Lemon Blueberry Coffee Cake

INGREDIENTS

·          2 cups all purpose flour

·          1 1/2 teaspoons baking powder

·          1/2 teaspoon salt

·          1/2 cup (1 stick) unsalted butter, softened

·          1 cup sugar

·          2 large eggs

·         2 teaspoons vanilla extract

·          1/2 cup whole milk

·          1 tablespoon lemon zest

·          2 cups blueberries, fresh or frozen

CRUMB TOPPING

·          1/2 cup sugar

·          1/4 cup all-purpose flour

·          3 tablespoons butter, melted

ICING

·          1 cup powdered sugar

·          1-2 tablespoons lemon juice

INSTRUCTIONS

1.      Preheat oven to 350º. Spray a 9-inch springform pan with non-stick cooking spray with flour.

2.      Prepare crumb topping and set aside.

3.      In a small bowl, whisk together flour, baking powder and salt and set aside.

4.      In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Mix in lemon zest. Add flour mixture and mix just until combine. Stir in blueberries.

5.      Spread batter evenly into prepared pan. Sprinkle with crumb topping.

6.      Bake at 350º for 45 minutes or until a toothpick inserted into the center comes out clean. About 210 degrees with an instant read thermometer.

7.      Cool 10 minutes, then run a knife around the edge and remove ring. Drizzle icing on cake. Cool completely before serving. (Unless you're like us and would rather eat it hot even though the cake doesn't cut as well.)

CRUMB TOPPING

In a small bowl, combine sugar, flour, and butter. Mix until mixture is crumbly.

ICING

Whisk together powdered sugar and lemon juice to create a thin glaze.

Lemon Raspberry Coffee Cake

Coffee Cake

·         2 c. all purpose flour

·         2½ tsp. baking powder

·         1/4 c. milk

·         ¾ c. sugar

·         ½ c. sour cream or plain Greek yogurt

·         ¼ c. butter softened

·         1 large Phil's Fresh Egg

·         2 Tbsp. lemon juice

·         optional: 1/2 tsp. lemon extract

·         1 Tbsp. finely grated lemon peel

·         1 1/2 c. fresh raspberries

Crumb Topping

·         1 c. sugar

·         ⅔ c. flour

·         6 Tbsp. softened butter

Glaze

·         ½ c. powdered sugar

·         1 Tbsp. lemon juice

Instructions

1.       Preheat oven to 350 degrees.

2.       In a medium bowl, combine 2 c. flour and baking powder. Set aside.

3.       Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.

4.       Fold in raspberries

5.       Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).

6.       Bake at 350 degrees for 45 - 50 minutes.

7.       Remove from oven and cool at least 20 minutes in pan before removing.

8.       Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

1.       Combine 1 c. sugar and ⅔ c. flour in a bowl.

2.       Cut in 6 Tbsp. butter until mixture is crumbly.

Dutch Oven Lemon Blueberry Biscuits

Dutch Oven Lemon Blueberry Biscuits 

2 cups flour 

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

8 oz. lemon yogurt

1 egg

1/4 cup butter, melted

1 tsp. grated lemon peel

1 cup fresh or unthawed frozen blueberries

GLAZE:

1/2 cup confectioners' sugar

1 Tbs. lemon juice

1/2 tsp. grated lemon peel

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Lightly oil or spray dutch oven. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt until well combined.

In another bowl, whisk yogurt, egg, melted butter and 1 tsp. lemon peel until blended.

Add wet ingredients to flour mixture; stir until just moistened. Fold in blueberries.

Drop by 1/3 cupfuls into prepared dutch oven. Bake at 400° for 18 minutes, or until golden brown.

In a small bowl, combine glaze ingredients; whisk until smooth. Drizzle glaze over warm biscuits. 

*We are still figuring out how much heat to use, so I can't give an exact count on how many coals on top and bottom. We did about 10 on the bottom and 15 on top and checked it around 15 minutes.

*Recipe adapted from 50Campfires.com

Sticky Bun Breakfast Ring

Sticky Bun Breakfast Ring
2 small pkgs refrigerated buttermilk biscuits
3 Tbsp butter or margarine, melted
1/2 cup maple syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 c chopped pecans, optional
1/4 c chopped almonds, optional
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Spray a bundt pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon and nuts (if desired). Pour half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top of the syrup mixture. Place the biscuits overlapping in the pan to form a ring. Top with remaining syrup mixture and then remaining brown sugar mixture. Bake at 375 for 20 minutes or until golden brown. Cool for 1 minute in the pan then invert onto a serving platter and enjoy!

Recipe from All Things Delicious.

Breakfast Crepes

Basic Breakfast Crepe
1 cup all-purpose flour

2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Canned fruit or pie filling
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In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Belgium Waffles

Belgium Waffles
2 cups flour
3/4 cup sugar
3-1/2 tsp. baking powder
2 eggs, separated
1-1/2 cups milk
1 cup butter, melted
1 tsp. vanilla extract
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In a bowl, combine flour, sugar, and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla. Mix well. Stir into dry ingredients. Beat egg yolks until stiff peaks form. Fold into batter. Bake on a waffle iron.

English Muffins

A few years ago a friends husband was watching the news and during their cooking session, they did English Muffins. I believe he talked her into making them that night. She raved about them and I made them soon after and took them to a family breakfast. They are a little bit of work, but they are so good that its worth it.

English Muffins
1-2/3 cups 1% milk
2-1/2 Tbs. butter
1 pkg. active dry yeast
1 heaping Tbs. sugar
1/3 cup warm water
1 large egg
1 Tbs. cider vinegar
5 cups unbleached flour
Cornmeal
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Scald the milk with the butter and than allow to cool to about 100 degrees. in a large mixing bowl, combine the yeast, water and sugar. Allow to sit for about 10 minutes. Combine the milk mixture with the yeast mixture. Add the egg and cider vinegar, along with half the flour and mix together. Add the salt and remaining flour and mix well. The mixture will be sticky. Cover and allow to raise for about 1 hour.

Dust work surface with cornmeal and roll dough out to about 3/4 inch thick. Sprinkle dough with cornmeal to keep it manageable. Cut into 3-1/2 inch rounds with a cookie cutter.

Place newly formed muffins onto a lightly sprayed baking sheet. Lightly cover with a ling free cloth. Allow muffins to double in size.

Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook for approximately 7 minutes on each side or until golden brown. You may need to adjust skillet heat. Transfer muffins to a cooling rack and allow to cool.

*Notes, in copying the recipe down a few times, I lost the amount of salt. I went with 1/2 tsp. Also, when I made these last night, I skipped the part of cutting them out and letting them raise. Instead I put them right on the skillet as I cut them out and they still doubled in size.

Pumpkin Pancakes

Pumpkin Pancakes
1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1-1/2 cups fat-free milk
1/2 cup canned pumpkin
1 egg white, lightly beaten
2 tablespoons canola oil
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In a large bowl, combine the first eight ingredients. In a small bowl, combine the milk, pumpkin, egg white and oil; stir into dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until second side is golden brown.