We love polenta and not only for dinner.  Polenta is tasty when served for breakfast, a creamy breakfast that is made even more taste-tempting when mixed with honey and the tang of oranges.

• 1 medium orange
• 1 1⁄2 cups low-fat milk
• 3⁄4 cups instant polenta or fine cornmeal
• 3 tbsp honey

1. Zest the orange, reserve 1- 1/2 tsp. Peel orange and pith; then remove membrane from orange.

2. Combine water, milk and salt in saucepan; then bring to boil. Whisk in the polenta (gradually), and return to a boil. Reduce heat to medium-low (just enough to maintain an even bubble), whisk until polenta thickens (anywhere from 1 to 5 minutes). Remove from heat, cover and let stand 5 minutes.

3. Whisk 3 tbsp. honey and 1 tsp. zest into polenta. Divide among four bowls and top with orange segments.

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The men in the family are in charge of making this family favorite holiday breakfast. But don’t wait for a holiday, make this a weekend tradition that you’ll all look forward to enjoying.

• 1 sourdough loaf
• 1 lb bacon
• 1 dozen eggs
• 3/4 cup shredded cheddar, or cheese of choice
• Salt and pepper to taste

Lightly cook bacon until just beginning to lose  its pink. Set aside.

Using a small glass,  cut rounds of bread and place each round in a lightly buttered muffin tin.  

Wrap cooked bacon around sides of muffin tins, then crack egg inside (on top of bread rounds). Salt and pepper to taste, and place in 400 degrees F oven for 10 minutes, or until eggs are just about cooked to perfection. Top with shredded cheese of choice and place back in oven just until melted.

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Nooks, crannies and goodness are the only way to describe these homemade English Muffins! Surprisingly easy to make, these immediately became a big hit with the family. And, because each batch makes 16, there are enough to freeze . . . it the family doesn’t get to the fast enough. English muffins are now added to our weekly bread baking!

• 1 3/4 cups lukewarm milk
• 3 tablespoons softened butter
• 1 1/4 to 1 1/2 teaspoons salt, to taste
• 2 tablespoons sugar
• 1 large egg, lightly beaten
• 4 1/2 cups King Arthur Unbleached Bread Flour
• 2 teaspoons instant yeast
• semolina or farina, for sprinkling the griddle or pan

Combine all of the ingredients (except the semolina or farina) in a mixing bowl, or the bucket of your bread machine.

This is a very soft dough, so you’ll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle.

Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy; this will take 1 to 2 hours or so.

Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but since you probably don’t have two griddles, you’ll need to cook the muffins in shifts. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina. If you’re using a griddle or frying pan that’s not well-seasoned (or non-stick), spray it with non-stick vegetable oil spray first, before adding the semolina or farina.

Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter.

The easiest way to handle and cook these muffins is to lay them right onto the cold surface you’ll be frying them on. That way, you don’t have to move them once they’re risen; and they won’t mind cooking very slowly as you fire the griddle up to its desired heat. If you don’t have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.

Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won’t rise like crazy, but will puff a bit.

Cook the muffins over low heat for 7 to 15 minutes per side, until their crust is golden brown, and their interior is cooked through. When done, the center of a muffin should register about 200°F on an instant-read thermometer. If you find the muffins have browned before they’re cooked all the way through, no worries; simply pop them into a preheated 350°F oven for about 10 minutes or so, or until they’re thoroughly cooked.

Remove the muffins from the griddle (or oven), and let them cool thoroughly before enjoying. Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won’t.

Yield: 16 large (3″ to 3 1/2″) English muffins.

Source: King Arthur Flour

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All it takes is 30 minutes and a few pantry ingredients, and you’ll dress up your breakfast or brunch with this delicious Blueberry Oat Scones recipe. 

• 3 cups all-purpose flour
• 1/3 cup packed, brown sugar
• 1 Tbsp, plus 1 tsp baking powder
• 1-1/2 tsp baking soda
• 3/4 tsp salt
• 11 Tbsp, chilled, unsalted butter, cut into 1/2 inch cubes
• 1 cup, plus 3 Tbsp old-fashioned oats
• 1 cup fresh or frozen blueberries
• 1-3/4 cups chilled half and half
• 1 tsp vanilla extract
• 5 tsp turbinado sugar

Preheat oven to 350 degrees F. Line 2 rimmed baking sheets with parchment paper or silicone mat.

Combine flour, brown sugar, baking powder, baking soda and salt in food processor, and blend for 5 seconds. Add the butter, pulsing, until mixture resembles coarse meal. Transfer to a large mixing bowl and add 1 cup oats and blueberries. Stir to blend.

Stir half and half and vanilla in a small bowl, and then gradually add to the flour mixture until it comes together. The dough will be moist.

Use a 1/2 cup measuring cup for each scone and drop dough in mounds onto baking sheets. Sprinkle tops with the remaining 3 Tbsp oats, then the turbinado sugar.

Bake 15 minutes, then reverse sheets until scones are golden brown, about 12 more minutes.

Serve warm or at room temperature.

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Sprinkled with sugar and cinnamon, these freshly grated apples are transformed into an old-time favorite dessert, snack, or indulgent dinner. Eat them while they’re hot!

• 3-4 grated apples
• 2-3 eggs
• 1 tsp vanilla
• 2 tbsp sugar
• 1/2 tsp. baking powder
• 2 cups flour
• 1/2 cup milk, plus a bit of water

Peel and grate apples, then mix all ingredients in a bowl until combined. Drop by heaping spoonfuls into warm, buttered skillet and fry until browned on each side.

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This delicious take on a McDonalds Egg McMuffin, is made with homemade English Muffins, and topped with freshly prepared egg and melted cheese, making it a much more delicious choice than fast food. 

Toast English Muffin, top with a few slices of bacon or cooked breakfast sausage, add your choice of egg (scrambled or fried), season with pepper, top with cheese and place in oven for a minute or two to melt the cheese.

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Moist, delicious and hard to keep around, this recipe is a keeper — I usually make two loaves at a time.

• 3-1/4 cups all-purpose flour
• 1-1/2 tsp salt
• 1 tsp ground nutmeg
• 2 tsp baking soda
• 1 tsp ground cinnamon
• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/3 cup water
• 2 cups grated zucchini
• 1 tsp lemon juice
• 1 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees F

In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon, and sugar. 

In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.

Mix wet ingredients into dry, add nuts (if using) and fold in.

Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean.

Source: Food Network

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Surprisingly this recipe for tasty toaster tarts (from King Arthur Flour) are not hard to make at all! They’re a favorite breakfast ‘treat’, and also for an after school snack. We only wish the recipe made more – we always have to double it! Fill them with cinnamon and sugar, jam, or your own favorite fruit filling. We’re sure you won’t be able to resist.

Pastry
2 cups (8 ½ ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon sugar
1 teaspoon salt
1 cup (2 quarter-pound sticks, 8 ounces) unsalted butter, cut into pats
1 large egg
2 tablespoons (1 ounce) milk

Cinnamon Filling
1/2 cup (3 ¾ ounces) brown sugar
1 to 1 1/2 teaspoons ground cinnamon, to taste
4 teaspoons King Arthur Unbleached All-Purpose Flour
1 large egg, to brush on pastry before filling

Make the dough: Whisk together the flour, sugar, and salt. Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible. Mix the egg and milk, and add it to the dough, mixing just until everything is cohesive.

Divide the dough in half; each half will weigh about 10 ounces (about 280g). Shape each half into a rough 3″ x 5″ rectangle, smoothing the edges. Roll out immediately; or wrap in plastic, and refrigerate for up to 2 days.

Make the filling: Whisk together the sugar, cinnamon, and flour.

Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly floured work surface, and roll it into a rectangle about 1/8″ thick, large enough that you can trim it to an even 9″ x 12″. Laying a 9″ x 13″ pan atop the dough will give you an idea if you’ve rolled it large enough. Trim off the edges; place the scraps on a baking sheet, and set them aside, along with the 9″ x 12″ rectangle of dough.

Roll the second piece of dough just as you did the first. Press the edge of a ruler into the dough you’ve just rolled, to gently score it in thirds lengthwise and widthwise; you’ll see nine 3″ x 4″ rectangles.

Beat the egg, and brush it over the entire surface of the dough. Place a heaping tablespoon of filling into the center of each marked rectangle. Place the second sheet of dough atop the first, using your fingertips to press firmly around each pocket of jam, sealing the dough well on all sides. Press the tines of a fork all around the edge of the rectangle. Cut the dough evenly in between the filling mounds to make nine tarts. Press the cut edges with your fingers to seal, then press with a fork, to seal again.

Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of each tart multiple times with a fork; you want to make sure steam can escape, or the tarts will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts (they don’t need to be covered) for 30 minutes, while you preheat your oven to 350°F.

Sprinkle the dough trimmings with cinnamon-sugar; these have nothing to do with your toaster pastries, but it’s a shame to discard them, and they make a wonderful snack. While the tarts are chilling, bake these trimmings for 13 to 15 minutes, till they’re golden brown.

Remove the tarts form the fridge, and bake them for 25 to 35 minutes, until they’re a light golden brown. Remove them from the oven, and allow them to cool on the pan.
Yield: 9 tarts.

Variation: Instead of brown sugar and cinnamon, fill the tarts with a tablespoonful of chocolate chips.

Or with jam filling: 3/4 cup (8 ounces) raspberry jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water

To make the filling, mix the jam with the cornstarch/water in a small saucepan. Bring the mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside to cool. Use to fill the pastry tarts.

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Quick, delicious and filling, these energy bars will keep you fueled until mealtime.

• 1/2 cup dates
• 1 cup quick oats, old fashioned rolled oats are also fine
• 1 apple, cored
• 1/2 cup pecans
• 1 Tbsp flax meal
• 1 Tbsp pure maple syrup
• 1 tsp cinnamon

Preheat the oven to 350 degrees F. Line a 9 X 9-inch baking dish with parchment paper, leaving an overhang, and set aside.

Place the dates in a small bowl, pour hot water over top, and let them soak for 10 minutes while you get out your other ingredients.

Drain the dates and add them to the bowl of a food processor.

Add the rest of the ingredients and process until everything is finely chopped and mixed well.

Press the mixture into the prepared baking dish and bake for 20-25 minutes until it is set.

Allow them to cool, then lift the bars out of the dish with the parchment overhang. Slice into bars.

Makes 16

Source: www.bakeatrepeat.ca

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We’re not much a sour cream family, so when we have it in the house — for taco night, for example – there is usually a tub of leftover sour cream sitting untouched in the fridge. That’s when I pull out this recipe. The sour cream gives it a moist and creamy texture, and the flavor pairs nicely with coffee — OK, the flavor pairs nicely with just about anything! Go ahead and give it a try!

• 12 Tbsp (1-1/2 sticks) unsalted butter at room temperature
• 1-1/2 cups granulated sugar
• 3 extra-large eggs at room temperature
• 1-1/2 tsp vanilla extract
• 1-1/4 cups sour cream
• 2-1/2 cups flour (cake flour, not self-rising preferred)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt

For the streusel

• 1/4 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1-1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3 Tbsp cold, unsalted butter, cut into pieces
• 3/4 cup chopped walnuts, optional

Optional Glaze

• 1/2 cup confectioners’ sugar
• 2 Tbsp maple syrup

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Cream the butter and sugar in the bowl of an electric mixer for 4-5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and the sour cream.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in walnuts if desired.

Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4  cup streusel. Spoon the rest of the batter into the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50-60 minutes, until a cake tester comes out clean.

Cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving platter. Whisk the glaze ingredients together, adding a few drops of water if necessary to make the glaze runny. Drizzle onto cake and enjoy.

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