Sunday, January 18, 2015

Breakfast Fest 2015 (Day 2 Recipes)

Chocolate Strawberry Muffin Bites:

Note: makes 48 "Bites"

4 C. flour
4 Tbsp. sugar
1 Tbsp + 1 tsp baking powder
1 tsp. baking soda
1 tsp. salt
4 egg
3 C. Kefir
1/2 C. oil
2 C. milk
1 bag mini chocolate chips
1 quart strawberries, chopped

Mix dry ingredients together.
In a separate bowl, beat wet ingredients.
Add wet ingredients to dry ingredients all at once.  Stir just until incorporated (It will be lumpy).
Pour about 1/2 way up in 48 greased muffin tins. Sprinkle with mini chocolate chips and chopped strawberry.
Bake at 350 for 10 - 12 minutes or until toothpick in center comes out clean.

Breakfast Burritos:

3 packs bacon, diced and cooked
20 scrambled eggs
3 cups cheddar cheese (shredded)
20 9" flour tortillas

Roll up about 1/8 cup cheese, 1 scrambled egg and bacon in tortilla, folding in like a burrito.

Lemon, Blueberry Yogurt Bread

Note: makes 2 loaves

3 C. + 1 1/2 Tbsp flour, divided
1 Tbsp. + 1 tsp. baking powder
1 tsp. salt
1 C. vanilla yogurt
1 C. plain kefir
2 C. sugar
6 eggs
2 grated lemon zests
1 tsp vanilla
1 C. oil
3 C. frozen blueberries (thawed)

Preheat oven to 350.  Grease AND FLOUR two bread pans.
Mix together 3 cups flour, baking powder and salt.
In a separate bowl, whisk yogurt, kefir, sugar, eggs, lemon zest, vanilla and oil.  Mix in the dry ingredients in.
In a separate bowl mix the blueberries and 1 1/2 Tbsp flour.
Fold blueberry mixture into batter.
Place batter in two loaf pans and bake 50 to 55 minutes or until toothpick inserted in center comes out clean.

Apple, Carrot Zucchini Bread

Note: makes 2 loaves

1 C. melted butter
2 C. sugar
3 eggs
1/4 C. orange juice
1 Tbsp. vanilla
3 1/4 C. flour
1/2 tsp salt
2 1/2 tsp baking powder
3/4 tsp baking soda
1 Tbsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
2 C. shredded carrots
1 C. shredded zucchini, unpeeled
1 C. finely diced peeled apple

Preheat oven to 350.  Grease AND FLOUR two bread loaf pans.
Whisk butter, sugar, egg, orange juice and vanilla.
In a separate bowl mix flour, salt, baking powder, baking soda, cinnamon, cloves and ginger.
Mix dry ingredients into wet ingredients just until combined.
Pour into 2 pans and back about 1 hour until golden brown and toothpick inserted in center comes out clean.

Oatmeal Packs

Note: recipe is per packet

1/3 cup instant oats
1 tsp ground flaxseed
2 tsp wheat germ
2 tsp brown sugar
1/8 tsp cinnamon
pinch of salt

Mix in a sandwich bag.
When ready to make, pour in 2/3 c. boiling water, stir and let stand 3 to 4 minutes

French Toast

Note: Makes 2 loaves worth

20 eggs
1/2 C. milk
2 loaves Thick Butter Bread

Preheat griddle.
Beat eggs with milk
Immerse each slice of Bread in egg mixture.  Place on griddle.
Cook each side to golden brown.

Ham, Egg and Cheese Biscuit

Note: makes 1 biscuit

1 Sky High Biscuit
1 slice American Cheese
1 slice Ham, fried
1 egg, scrambled with milk and cooked

Assemble biscuit, cheese, ham, egg.  Place in over for a few minutes on warm or microwave until cheese is melted.

Cream Cheese filled Butternut Squash Bread 

Note: makes 2 loaves

Bread Batter:
2 eggs
2 C. butternut squash puree
1 C. brown sugar
1/2 C. sugar
1/2 C. oil
1/2 C. plan Greek yogurt
1 Tbsp + 1 tsp vanilla
1 Tbsp + 1 tsp cinnamon
2 tsp. ginger
2 C. flour
1 tsp baking powder
1 tsp baking soda
pinch of salt

2 eggs
8 oz cream cheese, softened
1/2 C. sugar
6 Tbsp flour

Preheat oven to 350.  Grease AND FLOUR two bread loaf pans.
Whisk together egg, squash puree, brown sugar, sugar, oil, Greek yogurt, vanilla, cinnamon and ginger.
All at once mix in flour, baking powder, baking soda and salt just until combined.

In a separate bowl blend all filling ingredients together.

Add 1/3 of bread mixture to each loaf pan.  Spoon half of filling on top.  Cover each loaf with 1/2 of remaining mixture.

Bake about 50 to 55 minutes until batter is set and bread is a deep golden brown.  Cool in pan 15 minutes then turn out and cool on wire rack.

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