Cherry Hazelnut Scones

These are a fun breakfast treat (or a snack!). I really like them served warm with jam and clotted cream, which are both nice additions to the drier texture of scones.

You will need:

• 3 c flour
• 1 c sugar
• 1 T baking powder
• 1 lemon, zested
• 1 orange, zested
• Pinch salt
• 1/2 t ground cinnamon
• 1/2 t ground nutmeg
• 1/4 t ground ginger, scant
• 1 1/2 sticks cold butter, cut into pea size pieces
• 1 c dried cherries
• 1/2 c toasted chopped hazelnuts
• 1/2 c cream

Then you will…

1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the flour, sugar, baking powder, citrus zest, salt, cinnamon, nutmeg and ginger.
3. Add in the butter and use your fingers to mix into the dry ingredients until a coarse meal forms.
4. Mix in the cherries and hazelnuts.
5. Mix in the heavy cream and combine it to form a dough.
6. Form the dough into a 1-inch thick circles.
7. Bake in the preheated oven for 17 to 18 minutes, just until lightly golden on top.

Cinnamon Pecan Buns

I found this recipe in a Cooking Light awhile back, and it has been sitting in the back of my mind since then. It’s not a quick-to-pull-together recipe since it rises several times before baking. You will need a total of 2 hours of resting time to pull off this recipe, so plan ahead! The result is plate of sweet, sticky cinnamon rolls with crunchy pecans and caramelized glaze. Yumm!

You will need:

• 3/4 c  skim milk, warmed (100° to 110°)
• 1/4 c + 2/3 c sugar, divided
• 1/2 t salt
• 1 pkg (2 1/4 t) dry yeast
• 1/4 c water, warmed (100° to 110°)
• 1/2 c egg substitute
• 7 1/2 T margarine, divided and melted and cooled
• 4 c flour
• 3/4 c dark brown sugar, packed
• 2 T hot water
• 1/2 c finely chopped pecans, toasted
• 1 T ground cinnamon

Then you will…

1. In a medium bowl, dissolve the yeast in 1/4 cup warm water in a small bowl; let stand 5 minutes.
2. In a large bowl, combine the milk, 1/4 c of sugar and 1/2 t salt.
3. Stir yeast mixture into milk mixture. Add egg substitute and 3 tablespoons of the melted butter; stir until well combined.
4. Mix in about 3 3/4 cups of the flour, stirring until smooth.
5. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, adding enough of remaining flour to prevent dough from sticking to hands.
6. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place, free from drafts, 45 minutes.
7. Punch dough down and turn over in bowl; lightly coat with cooking spray. Cover and let rise another 45 minutes.
8. Punch dough down; cover and let rest 5 minutes.
9. In a small bowl, combine brown sugar, 3 tablespoons butter, and 2 tablespoons hot water. Whisk until smooth.
10. Scrape sugar mixture into a 13 x 9–inch baking pan coated with cooking spray, spreading evenly over bottom of pan.
11. Sprinkle sugar mixture with pecans and set aside.
12. In a small bowl, combine 2/3 cup of the sugar and cinnamon to create the filling.
13. Turn dough out onto a lightly floured surface; pat dough into a 16 x 12–inch rectangle.
14. Brush surface of dough with 1 1/2 tablespoons melted butter. Sprinkle sugar mixture evenly over dough, leaving a 1/2-inch border.
15. Beginning with a long side, roll up dough jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 16 slices.
16. Arrange slices, cut sides up, in prepared pan. Lightly coat rolls with cooking spray; cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size.
17. Preheat oven to 350 degrees.
18. Uncover rolls and bake for 20 minutes or until lightly browned.
19. Let stand 1 minute; carefully invert onto serving platter. Glaze will be very hot!

Cinnamon Apple Bread

This is a sweet fall bread that will fill your house with the smell of baking apples and warm cinnamon. I only put the cinnamon sugar on top but, if you wanted an extra treat, you could pour half of the batter in the bread pan and sprinkle in an extra layer of cinnamon sugar in the middle of the loaf.

You will need:

• 1 1/2 c flour
• 1 t baking soda
• 1/2 t salt
• 3 t cinnamon, divided
• 1/2 t allspice
• 1/2 t nutmeg
• 1/4 t ground cloves
• 2 eggs, beaten
• 1/4 c vegetable oil
• 1/4 c applesauce
• 1 t vanilla
• 1 c sugar
• 3 T brown sugar
• 2 apples, peeled and chopped

Then you will…

1. Preheat the oven to 350 degrees. Lightly coat a bread pan with non-stick cooking spray.
2. In a medium bowl, whisk together flour, baking soda, salt, 2 t cinnamon, allspice, nutmeg and cloves.
3. In a second medium bowl, whisk the eggs until lightly – about 30 seconds.
4. Whisk in the oil, applesauce, and vanilla until smooth.
5. Whisk in the sugar until well combined.
6. Slowly add in the flour mixture and mix until flour is barely combined.
7. Gently fold in the apple. Pour batter into prepared pan.
8. In a small bowl, mix together brown sugar and cinnamon. Sprinkle over the bread batter.
9. Bake for 50-55 minutes, or until loaf is golden
10. Cool bread in pan for 10 minutes before removing from pan to cool completely.

Slow Roasted Grape Parfait

This is an unusual way to eat your grapes, but the slow roasting makes them extra sweet to balance out the tang of Greek yogurt. It would make a scrumptious breakfast, but it is still sweet enough to finish a meal with at the end of the day.

You will need:

• 4 c seedless grapes (mix of black and red or whatever you like)
• 3 T sugar
• Low-fat Greek yogurt
• Chopped walnuts
• Honey

Then you will…

1. Preheat oven to 200 degrees.
2. Line a baking sheet with edges with tinfoil and lightly spray with non-stick cooking spray.
3. Rinse grapes in a colander; sprinkle with the sugar and spread in a single layer on the prepared tray.
4. Bake for 3 hours or until the grapes soften but still hold their shape.
5. Serve with yogurt, walnuts and honey.

Zucchini Pineapple Breakfast Bread

 

When I brought the morning glory bread to work, I also made some of this zucchini pineapple breakfast bread with me. I had several zucchini in my fridge from my farm share that I wanted to use up, and this was another big hit. This particular recipe does make two loaves, so you will be able to have one for yourself and one for coworkers/friends, or just freeze the second one for later!

You will need:

• 3 c flour
• 1 t salt
• 1 t baking soda
• 1/2 t baking powder
• 1 1/2 t cinnamon
• 1 t nutmeg
• 3 eggs, lightly beaten
• 2 c sugar
• 2 c grated zucchini (~ 1 1/2 medium zucchini)
• 2/3 c vegetable oil
• 1 1/2 t vanilla extract
• 1/2 t almond extract
• 1 can (20 oz) crushed pineapple, well drained

Then you…

1. Preheat oven to 325. Lightly coat two 9×5 loaf pans with cooking spray.
2. In a large bowl, combine the flour with the salt, baking soda, baking powder, cinnamon and nutmeg.
3. In a medium bowl, whisk the eggs until light and foamy.
4. Add the sugar, zucchini, oil and extracts to the eggs and whisk until well blended.
5. Add the zucchini mixture to the flour mixture and stir until just combined.
6. Fold in the drained pineapple.
7. Pour the batter evenly into both prepared bread pans.
8. Bake for about 1 hour, or until a toothpick inserted in the center comes out clean.
9. Cool on a wire rack 10 minutes before removing from the pan.

Morning Glory Nut Bread

 

There was a bakery on my way to school that made “morning glory” muffins that I loved as a special treat. They were full of carrots and nuts and other goodness. The other day I made a breakfast bread version and brought it into work, where it lasted 5 minutes. This is a low-fat version of the childhood muffin that I’m sure you will like too!

You will need:

• 1 1/3 c flour
• 3/4 c sugar
• 2 t cinnamon
• 1 t nutmeg
• 1 t baking soda
• 1/4 t salt
• 1/2 c grated and peeled apple (~1 medium apple)
• 1/2 c grated carrot (~1 medium carrot)
• 1/2 c shredded zucchini (~1/2 of 1 medium zucchini)
• 1/4 c toasted and chopped pecans
• 1/4 c raisins
• 1/4 c vegetable oil
• 1/4 c buttermilk
• 2 eggs, lightly beaten

Then you…

1. Preheat oven to 350. Lightly coat an 8×4-inch bread pan with cooking spray.
2. In a large bowl, combine the flour with the sugar, cinnamon, nutmeg, baking soda and salt.
3. Stir in the apple, carrots, zucchini, raisins and pecans.
4. Make a well in the center of the flour mixture.
5. In a small bowl, whisk together the vegetable oil, buttermilk and eggs.
6. Pour the egg mixture into the well in the center of the flour mixture.
7. Stir until just combined.
8. Scrape batter into the prepared bread pan and bake roughly 50 minutes, or until a toothpick in the center comes out clean.
9. Cool in pan on a wire rack for 10 minutes before removing.

 

Apple Pecan Coffee Cake

There’s a cinnamon coffee cake that you can get at one of my favorite coffee shops near home. The other morning I was missing home, so I thought I’d mix up a coffee cake of my own with some apples I recently got through my farm share. In my hunt for ideas, I adapted the following from a Deen family recipe. I think you’ll really like this one!

You will need:

• 1 1/4 c vegetable oil
• 3 eggs, lightly beaten
• 2 c sugar
• 1 t vanilla extract
• 1 t almond extract
• 2 t cinnamon
• 1 1/2 t nutmeg
• 1 t baking soda
• 1/2 t salt
• Scant 3 1/4 c flour3 apples, diced
• 1 c pecans, toasted and chopped
• 1 c powdered sugar
• 2 T honey
• 2-3 T milk

Then you…

1. Preheat the oven to 325 and lightly grease a Bundt pan.
2. In a large mixing bowl, beat together the oil, eggs and sugar.
3. Whisk in the extracts, cinnamon, nutmeg, baking soda and salt.
4. Whisk in the flour until well combined.
5. Gently stir in the chopped apples and nuts.
6. Spread batter into the prepared pan and bake for approx. 90 minutes (tester in middle should come out clean).
7. Allow coffee cake to cool in the pan for an hour before removing and cooling completely.
8. In a small bowl, combine the powdered sugar with the honey and milk. Adjust the milk amount until the glaze is a drizzling consistency.
9. Drizzle to taste!

NOTE: May be refrigerated for up to 3-5 days (if it lasts that long!)

Chocolate Banana Bread

I almost always have some ripe bananas in my freezer, so when I open it and see more than 6, I know it’s time to make something with them. This is a chocolaty variation on banana bread that is not too sweet and is relatively low-fat. Yumm!

You will need:

• 1 3/4 c  flour
• 1/4 c unsweetened cocoa powder
• 3/4 t baking soda
• 1/4 t salt
• 1/2 c firmly packed brown sugar
• 1 T vegetable oil
• 1 egg, beaten
• 1/2 c buttermilk (easy substitute: stir in 1 T lemon juice to a cup of milk; let sit 5 minutes; stir and use as buttermilk)
• 1 t vanilla
• 1 1/2 c mashed bananas (about 3 medium)

Then you…

1. Preheat oven to 350. Lightly grease a loaf pan (9×5) with nonstick cooking spray.
2. In a large bowl, combine the flour, cocoa, baking soda and salt.
3. In a small bowl, whisk together the sugar, oil, egg, buttermilk and vanilla.
4. Add the egg mixture to the flour mixture, stirring until just combined.
5. Stir in the mashed banana and pour into prepared pan.
6. Bake 45 minutes to one hour, or until cooked through.

Popover Pancakes

This was a breakfast treat when I was growing up. It’s a simple recipe that has been in my momm’s family for generations, and it’s sure to be a nice twist on your traditional breakfast pancake. It gets all sorts of fluffy and crispy on the outside, while staying chewy on the inside. They can be pretty filling, so find a partner to split one with on the next quiet Sunday morning at home.  They taste great with just a dusting of powdered sugar or some maple syrup. The other day I had a couple of kiwis in my fridge, so I blended them with a tablespoon of sugar and made a quick sauce.

You will need:

• 4 T margarine or butter
• 2 eggs
• 1/2 c flour
• 1/2 c milk
• 2 t nutmeg

Then you…

1. Preheat your oven to 425.
2. Melt butter in a glass pie pan.
3. In a medium mixing bowl, whisk eggs until light and fluffy.
4. Whisk in the flour, milk and nutmeg until airy.
5. Pour the batter into the middle of the melted butter.
6. Bake for 20 minutes. (I usually using a baking sheet under the pie plate).
7. Eat while hot!

Blueberry (Pumpkin) Muffins

Yummy muffins! I added a 1/2 cup of pumpkin puree to these, because I had some on hand. If you don’t (or aren’t feeling the pumpkin), just leave it out! This makes one dozen regular-sized muffins.

You will need:

• 2 c flour
• 1 T baking powder
• 1/2 t salt
• 1/2 t ground nutmeg
• 2 eggs
• 1 c milk
• 1/2 c sugar
• 1/2 c applesauce
• (1/2 c pumpkin puree – optional)
• 1 t vanilla
• 1 1/2 c (~1 qt) fresh or unthawed frozen blueberries
• 2 T flaxseeds (optional)

Then you…

1. Preheat your oven to 375. Prepare muffin tins with paper liners or non-stick cooking spray.
2. Combine the flour, baking powder, salt and nutmeg together in a large mixing bowl.
3. In a small mixing bowl, whisk together the eggs, milk, sugar, applesauce, (pumpkin,) and vanilla.
4. Pour the liquid mixture into the flour mixture, and mix together just until the dry ingredients are moistened.
5. Gently fold in the blueberries.
6. Divide the batter among the muffin cups. Sprinkle tops with flaxseed, if you want.
7. Bake until a toothpick inserted in the middle comes out clean, roughly 20-25 minutes.
8. Allow to cool for a few minutes in the tins before removed and cooling completely on a wire rack.