Archive | Breakfast RSS feed for this section

Samoan Pancakes

18 Aug

There are so many fun versions of pancakes! I love me a good ol’ fashioned flap jack, but breakfast is so much more exciting when you try something a little different. This recipe is another from my grandma’s stash. They lived in Tonga and Hawaii for most of my mom’s life, so I trust Grandma’s islander recipes! And my kids love that they can eat these pancakes with their fingers. ūüôā

photo 1

 

Ingredients:

3 cups flour

3 tsp baking powder

3/4 cup sugar

2 eggs

1 1/4 cups milk

Drop by teaspoons into hot oil. Deep fry until golden brown and cooked through. Served buttered with syrup, or coat in sugar.

photo 3

Advertisements

Cinnamon Roll Waffles

2 May

Ok, so this is not a recipe. I cannot, in good conscious, call something that has one ingredient (and that one ingredient happens to be prepackaged) a recipe. But, it is a pretty darn clever way to make breakfast in 2 minutes. We are having a birthday at our house today and have all kinds of crazy things to do on top of celebrate my munchkin’s special day, so everything on the¬†menu is slotted for “as easy as can be.” My kids loved the icing on top and still wanted to drown theirs in syrup. My husband, on the other hand, declined syrup. His comment was: “No thanks. I’m not even going to pretend that this is a waffle.” Fair enough :). But they really turned out tasty. Kind of a toasted cinnamon roll!

P.S. I will never, ever get used to opening these darn ‘pop open’ refrigerated packages! I seriously have a mini panic attack just before I start twisting the things – my entire body tenses up in preparation for the inevitable, yet never predictable, POP! And it’s almost worse when they don’t pop, and you have to press on the seam to make them do it. It kills me. I am aware that this is highly irrational, but that changes nothing.

photo 1

 

Ingredients:

2 pkgs refrigerated cinnamon rolls

waffle iron

Pop open cinnamon rolls and separate. Place a roll in each waffle section of waffle iron and press down firmly. Cook until golden brown. Top with icing or syrup…or both!

photo 3

Coast Toast

21 Apr

This is no ordinary French Toast…I cannot impress upon you how serious I am…this is NO ORDINARY French Toast. So, so good – I actually preferred not to put syrup on mine. How many French Toast recipes can stand on their own with out a little drizzle of syrup? Not many!!! I also tried it with a fruit compote, which was super tasty – but I really just loved it plain. Perfect amount of orange snuck in there. Perfectly complimented by the dusting of powdered sugar. Just…well, perfect.

P.S. Happy Easter!!!

photo 1

 

Ingredients:

1 loaf soft French bread

1 qt whipping cream

10 eggs

3/4 cup orange juice

1/2 cup sugar

pinch of salt

2 Tbsp vanilla

2 Tbsp orange flavoring

Combine all ingredients. Pour over bread slices. Cover and refrigerate at least one hour. Remove bread and discard liquid. Spread butter on a flat grill. Cook bread until golden brown on both sides, then bake at 450^F for 5-7 minutes or until bread is puffed up like a soufflé. Dust with powdered sugar. Serve immediately.

photo 3

Original recipe: www.brocktonvilla.com

 

Cream Cheese Berry Roulade

14 Apr

I have about 20 some-odd recipes sitting in my drafts…I am falling so behind! But I am in the process of making a fabulous Prom dress for my neighbor’s daughter. It is going to be so pretty (I’ll have to sneak in a few pictures)! But I am learning a lot on this project, and am finding that learning a lot requires making a lot of mistakes. I almost cried when I got the bodice all put together only to find that I got a section caught in the serger and cut a nice little hole in the very delicate chiffon. After a sleepless night trying to figure out how to fix it, I finally concluded that I couldn’t fix it and would have to replace the panel. It was a grand mistake…painfully grand. But I have been ever careful of my serger edge ever since. Yay for me.

Thank goodness I had a little slice of this heaven sitting in my fridge so I could wash the bitterness of a careless mistake down with a truly sweet treat. Delicious beyond words. So easy. Don’t skip the whipped topping. And don’t cut holes in Prom dresses.

P.S> The whipped topping can also be used for a great fruit dip!!!

photo 1

Ingredients:

2 packages Crescent Rolls
8oz Cream Cheese
2 tbsp Brown Sugar
1 tsp Vanilla
1/2 cup Fruit Preserves (strawberry, blackberry…I used plum!)
Fresh Strawberries
Fresh or Frozen Blueberries
1 Lemon
Confectioners Sugar
1 egg

Lay out the crescent rolls and press seams together. Mix cream cheese with brown sugar and vanilla until soft. Spread inside crescent rolls. Then spread preserves on top. Sprinkle blueberries and strawberries on top. Pull edges of crescent rolls over. Egg wash pastry. Bake at 375 for 20 mins. In separate bowl mix juice and zest of a lemon with confectioners sugar until it becomes an icing. Garnish with strawberries.

Whipped Topping:

  • 1 large (5.1 oz) instant vanilla pudding
  • 32 oz. container vanilla yogurt
  • 8 oz. container Cool Whip
  • 1 pkg. frozen strawberries

Mix together pudding mix and yogurt. Fold in whip cream. Fold in strawberries.

photo 2

Orange Sunrise Pancakes

31 Mar

While I love a traditional buttermilk pancake, it is always nice to throw a little variation in there. These pancakes make me feel like I’m eating breakfast at a nice little B&B…I have to close my eyes and ignore the milk spilling and cries of, “She took my seat!!!” but close enough. ūüôā

photo 2

photo 5

 

Ingredients:

Pancakes:

2 large eggs

2 cups buttermilk or soured milk

2 Tbsp butter, melted

1/2 cup heavy cream

1/4 cup orange juice

1 tsp orange zest

1/2 tsp salt

2 Tbsp brown sugar

1 1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp vanilla

2 1/2 cups flour

Combine wet ingredients then add dry, Mix until combined. Pour batter onto skillet set at 325^F and cook each side until golden.

Berry Compote:

2 cups of frozen or fresh berry of choice (I used a mixed berry frozen pack)
Juice of 3 limes
2 cups sugar

Combine everything in a bowl to coat, and then heat over a medium flame until the berries liquify and if you stir a spoon through it, you can see the bottom of the pan for a beat. Basically, it should look kind of syrupy. Serve warm over pancakes.

photo 4

French Toast Rolls

20 Mar

Soccer has started. This means that I will be making breakfast for dinner many, many, many times during the next couple of months. Here is an awesome variation of french toast! My kids, of course, still had to add syrup, but the filling was good enough for me. Get creative with what you stuff with. ūüôā I used different combos: raspberries and cream cheese, Nutella and raspberries, and Nutella and cream cheese. My favorite was the Nutella and cream cheese!

photo 2

Ingredients

 

  • 8 slices white sandwich bread
  • softened cream cheese, diced raspberries, Nutella (or whatever fits your fancy! – bananas, strawberries, peaches…)
  • 2 eggs
  • 3 tablespoons milk
  • 1/3 cup granulated sugar
  • 1 heaping teaspoon ground cinnamon
  • butter, for greasing the pan

 

  1. Cut the crust from each slice of bread and flatten it out with a rolling pin.
  2. Place about 1-2 teaspoons of your chosen filling 1 inch from one end of the bread in a strip. Roll the bread up tightly and repeat with the remaining pieces of bread.
  3. In a shallow bowl whisk the eggs and milk until well combined.
  4. In a separate shallow bowl mix the sugar with the cinnamon.
  5. Heat a skillet set over medium heat and melt a tablespoon of butter.
  6. Dip each bread roll in the egg mixture coating well and then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides, about 2 minutes per side. Add butter to the pan as needed.
  7. Add cooked rolls immediately from the pan to the cinnamon sugar and roll until completely covered in sugar.

 

photo 3

Original recipe: http://www.the-girl-who-ate-everything.com/2013/05/french-toast-roll-ups.html

 

Fluffy Pancakes

22 Jan

Mmmm‚Ķpancakes. We like to go the creative route on really special mornings and make ‘animal’ pancakes. I’m pretty good at it, if I do say so myself. There is always that little twinge of guilt when you cut of the head of your horse or turtle, but if it’s a good pancake, you get over the grief real quick.

photo 1

Ingredients:

3/4 cup milk

2 Tbsp white vinegar (combined with milk and sit for 10 min to sour)

1 cup flour

2-3 Tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 egg

2 Tbsp melted butter

1 tsp vanilla

Combine the milk and vinegar in a small bowl for 10 minutes to sour. Set aside. Combine dry ingredients in a bowl. In a smaller bowl, whisk the soured milk, egg, vanilla, and melted  butter together. Pour into the dry ingredients and whisk until most of the lumps are gone, but do not over mix. The batter will be thick. Let the batter sit undisturbed for 10 minutes. After 10 minutes, you will see bubbles in the batter РDO NOT STIR AGAIN.

photo 2

Gently dip out 1/2 cup batter and place on a buttered grill or frying pan. Cook until bubbles appear on the surface of the pancake and then flip and brown the other side.

photo 3

Original recipe: coleensrecipes.blogspot.com

Sticky Pear Crescents

27 Nov

We made these for family night last week. My two year old was in charge of treats, so we tried to pick something easy enough for her to help with. I figured these would end up being tasty, but nothing special – crescent rolls and pears‚Ķno big deal‚Ķright? Ummmm, wrong!!! These were ridiculous – it must have been the caramel (I used our homemade caramel instead of caramel topping) and the glaze on top. That, and the pear is just different enough from apple that it tastes somehow more special. Plus the pecans‚Ķok, so the whole thing is just really good. The leftovers didn’t last long because I almost liked these better cold and they were too easy to snack on. There is a pear inside, so that makes it ok to eat 4 in a row – that’s the rule.

photo 3

 

Ingredients:
2 large ripe pears, peeled, cored
2¬†cans (8 oz each) Pillsbury¬ģ refrigerated crescent dinner rolls
1/2 cup caramel topping
3/4 cup butter or margarine
3/4 cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
Heat oven to 350¬įF. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.¬†Cut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans. Bake 30 to 35 minutes or until golden brown.

 

Treacle Scones

22 Oct

If there was a fall version of the scone, this would be it. Molasses, ginger, all spice… good stuff, people. Make yourself a breakfast treat, and if you have the brilliant idea to make breakfast for dinner for a family of 6, either double the recipe or plan a side – this recipe only makes 8 scones. ūüôā If it’s just you, then eat them all yourself…I won’t tell.

photo 2

Ingredients:

2 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp ground ginger

1 tsp all spice

1/4 cup butter

1 Tbsp molasses

milk

Mix dry ingredients. Heat molasses and butter until melted. Stir the liquid into the flour mixture and enough milk to make a soft dough. Turn onto a floured surface and knead lightly. Divide dough in half, roll each piece into a circle about 1/2″ thick. Cut them into four triangles and bake at 400^F for 10 min until browned. Serve with warm butter, Buttercream Syrup, and jam.

photo 1

Pumpkin Cake-Donuts

7 Oct

I’ve got to work on my donut skills a little. I’ve decided that I’m much better at making donut holes than donuts – the smaller size is easier to cook through without burning the outside. Any suggestions on how to keep your oil at a consistent temperature while you cook? None the less, these turned out pretty tasty. We made them for end-of-the-season treats for my daughter’s soccer team, and kids don’t care if treats are beautiful, so they were the perfect audience for my first batch. Like I said…I need a little work on my skills. ūüôā

photo 1

INGREDIENTS

For the doughnuts:
3¬Ĺ cups all-purpose flour
4 tsp. baking powder
¬Ĺ¬†tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
¬Ĺ tsp. ground nutmeg
¬ľ tsp. ground cloves
1 cup sugar
3 tbsp. unsalted butter, at room temperature
1 large egg
2 large egg yolks
1 tsp. vanilla extract
¬Ĺ cup buttermilk
1 cup pumpkin puree

Canola oil or peanut oil, for frying

For the cinnamon-sugar:
¬Ĺ¬†cup sugar
2 tsp. ground cinnamon

For the spiced glaze:
1 cup powdered sugar
¬ľ tsp. ground cinnamon
Dash of ground nutmeg
Dash of ground ginger
Dash of ground cloves
2 tbsp. milk

DIRECTIONS

  • To make the dough, combine the flour, baking powder, baking soda, salt and spices in a medium bowl. ¬†Whisk to blend, and set aside. ¬†In the bowl of an electric mixer, combine the sugar and butter and beat until well blended. ¬†Stir in the egg, then the egg yolks, and then the vanilla until incorporated. ¬†Combine the buttermilk and pumpkin in a liquid measuring cup and whisk together. ¬†With the mixer on low speed, add in the dry ingredients in three additions alternating with the pumpkin mixture, beginning and ending with the dry ingredients. ¬†Once the dough is mixed, cover and chill for at least 3 hours or until firm. ¬†(The dough still seemed quite soft so we did an additional 30 minute chill in the freezer.) ¬†
  • On a well-floured work surface, roll or pat out the dough to a ¬Ĺ-inch thick round. ¬†Sprinkle the surface of the dough with flour. ¬†Using a 2¬Ĺ to 3-inch round biscuit cutter, cut out rounds of dough. ¬†Use a smaller cutter (or a wide pastry tip) to cut a hole out of the center. ¬†Reroll and cut the dough scraps as necessary.
  • Add oil to a large saucepan or Dutch oven to a depth of about 2-3 inches. ¬†Attach a thermometer to the side of the pan and heat the oil to 365-370ňö F. ¬†Add the rings of dough to the hot oil so that they are in a single layer and not touching. ¬†Fry, turning once, until both sides are golden brown and doughnuts are cooked through, about 3-4 minutes total. ¬†Use a skimmer/strainer to remove from the oil and transfer to a paper towel-lined rack. ¬†Bring the oil temperature back up to the target range before repeating with the next batch of doughnuts. ¬†Use the same process for the doughnut holes, frying for a shorter time.
  • To make the cinnamon-sugar, combine the sugar and cinnamon in a shallow dish and whisk to blend. ¬†When the doughnuts are just cool enough to handle, dip half of them in the cinnamon-sugar to coat completely, shaking off the excess.
  • To make the spiced glaze,¬†combine the powdered sugar and spices in a small bowl. ¬†Add the milk and whisk to combine, until a thick glaze is formed. ¬†If necessary, add a bit more milk to thin the glaze out. ¬†Dip the remaining half of the doughnuts in the glaze. ¬†Allow the glaze to set before serving.