Category Archives: Breakfast and Brunch

Apple Cinnamon Nut Bread

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Full Plate apple cinnamon bread
Once again I saw this recipe on Facebook and couldn’t get it out of my mind!  Apples … cinnamon … nuts … dates …  oh my!  I added the nuts and dates  to the original recipe and I am so glad that I did.  I didn’t have time to make it straight away so I moved the recipe from the counter, to the refrigerator, and finally to my desk.

Sliced Cinnamon Apple Bread
I don’t know exactly how it got from my desk back to the kitchen … maybe my sous-chef dish-washing mom saw the picture on Facebook and replanted it in the kitchen!?  If I had known then what I know now I would have made this fantastic bread much sooner. When I added the nuts and dates it made the bread even moister with a full rich taste.

Apple Cinnamon sliced
The first helping of this apple cinnamon nut bread I served for brunch alongside Quiche Lorraine and Apple Sage Sausage Balls.  Yum.

Quiche Lorraine

Quiche Lorraine

Unbelievably Delicious Apple Sage Sausage Balls

Unbelievably Delicious Apple Sage Sausage Balls

Apple Cinnamon sliced
The following day this very versatile bread became a fantastic dessert.  Sliced, drizzled with a little caramel and voilà! DESSERT!

The original recipe came from www.allrecipes.com.  The only thing I will do differently the next time is to double the recipe and gift a loaf or put it in the freezer for another day!  I highly recommend adding the nuts and dates.

Happy Baking!
Catherine

In the last week I have come across this scripture 3 different times, including as part of Sunday’s sermon at church.  Lord, I am listening.

Revelation 21:3-4

And I heard a loud voice from the throne saying, “Behold, the dwelling placeof God is with man. He will dwell with them, and they will be his people, and God himself will be with them as their God. He will wipe away every tear from their eyes, and death shall be no more, neither shall there be mourning, nor crying, nor pain anymore, for the former things have passed away.”

Apple Cinnamon Nut Bread

Apple Cinnamon Nut Bread

Brunch, lunch or dinner this versatile bread also makes a fantastic dessert!

Ingredients

  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 4 dates, chopped
  • 1/2 cup walnuts or pecans, chopped
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoon baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract, chopped dates and chopped nuts.
  3. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth.
  4. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
  5. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon.
  6. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, about 35 to 45 minutes.

Notes

Dates and nuts optional. Recipe adapted from http://allrecipes.com/recipe/apple-cinnamon-white-cake

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Brown Sugar Banana Bread

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slice banana bread upclose
Do you have a favorite banana bread recipe?  I don’t. At least I didn’t until recently.  I’ve made a lot of banana bread through the years.  Mostly crumbly, sometimes overly dense, occasionally dry, and always leaving me wishing I just hadn’t bothered.

Then my friend Opal called asking me if I have a recipe for banana bread — made with sour cream and brown sugar.  What?  I’ve never even seen a banana bread recipe with those ingredients.  Opal says it is the only recipe she has used for years and years.  Unfortunately, the recipe got away from her in a cookbook she gave to her granddaughter as she was leaving for Africa!

sliced banana bread
I Googled and read through dozens of recipes looking for just the right combination of ingredients that included the sour cream and brown sugar. By the time I passed this recipe on to Opal I was already on my way to the kitchen!

Black Bananas
But first, I had to retrieve these bananas from the freezer.  Many months ago (embarrassingly long ago) I put these in the freezer for a few days until I had time to do something with them.  Now I had the recipe … but I had no idea if the bananas were still good.  Turns out — you can put bananas in the freezer, leave them for a long time, thaw them out and squeeze them into your banana bread recipe!

3 loaves banana bread
First thing you may notice about my three loaves of banana bread … they are each a different size. Same size pans but my ability to split up the batter equally left something to be desired!

Banana bread sliced
I used Turbinado Sugar for the little sprinkling on top. Definitely a good idea as it left the top slightly crisp.  We slathered on some leftover Brown Sugar Cream Cheese Spread and ate it for dessert one evening.  Out of this world!  For me the decision to keep a recipe often times boils down to one thing.  In this case the Chief  took one bite and said, “wow!  this is the best banana bread you have ever made!”  That’s the one thing. :)

Banana bread is wonderful toasted and it can even be sliced thick and used for french toast.  Thanks to Opal for telling me about “brown sugar and sour cream” in banana bread!

Happy Baking!
Catherine

Thanksgiving and Prayer

15 For this reason, because I have heard of your faith in the Lord Jesus and your love toward all the saints, 16 I do not cease to give thanks for you, remembering you in my prayers, 17 that the God of our Lord Jesus Christ, the Father of glory, may give you the Spirit of wisdom and of revelation in the knowledge of him, 18 having the eyes of your hearts enlightened, that you may know what is the hope to which he has called you, what are the riches of his glorious inheritance in the saints, 19 and what is the immeasurable greatness of his power toward us who believe, according to the working of his great might 20 that he worked in Christ when he raised him from the dead and seated him at his right hand in the heavenly places, 21 far above all rule and authority and power and dominion, and above every name that is named, not only in this age but also in the one to come. 22 And he put all things under his feet and gave him as head over all things to the church, 23 which is his body, the fullness of him who fills all in all.       Ephesians 1:15-23

Opal’s Brown Sugar Banana Bread

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Opal’s Brown Sugar Banana Bread

Moist, rich, scrumptious!

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup vegetable oil
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/2 cups mashed ripe bananas (about 3 medium well-ripened bananas)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • *Additional brown sugar or Turbinado Sugar for top of batter

Directions

  1. Mix together butter, oil, sugars and eggs.
  2. Add mashed bananas, sour cream and vanilla, stirring well.
  3. Mix in flour, baking soda, and salt, stirring until it is well blended.
  4. Pour into 1 greased large loaf pan or 3 greased small pans (7" x 3 1/2").
  5. Sprinkle additional brown sugar generously over top of the batter.
  6. Bake at 325 degrees; large loaf for about an hour, small loaves for about 45 minutes. Test bread to make sure it is done in the middle.
  7. Allow bread to cool in the pan for 10 minutes. Run a sharp knife around the edges, tap the pan carefully on the counter to release the bread from the bottom of the pan, then invert pan over a wire rack and let the bread fall onto the rack to finish cooling.
  8. Butter up and enjoy!

Notes

Other favorite ingredients may be added according to your taste: miniature chocolate chips, toffee bits, shredded coconut, chopped pecans, chopped walnuts, chopped macadamia nuts.

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Community Bible Study and Sausage Pinwheels

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If you have followed this blog very long you will know that I am a BIG fan of Community Bible Study.  Their website tells us “Community Bible Study is an interdenominational Bible study for the community. We offer a wide range of courses in classes throughout the United States and welcome people from all backgrounds and levels of Bible knowledge.  Since 1975, Community Bible Study has been helping people-from children to seniors-to grow in their knowledge and love of Jesus Christ.” 

CBS Leadership 2013
In June I was asked to consider becoming the Associate Teaching Director for the Shelbyville, TN class.  Both my sous-chef dish-washing mom and I were already part of the leadership group since we were the nursery teachers for last year.  The above picture is this year’s leadership group during a training class held in July.  Several leaders are missing from this picture but you will see me in the front row, second from the right and mom is in the front row third from the left!

After lots of prayer and conversation with my husband and my mother I accepted the commitment to the position.  It starts out as a 2-year commitment.  I am already getting back much more than I am giving and the study is just exceptional.  In the United States over 100,000 children, women, and men are studying this year through Community Bible Study.

I especially like that it is non-denominational and available to everyone.  You can check their website to see if they have a class in your area.  The classes are all served by volunteers throughout the World!

baked pinwheels plated
I chose this recipe for Sausage Pinwheels to share with you today because I received from my friend Dinah, who is the Prayer Chairman for our local Community Bible Study.  I have known Dinah since I moved to Tennessee in 2004 and she and I share a love for cooking! Dinah made these Sausage Pinwheels and brought them to our training session for brunch.  Oh my word they are delicious!

sausage pinwheel roll up
Dinah has a brood of grandchildren that frequent her home and she says they all know she will have these pinwheels in the freezer ready to bake up when they arrive.  When she told me this is a “two ingredient” recipe I was all ears!

sausage pinwheels to bake They are so easy, starting out with two cans of Pillsbury Crescent sheets and 1 lb. of your favorite breakfast sausage.  I chose Jimmy Dean Country Sausage, but any will work.CrescentsRecipeCreationseps.jpg Each sheet is rolled out.  Then half of the sausage is pinched off in small amounts and dropped all across the sheet.  This will make spreading the sausage on the dough much easier.  With your fingers gently press the sausage out covering as much of the crescent sheet as possible.  Then the dough is rolled up starting at the short side and rolling into a log.  At this point the roll can be wrapped in plastic and frozen until needed.  It is easier to cut into 1/4″ slices if it is slightly frozen.  However, when I made this batch I wanted to bake up just a few to go along with some homemade soup.  So, I carefully sliced them without freezing first.  I think it worked pretty well.  One log roll makes between 12 and 15 pinwheels depending on how wide you make them.  Bake at 400 degrees for 17 to 20 minutes.  I baked mine for 20 minutes because I was a little worried about getting the sausage good and done!  I need not have worried because it was very done! :)

sausage pinwheel pizza dough
This picture is from a batch I made using Pillsbury Pizza Dough from the can.  I wasn’t able to buy the Crescent Sheets the first time I wanted to make them  so I settled for the pizza dough.  My sous-chef dish-washing mom prefers this dough although my Chief Culinary Consultant likes the crescent sheets.  Me?  I like them both!

I am taking Dinah’s lead and I have 1 1/2 rolls frozen ready for guests who will be arriving next weekend!

Have a blessed weekend,
Catherine

Sausage Pinwheels

Yield: 30 to 36 Pinwheels

Sausage Pinwheels

Ready - Set - GO! These sausage pinwheels will not last long on your breakfast table, a brunch buffet or hot out of the oven for the grandkids!

Ingredients

  • 1- 1 lb. breakfast sausage
  • 2- cans of Pillsbury Crescent Sheets

Directions

  1. Unroll one Crescent sheet on a big piece of plastic wrap.
  2. Using 1/2 of the sausage, pinch of little pieces and drop across the dough. With your fingers gently press the sausage out covering as much of the dough as possible.
  3. Beginning with the short side roll up. Use the plastic wrap to roll tightly and freeze.
  4. When ready to use remove from freezer. Slice into 1/4" slices. Place on parchment lined baking sheet.
  5. Heat oven to 400 degrees F. and bake for 17 to 20 minutes until pinwheels are brown and the sausage is done.
  6. Serve immediately or may be served later at room temperature. Refrigerate leftovers.

Notes

Pillsbury pizza dough sheets can be used in place of crescent dough sheets. Although the crescent dough sheets have a slightly sweeter over-all flavor.

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Blueberry Waffles and Homemade Blueberry Sauce

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blueberry waffles

Can anyone tell me why 2 pancakes, 2 eggs, and a piece of bacon typically cost $3.99 or $4.99 at a restaurant and ONE WAFFLE will set you back $5.99?

Recently we were at our favorite breakfast place and my sweet-lovin’ husband said, “I think I’ll have a blueberry waffle today.”  Since we typically order different items and then share everything, I said I would order some eggs and bacon and we could share.  But before the waitress even arrived he had already changed his mind.  $5.99 for one waffle only.  I said, “don’t worry, I’ll make waffles at home with our fresh blueberries!”  It’s not that we are cheap … okay, maybe frugal. :)  Besides it’s the principle of the whole thing!

first blueberries 2013

He picked the blueberries, I made waffles. We are soooo glad I did!

My pictures just don’t do these waffles justice.  They were crispy on the outside, warm and blueberre-e-e-y on the inside!  I usually make waffles using my brother’s recipe, Oh BOY! Waffles, but I chose to try a recipe that has the egg whites beaten separately from the egg yolks.  We like how fluffy this made the waffles.  I think you will like them too!

blueberry sauce and waffles

The sauce is very easy to make and delicious served hot!

Have a berry good weekend and happy cooking!
Catherine

Blueberry Waffles and Homemade Blueberry Sauce

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 6 Waffles

Blueberry Waffles and Homemade Blueberry Sauce

Whether it is breakfast, brunch or breakfast for supper, it doesn't get much better than fresh, hot, blueberry waffles.

Ingredients

    Waffles
  • 1 cup fresh or frozen blueberries
  • 3 teaspoons baking powder
  • 2 eggs, separated
  • 1 Tablespoon sugar
  • 2 cups flour, sifted
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 cup melted butter
  • Blueberry Sauce
  • 2 cups fresh or frozen blueberries
  • 1/4 cup water
  • 1 cup orange juice
  • 1/2 cup white sugar
  • 1/4 cup cold water
  • 3 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon ground cinnamon

Directions

  1. SAUCE: In a saucepan over medium heat, combine the blueberries, 1/4 cup water, orange juice, and sugar. Stir gently and bring to a boil.
  2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries. Simmer gently until thick enough to coat the back of the metal spoon. This should take 1 to 3 minutes.
  3. Remove from heat and stir in almond extract and cinnamon. Thin sauce with water if it is too thick for your liking. Serve over hot waffles.
  4. WAFFLES: Beat eggs whites until stiff and set aside.
  5. Sift together dry ingredients.
  6. Slowly stir in milk, beaten egg yolks and melted butter.
  7. Preheat waffle iron.
  8. Fold blueberries into waffle mixture.
  9. Gently fold in stiffly beaten egg whites.
  10. Bake in hot waffle iron.

Notes

Recipe adapted from www.food.com

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July 4th Menu Planning

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With the 4th of July celebration sneaking up on us this week I have seen all kinds of yummy and sometimes really cute menu items.

redwhiteblue marshmallows
From the website Real Women of Philadelphia comes these cute little marshmallow pops that feature a Tub of SNACK DELIGHTS Dark Chocolate.  Occasionally I post recipes on this site and I love all the recipes featuring various Philadelphia cream cheese products.

fruit pizza half red blue
Fruit pizza is one of my favorite celebratory treats featuring the summer’s bounty of fresh fruits! Besides that, it is very easy to make!

Monkey Bread Caramlized

I can’t pass by a holiday morning brunch without including Monkey Bread! I made this batch recently for my visiting sister-in-law.  She liked it so much I made another before she left! :)  If you have kids that want to join you in the kitchen monkey bread is easy to make and perfect for little hands to join in.

IMG_8059-e1340749471518

Last year I came across this layered jello from Our Best Bites. I adore this picture!  I printed out the recipe and have had it in my to-do pile of recipes for over a year.  Sadly, I haven’t gotten it made it. But that doesn’t mean you can’t make it this year for the 4th!  Click on the picture for the link to the recipe!

baked roast chicken
My plans for the holiday include this Beer Can Roasted Chicken, a Fried Green Tomato Casserole, with a Fresh Strawberry Cake chaser!

strawberry cake finished
A festive food-feast!  Happy Cooking,
Catherine

P.S.  If you are serving up corn-on-the-cob, don’t forget to check out my blog post on getting the silk off fast and easy!

 

 

 

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