Category Archives: Breakfast

Anita’s Cranberry Scones

 

Recipe Type: Breads
Cuisine: English
Prep time:
Cook time:
Total time:
Serves: 15
Looking for something to make with those cranberries you have stored in the freezer? This is Taste-Test Kitchen Baker Anita Reeck’s favorite cranberry scone recipe.
Ingredients
  • 1 cup fresh or frozen cranberries
  • 2 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup cold butter, sliced
  • 3/4 cup buttermilk
  • Almond Frosting:
  • 1 tablespoon butter
  • 1/2 teaspoon almond extract
  • 1 1/2 cups powdered sugar
  • 2 tablespoons milk
Instructions
  1. Rinse cranberries in cold water; drain. Slice or coarsely chop cranberries; set aside. Lightly grease 2 baking sheets or line with parchment paper; set aside.
  2. In a large bowl, combine flour, sugar, baking powder and baking soda. Using a pastry blender, cut in the butter pieces until mixture resembles coarse crumbs. Make a well in center of the flour mixture; set aside.
  3. In a medium bowl, combine buttermilk and cranberries. Add buttermilk mixture all at once to flour mixture. Stir until just combined.
  4. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. Divide dough in half. Pat or lightly roll each dough half into an 8-inch circle that’s about 1/2 inch thick. Cut each circle into eight wedges.
  5. Place dough wedges 2 inches apart on prepared baking sheets. Bake in a 400 degree F oven for 12 to 14 minutes or until scones are golden brown on top. Scones may spread slightly when baked. Transfer scones to wire racks to cool slightly. Spread tops with Almond Frosting and serve warm. Makes 16 scones.
  6. Almond Frosting: In a medium mixing bowl, beat butter, softened, and almond extract with an electric mixer on medium speed for 30 seconds. Gradually add powdered sugar and milk, beating until well combined and scraping the sides and bottom of the bowl often. Makes 1/2 cup

Healthy Granola

IMG_2061

Print Pin

Healthy Granola

It's the week of Valentine's Day and in thinking about this day I'm reminded of my father. He is my hero as I've watched him be the loyal, attentive, husband and caregiver to my mother, everyday. He has shown much kindness and patience, and has given much as he has cared for mom "in sickness and in health" without a complaint. So, I lift him up in prayer, and feed him nourishing food to keep him strong. One of my Dad's favorites is granola. It's great with milk, on yogurt or ice cream, and easy to make.
Course Cereal
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 -6
Author Karen

Ingredients

  • 2 cups raw whole rolled oats
  • ½ cup raw nuts walnuts, pecans and/or almonds
  • ½ cup raw seeds sunflower or pumpkin seeds
  • ½ cup dried fruit chopped (optional)
  • 2-3 tablespoons maple syrup or honey
  • 2 tablespoons coconut oil
  • ½ teaspoon vanilla
  • pinch of sea salt

Instructions

  • Preheat oven to 300 degrees.
  • Combine all ingredients in a mixing bowl.
  • Spread mixture into a thin layer on a baking sheet.
  • Bake for 10 minutes, or until lightly toasted.
  • Cool before serving or storing.
  • Keep in airtight container in a cool, dry place for up to 2 weeks.
  • Recipe courtesy of: elizabethrider.com

Hash Brown Quiche

Print

Hash Brown Quiche

Up North for the weekend with friends was the reason to brunch together. This recipe proved to be a keeper as we dined together at Green Lake. Use Ham and Cheddar Cheese in one quiche and Vegies and Swiss in another, or whatever your taste buds enjoy.
Course Brunch
Cuisine American
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 6 -8
Author Karen

Ingredients

  • 3 cups shredded frozen hash browns thawed and drained
  • 4 tablespoons butter melted
  • 3 large eggs beaten
  • 1 cup half-and half OR 1/2 cup half-and-half with 1/2 cup milk
  • ¾ cup diced cooked ham
  • ½ cup diced green onions
  • 1 cup shredded Cheddar
  • Salt and freshly ground black pepper

Instructions

  • Preheat oven to 450 degrees.
  • Gently press the drained hash browns between paper towels to dry them as best as possible.
  • In a 9-inch pie plate, toss the hash browns with the melted butter into the plate.
  • Press them into the bottom and up the sides to form a crust.
  • Bake for 20-25 minutes until golden brown and starting to crisp.
  • Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
  • Lower the temperature to 350 degrees and bake for about 30 minutes unti the quiche is light golden brown on top and puffed.
  • Recipe courtesy of Paula Deen

 

Healthy Granola

Print

Healthy Granola

Course Breakfast
Cuisine American
Servings 6 cups
Author Karen

Ingredients

  • 4 cups old-fashioned rolled oats
  • ¾ cup sliced almonds
  • ⅓ cup flaxseeds
  • ⅓ cup unsalted pumpkin or sunflower seeds
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ cup dark not blackstrap molasses
  • 1 teaspoon pure vanilla extract
  • ¼ cup vegetable oil
  • ¾ cup raisins or sweetened dried cranberries

Instructions

  • Line baking sheet with parchment paper, set aside.
  • In large bowl, combine oats, almonds, flaxseeds, pumpkin seeds, ginger, cinnamon, molasses, vanilla and oil.
  • Spread in even layer on prepared baking sheet.
  • Bake for 15 minutes at 325 degrees or until oats are crisp and lightly colored.
  • Cool completely on baking sheet.
  • Stir together oat mixture and raisins. Store in airtight container at room temperature for up to 1 week.