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Category Archives: Breakfast

Ruhrei – German Scrambled Eggs

Ingredients

  • 4 tablespoons flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 tablespoon butter

Method

  1. Mix flour and milk into a smooth paste, making sure there are no lumps.
  2. Add the eggs and salt. Mix well into a thin batter.
  3. Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.
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Banana Nut Muffins

We made these the other day. They came out really well. I had smaller bananas so I used 3 1/2. Also think I only used a little more than a half a cup of walnuts plus what I added on top and that was good for us.

https://www.craftycookingmama.com/banana-nut-muffins/

 

Cinnamon Buns

The Stay at Home Chef Best Homemade Cinnamon Rolls Ever

Mine did take longer to cook, but I had also made them the night ahead. I took the pan out of the fridge about an hour ahead of time, but I don’t think it was up to room temp. Either way these were absolutely amazing. Next time I may only make half the pan and freeze the rest, 12 was a little too many for just the 3 of us.

OVERNIGHT INSTRUCTIONS: After you’ve rolled and cut your cinnamon rolls and placed them into your lightly greased baking pan, cover with plastic wrap and place in your refrigerator. The next day, remove them from the fridge and allow them to come to room temperature (about 45 minutes to an hour depending on the temperature of your house) before baking.

FREEZER INSTRUCTIONS: Roll and cut your cinnamon rolls and place several inches apart on a baking sheet to freeze rolls individually. Once frozen, transfer to a resealable plastic freezer bag. When ready to bake, place in a lightly greased baking dish and allow to come to room temperature before baking.

Ingredients:

Dough

  • 1 cup warm milk (100-110 F)
  • 1 TBSP instant dry yeast
  • 2 TBSP white granulated sugar
  • 1 tsp salt
  • 3 TBSP salted butter softened
  • 1 large egg
  • 3 cups all-purpose flour

Filling

  • 1/2 cup salted butter melted
  • 1 cup brown sugar
  • 2 TBSP ground cinnamon

Glaze

  • 4 oz cream cheese softened
  • 1/4 cup salted butter softened
  • 1 to 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 1 to 2 TBSP milk

Directions:

  • In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  • Add in flour.
  • Using a dough hook, turn the mixer on to a low speed.
  • Once the flour starts to incorporate into the dough, increase the speed to a medium range.
  • Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel. (The dough should be slightly sticky, but still very soft and pliable. It should just barely not be sticking to the bowl. If you add too much flour and the dough stiffens, your rolls will also get a little stiff. I like to say you can feel a soft roll just by touching the dough.)
  • Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
  • Lightly grease a baking sheet. Punch down the dough and roll into a 12inch by 18inch rectangle.
  • Brush the dough with 1/2 cup melted butter.
  • In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter.
  • Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.
  • Place the slices onto a lightly 9×13 pan. Cover and let rise 30 to 45 minutes.
  • Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.
  • Meanwhile, in a medium bowl use a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy.
  • Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
  • Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.

***Cooking time is dependent on the size of your rolls. You should cook the rolls until they have just a kiss of brown on the top. If they don’t have a kiss of brown, they probably aren’t done. Cooking time may be upwards of 18-20 minutes.

Rolled Spinach Omelet

http://www.marthastewart.com/335400/family-style-rolled-omelet-with-spinach?center=276953&gallery=274992&slide=262377

Chocolate Peanut Butter Oatmeal Breakfast Bars

I recently found this new recipe for some Oatmeal Breakfast bars. These are the perfect homemade replacement for a granola bar, much more satisfying, and very easy to make. This recipe is a slight modification of this recipe.

Ingredients:

  • 4 cups dry oats (old-fashioned or quick cooking)
  • 1 1/2 cups flour
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup Semi-sweet Chocolate chips
  • 3/4 cup Peanut Butter chips
  • 3/4 cup vegetable oil
  • 1/4 cup applesauce (or eliminate this and use 1/4 cup more canola oil)
  • 4 eggs

Directions:

  • Preheat the oven to 350 F. Prepare a 13X9 pan with parchment paper (or grease it).
  • In a large bowl, stir together all of the dry ingredients.
  • In a small bowl or measuring cup mix together oil, applesauce, and eggs.
  • Add the wet ingredients to the dry and stir together.
  • Fold dough into the prepared pan and press into place to create an even layer.
  • Bake for approximately 30 minutes.

Notes: These can be frozen after being baked. Just cut into individual squares and freeze. Grab and go.

Simple Delicious Pancakes

We firmly believe that pancake should NOT come from a box. Boxed mixes make it easy, and sometimes that is necessary, but this is our recipe for good old fashioned pancakes that are made from scratch.

Ingredients:

1 1/2 cup all purpose flour
3 1/2 tsp baking powder
1 tsp salt
1 TBSP white sugar
1 1/4 cup milk
1 egg
1 1/2 tsp vanilla
3 TBSP butter, melted

Don’t forget the fresh maple syrup!

Directions:

  • Mix flour, baking powder, salt, and sugar together in a large bowl.
  • Make a well in the center and add in milk, egg, vanilla, and melted butter. Mix well
  • Heat a griddle or pan to 4 or 5 on our stove. Pour around 1/4 cup of batter into the pan.
  • Cook until heated through.

 

Banana Nut Bars

These are simple and tasty breakfast bars.  They are nice because they are not too sweet, and very filling.

Total cooking time: Less than an hour
Total hands on time: 15 minutes

Ingredients:

1 1/2 cup All purpose flour
1/2 tsp Salt
1/2 tsp Baking soda
1 tsp Cinnamon
3/4 cup Brown sugar
2 cups Old Fashioned Oats
3/4 cup Walnuts, chopped
2 large Eggs
8 oz. Plain Applesauce
3 medium Bananas, mashed
1 tsp Vanilla extract

Directions:
Preheat the oven to 375 F. Spray a 13 x 9 pan with cooking spray.

  • Mix Flour, Salt, Baking Soda, Cinnamon, Brown Sugar, Oats, and Walnuts in a large bowl
  • In a separate bowl, mix together Eggs, Applesauce, Bananas, and vanilla.
  • Add the wet ingredients into the dry ingredients. Stir to mix well.
  • Spread evenly into prepared pan.
  • Bake for 25-30 minutes.