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Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts

My sister Nora bakes occasionally. ;) She made up this AMAZING french toast recipe for me to use! Serve warm with maple syrup or powdered sugar!









Ingredients:
6 Pieces of honey wheat bread
4 Large eggs
1/3 Cup of heavy cream
1/4 Cup Milk
1 Tbsp. Ground Cinnamon
1 tsp. Vanilla Extract

Directions:

1. Whisk together the eggs, cream, milk, and cinnamon. do not over mix

2. Put medium frying pan on the stove and heat to medium-high.

3. dip one piece of bread in egg mixture and place on frying pan. Flip when cinnamon starts to bubble. Cook other side.  Place on plate. Repeat. Enjoy!!


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Ingredients:

4 eggs
3 1/3 cup milk
2/3 coconut oil
4 cups flour
2 Tbsp. baking powder
4 Tbsp. sugar
1tsp. salt
2 tsp vanilla
Maple syrup for serving

How-to
1. Mix all dry ingredients together using whisk.

2. Mix all wet ingredients together.

3. Gently combine but don't overmix.

4. Cook as your waffle maker directs.

5. Sprinkle with powdered sugar.

6. Pour maple syrup on top.

7. Enjoy!
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My family loves having pancakes on Saturday mornings.  These are simple and delicious,
and I can easily make them myself while my parents are still sleeping! It's always nice to wake up to the smell of fresh pancakes! ;)



Yields (Makes) about 12 - 15 pancakes  Prep time: 5 - 10 minutes  Cook time: 5-8 minutes total

Ingredients:
1 1/2 cups flour
3 1/2 tsp. baking powder
1 tsp. salt
1 Tbsp. white sugar
1 1/4 cups milk
1 egg
3 Tbsp. butter, melted

Kitchen Tools:
Large bowl
Whisk
Measuring cups
Measuring spoons
Metal spatula
Griddle or large skillet

How To:
1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well (a hole) in the center and pour in the milk, egg and melted butter; mix until smooth.

2. Heat up griddle to 350˚ (or medium high heat on stove if using a skillet). Scoop batter onto the griddle using 1/4 cup for each pancake. Wait for little bubbles to appear before flipping (with metal spatula).  Brown on both sides and serve hot with butter and maple syrup.  Enjoy!

Variations:
~ Add in 1/4 cup mini chocolate chips
~ Add in 1/2 cup fresh or frozen blueberries
~ Top with whipped cream and strawberries
~ Anything else you'd like to add!
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Makes:12  Prep:15 minutes | Cook: 25 minutes | Total: 40 minutes

These muffins are extra large and yummy with a sugary-cinnamon crumb topping. I usually double the recipe since I have a bigger family. Blueberries are optional.












Ingredients:

1/2 cup flour
1/2 tsp. salt
3/4 cup white sugar
2 tsp. baking powder
1/3 coconut oil
1 egg
1/3 milk
1 cup blueberries (optional)

Crumb topping:

1/2 cup white sugar
1/3 flour
1/4 cup (half a stick) butter, cubed
1 1/2 tsp. ground cinnamon

Kitchen Tools:

Muffin tin
Muffin liners (or baking grease)
Medium bowl
Whisk
Oven mitts

How-to:
1. Preheat oven to 400˚ degrees (200˚ degrees C). Grease muffin tin or line with muffin liners.
2. Combine 11/2 cups flour 3/4 cup sugar, salt and baking powder. Spoon coconut oil into glass measuring cup. Microwave 50 seconds. Once done take oil out and add milk, and egg. Add this to flour mixture and mix well. fold (mix) in blueberries.
3. fill muffin cups 1/3 full. Do not put in oven yet. mix all ingredients for crumb topping. Mix with fork. 
4. Sprinkle crumb topping on top of un-baked muffins. Bake 20-25 minutes. Enjoy!
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