Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Monday, March 26, 2012

Cinnamon Mini Muffins

These muffins are great for a breakfast treat or any time. They will go quickly.


Servings: 24 Muffins


1-1/2 cups all-purpose flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 egg, lightly beaten

½ cup milk

1/3 cup butter, melted


2 tablespoons sugar

½ teaspoon ground cinnamon

¼ cup butter, melted


In a large bowl, combine flour, sugar, baking powder, salt, nutmeg and allspice, mix well. Combine the egg, milk and butter in another small bowl, mix well.

Stir egg mixture into dry ingredients until just moistened. Spoon batter into greased or paper-lined mini muffin cups.

Bake at 400 degrees F for 12-14 minutes or until muffins test done. Let muffins cook for 5 minutes.

For topping: combine sugar and cinnamon. Dip the tops of the mini muffins into slightly cooled, melted butter then dip into cinnamon sugar mixture.


The Creative Cook

Saturday, June 11, 2011

Make Ahead Breakfast Casserole

This recipe is similar to the breakfast casserole I posted last week but it uses bacon and Swiss.  I made it but have not tried it yet.  It is frozen and will be used on Father's Day.  I can't wait to try it!

Make Ahead Breakfast Casserole
Prep Time:  20 minutes
Baking Time:  60 minutes


8 slices bacon, fried and crumbled
2 onions, sliced thin
12 slices white or French bread, quartered
1 cup shredded Swiss cheese
8 eggs
4 cups milk
1-1/2 teaspoons salt
1/4 teaspoon pepper


1.  Using the same pan, saute the onions until they are soft.  Remove from pan and let cool.
2.  Put 6 slices of bread, quartered in a greased 9" x 13" baking pan.
3.  Add  half of crumbled bacon, onion and cheese.  Spread evenly.
4.  Repeat layer of bread, bacon, onion, and cheese.
5.  Combine eggs, milk, salt and pepper.  Beat until mixed and pour over bread.
6.  Cover with foil or wrap and store in refrigerator over night.
7.  In the morning, uncover casserole and let stand at room temperature until oven is preheated.
8.  Preheat oven to 350 degrees and bake the breakfast casserole for 45 - 55 minutes.

Serves 6-8 people.


Monday, March 21, 2011

Arch's Flapjacks from Diane Mott Davidson's Fatally Flaky

I finally tried another one of Diane Mott Davidson's recipes!  This time it was Arch's Pancakes.  They are really good.  I know they are good because my son loves them.  He doesn't like pancakes all that much but has actually asked for these again.  That is a very good sign coming from him.  I decided to double the recipe so we could have some for breakfast during the week. The batter is very thick.  If you make these and decide to double the batter, reduce the amount of flour to 2-1/2 cups and increase the buttermilk by 1/4 - 1/3 cup otherwise you will have extremely thick batter.  In the book, Arch makes a point of preparing clarified butter which is what they use in the pan to cook the pancakes.  I did this last time but skipped it this time.  This recipe is nice because you can make the whole batter in your food processor and never have to use a bowl.  Personally, I never thought of adding cottage cheese to pancakes before but it adds a bit of protein to breakfast. Nice!  Thanks Diane.

Arch's Flapjacks (aka The Fluffiest Pancakes Ever)
by Diane Mott Davidson in Fatally Flaky

1/4 cup (2 oz.) cottage cheese
1 egg
1 cup buttermilk
2 Tbs canola or safflower oil
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 Tbs. sugar (optional)
Butter, Maple Syrup or Fruit Preserves

In a food processor or blender, pulse the cottage cheese until it is smooth(er). Then add the egg, buttermilk, and oil.  Mix briefly until smooth.  Next, mix in the flour, baking powder, baking soda, salt and sugar just until combined.  The mixture will be thick, but if it seems too thick, add a tablespoon or two of buttermilk.   Heat a griddle or skillet over medium heat until a drop of water sizzles on the surface.  Then drop the pancake batter -- about a scant 1/4 cup for each -- and let cook until bubbles form on the surface and the edges seem dry around the edges.  Flip the pancakes and let cook for another minute or two, until the bottoms are lightly browned.  Serve immediately with butter and toppings or keep warm in a 200-degree oven.


The Creative Cook

Tuesday, February 22, 2011

Classic Waffles

Today was another snow day.  In fact, it was actually a make-up day for all the snow days the kids got last month.  That didn't turn out too well.  I guess somebody upstairs really wanted these kids to stay home today.  It turned out that we woke up really late.  I rarely get up past 6 am on any given day.  The latest I may wake up is around 8 am on a day after I stay up late.  Not today!  I did not wake up until 10:00 am.  A very rare event.  I need to keep a record of this one. Soon after I woke up my son started clamoring for food.  "What are we having for breakfast?"  he asked sweetly.  I said that I would make either pancakes or waffles in honor of the upteenth snow day in this county.  He asked for waffles.  Seeing as I did not have any pancake or waffle mix in the cupboard, I sought out a recipe.  I found a recipe for Classic Waffles on  I did change the recipe significantly.  Here is my version of Classic Waffles.

Classic Waffles


2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
4 tablespoons white sugar
2 eggs
1-1/2 cups warm milk
1/2 cup butter, melted
2 tablespoons vanilla extract


1.  In a large bowl, sift together flour, salt, baking powder and sugar; set aside.  Preheat waffle iron to desired temperature.

2.  Separate the eggs.  Beat the egg yolks lightly, stir in the milk, butter and vanilla.  Pour the milk mixture into the flour mixture; beat until blended.

3.  Fold in the egg whites.

4.  Ladle the batter into a preheated waffle iron (about 1/2 cup of batter for each waffle).  Cook the waffles until golden and crisp (about 3 - 3-1/2 minutes).  Serve immediately with syrup, butter and sliced fruit.


The Creative Cook

Saturday, October 30, 2010

French Toast Breakfast Muffins

This is basically the same recipe that my son brought home from his FACS (Family and Consumer Sciences) class last week. FACS is the name that they use for Home Economics here in Maryland now.  The only differences are that his recipe called for two extra tablespoons of flour and 2 teaspoons of baking powder rather than 1-1/2, 3/4 cup of sugar rather than 1/2 cup and 1/4 teaspoon of salt. I don't know why his recipe calls for making only 6 muffins and this one is for 12.  I will say that the muffins I made from his school's recipe came out quite large and stuck to the muffin pan.  I'm going to recommend that you not use muffin cups and just spray the pan really well with vegetable spray instead.   I was out of milk so I used buttermilk. There were lots of variations to the recipe online.  I found several that used maple syrup or vanilla in the batter.  Some even suggest that you dip the whole muffin in the butter and then roll it into the sugar/cinnamon.  Either way, they are really yummy! 

Makes 12 Muffins


1 1/2 cups all-purpose flour

1/2 cup white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon ground nutmeg

1/8 teaspoon salt

1 egg, lightly beaten

1/2 cup milk

1/3 cup butter, melted

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/3 cup butter, melted


1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.

2. In a medium mixing bowl, stir together flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in the center of the mixture. Stir together egg, milk and 1/3 cup melted butter. Add egg mixture to flour mixture; stir until just moistened (batter may be lumpy). Spoon batter into prepared muffin cups.

3. Bake in preheated oven for 20 to 25 minutes. Meanwhile, combine 1/4 cup sugar, cinnamon. When muffins are finished baking, dip tops of muffins in the melted butter, and then in the cinnamon sugar mixture.

4.  Serve warm.


Sunday, December 13, 2009

Gingerbread Waffles

These waffles look like a great idea for Christmas morning or even a holiday brunch! I love gingerbread but sometimes I have problems making the old fashioned gingerbread cookies that I make each year. I posted that recipe last year. I had found it in a magazine when I was around 11 years old. I have been making those cookies off and on for years. Yet, I still have difficulties from time to time. I am pretty sure it is due to using cold eggs and other ingredients. I need to remember to leave the eggs and butter out for an hour or two to get them to room temperature. Anyway, these waffles sound like a good substitute if you don't feel like battling with gingerbread cookie dough!

Gingerbread Waffles
(3 servings)

• 3 eggs
• 1/4 cup sugar
• 1/2 cup molasses
• 1 cup buttermilk
• 1 and 1/2 cups flour
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 6 tablespoon (3/4 stick) butter -- melted and cooled
Preheat waffle iron to medium.

In a small bowl, beat eggs until light and fluffy. Add sugar, molasses and buttermilk, then beat.

In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Add to batter and stir until smooth, then add butter and combine.

Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake for four to five minutes. Serve hot.


The Creative Cook

Friday, September 4, 2009

Ziploc Omelet

This sounds like such a great idea. I'm wondering why I didn't think of it myself. It never occurred to me until I got this email from my niece. I'm sure tons of people have had this idea before but not me. Even when D made "armpit fudge" in a similar way at cub scout camp, I didn't think, "yes, this is a great way to make an omelet." Actually, I'm not much of an omelet maker myself. When I try making them they usually come out like scrambled eggs with stuff in them. Anyway, I'm definitely going to try this great idea for an omelet.

Ziploc Omelet

This works great!! Good for when all your family is together. The best part is that no one has to wait for their special omelet!!

Have guests write their name on a quart-size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes (we did 15 minutes). You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 15 minutes, you've got a nice omelet for a quick breakfast!!

If anyone tries this, please let me know. I want to know how it works out. I also am going to post the recipe for armpit fudge as soon as I can find it.


The Creative Cook

Wednesday, February 4, 2009

Easy Oven Baked Pancake

Today we had another snow day. I don't know why because our weather wasn't bad. We had maybe a dusting of snow. I guess in the north of the county there was ice or a lot more snow. If their roads were bad, then that is why our schools were closed. I probably will never know why but it gave me and D the chance to make a yummy breakfast. We had the idea of making an oven baked pancake so we started with a recipe from the Recipezaar website. After a discussion with D and reading all the comments, here is what we came up with. I will tell you that we added additional flour, egg and sliced frozen strawberries and strawberry jam in the middle. We also increased the cooking time to about 28 minutes to make up for the additional liquid added by the strawberries and jam. I can also recommend using only one tablespoon of butter rather than the two that the original recipe recommends because there was melted butter pooling on the top of our cooked pancake. Feel free to sprinkle the top with cinnamon and more sugar if desired. For best results, the baking dish with the melted butter in it must be hot before adding in the batter. We used a 9-inch round pan because we didn't have a 9-inch square pan. It worked just fine.

Easy Oven-Baked Pancake

40 min 10 min prep


1 tablespoon butter
3 large eggs
1 1/4 cups milk
1-3/4 cup flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt


Set oven to 400 degrees (bottom oven rack).

Melt the butter in a 9-inch square baking dish in the oven.

In a medium bowl beat together eggs and 1/4 cup milk.

In another bowl sift together flour, sugar, baking powder and salt; add to the egg/milk mixture; mix until combined.

Slowly whisk in the remaining 1 cup milk.

Pour into the hot baking dish over the melted butter.

Bake for about 20-25 minutes.

After tasting this pancake, I thought it would also taste really good if you made it with bacon and cheddar cheese. Also, you could use practically any fruit. I could see this being fantastic with apples and applesauce along with cinnamon and sugar on top. We thought peaches would work as would any other berry. This is a very versatile recipe. You can absolutely double it for a larger crowd and putting it into a 9 x 13 inch pan.

I am thinking about making it in my heart shaped pan with a different berry for Valentine's Day!


The Creative Cook