Breakfast

Baked Oatmeal

Published on by carol lou

This is a perfect breakfast or brunch dish.  You can make one batch and have oatmeal all week or freeze portions for later.  If you are an oatmeal lover you will love this recipe.  If you are not an oatmeal lover, you will become a fan after trying this oatmeal.  Trust me on this one!

 

baked oatmeal

Baked Oatmeal
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Ingredients
  1. 1 1/2 cup old fashioned oats
  2. 3 cups milk
  3. 3/4 cup packed brown sugar
  4. 1 teaspoon salt
  5. 1 egg, beaten
  6. 1/2 cup fresh blueberries
  7. 1/2 cup fresh red raspberries
  8. 1/2 cup fresh strawberries, diced
Instructions
  1. In a large heavy bottomed saucepan, combine oats, milk, brown sugar, salt and eggs. Mix well and cook over medium head, stirring frequently, until thickened - 15 - 20 minutes.
  2. Preheat oven to 350 degrees. Grease an 8 inch square pan. When the oatmeal mixture in thick, stir in the berries. Pour mixture into prepared pan and bake for 30 minutes or until oatmeal is set. Let cool for 5 minutes prior to cutting into squares.
  3. You can serve this oatmeal plain or with warm milk over the top or top will a dollop of butter. Also great sprinkled with confectioner's sugar or brown sugar.
Notes
  1. The baked oatmeal is great reheated in the microwave.
  2. You can freeze the baked oatmeal after it is cooked. It works well cut into squares after it is cooled, wrap it in plastic wrap or a freezer bag and freeze. Then you can just take it out and heat it as needed.
A Passion for Entertaining https://apassionforentertaining.com/

Baked Doughnuts

Published on by carol lou

Every once in awhile it is fun to make something unexpected.  Baked Doughnuts are the perfect thing to make when you want to experiment in the kitchen and serve an unexpected delight.  I want to think these are a bit healthier than traditional fried doughnuts since these are baked.   So, when you want to make something special, these are the perfect treat!

baked doughnuts

 

Baked Doughnuts
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Ingredients
  1. 2 packages active dry yeast
  2. 1/4 cup water
  3. 1 1/2 lukewarm milk
  4. 1/2 cup sugar
  5. 1 teaspoon salt
  6. 1 teaspoon ground nutmeg
  7. 1 teaspoon ground cinnamon
  8. 2 eggs
  9. 1/3 cup shortening
  10. 4 1/2 - 5 cups flour
  11. 1/4 cup butter, melted
Instructions
  1. In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, salt, nutmeg, cinnamon, eggs, shortening and two cups flour. Blend 1/2 minute on low speed, scraping bowl frequently. Beat for 2 minutes. Stir in remaining flour until smooth (start with 4 1/2 cups flour and add additional until you have a smooth dough). Cover and let rise in a warm place or until double (50 - 60 minutes). Turn dough onto floured board, knead lightly until smooth. Dough will be soft. Roll dough out to 1/2 inch thickness. Cut out with doughnut cutter or two different sizes of round cutters (inside cutter should be about the size of a thimble). Lift cut-out doughnuts to a parchment lined baking sheet. Brush with melted butter. Cover and let rise until double in size approx.20 minutes. Heat oven to 425 degrees. After doughnuts have doubled in size, bake 8 - 10 minutes. Brush with additional butter after baking and shake in cinnamon sugar, plain sugar or confectioner's sugar. Makes approx. 2 dozen.
Notes
  1. Bake your doughnuts holes too, just watch when baking and remove from the baking sheet as soon are they are golden brown. They will cook much quicker than your doughnuts.
A Passion for Entertaining https://apassionforentertaining.com/

 

 

Gingerbread Waffles

Published on by carol lou

Looking for a special breakfast treat.  These waffles are so different and delectable.  Perfect to serve with maple syrup, but especially delicious if you serve them with fig jam.  Superb with crisp bacon and fresh fruit – a breakfast to remember!

gingerbread waffles

Gingerbread Waffles
Serves 4
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Ingredients
  1. 2 cups flour
  2. 1/2 teaspoon salt
  3. 1/2 teaspoon ground ginger
  4. 1 teaspoon cinnamon
  5. 1 cup molasses
  6. 1/2 cup unsalted butter
  7. 1 1/2 teaspoon baking soda
  8. 1 cup sour cream
  9. 1 egg, beaten
Instructions
  1. Preheat waffle iron. Combine flour, salt, ginger and cinnamon, set aside. Heat molasses and butter in a large saucepan over low heat, just until butter is melted. Remove from heat. Whisk in baking soda. Stir in sour cream and egg. Mix in dry ingredients. Bake in waffle iron. Serve with fig jam or maple syrup.
A Passion for Entertaining https://apassionforentertaining.com/

Orange Date Crumble Cake

Published on by carol lou

Put the coffee pot on!  This cake is just perfect to serve for breakfast or brunch.  The brown sugar crumble tops a moist orange cake studded with dates.  Just too good to pass up.  Time to sit, relax and enjoy this wonderful cake with friends and family.

As a side note – I sent this crumble cake to my husband’s office – First comments on the coffee cake, “These are ridiculous!” and “Best coffee cake – ever!”

orange date crumble cake

Orange Date Crumble Cake
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Ingredients
  1. 2 cups flour
  2. 1/2 cup granulated sugar
  3. 1 tablespoon baking powder
  4. 1 egg, beaten
  5. 1/2 cup milk
  6. 1/2 cup canola oil
  7. 1/2 cup dates, diced
  8. 3 teaspoons finely grated orange peel
  9. 1/2 cup orange juice
  10. 1/2 cup chopped walnuts
  11. 1/2 cup packed brown sugar
  12. 2 tablespoons unsalted butter
  13. 1 teaspoon ground cinnamon
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium mixing bowl combine flour, sugar and baking powder. Mix well. Add egg, milk and oil, stir just until all dry ingredients are incorporated. Add egg, orange juice and dates. Stir until batter is just blended. Pour into a greased 9 inch square pan. Combine brown sugar, butter and cinnamon with a pastry blender or 2 knives until the butter is cut into small pieces. Stir in the walnuts. Sprinkle over batter. Bake 375 for 30 minutes.
A Passion for Entertaining https://apassionforentertaining.com/

Easy Egg Souffle

Published on by carol lou

If you are ever looking for a quick egg recipe for breakfast or brunch, that does not require overnight preparation or separating eggs and beating egg whites, this recipe is for you.  Quick to prepare, made with ingredients you probably have on hand, and delicious served piping hot out of the oven.  As the souffle bakes, it will puff and turn golden brown.  Serve immediately.  A dramatic and delicious presentation for your breakfast table.

egg souffle

Easy Egg Souffle
Serves 6
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Ingredients
  1. 6 large eggs
  2. 1 cup heavy cream
  3. 1 teaspoon salt
  4. Freshly ground black pepper, to taste
  5. 1/4 teaspoon nutmeg
  6. 1 1/2 cups grated cheddar cheese
  7. 1/2 cup grated parmesan cheese
Instructions
  1. Preheat oven to 425 degrees.
  2. Beat eggs with a wire whisk until thick and light. Mix in cream, salt, pepper and nutmeg, beat well. Fold in the cheeses. Pour into a well buttered 1 1/2 quart baking dish. Bake 35 - 40 minutes or until puffed and golden brown. Serve immediately.
A Passion for Entertaining https://apassionforentertaining.com/

Apple Breakfast Bake

Published on by carol lou

This Apple Breakfast Bake bakes to a puffed golden brown and then after being removed from the oven, shrinks to form a crispy crust and custard like filling.  Perfect with the baked apple layer and brown sugar crust.  This would be a great addition to any breakfast buffet.  You can double this recipe easily and bake in a 9 x 13 inch pan if you are entertaining a larger crowd.

apple breakfast bake

Apple Breakfast Bake
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Ingredients
  1. 1/4 cup butter
  2. 2 apples, peeled and thinly sliced
  3. 3 eggs, beaten
  4. 1/2 cup flour
  5. 3/4 cup milk
  6. 1 1/2 tablespoons sugar
  7. 1 teaspoon vanilla
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon cinnamon (divided)
  10. 2 tablespoons brown sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. Put butter in a 9 inch pie plate and put in preheated oven until the butter has melted. Remove and layer apple slices over melted butter.
  3. Mix together eggs and milk. Beat in flour, sugar, vanilla, salt and 1/2 teaspoon cinnamon. Pour batter over apples and sprinkle with brown sugar and the other 1/2 teaspoon of cinnamon.
  4. Bake on middle rack for 20 - 30 minutes or until it is golden brown and puffed.
  5. Serve immediately.
A Passion for Entertaining https://apassionforentertaining.com/

Egg Bake (Make Ahead and Freezer Friendly)

Published on by carol lou

As I was preparing for a weekend get away at our close friends beautiful summer cabin, I was vigorously searching for breakfast recipes that I could make now, freeze and bake later.  I found an assortment of recipes, nothing quite what I was looking for.  So I combined a few recipes and came up with this egg bake that you can make ahead and freeze.  You do not bake it until you are ready to serve.  I always prefer to bake items fresh and not reheat items.  I think that many recipes become dry and loose their texture when you bake, freeze and reheat.  To really make this an easy recipe, I used precooked turkey sausage crumbles you can find in they freezer section and packaged egg white product.  So easy, simply pour to measure, no eggs to crack and no cholesterol.  I tried to step-up the healthy factor with the turkey sausage and egg whites.  However, I just cannot bring myself to use reduced fat or fat-free cheese products, so grated cheddar cheese it is. 

Egg Bake

 

Egg Bake
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Ingredients
  1. 4 1/2 cups seasoned croutons
  2. 2 1/2 cups grated cheddar cheese
  3. 9 eggs or 2 1/4 cups egg whites
  4. 3 cups reduced fat milk
  5. 9 oz. turkey sausage crumbles
  6. 1/4 teaspoon pepper
Instructions
  1. This recipe makes enough for 2 - 1 1/2 quart pans.
  2. Spray pans with cooking spray.
  3. Divide croutons, cheese, and turkey sausage evenly between pans
  4. Mix together the eggs, milk and pepper. Whisk to combine and divide evenly pouring over each pan.
  5. Cover and freeze or refrigerate if you are serving the next day.
  6. From the freezer - completely thaw the casserole in the refrigerator for 24 hours. Remove from the refrigerator 30 minutes prior to baking. Bake uncovered, 350 for 50 minutes. Or until a knife inserted comes out clean.
  7. From the refrigerator - bake uncovered, at 350 for 50 minutes or until a knife inserted comes out clean.
A Passion for Entertaining https://apassionforentertaining.com/

Blueberry Buckle

Published on by carol lou

What is a buckle?  It is a yellow batter with the filling or fruit mixed in. A buckle also has a streusel topping.  This buckle I loaded with large ripe blueberries.  The cake is very moist and bursting with fresh blueberries.  This is a terrific dessert served warm and equally delicious as a breakfast snack or afternoon treat with a cup of tea.   While this was baking, our house smelled sensational.  The warm cake baking with the cinnamon topped streusel aroma filled the house.  Warm from the oven with a scoop of vanilla ice cream – divine!

blueberry buckle

Blueberry Buckle
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Ingredients
  1. 2 cups flour
  2. 3/4 cup sugar
  3. 2 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 2 cups fresh berries, rinsed and drained
  6. 1 large egg
  7. 1/2 cup milk
  8. 1/4 cup melted butter
  9. Topping -
  10. 1/2 cup sugar
  11. 1/2 teaspoon cinnamon
  12. 1/4 teaspoon ground nutmeg
  13. 1/2 cup flour
  14. 4 tablespoons butter, melted
Instructions
  1. Preheat oven to 375
  2. Grease and flour an 8 inch square baking pan.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the berries and toss to mix. Beat the egg and milk in a small bowl with the butter. Add tothe flour mixture and stir just until moistened. (if batter seems too dry, add 1 - 2 additional tablespoons of milk). Spread batter evenly in prepared pan.
  4. Combine the topping ingredients in a medium bowl and mix well. Sprinkle over the top of the cake. Bake for 45 - 60 minutes or until a wooden pick inserted comes out clean.
A Passion for Entertaining https://apassionforentertaining.com/

Huevos Rancheros

Published on by carol lou

Here is a recipe sure to be appreciated on Cinco de Mayo. This holiday that commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla has become a day to celebrate wonderful Mexican food.  Huevos Rancheros is just the recipe for May 5th.  Even though this is a traditional breakfast dish, I think it is delicious anytime – breakfast, lunch or dinner.  Easy, delicious, and festive – just my type of recipe.  Enjoy!

Huevos Rancheros

Huevos Rancheros
Serves 2
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Ingredients
  1. 1 tablespoon unsalted butter
  2. 4 eggs
  3. 2 - 8 inch flour tortillas
  4. 1 cup shredded Monterey Jack Cheese or Cheddar Cheese
  5. 1/2 cup black beans
  6. 4 tablespoons salsa
  7. 3 tablespoons sour cream
Instructions
  1. In a 10 - 12 inch skillet, over medium heat, melt butter and fry eggs until desired doneness. Remove eggs. Place one tortilla in pan to soften for 30 - 45 seconds, flip. Place 2 eggs, 1/2 of the cheese, salsa, and beans on 1/2 side of the tortilla. Fold tortilla in half. Cook 1 minute, flip and cook an additional minute. Remove and repeat with the other tortilla. Add the first tortilla to the pan when the 2nd tortilla is finished to reheat. Serve both tortillas with sour cream and additional salsa.
A Passion for Entertaining https://apassionforentertaining.com/

Overnight Coffee Cake

Published on by carol lou

This is the perfect breakfast treat, especially since you can make it the night before and then bake in the morning.  I just love recipes that I can prepare in advance. Nothing is better in the morning than the smell of cinnamon flowing through the kitchen.  I thought this would be the perfect weekend treat.  All you have to do is brew a pot of coffee and breakfast is ready!

overnight coffee cake

 

Overnight Coffee Cake
Every time I serve this, everyone wants the recipe and it is great to do ahead!
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Ingredients
  1. 3/4 cup butter, softened
  2. 1 cup sugar
  3. 2 eggs
  4. 8 oz. sour cream
  5. 2 cups flour
  6. 1 teaspoon baking powder
  7. 1 teaspoon baking soda
  8. 1/2 teaspoon salt
  9. 1 teaspoon nutmeg
  10. Topping
  11. 3/4 cup brown sugar
  12. 1/2 cup chopped pecans
  13. 1 teaspoon cinnamon
Instructions
  1. Cream together butter and sugar until light and fluffy. Add eggs and sour cream, mix well. Combine flour, baking powder, baking soda, salt and nutmeg. Fold in dry ingredients into batter and mix well. Pour into greased 9 x 13" pan. Combine brown sugar, pecans, and cinnamon. Sprinkle over the top of the batter. Cover and refrigerated overnight. Bake uncovered 350 for 35 - 40 minutes or until the cake tests done.
A Passion for Entertaining https://apassionforentertaining.com/