I hope you enjoy the recipes listed below and remember enjoy breakfast it's just a great way to start the day. Don't forget the coffee and newspaper too.
A Spirited Cocktail (can make with or without alcohol) - Brittany's friend gave this to her
8 cups tomato juice
1 cup fresh basil leaves
1/2 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 Tbl. hot sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. celery seeds
3 cups chilled vodka (optional)
Place 1 cup tomato juice and 1 cup basil leaves in to a blender and pulse until pureed. Add lemon juice, Worcestershire sauce, hot sauce, pepper and celery seeds pulsing to blend. Pour mixture into serving pitcher; stir in remaining tomato juice. Fill each glass half full of crushed ice and pour beverage in. Note: if adding vodka, add to pitcher just before serving, stirring to combine.
Fruit with Mint - my friend Lisa in Del Mar, CA gave me this recipe.
1 (24 oz.) jar sliced mango's
1 lemon
5 mint leaves, crushed
4 large kiwi, peeled, and halved lengthwise and sliced
3 cups red seedless grapes
1 cup green seedless grapes
1 pomegranate, seeds remove
Drain mango's, reserving 1 cup syrup. Peel 3 strips of lemon rind with vegetable peeler; juice the lemon to measure 3 Tbl. Combine reserved syrup, lemon rind, lemon juice and crushed mint leave in small microwave bowl, cover and microwave on high 2 minutes until syrup begins to bubble. Cover and place in fridge to cool completely. Cut mango slices into cubes and place in large crystal bowl; add all other fruits and pomegranate seeds. Remove lemon rind and mint from chilled syrup and pour syrup over fruit and toss to combine.
Lobster and Eggs - now this is my type of breakfast!
12 eggs, lightly beaten
salt and freshly ground black pepper
4 oz. cream cheese, cut into pieces
1/4 cup whipping cream
5 sun-dried tomatoes in oil, chopped
5 Tbl. fresh basil, chopped
3 scallions, chopped including green part
1 1/2 lbs. lobster, cooked, shelled and coarsely chopped
In a bowl, add eggs, and cream seasoning with salt and pepper beating to combine. In a large saute pan, add some butter, then add scallions and eggs. Over medium heat, gently stir the eggs to cook. About half way through cooking stir in sun dried tomatoes, lobster and cream cheese and continue stirring you want soft fluffy eggs. Taste and adjust seasonings. Remove to a serving platter and sprinkle on the fresh basil. Serve with buttermilk chive biscuits and fresh fruit.
Pecan French Toast
1 loaf of fresh French bread - slice into 1-inch slices
1 cup light brown sugar, packed
1/3 cup butter, melted
2 Tbl. pure maple syrup
1 cup pecans, chopped
5 eggs, beaten
1 cup milk
2 Tbl. sugar
1 tsp. cinnamon
1 tsp. pure vanilla extract
Pure maple syrup for serving
Stir together the brown sugar, butter and 2 Tbl. maple syrup. Pour this mixture into the bottom of a 13x9 baking pan. Top with the chopped pecans. In a bowl whisk eggs, milk, sugar, cinnamon and vanilla to combine. Arrange bread slices on top of pecans. Pour egg mixture over the top, cover with foil and refrigerate overnight. Preheat oven to 350 degrees and cook for about 35 to 45 minutes. Remove from oven and serve with warm pure maple syrup, hot crispy bacon, and fresh made java.
Festive Muffins - these are nice for a Christmas brunch or breakfast
3 cups all purpose flour
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. freshly ground nutmeg
1 egg
1 3/4 cups prepared eggnog (purchase a good quality)
1/2 cup vegetable oil
1/2 cup pecans, chopped and lightly toasted
1 cup mixed chopped candied red cherries, pineapple and golden raisins
Preheat oven to 350 degrees. In a large bowl combine flour, sugar, baking powder, salt and nutmeg. In another bowl combine egg, eggnog and oil, mixing well. Stir wet ingredients into dry ingredients until moistened, do not overmix. Fold in fruit and nuts. Fill a muffin tin with paper cups and add batter 3/4 full into each cup. Bake for 20 to 25 minutes. Remove to cooling rack.
Artichoke and Sausage Strata - these are so easy to prepare and make a nice easy breakfast
12 eggs
1 small package pork sausage
5 scallions, sliced including green part
4 tsp. Tabasco, divided (more if you like it hotter)
1/2 cup all purpose flour
1 tsp. baking powder
salt and freshly ground black pepper
1/2 cup melted butter
1 pint cottage cheese
2 cups sharp cheddar cheese, shredded
2 cups jack cheese, shredded
1 can artichoke hearts, drained and chopped
3 roasted red peppers, from a jar, drained and chopped
5 slices bread, cut into cubes (good quality bread)
Preheat oven to 350 degrees. In a saute pan, add sausage, breaking up and cooking until nicely browned, add scallions and 2 tsp. Tabasco cooking for a couple of minutes. Drain well; set aside. In a bowl, beat eggs, 2 tsp. Tabasco and whisk in flour, baking powder, salt and pepper. Whisk in melted butter, fold in cottage cheese, cheeses, artichoke hearts and roasted red peppers. Place bread into a buttered 13x9 baking dish. Pour egg mixture over top and press with back of spoon to combine. Bake 45 minutes to 1 hour or until knife inserted in center comes out clean. I also like to place under broiler at end of cooking time for just a minute. Serve with fresh pico de gallo, roasted red potatoes and fresh juice.
Jumbo Vanilla Muffins with Glaze - I would double this recipe
1/4 cup plus 2 Tbl. sugar
1/4 cup plus 2 Tbl. light brown sugar, packed
1 1/2 cups plus 2 Tbl. all purpose flour
1/4 tsp. freshly grated nutmeg
1/2 cup butter, cut into pieces
1/2 cup buttermilk
1 tsp. pure vanilla extract
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
Glaze
1 cup powdered sugar
1 to 2 Tbl. milk
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. In a large bowl, add both sugars and stir, add flour and nutmeg whisking until blended. Cut butter into flour with pastry blender until crumbly. Remove and reserve 1/2 cup crumb mixture. Combine buttermilk, vanilla, baking powder, baking soda and salt; whisk in egg. Pour over crumb mixture in large bowl and stir with fork until dry ingredients are moistened. Spoon batter evenly into greased jumbo muffin pans filling 4 muffin cups with batter. Fill the 2 empty cups halfway with water. Sprinkle reserved crumb mixture evenly over batter, pressing lightly into batter. Bake for about 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes then remove from pan to cool completely. Drizzle with glaze. Glaze: Whisk all ingredients until smooth.
Mexican Scramble or Filled Burrito with Red Sauce - depending on how many you are serving adjust accordingly
1 small white onion, chopped
1 jalapeno, seeded and finely minced
1/2 red bell pepper, seeded and diced
9 eggs, lightly beaten
7 strips thick cut bacon, sliced
salt and freshly ground black pepper
1/4 cup fresh cilantro, chopped
1 cup Cheddar cheese, shredded
1 large Haas avocado, peeled, seeded and chopped
frozen chunky hash browns, optional or make your own
Fresh flour tortillas
Fresh Pico de gallo
Red Sauce
2 Tbl. vegetable oil
1 small white onion, finely diced
2 garlic cloves
1 jalapeno, seeded and minced
3 cups canned diced tomatoes with juice (get a good quality such as Cento)
1 Tbl. oregano
salt and freshly ground black pepper
1 1/2 tsp. cumin
Tabasco, to taste
1/4 cup fresh cilantro, chopped
For sauce; in a large saute pan, add oil cook onion, garlic and jalapenos until softened. Add cumin, Tabasco and tomatoes with juice. Bring to a boil, reduce to medium and cook for about 15 to 20 minutes stirring occasionally. Taste and adjust seasonings, add cilantro and stir. Remove from heat and with an immersion blender, puree to smooth consistency. Place sauce back onto heat on simmer and keep warm.
Place flour tortillas in foil and place into a 350 degree oven to warm. In a large saute pan, add a drizzle of oil. If you are using the hash browns, add them and cook to golden brown. Remove and set aside, keep warm. Add bacon to pan and cook until browned and crisp, remove to paper towels. Take out all but about 1 Tbl. bacon fat, add onion and cook until soft, add red bell pepper and jalapeno, cook about 3 minutes, add eggs season with salt and pepper. Stir eggs until fluffy, add back cooked bacon and cheese, stir to combine. Place warmed flour tortillas onto plates, add some hash browns to each tortilla, top with some of the egg mixture, sprinkle with cilantro, add avocado and pico de gallo. Fold up bottom half of tortilla, then fold in sides and roll. Drizzle over sauce on burrito. Serve with fresh fruit, juice and coffee. Note: If serving as scrambled eggs, combine the hash browns when you add back the bacon and cheese. Place eggs on platter, top with cilantro, avocados and pico de gallo. If serving eggs on a platter, either drizzle sauce over the top of eggs, or serve on the side. Serve warm tortillas on the side.
Eggs Benedict Texas Style
8 corn tortillas
vegetable oil
2 cups Pepper Jack Cheese or sharp Cheddar
1 can refried black beans, heated through
1 small sweet white onion, chopped
8 eggs
2 cups salsa
2 large Haas avocados, sliced and spritzed with fresh lime juice
fresh cilantro, chopped
1 large jalapeno, minced
Hollandaise
4 egg yolks
1 Tbl. water
1 tsp. fresh lemon juice
1 stick butter, melted
1/2 to 1 Tbl. chipotle in adobo, finely mince the pepper (depending on your heat level)
salt and freshly ground black pepper
Heat oil and fry tortillas about 1 minute on each side. Remove to paper towels to drain. Keep warmed. You can either fry eggs over easy or poach them, I personally like poached best. Whatever you decide make eggs. Hollandaise; in a double boiler add eggs, water and lemon juice whisking to combine and cooking a couple of minutes, slowly whisk in butter and continue cooking until mixture begins to thicken up, add chipotle, season with salt and pepper. Place 1 tortilla on each plate, smear on beans, add sprinkling of jalapenos, add slices of avocado, salsa, egg, sprinkling of onion, hollandaise and finally sprinkle with cilantro. Serve with breakfast potatoes and orange juice. Note; you can also place two tortillas on each plate overlapping, add beans, two eggs, etc.
Raisin Streusel
3/4 cup butter
1 1/2 cups sugar
3 eggs
3 cups all purpose flour, sifted
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 cup buttermilk
1 Tbl. orange zest
1 cup raisins, divided
Topping
1/2 cup brown sugar, packed
1/3 cup all purpose flour
2 tsp. cinnamon
1/4 cup butter, soft
Glaze
1 cup powdered sugar, sifted
2 Tbl. orange juice
In a bowl of electric mixer cream butter and sugar until light and fluffy. Add eggs, one at at time beating well after each addition. In a bowl, add flour, baking powder, baking soda and salt; add to creamed mixture alternating with buttermilk, mixing just until blended. Stir in orange zest. Grease and butter a 10-inch tube pan. Add half of the batter to pan. Sprinkle with half of the streusel mixture then half of raisins. Top with remaining batter and streusel mixture. Bake in 350 degree oven for 50 to 60 minutes. Remove to cooling rack and turn out of pan while still warm and spread with orange glaze over top. Sprinkle remaining raisins on top of glaze. For streusel; mix ingredients together until crumbly. Glaze; whisk powdered sugar and orange juice together until smooth.
Lemon and Blueberry Bread with Glaze
2 sticks butter
2 cups sugar
3 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 cups fresh blueberries, dusted with flour and shake off excess
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
5 eggs
3/4 cup buttermilk
Glaze
1 cup powdered sugar, sifted
2 Tbl. fresh lemon juice
1 Tbl. fresh lemon zest
Preheat oven to 325 degrees. Butter and flour a bundt pan. In a large bowl, add flour, baking powder and salt; set aside. In bowl of electric mixer add butter and beat for about 2 minutes, add sugar and beat until fluffy, add eggs one at a time reduce speed to low and add flour mixture alternating with buttermilk and ending with flour. Stir in zest and juice. Add a layer of batter to pan then add blueberries and top with remaining batter. Bake for 50 to 60 minutes, remove to cooling rack for 10 minutes. With a thin bladed sharp knife run around edge of pan, flip over and cool completely. Glaze; In a bowl add powdered sugar and whisk in lemon juice to desired consistency. With a wooden pick poke holes over and drizzle over glaze, garnish with fresh lemon zest. Note; you can also make in bread tins if desired.
Asparagus and Egg Casserole
2 cups black forest ham, chopped
1 lb. fresh asparagus, tough ends snapped off and cut into 1-inch pieces
1 (30 oz.) bag frozen shredded hash brown potatoes, thawed
1 onion, chopped
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
12 eggs
1 cup milk
1/4 cup whipping cream
1 cup sour cream
2 tsp. lemon pepper seasoning
2 tsp. ground mustard
1 cup cornflake cereal, crushed
2 Tbl. butter, melted
Fresh parsley, chopped (garnish)
Spray a 13x9 baking dish with cooking spray. In a large bowl, toss ham, asparagus, potatoes, onion and cheeses. Place into casserole. In the same bowl; beat eggs, milk, cream, sour cream and seasonings. whisking well. Pour egg mixture over potato mixture. Casserole will be very full so you might want to place on a baking sheet. Cover and refrigerate overnight. Heat oven to 325 degrees, uncover dish and bake 40 minutes. Meanwhile in a small bowl, toss cornflake crumbs and butter. Sprinkle this mixture over partially baked casserole and bake uncovered another 35 minutes or until knife inserted in center comes out clean. I also like to place it under broiler for a couple of minutes. Remove from oven and let stand about 10 to 15 minutes before serving. Garnish with fresh chopped parsley. Serve with thick toasted baguette slices with fresh rosemary butter and fresh fruit, juice and coffee.
Sweet Potato Galette - who says you can't have sweet potatoes for breakfast!
2 lbs. sweet potatoes, peeled and sliced into 1/4-inch rounds
1/4 cup butter, melted and divided
2 Tbl. all purpose flour
1 tsp. salt
freshly ground black pepper
1/4 tsp. freshly grated nutmeg
Preheat oven to 375 degrees. In a large bowl, add sweet potatoes and 2 Tbl. butter toss to coat. Combine flour, salt, pepper and nutmeg and sprinkle over potatoes. Toss to coat. Place remaining 2 Tbl. butter into a 10-inch cast iron or other oven proof skillet and arrange 1 layer of sweet potatoes in slightly overlapping circles. Top with reaming sweet potatoes in same manner. Cut a 10-inch circle of foil and lay over potatoes, you might want to lightly spray with cooking spray. Place a 9-inch cast iron skillet on top of foil to weight it down. Cook over medium heat for 5 minutes without touching. Transfer weighted skillet to oven and bake 10 minutes. Remove top skillet and foil and bake 20 to 25 minutes more or until potatoes are tender. Loosen edges of galette with spatula and invert onto serving platter. Serve fluffy scrambled eggs, turkey sausage, biscuits, juice and coffee. This can also be served as a side dish too.
Buttermilk Banana Bread French Toast - I have been making this for years and when Brittany was young she and had girlfriends over for slumber parties they always wanted this in the morning.
Banana Bread
2 eggs, beaten
1/3 cup buttermilk
1 tsp. cinnamon
1/2 tsp. ground ginger
1 tsp. pure vanilla extract
1/2 cup vegetable oil
1 cup ripe bananas, mashed
1 1/2 cups sugar
1 3/4 cups all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup pecans, chopped and lightly toasted
Pure maple syrup, warmed
Sliced bananas
Powdered sugar
Preheat oven to 325 degrees. Spray a 9x5 inch loaf plan with PAM. In a bowl combine eggs, vanilla, buttermilk, oil and bananas. Stir together the flour, baking soda, salt, cinnamon and ginger. Add to banana mixture to combine and stir in pecans. Pour into loaf pan and bake about 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Place on cooling rack.
For French Toast part; Slice the cooled banana bread into 2-inch slices. In a large shallow dish, whisk 7 eggs, 2 tsp. cinnamon, 1 Tbl. pure vanilla extract, 2 tsp. sugar, 1 1/2 cups half and half, and a pinch of salt. Add banana bread and let soak up on each side. In a large saute pan, add some butter to heat and a drizzle of vegetable oil, do not burn. Place moistened bread into pan and cook about three minutes per side or until nicely golden brown. Remove to platter and keep warmed. Continue cooking until bread is used up. To serve; add sliced bananas over french toast and dust lightly with powdered sugar. Heat up pure maple syrup for serving.
Apricot Kolaches
1 1/2 package dry yeast
1/4 cup water (115 degrees)
1/4 cup sugar
1 cup milk
1/2 cup sugar
1/2 cup shortening
3 eggs, beaten
6 cups all purpose flour
1 1/4 tsp. salt
Filling
12 oz. dried Turkish apricots
2 cups water
1/2 cup sugar
In a bowl, add yeast, 1/4 cup sugar and 1/4 cup water. Combine 1/2 cup sugar, milk and shortening in a saucepan until shortening melts. Cool this mixture to lukewarm. Combine these 2 mixtures and add the beaten eggs. Mix and add flour and salt (sift together). Knead until satiny smooth. Place dough into a greased bowl and allow to rise until doubled in size, cover with a clean kitchen towel. Punch dough down and divide into desired size for rolls. Place on greased baking sheet and allow to rise until double in size. Make a depression in each with a small glass and fill with apricot filling and let rise again. Bake in a 400 degree oven for 15 minutes. Filling; add apricots and water to a saucepan and simmer for 25 minutes then add sugar and stir cooking until thickened. Cool before using.
Pumpkin Chocolate Muffins
1/2 cup sliced almonds - lightly toasted and chopped
1 2/3 cups all purpose flour
1 cup sugar
1 Tbl. pumpkin pie spice
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup canned pumpkin
1 stick butter, melted
1 1/2 cups semi sweet chocolate chips (good quality) dust with flour so they don't sink to bottom of muffin
Preheat oven to 350 degrees. Use paper baking cups and line your muffins cups. In a large bowl, mix flour, sugar, pie spice, baking soda, baking powder and salt. Add eggs to a small bowl with pumpkin and butter and whisk to combine. Stir in chips and almonds. Pour over dry ingredients and fold in with spatula until dry ingredients are just moistened. Do not overmix. Scoop batter into muffins cups about 3/4 full. Bake for 20 to 25 minutes. Place onto cooling rack. Love these!
Raspberry French Toast Strata
1/2 cup pure maple syrup, plus additional for serving
6 cups (1-inch) cubes French or Italian bread
1 pint fresh raspberries (plus extra for serving)
7 eggs
3 cups milk
1 cup heavy whipping cream
1 tsp. fresh lemon zest
pinch of salt
Preheat oven to 350 degrees. Lightly spray or butter a 13x9 baking dish. Pour in maple syrup. Scatter bread cubes and raspberries in dish. In a large bowl, whisk together eggs, milk, heavy cream, lemon zest and salt; pour over bread cubes. Place baking dish into a larger baking pan and pour about 1-inch of hot water, being careful not to get any water into the strata pan. Bake strata until puffed and golden brown about 45 minutes to 1 hour. Transfer to cooling rack and serve with pure maple syrup and additional fresh raspberries scattered on top.
Chocolate Breakfast Ring - a recipe Jerry has made for Christmas
1 package active dry yeast
1/4 cup water (115 degrees)
3/4 cup milk
1/3 cup butter, cut into pieces
1/4 cup sugar
1 tsp. salt
2 eggs, beaten
1 tsp. pure vanilla extract
4 cups all purpose flour (you might not need all of it)
1 (6 oz.) package semisweet chocolate chips
1/2 cup pecans, chopped
1 egg, lightly beaten
Glaze
2 cups powdered sugar, sifted
2 1/2 to 3 Tbl. milk
Combine yeast and water in a bowl and let stand 5 minutes. Combine milk, butter, sugar and salt in a saucepan and heat until butter melts, stirring occasionally. Cool this mixture to 115 degrees. Combine yeast mixture, milk mixture, 2 eggs and vanilla into a large bowl. Stir in enough flour to make a soft dough. Turn dough onto a well floured work surface and knead until smooth and elastic. Place in to a greased bowl, turning to grease top. Cover with clean kitchen towel and let rise in a warm place free of drafts for 1 1/2 hours or until double in size. Punch down and turn out onto a lightly floured surface and knead 5 times.
Roll into a 22x14-inch rectangle; sprinkle evenly with chocolate chips and nuts, leaving a 1-inch border. Roll up jellyroll fashion starting at long side and moisten edge with water pinching to form a seal. Place roll, seam side down on large greased baking sheet; shape into a ring, moisten ends together and pinch to seal. With sharp knife or kitchen shears cut dough at 1-inch intervals around ring cutting two-thirds of the way through. Gently turn each piece of dough on its side slightly overlapping slices. Cover and let rise in warm place free of drafts for 1 hour or until doubled in size. Gently brush ring with 1 egg. Bake in 350 degree oven for 25 to 30 minutes or until golden brown. Remove to wire rack and cool 15 minutes the drizzle with glaze. Glaze; in a bowl whisk powdered sugar with milk to desired drizzling consistency. Note: Sometimes I use orange juice instead of milk for the glaze. I also add 1 Tbl. of orange zest to the dough when I add the vanilla.
Healthy Granola - well we have to have something healthy on the menu! My friend Penny gave me this recipe
6 cups regular old fashioned oats
2 1/2 cups pecans, coarsely chopped
2/3 cup toasted wheat germ
1/4 cup sesame seeds
2 cups sweetened flaked coconut
1 cup butter, melted
1/2 cup honey
1/4 cup light brown sugar, packed
2 tsp. pure vanilla extract
pinch of salt
1 1/2 cups dried cranberries
1 cup dried Turkish apricots, chopped
1 cup dried papaya or mango, chopped
In a large bowl, add oats, pecans, wheat germ, sesame seeds and coconut. Combine butter, honey, brown sugar, salt, vanilla, mixing and pour over oat mixture stirring to coat evenly. Lightly grease 2 baking sheets and spread granola evenly among the sheets. Preheat oven to 325 degrees and cook for about 30 minutes stirring every ten minutes and switching pans half way through cooking time. Spread granola onto wax paper to cool completely. Add dried fruit to mixture and store in an airtight container.
Sour Cream and Raisin Muffins - I love these. One of my very favorite pies is sour cream raisin pie.
2 eggs
1/2 cup sour cream
1/2 cup milk
2 Tbl. instant coffee
1 cup raisins
1 1/2 cups all purpose flour
1/2 cup old fashioned oats
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. each; ground cloves, cinnamon and allspice
Place eggs, sour cream, milk and instant coffee into a bowl, whisking to combine. Stir in raisins and let stand about 5 minutes, stir again. Preheat oven to 375 degrees and line muffin pan with baking cups. In a large bowl mix the flour, oats, sugar, baking powder and spices together to combine. Add the sour cream mixture and fold until dry ingredients are just moistened. Scoop batter about 3/4 full into baking cups and bake 20 to 25 minutes or until lightly browned.
Walnut Rolls
1 package yeast
1/4 cup warm water (115 degrees)
2 cups all purpose flour
1/8 tsp. salt
3/4 cup butter
1 egg
3 oz. package cream cheese, soft
1/2 cup sugar
1 Tbl. lemon zest
1/2 cup pecans, finely chopped
Powdered sugar
Soften yeast in warm water. Combine flour and salt in bowl and cut in butter until coarse crumbs, add yeast and egg. Mix until blended. Roll out dough 1/2 at a time to a 13x9 rectangle. In a bowl with electric mixer beat cream cheese, sugar and zest until light and fluffy. Spread half of the cream cheese mixture onto rectangle and sprinkle with nuts. Roll up in a jelly roll. Place rolls seam side down 3-inches apart on large baking sheet. Bake in 375 degree oven for 20 to 25 minutes. Sprinkle with powdered sugar and cut on diagonal to serve, make about 24 pieces.
Cranberry Apple Morning Coffee Cake
1 cups fresh or frozen cranberries (thawed)
1 cup crisp sweet apple,cored and finely chopped
1/2 cup sugar
1/2 cup walnuts, chopped
1/2 tsp. cinnamon
1/2 tsp. apple pie spice
1 cup all purpose flour
1 cup sugar
1/4 cup butter, melted
1/4 cup vegetable oil
2 eggs
1 tsp. pure vanilla extract
Preheat oven to 350 degrees. In a bowl, combine, cranberries, apple, sugar, walnuts, cinnamon, and apple spice. Grease a round 8-inch cake pan. Place the cranberry mixture into the greased pan. In a bowl of electric mixer, add flour, sugar, butter, oil, eggs and vanilla, mixing to combine about 2 minutes. Pour this mixture over cranberry mixture. Bake in oven for 55 minutes or until wooden pick inserted comes out clean. Cool on wire rack for 5 minutes then place a serving plate over the cake pan, being careful not to burn yourself. Quickly turn cake pan over to reveal cranberry top. Serve warm with some freshly whipped cream.
Easy Breezy Breakfast Strudel
1 1/4 cups all purpose flour
1/2 cup sour cream
1/2 cup butter, soft
1 (12 oz.) jar peach preserves (good quality)
1/2 cup flaked coconut
1/4 cup pecans, chopped
Powdered sugar, sifted
Combine into a bowl the flour, sour cream and butter beating until well blended. Shape into a ball and cover with plastic wrap, placing in fridge for 1 hour. Divide dough in half. On a well floured work surface roll 1 portion into a 13x6-inch rectangle. Spread half of the preserves over dough leaving an 1/2-inch border, sprinkle with half of coconut and nuts. Roll up jelly roll fashion starting at long side; pinch seam and seal ends. Repeat with other piece of dough. Place rolls, seam side down 3-inches apart on large baking sheet. Bake in 450 degree oven for 18 to 20 minutes. Remove to wire rack to cool sprinkle with powdered sugar and cut each roll diagonally into 10 slices.
Bon Appetit
"Train up a child in the way he should go, and when he is old he will not depart from it." - Proverbs 22:6
"Great is our Lord and mighty in power; His understanding is infinite." - Psalm 147:5
