Fig Bismarck

Fig bismarckI normally try to make something special for weekend breakfasts. It’s fig season, so I had a bunch of figs in the fridge to use up. I’ve made a pear bismarck before, and that went over well, so I figured that could be reconfigured to use figs. Turned out quite well. I did cook the figs for a bit to cook off the water and start browning them.

Fig Bismarck
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast or Brunch
Serves: 4
Ingredients
  • About a dozen figs
  • 2 T butter
  • 2 T brown sugar
  • 4 eggs
  • 1 cup flour
  • 1 cup milk
  • Maple syrup (optional)
  • Powdered sugar (optional)
Instructions
  1. Preheat the oven to 450˚
  2. Heat a cast iron skillet over medium high heat
  3. Slice the figs in half or quarters
  4. Melt the butter and add the figs and brown sugar
  5. Cook, stirring occasionally until the water has been released from the figs and they start to dry out and caramelize a bit
  6. Meanwhile mix the eggs, flour and milk.
  7. When the figs are ready, pour the batter on top
  8. Put the pan in the oven and bake 25-30 minutes until golden brown.
  9. Remove from the oven, slice and serve with maple syrup and/or powdered sugar if desired
 

Butternut squash breakfast muffins

We had some diced butternut squash left over from the yummy butternut squash, sage and Parmesan pasties, so I found a recipe for muffins–make the kids eat the veggies for breakfast!

Butternut squash breakfast muffins

Adapted from Simple Daily Recipes

Dry ingredients

  • 1 c whole wheat flour
  • 1 c old fashion oats
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 1/4 c dried cranberries, rehydrated in warm water
  • 1/4 c raisins, rehydrated in warm water

Wet ingredients

  • 1 1/4 c diced raw butternut squash (or roasted if you have that)
  • 2 eggs
  • 1/2 c vegetable oil
  • 1/4 c fruit juice or water

While assembling the other ingredients cook the squash in a frying pan over medium heat. Stir it from time to time, but no need to pay much attention to it. It takes 15-20 min to cook, probably about as long as it takes to get the rest of the stuff below assembled.

Preheat the oven to 350, grease muffin tins.

Place the cranberries and raisins in a microwave safe bowl and cover with warm water.  Microwave on HIGH for 1 minute.  This is a speedy way to rehydrate the dried fruit. Drain off the water from the dried fruit.  The rehydrated fruit won’t burn when it’s exposed at the top of the baked item.

Combine the dry ingredients and the rehydrated fruit in a large bowl, mix well. Add the wet ingredients, adding the squash last, once it’s nice and soft. Stir everything together and spoon into the greased muffin tins.

Bake at 350 for about 20 minutes.

 

Mint scones

Mint sconesLast February, we found a recipe for Mint scones, and have made them a few times. They are quite good, though I have always liked this scone recipe from Fine Cooking. So when it came to making Christmas breakfast I combined the two and made some delicious mint scones. Turned out we only had 1 cup of white flour, so I used some whole wheat too…still tasted yummy, and maybe a bit healthier!

Whole wheat mint scones

Adapted from Fine Cooking

  • 1 cup white flourMint scones before baking
  • 1 cup whole wheat flour
  • 1/3 cup  sugar
  • 1 Tbs baking powder
  • 1/2 tsp. table salt
  • 6 Tbs cold unsalted butter
  • 1 Tbs chopped fresh mint leaves
  • 3/4 cup heavy cream
  • 2 large egg yolks, lightly beaten
  • 6 tsp (2 Tbs) of strawberry jelly

Preheat the oven to 400˚ and line a baking sheet with parchment paper.

In a large bowl, combine the flours, sugar, baking powder and salt and mix with pastry blender. Use the pastry blender to cut the butter into the flour until the largest pieces are about the size of peas.

Separate the egg, saving the whites. Add the egg yolks, mint and cream to the flour. Stir to combine and gently gather the dough into a ball. Place the dough in the center of the prepared baking sheet and pat it out into a disc about 1 inch thick. Slice into six wedges and spread the wedges out.

Using a spoon make an indentation in the wide part of each wedge. Add about 1 tsp jam into each indentation. Put the egg whites into the measuring cup that you used for the cream and mix it up a bit. (The original recipe called for using another egg and a Tbs of milk, but this seems to work fine and is a lot easier). Brush the tops of the scones with the egg white.

Bake for 18-22 minutes.Mint scones

Rustic Oatmeal Cornbread

We were running low on flour this morning, so I was looking for a cornmeal recipe that didn’t use much wheat flour. I stumbled across this at southern.food.com, and thought it looked like a good start. Here’s our breakfast version with some blueberries for good measure:

 

Rustic Oatmeal Blueberry Cornbread (adapted from Susie D @ southern.food.com)

  • 1 cup cornmeal
  • 1/2 cup old-fashioned oatmeal
  • 1/2 cup flour
  • 1 Tbs Baking powder
  • 1/4 – 1/2 cup sugar
  • 2 eggs, beaten
  • 1/4 cup melted butter, plus about 2 Tbs for pan
  • 1/2 cup cream
  • 1/2-3/4 cup milk
  • 2 cups blueberries

Preheat oven to 450˚.

Mix dry ingredients together. Put about 2 Tbs of butter in a cast iron skillet and put in the heated oven to get the pan nice and hot. Add the melted butter, eggs, cream, 1/2 cup milk and blueberries to the dry ingredients and mix. The batter should be wet enough to pour, if it seems too dry, add some more milk. Take the pan out of the oven, tilt to spread the melter butter around, and pour in the batter.

Cook 15-20 minutes until golden brown and cooked through. Slice and enjoy!

 

Pumpkin scones

Today is my wife’s birthday, and was looking for something a little special to make for breakfast. After visiting a certain coffee establishment yesterday I was craving pumpkin scones. While there are plenty of recipes that try to mimic theirs, I fond a few that looked even better. The one I settled on was from Bodacious Girl‘s blog. I made a few modifications, partially because I didn’t have cream cheese or buttermilk on hand. We skipped the chocolate glaze, though that does look yummy…and sugar coma inducing.We also had some truffles from a neighbor that we sliced on top of scrambled eggs and made a nice fruit salad.

Pumpkin Maple Scones (modified from Bodacious Girl)Pumpkin scone

  • 1 1/2 cups white flour (we use white whole wheat)
  • 1/2 cup whole wheat flour
  • 2 Tbs sugar
  • 1 tsp baking powder
  • 1 tsp baking sode
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp powdered ginger
  • 6 Tbs cold butter
  • 1/2 cup pumpkin puree
  • 1/3 cup heavy cream
  • 1 tsp lemon juice
  • 1/4 cup maple syrup
  • 1 tsp vanilla

Preheat oven to 375˚.

Mix together the pumpkin puree, cream, lemon juice, maple syrup, and vanilla and place in freezer.

In a large bowl mix together the dry ingredients. With a pastry blender, cut in the butter until it is coarse crumbs.

Pour in the wet ingredients and mix as little as possible to blend. The last part of mixing is best done with your hands in the bowl, gathering it all into a ball. Place the ball on a baking sheet lined with parchment paper. Pat out into a disc 1 1/2 in thick. Cut into 8 pieces and move them around on the sheet to spread out.

Bake 15-20 minutes.

 

 

Pear bismarck

Pear BismarckI’ve seen lots of names for these oven baked pancakes–bismarck, flapjack, popover…Some recipes cook the pancake and put the fruit on top after cooking (usually berries of various sorts), others put the fruit in the pan and cook with the batter (mostly apples). A neighbor has a pear tree that produced a super-sized crop this year and the kids picked a bunch of pears. I combined a few recipes to come up with this. I think most recipes are geared for a smaller (9in) pie pan sized dish, so this is doubled for a larger 12in pan.

Pear Bismarck

  • 2 pears, sliced
  • 2 T butter
  • 2 T brown sugar
  • 1-2 tsp cinnamon
  • 4 eggs
  • 1 cup flour
  • 1 cup milk

Pear bismarck in panPreheat the oven to 450F. Slice the pear. Beat the eggs in a medium bowl, add milk and flour and mix. Heat an oven proof 12in pan on medium high heat and melt the butter. Sprinkle the brown sugar and cinnamon in the pan. Spread the pear slices on the bottom of the pan. Top with the batter and bake for 25-30 minutes until golden brown. Loosen the edges and turn upside down onto a plate or cutting board. Slice and serve.

Some recipes call for sprinkling with powdered sugar and/or adding maple syrup, but neither is needed really.

 

Blueberry donuts

It’s blueberry season here in north Florida and we picked 16 lbs of them yesterday! We also just got a donut pan to make baked donuts–unfortunately, we haven’t been able to purchase donuts that aren’t made on shared equipment, so our nut allergic son hasn’t had donuts in a few years since the last place changed their practices. I fond this excellent recipe at Eat Good 4 Life–so they’re even (comparatively) healthy! They were an excellent treat!

Ingredients:Blueberry donuts

Slightly modified from this excellent recipe.

  • 2 eggs
  • 1 cup plus 2 T low fat milk
  • 1/2 cup sugar
  • 2 T oil
  • 1 tsp vanilla
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 cups flour (I used white-whole wheat, you could use whole wheat or whatever)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups blueberries (fresh if you have them)
  • 3 T melted butter
  • 1/2 cup sugar
  • 1 T cinnamon

Preheat oven to 325°F. Spray donut pan with cooking oil. In a large bowl, whisk eggs, milk, sugar, vanilla, oil, nutmeg and cinnamon. Add flour, baking powder and baking soda. Whisk until combined. Carefully fold in blueberries. Fill each donut hole 2/3 full.
Bake for 15-20 minutes. Cool for about 5 minutes and remove from pan to a wire rack.

[Cool completely.]–who can wait that long…they are yummy still warm, I just continued on.
In a bowl combine sugar and cinnamon. In another bowl place melted butter.
Dip each donut in the butter followed by the cinnamon sugar.

Sour Cream Coffee Cake

I generally avoid coffee cakes since they take so long to cook. But this morning I woke up early enough that I decided to give one a try. We had some sour cream that needed using, and I found this recipe at Two Peas & Their Pod, where I’ve seen some other great recipes, so I decided to give it a try.

We ate it up too fast to take a photo…it was really good (besides, Two Peas has great photos of this)! I added a little extra cinnamon and skipped the glaze, but other than that, followed the recipe.