Posts Tagged ‘breakfast’

Mixed Berry Muffins

September 4, 2017

muffin

My daughters have come to expect a batch of muffins just about every week to serve as their school day breakfast.  Occasionally instead of muffins I’m asked for stones (scones)  but this week I had a bunch of strawberries and dewberries left over and needed to use them up.  So in a muffin they went.  I had hoped the muffins would be a cheery pinkish purple color and the batter was just so.  I added the jam partially for color’s sake and partially because my berries weren’t terribly sweet.  They baked out to a fairly uniform white shade though so if you’re inclined and not averse a drop or two of pink food coloring wouldn’t go wrong.

These turned out ridiculously tender and buttery with a nice thin crust to the tops.  I set two of them out under a pie safe and the rest go in a gallon baggie in the freezer to be doled out from Monday to Friday.

Makes 15 muffins.

Mixed Berry Muffins
2 cups white flour
3/4 cup white sugar
2 1/2 tsp baking powder
1 tsp kosher salt
2/3 cup butter, melted
2 eggs, beaten
1/4 cup sour cream
1/2 cup buttermilk
1 2/3 cup fresh mixed berries, chopped
2 tbs blackberry (dewberry) or strawberry jam

Preheat oven to 425. Dice berries and combine with jam.  Add all other ingredients and stir, just to combine.  Portion out into lined muffin tins.  Bake for 18 minutes or until a toothpick comes out clean.

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7 Year Sweet Rolls

July 21, 2013

For whatever reason, last night I was struck with a poweful urge to make cinnamon rolls. I had no yeast, but managed to find some at the neighbor’s house. I had no cinnamon either so I used a random assortment of spices in our rental house. I also didn’t have any pecans, only an enormous Costco tub of mixed nuts, so I chopped some up and used them. The resulting batch is enormous so I split it into two pie pans and an additional small pan. 1 pan was for us this morning, the others are being ferried to other homes for cooking and eating.

I think I haven’t been struck by an urge to make cinnamon rolls since well before I met Andy, which is like 6.5 years back. So I guess these are 7 year sweet rolls.

photo(14)

 

Dough
2 cup coconut milk
1 cup maple syrup (grade B is what I have)
2/3 stick of butter
.25 cup half and half
2 pkg yeast
5 cups flour
1 tbs Salt

Place 1 tbs brown sugar in a well oiled 9 inch pie or cake plate.

Melt butter in the coconut milk, then add syrup and cream. Allow the mixture to cool until just warm enough that you can put a finger in and not get burned. Add yeast and let sit until the mixture bubbles.

In a large bowl, mix four cups of flour and about a tablespoon of salt. Make a well in the dry ingredients, and pour in the milk mixture. Mix with a spoon until combined adding another cup of flour as necessary to make a sticky dough. Let the dough rise until doubled in volume, about an hour.

Filling:
1 cup brown sugar
1 tbs cinnamon
1 cup mixed nuts, chopped
1 stick of butter

Mix all ingredients together with a fork.

Spread risen dough on a large, floured work surface. Roll the dough out into a rectangle to about 1/3 inch thick. Sprinkle the filling evenly over the dough, then roll the dough up like a jelly roll. Pinch the seam closed along the long side. Slice in 3/4 inch cross section and place cut side down in prepared pans so that there is some space between the rolls.

Allow to rise over night (8-10 hours) in the refrigerator. In the morning, bake at 350 until golden, about 25 minutes. Turn out onto a plate immediately

Cornbread Mush

July 6, 2008

1 cup milk
1 tbs butter
Yesterday’s cornbread
Buttermilk
Maple Syrup

Combine milk and butter, scald.  Crumble yesterday’s cornbread into the scalded milk mixture until it reaches desired consistency of mush.  Drizzle on some buttermilk (approx ¼ cup) and maple syrup to taste.  Eat.  Yum.

This would probably be better cooked in a pan that had just fried bacon. If you ate bacon, that is… which I don’t.    *Sob*

Peanut Butter Banana Choclate Chip Pancakes

June 20, 2008

For the record, I didn’t eat these. My Weight Watchers tracker just wouldn’t stand for it (4 points a piece). I did have a bite though, and that bite was just fine.

1 banana, peeled and mashed
½ cup smooth peanut butter (would have used chunky if I had it)
1 egg, beaten
1 cup buttermilk
1 cup bisquick
½ cup dark chocolate chips
Stir together all ingredients until just smooth. Pour onto greased griddle at medium heat in about ¼ cup dollops. Heat on one side until bubbles form and set around the edges. Flip, and cook until done. Makes 12 small pancakes. Eat.

*I froze the remainder of these.  I’m told by Andy that they are perfectly good when removed from the freezer and stuck in the oven on a cookie sheet at 350 till warmed.