce
either diced or mashed up bananas and chopped walnuts
raisins and chopped pecans (I add an extra pinch of cinnamon to the muffins with this filling)
grated carrot and chopped walnuts
orange or lemon zest (only add 1/4 to 1/2 teaspoon of zest per individual muffin)
a mix of dried fruit bits
jelly

After the filling has been mixed into each muffin slide the tray into the warm oven and bake for 10 – 15 minutes or until a toothpick comes out clean. Serve warm or at room temperature and freeze some for a later date. Enjoy!

This recipe made 9 muffins.

What did the family think? Everyone loved them except for our one family member who only likes fresh blueberries.

Where did the recipe come from? 100 Days of Real Food

Photo from 100 Days of Real Food

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May 15, 2011 · 10:06 pm

French Toast Bake

I picked up this recipe recently at our grocery store knowing that eventually I would need it. This weekend both sets of grandparents were in town for our oldest child’s First Communion, so before church we had a Mother’s Day/First Communion brunch and this recipe was a huge hit.

Ingredients:
12 (1 inch) slices of day old French bread
5 eggs
2 1/2 cups milk
1 cup brown sugar, divided
1 tsp vanilla
1/2 tsp ground nutmeg
1/4 cup butter, melted
1/2 cup-2 cups blueberries, frozen or fresh

Instructions:
Arrange bread in a greased pan (about 13×9).

In a bowl mix eggs and milk. Then add 3/4 cup brown sugar, vanilla and nutmeg. Pour mixture over bread. Cover and refrigerate overnight or for 8 hours.

Preheat oven to 350 degrees.

Remove bread from refrigerator and let stand at room temperature for 30 minutes.

Combine melted butter and remaining sugar and drizzle over top. Sprinkle with blueberries.

Bake for about 40 minutes or until set.

Did I change anything? The recipe called for 1 cup chopped pecans which I left out.

What did the family think? It was so tasty and the blueberries on it made it look pretty too. It was a great addition to our special feast.

Photo by Me

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Filed under Bread, Breakfast, Definitely Making it Again, Everybody Ate It, Lent, Make Ahead of Time, Vegetarian

May 9, 2011 · 9:45 am

Egg “Muffins”

We are going to be celebrating Mother’s Day next weekend since both grandmas will be in town, so I thought I would give this recipe a trial run before making it for our Mother’s Day brunch.

Ingredients:
10-12 eggs
2 T fat free half and half
1 1/2- 2 cups diced meat: canadian bacon, ham, cooked turkey sausage or cooked veggie sausage
1 1/2- 2 cups grated low fat cheese (I like sharp cheddar or feta)
Optional, but highly recommended, 3 green onions diced small.

Instructions:
Preheat oven to 375.

Use regular or silicone muffin pan, 12 muffin size. If using silicone pan, spray with nonstick spray. If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.

In the bottom of the muffin cups layer diced meat, cheese and green onions. You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients. Beat eggs well with the half and half (you could use milk). Pour egg into each muffin cup until it is full to the brim, nearly overflowing.

Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.

Did I change anything? I made these with bacon and green onions for the adults and just cheese and eggs for the kids. They were very tasty and I found some fun polka-dotted muffin cup liners to use, so they were fun, too.

What did the family think? Everyone liked them. Be careful though, they take a while to cool off.

from Kalyn’s Kitchen

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Filed under After School Snacks, Breakfast, Definitely Making it Again, Easy, Everybody Ate It, Six Ingredients or Less