from the Hill's {kitchen}: breakfast

Showing posts with label breakfast. Show all posts

Blender Banana Oat Pancakes

2 cups rolled oats
1 1/3 cups milk
1 ripe banana
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons baking powder
1 egg

Place all ingredients except egg in a blender and blend until smooth. Add egg and blend for a few seconds more. Cook on a hot skillet.

recipe adapted from here

Apple Muffins

1/2 cup margarine

1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups finely chopped apples
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon

Bake at 375 for 20 min. Makes 12 muffins.

recipe from allrecipes.com

Whole Wheat Waffles

1 1/2 cups milk

1/3 cup oil
1 egg
1 teaspoon vanilla
1 1/2 cups whole wheat flour

1/4 cup wheat germ
2 tablespoons flaxseed meal
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

recipe from ourbestbites.com

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
1 ripe banana, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

recipe adapted from allrecipes.com

Granola

I've played around with a bunch of different granola recipes and I've finally tweaked it until it is perfect (for me!). I literally eat this every day. It's perfect as cereal or with fruit and yogurt.

5 cups old-fashioned oats

3 cups quick oats

1 cup wheat bran

1 cup wheat germ

1 1/2 cups sliced almonds

1/4 cup flax seed

3 1/2 cups rice crispies

1 cup oil

3/4 cup honey

1/2 cup brown sugar

2 teaspoons vanilla

Combine dry ingredients in a large bowl and set aside. Combine oil, honey, and brown sugar in a saucepan on medium high heat, stirring frequently until boiling. Remove from heat and add vanilla. Pour over dry ingredients and stir gently until evenly combined. Line two cookie sheets with parchment paper and divide mixture between them. Bake in a 325 degree oven for 15-18 minutes, stirring and rotating cookie sheets halfway through. Allow to cool completely on cookie sheet before transferring to an airtight container.

Fluffy Pancakes

These are my new favorite pancake! They really puff up in the bowl as they sit so resist the urge to mix them again. They work great as waffles too. I don't remember exactly how many it makes but it is just the right amount to feed our family.

3/4 cup milk
2 tablespoons white vinegar
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons melted butter or oil

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

recipe from allrecipes.com

Apple Yogurt Pancakes

2 eggs
1 2/3 cups milk
1 cup plain yogurt
¼ cup vegetable oil
2 ½ cups all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 ½ teaspoon ground cinnamon
1 apple, peeled, cored and finely diced

In a large bowl stir together the eggs, milk, yogurt and oil until well blended. Combine flour, baking powder, baking soda, salt and cinnamon. Stir into milk mixture until smooth. Fold in chopped apples.

recipe from Jenna Durocher

Overnight Cinnamon Rolls

Dough
1 tablespoon quick active dry yeast
1/2 cup warm water
4 1/2 cups all-purpose flour
1 teaspoon kosher salt
4 large eggs
1/4 cup sugar
1/2 cup real butter at room temp

Filling
1/2 cup real butter at room temp
3/4 cup packed brown sugar
1 tablespoon cinnamon

Glaze
1 cup powdered sugar
2 tablespoon butter, melted
2 tablespoons milk or cream
1 teaspoon vanilla extract

Mix the eggs, sugar, butter and water in a stand mixer. Add flour and yeast. Fit the mixer with the dough hook and knead on medium speed until smooth 10-12 minutes. Add a bit more flour to reduce stickiness if needed.

Cover with plastic wrap, set in a warm spot and let rise until doubled, about 2 hours.
While dough is rising, prepare filling. Take 2 T of the stick of butter and set aside. Beat remaining butter, brown sugar, and cinnamon together until combined and slightly fluffy, about 1 minute.

Butter a 9x13 baking dish. Transfer the dough to a floured work surface. Roll out into a rectangle about 15x10 in. Spread filling onto dough and roll up length-wise.

Use string or dental floss to score and cut the dough into rolls. You can make 12 small rolls, 10 medium ones, or 8 large. Place cut side up in baking dish. Melt the reserved 2 T butter and brush on top of rolls. Cover tightly with plastic wrap and place in the fridge overnight.

The next morning remove from refrigerator and let rise until half again as high, about 1 hour. While rising mix glaze ingredients until combined. Preheat the oven to 350. Bake until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. Spread the glaze over warm rolls and serve.

recipe from www.ourbestbites.com