Fresh for summer, our breakfast menu offerings range from healthful to decadent with an emphasis on fresh and in-season whenever possible. Plus, upon request, we do our best to accommodate folks with dietary including vegetarian/vegan and gluten-free.
We hope to see you at The Morning Star!
Wishing you a lovely summer …
Rich & moist, chocolate banana muffins with dried cherries and bittersweet chocolate.
Heart’s Desire Muffins
Makes 5
3/4 c. all-purpose flour
1/2 c. granulated white sugar
1/4 c. natural cocoa
1 1/4 t. baking powder
1 t. ground cinnamon
1/4 t. baking soda
3/4 c. mashed overripe banana
1/4 c. unsalted butter, melted
1/4 c. buttermilk
1/2 c. dried cherries
1 1/2 oz. fine bittersweet chocolate, broken into small pieces
2 T. confectioner’s sugar, stirred together with a pinch of cinnamon.
Cinnamon gumdrops, optional, or desired garnish
Paper heart-shaped muffin molds*
Enjoy!
May your heart be full of happiness this Valentine’s Day!
Bananaberry Smoothie
(serves 2)
1/3 c. light coconut milk
2 T. fresh orange juice
1 medium size frozen banana, peeled and cut into slices (about 3/4 c.)
1 c. mixed fresh berries (sliced strawberries, raspberries, blackberries and/or blueberries)
fruit for garnish
Place coconut milk, orange juice, banana and berries in blender and process until smooth. Pour into serving glasses and garnish with fruit. Serve immediately. Enjoy!
Notes
• A mix of red berries and dark berries produces the best color.
• This recipe makes a smoothie that is thin enough to drink. For a thicker smoothie, use frozen berries.
Pumpkin Dried Cherry Quick Bread
Ingredients:
2 c. all-purpose flour or white rice flour
1 T. ground cinnamon
1/2 t. ground mace
1/2 t. salt
1 c. packed pumpkin puree
1/2 c. canola oil
1/2 c. low-fat buttermilk
2 lg. eggs
2 t. vanilla extract
1/2 c. granulated white sugar
1/2 c. packed light brown sugar
3/4 c. dried cherries+extra for garnish
confectioner’s sugar
Directions:
Enjoy!
*The pan that I use is a non-stick fluted cake pan that is a little bit over 8 cups in volume.
Have a lovely day!
Cranberry Walnut Muffins (Vegan)
Makes 4 dense, moist muffins
1 c. all-purpose flour
1 1/2 t. baking powder
1 t. ground cinnamon
1 pinch salt
1/2 c. honey
1 mashed banana (between 1/4 – 1/3 c)
1/4 c. canola oil
1 t. vanilla extract
1/2 c. dried cranberries (any flavor – I used blueberry for this batch)
1/3 c. chopped walnuts
Confectioner’s sugar mixed with a pinch of cinnamon
Directions
1. Preheat oven to 400 degrees F. Prepare four 1/2-cup ceramic ramekins with baking spray (or with vegan margarine and flour). Place ramekins on a baking sheet.
2. In a medium bowl, combine flour, baking powder, cinnamon and salt.
3. In a separate bowl, combine honey, banana, canola oil and vanilla extract. Stir wet ingredients into dry ingredients until there are no dry spots remaining. Stir in cranberries and walnuts.
4. Spoon batter into prepared ramekins. Place baking sheet in center of oven and bake for 20 – 25 minutes, or until the tops of muffins are firm.
5. Remove from oven. Dust with confectioner’s sugar mixed with a pinch of cinnamon. Serve warm.
Enjoy! Have a great day!
Fresh Pineapple Cake
This is a very light, moist cake with a coarse crumb that is not overly sweet. Serve for breakfast with fresh fruit and yogurt or for afternoon tea.
1 1/2 c. all-purpose flour or white rice flour (for gluten-free)
1 t. baking powder
1/4 t. salt
1 stick unsalted butter, softened
3/4 c. granulated white sugar
2 lg. eggs
1 c. buttermilk or whole milk
3/4 c. fresh pineapple cubes (between the size of raspberries and blueberries)*
confectioner’s sugar for garnish
edible flowers**, herbs, fresh pineapple for garnish, optional
1. Preheat the oven to 325 degrees F. Prepare an 8″ round cake pan or decorative cake pan with baking spray or with butter and flour. (For gluten-free, use rice flour.)
2. In a small bowl, whisk together flour, baking powder and salt. Set aside.
3. In a medium bowl, beat butter until it is light and fluffy. Add granulated sugar and continue to beat for about 5 minutes or until the mixture is light and fluffy. Scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl.
4. Lightly beat in 1/3 of flour mixture, then 1/2 c. of buttermilk or milk. Scrape sides of bowl. Repeat, and then beat in the remaining flour mixture.
5. Fold pineapple into batter. Spoon batter into the prepared cake pan, using the back of the spoon to smooth and level top of batter.
6. Bake for about 40 minutes or until a cake tester inserted into the center tests clean.
7. Cool cake in pan on a wire rack for 10 minutes. Invert cake onto cake plate to serve right away or onto wire rack to continue cooling. Dust the cake with confectioner’s sugar before serving. Garnish as desired.
* Canned pineapple tidbits can be substituted in the recipe for fresh pineapple, if well-drained first.
** Daisies and lemon balm leaves are shown here. Daisies are edible and taste similar to parsley. So they are not very dessert-like in flavor, but they are a pretty garnish.
Enjoy!
Happy National Donut Day!
Strawberry Shortcake Donuts
1 3/4 c. + 2 T sifted all-purpose flour or gluten-free all-purpose flour
1/3 c. granulated white sugar
2 t. baking powder
pinch of salt
3/4 c. buttermilk
2 lg. eggs, beaten
2 T. unsalted butter, melted
1 t. fresh lemon zest
3/4 c. finely chopped ripe strawberries
Lemon Glaze
Directions
1. Preheat oven to 425 degrees F. Spray a 6-mold donut baking pan with oil. Set aside.
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.
3. In a medium bowl, whisk together buttermilk, eggs, butter and lemon zest. Stir wet ingredients into dry ingredients until mixture is smooth. If the mixture is too stiff, slowly stir in a little bit more buttermilk. Fold in strawberries.
4. Divide the batter between the donut molds. Spread with the back of a spoon. If needed, run your fingers under cold water, shake them off lightly, then finish shaping donuts with your damp fingers. The batter will stand above the donut pan. Bake for approximately 10 minutes or until done to the touch.
5. Remove donut pan from the oven and place on a baking rack to cool for just a few minutes. While the donuts are resting make Lemon Glaze, recipe below. After a few minutes, turn donuts out upside down onto serving plates and then glaze. The donut holes will have slightly filled in on what was the top and is now the bottom of each donut. Top with fresh strawberries and whipped cream if desired. Serve while donuts are still warm. Enjoy!
Lemon Glaze
1/2 c. confectioner’s sugar
1 T. fresh lemon juice
1/2 t. fresh lemon zest
Directions: Slowly stir lemon juice into confectioner’s sugar until perfectly smooth. Stir in lemon zest.
Have a great weekend!
This recipe is loosely based on the Cinnamon-Dipped Donuts recipe that I posted a few years ago which originally came from Frugal Feeding.
In addition to our regular menu, we offered a special Mother’s Day Breakfast this morning. The rain even held off, so that we could serve breakfast on the porch.
Mother’s Day Breakfast
Tangerine Mimosas
Fresh-Baked Raspberry Muffins (recipe)
Bacon, Turkey, Spinach & Cheddar Cheese Omelettes made with local pork
Fresh Berries & Oranges
To all of our guests and all of the wonderful mothers out there – especially mine! – Happy Mother’s Day!
Some very nice guests from Oklahoma gave me a bunch of fresh asparagus from their garden. What a treat! Now, I am trying to figure out how to incorporate it into breakfast this morning. As I write, I’m thinking that my special of the day will be Scrambled Eggs Primavera. The dish is still taking shape in my mind, but I am thinking fluffy scrambled eggs served atop a bed of baby yellow potatoes with sautéed asparagus, Vidalia onions and cherry tomatoes, garnished with a dollop of crème fraîche and chives from my garden. I had better get back to work. It’s a good thing that everyone is have a late breakfast today! Have a wonderful weekend!
Honey-Glazed Raisin Pecan Muffins
2 c. white rice flour (gluten-free)
1/2 c. dark brown sugar
1 T. baking powder
2 1/2 t. ground cinnamon
1 c. Greek yogurt (full-fat)
1/2 c. melted butter
1/2 c. honey, plus extra for glazing muffins
2 lg. eggs
1 c. mixed jumbo raisins
1 c. chopped pecans
muffin papers or foils
Directions:
1. Preheat oven to 400 degrees F. Line a 12-cup muffin pan with papers or foils.
2. In a large bowl, whisk together flour, sugar, baking powder and cinnamon. Set aside.
3. In a medium bowl, whisk together yogurt, butter, 1/2 c. honey, and eggs. Add wet ingredients to dry ingredients and then stir with a mixing spoon until no dry spots appear. Fold in raisins and walnuts.
4. Divide batter between muffin cups, mounding batter up in the center of each muffin and rounding with the back of a spoon. (Batter will stand above the top of the muffin pan.)
5. Bake for 20 – 23 minutes or until firm to the touch. Remove muffins from the oven and immediately glaze each with about 1/2 t. of honey, spreading honey with the back of a spoon. Let cool for at least 10 minutes before serving. Muffins are best served warm with a bit of butter or jam. Enjoy!
Have a lovely weekend!
A Taste of Morning 