Category Archives: Breakfast

Christmas Morning Muffins

Ah, a warm muffin and a hot cup of coffee.  That’s a near perfect winter breakfast!

We think you’ll love these Cranberry-Orange Streusel Muffins. The sweetness from the drizzled icing nicely balances the tartness of the fresh cranberries and the orange flavor comes shining through. The beautiful red of the cranberries makes these muffins especially pretty for Christmas morning.

Cranberry-Orange Streusel Muffins

(makes 8 muffins)

Streusel Topping:

3 tablespoons all-purpose flour
2 tablespoons packed light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons softened butter or margarine

Muffins:

1 3/4 cups all-purpose flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 egg
2/3 cup  milk
1/3 cup vegetable oil
1 teaspoon grated orange peel
1 cup cranberries (whole or coarsely chopped)

Icing:

1/3 cup confectioners’ sugar
2 1/2 teaspoons orange juice

– Preheat oven to 350°F.  Grease 8 muffin pan cups.

– Prepare streusel topping:  In small bowl, stir together flour, brown sugar and cinnamon.
Add butter, stirring, until coarse crumbs are formed. Reserve.

– Prepare muffins:  In large  bowl, stir together flour, sugar, baking powder,  baking soda, cinnamon and salt.  In small bowl, using wire whisk, lightly beat egg, milk, oil and orange peel.  Stir into flour mixture just until combined.  Stir in cranberries.

– Divide batter among prepared muffin cups.  Sprinkle reserved streusel topping evenly over muffins. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups.

– Meanwhile, prepare icing:  In small bowl stir together confectioners’ sugar and orange juice.
Drizzle over warm muffins. Garnish muffins with extra grated orange peel if desired.



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Filed under Berries, Breads, Breakfast, cranberries, Holidays

Billy Jabour’s Breakfast in Bread

This past summer I visited dear friends of mine, Dorie and Ray, in the Albany, N.Y. area.  As soon as I entered their house, I encountered the fragrant aroma of fresh-baked bread.  Moments later, Dorie presented an array of absolutely delicious stuffed breads that she had sliced into appetizer portions. I had to know the source, and luckily Dorie gladly shared her secret. The fresh-baked breads had just been delivered by Billy Jabour, a friend of Dorie’s daughter.

Billy Jabour is founder and owner of The Whole Loaf in Troy, N.Y.  Experienced bread baker and creator of signature stuffed-bread loaves, Billy started his business about 5 years ago.  The loaves were a Jabour family tradition as far back as Billy can remember. Initially, Billy started with a menu of 10 loaves, and today The Whole Loaf’s menu boasts more than 30 mouth-watering choices including savory and sweet combinations perfect for anytime of day.

The Breakfast in Bread loaf is an inspiration—bacon, breakfast sausage, ham, maple syrup, mozzarella and Swiss cheeses make up this awesome creation. We think it would be perfect for brunch…just add a colorful fruit medley, juice and coffee!

We couldn’t resist photographing some of Billy’s other flavors, too. You can only imagine how good it smelled in the studio!

The Beefcake (lower right: bacon, ground beef, onions, Cheddar and Pepper Jack cheeses); The Big Red (upper right: chicken parmesan, mozzarella and Parmesan cheeses); The Hamtastic (left: ham and Swiss cheese rolled in rye dough).

View the full menu by visiting wholeloaf.com.  You may order through the website, or email your request to orders@wholeloaf.com

Cathy

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Filed under Appetizer, Breads, Breakfast, Cheese, Reviews

Blueberry-Ginger Cobbler Cake

As a kid growing up, I spent many summers in West Virginia where we picked bucket after bucket of fresh berries. My Grandma Arnold made excellent cobbler, but there were  days when it was just too hot to consider working with pastry dough. That’s when Grandma made her quick cobbler, a cake-mix based recipe

that could be assembled in minutes and put in to bake before supper. I enjoyed countless evenings on Grandma’s front porch, eating cobbler for dessert and watching the cars go by. Although we usually had blackberries, raspberries or huckleberries in the Blue Ridge mountains, I now live in New England where we have excellent blueberries. Try this coffee-cake style cobbler for breakfast or brunch with some sweetened whipped cream and a cup of good strong coffee. Thanks for the inspiration, Grandma!

Blueberry-Ginger Cobbler Cake

3 1/2 cups fresh blueberries
3 tablespoons sugar
1 tablespoon minced crystallized ginger
1 1/2 teaspoons  ground cinnamon
1 pkg. (18.25 oz) yellow cake mix (I use Duncan Hines)
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground ginger
Powdered sugar (for dusting)

– Preheat oven to 350°.

– Pick over blueberries, removing any stems. Rinse with cold water and drain in colander.

– In large bowl, stir together sugar, crystallized ginger and cinnamon. Add blueberries and stir gently to coat with sugar mixture.

– Prepare cake mix according to package directions, adding the vanilla and ground ginger.

– Spread blueberries evenly in bottom of 13 x 9-inch baking dish. Pour cake mix over blueberries. Bake 35 minutes or until wooden pick    inserted into cake (not blueberry layer) comes out clean.  Cool on wire rack.

– When cool, dust with powdered sugar. Serve with sweetened whipped cream or vanilla ice cream.

Heather

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Filed under Berries, Breakfast, Cake, Dessert, Sweets

Make Your Own Granola

What is granola anyway?  Those yummy sweet clumps of crunch.  I never really thought about it until we decided to photograph a healthy breakfast image and developed our own recipe for it.  Granola is typically a mixture of oats, dried fruit, nuts and a sweetener such as honey or maple syrup, baked and broken into those “sweet little clumps.”  It can be served as cereal either hot or cold, eaten as a hand-held snack,  or sprinkled over yogurt, ice cream or fruit.

I am a real maple syrup fan, and if it were just for me, I would have developed the recipe using all maple syrup, but I decided it would be better to round out the flavor by using both honey and syrup.

Tips

– Use old-fashioned rolled oats, not quick cooking or steel-cut oats.

– “Add in” ingredients are endless.  Start with the base granola recipe of oats and sweetener, then add your favorite extras.

– Be creative with add-ins and spices! Try dried fruits such as cranberries, blueberries, apricots, apples, raisins, dates, & pineapple. Also experiment with nuts, flax seeds, sesame seeds, sunflower seeds, shredded coconut, chocolate chips, and candy bits.  Choose from spices such as ground cinnamon, ground ginger, ground nutmeg, or ground cardamom.

– Nuts should be added to the oat mixture before baking, as this will toast them, bringing out their flavor.  Dried fruit will taste fresher if added after the granola is baked.  Chocolate chips and candy bits should be added after granola has baked and cooled.

– If adding spices to your granola, add them into the warmed sweetener (honey, maple syrup) before pouring it over the oats.

– Recipe can be made with just honey or just maple syrup depending on your taste buds.

– To store, place cooled granola in a storage container with tight-fitting lid.

Here’s the recipe!

Makes about 7 cups

1/2 cup honey
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
6 cups old-fashioned rolled oats
1 cup dried cranberries
3/4 cup chopped dried apricots
1/2 cup unsweetened shaved coconut

– Preheat oven to 275F. Place oats in large bowl.

– In small microwave safe bowl, microwave  honey, maple syrup and cinnamon on MEDIUM until warm about 15 seconds. Pour over oats and toss until well coated.

– Spread oat mixture evenly on baking sheet. Bake 25 to 30 minutes just until it starts to turn golden in color.

– Cool in pan on wire rack.  Break into small pieces. Transfer to large bowl and stir in cranberries, apricots and coconut.

– Store in airtight container up to 3 weeks.

Cathy


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Filed under Breakfast, Healthy, Snacks

Healthy Crock-Pot Oatmeal

My husband Rich and I have been trying to eat healthier.  No more bacon, egg and cheese sandwiches for our weekend breakfasts!  I’ve discovered steel-cut oats. I love the texture of the oats—nutty, crunchy, so good ! They are the healthiest variety of oats, but also take the longest to prepare.  Crock-Pot to the rescue!!  Since it’s just the two of us for breakfast, I purchased a small Crock-Pot just for the oats—a 1 1/2 to 2-quart size works great, plus they are inexpensive.  I start the oats the night before and have a healthy breakfast in the AM.  I add lots of good toppings, too!

Tips

– Be sure to spray the inside of the Crock-Pot with vegetable cooking spray.  If not, the oatmeal forms a sticky crusty coating on the sides of the Crock-Pot.
– Add dried fruit such as cranberries, blueberries, raisins, pineapple, apricot, apples—the combinations are endless.
– Add nuts, flax seeds, toasted wheat germ, granola—be creative!
– You can also add fresh fruit.  If I do, I get up a little early and add it about 1/2 hour before the oatmeal is done.
– I love adding brown sugar or a touch of maple syrup (okay, so much for being healthy!)
– If you have a large family, use a larger Crock-Pot and double or triple the recipe. To make a smaller amount as in this recipe, it is important to use the right size (smaller) Crock-Pot as specified above.

Here’s the recipe:

Makes 2 heaping servings

4 1/2 cups water
1 cup steel-cut oats
1/4 cup dried fruit
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
– Spray inside of  1 1/2 – 2 quart crockpot with vegetable cooking spray.
– Place all ingredients in Crock-Pot.  Cover and cook on LOW for 8 hours.

C

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Filed under Breakfast, Crock-Pot, Healthy

Banana Berry Protein Health Shake

I’ll never forget the first Banana Health Shake I enjoyed many years ago at Ellen’s Stardust Diner in NYC. Since then, I’ve often experimented with making my own breakfast smoothies. For me, coming up with the right combo of ingredients was not just about trying to eat healthier & losing a little weight… it really had to taste great, or I wouldn’t go through all the trouble. I discovered that one of the secret ingredients in Ellen’s shakes was toasted wheat germ. It added a bit of crunch to the shake, which I love, and is also an excellent source of vitamin E & folic acid. For fruit, I use bananas, strawberries, and blueberries. The trick is to freeze the fruit before blending, so that your shakes come out thick & cold. I like to prep about a weeks worth of fresh bananas & strawberries, so that I can make a shake in a matter of minutes. For ease, I use Wymann’s Fresh Frozen Wild Blueberries. I also add flax oil because of its high concentration of Omega-3’s.  For protein, I use an all-natural vanilla whey powder, and to get my veggies, I add a scoop of Macro Greens “Nutrient Rich Super Food Supplement.” When my photographer friend Francis first suggested I try Macro Greens, I was a bit leery about adding a veggie supplement. But after trying it, I was sold.  So blend away, and by all means, experiment with different ingredient combinations of whatever makes you sing !

Tips:

– For best flavor, allow bananas to ripen thoroughly before freezing.
– Wild blueberries are higher in antioxidants than cultivated blueberries.
– When fruit is out of season, blend in a packet of stevia, or a tablespoon of honey to sweeten the mix.

Here’s the recipe:

Makes 1 ( 18 oz. ) serving

1 cup skim milk
1 heaping scoop of vanilla flavored whey protein powder (about 3 tablespoons)
1 level scoop of Macro Greens (about 1 tablespoon)
2 tablespoons flax seed oil
1 tablespoon Mother’s Toasted Wheat Germ
1 packet stevia all-natural sweetener – Sweet Leaf or other brand (optional)
3 tablespoons frozen wild blueberries
5-6 strawberries, frozen
1  banana, peeled and frozen

-Place first 5 ingredients, plus sweetener (if using) into blender; blend for about 15 seconds.
-Add frozen fruit; blend until thick and smooth.

Joe

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Filed under Berries, Breakfast, Healthy, Shakes & Smoothies

Blueberry Maple Syrup

Here it is!!!  I am slowly getting my kitchen back, so I was able to develop the syrup recipe.  We photographed it with buttermilk pancakes, but you can use it on a number of things.  I just poured the warm syrup over vanilla bean ice cream!!  Creamy, syrupy, blueberry-ee — so good!!  Serve it over pound cake, fresh fruit, waffles.  You can even use it as a glaze for pork!

Tips:

– Recipe can easily be doubled.

– I think the syrup is best served warm.  Just heat in microwave about 30 seconds on High.

– Ground cinnamon can be optional.  I love it so I put it in everything!  I found out it also has some health benefits —   it can help with blood sugar, clotting issues, soothing an upset stomach, and reducing arthritis pain. Who knew??

– If you don’t have pure maple syrup you can certainly use the imitation maple syrups, which are referred to as  pancake syrup

Here’s the recipe!

Makes about 1 cup syrup

1 container (6 ounces) blueberries , rinsed and drained
3 tablespoons sugar
3 tablespoons pure maple syrup
2 tablespoons water
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cinnamon (optional)

– In small saucepan, place 1/2 cup of the blueberries, and remaining ingredients. Heat over low heat until sugar dissolves, pressing blueberries against side of pan with spoon to crush slightly,  about 4 minutes.

– Pour mixture into a fine strainer which is set over a bowl.  Using back of spoon, press berries to release all the liquid.  Discard the solids.  To the syrup, add remaining blueberries.

– Store covered in refrigerator until ready to use.

C


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Filed under Berries, Breakfast