Tag: breakfast

Posted in Baked goods, Baking, breakfast, Brunch, cookies, Food

Easy Biscotti

Posted on by lmc
Cherry and White Chocolate Biscotti

I found a cookbook at a local resale shop last week. The book looked like it had never been opened. As I thumbed through the recipes, I noticed lots of delicious looking treats. There were pages and pages of biscotti recipes, all of which were made from a foundation of cake mix and other pantry items. The Cranberry White Chocolate Biscotti recipe caught my eye so I quickly purchased the book for 78 cents.

Bargain Buy – Second Hand Cookbook
Form dough into rectangular bars before baking

This weekend I made a batch. I had to use dried cherries because I had run out of dried cranberries.

Baked and Cooled Biscotti
Slice and Return to Oven to Make Crisp

This turned out to be a great recipe. My family loved the sweet, crunchy exterior with mugs of piping hot coffee and tea. I’ll be making this one again!

See the recipe in the cookbook image below…

Cake Mix Biscotti

1 box white cake mix

1 cup flour

1 stick butter, melted

1 tsp almond extract

2 eggs

1 cup dried cherries

1 cup white chocolate chips

Mix everything into a stiff dough. Place two logs on parchment lined cookie sheet. Bake for 30 minutes. Remove from oven and cool for 10 minutes. Carefully slice into 3/4” slices on diagonal. Place cut side down on cookie sheets. Bake an additional 10 minutes. Turn off oven and leave biscotti to bake until dark golden and crisp.

Original Recipe but Made with Dried Cherries
instead of Cranberries
Posted in appetizers/snacks, Baked goods, Baking, breakfast, cookies, Food

Jumbo Breakfast Cookies

Posted on by lmc

Filled with an abundance of oats, nuts, seeds, and dried fruit, these jumbo cookies are a better alternative to most breakfast pastries. A half-cup measure is used to deposit the flavorful batter on to parchment lined cookie sheets. The result…hearty fruit and nut studded cookies that can be packed into a lunchbox or slipped into a zip-lock bag for a quick mealtime treat.

Ingredients

2 cups whole-wheat flour

2 cups all-purpose flour

4 cups old fashioned oats

1 ½ teaspoons baking soda

½ teaspoon salt

1 cup butter, room temperature

2 cups packed dark-brown sugar

1 cup canola oil

4 large eggs

1 tablespoon vanilla extract

1 teaspoon coconut extract

1 cup pecans or walnuts, coarsely chopped

½ cup pumpkin seeds, unsalted

½ cup sunflower seeds, unsalted

½ cup raisins or chopped dates

½ cup finely chopped dried mango

1 cup banana chips

1/2 cup measured batter

Directions


Preheat oven to 350 degrees. In a very large bowl, mix together flours, oats, baking soda, and salt. Set aside.

In another large bowl, cream butter until light and fluffy. Add oil and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla and coconut extract; beat until just combined.

Slowly add flour mixture, and beat until well combined. By hand, Mix in nuts, seeds, and dried fruit, as the batter will be very thick.

Form dough into 19-21 cookies (using 1/2 cup measurement for each), and place on parchment-lined baking sheets (approx. 5 cookies per sheet). Press 3 banana chips into the top of cookie. Flatten cookie slightly/evenly and reshape accordingly. Bake until golden and firm, 18-20 minutes. Let cool completely on baking sheets, about 30 minutes. Store in air-tight container.

Before baking…
After baking…

Adapted from a Martha Stewart recipe, September 2012

Posted in Baked goods, Baking, breakfast, Brunch, Food

Baked Amish Apple-Nut Oatmeal

Posted on by lmc

Our apple trees produced a sizable amount of misshapen apples this season. Luckily, they are perfect for this yummy recipe. Warm cinnamon, apples, nuts and oats make this the perfect breakfast. Spoon into small Tupperware containers for a fast weekly morning meal or an on the go breakfast at the office.

2 cups old-fashioned rolled oats
1/2 cup light brown sugar, packed
1 cup chopped walnuts
1 teaspoon baking powder
2 teaspoons cinnamon
½ teaspoon salt
2 large eggs, beaten
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2-3 baking apples, peeled and cubed, (about 2 cups)

Baked Amish Apple-Nut Oatmeal

Preheat the oven to 325°F. Grease an 11×7” baking dish with butter or cooking spray.
In a large bowl, combine all ingredients in the order listed. Mix well.
Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Bake for 35-45 minutes, until the top is golden and the oats are slightly set. Serve warm or at room temperature. Top with yogurt or milk, if desired.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Food

Blueberry – Pineapple Coffee Cake

Posted on by lmc

It’s blueberry picking time and this is my new favorite recipe. Super moist and delicious…. I hope you give it a try!

COFFEE CAKE

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1⁄2 teaspoon salt
1 cup sugar
1⁄2 cup packed brown sugar
2⁄3 cup oil
2 eggs
1 cup buttermilk
1 (8 ounce) can crushed pineapple, well-drained


BLUEBERRY TOPPING

1 cup fresh or frozen blueberries
1⁄2 cup pecans, chopped
1⁄2 cup brown sugar, packed
1⁄2 teaspoon cinnamon
1⁄4 teaspoon nutmeg

Preheat oven to 350 degrees. Grease 13×9” baking pan; set aside. In medium bowl stir together flour, baking powder, baking soda, cinnamon, and salt; set aside.
In large bowl, stir together sugar, brown sugar, oil and eggs. Add flour mixture and buttermilk alternately to sugar mixture, stirring after addition. Fold in pineapple. Spoon batter into prepared pan.
For blueberry topping: Stir together all ingredients; sprinkle evenly over batter.
Bake for 40 to 50 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pan on wire rack for 45 minutes.

Optional: Drizzle a glaze over the top of coffee cake after completely cooled.

Posted in Baked goods, Baking, breakfast, Brunch, Cake

Pumpkin Spice Coffee Cake

Posted on by lmc

While the blistering summer temperatures have risen to well above 90 degrees, I’m itching for cooler weather. I couldn’t resist making this delicious fall coffee cake while the kids were home this weekend. K whipped up the recipe and we sliced into the warm cake during Sunday breakfast. So good!

Cake
4 eggs
1/4 cup water
1 package yellow cake mix
1 package instant Pumpkin Spice Pudding
1 teaspoon pumpkin pie spice
1/4 cup vegetable oil
1 teaspoon vanilla
1 cup sour cream

Crumble
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 cup sugar
1 cup chopped walnuts or pecans

Glaze
1 cup confectioner’s sugar
1 teaspoon pumpkin pie spice
2 to 3Tablespoons milk

Grease a 9×13” pan and preheat oven to 350 degrees.

To make the topping: In a small bowl, toss together the topping ingredients until mixed well; set aside.
To make the cake: In another larger bowl, mix the eggs, water and cake mix together until blended and smooth.
Add the dry pudding mix, pumpkin pie spice, vanilla, oil, and sour cream; mix until combined.
Put half of the batter into the pan and then add half of the mixed topping. Carefully spread the rest of the batter on top and finish the cake off with the rest of the topping.
Bake the cake in a preheated 350 degree oven for 40-45 minutes or until the cake tests done with a toothpick inserted in the center. Allow the cake to cool on a wire rack.
When the cake is no longer warm, mix up your glaze. Whisk together the confectioner’s sugar and pumpkin pie spice. Add two tablespoons of milk. Drizzle the glaze over cake.

Posted in Baked goods, Baking, breakfast, Brunch, Casserole, eggs, Uncategorized

Veggie Egg Bake

Posted on by lmc

Our local library hosted a book sale this weekend. We love books so we headed to the library bright and early on Saturday morning. Before heading out, I popped this egg bake in the oven as my garden was full of fresh veggies and herbs. Served alongside fresh fruit, this is a great light summer breakfast item that is sure to please the entire family.

Veggie Egg Bake

6 large eggs
1/2 cup milk
1/2 onion, diced
1/2 bell pepper, diced
1 cup cherry tomatoes, sliced
2 tablespoons fresh dill, chopped finely
3/4 cup cheddar cheese, shredded
salt & pepper, to taste


Grease an 11×7” baking pan with cooking spray.
Preheat oven to 350 degrees.
Crack eggs into a large mixing bowl. Add milk and whisk well. Add onion and bell peppers, tomatoes, and salt and pepper and stir to combine.
Add mixture to casserole pan; sprinkle dill and cheese evenly over top.
Bake for 30-40 mins or until cooked all the way through.
Let stand for 5 minutes before cutting.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Casserole, Casseroles, Uncategorized

Blueberry French Toast Casserole

Posted on by lmc

I visited a local blueberry farm this weekend. The large, flavorful berries were so irresistible, I bought far more than I needed. I gave some to my girls and froze a bunch for blueberry pie. Using one of my favorite cookbooks, I’ve adapted a blueberry recipe that I found for a delicious breakfast casserole. Be sure to assemble the casserole base the night before your breakfast. When you wake in the morning, just add the toppings and pop in the oven. Delicious!

Blueberry French Toast Casserole

1 loaf stale bread or buns, sliced
2 cup fresh or frozen blueberries
6 large eggs
4 tablespoons sugar
2 1/2 cups milk
1 teaspoon almond extract
1 teaspoon butter extract


STREUSEL TOPPING
1/2 cup packed light brown sugar
1/2 cup flour
4 tablespoons butter, cold and cubed
3/4 cup walnuts, chopped

Grease a 9×13 inch pan with nonstick spray. Line prepared baking pan with bread, filling all the cracks. Set aside.
Whisk the eggs, milk, sugar, and extracts together until well combined. Pour over the bread. Cover the pan tightly with plastic wrap and place in the refrigerator overnight.
Preheat oven to 375 degrees. Remove pan from the refrigerator. Sprinkle blueberries evenly over the top.
Prepare the topping: Combine the brown sugar and flour together in a medium bowl. Cut in the cubed butter with a pastry blender or your fingers. Sprinkle the topping evenly over the soaked bread. Top with walnuts.
Bake for 45-55 minutes or until slightly firm and golden brown on top.

Posted in Baked goods, Baking, Bread, Brunch, Cake, Uncategorized

Sausage and Apple Breakfast Bake

Posted on by lmc

This one our most flavorful breakfast casseroles. The mixture of apples and breakfast sausage, teamed up with a light batter and homemade maple syrup make this a winner in our household.

Sausage and Apple Breakfast Bake


1 or 2 pounds bulk pork sausage
2 cups biscuit/baking mix
1-1/3 cups skim milk
1 teaspoon vanilla extract
1 teaspoon butter extract
2 large eggs
1/4 cup canola oil
2 medium apples, peeled and thinly sliced
2 tablespoons sugar
1 teaspoon cinnamon
Maple syrup


Preheat oven to 350 degrees. Grease a 13×9” baking pan; set aside. In a large skillet, cook and crumble breakfast sausage until no longer pink; drain. In a medium mixing bowl, combine biscuit mix, milk, extracts, eggs and oil until blended; stir in cooked sausage. In a small bowl, mix together cinnamon and sugar. Transfer biscuit mixture to a greased 13×9” baking dish. Evenly top with apples; sprinkle with cinnamon and sugar. Bake until set, 30-40 minutes. Serve with syrup.

Posted in Baked goods, Baking, breakfast, Cake, Food, Uncategorized

Easy Cinnamon Crumble Coffee Cake

Posted on by lmc

If you are looking for an easy coffee cake recipe that you can get to the table in no time at all, this is it! The base of the batter uses a boxed baking mix to add to the ease to which this coffee cake comes together. Great for the holiday season as you might have a few early morning guests in the house. It’s a winner!

Easy Cinnamon Crumble Coffee Cake


Cake:
2 cups baking mix
⅔ cup milk
2 tablespoons white sugar
1 egg
¼ teaspoon ground cinnamon
1 teaspoon vanilla

Topping:
⅔ cup baking mix
⅔ cup brown sugar 4 tablespoons butter, cold and cubed
½ teaspoon ground cinnamon
½ cup walnuts, chopped

Preheat the oven to 400 degrees. Grease a deep 9-inch pie pan. Combine baking mix, milk, sugar, egg, cinnamon, and vanilla in bowl; mix well. Spread into the bottom of the prepared pan.
For topping, in a medium sized bowl, combine baking mix, brown sugar, butter, cinnamon, and walnuts. Using a fork or pastry blender until crumbly. Spread topping mix over cake batter.
Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. (Optional: Drizzle with powdered sugar/water glaze.

Posted in Baked goods, Baking, Bread, breakfast, Food, Uncategorized

Easy Breakfast Sausage Balls

Posted on by lmc

While looking through one of my older cookbooks last week, I stumbled across a recipe for a breakfast sausage ball that would make for a welcome addition to my brunch menu. I had the few required ingredients on hand and I was in the mood to try something new.
Talk about an easy recipe… 3 ingredients are combined with an optional dash of water to moisten the mix. Adding a side of scrambled eggs, coffee, orange juice and fresh fruit rounded out the meal. This is a plentiful recipe. If you make the full recipe, you’ll have extras to warm up for weekday quick fixes. I throw them in the microwave for 10-20 seconds and they are ready to eat. They freeze well too. A win-win for my busy family!

I’ve include the original recipe link below… along with the adjusted recipe that I am using instead.

Easy Breakfast Sausage Balls

4 cups grated sharp cheddar cheese
3 cups baking mix
1 (1 lb) package ground sausage

Directions
Preheat oven to 375 °F. Spray a baking sheet with vegetable oil cooking spray.

Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly.

Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.

Place the balls on the baking sheet. Bake for 18-20 minutes until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking.

Adapted from: https://www.pauladeen.com/recipe/sausage-balls/