I think I finally have this recipe nailed down. I really like the scones from Panera, but they are too expensive and taste of too much baking powder. I tried using Hershey's cinnamon chips, but they taste too... Hershey's-ish. The basis for this comes from America's Test Kitchen via Smitten Kitchen.
1 T cinnamon
1/2 T cream
add just enough cream to make a very thick, dry paste, then set aside
2 c flour
1/4 t salt
3 T sugar
2-1/2 t baking powder
mix together in medium bowl
5 T salted butter
cut in flour mixture to the size of small peas (or freeze and use a grater to add)
1 c heavy or whipping cream
stir in until just combined, then knead in the bowl with your hands just until the mixture starts to form together. Sprinkle the cinnamon mixture over the dough and knead three more times to distribute the spice. Form a disk one inch thick. If you like, spread with an egg wash and sprinkle with sanding sugar and additional cinnamon. Cut into about 8 wedges, set at least one inch apart on an ungreased sheet. Bake at 425-degrees for 12-15 minutes.
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These are recipes for simple, easy, homemade dishes. I make no promises about portion size or fat content, etc., but they are dishes that I have prepared and liked. I don't post pictures because I don't have fabulous lighting, nor a great camera. I can promise that I haven't just made things up without trying the recipe and this is all stuff other people have tried and no one spit anything out in disgust. Not yet, anyway! I don't take cool supporting photos of the steps along the way (but wait, are you telling me you are going to cook those nuts in the microwave in that METAL bowl?) but these are real recipes that a regular cook/baker should be able to figure out. I love the work of Deb at Smitten Kitchen - she provides the whole package!!! Good food, witty comments and lovely photos. If you want to see a REAL food blog, check her out.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Wednesday, April 4, 2012
Sunday, January 2, 2011
Cranberry Streusel Muffins (8)
This recipe isn't quite right yet, because it still makes eight muffins. Granted they are regular-sized muffins, unlike the monsters they sell at the grocery store, but in this case, eight is more than enough! You could decrease the amount of cranberries, but they are the highlight. I want to get it smaller, but in the meantime...
1/4 c butter
1/3 c sugar
1 egg
1/2 t vanilla
1 c flour
1 t b powder
1/4 t salt
1/4 c milk
1 c whole cranberries
3 T flour
2 t b sugar
1/4 t cinnamon
2 t butter
Heat oven to 375-degrees. Cream the first two ingredients - it helps if the butter is room temperature or warmed for about 10 seconds in the microwave. Add the egg and vanilla and mix well. In a separate bowl, mix the flour b powder and salt. Add all at once to the egg mixture and measure the milk on top. Gently stir until just barely mixed, then stir in the berries. Spoon into grease muffin cups. Mix the last four ingredients into crumbs and sprinkle even over the tops of the muffins. Bake 25-30 minutes or until nicely golden brown. Let them cool a minute or two, then remove from the tin onto a wire rack to cool so that they don't get soggy bottoms. I think they are much better warm or the same day, as they lose texture as they age. (Another reason to get the quantity down, yes?)
1/4 c butter
1/3 c sugar
1 egg
1/2 t vanilla
1 c flour
1 t b powder
1/4 t salt
1/4 c milk
1 c whole cranberries
3 T flour
2 t b sugar
1/4 t cinnamon
2 t butter
Heat oven to 375-degrees. Cream the first two ingredients - it helps if the butter is room temperature or warmed for about 10 seconds in the microwave. Add the egg and vanilla and mix well. In a separate bowl, mix the flour b powder and salt. Add all at once to the egg mixture and measure the milk on top. Gently stir until just barely mixed, then stir in the berries. Spoon into grease muffin cups. Mix the last four ingredients into crumbs and sprinkle even over the tops of the muffins. Bake 25-30 minutes or until nicely golden brown. Let them cool a minute or two, then remove from the tin onto a wire rack to cool so that they don't get soggy bottoms. I think they are much better warm or the same day, as they lose texture as they age. (Another reason to get the quantity down, yes?)
Friday, November 26, 2010
Sausage, Potato, Cheese Waffles
These can probably be cooked as pancakes, but since I have a waffle iron, I use that. Reducing a recipe can sometimes yield silly-sounding ingredients. This one calls for 1-1/2 oz Italian sausage. Take my word for it that you can use any kind of sausage (or even bacon) and the amount is not that critical. You want enough sausage to taste it, but not so much that it fills the waffle and overpowers the other flavors. Maybe two brown-and-serves would work?
1-1/2 oz Italian Sausage
1/2 russet potato, grated and squeezed dry
2 T butter
1 c flour
1/2 T b powder
14 c shredded cheddar
2 t parsley, chopped
1/2 t salt
1/2 t pepper
1 c milk
1 egg, beaten
Cook the sausage til browned, add potato and cook 2 more minutes. Add butter to pan and cool 10 minutes. Mix the dry ingredients, and mix the milk and egg together. Combine all and stir just until mixed. Cook as waffle iron directs. (or cook on heated pan as pancakes)
1-1/2 oz Italian Sausage
1/2 russet potato, grated and squeezed dry
2 T butter
1 c flour
1/2 T b powder
14 c shredded cheddar
2 t parsley, chopped
1/2 t salt
1/2 t pepper
1 c milk
1 egg, beaten
Cook the sausage til browned, add potato and cook 2 more minutes. Add butter to pan and cool 10 minutes. Mix the dry ingredients, and mix the milk and egg together. Combine all and stir just until mixed. Cook as waffle iron directs. (or cook on heated pan as pancakes)
Welsh Cakes
These are difficult to describe. They are like pancakes, but only sort of. There's a pretty hefty amount of butter in these, so they are yummy as they are - no need for a plate and syrup and stuff. I think of them as also being like crumpets of English muffins, but that's because my mother sometimes made them from scratch and when they are fresh off the grill, they don't need to be toasted, just like these cakes. They are wonderful the next day after being toasted... Just TRY THEM! And you will need to use currents, because raisins are just too big.
1-1/2 c flour
1/2 c sugar
1 t b powder
1/4 t nutmeg
1/8 t salt
1/2 c butter
1/3 c currents
1 egg beaten
2 T milk
Mix dry ingredients. Cut in butter to small pea size. Stir in currents. Mix egg and milk and add. Mix just til ball of dough forms. Knead briefly and roll to 1/4" thick. Cut into wedges. Heat an ungreased skillet over medium heat. Add wedges and cook 2 minutes on the first side and 1-1/2 minutes on the second side. They will turn golden brown and change consistency. YUMMM!
1-1/2 c flour
1/2 c sugar
1 t b powder
1/4 t nutmeg
1/8 t salt
1/2 c butter
1/3 c currents
1 egg beaten
2 T milk
Mix dry ingredients. Cut in butter to small pea size. Stir in currents. Mix egg and milk and add. Mix just til ball of dough forms. Knead briefly and roll to 1/4" thick. Cut into wedges. Heat an ungreased skillet over medium heat. Add wedges and cook 2 minutes on the first side and 1-1/2 minutes on the second side. They will turn golden brown and change consistency. YUMMM!
Wednesday, November 17, 2010
Mueseli from Mrs. King
How could I forget to post this first? I eat this every single weekday and some weekends too. As I prepared this morning's portion, it dawned on me that it should have been first. Oh well. Chocolate made sense too as a first. I prepare this when I first get up, and eat it when I get to work, so it has time to absorb - about an hour. I've eaten it right away too because I like chewy - not so chewy to make you feel like a wildman, but good and chewy. I've tried various other oatmeals and even the Quaker multi grain mix, and have found that the Trader Joe's Multi Grain mix just beats them all. Anyway...
1 c Rubbermaid container
1/3 c multi grain mix
2-3 T dried cranberries
7 dried cherries
water
1/4 - 1/3 Granny Smith apple, chopped fine
3-4 T plain Activia
I measure the grains into the bowl, then sprinkle a small handful of craisins on top. I count the cherries on top (they are expensive!), then put lukewarm/warm tapwater until it just covers the mix. Then I cut up the apple, put it on top, dollop some yogurt over the top (spreading it around a little to keep the apple from discoloring). Pop on the lid and off to work I go. I stir it just before eating. (I'm enjoying a bowl right now!) It's not too sweet although the dried cranberries have sugar on them. I've tried flavored yogurts, and using juice, but the results are too sweet, to me, for breakfast everyday. This has a nice tang from the yogurt, but not too overpowering. I've tried other apple varieties, but I like the crunch of the Granny Smiths. I'm trying to add flax seed for health benefits, but I love it the way it is. (I would also add nuts to boost the protein profile, if they didn't give me hives!)
1 c Rubbermaid container
1/3 c multi grain mix
2-3 T dried cranberries
7 dried cherries
water
1/4 - 1/3 Granny Smith apple, chopped fine
3-4 T plain Activia
I measure the grains into the bowl, then sprinkle a small handful of craisins on top. I count the cherries on top (they are expensive!), then put lukewarm/warm tapwater until it just covers the mix. Then I cut up the apple, put it on top, dollop some yogurt over the top (spreading it around a little to keep the apple from discoloring). Pop on the lid and off to work I go. I stir it just before eating. (I'm enjoying a bowl right now!) It's not too sweet although the dried cranberries have sugar on them. I've tried flavored yogurts, and using juice, but the results are too sweet, to me, for breakfast everyday. This has a nice tang from the yogurt, but not too overpowering. I've tried other apple varieties, but I like the crunch of the Granny Smiths. I'm trying to add flax seed for health benefits, but I love it the way it is. (I would also add nuts to boost the protein profile, if they didn't give me hives!)
Tuesday, November 16, 2010
Banana-Oatmeal Hotcakes
I'm not a huge fan of banana, nor pancakes, but these are tasty! I prefer to eat them without syrup, so they're kind of sweet on their own. I use Trader Joe's whole grain mix instead of oats because I like the chewiness. If you prefer softer hotcakes, use instant oats. They make about 12 tangerine-sized pancakes.
1/3 c oats
1/2 c water
3 T brown sugar
1T oil
1/2 c flour
3/4 t b powder
1/8 t b soda
1/4 t salt
1/4 t cinnamon
1/4 c milk
2 T yogurt
1/2 banana, mashed
1 egg, beaten
Directions: Microwave the oats and water for 2 to 2-1/2 minutes. Add brown sugar and oil, then set aside to cool. Mix the remaining dry ingredients. Combine the remaining wet ingredients, add the dry mixture and then the oats. Stir only until just mixed. Cook on hot skillet in 2T measures, spreading the mixture.
Instructions: Measure the oats and then water into a microwave-safe bowl. Be sure to use a large enough bowl as the oats will bubble up A LOT in the microwave. Cook, then take out using a mitt or towel as it will be hot. Measure in the brown sugar and the oil, but don't bother mixing it; just leave the bowl to cool while you do the other steps. Get a small mixing bowl and measure each of the remaining dry ingredients into it. Use a fork to mix them pretty well. Get a second mixing bowl and using that fork, smash the 1/2 banana against the side of the bowl. Chunk size is a personal preference, I think. Once done, move it to the side of the bowl. break the egg into the other side and beat it gently until well mixed. Add the yogurt and mix all three things pretty well with the fork. Dump in the flour mixture and stir just a little bit. Add the oats and make sure the whole thing is pretty well mixed, but don't over-do it or the flour gluten will start to form strands and the cakes will get tough. Heat the skillet over medium-high heat until you can feel that the surface is hot with your hand about an inch over the surface. I use a non-stick skillet, but I still add a little butter to the pan because I don't add any butter or syrup when I eat them and I like the saltier edges with the extra almost-crunchiness from the frying action. I use the fork to measure out the mixture - if I use a spoon I get carried away and make them too big. Dollop the mixture and then spread it out pretty thin since they will not spread out on their own. Put a few more on, but don't crowd the pan since the first turn will be gloppy and you'll need room. You might get some bubbles that break and don't fill in (the classic pancake turning point) but this isn't likely. I judge by the look of the batter (you can see it starting to change on the bottom half of the sides) and by sneaking a look at the underside using a spatula (keeping in mind that the edges tend to darken more than the middles and you don't want these undercooked). I suggest doing a single pancake for the first one so that you can see how it cooks and expect it to be not quite right (think of it as the hafrashat challah?). I don't know if these keep very well, since I usually snack them away during the day.
1/3 c oats
1/2 c water
3 T brown sugar
1T oil
1/2 c flour
3/4 t b powder
1/8 t b soda
1/4 t salt
1/4 t cinnamon
1/4 c milk
2 T yogurt
1/2 banana, mashed
1 egg, beaten
Directions: Microwave the oats and water for 2 to 2-1/2 minutes. Add brown sugar and oil, then set aside to cool. Mix the remaining dry ingredients. Combine the remaining wet ingredients, add the dry mixture and then the oats. Stir only until just mixed. Cook on hot skillet in 2T measures, spreading the mixture.
Instructions: Measure the oats and then water into a microwave-safe bowl. Be sure to use a large enough bowl as the oats will bubble up A LOT in the microwave. Cook, then take out using a mitt or towel as it will be hot. Measure in the brown sugar and the oil, but don't bother mixing it; just leave the bowl to cool while you do the other steps. Get a small mixing bowl and measure each of the remaining dry ingredients into it. Use a fork to mix them pretty well. Get a second mixing bowl and using that fork, smash the 1/2 banana against the side of the bowl. Chunk size is a personal preference, I think. Once done, move it to the side of the bowl. break the egg into the other side and beat it gently until well mixed. Add the yogurt and mix all three things pretty well with the fork. Dump in the flour mixture and stir just a little bit. Add the oats and make sure the whole thing is pretty well mixed, but don't over-do it or the flour gluten will start to form strands and the cakes will get tough. Heat the skillet over medium-high heat until you can feel that the surface is hot with your hand about an inch over the surface. I use a non-stick skillet, but I still add a little butter to the pan because I don't add any butter or syrup when I eat them and I like the saltier edges with the extra almost-crunchiness from the frying action. I use the fork to measure out the mixture - if I use a spoon I get carried away and make them too big. Dollop the mixture and then spread it out pretty thin since they will not spread out on their own. Put a few more on, but don't crowd the pan since the first turn will be gloppy and you'll need room. You might get some bubbles that break and don't fill in (the classic pancake turning point) but this isn't likely. I judge by the look of the batter (you can see it starting to change on the bottom half of the sides) and by sneaking a look at the underside using a spatula (keeping in mind that the edges tend to darken more than the middles and you don't want these undercooked). I suggest doing a single pancake for the first one so that you can see how it cooks and expect it to be not quite right (think of it as the hafrashat challah?). I don't know if these keep very well, since I usually snack them away during the day.
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