Feeds:
Posts
Comments

Posts Tagged ‘breakfast’

banana-beignet-bites

Banana Beignet Bites

Ingredients
3/4 cup sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground cinnamon

BEIGNETS:
2 cups cake flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon salt
1 large egg
1 cup mashed ripe bananas (about 3 medium)
1/2 cup whole milk
2 tablespoons canola oil
Oil for deep-fat frying

Directions
In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened.

In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture. Yield: about 3 dozen.

Recipe found here: Banana Beignet Bites

Read Full Post »

almond-ring-coffee-cake

Almond Ring Coffee Cake

Ingredients
3-1/2 to 3-3/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg

FILLING:
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon almond extract

GLAZE:
2 to 3 tablespoons milk
1 teaspoon almond extract
1-3/4 cups confectioners’ sugar
Sliced almonds, toasted, optional

Directions
In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.

In a small bowl, combine milk and almond extract; whisk in confectioners’ sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.

Recipe found here: Almond Ring Coffee Cake

Read Full Post »

smoked-salmon-bagel-sandwiches

Smoked Salmon Bagel Sandwiches

Ingredients
2 tablespoons prepared pesto
2 whole wheat bagels, split and toasted
1/8 teaspoon coarsely ground pepper
4 to 5 ounces smoked salmon or lox
2 slices tomato
2 Bibb or Boston lettuce leaves

Directions
Spread pesto over bagel bottoms; sprinkle with pepper. Layer with salmon, tomato and lettuce leaves. Replace tops. Yield: 2 servings.

Recipe found here: Smoked Salmon Bagel Sandwiches

Read Full Post »

cappuccino-muffins

Cappuccino Muffins

Ingredients

ESPRESSO SPREAD:
4 ounces cream cheese, cubed
1 tablespoon sugar
1/2 teaspoon instant coffee granules
1/2 teaspoon vanilla extract
1/4 cup miniature semisweet chocolate chips

MUFFINS:
2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup 2% milk
2 tablespoons instant coffee granules
1/2 cup butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips

Directions
In a food processor, combine the spread ingredients; cover and process until well blended. Transfer to a small bowl; cover and refrigerate until serving.

In a large bowl, combine the flour, sugar, baking powder, cinnamon and salt. In another bowl, combine milk and coffee granules until coffee is dissolved. Add the butter, egg and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 17-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm with espresso spread. Yield: about 14 muffins (3/4 cup spread).

Recipe found here: Cappuccino Muffins

Read Full Post »

bistro-breakfast-panini

Bistro Breakfast Panini

Ingredients
6 bacon strips
1 teaspoon butter
4 large eggs, beaten
4 slices sourdough bread (3/4 inch thick)
1/8 teaspoon salt
1/8 teaspoon pepper
3 ounces Brie cheese, thinly sliced
8 thin slices apple
1/2 cup fresh baby spinach
2 tablespoons butter, softened

Directions
In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.

Meanwhile, heat butter in a large skillet over medium heat. Add eggs; cook and stir until set.

Place eggs on two slices of bread; sprinkle with salt and pepper. Layer with cheese, apple, bacon, spinach and remaining bread. Butter outsides of sandwiches.

Cook on a panini maker or indoor grill for 3-4 minutes or until bread is browned and cheese is melted. Yield: 2 servings.

Recipe found here: Bistro Breakfast Panini

Read Full Post »

apricot-white-chocolate-coffee

Apricot & White Chocolate Coffee Cake

Ingredients
2 cups biscuit/baking mix
2 tablespoons sugar
1 large egg
2/3 cup 2% milk
2 tablespoons canola oil
1/2 cup white baking chips
1/2 cup apricot preserves

TOPPING:
1/3 cup biscuit/baking mix
1/3 cup sugar
2 tablespoons cold butter

Directions
In a large bowl, combine the biscuit mix and sugar. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in chips. Pour into a greased 9-in. round baking pan.

Drop preserves by teaspoonfuls over batter. Cut through batter with a knife to swirl the preserves.

For topping, combine biscuit mix and sugar in small bowl; cut in butter until crumbly. Sprinkle over batter.

Bake at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 12 servings.

Recipe found here: Apricot & White Chocolate Coffee

Read Full Post »

bananas-foster-baked-french-toast

Bananas Foster Baked French Toast

Ingredients
1/2 cup butter, cubed
2/3 cup packed brown sugar
1/2 cup heavy whipping cream
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 cup chopped pecans, optional
3 large bananas, sliced
12 slices egg bread or challah (about 3/4 pound)
1-1/2 cups 2% milk
3 large eggs
1 tablespoon sugar
1 teaspoon vanilla extract

Directions
Place butter in a microwave-safe bowl; microwave, covered, 30-45 seconds or until melted. Stir in brown sugar, cream, cinnamon, allspice and, if desired, pecans. Add bananas; toss gently to coat.

Transfer to a greased 13×9-in. baking dish. Arrange bread over top, trimming to fit as necessary.

Place remaining ingredients in a blender; process just until blended. Pour over bread. Refrigerate, covered, 8 hours or overnight.

Preheat oven to 375°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes. Invert to serve. Yield: 6 servings.

Recipe found here: Bananas Foster Baked French Toast

Read Full Post »

Older Posts »

%d bloggers like this: