background preloader

Breakfast dishes/breads

Facebook Twitter

Blueberry Morning Glory Baked Oatmeal | Flavor the Moments. Everybody’s got a “thing” or two. A thing for chocolate…or coffee…or peanut butter. All of these are my things. Oatmeal is one of my things, too. I love it for breakfast in a bowl, in granola and granola bars, or ground up and used in place of flour. And let’s not forget cookies. I cannot get enough of the stuff. Last year I made my Apple Raisin Baked Oatmeal, and fell in love with oatmeal all over again. This baked oatmeal is so creamy, which is due to the coconut milk. There’s plenty of sweetness here without going overboard, either. I chose not to add the chopped pecans inside the oatmeal because in my opinion, nuts belong only on top where they can be nice and toasted as they bake. This is a great breakfast that will last a couple of days, depending on how many people are eating it. Blueberry Morning Glory Baked Oatmeal Blueberry Morning Glory Baked Oatmeal is full of oats, grated apple, carrots, coconut, blueberries and pecans, baked in coconut milk and maple syrup.

Ingredients 1 egg. Apple quinoa parfait. Looking for a healthy breakfast parfait? Trying to stay away from all that grain? Well, we have one delicious recipe for you. Quinoa is actually a seed,and it is packed full of protein and other healthy nutrients. We gave quinoa a hint of apple pie spice and jazzed up soft cooked apples with just a hint of spice and a little brown sugar. This is your new favorite way to start your day. Apple quinoa parfait recipe Adapted from Epicurean Mom Yields 4 parfaits Ingredients: 2 cups water 1 cup quinoa 2 teaspoons apple pie spice 4 apples, skinned and cubed 2 teaspoons apple pie spice 1 teaspoon vanilla paste 1 tablepoon dark brown sugar 1 cup apple cider or apple juice 4 containers vanilla or plain Greek yogurt Directions: Boil water and pour in quinoa.

More parfait recipes Tropical granola parfait recipe Mason jar breakfast parfait recipe Persimmon and yogurt parfait recipe. Quick Whole Wheat and Molasses Bread. The quintessential American quick bread is corn bread, and this points us in the direction of wholesome, fast, savory breads that can anchor a hearty vegetarian dinner or serve as a side dish at a more conventional meal. This one, made predominantly with whole wheat flour, does it all — and with almost no work. Gabe Johnson/The New York Times Summary Making a good quick bread requires not only technique but a little judgment, the same one you use in making pancakes: there is an ideal thickness for the batter. In this case, it\'s pourable but not wet, like good (not too dry) oatmeal. Ingredients Oil or butter for greasing pan 1 2/3 cups buttermilk or plain yogurt, or 11/2 cups milk and 2 tablespoons white vinegar (see Step 2) 2 1/2 cups (about 12 ounces) whole wheat flour 1/2 cup cornmeal 1 teaspoon salt 1 teaspoon baking soda 1/2 cup molasses Method 1.

Variations Lighter Whole Wheat Quick Bread: Use 11/2 cups whole wheat and 11/2 cups all-purpose flour; omit cornmeal. Berry Peachy Baked Oatmeal | Real Women of Philadelphia. Bake Sale: Popovers! & Pauladeen.com. Bake Sale: Popovers! By Stefani Pollack Pop open one of these steamy banana walnut popovers and you’ll be greeted with a light, airy interior and the smell of bananas, cinnamon, and vanilla.

They’re like banana bread crossed with croissants. Make some for your pop this Father’s Day – he’s “pops”itively going to love them! Yield: 6 popovers Ingredients: ¾ cup flour Pinch salt 3 large eggs, room temperature ¾ cup whole milk 1 tablespoon unsalted butter, melted 2 tablespoons mashed ripe bananas 2 tablespoons finely chopped walnuts ½ teaspoon cinnamon 1 teaspoon vanilla 2 tablespoons unsalted butter, cold Directions: Preheat oven to 425 F. In a medium-sized mixing bowl, mix all ingredients except the cold butter until fully combined.

Cut the cold butter into six equal parts and drop them in the bottom of each popover cup in a six cup popover pan. Heat the popover pan in the oven for about three minutes, or until the butter bubbles. Bake for 20 minutes. Immediately remove hot popovers from the tins. Make-Ahead Muffin Melts. This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Hard boiled eggs, shredded cheddar, fried bacon, mayonnaise, Dijon mustard, garlic powder, and Worcestershire. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process.

Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. *Burp* Sorry.