Breakfast

This last week some nice things happened: first my son Bob got married in Johnson City, Tennessee to a wonderful lady named Brittany. Together they now have three boys: Alex, Andrew and Austin; second I decided to reopen Lasting Impressions Bed and Breakfast. I am really excited about it as now I have an excuse for collecting more recipes!;>)
I do have some stand-by ones that I will always use but in the last couple of years that I have been closed I have found a few I’m going to add to my breakfast menu. Some I have already shared with you in this column but I will share a few more with you today.

Wicked Blueberry Coffee Cake

Source: Murder on the Rocks (book)

1/2 c. butter - OR Margarine
1 c. sugar
Cream the butter and sugar.
3 eggs - slightly beaten
1/2 t. vanilla
1 t. baking powder
1 t. baking soda
1/4 t. salt
 Add next five ingredients.
2 c. flour
1 c. sour cream - OR vanilla yogurt
Add the 2 cups of flour and sour cream (or yogurt) alternately to egg mixture, mixing with a spoon.
2 c. blueberries - (fresh or frozen)
Fold in blueberries.
Pour mixture into grease 9”x13” baking pan.
1 c. brown sugar
1/4 c. butter
In a separate bowl, cream brown sugar and 1/4 c. butter
1/4 c. flour
Add flour to get a semi-dry mixture.
Spread on top of batter. Bake in 350 oven for 30 minutes.

Double-Berry Lemon Muffins

Source: Blueberry Blues

1/2 c. lemon yogurt
3 T. vegetable oil
1 T. lemon juice
1 egg
1/2 t. lemon extract - (optional)
1 1/2 c. all-purpose flour
3/4 c. white sugar
2 t. baking powder
1/4 t. salt
1 t. grated lemon zest
1/2 c. raspberries
1/2 c. blueberries
2 T. coarse sugar
Preheat the oven to 400 degrees. Grease or line 12-muffin pan with muffin cups.
In a large bowl, mix together the lemon yogurt, oil, lemon juice, eggs, and lemon extract.
In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest.
Add the wet ingredients to the dry, and mix until just blended (lumps are good). Gently stir in the berries.
Spoon batter evenly into the prepared muffin cups and sprinkle coarse sugar over the tops.
Bake for 15 to 17 minutes in the preheated oven, or until the top spring back when lightly touched. Cool muffins in the pan on a wire rack.

Morning Granola

1/2 cup honey
1/2 cup brown sugar
1/2 cup butter - plus more as needed
Pinch salt
2 teaspoons vanilla
2 teaspoons ground cinnamon
1/2 teaspoon almond extract
5 cups old-fashioned oats
1 cup raw unsalted sunflower seeds
1/2 cup toasted wheat germ
1 cup coarsely chopped toasted walnuts - almonds, or pecans
1 cup dried coconut flakes
2 cups dried fruit such as cherries - raisins, cranberries, blueberries, pineapple, etc.
Preheat oven to 300 F.
Combine the honey, brown sugar, butter, and salt in a small saucepan and bring to a simmer over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally.
Remove from the heat and stir in the vanilla, cinnamon, and almond extract. Let cool slightly.
Lightly butter the bottom and sides of a rimmed baking sheet.
Combine the oats, sunflower seeds, wheat germ, and nuts in a large mixing bowl. Pour the warm syrup over the oat mixture.
Butter your hands and mix well. Press the mixture into the prepared baking sheet.
Bake the granola until lightly browned, about 1 hour.
Let cool, then break into chunks in a large mixing bowl. Stir in the coconut and dried fruit. Store in an airtight container.

Spice & Peach Muffins

Source: Kellogg’s Cereal Website

1 1/2 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
16 oz peach slices
4 cup rice krispies cereal
3 egg whites
1 cup powdered sugar
2 tablespoon almonds, sliced
vegetable cooking spray
In large mixing bowl, stir together flour, granulated sugar, baking powder, salt and spices. Set aside.
Drain peaches, reserving liquid. Place peaches, Rice Krispies cereal, egg whites and 3/4 cup of the peach liquid in food processor bowl. Using metal blade, process mixture about 45 seconds or until smooth. Add to flour mixture stirring only until combined. Portion evenly into twelve 1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400 degrees F. about 23 minutes or until golden brown.
Remove from pan and drizzle with mixture of powdered sugar and 2 tablespoons peach liquid or hot water. Sprinkle with almonds. Serve warm.

Lemon & Lavender Scones

1/2 c. whole milk
1/4 c. heavy cream
1 T. dried lavender
2 1/2 c. flour
1 c. cake flour
1/2 c sugar
1 T. baking powder
1/2 t. salt
5 T. unsalted butter - cubed
1 T. lemon zest - (1 to 2 lemons)
2 large eggs, beaten
Glaze:
1 c. confectioners’ sugar
2 T. freshly squeezed lemon juice
2 T. unsalted butter, melted
Preheat the oven and a baking stone (if you have one) to 450 degrees F.
In a small saucepan on the stove-top over medium-low heat, combine the milk, cream, and lavender. Let the milk mixture steep for 3 to 4 minutes, until the lavender flavor has blended into the liquids. Do not boil. Remove the pan from the heat and strain the milk mixture into a small bowl, discarding the lavender. Set aside and let the milk cool completely.
Combine the flour, cake flour, sugar, baking powder, and salt in a large bowl. Mix until well blended. Using a pastry cutter or fork, work the butter into the flour until the butter is pea size. Add the lemon zest and mix well. Add the beaten eggs to the milk mixture and stir well. using a fork, slowly add the milk mixture to the dry ingredients, stirring until a dough forms.
Turn the dough onto a lightly floured surface. Form the dough into a ball and, using a sharp knife, divide the dough into 3 equal parts. Using a rolling pin, flatten each section into a 5-inch circle. Cut each circle into 4 equal wedges. Place scones on parchment paper on a pizza peel or back of a baking sheet to the preheated baking stone. Bake for 18 minutes, or until an inserted toothpick comes out clean. Using a spatula, transfer the scones to a platter. Let cool for 10 minutes.
To make the glaze, whisk the confectioners’ sugar, lemon juice, and butter in a small bowl until smooth. Drizzle 1 T. of the glaze over each scone. Serve immediately. Makes 12 scones. Print this post