Oaty Muffins

We ate these before I got a picture. I'd say sorry, but that's just how good these are.
These use oat flour, which in this case is just my quick oats blended to a powder. You could use fancier oats (rolled, old fashioned, etc.), but the quick oats are best for making these muffins especially moist.
The difference between types of oats in baking is the resulting texture and moisture. Quick oats make things softer by absorbing wet ingredients better, and rolled oats give you a more grainy, flavorful result. So choose based on whether you want flavor or moisture, but these muffins are amazing because of the moisture. 

Oaty Muffins
printable version

1 cup flour
3/4 cup oat flour
1/3 cup sugar
2 tsp baking powder
1/4 tsp salt
1 egg, beaten
3/4 cup milk
1/4 cup cooking oil (can sub with butter, but the oil is another part of the moisture in these muffins)

1. Preheat oven to 400*F. Grease muffin cups or line with paper cups; set aside. I found that this recipe makes 11 muffins. I'm okay with that odd number. 
2. In a medium bowl, combine flour, oat flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
3. In another bowl, combine egg, milk and oil. Add egg mixture all at once to the flour mixture. Stir just until moistened. Batter may be smoother than typical muffins. 
4. Spoon batter (I'd say around 2 oz. per cup), filling each about 2/3 full. 
5. Topping- In a small bowl stir together 3 TBS packed brown sugar, 3 TBS oat flour and 1/4 tsp ground cinnamon. Cut in 2 TBS butter until the mixture resembles coarse crumbs. Spoon over muffins. 
6. Bake 18 to 20 minutes. 

Egg-in-a-Hole

This hardly needs a recipe to describe what you do or what it is, but I've always thought this was a fun breakfast, and kids tend to love it.

Egg-in-a-Hole
printable version

Using a small-mouthed cup or small biscuit cutter, make a hole in a slice of bread (small enough to keep the crust intact).
Place bread in frying pan or on griddle and make sure edges are flat against surface (to prevent leakage).
Crack an egg into the hole! My kids seem to appreciate it when I whisk the egg first. They have an aversion to fried egg whites.
Fry a couple minutes on each side ora few minutes one side with a lid over the top.

We like to toast the leftover bread circles, too. It's fairly easy to mix up a little french toast egg stuff and do the bread circles that way--on the days that's worth your time/effort. 
You can eat these plain, buttered, with syrup or sprinkled with cheese. 

Roasted Grapefruit

If you're eating half a grapefruit for breakfast, it's probably because you like it. I think grapefruits are okay once in a while, and I don't mind their flavor for the most part, but I have a hard time with super-super-tangy stuff. They're very good for you, though! So this recipe (which cuts the tang just enough) helps me feel more excited about eating them.

Roasted Grapefruit
printable version


Set oven to broil or 350* (either will do fine, I prefer broil).
Slice grapefruit in half between "poles." As in, not from button to button. Am I being weird?
Using a serrated knife or grapefruit knife/spoon, separate wedges inside (leaving in place but creating gaps).
Set grapefruit halves on baking sheet, open half facing up.
Place a thin slice of butter over each half, sprinkle somewhat generously with brown sugar.
Roast in oven anywhere from 1-3 minutes (just go by preference of doneness).
1 minute will yield a hot grapefruit with glazed juiciness, 3 minutes will give you a more toasted look and flavor.

Good with cottage cheese on the side.

Variation: For the more savory approach, you can even sprinkle the grapefruit with parmesan cheese instead of brown sugar. The main idea is that the butter and roasting (you can stop there and forget sprinkling anything!) tone down the tanginess of the grapefruit and make it a warm breakfast dish.

Grandma's Granola

Grandma Drinda Hansen has perfected her granola recipe over the years, and even though I can't capture her exact idiosyncrasies, I can get close! I've watched her make this and made it with her, and it is the most satisfying granola I have ever had. My favorite way to eat it is on some vanilla yogurt with berries...and my second favorite way to eat it is all by itself, warm from the oven.

Grandma's Granola
printable version

Melt and stir together:
1/2 cup butter
3/4 cup honey
2 tsp cinnamon
1 tsp mexican vanilla
~1 cup peanut butter (pref. "Adam's")

Mix together and add to butter mixture:
4 cups oats (2 c rolled, 2 c quick)
1/2 cup coconut flakes
1/2 cup sunflower seeds
1/4 cup pumpkin seeds
1/4 cup sesame seeds

Pat into 11x15 pan (cookie sheet/jelly roll pan)
Bake at 300--
20 minutes, break enough to flip pieces over
15 minutes, flip
10 minutes, flip and break up remaining pieces into small chunks

Let cool (or eat warm--it's like cookies).
Amazingly delicious!!!

Banana Sheet Cake

shown without icing

This is a very good breakfast (and easily halved). There's no difference (to me) between using sour cream or yogurt. It's just GOOD every time. And super, super easy! I have often made this breakfast the night before.


Banana Sheet Cake
printable version


1 1/2 cups sugar
1 cup sour cream OR plain yogurt
1 cup butter (or 1/2 cup butter and 1/2 cup margarine)
2 eggs
1 1/2 cup mashed bananas (about 3 medium)
2 tsp vanilla
1 tsp salt
1 tsp baking soda
2 cups flour

Preheat oven to 375

°

. Grease 10x15 baking sheet.
Combine all ingredients in a large bowl and spread onto baking sheet.
Bake 25 minutes or until golden.

OPTIONAL ICING:
Melt 1/2 cup butter on stove top. Remove from heat and add:
2 cups powdered sugar
1 tsp vanilla
3 TBS milk
Stir until smooth and spread on warm cake.

10 Grain Muffins

This is maybe really silly of me to post this recipe...because it comes on the package of 10 Grain cereal.

But I have to! What if you get a generic brand of 10 grain? Or what if...I don't know, what if you've never heard of it before?

Because basically, these were so very satisfying and tasty and perfect that I just have to share!

These muffins are almost the consistency of cornbread, and they're also packed with a really intensely nutritious flavor! Really, with these, nutrition DOES have a flavor. ("Yum, I'm getting healthy!")

10 Grain Muffins

printable version

1 large egg

1/2 cup sugar

1/3 cup butter

1 cup white flour

1 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 cup 10 Grain Cereal

1 1/4 cup sour milk -or- buttermilk (I used sour*)

Mix 10 Grain Cereal and milk; allow to stand for 10 minutes while preheating oven (400) and assembling other ingredients. Cream sugar, butter and egg together.

Add dry ingredients and milk mixture. Stir only until mixed.

Spoon into greased muffin pan.

Bake at 400 for 15 minutes.

*TIP: if you don't have any sour milk, pour about 1 TBS lemon juice into your empty measuring cup and then fill with milk. Let it sit a couple minutes, stirring gently if necessary.

Milk is actually still okay to drink a week after the date on the jug, it just can't be sold that late. And this may be myth, but I think milks with more fat content go sour a little faster than skim milk.

PS: this is something my mom has always done: when the muffins come out of the oven, I use a knife (or tongs or whatever, who really cares) and turn the muffins sideways. This helps them cool a little faster and keeps them from over-baking in their still-hot pan. That's why the muffins are sideways in the picture. :)

French Toast

This is a dreamy breakfast for me...one of my favorites.

(Michael has never cared for French Toast, and I'm not going to say this recipe converted him, but he didn't mind it quite so much when I left out the spices for his slices--we figured out that's the main part that bothers him).

I, on the other hand, practically drool over French Toast.

French Toast

printable version

2 eggs, beaten

1/2 cup milk

1 TBS sugar

1 tsp vanilla

1/4 tsp ground cinnamon (optional)

1/8 tsp ground nutmeg (optional)

about 4 slices of bread --try this with my french bread recipe, it's heavenly!

butter

In a shallow mixing bowl (I know this is very dorky and ghetto, but I use a bread pan because it is the perfect shape for my french bread slices), beat together eggs, milk, sugar, vanilla, and if desired, cinnamon and nutmeg. Dip bread into egg mixture, letting it soak about 10 seconds on each side (this is important!). If using regular white bread, a little dip for each side will suffice.

In a skillet or on a griddle melt about 1 TBS butter over medium heat. Add bread slices and cook for 2 to 3 minutes on each side or until golden brown.

Serve warm with syrup or powdered sugar...or fruit...or jam...etc. :)

I keep a little whisk handy to remix everything between bread dippings because the ingredients tend to part a little bit.

This made something like 6 to 8 slices for us. The recipe is easily doubled.

German Pancakes

These can be eaten like normal pancakes or crepes with fruit or cinnamon & sugar; I'm such a fan, I'll eat them plain.

German Pancakes

printable version

Bake: 450* for 20 - 25 minutes

2 TBSP butter

1 cup milk

3 eggs

1/2 cup flour

1/8 tsp salt

First, I've halved this recipe. Even so, it still works in the same size pan. If you want it a little thicker, go ahead and double it! I just get frugal about eggs sometimes. ;)

With mixer, combine milk, flour, eggs and salt. Melt butter in 9" x 13" pan in oven until sizzling. Pour batter into hot pan and bake. A little rising up the sides of pan is normal.

Crumb Top Coffee Cake

Does anyone have a coffee cake recipe they're in love with? Because I really do like this cake, but every time I make it, I can't help but daydream of a better cake made by my harp teacher (I'll get that recipe someday, I promise myself and the world!).

Oh well. Dreams aside, this is a very good breakfast cake, and even if there are leftovers after breakfast, there are no leftovers by the end of the day.

Crumb Top Coffee Cake

printable version

Bake: 30 minutes @ 375*

TOPPING - I doubled the topping; there really wasn't enough for my taste otherwise, but if this is too much for you, cut it in half!

1 cup brown sugar

1/2 cup sifted all-purpose flour (always sift before measuring)

1/2 cup butter, room temperature (not melted!!!)

2 tsp cinnamon

CAKE

1 1/2 cups sifted all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

~

1 egg, beaten

3/4 cup sugar

1/3 cup melted butter

1/2 cup milk

1 tsp vanilla extract

In small mixing bowl, combine topping ingredients. Blend with fork until crumbly (I like to use my pastry blender). Set aside.

Sift baking powder and salt with 1 1/2 cups sifted flour into a bowl. I skip the extra sifting and just blend the sifted flour with the baking powder and salt, but only because I'm perhaps a bit lazy. I don't always even sift the flour to start with. In other words, it works when you don't, but there's a reason it's part of the recipe!

In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter. Add milk and vanilla. Stir in flour mixture and mix well.

Pour batter into a greased and floured 8- or 9-inch layer-cake pan. Or a 2-quart square pan, don't worry if you don't have the "right" pan.

Sprinkle topping crumb mixture evenly over batter.

Bake at 375* for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut cake while still warm.

French Omelet

This is very simple and quick. It's another favorite of Michael's, and I love how this omelet works plain when you don't have time (or the desire) to add specialty ingredients.

French Omelet

printable version

Start to Finish: 10 minutes

Makes: 1 omelet (which we usually halve for the two of us)

Filling (optional)

2 eggs

2 TBS water

1/8 tsp salt

Dash ground black pepper

1 TBS butter

1. If desired, prepare filling; keep warm.

2. In a small bowl combine eggs, water, salt and pepper. Beat until combined, but not frothy, with a fork.

3. Melt butter in 8-inch nonstick skillet with flared sides over medium-high heat. When butter gets sizzley, add egg mixture to skillet; lower heat to medium. Immediately begin stirring the eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30 to 60 seconds more or until egg mixture is set and shiny.

4. If desired, spoon filling across the center. With a spatula, lift and fold an omelet edge about a third of the way toward the center. Fold the opposite omelet edge toward the center and transfer to a warm plate.

Folding the omelet in thirds instead of in half is pretty much all that makes this a French omelet.

Lower Cholesterol: Prepare as above, except substitute 2 egg whites for one of the whole eggs.

Eggs, Especially Scrambled

I know a lot of people have problems with eggs.

Gah, I mean the problem of cooking the eggs, obviously.

I've been blessed with the gift of egg-cookery and have only had a problem with them once (the first time I made breakfast for Michael, go figure). And I feel fine bragging about this because I still remember the time I completely ruined brownies. Just ask my sister Maddie. There were NOT edible, not even close. Nasty tar things.

Anyway, here are some things I've learned about eggs.

• They will keep cooking even after they're removed from the pan! Don't be afraid to set them on a plate a little ahead of time. The heat's still working in them.
• I have been told to never use high heat with eggs. But I'm impatient (and for the longest time, using lower heat always led to burning my eggs--yeah, who knows). So when I use high heat, I never stop stirring. Keep the eggs moving! They'll be done very quickly, so dump them on a plate as soon as you can.
• MOST of the time (now that I've figured it out), I use medium heat. Put either a little slice of butter or cooking spray in your pan first. I like to use butter, because it's easier to tell when the pan is hot and ready. As soon as the butter is sizzling (don't let it brown), put your eggs in. Don't put them in any sooner than that.
• When using medium heat to scramble your eggs, be attentive. You don't have to stir quite as vigorously as with high heat, but don't let the eggs sit in one spot for long. That makes them lump (and then they seem to cook harder, not as fluffy).
• I don't like to premix my eggs. Not for scrambled eggs. I love the texture and color from tossing the eggs in as they are, not with the whites all mixed into the yolks. I think it "scrambles" better.
• If you want creamier eggs, add a little milk. But don't use milk if you want your eggs more fluffy (of course it's a matter of opinion--I think fluffy is better).
• When adding grated cheese (yum!), wait till the eggs seem to be nearing the point you'd call them "done," and then toss the cheese on. Stir it in a little, and once it's satisfactorily melted enough, toss your eggs on a plate.
• I make the eggs last among the various breakfast items if I can help it. Hot eggs are infinitely better than cooled, and freshly hot eggs are much tastier (and a better texture) than eggs that have been sitting covered. If you must cover your eggs--since timing doesn't always happen right--put a paper towel over them and then cover with a plate. The paper towel absorbs the condensation from the heat so that your eggs won't get sweaty. Ew.

Now here are some basic egg tips--not so specific to scrambling:

• Don't use dirty, cracked or leaking eggs. They may have become contaminated with germs and nasty stuff like that. It's just a smart idea to toss those.
• ALWAYS check the eggs in the carton at the grocery store! When I finally cared to do that, I was amazed how many cartons had cracked eggs!
• Turn the eggs so that the large end is up in the carton so they don't absorb refrigerator odors. I know, it sounds so weird. But they also last a little longer this way...for some reason. Eggs can be stored up to 5 weeks after the packing date.
• If a piece of shell drops in when you crack your egg, use the larger shell piece to fish it out. It's the best thing to pierce through the yolk and white.
• Raw egg whites can be stored in a tight container for up to 4 days (I like to put sticky notes on time-sensitive leftovers in my fridge with the date they must be used by--also a label of what it is if it looks strange!). You can also freeze egg whites in a freezer container for up to ONE YEAR!
• Always wash hands, utensils and countertop after working with eggs. Treat them like meat in this way--don't share the utensils used on eggs for anything else.
• Refrigerate cold/leftover eggs immediately (and reheat completely before using).
• Hard-boiled eggs in their shells can be stored in the fridge for up to 7 days.

Oh dear. No. I just remembered one other time I had a problem cooking eggs...it was an egg casserole, and my pregnantness just thought it was the best idea ever to use hamburger since we had no sausage. My first serving was delicious. And then somehow the flavors all set in and I realized how disgusting it was... and I nearly barfed every time I looked at the dish. Or even thought of it. And seriously, that wasn't just my pregnantness--Michael felt the same way!

Orange Juice

Right, a recipe for orange juice. JUST kidding. But I thought I'd mention...

I do my orange juice in a blender (my smoothie-maker is the only blender I have, actually, but it works fantasticly). I love the froth of fresh orange juice, so this kind of creates the illusion that it's freshly squoze. Mmmm.

I mix barely-thawed orange juice (frozen concentrate from can) first with two cans of water to blend. After that's thoroughly mixed, I add one more can of water. Sometimes I like to crush ice with it, too.

This is not an Orange Julius. It's just orange juice, our breakfast staple. Michael adores it, and I only do if it's all frothy and fresh like this.

Oh, and...you might want to let it settle just a little before you start pouring or else the mouthful of foaminess will make you have to burp a lot. :| Heh...just thought I'd mention.

And guess what...did you know that a little glop of the frozen stuff is really tasty in your scrambled eggs? You don't notice an orangey flavor, really. It just zests up the eggs (and it can add color, too, which is needed once in a while when eggs just won't do their part). You can toss the glop in before you set to blending your juice! :)

Crepes

I can't believe how easy these are.

I can't believe how much of these I eat every time I make them.

Crepes

printable version

2 eggs, beaten

1.5 cups milk

1 cup all-purpose flour

1 TBS cooking oil

1/4 tsp salt

1. In a medium mixing bowl combine eggs, milk, flour, oil and salt; beat until combined.

2. Heat a lightly greased 6-inch skillet (medium heat works great); remove from heat. Spoon in 2 TBS batter; lift and tilt skillet to spread batter. Return to heat; brown on one side only. (Or cook on a crepe maker.) Invert the crepe onto a paper towel. Repeat with remaining batter, greasing skillet occasionally.

Make-ahead directions: Prepare as above. Layer cooled crepes with sheets of waxed paper in an airtight container; freeze up to 4 months. Thaw at room temperature for 1 hours before using.