Category Archives: Breakfast and Brunch

Lemon Blueberry Coffee Cake – Got Blueberries?

Print Friendly

Lemon Blueberry singleI make a lot of food that never makes it to my blog.  Not that it is all terrible (although sometimes it is!) but I only want to blog the recipes that are terrific!!

Lee's Blueberry Bush

Our blueberry bush produced a lot of beautiful berries this year.  I am so grateful to have them in the freezer now.  But if you don’t have a freezer full, the grocery stores still have nice berries for this recipe, because you are going to want to put this recipe on your “to-make” list!

Lemon BB coffee cake top down

I used a 9″ springform pan and the cake turned out well.  If you don’t have a springform pan then a regular baking pan will work and you can simply slice and serve from the pan.

Lemon BB single

Even though this is a simple “coffee cake” recipe the crumb topping really sets it apart from others.  But do not pass up on making the lemon buttercream frosting – that is what puts it on the “must make and bake” list!  Your family and friends will thank you!

Do you bake for compliments?  I do!

Happy Baking,
~Catherine

P.S.  As soon as my sous-chef dish-washing mom sees this blog post she is going to want me to make this again!  And I will.

Blueberry Bush July

Lemon Blueberry Coffee Cake
 
Prep time
Cook time
Total time
 
The weekend is coming and this coffee cake will thrill family and friends. It is fast and easy to put together and a luscious, moist combination of flavors.
Author:
Recipe type: Coffee Cake, Brunch or Breakfast,
Serves: 12-16
Ingredients
Cake
  • 2 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ½ cup whole milk
  • 1 tablespoon lemon zest
  • 2 cups blueberries, fresh or frozen
Crumb Topping
  • ½ cup sugar
  • ¼ cup all-purpose flour
  • 3 tablespoons butter, melted
Icing
  • 1 cup powdered sugar
  • ¼ cup butter, softened
  • 1 - 2 tablespoons lemon juice
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9" springform pan with cooking spray.
  2. In a small bowl, mix together the crumb topping ingredients, sugar, flour and 3 T. butter. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla, milk and lemon zest. Add in flour, baking powder, and salt and mix just until combined. Gently stir in the blueberries.
  4. Spread batter evenly into the prepared pan. Sprinkle with the crumb topping.
  5. Bake at 350 degrees F. for 45 minutes or until a toothpick inserted into the middle comes out clean.
  6. Cool the cake for 10 minutes and then gently run a knife around the edges and remove the ring.
  7. With whisk or electric mixer combine the powdered sugar, softened butter and 1 tablespoon lemon juice. Add more lemon juice, 1 teaspoon at a time until desired consistency. Drizzle over cooked cake.
Notes
Optional: I added a sprinkle of yellow food coloring to the frosting to give it the lemony-look!

This recipe came from Barbara at www.barbarabakes.com

 

Summer’s Bounty Quiche

Print Friendly

summer bounty quiche

From a recent visit to our friends in Sewanee we came away with armloads of fresh out-of-their-garden produce!

Pepers cucs onions farmers market

We don’t have a garden this year and the summer’s bounty was such a lovely gift!  I did the usual cucumber and onion salad,  a luscious southern squash casserole, and then a super vegetable stir fry.  But, if you have been with me on My Daily Bread for very long you will know I love to make Quiche.  Quiche meets a ton of quick meal criteria:  easy, can use of leftovers from the refrigerator, almost always have the basics of milk and cheese on hand and then the best part — the family oohs and aahs over a tasty, lovely Quiche.

summer's bounty quiche

This is a crustless Quiche, which was necessary because my sous-chef dish-washing mom had just made an awesome peach pie and we sometimes have to draw the line and go crustless!  🙂

I filled this Quiche with fresh veggies, chopped ham, a couple different cheeses I had on hand!  Quiche is synonymous with create!
Use your favorite ingredients and you won’t be disappointed.

I have found there are just two basics for me:
4 large eggs
1 1/2 cups whole milk
(and  1/2 cup cream is optional
if I have it on hand.)

Then the add-ons make your Quiche really pop!

Cheese – mix and match your favorite up to 1 1/2 cups – I almost always use some combination that includes pepper jack!

Vegetables – saute’ onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots and more!

Add in crispy bacon, chopped ham,  or shredded chicken … about 1 cup is usually enough.

Yum – no crust needed.  Just pour into the pan, slice some fresh tomatoes on top and pop in the oven!

Have a bountiful and blessed week,
~Catherine

Psalm 65:11
Psalm 65:11

Summer's Bounty Quiche
 
Prep time
Cook time
Total time
 
This versatile quiche is so pretty and equally delicious!
Author:
Recipe type: Breakfast, Brunch, Light Supper
Serves: 6 to 8 servings
Ingredients
  • 4 large eggs
  • 1½ cups whole milk
  • ½ cup cream* optional
  • 1½ cup shredded cheese: i.e. cheddar, pepper jack, Colby, asiago,
  • 1½ cup chopped vegetables, mix it up: i.e.saute' onions, garlic, zucchini, yellow squash, green peppers, broccoli straws, carrots
  • Optional: 1 cup chopped ham, crispy fried bacon, or cooked shredded chicken
  • Salt and pepper to taste, ¼ tsp cayenne pepper optional.
  • Garnish with slices of fresh tomato
Instructions
  1. Preheat oven to 375 degrees F.
  2. In a medium size bowl, whisk eggs until well blended. Add in milk (and cream) and continue to whisk until all is blended.
  3. Saute' chopped vegetables in 1 tablespoon of butter or oil just until translucent (3 to 5 minutes).
  4. Add vegetables to egg/milk mixture. Stir in meat (optional). Add shredded cheeses.
  5. Salt and pepper to taste.
  6. Pour mixture into 9" or 10" pie plate, lightly sprayed with cooking oil.
  7. Thinly slice a fresh tomato and garnish.
  8. Bake at 375 degrees F. for 25 to 30 minutes until quiche is lightly browned and cooked all through.
  9. Let set for 5 minutes before serving.

 

 

Baked Blueberry Cream French Toast

Print Friendly

Blueberry French Toast upclose

I have been MIA from my blog for almost a month!  Yikes!  I am so sorry.  But the good part for me is that this summer we have spent time with almost all of our children, grandchildren, and one great-grandson!  We have only missed seeing one granddaughter (miss you Abbey) and one darling little great-granddaughter, who we will see this fall.  This has been quite exciting for us because our kids and grandchildren live in Alabama, Colorado, Utah, and Nevada, and California.  Can you see how hard it is to see all of them each year?

This summer has been full of family and fun!  My blog has taken a backseat to all that excitement, but on the flip side – I have a stack of awesome new recipes to share! 🙂

I am starting with this one because hands down it is one of the best overnight french toast recipes I have ever made.  I adapted it from a recipe I found on Taste of Home.  I changed the bread, adjusted the cream cheese added some vanilla and voilà – here you have it!

Bread for french toast

One loaf of soft Italian or French bread works perfectly.

blueberry french toast panful

Fresh berries are in season in the USA and plentiful from our berry bushes, so I used fresh, but frozen will work also.
But wait there’s more! Click to continue reading

Sticky Biscuits

Print Friendly
Sticky Biscuits
Sticky Biscuits

Here is the problem … these pictures don’t do these sticky biscuits justice. I have tried on several occasions to take just the right picture to make you want to pluck the biscuit right off the page and gobble it up. Well, let me back up ….

Beersheba Vesper Point Cross

Last spring I was at a Community Bible Study leadership retreat at a beautiful conference center in middle Tennessee called Beersheba Springs Assembly.   Besides the stunning site of serene beauty and peace, the kitchen staff is really friendly and prepares delicious  and nutritious meals for the guests.

SAMSUNG CAMERA PICTURES
Sticky Biscuits layering

As I approached the breakfast bar one morning my eye caught a huge tray that looked like cinnamon rolls or some kind of gooey delight.  As I soon discovered Sticky Biscuits are a morning staple at Beersheba and the cook was more than willing to give me the recipe. In fact, when I approached the kitchen window to ask about the gooey, sweet, yummy biscuits, the cook smiled, moved to a drawer where she extracted the recipe and handed it to me.  She keeps multiple copies on hand because I wasn’t the first or the last to ask for the recipe! But wait there’s more! Click to continue reading

Related Posts Plugin for WordPress, Blogger...