Muesli

Makes 2 servings

Ingredients:

1 Cup Old fashioned oats
pumpkin seeds
sunflowers seeds (Unsalted, unroasted)
Almonds, sliced
Flax seeds
Chia seeds
Unsweetened coconut flakes
3 Cups milk, warmed

Either:
a) Fresh bananas, strawberries, peaches, blueberries, etc or
b) dried cranberries, dried papaya, dried apricot, etc


Instructions:
Warm milk on in saucepan
Add all ingredients except milk into 2 separate bowls
Divide warm milk into each bowl
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Maple Creme Brulee French Toast

Ingredients:

8 Tbsp (1 stick) butter
1 1/3 cup brown sugar
4 eggs
1 cup half and half
1 tsp vanilla extract
1/2 cup maple syrup
1 loaf Challah bread sliced 1″ thick

Instructions:

1 – Preheat your oven to 250º F.

2 – Melt 8 Tbsp (1 stick) butter in a medium sauce pan. Stir in 1 1/3 cup brown sugar and cook until smooth, shiny and pale in color (like caramel).

3 – Pour caramel mixture into a well greased 9”x13” baking pan, spreading the mixture evenly to make a thin layer on the bottom of the pan.

4 – In a separate bowl, mix 4 eggs, 1 cup half and half, 1 tsp vanilla extract, and 1/2 cup maple syrup together to make a batter. Dip bread slices in the batter.

5 – Lay the soaked slices in the pan on top if the caramel, laying the slices right next to each other so they are packed tightly in the pan. Pour any remaining batter over the bread slices and place pan in oven.

6 – Bake for 30 minutes or until set. Remove from oven and while pan is still hot, carefully invert the pan onto a large serving platter. Serve immediately.

Easy Coffee Cake

Easy Coffee Cake

From Scratch:
Ingredients:

2 Tbsp Butter, room temperature
1 2/3 Cup Sugar
1/2 Cup Vegetable Oil (or Canola)
4 Eggs
2 tsp Vanilla Extract
1 Pint (16 oz) Sour Cream
2 1/4 Cup Flour
2 tsp Baking Powder
1 tsp salt

Topping:
2 Tbsp Flour
3/4 Cup Pecans
3/4 Cup Brown Sugar
1 1/2 tsp Cinnamon

Instructions:
1 – Preheat Oven to 350 degrees.
2 -In a stand mixer, mix 2 Tbsp Butter, room temperature and 1 2/3 Cup Sugar on med-high speed for 2 min.
3 – Meanwhile, in a separate bowl, combine 2 1/4 Cup Flour, 2 tsp Baking Powder, and 1 tsp salt.
4 – Add 1/2 Cup Vegetable Oil (or Canola) to stand mixer and mix for 1 more minute.
5 – Slowly add 4 Eggs and 2 tsp Vanilla Extract to stand mixer. Once combined, add 1 Pint (16 oz) Sour Cream.
6 – Slowly add flour mixture to stand mixer, 1/3 at a time, and mix until combined.
7 – Grease 10 inch bundt cake pan.
8 – Alternate pouring the cake batter mixture, then topping, then batter, then topping, and end with the mixture.
9 – Bake at 350 for 60 min.

From Box mixes:

Instructions:
Mix ingredients below:
1 pkg yellow
1 pkg instant vanilla pudding (5.1 oz)
1 pint sour cream
4 eggs
1/2 cup salad oil

In separate bowl, mix topping ingredients below:
1/2 tbsp flour
1/2 cup nuts
1/2 cup sugar
1 tsp cinnamon

-Grease 10 inch tube pan.
-Put some topping on bottom, alternate topping and mix, end with topping.
-Bake at 350 for 1 hour

Quiche Lorraine

Ingredients:

For the Crust:

1 3/4 cups flour
1/2 tsp salt
12 tbsp butter, cut into small cubes and chilled
3 tbsp sour cream
4-6 tbsp ice water
1 large egg white, lightly beaten (save the yolk for filling)
2-inch deep cake pan (9-inch diameter) or Spring-form pan

For the Filling:

8 oz ground sausage
1 medium onions, chopped fine
1 1/2 tbsp cornstarch
1 1/2 cups whole milk
8 large eggs plus 1 large yolk
1 1/2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
6 oz cheddar cheese, shredded

Directions:

Prepare the Crust:

1)In the bowl of a food processor, pulse together 1 3/4 cups flour and 1/2 tsp salt.
2) Add 12 tbsp butter and pulse until the butter is the size of peas.
3) In a small bowl, combine 3 tbsp sour cream and 1/4 cup of ice water. Add half of the sour cream mixture to the food processor and pulse a few times. Add remaining sour cream mixture and pulse again.
4) Pinch the dough between your fingers. If dough is crumbly and seems too dry, add 1 or 2 tbsp more ice water and pulse until dough comes together into large lumps and all the dry flour is incorporated.
5) Form the dough into a large flat disk, about 6 inches in diameter, and wrap in plastic wrap. Refrigerate until firm, about 1 to 2 hours.
6) Line a deep 9-inch diameter cake pan or spring-form pan with 2 long pieces of aluminum foil, allowing a few inches of foil to hang off the sides of the pan. Lightly spray the foil with cooking spray.
7) Roll out the dough on a generously floured surface and gently place the dough into the prepared pan, pressing the dough into the bottom of the pan. Trim off any dough that hangs over the edge of the pan more than 1 inch.
8) Refrigerate dough-lined pan for 30 minutes, then freeze for 20 minutes. (Make Ahead: If you are planning to bake the quiche the next day, refrigerate the dough overnight at this point, and then continue with the remaining steps in the morning.)
9) Preheat oven to 375 degrees F with the rack set in the lower-middle position.
Line dough with aluminum foil and fill completely with pie weights. (If you don’t have enough pie weights, you can use dried beans, or I have even used spare change before.)
10) Bake 30-40 minutes, or until the edges of the crust are beginning to brown but the bottom of the crust is still light in color. Carefully remove the foil and pie weights and return the pan to the oven, baking until golden brown, about 15 to 20 minutes longer. (Now is a good time to start preparing the filling.)
Remove shell from oven and brush immediately with egg white. Set aside while you prepare the filling.

For the Filling:
1) Reduce oven temperature to 350 degrees F.
Cook 8 oz sausage in a skillet set over medium heat until browned. Drain.
2) Discard all but 2 tbsp of fat from the pan. Return to medium heat and add finely chopped onions. Cook, stirring frequently, until softened and browned slightly, about 10 minutes. Set aside and allow to cool a bit.
3) In a large bowl, whisk together 1 1/2 tbsp cornstarch and 3 tablespoons of the milk. Whisk in the remaining milk, 8 eggs, 1 yolk, 1 1/2 cups heavy cream, 1/2 tsp salt, 1/4 pepper, and pinch nutmeg. Whisk until smooth.
4) Sprinkle 6oz cheddar cheese, onions, and sausage in the bottom of the crust. Gently pour 2/3rds of the egg mixture over the top. Place a cookie sheet in bottom rack and put the quiche pan in the middle rack sticking out of the oven slightly. Pour the remaining 1/3 egg mixture over quiche, filling pan to top. 
5) Bake until top of quiche is golden and a toothpick inserted in the center comes out clean, 1 1/4 – 1 1/2 hours.
6) Transfer to a wire rack to cool at least 30 minutes. (Do not serve immediately after baking as the quiche needs time to cool and set or your slices won’t come out clean.)

Mimi’s Donuts

Ingredients

4 cups flour
4 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 cup sugar
5 tbsp butter, softened
3/4 cup buttermilk
3 eggs
Cinnamon and sugar

Instructions:

1) In a medium bowl, sift and mix together 4 cups flour, 4 tsp baking powder, 1 tsp baking soda, and 1 tsp nutmeg, and set aside.

2) In stand mixer fitted with a paddle attachment, beat 1 cup sugar and 5 tbsp butter. Add 3/4 cup buttermilk and 3 eggs. Reduce speed to low and add flour mixture until just combined.

3) Let dough chill in fridge overnight. Roll out, cut with donut cutter and fry in 3 inches of oil (360 degrees).

4) While still warm, roll in cinnamon and sugar.

Pumpkin Muffins (Vegan)

Makes 12 muffins

Ingredients

2 cups flour
1 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp all spice
1/8 tsp ground cloves
1 cup pumpkin
1/2 cup water (or soy milk)
1/2 cup apple sauce (or nonfat greek yogurt)
2 tbsp molasses

Instructions:

1) Preheat oven to 400 degrees. In a medium bowl, sift and mix together 2 cups flour, 1 cup sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp all spice, and 1/8 tsp ground cloves and set aside.

2) In stand mixer fitted with a paddle attachment, mix 1 cup pumpkin, 1/2 cup water (or soy milk), 1/2 cup apple sauce (or nonfat greek yogurt), and 2 tbsp molasses.

3) Lower the speed to medium-low, and gradually add in the flour mixture and mix until all ingredients are just combined.

4) Pour batter into one 12-count muffin pan and bake at 400 degrees for 15-20 min.

Mom’s Recipe