The Better Baker: breakfast

Showing posts with label breakfast. Show all posts

Friday, July 29, 2022

Peachy Baked Oatmeal

I have been a lover of oatmeal for many years. I especially love it baked...

it's great to have handy to re-heat a few mornings without making a mess.

I love that it uses canned peaches too, so....

I decided to make this simple recipe when I saw it shared at

Gooseberry Patch online.

But I did add 2 c. milk to the recipe.

As I sat in my chair enjoying it, I recalled another Peach/Oatmeal

dish I have on the blog...it has added Greek yogurt for a protein boost.

Check out the Healthy Peaches 'n' Cream Baked Oatmeal

I cut back the sugar amount and diced the peaches, instead of leaving them in slices...it was delicious! COMFORTING!

I enjoyed it warm, with warmed milk. MMMM!

It's quick, easy and mixed in one bowl!

Do hope you'll give it a try soon.

PEACHY BAKED OATMEAL

2 eggs, beaten

2 c. milk

(almond milk works good too)

1/3 c. brown sugar

(or use 1/4 c. honey)

1-1/2 tsp. baking powder

1/4 tsp. salt

1-1/2 tsp. cinnamon

1/2 tsp. nutmeg

(I added a little more)

1-1/2 tsp. vanilla extract

3 c. old fashioned oats, uncooked

1/3 c. oil

1 can (16 ozs.) sliced peaches, partially drained, diced

Serve with warmed milk

Spray 8" X 8" baking dish with non-stick cooking spray; set aside.

Preheat oven to 375*.

In a large bowl, combine eggs, milk, brown sugar (or honey), baking powder, salt, spices and vanilla; beat well. (I mixed it all by hand - no need for a mixer)

Add remaining ingredients (except warmed milk); mix until thoroughly blended. Pour into prepared dish.

Bake 20-25 minutes until the center is set. Serve in bowls with warmed milk.

Yield: Serves 6 - 7

Friday, October 1, 2021

Streusel Apple Coffee Cake

This is a luscious new fall recipe that I've already made a few times.

And you can be sure, I'll be looking for more reasons to make it again soon! *-*

The bottom layer is a light coffee cake...with a luscious middle

layer of sauteed apples in butter, topped

with a beautiful brown sugar/cinnamon streusel that can't be beat!

I topped it with a Salted Caramel Sauce..just for fun.

You could try this 5-Minute Salted Caramel Sauce..

from Crazy for Crust, guaranteed to be wonderful!

Trust me, it's wonderful without it!

This would be wonderful for breakfast or brunch, or any time of day!

Tis the season for apples...enjoy this any time of the year, but don't

miss having it soon!

I made a couple for my last bake sale at my local Farmer's Market and

they didn't take long to sell. I sure wanted to follow them home....

I cut back on sugar amounts and I thought this was plenty sweet...

Always be sure to read through the recipe completely before

beginning to make it....

(hover over photo to pin)

STREUSEL APPLE COFFEE CAKE

APPLE LAYER:

1 Tb. (un)salted butter

2 large firm apples, peeled and diced (about 2 cups)

2 Tb. white sugar

1/2 tsp. cinnamon

CAKE:

1-1/2 c. all purpose flour

2 tsp. baking powder

*TIP below* 1/2 tsp. salt

1 tsp. cinnamon

1/4 c. butter, melted & cooled a few minutes

1/2 c. white sugar

1 lg. egg

1/2 c. milk

STREUSEL:

3 Tb. butter, melted

3/4 c. brown sugar, packed

3 - 4 Tb. all purpose flour

1-1/2 tsps. cinnamon

Preheat oven to 350*. Spray and 9" square or round cake pan with non-stick cooking spray; set aside.

Peel, core and dice apples into bite sized pieces.

(TIP: IF USING SALTED BUTTER, REDUCE SALT BY HALF THE AMOUNT.)

APPLE layer: Melt butter in large skillet over medium heat; in small bowl,

combine sugar and cinnamon (keeps the cinnamon from clumping on the apples). Add apples to warmed skillet, cooking about 3 - 4 minutes, just until the apple

is cooked, but still white. Stir in sugar/cinnamon mixture; heat thoroughly. Remove from heat; cool.

Cake: in a medium bowl, whisk flour, baking powder, salt and cinnamon together. In a large bowl, combine melted butter with sugar, egg and milk.

Stir dry ingredients into wet; stir just until combined. (I do this with a spatula).

Pour into prepared pan. Sprinkle cooled apples evenly over top of cake batter.

Streusel: In medium bowl, combine all ingredients together. (Add a little more flour if it isn't crumbly) Sprinkle (using your hand) over apples.

Bake 30-35 minutes (placing on a cookie sheet to catch anything that may spill over) or until toothpick comes out clean when stuck in the middle of the cake.

Serve warm. Cover and refrigerate leftovers.

May freeze up to a month.

Yield: 8 servings

(or 4 if I'm cutting it!) *-*

Recipe inspired by Crazy for Crust

Thursday, May 28, 2020

Moist Sour Cream Rhubarb Coffee Cake

Wanted to share this easy and delicious coffee cake.

Great with milk as well as with coffee.

You mix it by hand and the ingredient list is not very long.

And it makes a 9" x 13" panfull!

It's a super tasty way to enjoy rhubarb.

The sugary topping really adds something special!

I used a little brown sugar to replace some of the white in the topping.

And I threw in a touch of cinnamon too. MMM!

As usual, I used less sugar over all and it was so tasty.

It reminds me of my mama's rhubarb coffee cake recipe.

There's no butter or oil in the cake itself, only some butter in the topping,

so this recipe is a bit frugal.

(Especially if you can get your rhubarb from someone for free!)

Hope you'll whip it up and serve it soon. You'll be so glad you did!

SOUR CREAM RHUBARB COFFEE CAKE

Topping:

1/2 c. white sugar

1/3 c. brown sugar

1/3 c. flour

1/2 tsp. cinnamon, optional

4 Tb. (1/2 stick) butter, softened

Cake:

1 heaping cup white sugar

1 tsp. baking soda

1 tsp. salt

2 c. all purpose flour

2 eggs, beaten

1 c. sour cream

4 c. rhubarb, diced into 1/2" pieces

Preheat oven to 350*. Grease and flour 9" x 13" baking pan.

Topping:

In small bowl, mix together the sugars and butter until smooth; add flour and mix until crumbly. Set aside.

Cake:

In large bowl, combine sugar, baking soda, salt and flour. In smal bowl, whisk eggs and sour cream until blended, then add to flour mixture, stirring (by hand) until smooth.

Fold in rhubarb; pour into prepared pan and sprinkle with topping.

Bake about 40-45 minutes or until a toothpick inserted comes out clean.

Yield: 12 - 15 servings

(If using frozen rhubarb, do not thaw first)

Recipe inspired and slightly adapted from Frugal Hausfrau

Linked to

Meal Plan Monday

Friday, November 15, 2019

Flashback Friday - Tasty Dishes using Canned Biscuits

Cream cheese and chicken wrapped in crescent rolls...

what's not to love??? This dish is fit for kings...and company too.

Amazing Chicken Squares

I grew up on apple dumplings made with pie crust, but these are so much faster, and mighty tasty. Pour (diet) soda around them to make a beautiful sauce. I won't make them any other way!

Simple Apple Dumplings

WOW oh WOW! This is one of my all time favorites - EVER!

You can't believe how scrumptious this is til you've tried it.

Cherry Pie Cream Cheese Coffee Cake

These simple creations are delightfully delicious! Bite sized

anything is always a special treat!

(Paula Deen's) Upside Down Pineapple Biscuits

A delicious meal or appetizer...the kids can help you make

this simple dish that any age will love....seasoned ground beef fills the cups, topped with cheese...try them soon...

Farmhouse BBQ Cups

Tuesday, November 12, 2019

Pumpkin Cream Cheese Swirl Muffins (Fabulous!)

I am so in love with muffins...and cream cheese...and pumpkin!

You cannot go wrong with this amazing 'marriage' of the 3 special ingredients.

My Friends....Just look at that cream cheese!!

These are an amazing creation to enjoy all year long!

The spices and pumpkin scream 'GET IN MY BELLY!"...

So I guess you'd better run to the kitchen and make them for dinner tonight!

You'll be so glad you did...they taste like DESSERT!

Betcha can't eat just one...don't burn your mouth while you're tasting!

I gave most of these to a friend, along with some soup, but I have to

admit...it sure was hard to only eat 2!

The only change I made was to reduce the amount of white sugar....
(there's also brown sugar in the batter and powdered sugar in the cream cheese)...we thought they were plenty sweet....and SO moist!

Thanks to i am baker for sharing this scrumptious treat!

PUMPKIN CREAM CHEESE SWIRL MUFFINS

2 large eggs
1/2 c. vegetable oil
1 Tb. vanilla extract
1 can (15 ozs) pumpkin puree
3/4 c. white sugar
1/3 c. brown sugar, packed
1-3/4 c. all purpose flour
1 Tb. homemade pumpkin pie spice
OR 2 Tb. store purchased pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt

CREAM CHEESE TOPPING:

1 box (8 ozs) cream cheese, softened
1/2 c. powdered sugar

Preheat oven to 375. Spray 12 muffin cups and set aside.

In a large bowl, add eggs, oil, vanilla, pumpkin, white and brown sugars; beat until blended. Add flour, pumpkin pie spice, baking soda and salt; combine by hand until smooth.

In medium bowl, beat cream cheese until smooth, adding powdered sugar until blended nicely.

Top each muffin with about 1 Tb. cream cheese mixture; swirl it through
the batter using a toothpick, swirling some down into the batter but
leaving plenty on top.

Bake 18 - 20 minutes or until a toothpick inserted in the middle comes out with a few crumbs and is not shiny.

Remove from oven. Let stand a couple of minutes; remove to rack to cool.

This recipe yields 12 large muffins if you fill the muffin cup with batter -

otherwise you'll get 14 or 15 smaller ones.

Linked to
Meal Plan Monday

You may also enjoy...

Smashing Pumpkin Bread

Salted Caramel Pumpkin Cake Roll

Friday, November 1, 2019

Flashback Friday - Pumpkin Breakfast Dishes

WELCOME TO FLASHBACK FRIDAY!

Do hope you enjoy some of these luscious pumpkin dishes...

what a way to begin your day!!

Who would argue pie for breakfast???
Great to make ahead - enjoy warmed or chilled.

Pumpkin Pie Baked Oatmeal

With ingredients like pumpkin, applesauce, coconut oil...

It's sure to be good...and good for you!

Healthy Cookie Dough Pumpkin Baked Oatmeal

Not only pretty...pretty scrumptious too!

Pretty Pumpkin Cinnamon Rolls

Delicious way to get those vitamins into your family
and fill them up....

Buttermilk Pumpkin Pancakes with Cinnamon Honey Butter

Wednesday, June 12, 2019

Favorite Low Carb Sausage Gravy (quick too!)

Whenever I'm eating low carb...this is definitely a go-to recipe!

Can hardly believe I've never shared it at my blog before!

It's simple and quick and you're gonna love it!

I always love a short list of ingredients!!!!

Do try it soon...you'll be so glad you did.

FAVORITE LOW CARB SAUSAGE GRAVY

1 roll (1 lb.) breakfast sausage, any flavor

1 pint (2 c.) heavy whipping cream

1 egg

salt & pepper, to taste

1/2 tsp. xanthum gum mixed with 1 Tb. water, optional

(I've used arrowroot as well...a couple of Tb.?)

In large skillet, fry sausage until done. Do not remove any grease. Turn heat to low. In a small bowl, whisk heavy cream and egg together. Add to pan of sausage, stirring well. Add salt & pepper to taste. Add xantham gum mixed with water to thicken more if desired.

Serve over scrambled eggs or low carb biscuits.

Yield: about 6 servings.

Net Carbs per serving: about 1 (per SparkPeople calculator)

This recipe is on page 151 in my last cookbook...

FORK FAVORITES

Linked to

Meal Plan Monday

Friday, June 7, 2019

Flashback Friday - Tasty Breakfast Dishes to begin your day

WELCOME TO FLASHBACK FRIDAY!

Sharing some delicious breakfasts to help get you going...enjoy every tasty bite!

These magnificent 'muffins' are soo delicious - good for you - and versatile.

Add what your family loves best to the beaten eggs....veggies, cheese, meat....great to have on hand for a protein boost any time of day.
Great to make ahead and reheat when you want.

Mini Omelet Muffins

Nothing like 'dressing up' some canned cinnamon rolls for ease! And fabulous taste too! Do try these soon - you'll be so glad you did! You don't have to wait for a holiday to come along to try these. Today would be perfect!

Upside Down Cranberry Pecan Cinnamon Rolls

My oh my! With layers of scrambled eggs & sausage gravy, topped with biscuits, this dish is sure to please any hungry man (or woman) you need to feed!

Best Breakfast Casserole Ever