Strawberry Cream Cheese Crepes

Strawberry season...it's always about this time of the year that I decide to make crepes for them.  Plus a cold front came through so it's not 90 degrees outside and I can open the windows and enjoy cooking.

Crepes ~  make ahead and let sit for at least a half hour.  Perfect for getting the rest of your ingredients together

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
2 tbsp butter, melted
2 large eggs
1 dash salt

Whisk all the ingredients in a medium bowl and let sit until you are ready to cook.  Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

Cream cheese stuffing ~

8 oz cream cheese, room temperature

1/2 cup sugar

1/2 tsp cinnamon

Mix together in a small bowl and use to fill the crepes.  

Assemble crepes by spreading some cream cheese mixture down the center and rolling up burrito style.  Top with macerated strawberries and whipped cream (optional).

Makes 8-9 crepes  

Breakfast Sausage Muffins

These muffins are packed with breakfast sausage and cheese...what a great way to start the day especially if you are on the go.  


Breakfast Sausage Muffins

1 - 9.6 oz package Jimmy Dean Sausage Crumbles, heated and drained
2 cups flour
2 tbsp sugar
3 tsp baking powder
1/4 tsp garlic powder
1 tsp parsley
1/2 tsp salt
1/4 cup butter melted
1 cup milk
1 large egg slightly beaten
3/4 cup cheddar cheese shredded

Heat sausage crumbles in a large frying pan and place on a paper towel to drain off any excess fat.  Mix together dry ingredients.  Gradually add in milk, butter and egg.  Add in cooled sausage and cheese.  Grease a standard muffin pan and fill each cup 2/3 full.   Bake for 20 minutes or until golden brown at 350°.  Cool for 5 minutes before removing from cups.

Makes 12 regular size muffins.

Strawberry Lemon Poppy Seed Scones

It's strawberry season, at least somewhere since they are plentiful and on sale in the grocery stores.  It's still awhile until it hits here since we just got rid of the snow a week ago.  My neighbor has been out of the country for the past couple of month and is flying home today so I made these treats to welcome her back.

Strawberry Lemon Poppy Seed Scones

2 cups flour
1/3 cup sugar
1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg

2 tsp poppy seeds

1 cup fresh strawberries, diced

Glaze

1/2 cup powdered sugar
2 tbsp lemon juice

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.

Cinnamon Apple Scones

Scones are a great way to start off the day or warm up the house mid-afternoon with the comforting smell of cinnamon.  I had one apple left and decided to make these scones with it.

 

Cinnamon Apple Scones

2 cups flour
1/3 cup sugar
1 apple – I shredded it
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup apple sauce
1 large egg

Cinnamon and sugar topping
Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into coarse crumbs.  In a small bowl, mix together apple sauce and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Sprinkle cinnamon sugar on top.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  

Cinnamon Sugar

1/4 cup sugar

1 tsp cinnamon

I always keep an old salt shaker full of this on hand for lots of occasions.

Sausage & Gravy Biscuit Cups

What better way to start off your morning than with a hot and tasty meal of sausage, gravy and biscuits all rolled into one.  

Sausage & Gravy Biscuit Cups

1 package sausage crumbles, I used turkey
2 tbsp flour
1 cup milk, 2% works fine
salt and pepper to taste
1 can Grands buttermilk biscuits

Heat sausage in a large skillet.    When cooked, stir in flour until the sausage is coated.  Gradually stir in milk.  Let thicken and season to taste.

Roll out the Grands biscuits with a rolling pin.  Using jumbo muffin tins, grease and press the biscuit in each cup.  Fill cups with sausage gravy mixture.  Bake at 350° for about 15 minutes.  Bake until the biscuits turn golden brown.  Remove from oven and sprinkle your favorite cheese on top.  I used a shredded cheddar.  Return to oven until cheese has melted.

Makes 8 biscuit cups.

Apple Sauce Waffles

A wonderful way to start off the day is the aroma of cinnamon spreading throughout the house.  Yesterday I made the cinnamon syrup so it was ready to go for this morning.  The syrup freezes well so you can have it with pancakes or waffles at a later time.

Apple Sauce Waffles

1 3/4  cups flour

 2 1/4  tsp baking powder
2 1/2  tsp sugar

1/2  tsp salt

1/2 tsp cinnamon
3 large eggs, separated
1 1/4  cups milk
1/2  cup apple sauce

Whisk all dry ingredients in a large bowl.  Add in milk, egg yolks and
 apple sauce.  Beat egg whites until light and fluffy.  Gently fold
in egg whites.  Bake in waffle maker per manufacturers instructions.

Cinnamon Syrup

1 cup light corn syrup
2 cups sugar
1/2 cup water
1 tsp cinnamon
1 dash nutmeg
1 cup evaporated milk

In a large saucepan, mix together corn syrup, sugar, water and spices. Bring to a boil for 3 minutes. Remove from heat and let sit for 5 minutes. Stir in evaporated milk.  

Orange Rolls

This is a sweet way to start off a weekend or vacation day morning.  The best part is most of the work is done the night before.  What better way to have orange juice in the morning?

Orange Rolls

 

Dough –

1 pkg yeast

½ cup warm water

¼ cup sugar

Mix together and let sit for 10 minutes

 

Meanwhile, in a small saucepan heat until the butter has melted –

½ cup milk

1/3 cup butter

¼ cup sugar

 

Put In your mixer  -

4 cups flour

1 1 /2 tsp salt

1 egg

Add in the yeast and milk mixtures and turn on machine with a dough hook and allow to completely come together.  Add 1 tbsp of canola oil and make sure all sides are covered.  Cover with a damp towel overnight in the refrigerator.  Take out in the morning an hour to an hour and a half to warm up and finish rising.

 

When done, spread out into a 12 x 18 shape and top with –

3 tbsp butter, softened to spread over dough

½ cup sugar

1 tbsp orange zest

 

Roll up the 11” way.  Cut dough into 12 equal slices.  Place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 25 minutes at 350°.  Allow to cool before icing.

 

Icing

3 tbsp butter, softened

3 oz cream cheese, room temperature

1 ½ cups powdered sugar

1 tbsp orange juice

Strawberry Coffee Cake

It's strawberry season and the berries are looking gorgeous this year.  I picked up a couple of boxes on sale so I've been busy using them and eating some just as they are.

Strawberry Coffee Cake

2 cups flour

1 cup sugar

1 tbsp. + 1 tsp baking powder

1 tsp salt

1 tsp cinnamon

2 large eggs

1/4 cup butter, melted

2 cups strawberries, sliced in half

Mix together the dry ingredients in a mixing bowl.  In a small bowl, mix together the eggs and butter and add into the dry mixture.  Stir until the dry ingredients are incorporated.  Pour into a greased 9" springform pan.  Top with sliced strawberries in a circular pattern.  

Topping

1/2 cup flour

1/2 cup brown sugar

1/4 tsp cinnamon

1/4 cup cold butter, cut into small pieces

Blend together with a pastry blender or your fingers.  Sprinkle over the strawberries.  Bake for 45 minutes at 350 or until a toothpick comes out clean.

Allow to cool slightly in pan before releasing it and serving.

Pancetta & Pear Waffles

There's a little taste of salt and a hint of pears in every bite of these waffles.  I chose pancetta over bacon because it's thinner and easier to crumble on top of the batter and bake into the waffles.  You can substitute apple or peach butter instead of the pears.  I happened to have pears on hand so that's what I went with.  I did not add any sugar when I cooked the pears since you already add in sugar in the waffle batter.

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar

2 large eggs, separated
3 tbsp pear butter (recipe below)
1 cup milk

3 oz pancetta, cooked, drained and crumbled

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and pear butter.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 8 waffles

Pear Butter

4 pears, peeled, cored and cut into small pieces

1 tbsp. lemon juice

1/4 tsp cinnamon

1 dash nutmeg

Cook the pears and lemon juice medium heat until pears release their juices and are tender.  Remove from heat and blend until smooth.  Add in spices and allow to cool.  Refrigerate.

Dark Chocolate Waffles

This is a delicious way to pamper yourself on a weekend morning.  Dark chocolate, strawberries and whipped cream are a wonderful combination to serve for breakfast or as a dessert.

Dark Chocolate Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar

1/4 cup dark cocoa (I use King Arthur Flour Double-Dutch Dark Cocoa)
2 large eggs, separated
3 tbsp butter, melted and cooled
1/2 cup sour cream
1 cup milk


Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter and sour cream.  Gently fold in beaten egg whites into dry ingredients.

Bake per your waffle makers instructions.

Makes 9 waffles

Blueberry Lemon Coffee Cake

Fresh blueberries in a coffee cake with a hint of lemon to start off your morning in a good way.  This isn't overly sweet but a perfect balance of a lemon cream cheese filling that is bursting with blueberries.

Blueberry Lemon Coffee Cake

Cake ~

1/3 cup butter, softened
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp lemon extract
juice from 1 fresh lemon
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sour cream

Cream together butter and sugar.  Add in egg, egg yolk, extract and lemon juice.  Alternate adding in dry ingredients and sour cream.  Place in the bottom of a greased 9" springform pan.

Filling ~

8 oz cream cheese, softened
1/4 cup sugar
lemon zest from 1 lemon
1 egg white
1 pint fresh blueberries, rinsed and drained

Blend the cream cheese, sugar, lemon zest and egg white together.  Gently fold in the fresh blueberries and spread over the cake mixture.  

Streusel ~

1/2 cup flour
1/3 cup brown sugar
3 tbsp cold butter, cubed

Mix the streusel ingredients together with a fork until crumbly.  Sprinkle over the filling.
Bake the cake for 50 minutes at 350°.  Cool on a rack before releasing from the springform pan.  Store leftovers in the refrigerator.

Orange Rolls

Start your weekend morning off with the smell of cinnamon and warm bread coming from the oven.  These are iced with a light orange icing that isn’t overly sweet.  Just a note....rolls are not easy to photograph  :-)

Orange Rolls

 

Dough –

1 pkg yeast

½ cup warm water

¼ cup sugar

Mix together and let sit for 10 minutes

 

Meanwhile, in a small saucepan heat until the butter has melted –

½ cup milk

1/3 cup butter

¼ cup sugar

 

Put in your mixer  -

4 ¼ cups flour

1 1 /2 tsp salt

1 egg

Add in the yeast and milk mixtures and turn on mixer using a dough hook.

 

When done, spread out into a 12 x 18 shape and top with –

3 tbsp butter, softened to spread over dough

½ cup brown sugar

1 tbsp cinnamon

¼ tsp salt

2 tsp orange zest

 

Mix together the brown sugar, cinnamon, orange zest and salt and sprinkle evenly over the buttered dough.   Roll up the 11” way.  Cut dough into 12 slices and place in a greased 9 x 13 pan and allow to rise until it reaches the top of the pan.  Bake for 35 minutes at 350°.  Allow to cool before icing.

 

Icing

8 oz mascarpone cheese, room temperature

1 tbsp orange zest

¼ cup orange juice

½ cup powdered sugar

Blackberry Lemon Waffles

These waffles are so delicious that you do not need to add any syrup.  I recommend just a little powder sugar dusting or some whipped cream.  Blackberries and lemon compliment each other to make this a tasty breakfast, lunch or dinner.

Blackberry Lemon Waffles

1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
3 tbsp sugar
1 tbsp lemon zest
2 large eggs, separated
3 tbsp butter, melted and cooled
2 tbsp lemon juice
1/2 cup sour cream
3/4 cup milk
6 oz blackberries, rinsed, dried and cut into half or 3 pieces

Sift all dry ingredients and zest into a large bowl.  In a small bowl, beat egg whites until light and fluffy.  Gradually mix milk, egg yolks, butter, sour cream, lemon juice and beaten egg whites into dry ingredients.  Gently fold in blackberries.

Bake per your waffle makers instructions.

Makes 8 waffles

Blueberry Lemon Scones

Blueberries burst with a light lemon flavor in these tender scones.  I froze the blueberries to make them easier to work with in the dough and it turned out quite well.  

Blueberry Lemon Scones

2 cups flour
1/3 cup sugar
1 lemon - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg
1/4 cup
6 oz frozen blueberries

Glaze

3/4 cup powdered sugar
 lemon juice from 1/2 of the fresh lemon

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream,egg and milk.  Add into the dry ingredients and stir until it's completely combined.  Fold in frozen blueberries. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 18 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 15 minutes and then spoon glaze over the scones.

Bacon & Cheese Muffins

Bacon and muffins - a great way to start the day especially when they are mixed together.  I normally make these using mild Italian sausage instead of bacon but sometimes you just have to use what is on hand and you end up with delicious results.

Bacon & Cheese Muffins

6 slices bacon, cut into 1/2" slices, cooked and drained
2 cups flour
2 tbsp sugar
3 tsp baking powder
1/4 tsp garlic powder
1 tsp parsley
1/2 tsp salt
1/4 cup butter melted
1 cup milk
1 large egg slightly beaten
1 cup cheddar cheese, shredded
Mix together dry ingredients.  Gradually add in milk, butter and egg.  Add in cooled bacon and cheese.  Grease standard or large muffin pans and fill each cup 2/3 full.  Bake for 20 minutes or until golden brown at 350°.  Cool for 5 minutes before removing from cups.

Makes 12 regular size muffins.

Pumpkin Crepes

These crepes can be served for a Fall breakfast or as a dessert.  They are not overly sweet but you get a mild hint of pumpkin flavor in every bite.

 

 

Pumpkin Crepes

1 cup flour
1 cup milk - I used 2%
2/3 cup Perrier
3 tbsp pumpkin puree
1 tbsp sugar
2 large eggs
1 dash salt

Filling

½ cup whipping cream, whipped to firm peaks

8 oz mascarpone, room temperature

½ cup brown sugar

½ tsp cinnamon

Whisk all the ingredients in a medium bowl and let sit for a half hour.

Heat a 10" non-stick frying pan.  I sprayed a coating of cooking spray as it was heating.  Add in 1/4 cup of crepe mixture and tilt the pan until the batter is evenly spread.  Cook of medium heat until the edges start to turn brown.  Use a spatula to gently flip the crepe over.  Cook for another minute or two until the 2nd side is done.  Place on a plate.  Insert a piece of wax paper between all the crepes so they do not stick.

 

In a small bowl, whip the cream.  Add in the mascarpone, brown sugar and cinnamon and whip until blended.

Place a crepe on a plate.  Place some whipped cream/pumpkin mixture and fold up the sides over it, burrito style.

Makes 8 crepes.

Pumpkin Scones

Fall means pumpkin everything.  I’m not a coffee drinker so I can bypass the creamer commercials.  This is the first of a couple ways that I’m enjoying using pumpkin early in the morning. 

 

Pumpkin Scones

2 cups flour
1/3 cup brown sugar
1 tsp baking powder

½ tsp baking soda
1/4 tsp salt

1 tsp cinnamon

½ tsp ginger
1/2 cup butter, cold and cubed
1/2 cup pumpkin puree

2 tbsp milk
1 large egg

Glaze

1/2 cup powdered sugar
1 tbsp milk

1 dash cinnamon

Mix all the dry ingredients together.  Using a pastry cutter or fingers, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together milk, pumpkin puree and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.

Bacon n' Cheese Scones

Happy Sunday morning!  I prefer a savory breakfast most days over a sweet one so I wanted to make a scone using some of my favorites - bacon and cheese.  You can make the bacon the night before because you still have a half hour wait after it's done and it's hard to smell the bacon aroma and not get hungry.

Bacon n' Cheese Scones

2 cups flour
2 tsp sugar
1 tbsp parsley
1 tbsp baking powder
1/2 tsp salt

1/8 tsp garlic powder (optional)
1/4 cup butter, cold and cubed
3/4 cup whipping cream 

5 slices bacon, cooked, drained and crumbled

1 cup Monterey Jack & Cheddar shredded cheese


Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  Mix in bacon, parsley and cheese.  Add the cream into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  

English Muffins

I put off making my own English muffins thinking it was going to be a time consuming recipe.  It wasn’t.  They were surprising easy to make and taste better than what you get in the store.  I’m embarrassed to say how long I’ve had the rings – let’s just say a few Presidents have been in office.  I do wish I would have bought an additional set so I could have baked all 8 at one time.

 

English Muffins

1 package active dry yeast

1 cup warm water

1/2 cup milk, scalded

2 tsp sugar

1 tsp salt

4 cups flour, divided

3 tbsp butter, softened

Add the yeast to the warm water and allow to sit for 10 minutes.  In the meantime, combine 2 cups of flour, sugar and salt in your mixer bowl.  Add in the yeast mixture and milk and beat using the dough hook until everything is incorporated.  Cover the bowl and leave in a warm place for 1 1/2 hours to rise.  After that time, beat in the softened butter and remaining 2 cups of flour.  Grease the muffins rings and place on a greased or parchment lined baking sheet.  Fill the rings one half full and allow to rise until doubled.  Bake at 425° for 20-25 minutes.  

Makes 8 muffins.

Orange Scones

I enjoyed making the first batch of scones that I decided to make a new kind using an orange I had leftover in the refrigerator.  That's all you need - the zest for the scone and then use the juice for the glaze.

2 cups flour
1/3 cup sugar
1 orange - use all the zest in the dough
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter, cold and cubed
1/2 cup sour cream
1 large egg

Glaze

1/2 cup powdered sugar
2 tbsp orange juice

Mix all the dry ingredients together.  Using a pastry cutter, cut in the butter until the dough turns into course crumbs.  In a small bowl, mix together sour cream and the egg.  Add into the dry ingredients and stir until it's completely combined. Turn out on to a floured surface.  Pat into a circle that is approximately 1/2 - 3/4" thick.  Cut into 8 slices and put onto a baking sheet lined with parchment paper.  Make sure they are spread out since the scores will spread slightly.  Brush 2 tbsp whipping cream on top of the scones.  Bake for 15 minutes at 400°.  Remove from oven and place on a cooling rack.  Allow to sit for 10 minutes and then spoon glaze over the scones.