Country Breakfast Pot Pie

Country Breakfast Pot Pie

• 3 tablespoons vegetable oil
• 1 bag (20 oz) refrigerated shredded hash browns
• 1 cup shredded Swiss cheese (4 oz)
• 8 eggs
• 1 tablespoon chopped fresh chives
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 1/2 cups cubed cooked ham (8 oz)
• 1 package (3 oz) cream cheese, cut into small cubes
• 1 can (12 oz) Pillsbury™ Grands ®! Big & Buttery crescent dinner rolls

Direction

1

Heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat 2 tablespoons of the oil over medium-high heat. Spread potatoes in skillet; cook until golden brown on bottom.

2

Drizzle potatoes with 1 tablespoon oil. Cut into quarters; turn sections over. Cook until golden brown. Remove hash browns from skillet; arrange in bottom and around side of casserole. Sprinkle Swiss cheese over potatoes.

3

In bowl, beat eggs. Stir in chives, salt, pepper and ham. Pour into same skillet. Cook and stir over medium heat until partially cooked. Stir in cream cheese; cook and stir until eggs are cooked but moist. Spread over Swiss cheese.

4

Separate dough into triangles. Starting at short side of each triangle, roll up halfway. Arrange over hot egg mixture with tips toward center; do not overlap.

5

Bake 20 to 25 minutes or until crust is golden brown.

Breakfast pie

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Country Breakfast Pot Pie

Baked Grapefruit Donuts

Baked Grapefruit Donuts

Ingredients

DONUTS

2 cups all-purpose flour

3/4 cups granulated sugar

2 teaspoons baking powder

1 teaspoon salt

2 egg whites, beaten

1 cup skim milk*

1 tablespoon vegetable shortening, melted

1 tablespoon fresh grapefruit zest

1 tablespoon fresh squeezed grapefruit juice, seeds removed

GLAZE

1-2 cups confectioners’ sugar

1-2 tablespoons fresh squeezed grapefruit juice, seeds removed

Instructions

DONUTS

Heat oven to 325 degrees F. Using a baking spray with flour grease each donut cavity; set aside.

In a large bowl whisk flour, sugar, baking powder and salt.

Add to the flour mixture, egg whites, milk, shortening and grapefruit zest and its juice, mix until just combined. Note: do not over mix as this could toughen the donuts.

Pour batter 1/2 full into each donut cavity, about 1/4 cup. Bake for 10-13 minutes until tops are lightly browned and a toothpick inserted in center comes out clean. Allow to cool over a wire rack to room temperature before pouring the glaze.

GLAZE

Meanwhile in a small deep bowl, whisk confectioners sugar and 1 tablespoon of grapefruit juice until well combined. If glaze is too thick, add a 1/2 tablespoon of grapefruit juice at a time and stir. If glaze is too thin, add 1/4 cup of confectioners sugar at a time and stir till combined.

Dip one half of each donut into the glaze and set to dry over a wire rack. Place a plate underneath to catch any drippings.

To make the zigzag lines of the glaze, pour excess glaze into one corner inside of a plastic sandwich/snack bag and cut a small hole at the corner. Gently push glaze through the opened hole to drizzle. Set to dry, about 5 to 10 minutes. ENJOY!

Notes

*Full fat version of ingredient(s) may be substituted.

Recipe Source: www.urbanbakes.com

Breakfast cake

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Baked Grapefruit Donuts

Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

YIELD: 8 slices PREP TIME: 10 minutes COOK TIME: 30 minutes TOTAL TIME: 40 minutes

Ingredients:

Almond Pumpkin Spice Breakfast Cake

3/4 cup white whole wheat flour (or whole wheat pastry flour)

1/2 cup quick oats

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

¼ teaspoon salt

1/2 cup pumpkin puree

2/3 cup creamy almond butter with sea salt

1/2 cup light brown sugar, packed

1 large egg

1/2 teaspoon almond extract

1 teaspoon vanilla extract

1/2 cup Greek yogurt (lowfat or full fat)

Vanilla Bean Greek Yogurt Glaze

1 1/4 cup plain greek yogurt (I like full fat for this)

1/3 cup powdered cane sugar

1 vanilla bean, split down the middle

Slivered almonds, for topping (optional)

Directions:

Preheat oven to 350 degrees.

Whisk together the flour, oats, baking powder, pumpkin pie spice, and salt. Set aside.

In another bowl, beat together the pumpkin and almond butter until smooth. Mix in the brown sugar, again until smooth. Whisk in the egg and extracts.

Gradually add the dry ingredients to the wet ingredients, scraping down the sides as necessary, until just incorporated. Mix in the Greek yogurt, again until just incorporated.

Line a 9-inch cake pan with parchment paper, and grease the whole pan liberally. Add the batter, using the back of a spoon or spatula to spread it out and push it into the sides. The batter is thick and doesn't spread much, so make it as even as possible.

Bake for 25-30 minutes, until a knife or toothpick inserted in the center comes out clean. Let cool until just slightly warm to the touch.

For the glaze, whisk together the yogurt and powdered sugar, then whisk in the vanilla bean seeds.

Top the cake with the glaze, and sprinkle on slivered almonds (optional, but pretty). Cut into 8 slices.

To make these into muffins, simply fill 12 greased muffin liners with the batter, and bake at 375 for 15-18 minutes.

I highly recommend using full-fat Greek yogurt for the frosting - it's thicker, creamier, and less tart than the lower-fat versions, so it results in a more frosting-like taste and consistency. You may use either fat-free, low-fat, or full-fat Greek yogurt in the batter with good results.

Breakfast cake

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Almond Butter Pumpkin Spice Breakfast Cake with Vanilla Bean Greek Yogurt Frosting

Apple-Pie Cake

Apple-Pie Cake

INGREDIENTS

• 2 ½ cup all-purpose flour
• 1 ¼ cup brown sugar
• 3 teaspoon cinnamon (divided)
• 10 ounce cold unsalted butter (cut into ½-inch cubes)
• 3 pound crisp, tart apple (such as Granny Smith)
• ½ cup granulated sugar
• 2 tablespoon corn starch
• powdered sugar (as needed)

DIRECTIONS

In a large bowl of a food processor fitted with the blade attachment combine flour, brown sugar, and 2 teaspoon cinnamon. Pulse the mixture until well-combined. Add the cubed butter and pulse several more times until a course sandy texture with pea-sized pieces sprinkled throughout is achieved. You may alternatively use 2 knives or a pastry blade. Press ½ of the mixture onto bottom and halfway up the sides of a 10-inch springform pan. Place the remaining mixture into a medium bowl and put both the springform pan and the bowl into the refrigerator to chill at least 20 minutes.

Meanwhile, place the oven rack in the center position and preheat oven to 350 degrees.

Peel, halve lengthwise and core the apples, then thinly slice them (¼-inch, or preferably less). The food processor fitted with the slicing blade works very well for this job.

Remove the remaining crumb mixture and the prepared springform pan from the refrigerator. Set the springform pan on an aluminum foil-lined rimmed baking sheet.

Place the apple slices into a large bowl and toss them well with granulated sugar, corn starch, and remaining 1 teaspoon cinnamon. Once the cornstarch has moistened, pile the apple slices into the prepared springform pan, pressing down as you work to pack as many of them in as you can. You might not use all the apples, but do use enough that they mound about 1-inch above the edge of the pan. Sprinkle as much of the remaining crumb mixture on top as you can. Pressing it down to fill spaces before adding more.

Put the pan on its baking sheet in the oven; bake for 1 hour and 15 minutes, or until golden brown on top. Remove from oven. run a knife around the edge of the pan, and let the cake completely cool in the pan to set. Remove springform ring before slicing. Sprinkle with powdered sugar; serve immediately.

Breakfast cake

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Apple-Pie Cake

Breakfast Shepherd's Pie

Breakfast Shepherd's Pie

INGREDIENTS

• 6 cups Simply Potatoes Diced Potatoes with Onion
• 6 slices bacon
• 6 eggs
• 1 cup red bell pepper
• 1⁄4 cup green onion, diced
• 1⁄4 cup feta
• 1 cup shredded cheddar cheese
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1⁄4 cup canned chopped jalapeno
• 1 tablespoon onion powder
• 2 (12 ounce) cans corn beef hash
• 2 tablespoons olive oil
• 1 garlic clove

DIRECTIONS

Cook 6 slices of bacon until crisp, drain on paper towel.

Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic.

Mix 6 eggs in a bowl.

Salt and pepper to taste.

Crumble in feta to taste.

Crumble in 6 slices bacon.

Add cooked green onion and garlic to egg mixture.

Mix up egg mixture and ingredients and pour into 8x8 casserole dish.

Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.

Chop up Red Pepper.

Heat up olive oil in pan.

Cook Simply Potatoes Diced Potatoes.

Add chopped red pepper.

Add jalapenos to taste (optional).

Salt and pepper to taste.

Add paprika.

Add onion powder.

Mix all up until potatoes are cooked.

Cook up 2 cans of beef hash in another pan.

Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.

Next pour potato mixture on top of hash.

Cover the top of potatoes with shredded cheddar cheese.

Put back in oven for 5-10 minutes or until cheese is melted.

Breakfast pie

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Breakfast Shepherd's Pie

Lemon Strawberry Loaf Cake

Lemon Strawberry Loaf Cake

Ingredients

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1/3 cup buttermilk
• 1/2 cup lemon juice
• 1 1/2 cups plus 2 tablespoons all purpose flour, divided
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup diced fresh strawberries
• for glaze
• 1 1/2 cups powdered sugar
• 2 tablespoons lemon juice

Instructions

Cream butter and sugar together. add in eggs one at a time, making sure to scrap down sides of bowl. Add in vanilla.

Combine buttermilk and lemon juice.

Combine 1 1/2 cups flour, baking powder, baking soda and salt.

add flour mixture and buttermilk mixtures to batter, alternating the two until combined.

Shake diced strawberries with 2 tablespoons flour in a plastic bag until well coated. Fold strawberries into batter.

Spoon batter into a well greased and floured loaf baking pan. Bake in a preheated 350 degree oven for 45 minutes, until toothpick inserted in center, comes out clean. Let cake rest in pan for 20 minutes before removing. Cool completely on a wire rack.

Prepare your glaze. Combine powdered sugar and lemon juice, you want it on the thick side. Add more lemon juice if needed. Spread over top of cooled cake.

Notes

recipe source ChocolateChocolateandmore.com

Breakfast cake

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Lemon Strawberry Loaf Cake

Molten Lava Cakes

Molten Lava Cakes

Ingredients

• 2 sticks unsalted butter, plus more for the ramekins
• 4 teaspoons granulated sugar
• 1/2 teaspoon ground cinnamon
• Pinch of cayenne pepper
• Pinch of nutmeg
• 12 ounces semisweet chocolate, chopped
• 1 cup all-purpose flour
• 2 1/2 cups confectioners' sugar, plus more for dusting (optional)
• 6 large eggs plus 6 egg yolks
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract

Directions

Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar.

Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins.

Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar.

Photograph by Gentl & Hyers

Recipe courtesy of The Neelys' for Food Network Magazine

Breakfast cake dessert

Posted by mk in Breakfast, cake, dessert

Molten Lava Cakes

Sandwich cookies glacé

Sandwich cookies glacé

Ingredients:

• -200 G wheat flour
• -100 G unsalted butter
• -80 G of brown sugar
• -60 G of sugar
• -2 eggs
• -1 Tsp yeast
• -80 G dark chocolate chips
• -1 Tub of ice cream with vanilla

Preparation:

-Préchauffer Oven to 180 ° C gas mark 6.

-In A large bowl, pour sugar butter and mix to a smooth paste.

-Incorporer Whole eggs, flour, yeast and mix all to obtain a homogeneous paste.

-Add Half the chocolate chips and stir again.

-Train small balls of dough with a spoon, place them on a sheet of parchment paper.

-Cook Cookies baked for 15 minutes.

-Procéder Mounting sandwiches alternating a cookie, a layer of vanilla ice cream and a cookie

-Parsemer Ice remaining chocolate chips.

-Serve Immediately.

Breakfast cake dessert

Posted by mk in Breakfast, cake, dessert

Sandwich cookies glacé

Pecan Pie Bars

Pecan Pie Bars 

INGREDIENTS 

SERVINGS 12 UNITS US

• 1 3⁄4 cups almond flour
• 1 egg
• 1 tablespoon oil or 1 tablespoon coconut oil
• 1⁄2 teaspoon cornstarch or 1⁄2 teaspoon arrowroot
• 1⁄4 teaspoon sea salt
• 8 ounces pitted dates
• 2 eggs
• 1⁄4 cup maple syrup
• 1⁄2 teaspoon vanilla
• 1 cup pecans, chopped

DIRECTIONS

Preheat oven to 350 degrees.

Combine almond flour, 1 egg, oil, cornstarch, and sea salt, using a mixer or a food processor, until well combined; dough will be very stiff.

Press by hand evenly into a greased 8x8 inch square pan; bake for 17 minutes.

Blend the dates in a food processor on high for about 1 minute, until paste-like.

Add the 2 eggs, maple syrup, and vanilla; process on high until smooth.

Pour this filling mixture over the warm crust and evenly sprinkle pecans over the top, pressing them in lightly.

Bake for another 30-35 minutes.

Allow the bars to cool before cutting.

Breakfast pie

Posted by mk in Breakfast, pie

Pecan Pie Bars

Chocolate Chip Crumb Cake

Chocolate Chip Crumb Cake

Ingredients (12 Servings)

Cake:

1 Cup sugar

1 Stick unsalted butter, at room temperature

2 Eggs

1 Teaspoon vanilla

1 Cup sour cream

2 Cups all purpose flour

2 Teaspoons baking powder

1/2 Teaspoon baking soda

1 Teaspoon salt

1 Cup semi-sweet chocolate chips

Crumb Topping:

1/2 Cup sugar

1 1/4 Cup all purpose flour

1/4 Teaspoon salt

1 Stick unsalted butter, melted

Chocolate Sauce:

1/3 Cup chocolate chips

2 Tablespoons unsalted butter

Instructions

Chocolate Chip Crumb Cake

Pre-heat the oven to 350 degrees and butter and flour a tube style (angel food) pan.

In a large bowl, cream together the butter and sugar using a stand or hand mixer. Mix in the eggs, vanilla and sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. Place the chocolate chips in a small bowl and mix with one tablespoon of the flour mixture. This will help the chips to not sink to the bottom of the cake in the oven.

Beat the flour mixture into the web batter just until incorporated and then fold in the chocolate chips. Pour into the prepared tube pan.

Make the topping by mixing together the sugar, flour, salt and melted butter in a small bowl. When fully incorporated, stick it together with your hands and crumble it over the top of the cake batter. Bake for 50 - 55 minutes or until the crumb is a light golden brown and a toothpick comes out clean. Allow to cool thoroughly before removing from the pan.

Melt the chocolate chips and butter together over a pot of steaming water or in the microwave and spoon over the cake, if desired.

Breakfast cake

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Chocolate Chip Crumb Cake

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

Buttermilk-Blueberry Breakfast Cake

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. Use only 1/2 cup of the prepared mixture for the recipe.

INSTRUCTIONS:

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 to 45 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.

Breakfast cake

Posted by mk in Breakfast, cake

Buttermilk-Blueberry Breakfast Cake

Honey Bun Cake

Honey Bun Cake

Ingredients

• 1 cup brown sugar
• 2 teaspoons cinnamon
• 1 box yellow cake mix
• 1 cup sour cream (or plain yogurt)
• 4 eggs
• 3/4 cup vegetable oil
• for Glaze
• 2 cups powdered sugar
• 5-6 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Blend brown sugar and cinnamon in a small bowl and set aside. Stir together cake mix, sour cream, eggs and oil.
2. I just whisked it all together, lumps are fine. Spoon half of your batter into a greased or sprayed 9 x 13 pan (or something close) Spread to the edges. Sprinkle brown sugar mixture over top, it'll seem like a lot but use it all.
3. Spoon remaining batter over top, try to cover top evenly but don't try to spread it. Using a knife, swirl batter, just run the knife in a zig-zag.
4. Bake in a preheated 350 degree oven for 40-45 minutes, until a toothpick comes out clean.
5. While cake is baking, mix up your glaze. Combine powdered sugar, milk and vanilla until smooth. Once cake is done, remove from oven and drizzle glaze over top.
6. Let set for five long minutes before cutting and serving.

Breakfast dessert

Posted by mk in Breakfast, dessert

Honey Bun Cake

Lazy Day Oatmeal Cake

Lazy Day Oatmeal Cake

INGREDIENTS

BATTER

• 1 cup uncooked rolled oats (instant or regular, I used rolled oats)
• 1 1⁄4 cups boiling water
• 1⁄2 cup butter or 1⁄2 cup margarine
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 1⁄2 cups flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg

TOPPING

• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1⁄2 cup brown sugar
• 3 tablespoons cream or 3 tablespoons milk
• 3⁄4 cup flaked coconut
• 1⁄3 cup chopped nuts (optional)

DIRECTIONS

1. In a shallow bowl soak oats in boiling water for 20 minutes.
2. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
3. Beat in eggs and vanilla.
4. Sift and measure flour, sifting again with the soda and spices.
5. By this time the oats will be soaked and cool.
6. Remove beaters from creamed mixture and fold in soaked oats.
7. Sift flour mixture over and fold in.
8. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
9. Mix all the topping ingredients.
10. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
11. Watch carefully.

Breakfast cake

Posted by mk in Breakfast, cake

Lazy Day Oatmeal Cake

NO BAKE ENERGY BITES

NO BAKE ENERGY BITES

INGREDIENTS:

• 1 cup (dry) oatmeal (I used old-fashioned oats)
• 2/3 cup toasted coconut flakes
• 1/2 cup peanut butter
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips or cacao nibs (optional)
• 1/3 cup honey or agave nectar
• 1 tablespoon chia seeds (optional)
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
2. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
3. Makes about 20-25 balls.

Breakfast cookies

Posted by mk in Breakfast, cookies

NO BAKE ENERGY BITES

ROLO CREAM CHEESE BANANA BREAD!!!

ROLO CREAM CHEESE BANANA BREAD!!!

Rolo Banana Bread

BEAT IN MIXER:

• 12 TABLESPOONS BUTTER AND 4 OUNCES SOFT CREAM CHEESE.

ADD:

• 1C. SUGAR, 1/4 TSP. VANILLA AND 1 EGG,

ADD:

• 1 1/2C. FLOUR
• 1/4 TSP. SALT
• 1/4 TSP. BAKING SODA
• 1/4 TSP. BAKING POWDER
• AND BLEND ON LOW.

STIR IN BY HAND:

• 3/4C. MASHED BANANAS (ABOUT 2)
• 1 BAG OF ROLO MINIS (CAN MIX WITH 1 T. FLOUR IF NERVOUS THEY WILL SINK)
• POUR INTO A WELL GREASED 9X5 LOAF PAN AND BAKE 60-70 MINS AT 350. I COVERED MINE WITH FOIL THE LAST 10 MINS TO PREVENT OVERBROWNING. COOL ON A RACK AND REMOVE FROM PAN.

Breakfast

Posted by mk in Breakfast

ROLO CREAM CHEESE BANANA BREAD!!!

Healthy Breakfast and Brunch Recipes

Healthy Breakfast and Brunch Recipes

Ingredients

• 5.6 ounces all-purpose flour (about 1 1/4 cups)
• 1/4 cup chopped walnuts, toasted
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground nutmeg
• Dash of ground cloves
• Dash of ground ginger
• 1/4 cup brown sugar
• 3/4 cup low-fat buttermilk
• 1 tablespoon canola oil
• 1 1/2 teaspoons vanilla extract
• 2 large eggs, lightly beaten 
• 2 cups finely grated carrot (about 1 pound) 
• Cooking spray 
• 3 tablespoons butter, softened 
• 2 tablespoons honey

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
----------------
Source myrecipes.com

Breakfast cake

Posted by mk in Breakfast, cake

Healthy Breakfast and Brunch Recipes

Buttermilk Cardamom Coffee Cake

Buttermilk Cardamom Coffee Cake

Makes: 12 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours

INGREDIENTS

OATMEAL CRUMB

• 6 tablespoons cold unsalted butter, cut into small pieces
• 1/2 cup packed light brown sugar
• 1 cup old-fashioned rolled oats, dividedc
• 1/4 cup white whole-wheat flour, or whole-wheat pastry flour
• 1/2 teaspoon ground cardamom, or cinnamon
• 1/4 cup chopped walnuts

CAKE

• 2 cups white whole-wheat flour, or whole-wheat pastry flour
• 2 teaspoons baking powder
• 1 teaspoon ground cardamom, or cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup packed light brown sugar
• 1 cup nonfat buttermilk, (see Tip)
• 1/4 cup canola oil
• 1 teaspoon vanilla extract

PREPARATION

1. To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
2. To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
3. Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
4. Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
5. Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

TIPS & NOTES

• Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
• Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Breakfast cake

Posted by mk in Breakfast, cake

Buttermilk Cardamom Coffee Cake

IHOP Banana Nut Pancakes

IHOP Banana Nut Pancakes

Ingredients for IHOP Banana Nut Pancakes

• 1/2 cups buttermilk
• 1 1/4 cups flour
• 1 egg
• 1/4 cup vegetable oil
• 2 Tbsp sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 2/3 cup chopped pecans
• 1 banana

Direction:

In a larger bowl, combine all the ingredients for the pancakes except the pecans and the banana. Blend until smooth.

Heat frying pan or griddle on medium heat and coast with butter or non stick cooking spray.

Pour 1/4 cup of batter into the pan and immediately sprinkle pecans into the center of each pancake.

Cook the pancakes 1-2 minutes per side.

Place sliced bananas between the pancakes and add more pecans to the top of the stack.

Breakfast Toast

Posted by mk in Breakfast, Toast

IHOP Banana Nut Pancakes

Crumb Cake for breakfast

Crumb Cake for   breakfast

Total Time: 1 hr 5 min

Prep Time: 15 min

Oven Temp: 350

Ingredients

• Coconut-Pecan Topping:
• .5 cup(s) pecans, toasted and chopped
• .25 cup(s) unsweetened shredded coconut, toasted
• .25 cup(s) all-purpose flour
• .25 cup(s) packed dark brown sugar
• .25 teaspoon(s) ground cinnamon
• 2 tablespoon(s) butter or margarine

Banana Cake:

• 1.5 cup(s) all-purpose flour
• 1 teaspoon(s) baking powder
• .5 teaspoon(s) baking soda
• .25 teaspoon(s) salt
• .125 teaspoon(s) ground cinnamon
• 4 tablespoon(s) butter or margarine, at room temperature
• .5 cup(s) packed dark brown sugar
• 3 tablespoon(s) pure honey
• 2 large eggs, lightly beaten
• 1 cup(s) mashed bananas (from 3 very ripe medium bananas)
• 1 teaspoon(s) vanilla extract

Directions

1. Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resem­bles coarse crumbs with a few pea-size chunks remaining.
2. Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
3. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely.(Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)
4. More from Good Housekeeping

Breakfast cake

Posted by mk in Breakfast, cake

Crumb Cake for breakfast

Banana Crumb Cake

Banana Crumb Cake

Recipe adapted from Cookies and Cups

Ingredients:

• 2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 4 mashed, ripe bananas
• 1/2 cup room temperature butter
• 1 1/2 cups granulated sugar
• 2 eggs
• 1 tsp vanilla
• 3 tablespoons heavy cream

Streusel:

• 1/2 cup room temperature butter
• 1 cup packed brown sugar
• 1 cup flour
• 2 tsp cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, browned
• 2-3 tablespoons heavy cream

Directions:

Preheat your oven to 350°.  Spray a 9×13 pan with non-stick cooking spray and line with a parchment paper sling.

First make your cake batter.  Cream together butter and sugar.  Add eggs mix well.  Mash bananas really well and add to mixture.  Add vanilla and give it all a good stir.  Add dry ingredients and mix until just combined.  Add heavy cream last, mixing until just combined.

Pour into prepared pan.

Using your clean hands, mash together all of the streusel ingredients until the butter is combined throughout and you have nice crumbs.  Sprinkle evenly over the top of the cake.

Bake for 35-45 minutes (start checking at 30) until a toothpick inserted into the center of the cake comes out clean.

Brown your butter by placing it into a saucepan over low heat until it is a nice, golden brown color.  Add powdered sugar and cream to the browned butter and mix well.

Drizzle over warm cake.  Enjoy!

Breakfast cake

Posted by mk in Breakfast, cake

Banana Crumb Cake