Orange Cream Scones

orange-cream-scones2

Ingredients
Scones
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cubed butter, cold
1 large egg
¼ cup sour cream
¼ cup heavy cream
½ teaspoon vanilla extract
Glaze
1½ tablespoon butter, melted
¾ cup powdered sugar
¼ teaspoon vanilla extract
1 tablespoon orange juice
½ teaspoon orange zest (optional, but it really adds good flavor)

Directions
1.    Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
2.    Mix together flour, sugar, baking powder, salt, and orange zest.  Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
3.    In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
4.    Add liquid ingredients to the dry ingredients and stir until just combined.
5.    Turn the dough out onto a floured surface; gently knead the dough until it holds together.  Pat into a 1-inch thick circle.  Cut into 8 triangles.
6.    Brush the tops of each scone with a little bit of heavy cream or milk.
7.    Bake for 15-18 minutes, or until scones are golden brown.
8.    While the scones are cooling, mix up the glaze.
9.    Spread the glaze over the sligntly warm scones.  Serve.

Yield:  8 scones

Applesauce Oat Bran Muffins

applesauce-oat-bran-muffins3Ingredients
1 cup oat bran
1 cup all-purpose flour
¼ cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
½ teaspoon salt
2 eggs
1 cup unsweetened applesauce
3 tablespoons canola oil
3 tablespoons fat-free milk
¼ cup raisins
¼ cup chopped walnuts
½ teaspoon cinnamon

Directions
•    Preheat oven to 400º.
•    In a large bowl, combine the oat bran, flour, ¼ cup sugar, baking powder, and salt.
•    In another bowl, beat the eggs, applesauce, oil, and milk.
•    Add the wet ingredients to the dry ingredients and stir just until moistened.  Fold in raisins.
•    Fill muffin cups coated with nonstick cooking spray three-fourths full.
•    Combine the walnuts, cinnamon, and remaining sugar; sprinkle over batter.
•    Bake for 16-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pan to a wire rack.  Serve warm.

Yield:  1 dozen muffins

Asparagus Bacon Quiche

Asparagus Bacon Quiche2Ingredients

1 purchased or homemade pie crust

8 oz. sliced mushrooms, sliced

2 tablespoons oil

½ pound asparagus, cut into 2-inch pieces

6 large eggs

¾ cup table cream

4 green onions, sliced

1 roasted red pepper, sliced

1 ½ cup white cheese, shredded

6 strips smoky bacon, cooked and cut into bite-sized pieces

salt and pepper

 

Directions

  1. Preheat oven to 375º.
  2. Spray a removable bottom tart pan with non-stick cooking spray.
  3. In a medium skillet, saute mushrooms in oil until golden. Season lightly with salt and pepper.  Set aside to cool.
  4. Place asparagus pieces in a microwave-safe dish. Add a small amount of water.  Microwave for 3 minutes.  Drain, season lightly with salt and pepper, and cool.
  5. Roll out pie crust; press into the tart pan.
  6. In a large bowl, lightly beat the eggs. Add the cream and stir to combine.
  7. Add all other ingredients and gently fold them in. Season with salt and pepper.
  8. Pour the egg mixture into the pie shell.
  9. Set the pan on a cookie sheet; bake 50 minutes or until a knife inserted in the center comes out clean.
  10. Cool in the pan 15 minutes before removing the tart pan sides.

 

Yield:  8 servings

Blueberry Streusel Coffee Cake

Blueberry Streusel Coffee Cake2Ingredients:

STREUSEL

½ cup flour

½ cup packed brown sugar

¾ teaspoon cinnamon

4 tablespoons butter, melted

COFFEE CAKE

½ cup sugar

6 tablespoons butter, room temperature

¼ cup sour cream

¼ cup milk

1 egg

1 teaspoon vanilla

1 ¼ teaspoon baking powder

1 cup all-purpose flour

1 ¼ cups blueberries

GLAZE

¾ cup powdered sugar

1-2 tablespoons milk

 

Directions

  1. Preheat oven to 350º. Prepare a 9-inch cake pan or springform pan with a circle of parchment paper in the bottom and grease the sides.
  2. Combine streusel ingredients in a small bowl. Mix with a fork until well-blended.  Set aside.
  3. To make the cake batter, beat sugar and butter until light and fluffy.  Add sour cream and milk and mix until well incorporated.  Add egg and vanilla extract and mix until smooth.
  4. Combine flour and baking powder in a separate bowl. Add dry ingredients to batter and mix until smooth.
  5. Spread half of the cake batter into the bottom of the cake pan. Top with about half of the streusel mixture, then half of the blueberries.
  6. Spread remaining batter over streusel. Sprinkle remaining streusel and blueberries over the top of the cake batter.
  7. Bake for 35-40 minutes, or until a toothpick inserted comes out with a few crumbs.
  8. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to a cooling rack to finish cooling.
  9. To make glaze, combine powdered sugar and milk in a small bowl. Mix until smooth.  Drizzle the glaze over the coffee cake.

NOTE:  Frozen blueberries may be used, but baking time must be lengthened.

 

Yield:  8 servings

Orange Cream Scones

Orange Cream Scones3

Ingredients

Scones

2 cups all-purpose flour

1/3 cup sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cubed butter, cold

1 large egg

¼ cup sour cream

¼ cup heavy cream

½ teaspoon vanilla extract

Glaze

1½ tablespoon butter, melted

¾ cup powdered sugar

¼ teaspoon vanilla extract

1 tablespoon orange juice

½ teaspoon orange zest (optional, but it really adds good flavor)

 

Directions

  1. Preheat oven to 400º and line a baking sheet with parchment paper or spray with cooking oil spray.
  2. Mix together flour, sugar, baking powder, salt, and orange zest. Cut in cold butter with a pastry cutter until the butter is about the size of peas and the dough resembles coarse crumbs.
  3. In a small bowl, combine egg, sour cream, heavy cream, and vanilla extract.
  4. Add liquid ingredients to the dry ingredients and stir until just combined.
  5. Turn the dough out onto a floured surface; gently knead the dough until it holds together. Pat into a 1-inch thick circle. Cut into 8 triangles.
  6. Brush the tops of each scone with a little bit of heavy cream or milk.
  7. Bake for 15-18 minutes, or until scones are golden brown.
  8. While the scones are cooling, mix up the glaze.
  9. Spread the glaze over the sligntly warm scones. Serve.

 

Yield: 8 scones

Breakfast Egg Casserole

egg casseroleIngredients

1 bag frozen hasbrowns
8 eggs
1 packaged pre-cooked bacon or ham (diced)
2 1/3 cups milk
1 tablespoon dijon mustard
1/3 cup diced red pepper
1/3 cup diced orange/green pepper
1/2 cup diced onion
salt and pepper to taste
basil and tarragon to taste
1/2 teaspoon cumin
2 cups grated cheese

 

Directions
1. In a 9×9 greased baking dish – place the frozen hashbrowns until your pan is about 2/3rds full.  Sprinkle on salt and pepper.  Add diced meat to top of hashbrowns.
2. In a bowl combine all other ingredients/seasoning (except eggs and cheese).  In a separate bowl beat the 8 eggs until combined.  Add the eggs to the seasonings, peppers, and onions.  Mix to combine.  Pour over the hashbrowns in the baking dish, then top with the two cups of grated cheese.
3. Bake at 350 degrees for 45-60 minutes.  (until set and the top is browned).
4. Let sit for 10-15 minutes before serving.

Recipe and photo originally appeared at www.lilybitdifferent.com

Breakfast Bacon And Maple Meatballs

a5 Recipes- Breakfast Bacon & Maple MeatballsIngredients
1 lb. breakfast sausage (no sugar added)
1 medium sweet potato
4 oz. button mushrooms, quartered
½ yellow onion, coarsely chopped (approx. ½ cup)
2 tablespoons maple syrup
5-6 slices of bacon
1 garlic clove, minced
Salt and pepper to taste

Directions
1. Preheat oven to 375º.
2. Fry/cook bacon until crisp. Drain, cool, and crumble.
3. Place sweet potato in food processor with shredding attachment. Shred. Remove sweet potato shreds. Replace shredding attachment with chopping blade.

4. Place shredded sweet potatoes, onion, mushrooms, and minced garlic in food processor and chop together. You want the sweet potatoes fairly fine.
5. In large bowl, combine sausage with all other ingredients.
6. Line a baking sheet with parchment paper. Using an ice cream scoop for uniformity, scoop out meat mixture and roll into balls using your hands. Place meatballs on baking sheet.
7. Bake for 30-35 minutes until meatballs are golden brown and completely cooked through.
8. Serve immediately with favorite breakfast accompaniments.