Wednesday, April 30, 2014

Breakfast Recipes| Peach Cobbler

6-8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup butter, melted
  • 1 can (16 ounces) sliced peaches, drained
  • 1-1/4 cups sugar, divided
  • (add 1/4 teaspoon cinnamon to the 1/4 cup sugar, to sprinkle)
  • 1 cup All-Purpose Flour
  • 1 cup milk
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla 

Directions

  • Pour butter into a shallow 2-qt. baking dish; set aside. Drain
  • peaches, reserving 1/4 cup juice. In a saucepan, bring the peaches
  • and juice just to a boil. Meanwhile, in a bowl, combine 1 cup sugar,
  • flour, milk, baking powder and salt; mix well. Pour over butter in
  • baking dish. Spoon hot peaches over batter. Sprinkle with remaining
  • sugar. Bake at 400° for 25 minutes or until cake tests done.
  • Serve warm. Yield: 6-8 servings.

Wednesday, April 9, 2014

Chewy Oatmeal Raisin Cookies | Fun Snacks

Chewy Oatmeal Raisin Cookies

Oatmeal cookie are my favorite cookie, they taste perfect! So, I will have to share this recipe with everyone! : )





Ingredients

1 1/4 cups rolled oats
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin spice
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup butter, softened (unsalted, or salted)
3/4 cup sugar
2
tablespoons molasses
1 large egg
1 teaspoon vanilla extract
1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.


http://1.bp.blogspot.com/-y5MKOcDDP-k/U0Xc53MSlUI/AAAAAAAAACo/KD3-EwMzn-I/s1600/oatcookies.jpg



Sunday, April 6, 2014

Chocolate Chip Cookies | Fun Snacks

Chocolate Chip Cookies 

Our family has used this Chocolate Chip Cookie recipe for as long as I can remember. I like it because it is easy and it always tastes great! Sometimes your cookies may not come out looking like the ones in the photos below, but don't worry, that's normal... : )
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Cream: 1/2 cup butter

Add gradually and beat until creamy:  
1/2 cup brown sugar
1/2 cup white sugar

Beat in:
1 egg
1/2 teaspoon vanilla

Sift and Stir in:
1 cup, plus 2 Tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda

Stir in:
1/2 cup nuts (chopped)
1/2 cup Chocolate Chips

Cooking time and directions:
Drop batter from teaspoon onto greased cookie sheets.
Bake at 375°F, for 8-10 minutes 

Thursday, April 3, 2014

Scones | Breakfast Recipes

Scones

These blueberry scones are the best! They go best with a cup of freshly brewed coffee or tea. : )

(*Remember that you can use whatever fruits you want, dry or not, it doesn't make that big of a difference; just make sure you don't add extra liquids.)

Heat oven to 375° degrees.

Combine: 2 cups all-purpose flour, 1/4 cup sugar, 2 1/2 teaspoons baking powder and 1/4 teaspoon salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Combine 1 egg (beaten) 1/2 cup half and half, 1/3 cup dried cherries, 1/3 cup flaked coconut and 1 teaspoon grated lemon peel.


Add flour to mixture.

Stir just until moistened.

Turn dough onto lightly floured surface and knead lightly 8-10 times. Pat dough into 7 inch circle.

Place onto greased baking sheet. Cut into 8 wedges. (Do not separate) Sprinkle with 1 Tablespoon coarse sugar.

Bake for 20-25 minutes or until golden brown. Let scones cool for 15 minutes. Cut wedges apart; remove from baking sheet.

 



Friday, March 28, 2014

Homemade Pancakes | Breakfast Recipes

Homemade Pancakes

Sure, mixes are fine, but there is nothing better than waking up to the smell of homemade pancakes for breakfast on the weekends! This is a simple recipe, made from scratch, and loads of fun for anyone who loves to bake!

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In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).

Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. 

For each pancake, spoon 1/4 to 1/3 cup of batter onto skillet. (you should be able to fit 2 to 3 in a large skillet). 

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. Serve warm, with desired toppings.

 

Thursday, March 27, 2014

Magic Muffins by Malt-O-Meal Recipes

Magic Muffins

I just LOVE these muffins, they taste amazing! I used to try to make them for breakfast every morning for the family because they said that they like them too! If you like muffins, then you should try these! They are very simple and fun to make!

http://distilleryimage6.ak.instagram.com/cecb286e997811e389c212fdd4c50046_8.jpg 1 ¼ cups, all-purpose flour   
¾ cup Original Malt-O-Meal hot wheat cereal, dry  
½ cup sugar
 ½ teaspoon salt 
1 tablespoon baking powder 
¾ cups milk 
¼ cup vegetable oil  
1 egg  
1 teaspoon vanilla (optional)


Preheat oven to 400°F. In a large mixing bowl, combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18 to 20 minutes or until center is firm to the touch,

Yield: 12 muffins.