Tag Archives: brunch

Easy English Muffins

1 1/2 cups milk, heated to lukewarm
2 Tbsp sugar
1 1/2 tsp salt
1 Tbsp shortening, melted
1 package dry yeast
1 1/2 cups all-purpose flour*
1/2 cup whole wheat or rye flour*

*You can also use 2 cups all-purpose flour instead of the mix.

In a medium bowl mix the milk, sugar, salt, melted shortening, and yeast. Mix until the salt and sugar are dissolved, then let rest for 5 minutes.

Add in the flour(s) and mix thoroughly, then cover the bowl and let rest for 30 minutes.

After 30 minutes, stir and check texture. It should be about the consistency of cornbread batter. If too loose, add flour a teaspoon at a time; if too thick, add water a teaspoon at a time. Mix well in between additions.

Preheat griddle over medium heat and place rings on pan. Spray with nonstick spray, and using an ice cream scoop to put one scoop in each ring. Spray the pan next to the rings with water and cover rings with a lid or pan. Cook 5-6 minutes, spraying the pan once halfway through and cover.

Remove the lid and flip the rings using a spatula and tongs. Spray the pan again and cover. Cook another 5-6 minutes, or until brown. Remove the muffins from pan to cool, and start the next batch in the rings on the griddle.

Once cool, you can split the muffins and toast. Serve with your favorite topping and enjoy.

Apple Coffee Cake

I started the morning trying to figure out what I could make with some extra apples that were in the kitchen. I have been experimenting with alternate flours as a way to play with different flavors. The result was nice and light, and is a cross between upside down cake and coffee cake. I find the candied ginger (optional) adds a nice sparkle of flavor.

1 cup all-purpose flour
1 cup barley flour
1 egg
1 teaspoon baking soda
1 teaspoon vanilla
1/4 cup vegetable oil
1/2 cup sugar
3 apples
3/4 teaspoon salt
1/2 cup milk
1 teaspoon pumpkin pie spice
2 tablespoons chopped candied ginger (optional)
1/2 cup butter, melted
1 teaspoon cinnamon
1/2 cup brown sugar

Preheat oven to 350 degrees F. Grease a ring or 9″ round pan, set aside.

Combine the flours, baking soda, sugar, salt, and pumpkin pie spice in a medium bowl. Stir to combine.

Make a well in the center and add the egg, milk, vanilla, and vegetable oil.

Stir just until all the liquid is incorporated. Some small lumps in the batter are all right.

Peel and core the apples. Slice half of one and arrange in the bottom of a ring or a 9” round pan. Dice the rest of the apples and fold into the batter.

Sprinkle with the cinnamon, candied ginger, and brown sugar. Carefully pour the melted butter over the apples and sugar.

Pour the batter into the pan, being careful not to move the apple mixture.

Bake at 350 degrees F for 35-40 minutes, or until a toothpick inserted comes out clean.

Invert pan on a rack or plate and allow to cool 10 minutes before removing.

Slice and enjoy!

HASH BROWN BREAKFAST QUICHE

2 cups shredded potatoes, about 3 medium-sized potatoes
2 tablespoons olive oil
Salt and pepper to taste
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
11/2 cup grated zucchini or asparagus
1 tablespoon butter
1/4 cup goat cheese or cream cheese, softened
8 oz. diced mushrooms
4 eggs
1 cups milk
1 small tomato, sliced
1/2 cups Parmesan cheese (or cheese of your choice)

Preheat oven to 425 degrees F.

Mix shredded potatoes, 1 tablespoon olive oil and salt and pepper to taste in a mixing bowl.

Grease a 10″ oven-safe baking dish and add the potato mixture, pressing down to

pack it tightly on the bottom and sides like a pie crust.

Bake about 25 minutes or until the edges have browned.

In a separate pan, sauté zucchini and mushrooms in 1 tablespoon each of olive oil and butter about 5 minutes until tender.

Combine eggs, milk and salt and pepper to taste and whisk until frothy. Fold in mushrooms and zucchini.

Once the hash brown crust is done, pour egg mixture into the crust. Arrange tomato slices on top, and drop dollops of the goat or cream cheese around them. Sprinkle with the Parmesan cheese.

Lower oven temperature to 350 degrees F. Bake for 40-50 minutes or until a knife inserted in the center comes out clean. If the crust starts browning too much, cover the edge of the pan with aluminum foil.

Let it cool for at least 10 minutes before serving.