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Category Archives: Breakfast (any time of day)

Cranberry Coffee Cake

Do you have any leftover cranberries or cranberry sauce?  It would be great in this coffee cake for breakfast.  Not the stuff out of the can, though…sorry…may have to let that sauce go.  You can use fresh cranberries in this or you can reduce the sugar by 1/4 cup and use cranberry sauce.  Yum.  My younger daughter loves peering in the oven when something is baking and consistently jumps with delight over coffee cake.  How can you not?  It’s just cake for breakfast.  We dress it up with streusel instead of frosting, but it’s the same thing.  (Consider muffins…cupcakes without frosting?)

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Cranberry Coffee Cake (Printable recipe here)

2 cups all purpose flour

1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup sugar
1/2 cup butter, softened
2 eggs
1 cup yogurt (preferrably Greek and vanilla or one or the other)
1 cup cranberries (or cranberry sauce – please reduce yogurt by 1/4 cup if using sauce)
 
Streusel
3/4 cup all purpose flour
3/4 cup brown sugar
1 tsp cinnamon
1/4 cup melted butter
1/4 cup oatmeal
 
Preheat oven to 375.
Mix streusel ingredients, set aside.
Whisk dry ingredients (flour, baking powder, baking soda and salt).  Set aside.
Cream butter and sugar until fluffy
Add eggs, one at a time.
Beat in yogurt, mix well.  Slowly add dry ingredients.  Stir in 1/2 cup cranberries.
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Pour half batter in a greased 9×13″ pan.  Top with 1/2 cup cranberries and 1/2 streusel topping.  Top with remaining batter and remaining streusel.  
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The batter will need to spread thin, but will bake up thick.
Bake 35-45 minutes or until toothpick inserted in center comes out clean.
Let cool about 10 minutes before cutting.  Enjoy!

 

 

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Posted by on November 29, 2013 in Breakfast (any time of day)

 

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Waffles – Family Recovery Meal

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An easy meal for us – a guaranteed delight around here is waffles.  We’ve all been a little under the weather for the last couple weeks.  Not incapacitated, just not thriving.  Blogging about food is just tough when you just don’t have the energy to think about food.  So, we missed a day of recipes yesterday and hope to all be on the mend soon.  Waffles are a great way to recover – they can be dressed down, just plain, not too spicy or complicated or they can be dressed up with honey and peanut butter, maple syrup and apple butter.  And my whole family just loves waffles.  Waffles ought to be simple but I’ve worked to make them crunchy and fluffy enough.  I was quite satisfied with the results this week.  If there’s any leftovers, just take a cookie sheet, line with wax paper and lay them out individually.  Freeze them and pop them in a plastic bag.  When you need a quick breakfast, put them in the toaster.  As convenient as Eggos, just homemade (and possibly healthier :))

Waffles – Printable recipe (Waffles)

Makes about 12 4×4″ waffles.

1/2 cup butter

2 eggs

2 cups milk*

1/2 teaspoon vanilla

2 cups flour

1/2 cup crispy rice cereal*

4 teaspoons baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

*I’m sure this recipe is good without the cereal addition. If you choose not to add in the cereal, just reduce your milk to 1 3/4 cups.

 

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Turn a skillet on medium high and put in your stick of butter. Melt and then brown the butter. Set aside to cool.

Mix eggs on medium high until airy, add milk. Mix until frothy.

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Stir in flour, cereal, baking powder, cinnamon and salt. Mix together.

Stir in melted butter until well combined.

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Pour onto a hot waffle iron. Cook approximately 4 minutes or until done.

Top with your favorite toppings. Enjoy.

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Breakfast Anytime

Good morning, er…evening.  Regardless, breakfast food is successful in our house at any meal!  Any night I say we’re having biscuits or waffles or pancakes for dinner, I think everyone is excited!

Pancakes are probably a family favorite, though.  We like just about anything on them – peanut butter & applesauce, maple syrup, honey, yogurt, apple butter, pumpkin butter, jam, etc.  I often make a double batch so that we can freeze some and have them throughout the week for breakfasts.  We just love pancakes.  You can make them into ghosts for Halloween, make them into letters or into Ebelskivers

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It’s been a fun marriage builder too.  I think that we are a  great team.  I make the batter and Brad flips.  He really makes the best pancakes, just seems to know the right amount of time, heat, etc.  It’s not that they’re particularly complicated, but he just has a special knack.  Brad and I enjoy making pancakes enough that it has been our way to foster community in our neighborhood.  A few times a year, we set up a table, some really long extension cords and our griddle in our front courtyard and invite everyone over.  It’s potluck style, so bring something to share and Brad flips pancakes.

I know that pancakes mixes are convenient, but we just make ours from scratch.  I imagine you could mix up a large batch of the dry ingredients and store them, and just take out how much you need for breakfast, add the milk and eggs and it would be just as convenient.  But really, it only takes about 5 minutes to mix up!  I do recommend once you mix it to let it sit for about 10-15 minutes.  The baking powder starts acting and they will be fluffier.

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So, our oh-so-successful pancake recipe comes right out of the red and white Better Homes & Gardens Cookbook.  We tinkered with it a bit, but it’s just a good basic recipe to have on file.

1 cup all-purpose flour (you can make it with 1/2 whole wheat flour as well)
1 T sugar
2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
1 beaten egg
1 cup milk
2 T cooking oil (we are currently on a coconut oil kick, but put in anything you like)
1 tsp vanilla

In a medium bowl, stir together flour, sugar, baking powder and salt.  Set aside.

In another bowl mix egg, milk and oil.  Add egg mixture all at once to dry mixture.  Mix on medium for no more than 10 seconds – you don’t want to over mix them.

Standard size pancakes take about 1/4 cup batter onto a hot pan – about 350 if you’re using a griddle.  Cover over medium heat about 2 minute or until pancakes are golden brown, flipping them when they start to bubble.

Printable Recipe

 
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Posted by on November 9, 2013 in Breakfast (any time of day)