Category Archives: Breakfast ideas

breakfast Stromboli

 

Josh loves a savory breakfast meal whether it’s for breakfast or dinner. This is a good twist on a breakfast pizza and now a family favorite!

Ingredients:

1 lb of home made pizza dough or frozen (thawed)
1 cup shredded smoked pepper jack cheese
1/2 cup of chopped green pepper
1/4 lb of breakfast sausage
1 egg
1 oz of skim
1/2-1 tsp poultry seasoning ( i used ruth ann’s from penzey’s)

Directions:

1. Preheat oven to 500 degrees and place your pizza stone in the oven while it heats. Let it heat for an hour.
2. In a large pan season the sausage with poultry seasoning and brown the sausage until no pink meat remains on medium heat. Once fully cooked pour meat into dish ( I like to line it with paper towel which removes some of the fat). Lightly cook the peppers and place them on top of the cooked sausage.
3. In small bowl mix the milk and egg lightly season with more poultry seasoning. Pour into medium heat skillet and scramble eggs. Once eggs are fully cooked remove from heat and set aside.
4. Take dough and roll it out into a square on a lightly floured surface. Place the meat down evenly in the center of the dough in forming a rectangle. Top with pepper evenly and also with egg evenly. Lastly add the smoked hot pepper cheese. Fold the dough with corners first and the longer sides second. Place the dough fold side down on the hot stone (I like to put cornmeal down to help prevent sticking). Brush with olive oil. Bake for 18 to 25 minutes (until outside becomes lightly brown).  Yield: serves 4

Orange Rhubarb Streusel Bread

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We finally picked our last harvest of rhubarb. Boy it is so beautiful! One of the stalks cut equaled 1.5 cups so it is rather large as well. This year our garden did not do very well; however, our peppers and rhubarb excelled! I am always making new rhubarb recipes. As many of you already know ! I just found out last week that I won 1st place for my rhubarb spiced coffee cake. It will be featured in TOH magazine May/June 2016 edition! I am so excited!

I love making mini loaves of bread! I feel like you can share them with so many more people than just the traditional 8 by 4 loaf or 9 by 5 loaf. My way of spreading the love around.

If you try this recipe you will not be disappointed! My husband said “it is the best breakfast loaf recipe you have ever made”! Wow that is a complement since I make a great many of recipes!

 

This recipe yields 4 mini loaves and one standard 8 by 4 inch loaf

Pre directions:

Preheat the oven to 350 degrees. Cooking spray your mini bread vessels.

 

Ingredients:

2 Cups of Whole Wheat Pastry Flour ( I am in love with Bob’s Red Mill)

2 Cups of AP flour

2 Tsp pure vanilla extract

1/4 cup ground flaxseed

1/4 cup unsweetened Applesauce

1/2 cup canola oil

1/2 cup egg white subsitute

2 whole large eggs

2/3 cup 100% Orange Juice

1.5 cups of granulated sugar

1/2 tsp baking soda

2 tsp baking powder

1/2 tsp kosher salt

3 cups of finely chopped rhubarb (6 regular sized stalks but like I said mine one stalk yield 1.5 cups)

 

Streusal topping & filling

8 TB raw sugar

2 TB Whole Wheat Pastry Flour

2 TB melted coconut oil (melted)

1 TB Vietnamese ground cinnamon

 

Streusel Directions:

  1. Mix with spoon all the streusel ingredients in a medium to small bowl.

 

Bread Directions:

  1. In a large bowl mix with whisk both flours, baking soda, baking powder, and salt. Set aside
  2. In a medium bowl mix canola oil, applesauce, flaxseed, egg, egg substitute, vanilla, sugar, and orange juice. Whisk together to fully incorporate.
  3. Pour the wet ingredient batter into the dry ingredients and whisk together and using a spatula make sure all the dry residue is incorporated. I like to use a clear glass bowl for this so that I can look on the bottom of the dish and see if any dry residue remains.
  4. Fold in chopped rhubarb and make sure rhubarb is incorporated throughout.
  5. If you are using mini loaves take 3/4 cup of the batter and place into the greased pan.
  6. Now take 1.5 tsp of the streusel mixture and spread it evenly on the top of the batter. Then take 1/2 of the bread batter and place on top of the streusel layer. Finish with another 1.5-2 tsp of streusel layer spreading evenly on the top to guarantee cinnamon in each bite. Repeat with all mini loafs. Bake at 350 degrees for 40 minutes or until toothpick comes out of center of the loaf clean.
  7. For the standard loaf take half of the remaining batter and place in greased 8 by 4 inch bread pan and take half of the remaining streusel topping and place evenly on-top of the bottom layer. Finish with placing the remaining bread batter on top of the streusel crumble. Bake for 40 minutes or until toothpick comes out of the center clean.
  8. Allow the loaves to sit in the pans for 5 minutes on a wire rack. They do have a tendency to stick. I recommend going around the edges with a plastic knife.  Remove from the pans and allow to cool completely on wire rack (if you can wait). My husband couldn’t!
  9. Enjoy!

 

Apple Breakfast Oat Bars

  

I was saving these apples from my grandpa’s to make an apple crisp but what the heck this is like an apple crisp for breakfast. I’m going for it! Oh happy Sunday!
Preheat oven to 350 degrees. parchment line an 8 by 8 baking pan. Set aside. 
Ingredients:

Oat Pastry Ingredients:

1 cup Old fashioned Oats

1 cup Whole Wheat Pastry Flour

1/2 cup raw sugar

5 TB Canola Oil

3 TB unsweetened applesauce

1/2 TB ground Vietnamese cinnamon 

pinch of kosher salt

1 TB Ground Flaxseeed

Apple filling:

4 small transparent (early) apples (cored and sliced thin)

1 tsp ground Vietnamese cinnamon

1 TB unsalted butter

2 TB raw sugar 

Pinch of kosher salt 

This recipe yields 9 bars 
Directions:

1. Place apples, cinnomon, butter, 2 TB raw sugar in small quart pan on low to medium heat. Heat apples for 5-7 minutes until they start to break down almost like chunky applesauce. Stir occasionally. After time has elapsed allow to cool slightly prior to placing on oat batter. 

2. In a medium bowl mix together flaxseed, applesauce, canola oil, oats, cinnamon, sugar, and pastry flour. Mix with hands until mixture is course but well incorporated. 

3. Divide oat mixture in half. Place half the mixture down on the bottom of the 8 by 8. Press into the parchment paper. Place the slightly cooled apple filling on first layer. Spread evenly. Finally top with remains oat mixture. Make sure to spread the topping evenly.

4. Bake for 45 minutes and remove from oven and allow to cool on wire rack before cutting into bars. 

  

Rhubarb Vanilla Cinnamon Muffins

 
Today we are at the Vintage Grand Prix and I wanted to make a breakfast for the track team. These are very moist and kid friendly.
Pre directions:

Preheat oven to 350 degrees and paper line and spray with cooking spray standard muffin tins.

This recipe yields 17 muffins

Ingredients:

1 cup all purpose flour

1/2 cup whole wheat pastry flour

2 cup chopped rhurbarb ( frozen will work make sure to measure when frozen) then allow to thaw and place in strainer to remove extra moisture. 

2 TB ground flaxseed 

2 eggs

1/2 cup reduced fat reduced fat sour cream

1/4 canola oil 3/4 tsp ground vietenssee  cinnamon 

1 2/3 cup sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

1 tsp pure vanilla extract
Directions:

1. Place flours, salt, baking soda, baking powder, cinnamon, & flaxseed in a large bowl and whisk to incorporate.

2. In a separate bowl mix canola oil, sour cream, sugar, vanilla, and eggs into medium bowl. 

3. Add dry ingredients into wet and whisk to incorporate. Once no dry residue remains fold in rhubarb.

4. Scoop batter with ice cream scoop into muffin tin. Bake for 10 minutes and rotate muffins in oven and bake for 13 more minutes. Or until tooth pick comes out clean.

  

Rhubarb Pie

  

We have oodles of rhubarb and I have been very antsy to try a whole pie made of rhubarb.   This was a home run. I made it for my husband’s Grammy. She just moved into a new house and I wanted to make it as a house warming gift. Plus I found out it was also her birthday! She told me once when she was a child her mother would make her rhurbarb pie and it was her favorite. She always makes everyone pie but she never makes her favorite so this one is for you Grammy Ulam! 

Ingredients:

5 cups of chopped frozen rhubarb thawed

1 1/2 cups of sugar

1/2 tsp ground cinnamon

Pinch of nutmeg

3 TB flour

1 tsp quick tapioca 

1 egg (lightly beaten)

1-2 TB skim milk 

1 TB unsalted butter

Pie crust for a double crust 9 inch pie (either use your favorite or try this one)

I used joy of baking crust and it was a good recipe for this pie. I like that it weighed everything out. 

Directions:

1. If you are using frozen rhubarb thaw it in a colander and allow for excess water to drain. Once excess water has been removed place rhubarb in sugar, cinnamon, tapioca, flour mixture and mix to incorporate.

2. Allow the rhubarb to set for 15 minutes in sugar spice bath.  Add in egg and mix to incorporate. In meantime preheat oven to 400 degrees. 

3. Place prepared pie crust in pie dish. Pour rhubarb mixture in prepared pie dish. 

4. Cut pieces of butter and spread evenly on top of rhubarb. Cover pie with second pie dough. 

6. Trim and seal dough as you wish. Make sure to cut slits in dough to allow steam to release. Lightly brush pie with milk. 

7. Bake pie at 400 degrees for 15 minutes and then decease the tempature to 350 degrees and bake for 45 to 50 additional minutes. Or until crust is golden brown and filling starts to bubble.

8. Remove from oven and allow to cool on wire rack.

Banana Bread Scones

  

I thought about making banana muffins and then it hit me why not make some banana scones. I had a few really ripe bananas and decided I needed to use them fast (or freeze them but where is the fun in that?). This is a very fast breakfast treat and perfect for the weekend ! 

This recipe yields 16 scones using a # 16 scoop. 

Preheat oven to 400 degrees.

Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 cup ap flour

1/3 cup of sugar

1/2 tsp kosher salt

1 TB baking powder

2 TB coconut oil

2 TB canola oil

Pinch of nutmeg

1 tsp pure vanilla

1/2 cup buttermilk 

1 large egg

3 small bananas (1 heaping cup mashed)

Directions:

1. Whisk in a large bowl both flours, salt, baking powder, nutmeg, and sugar. 

2. Add to the flour mix the coconut oil and using hands cut the coconut oil into the flour until evenly distributed. Almost like wet sand. Set aside.

3. In a separate small bowl mix together canola oil, milk, vanilla, and egg. 

4. Add the wet batter into the dry ingredients and mix with wooden spoon. Batter will appear dry but not for long. Fold in mashed bananas. Mix until no dry residue remains. Be careful not to over mix.

5. Use a # 16 scoop to portion out on parchment paper lined 1/2 sheet baking pan. Place 6 to a pan. 

6. Bake at 400 degrees for 14 to 15 minutes or until lightly golden brown. 

7. Remove the scones from pan right away and allow to cool on wire rack or serve warm. 

Enjoy! 

Pictures below for steps:

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Mini Pineapple Rhubarb  Upsidedown Cake

  
Today is my husband and I’s 8 year anniversary and one of his favorite desserts is pineapple upsidedown cake. When I asked him what dessert he wanted for our anniversary (which I already knew the answer)  he requested pineapple upsidedown cake. I am not fond of making the same recipe twice, so of course I had to take the original recipe up a notch and add some homegrown rhubarb and whole wheat flour. Since it was just us two today, I made a mini 6 inch cake for sharing. 

Yields 4 pieces 

Ingredients:

Top ingredients:

1/4 cup brown sugar (not packed)

2 TB melted unsalted butter 

1 (8 oz can crushed pineapple) juice removed and saved for something else) keep 1 TB 

2 fresh stalks of rhubarb (cut down the center) and as desired to fit into cake pan

Cake batter ingredients:

3/4 cup whole wheat pastry flour

1 TB canola oil

1/3 cup buttermilk

1 tsp pure vanilla extract 

1/4 tsp allspice

1/4 tsp kosher salt 

1 tsp baking powder

1/3 cup sugar

1 egg

1. Preheat oven to 350 degrees. Place parchment paper in cake pan. Set aside. 

2. Melt butter in glass bowl, add brown sugar and whisk. Place evenly on the bottom of the baking pan. Lay the rhubarb down first on top of butter mixture ( I regretfully didn’t do this but will next time). I was hoping to have the rhubarb shine though in the end result but as you see above it is a hidden jem.

  
Place crushed pineapple on top the rhubarb evenly and set aside.

In a medium bowl whisk together allspice, flour, salt, and baking powder. Set aside. 

In a separate bowl whisk together the egg, sugar, oil, vanilla, and buttermilk. 

Add in dry mix of ingredients into the wet and use spatula to incorporate.  

Pour batter over top the rhubarb and bake for 25 to 28 minutes. Or until toothpick comes out clean from the center. 

Allow to cool on wire rack for 5 minutes in the pan. After the time has elapsed remove from pan into dish. 
  

Enjoy!

   

Banana Crumb Breakfast Cake

  
I do have to admit I love baking early in the morning before my husband gets up. I always like having something in the oven before he walks out into the kitchen and wants to pour a bowl of cereal. I like to think the aroma of homemade goodness helps place him in good spirits for the remainder of the day. Baking early also helps clear my mind and plan my day. 

I had quite a few dozen bananas leftover. I thought I was going to need more for cupcake order but didn’t end up using all of them. I think today I’ll be eating bananas breakfast lunch and dinner and maybe dessert too. I will probably individually freeze some as well for banana ice cream!

Preheat oven to 350 degree and spray a 8 by 8 oven safe dish with cooking spray. Set aside.

Yields 9 servings 


Cake Ingredients:

1/4 cup canola oil

1/2 tsp ground Vietnamese cinnamon

One and a half teaspoons of baking powder

Half a teaspoon of salt

1 teaspoon of vanilla pure extract

Half a cup of whole wheat pastry flour

1/2 cup of regular all-purpose flour

2 ripe bananas mashed well

1/2 cup skim milk

1 egg or 3 TB egg substitute 

2/3 cup granulated sugar

Crumble Topping:

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

2/3 cup brown sugar (not packed)

6 TB unsalted butter

1/2 tsp ground cinnamon

Optional powdered sugar dizzle:

1/2 cup powdered sugar

1 1/2 TB skim milk

Directions:

1. In a small bowl mash bananas set aside.

  
2. In a medium bowl whisk flours, baking powder, salt and cinnamon. Set aside.

  
3. In small bowl whisk canola oil, granulated sugar. Add egg and vanilla whisk to combine. 

4. Add in milk to liquid ingredients and whisk to incorporate. 


5. Add the dry ingredients  to the wet and whisk together until no dry residue remains. 

 

6. Fold in mashed bananas using spatula.  

 

7. Pour the batter into a cooking sprayed 8 by 8 baking dish. Set aside.

  
8. In medium bowl mix  all the crumble topping ingredients using a butter cutter cut butter into pea size wet sandlike texture. 

 

9. Bake for 35 to 38 minutes or until toothpick comes out of the center clean. 

 

10. Allow to cool on wire rack for ten minutes before cutting into or frosting with powdered sugar dizzle. 
 

11. For powdered sugar dizzle place skim milk and powdered sugar in bowl and whisk add more milk if necessary to reach desired constancy. Pour on to crumble. I didn’t use the entire amount. 

12. Enjoy with some coffee!

  

Rhubarb Custard Bars

 

Today I picked my first batch of rhubarb. I have been wanting to make these bars for a while but didn’t have quite enough rhubarb in the freezer. So once my rhubarb was ready to harvest this was the first recipe I had to try. The original is on taste of home, I couldn’t leave well enough alone as my mom would say so I had to cut down on the saturated fats by swapping out some of the heavy cream, eggs, and butter. I also decreased sugar, & added whole grain to the crust.

 

This recipe yields 36 bars 


Ingredients:

Crust Ingredients:

1 cup ap flour

1 cup whole wheat pastry flour

6 TB unsalted butter (cold) cubed

1/4 cup sugar

Custard ingredients:

1 3/4 cup sugar

1/2 cup heavy cream

1/2 cup fat free half and half 

5 cups chopped rhubarb

1 Tsp vanilla pure vanilla extract

1/2 cup egg substitute 

Cream Cheese Topping

1 (8 oz block of reduced fat cream cheese)

1/4 cup sugar

1 tsp vanilla

1/2 cup fat free half and half

1/2 cup whip cream 

Directions:

Mix with hands mix butter, sugar and flour. Until the mixture resembles wet sand.

Press the mixture into 9 by 13 glass pan (sprayed with cooking spray). Bake for 10 minutes. 

Take out of oven and set aside.
    

In the meantime mix half and half, cream, egg substitute, sugar, & vanilla. Add in rhubarb mix to combine.

  
 Pour over crust. 

 
Bake for 50 to 55 minutes until toothpick comes out clean.
  

Set aside and allow to cool. In the meantime whip up cream and fat free half and half until thickened. Mix on high speed in a large mixing bowl with whisk attachment until thick. Place in refrigerator . In a separate bowl beat cream cream, sugar, and vanilla. Fold in cream mixture. 
 

Spread over cooled bars.  

Enjoy!

   

Rhubarb Strawberry Coffee Cake

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Recipes yields 16 pieces!

 

We made this for the Mother’s Day brunch. My mom saw the basic recipe in the local newspaper back home. I wanted to use up some rhubarb and try to decrease some of the fat in the recipe. I don’t think it will be missed. Not to mention there was not a piece left ! No joke…

May 2016 UPDATE: 

This recipe was also featured in Taste Of Home Magazine April/ May 2016. I made it again for our 2nd Annual Mother’s Day Brunch May 7th. Taste of Home suggested freezing this cake, if you want to make it in advance. This year I did, I made the cake a few days before the brunch. Once the cake cooled completely out of the oven, I wrapped the entire cake (still in the springform pan) with plastic wrap and placed it in the deep freezer. I took it out 3 hours before our event, and allowed it to cool at room temperature, it was still very cold and firm similar to a cheesecake. Which was okay, but if you want to thaw the cake out completely I recommend taking the cake out the night before and letting it thaw in the refrigerator.

 

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The Mother’s Day Menu for this year 2016 was:

Rhubarb Coffee Cake (recipe below)

Yogurt Bar with Greek Vanilla Yogurt, Homemade Maple Granola, Fresh Raspberries, Blackberries, and Strawberries, Fresh Cantaloupe & Freshly Whipped Whipped Cream

Caramelized Onion, Bacon & Kale Strada made with Homemade Bread

Hash brown Quiche Cups

Cucumber Mint Water

Mini Pink Lemonade Muffins & Mini Key Lime Muffins

 

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Cake Ingredients:

2 cup Whole Wheat Pastry Flour (Or 1 Cup Whole Wheat Pastry Flour and 1 Cup AP <last years 2015 recipe I did this> )

3/4 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp kosher salt

1/2 cup cold cubed unsalted butter

3/4 cup fat free sour cream

1 tsp pure vanilla extract

1 egg

Cream Cheese Filling

1 (8 oz ) 1/3 fat reduced Cream Cheese block (room temp)

1 egg

1/4 cup sugar

Strawberry Rhubarb Sauce

3/4 cup diced fresh strawberries

3/4 cup chopped rhubarb (fresh or frozen)

1 TB water

3 TB Sugar

1 1/2 tsp corn starch

one 8″ springform pan

Directions:

1. Preheat oven to 350 degrees F. Line an 8 inch springform pan with parchment paper and spray with baking joy.  Set aside

2. Prepare the strawberry rhubarb compote. Combine in a 2 qt. sauce pan the cornstarch, sugar & water mix well. Add the strawberries and rhubarb and place on low heat until strawberries and rhubarb juices release. Stir occasionally for 5-10 minutes until thickened. Set aside off heat to cool to room temperature.


3. In a stand mixer, prepare the cream cheese filling by beating the cream cheese on medium high speed. Add sugar and mix, then add egg and mix to incorporate. Set aside.

4. Prepare the cake by adding flour, and butter to a large bowl. Use your hands to cut the butter into the flour until the flour resembles wet sand. Remove 3/4 cup of the flour mixture and set aside. With remaining flour add baking soda, salt, and baking powder whisk well to incorporate. Set aside.


5. In another small bowl, beat by hand the sour cream, egg and vanilla until well incorporated. Set aside.

 

6. Gently add the sour cream batter to the dry flour ingredients. Be careful not to over-mix (the batter will be lumpy). 

7. Pour the batter into the greased springform pan. Make a well with the batter, at least enough to go up the sides a 1/2 inch. Also leaving an 1/2 inch border to prevent the cream cheese filling from going to the edge of the cake.


 8. Pour the cream cheese mixture into the center of the well, make sure to leave a 1/2 inch border.


9. Now spread the strawberry and rhubarb compote on the top of the cream cheese filling.


Finally sprinkle the remaining flour mixture on the top of the strawberry and rhubarb compote. Bake for at least 55 minutes in the oven at 350 degrees.


10. Take the pan out of the oven and let rest on a wire rack for 20 minutes. After 20 minutes have elapsed remove the springform pan shell.


11. Allow to cool.

12. Dig in!