Category Archives: Breakfast

Dixie’s Lemon Blueberry Biscuits

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Dixie’s Lemon Blueberry Biscuits

These drop biscuits are sooo delicious!!!  They are a cross between a biscuit, a scone and a muffin.  The three of us were ooing and ahhing over them.  We ate them slightly warm and they had a wonderful lemon flavor and just bursting with blueberries.  (My blueberries were pretty large, which I think made them extra special.)

  • 2 cups all-purpose flour (10-oz.)
  • 1/2 cup sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 oz. jar lemon curd
  • 1 large egg, room temperature
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon grated lemon zest
  • 1 cup fresh or frozen blueberries (you do not need to defrost them)

GLAZE:

  • 1/2 cup sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated lemon zest

Preheat oven to 400 degrees.  In a large bowl, whisk the first four ingredients.  In another bowl, whisk lemon curd, egg, melted butter and lemon zest until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.

Drop by 1/3 cupfuls 1 inch apart onto a baking sheet lined with parchment.  Bake 15 to 18 minutes or until light brown.

In a small bowl, combine glaze ingredients, stir until smooth.  Drizzle over warm biscuits.

Makes 10 to 12 biscuits.

“We were created to give God the glory.”

 

 

English Muffin Bread

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English Muffin Bread

Wow!!  I got rave reviews after making this bread.  We all just devoured it in minutes, it is so good!!  I gave one loaf away to a friend so I had to make a second batch.

Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter.  Yum!!

  • 5 3/4 cups all-purpose flour (1 1/2 lbs.)
  • 2 1/4 cups warm water
  • 1 tablespoon kosher salt
  • 1 tablespoon, plus 1 1/2 teaspoons sugar
  • 2  1/4-oz. packets Instant Yeast
  • 1/4 cup melted butter, divided
  • Cornmeal for dusting pan

In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets.  The dough will be shaggy and very sticky.  Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough.  Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.

While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.

Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans.  Cover again with sprayed plastic wrap and let rise another 30 minutes.  While dough is rising, preheat oven to 350 degrees.

Place the pans on the center oven rack and bake for 30 minutes.  Take out of oven and brush bread with half the melted butter.  Return to the oven and bake another 10 minutes.

Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.

Cool completely before slicing.

“Live as if Christ is coming back today.”

Company Breakfast Casserole

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Company Breakfast Casserole

I made this for my husband and his train buddies early one morning before they all went to see the Big Boy.  I served it with some fresh fruit, bacon and banana bread.  They loved it.

Try any cheese you like.  I think half pepper-jack would be good.  And use any meat you like.  Substitute bacon or ham.

  • 24-32 oz. frozen shredded potatoes, thawed slightly
  • 12 eggs
  • 2 cups half and half
  • 1 teaspoon seasoned salt
  • 3 cups grated Cheddar-Jack cheese
  • 1 lb. sausage, browned and drained

Grease a 9 x 13 inch baking dish.  Add half the potatoes to the bottom of the pan.

In a large bowl, whisk eggs together.  Then add half and half, seasoned salt, cheese.

Add half the sausage on top of the potatoes and then half the egg/cheese mixture.

Repeat layers.  Rest of potatoes, sausage, and the remaining half of egg/cheese mixture.

Cover with foil and refrigerate for 2 hours or overnight.

Bake covered in foil at 350 degrees for 90 minutes.  Let rest for 10 minutes before serving.

Makes 12 servings.  (225 calories/serving)

“God expresses His goodness to His children in His own way.”

 

Amish Triple Butter Biscuits

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Amish Triple Butter Biscuits

I can’t tell you how delicious these biscuits are!!  You can make these at the last minute because you most likely will have all the ingredients in your pantry and frig.  They are very quick and easy.  I made breakfast for supper last night and served these with our bacon and eggs.

The picture is not great.  I was in a little bit of a hurry and didn’t put the biscuits in the pan real pretty, but that certainly didn’t make a difference in taste.  Even though they don’t look like they don’t pull apart, they do.

  • 3 cups all-purpose flour (one cup of whole wheat may be used)
  • 1/2 teaspoon salt
  • 3/4 teaspoon cream of tartar
  • 1 tablespoon sugar, optional (I used)
  • 4 teaspoons baking powder
  • 1 cup butter (2 sticks) (I used unsalted)
  • 1 large egg
  • 1 cup whole milk

Preheat oven to 425 degrees.

While oven is preheating, place 1/4 cup butter a 7 x 11″ baking dish or a 10″ round cast iron skillet and place in oven to melt.  (A well-seasoned cast iron skillet really shines at creating the crispy edges, or use a glass baking dish for the prettiest job of browning.)

While the pan is in the oven, blend flour, salt, cream of tartar, sugar, baking powder, and then cut in the remaining butter.

Lightly beat 1 egg in 1 cup of milk before stirring it into the flour mixture.

Remove the buttered pan from oven.  Butter should be melted and just slightly browned.

Do not knead the biscuits, but instead use a large cookie/ice cream scoop to immediately scoop out balls of dough into the buttered pan.  Biscuits should be nestled together somewhat tightly.

Quickly place back into oven and bake for 20 to 25 minutes or until the tops are lightly brown.

Makes 10 to 12 biscuits.

“Wherever we are and whatever the challenge, Immanuel is with us.”

 

Baked Pumpkin Donuts

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Baked Pumpkin Donuts

To make these donuts you will need a donut pan.  They are so moist and delicious!

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar, divided
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Preheat oven to 400 degrees.  Coat a donut pan with nonstick spray.

In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes.  Beat in eggs, one at a time, until well combined.  Beat in pumpkin and vanilla until just combined.  Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan.  Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.

In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.

When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.

Serve warm or at room temperature.

Makes 12 donuts.

“Encouraging words bring hope to the human spirit.”

Pear Bread

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Pear Bread

This recipe makes up two of the most beautiful, delicious quick breads.  These were are treats at the senior center last Tuesday.  More pears from my friends tree.

  • 3 large eggs
  • 1 1/2 cups sugar
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 cups finely chopped peeled ripe pears
  • 1 teaspoon lemon juice
  • 1 cup chopped walnuts

In a bowl, combine eggs, sugar, oil and vanilla; mix well.  Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened.  Toss pears with lemon juice.  Stir pear and walnuts into batter (batter will be thick).

Spoon into two greased 9 x 5-inch loaf pans.  Bake at 350 degrees for 55-60 minutes or until a toothpick inserted in the center comes out clean.  Cool for 10 minutes before removing from pans to wire racks.

“To find God, we must be willing to seek Him.”

Farm-Style Cinnamon Rolls

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Farm-Style Cinnamon Rolls

These cinnamon rolls are very easy to make.  I particularly like them because they are not as sweet as most cinnamon rolls.

  • 16-oz. pkg. frozen bread dough
  • 1/4 cup butter, melted and divided
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon cinnamon

Place dough in a well-oiled bowl, and let bread thaw and rise to almost double its size.

(To quickly thaw your dough, I put the frozen dough in the oiled bowl, covered it with plastic wrap tightly.  Turn oven on to 200 degrees and when it has reached that temperature, turn oven off and put your bowl in the oven.  When it has doubled in size, take out of oven and proceed with the rest of directions.)

Roll out dough on a floured surface to a 14″ x 10″ rectangle.  Brush with 2 tablespoons butter;  mix sugars together with cinnamon and sprinkle on dough.

Starting on one long side, roll up jelly roll style.  Pinch seam together.  Cut rolled dough into 12 slices for a 9 x 13-inch baking dish or into 9 slices for a 9 x 9-inch baking dish.  Coat dish with one tablespoon butter.  Arrange rolls in baking pan;  brush with remaining butter.  Cover and let rise in a warm place for 45 minutes to one hour.

Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden.

“In Jesus, true and lasting transformation is possible.”