Blueberry Breakfast Cake

This breakfast cake was wonderful and we actually ate it for dessert this week instead of for breakfast.  Everyone in my family really liked it and it was so light and fluffy.

INGREDIENTS
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

DIRECTIONS
Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.  Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.   Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.  Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Baked Oatmeal Casserole

I actually made this recipe for a snack this afternoon, but it could also be for breakfast as well. I think that you can easily play around with the ingredients and use a variety of different nuts and berries.  Overall, it was excellent and the boys really liked it!

INGREDIENTS
2 cups rolled oats
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup walnut pieces
1 cup raspberries {any berries work}
1/2 cup milk chocolate chips
2 cups milk
1 large egg
3 tablespoons butter, melted
1 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

DIRECTIONS
Preheat oven to 375 and generously spray baking dish with cooking spray.  In large bowl, mix together oats, sugar, baking powder, cinnamon, salt, nuts, berries and chocolate.  In another bowl, mix together the milk, egg, butter and vanilla extract.  Put dry ingredients in pan.  Add sliced banana and pour liquid over dry ingredients.  Bake for 30 – 40 minutes until golden brown.

Breakfast Casserole Bites

I saw this recipe and thought that it sounded like a great idea for either breakfast or dinner.  They’re so easy to make and are great for eating right out of the oven or even heated up on a busy morning.  This recipe really grabbed my attention, because each muffin tin can be personalized, so kids can help make their own.  I added spinach and onion to mine while Jamie added Oregano (which surprisingly, is really good).  I saw on a review for the recipe that instead of using a foil muffin tin, you could use a piece of ham at the bottom instead.  I might give that a try next time.  I’m also going to try freezing them and thawing them out the night before we’d like to have them for breakfast.  Sounds like any way you make them, you have a winner.

INGREDIENTS
2 pieces whole-wheat sandwich bread
8 eggs
½ cup milk, I used whole milk
salt and pepper, to taste
4 oz grated cheese, organic sharp cheddar recommended
½ lb cooked and crumbled breakfast sausage or bacon, local or organic recommended
Also need: Foil muffin holders for baking

DIRECTIONS
Preheat the oven to 350 degrees F. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above). In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top. Sprinkle an equal amount of both the grated cheese and the crumbled bacon (or sausage) into each muffin cup on top of the egg mixture. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze (in-between sheets of wax paper) for another day!

Sausage Casserole

My Mom made this last week and it was excellent! 

INGREDIENTS
1 lb. sage flavored breakfast sausage
3 c. shredded potatoes, drained and pressed
1/4 c. butter, melted
12 oz. mild cheddar cheese, shredded
1/2 c. onion, shredded
1 (16 oz.) container small curd cottage cheese
6 jumbo eggs

DIRECTIONS
Preheat oven to 375.  Lightly grease a 9 x 13 inch baking dish
Cook sausage, drain fat, crumble and set aside.  In the prepared baking dish, stir together the shredded potatoes and butter.  Line the sides and bottom of baking dish with mixture.  In a bowl, mix the sausage, cheddar cheese, onion, cottage cheese, and eggs.  Pour over potato mixture.  Bake 1 hour in preheated oven, or until an inserted toothpick comes out clean.

Whole-Wheat Zucchini Muffins/Bread

INGREDIENTS
3 cups whole-wheat flour (I used King Arthur’s white whole-wheat flour)
1 tablespoon cinnamon
1 ½ teaspoons baking soda
¼ teaspoon baking powder
1 teaspoon salt
3 eggs
¾ cup oil (I used coconut oil)
¾ cup honey
1 teaspoon vanilla
3 cups grated zucchini

DIRECTIONS
Preheat oven to 300 degrees F for small loaf pans or 325 degrees F for large loaf pan or muffins. Blend the dry ingredients. Make a well (or hole) in the center and pour in the eggs, oil, honey and vanilla. Stir just until mixed – do not overmix. Fold in the grated zucchini and chopped nuts if using. Pour batter into greased loaf pan(s) or muffin holders and bake until a toothpick comes clean in the top/center of the loaf or muffin.  If using smaller pans bake for 30 – 40 minutes. I was able to fill four of my small loaf pans. For one larger loaf pan bake for 50 – 60 minutes. For muffins bake for 15 – 20 minutes.

A Healthier Banana Bread

I saw this recipe on Pinterest and thought that I’d give it a try.  We all love the traditional banana bread that I usually make, but let’s face it, it’s not healthy with all of the white flour and sugar that it contains.  So, in order to lighten things up a bit, I tried this recipe.  You can definitely tell that it’s not full of sugar, but it’s good.  The boys like it, so we’ll be making it again!

INGREDIENTS
2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.  Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Ham, Gouda and Potato Bake

INGREDIENTS
4 cups frozen diced hash brown potatoes
8 oz. chopped ham
1 cup shredded Gouda cheese (4 oz.)
3/4 cup chopped red pepper
1/2 cup chopped onion
6 eggs, lightly beaten
1 10.75-ounce can condensed cream of mushroom soup
1/2 cup milk
pepper to taste
8 English muffins

DIRECTIONS
In a slow cooker, combine hash browns, ham, cheese, sweet pepper and onion.  Toss together until well mixed.  In a medium bowl, whisk together eggs, soup, milk and pepper. Pour over potato mixture.  Cover and cook on low heat for 6 – 7 hours.  Toast English muffins and serve egg mixture over muffins.

Swedish Pancakes/Crepes

INGREDIENTS
3 eggs
1 tsp. salt
2 tbs. sugar
1 cup milk
3/4 cup flour

DIRECTIONS
Mix well, and cook like regular pancakes.  Top with syrup or fruit.  For a fun dessert, top with nutella and bananas.

French Toast

INGREDIENTS
2/3 cup whole mike, heavy cream or half and half.
4 large eggs
1 tsp. vanilla
1/4 tsp. salt
6 slices white bread of Texas toast
2 Tbs. butter

DIRECTIONS
Wisk together ingredients in a shallow bowl. Dip bread into ingredients and fry in plan with melted butter until brown.

No-Fuss Overnight Coffee Cake

INGREDIENTS
12 tablespoons (1 1/2 sticks) butter
1 cup granulated sugar
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
2 large eggs
2 cups Flour
1 cup sour cream
Topping
3/4 cup brown sugar, light or dark, firmly packed
3/4 cup chopped walnuts or pecans
3/4 teaspoon ground cinnamon
1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional

DIRECTIONS
To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth.   Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream, stirring to combine. Spoon the batter into a lightly greased 9 x 13-inch pan.
To make the topping: Combine the brown sugar, nuts, cinnamon, and chips (if you're using them), stirring to combine. Sprinkle the topping over the batter in the pan. Cover the pan with plastic wrap, and refrigerate it overnight.   Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it's golden brown on top. Remove it from the oven, and cool briefly before serving.

Mocha Chip Scones

INGREDIENTS
1/4 cup brewed very strong coffee
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

DIRECTIONS
Preheat oven to 350 degrees F.  In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.  In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.  Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.  In a small bowl, combine 1 tablespoon cream and remaining beaten egg.  Brush tops of scones with egg mixture and sprinkle with sanding sugar. Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Pumpkin Bread

INGREDIENTS
1 stick of butter or margarine
1 1/2 cups sugar 
1 1/2 eggs 
1 1/2 cups all-purpose flour
1/2  tablespoon baking powder 
3/4  teaspoons baking soda
3/4  teaspoons ground cinnamon
3/4  teaspoons ground cloves
3/4  teaspoons ground nutmeg
1/2  a can of solid packed pumpkin
DIRECTIONS
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Apple Streusel Coffee Cake

INGREDIENTS
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
2 1/2 lbs. Granny Smith apples (about 4 large), peeled and cute into 1/4-inch-think wedges
Streussel Topping
Pour 2 tbs. melted butter in a small bowl, and stir in 1/2 cup firmly packed brown sugar, 2 tbs. all-purpose flour, and 1 tsp. ground cinnamon.  Add 1 cup chopped pecans if you’d like.
DIRECTIONS
Preheat oven to 350.  Bake pecans in a single layer in a shallow plan 5 – 7 minutes or until lightly toasted and fragrant, stirring halfway through.  Stir together butter and next three ingredients; add to butter mixture, stirring until blended.  Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.)  Spread batter into a lightly greased 13 X 9 inch pan.  Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan or a wire rack.