Easy Recipes

Honey Bun Cake

Ingredients

1 cup brown sugar
2 teaspoons cinnamon
1 box yellow cake mix
1 cup sour cream (or plain yogurt)
4 eggs
3/4 cup vegetable oil
for Glaze
2 cups powdered sugar
5-6 tablespoons milk
1 teaspoon vanilla extract

Instructions

Blend brown sugar and cinnamon in a small bowl and set aside. Stir together cake mix, sour cream, eggs and oil.
I just whisked it all together, lumps are fine. Spoon half of your batter into a greased or sprayed 9 x 13 pan (or something close) Spread to the edges. Sprinkle brown sugar mixture over top, it'll seem like a lot but use it all.
Spoon remaining batter over top, try to cover top evenly but don't try to spread it. Using a knife, swirl batter, just run the knife in a zig-zag.
Bake in a preheated 350 degree oven for 40-45 minutes, until a toothpick comes out clean.
While cake is baking, mix up your glaze. Combine powdered sugar, milk and vanilla until smooth. Once cake is done, remove from oven and drizzle glaze over top.
Let set for five long minutes before cutting and serving.

Breakfast dessert

Posted by mk in Breakfast, dessert

Lazy Day Oatmeal Cake

INGREDIENTS

BATTER

1 cup uncooked rolled oats (instant or regular, I used rolled oats)
1 1⁄4 cups boiling water
1⁄2 cup butter or 1⁄2 cup margarine
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1⁄2 cups flour
1 teaspoon baking soda
1⁄2 teaspoon salt
3⁄4 teaspoon cinnamon
1⁄4 teaspoon nutmeg

TOPPING

1⁄4 cup butter or 1⁄4 cup margarine, melted
1⁄2 cup brown sugar
3 tablespoons cream or 3 tablespoons milk
3⁄4 cup flaked coconut
1⁄3 cup chopped nuts (optional)

DIRECTIONS

In a shallow bowl soak oats in boiling water for 20 minutes.
Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light.
Beat in eggs and vanilla.
Sift and measure flour, sifting again with the soda and spices.
By this time the oats will be soaked and cool.
Remove beaters from creamed mixture and fold in soaked oats.
Sift flour mixture over and fold in.
Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes .
Mix all the topping ingredients.
Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold.
Watch carefully.

Posted by mk in Breakfast, cake

Saturday, 25 July 2015

NO BAKE ENERGY BITES

INGREDIENTS:

1 cup (dry) oatmeal (I used old-fashioned oats)
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips or cacao nibs (optional)
1/3 cup honey or agave nectar
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract

DIRECTIONS:

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.
Makes about 20-25 balls.

Breakfast cookies

Posted by mk in Breakfast, cookies

Wednesday, 22 July 2015

ROLO CREAM CHEESE BANANA BREAD!!!

Rolo Banana Bread

BEAT IN MIXER:

12 TABLESPOONS BUTTER AND 4 OUNCES SOFT CREAM CHEESE.

ADD:

1C. SUGAR, 1/4 TSP. VANILLA AND 1 EGG,

ADD:

1 1/2C. FLOUR
1/4 TSP. SALT
1/4 TSP. BAKING SODA
1/4 TSP. BAKING POWDER
AND BLEND ON LOW.

STIR IN BY HAND:

3/4C. MASHED BANANAS (ABOUT 2)
1 BAG OF ROLO MINIS (CAN MIX WITH 1 T. FLOUR IF NERVOUS THEY WILL SINK)
POUR INTO A WELL GREASED 9X5 LOAF PAN AND BAKE 60-70 MINS AT 350. I COVERED MINE WITH FOIL THE LAST 10 MINS TO PREVENT OVERBROWNING. COOL ON A RACK AND REMOVE FROM PAN.

Posted by mk in Breakfast

ROLO CREAM CHEESE BANANA BREAD!!!

Tuesday, 21 July 2015

Healthy Breakfast and Brunch Recipes

Ingredients

5.6 ounces all-purpose flour (about 1 1/4 cups)
1/4 cup chopped walnuts, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
Dash of ground cloves
Dash of ground ginger
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
3 tablespoons butter, softened
2 tablespoons honey

Preparation

1. Weigh or lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 7 ingredients (through ginger) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.

2. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Spoon 4 (1/4 cup) batter mounds onto pan, spreading with a spatula. Cook for 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure twice with remaining batter. Combine butter and honey in a small bowl; serve with pancakes.
----------------
Source myrecipes.com

Posted by mk in Breakfast, cake

Healthy Breakfast and Brunch Recipes

Monday, 20 July 2015

Buttermilk Cardamom Coffee Cake

Makes: 12 servings

Active Time: 30 minutes

Total Time: 1 1/4 hours

INGREDIENTS

OATMEAL CRUMB

6 tablespoons cold unsalted butter, cut into small pieces
1/2 cup packed light brown sugar
1 cup old-fashioned rolled oats, dividedc
1/4 cup white whole-wheat flour, or whole-wheat pastry flour
1/2 teaspoon ground cardamom, or cinnamon
1/4 cup chopped walnuts

CAKE

2 cups white whole-wheat flour, or whole-wheat pastry flour
2 teaspoons baking powder
1 teaspoon ground cardamom, or cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup packed light brown sugar
1 cup nonfat buttermilk, (see Tip)
1/4 cup canola oil
1 teaspoon vanilla extract

PREPARATION

To prepare oatmeal crumb: Combine butter, 1/2 cup brown sugar, 1/2 cup oats, 1/4 cup flour and 1/2 teaspoon cardamom (or cinnamon) in a food processor. Process until the mixture is crumbly. Turn out into a bowl and add the remaining 1/2 cup oats and walnuts. Combine with fingertips or a fork until blended.
To prepare cake: Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
Sift 2 cups flour, baking powder, 1 teaspoon cardamom (or cinnamon), baking soda and salt together in a large bowl. Whisk eggs and 1/2 cup brown sugar in a medium bowl until well blended, gradually whisk in buttermilk, oil and vanilla. Add the wet ingredients to the dry ingredients in 2 additions, stirring each time to thoroughly blend the ingredients together.
Spread half the batter in the prepared pan. Sprinkle half the oatmeal crumb evenly on top. Spoon the remaining batter over the crumbs and gently spread in an even layer. Top with the remaining oatmeal crumb.
Bake the coffee cake until browned and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes. Serve warm.

TIPS & NOTES

Make Ahead Tip: Prepare through Step 4, cover and refrigerate for up to 1 day; add about 10 minutes to the baking time.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Posted by mk in Breakfast, cake

Buttermilk Cardamom Coffee Cake

Sunday, 19 July 2015

IHOP Banana Nut Pancakes

Ingredients for IHOP Banana Nut Pancakes

1/2 cups buttermilk
1 1/4 cups flour
1 egg
1/4 cup vegetable oil
2 Tbsp sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2/3 cup chopped pecans
1 banana

Direction:

In a larger bowl, combine all the ingredients for the pancakes except the pecans and the banana. Blend until smooth.

Heat frying pan or griddle on medium heat and coast with butter or non stick cooking spray.

Pour 1/4 cup of batter into the pan and immediately sprinkle pecans into the center of each pancake.

Cook the pancakes 1-2 minutes per side.

Place sliced bananas between the pancakes and add more pecans to the top of the stack.

Breakfast Toast

Posted by mk in Breakfast, Toast

IHOP Banana Nut Pancakes

Saturday, 18 July 2015

Crumb Cake for breakfast

Total Time: 1 hr 5 min

Prep Time: 15 min

Oven Temp: 350

Ingredients

Coconut-Pecan Topping:
.5 cup(s) pecans, toasted and chopped
.25 cup(s) unsweetened shredded coconut, toasted
.25 cup(s) all-purpose flour
.25 cup(s) packed dark brown sugar
.25 teaspoon(s) ground cinnamon
2 tablespoon(s) butter or margarine

Banana Cake:

1.5 cup(s) all-purpose flour
1 teaspoon(s) baking powder
.5 teaspoon(s) baking soda
.25 teaspoon(s) salt
.125 teaspoon(s) ground cinnamon
4 tablespoon(s) butter or margarine, at room temperature
.5 cup(s) packed dark brown sugar
3 tablespoon(s) pure honey
2 large eggs, lightly beaten
1 cup(s) mashed bananas (from 3 very ripe medium bananas)
1 teaspoon(s) vanilla extract

Directions

Prepare Coconut-Pecan Topping: In medium bowl, combine pecans, coconut, flour, brown sugar, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs with a few pea-size chunks remaining.
Prepare Banana Cake: Preheat oven to 350 degrees F. Grease 9-inch springform pan; line bottom with parchment paper and grease parchment. On sheet of waxed paper, mix flour, baking powder, baking soda, salt, and cinnamon until well blended. In large bowl, with mixer on medium speed, beat butter, sugar, and honey until light and creamy, about 5 minutes, scraping bowl occasionally. Gradually add eggs, beating after each addition. On low speed, add half of flour mixture, then mashed bananas, and vanilla. Add remaining flour mixture and beat just until smooth.
Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from side of pan and remove. Cool completely.(Cake can be wrapped tightly in plastic wrap and kept at room temperature up to 1 day.)
More from Good Housekeeping

Posted by mk in Breakfast, cake

Crumb Cake for breakfast

Banana Crumb Cake

Recipe adapted from Cookies and Cups

Ingredients:

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
4 mashed, ripe bananas
1/2 cup room temperature butter
1 1/2 cups granulated sugar
2 eggs
1 tsp vanilla
3 tablespoons heavy cream

Streusel:

1/2 cup room temperature butter
1 cup packed brown sugar
1 cup flour
2 tsp cinnamon

Glaze:

1 cup powdered sugar
2 tablespoons butter, browned
2-3 tablespoons heavy cream

Directions:

Preheat your oven to 350°. Spray a 9×13 pan with non-stick cooking spray and line with a parchment paper sling.

First make your cake batter. Cream together butter and sugar. Add eggs mix well. Mash bananas really well and add to mixture. Add vanilla and give it all a good stir. Add dry ingredients and mix until just combined. Add heavy cream last, mixing until just combined.

Pour into prepared pan.

Using your clean hands, mash together all of the streusel ingredients until the butter is combined throughout and you have nice crumbs. Sprinkle evenly over the top of the cake.

Bake for 35-45 minutes (start checking at 30) until a toothpick inserted into the center of the cake comes out clean.

Brown your butter by placing it into a saucepan over low heat until it is a nice, golden brown color. Add powdered sugar and cream to the browned butter and mix well.

Drizzle over warm cake. Enjoy!

Posted by mk in Breakfast, cake

Banana Crumb Cake

Wednesday, 15 July 2015

Breakfast Recipe: Overnight Coffee Cake

Overnight Coffee Cake

2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2/3 cup margarine
1 cup sugar
1/2 cup brown sugar
2 eggs
1 cup buttermilk

Topping: Watch video

Posted by mk in Breakfast

Breakfast Recipe: Overnight Coffee Cake

Tuesday, 14 July 2015

Jaffa drizzle loaf

Ingredients

140g butter, softened
200g self-raising flour
11⁄2 tsp baking powder
200g golden caster sugar
3 large eggs
6 tbsp milk
finely grated zest 1 large orange
To finish
3 tbsp orange juice
50g golden caster sugar
50g dark chocolate

Method

Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.

Posted by mk in Breakfast, cake

Jaffa drizzle loaf

Monday, 13 July 2015

Rhubarb Upside-Down Cake, Redux

Ingredients:

For the crumb topping (bottoming? it is upside-down, after all):

1/2 cup white whole wheat flour
3 Tablespoons sugar
1/4 teaspoon salt
3 Tablespoons unsalted butter, melted

For the cake:

Unsalted butter to grease the pan + 3 Tablespoons + 1/2 cup unsalted butter, room temperature, divided
1 pound (or a little extra) rhubarb, ends trimmed and cut into lengths at an angle (vary the lengths between 3-6″)
1-1/4 cups sugar, divided
1-1/2 cups white whole wheat flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
2 eggs
Zest of one medium-sized orange
1 Tablespoon freshly-squeezed orange juice
1 cup buttermilk

Instructions:

To make the crumb topping, stir the flour, sugar, and salt together in a bowl with a fork. Pour the melted butter over the mixture, and stir it in with the fork. Refrigerate until needed.

Preheat the oven to 350°. Cut a circle of parchment paper to fit the bottom of a 9″ springform pan and place the paper in the pan. Butter (or oil, if you’d prefer) the sides of the pan and the parchment on the bottom. Dot the parchment paper with 3 tablespoons of the butter.

Toss the rhubarb in a bowl with 1/2 cup of the sugar and set aside.

Combine the flour, baking powder, salt, and orange zest in a bowl and set aside.

In the bowl of a stand mixer with the paddle attachment, beat the remaining 1/2 cup of butter and the remaining 3/4 cup sugar until light and fluffy, about a minute. Add the eggs one at a time, beating after each one and scraping the bowl down as needed. Beat in the orange zest and juice. Beat in the flour mixture in three additions, alternating with the buttermilk in two additions. Only beat until the batter is consistent and the ingredients are incorporated.

Toss the rhubarb and sugar again, then arrange the rhubarb sections on the bottom of the springform pan, all facing in one direction. Sprinkle with the sugar that remained in the bowl. Pour the batter evenly over the rhubarb stalks. Remove the crumb topping from the fridge and use a fork to help break it up into pea-sized pieces. Scatter the crumb topping evenly over the batter. Bake for about an hour, until the top is lightly golden and a toothpick inserted near the center comes out clean.

Cool the cake in the springform pan on a wire rack for 10 minutes, then carefully remove the sides of the pan. Flip the cake rhubarb-side-up onto another cooling rack (I did this by sandwiching the cake between the cooling racks and carefully flipping the whole works). Remove the bottom of the pan, which is now on the top of the cake, and let the cake cool completely on the rack unless you’re serving it immediately.

The cake keeps for about 2-3 days in an airtight container at room temperature.

Posted by mk in Breakfast, cake

Rhubarb Upside-Down Cake, Redux

Sunday, 12 July 2015

Breakfast Enchiladas

Yields: 8 servings

Ingredients

1 lb sausage
2 c shredded cheddar cheese
8 (8 inch) flour tortillas
6 eggs
1 T all-purpose flour
2 c half-and-half
1/2 tsp salt
3 oz. package of real bacon bits

Directions

In a skillet over medium high heat, brown sausage and then drain fat.
In a large bowl, stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
Place 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in a sprayed 9x13 baking dish. Repeat until all tortillas are filled.
In another large bowl beat eggs, flour and salt. Mix in half-and-half. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or bake immediately. (I refrigerated it overnight and it turned out great).
When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese.
Cover with foil and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.

Source: Key Ingredient

Posted by mk in Breakfast

Breakfast Enchiladas

Chocolate-Stuffed French Toast

Ingredients

Orange Butter

1/2

cup butter, softened

2

tablespoons powdered sugar

1

tablespoon grated orange peel

French Toast

1

cup milk

1/3

cup Original Bisquick™ mix

1

tablespoon vanilla

1

teaspoon grated orange peel

1

tablespoon fresh orange juice

4

eggs

6

slices (1 inch thick) day-old French bread

6

tablespoons hazelnut spread with cocoa

2

tablespoons butter

Additional powdered sugar, if desired

Additional hazelnut spread with cocoa, if desired

Directions

1 In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.

2 In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.

3 Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.

4 Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

Breakfast Toast

Posted by mk in Breakfast, Toast

Chocolate-Stuffed French Toast

Saturday, 11 July 2015

breakfast donut ball coffee cake

Ingredients

Cake

3/4 cup butter, room temperatire
1 teaspoon salt
2 cups granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream or plain yogurt
1 1/4 cups milk
3 3/4 cups All-Purpose Flour

Filling

1/2 cup brown sugar
2 tablespoons ground cinnamon
1 tablespoon unsweetened cocoa powder
Glaze
2 cups confectioners sugar
2-4 tablespoons milk
1 tsp vanilla (optional)
1 package donut balls

Instructions

Preheat the oven to 350°F. Prepare two 8-inch round cake pans.
Prepare the filling by mixing together the brown sugar, cinnamon, and cocoa powder. Set aside.
Cake
In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the sour cream or yogurt and milk till well combined.
Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.
Pour/spread half the batter, roughly 1 1/3 cups, in each pan.
Sprinkle the filling evenly atop the batter.
Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don't combine filling and batter thoroughly; just swirl the filling through the batter.
Bake the cake until it's a dark golden brown around the edges; medium-golden with no light patches showing on top, 50 to 55 minutes for the 8" round pans. When pressed gently in the middle, the cake should spring back. If the cake starts to get too brown, cover with aluminum foil for remaining cooking time.
Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving.
To assemble cake:
Prepare glaze. You will want the glaze to be slightly firm, much like a thick pancake batter. The thicker the glaze is the most white it will appear, the runnier it is the more translucent it will become. Vanilla is options for purely vanity reasons. Omit if you prefer a bright white glaze.
Place one layer of coffee cake on cake stand and cover in about 1/4 cup of glaze.
Place other layer of coffee cake on top of that. Cover in about 1/4 cup of glaze, letting some spill over sides.
Let glaze set for about 15 minutes or long enough that it is no longer wet to the tough.
Starting at the center, place a donut ball on the cake. Nestle it into the glaze and make sure it is stuck.
Start placing donut balls around center ball until you can covered the cake.
Take remaining glaze and add up to 1 teaspoon more of milk. It will spill over the donut balls easier if it is runny. Pour about 1/4 cup of glaze over layer of donut balls letting it spill over and down sides of cake.
Place another layer of donut balls on top of existing layer and add more glaze. Go as high as you are comfortable with.
When all done pour remaining glaze over cake (or not, it just depends on how much glaze you want!) and then refrigerate until ready to serve. The fridge helps the glaze to set quickly so that the donut balls do not slide off.
When read to serve, cut into cake with a sharp knife and then place piece on plate. Heat piece of cake for 15-30 seconds or until warm and gooey.

Posted by mk in Breakfast, cake

breakfast donut ball coffee cake

Friday, 10 July 2015

Easy Breakfast Pie With Sausage

Element Breakfast Pie With Sausage

1 pound pork sausage
1 package refrigerated crescent rolls
1 cup hash brown potatoes - thawed
1 cup shredded sharp Cheddar cheese
5 large eggs
1/4 cup milk
1/2 teaspoon salt
1/3 teaspoon pepper
2 Tablespoons grated Parmesan cheese
1/8 cup green onions - chopped

How To Make A Breakfast Pie With Sausage

Put triangles of crescent rolls into an ungreased 12-inch pizza pan. Press bottoms and sides to form crust. (Make sure the sides have an edge of at least 1/2 inch so it will hold the egg mixture).

Spoon sausage over crust; sprinkle with potatoes. Top with cheddar cheese.

In a bowl beat together eggs, milk, salt and pepper. Pour into crust and sprinkle Parmesan over all.

Bake in a 375 degree oven for 25 to 30 minutes. Top with green onions before serving.

Cooking Notes From Mr Breakfast

Check the breakfast pie midway through cooking. If the crust is browning too fast, cover the pan loosely with aluminum foil and continue cooking until the egg is set.

You can omit the salt in the recipe if desired as most sausage has plenty of salt already.

Instead of green onion, you can use 1 Tablespoon finely chopped chives. That's what I did.

Posted by mk in Breakfast

Easy Breakfast Pie With Sausage

Breakfast Pie

Source secure.robertsons.co.za

Ingredients

30 ml Brick Margarine

200 g Bacon chopped

1 Onion chopped

400 g Roll Puff Pastry thawed

5 Eggs

60 ml Cream

15 ml Robertsons Garlic & Herb Seasoning

15 ml Robertsons Paprika

1 Egg beaten for brushing

Instructions

In a pan heat the oil and fry the bacon and onion until bacon is cooked and onion is soft.

Lightly grease a large, deep pie dish. Roll out the puff pastry and line the pie dish.

Place a piece of greased kitchen paper over the pastry and fill with beans or rice. Bake blind in a 210°C oven for 10 minutes. Remove the paper and beans and bake for a further 10 minutes. Allow to cool.

Arrange the bacon and onion over the cooled pastry. In a bowl beat together the eggs and cream and Robertsons Garlic & Herb Seasoning. Roll out the puff pastry and get it ready to put on top.

Pour the egg mixture over the bacon. Sprinkle with Robertsons Paprika and top with the pastry.

Decorate with left-over pieces of pastry, and brush with extra beaten egg.

Place in a preheated 200°C oven for 30 - 35 minutes or until egg is set and pastry is golden.

Breakfast pie

Posted by mk in Breakfast, pie

Breakfast Pie

Thursday, 9 July 2015

One-Bowl Blackberry Cake

Ingredients:

*1 cup all-purpose flour

*1/2 tsp. baking powder

*1/2 tsp. baking soda

*1/4 tsp. salt

*2/3 cup sugar (plus 1 1/2 Tbsp. extra for top)

*1/2 stick (4 Tbsp.) butter, melted

*1 large egg

*1/2 cup milk (I use 2%)

*1 tsp. almond extract

*1 tsp. lemon juice

*1 cup fresh blackberries

Instructions:

*Preheat oven to 400*F. Butter and flour a 9-inch cake pan (I used a 10-inch tart pan, which worked nice, too).

*In a large bowl, combine the flour, baking powder, baking soda, salt, and sugar.

*Add the melted butter, egg, milk, almond extract, and lemon juice to the bowl and stir (by hand) until ingredients are well-combined and batter is smooth.

*Pour batter into the cake pan. Top with the blackberries and sprinkle the top of the cake with 1 1/2 Tbsp. sugar.

*Bake for 20 to 25 minutes, until a wooden pick comes out clean when inserted into the center. (For the 10-inch tart pan, bake 18-20 minutes.) Cool on wire rack.

Happy Baking!

Posted by mk in Breakfast, cake

One-Bowl Blackberry Cake

Frozen Yogurt Layered Cake

Ingredients:

20-24 chocolate wafers, pulverized
5 tbsp. melted butter, divided
1 or 2 tbsp. granulated sugar
6 oz. bittersweet or semi-sweet or a combination of both, melted
24 oz. or ¾ qt chocolate chip cookie dough frozen yogurt
24 oz. or ¾ qt vanilla bean frozen yogurt
6 chocolate chip cookies pulverized

Directions:

1. Butter bottom and sides of 8-inch spring form (releasable bottom) cake pan.
2. Pulverize 20-24 chocolate wafers in blender or place them in a plastic bag and use a rolling pin to make fine crumbs. Add 2 tbsp. granulated sugar and mix well. Remove to small bowl.
3. Melt 2 tbsp. butter. Pour butter into chocolate wafers and mix well until all of the crumbs have been wetted.
4. Pour crumb mixture into bottom of spring form. With the bottom of a glass or using your hands, pat the crumb mixture into place—flat and even. Place the spring form in the freezer for 15 minutes.
5. Remove the first container of frozen yogurt and let it start to soften. In the meantime, in a double boiler, melt 6 oz. bittersweet chocolate and 3 tbsp. butter, mixing until incorporated. Remove top sauce pan from boiling water and set aside to cool. Using an ice cream scoop or large spoon, scoop out 24 oz. of the first container of frozen yogurt, in this case, chocolate chip cookie dough into a medium size bowl. The frozen yogurt should still be somewhat stiff. Use a large spoon to push all of the scoops together.
6. Remove the spring form pan from the freezer. Spoon the frozen yogurt over the cookie wafer layer. Be sure to smooth this layer. Return to the freezer for 15 minutes.
7. Take the spring form from the freezer and spoon the cooled chocolate mixture over the frozen yogurt. Return the spring form to the freezer for 15 minutes. Remove the second yogurt from the freezer and let it begin to soften. Using an ice cream scoop or large spoon, scoop out 24 oz. of the second container of frozen yogurt, in this case, vanilla bean into a medium size bowl.
8. Take 6 chocolate chip cookies and pulverize them in an electric blender or place them in a plastic bag and crush with a rolling pin. Spread this mixture over the second layer of frozen yogurt. Press the crumbs in with the bottom of a glass or use the back of your fingers.
9. Cover with plastic wrap and return spring form to the freezer. Keep frozen until ready to serve.
10. Serving suggestions: remove spring form from freezer. Take a sharp knife, dip it into a glass of hot water and wipe the blade with a towel. Run the knife around the perimeter of the spring form between the metal and the frozen yogurt. This step will make it easier to release the cake from the pan. Release the form and voila! You will have an impressive multi-layered frozen yogurt cake. To serve, continue to dip the knife into a glass of hot water and wipe the blade before cutting each slice. I put a chocolate chip cookie on each plate along with the frozen yogurt slice. You can also garnish with chocolate sauce or whipped cream or chocolate shavings.
11. You can adjust this recipe to assemble the cake into a loaf pan. In this case, you will need to line the pan with either tin foil or plastic wrap.

12. Enjoy! You’ll receive accolades.

Posted by mk in Breakfast, cake

Frozen Yogurt Layered Cake

Wednesday, 8 July 2015

Coffee-Coconut Ice Cream Bombe

Ingredients

1 1/2 quarts vanilla ice cream, slightly softened
1 quart coffee ice cream, slightly softened
1 10 -to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices
3 tablespoons bourbon (optional)
2 cups sweetened shredded coconut, toasted

Directions

Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes.
Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top.
Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours.
Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days.

Recipe courtesy of Food Network Magazine