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On-the-go breakfasts

Story and photos by Angie Sutton

www.mothersapronstrings.com

The lists are out and the countdown has begun. Backpacks and school supplies now line the aisles at the store. Eager young students excitedly peruse lists of supplies they need for the coming school year while teenagers hang on to the last days of summer with lazy afternoons at the pool and late-night runs to the local ice cream joint.

Things around my home are a bit lax during these summer months. It’s a nice break for all of us. I admit though I like to run a tight household ship. It keeps us all on track and the wheels of organization running smoothly. At this point in the summer I’m ready for things to get back to some semblance of normal. So, I too, begin crafting a back-to-school list for the home.

The fun part of that list is testing out new recipes for weekday breakfasts. I will prepare ahead with healthy muffins, mini pies and scones to stock the freezer. Wrapping them individually works well for us, and the kids can pull one out before going to bed to thaw. Breakfast squares and quiches can easily be prepared at the same time I’m pulling dinner together the night before. A few test recipes include utilizing the slow cooker overnight for a hot breakfast in the morning.

This article is jam-packed with recipes so I will sign off now and wish you all a safe and productive school year! Visit my blog as I test and share new recipes each week.


Easy Breakfast Casserole

Source: Diana Palmer

This recipe is protein-packed! I added one cup of chopped broccoli as well and two more eggs, then added 10 minutes of baking time. I cut it into 8 servings and, when cool, double-wrapped and froze them.

1 lb. sliced bacon, diced
1 medium sweet onion, diced
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes, thawed
2 c. shredded cheddar cheese
1 1/2 c. small curd cottage cheese
1 1/4 c. shredded Swiss cheese

In a skillet, cook bacon and onion until bacon is crisp; drain on a paper towel. In a large bowl, combine the remaining ingredients; stir in bacon. Transfer to a 9- by 13-inch baking dish. Bake, uncovered, at 350 F for 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.


Cinnamon Breakfast Squares

Source: www.betterrecipes.com

1 c. cinnamon morning energy cereal
1/3 c. whole wheat flour
1/2 tsp. baking powder
1/4 tsp. salt
3 Tbsp. sugar
1/2 tsp. cinnamon
3 eggs
1/2 c. nonfat milk
2 Tbsp. melted butter, cooled
1 tsp. vanilla
1 container (6 oz.) Greek yogurt
3 c. fresh berries (blackberries, raspberries, blueberries, strawberries) or favorite fruit of choice
Honey, for drizzling
Nutmeg or cinnamon, for sprinkling

Heat oven to 425 F. Lightly butter and flour an 8-inch square pan, or coat lightly with nonstick cooking spray. In a mixing bowl, stir together the cereal, flour, baking powder, salt, sugar and cinnamon. While stirring, slightly crush the cereal using the back of the spoon or rubber scraper; set aside. In another bowl, beat eggs until well blended. Add milk, melted butter and vanilla, and mix well. Combine egg mixture with flour mixture. Pour batter (it will be thin) into prepared baking pan. Bake for 18 to 20 minutes or until it is set when lightly touched in the middle. Remove from oven and set on wire rack to cool for 10 minutes. To serve, cut into 6 equal-sized bars and place on serving plates. Top each square with a dollop of Greek yogurt, surround with fruit, and drizzle with honey. Sprinkle with nutmeg or cinnamon and serve immediately.


Harvest Bran Muffins

Source: www.recipe.com

I line the muffin cups with cupcake papers and sometimes use my jumbo muffin pan and adjust the time. After they are thawed, pop them in the microwave for a few seconds on your way out the door for a warm muffin.

Nonstick cooking spray
14 oz. oat-bran muffin mix, like Krusteaz
1/3 c. finely shredded carrot
1/4 c. chopped dried apple
1/4 c. dried cranberries or coarsely chopped dried tart cherries
3 Tbsp. finely chopped walnuts

Preheat oven to 400 F. Coat twelve 2 1/2-inch muffin cups with nonstick cooking spray; set aside. Prepare muffin mix according to package directions; fold in carrot, dried apple and cranberries. Divide evenly among the prepared muffin cups; sprinkle with chopped walnuts. Bake for 15 to 18 minutes or until golden. Let muffins cool in the pan on a wire rack for 5 minutes; loosen edges and gently remove from muffin cups.


Buttermilk Pecan Cranberry Scones

Source: www.recipe.com

I prepare the dough the night before, refrigerate it, and then bake it the next morning (save step 4 the just prior to baking). You can easily freeze one half of the recipe and thaw the night before.

1 c. Diamond of California pecans
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/3 c. plus 2 Tbsp. sugar
3/4 c. chilled unsalted butter, cut into pieces
1 Tbsp. finely grated orange zest
1/2 c, sweetened dried cranberries
1 c. buttermilk
1 to 2 Tbsp. whipping cream

Preheat oven to 350 F. Spread pecans on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Let cool. Chop coarsely. Increase oven temperature to 425 F. In a large bowl, whisk together flour, baking powder, baking soda, salt and 1/3 cup of the sugar. Add butter and orange zest. With your fingertips, 2 knives, or a pastry blender, cut butter into flour mixture until it resembles coarse meal. Add pecans, cranberries and buttermilk; stir with a fork just until the dry ingredients are moistened and dough holds together in a rough mass. Scrape dough onto a generously floured work surface and knead gently about 10 times, until smooth. Divide dough into 2 equal portions; lightly pat each into a 6- to 7-inch-diameter circle 1 1/2 inches thick. Brush with cream, then sprinkle with the remaining 2 tablespoons sugar. Cut each round into 8 wedges. Transfer wedges to a large baking sheet, placing them 1/4 to 1/3 inch apart. Bake until scones are firm to the touch and golden, 16 to 18 minutes. Serve warm.


Doughnut Muffins

Source: Pat Wullschleger

I make this in a mini muffin pan and keep them in sandwich-sized storage bags. I dip only the tops of the muffins.

For the muffins:

12 oz. unsalted butter, room temp
1 3/4 c. sugar
6 c. flour
1/2 tsp. baking soda
1 tsp. ground nutmeg
1/4 c. buttermilk
4 large eggs
1 Tbsp. plus 2 tsp. baking powder
1 3/4 tsp. salt
1 2/3 c. milk

For the topping:

8 oz. unsalted butter
2 c. sugar
2 Tbsp. cinnamon.

Preheat oven to 350 F. In a large bowl, cream the butter and sugar. Beat in the eggs, one at a time, until just mixed in. Sift together the flour, baking powder, baking soda, salt and nutmeg. Combine the milk and buttermilk. With a wooden spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don’t over mix. Crease and flour a standard-size muffin tin. Scoop enough batter into each tin so that the top of the batter is even with the rim, about 1/2 cup. Bake 30 minutes or until firm to the touch. Prepare the dipping mixture. Melt the butter. Combine the sugar and cinnamon. When muffins are just cool enough to handle, remove them from the pan, dip them into the butter and roll them in the cinnamon sugar.

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