Oatmeal With Almonds & Fruit
The best oatmeal that I have ever had was when I took a trip to the Lake District in England about twenty years ago. The woman who ran the small inn would get up very in the morning and slow cook the oatmeal. It was unbelievably delicious. We can make our own delicious slow-cooked oatmeal with this easy recipe. Slow-cooked oatmeal also reheats beautifully on busy mornings. Make a large batch on the weekend and reheat individual portions in the microwave.
INGREDIENTS
2 Cups Toasted & Chopped Almonds
½ Cup Raisins
½ Cup Golden Raisins
½ Cup Dried Cranberries
1 Cup Diced Dried Apricots
12 Cups Water
3 Cups Scottish Oatmeal
1 Teaspoon Ground Cinnamon
¼ Teaspoon Kosher Salt
4 Tablespoons Maple Flakes
1 Cup Maple Syrup
Fresh Fruit For Garnishing (Optional)
In a small bowl stir together the almonds, raisins, golden raisins, cranberries and apricots. Set aside. In a large pot or Dutch oven, over a high heat, bring the water to a boil. Slowly whisk in the oats. Cook for 3 minutes stirring constantly. Reduce the heat to medium low. Add the cinnamon and salt. Cover and simmer for 60 minutes. Add the maple flakes during the last 5 minutes of cooking. Turn off the heat and stir in three-fourths of the almond-fruit mixture. Spoon the oatmeal into warmed bowls. Top with the remaining almond-fruit mixture, fresh fruit of your choice and warm maple syrup. Serve immediately. Serves 8
Homemade Pancake Mix
Why pay for pancake mix when you can make your own. Keep this Homemade Pancake Mix on hand for great weekend breakfast meals.
INGREDIENTS
4 Cups Unbleached Flour
2 Cups Whole Wheat Flour
2/3 Cup Sugar
2 Tablespoons Baking Powder
1 Tablespoon Baking Soda
In a large bowl combine all of the ingredients. Store in an airtight container. Store in a cool dry place for up to 6 months. Makes 6 batches of pancakes.
To prepare the pancakes: In a small bowl whisk 1 egg and ¾ cup whole milk. Whisk in 1 cup of pancake mix. Pour the batter by ¼ cupfuls onto a greased hot griddle. Flip when the pancakes start to bubble. Cook until the second side is golden brown. Makes 6 pancakes per batch.
Pumpkin & Berry Muffins
These muffins came out very moist! They are extra large and super good. I like to double the recipe and fill the muffin cups to the top edge for that bigger deli size muffin. You can add extra berries if you want.
INGREDIENTS
1 ½ Cups Unbleached Flour
¾ Cup Sugar
½ Teaspoon Kosher Salt
2 Teaspoons Baking Powder
1/3 Cup Olive Oil
1 Egg
1/3 Cup Buttermilk
½ Cup Pumpkin Puree
1 Cup Fresh or Frozen Blueberries
1 Cup Fresh or Frozen Blackberries
Preheat the oven to 400° F. Grease the muffin cups or line them with muffin liners. Combine the flour, sugar, salt and baking powder in a medium size bowl. In a separate medium size bowl combine the oil, egg, buttermilk and pumpkin puree. Mix the wet mixture into the flour mixture. Next, fold in the blueberries and blackberries. Fill the muffin cups right to the top. Bake for 20 minutes until done. Remove from the oven and let cool on a wire rack for 15 minutes. Remove from the tins and serve. Serves 8
Buttermilk Waffles
Weekends are made for Waffles. Try this Buttermilk Waffle recipe and enjoy your morning!
INGREDIENTS
1 ½ Cups Unbleached Flour
1 ½ Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 ½ Cups Buttermilk
6 Tablespoons Melted Butter
2 Slightly Beaten Eggs
In a medium size bowl, whisk together flour, baking powder, baking soda and salt. Stir in the buttermilk, butter and eggs. Stir until thoroughly mixed. The batter will be thick. Pour approximately 2/3 to ¾ cup of the batter into the middle of the waffle iron. Close the lid and cook 6 minutes until golden brown. Makes 4 to 6 waffles.
Weekend Waffles
Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.
INGREDIENTS
1 Cup Unbleached Flour
3 Teaspoons Baking Powder
¼ Teaspoon Salt
1 Tablespoon Sugar
3 Separated Eggs
1 Cup Milk
4 Tablespoons Oil
1 Teaspoon Vanilla Extract
In a large size bowl, whisk together flour, baking powder, salt and sugar. Set aside. Beat egg whites until stiff. Add milk and egg yolks to the flour mixture. Stir until smooth. Add the oil and vanilla to the batter and mix well. Fold the egg whites into the batter. Pour about 2/3 to ¾ cup of the batter into the middle of the waffle iron. Cook for 6 minutes until golden brown. Makes 4 to 6 waffles.
Banana Sour Cream Waffles
INGREDIENTS
1 Cup Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Egg Separated
1 Cup Sour Cream
¼ Cup Milk
¼ Cup Melted Butter
1 Mashed Ripe Banana
½ Banana For Garnish
Whipped Cream (Optional)
In a large size bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. In a small size bowl, beat the egg white with a whisk until light peaks form. Add the egg yolk, sour cream, milk, butter and mashed banana to the flour mixture and mix well. Fold in the whipped egg white. Pour 2/3 to ¾ cup of the batter into the waffle iron. Cook 6 minutes until golden brown. Serve with sliced banana, maple syrup and whipped cream (optional). Makes 4 to 6 waffles.
Gingerbread Waffles
What a Christmas morning breakfast this is! If you like gingerbread then you’re going to love these waffles!
INGREDIENTS
½ Cup Brown Sugar
2 Eggs – Separated
1 ½ Cups Buttermilk
½ Cup Molasses
7 Tablespoons Melted Butter
2 Cups Unbleached Flour
3 Teaspoons Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Ginger
2 Teaspoons Cinnamon
½ Teaspoon Salt
¼ Teaspoon Cloves
¼ Teaspoon Nutmeg
¼ Teaspoon Cardamom
Mix the brown sugar and egg yolk together in a medium size bowl. Stir in the buttermilk, butter and molasses. Set aside. In a separate larger bowl sift together the flour, baking soda, baking powder, ginger, cinnamon, cloves, nutmeg, salt and cardamom. Set aside. In a metal or glass bowl whip up the egg whites with an electric mixer until stiff peaks have formed. Now add the brown sugar mixture into the dry ingredients and stir, but don’t over stir. Fold in the egg whites. Brush your preheated waffle iron with butter. Spoon in the waffle batter and close the lid. Cook until done (see your waffle iron instructions). Remove from the waffle iron and serve with butter and maple syrup. Makes 16 waffles.
Pumpkin Biscuits
These Pumpkin Biscuits are melt in your mouth good! Easy to make too!
INGREDIENTS
1 ¼ Cups Unbleached Flour
2 Tablespoons Plus 1 Teaspoon Sugar
1 Tablespoon Plus 1 Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cinnamon
¾ Cup Pumpkin Puree
¼ Cup Melted Butter
Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.
Potato Pancakes
There are many versions of Potato Pancakes, but I think that mine is especially tasty. Make the batter just before you plan to cook the pancakes because if you let the batter sit then it will turn brown. Serve with applesauce.
INGREDIENTS
2 Pounds Peeled Potatoes
1 Cup Unbleached Flour
2 Large Eggs
1/3 Cup Thinly Sliced Green Onions
2 Teaspoons Minced Garlic
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Vegetable Oil For Frying
Applesauce For Garnish
Grate the potatoes in a large bowl. Use the medium size hole on the grater. Mix with all of the other ingredients except for the applesauce. Mix well and cover completely with plastic wrap. The pancake mixture should be used within 10 minutes after preparing. Heat a large skillet on high heat and fill with at least 1/16 inch of oil. Scoop ½ cup of the batter onto the hot skillet. Spread the mixture out so that that pancake is ¼ inch thick. Do not overcrowd the pan. Lower the heat to medium and cook until one side is crispy and brown. Flip the pancake over and brown the other side. Transfer to paper towels to absorb excess grease. Keep warm and crisp. Makes 8 Potato Pancakes.
Holiday Cheddar Biscuits
These Holiday Cheddar Biscuits are so good. They go with everything! Piercing the tops of the biscuits lets the steam escape and helps the biscuits to rise tall. Serve with room temperature butter.
INGREDIENTS
5 Cups Unbleached Flour
1 Tablespoon Plus 1 Teaspoon Baking Powder
2 ½ Teaspoons Kosher Salt
1 Teaspoon Sugar
1/8 Teaspoon Cayenne Pepper
4 Ounces Shredded Extra Sharp White Cheddar Cheese (Room Temperature)
4 Ounces Shredded Sharp Orange Cheddar Cheese (Room Temperature)
6 Tablespoons Cold Unsalted Butter Cut Into ½ Inch Pieces
2 Cups Heavy Cream
¼ Cup Buttermilk
Line a baking sheet with parchment paper and preheat the oven to 425° F. In a large mixing bowl, whisk together the flour, baking powder, salt, sugar and cayenne pepper. Add the grated cheeses. Work the cheeses in well with your fingers. Add the cold butter and quickly rub the butter into the flour mixture with your fingers until the mixture resembles the texture of oatmeal with some larger marble size pieces. Stir in the heavy cream and add the buttermilk. Combine just until absorbed. The dough will be in chunks and pieces. Turn the dough out onto a lightly floured board. This is a sturdy and forgiving dough so don’t be afraid to knead firmly. With your hands, press and knead the dough firmly until it forms cohesive dough. Roll to ½ inch thickness. With a fork dipped into flour pierce the dough all the way through at ½ inch intervals. Stamp out 2 ½ inch rounds with a biscuit cutter or a drinking glass. Place the biscuits ½ inch apart on the baking sheet. Gather the scraps, re-roll, cut out and place on the baking sheet. The biscuits may be refrigerated, lightly covered, for 1 hour before baking. Bake on the center rack of the oven for 16 minutes until well browned. Rotate the pan if needed to ensure even browning. Remove from the oven and allow to cool slightly before serving. Makes 24 biscuits.
