Palate Pleasers

Archive for the ‘Breakfast Dishes’ Category

This recipe is from Cooking Light has become another favorite recipe that i made during the summer when Blueberries were in season.  But, recently I went to Sprouts and lo and behold, there were fresh blueberries, so it seems that they never really go out of season.   I made it for Dwaine & Naoma when they came to visit last July and then just recently for my parents when they came to visit.  And, I made it more times than I can count for Mike and me during the summer.    It’s moist and tender and has nearly 2 cups of blueberries in it.  I figure the more the merrier!   I have even doubled the recipe when I wanted to “beef” it up.  It’s fresh and easy and has things like buttermilk and turbinado sugar which gives it another level of texture.    I love turbinado sugar – you can find it at Trader Joes or Sprouts.  I’m always looking for other ways to cook with it.  I think  this will become a favorite to make for all of you too – it’s easy to make and everyone is sure to enjoy it!

Directions:

  • 1-1/2 cups all purpose flour (about 6-3/4 ounces)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 6 Tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 large egg white
  • 1-1/3 cups buttermilk (it suggests low fat buttermilk, but I use regular)
  • Cooking Spray
  • 2 cups blueberries
  • 1 Tbsp Turbinado sugar

Preheat Oven to 350*

Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, baking powder, soda and salt stirring with a whisk.  Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (about 2 minutes).  Add vanilla, egg and egg white; beat well.  Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

Spoon half of the batter into a 9-inch round baking pan coated with cooking spray.  Sprinkle evenly with 1 cup blueberries.  Spoon remaining batter over the blueberries.  Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries.  Sprinkle the top evenly with 1 tablespoon turbinado sugar.

Bake at 350* for 50 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.  Yields 8 servings.

 

COOKs NOTE:  I follow this recipe to a tee – however; after I spray the baking pan with Cooking spray, I add Turbinado Sugar on the bottom before pouring in the batter.  And, then I add it at the end.  And, I just use a handful of sugar and sprinkle the top with the sugar.  The same applies to the blueberries – I just scatter a handful or so in the batter.  I love the juicy plumb pockets of berries packed into the cake.   I know you’ll love this and will enjoy it as much as we do!

Bon Appetito!

Whenever possible I like to cook from scratch,  for me there is just something wholesome about knowing what you are putting into the foods you eat.  While the boxed pancake and waffle mixes are good when you are in a hurry, you really don’t know what products and preservatives are really being used.  In the past I would be one of those people using the boxed waffle/pancake mix, but there is also something about making your own batter with the ingredients on your pantry shelves or in your refrigerator.  One thing I love about this recipe is the use of buttermilk.  It works for both sweet and savory dishes and I have found lately that this is one ingredient I love cooking with. It makes these pancakes light and fluffy!  I hope you enjoy mixing up these whole wheat buttermilk pancakes! 

Directions:

3/4 cup all-purpose flour

3/4 cup whole-wheat flour

3 Tbsp sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1-1/2 cups buttermilk

1 Tbsp canola oil

1 large egg

1 large egg white

Cooking spray

Lightly spoon flours into dry measuring cups and level with a knife.  Combine flours, sugar and next 3 dry ingredients (through salt) in a large bowl, stirring with a whisk.  In a separate bowl, Combine buttermilk, oil, egg and egg white and stir with a whisk.  Add buttermilk mixture to flour mixture and continue to stir until batter is moist and smooth.

Heat a non-stick griddle or a non-stick skillet over medium heat.  Coat pan with cooking spray.  Spoon about 1/4 cup batter per pancake on to griddle.  Turn pancakes over when tops are covered with bubbles and edges look cooked.  Serve with syrup and butter.

**COOK’s NOTE:  I followed the directions as suggested.  Looking back you could add blueberries or chocolate chips to the batter depending on what your family likes.  I have a vintage stove and cooked these on the griddle in the middle of the burners.  It was the first time I used it and while it turned out great pancakes, there was barely enough time for the batter to bubble before it was browned on the underside.  Just make sure you know how hot your griddle will be so it doesn’t burn the pancake.  It made about 6 pancakes for me.  In hind sight, I wish I had added chocolate chips to the last portion of the batter so I could snack on them during the week – but there is always next time**

Bon Appetit!

Here’s another great breakfast dish!  I typically like to cook from scratch and everything in this recipe is except the packet of Knorr’s Cream of Spinach recipe mix.  I made this for brunch at my parents home when we got together with the family last weekend.  It was really easy to make – I would suggest using a 10 – 12″ skillet that is oven proof.

Directions:

1 package Knorr Cream of Spinach recipe mix

8 eggs

1/2 Cup milk

1/4 tsp salt

1/4 tsp black pepper

2 Tbsp Olive Oil

Follow Directions on package. 

**COOK’s NOTE:  I followed the directions on the package; however, I sauteed the onions until they were carmelized in olive oil and then I added bacon as my “topping”.   I cut the bacon up in pieces before adding to the skillet and cooking it.  Once the onions and bacon were ready to go, I added the egg mixture to my skillet and continued following the directions on the package.   The package lists a myriad of toppings can use all that would be great in the Frittata.  And before I put the skillet in the broiler I sprinkled with cheese.  It turned out really yummy!**

Bon Appetit!

 

I love Breakfast – especially when I can make new things and sometimes even the same good things such as pancakes and french toast.  I came across this recipe on Food Network in 2008 and just got around to making it today.  I love all the savory flavors that go in it.  I’m not a big fan of eggs, so when I do eat eggs I like to mask the flavor with other good things such as carmelized onions, potatoes and cheese and ham works well too.  This is very easy to make and is a great “Brunch” item if you’re inbetween breakfast and lunch.

DIRECTIONS:

8 extra large eggs

2 TBSP heavy cream

1cup grated Gruyere cheese

Salt & pepper to taste

1 Tbsp butter (unsalted preferred)

1 small onion, diced

4 small red potatoes, diced

1 cup diced smoked ham or Canadian bacon

1 cup grated Parmigiano Reggiano, for finishing top

4-6 Servings – Preheat over to 400 degrees.

In a large bowl whish together eggs, cream, Gruyere cheese, salt and pepper until foamy. Melt butter in a 12″ cast iron pan over medium heat.  Add the onion and potatoes and cook thoroughly and tender.  Pour the egg mixture over the the top.  Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan.  When the frittata is half set, add the ham over the top.

Transfer the pan to the heated oven.  Bake for 10 minutes until puffed and golden.  Once you take it from the oven, shower grated Parmesan and serve garnished with chives or sour cream.

**COOK’s NOTE:  I cut the recipe in half since it was just Mike and me and made the frittata in a 9″ cast iron pan.  I used 5 eggs instead of 8 plus I used half on an onion and 2 potatoes instead of 4. I did however, use a full cup of Gruyere cheese.  (I love cheese).  Gruyere is a nice mild Swiss white cheese.  Perfect for this dish.    Once I was finished cooking this in the oven, I actually put it under the broiler for about 2-5 minutes – just make sure not to burn it. 

We really enjoyed the flavors and almost ate the whole thing.  Very easy to make**

Enjoy!

If you’ve ever had a “Plonk” these muffins are reminiscent of those muffins.  A plonk is filled with nuts, carrots, oats, bran, honey and lots of other good stuff – these are a close second. I found this recipe in a small book called “Everyday Foods”.  I made them over the weekend and we are still enjoying them in the morning for breakfast.  It’s nice to have something healthy with a cup of coffee or tea and they are quite easy to make.     

Directions:

nonstick cooking spray

1-1/4 Cup all-purpose flour, spooned and leveled

1/2 cup packed dark-brown sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground nutmeg

1/2 tsp coarse salt

1 Cup old-fashioned rolled oats

1/2 Cup raisins

3 Tbsp extra virgin olive oil

1 large egg

1/3 cup 1% milk (skim would work too)

3 medium carrots, shredded

1 medium ripe banana, mashed

PREHEAT the over to 400 degrees.  Coat a 12 cup muffin pan with cooking spray.  In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg and salt until there are no lumps.  Stir in oats and raisins.  Add oil, egg, milk, carrots and banana and stir until blended.

FILL each muffin cup with 1/4 cup batter.  Bake until a toothpick inserted in center of a muffin comes out clean – 20 to 25 minutes.  Serve muffins warm or at room temperature.  (To store, keep in an airtight container up to 3 days)

**COOKs NOTE:  I used wheat flour instead of all-purpose.  I would bake them closer to the 20 minute range so they do not dry out.  Also, if  you know the ratio of applesauce to oil, that might add more moisture.  They aren’t too sweet and taste really good.**

Enjoy!


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