Category: Breakfast

I usually make at least a double batch and occasionally make lime or lemon/lime, with a 1:1 sub. If you don’t like green flecks from the lime zest you can either use lime juice & lemon zest or use a really ripe lime (which will be yellow.) It freezes beautifully, I use half-pint mason jars. If you need to defrost a small amount quickly scrape it out with a spoon and then microwave for a few seconds.
Single Double Quadruple
3 oz 6 oz 12 oz unsalted butter, softened
1c 2c 4c sugar
2 4 8 eggs
2 4 8 egg yolks
2/3c 1 1/3c 2 2/3 c lemon juice
1 tsp 2 tsp 4 tsp grated lemon zest

Beat butter and sugar for 2 minutes. Slowly add eggs and yolks and
continue beating. Add lemon juice. Mixture may look curdled at this
point. Transfer mixture to heavy saucepan. Cook over low heat till
butter melts and it looks velvety. Increase heat to medium and cook,
stirring constantly, till mixture thickens (about 15 minutes or when
mixture reaches 170 degrees F). Do not boil. Remove from heat, stir in
lemon peel. Transfer to a bowl. Lay plastic wrap on the surface of the
lemon curd and chill. Covered tightly, this will keep in the
refrigerator for about 1 week and in the freezer for several months.

2 cups flour
1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
5 tablespoons chilled unsalted butter
1/2 cup heavy whipping cream
1 egg
1 1/2 teaspoons vanilla extract
1/3 cup raspberries, fresh or frozen (thawed and drained)
2 tablespoons pearl sugar

Heat oven to 400 degrees F. Line a cookie sheet with parchment paper.

Combine dry ingredients in food processor. Pulse to combine. Add butter, pulse untill mixture resembles coarse crumbs.

In separate bowl, combine cream, egg and vanilla.

Add this to the dry ingredients and mix minimally with a fork. Mix just till dough hangs together.

Place on lightly floured surface and divide into two parts. Knead each half briefly and gently. Pat into a 10 inch circle. Place raspberries on top of dough. Pat out remaining portion of dough to same size and place over raspberries. Push edges gently to partially seal together. Brush with milk, cream, water or egg white and sprinkle with pearl sugar.

Cut into 8 or 12 wedges. Place on prepared baking sheet. Bake 10 minutes.

Serve warm with Lemon Curd.

(To make this vegetarian omit the sausage and add sauteed shallots in with the eggs.

12 oz sausage
2 large shallots minced
1 T butter
12 to 16 ½ inch thick slices of day old French bread (enough
to make 2 layers in your casserole)
6 oz shredded sharp cheddar
10 large eggs
2 ½ cups half-and-half
½ t salt
¼ t ground pepper

In a hot skillet, add sausage and break apart with wooden spoon for approximately 4 minutes. Add shallots and cook 2 more minutes. Set aside. Butter a 9 x 13 inch pan and line bottom with half of the bread. Top bread with half sausage and onion and half the grated cheese. Layer with more bread, sausage, and then cheese. Combine eggs, half-and-half, salt, and pepper. Whisk and pour over bread. Cover and refrigerate overnight.

In the morning, let sit at room temperature for 20 minutes.

Bake uncovered for approximately 1 hour at 325F degrees. Enjoy!

From usenet.

2-1/4 cups ALL-PURPOSE FLOUR (11.5 oz)
3/4 cup GRANULATED SUGAR
3/4 cup BUTTER (6 oz)

1/2 tsp BAKING SODA
1/2 tsp BAKING POWDER
1/4 tsp SALT
3/4 cup SOUR CREAM
1 large EGG

1/4 cup GRANULATED SUGAR
8 ounces CREAM CHEESE, softened
1 large EGG
1 tsp VANILLA EXTRACT

Preheat oven to 350F

In food processor, combine flour and 3/4 cup sugar. Pulse in the butter until crumbly; reserve 1 cup of the mixture.

To the remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and extract, pulse to form dough–do not overmix.

Spoon mixture into greased muffin cups.

Combine the cream cheese, 1/4 cup sugar and the remaining egg.

Spoon cream cheese mixture over batter in pans. Sprinkle crumb mixture over muffin tops.

Bake muffins until cake tester comes out clean. About ten minutes for mini muffins & 20 for regular.

Note: the crumb topping isn’t quite “right”, it leaves too much flour atop the muffins–next time I may use half or 2/3 of the flour in the first step, remove the topping, then add the remainder with the rest of the batter ingredients.

This is my “stop searching” cinnamon roll recipe. I’ve made at least a dozen different recipes before this one, and will likely never make another one again.

Dough

3 eggs
3/4 c buttermilk (powdered works fine, just add 3/4 c of water in with the butter)
1/4 c sugar
1.25 tsp salt
2.25 tsp yeast
21.25 oz (4.25 c) bread flour
6 tbs melted butter, cooled to warm

Caramel Glaze

6 tbs butter
5.25 oz (0.75 c) brown sugar
3 tbs corn syrup (2 oz)
2 tbs heavy cream (1 oz)
pinch salt

Cinnamon-Sugar Filling
5.25 oz (0.75 c) brown sugar
2 tsp cinnamon
.25 tsp cloves
pinch salt
1 tbs melted butter

Pecan Topping
3 tbs butter
1.75 oz (0.25 c) brown sugar
3 tbs corn syrup
pinch salt
1 tsp vanilla
3 oz (0.75 c) pecans, toasted, cooled, chopped

Make the dough in the bread machine on the dough cycle.

Glaze: combine all ingredients in saucepan; cook over medium heat until thoroughly combined. Pour mixture into nonstick metal 13×9″ baking dish, spread to cover bottom.

Buns: Combine all but butter in small bowl. Roll dough to a 16×12″ rectangle. Brush dogh with butter, leaving .5″ border. Brush remaining butter on sides of baking dish. Sprinkle filling over dough leaving a .75″ border. Roll dough into taut cylindar. Firmly pinch seam to seal and roll cylinder seam-side down. Very gently stretch to cylinder of even diameter and 18″ length. Using serrated knife and gentle sawing motion, slice into 12 equal pieces. Arrange buns cut-side down in prepared baking dish; cover tighly with plastic wrap and refrigerate over night.

Next morning: Place baking pan in warm water bath (about 120F) for 20 minutes. Remove from water bath and let stand at room temperature until buns look slightly puffy and are pressed against one another, about 1.5 hours. Bake in preheated 350F oven, preferably on a baking stone, for 25 to 30 minutes (internal temp 180F). Cool 10 min., invert onto rimed baking sheet, scrape any remaining glaze onto the buns.

Topping: Combine all but pecans in saucepan, heat & stir to combine. Remove from heat, stir in vanilla and pecans. Spoon over buns.

Also excellent with cream cheese frosting (either in place of the pecan topping or in addition to.)

Pancake:
6 eggs
1 c. milk
1 c. flour
.5 t salt
2 T. Butter

Buttermilk Sauce:
1.5 c. sugar
.75 c. buttermilk
.5 c. butter
2 T. corn syrup
1 t. baking soda
2 t. vanilla

Preheat oven to 400. Heat 9×13 pan w. butter

Combine eggs, milk, butter, salt in blender or food processor, process until smooth. Pour into hot pan, bake 20 min. or until puffed and lightly browned.

Combine all sauce ingredients but the vanilla in med. to large sauce pan. Boil 7 minutes, stirring *constantly*. Stir in vanilla.

Dust pancake with confectioner’s sugar, serve w/ syrup.

http://www.bbonline.com/recipe/snughollow_pa_recipe1.html

Pictured are drop scones on the left and patted out and cut scones on the right. While the triangles are more traditional the texture is much better on the drop scones.

350°

1 1/2 cup flour
3 tablespoons sugar
1 1/2 teaspoons grated lemon peel (1 lemon)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled butter, cut into pieces
9 tablespoons whipping cream
2 tablespoons lemon juice
extra cream for brushing on top
sanding sugar

Mix flour, 3 tablespoons sugar, lemon peel, baking powder, baking soda and salt in processor. Add butter, cutting in with on/off turns until mixture resembles coarse meal. Put mixture into bowl. Add 8 tablespoons cream and lemon juice, blend until soft moist dough forms. Drop dough by 1/4 cupsful onto heavy baking sheet. Brush tops with 1 tablespoon cream. Sprinkle generously with sanding sugar. Bake until lightly colored, about 15-25 minutes.

This recipe doubles easily. I use a disher, either 1/4 c 2 T. I think I can taste the aluminum in the baking powder, I usually got al-free but picked this up accidentally. I’ll update when I remember to try again.

This recipe is for a double batch which is all I ever make these days. They freeze beautifully and reheat quickly in the toaster oven.

4 eggs
5 oz (10 tbs) unsalted butter
2 c milk
13 oz (approx 2.5c) flour
2 tbs sugar
2 tbs + 2 tsp (1.5 oz) baking powder (aluminum-free)
1.5 tsp salt
Canola oil

Combine the milk & butter, heat in the microwave to melt the butter.

Whisk together dry ingredients.

Beat eggs in a separate bowl, slowly (as not to cook the egg) add the milk & butter mixture.

Stir the wet ingredients into the dry, DO NOT OVER MIX.

Lightly oil a griddle and cook until each side is golden brown. I like dishers for portioning out the batter. #24 or #16 for regular pancakes, #70 for silver dollars.

I use oil rather than butter so the pancakes will have crispy edges.

From the book Sleep On It.

From the book:

These muffins are so versatile. Any type of dry ingredient can be mixed into the batter–raisins, dried cranberries, chocolate chips. If fresh fruit is used, do not add it until you are ready to scoop and bake the muffins. Toss 1 cup of the fruit with 1 tablespoon flour, then fold into the mix.

1 c flour
1 c brown sugar
1 c rolled oats
1 tsp baking powder
.5 tsp salt
1 c sour cream (or a combination of sour cream and whole milk to make 1 c)
5 tbs butter, melted
2 eggs

In a medium bowl, mix together the flour, sugar, oats, baking powder, and salt. In a separate bowl, combine the sour cream, butter, and eggs; mix well.

Add the wet ingredients to the dry and stir to blend. Can be refrigerated overnight. (I’ve never done so.)

The next day, preheat the oven to 375F. Spray a 12-cup muffin pan with Pam w/ flour. Bake until a toothpick comes out clean, 20 to 30 minutes. Allow to cool for 10 minutes before removing from the pan.

I can’t believe I’m saying this, since I’m never a “cut back the calories” kinda gal, but I might cut the sugar back a squidge. Especially if adding something sweet like chocolate chips or fruit.

The original recipe calls for blackberries, but raspberries work just as well.

4 oz (1 stick, 1/2 cup) unsalted butter, room temperature
1.25 c sugar (9.5 oz)
2 eggs
10 oz (approx 2 cups) flour
2 tsp baking powder
.5 tsp salt
.5 c milk
2 c fresh or frozen berries (9 oz)
sanding sugar

Preheat oven to 375F

Spray 18 muffin cups with Pam w/ Flour.

In an electric mixer cream butter & sugar until light. Add eggs one at a time, beating well after each addition.

Sift flour, baking powder and salt into small bowl.

Mix dry ingredients into butter mixture alternating with milk. Fold in berries.

Divide batter among prepared cups with a #16 disher. Sprinkle sugar generously over the tops. Bake until tester inserted in centers comes out clean, about 30 minutes.