Breakfast, Quick Breads

Simply Perfect Pancakes

How about a stack of pancakes to make quarantine a little better? This is recipe #9 on kingarthurflour.com list of Best Basic Recipes. I have to admit, I haven’t had pancakes since…well, I don’t know when. So, this was a treat! Light and fluffy, an amazing vehicle for getting butter and pure maple syrup into my mouth!

Perfect Pancakes 1

Perfect Pancakes 2

2 large eggs
1¼ cups milk
3 Tbl melted butter or oil
1½ cups flour
3/4 tsp salt
2 tsp baking powder
2 Tbl sugar or 1/4 cup malted milk powder*

Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the butter or oil. Whisk the dry ingredients together to evenly distribute the salt, baking powder and sweetener (*I used powdered French vanilla coffee creamer). Gently and quickly mix into the egg and milk mixture. Let the batter rest for at least 15 minutes (hard to wait, but an important step), while the griddle is heating; it”ll thicken slightly.

Heat a heavy frying pan over medium heat, or set an electric griddle to 375°F. Lightly grease frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately. Drop 1/4 cupfuls of batter onto the lightly greased griddle. Bake on one side until bubbles begin to form and break, about 2 minutes; then turn the pancakes and cook the other side until brown, about 1½ to 2 minutes. Turn over only once. Serve immediately.

 

Breads, Breakfast, Quick Breads

Scones

Recipe #3 of kingarthurflour.com Best Basic Recipe Collection is SCONES! I will eat any scone from plain to savory to sweet (sweet will always be the favorite, of course). The secret with scone dough is to handle it as little as possible to keep those littles bits of butter nice and cold until they hit the oven. This is a basic recipe and you can choose your mix-ins and flavoring, this time I used 1/2 cup mini chocolate chips and vanilla. Next time I might use raisins, pecans, and maple, oh, that sounds amazing!

Scones 1

Scones2 Scones3 Scones 4

Dough
2¾ cups flour
1/3 cup sugar
3/4 tsp salt
1 Tbl baking powder
1/2 cup cold butter
1-2 cups chopped dried fruit, chocolate or other flavor chips, nuts, or combination
2 large eggs
2 tsp vanilla or flavoring of choice
1/2 – 2/3 cup half-and-half or milk

Topping
2 tsp milk or half-and-half
2 Tbl sparkling sugar or cinnamon-sugar, optional

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder. Cut in butter just until mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated. Stir in the fruit, chips, and/or nuts, if you’re using them. In a separate mixing bowl, whisk together eggs, vanilla or other flavor, and half-and-half or milk. Add liquid ingredients to dry ingredients and stir just until all is moistened and holds together.

Line a baking sheet with parchment or silpat; if you don’t have either, just use pan without greasing it. Sprinkle a bit of flour atop the parchment or pan. Put dough onto floured parchment or pan, and divide it in half. Round each half into a 5″ circle. Brush each circle with milk, and sprinkle with coarse sparkling sugar or cinnamon-sugar, if desired. Using a knife or bench knife that you’ve run under cold water, slice each circle into 6 wedges. Carefully pull wedges away from center to separate them just a bit; there should be about 1/2″ space between them, at their outer edges.

For best texture and highest rise, place pan of scones in freezer for 30 minutes, uncovered. Chilling scones relaxes the gluten in the flour, which makes scones more tender and allows them to rise higher. It also chills fat, which will make scones a bit flakier. While scones are chilling, preheat oven to 425°F with a rack in the upper third.

Bake scones in upper part of your oven for 18 to 23 minutes, or until they’re a light golden brown. Remove scones from oven, and cool briefly on pan. Serve warm. They’re delicious as is, but add butter and/or jam, if you like.

When scones are completely cool, wrap them in plastic and store at room temperature for up to several days. To reheat room-temperature scones, place on a baking sheet, tent lightly with foil, and warm in a preheated 350°F oven for about 10 minutes.

Breakfast, Muffins, Quick Breads, Snacks

Bran Muffins

We love a good muffin, don’t we? But, I am big on counting calories, and a muffin can be loaded with calories. With this recipe, the goal was healthy, good taste, fiber, and low calorie. I think is hits the mark, it can be a good start for your morning or a great snack. Don’t expect a lot of sweet, there is no sugar added. The flavor comes from the hardiness of bran, a hint of molasses, cinnamon, and little bit of chocolate here and there.
One muffin has 145 calories, 5g fiber, 2.6g fat, 30.7g carbs.

Bran Muffins

Bran Muffins II

1¼ cups All-Bran cereal
2/3 cup milk (I use unsweetened vanilla almond milk)
1/4 cup unsweetened applesauce
1 egg
2 Tbl molasses
1/2 tsp vanilla
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
2 Tbl mini chocolate chips*

Preheat oven to 350°. Spray 6 muffin cups or add papers.
Stir together All-Bran, milk, applesauce, egg, molasses, and vanilla. Let sit 5 minutes for the bran to softened. Stir together flour, baking powder, cinnamon, and salt. Add dry ingredients to bran mixture and stir just until combined. Stir in mini chocolate chips. Scoop batter evenly into the 6 muffin cups. Bake 20-22 minutes.

*Use 4 Tbl mini chocolate chips for a little more chocolate in your muffins, this increases the calories per muffin to 170. Still good on calories, and more chocolate!

 

Breads, Breakfast, Quick Breads, Snacks

Popovers

Make popovers for dinner to go with your soup. Make them for breakfast to eat with butter and jam. Or, make them anytime just because of that amazing crunchy outside and tender delicious inside!

Popovers 1Popovers.jpg1 Tbl butter, melted, cooled
1 cup milk
2 eggs
1 cup flour
1/2 tsp salt

Preheat oven to 400°. Spray a 6-cup popover pan with nonstick spray.
Combine butter, milk, eggs, flour, and salt in blender. Blend for 30 seconds. Divide batter among the 6 popover cups, filling each about half full. Bake 40 minutes, do not open oven door during baking time. Remove from oven. You may want to pierce each popover to let steam escape. Serve warm. You can make popovers in a muffin pan or Pyrex custard cups.

Other Quick Bread Ideas:

Quick Dinner Muffins Quick Dinner Muffins

Corn Bread Muffins Buttery Sour Cream Corn Bread Muffins

Breads, Quick Breads

Peanut Butter Banana Bread

My little twist on banana bread because I love peanut butter!

Peanut Butter Banana Bread

1/2 cup butter, softened
1/2 cup peanut butter
1 cup sugar
2 eggs
3 overripe bananas, mashed
2¼ cups flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 cup buttermilk
3/4 cup peanut butter chips

Preheat oven to 350°. Spray 5 small or 2 regular size loaf pans with nonstick spray.

In large bowl mixing by hand, cream butter, peanut butter, and sugar. Add eggs and banana; mix thoroughly. In smaller bowl, stir together flour, baking soda, baking powder, and salt. Add vanilla to buttermilk. Add dry ingredients and buttermilk alternately to creamed mixture; mix just until combined. Fold in peanut butter chips. Scoop batter evenly into prepared pans, sprinkle tops with a little sugar if desired. Bake 35 minutes (small loaves), 50 minutes (large loaves) or until golden brown and pick in center comes out clean. Cool in pans at least 15 minutes before removing. Cool completely before slicing for clean slices (usually I can wait, messy slices taste just as good).

One Year Ago: Vanilla Malt Cake Vanilla Malt Cake

Two Years Ago: Key Lime Cupcakes Key Lime Cupcakes

Three Years Ago: Pumpkin Pie Granola Pumpkin Pie Granola

Four Years Ago: Oreo Truffles Oreo Truffles

Breads, Breakfast, Quick Breads

Peanut Butter & Honey Braid

If you’re a bread person like me, make this Peanut Butter & Honey Braid, grab a glass of milk and be happy!

Peanut Butter & Honey Braid

Peanut Butter & Honey Braid 1  Peanut Butter & Honey Braid 2  Peanut Butter & Honey Braid 3

2 ¹/3 cups baking mix (such as Bisquick)
1/2 cup butter, cold
2/3 cup milk, cold
3-4 Tbl peanut butter
2-3 Tbl honey

Preheat oven to 425°.  Cut butter into baking mix until mixture is crumbly. Stir in milk until dough comes together. Turn dough onto floured surface and knead lightly 10 to 12 times. Roll dough into 15″x9″ rectangle.  Spread jam lengthwise down center 1/3 of dough (center 3″ pictured below). Make 3” cuts at 1″ intervals on long sides. Fold strips over filling.  Pick up with two spatulas and move onto Silpat lined baking sheet or sprayed with non-stick spray. Bake 12-15 minutes or until lightly browned. Glaze with following glaze when slightly cooled.

1/2 cup powdered sugar
1/8 tsp vanilla
milk (enough to make drizzle consistency, add a little at a time)

Whisk together until smooth and drizzle over braid.

One Year Ago: Giant Chocolate Cookies Giant Chocolate Cookies

Two Years Ago: Rolo Caramel Brownies Layered Rolo Caramel Brownies

Three Years Ago: Raspberry Scones Raspberry Scones

Breads, Breakfast, Cakes, Quick Breads

Welsh Cakes

In my home growing up we had æbleskivers because of our Danish roots. These little cakes seem to be a close cousin, the Welsh version of a European pan cake. No special pan is needed as for the æbleskiver, just a griddle or fry pan. A perfect addition to a breakfast, brunch or tea.

Welsh Cakes

           Welsh Cakes 2       Welsh Cakes 3

1¾ cups flour
1 tsp baking powder
1/8 tsp salt
1/4 cup sugar
1/3 cup butter, cold
1/3 cup currants
1 egg, beaten
3-4 Tbl milk or buttermilk

Stir together flour, baking powder, salt, and sugar. Cut in butter. Stir in egg and add one tablespoon of milk at a time until dough just comes together. Roll out on flour surface to 1/4″ thickness. Cut into 2½”-3″ rounds. Heat griddle or pan to medium-low to medium heat, add butter or spray with non-stick spray. Add cakes to pan and cook about 3-4 minutes each side until golden and they have risen slightly. Watch closely to understand the correct heat and cooking time according to your griddle/stove and pan, you want the outside golden and the center cooked through. As cakes come off the griddle, spread with butter and sprinkle with sugar. Makes about 20 cakes.

One Year Ago: Peanut Butter Chocolate Chip Granola Cookies Peanut Butter Chocolate Chip Granola Cookies

Two Years Ago: German Chocolate Pie German Chocolate Pie

Three Years Ago: Banana Chocolate Chip Muffins Banana Chocolate Chip Muffins Scratch

Quick Breads, Side Dish

Easy Corn Spoonbread

A new family favorite! This is a quick to mix together, pour in the pan and bake side dish. I made it for Thanksgiving and it was requested for Christmas. I just made it again for dinner last night, so good!

Easy Corn Spoonbread

1 (8.5 oz) box Jiffy Corn Muffin Mix
1 (14.75 oz) can cream style corn
1 (15.25 oz) can whole kernel corn, drained
1/2 cup butter, melted
1 (4 oz) can green chilies
1 cup sour cream
3 eggs
1 tsp season salt

Preheat oven to 375°. In large bowl, stir together all ingredients, mix well. Pour into sprayed 9″x9″ square baking pan (or similar size pan). Bake 40-45 minutes, or until center is set.

One Year Ago: Cinnamon Twist Cinnamon Twist

Two Years Ago: Cinnamon Graham Pecan Muffins Cinnamon Graham Pecan Muffins

Three Years Ago: Cheesy Rice & Bean Dip Cheesy Rice & Bean Dip

Breads, Quick Breads

Coconut Pecan Bread

I need a little something to take when I go visit a friend. A little loaf of bread is perfect!

Coconut Pecan Bread

2½ cups flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
6 Tbl butter, melted
1 cup sugar
2 Tbl oil
2 eggs
1 tsp coconut extract
3/4 cup buttermilk
1 cup shredded coconut
1/2 cup chopped pecans

Preheat oven to 325°. In medium bowl stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stir together melted butter, sugar, oil, eggs, and coconut extract. Add dry ingredients alternately with buttermilk to butter mixture, stir just until combined. Stir in coconut and pecans. Divide batter evenly between three well sprayed mini loaf pans. Bake 40 minutes or until pick inserted in center comes out clean. Cool in pans for 5 minutes, remove to cooling rack to cool completely.

One Year Ago: Zucchini Bread Zucchini Bread

Two Years Ago: Peanut Butter Chocolate Chip Oat Bars Peanut Butter Chocolate Chip Oat Bars

Three Years Ago: Frosted Peanut Butter Milk Chocolate Cookies Double Frosted Peanut Butter Milk Chocolate Cookie

Quick Breads

Sun Dried Tomato, Basil and Feta Scones

A savory scone, perfect with salad or soup, brunch along side an omelet, or an afternoon snack. Quick to stir together and look at those pretty babies! Recipe from abigmouthful.com.

Sun Dried Tomato Basil & Feta Scones

3 cups flour
2 Tbl baking powder
1/2 tsp baking soda
2 tsp sugar
1 tsp salt
8 Tbl cold butter, cut into pieces
1¼ cup buttermilk
1 cup crumbled feta cheese
3/4 cup sun dried tomatoes, well drained, roughly chopped
1/2 cup fresh basil, chopped

Preheat oven to 400°. Line two baking sheets with parchment paper or silpats. Mix together flour, baking powder, baking soda, sugar and salt. Cut in butter with pastry blender or two knives. Refrigerate 20 minutes. Gently mix buttermilk, feta cheese, sun dried tomatoes and basil into dry mixture, just until comes together, do not overmix. Turn out onto lightly floured surface, divide in half. Roll each half into 7″ diameter circle, about 1″ thick. Cut each circle into 8 triangles. Place on prepared pans. Bake for 15 to 17 minutes, or until they are puffed and browned on top.

One Year Ago: Orange Coconut Pecan Cake Orange Coconut Pecan Cake

Two Years Ago: Sprinkle Cookies Sprinkle Cookies

Three Years Ago: Chocolate Sheet Cake Chocolate Sheet Cake

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.