Oven Hashbrowns (Home Fries)

December 20, 2021 by

Holidays might be about cookies and confections but they are also about juggling too many good things on your plate and struggling to find balance. I love having a special big breakfast or brunch on Christmas but I also want to be present and not be cooking forever. I finally figured out how to make the perfect crispy hashbrowns in the the oven and we’re doing them this way all the time now, they’re so good! Add some cooked meats and eggs and you have a make your hash or serve as a side dish.

Filed Under: Breakfast

Soft Cinnamon Rolls

September 22, 2020 by

When I was making the soft milk bread I knew I had to try making cinnamon rolls with it too. They are the new favorite cinnamon rolls in our house and just in time for cinnamon roll season! Because they have tangzong (that’s that cooked slurry of flour, water, and milk) they stay fresh and tender much longer. The dough is easy to make and after the first rise you’ll roll it out (I find it’s easier to do in 2 pieces) and brush with melted butter.

Enlist your favorite helpers to sprinkle on the spiced sugar.

Roll each roll up tight and pinch shut.

I like the dental floss technique. If you use a knife make sure it’s very sharp. If it pinches the layers together when you cut they won’t raise as evenly.

Bake after a second rise in a 9 by 13 pan…

Are you a frost while warm or cooled person? I do like how the frosting melts into them a little while warm.

And best part? You can make 3 pans (9 inch rounds) with the same recipe.

I like to put some frosting in a small ziplock bag on top of them before freezing. Then when I rewarm them I add the frosting then. Make extra pans to share, if you have any elderly neighbors, friends or family I have found homemade breads and cinnamon rolls are always appreciated!

Filed Under: Bread, Yeast, Breakfast, Doughnuts / Pastries Tagged With: ,

100% WHOLE GRAIN PANCAKES

February 3, 2020 by

Sometimes I post a recipe because I think it will go well with a season or upcoming holiday. And sometimes I post a recipe because I am TERRIFIED that I will loose the piece of paper it is scribbled on in my shorthand. This is one of those. I actually DID loose it and tried to recreate it to no avail.
Luckily I found it on the backside of my daughters artwork! phew!
I love the challenge of making comfort foods more healthy and whole grains is at the top of that list.
I’ve fiddled with many a whole grain pancake recipe but had yet to be satisfied with the results. And I didn’t want it be just part whole grain.
Oat flour (easily made by pulsing rolled oats in your blender!) adds some nuttiness, applesauce and a touch of honey for sweetness, and yogurt makes them tender and fluffy.
Using yogurt when working with whole wheat works amazingly well. And by using whole wheat pastry flour they won’t be heavy. It’s still 100% whole grain, just a finer grind. When using yeast I use white whole wheat, but anytime I make something non-yeast, like biscuits or pancakes, use the pastry whole wheat flour. I keep a bag in my freezer at all times, it keeps really well there.

These pair really well with berry syrup and fresh berries but maple syrup is good too… or hot off the griddle with nothing. I won’t judge.

100% WHOLE GRAIN PANCAKES

1 1/2 cups whole wheat pastry flour
1 cup oat flour (just process old fashioned oats in a blender)
1 Tablespoon baking powder
1 Tablespoon flax seed powder, optional
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
1 cup plain yogurt
1 cup applesauce
1/4 cup milk (fat free is fine, or whatever you have)
3 eggs
4 Tablespoons unsalted butter, melted
1 Tablespoon honey

Whisk together the flour, oat flour, baking powder, flax powder, cinnamon, salt, and nutmeg in a large bowl.
In a medium bowl, whisk together the yogurt, applesauce, milk, eggs, melted butter and honey.
Add to the dry ingredients and mix just until combined. As the batter sits it will thicken up as the grains absorb the moisture. If too thick add milk as needed to thin.
Heat a griddle to medium heat and lightly butter. Drop ladle fulls of batter and flip when bubbles form and begin to pop. Cook on second side until cooked through and golden.

Filed Under: Breakfast, Whole Grain Tagged With: ,

Sourdough Crepes

January 10, 2020 by

This might be my most favorite sourdough recipe I’ve made yet! Sometimes I get a little carried away feeding my starter and then I’m left with this vat of bubbling goodness I can’t bring myself to toss. So I made a crepe recipe that uses all starter, no additional flour. It has a more distinct sourdough flavor that can be paired with sweet or savory.
Now I make sure to feed my starter ambitiously just so I can make these!


SOURDOUGH CREPES
makes approximately 16 (10 inch) crepes

2 1/2 cups sourdough starter, ripe or unfed
1 cup milk (I usually use fat free but even whole is fine)
6 large eggs
1/2 teaspoon kosher salt
6 Tablespoons unsalted butter, melted (plus extra for pan)

Place all ingredients in a blender and process until completely smooth and combined. (Or whisk until smooth). Let rest while you heat your crepe maker or pan. Heat pan over medium heat and brush with melted butter.
Pour a couple tablespoons batter in pan and tilt to cover bottom of pan. (How much batter depends on how big your pan is. Mine is about 10″ and a couple tablespoons is about right.)
When opaque flip and cook on second side. Place on tea towel lined tray while you continue cooking the rest.

Recipe not found
Filed Under: Breakfast, Sourdough Tagged With: , , ,

Sourdough Pancakes and Waffles

July 18, 2019 by

If you aren’t making pancakes and waffles with your sourdough starter I don’t even know why you have a starter!  While I love baking sourdough breads and crackers these are so much better than regular pancakes and waffles.  Super fluffy and tender with a light sourdough flavor adding almost a malty taste.  They are so fluffy the waffle batter has pushed open the lid!   And if you take waffles seriously you NEED this Cuisinart Double Belgian Waffle Iron!
My starter originated from King Arthur Flour  but if you want to make your own they have recipes for that too.
I will make an obsene amount of sourdough starter just so I have enough to make a big batch of these so I can freeze some.  I usually make waffles for the freezer or I’ll bake the pancake batter in muffin tins for “pancake cupcakes“.

SOURDOUGH PANCAKES AND WAFFLES
1 1/2 cups flour
2 Tablespoons sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups sourdough starter (fed or unfed/discard)
1 1/2 cups buttermilk
1 large egg
2 Tablespoons melted butter (or oil)

In a large bowl whisk together the flour, sugar, baking powder, salt, and baking soda.
Add remaining ingredients and mix until just combined. (A Danish Dough whisk is my favorite tool for this.)
For pancakes:
Lightly grease a griddle on medium heat and when hot drop desired amount on griddle (I use a 1/4 cup ladle usually).
Flip when top is covered in bubbles and underside is golden.  Cook until second side is golden and pancakes are cooked through.
For waffles:
make batter as above and cooked in waffle iron according to appliance directions.  I suggest under filling at first because these are particularly fluffy waffles.  The batter has even pushed open the lid on mine!

 

 

Filed Under: Breakfast, Sourdough

Sourdough Cinnamon Pikelets

May 20, 2019 by

What’s a pikelet you say?   Well, it’s the adorable little cousin of pancakes.  The sweet little sibling of crumpets.
Crumpets are made using a ring mold so they are perfectly circular.  Pikelets are made using the same batter, only without a mold and smaller.
They are basically a little pancake but come on, you know pikelets sounds way cuter.
If you aren’t accustomed to working with sourdough and don’t have a starter I recommend King Arthur Flour for a great resource. My starter was actually purchased from them but they also have recipes for making your own.

SOURDOUGH CINNAMON PIKELETS

2 cups sourdough starter, unfed/ discard
2 teaspoon sugar
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg

Whisk all ingredients together until well combined.
Heat a griddle over medium heat and lightly coat with melted butter or oil.
Drop spoons of batter onto griddle and flip when covered with bubbles.
Continue to cook on second side until cooked through and lightly browned.
Serve with butter and jam, syrup, berry syrup, or just fill your kids hands with them as soon as they’re cool enough to handle!
I freeze leftovers and toast for quick breakfast or snack.

Recipe adapted from King Arthur Flour

Filed Under: Breakfast, Sourdough

Cold Oatmeal Bowls

March 25, 2019 by

This isn’t a RECIPE recipe… if you know what I mean.  But let’s face it, the best recipes are the ones you use constantly and make your life better.  Right? Well this is something I make more often than not for breakfast and my youngest actually requests it for breakfast. I try to make a few times a week but this totally saves my day.  I made it a goal a couple years ago to slow down and stop skipping breakfast before my girls started copying me.  And this recipe has kept me on track.
I use instant or quick oats because they are still whole grain but will soften up in cold milk.  My youngest actually likes old fashioned rolled oats, they will soften a little but have more chewiness.  My go to is banana and berries but my girls like a little peanut butter powder and honey.  For special days I add some sprinkles and mini chocolate chips for them.  (Hey, oatmeal can be cool too!) Now go forth, and conquer the morning rush!

COLD OATMEAL BOWLS
Instant oats
Milk, or milk substitute
Fruit
Peanut butter powder
Honey, or sweetener of choice
Sprinkles and chocolate chips, if it’s your birthday
Coconut
Nuts
Seeds  (chia, flax, sunflower)
cacao nibs

Filed Under: Breakfast

Pancake and Sausage Bites

August 15, 2018 by

I am not a fan of the sample tables at Costco.  At least, not when I want to get down that aisle that is being blocked by people waiting for samples.  However, I love that it has gotten my daughter to try so many new things and has really helped with her food aversions.  For some reason she will try almost anything they are giving out as samples! Because of that I’ve discovered that both of my daughters love funky cheese… I mean FUNKY cheese.  Who knew?!  I also discovered they make corn dogs.. but not.  You might have seen them, sausage instead of a hot dog and dipped in pancake batter, frozen.  While I’m not a big fan of processed food I’m also not opposed to having fun in the kitchen too.  So I came up with a home version I could feel better about for treat breakfasts.  These are great for busy mornings, pull out how ever many from the freezer and warm in an oven or microwave.

My favorite way to make them is with whole grain pancakes and turkey or chicken sausages.  One of the things I love about homeschooling is breakfast is not the hectic grab something and rush out the door experience.  We can have some time together to enjoy the morning… but that doesn’t necessarily mean I want to make a hot breakfast every single morning! Oh, and prebaking sausages for the freezer works great too.  Sometimes I have some leftover and I just throw them in a freezer container and when it’s time to reheat just put in a pan with a lid to reheat.  Breakfast presto!

PANCAKE SAUSAGE BITES

Sausage links (pork, turkey, or chicken)
Pancake batter (Whole wheat or oat work great!)

Bake your sausages on a foil lined baking tray at 435 degrees until done (these took about 12 minutes).

Spray a mini muffin pan with nonstick coating and place a slice of sausage in the middle of each cup.

Use a small scooper to make easy work of filling 2/3rd s full with pancake batter.
Bake at 425 degrees for 8-10 minutes, or until cooked through.

Let cool before putting in freezer containers ( I haven’t had any issues with them sticking together).
Pull out how many you want and rewarm in the oven or microwave.

We’ve also done mini chocolate chips..

with and without colored sugar.  Fun for birthday breakfasts!
You can do pretty much anything in these you would use for pancakes.  Blueberries, blackberries do okay but they will get a bit more mushy if you plan on freezing.

Filed Under: Breakfast, Freezer

Oatmeal Pancake Mix

May 5, 2016 by

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I recently taught my 4-H kids how to make this, in the hopes they will make their Mom’s breakfast on Mother’s day.  I love this mix, especially since it has whole grains.  And once you have the mix made they are so quick and easy to make.  I have an old oat pancake recipe that I like but my girls would never eat it.  This one they love though.  By making the oats into flour first the texture is really nice.  I have done up to 3 cups whole wheat for the flour, you can do all whole wheat but they will be pretty heavy and dense.
As is they are light and fluffy and the oats have a nice nutty flavor.

OATMEAL PANCAKE MIX
3 ½ cups old-fashioned rolled oats
5 cups flour (up to 3 cups can be whole wheat)
3 T sugar
3 T baking powder
1 T salt
1 T baking soda
1 cup vegetable or canola oil

Grind oats in a blender or food processor.
Mix with flour, sugar, baking powder, salt, and baking soda.
Using a stand or hand mixer, slowly add the oil while mixing on low. I prefer using a mixer with a paddle attachment or using my food processor fitted with the blade attachment, just slowly pour in the oil while it is mixing.  The idea is you don’t want any large clumps.
Store in an airtight container in the freezer.

To make pancakes:
1 cup mix 1 cup buttermilk
1 large egg
1 T orange juice, optional (this helps if you are using whole wheat flour in your mix)

Whisk together and let stand at least 10 minutes for the grains to soak up the liquid. (The batter will seem thin at first).
Drop batter on a griddle heated to medium. Flip when small bubbles appear around edges.
Cook until 2nd side is golden brown. Keep warm on a baking sheet in a 200 degree oven if needed.
No Buttermilk? For every cup of buttermilk a recipe calls for you can substitute one of these:
-½ cup plain yogurt mixed with ½ cup milk
-1 cup milk mixed with 1 T white vinegar or lemon juice.  Let stand for a few minutes before using.

Recipe slightly adapted from King Arthur Flour

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Filed Under: Breakfast

Chocolate Chip Cookie Dough Waffles

June 12, 2013 by

 

 

 

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We love brupper.  You know what brupper is don’t you? Breakast and supper combined, of course! 🙂
When I was a kid, and my mom worked on saturdays for a while, my dad would make us pancakes for breakfast… only different.  He liked to try adding different mix-ins, like granola, fruit.. and other not so successful things. 🙂
These remind me of him, and are so much fun to make as a family.
My girls love “brupper” probably more than any other dinner.    And these are by far our favorite waffles.  I think it’s the cornstarch and rice krispies that help them stay so light and crispy.  They hold well in an oven while you cook them all too, just put a wire rack over a cookie sheet in a warm oven.

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These freeze amazingly well, sometimes I’ll even make a triple batch to stock up the freezer with some quick breakfasts.

LIGHT AND CRISPY BELGIUM WAFFLES

Makes about 8 (7 inch round) waffles

1 1/4 cups flour
1 cup Rice Krispies
3/4 cup cornstarch
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
2 eggs, separated
1 1/2 cups milk
1 tsp vanilla
1/2 cup vegetable oil

In a large bowl, stir together the flour, rice krispies, cornstarch, sugar, baking powder and soda, and salt.

In a medium bowl, whisk together the egg yolks, milk, vanilla, and oil.

In another medium bowl whisk the egg whites to soft peaks.  Set aside.
Pour the milk mixture into the dry mixture and whisk to combine.
Add the beaten egg whites and whisk in just until combined.

For a 7 inch round waffle iron, use about 2/3 cup batter.  Cook according to your iron’s instructions.

To freeze, I place in a single layer on a cookie sheet until frozen, then put in a freezer bag.  You could also layer waxed paper between waffles and put in a bag or freezer container if you don’t have room to flash freeze.

To reheat, microwave briefly or heat in a 400 degree oven for about 5 minutes.

For Cookie Dough Waffles:
1/4 cup butter, room temp
2 T sugar
1/4 cup light brown sugar, packed
1/2 tsp vanilla
1 T milk or cream
1/4 tsp salt
1/2 cup flour
1/4 cup mini chocolate chips

Beat butter and sugars together in a large bowl until well combined and fluffy.
Add vanilla and milk, stir well.  Add salt and flour, mixing well.
Stir in chocolate chips.
Pour waffle batter into iron, then immediately drop 4-6 spoons (I do about teaspoon size balls) into top of batter.  Close iron, cook as usual.
Serve with chocolate whipped cream and extra mini chocolate chips, or butter and syrup is fine too.

Waffle recipe source: The Cook’s Country Cookbook
Cookie dough recipe source: The Cookie Dough Lover’s Cookbook by Lindsay Landis



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Filed Under: Breakfast, Freezer