Pancakes without Baking Powder

Pancakes without Baking Powder

Ingredients

  • 2 eggs, at room temperature
  • 2 tbsp sugar
  • ¼ tsp salt
  • 120ml (½ cup) milk
  • ¼ tsp vanilla extract
  • 120g cake flour
  • 2 tbsp vegetable oil/ melted butter

Directions:

  • Beat egg, sugar and salt till ribbon stage (triple in volume). You can also place the mixing bowl on top of a bowl of warm water while beating.
  • Fold in sifted flour alternate with milk/vanilla extract. Lastly, add oil and mix well.
  • Preheat non-stick pan Grease pan with vegetable oil. Scoop one small ladle of batter on pan, let batter spread by itself. Cook till brown on one side, flip and continue to cook, about 2-3 minutes on each side.

Recipe Source

How to make a pumpkin pecan braid

Sure, pumpkin is great in a pie, but why stop there? This pumpkin pecan braid is a beautiful, easy way to spice up breakfast. Lauren Chattman from Pillsbury shows how it's made, and shares her secret for braiding pastry dough.

Bread Machine Cinnamon Rolls

bread-machine-cinnamon-rolls

Ingredients

  • 1/4 cup warm water
  • 1/2 cup butter, melted
  • 1 cup warm milk
  • 1 egg, room temperature
  • 1 3 ½ ounce package vanilla instant pudding 1 teaspoon salt
  • 4 cups bread flour
  • 2 1/2 teaspoons bread machine yeast one pkg
  • 1 cup butter, softened
  • 1 cup brown sugar
  • 6 teaspoons ground cinnamon
  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 1/2 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Directions:

  • In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle. Press Start.
  • When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17×10 inch rectangle. Beat together butter, brown sugar and cinnamon. Spread dough with butter mixture.
  • Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered jellyroll pan (or a 9×13 and another small pan). Brush outside of rolls with melted butter and sprinkle with additional brown sugar.
  • Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 F. Bake for 15 to 20 minutes.
  • While rolls bake, beat together cream cheese, softened butter, confectioners’ sugar, vanilla and salt.
  • Remove rolls from oven and top with frosting.

Yield: 24.0 servings

Recipe Source

Taco Breakfast Omlette!

Taco Breakfast Omlette!

Ingredients

  • 3 Jumbo eggwhites (you can use whole eggs, I just like to save fat, calories and cholesterol by eliminatin
  • 2 tablespoons salsa (preferably hot and spicy!)
  • 1 slice fatfree/ 2% fat American cheese
  • salt- pinch
  • coarse black pepper
  • 2 tablespoons finely chopped cilantro
  • PAM cooking spray

Directions:

  • Spray skillet with PAM and set on medium low heat. Separate the eggwhites in a bowl, add salt, pepper, and cilantro. Mix until combined. Pour into hot skillet and cook on med-low heat until bubbling. Flip over and cook the other side. On one side of the omelette, add the slice of cheese and fold over the other side to make a taco shape. Cook until cheese is melted. Transfer to a plate, top with salsa, garnish with cilantro and DIG IN!

Recipe Source

Pomodoro Bruschetta

Pomodoro Bruschetta

Ingredients

  • 4 ripe Roma Tomatoes or any Vine-Ripen Tomatoes, diced
  • 8 slices of freshly baked Baugette or Ciabatta
  • 3 cloves of Garlic, peeled, finely chop 2 cloves
  • 1 cup Rocket Leaves
  • 1 Thyme Sprig
  • 1 Tbsp Balsamic Vinegar
  • Tuscan EVOO or any other high quality fruity EVOO
  • shaved Italian Parmesan
  • Fleur de Sel or any Flaky Sea Salt
  • Freshly Cracked Black Pepper
  • How to make the Pomodoro Bruschetta recipe
  1. Mix tomatoes, 1 Tbsp EVOO, thyme sprig, chopped garlic and pepper in a bowl and let it marinate for 15 mins. Stir occasionally
  2. Lightly brush all sides of bread with EVOO and grill until golden brown. Remove from grill and rub all sides with the whole garlic clove.
  3. Remove thyme sprig from tomato mixture and serve on top of bread.
  4. Sprinkle salt, scatter Parmesan and Rockets. Drizzle a little EVOO and balsamic vinegar. Serve.

Recipe source

Holiday Happy Bread

Holiday Happy Bread

Ingredients

  • 2 teaspoons dry instant yeast
  • 1 tablespoon sugar or honey
  • 100ml warm milk
  • 500g all-purpose flour, plus extra for kneading and flouring
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 150 ml warm milk (extra)
  • 2 tablespoons olive oil
  • 1/2 teaspoon vinegar or lemon juice
  • 100 g butter, melted and cooled
  • Glaze:
  • 1 egg yolk
  • 2 tablespoons milk

Directions:

  • Mix together yeast, sugar, and 50ml warm milk. Set aside to rise (10 min.)
  • Meanwhile, sift the flour and salt together. Make a well in the middle and add beaten eggs into it, 50 ml warm milk, olive oil, vinegar and yeast mixture. Knead the dough with your hands or in your mixer until it separates from the sides of the bowl. Remove dough, place on lightly floured surface and knead for about 10 min. Place in a greased bowl, cover with a towel and leave to rise for an hour.
  • When ready, divide the dough into 8 equal parts.
  • Roll each piece of dough out into a roughly rectangular shape (3-5 mm thick.) Brush all the pieces with cooled, melted butter.
  • Place one piece of rectangular dough over another one and start to roll into a cylinder. Do the same with the rest of the dough; you will end up with 4 cylindrical rolls altogether.
  • Cut each roll into three pieces in this way – slice at both ends of the roll about 1.5 inch long each, and put these two pieces aside. Then cut the middle part of the roll into 4 triangles.
  • Preheat oven to 180C. Grease or line a large baking tray. In the middle of the tray, arrange the cut ends of the rolls around each other to form a circle, placing the cut sides down. Arrange the cut triangles to completely surround the middle circle. Cover with towel and leave the dough to rise in a warm place for about 30-40 minutes.
  • Beat the yolk with the milk with a fork to form a glaze and brush top of the bread with the glaze.
  • Bake bread for 20-30 minutes, reducing the temperature to 160C after 10 minutes in the oven.
  • Brush bread with melted butter, cover with a towel and leave to cool for 10-15 min.
  • Serve and Enjoy!

Submitted By: Maya Stanley

Shredded Hash Browns Pressed into Muffin Tin

Shredded Hash Browns Pressed into Muffin Tin

Ingredients

  • 2 tsp salt
  • 2 tbsp oil (I use olive oil)
  • bacon bits or 8-10 pieces of cooked bacon, crumbled
  • extra shredded cheddar
  • 1 24 oz. bag of shredded hash browns
  • 1 tsp pepper
  • 1/3 cup shredded cheddar
  • eggs
  • You’ll need: muffin pan

Directions:

  • Mix pepper, salt, 1/3 cup shredded cheese and oil.
  • Add hash brownies and mix.
  • Grease muffin pan.
  • Divide the mixture among the muffin cups.
  • Bake for about 16-17 minutes at 425 degrees.
  • Displace from oven and lower heat to 350 degrees.
  • Break an egg into each muffin cup.
  • Put bacon and extra cheese on top.
  • Bake for about 13-15 minutes at 350 degrees.

Submitted by: Allison Sims

Brioche with peach and cottage cheese Recipe

brioche-with-peach-and-cottage-cheese-recipe

Ingredients

  • Dough:
  • 6 grams of yeast
  • 250 grams of wheat flour
  • 3 tablespoons of sugar
  • pinch of salt
  • 3 eggs
  • 100 grams of butter
  • 1/2 cup of water
  • Stuffing:
  • 250 grams of cottage cheese
  • 4 tablespoons of sugar
  • 1 egg
  • 2 big peaches, peeled and cubed
  • How to make Brioche with peach and cottage cheese
  1. Use 1/2 cup of warm water, dissolve yeast, 1 tablespoon of sugar and 1 tablespoon of flour.
  2. Wait till yeast mixture doubles.
  3. In big bowl, sift flour, pour in yeast, add 2 tablespoons of sugar, salt and eggs. Knead well till ingredients are well combined and dough is smooth and uniformed.
  4. Add soft butter, bit by bit, mix well.
  5. Let dough to rest for 1,5 hour. Cover bowl with cloth to prevent drying. Dough should raise.
  6. Knead dough again, wrap with foil and refrigerate about 6 hours (could be overnight, but no longer than 12 hours).
  7. Prepare stuffing, mix cottage cheese with sugar and egg.
  8. Roll out dough into rectangular on baking paper.
  9. Spread cheese mixture, sprinkle with fruits.
  10. Fold shorter sides of rectangular, so that ends meet in the middle. Cut in half (where end of dough meet), then in 6 stripes.
  11. Transfer dough on baking paper into baking tray. Smear with whisked egg. Let it rest for 1,5 hour.
  12. Bake in preheated oven, in 190 C degrees about 25 minutes.

Recipe source

Gougères

Gougères

Ingredients

  • 45 grams of butter
  • 125 ml of water
  • pinch of salt
  • 100 grams of wheat flour
  • 3 eggs
  • 70 grams of grated Gruyère cheese
    • Boil water with butter in a pot.
    • Remove pot from stove, add salt and flour, mix well.
    • Return pot to the stove and keep stirring till there is no lumps.
    • Remove from stove and add eggs, one by one, keep stirring till dough looks “thick mayonnaise”.
    • Add grated Gruyère.
    • Place dough in fridge for 10 minutes.
    • Place 10 scoops of dough on a baking tray.
    • Bake in preheated oven, in 200 C degrees, about 20-25 minutes till golden brown

    Recipe source

Nutella Shortcake

Nutella Shortcake

Ingredients

  • 1 carton of strawberries
  • 1 sliced banana
  • 1/4 cup of finely crushed graham crackers
  • 1/2 cup of Nutella
  • 1 cup of heavy cream
  • 2 teaspoons of vanilla extract
  • 2 tablespoons of sugar
  • 2 teaspoons cocoa powder
  • 1 loaf of shortcake, sliced one inch thick

Directions:

  • Wash the strawberries. Cut off the tops and slice them into thick chunks. Cut the banana into slices.
  • Take a plastic bag and fill it with Nutella. Using a pair of scissors, cut the corner of the bag off. Set aside.
  • In a large bowl, combine the heavy cream, sugar, cocoa powder and vanilla extract in a mixer until soft peaks occur.
  • Once the whipped cream is made, gently fold the graham cracker dust into it with a spatula. Be careful not to over mix as this will remove the air from the cream mixture.
  • Place the shortcake slice onto a dessert plate. Arrange the banana slices onto the bread and then pile on the strawberries generously. Using the bag of Nutella, squeeze it out onto the fruit. Spread a thick layer of cream onto the shortcake.
  • Layer, if desired. Serve and enjoy!

Recipe: source