Chocolate Chip Scones

 

Ingredients

3/4 cup cold buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour
1 cup white whole wheat flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 tbsp sugar

Directions

1. Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.
2. Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.
3. Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.  
4. Brush egg white over dough and sprinkle evenly with sugar. Bake until golden, about 18-20 minutes, depending on your oven. Serve warm.

Recipe from Skinny Taste.

 

Fast Cinnamon Rolls

 

 Ingredients

Mix and let sit for 15 minutes:
3 1/2 c. warm water
3/4 c. sugar
1/2 c. oil
6 T. yeast (4 1/2 Saf-Instant)

Then add:
1 T. salt
3 eggs
10 1/2 c. flour


Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar
1c. sugar
1 T. cinnamon

 

Frosting

1 cube butter
2 dashes salt
2 t. vanilla
6 c. powdered sugar
milk

Makes 24 LARGE rolls.

Recipe from Valley Ridge Recipes.  

Oven - Cooking Bacon

 

This spatter-free technique puts the "bake" back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.

From Martha Stewart

Pancakes

 

Ingredients

1 1/2 cups unbleached all-purpose flour
3 tablespoons sugar
1 3/4 teaspoon baking powder
1 teaspoon salt
3 eggs (preferably organic)
3 tablespoons unsalted butter, melted and cooled slightly, plus 1/2 tsp per batch to grease pan
1 1/2 cups buttermilk
About 1/2 cup whole milk
Maple syrup

 

Directions

1. Combine flour, sugar, baking powder and salt in a bowl. Whisk eggs, 3 tbsp butter and buttermilk in another bowl. 
2. Whisk wet ingredients into dry ingredients until just combined. (Small lumps are fine.) Cover batter and let rest overnight in the refrigerator. 
3. Heat a large greased griddle or large nonstick skillet over medium heat. Add milk to batter until it reaches desired consistency; the more milk, the thinner and more delicate the pancakes. Working in batches of three pancakes, spoon batter onto griddle or skillet. Cook until surface of pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 2 to 3 minutes. Drizzle warmed maple syrup over pancakes; serve. 

Recipe from Self magazine

French Toast

 

Ingredients

1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Directions

1. In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.
2. Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.
3. Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit. 

Recipe from Alton Brown, Food Network.

Peanut Butter Granola Bars

Ingredients

1/2 cup peanut butter
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups oats
2 tablespoons wheat germ
1/2 cup peanuts

Directions

1.  In saucepan over low heat, melt peanut butter, honey and coconut oil, stirring frequently.
2. Mix in oats, wheat germ and peanuts.
3. Spread in 8×8 foil-lined or greased pan.
4. Let sit on counter or place in freezer til cooled.
5. Turn out onto cutting board.
6. Cut into bars.
7. These bars can be stored in fridge for easy snacking.

Recipe from The Marathon Mom

Chocolate Granola Bars

 

Ingredients

1/2 cup natural peanut butter
1/3 cup local honey
1/4 cup unsalted butter
1 cup oats (not quick oats)
2 tablespoons wheat germ
1/2 cup coconut
1/2 cup chocolate chips (Mini work best, but it doesn’t really matter.)
Directions

1. Melt  the butter, peanut butter and honey in a pot over medium to low heat, stirring constantly.  Turn off the burner when melted.
2. Pour in the cup of oats and the wheat germ.  Stir til combined.
3. Wait til it cools and stir in the coconut and chocolate chips.  Or, if you’re impatient with things like this, like I am, go ahead and dump it all right in.  The result will be a more uniform chocolate taste.
4. Pour into foil-lined 8 X 8 pan and stick in the fridge.
5. Once cooled, flip out onto cutting board and cut to the size you like.

Recipe from The Marathon Mom

Breakfast Cookies

Ingredients
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 cup fruit & 1/2 cup Dark Chocolate chips)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Directions

1.  Preheat oven to 350. Line baking sheet with parchment paper. 
2. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
   In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined. 
3. Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown. 

Recipe from Blueberry Girl

Baked Doughnuts

Ingredients
 

For the Dough

3/4 cups Warm Milk

1 packet Active Dry Yeast

1 tbsp. Unsalted Butter

1/3 cup Sugar

1 Egg

2 ½ cup All Purpose Flour

Pinch of Nutmeg

½ tsp. Salt

For the Glaze

* Enough to glaze all the doughnuts

¼ cup Milk

1 tsp. Pure Vanilla Extract

2 cups Confectioners Sugar

For the Cinnamon Sugar Topping

*Enough to cover all of the doughnuts

½ cup Unsalted Butter

1 cup Sugar

1 tbsp. Cinnamon 

 

Directions

 

1. To make the dough, place ¼ cups of the warm milk in the bowl of a stand mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.
2. In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated.  Add the flour, nutmeg, and salt and stir until the dough starts to form.  Change to the dough hook and knead for until the dough starts to become smooth.  If the dough is too sticky, slowly add more flour until it is no longer sticky. 
3. Transfer to the dough to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic and has formed a ball.  Place the dough ball in a large lightly greased bowl, and cover with plastic wrap.  Let sit in a warm place for about 1 hour, until doubled in size. 
4. Once the dough has risen, roll it out on a lightly floured surface until ½ thick.  Using a doughnut cutter (if you don’t have a doughnut cutter, you can use 2 biscuit cutters – 1 that is about 3 inches, and the other that is about 2 inches for the inner circle) cut out the doughnuts until you have no dough left.  If desired you can gather up the scraps into a ball and roll it out and cut out more doughnuts.  I prefer not too because I feel the dough becomes too tough.
5. Place the doughnuts on a baking sheet lined with a silicone mat or parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.
6. Preheat the oven 375 degrees F. 
7. Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside.  Let the doughnuts cool for about 5 minutes until ready to top with either the glaze or cinnamon sugar topping
8. While the doughnuts are cooling make the glaze and/or cinnamon sugar glaze.  Each recipe makes enough to cover all the doughnuts.  I made a half recipe of each and topped half of the doughnuts with each topping.  Or you can choose to just do one of topping for all the doughnuts. 

 

To make the glaze, combine the milk and the vanilla in a small saucepan.  Heat over low heat until just warmed.  Slowly add in the confectioners sugar and whisk until the mixture is smooth.  Remove the glaze from the heat and place over a bowl of warm water.

 

To glaze the doughnuts, dip them halfway into the glaze and place on a draining/cooling rack set over a baking sheet.  Sprinkle with sprinkles if desired.  Let set for about 10 minutes.

To make the cinnamon sugar topping, melt the butter in a saucepan or a microwave, and place in a small bowl.  Combine the sugar and cinnamon in a medium sized bowl. 

 

To top the doughnuts with cinnamon sugar, dip the halfway into the melted butter.  Then dip them into the cinnamon-sugar mixture.  Set on a draining/cooling rack to set, about 5 minutes.

Recipe from Krissy's Creations

Cinnamon Pull Apart Bread

Ingredients

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

Directions

1. In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.
2. Whisk together eggs and set aside.
3. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.
4. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.
5. Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.
6. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.
7. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes.  
8. On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.
9. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.
10. Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.
11. Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up. 

Recipe from Joy the Baker.

Eggs with Tortilla Chips

Ingredients

1 1/2 tablespoons unsalted butter
10 eggs
2 tablespoons milk or water
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese
3/4 cup salsa (drained)
1 cup crushed tortilla chips

Directions

1. Heat butter in a large nonstick skillet over medium heat.
2. Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.

Serves 4-6

Recipe from Real Simple. 

Slow Cooker Sausage Breakfast Casserole

Ingredients

1 pkg. (26 ounces) frozen shredding hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
1 cup (4 ounces) shredding mozzarella cheese
1/2 cup (2 ounces) shredding parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1 teaspoon salt
1/4 ground black pepper  

Directions

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoe on the bottom of slow cooker.  
2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. 
3. Beat eggs, milk and pepper in large bowl with a wire whisk until well blended. 
4. Pour evenly over potato-sausage mixture. 
5. Cook on low setting for 6-8 hours or on high setting for 3-4 hours or until eggs are set.

Recipe from Jimmy Dean.