Cream Biscuits
I haven't made these yet...but give me twelve hours and they'll be on my breakfast table!
Ingredients
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 2 tsp baking powder
- 6 tbls cold butter
- 3/4 cups heavy cream
Directions
- Preheat the oven to 400F
- Stir the first three together in a large bowl
- Cut the butter into the flour with your fingers or a pastry blender until they are the size of small peas
- Set aside 1 tablespoon of cream and lightly stir in the remainder of the cream with a fork until the mixture just comes together
- Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about ¾ inch thick. Cut into eight 1 ½ inch circles or squares
- Place the biscuits on a baking sheet lined with parchment paper and lightly brush the tops with the reserved tablespoon of cream. Bake for 17 minutes or until cooked through and golden
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Source:The Kitchen Sink
Cranberry-Maple Syrup
This sauce is perfect for early morning treats, such as pancakes. Give it a try with the cranberry-orange pancakes, you won't be disappointed.
Ingredients
- 3/4 cup pure maple syrup
- 1 cup fresh or frozen cranberries, divided
- 1 tablespoon unsalted butter
Directions
Bring maple syrup and 3/4 cup cranberries to a boil over medium-high heat. Reduce heat to low, and simmer 3 minutes or until cranberries pop. Crush cranberries in saucepan using a spatula. Stir in remaining 1/4 cup cranberries; simmer just until they begin to pop (about 2 minutes). Add butter, and stir until melted.
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Source:My Recipes
Cranberry-Orange Pancakes w/ Cranberry-Maple Syrup
Cranberries and oranges are two fruits which work very well together. The sweetness of the orange balances the slightly tart impression of the cranberry, leaving a rather pleasant taste.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, thawed
- Cranberry-Maple Syrup
Directions
- Whisk together first 5 ingredients in a large bowl. Whisk together buttermilk and next 4 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, and stir until just blended. Stir in cranberries.
- Pour 1/3 cup batter for each pancake onto a lightly greased hot griddle or nonstick skillet. Cook 2 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn, and cook 1 minute or until lightly browned. Keep warm. Serve with Cranberry-Maple Syrup.
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Source:My Recipes
Honey-Oatmeal Wheat Bread
There truly is nothing like the smell of homemade bread baking in the oven on a cold winter night. This bread seems to have a bit of everything: all purpose flour, wheat flour, oats, and honey. As far as healthy bread recipes go, this one is far easier to hook picky eaters used to devouring plain old white bread.
Note: This recipe makes two loafs, so feel free to cut the recipe in half if you only plan on using one. On the other hand, bread freezes well, so feel free to keep the extra loaf frozen up to a month.
Ingredients
- 2 cups warm water (100° to 110°)
- 3 tablespoons molasses
- 1 (1/4-ounce) envelope active dry yeast
- 3 cups all-purpose flour, divided
- 2 1/2 cups whole wheat flour
- 1 cup uncooked regular oats
- 1 tablespoon salt
- 1/4 cup honey
- 3 tablespoons olive oil
- 6 tablespoons all-purpose flour
- Vegetable cooking spray
Directions
- Combine first 3 ingredients in a 2-cup glass measuring cup; let yeast mixture stand 5 minutes.
- Combine 2 cups all-purpose flour, whole wheat flour, oats, and salt.
- Beat yeast mixture, 1 cup all-purpose flour, honey, and olive oil at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add whole wheat flour mixture, beating at low speed until a soft dough forms.
- Turn out dough onto a well-floured surface, and knead 9 minutes, adding additional all-purpose flour (up to 6 tablespoons) as needed. (Dough will be slightly sticky.) Place dough in a large bowl sprayed with cooking spray, turning to grease top of dough.
- Cover bowl of dough with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.
- Punch down dough, and divide in half. Roll each portion into a 13- x 8-inch rectangle on a lightly floured surface. Roll up each dough rectangle, starting at 1 short side, jelly-roll fashion; pinch ends to seal. Place loaves, seam sides down, into 2 (8 1/2- x 4 1/2-inch) loaf pans sprayed with cooking spray.
- Cover loosely with plastic wrap, and let rise in a warm place (85°), free from drafts, 45 minutes or until almost doubled in bulk. Remove and discard plastic wrap.
- Bake at 350° for 30 to 35 minutes or until loaves sound hollow when tapped and are golden. Cool in pans on wire racks 10 minutes. Remove loaves from pans, and cool on wire racks.
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Source:My Recipes
Pumpkin Pie Vegan Overnight Oats
Overnight oat meal is a simple and quick way to have a heart-healthy breakfast before the rush to work begins. There really is nothing like a pumpkin pie early in the morning. Regardless of your temperature preference, with this recipe you won't feel bad about eating the whole thing...nor will you crash from an intense sugar rush!
Ingredients
- 1/3-1/2 cup oats
- 1.5 tbsp chia seeds
- 1/2 tsp pumpkin pie spice
- 3/4 cup Almond Milk
- 1/2 tbsp pure maple syrup
- 1/3 cup canned pumpkin
- Walnuts (topping)
- 1/2 tbsp pure maple syrup (topping)
- Raisins (topping)
Directions
Mix the oats, chia seeds, and spices in a small bowl. Now add the Almond milk and maple syrup and whisk until mixed. Add in the pumpkin and whisk again until fully incorporated. Place in the fridge for at least 1 hour or overnight. Top with raisins, walnuts, and maple syrup and enjoy your creamy pumpkin pie oats!
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Source:Oh She Glows