Ingredients:
2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
Directions
Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
Spoon the yogurt over fresh fruit.
I have made fruit parfaits with this dip, fresh fruit and granola. Not only does it taste good, but it looks pretty layered in clear/glass bowls or cups.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Friday, October 30, 2009
Rachel's Overnight Apple Cinnamon French Toast
INGREDIENTS:
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
3/4 cup butter, melted
1 cup brown sugar
1 teaspoon ground cinnamon
6-9 fresh peeled and sliced apples
20 slices white bread
5 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup maple syrup
DIRECTIONS:
1. Grease a 9x13 inch baking pan. In a small bowl, stir together the melted butter, brown sugar, apples and cinnamon.
2. Spread the sugar apple mixture into the bottom of the prepared pan. Layer the bread slices on top of the filling, pressing down as you go. In a medium bowl, beat the eggs with the milk and vanilla. Slowly pour this mixture over the bread, making sure that it is completely absorbed. Cover the pan with aluminum foil and refrigerate overnight.
3. In the morning, preheat oven to 350 degrees F (175 degrees C).
4. Place covered pan into the oven and bake at 350 degrees F (175 degrees C) for 60 to 75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle maple syrup on top of the egg topping; broil for 2 minutes, or until the syrup begins to caramelize. Remove from the oven and let stand for 10 minutes, then cut into squares. Invert the pan onto a serving tray or baking sheet so the apple filling is on top. Serve hot.
You can make your own maple syrup by following this recipe:
Ingredients:
2 cups of sugar, 1 cup of water and 1 tablespoon of maple flavoring
Directions: Stir together sugar and water. Bring to a boil and boil for one minute. Remove from heat and stir in 1 tablespoon of maple flavoring.
Sour Cream Coffee Cake and Killer Eggs
My friend, Shelley, made these two recipes for my baby shower. Maybe not so healthy but oh so good!
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9x9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9x13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
SOUR CREAM COFFEE CAKE
1 ½ cups flour
2 ½ tsp. baking powder
½ tsp. salt
¾ cup sugar
1 egg
¾ cup sour cream
1/3 cup butter, melted
½ cup milk
1 tsp vanilla
Batter: Combine dry ingredients. Combine wet ingredients. Mix the two together. Pour into greased 9x9 pan. Sprinkle topping evenly over batter. Bake 375 Farenheit for 25-30 minutes. Cool partially on wire rack. Serve warm. Recipe doubles well into a 9x13 pan.
TOPPING
½ cup sugar
¼ cup flour
½ cup soft butter
1 tsp cinnamon
Mix thoroughly with fork or pastry blender. Sprinkle over batter.
KILLER EGGS
1 24 oz pkg frozen shredded hash browns thawed
½ cup butter/margarine
½ cup diced onion (optional)
1 ½ cups Swiss cheese
1 ½ cups cheddar cheese
1 cup diced ham or cooked and crumbled bacon
2 cups half and half
½ tsp seasoning salt
6 eggs, beaten
Press potatoes in a greased 9x13 pan. Sprinkle onion over top (if desired). Drizzle butter over top. Bake 350 Farenheit for 20 minutes. Combine meat, cheeses, half and half, eggs and seasoning salt. Pour over potatoes. Bake another 35-40 degrees.
Jackie's Pancakes
Mix:
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
1 + 3/4 cup flour (whole wheat ideal)
4 tsp baking powder
1 tbsp sugar
Then Add:
1/4 cup melted butter/margarine
1 + 3/4 cup milk
2 eggs
Mix well with a wisk so no lumps. Add berries if desired (banana would probably be good). Cut and flip pancakes a few times if necessary to ensure thoroughly cooked.
Maddie loves these with strawberries. The whole wheat flour or at least half white/half wheat flour is what makes these so delicious!
Wednesday, October 7, 2009
Apple Breakfast Cake
This is a recipe that I got from the Simply Recipes Blog. I made it today and it is really good.
Serves 6
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup sugar
1 teaspoon ground cinnamon
5 1/2 tablespoons unsalted butter, at room temperature
1 egg beaten
1/2 cup milk
1 medium baking apple, peeled and sliced
Preheat oven to 375 degrees. Grease a 9 inch square or round baking dish with a 4 cup capacity.
Sift together the flour, baking powder and salt. In a separate bowl combine 1/3 cup sugar with the cinnamon and set aside.
In the bowl of an electric mixer, cream the butter with the remaining 1/3 cup sugar. Beat in the egg until well blended. Add the flour mixture in three additions, alternating with the milk, beating until just combined.
Spread half the mixture in a baking dish. Lay the apple slices on the batter so they just cover the batter. Overlap them if necessary. Sprinkle the apples with half of the cinnamon-sugar mixture. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on the top.
Bake the cake for 25 minutes or until golden brown and apples start to bubble at the edges.
Monday, September 28, 2009
Cinnamon Rolls
Combine
2 teaspoons salt
½ cup potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below
Add
1 stick margarine
3 cups hot water
Mix until the margarine is melted.
Add
4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.
Add
2 eggs
Beat in
Add
2 tablespoons instant yeast
Beat until well blended
Add
3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)
Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.
Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)
Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.
Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.
Cool for a few minutes and then ice.
Icing
1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla
2 teaspoons salt
½ cup potato flakes
½ cup powdered milk
½ cup sugar
*Note- If you don’t have powdered milk use 1 ½ cups heated milk and 1 ½ cups hot water for the total liquid. Eliminate the 3 cups of water below
Add
1 stick margarine
3 cups hot water
Mix until the margarine is melted.
Add
4 cups white flour
Beat until very elastic about 4-5 minutes in mixer.
Add
2 eggs
Beat in
Add
2 tablespoons instant yeast
Beat until well blended
Add
3 cups white flour
(Getting the flour right is a bit tricky. For example the last time I made these I added 4 ¼ cups instead of 3. Add last cup a little at a time. The dough will be very soft, almost sticky, but if lightly tapped will not stick to the finger)
Knead dough in mixer until smooth and elastic. Cover with a cloth and let raise about 1 hour or until double in size.
Dump dough onto a floured surface and work in a small amount of flour so that you can handle the dough. Divide in half and roll into a 10”X15” rectangle. Brush rectangle with butter and sprinkle with cinnamon sugar. You can also sprinkle with raisins or dried cranberries before rolling up.
(cinnamon sugar = 1 cup sugar + 2 tablespoons cinnamon)
Roll up and pinch edge to seal. Using dental floss or thread cut into 1 ½ slices and place on a buttered cookie sheet. Cover with a damp cloth and let raise until double in size.
Bake at 350 -375 degrees for 15 – 20 minutes or until a light golden brown.
Cool for a few minutes and then ice.
Icing
1 stick butter
1 lb powdered sugar
¼ cup milk
1 teaspoon vanilla
James's Pancakes
2 ¼ cups flour
2 cups milk
6 tablespoons margarine
3 tablespoons sugar
2 tablespoons baking powder
2 eggs
Here are James's comments about preparation:
Well, since you went ahead and posted my ONE famous recipe, I will leave a comment about the important preparation steps.
I always melt the margarine in the microwave, add it to the mixer and then add the baking powder. It causes it to bubble up (not sure if it makes a difference, but I always do it that way). Then I add the sugar, eggs, milk and flour in that order.
Cook on a 350 degree griddle
2 cups milk
6 tablespoons margarine
3 tablespoons sugar
2 tablespoons baking powder
2 eggs
Here are James's comments about preparation:
Well, since you went ahead and posted my ONE famous recipe, I will leave a comment about the important preparation steps.
I always melt the margarine in the microwave, add it to the mixer and then add the baking powder. It causes it to bubble up (not sure if it makes a difference, but I always do it that way). Then I add the sugar, eggs, milk and flour in that order.
Cook on a 350 degree griddle
Blueberry Muffins
1 ½ cups fork stirred flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 large egg
½ cup milk
¼ cup butter melted
1 cup blueberries
In a medium bowl stir together flour, baking powder, salt and sugar. In a small bowl beat egg and milk. Add to the flour with the melted butter stirring only until moistened. Don’t worry about the lumps. Fold in the blueberries. Put in twelve lined or buttered muffin cups fill ¾ full. Bake at 375 degrees for 20-25 minutes
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
1 large egg
½ cup milk
¼ cup butter melted
1 cup blueberries
In a medium bowl stir together flour, baking powder, salt and sugar. In a small bowl beat egg and milk. Add to the flour with the melted butter stirring only until moistened. Don’t worry about the lumps. Fold in the blueberries. Put in twelve lined or buttered muffin cups fill ¾ full. Bake at 375 degrees for 20-25 minutes
Nana's Fruit Swirl Squares
1 ½ cup sugar
1 cup butter or margarine softened
1 ½ teaspoons baking powder
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1 can cherry pie filling
Combine the first six ingredients in a large mixing bowl. Beat until well blended, scraping the bowl occasionally. Stir in the flour. Spread ½ batter
in a greased 15 ½ X10 ½ X1 inch jelly roll pan. Spread pie filling over the batter. Drop remaining batter by tablespoons onto the pie filling. Bake at 350 degrees for 45 minutes. Drizzle with glaze while warm. Cut into bars.
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
1 cup butter or margarine softened
1 ½ teaspoons baking powder
4 eggs
1 teaspoon vanilla
1 teaspoon almond extract
3 cups flour
1 can cherry pie filling
Combine the first six ingredients in a large mixing bowl. Beat until well blended, scraping the bowl occasionally. Stir in the flour. Spread ½ batter
in a greased 15 ½ X10 ½ X1 inch jelly roll pan. Spread pie filling over the batter. Drop remaining batter by tablespoons onto the pie filling. Bake at 350 degrees for 45 minutes. Drizzle with glaze while warm. Cut into bars.
Glaze
1 cup powdered sugar
1 to 2 tablespoons milk
Vanalee's Granola
1 lb quick oats
3 cups coarsely chopped raw nuts and seeds
1 t cinnamon
½ t cardamom
½ t mace
1 cup packed dark brown sugar
½ cup unsalted butter
½ cup water
½ t salt
2 t vanilla
Dried fruit ( I vary what I use every time I make this)
Preheat oven to 300 degrees. In a food processor or blender grind ½ the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave safe bowl 9or saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, and then stir in the salt and vanilla. Pour this mixture over the oats and the nuts; stirring well to coat (this can be done with your hands). It should be uniformly moist-stir another tablespoon or tow of water if it isn’t. Let stand for about ten minutes
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25 to 30 minutes, or until the top is golden brown. Remove from oven and stir, gently breaking up the mixture into small to medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake and stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1/2 hours. Cool completely, and then stir in any dried fruit you want to use. Store in a covered container at room temperature.
3 cups coarsely chopped raw nuts and seeds
1 t cinnamon
½ t cardamom
½ t mace
1 cup packed dark brown sugar
½ cup unsalted butter
½ cup water
½ t salt
2 t vanilla
Dried fruit ( I vary what I use every time I make this)
Preheat oven to 300 degrees. In a food processor or blender grind ½ the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave safe bowl 9or saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, and then stir in the salt and vanilla. Pour this mixture over the oats and the nuts; stirring well to coat (this can be done with your hands). It should be uniformly moist-stir another tablespoon or tow of water if it isn’t. Let stand for about ten minutes
Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25 to 30 minutes, or until the top is golden brown. Remove from oven and stir, gently breaking up the mixture into small to medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake and stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1/2 hours. Cool completely, and then stir in any dried fruit you want to use. Store in a covered container at room temperature.
Sunday, September 27, 2009
Pumpkin Muffins
Preheat oven to 350 degrees
Streusel Topping
In the bowl of an electric mixer, using a paddle attachment, mix (or you can use a pastry cutter and do this step by hand):
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
4 ounces cold unsalted butter
2 teaspoons ground cinnamon
Pinch of salt
Continue mixing until pea-size bits of streusel form. Set aside.
In a large bowl, mix to combine:
3 cups sugar
3/4 plus 2 tablespoons vegetable oil ( substitute 1/2 cup applesauce and 1/4 cup oil +2 tablespoons for a low fat version)
3 large eggs
1 15-ounce can of pumpkin
Sift together:
3 1/4 cups of flour
2 1/2 teaspoons baking soda
2 teaspoons salt
2 tablespoons plus 1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of allspice
Add the dry ingredients to the wet ingredients and mix until just combined.
*Optional add and stir just to combine:
1 cup chopped nuts
3/4 cup golden raisins
Fill paper lined muffin pan to the top of the paper liner. Sprinkle approximately 2 tablespoons of streusel over the top of each muffin. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool 5 to 10 minutes before removing from the pan.
Streusel Topping
In the bowl of an electric mixer, using a paddle attachment, mix (or you can use a pastry cutter and do this step by hand):
1 cup flour
1/4 cup brown sugar
1/3 cup granulated sugar
4 ounces cold unsalted butter
2 teaspoons ground cinnamon
Pinch of salt
Continue mixing until pea-size bits of streusel form. Set aside.
In a large bowl, mix to combine:
3 cups sugar
3/4 plus 2 tablespoons vegetable oil ( substitute 1/2 cup applesauce and 1/4 cup oil +2 tablespoons for a low fat version)
3 large eggs
1 15-ounce can of pumpkin
Sift together:
3 1/4 cups of flour
2 1/2 teaspoons baking soda
2 teaspoons salt
2 tablespoons plus 1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
Pinch of allspice
Add the dry ingredients to the wet ingredients and mix until just combined.
*Optional add and stir just to combine:
1 cup chopped nuts
3/4 cup golden raisins
Fill paper lined muffin pan to the top of the paper liner. Sprinkle approximately 2 tablespoons of streusel over the top of each muffin. Bake for 25-30 minutes, or until a cake tester comes out clean. Cool 5 to 10 minutes before removing from the pan.
Mary's French Toast
1 loaf 16 oz Pepperidge Farm Cinnamon Swirl Bread cut into cubes
3/4 cup dried cranberries or raisins
6 eggs, beaten
3 cups half-and-half, or milk
2 tsp vanilla extract
Cinnamon sugar or confectioners sugar
Whipped butter
Maple syrup
Place bread cubes and cranberries/raisins in greased 3 qt. shallow baking dish.
Mix eggs, half-and-half and vanilla extract.
Pour over all. Cover and refrigerate 1 hour or overnight.
Uncover.
Bake at 350 degrees F for 45 minutes or until golden brown.
Sprinkle with cinnamon sugar. Serve with butter and syrup.
3/4 cup dried cranberries or raisins
6 eggs, beaten
3 cups half-and-half, or milk
2 tsp vanilla extract
Cinnamon sugar or confectioners sugar
Whipped butter
Maple syrup
Place bread cubes and cranberries/raisins in greased 3 qt. shallow baking dish.
Mix eggs, half-and-half and vanilla extract.
Pour over all. Cover and refrigerate 1 hour or overnight.
Uncover.
Bake at 350 degrees F for 45 minutes or until golden brown.
Sprinkle with cinnamon sugar. Serve with butter and syrup.
Banana Muffins
Yield: 12 Muffins
Lightly grease the top of a 12 mold muffin pan and line it with paper liners. Preheat the oven to 350 degrees F. Have all the ingredients at room temperature.
In a medium bowl mix well:
1 cup sugar
4 ounces unsalted butter (1 stick)
2 eggs
On a piece of waxed paper, sift together:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
Add the dry ingredients to the wet ingredients and mix to combine.
Add and mix just to combine:
1 cup mashed bananas
½ cup chopped walnuts
2 tablespoons hot water
Scoop the batter into the prepared muffin pan filling each to the top of the paper liner. (Optional: Before baking sprinkle ½ cup chopped walnuts over the muffins.) Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 to 10 minutes before removing the muffins from the pan.
Lightly grease the top of a 12 mold muffin pan and line it with paper liners. Preheat the oven to 350 degrees F. Have all the ingredients at room temperature.
In a medium bowl mix well:
1 cup sugar
4 ounces unsalted butter (1 stick)
2 eggs
On a piece of waxed paper, sift together:
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon salt
Add the dry ingredients to the wet ingredients and mix to combine.
Add and mix just to combine:
1 cup mashed bananas
½ cup chopped walnuts
2 tablespoons hot water
Scoop the batter into the prepared muffin pan filling each to the top of the paper liner. (Optional: Before baking sprinkle ½ cup chopped walnuts over the muffins.) Bake for 20-25 minutes, or until a cake tester inserted into the center of a muffin comes out clean. Cool on a wire rack for 5 to 10 minutes before removing the muffins from the pan.
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