Tag Archives: What’s for Breakfast

My Husband’s Baked Oatmeal * Yum!

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Baked Oatmeal is delicious! My husband took over my kitchen yesterday and made this treat for me. It has just a touch of sweetness from the maple syrup and the raisins, and the melty chocolate chips make me want a second helping! This baked dish is best served warm. It is perfect for breakfast or brunch. And if a scoop of vanilla ice cream were added, it would make a wonderful dessert.

Baked Oatmeal

Bill’s Baked Oatmeal

Serves 6-8

For the batter:

  • 2 large very ripe bananas, mashed
  • 1 1/3 cup unsweetened vanilla almond milk
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 2 cups oats
  • 2 teaspoons baking powder
  • 1/2 cup chocolate chips
  • 1/2 cup dark raisins

For decoration (optional):

  • 1 medium very ripe banana

Directions:

  1. Preheat oven to 375°F. Butter a 9-inch square baking pan.
  2. In a medium bowl, mix all ingredients until thoroughly incorporated.
  3. Pour batter into the pan and level with a spatula. Add some banana slices on top, if desired.
  4. Bake for 30 to 35 minutes or until top is slightly golden and edges have dried.

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English Crumpets #Recipe

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Crumpets are light and airy pan-fried yeast bread. The holes that permeate the crumpet are perfect for capturing melted butter and jam. Toasted crumpets are a perfect addition to any breakfast table.

Crumpets

You will need 4 crumpet ring molds for this recipe. Recipe makes 6 crumpets, fried in batches.

English Crumpets

Ingredients:
  • 1/2 cup Lukewarm Water, 104°F
  • 1 teaspoon Active Dried Yeast
  • 1 teaspoon Sugar
  • 1/2 cup Milk, room temperature
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 tablespoon Olive oil or 1 tablespoon melted Butter, for greasing the crumpet rings
Directions:
  1. In a medium size bowl, combine water, yeast, and sugar and stir to dissolve. Allow yeast to activate for 10 minutes until it foams up a bit.
  2. Add the milk, flour, and salt to the bowl. Sift in the baking powder, pushing any lumps through the screen. Use a wire whisk to beat the mixture for 2 minutes, scraping down the bowl halfway through the process.
  3. Scrape down the bowl, cover with a clean tea towel, and place in a warm spot for 45 minutes. The doughy batter should almost double in size.
  4. Heat a large nonstick frying pan over medium high heat, about 375°F.
  5. Grease the crumpet rings. Use a pastry brush to coat the inside wall of one of the rings with olive oil or butter. Place the ring into the hot pan.
  6. Spoon the bubbly crumpet batter into the hot ring until it is half full. Repeat, using 2 or 3 more rings. Don’t overcrowd the pan.
  7. After 5 minutes, the classic crumpet bubbles will start to appear around the edges. Use a knife to pop any un-popped bubbles. Once crumpets look dry around the edges, put on an oven mitt and lift off the rings.
  8. When the center of the crumpets are set, carefully turn them over. Fry until golden brown. Remove from the pan and cool just a bit on a wire rack. Serve warm with butter and jam.
  9. Leftover crumpets can be frozen up to 3 months, or keep them in the refrigerator for up to 7 days. Cold crumpets can be toasted in a slotted toaster or in a toaster oven and then served hot.

Crumpets 2

Mulled Cider Muffins by @Donna_Fasano #Recipe #Foodies

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Welcome to November! Last month, I posted a recipe for Mulled Cider and this month I’m giving you a recipe for Mulled Cider Muffins. Bakeries everywhere offer Apple Cider Donuts this time of year. These delicious dunkers are very popular. I wanted to take the idea and add a twist of my own. Why, you might ask… well, because fried donuts give me indigestion, and I wanted the flavor of apple cider in a baked muffin. Here’s what I came up with.

Mulled Cider Muffins

Please don’t skip the first step! When you reduce a flavorful liquid, it gives your baked good an even more intense taste.

Mulled Cider Muffins

Makes 12 muffins

Ingredients for the Mulled Cider Reduction:

  • 1 cup apple cider
  • 2 star anise
  • 2 whole cloves
  • 1/4 teaspoon cinnamon

Ingredients for Muffins:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon nutmeg
  • 10 tablespoons butter, room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup mulled cider reduction

Ingredients for the Coating:

  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 4 Tablespoon butter, melted
First, make the Mulled Cider Reduction. Directions:
  1. Place apple cider, star anise, cloves, and cinnamon in a small saucepan.
  2. Simmer on medium heat until reduced by half. You should end up with 1/2 cup of liquid.
  3. Remove the star anise and cloves from the mulled cider reduction and set the cider aside to cool.
Second, make the Muffins. Directions:
  1. Heat oven to 350° F. Spray muffin tins with nonstick spray. Set aside.
  2. In a medium bowl, add flour, baking powder, salt, 1 1/2 teaspoons of the cinnamon, and the nutmeg, and then whisk to combine dry ingredients. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons of the butter, the brown sugar, and 1/4 cup of the granulated sugar on medium speed until light and fluffy. This will take about 4 minutes. Add the eggs, one at a time, and mix until fully incorporated. Beat in the vanilla extract.
  4. Add the flour mixture and mix on low speed until incorporated. Add the mulled cider reduction. When the cider is fully mixed into the batter, scrape the bowl to make sure all the ingredients are combined.
  5. Spoon the batter into prepared muffin tin, filling cups about 2/3 full. Bake until golden brown and a toothpick comes out clean, 15 to 20 minutes.
  6. While the muffins bake, make the Coating. Whisk 1/4 cup of granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. Melt 4 tablespoons butter in a small pan over low heat. Allow the muffins to cool for 5 minutes after baking. Then, brush them with the melted butter. And then dredge the muffins in the cinnamon sugar while they are still warm. Serve immediately.

Apple Cider Muffins

Enjoy!

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Spicy Sausage Quiche #Recipes for a #Crowd

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For me, October is a month full of entertaining. I have over a dozen friends and family members who celebrate birthdays this month so it seems like I’m celebrating every single day! And with all those parties in mind, I thought I’d share one of my “recipes for a crowd.” This quiche is always a hit, and because it makes 2 quiches and serves 12 to 16 people, that makes it a perfect addition to your recipes for a crowd file! Since the holidays are quickly approaching, you might want to print out the recipe and tuck it away for your next family gathering. Happy eating!

Spicy Sausage Quiche – Recipes for a Crowd Recipes for a Crowd

Yield: 2 quiches (6-8 servings each)

1 1/2 pounds bulk mild pork sausage
12 eggs
2 cups small-curd cottage cheese
3 cups pepper jack cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup all-purpose flour
1/2 cup butter, melted
1 teaspoon baking powder
2 cups fresh mushrooms, sliced
1 medium onion, minced
1 4 ounce can chopped green chilies, drained
4 tablespoon Parmesan cheese, optional
Green and red pepper strips for garnish, optional

  1. In a large skillet, cook sausage over medium heat until no longer pink. Drain and set aside.
  2. Coat the inside of 2 round 9-inch baking dishes with cooking spray and set aside.
  3. In a large mixing bowl, beat eggs, cheeses, flour, butter, and baking powder until well combined. Stir in mushrooms, onions, chilies, and cooked sausage.
  4. Divide mixture evenly into 2 greased baking dishes, and if desired, sprinkle the top of each quiche with 2 tablespoons Parmesan cheese.
  5. Bake at 375º for 35 – 40 minutes or until a knife inserted near the center comes out clean. Garnish with pepper strips if desired.

I hope you enjoy this quiche! It’ll come in handy the next time you need Recipes for a Crowd!

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About the author: Donna Fasano is a USA Today Bestselling Author. Learn more about her on her website. Sign up for her newsletter here.