Category Archives: Breakfast

Baked Pumpkin Donuts

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bakedpumpkindonuts

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.”

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Pear Bread

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pearbread

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.”

Oven-Fried Bacon

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Oven-Fried Bacon

I think this is the best way to fix bacon.  You do not have a mess on your stove and you can fix a quantity of bacon at the same time.  Not only that, it stays flat and doesn’t curl and it comes out perfect every time.

  • 12 slices bacon, thin or thick cut

Adjust an oven rack to the middle position and heat to 400 degrees.  Arrange the bacon slices in a large, rimmed baking sheet.  Roast until the fat begins to render, 5 to 6 minutes; rotate the pan from front to back.  Continue roasting until the bacon is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to a paper towel-lined plate, drain, and serve.

Serves 4 to 6.

“Jesus prepares a place for us to live forever.”

Home Fries

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Home Fries

This is a must for a brunch or an old country breakfast.  Fix them with eggs and bacon and you have a very filling meal.

  • 1 1/2 lbs. Yukon gold or red-skinned potatoes (medium-starch potatoes), scrubbed and cut into 3/4-inch pieces (4 medium)
  • 4 tablespoons butter, divided
  • 1 onion, minced
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon salt
  • Pepper

Arrange potatoes in a large microwave-safe bowl, top with 1 tablespoon of the butter, and cover tightly with plastic wrap.  Microwave on high until the edges of the potatoes begin to soften, 5 to 7 minutes, shaking the bowl (without removing the plastic wrap) to redistribute the potatoes halfway through cooking.

Meanwhile, melt 1 tablespoon more butter in a large nonstick skillet (I used cast iron) over medium heat.  Add the onion and cook until softened and golden brown, about 8 minutes.  Transfer to a small bowl.

Melt the remaining 2 tablespoons butter in the now-empty skillet over medium heat.  Add the potatoes and pack down with a spatula.  Cook, without moving, until the underside of the potatoes is brown, 5 to 7 minutes.  Turn the potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.  Reduce the heat to medium-low and continue cooking, stirring the potatoes every few minutes, until crusty, 9 to 12 minutes.  Stir in the onion, garlic salt, salt, and pepper to taste.  Serve.

Serves 4.

“God can be trusted to guide us.”

 

Blender Apple Pancakes

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Blender Apple Pancakes

I have been eating a soft diet for two weeks after my throat surgery and this really filled the bill.  So quick and easy to make and just delicious.  I made my own pancake mix but you can use any pancake mix or biscuit mix.  This made 6 pancakes, but if you are feeding more people, double recipe.

  • 1 egg
  • 1 tablespoon sugar
  • 1 tablespoon soft butter
  • 1 medium apple, peeled and sliced
  • 1 cup evaporated milk
  • 1 cup pancake mix*

Place egg, sugar, butter, apple and milk in blender.  Blend.  Add pancake mix and blend.  Heat griddle up to 350 degrees.  Butter griddle, if desired, and then pour pancake batter on.  Flip over when bubbles appear.

*Basic Pancake Mix

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Store in airtight container.

“A friend is the first person who comes in when the whole world has gone out.”

Cranberry Eggnog Scones

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Cranberry Eggnog Scones

I had some extra eggnog leftover this year and decided to make these scones.  Very easy to make and will be done in less than a half hour.

  • 2 cups all-purpose flour (10 oz.)
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 5 tablespoons cold butter, cut into 1/4 inch cubes
  • 1/2 cup dried cranberries
  • 1 cup heavy eggnog

Preheat oven to 425 degrees.

Combine flour, baking powder, sugar and salt in mixing bowl.  Whisk to combine.  Cut in butter with pastry blender until it looks like course corn meal with a few slightly larger lumps.  Stir in dried fruit and mix in.  Add heavy eggnog and stir with spatula or fork till dough begins to form.

Pour out onto counter top and knead by hand till it comes together (it will be slightly sticky), only about 5 to 10 seconds.  Pat into a round about 1 inch tall, cut in 8 wedges.

Place onto ungreased  or Silpat lined baking sheet.  May brush with cream and sprinkle with sugar, if desired.  (I did both.)  Bake 12 to 15 minutes till light brown.  Cool on rack 10 minutes before serving.  May serve warm or at room temperature.  These freeze well.

You may also make these in the food processor.  Be careful not to over process.

Makes 8 scones.

“God wants to hear your heart.”