Archive for the ‘Breakfast’ Category

Snickerdoodle Muffins

Delicious muffins that taste just like snickerdoodles!

Makes about 48 mini muffins.


1/2 cup granulated sugar

1 teaspoon ground cinnamon

2 cups all-purpose flour

3/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups milk

2 eggs

1/3 cup vegetable oil

1 teaspoon vanilla

Preheat the oven to 400 degrees F.

Spray miniature muffin cups with nonstick cooking spray.

Combine the 1/2 cup sugar and cinnamon in a small bowl; set aside.

In a medium bowl, whisk together the flour, 3/4 cup sugar, baking powder, baking soda, and salt.

In a seperate bowl, beat together the milk, eggs, oil and vanilla.

Add the milk mixture to the flour mixture, stirring just until combined.

Spoon the batter into the prepared muffin cups, filling about three-fourths full.

Bake for about 7 minutes or until a toothpick inserted into centers comes out clean.

Remove the muffins from the pans.

Roll warm muffins in sugar mixture until completely coated.


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Strawberry Rhubarb Syrup

This syrup is great on Swedish Pancakes.

Makes about 2 cups of syrup.


2 cups hulled fresh strawberries

1 cup chopped fresh rhubarb

1 1/2 cups granulated sugar

1/4 cup water

In a medium saucepan, stir together all of the ingredients.

Bring to a boil and let boil for 5 minutes, stirring occasionally.

Remove from heat and strain through a mesh sieve over a large bowl.

Use a spatula or wooden spoon to extract all of the juice.

Discard the seeds and store the syrup in the refrigerator.

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Blueberry or Huckleberry Muffins

These muffins are great with either bluberries or huckleberries.  The topping makes them extra yummy.

Makes 24


2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 3/4 cups granulated sugar

1/2 cup butter, softened

3/4 cup milk

1 1/2 teaspoons vanilla extract

3 egg whites

2-3 cups fresh or frozen blueberries or huckleberries

flour for the berries


1/3 cup all-purpose flour

1/4 cup rolled oats

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup cold butter, cut into pieces

1/2 cup chopped walnuts or pecans

Preheat the oven to 350 degrees F.

Line 24 standard muffin cups with foil or paper baking cups or lightly grease with nonstick cooking spray.

In a medium bowl, whisk together 2 cups flour, baking powder, and salt.  Set aside.

Beat together the granulated sugar and 1/2 cup butter with an electric mixer on medium speed for 1 minute.

Add the milk and vanilla; beat at low speed for 30 seconds.

Gradually add the flour mixture and beat on medium speed for 2 minutes.

Add the egg whites and beat for 1 more minute.

Toss the blueberries or huckleberries in just enough flour to coat them and fold them into the batter.

Spoon the batter into the prepared muffin cups, filling half full.

Bake for 10 minutes.

Meanwhile, for the topping, combine 1/3 cup flour, oats, brown sugar, and cinnamon in a small bowl; mix well.

Cut in the 1/4 cup butter with a pastry cutter or a food processor until the mixture resembles a coarse crumble.

Stir in the nuts.

Sprinkle the topping over the partially baked muffins.

Return to the oven and bake for 15-18 minutes or until a toothpick inserted into centers comes out clean.

Cool in pans 10 minutes before transferring to wire racks to cool completely.

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Salted Caramel Ebelskivers

I found this recipe in a cookbook that my aunt gave me for Christmas.

Makes about 21 ebelskivers.


1 cup pecans, toasted and chopped

1 cup all-purpose flour

1 1/2 teaspoons granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, separated

1 cup milk

2 tablespoons unsalted butter, melted and cooled

1/2 teaspoon vanilla extract

about 1 tablespoon unsalted butter, melted

1 batch Salted Caramel

In a large bowl, whisk together the pecans, flour, sugar, baking powder, and salt.

In a small bowl, whisk together the egg yolks, milk, 2 tablespoons melted butter, and vanilla.

Mix the yolk mixture into the flour mixture, stirring until well blended.  (The batter will be lumpy.)

Using an electric mixer on high speed, beat the egg whites until stiff, but not dry, peaks form.

Using a rubber spatula, fold about one-third of the egg whites into the batter, then fold the rest in until no white streaks remain.

Brush the wells of an ebelskiver pan with some melted butter and place over medium heat.

When the butter starts to bubble, add about 2 tablespoons of the batter to each well.

Cook for 2-4 minutes, or until the batter is bubbly and the bottoms of the pancakes are lightly brown and crisp.

Flip them over with ebelskiver turning tools, wooden skewers, or small knitting needles.

Cook until lightly browned on the other side, another 2-3 minutes.

Transfer the finished ebelskivers to a plate or platter and repeat to make 2 more batches.

Drizzle warm pancakes with salted caramel.

Serve right away.

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Cranberry Walnut Bread

 A sweet bread that is perfect for breakfast and a great way to use up leftover cranberries.

Makes 3 loaves


3/4 cup butter, softened

3 cups granulated sugar

3 eggs

6 cups all-purpose flour

1 tablespoon salt

1 1/2 tablespoons baking powder

1 1/2 teaspoons baking soda

2 1/4 cups orange juice

3 tablespoons orange zest

3 cups chopped cranberries

1 1/2 cups chopped walnuts

Preheat the oven to 350 degrees F.

Grease three 8 by 4 inch loaf pans.

In a large bowl, with an electric mixer, beat together the butter, sugar, and eggs.

In a separate bowl, mix together the flour, salt, baking powder, and baking soda.

Add to the butter mixture, alternating with the orange juice.

Mix in the orange zest, cranberries, and walnuts, stirring just until combined.

Pour into prepared pans.

Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

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Sweet Cinnamon Scones

Light, fluffy, delicious cinnamon scones.

Huckleberry Pancakes

Last week my family and I went to visit our cousins.  On the last day we were there, we went huckleberry picking with them.  This is one of the things that we made.

Makes 25 pancakes


3 3/4 cup all-purpose flour

1 1/2 teaspoons salt

3 tablespoons baking powder

3 3/4 teaspoons sugar

3 eggs

3 cups milk

1 1/2 tablespoons butter, melted

about 1 1/2 cups fresh or frozen huckleberries

In a large bowl, sift together the flour, salt, baking powder, and sugar.

In another bowl, whisk together the eggs and milk.

Stir the egg and milk into the flour mixture.

Stir in the melted butter.

Heat a lightly oiled griddle over medium heat.

Scoop about 1/4 cup of batter onto the griddle for each pancake.

Sprinkle about 10-15 huckleberries onto each pancake.

Cook until the bottoms of the pancakes are golden brown, then flip them over and cook until done.

Serve warm.

Note: These are great as blueberry pancakes too.

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