Breakfast for Dinner! It’s a requested meal in our home. Our oldest loves breakfast. Mostly he loves bacon and biscuits. Last night I decided to make some basic biscuits. To be honest, this is the first time I tried to make biscuits. There are lots of recipes out there but I experimented with this one. It was a winner last night complete with butter and cherry jam. (Trader Joe’s Cherry Preserves is a game changer!)
Basic Breakfast Biscuits
1 stick of butter
2 cups all purpose flour
3 t baking powder
2 t sugar
½ t salt
¾ cup milk
Preheat your oven to 450 degrees. Add flour, baking powder, sugar, and salt into a mixing bowl. Mix all the ingredients together, and then add the stick of butter. Using a pastry blender, cut up the butter into the dry ingredients. Keep cutting the butter until you don’t have any pieces bigger than a small pea. Add in milk. Using a fork, stir the mixture until all of the dry ingredients are absorbed by the milk. Don’t overdue the stirring.
Next, sprinkle some flour out on your counter. Put the dough on the floured surface.Then knead the dough. To knead, fold it in half, press it down, and turn the dough a quarter turn. Then fold again, press down and turn. Do this several times. I learned this is how the flaky layers are formed. When you’re done with the kneading, flatten the dough out with your hands into a thickness of about ½ inch. Using a biscuit cutter, cut the biscuits out of the dough. If your cutter is sticking to the dough, dip it in some flour in between each cutting. Place the biscuits on a lined metal cookie sheet.Take the remaining dough, and form it into a ball, knead it a couple times, flatten it out, and cut more biscuits. Put the pan in the refrigerator for 10 minutes, before you put it in the oven. After 10 minutes, take the pan out and put it in the oven. Bake for 10-12 minutes or until a beautiful golden brown. Remove the pan from the oven, and immediately remove the biscuits from the pan. Immediately brush with melted butter. Serve warm.
We are loving this jar of goodness!
This time of year so many traditions revolve around food and family. One event that we do not miss on Thanksgiving morning is the Macy’s Thanksgiving Parade. Ever since I was a little girl, I would watch the parade from the beginning all the way until Santa made his big entrance. The tradition is carried on now with William. Several years ago I began making Cranberry Nut Bread for our Thanksgiving breakfast. It has that pulled together taste of “Here we are at Thanksgiving and Christmas is on its way!” It is a perfect start to the festivities of the day. To all the things to be thankful for! – Amanda
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 t baking powder
1 t salt
1/2 t baking soda
3/4 cup orange juice
2 T shortening
1 T grated orange peel
1 egg, well beaten
1 1/2 cup fresh or frozen cranberries
1/2 cup chopped nuts, pecans or walnuts
Grease 9X5 loaf pan. Mix together flour, sugar, baking powder, salt, and baking soda in a medium mixing bowl. Stir in orange juice, shortening, orange peel, and egg. Mix until blended. Stir in cranberries and nuts.
Spread evenly in loaf pan. Bake at 350 degrees for 55 minutes or until a toothpick comes out clean. Cool on rack for 15 minutes. Remove from pan and cool completely.
Can be served cold or warm with butter.
Summer, Lemonade, and Raspberries all baked into a muffin. No joke! Perfect for a simple family breakfast or a brunch with friends. Your kitchen will smell heavenly while these creations bake. The crumbles on top add a nice presentation and taste. Warning- your family will request these muffins again!
Raspberry Lemonade Muffins
1/4 cup butter, softened
1/4 cup unsweetened applesauce
1 cup sugar
2 eggs, beaten
1/3 cup milk
1 T fresh lemon zest (about 2 lemons worth)
1 T fresh lemon juice
1 t vanilla
1-1/2 cups flour
1-1/2 t baking powder
1/2 t salt
1-1/2 cups frozen raspberries
For the crumb topping:
1/4 cup flour
2 T butter, melted, slightly cooled
2 T brown sugar
Preheat oven to 350 degrees. Line muffin tin with liners and set aside. Combine butter, unsweetened applesauce, and sugar in a large mixing bowl. Beat for 1 minute. Mixture may look lumpy, no biggie. Add eggs to combine. Add milk, lemon zest, lemon juice, and vanilla. Beat to combine.
In a separate bowl combine flour, baking powder, and salt. Slowly begin to add to wet ingredients. Adding only a little bit at a time. Mix until just combined before adding the next batch. Gently fold frozen raspberries into batter.
Fill prepared muffin tin cups 3/4 of the way full with batter. In a separate bowl mix crumb topping ingredients together with a fork until crumbly. Sprinkle on top of muffins then bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Cool in muffin tin completely. Makes 12 muffins.
Snow Day Traditions! We all have them. Some start the night before with their pajamas inside out just to plead with the snow clouds. Many children feel complete victory when their school has announced a snow day closing. Teachers actually get to enjoy their cup (or two) of coffee while watching “Good Morning America.” Snow days are magically.
As a little girl, it was not about playing in the snow, the magic began by firing up my Easy Bake Oven. My day was spent stirring, baking, and eating tasty goods from my kitchen. Complete magic!
A few decades later, the magic is still very alive on snow days. This past Friday, we had an expected snow day. The morning called for Chocolate Chip Pancakes. Oh the happiness on Will’s face was priceless. It was worth every calorie! Stop and make memories for you and your family! -Amanda
Chocolate Chips Pancakes
4 T unsalted butter and 1 T unsalted butter (for cooking)
1 cup milk (I used fat free)
1 1/4 cups flour
1 T sugar
4 t baking powder
3/4 t salt
1 t vanilla
8 ounces semisweet chocolate chips
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
In a large bowl, whisk the eggs with a fork. Whisk in the milk and vanilla. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix.
Heat a griddle or large skillet over medium heat. Add butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
My sweet, energetic, determined, little boy turned 7! The sky was the limit for his birthday dinner. He could go to his favorite restaurant, order pizza, whatever… William requested I make breakfast for dinner. I wanted to whip up a special treat. Our Happy Birthday Pancakes, complete with sprinkles, create a celebration. Warning: They are very sweet so you will need a large glass of milk. Happy Birthday, William! Love, Mommy
Happy Birthday Pancakes
1 1/2 cups all purpose flour
2/3 cup yellow cake mix (I used Betty Crocker)
1 T sugar
3/4 t baking powder
pinch of salt
1 t vanilla extract
1-2 cups milk
Combine flour, cake mix, baking powder, sugar, and salt in a bowl and mix. Add 1 cup of milk, eggs, and vanilla and stir until smooth. You want the batter to look like regular pancake batter; not too thin, not too thick. This will vary greatly on the brand of cake mix you use. You might need to add a little more milk. Take a small taste test as well to see if the pancakes are flavored enough.
Preheat a skillet on medium heat. Fold desired amount of sprinkles into batter. Pour batter in 1/4 cup measurements onto skillet and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. Serve with vanilla glaze.
1 cup powdered sugar
1 T milk
1/2 t vanilla extract
Mix milk, vanilla, and powdered sugar until glaze forms. You may need to add a little more sugar or water/milk to reach desired consistency. Mix sprinkles into glaze and drizzle on pancakes.
Happy 7th Birthday, William!
We have entered my favorite time of the year. Baking in the fall just makes me happy. The other night our kitchen was alive with the smell of pumpkin bread. Seriously, nothing says “Hello Fall” like pumpkin bread. This easy recipe was given to me by my mother-in-law when I first entered the Fuller family. It has been a traditional recipe ever since. Make it the night before to experience the ultimate goodness. Oh the smell of fall!-Amanda
3 1/3 cup flour
3 cup sugar
1/2 t salt
1 t cinnamon
1 t nutmeg
2 t baking soda
1 cup vegetable oil
2/3 cup water
1 can pumpkin
1 cup chopped walnuts (optional)
On a low speed, mix flour, sugar, salt, cinnamon, nutmeg, and soda. Mix well. Make a hole in the middle. Add cooking oil, 4 eggs, water, and pumpkin. Stir well. Add walnuts. Grease and flour 2 bread pans. Split the batter between the two bread pans. Cook 1 hour or little longer at 350 degrees. Cool completely on rack. Wrap bread and refrigerate. Make the night before for total yumminess.
My parents are in town! I love having guests. It is the perfect time to cook up my favorites that I typically don’t cook for just the three of us. My family loves to share weekend breakfast. This morning I cooked up one of our classic breakfast meals. My breakfast hash brown casserole does not take a lot of prep. I usually prepare it the night before and first thing in the morning stick it in the oven. Today I served our casserole with turkey sausage and local strawberries. It was a perfect way to start our day -Amanda
Breakfast Hash Brown Casserole
1- 30oz bag of shredded hash brown potatoes
1/2 stick of butter (melted)
1 can cream of chicken
1 1/2 cup sour cream (I use light)
1/2 t salt
1/4 t pepper
3 green onions, chopped
2 cups shredded cheddar cheese
1 cup corn flakes, crushed
Add butter to soup; stir until smooth. Blend in sour cream, salt, pepper, green onions, and 1 cup shredded cheese. Pour over hash brown potatoes and stir gently just until blended. Spoon into butter casserole dish (9 X 13). Bake at 350 degrees, uncovered for 30 minutes. Combine remaining cheese and corn flakes. Sprinkle over casserole and bake 10-15 minutes longer.