Category Archives: Breakfast

Cinnamon Bread

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jillpickle:  I wanted to make something with cinnamon so I decided to make cinnamon bread.  I did a search and found this recipe:  Homemade Cinnamon Bread by the Pioneer Woman.  As you can see by the pictures below, it rose over the pan a bit!  Next time, I would use a larger bread pan or cut back on the rising time.  I did put it in a warm oven with a pan of warm water below to help create a warmer environment to rise.  That did the trick!  The bread dough itself was very smooth and tender and made a rich, yummy bread.  I also used fresh eggs given to me by a knitter friend!  It made excellent French toast with a pat of cinnamon and sugar butter!  Comfort food for sure!

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Friendship Scone Mix

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Jill has given Friendship Scone Mix in a quart size jar as a Christmas present.  She decided to make some this morning for breakfast.  They took a little longer to bake than the recipe calls for.  Almost another 10 minutes.  They were really good topped with maple syrup!  Jill’s version with syrup is shown above.

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Corn Fritters with Roasted Tomatoes and Lime Aioli

Katie:  After using fresh corn in soups and salads this summer, I was curious to try using it in a different type of dish.  I found this recipe from Cooking Light for Corn Fritters with Roasted Tomatoes and Lime Aioli, which sounded really good.  Roasting the tomatoes took awhile, and the kitchen got pretty warm cooking the fritters, but they turned out great!  They consisted of a corn fritter seasoned with green onions, topped with an oven-roasted tomato, a piece of spinach (instead of the arugula recommended in the recipe), repeated layers of these toppings, topped with a piece of prosciutto and a little dollop of lime aioli (mayonnaise/lime sauce).  The combination of flavors that the layers provided worked well together.  I made the fritters a little larger than recommended, so that they were filling enough for a meal.  These could be served for dinner with soup or salad (we had them with Fresh Pea Soup), as a fancy appetizer, or as part of a brunch buffet.

Cooking the corn fritters

Beginning the layers

Adding the final touch

 

 

Sticky Maple Scones

jillpickle:  I had the urge to bake something fast and easy but also healthy and slightly sweet.  The Sticky Maple Scones were a great choice!  I used a low-fat recipe from Cooking Light, made even lower fat since I used skim milk instead of 1%.  I’ve made this recipe twice, once with 1/2 cup oatmeal substituted for  1/2 cup of flour.  When the scones came out of the oven, I immediately forked them and then glazed them with maple syrup.

Here is how I like to eat them!

Parsnip Muffins

Katie:  I like baking and freezing muffins to have available for a quick, sweet snack.  Muffins are also easy to experiment with, so each time I bake them, I like to try out a different recipe.  While considering what to make this time, the parsnips in my refrigerator caught my attention.  I decided if zucchinis and carrots work in muffins, then maybe parsnips would too.  I actually wasn’t the first one to come up with this idea.  I discovered this recipe on the Eating Well website.   I followed it as written, except for using brown sugar instead of white, chunky applesauce instead of apple butter, soaking the raisins in hot water to make them moister, and skipping the nuts.  I was a little skeptical about using a whole tablespoon of cinnamon and vanilla extract, but the amounts were just right.  The chunky applesauce helped make these really moist, without being too chewy.  They are similar to carrot muffins, but have a distinct flavor from the parsnips.  If you’re not a fan of parsnips, you probably wouldn’t like them.  But if you’re looking to try something different or have some parsnips to use up, you might want to give these a try!

Danish Puff

Bill:  We had our traditional Christmas breakfast today.  Jill made Danish Puff from Betty Crocker’s cookbook.  It tasted great!  Jill remembers her mom making this for their family as they were growing up.  We use ground pecans and maraschino cherries cut in half for toppings.  An excellent breakfast!

Corn Spoonbread

Matthew:  Even after a filling Thanksgiving meal, the next day we were hungry for a slightly sweet and savory treat for breakfast.  This corn spoonbread recipe from Smitten Kitchen, and originally from Cook’s Country, looked delicious, so I decided to give it a go.  I have to say that the recipe was fairly fussy and used quite a few dishes.  I managed to get several pots dirty while finding the right size to be able to use the immersion blender (to avoid splattering).  After several hours though, it came out of the oven with a nice golden crust on top.  It was tasty with a drizzle of maple syrup, but I’m not sure that it was quite worth the trouble.  In the future, I would stick with a creamed corn dish or another type of soufflé.