Tags: Baking, bread, breakfast, cinnamon rolls
I don’t know who Stephanie is, but I know that she is an amazing baker. Stephanie, (hello Sue’s friend in Michigan!), thank you for sharing your recipe with California. These have graced my Christmas morning table, began quiet Saturday’s at home, and delivered each and every time.
But I must admit, the kneading and rising time of the original recipe (below)…well, let’s just say I wanted an easier way, so I turned to my faithful bread maker (circa my 1997 wedding). The results are amazing!
Stephanie’s Cinnamon Rolls (bread maker adaptation)
- 1 1/4 cups warm water
- 1 pkg yeast
- 1/4 cup sugar
- 1 1/2 tsp salt
- 1 egg
- 1/4 cup crisco
- 4 cups flour (divided)
- 1/2-3/4 cup cinnamon sugar
- 1 stick of butter, room temperature
Mix water, yeast, sugar and salt in a small bowl, set aside. In your bread maker, mix egg, crisco and 2 cups of the flour. Add the water mixture to the bread maker. Then add 1 more cup of flour.
Turn your bread maker on the dough setting and let it mix for 1 minute. Add 1/2 cup of flour as it is mixing. After another minute, add the last 1/2 cup of flour (make sure your flour is all in before your bread maker gets to the kneeding stage, for mine it’s minute 6). Now just leave it alone until it has risen, 1 1/2 hours in total.
Once the dough is ready, turn out onto a lightly dusted smooth surface and shape into a 5″ x 18 ” rectangle. Spread with butter. Sprinkle with cinnamon sugar.
Roll lengthwise. Pinch the seam so it stays closed. Slice into 12 equal pieces. Place spirals into a greased 9 x 13 pan. (Don’t worry if they look whimpy at this point, they raise again in the oven while baking).
Bake at 325 degrees for 30 minutes. Cool slightly before frosting.
Sour Cream Frosting
- 1/3 cup room temperature butter
- 1 cup sugar
- 4 Tbsp sour cream
- 1 tsp vanilla
Mix and spread on warm cinnamon rolls. Enjoy!
Tags: breakfast, ebelskivers, pancakes
These Ebelskivers are a chore to make…three mixing bowls, a whip, beater, measuring tools, brush, pan, individual servings…but totally worth it!
The pan is from Williams-Sonoma Cookware. Don’t bother with their packaged mix, not worth it. But the recipe included on the pan is fool-proof. I’ve made these so many different times this past year, each time with perfect results.
My favorite filling/topping combo has got to be fresh banana with cinnamon-sugar. A close second is boysenberry preserves with powdered sugar.
Tags: breakfast, diet, lunch
I’m stuck in a rut, and I think it’s good for me.
Without fail I’ll go two weeks eating Kashi Go Lean for Breakfast. It’s easy and simple. Tastes good. And I know it’s good for me.
Lunch this week has been a turkey sandwich with tomato, spinach, cream cheese and mustard on whole grain bread…every day.
This is my favorite mustard, Sierra Nevada Pale Ale. It’s so good!
I think I read somewhere that it helps control your calories when you eat the same foods day after day. But I also read that a diet that lacks variety can be missing out on essential nutrients. What I do know is it works for me.
What I’m curious about is, do you get stuck-in-a-rut with your meals? And if so, do you think it helps control your appetite and cravings?
Tags: breakfast, cloves, flaxseed meal, oatmeal, pumpkin
I knew that the gray clouds were lifting when I envisioned this for breakfast…
Layers of oatmeal, pumpkin, fage and flaxseed meal with hints of pumpkin pie and cloves. Yum!
Oatmeal Pumpkin Parfait
2/3 cup oatmeal, (measured dry then cooked in water)
3/4 cup fage, divided (I use Fage Total 0%)
1/4 cup canned pumpkin
4 T honey, divided
1/4 tsp pumpkin pie spice
1/4 tsp ground cloves
4 T flaxseed meal
Combine the cooked oatmeal and cloves, set aside.
Combine 1/4 cup fage with canned pumpkin, 2 Tbsp honey and pumpkin pie spice, set aside.
Combine 1/2 cup fage with 2 Tbsp honey, set aside.
To assemble, start with two heaping spoon fulls of the oatmeal mixture, then layer in the pumpkin mixture, next sprinkle 1 Tbsp of the flaxseed meal, and then the fage. Do it all again. Makes enough for two servings.
Tags: breakfast, flaxseed, oatmeal
Oatmeal is not one of those foods I ever thought I would love, let alone crave. And I never thought it would be worthy of a post. But it has become a necessary part of my day. And this mix was is good, so good in fact that I wanted it for dinner last night. Inspired by Kath, here is my favorite way to enjoy my morning meal.
- 1/2 cup old fashioned oats
- 1 banana
- 1 heaping Tablespoon of ground flaxseed meal
- 1 T walnuts, chopped
- 1 T golden raisins
- 1 T mini chocolate chips
Cook the oats in water for 5 minutes. While they are cooking, whip banana with handheld mixer. Stir in ground flaxseed. Then the cooked oats. Top with walnuts, raisins and chocolate chips.
This breakfast has 404 calories and 12.5 grams of fiber.
Tags: Baking, breakfast, valentines day
My friend Gretchen of Canela & Comino was the winner of the Homegrown Gourmet #4 – Stews! And now it’s her turn to host this event!
Living in the San Francisco Bay Area, I had lots of options available to me. And when my neighbor dropped off 5 pounds of oranges from her tree, I knew this would be my homegrown ingredient for these orange chocolate scones.
Orange Chocolate Scones
- 1 cup flour
- 1/4 cup sugar
- 1/2 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 6 T chilled unsalted butter
- 1 T orange zest
- 1/4 cup mini chocolate chips
- 1 T orange juice plus enough milk to make 1/3 cup
- 1 egg yolk
- 1 t vanilla
Spray scone pan/cupcake pan with non-stick spray. Whisk the flour, baking powder, baking soda, and salt in a large bowl. Add butter in small bits and orange zest. With a pastry cutter, combine ingredients until a coarse meal forms.
In a seperate bowl mix egg yolk, orange juice, milk and vanilla. Pour wet mixture into dry and mix with a fork until a batter forms. Scoop batter into prepared scone pan.
Bake at 400 degrees for 15 minutes. Makes 8.
These scones are so light and buttery! I love the orange and chocolate combination. And made in a heart shaped pan they would be perfect for Valentine’s Day morning.