By far my favorite birthday breakfast is a...
Fruit & Yogurt Parfait with Coconut Almond Granola
For the Granola
4 cups old fashioned oats
1 cup sliced almonds
1 cup whole almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup whole almonds
1/2 cup sweetened shredded coconut
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 tablespoons butter
1/4 cup vegetable oil
1/4 cup honey
1/2 cup brown sugar
1 teaspoon vanilla extract
Directions
Preheat to 325° F.
Preheat to 325° F.
Combine oats, whole almonds, sliced almonds, sweetened coconut cinnamon and salt.
Set aside.
In a medium saucepan, combine butter, oil, honey and brown sugar together and cook over medium heat until the sugar is dissolved and the mixture begins to boil. Carefully whisk together so it’s well incorporated. Add the vanilla extract. Pour the warm mixture over the oat mixture and toss together with a wooden spoon. Make sure the oats are fully coated.
On a large rimmed cookie sheet (lined with either parchment paper) bake for about 25 to 30 minutes, stir twice during baking to ensure even browning. Remove from the oven, let cool and store in an airtight container for up to two weeks. *Options: I also have added crispix cereal and wheat chex to the mix. It's dang good.
Parfait:
In a pint jar place thawed or fresh fruit such as strawberries, blueberries, raspberries, blackberries etc. The possibilities are endless. I love layering strawberry, Greek, vanilla, rasp. pomegranate and cherry yogurt with the cut fruit and then top with granola.
Banana's Foster & Walnut Pancakes
Yield: 8 to 10 pancakes
1 package of your favorite pancake mix, prepare them as directed
2 peeled bananas cut lengthwise and then in to 16 pieces.
1 stick of butter
2 tsp. sweet and condensed milk (you can use 2 tsp. heavy cream)
1 cup of dark brown sugar (you can use light brown)
2 heaping scoops of vanilla ice cream
2tsp. cinnamon mixed with 4 tsp. powdered sugar (for dusting)
1/4 cup chopped walnuts
In a wide shallow non stick skillet melt the whole stick of butter over medium heat. Add 3/4 cup of brown sugar and stir together until combined. Heat on medium watching closely until it turns to a thin caramel sauce. Add banana slices and add the additional 1/4 cup brown sugar and sweet and condensed milk/cream and walnuts. Very gently stir for 2 minutes on medium heat until all sugars are melted and combined with butter and bubbling. Make sure each banana slice is coated. Pour banana mixture over prepared pancakes, top with ice cream and if you want it extra special, put a spoonful of whipping cream on top.
The Best Breakfast Potatoes
6-8 small to medium red potatoes cut in to small cubes
3 T. canola oil
Small bunch of chopped parsley
Seasoning mix:
1/2 tsp. onion salt
1/2 tsp. pepper
1 tsp. garlic powder
3 dashes of cayenne or red chili powder
1/2 tsp. celery salt/seed
Heat oil in skillet on medium until it sizzles slightly. Add your dry red potatoes that are unpeeled and make sure they are spread on an even layer in the pan. Sprinkle your season salt mixture over the potatoes and then once the potatoes become crispy on the one side, flip them, season and place a lid on top. The potatoes are done when they are crisped up and tender.
Yields 4-6 servings
Have you met the Pioneer Woman yet? She is awesome and I aspire to be just like her. She makes these fabulous breakfast rolls that are amazing.
Orange Marmalade Rolls
4 cups Whole Milk
1 cup Sugar
1 cup Canola Oil
9 cups All-purpose Flour
2 packages (4 1/2 Teaspoons) Active Dry Yeast
1 Tablespoon (heaping) Salt
1 teaspoon (scant) Baking Soda
1 teaspoon (heaping) Baking Powder
1 stick Butter
Mix milk, 1 cup sugar, and canola oil in a pot. Heat until very warm but not boiling. Allow to cool until slightly warmer than lukewarm.
Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir gently until totally combined. Mixture will be very wet and sticky. Cover with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
After 1 hour, add in an additional cup of flour, as well as the salt, baking soda and baking powder. Mix until combined. Refrigerate dough, covered, until you need it. (Refrigerating the dough helps make it easier to handle.)
Divide dough in half. Store one half in the fridge for another use. Turn the other half of the dough onto a floured surface. Roll into a large rectangle, about 24 inches wide by 10 to 12 inches deep.
You need:
8 T. Orange Marmalade
1/2 C. semi melted salted butter (creamy and spreadable)
1 C. brown sugar
Roll out dough into a long rectangle. Spread marmalade over the top. Pour on butter, and then sprinkle on the brown sugar evenly. Sprinkle with salt.
While the rolls are baking, make your frosting drizzle
Mix until smooth and pour over warm/not hot baked rolls.
- 2 pounds Powdered Sugar
- 6 Tablespoons Melted Butter
- 1/2 cup Milk
- 1/2 cup Orange Juice
- 1 dash Salt
Everything, but the sink Breakfast Casserole
Ingredients
2 cups Ham diced
4 1/2 cups cubed sourdough bread
3 cups shredded sharp cheddar cheese
1 brick of light cream cheese
1 medium sweet onion, chopped
1 pound mushrooms, sliced
1 bunch baby spinach. chopped
12 eggs
2-3 cups whole milk (try 2 cups, if your mix doesn't seem wet enough add more.)
1 tsp dry mustard
1 tsp salt
Fresh ground pepper to taste
2-3 Tablespoons butter or olive oil for sauteing and to butter the baking pan.
Method
I like to sauté the diced ham to give it some color and also to render out any extra fat. Browned ham just tastes better. Set aside. Gently sauté the mushrooms and onions until tender, set aside. Sauté the spinach until just wilted, set aside. Butter a 9x13 inch baking pan. Combine the eggs, milk, dry mustard, salt and pepper in a bowl and mix well. In another larger bowl combine the bread cubes, ham, mushrooms, onions and half of the cheddar cheese. Add the egg mixture to the bread mixture and turn gently to combine. Spoon this mixture into the buttered baking pan.Cut the cream cheese into small pieces and evenly distribute over the top of the casserole. Cover with the remaining cheddar cheese. At this point you can cover and refrigerate overnight, to bake the next day. Whether you make this immediately or refrigerate over night, allow it to set for 30 minutes at room temperature before baking. Preheat oven to 350 degrees F. Bake uncovered for about 1 hour to 1 hour and 15 minutes, until the eggs are completely set.
Try: Ground sage sausage, green bell peppers, onion, diced zucchini, cheddar and Edam cheese.
OR
Thick bacon, Monterrey Jack cheese, cheddar cheese, diced red potatoes, spinach, onion and parsley. My Favorite
Serves 8-10 This recipe came courtesy of my church friend Virginia Johnson
Coconut Bread Pudding (It's to die for)
1/2 stick of butter
1 16-20 inch loaf of French bread cut in to 1 inch cubes
4 egg yolks
2 whole eggs
2 13 1/2 oz cans unsweetened coconut milk
1 13 1/2 oz can cream of coconut
1/4 tsp. salt
1/4 tsp. grated nutmeg
Pinch of mace
1 1/2 sweetened flaked coconut, plus 1/2 cup toasted for garnish
Chocolate Velvet Sauce -Recipe below
Use your half stick of butter to grease a 9 inch square baking dish. Arrange the bread cubes evening in the dish. In a large bowl, whisk together the yolks, whole eggs, coconut milk, cream of coconut, salt, nutmeg and mace. Stir in 1 cup of the coconut flakes. Pour custard over the bread cubes, pressing the bread cubes gently to soak up the custard. Let the mixture stand for 30 minutes covered in the refrigerator. The longer you soak the bread and custard mixture the more the bread breaks apart and might get gummy. I've tested this recipe and 30 minutes works better for a crispy crunchy top crust and a creamier texture through out. It's all about preference.
Remove the bread and custard mixture from the fridge and top with remaining 1/2 cup coconut flakes. cover the baking dish with sprayed tinfoil and poke a couple of holes in the top to vent the steam. Put your baking dish into a roasting pan on the oven rack. Pour hot water into roasting pan halfway up the baking dish. Bake 325* for 1 hour.
Start making your
Chocolate Velvet Sauce:
1 cup semisweet chocolate chips (I've used dark chocolate with a splash of almond extract)
1/2 cup heavy cream
Make the chocolate sauce right before serving the pudding. Put the chips in a medium heatproof bowl. In a small saucepan, bring the cream to a simmer over low heat; immediately remove it from the heat and pour it over the chocolate chips. Whisk until smooth. Remove from heat, pour into a container and place plastic wrap on the very top of the sauce so it wont create a skin. If it does have a skin on top, just remove once it's cold and then pour over your hot or cold bread pudding.
Remove from water bath and remove the tinfoil and continue baking for 15-20 additional minutes to brown up the top. You can serve it hot or cold, it's up to you. I prefer it hot with the chocolate sauce poured on top with a little whipped cream.
*Here is another sauce for this yummy bread pudding
Irish Creme Sauce
In a heavy medium saucepan over medium-high heat, I brought 2 cups of whipping cream, 6 tablespoons of Bailey’s, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract to a boil, stirring often. I mixed 2 teaspoons of cornstarch and 2 teaspoons of water together in a small bowl and whisked it into the cream mixture. I boiled the mixture until the sauce thickened, whisking constantly
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