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