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Posts Tagged ‘Breakfast’

We’ll be heading out to go skiing tomorrow, so things will be quiet around here for a week or so. I leave you with this recipe…

This recipe makes a moist and flavorful loaf again and again. And can you beleive it’s 100% whole wheat? Serve warm or at room temperature slavered with butter, or spread with cream cheese.

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:: Banana Nut Bread ::

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Adapted from The New Best Recipe

Ingredients:

  • 2 cups (8 ounces) white whole wheat flour
  • 1¼ cups walnuts or pecans, toasted and chopped coarse
  • ¾ cup sucanat, rapadura, demerara or granulated sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 3-4  large, darkly speckled bananas, mashed well (about 1½ cups)
  • ¼ cup whole plain yogurt
  • 2 large eggs, lightly beaten
  • 6 tablespoons butter, melted and cooled
  • 1-2 teaspoons pure vanilla extract
  • Extra banana, for garnish, optional

1) Preheat oven to 350° F. Grease and flour a 9×5 inch loaf pan.

2) In a large bowl, whisk together the flour, sugar, baking soda, salt, and nuts. In a medium bowl, mix the mashed bananas, yogurt, eggs, butter, and vanilla until well blended. Gently fold the banana mixture into the dry ingredients with a rubber spatula just until combined. Batter with be thick and chunky.

3) Scrape the batter into the prepared pan. Garnish with slices of banana if desired. Bake in preheated oven until golden brown and a toothpick inserted near the center comes out clean, about 55-60 minutes.

4) Remove from oven and cool in pan for 5 minutes. Gently loosen the edges with a knife. Transfer to a wire rack. Serve warm or at room temperature.

Makes one large loaf

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1-20-09n9

A while back, when I was serving bean soup for lunch, I realized that there was absolutely no bread to be had. That’s a big no no in our house. If you have soup, you eat bread in some shape or form.

I looked at the clock – nearly 11:30. Dad would be home in half an hour. I decided to make lunch wait a while, and whipped up a batch of muffins.

Isn’t it funny how the recipes you don’t expect much from often times turn out the best? That’s what happened with these muffins. I knew that since they would be 100% whole wheat, they would most likely turn out tough and dry. Not so! To my surprise and delight, they were tender and full of flavor.

1-20-09n1

Okay, I admit it. This recipe comes from Betty Crocker. That old, tattered, well used book with a broken spine and the pages falling out. When pressed for time, I do refer to this seasoned cook.

The surprise in these muffins lies in the center: a dab of jam nestled in the muffin batter. Use whatever jam is your favorite. Raspberry works very well.

The original recipe makes 12 muffins. I like my muffins a little larger, so I made just eight. Enough for everyone to have one and fight over the last.

1-20-09n7

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:: Surprise Muffins ::

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Adapted from Betty Crocker

Ingredients:

  • 1 large egg, lightly beaten
  • 1/2 cup whole milk
  • 1/4 cup butter, melted
  • 1/2 teaspoon pure vanilla extract
  • 1 ½ cups (6 ounces) whole wheat pastry flour (aka soft white wheat)
  • 1/2 cup sucanat, rapadura or demerara sugar.
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • Jam of choice

Directions:

1) Heat oven to 400° F. Grease or line with paper muffin cups 12 medium muffin cups.

2) In a large bowl, combine the egg, milk, butter, and vanilla. In a small bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredient to the egg mixture and stir just until the flour is moistened. Batter should be lumpy.

3) Fill muffin cups 1/2 full with batter. Drop 1 teaspoon of jelly into the center of each muffin and top with remaining batter to fill 2/3 full.

4) Bake in preheated oven for 20-25 minutes or until golden brown. Immediately remove from pan onto a wire rack to cool slightly. Serve warm with butter.

Makes 8-12 muffins

P.S. It’s Kitchen Tip Tuesday…


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When I first discovered the world of online recipes, The Joy of Baking was a big influence. It provided clear, detailed recipes that even a novice could pull off successfully.

I spotted her recipe for homemade granola, and decided to give it a whirl. It was a daunting task. My impression of homemade granola was not quite crisp oatmeal filled with burnt raisins.

This recipe was a success from the first. I have tried several different granola recipes, but I always return to this one. For some reason, it no longer appears on the Joy of Baking website. I feel very fortunate to have printed it out before it disappeared!

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:: Homemade Granola ::

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Note: I usually make a double batch as one recipe will only get us through one breakfast.

Ingredients:

  • 4 cups (400 grams) old-fashioned rolled oats
  • 1 cup (50 grams) shredded or chipped coconut
  • 1 cup nuts of choice, chopped coarse
  • 1/4 teaspoon sea salt
  • 1/2 cup (1 stick) butter or coconut oil
  • 1/4 cup honey
  • 1/4 cup maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 cup dried fruits (cranberries, cherries, apricots, raisins, etc.) optional

Directions:

1) Preheat oven to 300° F and place rack in center of oven. Either grease or line a baking sheet with parchment paper.

2) In a large bowl combine the rolled oats, coconut, nuts, and salt.

3) In a small saucepan set over medium low heat, melt the butter. Remove from heat. Stir in the honey, maple syrup, and vanilla. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the butter mixture.

4) Spread onto the prepared baking sheet and bake in preheated oven for 20-30 minutes or until golden brown, stirring every five minutes. Do not over bake.

5) Place on a wire rack to cool. You will notice that the granola is still sticky when you remove it from the oven but it will become crisp and dry as it cools. Once the granola has completely cooled stir in your choice of dried fruits if desired. Store in an airtight container or plastic bag. It will keep for several weeks.

Makes about five cups of Granola

Edited on 2/19/08: The correct oven temperature is 300° F, not 350° F.

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Our Christmas Brunch

:: Menu ::

Savory

Fried Eggs

Sautéed Vegetables

Sausages

Sweet

Stollen

Poppy seed Cake

Rommegrot

Beverages

Eggnogg

Coffee

.  .  .  .  .  .  .  .  .  .  .  .  .

We sautéed mushrooms, onions, and green peppers to go with our eggs and sausages.

Every year on Christmas Eve, our Grandma sends home a loaf of her homemade Stollen. We like to toast it and smother it in butter.

I was browsing around, trying to find something utterly scrumptious to make, and found this recipe.

My litte neice enjoyed her first Christmas.

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Back when peaches were in season, I devised a baked oatmeal recipe to incorporate them. I just threw a few things together and pushed it into the oven. To my surprise, it was really good. We’ve tried it with pears and apples, with the same delicious results.

Hot fruit on the bottom, sweet oatmeal in the middle, and crunchy almonds on top. This could easily be a dessert…

:: Fruit-on-the-Bottom Baked Oatmeal ::

Ingredients:

  • Approximately 1 1/2 cup thinly sliced fruit* or enough to generously cover the bottom of a 9-inch square baking dish
  • 1/2 cup whole milk
  • 2/3 cup pure maple syrup
  • 2 large eggs
  • 3/4 cup (1 1/2 sticks) butter
  • 1 teaspoon pure vanilla extract
  • 2 cups old fashioned rolled oats
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 tablespoons demerara, sucanat or rapadura, divided
  • 1/3 cup slices almonds

*Peaches, pears & apples are good choices. If using apples, make sure to cup them thinly or they will be crunchy.

  1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
  2. In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla.
  3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
  4. Bake at 350° for 40-50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or Vanilla Sauce.

Serves 6-8

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