Tag: breakfast

Breads · Breakfast · Cakes · Daily Thoughts · Fruit · Uncategorized

Apple Cinnamon Bread

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This bread sounded so good, I am headed to store to buy applesauce so I can make it. It comes from a ad in Paula Deen’s magazine from Sevierville, TN where they sell this bread at the Apple Valley Creamery Ice Cream and Bake Shop. So if it is in Paula’s magazine, it has got to be good!

3 eggs
1 cup canola oil
2 cups sugar
2 cups unsweetened applesauce
3 cups flour
1 teas baking powder
1 teas baking soda
1 teas salt
2 table cinnamon
1/2 cup raisins (I use golden raisins as the flavor is a little milder)
1/2 cup coconut

Preheat oven to 350
Cream first 4 ingredients until well blended.
Add remaining ingredients and mix well.
Pour into 3 greased medium bread pans (loaf pans)
Bake at 350 for about 45 min or until bread tests done.

*I will probably add 1 teas vanilla and 1/2 cup chopped pecans.

A jar of spiced peach jam was given to me by a dear friend that I cannot wait to spread over a hot piece of this bread (and of course a big slab of butter)!
Would love to hear back any comments after you bake this.

Breads · Breakfast · Daily Thoughts · Starches · Uncategorized

Baked Oatmeal

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A friend of mine yesterday remarked how much she loved oatmeal for breakfast. During our conversation (yes, most of my conversations are centered around food) I ask her if she had ever had baked oatmeal and she replied that she had never heard of it.

When we lived in California I had the blessing of being a mentor mom to a group of gals in the MOPS (moms of preschoolers) study at our church. One of their favorite things to bring for snacks were these baked oatmeal bars. I’m not a huge oatmeal person, but these were really good. So I promised Marilyn that I would post the recipe today. Try it…you might be surprised how good they are!

 

2 cups old fashioned oatmeal

1/3 cup packed light brown sugar

1 tables granulated sugar

1 1/2 teas baking powder

1/2 teas salt

1/2 teas ground cinnamon (I will add a little more than that as I like more cinnamon flavor)

1 cup whole milk

2 eggs

2 tables canola oil

1 teas vanilla

Preheat oven to 350. Grease an 8″ square pan.

Combine oats, brown sugar, granulated sugar, baking powder, salt and cinnamon together in a bowl.

Whisk the milk, eggs, oil and vanilla together in a separate bowl. and stir until eggs and mixture are well combined. Set aside until flavors blend about 20 minutes. Add to oatmeal mixture and stir until thoroughly blended. Spread in prepared pan and bake about 30 minutes or until golden brown on top. Cool and cut into squares.

I might add about 1/2 cup of dark chocolate chips before baking.

A great breakfast on the go meal!

*Taken from Allrecipes.com

Uncategorized
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In my new Southern Living Comfort Cookbook, I have found so many great foods that I cannot wait to try. When I saw that this Breakfast in a Skillet, it dawned on me that I didn’t have to wait until Randy took me to IHOP before I could have a breakfast skillet. Super easy and sounds great.

1 lb ground pork sausage

1 cup diced onion

2 garlic cloves, mincee

2 cups crumbled homemade biscuits (baked)

6 oz extra-sharp cheddar cheese, grated (about 1 1/2 cups)

1 cup grape tomatoes, quartered

1/4 teas ground pepper

6 large eggs

Preheat oven to 350. Heat a 10″ cast-iron (if you don’t have one, run to your nearest BB&Beyond or garage sale to get one. I promise you will use it all the time.) in oven 5 minutes. Don’t forget the skillet in the oven as you are doing the next step. 

Meanwhile, cook sausage, onion and garlic in a large lightly greased skillet over medium heat, stirring frequently about 10 min or until sausage is browned and onion is tender.Transfer to a large bowl. Add biscuit crumbles and next 3 ingredients. Stir until blended. Transfer to hot cast-iron skillet. (I spray mine with Pam before pouring the ingredients into it, makes for easier clean-up)

Make 6 indentations in sausage mixture using back of a spoon. Break 1 egg into each indentation.

Bake at 350 for 23-25 min or until eggs are set per liking. Serve immediately. Sprinkle cheese over top if desired the last few minutes of baking. Serve with hot sauce and tortillas.

Beverages · Breads

Pumpkin Pancakes

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Searching for new recipes for the holidays, I found this one in a little cookbook that I had bought for one dollar quite a few years ago. It is a little cookbook that is called Holiday Celebrations, which was on a bargain table at Mardels back in Dallas. I have used so many recipes out of it and this one will make your Thanksgiving morning or Christmas morning breakfast so easy for those who just can’t get enough pumpkin during their holidays. Wouldn’t these be wonderful sitting down to them with a cup of Starbucks Pumpkin Spice Latte?

2 cups biscuit ix

2 tables packed light brown sugar

2 teas ground cinnamon

1 teas ground allspice

1 1/2 cups undiluted evaporated milk (not Eagle Brand but Pet Evaporated Milk)

1/2 cup solid packed pumpkin

2 table oil

2 eggs

1 teas vanilla

Combine all dry ingredients. Add evaporated milk, pumpkin, oil, eggs and vanilla. Beat until smooth.

Pour 1/2 cup batter onto lightly greased, preheated griddle. Cook until bubbly on top and edges are dry. Turn; cook until golden brown. Serve warm with syrup.