Breakfast Recipes
Breakfast
Enjoy my breakfast recipes below.
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Maple Cinnamon Rolls
Maple Cinnamon Rolls
I frequently make Maple Cinnamon Rolls for holidays ( my neighbors love when I share). When my children were young, I would make these and wait until the aroma enticed them out of their beds and to the table.
Ingredients:
For the dough:
- ½ cup unsalted butter, melted
- 1 ¼ cup milk, warmed to 120 F
- 2 eggs, beaten
- ¼ cup maple syrup
- ½ cup brown sugar
- 2 pkgs dry yeast, ( 4 ½ tsp)
- 4 plus 3/4 cups flour, divided, plus flour for surface
- 1 tsp baking powder
- 2 tsp salt (omit if using salted butter)
For the filling:
- 4 tbsp butter, softened
- 2 tbsp cinnamon
- ⅔ cup brown sugar
- 1 tbsp maple syrup
- Optional: 1 cup chopped pecans
- Optional: 1 cup raisins
For the maple icing:
- 2 cups powdered sugar
- 2 tbsp butter, melted
- 1 tsp vanilla
- 1 tbsp maple syrup
- 3 tbsp cream (or milk)
Dough Preparation:
- In a bowl, whisk together butter, milk and brown sugar.
- When lukewarm (not over 120F as that will kill the yeast), sprinkle yeast over the top and let stand 5 minutes.
- Whisk in eggs and syrup.
- Using a wooden spoon, mix in 4 cups of flour. If the weather is humid, you may need more to add flour (a little at a time) to get the dough to a consistency that it doesn’t stick to the side of the bowl. Stir until just combined.
- Cover with a towel or plastic wrap and let rise in a warm place for 1 hour. While it is rising, you can make the filling (see below).
- Once dough has risen for 1 hour, return to it: Mix 3/4 cup flour with baking powder and salt. Add to risen dough and stir until all flour is mixed in.
- Turn dough onto floured surface and knead until the dough is no longer sticky, about 8 minutes.
- Roll into a large rectangle.
- Spread filling evenly over dough.
- Form a log with the dough, and cut into rolls at least 1 inch thick. (You can vary the thickness to your own taste.)
- Place rolls into buttered 9 x 13 baking pan, and let rise 30 minutes.
- Bake at 350 F for 25 minutes.
Filling Preparation: (I usually double the filling)
- Cream together butter, cinnamon, sugar and syrup.
- When smooth, add pecans and raisins, if using.
Icing Preparation:
- Whisk together icing ingredients. Spread over warm rolls as they come out of the oven.
A fan favorite, my signature cinnamon rolls have a maple flavor, enhanced with pecans and raisins.
Trail Boss Flapjacks
Trail Boss Flapjacks
Ingredients
- 2 cups flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 eggs
- 2 cups buttermilk
- 1/3 cup melted butter
- 1 tsp vanilla
Preparation
- Sift dry ingredients together in a large mixing bowl.
- In a second bowl, combine eggs, buttermilk, butter and vanilla.
- Mix wet ingredients into flour mixture and beat until smooth.
- Cook over medium-high heat in a well-greased skillet or griddle.
Yield: About 1 dozen
Peach and Sausage Breakfast Casserole
Peach and Sausage Breakfast Casserole
This can be made the night before, and just warmed the next morning. Fresh or canned peaches!
Ingredients:
- 4 medium ripe peaches, peeled and sliced OR
- 1 15 oz can , canned peaches sliced
- 1 ½ cups flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 teaspoon salt
- ½ cup sugar
- 6 tablespoons butter
- 1 egg
- 1 teaspoon vanilla
- 1 ¼ cup buttermilk
- 4 Tablespoons Maple Syrup
- 1 lb breakfast sausage
Preparation:
- Preheat Oven to 400 F.
- Brown sausage and set aside.
- In a large bowl mix together flour, sugar, salt, baking powder, baking soda and cinnamon. Cut butter into the flour using a pastry cutter or two forks until the dough looks like coarse meal.
- In a separate bowl beat buttermilk, eggs and vanilla together. Make a well in the flour mixture and pour in milk mixture.
- Stir until just blended – don’t overmix.
- Grease an 8x8 square pan, pour maple syrup into the bottom of the pan. Tilt pan to coat bottom evenly. Add browned sausage to the pan, distribute evenly.
- If using canned peaches, drain the liquid off the peaches. Place the peaches on top of the sausage – distribute evenly.
- Pour the dough over the top of the peaches and smooth out.
- Bake in 400 F oven for 30 – 40 minutes, until toothpick comes out clean. Remove from oven, loosen the side from the pan, invert over a serving plate and serve immediately. (This is also good cold.)
French Toast Casserole
French Toast Breakfast Casserole
Ingredients:
- 1 (16-oz.) French bread loaf
- 1 cup firmly packed light brown sugar
- 1/3 cup butter, melted
- 2 tablespoons maple syrup
- 3/4 cup chopped pecans
- 4 large eggs, lightly beaten
- 1 cup milk
- ¼ c brown sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon almond extract
Directions:
- Cut 1-inch-thick slices of bread. Reserve heels.
- Stir together brown sugar and butter and maple syrup; pour into a lightly greased 13- x 9-inch baking dish. Sprinkle with chopped pecans.
- Whisk together eggs, sugar, and spices. Arrange bread slices over pecans; pour egg mixture over bread.
- Cover and chill at least 1 hour or overnight- this can be made a day ahead to this point.
- Preheat oven to 350°. Bake bread 35 to 40 minutes or until golden brown. Sprinkle with confectioners sugar and serve immediately.