Archive for the ‘breakfast’ Category
In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries andÂ stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.
Lemon Poppy Seed Muffins By Chloe Coscarelli
Makes 14 muffins
Muffins can be made in advance and frozen for up to 1 month. Thaw and apply icing before serving.
2 cups all-purpose flour*
Â¾ cup sugar
1 teaspoon baking powder
Â½ teaspoon baking soda
Â½ teaspoon salt
1 cup coconut milk
Â½ cup canola oil
Â¼ cup lemon juice
2 tablespoons lemon zest (about 2 lemons)
1 tablespoon pure lemon extract
1 tablespoon poppy seeds
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 1 teaspoon xanthan gum
1 cup powdered sugar
3 to 4 teaspoons lemon juice
1 tablespoon water
1 teaspoon lemon zest
To make the muffins: Preheat oven to 400 degrees. Line a 12-cup cupcake pan with cupcake liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together coconut milk, oil, lemon juice, zest, and lemon extract. Pour the wet mixture into the dry mixture and whisk until just combined. Fold in poppy seeds. Do not over mix.
Fill the cupcake liners about two-thirds full with batter. Bake for 15 minutes, or until a toothpick inserted in the center of the muffin comes out dry with a few crumbs clinging to it. Cool the muffins completely before icing.
To make the icing: Whisk the powdered sugar, lemon juice, water, and zest in a small bowl until smooth.
Spread a thin layer of icing over each muffin.
coconut oil (or butter)
8 1/2 cupsÂ water
2 cupsÂ steel-cut oats (I’ve made with 1 cup steel-cut oats and 1 cup old fashioned oats)
1 3/4 cups whole milk*
1/4 cupÂ packedÂ light brown sugar
1/2 teaspoonÂ fine salt
1 teaspoonÂ vanilla extract
Old Fashioned Oats
|Water*||1 cup||1 3/4 cups||2 1/2 cups||1 cup|
|Salt (optional)||dash||1/8 teaspoon||1/8 teaspoon||dash|
|Oats||1/2 cup||1 cup||1 1/2 cups||1/2 cup|
*Â For thicker oatmeal use less water. For thinner oatmeal use more water.
Stove Top Directions
1. Stir oats into rapidly boiling salted water.
2. Cook about 5 minutes over medium heat; stir occasionally.
3. Remove from heat. Stir and serve.
1. For 1 serving, combine water, salt and oats in a 2-cup microwaveable bowl.
2. Microwave on high 2 1/2 to 3 minutes; stir occasionally.
3. Mix well before serving.
Layer a 9×13 pan with bread slices (with the crusts cut off)
Put a layer of cheddar cheese over the bread (shredded works best–about a
cup or two)
Beat up 8 or so large eggs and add a little salt and pepper and then pour
that over the bread/cheese.
Cover and chill in refrigerator overnight (or at least 4 hours)
Bake at 350Â° F for 45-60 minutes (when the top starts to brown, take it out)
Recipe courtesy of Chariti Gent.
2 cups of whole wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
2 eggs, well beaten
2 cups of milk
2 tablespoons of vegetable or canola oil
Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Makes approximately sixteen small pancakes or eight large pancakes.
1 cup whole wheat flour
1 cup all-purpose or unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips (I use the regular size)
1/2 cup chopped pecans
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla
3 ripe medium bananas, mashed (approximately 1 1/2 cups)
1/4 cup plain yogurt (I usually don’t have yogurt on hand, so I use sour cream)
Preheat oven to 350Â° F. Grease two 7 1/2 x 3 1/2-inch loaf pans.
In a large bowl, combine flours, cinnamon, baking soda, salt, chocolate chips and pecans. In a separate bowl, beat eggs, sugar, butter, vanilla, bananas and yogurt together until well blended. Stir into dry ingredients just until all ingredients are moistened. Spoon batter into greased pans, filling each 2/3 full.
Bake 50-60 minutes, or until deep golden brown and wooden pick inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes; remove loaves to a wire rack and let cool completely.
Serve immediately, or wrap in plastic wrap and refrigerate for up to four days.
Recipe from The Junior League of Madison, Wisconsin’s Mad about Food cookbook.
1 3/4 cup flour
3 t. baking powder
1/2 cup sugar
Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter
Pour over flour mixture and stir enough to mix. DO NOT OVER STIR – Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400Â° F for 15 minutes or so.
Can use frozen blueberries.
Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.