Brötchen - Authentic Crusty German Rolls

I have been to Germany many times and my favorite part of breakfast was enjoying delicious Brötchen with butter and cheese.  When I found Anja's recipe from "Our Gabled Home" on YouTube, I just knew I had to make these rolls. While perfect for breakfast, these rolls are also great served with a delicious homemade soup.

300 ml (10 oz) warm water

1/8 tsp sugar

7 g (2 1/2 tsp) instant yeast

500 g (3 cups) all-purpose flour

13 g (2 tsp) salt

1 TBS diastatic barley malt powder

15 g (1 TBS) softened butter

1 tsp oil, for the bowl

Dissolve the sugar and yeast in warm water.  Set aside.

In a large mixing bowl, add the flour, salt, diastatic barley malt powder and softened butter.  With the dough hook attached, turn the mixer to low speed (1-2) and combine the ingredients in the bowl for 30 seconds.  Slowly add in the sugar, yeast and water mixture.  

Keep mixing at low speed until the dough comes together, about 5-10 minutes.

Place the dough ball onto your clean worksurface and knead by hand by folding and stretching a few times.  Form into a ball by gently stretching the top and folding under.

Grease a large bowl with the 1 tsp of oil.  Place the dough ball in the bowl top down, then flip so the entire ball is coated with oil.  Cover with plastic wrap and place in the refrigerator for 12 hours or overnight.

Remove the dough from the bowl and gently knead the dough a couple of times to remove the air.  Weigh the dough and divide the weight by 8, it should be about 100 g each.  Cut into 8 equal portions.  Gently flatten the dough pieces and fold the edges underneath the dough to form round or oval shaped balls.

Place the rolls onto a sheet pan lined with parchment paper or a silicone mat.  Cover the rolls with a towel and let rise until they have almost doubled in size (approximately 2-3 hours).

Gently score each roll down the middle with a lame or sharp knife.

Preheat the oven to 425 F.  Place a heat-proof (cast iron) pan on the bottom rack of your oven while preheating.

Place the rolls in the hot oven.  Immediately add a handful of ice cubes or 1 cup of water to the cast iron pan to create steam.  Quickly close the oven door.

Bake for 20 minutes or until golden-brown.  You can rotate the pan half-way through the baking time to ensure even browning.

Remove the rolls from the oven and let them cool on a wire rack.

Tips:  

I ordered the diastatic barley malt powder from Amazon.  

If you want to freeze these rolls, Anja recommends putting the rolls in a plastic bag while they are still slightly warm.  Remove the air from the bag and place in the freezer.  Reheat them in a 400 F oven for about 10 minutes.

Watch Anja's video on YouTube to see how she does each step of this recipe.  

Anja has so many delicious recipes.  Please check out her website or follow her on YouTube at "Our Gabled Home".  Let me know if you make any of her other recipes.

Makes 8 rolls

Source:  Our Gabled Home - Home | Our Gabled Home

Kimberly

Sourdough Bagels

These sourdough bagels are so delicious.  Move over Panera, you have been replaced!  If you are new to sourdough, bagels are a good place to start because the dough is very easy to work with.  It does take some time to make these bagels, but they really are easy to make.  Make sure you give this recipe a try.

As with any sourdough recipe.  Please make sure you read through the instructions to understand how many minutes or hours each step takes.  You don't want to have to wake up at 3 AM to shape your bagels!  I usually do a time chart for each step.  This way I know what time to start the recipe, so I am not staying up all night.

464 grams water

332 grams active starter

55 grams maple syrup

55 grams sugar

1,112 grams bread flour (or high-protein all-purpose flour)

22 grams salt

50 grams honey - Add to boiling water

Shredded asiago and/or cheddar cheese (optional) - Add to top of bagels after boiling

Step 1 - Mix water and starter together with a dough whisk, then mix in the maple syrup.  Add sugar, flour and salt; mix until a shaggy dough forms.  You can do this by hand or in a stand mixer with a dough hook.  If you use the mixer, make sure you do this on a low speed (1 or 2).

Step 2 - Knead the dough on the countertop for a few minutes.  Shape the dough into a ball and put back into the bowl, seam side down.  Cover and rest for one hour.

Step 3 - Knead the dough again for a few minutes.  Shape into a ball and return to the bowl, seam side down. Cover and bulk ferment on the countertop until doubled, about 6-12 hours.

Step 4 - Let the dough release from the bowl naturally.  Divide the dough into 12 pieces (approx. 170 grams each).  Shape into tight balls.  Cover and rest for 20 minutes.

Step 5 - Poke a hole in each ball and gently stretch into bagels.  Place each bagel on a square parchment sheet.  (I bought my parchment squares at the Dollar Store.)  Cover bagels with a cloth or put in a container with a lid.  Let rise until soft and puffy 2-3 hours.

Step 6 - Preheat oven to 425 F.  Boil water and add the 50 grams of honey, stir to combine.  The holes in the bagels have probably closed up while rising.  Just stick the end of your dough whisk in the middle and spin the bagel on the countertop to open up the hole again.  Gently flip the bagels over into the boiling water and peel off the parchment square.  Boil bagels 30 seconds per side.

Step 7 - Remove the bagels from the water using a large, slotted spoon, drain well, and place on a parchment-lined sheet pan.  I sprinkled some shredded asiago cheese and cheddar cheese on the top of some of the bagels before baking. 

Step 8 - Bake 15-18 minutes or until golden and glossy.  If you added cheese to the top, bake until the cheese is melted and the sides of the bagels are golden brown.

Step 9 - Place bagels on wire cooling rack.  Cool at least one hour before slicing.  As the recipe creator, Angela, said, "Don't be cutting the bagels early then calling them gummy". 

*Tips:

I highly recommend that you watch Angela's video for making these bagels. She does a really good job of explaining the process. You can follow her on Instagram or Facebook at "thesourdoughhoe".  

To freeze the bagels, wrap each bagel in Saran wrap and then in foil.  Place bagels in a gallon Ziploc freezer bag.

To toast the bagels, I slice them in half and put them in the air fryer at 340 F for 3-5 minutes.

Makes 12 bagels

Source:  Thesourdoughhoe on Facebook / the_sourdoughhoe on Instagram

Kimberly

Sourdough Granola

You can make this easy, nutritious granola with whatever nuts, seeds or dried fruit you like, and it’s a practical way to put your sourdough discard to use. The texture is up to you—small clusters or big ones, depending on how you break it up. It works as an anytime snack, over yogurt for breakfast or even sprinkled on ice cream.

See the tips below for additional ingredients and spices to add to your granola.

100 grams neutral oil (1/2 cup) - (I used avocado oil)

80 grams pure maple syrup (1/4 cup)

55 grams brown sugar (1/4 cup)

120 grams sourdough discard (1/2 cup)

60 grams water (1/4 cup)

2 grams ground cinnamon (1 tsp)

3 grams salt (1/2 tsp)

350 grams old-fashioned oats (3 cups)

250 - 350 grams chopped nuts/seeds (1 1/2 - 2 cups)

150 grams dried cranberries (1 cup)

70 grams sweetened coconut (my addition)

Any additional dried fruit or chocolate (see tips below)

Preheat oven to 350F degrees.

Line a rimmed baking sheet with parchment paper. Set aside.

In a large bowl, add the oil, pure maple syrup, brown sugar, sourdough discard, water, cinnamon and salt and whisk until smooth. Set aside.

In a separate bowl, add the oats, chopped nuts and/or seeds.  Pour the maple syrup mixture on top of the oat/nut mixture and mix with a rubber spatula until fully coated.

Pour the granola on the prepared baking sheet.  If you prefer granola clusters, press the sourdough granola down with a rubber spatula just before baking.

Bake for 1 hour or until the granola is golden in color with a toasty aroma.  Stir granola every 15 minutes.

If you prefer large clusters of granola, stir the granola only once halfway through the bake with a rubber spatula.  Pat down again before continuing to bake.

Once you remove the granola from the oven, add the dried fruit, like dried cranberries or raisins and allow it to cool completely.

Once completely cooled, store in a glass mason jar at room temperature for up to two weeks.  For a longer time, keep in the refrigerator in an airtight container.

Tips:

* A little bit of egg whites mixed into the wet ingredients helps bind the oat mixture for even  bigger, crunchier clusters.  

* You may substitute the brown sugar for more pure maple syrup or honey

* I used avocado oil, however, you can also use vegetable or coconut oil.

* You can use active sourdough starter instead of discard.  Just make sure to use the same amount in grams. It is recommended using sourdough discard that is no older than 1-2 days.  Older discard will bring a much more tangy flavor to the granola.

*Add dried fruit like dried cranberries, raisins, chopped dried apricots or dried cherries or blueberries bring an extra touch of sweetness and chew to the granola.  Be sure to add your favorites once the granola has cooled.

*Other delicious ingredients to include are sunflower seeds, chia seeds, flax seeds, walnuts sliced almonds, pepitas, pecans, pistachios, sweetened coconut flakes or chocolate chips.  Be sure to add the chocolate chips once the granola has cooled completely, otherwise, the chocolate will melt. You can also experiment with other spices such as nutmeg, ginger and pumpkin pie spice.

This makes about 4 cups (depending on the additional ingredients that you added)

Source: Simplicity and a Starter

Kimerly

Sourdough Chocolate Chip Scones

I recently had some really delicious scones at a restaurant—rich, buttery, and hard to forget. So, when I came across this recipe, I figured it was worth trying. I’m glad I did, because these turned out great. If you’re in the mood for a light, flaky scone with a crisp edge and a touch of sweetness inside, these are definitely worth making.  For a variety, you can use any flavor of chips or caramel/toffee bits and even nuts. This recipe is a great way to use some of your sourdough starter!

Read the tips below before beginning this recipe.

250 grams all-purpose flour (about 1 3/4 cups)

100 gram sugar (1/2 cup)

10 grams baking powder (2 1/2 tsp)

3 grams salt (1/2 tsp)

113 grams unsalted butter, frozen (1/2 cup)

175 grams chocolate chips or chocolate chunks (1 cup)

120 grams sourdough discard, cold (1/2 cup)

1 egg, cold (about 62 grams)

8 grams vanilla extract (2 tsp)

45 grams heavy cream, cold (3 TBS) plus more for topping

coarse sugar (optional)

In a large mixing bowl, combine flour, sugar, baking powder and salt.  Whisk together until incorporated.

Grate the cold/frozen butter and add to the flour mixture.  Mix with your fingers until the small pieces of butter are coated with flour.

Next, sprinkle in the chocolate chips or chunks and mix until incorporated.  Set aside.

In a separate medium bowl, whisk together the sourdough discard, egg, vanilla and heavy cream until smooth.

Pour the wet ingredients evenly on top of the butter mixture.  Mix the scone dough with a rubber spatula until the cream mixture is combined.  The dough will be crumbly with some bits of dry flour.  Be careful not to over mix the dough.  The flour will be incorporated in the next step.

Turn out the mixture onto a lightly floured surface and pat into a rectangle.  Then, with a bench scraper, fold the dough in half, then press down to create the large rectangle again.  Repeat this 3 to 4 times.  Folding the dough helps to create all of those beautiful flaky layers.

With your hands, form the dough into an 8" disc.  Cut the soft dough into 8 equal wedges with a bench scraper or a large knife.  Be careful not to slide the bench scraper when cutting the scones.  This will close off the dough, which prevents the scones from getting the flaky layers.  Simply press straight down and pull straight up.

Place the unbaked scones on a prepared baking sheet with parchment paper with space in between them.  Cover and chill them in the fridge for at least 15 minutes while the oven preheats. 

To long-ferment (for easier digestibility)- Store the covered scones in the fridge overnight up to 24 hours and bake them the following day.

Preheat the oven to 400F.

With a pastry brush, top the scones with more heavy whipping cream and sprinkle on a layer of course sugar, if desired.

Bake the scones for 17-20 minutes, or until the top of the scones are lightly golden brown.

Remove and place on a wire rack to cool slightly.  Enjoy!

**Tip:  I prefer using sourdough discard that is no longer than a few days old for sweet recipes like these scones.  However, you can also use active sourdough starter as well, just make sure to measure by grams instead of volume.  Using COLD discard is also another helpful trick to keep your butter cold.

**Freezing Tips: 

Freeze before baking-To freeze unbaked scones, shape the dough into wedges and place them on a parchment-lined baking sheet.  Freeze them for 1 to 2 hours until solid, then transfer them to a Ziploc freezer bag or container.  When ready to bake, place the frozen scones on a baking sheet, brush them with heavy cream and bake as directed, adding 2 to 3 extra minutes to the baking time.

Freeze after baking-If you want to freeze baked scones, let them cool completely first.  Wrap each scone individually in plastic wrap and store them in a Ziploc freezer bag.  When ready to eat, thaw them at room temperature or warm them i a 300F oven for about 10 minutes.

Makes 8 scones

Source:  Simplicity and a Starter

Cindy

Sourdough Pancakes

My Dad will often ask me to make him pancakes for breakfast.  Breakfast is his favorite meal of the day.  He definitely approves of this recipe.

 

150 grams sourdough discard (about 2/3 cup)

420 grams buttermilk* (about 1 3/4 cups)

2 large eggs (about 100 grams)

45 grams sugar (about 3 TBS)

4 grams vanilla extract (about 1 tsp)

55 grams butter or coconut oil, melted (about 4 TBS)

275 grams flour (about 2 cups)

6 grams baking soda (about 1 tsp)

5 grams baking powder (about 1 tsp)

6 grams salt (about 1 tsp)

Mix together the sourdough discard, buttermilk, eggs, sugar, vanilla and melted butter or coconut oil.  Whisk until the discard is completely incorporated into the other ingredients.

In a separate bowl, add the flour, baking soda, baking powder and salt.  Mix together.  Add the flour mixture to the wet ingredients and mix together until just combined.  If the batter seems too thin, add a little extra flour to the batter.  It is normal for the batter to be a little bit thick.

Preheat a frying pan or griddle to medium-low heat.  Butter then pan.  Use a 1/4 cup measuring cup and pour the batter onto the pan in a circle. Cook until the bottom is brown and bubbles are forming on top of the pancake.  Flip and cook on the other side.  Each pancake takes about 2-3 minutes total, depending on the heat of your pan.

Butter the pan again and repeat with the remaining batter until all the pancakes are baked through.  Enjoy warm with maple syrup, canned cherry pie filling, peanut butter or fresh fruit if desired.

I keep the pancakes warm in an oven heated to 175 F.  I place a cooling rack in a sheet pan and place the cooked pancakes on the cooling rack in the oven until all of the pancakes are finished.  This way we can all eat together and the pancakes are still warm.  

* To make buttermilk, mix 1 TBS white vinegar or lemon juice to 1 cup of milk.  Let sit 10-15 minutes.

Makes about 16 pancakes

Source:  amybakesbread.com

Kimberly 

Raspberry Rhubarb Jam

I saw this recipe and thought, what a wonderful way to use the rhubarb that is growing in my garden. This jam is easy to make, it keeps well, and makes a simple, thoughtful gift.

This jam is delicious on toast, ice cream or stirred into yogurt. Make sure you make enough to freeze so you can enjoy it year-round!

6 cups sliced fresh or frozen rhubarb

4 cups sugar

1 package (6 ounces) raspberry-flavored Jello gelatin

1 can (21 ounces) raspberry pie filling

Combine rhubarb and sugar in a saucepan; cover and let stand overnight.  

The next day, place saucepan over medium heat; bring to a boil.  Reduce heat; simmer, uncovered, until rhubarb is tender, about 30 minutes.  Stir in gelatin and pie filling.  Bring to a boil.  Remove from the heat; cool.  

Rinse small (1 or 2 cup) plastic containers or jars and the lids with boiling water.  Dry thoroughly.  

Fill your jars or containers to within 1/2 inch of the top.  Wipe off top edges of container; immediately cover with lids.  Refrigerate up to 3 weeks or freeze up to 1 year.  Thaw frozen jam in the refrigerator before serving.

Makes approx. 6 pints

Source: Taste of Home Magazine

Marianne

Blueberry Sour Cream Coffee Cake

This easy Blueberry Sour Cream Coffee is perfect for breakfast, an afternoon snack or a dessert after dinner.  The sour cream keeps the cake moist and the blueberries add a delicious burst of sweetness.  A sweet frosting piped or drizzled over the top adds another layer of deliciousness. 

1/2 cup butter

3/4 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla

2 eggs

1 cup sour cream

3 cups flour

1 tsp baking soda

1 tsp baking powder

1 1/2 cups fresh blueberries, divided

Read directions below very carefully before adding the blueberries as they do not get mixed into the batter. Also, if you are using frozen blueberries, do not thaw them to avoid turning your cake batter blue.

Streusel filling:

5 TBS salted butter, melted

3/4 cup brown sugar

1 1/2 tsp cinnamon

Preheat oven to 350F degrees.

Cream butter and sugars.  Add in vanilla, eggs and sour cream and mix well until completely smooth. Mix in flour, baking soda and baking powder.  Set aside.

In another small bowl, combine the streusel filling and set aside.

Prepare bundt pan by spraying with non-stick cooking spray.  Place half the cake batter in the pan and pat down along the center, making a dent to place filling into.

Spread the streusel filling out into the indented batter.  Top with half of the blueberries (3/4 cup).

Add the remaining batter to the pan and press down, spreading out evenly over the first layer of batter.  Top with the last remaining 3/4 cup of the blueberries.

Bake in a 350F degree oven for 45-55 minutes.  Let the cake cool in the pan for about 10-15 minutes (not any longer than that).  Remove cake to a wire rack so it can cool completely before adding any topping.  

Top with a vanilla or cream cheese frosting or glaze or you can sift powdered sugar over the cake, whichever you prefer.

Serves 10

Source: 3boysandadog.com

Janice

Nutty French Toast

This breakfast dish is so easy to make.  I like that you prep this dish the night before and refrigerate it to bake in the morning.  I made the butter and brown sugar mixture the night before and left it on the counter, so it stayed soft. 

12 slices French bread (sliced 1" thick)

8 eggs

2 cups milk

2 tsp vanilla

1/2 tsp ground cinnamon

Topping:

3/4 cup butter, softened

1 1/3 cups packed brown sugar

3 TBS dark corn syrup (I used 2 TBS light corn syrup and 1 TBS Molasses)

1 tsp cinnamon (my addition)

1 cup chopped walnuts (I used pecans)

Place bread into a greased 9" x 13" baking dish.  In a large bowl, beat eggs, milk, vanilla and cinnamon; pour over the bread.  Cover and refrigerate overnight.  Remove from the refrigerator 30 minutes before baking.  Meanwhile, in a bowl, cream together the butter, brown sugar, syrup (molasses if using) and cinnamon until smooth; spread over the bread.  Sprinkle with nuts.  Bake, uncovered at 350 degrees F for 1 hour or until golden brown.

Serves 6-8

Source:  Quick Cooking (Taste of Home)

Kimberly

Spinach and Swiss Quiche

I was craving a spinach and Swiss quiche but couldn’t find a recipe that sounded just right—so I created my own. This recipe is simple to prepare, and it is quite versatile.  You can add any ingredients that you prefer.  See my suggestions below.

Quiche is a good option for breakfast, brunch, or a light dinner.  It goes well with a fresh lettuce salad, fruit, roasted potatoes, hashbrowns, a warm muffin or croissant.

1 refrigerated piecrust (a box of Pillsbury piecrust contains 2 crusts in a 14-ounce package)

5 large eggs

2 cups (1 pint) Half & Half or heavy cream

1 tsp garlic powder

1 tsp salt

1/2 tsp black pepper

16 oz frozen chopped spinach, thawed and squeezed dry

1/4 cup chopped raw onions or 1/2 cup of onions sautéed in butter until softened

8 ounce can of mushrooms, drained and dried with a towel

8 ounces (2 cups) Swiss cheese, shredded

paprika

dried (or fresh) parsley

Note:  Instead of mushrooms, you may also use a can of artichokes in water (drained) or cooked bacon or ham.

Heat oven to 425F.  Slightly roll out the pie crust and place into a 9-inch pie plate, crimping the edge.

In a medium size bowl, whisk together the eggs, Half & Half, garlic powder, salt and pepper.  Set aside.

  

Thaw the spinach and use a clean towel or a thick layer of paper towel to squeeze out as much of the water from the spinach as possible. Sprinkle the spinach in the bottom of the pie crust, making sure to break up the clumps.  Sprinkle with the onions, then the mushrooms and lastly, the shredded cheese.

Gently, pour the egg mixture evenly over the ingredients in the pie pan. With your fingertips, gently poke down the cheese a little to make sure it is fully covered with the egg mixture. 

Sprinkle with paprika and dried or fresh parsley, to add a little color.

Place the quiche in a 425F oven and bake for 10 minutes.

Reduce heat to 350F and continue to bake 35 more minutes, until quiche is puffed and browned (cover with foil if it is browning too quickly). 

Let stand 5 minutes before slicing and serving.

Note:

You may consider baking two quiche and freezing one to have on hand for another meal. To freeze the second quiche, I cut the already baked and cooled quiche into 8 serving portions and freeze one or more pieces together in a plastic or glass container. Now you have a quick breakfast or dinner for another night. Just thaw overnight and reheat in the microwave or air fryer.

Serves 8

Janice

Spicy Chicken Cheeseballs

Delicious! Chicken meatballs with cheese and Sriracha are such a clever twist—lighter than beef but still rich and satisfying, with that perfect kick of heat. If you don't care for the spice, just leave out the Sriracha. If you’re serving them as appetizers, you could pair them with a ranch dip or a Sriracha-sour cream dip.  These would also be good served as the main dish for dinner or even for breakfast.

3 cups Bisquick baking mix 

1 pound ground chicken

2 TBS Sriracha

4 cups sharp cheddar cheese, shredded

1/2 cup milk

1/2 tsp oregano

1/4 tsp garlic powder

1/4 tsp onion powder

dash salt and pepper

Preheat oven to 350F.

Line baking sheet with parchment paper.  

Mix all ingredients together in mixer. Form into one-inch balls.

Bake 20-25 minutes. 

If you wish to make ahead and freeze prior to baking, place meatballs on a parchment lined pan and place in the freezer until frozen.  Remove from pan and place in an airtight container.  Bake as many as you need at a time.  Bake the uncooked frozen meatballs at 350F for 30-35 minutes.

Or, if you prefer, you can bake and then freeze the meatballs.  To reheat the frozen, pre-cooked meatballs bake at 350F for 10-12 minutes or until heated through.

Makes about 80-100 meatballs, depending on size

Source:  Everydaymadefresh.com

Kimberly

Blueberry Oatmeal - Instant Pot

There’s something deeply satisfying about having a warm, hearty breakfast ready to go—especially when the weather outside is doing its best impression of a freezer. I usually make a recipe and a half of this oatmeal so I make sure to have enough for the week.  I have made this with blueberries, raspberries, pumpkin and apples...use your imagination!

1 cup milk (you can also use unsweetened almond milk)

1 cup unsweetened applesauce

1/3 cup pure maple syrup

2 eggs

1 tsp vanilla extract

1 TBS butter, melted

1 1/2 cups old fashioned rolled oats

1 1/2 tsp cinnamon

1 tsp baking powder

1/4 tsp salt

1 1/2 cups fresh blueberries or thawed frozen blueberries (see note if using frozen)

Lightly spray a 1 1/2 quart or larger heat safe baking dish with nonstick cooking spray and set aside.

In a large mixing bowl, add the milk, applesauce, maple syrup, eggs, vanilla and melted butter and mix well to combine.  Add the oats, cinnamon, baking powder and salt; whisk to combine.  Gently fold in the blueberries.

Pour the mixture into the prepared baking dish.

Add 1 1/2 cups of water to the pressure cooker pot and place the trivet inside.  Place the baking dish on the trivet using a silicone or foil sling to make it easier to remove.

Secure the lid and turn pressure cooker knob to the sealed position. Cook at high pressure for 25 minutes.  When cooking is complete, let it naturally release for 10 minutes and then release any remaining pressure before removing lid.

Serve hot with milk, sliced almonds, blueberries or banana slices. 

Store the leftovers in the refrigerator for up to 5 days.  Add a splash of milk and reheat in the microwave.

Notes:

Swap blueberries out for your favorite fruit or leave them out altogether.

If using frozen blueberries, add an extra 8 minutes to the cook time.

Do not substitute steel cut oats, they will not be fully cooked at 25 minutes.

For pumpkin oatmeal, add a cup of canned pumpkin puree.

This oatmeal can be made up the night before, stored in the refrigerator and cooked in the morning.

Do not cook the oatmeal directly in the Instant Pot liner (pot).  The mixture is much too thick and creamy and will result in a "burn" notice.

Serves:  6

Source: Instant Pot Blueberry Oatmeal - InstaFresh Meals

Kimberly

Banana Crunch Muffins

I really enjoy the crunchy texture of these muffins, which include nuts, granola, and coconut. These muffins are excellent when served for breakfast or as a snack with a cup of coffee. 

3 cups flour

2 cups sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt*

1/2 lb (2 sticks) unsalted butter, melted and cooled*

2 extra-large eggs

3/4 cup whole milk

2 tsp vanilla

1 cup mashed ripe bananas (approx. 2 bananas)

1 cup medium-diced ripe banana (approx. 1 banana)

1 cup chopped walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola or shredded coconut for topping (optional)

Preheat oven to 350F.

Line 24 muffin cups with paper or silicone liners. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda and salt.  Add the cooled melted butter to the flour mixture and combine in a mixer with the paddle attachment.  In a separate bowl, combine the eggs, milk, vanilla, and mashed bananas, and add to the flour and butter mixture.  Scrape the bowl and blend well.  Do not overmix.  

Fold the walnuts, granola, coconut and diced bananas into the batter.  Spoon the batter into the lined muffin cups, filling each one to the top.  Top each muffin with dried banana chips, granola or coconut if desired.  Bake for 25-30 minutes, or until the tops are brown and a toothpick comes out clean.  Cool slightly, remove from the pan, and serve.  

*I use salted butter and reduce the salt in the recipe to 1/4 tsp.

Makes 24 muffins

Source:  Ina Garten

Kimberly

Sourdough English Muffins

I always enjoy trying new sourdough recipes.  This recipe was so easy to make and they taste delicious!

Ingredients to make 1/2 cup (100 g) of active sourdough starter:

1 TBS (15 g) sourdough starter

1/3 c + 1 TBS (50 g) all-purpose flour

3 1/2 TBS (50 g) water

Dough Ingredients:

1/2 c (100 g) active sourdough starter

1 TBS (20 g) honey, sugar or maple syrup

1 c (240 g) milk

3 c (360 g) all-purpose flour

1 tsp (5 g) fine sea salt

1/4 c (40 g) cornmeal for sprinkling

Feed your sourdough starter:

12 hours before you plan to mix the dough, add the ingredients to make 1/2c (100 g) of active sourdough starter to a clean jar.   Stir the ingredients until combined, loosely cover the jar and let the starter rise at room temperature.  The sourdough starter is ready to use when it has doubled in size and there are plenty of bubbles on the surface and sides of the jar.

Make the dough:

Add 100 g of the active starter and the rest of the dough ingredients (except cornmeal) to a large bowl and use a wooden spoon or your hands to mix until well combined.  Cover and let rest 30-60 minutes.  Turn the dough out onto a floured surface and knead the dough by hand for 5 minutes.  (Or, you can use a stand mixer with a dough hook attachment at the lowest speed.)

Place the dough back into the bowl and cover and let ferment on the counter at room temperature for 8-12 hours.  (If your room is cool, place the bowl in the oven with the oven light on.)

Cut and Cook:

Turn the dough out onto a floured surface, flour the top of the dough and press it out using your fingertips until it is 1/2" thick.

Use a 3" biscuit cutter to cut rounds and place them on a parchment lined baking sheet that has been sprinkled with cornmeal.  Sprinkle the tops with cornmeal, cover with a tea towel and allow to rise for 1 hour at room temperature.  (If your room is cool, place the pan in the oven with the oven light on.)

Preheat your non-stick skillet over low heat.  Place 4 muffins into the skillet spaced 2" apart, cover and cook the first side for 4-5 minutes.  Turn the muffins over and cook for an additional 4-5 minutes.  When done, the center of the muffin should register 200 F on an instant-read thermometer.

When the muffins are slightly warm or cooled, stick a fork in around the sides of the muffins to split them open.   Do not cut the muffins with a knife or you will not get all of the nooks and crannies that hold the butter.

Store at room temperature for up to 5 days in a container or freeze for up to 3 months.

Makes 10 muffins

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly

Sourdough Lemon Ricotta Pancakes

These pancakes are a great way to use up some of your sourdough discard. Their bright lemon flavor makes them a delicious and refreshing option for breakfast.

Wet Ingredients:

3/4 c (200 g) sourdough discard

1 c (240 g) buttermilk

1/2 c (125 g) ricotta cheese

4 TBS butter, melted

2 large eggs

1 large lemon, zest and juice

Dry Ingredients:

2 c (240 g) all-purpose flour

3 TBS (36 g) sugar

1 tsp salt

2 tsp baking powder

1 tsp baking soda

oil or butter for griddle

Add all of the wet ingredients to a bowl and whisk together until smooth.

Combine all of the dry ingredients together in a separate bowl and then add to the wet ingredients.  Mix until just combined.  Some visible lumps are ok, but do not overmix.  Let the batter rest while you preheat the griddle or skillet over medium heat.

When the griddle or skillet is hot, add some oil or butter.  Pour 1/4 c of the batter onto the griddle/skillet and spread out gently into a round shape with the back of the measuring cup.  Cook until bubbles form on the surface, the edges are dry and the underside is golden brown, about 2-3 minutes.  Flip and cook until golden brown on the other side.  Repeat with the remaining batter adding some butter or oil to the griddle/skillet as necessary.

Servings:  16 pancakes

Source:  Little Spoon Farm | Beginners Sourdough and Comfort Food Recipes

Kimberly  

Bran Muffins

Many years ago, my dear friend Luann shared this recipe with me.  I make these quite often and share them with my family and neighbors.  These quick, easy and tasty muffins, also known as Think-Ahead Bran Muffins, allow you to prepare the batter and refrigerate for up to six weeks. Whenever you crave a fresh muffin, simply bake the desired amount. You can also bake them all at once, which I often do.

1 (15 oz) box (7 cups) Raisin Bran Flake cereal

5 cups flour

2 cups sugar

5 tsp baking soda

2 1/2 tsp salt

4 eggs, beaten

4 cups milk

2 TBS vinegar

1 cup vegetable oil

1/2 cup molasses

Measure the Raisin Bran Flake cereal into a large mixing bowl.  Crush the cereal using your hands or the back of a wooden spoon to break up the flakes.  No need to crush into a powder, just crush enough so the flakes are smaller.  Add the flour, sugar, baking soda and salt. Mix well. 

In a separate bowl, beat the eggs.  Add the milk, vinegar, oil and molasses.  Mix well.

Using a mixer, slowly combine the liquid ingredients into the dry ingredients and mix well again.

Store covered in the refrigerator and use as needed.  When ready to bake, fill muffin pan cups 2/3 full.  Bake in a pre-heated 400F oven for 15 minutes.  

Batter will keep in the refrigerator for up to 6 weeks.

** You can use 4 cups of buttermilk in this recipe in place of the milk and vinegar.

** If you do not care for raisins, you may use Bran Flake cereal without the raisins.

** Also, if you only have Bran Flakes (no raisins) on hand, you can add 1 1/2 cup of raisins.  This is how I prefer to make this recipe, because the raisins are softer.

Makes 45-50 muffins, depending on the size you make them

Source:  Luann M.

Janice

French Toast

French Toast has been my favorite breakfast food since childhood.  I enjoy it topped with butter and a sprinkle of powdered sugar.  My mom's version was the best, but I've found this to be quite close to hers.

1/2 cup flour

1 TBS plus 1 1/2 tsp sugar

1/4 tsp salt

1 tsp cinnamon

1 tsp vanilla

2 cups milk

6 eggs

14 slices white sandwich bread (I used Brownberry Italian bread)

1 TBS butter

Preheat oven to 250F.  Once pre-heated, turn off oven.  Quickly, place bread slices directly on the oven racks and close the oven door. When the bread is somewhat dried out, remove from the oven. Drier bread is better at absorbing the egg mixture, preventing it from becoming too soggy. This what my mom always did. If you prefer, you can also let your bread sit out on the counter over night to dry out.  

Whisk together the flour, sugar, salt, cinnamon, vanilla, milk and eggs until smooth.  Soak bread in egg mixture until saturated.

Heat butter in skillet until melted.  Cook bread until golden brown, about 12 minutes on each side.

Makes 14 slices

Kimberly

Stuffed Bagels (Keto and Low-Carb)

If you are looking for a low-carb bagel option, these are really good.  You will definitely want to double this recipe.

1 1/2 cup shredded mozzarella cheese

2 oz cream cheese

2 tsp baking powder

1 cup almond flour

1 egg

2 - 4 oz cream cheese, cubed into 6 pieces. Place in freezer while preparing dough.

1 egg (for the egg wash topping)

Topping options:  "Everything But the Bagel" seasoning, salt, sesame seeds, poppy seeds, freshly grated Parmesan or Asiago cheese

Preheat oven to 350F.

Microwave the mozzarella and 2 oz cream cheese for 30 seconds, stir and microwave 30 more seconds until completely melted.

Add in baking powder, almond flour and egg.  By hand, mix well until dough forms.  It will take a few minutes.  

Divide dough into 6 equal portions. Roll into a ball and slightly flatten with the palm of your hand.  Add a cube of cold cream cheese to the center of each doughball.  Wrap dough around the cream cheese cube.  Roll into a ball again.

Place doughballs on a parchment lined baking sheet.  Press tops of the dough down slightly. 

Brush tops with egg wash.  Sprinkle with "Everything But the Bagel" seasoning or salt or sesame seeds, etc.

Bake at 350F for 20-25 minutes until they start to brown.

Store leftovers in refrigerator.

Makes 6

Source: Kristi Davis - You Tube

Kimberly

Blueberry Snack Cake

Our neighbor shared some delicious Michigan blueberries with us.  This recipe sounded like the perfect blueberry treat. It was delicious!  This is also good served for breakfast with a cup of coffee.

2 cups flour

1 1/2 cups sugar

1/2 cup cold butter

1 tsp baking powder

1 cup milk

2 eggs, separate the yolks from the whites - keep both

2 tsp vanilla

2 cups fresh or frozen blueberries (if using frozen, do not thaw prior to adding to batter)

Sprinkle berries with cinnamon sugar

In a mixing bowl, combine flour and sugar.  Cut in butter until crumbly. Set aside 3/4 cups to use for the topping.

Add the baking powder, milk, egg yolks to remaining mixture; mix well.  Beat egg whites until soft peaks form; fold into batter.

Pour into a greased 9x13x2 baking dish.  Sprinkle with blueberries and reserved crumb mixture.

Bake at 350F for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean. 

Serves 15-18

Source: Taste of Home Annual Recipes 2004

Kimberly

Baked Apple Cider Donuts

These baked apple cider donuts are made from an apple cider reduction to intensify its flavor.  This fall treat will become your new favorite!  If you don't have a donut pan, you can make these into muffins.  See the notes at the bottom of this recipe.

1 1/2 cups apple cider

2 cups all-purpose flour

1 tsp baking soda

3/4 tsp baking powder

1 tsp ground cinnamon

1 tsp apple pie spice (or mix together nutmeg, cardamom and cinnamon)

1/4 tsp salt

2 TBS unsalted butter, melted

1 large egg, at room temperature

1/2 cup packed light or dark brown sugar

1/2 cup granulated sugar

1/2 cup milk (or buttermilk), at room temperature

1 tsp vanilla

2 tsp apple flavored extract, optional

Topping:

1 cup granulated sugar

3/4 tsp ground cinnamon

3/4 tsp apple pie spice

6 TBS unsalted butter, melted

Reduce the apple cider:  Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about 1/2 cup.  Start checking at 10 minutes, 15 minutes, 20 minutes, etc. until you have 1/2 cup.  Mine took about 20 minutes.  Set aside to cool for 10 minutes.

Preheat oven to 350 F.  Spray donut pan with non-stick spray.  Set aside.

Make the donuts:  Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice and salt together in a large bowl.  Set aside.

Whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together.  Pour into the dry ingredients and add the reduced apple cider and whisk everything together until smooth and combined.  Batter will be slightly thick.

Spoon the batter into the donut cavities.  I used a large Ziploc bag, cut a corner off the bottom of the bag and piped the batter into each donut cup, filling about halfway.  Make sure you do not overfill!

Bake 10-11 minutes or until the edges and tops are lightly browned.  To test, poke your finger into the top of the donut.  If the donut bounces back, they're done.  Cool donuts for 2 minutes then transfer to a wire rack.  Re-grease the pan and bake the remaining donut batter.

Coat the donuts: Combine the granulated sugar, cinnamon and apple spice together in a medium bowl.  Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.

Notes:

These donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

You can freeze the donuts, coated or not coated in the toppings for up to 2 months.  Thaw overnight in the refrigerator and warm them up in the microwave....just a few seconds.

If you don't have a donut pan, you can make donut muffins in a standard 12-cup muffin pan. Grease your pan or use muffin liners, fill each 3/4 full, then bake at 350 F for about 18-20 minutes or until a toothpick inserted into the center comes out clean.  Makes about 10-12 donut muffins.

To make mini donuts, or to make mini muffins, grease your pan, add the batter to the pan only about 3/4 of the way full. Bake at 350 F for about 8-9 minutes.

Makes 12-14 donuts

Source: www.sallysbakingaddiction.com

Janice