Archive for ‘Breakfast’

March 9, 2014

Ham and Cheese Scones

I’m not sure where I originally came across this Ham and Cheese Scone recipe, but I’ve been using it for years. With the addition of ham and cheese these basic scones become a little more filling and add a punch of flavour.

Ham and cheese scones

Ham and cheese scones

Ingredients:

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/3 cup butter/margarine, unsalted
  • 1/2 cup to 3/4 cup ham, cooked & diced. *optional: you could also use back bacon or farmer sausage instead.
  • 1/4 cup shredded 3-cheese blend or cheddar cheese. *Use whatever you like.
  • 3/4 cup milk
  • 2 tbsp milk (for topping)
  • Small handful cheese (for topping)

Directions:

  1. Preheat the oven to 425° F. Line a cookie sheet with parchment paper.
  2. In a large bowl, sift the flour, baking powder, 1/4 cup sugar and salt together.
  3. Dice the butter up and cut it into the dry ingredients, using a fork or a pastry cutter.
  4. Add the shredded cheese and diced ham, stir in.
  5. Make a well with your hands, and pour the 3/4 cup milk into the mix and combine with a wooden spoon or spatula.
  6. Knead the dough on a lightly floured surface until the dough is smooth.
  7. Make a circle with the dough and pat it down until it’s about 8″ Round. Place it on the baking sheet.
  8. Brush the milk onto the dough and sprinkle the remaining cheese on top.
  9. Cut the dough into 8 wedges.  (Alternatively, you can cut these into biscuit shapes. I just find there’s less waste by making one large circle and then cutting it into wedges.)
  10. Bake @ 425° F for 17-20 minutes or until golden brown.  Cool on a wire rack.

**These taste best when still warm.

1/2 cup to 3/4 cup diced, cooked ham

Make a well before adding the milk

Roll out the dough, brush milk on top.

Roll out the dough, brush milk on top.

Cut into 8 pieces, sprinkle cheese on top.

Cut into 8 pieces, sprinkle cheese on top.

Bake 425degrees for 17-20 minutes, or until golden brown.

Bake 425degrees for 17-20 minutes, or until golden brown.

September 1, 2012

Spice Crumble Muffins

My favourite thing about these muffins is the topping, it’s similiar to what you would see on top of a coffee cake. With Fall on it’s way, I was in the mood to bake something with a little spice to it. I thought about adding a pumpking flavour, or adding in some chopped walnuts to the topping, but in the end I kept it simple. I like to freeze these in an airtight container and take them out individually on a morning when I need a quick bite to eat.

Topping Ingredients:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ cup melted butter or margarine

Muffin Ingredients:

  • 1 1/2  cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4  tsp ground nutmeg
  • 1/4 tsp allspice
  • 2 tsp baking powder
  • 1/2  tsp baking soda
  • 1/4  tsp salt
  • 1/2  cup sour cream
  • 1/2 cup apple sauce (sweetened or unsweetened)
  • 3 large eggs
  • 1 tsp vanilla extract

Directions:

  1. Preheat the oven to 350 F.  Line cupcake tins with 20 liners.
  2. Crumble Topping – In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter and combine with a fork until crumbly. Set aside.
  3. Muffin Batter –  In a large bowl, sift the flour, sugar, nutmeg, cinnamon, allspice, baking powder, baking soda, and salt – whisk it all together.
  4. In a separate bowl, whisk together the sour cream, applesauce, eggs and vanilla until well blended. Add wet ingredient to the dry ingredients and stir until there’s no lumps – but don’t over-mix it.
  5. Fill muffin cups evenly, but no more than 3/4 full or they will spill over when baking.  (When I bake these, I get exactly 20 muffins.)
  6. Now you can sprinkle the crumble topping over each batter until they’re completely covered.
  7. Bake for 18-20 minutes or until the tops are light brown and a toothpick inserted in the middle comes out clean.
  8. I use a large spoon to carefully scoop them out and place on a wire rack to cool.
    If you leave them in the hot pans, they’ll continue baking and become too firm.

Serves 20 muffins

Enjoy,

Crystal

February 26, 2011

Waffles

Enjoy some fluffy waffles for breakfast this weekend. There’s no rule stating they are for breakfast only, try making them for dinner.  Whip up a batch or two and place them in freezer bags so you can pull out a few on busy mornings.

Ingredients:

  • 1 1/2 cup all-purpose flour, sifted
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1 1/4 cup milk
  • 3 eggs, large
  • 1 tsp vanilla extract
  • 1 tsp almond extract, optional (if not using almond, then use 2 tsp of vanilla)
  • 3 tbsp butter, melted

Directions:

  1. Plug in your waffle maker and set it on medium/high heat.
  2. In a large bowl, sift together the flour, baking powder, salt and sugar.
  3. Add the milk, eggs, vanilla, and melted butter, whisking everything together until there’s little or no clumps.
  4. Lightly grease the waffle grills. Use an ice cream scoop to pour the batter onto the middle of the grill. (About 2 scoops depending on the size of your waffle iron). If the batter starts pouring out of the sides after a few moments of grilling, you know there’s too much in it.
  5. When the waffles are light brown they are done. With the first waffle, after removing it, let it cool for a moment and cut into it. If the batter is still raw in the middle, turn the heat down a bit and wait a few moments before adding the next scoops of batter.

Serves: 6 – 7 waffles

Enjoy!

Crystal

February 13, 2011

Coconut Streusel Muffins

 Ingredients:

  • 1 3/4 cups all-purpose flour                                        
  • 2 tsp baking powder                                       
  • 1/4 tsp salt                                                            
  • 3/4 cup butter, unsalted & softened               
  • 1 cup granulated sugar                                                                        
  • 1 tsp vanilla extract                                           
  • 1 tsp coconut extract                                        
  • 2 eggs, room temperature
  • 2 tbsp milk, or whipping cream if you have it                                    
  • 1/2 cup vanilla yogurt, I used Source brand
  • 1/2 cup coconut, sweetened & desiccated

Streusel Topping:

  • 1/4 cup butter, diced
  • 1/4 cup brown sugar
  • 1/3 cup flour
  • 1/4 cup shredded coconut

Directions:

  1. Preheat the oven to 350°F.  Prepare your pan with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. In a mixing bowl, beat together the butter, sugar and vanilla until creamy.
  4. Add the milk and the eggs one at a time, beating well after each one is added. Be sure to scrape down the sides of the bowl with a spatula to ensure it’s evenly incorporated.
  5. Alternately add the flour and yogurt to the batter, mixing well between each addition. Blend until smooth.
  6. Add the coconut and mix just until blended.
  7. Use an icecream scoop to fill the cupcake liners about 2/3 full.
  8. In a small bowl, using a pastry cutter or a fork, combine the butter, brown sugar, flour and coconut together until crumbly.
  9. Sprinkle over the tops of the muffins.
  10. Bake at 350°F for 18-22 minutes, or until a toothpick inserted comes out clean. *Don’t overbake them or they will become dry.

Makes: approx 16 muffins

Enjoy!

Crystal

February 8, 2011

Breakfast Scones

Ingredients:

  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 cup sugar
  • + 2 tbsp sugar (for topping)
  • 1/4 tsp salt
  • 3/4 cup milk
  • + 2 tbsp milk (for topping)
  • 1/3 cup butter or margarine

Directions:

  1. Preheat the oven to 425° F.   Line a cookie sheet with parchment paper — if you don’t have any, leave the pan ungreased because there’s enough butter in the scones to prevent them from sticking to the pan.
  2. In a mixing bowl, sift the flour, baking powder, 1/4 cup sugar and salt together.
  3. Dice the butter up and cut it into the dry ingredients, using a fork or a pastry cutter.
  4. Make a well with your hands, and pour the 3/4 cup milk into the mix. Combine.
  5. Knead the dough on a lightly floured surface until the dough is smooth.
  6. Make a circle with the dough and pat it down until it’s about 8″ Round.
  7. Place it on a parchment paper lined OR ungreased baking sheet.
  8. Brush the milk dough with the milk and sprinkle the remaining sugar on top.
  9. Cut the dough into wedges, but don’t seperate them from each other.
  10. Bake @ 425° F  for 12-14 minutes or until golden brown.
  11. Cool on a wire rack.

These taste best when still warm. Cut a scone in half, spread butter and fresh strawberry jam…nothing beats these!

Serves: 6-8 wedges

Enjoy!

Crystal

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