Breakfast

Overnight Cinnamon Rolls

1 cup warm milk  
2 eggs, at room temperature
1/3 cup butter melted
4 1/2 cups bread flour
1 tsp salt
1/2 cup sugar
1 package of yeast - .25oz

Dissolve yeast in warm milk in the bowl of your electric mixer, fitted with the dough hook.  Add sugar, flour, salt, eggs and melted butter. Mix/knead on medium speed until dough is smooth, about 4-6 minutes. Spray large bowl with cooking spray, place dough in bowl, cover and let rise in warm place for about an hour or until doubled in size.

In small bowl combine 1 cup of brown sugar and 2 tbsps of cinnamon. Roll out dough onto floured surface into a rectangle about 1/4 inch thick.  Spread dough with 1/3 cup of softened butter and sprinkle with the sugar and cinnamon mixture.

Gently roll dough into a long log and cut into 12 rolls.  Spray a 13 inch pan with cooking spray and place rolls into pan. Cover and place in fridge overnight.  In the morning I take them out and let them rise on the counter for about 30-45 minutes.  Preheat oven to 350 degrees and bake until golden brown, 20-25 minutes.

While rolls are baking beat together 2 oz softened cream cheese, 2 tbsp of softened butter, 3/4 cup confectioners sugar, 1/2 tsp vanilla and 1/4 tsp salt until smooth.  Spread onto rolls when they come out of oven.  YUM!!!!

Overnight Egg Casserole

1  cup Montery Jack cheese (sometimes I use just one cup)
1 tbsp flour    
sausage or bacon - I just use as much as I think will be good
3 oz can green chilies, chopped
1 cup Cheddar cheese
8 eggs
1/2 cup milk

Cook sausage or bacon, drain and set aside.   In a separate dish mix eggs with milk until well blended.  Spread Montery Jack cheese in bottom of greased 9 x 11 casserole dish.  Sprinkle the flour over cheese.  Layer sausage or bacon and chilies, and then pour in the egg mixture.  Sprinkle with Cheddar cheese.  Feel free to add any other ingredients you think your family would like - sometimes I'll add scallions, mushrooms or spinach.  Cover and let set overnight in the fridge for at least 12 hours, longer is fine.  Cook at 350 for 40-45 minutes.

Pecan Sticky French Toast Casserole (adapted from Betty Crocker)

Topping:

1  cup packed brown sugar 

6  tbsp butter

1/3  cup heavy cream

1 tbsp light corn syrup

¾ cup chopped pecans

French Toast:

3 eggs

1/2 cup half & half

1 tsp vanilla

1/4 tsp salt

1 tsp cinnamon

8, ¾” thick slices French or Italian bread (or however many pieces fit in your dish)

Spray 13x9 baking dish with cooking spray and set aside. In a small saucepan, add all the topping ingredients and mix together. Cook over medium heat, stirring constantly, until smooth - DO NOT BOIL. Spread topping in baking dish.

In shallow bowl, whisk eggs together. Beat in half & half, cinnamon, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover, and refrigerate at least 8 hours or overnight.

When ready to bake, preheat oven to 400°F. Uncover baking dish and cook for 20-25 minutes or until bubbly and bread is golden. Remove from oven and let stand 3 minutes.  Place a large platter upside down over the baking dish, then carefully turn platter and baking dish over. Lift and remove baking dish, being sure to scrape any extra caramel topping onto toast. Serve immediately.

Apple Cinnamon Coffee Cake

2 1/2 cups all purpose flour 
1 cup brown sugar
1 tsp baking soda
1 tsp baking powder
3/4 tsp salt
1/2 tsp ground ginger1 tbsp + 1 tsp ground cinnamon
3/4 cup vegt. oil
2 cups chopped apple
1 cup buttermilk
1 tsp vanilla
1 large egg

Preheat oven to 325.  Butter and flour a round baking dish (I use the biggest pie plate I have, but I'm sure you could just put it in anything you want).  Mix first 7 ingredients & 2 1/2 tsp cinnamon in food processor or bowl.  Add oil and process until it resembles course meal.  Transfer 3/4 cup of mixture to a smaller bowl and stir in remaining cinnamon, and set aside and reserve for topping.  Add remaining ingredients and stir until just combined.  Pour into pan and sprinkle reserved topping over top.  Bake 1 hour 10-20 minutes or until tester comes out clean.  

Honey Nut Granola

1 cup Honey Bunches of Oates cereal
1 cup Honey Nut Cheerios
2 cups quick cooking oats
1 cup rolled oats
1/2 cup cashews, chopped
1/2 cup dried cranberries
3 tbsp ground flax seed
1/2 cup butter
1/2 cup honey
1/4 cup maple syrup
1 tsp vanilla

Preheat oven to 325, and line a cookie sheet with parchment paper.  Mix the cereal, flax seed, and oats together, and pour onto the cookie sheet.  Bake for about 10 minutes.  Meanwhile in a small saucepan, melt the butter, maple syrup and honey together on medium-low heat.  Add the vanilla and stir until everything is well combined and the butter is melted, then remove from heat. 

Pour the oat mixture into a large bowl.  Add the butter mixture, cashews and cranberries to the oat mixture and stir until everything is evenly coated.  Pour it back onto the baking sheet and spread it out evenly, while pressing down firmly.  Place in oven and cook 20-30 minutes or until golden brown (do not overcook), stirring occasionally.  Remove from oven and let it cool completely before breaking it up.  I like mine as clumpy as possible, but you can crumble it all up if that's your preference.  Store in an air tight container.

Blueberry Coffee Cake

4 tbsp unsalted butter, melted and slightly cooled
2 cups all-purpose flour   
2 ½ tsp baking powder
½ tsp salt
¾ - 1 cup milk
2/3 cup sugar
2 large eggs
3 cups blueberries (I always use large berries, not the little tiny ones)

Mix dry ingredients and large bowl.  Combine the milk, sugar and eggs with the melted butter.  Stir butter mix into the dry ingredients until well blended.  Fold in blueberries, and pour mixture into pan.  Sprinkle the topping (see recipe below) over top and bake for 50-60 minutes at 350.

Topping:  Add 1 cup brown sugar, 2/3 cup flour, 1 tsp cinnamon, 1/4 cup cold butter to bowl of food processor.  Pulse until mix becomes crumbly.  

 Gingerbread Pancakes (makes 12-14 pancakes)

1 3/4 cups flour
2 tbsp brown sugar
3 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1 3/4 cups buttermilk 
2 tbsp butter, melted
2 eggs

In a large bowl add all the dry ingredients, and whisk to combine.  In a small bowl, add the buttermilk & eggs and whisk together.  Slowly add the melted butter while whisking.  Add the wet ingredients to the dry ingredients and stir until just combined - do not over mix.  Cook pancakes on a hot griddle or pan until golden brown and the middle is set.  Serve with pure maple syrup - Vermont syrup is best of course!


Banana Breakfast Squares (adapted from Debbie Bracker's recipe)

1, 17 oz can Pillsbury cinnamon rolls 
1 cup mashed bananas (2-3 medium)
3 eggs
3 tbsp granulated sugar
1/2 cup flour
1/3 cup packed brown sugar
1/4 butter, softened
1/2 cup walnuts
maple syrup

Preheat oven to 350, and spray a 8 x 8 baking dish with cooking spray.  In a large bowl combine eggs, banana and sugar until well blended.

Cut each cinnamon roll into 8 equal pie-shaped wedges.  Add the cinnamon rolls to the egg mixture and stir gently to combine.  Spoon mixture into the baking dish.  In a separate bowl, mix flour and brown sugar together.  With a fork cut in the butter until it looks like coarse crumbs.  Stir in walnuts, and sprinkle mixture over banana dough mixture.  

Bake 35-40 minutes or until center is puffed and set, and edges are golden brown.  To serve, cut into squares & drizzle with maple syrup.

Pumpkin Donut Holes

1/2 cup brown sugar
1/3 cup vegetable oil 
1/2 cup milk
3/4 cup pumpkin puree
2 tsp vanilla
1 egg
1 3/4 cups flour
2 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1/4 allspice
1/8 tsp cloves

Preheat oven to 350, and spray 2 mini muffin trays with cooking spray.

In a large bowl whisk together the brown sugar, vegetable oil, milk, pumpkin puree, vanilla and egg until smooth.  In a separate medium sized bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg, allspice and cloves.  Add the dry ingredients to the bowl of the wet ingredients and stir until just combined. Using a small scooper, divide the dough evenly into the muffin tins. Bake for 10-12 minutes or until tester comes out clean.  Remove for oven and cool for a couple of minutes in the pan.

Coating:  Melt 1/2 a stick of unsalted butter, and in a small bowl combine 1/2 a cup of sugar with 2 1/2 tsp of cinnamon.  Remove the donuts from the pan and dip each in the butter, then roll each of them in the sugar mixture making sure to coat the donuts completely. 

Becca’s Granola

4 cups rolled oats (not instant)

1 cup raw wheat germ or flax 

1/3 cup brown sugar

½ tsp salt

½ cup sliced almonds

½ cup raw sunflower seeds

1 tbsp cinnamon

1 cup dried fruit (I used dried cranberries) – this is to be added after 30 minutes of cooking

½ cup maple syrup (Vermont maple syrup is best)

6 tbsp vegetable oil

2 tbsp water

2 tsp vanilla

Preheat oven to 275.  Mix the first 7 ingredients together in a bowl.  In a pan, add the maple syrup, oil, water and vanilla and heat until bubbling slightly – no need to let it come to a complete boil.  Stir it into the oat mixture.  Divide mixture equally and spread out onto two cookie sheets.  Bake for 30 minutes and remove from oven and add the dried fruit, stirring to combine.  Bake for 15 minutes, and stir again.  Bake another 15 minutes and it’s done!  Cool completely before storing in an air tight container.

Pineapple Coffee Cake (www.sprinkledwithflour.com)

4 cups flour
1 cup sugar
2 tbsp baking powder

2 tsp baking soda
1 tsp salt
2 eggs
2 cups vanilla yogurt
1 cup vegetable oil
2 tsp vanilla
1 1/2 cups crushed pineapple, drained & reserve the juice

Topping:
3/4 cup flour
1/2 cup sugar
1/2. cup butter
1/2 cup chopped walnuts

Pineapple Glaze:
1 cup powdered sugar
reserved pineapple juice

Preheat oven to 350 and spray a 9 x 13 baking dish with cooking spray.  In a large bowl combine flour, sugar, baking powder, baking soda and salt. In a separate bowl beat the eggs, yogurt, vanilla and oil. Add the wet ingredients to the dry ingredients and mix just until blended, then fold in the pineapple.  Pour batter into your baking dish and add with the topping (below).

Topping: Combine flour, sugar and butter. Cut in butter with a pastry blender until mixture is crumbly, then mix in the chopped nuts.

Bake cake for 40-45 minutes, or until middle is set and cake is lightly browned. Allow cake to cool for 10 while you make the glaze (see below).

Glaze: Stir the powdered sugar and enough of the pineapple juice to reach your desired consistency. Drizzle over the top of the entire cake.

  

Banana Nutella Stuffed French Toast (serves 2)

1egg, beaten 
1 tbs milk, 1/2 & 1/2 or water
1 tsp vanilla
1/8 tsp nutmeg, freshly grated
4 slices of bread (French or Italian is best, but regular sandwich bread like I used here works too)
1 large banana 
Nutella
Maple Syrup (VT is best of course)
1 tbsp butter

In a bowl, whisk together the egg, vanilla, nutmeg & milk (or whichever liquid you prefer).  Spread the Nutella on one side of each piece of bread (all 4 pieces).  Peel and slice the banana, about 1/4" thick and distribute them evenly onto two of the pieces of bread.  Take the other 2 pieces (the 2 without the banana) and place on top (you will have to sandwiches stuffed with the Nutella & bananas).  Heat the butter in a large skillet on medium heat until melted.

Place each "sandwich" into the egg mixture and make sure it's evenly coated before turning it over and doing the same thing on the other side.  Place into hot skillet and cook on each side until it's a nice deep golden brown.  Remove from heat and serve hot with maple syrup (since the Nutella & banana are sweet, just a little drizzle of syrup was enough for us). 

Tomato & Spinach Omelet  (serves 1)
 

2 eggs, beaten together with a tbsp of water 
8 cherry tomatoes, cut in half lengthwise
1/4 frozen spinach, thawed & drained (feel free to use fresh spinach) 
2 tbsp onion, chopped
1/4 tsp garlic, chopped
1/8 cup Montery Jack cheese, shredded
1/8 cup cheddar cheese, shredded
2 tbsp butter

Melt butter on medium-low heat in a medium size skillet.  Add onion and saute until translucent.  Add tomato and spinach and cook for a couple of minutes, or until tomatoes start to wilt.  Add the garlic, and cook for another minute.  Turn the heat down to low and add the eggs, making sure to coat the pan evenly.  Allow to cook until the eggs look mostly cooked thru, then sprinkle your cheese evenly over the eggs.  Cover pan with lid for a couple of minutes until cheese is mostly melted, then fold 1/2 of the omelet over onto the other 1/2.  Turn off the heat & place the lid back on.  Let set for a 1-2 minutes, the remove from pan.  Season with salt and pepper and serve hot.    

Pumpkin Coffee Cake

1 box of yellow cake mix 
1 tsp baking soda
1/2 cup brown sugar
1/2 cup flour
1/2 stick butter, melted
1/3 cup walnuts, chopped
1, 15oz can pumpkin puree
1/3 cup water
3 tsp vanilla
2 eggs
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves

Preheat oven to 350, and spray a 13x9 baking dish with cooking spray.  In a large bowl, whisk together the water, pumpkin, eggs, vanilla and the spices.  Add the cake mix and baking soda, and whisk until just combined then pour into the baking dish.  In a small bowl mix together with a fork the flour, brown sugar and melted butter until crumbly.  Spread topping evenly over the batter, then sprinkle the nuts on top.  Bake for 30 minutes or until a cake tester comes out clean.  Remove from oven and poke holes all over the top of cake with a toothpick.  Pour glaze over warm cake.

Glaze:  Combine 1/2 cup brown sugar, 1 tsp vanilla and 1/4 cup of half & half  in a small saucepan and bring to a simmer stirring constantly, and making sure the sugar is dissolved.  Remove from heat and pour evenly over the top of the warm cake. 

 Banana Nutella Egg Rolls  makes 6 rolls

Egg Roll Wraps 
Nutella
3 large bananas
Vegetable oil

Place enough vegetable oil to cover the bottom of a large skillet and heat on medium-high heat.  Lay the egg roll wrap on a flat surface and spread a thin layer of Nutella on it, leaving about a 1/2" edge all the way around with no Nutella.  Cut the banana in half and place in the center of the wrap.  Fold the two ends up, then fold one side of the wrap up and over, then do the same on the other side. (You all know what an egg roll is supposed to look like right?  It's kinda hard to explain!)  Dip your finger in some water then press the edge closed until it's sealed.  Repeat process until your bananas are gone - 3 large bananas makes 6 rolls.

Place rolls into the hot oil, and fry on all sides until golden brown, 1-2 minutes on each side.  Best served warm, but really they are good cold too! 

 Pumpkin Waffles (6 Belgian size waffles)

2 cups milk 
5 tbsp white vinegar
2 eggs
1 tsp vanilla
1 cup pumpkin puree
1/2 stick butter, melted
2 1/2 cups flour
1/3 cup brown sugar
2 1/4 tsp baking powder
1 tsp baking soda
1/2 salt
2 tsp cinnamon
1/2 ground ginger
1/4 tsp nutmeg
1/8 tsp cloves

Preheat waffle maker.  Pour the milk into a medium sized bowl and add the vinegar.  Let the mixture stand for 5 minutes then add the eggs, pumpkin, vanilla and melted butter and whisk to combine.  In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves.  Add the wet ingredients to the dry ingredients and stir just until fully combined.  Cook the waffles according to your waffle maker's instructions. 

Sweet & Spicy Bacon

1 lb thick sliced bacon
1 cup brown sugar
1 1/2 tbsp Tabasco sauce 

Preheat oven to 350.  Line a baking sheet with tin foil and place a wire rack on top.  Lay the bacon on the wire rack.  In a bowl, mix together the brown sugar and Tabasco sauce.  Spread the sugar mixture evenly on top of each piece of bacon.  Cook in oven for 15 minutes, then turn each slice of bacon over.  Some of the glaze will drip onto the pan, so take a pastry brush and scoop that glaze up and spread it evenly on top of each piece of bacon.  Cook for another 15-20 minutes.  The overall cooking time will depend on how thick the bacon is so watch it closely.  Remove from oven when the fat has rendered down and the bacon is a nice brown color.  

Banana Pancakes with Warm Nutmeg Maple Syrup (makes 6 large pancakes)

3/4 cup milk
2 tbsp white vinegar
2 tbsp butter, melted
1 tsp vanilla
1 egg
1 cup flour
2 tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 small bananas, mashed

1/2 cup maple syrup
1/8 tsp nutmeg, freshly ground

Heat griddle on medium high heat and spray with cooking spray.  Mix the vinegar with the milk and set aside for 5 minutes.  In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  Whisk the egg, vanilla and butter into the milk mixture, then add it to the dry ingredients.  Mix until just combined and lumps are gone.  Stir in the mashed bananas.

In a small saucepan, add the syrup & stir in the nutmeg - warm on low heat.  Pour batter onto griddle in whatever size pancakes you like (small, medium or large).  You'll know it's time to turn them when bubbles start to form and the one side is a nice golden brown.  Remove when cooked thru, and serve with the nutmeg maple syrup.

Pumpkin Chia Pancakes (makes 14-16)

2 cups milk
1/2 cup pumpkin pure  
4 tbsp butter, melted  
1 tsp vanilla  
1 egg  
2 cups flour
3 tbsp sugar  
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp nutmeg  
1 tsp baking soda  
3/4 tsp salt
1/4 chia seeds

In a large bowl combine the flour, sugar, baking powder & soda, cinnamon, nutmeg, salt and chia seeds and stir to combine.  In a separate bowl whisk together the milk, pumpkin, butter, vanilla and egg.  Add to the dry ingredients and stir until just combined.

Heat griddle and spray with cooking spray.  With a 1/4 cup scoop, pour batter onto griddle - or make them whatever size you like (small, medium or large).  You'll know it's time to turn them when bubbles start to form and the one side is a nice golden brown.  Remove when cooked thru, and serve with maple syrup. 


Rum Sticky Buns

1 cup warm milk 

1 package active dry yeast
1/2 cup brown sugar
5-5 1/2 cups flour
1 stick of unsalted butter, room temp
2 eggs
1 tbsp cinnamon
1 tsp salt
1 cup + 3 tbsp brown sugar
3 tbsp regular sugar
2 tsp cinnamon
1 cup pecans, chopped
1/2 cup honey
2 sticks unsalted butter, melted
1/3 cup rum
1 1/2 cups pecan halves

Pour warm milk into the bowl of an electric mixer fitted with a dough hook.  Stir in the yeast and 1/2 cup brown sugar and let it stand for 5 minutes.  Add 2 cups of flour, 1 stick of softened butter, 2 eggs, 1 tbsp cinnamon and 1 tsp salt and turn mixer on med-low to mix it all together.  Gradually add 3 more cups of flour and let the mixer combine it all together for 5-10 minutes.  If it's not forming a ball of dough add the last 1/2 cup flour a little at a time until the dough doesn't stick to the sides.  Dough should form into a nice elastic smooth ball.  Spray a large bowl with cooking spray, then add the dough to the bowl turning once to coat.  Place plastic wrap, or a towel over the bowl and put bowl in a warm place to let rise for 1 hour (I stuck mine in a slightly warm oven.  

For the filling:  In the bowl of a food processor, add 3 tbsp brown sugar, 3 tbsp regular sugar, 2 tsp cinnamon and 1 cup chopped pecans.  Pulse to combine then set aside.  After the dough has risen to double it's original size, punch it down and pour it onto a lightly floured surface.  Roll the dough out into a rectangle shape, about 1/3" thick.  Sprinkle the filling evenly over the dough.  Roll the dough, starting at one long edge, towards the other edge and pinch it together.  Spray a pan large enough to fit all the rolls with cooking spray (doesn't matter what kind of pan because you will be transferring them to a 13x9 baking dish the next morning).  Slice the log of rolled dough into about 1" thick slices - you should get about 12-14 rolls.  Place into pan, cover and let rise another hour.  After an hour, place them into the fridge to set overnight.

In the morning, about an hour & half before you want to eat, take the rolls out, and let them set on the counter for 30-60 minutes.  Preheat oven to 350.  To make the sticky topping:  melt the 2 sticks of butter on low heat, then add 1 cup brown sugar, 1/2 cup honey and rum, whisking to combine really well.  Stir in the pecan halves, then pour the mixture into a 13x9 baking dish.  Place rolls into the baking dish on top of the sticky topping, then place baking dish in oven and bake for about 30 minutes.  Remove from oven and let it set for 10 minutes.  Invert the buns onto a large platter and serve immediately.  These are best nice and hot, but really they are fabulous at room temp as well!