Tag Archives: breakfast

Chocolate Chip Muffins

choc chip muffins

I made these a few days ago for breakfast.  Connor loves them, and I’m mighty fond of them myself.  I’ve even gotten Nic to say he will try them tomorrow morning.  🙂  They are just a basic muffin with chocolate chips mixed in the batter.  Yummy and simple.  Mmm!

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Ingredients:

  • 1 3/4 cups AP flour
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 beaten egg
  • 3/4 cup milk
  • 1/3 cooking oil
  • 1/2 cup chocolate chips

Directions:

  1. Stir together flour, sugar, baking powder, and salt.  Make a well in the center.
  2. In a separate bowl, combine egg, milk, and oil.
  3. Add all at once to dry ingredients, stirring just till moistened.
  4. Fold in chocolate chips.
  5. Fill greased or paper lined muffin tins 2/3 full.
  6. Bake at 375-degrees for 18-20 minutes.
  7. Makes about a dozen muffins.

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From Better Homes and Gardens Quick Breads Cook Book, copyright 1975.

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Apple Cinnamon Loaf

apple cinn loaf 2

I believe I first saw this recipe on Facebook.  The link led me to this webpage:  http://radicallyrural.wordpress.com/2013/09/05/apple-cinnamon-loaf/.  This is a nice little quick bread.  Apple, cinnamon, brown sugar…mmm…  This loaf is put together in layers, which always makes things a bit more tedious, but none of it was hard.  When it’s finished, you’ve got a tasty treat to eat with a glass of milk.  A nice cozy food.  Enjoy!

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Ingredients:

  • 1/3 cup brown sugar (not packed)
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Directions:

  1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
  2. Mix brown sugar and cinnamon together in a bowl and set aside.
  3. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy.
  4. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
  5. Combine flour and baking powder together in another bowl; stir into creamed butter mixture.
  6. Mix milk into batter until smooth.
  7. Pour half the batter into the prepared loaf pan.
  8. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
  9. Pour the remaining batter over apple layer.
  10. Top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter.
  11. Swirl brown sugar mixture through apples using a finger or spoon.
  12. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

apple cinn loaf 1

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Chinese Buffet Donuts

chinese buffet donuts

Have you ever eaten at a Chinese buffet?  If so, then you’ve probably seen the little half-moon shaped, sugar coated donuts on the bar.  I’m pretty sure they are not a Chinese food, but picky eaters have to have something to eat.  Anyway, I hadn’t thought of those donuts in quite some time, but I ran across this recipe at some point and thought I would give it a try.  It doesn’t taste exactly like I remember those donuts tasting, but I thought they were good.  Something to change up breakfast with sometime.  I found the original recipe here:  http://www.tastebook.com/recipes/3257268-Chinese-Buffet-Donuts?full_recipe=true.

A fun twist on this recipe:  dust the donuts in powdered sugar, rather than granulated sugar.  Then, you’ll have another childhood memory food of mine:  biscuit donuts.  Mmmm!

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Ingredients:

  • 2 cups AP flour
  • 1/2 tsp. salt
  • 2 1/2 tsp. baking powder
  • 1/3 cup unsalted butter, room temperature
  • 3/4 cup milk
  • oil for frying
  • granulated sugar for coating donuts

Directions:

  1. Mix together flour, salt, baking powder.
  2. Crumble butter into flour mixture with fingers or a pastry cutter.
  3. Make a well in the flour mixture, and add milk.
  4. Using a fork, mix until a soft ball forms.
  5. On a floured surface, knead 10-12 times.
  6. Cut into small pieces.  Flatten a bit.  (I used my smallest sized biscuit cutter to cut out biscuits; then, I cut each circle in half.  The first batch, I did not cut into halves, and the donuts fell apart during frying.)
  7. Fry each side for about 2 minutes.
  8. Remove from oil, drain, and roll in sugar.
  9. Serve and enjoy!

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Banana Bran Muffins

banana bran muffins

Hello!  Happy New Year!  I hope your holidays went well.  I also hope you haven’t turned into human popsicles during this polar vortex we’ve had swallowing the country for a week.  Thankfully, here in Arkansas, it is on it’s way out.  Granted, it’s being followed by three days of rain, but the temperatures should be much warmer, above average, even.  Only in Arkansas….

Anyway, I have a new recipe for you today.  I found this one on the back of a Target brand (Market Pantry) box of Raisin Bran.  My Grandma M. likes to put fruit in the stockings she has for us, and this year, along with some apples and oranges, we wound up with some bananas.  Of course, we also got candy, cookies, treats, snacks, and left-overs.  Needless to say, the fruit was getting forgotten.  Well, I happened to notice the recipe on the back of my cereal box called for one ripe banana, and we just so happened to have one last banana left, getting a bit over-ripe.  I took that as a sign, and whipped these breakfast yummies up.  They are easy to make and taste good, even Connor helped me eat them.  He would put a big bite in his mouth, growl like a dinosaur, and grin, eyes closed and everything.  I’m pretty sure he liked them.

I do have one little hint, though, maybe give the bran flakes a quick crunch with your hands.  You don’t have to grind them to powder, just one little crunch to make them a bit smaller because when the flakes get put into the wet batter, they get soggy.  Then, once they are cooked, they are rather chewy.  Having the flakes in smaller bits will cut down on some of that chewiness.

And here’s the recipe.

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Ingredients:

  • 2 cups AP flour
  • 3/4 cup brown sugar, packed
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1 cup milk
  • 1/2 cup oil
  • 1 egg, beaten
  • 1 1/2 cup raisin bran cereal (crunch after measuring)
  • 1 ripe banana, mashed
  • 1/2 cup chocolate chips (added by me)

Directions:

  1. Preheat oven to 400-degrees.  Line 12-14 muffin cups or grease well.  (I got 14 good-sized muffins from this recipe, but the box claims it only makes 12.)
  2. Combine flour, brown sugar, baking powder, cinnamon, and salt in a medium bowl.  Mix well.
  3. Stir in milk, oil, and egg just until dry ingredients are moistened.  (Batter will be lumpy.)
  4. Stir in banana and chocolate chips.
  5. Stir in cereal.
  6. Spoon into muffin tins.
  7. Bake 18-22 minutes until golden brown.

Hints:

  • For a healthier muffin, make with half whole wheat flour and half white or all wheat.  The muffin will be denser, but still taste fine.
  • For extra texture, add more raisins or other dried fruit.  Even add a small amount of chocolate chips or nuts.

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Sally Lunn Coffee Cake

sally lunn coffee cake

Howdy!  It’s been awhile.  Life just gets busy, and I haven’t cooked any new recipes lately.  However, a couple of days ago, I was hungry for breakfast, but I didn’t want eggs.  There wasn’t any cereal that I wanted, so I started searching my cookbooks.  I ran across a recipe called “Quick Sally Lunn.”  There was no description, no picture, just a recipe in the coffee cake section.  That was my only clue as to what I would be getting from this recipe.  I had never heard of Sally Lunn, quick or otherwise, but I had the ingredients and decided to give it a try.  I was in for a treat; it turned out to be quite tasty!  It has a spongy quality to it, but it is also a very fine, rather crumbly bread.  The bread itself also has just a hint of sweetness, and since this recipe happens to have a brown sugar topping, it was even sweeter.  By no means was it too sweet, however.

There seems to be quite a history behind Sally Lunn bread, and it did start out as a yeast bread.  There are plenty of those recipes floating around out there that you can google, but I think it’s more common nowadays to make some type of quick version of the bread, like this recipe.  A quick internet search brought up recipes for muffins, loaves, coffee cakes, stuff for breakfast, stuff for lunch and supper; the whole gamut was covered.  If you’re feeling adventerous, pick a recipe and have at it.  In fact, why not pick this one?  😉

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Ingredients:

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 2 beaten eggs
  • 3/4 cup milk
  • 1/2 cup cooking oil
  • 1/4 cup brown sugar
  • 1/2 tsp. ground cinnamon

Directions:

  1. In a mixing bowl, stir together the flour, granulated sugar, baking powder, and salt.  Make a well in the center.
  2. In another bowl, whisk together eggs, milk, and oil.
  3. Pour liquid ingredients into dry ingredients.  Stir just until moistened.
  4. Pour into a greased 8x10x2 baking pan (or 9x9x2).
  5. Combine brown sugar and cinnamon; sprinkle on top of batter.
  6. Bake at 400-degrees for 15-25 minutes.  (If you use a square pan, it will take 20-25 minutes.  The rectangle pan will be 15-20 minutes.)
  7. Serve hot with whipped butter or cream cheese, if desired.  Serves approximately 9.

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From page 16 of Better Homes and Gardens Quick Breads Cook Book, copyright 1975.

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Pancake Muffins

pancake muffins

Pancake muffins are something I’ve seen all over Pinterest.  Recently a blogging buddy of mine, Amy Kinnard, wrote up a post about her forray into pancake muffins, and I thought I might have to go ahead and try it.  (You can read Amy’s post here:  http://thekinnardfamily.wordpress.com/2013/03/11/pancake-breakfast-cups/.)  Using my own pancake recipe, I spooned the batter into a muffin tin, popped them in the oven, and a few minutes later, we had these cute little tasties to eat.  Nicholas wasn’t quite as keen on the idea as I was, but he did eat several of them and was okay with them once he cut them open and poured syrup on them.  It may not be something I do every time, but if time is short, it works for me.  What I really liked about them was that I could easily eat them with toppings other than syrup.  I tried honey and strawberry jelly, and both were quite yummy.  Go ahead, give them a shot using your favorite pancake batter recipe.

My pancake recipe can be read here:  https://crystalpoe.wordpress.com/2012/04/23/buttermilk-pancakes/.  There is no need to alter the recipe for baking.  It makes a dozen pancake muffins.

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Directions: 

  1. Mix up a batch of your favorite pancake batter.
  2. Spoon batter into greased muffin tins, about 2/3 full.
  3. Bake at 325-350 degrees for about 15-20 minutes.  (My oven cooks hotter, so I cooked them on 325 for about 20 minutes.  Just cook them until a toothpick comes out clean.)
  4. Serve warm with butter, syrup, and your other favorite toppings.

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Pumpkin-Nut Bread

pumpkin nut breadI recently mentioned the move my family has in our near future, and along with cleaning the house we are currently in, I am also trying to clean out our “pantry.”  The less I have to pack, the better.  Last fall, I made some pumpkin pureé from a couple of pie pumpkins and froze it.  (Check out the post here:  https://crystalpoe.wordpress.com/2012/11/06/pumpkin-puree/.)  I decided that I needed to clean out the freezer first, just so we don’t have to move a bunch of stuff that needs to stay cool, so I pulled out a package of the pureé and let it thaw.  While it was thawing, I went through a couple of cookbooks to find a good pumpkin bread recipe, and I found one in Quick and Easy Family Baking:  Cakes, Cookies, Pies, & Breads That Anyone Can Bake called “Old Pioneer Pumpkin Bread.”  The recipe easily makes two loaves of bread, and I even got 16 mini-muffins out of it, too.  It’s pretty simple to make, and my grandma told me she loved the bread.  My three year old niece even ate one of the muffins and declared it, “Mmmm!”  High praise indeed from a kid who normally won’t even eat the cake part of a cake.

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Ingredients:

  • 1 cup canola oil
  • 3 cups sugar
  • 4 eggs
  • 1 tsp. vanilla
  • 2 cups (1 can) pumpkin pureé
  • 1 tsp. salt
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/4 tsp. nutmeg  (The book says all-spice, but I didn’t have that.)
  • 3 cups all-purpose flour
  • 1 cup craisins or raisins (The book says chopped dates, but I didn’t have that, either.  I used craisins.)
  • 1 1/2 – 2 cups chopped pecans

Directions:

  1. Preheat oven to 350-degrees.
  2. Combine oil and sugar in bowl.
  3. Add eggs one at a time, beating well after each addition.
  4. Add vanilla and pumpkin; mix well.
  5. In a separate bowl, sift together salt, baking soda, cinnamon, nutmeg, and flour.
  6. Add to sugar/pumpkin mixture, and beat well.
  7. Stir in craisins and pecans.
  8. Grease and flour two 9×5-inch loaf pans.
  9. Pour batter into pans.  (As I said before, I also got 16 mini-muffins from this batter.  I just used muffin liners for those.)
  10. Bake for one hour and ten minutes to one hour and fifteen minutes. Bread is done when a toothpick inserted in the center comes out clean.  Bake the mini-muffins for about 20 minutes on 325-degrees.

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