Buttermilk-Blueberry Breakfast Cake

recipe from Alexandra Cooks

Serves 6-8
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Lemon zest makes this recipe soooo yummy!

This is considered a "breakfast" recipe but I actually served it as a dessert with some vanilla frozen yogurt on top, and with coffee too of course!:) 

Crepes

shredded cheese, spinach, tomatoes




Nutella!!:) one of my favorites!



bananas and honey (This is one way they fix crepes, or "Palacinkes", in Macedonia.)



shredded cheese, cilantro, tomatoes



Olivia eats hers plain.



Sawyer likes his with just cheese, almost like a grill cheese sandwich but much better.

Crepes, for When You're Feeling Lazy

And here's another great one from The Part-Time Vegan: 201 Yummy Recipes that Put the Fun in Flexitarian!

This is something that my WHOLE family likes--all 4 of us, which is very unusual!! We're thinking of starting this as a traditional Sunday night meal because it's so easy and everyone enjoys them. PLUS this recipe gives Eric and I sweet memories of Europe, especially those cute street vendors that sell fresh crepes...ahhh.

Ingredients:

1 c. whole wheat or white whole wheat flour
3/4 c. almond milk
1/2 c. water
2 tsp. sugar
1 tsp. vanilla
1/4 c. vegan margarine, melted
1/4 teaspoon salt
plus whatever fillings your heart desires:)

Instructions:

1. Whisk all ingredients except fillings together and refrigerate for about an hour. Remove and mix again.

2. Allow skillet to heat on medium for approximately one minute before starting to cook. Lightly grease skillet with vegan margarine. Swirl approximately 1/4 c. of batter into the pan so that all edges are covered. Cook on medium-high heat for a minute. Use a spatula to flip. Cook the other side. Crepes will be finished when very lightly browned. Repeat with remaining batter.

3. Fill 'em up and fold 'em! Use your creative genius. Serve immediately.

Peach-Thyme Muffins

Peach-Thyme Muffins

Anyone else lovin' these summer peaches??!! I'm blessed to live in Georgia where the peaches are extra sweet and this peach-thyme combo is awesome! I found this recipe in a cookbook: The Part-Time Vegan - 201 Yummy Recipes That Put the Fun in Flexitarian by: Cherise Grifoni. I'm trying out several recipes from this cookbook in order to review it for BookSneeze. This recipe is a for-sure keeper!

Ingredients:
2 c. whole wheat flour
1 c. white whole wheat flour
3/4 to 1 c. sugar
1/2 tsp. salt
1 tbsp. baking soda
1/2 c. peach jam
1 1/2 c. almond milk
1 tsp. lemon extract
1/4 c. fresh thyme
1 c. peaches, diced
honey for drizzling

Directions:
1. Preheat oven to 400F.
2. Combine both flours, sugar, salt, and baking soda in a large bowl. Set aside.
3. In a different bowl, whisk together the jam, almond milk, and lemon extract. Make sure to mix well!
4. Slowly add the wet mix to the dry mix. Stir as you go.
5. Fold thyme into mixture.
6. Fold peaches in gently.
7. Grease muffin tins with vegan margarine and add batter so each cup is about two-thirds full.
8. Bake for 25 minutes and then cool. Very gently remove from tin and drizzle with honey. Enjoy!!

Cinnamon Muffins

Cinnamon Muffins
My friend Jamie Palmer Wise found this great recipe in Under the Magnolias: A Tasteful Tour of Athens. Thanks Jamie, once again, for sharing a delicious recipe that you found!

Ingredients:
* 1 1/2 sticks butter, softened
* 1 1/2 c. sugar
* 3 eggs
* 2 1/4 c. self-rising flour
* 1 tbsp. cinnamon
* 3/4 c. milk
* 3/4 c. pecans (or raisins)

Directions:
* Preheat oven to 350
* Cream butter & sugar (until there are no lumps). Beat in eggs, one at a time. Add flour & cinnamon alternately with milk, mixing well after each addition. Stir in pecans (or raisins). Spoon into greased muffin tins. Bake for 20 to 25 minutes. Yields 20 muffins.

Bran Muffins

Bran Muffins
by: Barbara Jackson & Jamie Wise

These turned out great! I love the texture! Don't leave out the pecans because I feel that is the key ingredient--oh SO GOOD! Thank you, Jamie and Barbara for sharing this delicious recipe!

Ingredients:
* half of a 20 oz. box Raisin Bran cereal
* 2 c. buttermilk
* 1 1/4 c. brown sugar
* 2 1/2 c. plain whole wheat flour
* 2 1/2 tsp. soda
* 1 tsp. salt
* 1/2 c. cooking oil
* 2 large eggs
* 1 tsp. cinnamon
* 1/2 tsp. cloves
* 3/4 c. pecans
* 1 c. raisins

Directions:
* Combine the following: Sugar, oil, eggs – then the buttermilk. Next mix this mixture with all dry ingredients. Beat well with mixer. Add nuts and raisins. Spray muffin tin.
* Bake at 350 degrees for 15-20 minutes depending on size of muffins.

*freeze well

Whole Wheat Banana/Blueberry Muffins

So moist and oh so yummy! :)


blueberry muffin


banana muffin

Whole Wheat Banana/Blueberry Muffins

Ingredients:
1 c. sugar
3/4 c. oil
3 eggs
3 bananas, mashed or 2 c. blueberries
2 c. whole wheat flour
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
½ c. nuts (optional)

Diretions:
Mix all ingredients together well. Bake at 325 degrees for about 20 minutes or until done.

*Makes 12 large or 24 small muffins.

Pumpkin Pancakes

Here's a Thanksgiving breakfast that the whole family will enjoy!




Pumpkin Pancakes
by: Susie Horne/ Cheryl Dillon

Ingredients:

2 c. all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 ½ c. milk
1 c. pumpkin
4 eggs, separated
¼ c. butter, melted

Directions:

*In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
*Combine milk, pumpkin, egg yolks, and butter in another bowl. Pour into dry ingredients. Stir just until blended.
*Beat egg whites until stiff. Fold into batter.
*Preheat griddle, grease lightly. Pour on batter, about ¼ cup for each pancake. Cook until tops bubble and is dry and bottom browned. Turn and cook other side until browned. Makes about 2 dozen 3-4 inch pancakes.

Crescent Butterflies

Crescent Butterflies

If you like "Pig in the blankets", you'll love these crescent butterflies!

Olivia had a butterfly themed birthday party and this was one of the finger foods I prepared. The recipe is from Taste of Home and I simplified it a little. The URL for the original recipe is http://www.tasteofhome.com/recipes/Crescent-Butterflies.

Ingredients

* 2 tubes of refrigerated crescent rolls
* 1 small pkg. of Little Smokies sausages
* 2 tablespoons butter, melted
* 1 tablespoon grated Parmesan cheese

Directions

* Unroll crescent dough on a lightly floured surface; roll into a 12-in. x 9-in. rectangle. Seal seams. Cut with a butterfly cookie cutter dipped in flour. Place 1 in. apart on an ungreased baking sheet. Press a Little Smokies sausage in the middle of each butterfly.
* Brush wings with butter. Sprinkle with Parmesan cheese. Bake at 375° for 10-12 minutes or until golden brown. Cool for 10 minutes before removing to a wire rack.

Easy Sour Cream Rolls

Easy Sour Cream Rolls
another great recipe from my mom, Teresa

Ingredients:
2 cups self-rising flour
1 stick butter
1 cup sour cream
Mix and bake at 425 until lightly browned on top

Zucchini Bread

Zucchini Bread

Ingredients

* 3 cups all-purpose flour
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 3 teaspoons ground cinnamon
* 3 eggs
* 1 cup vegetable oil
* 2 1/4 cups white sugar
* 3 teaspoons vanilla extract
* 2 cups grated zucchini
* 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

http://allrecipes.com/recipe/moms-zucchini-bread/

Breakfast Pie

Breakfast Pie
by: Jamie Palmer Wise

1 large pie crust (refrigerator section of grocery store near the cookie dough)
8 oz. sausage (cooked & drained) - I use turkey sausage
1 c. eggs (about 4 eggs)
3/4 c. skim milk
6 oz. cheese
1 c. chopped (optional):
-mushrooms
-onions
-bell pepper
1 tsp. salt & pepper

1. Bake pie crust (350 F for 10 min.) and let it cool.
2. Cook sausage and drain it.
3. Put 1/2 of the cheese in the crust and spread sausage over it.
4. Then add veggies and the rest of the cheese.
5. Lastly add the mixture of salt, pepper, milk, and eggs.
6. Bake 45 min. at 375 F.

This makes for a pretty & delicious dish.

Ezekiel Muffins

"Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself..." Ezekiel 4:9a












Ezekiel Muffins

Here's a wonderful recipe from Bread Beckers. My mother-in-law, Sheila, taught me how to use her whisper mill and we made the muffins together. This recipe makes delicious muffins for breakfast or anytime! We added blueberries that I had picked.

*Recipe makes 12 large muffins.

Combine the following whole grains in the whisper mill to be ground:

* 2-1/2 cups hard red wheat
* 1-1/2 cups spelt or rye (Biblically spelt was used, Ezekiel 4:9)
* 1/2 cup barley (hulled barley)
* 1/4 cup millet
* 1/4 cup lentils (green preferred)
* 2 Tbs. great northern beans
* 2 Tbs. red kidney beans
* 2 Tbs. pinto beans

Mix all of those grains very well. Take 2 1/4 cups of this flour to make your muffins.

Preheat the oven to 400 for muffins.

Muffin ingredients:

2 & 1/4 cups of freshly milled flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk
1 egg
1/2 cup oil ( I use olive oil, can use other)
1/2 cup honey (I measure oil first, then I measure honey in the same measuring cup. It makes the honey come out easier.)

Measure dry ingredients into mixing bowl. Add liquids and mix just until well blended. Drop by spoonfuls into greased muffin tins. Bake at 400 for 15 min.
To make them blueberry: Add 1 & 1/2 cups of berries and 1 tsp. cinnamon

Enjoy!

MaMa's Banana Bread

MaMa's Banana Bread

3 ripe bananas (mashed)
1/2 cup shortening or margarine
1 cup sugar
1 egg
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1/2 cup nuts (optional)

Cream shortening into bananas with sugar. Beat in egg, add vanilla and dry ingredients. Mix well. Pour into a greased, parchment paper lined, pan. Put into a cold oven, set at 350, and bake for 1 hr.

*Add some applesauce to the batter to make it extra moist.

Quick Quiche

I suggest frying your bacon the night before to cut down on the preparation time.


the bottom layer


the raw quiche


the quiche when finished

*I doubled the recipe since we were having company for breakfast. That's why the quiche looks so huge:)

Quick Quiche

Ingredients

* 8 slices bacon
* 4 ounces shredded Swiss cheese
* 2 tablespoons butter, melted
* 4 eggs, beaten
* 1/4 cup finely chopped onion (optional)
* 1 teaspoon salt
* 1/2 cup all-purpose flour
* 1 1/2 cups milk

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
3. Line bottom of pie plate with cheese and crumbled bacon. Combine eggs, butter, onion, salt, flour and milk; whisk together until smooth; pour into pie pan.
4. Bake in preheated oven for 35 minutes, until set. Serve hot or cold.

*This recipe was found on allrecipes.com.