Tag Archives: Breakfast

Barkley Scones

Posted on by Laurie

The recipe for these plain, but moist, scones – the type that is good for slathering with butter and jam – was sent to me by some lovely guests from Oregon who have stayed with us a number of times over the years.  Enjoy!

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Barkley Scones

3 c. flour

1/2 c. sugar

1 T. + 1 t. baking powder

1/4 t. salt

2 c. heavy cream

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

2. Whisk together dry ingredients, then beat in heavy cream.

3. Turn mixture out onto a floured work surface. Divide in half. Shape each half into a disk 6″ wide. Cut into four wedges. Transfer wedges to baking sheet.

4. Allow scones to sit for 15 minutes, then bake for about 18 minutes or until golden brown. Serve warm.

Banana Mocha Coconut Muffins

Posted on by Laurie

The other morning, I had a guest on an almost vegan diet; so I made these delicious muffins which one would never know were free of dairy products and eggs. I hope that you enjoy the recipe!

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Banana Mocha Coconut Muffins

3/4 c. sweetened shredded coconut

2 c. all-purpose flour

1 c. granulated white sugar

2 T. instant coffee or 2 t. espresso powder

1 T. baking powder

1 c. mashed ripe bananas

1 c. coconut milk

1/2 c. canola oil

1 T. coconut rum

1 c. semi-sweet chocolate chips, preferably miniature ( use vegan chocolate if needed)

1 recipe Coffee Coconut Milk Glaze (below)

1. Preheat oven to 400 degrees F. Spread coconut on a baking sheet. Toast in oven for 3 to 4 minutes or until just starting to turn golden at the edges. Remove coconut from baking sheet and set aside.

2. Meanwhile, prepare 12 standard muffin cups or 10 four-ounce ramekins with baking spray.

3. In a large bowl, whisk together flour, sugar, 2 T. of the instant coffee or 2 t. of the espresso powder, and baking powder. Set aside.

4. In a medium bowl, whisk together bananas, coconut milk, canola oil, and rum. Stir banana mixture into dry ingredients. Fold in chocolate chips.

5. Divide batter into ramekins or muffin cups. Using the back of a spoon, shape each cup of batter into a slight mound. Bake 15 to 20 minutes for 12 muffins or 20 to 25 minutes for 10 muffins. Muffins are firm to the touch when done.

6. Meanwhile, prepare Coffee Coconut Milk Glaze. Glaze muffins immediately upon removing from oven and  then sprinkle them with toasted coconut.

Coffee Coconut Milk Glaze

1 c. confectioner’s sugar

2 T. coconut milk

1/2 t. minced orange or lemon zest

1/2 t. instant coffee or 1/4 t. instant espresso powder

1/2 t. coconut rum, light rum, or orange or lemon extract

1. In a small bowl, slowly stir coconut milk into confectioner’s sugar. Stir in coffee, then zest, then rum or extract. Stir until smooth, then warm glaze to dissolve coffee.

Happy Valentine’s Day with Raspberry Muffins

Posted on by Laurie

We’ve been having Valentine’s Day themed breakfast specials all week long at The Morning Star. One of the items that I served this morning was Raspberry Buttermilk Muffins. We also had Nutella French Toast and Bagels with Fresh Strawberry Cream Cheese today in addition to our regular menu. It was a very festive breakfast this morning as it has been all week!
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Valentine’s Raspberry Buttermilk Muffins

(makes 10 – 12)

2 c. all-purpose flour

1 c. granulated white sugar, plus extra for topping

1 T. baking powder

8 T. unsalted butter, melted

1 c. low fat buttermilk

2 large eggs

2 t. orange extract

2 c. frozen raspberries

(1) Preheat oven to 400 degrees F.  Prepare 12 standard muffin cups or 10 eight-ounce ramekins with butter and flour or baking spray.

(2) In a large bowl, whisk together flour, 1 c. sugar and baking powder. Set aside.

(3) Whisk together butter, buttermilk, eggs and orange extract. Stir mixture into dry ingredients. Fold in raspberries.

(4) Divide batter into prepared muffin cups or ramekins. Using the back of a spoon, shape each cup of batter into a light mound. Sprinkle batter with granulated white sugar. If using ramekins, place them on two baking sheets before putting in the oven. Bake muffins for 15 to 20 minutes or until done. Muffins are firm to the touch when done.

Enjoy! Happy Valentine’s Day!

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2LC: Brown Sugar Cinnamon Syrup

Posted on by Laurie

The ingredient for this month’s Two Little Chefettes‘ Cooking Challenge is cinnamon. For the challenge, I made Brown Sugar Cinnamon Syrup because it can be used to add rich cinnamon and caramel flavor to so many dishes. Pour over French toast, pancakes or waffles. Use to glaze coffee cakes, muffins, scones or brownies. Add to coffee, cocoa or tea. Drizzle over apple pie with ice cream. Use in place of simple syrup in cocktails and mocktails.  There are so many ways to enjoy Brown Sugar Cinnamon Syrup!

Brown Sugar Cinnamon Syrup

1 c. packed brown sugar

1 c. granulated white sugar

2 c. water

12 inches of cinnamon bark (e.g. 3  four-inch long cinnamon sticks)

Place ingredients in a 2 qt. non-stick saucepan. Cook over medium heat, stirring frequently, until the syrup comes to a simmer and sugars are completely dissolved. Reduce heat to low and cook, stirring occasionally, for about 15 more minutes. Remove from heat. Allow to cool. Transfer to a glass jar, cover, and refrigerate overnight.  Remove the cinnamon sticks. (If there is any chance that there are splinters of the cinnamon bark in your syrup, strain the syrup  into a clean glass container.) Cover and store in the refrigerator.

FrenchToastWithSyrupNote on color: the syrup looks quite dark – like dark maple syrup – when it is in a container, but looks considerably bit lighter when it is poured.

LOGO-2LITTLE

Related Articles:

whisksandchopsticks: Apple Crisp

feedtheburn: Cinnamon Buns

Caramelized Grapefruit

Posted on by Laurie

Caramelized Grapefruit

An elegant yet easy to make fruit dish for holiday brunches …

1/2 c. light brown sugar

1 t. ground cinnamon

2 lg. red grapefruit

4 large grapes or maraschino cherries

Preheat oven broiler. In a small bowl, mix together brown sugar and cinnamon. Set aside. Cut grapefruits in half crosswise. Use a grapefruit knife to section the grapefruits and to remove centers. Sprinkle brown sugar onto each grapefruit half. Place grapefruits 6 inches under broiler and cook for about 5 minutes or until brown sugar is melted. (Watch grapefruit carefully during this time.) Remove from broiler. Place in dessert bowls or on dessert plates. Put a grape or cherry in the center of each grapefruit half. Serve immediately.

Note: If you do not have a broiler, you can use a chef’s torch to melt sugar. If you do not have a chef’s torch, let the sugar soak into the grapefruit for about 10 minutes before serving. The sugar will not caramelize, but the flavor will still be pleasing.

Special of the Day: Spinach Omelette with Leeks

Posted on by Laurie

Everyday we offer a set breakfast menu plus a daily special. Today’s special was Spinach Omelette with Leeks.

The omelettes were filled with organic baby spinach, sautéed leeks, and shredded Monterey Jack and mild Cheddar cheeses. They were seasoned with a homemade herb salt made with herbs from our garden. The fresh leeks were sautéed in extra virgin olive oil with a splash of  Sauvignon Blanc and seasoned with the herb salt. They were finished with a twist of fresh ground green, black and pink peppercorns.

At the end of the meal, there were clean plates all around. Just what I like to see!

Mmmm … Apple Pancakes

Posted on by Laurie

Our breakfast special today was Apple Pancakes. Mmm!

Recipe

1 c. all-purpose flour

1 T. granulated white sugar

1/2 t. baking powder

1/2 t. baking soda

1/4 t. ground mace

2 – 4 T. melted butter (how much depends on how “sticky” or non-stick your cook surface)

1 – 1 1/2 c. low-fat buttermilk, divided

1 lg. egg

2  medium apples, peeled, cored and cut into chunks (2 c.)

2 T. fresh lemon juice

Confectioner’s sugar, yogurt, warm maple syrup, and apple slices for serving

(1) In a large bowl, whisk together dry ingredients. In a small bowl, whisk together butter, 1 c. of the buttermilk and egg. Gently stir wet ingredients into dry ingredients just until dry ingredients are absorbed. If needed, stir in more buttermilk. Batter will have small lumps.

(2) Toss apple chunks in lemon juice then fold into pancake batter.

(3) Meanwhile, preheat grill or griddle until a drop of water sizzles but does not skate across surface. Grease well with canola oil or vegetable shortening.

(4)  Ladle pancake batter onto cook surface. (Makes 8 medium or  6 large pancakes.) Cook until bottom is light golden brown and bubbles appear on top of pancakes. Flip and cook on the second side until done in the middle and bottom is light golden brown. Garnish and serve immediately.

Stuffed Pumpkin Butter French Toast

Posted on by Laurie

In yesterday’s Pumpkin Butter post, I said that I would be serving Pumpkin Butter for breakfast this morning.  Keeping my word, this morning’s special was Stuffed Pumpkin Butter French Toast. I know. There is nothing French about this dish; but it is what Americans call “French Toast”.  Whatever the origins … yum! It tastes like autumn is here!

For 2 servings:

4 thick slices cinnamon bread, edges trimmed

3 T. low-fat cream cheese

1 lg. egg

1/4 c. half-and-half

1/4 c. + 3 T. pumpkin butter, divided

3 T. maple syrup

1/4 c. pecans or walnuts

confectioner’s sugar for serving

(1) Spread cream cheese on 2 of the slices of bread. Top with remaining bread. Cut each “sandwich” diagonally into 2 triangles.

(2) Beat together egg, half-and-half, and 1/4 c.  of the pumpkin butter until perfectly smooth. Soak triangles in batter for 2 – 3 minutes on each side. Make sure that the edges are coated with batter.

(3) Preheat a skillet or grill over medium heat until a drop of water sizzles but does not skate across the surface. Coat with butter, canola oil, or vegetable spray. (Butter and vegetable spray work fine in a non-stick skillet, but when I make French Toast on our commercial grill, I use canola oil.) Grill bread on each side for several minutes or until egg is cooked and lightly browned. Remember to grill edges as well.

(4) Meanwhile, stir together remaining 3 T. of pumpkin butter and the maple syrup. Warm just before serving.

(5) Arrange nuts on 2 serving warm plates. Arrange French Toast. Drizzle with pumpkin syrup and then dust with confectioner’s sugar. Serve right away. Enjoy!

Pumpkin Butter – ‘Tis the Season

Posted on by Laurie

The hot weather has finally broken. It is rainy and in the 50′s here today. To make the house feel warm and cozy, I decided to make some aromatic Pumpkin Butter which I can serve for breakfast tomorrow. Oh, yum. This both smells so good while it is cooking and tastes delicious!In a heavy-bottomed pan, combine the following ingredients:

3 1/2 c. pumpkin puree

1 c. honey

2 T. lemon juice

1 T. ground Vietnamese cinnamon

1/4 t. ground cloves

1/4 t. ground mace

Stirring occasionally, cook over very low heat for about 45 minutes or until very thick and smooth. Store in the refrigerator, in glass jars,  for up to 2 weeks. Makes 1 quart.

Pumpkin butter can be served on breads, on top of yogurt, or used to fill tarts.

Piquant Pieper Sauce and Pieper Eggs

Posted on by Laurie

My husband always tells me that the one draw back to my recipes is that I am not sufficiently creative when it comes time to name them.  Despite the unimaginative name -when writing my first cookbook, I ran out of appellations and named this dish after myself – this is quite delicious. It can be served warm or cold to top eggs, tofu, pasta or pizza. It can also be served as a dip for French bread, pita bread or chips. Shown below, Pieper Eggs … what else?

Piquant Pieper Sauce

4 lg. ripe red bell peppers

1 1/2 c. tomato sauce (unseasoned)

1/2 c. chopped white onion

1 jalapeno pepper

1 T. extra virgin olive oil

1 T. granulated sugar

2 to 3 T. fresh lemon juice, divided

2 t. paprika

1 t. salt

1/4 t. salt

1/4 t. fresh ground pepper

1 pinch ground thyme

1 clove garlic, crushed

(1) Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange peppers on parchment paper. Place baking sheet in the oven and  roast peppers, turning them occasionally with a pair of tongs, for about 20 minutes or until their skins are very blistery. Place peppers in a paper bag. Close the bag and let the peppers cool for 10 to 15 minutes or until they are cool enough to handle.

(2) Meanwhile, wearing plastic gloves, remove the stem and then chop the jalapeno. Place jalapeno in the bowl of a food processor.

(3) Working over the food processor bowl, peel the peppers, removing as much of the skin as  you can. Remove the stems and slice the peppers open. Remove and discard the seeds. Place peppers in the bowl of the food processor.

(4) Add remaining ingredients, starting with just 2 T. of the lemon juice. Process until almost smooth.

(5) Preheat a large, heavy skillet over medium heat. Pour the sauce into the skillet and cook for about 20 minutes or until the liquids have cooked off and the sauce is very thick. Stir frequently. If the sauce begins to spatter while it is cooking, reduce the heat.

(6) When the sauce is thickened, taste to see whether it needs more lemon juice, salt or pepper. Adjust seasonings if necessary. Use right away or store in the refrigerator in a covered glass jar. Yields about 1 quart.

Pieper Eggs

(per serving)

1 t. unsalted butter

2 lg. eggs

1 T. milk

3 to 4 T. warm Piquant Pieper Sauce, divided

2 slices French Bread, warm and buttered

1 c. baby spinach, optional

1 T. chopped fresh parsley

(1) Preheat a skillet over medium heat. Add butter and swirl it around the skillet. When butter just starts to sizzle, the skillet is ready.

(2) Meanwhile, beat together the eggs and milk. When the skillet is ready, pour in the eggs. Let eggs start to set on the bottom. Use a turner to pull them toward the sides of the skillet. Repeat, without stirring constantly, until the eggs are about half-cooked. Add 1 t. of sauce to eggs and continue to scramble until they are set.

(3) Place French bread on a warmed plate. Optionally, top with spinach. Then top with eggs. Garnish with remaining warm Piquant Pieper Sauce and then parsley. Serve immediately.

Variation: add 1/4 c. shredded mild cheddar cheese to eggs while they are cooking.