Archive for the ‘Breakfast’ Category

Breakfast Apple Granola Crisp



3 pounds of apples (mix is great!), peeled, cored & cut into medium chunks

2 Tbsp lemon juice

3 Tbsp sugar

2 Tbsp cornstarch

1 tsp cinnamon


1 stick unsalted butter

1/4 C honey

1/2 C flour

2 cups oats

1/2 C sliced almonds

1/2 C shredded coconut



Preheat oven to 400°.  Mix apple chunks with lemon juice, sugar, cornstarch, cinnamon and a pinch of salt in a 9×13” baking dish until apples are evenly coated.  In a medium saucepan, melt the butter with the honey.  Stir in the flour, oats, almonds, coconut and another pinch of salt until clumps form.  Sprinkle evenly over the apple mixture and bake in the oven for about 45-55 minutes, or until the apples are softened and bubbly.  Should the granola topping brown before you wish it to, cover the baking dish carefully with foil for all but the last few minutes of baking time, when removing the foil will help the granola re-crisp.  Cool to room temperature and then stash in the fridge to eat with your morning yogurt.


You can also swap out the apples for frozen fruit (6 Cups or so).  It’s a great recipe to help you go through your frozen fruit before the fresh fruit season returns!


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Apple & Pear Puff Pancake



3 Tbsp butter

4 eggs

1 C 2% milk

1 C all-purpose flour

1/4 tsp ground nutmeg



3 Tbsp. butter

2 medium apples, sliced

3 medium pears, sliced

3 Tbsp. sugar

Maple syrup, optional



  1. Preheat oven to 425°. Place butter in a 10-in ovenproof skillet; heat in oven 2-3 minutes or until butter melts.  Tilt pan to coat evenly with butter.
  2. Place eggs, milk, four, sugar and nutmeg in a blender; cover and process until smooth. Pour into hot skillet.  Bake 17-20 minutes or until puffed and browned.
  3. Meanwhile, for topping, heat butter in a large skillet over medium heat. Add apples, pears and sugar; cook 12-15 minutes or until fruit is tender, stirring occasionally.
  4. Remove pancake from oven; fill with topping and serve immediately. If desired, serve with syrup.

From TasteofHome.com

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Peach Pancakes


1 cup whole wheat flour

1 cup milk

1 egg

1 Tbsp. baking powder

2 Tbsp. sugar

1/4 tsp salt

3 Tbsp coconut oil

Mix all ingredients together and add fresh *finely* diced peaches to the batter.

Recipe from: http://shinememoirs.blogspot.com/2014/08/peach-pancakes.html022

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Active: 25 minutes; total: 45; serves 6

2 T unsalted butter
2 apples – halved, peeled, cored and sliced ½ inch thick
3T sugar
1T freshly squeezed lemon juice
¼ cup pure maple syrup, plus warmed syrup for serving
1 C all-purpose flour
1 tsp baking powder
Pinch of salt
4 large eggs, separated
1 C milk

  1. Preheat the oven to 375. In a 10 ½ inch nonstick ovenproof skillet, melt the butter. Add the apples, 1 T of the sugar, and the lemon juice and cook over moderately high heat, stirring occasionally, until the apples are golden, about 6 minutes. Add the ¼ C of maple syrup and simmer over low heat until thickened, about 1 minute. Spread the apples in an even layer and remove the pan from the heat.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In a measuring cup, whisk the egg yolks with the milk and the remaining 2 T sugar. Whisk the liquid into the dry ingredients.
  3. In a medium bowl, using a handheld electric mixer, beat the egg whites at medium speed until firm peaks form, about 2 minutes. Fold the beaten whites into the batter and scrape it over the apples; spread the batter to the edge.
  4. Bake the pancake in the upper third of the oven for about 20 minutes, until it is golden, puffed and set. Le the pancake cool for 5 minutes. Run a knife around the edge to loosen the pancake, then invert it onto a serving plate. Replace any apples that may have stuck to the pan, cut the pancake into wedges and serve at once with the warmed maple syrup.

Food and Wine December 2012 Grace Parisi

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