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Category Archives: Breakfast

Recipe: Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Golden Raisin and Bacon Scones

Having never made scones before, I wasn’t sure how this recipe would turn out. Luckily, it worked. Thanks bacon!

These Golden Raisin and Bacon Scones are a great sweet-savory treat around breakfast time.

Ingredients:

  • 2 1/4 cup self-rising flour
  • 1/3 cup sugar
  • 6 TBSP butter (the colder the better)
  • 1/2 cup cooked bacon (drained)
  • 1/2 cup golden raisins
  • 1/4 cup chopped walnuts
  • Golden Raisin and Bacon Scone Dough

    Golden Raisin and Bacon Scone Dough

  • 1 egg
  • 3/4 cup heavy whipping cream

Directions:

  1. Preheat oven to 400F.
  2. In a large bowl, mix together flour and sugar. Using a fork, cut in 6 tablespoons of butter until mixture looks like coarse crumbs.
  3. In a small bowl, combine bacon, golden raisins and walnuts.
  4. Stir 1 cup of bacon mixture into the flour mixture. Set remaining bacon mixture aside.
  5. In another small bowl, lightly whisk egg and cream together. Make a well in the flour mixture and pour in egg-cream mixture. Stir with a fork until the mixture is moist.
  6. Golden Raisin and Bacon Scones

    Golden Raisin and Bacon Scones Close-Up

  7. Divide dough into two balls of the same size.
  8. On a greased cookie sheet, place dough balls about 3 inches apart and pat each one into an 8-inch round.
  9. Using a knife dipped in flour, cut each round into 8 pieces, but do not separate.
  10. Sprinkle remaining bacon mixture over each round then bake 14-16 minutes until edges are light golden brown.
  11. Carefully separate each round into 8 pieces. Serve warm with fresh jam.

Scones make a great grab-and-go breakfast option if you don’t have time to prepare a full breakfast every morning.

Scones are also very customizable. You can easily substitute in the ingredients of your choice when making this recipe.

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2 Comments

Posted by on July 10, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Strawberry-Banana Bread

Strawberry-Banana Bread Loaf

Strawberry-Banana Bread Loaf

Is there a better fruit combo than strawberry and banana? I’m not sure there is after making and eating this Strawberry-Banana Bread.

The fresh Louisiana strawberries certainly didn’t hurt. This is a bread that will disappear very quickly. It’s perfect for breakfast, brunch or a mid-day snack.

Strawberry-Banana Bread

Strawberry-Banana Bread


Ingredients:

  • 1 1/2 cup sugar
  • 1 pint fresh strawberries, mashed
  • 1 stick of butter (at room temperature)
  • 2 eggs
  • 3 bananas, mashed
  • 1 cup plain Greek yogurt
  • 2 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 1/2 cups flour
  • 3/4 cup chopped pecans
  • pinch of salt

Directions:

  1. Preheat oven to 325F.
  2. Grease 3 loaf pans.
  3. In a medium mixing bowl, cream together butter and sugar.
  4. Add eggs, mashed bananas and strawberries then set aside.
  5. In a large mixing bowl, mix Greek yogurt, vanilla and cinnamon followed by salt, baking soda and flour.
  6. Combine all ingredients and mix well.
  7. Stir in the chopped pecans.
  8. Divide evenly between the three loaf pans.
  9. Bake for one hour or until toothpick inserted in center comes out clean.
  10. Let cool in loaf pans for 45 minutes to an hour then slice and serve.

You can also freeze the loaves for later use like when strawberries aren’t in season.

This Strawberry-Banana bread is a great Spring treat. It’s one of the easiest bread recipes imaginable.

 
4 Comments

Posted by on April 17, 2012 in Breakfast, Brunch, Cookin', Recipes

 

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Recipe: Liège Waffles

Waffles

Liège Waffles

I don’t know many people who don’t like waffles. But if you’re making your waffles from pancake batter, you’re missing out.

Liège Waffles use yeast in the batter as well as pearl sugar to give them a nice texture. This waffles are crisp, yeasty, fluffy and crunchy.

Ingredients:

  • 3 eggs
  • 2 cups flour
  • 1 packet of active dry yeast
  • 2 TBSP light brown sugar
  • 1/3 cup lukewarm water
  • 2 sticks butter, melted
  • 1 TBSP salt
  • t TBSP vanilla extract
  • 1 cup pearl sugar

Directions:

  1. In a small bowl, whisk together water, brown sugar and yeast. Let stand about 5 minutes.
  2. In a large bowl, mix flour and salt. Create a well and pour in yeast mixture. Mix together all ingredients until a lumpy batter begins to form.
  3. Add the eggs (one at a time) and keep mixing to produce a batter.
  4. Mix in the vanilla and melted butter gradually until smooth. The batter should be thick.
  5. Cover the bowl with a damp rag (or plastic wrap) and let sit for 2 hours or overnight.
  6. Stir the pearl sugar into the risen batter. Cover again and let rest for 15 minutes.
  7. Preheat oven to 200F. Also preheat your waffle iron to medium-high.
  8. Brush the waffle iron with melted butter (you can also use non-stick cooking spray).
  9. Use two heaping tablespoons of the batter for each waffle, cooking until golden-brown and crisp.
  10. Transfer the waffles to a plate and keep warm in oven until ready to serve.

These waffles do take some time in the preparation department, but they’re worth it. They’ll wow breakfast guests.

Pearl sugar may be difficult to find in your local grocery store so I recommend heading over to Amazon.com. If you don’t want to buy pear sugar, you can coarsely chop up some sugar cubes as a substitute.

 
6 Comments

Posted by on April 11, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Rainbow Frittata

Rainbow Frittata

Rainbow Frittata

So which came first? The Rainbow-Stuffed Chicken or the Rainbow-Stuffed Egg (Rainbow Frittata)? This isn’t a mind bender. The answer is the Rainbow-Stuffed Chicken.

I had leftover rainbow mix so I recycled it to make this equally delicious frittata in my handy dandy cast-iron skillet. If you don’t have a cast-iron skillet, you need to rush out and buy one ASAP.

Ingredients:

  • 10 eggs
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1/2 orange bell pepper, diced
  • Bell Pepper Blend

    Multicolored Bell Peppers, Mushrooms and Red Onions

  • 1/2 red onion, diced
  • 1 1/2 cup button mushrooms, diced
  • 1/2 cup shredded cheddar cheese
  • 4 TBSP unsalted butter
  • 1/2 cup milk
  • Salt and pepper, to taste

Directions:

  1. Preheat oven to 400F. Place butter in skillet and place in oven.
  2. In a large bowl, whisk eggs with milk, salt and pepper. The add remaining ingredients to the bowl and lightly whisk to incorporate all ingredients.
  3. Once butter has melted in skillet, remove from the oven and move around melted butter to coat the skillet.
  4. Pour in egg mixture and place back in oven.
  5. Cook for 20-30 minutes or until center of the frittata is set.
  6. Let cool in skillet then invert onto serving plate. Slice and serve.

This is just another use for the rainbow mix that is so versatile and works well in many dishes.

The best part of this recipe is that it’s packed with nutrients from the veggies and protein from the eggs. So it make nearly the perfect breakfast and/or brunch dish, but it’s good during any meal time.

 
5 Comments

Posted by on January 25, 2012 in Breakfast, Cookin', Recipes

 

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Recipe: Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Red Velvet Pancakes with Coconut-Cream Cheese Icing

Maybe I don’t remember it, but I don’t think red velvet was a big deal back when I was growing up. Now, it’s all the rage — cupcakes, cakes, vodka. This pancake recipe can be added to that list.

The Red Velvet Pancake batter is simple to make from scratch, as is the coconut-cream cheese icing.

Ingredients

  • For the pancake batter:
  • 1/2 cup white flour
  • 1/2 cup wheat flour
  • 1 TBSP cocoa powder
  • 1/2 tsp baking soda
  • 3/4 cup heavy cream
  • 1/4 cup milk
  • 1 egg
  • 1 TBSP unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 tsp red food coloring
  • For the icing:
  • Red Velvet Pancake Batter

    Red Velvet Pancake Batter

  • 7 TBSP light coconut milk
  • 4 oz. cream cheese, softened
  • 1 tsp vanilla extract
  • 1/2 cup shredded coconut (optional)
  • 1 cup powdered sugar
  • 4 TBSP butter, softened

Directions:

  1. In a large bowl, whisk together flour, cocoa powder, baking soda, salt and sugar.
  2. Red Velvet Pancake on the Griddle

    Red Velvet Pancake on the Griddle

  3. Add egg, milk, heavy cream, melted butter, vanilla and red food coloring and whisk until batter is smooth. A few lumps are okay.
  4. Cook in batches in a greased skillet the normal way you would cook pancakes.
  5. For the icing, beat cream cheese and butter until creamy. Then, add in coconut milk and vanilla. Finally, add in powdered sugar (and shredded coconut if you choose) in batches and whisk all until smooth.
  6. Once pancakes are cooked, top with icing and serve.

While it’s probably a stretch to say these pancakes are part of a complete breakfast, they are part of a delicious breakfast.

They shouldn’t take too long and will be a hit with diners of all ages. Enjoy!

 
3 Comments

Posted by on November 25, 2011 in Breakfast, Cookin', Recipes

 

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