Blueberry Cream Cheese Bread

I make these for the boys all the time. I prefer to use fresh blueberries but as winter comes along, finding tasty fresh berries are hard to find here in Colorado so I make due with frozen. I rinse them and sprinkle just enough sugar to give them a boost and let them thaw at room temperature. If the loaf actually lasts through the night, pop in the microwave for 10 seconds and it makes a tasty breakfast with coffee. Enjoy!






       For the yummy bread:
          ½ cup Salted Butter

       ½ cup Sugar

       1 teaspoon Vanilla Extract

       2 whole Egg Yolks

       1 ¾ cup All-purpose Flour ( I like using King Arthur)

       ½ teaspoon Baking Powder 

           ⅓ cups Milk

       1½ cup Blueberries (If using frozen, make sure that you strained every       ounce of water otherwise it will take longer and meaning a burnt top.)

2 Tablespoon All-purpose Flour
2 whole Egg Whites
¼ cup White Sugar
FOR THE FILLING:
8 ounces (1 package) room temperature Cream Cheese
½ cup Sugar
1 ½ Tablespoon Flour
1 Egg
1 Tablespoon lemon zest (optional)
FOR THE GLAZE:
2 Tablespoons Sugar
½ teaspoons Vanilla
1 teaspoon Water

For the bread:
Cream butter and sugar (1/2 cup) until fluffy. Add salt and vanilla. Add egg yolks (save the egg whites as you’ll need them later) to the sugar mixture; beat until creamy. Set aside.
In another bowl, combine flour (1 1/2 cups) and baking powder. Add this mixture, alternately with milk to egg yolk mixture.
Coat berries with 1 tablespoon flour and add them to the batter.
In a separate bowl, beat egg whites until soft peaks form. Add sugar small amounts at a time (1/4 cup), and beat until stiff peaks form. Fold egg whites into batter.
Pour 1/2 of the batter (or a little less) into a floured and greased bread pan. Layer the filling over the batter and then finish with remainder of batter. This will create a layer of “cheesecake” between the blueberry batter.


For the filling:


In a medium bowl, combine cream cheese, sugar, 1 tablespoon flour, egg and lemon zest; beat until smooth. Set aside.


Glaze: 
 
Stir together the glaze ingredients and set aside.
Pour glaze over top of unbaked loaf and bake at 350F for 55-60 minutes.

Photo credit: thekeenancookbook.com

Maple Bacon Donuts

3/4 cup milk

1/4 cup bacon grease, in solid form

2 1/4 teaspoons dry active yeast (1 packet)

1/4 cup warm water

1 large egg, lightly beaten

2 1/2 tablespoons granulated sugar

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

12 ounces of all-purpose flour, plus a little extra if needed

vegetable oil for frying

8 slices of bacon, fried and crumbled

Add milk to a saucepan over medium-low heat and heat until just warm enough to melt the bacon fat. Place the bacon fat in a small bowl, the pour the warm milk over top and stir constantly until it’s melted. Set side to let cool to room temperature.

In the bowl of your electric mixer (fitted with a paddle attachment or beaters), add water and yeast. Let sit for about 5 minutes until foamy, then add in milk + bacon fat combo (it must be cooled) and turn the mixer on low speed. Add in the eggs, sugar, salt, nutmeg and half of the flour mixture, mixing on low speed until combined. Add the remaining flour, mixing on medium speed until combined. Remove the paddle attachment and replace it with the dough hook, then mix on medium speed for 3-4 minutes until dough pulls away from the bowl. Mine was a bit sticky, so I added in 3-4 tablespoons of extra flour until it became smooth. Remove from the mixer, add to bowl rubbed with vegetable oil, cover and let rise in a warm place for 1 hour.

Once risen, place dough on a floured workspace and roll until about 3/8 inches thick. I also kneaded in another tablespoons of flour or so here, just so the dough was smooth. Using a biscuit cutter (or something else round that works for you), cut out circles of dough, then using a small lid (I used a washed Tabasco lid, ha!) or knife, cut out the center. Place donuts on a baking sheet, cover and let rise in a warm place for 30 more minutes.

Heat oil a large pot, making sure it is 365 degrees. Add donuts 2-3 at a time, frying on each side for about 1 minute, and flipping with a spider or slotted spoon. Remove and let drain on wire rack placed above a paper towel. When finished, dip in maple glaze then roll in bacon. Serve immediately!

Maple Bacon Icing

1 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon bacon fat, melted

1 tablespoons milk

1 teaspoon vanilla extract

Combine all ingredients together in a bowl and whisk well until a glaze forms.

Photo: jocooks.com

Denver Omelet

2 tablespoons butter
1 medium onion, chopped
1 cup chopped cooked ham 1 medium green pepper
8 eggs
1/4 cup milk
1 cup shredded cheddar cheese
salt & freshly ground black pepper
Heat oven to 400 degrees.
Grease round baking dish.
Melt butter in skillet over med-lo heat. Add onion and cook until soft, add ham, cook 2 minutes more.
Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
Transfer to prepared dish.
Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

Photo:spiritmountain.com

Egg & Cheese Breakfast Burrito

1 flour tortilla (6-in.)
1 egg

1 Tbsp. shredded Mexican cheese blend
1 Tbsp. salsa

Line 2-cup microwave-safe cereal bowl with microwave-safe paper towel. Press tortilla into bowl. Break egg into center of tortilla. Beat egg gently with a fork until blended, being careful not to tear tortilla.
Microwave on HIGH 30 sec.; stir. Microwave until egg is almost set, 15 to 30 sec. longer.
Remove tortilla with paper towel liner from bowl to flat surface. Top egg with cheese and salsa. Fold bottom of tortilla over egg, then fold in sides.

Courtesy of The incredible edible egg™

Bacon-Cheddar Breakfast Muffins

1 c. all-purpose flour
1/3 c. quick cooking oats
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/4 tsp. pepper
6 eggs
1/4 c. applesauce
1/2 c. shredded cheddar cheese (2 oz.)

1/4 c. finely-chopped crisp-bacon

1/4 c. chopped fresh parsley

Heat oven to 375°F. Mix flour, oats, baking powder, salt, cinnamon and pepper in large bowl.

Beat eggs and applesauce in medium bowl until blended. Add to flour mixture; stir just until moistened. Stir in cheese, bacon and parsley. Spoon evenly into 12 greased 3-in. muffin cups.

Bake in 375°F oven until tops are lightly browned and spring back when tapped with finger, 15 to 20 min. Cool in pan on wire rack 5 min.; remove from pan. Serve warm or cool completely

Courtesy of The incredible edible egg™

Sara Lee's Crumb Cake

2 cups sifted cake flour
2 cups light brown sugar (packed)
1/2 cup margarine
1 egg well beaten
1/2 cup additional flour
1 teaspoons baking powder
2 teaspoon cinnamon
3/4 cup milk

Mix sifted flour, sugar and margarine until crumbly. Set aside 1/2 cup.

To the remaining crumb mixture add remaining ingredients as given above. Beat well with mixer on low speed. Spread evenly in a greased 8-inch square pan.

Sprinkle reserved crumbs over top and bake at 350 degrees for
35 to 40 minutes or until inserted toothpick comes out clean.

Dust warm cake with powdered sugar before cutting.

Photo: sweetpeabaking.com

Sara Lee's Pound Cake

                                                        

1/2 pound real butter
1 cup powdered sugar

1 cup granulated sugar
3 large eggs
3 tablespoons sour cream

2 teaspoons dry powdered milk
1 2/3 cups cake flour
½ teaspoon lemon extract and vanilla

1 teaspoon corn syrup

1/2 teaspoon baking powder

Preheat oven to 325 degrees. Spray 8 1/2-inch loaf dish with Pam and lightly floured.

Cream butter with sugar on high until light and fluffy. Sift flour, baking powder, and powdered milk;set aside. Add 1 egg and then a little flour, beating 2 minutes. Add 2nd egg and half of remaining flour and beat 2 minutes. Add sour cream, rest of flour and extract, beating 2 minutes.

Spread batter evenly in dish. Bake for 65 minutes or until tester comes out clean. Remove from dish. Slice 1/2-inch thick.

Photo: farsnotoria.blogspot.com

Tater Tot Casserole

1 1/2 - 2 lbs. ground beef
1meduim onion diced
1 pkg ore Ida crispy crowns or tater tots (32 oz)
1 can cream of mushroom soup
1 8 oz container sour cream
½ cup milk
2 cups grated cheddar cheese
pepper
season salt
garlic salt

onion powder


Brown ground beef and diced onions, adding, pepper, seasoning salt and garlic salt to taste. Drain. Pour ground beef & onion mixture into the bottom of a 9 x 13 casserole dish.

In a separate bowl blend together the soup, sour cream and milk. Pour the soup mixture over on top of the ground beef layer spread evenly to cover the meat .

Top with tater tots, sprinkle with grated cheese over the entire casserole.

Bake at 350 degrees uncovered for 30 minutes or until the casserole is bubbly and cheese is completely melted.

Photo: blackmarks.net

McDonald's® Biscuits

makes 8 biscuits

2 tablespoons of salted butter, melted and divided

2 cups bisquick baking mix

2/3 cups buttermilk

1 teaspoon sugar

¼ teaspoon salt

preheat oven to 450 degrees

combine all ingredients excepts 1 tablespoon of butter. Mix until well blended.

Turn dough out onto a floured surface and knead for 30 seconds or until dough becomes elastic.

Roll dough out ¾ inch thick and punch out biscuits using a 3 inch cutter. Arrange biscuits on an ungreased baking sheet, bake for 10-12 minutes or until the biscuits are golden on top and have doubled in height.

Removed biscuits from oven and immediately brush each one with remanding butter, serve warm and enjoy. 

 

Photo:McDonald's® Original recipe: scribd.com

Eggs Benedict

FOR THE HOLLANDAISE:

12 Tbsp. unsalted butter

3 egg yolks

2-3 tbsp. fresh lemon juice

FOR THE EGGS:

Salt

4 eggs (made over easy, see video below)

2 English muffins, split

3 Tbsp. butter

4 slices Canadian bacon

For the hollandaise: Melt butter in a small pan over low heat. Whisk egg yolks, lemon juice, 1 tbsp. water, and salt and pepper to taste in a heavy, nonreactive saucepan until pale yellow; then cook, whisking constantly over medium-low heat, until whisk leaves a trail in eggs, about 8 minutes. Remove pan from heat. Add butter 1 tbsp. at a time, whisking constantly, until sauce thickens; gradually pour in remaining butter, whisking constantly, leaving milky solids behind.

Toast English muffins either in oven at 200 degrees /F or in a toaster. Toast to how you prefer, and yes, it has to be English muffins, nothing else seems to absorb the yolk and sauce. Melt remaining butter in a medium skillet over medium heat. Fry bacon until browned, about 5 minutes. Place bacon on muffins.

With leftover grease in bacon skillet fry eggs over easy. 

 

Assemble each sandwich like so, muffin,bacon,egg,and then hollandaise sauce. Sprinkle smoked paprika if desired. I always make more muffins to clean my plate with the leftover sauce.

Picture:Saveur magazine, #114

Orange Pecan French Toast

      1 cup packed brown sugar

1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread or Texas Toast Bread
1 teaspoon grated orange zest
1/2 cup fresh orange juice
3 tablespoons white sugar
2 teaspoon ground cinnamon
2 teaspoon vanilla extract
3 egg whites
6 eggs

In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
Bake for 35 minutes in the preheated oven, until golden brown.

Originally created by allrecipes.com

photo: foodnetwork.co.uk

Otis Spunkmeyer Chocolate Chocolate Chip Muffins

5 ounces semisweet chocolate

2 (1 ounce) baking chocolate squares

1/3 cup butter

3/4 cup sour cream

2/3 cup packed light brown sugar

1/4 cup light Karo syrup

1 egg

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/2 cup miniature chocolate chips

Heat oven to 400 degrees F. Spray 12 muffin liners with Pam/

In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm.

In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate

mixture into egg mixture and blend well.

In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately.

Photo: www.rachelleb.com Courtesy: recipegoldmine.com

Butter Coffee Cake

1 (18.25 ounce) box yellow cake mix

1 small box vanilla instant pudding

3/4 cup vegetable oil

3/4 cup water

4 eggs

1 tablespoon butter extract

1 tablespoon vanilla extract

Heat oven to 350 degrees F. Butter a 9 x 13-inch baking pan.

Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed. Add butter extract and vanilla extract. Pour 1/2 of mixture into prepared pan.

Mix 1/2 cup sugar and 2 tablespoons cinnamon. Sprinkle 1/2 mixture over batter in pan. Spread remaining batter and remaining sugar mixture on top. Swirl knife through. Bake for 30 to 35 minutes. Drizzle with the following:

1 cup confectioners' sugar

1 tablespoon hot milk

1/2 teaspoon butter extract

1/4 teaspoon vanilla extract

Mix well.

Photo: www.herdaily.com Courtesy: recipegoldmine.com

Breakfast Pizza

1 recipe or frozen pizza dough
Red or white pizza sauce
1 16-ounce tub whole milk ricotta
Several handfuls of fresh herbs
2-3 eggs per pizza
Salt and pepper
Any other toppings you would like 
 

Make the dough and separate into individual balls. Mist with spray oil, cover, and leave overnight. If you're going to cook it the next morning there is no need to refrigerate.

Heat the oven as high as it will go - hopefully at least 550°. Shake out each ball of dough and lay it on a sheet of parchment.

Top with everything except the eggs. Put in the oven for 4-5 minutes or until it just begins to brown. Crack the eggs into a cup and slip them onto the pizza. 

Shake on a little salt and pepper and put back into the oven for another 5 minutes or until the yolk is just set and golden.

Let cool for five minutes then eat!

From:www.thekitchn.com photo :Faith Hopler

Raspberry Diamonds

For the cookies:

11-1/4 ounces  (2-1/2 cups) all purpose flour

1/4 teaspoon  cream of tartar

1/8 teaspoon  table salt

8 ounces  (1 cup) unsalted butter, softened at room temperature

1/2 cup  granulated sugar

2 tablespoons  confectioners' sugar

1 large  egg, at room temperature

1/2 teaspoon  pure vanilla extract

1/4 teaspoon  pure almond extract

6 tablespoons  raspberry jam (I prefer seedless)

For the almond glaze:

1 cup  sifted confectioners' sugar

  Pinch table salt

1 tablespoon  plus 1 teaspoon water

1/4 teaspoon  pure almond extract

In a medium bowl, whisk the flour with the cream of tartar and salt until well blended. With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter, sugar, and confectioners' sugar in a large bowl on medium speed until light and fluffy, about 4 minutes, scraping the bowl as needed. Add the egg, vanilla extract, and almond extract and beat until blended. Add the flour mixture and mix on low speed until just blended.

On a lightly floured surface, divide the dough into six equal pieces. If the dough is very soft, wrap each portion in plastic and refrigerate until firmer, about 1 hour.

Heat the oven to 350 degrees F and have ready two large ungreased baking sheets (or line them with nonstick baking liners). If the dough is in the refrigerator, remove it and unwrap it. Using your hands or a rolling pin (or both), shape each piece into a flat 12x1-1/2-inch strip about 1/4 inch thick, dusting with flour if needed. Transfer the strips to the prepared baking sheets, spacing them about 3 inches apart.

Using the butt end of a knife handle dipped lightly in flour, make an indentation down the middle of each strip (this will widen the strip to about 1-3/4 inches and make a depression about halfway down into the strip). Spread 1 tablespoon of the jam evenly down the indentation of each strip.

Bake until the cookie strips are lightly browned on the bottom and edges, about 20 minutes. Let the strips cool on the sheets on racks for 5 minutes before carefully transferring them to racks to cool completely (a long offset metal spatula is good for this). Before glazing, set the rack over a baking sheet or a sheet of waxed paper. If you plan to freeze these cookies, do it before glazing.

In a small bowl, mix the confectioners' sugar with the salt, water, and almond extract. The glaze should be thick enough to hold its shape when drizzled; add more confectioners' sugar or water if needed. Using the tines of a fork, drizzle the glaze over the tops of the cooled cookie strips. (Or transfer the glaze to a sturdy zip-top plastic bag, snip off a tiny bit of one corner of the bag and drizzle.) Leave the cookies on the rack until the glaze is set, about 30 minutes, and transfer to a cutting board. With a serrated knife, cut each bar on the diagonal into 1-inch-thick diamond shapes.

Store at room temperature or freeze (unglazed) in an airtight container, separating the cookie layers with waxed paper.

From: Fine Cooking Magazine

Ham and Cheese Baked Frittata

1/3 cup Vegetable Oil
4 cups frozen shredded potatoes or Idaho or Russet potatoes, peeled and shredded
1-1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lb baked ham, cut into 1/2-inch cubes
12 eggs
1/4 cup milk
1/2 tsp dried Italian seasoning, tarragon or oregano
2 cups shredded cheddar, Monterrey jack, or Swiss cheese
1-1/2 cups chunky salsa, heated

Heat oven to 350ºF Heat oil in large (approx.10-inch/ 26 cm) skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. In a bowl, blend eggs with milk, seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a greased 9" x 13", casserole. Stir the eggs into the potatoes. Bake covered with foil for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 to 20 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 to 10 servings. Serve topped with heated salsa.

Courtesy: www.simplyhomemade.ca

Fruit, Nutty, Whole Grain Bars

 1 cup rolled oats 

1/2 cup shelled sunflower seeds 

1/2 cup toasted wheat germ 

1/4 cup whole-wheat flour 

1/2 cup dried apricots 

1/2 cup dried cranberries 

1/2 cup dried pitted dates 

1/2 cup raw almonds3

1/2 cup nonfat dry milk 

1 teaspoon cinnamon 

1/3 cup pure maple syrup 
2 large eggs




 

Preheat oven to 350F degrees.
Grease a 9x13-inch baking pan with cooking spray.
Place oats, sunflower seeds, wheat germ, flour, fruit, almonds, dry milk, and cinnamon in a food processor and pulse until everything is chopped and well blended.
Add maple syrup and eggs and pulse until everything is well blended.
Spread the thick batter evenly into the prepared pan and bake until lightly browned, about 15 to 20 minutes.
Allow to cool and a wire rack on the counter for 10 to 15 minutes.
Cut bars into desired size and shape.

Once they are completely cool, you can store these fruity, nutty, chewy, healthy granola bars in an airtight container for up to 3 days

photo:Posted by jacqui sogoodandtasty.blogspot.com

source: www.best-ever-cookie-collection.com

Breakfast Shake

1 cup of plain low-fat yogurt
1/2 cup of sliced strawberries or whole blueberries
1 cup of fruit juice
1 tablespoon of honey or sugar

Slice the strawberries on a cutting board with a knife (parents may want to do this step).
Pour all the ingredients into the blender.
Put the lid on and blend until smooth.
Pour into a tall glass and enjoy!

Photo: www.recipedose.com

Hash Brown Casserole

1 lb. sausage
9 large eggs, slightly beaten
4 tablespoons melted butter
24 oz. pkg. hash browns
8 oz. shredded cheddar cheese ½ lb. bacon
Preheat oven to 350°F.
If encased, cut up sausage meat and discard casings.
Layer sausage on bottom of a greased 9"x13" pan.
Beat Eggs and pour over sausage and bacon
Add hash browns and top with shredded cheese.
Bake for 50- 60 minutes.

Sweet Jam Scones

2 cups all-purpose flour

1/4 cup granulated white sugar

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup cold unsalted butter

Zest of 1 lemon or orange

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup heavy whipping cream

1/4 cup jam or preserves

Egg mixture for brushing tops of scones:

1 large egg, lightly beaten

1 tablespoon heavy cream

Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the lemon or orange zest. In a small measuring cup combine the whipping cream, beaten egg and vanilla. Add this mixture to the flour mixture. Stir until just combined. Do not over mix.

Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half. Pat or roll each half of the dough into a circle that is about 8 inches (20 cm) round. Spread the jam on one round of the dough and then place the second layer of dough on top of the jam, gently sealing the edges. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon milk and brush the tops of the scones with this mixture. This helps to brown the tops of the scones during baking.

Bake for about 15 minutes or until lightly browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and then turn your broiler on high. Sift confectioners (powdered or icing) sugar heavily over the tops of the scones and place them under the broiler. Broil for just a few seconds, turning the pan as necessary, until the sugar has melted and turns golden brown. Make sure to watch the scones carefully as the sugar will burn very quickly. Transfer to a wire rack to cool. Before serving, garnish with a dollop of Devon cream or softly whipped cream.

These scones freeze very well.

Makes 8 scones.

Garnish:

whipped cream

source:www.joyofbaking.com photo:www.simplyhomemade.ca