Isaiah 6:8

8 Then I heard the voice of the Lord saying, “Whom shall I send? And who will go for us?”And I said, “Here am I. Send me!”

Monday, January 27, 2014

My Favorite Breakfast Things

I love apples.  I love them for breakfast, lunch, snacks, dinner....just put some apples on my plate and I am a happy camper.  I thought today I would share with you some of my favorite breakfast things...and maybe they will become some of your favorite breakfast things.  Bon Appetite!
Crockpot Apple Oatmeal
2 cups milk (you can sub almond or coconut milk if you prefer)
2 T honey
1 T butter (no substitute)
1/4 tsp salt
1/2 tsp cinnamon
1 cup dry old-fashioned oats
1 cup apples (peeled and sliced or cubed
1/2 cup chopped walnuts (optional
1/2 cup raisins/craisins (optional)
2 T brown sugar (I omitted this, and it was plenty sweet)
Mix together all ingredients and place in a greased crock pot (or use a liner). Cover and cook on low 5-6 hours. If you have a newer crock pot with a warm setting, use that instead of low, and cook 7-9 hours.  I've looked at similar recipes,and you can add a bit more liquid if you're going to need to leave it longer than the 5 -6 hours, but don't have a warm setting on your crockpot. I've also done this recipe on the stove, but cooked the apples down a bit before adding to the pot. Enjoy!  I promise you that if you like oatmeal....and will make you want to slap your momma. 
Applesauce Bread
This is so simple to make and smells heavenly as it baked!  You probably have all the ingredients already ~ Check it out!
1/2 cup of softened butter
1 large egg
1 1/2 t baking soda
3/4 t nutmeg
1 cup sugar
1 1/2 cups of flour
 1 t ground cinnamon
1/2 t kosher salt
1 1/2 cups of applesauce
1 t of pure vanilla extract
Preheat oven to 350 degrees.
In a large bowl, first blend together the butter, egg, & sugar.
Then add the flour, baking soda, spices, & salt.
After it starts to from a crumbly dough, pour in the applesauce and mix together.
I used two small loaf pans, pouring mixture evenly into both.
I sprayed my pans with cooking spray first or you could use parchment paper, depending on the dish you choose to bake them in.
Bake at 350 degrees for about 40 minutes.
Cranberry Buttermilk Breakfast Cake

 Serves 6-8 
This batter can be prepared the night before. Don’t store it in the pan you plan on baking it in — store it in tupperware of some sort, then transfer to a greased pan in the morning.

½ cup unsalted butter, room temperature
 the zest from 1 orange zest
 1 cup + 1 tablespoon sugar
 1 egg, room temperature
 1 tsp. vanilla
 2 cups flour
 2 tsp. baking powder
 1 tsp. kosher salt
 2 cups fresh cranberries or craisins
 ½ cup buttermilk
 1. Preheat the oven to 350ºF. Cream butter with orange zest and 1 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the cranberries with 2 tablespoons of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the cranberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes, then check for doneness by touching the top gently or by inserting a toothpick. If necessary, return pan to oven, check every five minutes or so — it took my cake a little bit over 45 minutes to cook. (Note: Baking for as long as 50 minutes might be necessary, especially if you made the batter in advance.) Let cool at least 15 minutes before serving.
Store batter in a tupperware overnight, then transfer to prepared pan in the morning:

Overnight Coffee Cake
2 c all – purpose flour

1 c sugar (or Splenda)

½ c firmly packed brown sugar (or Splenda brown sugar)

1 t baking soda

1 t baking powder

½ t salt

1 t cinnamon

1 c buttermilk

2/3 c butter (melted)

2 lg eggs

½ c firmly packed brown sugar (or Splenda brown sugar)

½ c chopped pecanbs

1 t ground cinnamon

Combine first 7 ingredients in a large mixing bowl; add buttermilk, butter and eggs.  Beat at low speed until moistened; beat at medium speed 2 minutes.  Spoon batter into a greased floured 13 x 9 x 2 pan.  Combine ½ c brown sugar, pecans and 1 teaspoon cinnamon; sprinkle over batter.  Cover and refrigerate 8 – 12 hours.  Uncover and bake at 350 degrees for 30 – 35 minutes or until wooden pick inserted in center comes out clean.  Serve warm.
Note:  Cake may be baked immediately at 350 for 30 minutes.  To reheat, cover with foil and bake at 350 for 5 minutes or until heated thoroughly.

1 comment:

Debby@Just Breathe said...

These are some awesome recipes, thanks for sharing them.