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.
It’s blueberry picking time and this is my new favorite recipe. Super moist and delicious…. I hope you give it a try!
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
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.
These cookies are super cute and quite tasty. I used the Wilton Easy Cut-Out Cookie recipe to make quick work of this project. Just make the dough, pinch off a small ball, form it around the treat stick, and place your cookie cut-out on top. I used three chocolate chips to top the cookie and then popped them in the oven. Here’s the video for the Wilton recipe.
Preheat oven to 350 degrees. Line muffin pan with muffins liners (or spray with nonstick cooking spray) and set aside. In a large bowl combine the bananas, eggs and oil/butter until mixture is smooth. Add the cake mix and gently mix until combined. DO NOT over mix. Optional: fold in chopped nuts Scoop batter into the muffin pan filling the cups 3/4 of the way full (use an ice cream scoop for ease). Top each with a sprinkle of streusel crumble and tap lightly into batter. Bake for 18 – 25 minutes until a toothpick inserted comes out clean.
Streusel topping – 1 ¼ cup ½ cup light brown sugar tightly packed ⅓ cup sugar ¼ teaspoon salt 6 Tbls.cold butter, cubed
In a medium-sized bowl, whisk or stir together flour, brown sugar, granulated sugar, and salt. Use a fork to cut the butter into the dry ingredients to make course crumbs. Scatter evenly over muffins, pie, or coffee cake before baking. Store left-over streusel in fridge or freezer for future baking projects.
My daughter works in the healthcare industry and we all know how busy healthcare workers are right now. I thought it would be fun to bake up a batch of mini-donuts for the folks that work in her department. I’m told these were a big hit.
These couldn’t be any easier to make. The maple glaze is ABSOLUTELY DELICIOUS!
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.
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.
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.
I have a fabulous cookbook that highlights favorite recipes from bed and breakfast inns across the country. This week I found a recipe for apricot chicken breasts that called for a portion of a jar of apricot preserves to top the breasts while baking. I thumbed through the cookbook shortly thereafter and found a recipe for these apricot and oatmeal bars. What a great way to use up the balance of my preserves. This turned out to be a delicious treat as my family raved over these simple bars.
1 1/2 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups quick-cooking rolled oats 1 cup brown sugar 3/4 cup unsalted butter, melted 1 – 12 ounce apricot jam/preserves
Preheat oven to 350 degrees. Combine all ingredients to form a crumb mixture. Pat 1/2 of crumbs into a greased 11x7x1 1/2” or a 9×9” pan. Spread the entire surface with apricot jam. Top with remaining crumbs. Bake for 40 minutes or until the surface is golden bown. Cool before cutting.
My daughter K kept asking about various bread machines and wanted to know if it was worth purchasing one to make an occasional loaf of homemade bread. I suggested she try this easy bread making method that turns out a delicious, crusty and flavorful loaf. Knowing that we had all of the ingredients on hand, we quickly stirred together the bread, yeast, salt, and water. We popped the shaggy dough into a bowl and covered it with plastic wrap. Then, we headed out the door for holiday shopping. When we returned home, it was time to pop it in the oven. This is a great recipe!
No-Knead Artisan Bread
3 cups flour 1/4 teaspoon yeast, active dry or instant 1 teaspoon salt 1 1/2 cups hot water, about 125-130° F 2 Tablespoons, extra flour for bench
Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined. Cover with plastic wrap and let stand at room temperature for 3 hours. After 3 hours, transfer dough to a well-floured surface and sprinkle with a little more flour. Using a bench scraper, fold dough over 5-10 times to shape into a rough ball. Tear off a sheet of parchment paper large enough the fit in and up the sides of your Dutch oven. Place dough in a parchment paper-lined bowl and cover with a towel. Let stand on counter top for about 35 minutes.
Meanwhile, place Dutch oven with lid in a cold oven and preheat to 450° F. When oven reaches 450° carefully remove the Dutch oven from the oven. Carefully, lift the parchment paper with the dough from the bowl and place gently into the hot pot. Cover and bake for 30 minutes.
After 30 minutes, remove lid and parchment paper. Return dough to pot and place uncovered, back in the oven. Bake 7-10 more minutes. Let it cool at least 15 minutes before slicing.