Raised Belgian Waffles

Years ago I used to bribe my boys on Saturday morning that if they would endure an early-morning haircut by Mom - they would be rewarded with waffles and Saturday morning cartoons!  It then became a tradition on the evening of Christmas Day (after all the hoopla of the holiday has passed) for my late husband's family to converge here for waffles.  By then we were tired of turkey, ham, sweets, etc... and a light breakfast food sounded wonderful.  Every family brought a waffle topping & a gallon of milk to go with homemade syrup.   These super light waffles are great with a variety of toppings.  Our favorites have always been different kinds of syrup, ice cream, fresh strawberries, or strawberry jam.  

Swiss Muesli

Lately, it seems that all my new 'favorites' are a result of going on a trip.

My daughter Aryn and family invited me join them on a trip to Portland and the Oregon coast in August.  While in Portland, we stumbled upon Bob's Red Mill in Milwaukie, Oregon (15 miles from downtown Portland).  The 90-minute tour was worth the trip.  At the end of the tour, they give you a sample of one of their most popular products - Old Country Style Muesli.

                                               

We picked up some of their bulk Muesli at Bob's Red Mill Whole Grain Store just down the road to take home with us. (And redeemed the kids' cookie coupons... can't forget that!) 

It took me a few weeks, but I finally gave it a try.  It's similar to the Muesli I enjoy whenever I am lucky enough to go on a cruise - but they mix theirs with whole cream and milk (no wonder I love it!)  I was hoping for no added sugar, but still wanted it to be naturally sweet with lots of texture.

You may be familiar with the earthy concoction called "bircher muesli".  It was developed by Maximilian Bircher-Benner, a Swiss doctor and nutritionist.  He believed it was the perfect solution for patients at his Zurich sanatorium at the turn of the last century.  He was devoted to getting RAW fruit into their diets because he believed apples had cured him of jaundice as a young man.  

This is not "eye candy" for sure - so don't judge it by looks alone.  If you're searching for something to keep you pleasantly full until lunch - this is a great idea.  It has no added sugar, because it's sweetness comes from the dried and fresh fruit.

You can make your Muesli concoction uniquely your own by adjusting the ingredients and how you "soak" it the night before.  Or don't soak it at all - if you love a crunchy texture.

Breakfast Burritos

My LDS Ward is hosting a Christmas Breakfast in a week.  We've been trying to come up with something warm, filling, and SIMPLE to serve.  Oh... and also delicious.  

My daughter Aryn made these Breakfast Burritos for her family reunion last fall.  She made them ahead of time and froze them.  The day they left for their reunion, they threw them in the cooler and they doubled as ice to keep everything else cool.  Genius, wouldn't you agree?

She didn't really have a recipe, so we talked it through over the phone and I did a trial run a week ago.  With a few adjustments, they will be perfect.  We only have to make 200!

There are 3-4 of us making these this coming Friday.  That's only 50-70/each.  The dozen I made were a cinch.

Breakfast Burritos

Ingredients:

1 dozen Burrito-size flour tortillas
14 large or extra-large eggs, beaten
12-oz breakfast sausage - cooked, crumbled, and drained
1/2 cup sour cream
3 cups grated cheese, any variety (converts to about 12 oz)
Salt & pepper to taste

Directions:

Cook & drain sausage.  Set aside.  Do not reserve drippings.  Beat eggs well.  Melt about 2-3 Tbs butter in skillet, and heat until sizzling.  Pour in eggs and scramble by stirring gently with a non-stick spatula.  

When most of the egg is formed and lumpy, but NOT dry - remove from heat quickly.  The eggs should still be very moist and almost runny.  At this point, add the sour cream and gently combine.  (You may think the eggs will be this way when you serve the burritos, but the baking time in the oven finishes them perfectly.  The sour cream helps the eggs retain their moisture, and also adds flavor.)  Now add the crumbled sausage, and gently mix in.  Season with salt & pepper if desired.

Spread mixture evenly in the bottom of the same skillet and divide with your spatula into fourths, as you would cut a pie into quarters.  Each 1/4 of this egg/sausage mixture should make three burritos.  This will help you portion correctly.  

Place a square of foil on counter, then position a tortilla on top.  Top with egg/sausage mixture right down the middle as shown, leaving room to fold in the sides.  Now sprinkle with 1/4 cup of grated cheese.

Fold in the sides, and begin rolling at one end, as shown.  Tuck the egg mixture in as you go.  When you finish rolling, position the burrito diagonally.  Wrap as shown.  Place each burrito seam-side down, with foil end tucked under.  You should be able to fit about 24 on a baking sheet.

Refrigerate until needed, or freeze.  They can also be baked immediately.  

Bake unrefrigerated burritos at 325° for about 25-35 minutes, checking 10 minutes before finish to make sure they are not burning on the bottom.  Cheese should be completely melted and egg mixture steaming.

Cooking time will vary for frozen burritos.  These may also be microwaved for a quick morning meal on the run.

Serve immediately with salsa, sour cream, even ketchup.  Any condiment you prefer makes a good side - even sautéed onions and green peppers.  

Favorite Granola

I'm a new convert to Granola.  It's my new "legal" snack food - low sugar, lots of fiber, and the crunch is really wonderful.  I usually keep a small "kid-size" disposable bathroom-size drink cup (which holds about 1/4 cup) within reach during the day filled with this granola.  It saves me from refrigerator raiding about 2-4:00 in the afternoon.  I also love it on greek yogurt with frozen tri-berry mix for breakfast. 

This is a combination of a few recipes I've tried.  I've changed it slightly from my daughter (Aryn's) recipe, and the dry milk gives it a great flavor and texture.  I've also really loaded it up with walnuts, which I realize are not everyone's favorite.  Walnuts give it such a great flavor and crunch.  Sesame seed is also an unusual addition - but try quinoa, chia seed, and any/all ingredients you love to make it YOUR favorite.

Favorite Granola

Ingredients:

5 cups oats (I used "thick cut" oats from the bulk foods area of my grocery store)
1 cup non-instant nonfat dry milk powder
1/2 cup sesame seed (optional)
1/2 cup flax seed (can be ground, if desired)
1/2 cup packed brown sugar
1/2 cup honey
1/4 cup water
1/2 cup olive oil (light)
1-1/2 tsp real vanilla
2-3 tsp cinnamon (to taste)
2 cups (+ or -) coarsely chopped walnuts, or nuts of your choice
1 cup golden raisins

Directions:

Combine oats, nonfat dry milk, sesame & flax seeds, and cinnamon in a large bowl.  Mix well.  (Do not add raisins at this point)

In a large microwave safe measuring cup - measure out oil, honey, and water.  To this mixture add brown sugar, then microwave on high until sugar is completely dissolved.  Add vanilla and stir until combined.

Pour liquid mixture over mixed dry ingredients. Stir until completely combined.

Pour into a large, heavy baking sheet.  

Place in 275° oven and set timer for 35-45 minutes.  Remove every 15-20 minutes to stir and redistribute granola.  

Add raisins about 5 minutes before baking time ends.  If you add them at the first, they will probably burn.

You may bake this until it is crunchy, but about 40 minutes makes it how I love it - "chewy", yet with a little crunch. 

Remove from oven and allow to cool completely before breaking up and placing in airtight container or ziplock bag.

Cruise Line 2-Week Bran Muffins

Every time I've been lucky enough to cruise, a good friend suggests picking up a bran muffin to put in my backpack as we leave the ship at each port.  This is a great idea for several reasons.  A bran muffin has to be the 'sturdiest' bread around, able to withstand life at the bottom of your bag without crumbling to pieces.  It's also moist and just sweet enough when you realize you're hungry and don't want to cave in to whatever the local junk food might be.

I did a Google search to see if there is a recipe out there for Holland America's bran muffin.  This (according to many readers) is about as close as it gets.  It only lacks a dusting of bran "twigs" on top of each muffin - which gives it eye appeal.  Because, face it - bran is never pretty!

These are pretty close in my estimation.  The only difference was the presence of raisins.  Raisins are not required, but certainly make a more flavorful muffin.

Recipe from kingarthurflour.com

Cruise Line 2-Week Bran Muffins

Ingredients:

1 cup boiling water
1 cup bran cereal (buds or twigs) - OR - 1-3/4 cups bran flakes
1/2 cup vegetable oil
2-1/2 cups flour
2-1/2 tsp baking soda
1 tsp salt
1 to 1-1/2 cups raisins or currants (optional)
2 large eggs
2 cups buttermilk
1-1/4 cups sugar
2 cups bran cereal (buds or twigs) - OR - 3-1/2 cups bran flakes

Directions:

In a small bowl, pour boiling water over the 1 cup of bran cereal.  Allow the mixture to cool to lukewarm, about 45 minutes.

While the mixture cools, blend together the flour, soda, and salt in a large mixing bowl.  Stir in the raisins or currants.  Set aside.

Whisk together the eggs, buttermilk, and sugar.  Combine this with the flour/raisin mixture.  Stir in the dry cereal.

Finally, add the water, bran, oil mixture - stirring until thoroughly combined.  Cover the bowl and refrigerate overnight (and up to 2 weeks).

Preheat your oven to 375°.  Lightly grease muffin pan, or line with papers.  Bake as many or as few as you like, as this recipe can "live" in your refrigerator for a couple of weeks.  

Heap the thick batter in the muffin cups, a generous 1/4 cup is a good amount to use.

Bake for 20-25 minutes, or until tests done.

Remove and tip muffins in the pan to prevent bottoms from steaming and becoming soggy.  Serve warm, or transfer to a wire cooling rack to cool completely.

Makes about 18 standard, or 45 mini muffins.

Lemon Blueberry Scones

This recipe for "scones" is nothing like the US version of scones I grew up with.  Those were delicious little pieces of buttermilk yeast dough fried in hot oil until golden brown.  They were fabulous, but very time consuming - not to mention they were a major commitment.  I'll post the recipe for my mother's buttermilk scones someday.  But for now - these are wonderful to enjoy for breakfast or brunch.  

Ingredients:
2 cups unbleached flour
2 tsp baking powder
3 Tbs sugar
1/2 cup cold butter (one stick)
1 cup fresh blueberries
zest of one lemon
1 cup heavy cream
dash of vanilla

Lemon Glaze:
2 cups powdered sugar (+ or -)
3-4 Tbs fresh lemon juice

Directions:
Combine dry ingredients in large bowl.  Cut butter into thin slices and drop into dry ingredients.  Cut in with a pastry blender until crumbly - butter should be no larger than the size of a pea.  

Now toss in the lemon zest and combine well.  Gently add the blueberries - being careful not to smash them.  

Make a well in the center, and add cream all at once.  Toss gently with a spatula, folding in just until the dry ingredients are incorporated into the cream.  

At this point, you may press into a circle and cut out (taking care not to cut into a blueberry) into triangle shapes.  I didn't want to take a chance with the blueberries and a KNIFE, so I formed them into triangles by hand.  

Place on baking sheet, pressing down until they are no thicker than 1".  

Brush with additional heavy cream, then sprinkle with additional sugar.

Bake at 400° for about 20 minutes, or until barely browned and blueberries are bursting.

Remove to wire racks and combine lemon glaze ingredients.  Drizzle over each scone when cooled. 

Makes approximately 10 scones.  

Recipe from: littlemissmomma.com

Cinnamon Roll Pulls

Years ago on this blog, I posted my recipe called "Bloomin' Onion Bread".  Interesting to see an idea take off and morph into so many adaptations - that's what I love about cooking and recipes.  

So I wasn't at all surprised to see this same idea turned into a cinnamon roll adaptation by plainchicken.com, which I thought was genius.  I tried it and posted it 2 years ago ~ the link is HERE.

That recipe called for starting with a large king-size bread. This is an adaptation with small rolls.  A great idea for Christmas morning brunch.  Easy to put together beforehand and pop into the oven as you winding up opening gifts.  Then - when everyone notices their tummies rumbling, 'wow' them with these sensational personal size cinnamon treats to go along with the rest of your meal.

Personal Size Cinnamon Roll Pulls

*Note:  You can make this into one large loaf, or use small ciabatta (or other round rolls) to make individual cinnamon roll pulls.

1 large unsliced round loaf of artisan bread (can use sourdough, but I prefer cinnamon flavors with PLAIN bread instead) - OR - 6 round artisan rolls (hard rolls are preferred, as they hold their shape).

Vanilla Honey Butter:
1/2 cup butter, softened
1/4 cup powdered sugar
1/4 cup honey
1 tsp pure vanilla extract

Cinnamon Sugar Topping:
1 cup sugar
1-1/4 tsp cinnamon

Drizzle:
1 cup powdered sugar
1-2 Tbs milk

Cut the rolls lengthwise & crosswise into 1/2" slices, withOUT cutting through the bottom crust.

Blend together the ingredients for the Vanilla Honey Butter - OR - use cinnamon sugar only in the softened butter (to taste) for a less-sweet filling.

Spread softened butter mixture in between the cuts.  This doesn't need to be perfect - just be sure there is enough butter to coat all cut surfaces.

Place each roll on a square of aluminum foil.  Now generously sprinkle cinnamon sugar topping on top of rolls and in between all cuts.  Gently wrap foil around rolls, without pressing out air as you do so.  

Place rolls on baking sheet and place in 350° oven.  Bake until rolls are warmed through - about 25-30 minutes (or less, depending on size of rolls).

Unwrap and place each roll on serving plate.  Now drizzle with powdered sugar glaze.  

Serve immediately.

Spiced Bacon Twists

I rarely spend much time on preparing bacon, as it usually evaporates into thin air every time I serve it.   Bacon is a heavenly addition to breakfast however, so I have been looking for new ways to prepare it to make it a little more "special".  This was surprisingly easy and really delicious.  

You may have success by simply twisting your bacon by hand and arranging it on wire racks.  My bacon was a little too "floppy" to make that work however.  I tried wrapping my bacon strips around wooden dowels (about 1/2" to 3/4" in diameter) that I found at a craft store.  Worked very well! 

It's a good idea to line your baking pan with foil - as the brown sugar/spice mixture makes a huge mess after baking that long in the oven.  I also found that once the bacon cooks long enough to "set" in the curly position - I could remove the dowels and let it finish baking completely.  This allows the interior of the twists to bake to perfection.  

We loved this recipe - it's almost like candy.  To simplify it even more (for those people who don't like their bacon adulterated with other flavors!) - you could totally eliminate the spice rub.  

Spiced Bacon Twists (adapted from tasteofhome.com)

1/4 cup packed brown sugar
1-1/2 tsp ground mustard
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
dash of Cayenne pepper (optional)
10-12 center-cut bacon strips (I used thick cut, adjust times for thinner bacon slices)

Combine brown sugar and spices with fingers.  

Arrange bacon on flat surface, strips touching each other.

Rub sugar/spice mixture into bacon with fingers until absorbed.

Wrap bacon strips around dowels as shown.

Arrange on wire rack set in a 9" x 13" baking pan lined in foil.

Bake at 350° for 25-30 minutes (for thinner slices) or up to 1 hour (for thick-cut bacon).

Bacon should be firm and hold it's shape. 

Remove from dowels if desired, then bake longer for crispier bacon.

May be pre-cooked & refrigerated - warming in oven before serving.