Home » Kid-friendly Recipes » breakfast » Page 25

Category: breakfast

French Toast

I made french toast for dinner last night. I haven’t had it in forever. And I LOVE it. Just the smell reminds me of being a child. My mom made it for breakfast/brunch/lunch (depended what time we all got up:) every Saturday. I tried a combo of my mom’s “recipe” (eggs and milk) and a Deceptively Delicious recipe. It worked really well. And we got a tiny bit of veggies in our french toast 🙂 I don’t have my cookbook with me at the moment, so I can’t write the exact recipe. But I’ll write down what I did. I used butternut squash puree. There is a whole list of purees you could try it with…whatever you have on hand/is easiest. I served it with organic maple syrup, powdered sugar (Justin wanted to try that) and some cut up fresh fruit (peaches, nectarines and apples from the farmer’s market and pears from my in-laws). We all loved this. Even Rebecca gobbled it up…she would hardly eat anything else :p

French Toast
makes 5 large slices

3 large eggs (hormone free, cage free)
2 Tbsp. butternut squash puree (from our garden/freezer)
1/4 cup milk
1/2 tsp. cinnamon
cooking spray/butter
5 large slices whole wheat bread (natural)

Whisk eggs, squash, milk and cinnamon in shallow bowl. Heat a skillet over medium heat (I used an electric skillet set at 375). Spray with cookin spray or add a little butter. Dip bread in mixture until totally saturated. Place in hot skillet. Cook about 3 minutes on each side, until golden.

Pesto, Goat Cheese and Zucchini Quiche

For dinner last night I made a modified version of a quiche I’ve made before. This time I used a crust (no gf :), homemade basil pesto, goat cheese and sauteed zucchini and onions. So yummy!!! We all loved it! Yet another recipe with zucchini that Justin loves. I’m starting to think he doesn’t dislike zucchini as much as he thinks :p Anyway, I’ll link to the original recipe and post what I did yesterday. I doubled the eggs this time since it was so thin last time.Pesto, Goat Cheese and Zucchini Quiche

1/2 cup pesto
1 (9 inch) unbaked pie crust (I made it from scratch…replacing all of the shortening with butter for the first time…worked really well) (you can make it without a crust for it to be GF…still tastes great!)
4 Tbsp. crumbled goat cheese
6 eggs
1 3/4 cups milk
1 small yellow and 1 small green zucchini, chopped
1/4 cup onion, chopped
1 cup shredded cheese (I used a combo of mozzarella and cheddar)
salt and freshly ground black pepper to taste
pinch of nutmeg
Saute zucchini and onion in skillet with a little EVOO. Set aside. Preheat the oven to 350 degrees F. Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.

In a large bowl, beat together eggs and milk. Season with salt and pepper and nutmeg. Add cheese and veggies. Pour over goat cheese in pie crust. Bake in preheated oven for 1 hour or until set.

Zucchini Waffles

Last week I made blueberry topping (froze most of it). So I wanted to make waffles for a meal to try it out. And then I thought, I wonder if I could put zucchini in waffles?? So I did a quick search. Sure enough, I found some zucchini waffle recipes. I found one that uses whole wheat flour too. They turned out great!!! And a little healthier than some waffles. Plus they were very easy to make. I made a half batch and got 3 waffles out of it (the large belgian waffle style). I had a little overflow. I probably could have gotten 3 1/2 out of it. So a full batch would make about 7 large waffles. The next time I make them I’ll probably do a full batch and freeze some. Whole wheat zucchini waffles, homemade blueberry topping, walnuts and readi-whip (I don’t like the stuff, but Justin does)…yum!!! And some sliced fresh peaches and homemade blueberry buckle on the side. What a treat.

Zucchini Waffles
2 cups nonfat milk (I used 1%)
3 eggs
1 zucchini, grated
2 cups white whole wheat flour (try King Aurthur’s brand) (I just used regular whole wheat flour)
2 teaspoons baking powder
1/4 teaspoon salt
 
Beat first 3 ingredients together, with a wire whisk or a fork, until well blended. Add dry ingredients and mix gently until well combined (but don’t overmix). Cook according to your waffle-makers instructions.

Zucchini Bread

I made a batch of zucchini bread this morning. Yum!! I used my mom’s recipe. It’s almost identical to my MIL’s recipe except a few spices. I decided to do a little variation. I did 2:1 white flour to whole wheat flour. I used 1/2 canola oil and 1/2 coconut oil. And I made 3 loves…1/2 the batter as is, 1/4 with mini chocolate chips and 1/4 with chopped walnuts. I can’t wait to try some 🙂 Zucchini bread is always good. I also grated some zucchini to freeze so I can make zucchini bread in the winter 🙂

Edited 1/19/13 – Updated ingredients.

Zucchini Bread

3 eggs (or 4 egg yolks + 3 Tbsp. water or milk)
2 cups grated zucchini
1 cup butter or coconut oil, melted
2 cups organic cane sugar
3 cups flour (organic all purpose or whole wheat)
3 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon

 

*can add chopped nuts, raisins, blueberries and/or chocolate chips

 

In a large bowl beat eggs. Stir in zucchini and oil. Add dry ingredients and stir. Fold in any add-ins. Pour in 2 greased loaf pans. Bake at 350 for 50-60 min.

Blueberry Buckle

It’s blueberry season. Time to post some blueberry recipes. My SIL asked for this recipe a few weeks ago. I got it from my mom. We’ve had it many times. And it’s always great.

Blueberry Buckle

3/4 cups sugar (rapadura/cane sugar)
1/4 cup palm shortening shortening
1 egg
1/2 cup milk
1 1/2 cups flour (whole wheat is fine)
2 tsp. baking powder
1/2 tsp. salt
2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp. cinnamon
1/4 cup soft butter

Mix sugar, shortening and egg. Stir in milk. Add flour, baking powder and salt. Sprinkle in blueberries. Put in 8×10 pan and top with crumb mixture.

Topping:
Mix sugar, flour, cinnamon and butter.

Bake at 375 for 25-35 min.

Strawberry Topping

With my last quart of strawberries I made a batch of strawberry topping this morning. The recipe is from Justin’s mom…just a basic fruit topping recipe…for pancakes, waffles, ice cream, etc. You could use it with any kind of fruit. Maybe I’ll make some blueberry topping to freeze when I get more blueberries. This is very good and very simple. Although it is on the sweet side. I’ll use less sugar next time. And you could probably add a little lemon juice to brighten up the flavor a bit.

Strawberry (fruit) Topping

1/3 cup organic cane sugar, sucanat or coconut sugar (adjust to taste)
2 Tbsp. all purpose flour OR 1 Tbsp. tapioca flour OR 2 Tbsp. arrowroot
1/2 cup water
3 cups strawberries, chopped (or any fresh fruit)

Mix sugar and flour in medium sauce pan. Add water. Mix. Turn on heat. Stir in strawberries. Cook over medium heat, stirring, until mixture thickens and boils. Boil and stir 1 minute.

Serve on pancakes, waffles, shortcake or ice cream. You can also mix it into plain yogurt.

**You can also just mix fresh strawberries and honey (to taste). Let them sit until the strawberries start to soften. Then mash with a fork or potato masher. No cooking required. You can heat the topping before serving if desired.

Maple Pecan Scones

I had some buttermilk to use up, so I made a batch of scones this morning. It’s another recipe from Eggs On Sunday. There are quite a few more scone recipes on that blog that I’m anxious to try. These were super easy and very good! I only had a tiny nibble. But I let Justin have one fresh out of the oven for breakfast (they are meant to go with dinner) 🙂 He said they were great! I baked 4 this morning and froze 4 (froze before baking). I’ll make the frozen ones later in the week so they are fresh for another meal. These smelled amazing in the oven. I can’t wait to have a scone tonight!!**Looking back at the recipe I wonder if you’re supposed to sprinkle the tops with sugar? I just put the 1/3 cup and the 2 Tbsp. in the mix. But I bet the 2 Tbsp. were supposed to be for topping…even though it doesn’t say that. I just wrote down the ingredients last night and made them w/o really looking at the directions this morning. So I didn’t realize it said 1/3 cup in the mix. Oh well. They’re still great. Maybe just a little sweeter 😛Maple Pecan Scones

2 cups whole wheat flour
1/3 cup + 2 Tbsp. organic cane sugar or sucanat
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
7 Tbsp. chilled unsalted butter, diced
3/4 cup chopped pecans, plus whole pecans for the tops of each scone (preferably soaked and dehydrated)
1/2 cup chilled buttermilk
2 1/2 Tbsp. real maple syrup
1 large egg yolk
1 tsp. vanilla extract

Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and rub in with fingertips until coarse meal forms. Mix in chopped pecans. Whisk buttermilk, egg yolk, vanilla extract, and maple syrup in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thick disk. Cut disk like a pie into 8 wedges. Place each wedge on a cookie sheet covered with parchment paper, spacing evenly apart. Sprinkle with sugar. Press a whole pecan lightly into the top of each scone. (At this point, you can refrigerate the sheet, covered, overnight and bake the next morning if you’d like. Or you can freeze them and thaw/bake them later.)

Preheat oven to 400 degrees F. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.

Buckwheat Pancakes

Last night I tried a recipe for buckwheat pancakes. I saw the recipe on Two Peas and Their Pod. It is based on an Ellie Creager recipe…which I actually have in my EC cookbook (I need to look through that soon). I bought buckwheat a while ago when I wanted to try new grains. And I never got around to trying it out. So last night was the first time I’ve used buckwheat. It’s a healthy, hearty, nutty grain. And very yummy!!! The pancakes turned out great!!! We all loved them. Especially Rebecca 🙂 She kept saying “bite” because she wanted more. These were mildly sweet. Hearty and yet light. And they paired well with the fruit. It was also nice that this made a big batch (I got about 14 pancakes out of it). So I froze a bunch in packages of 2. Now Justin will have something healthier for Saturday morning breakfast than the junky frozen waffles and toaster strudles he eats right now (I’m working on cutting those out of his diet :P). I didn’t put blueberries in my pancakes this time. We had a fruit topping made with homemade blueberry syrup, strawberries, cherries, blueberries and a little powdered sugar. I also served them with fresh blueberries (well, frozen, thawed…but local blueberries…same thing for all the fruit in the topping), chopped walnuts and readi-whip (Justin likes this, I don’t. In the future I want to make fresh whipped cream for stuff like this. I just didn’t have time yesterday). This is definitely a keeper recipe. And a great way to get a variety of grains into our diet. The batter was a little thinner than the pancakes I usually make. These really spread out when I put them on the griddle. Part way through I added a touch more whole wheat flour to the batter. I think I’ll do a full cup of whole wheat flour next time to make it a little thicker.

Buckwheat Pancakes (or blueberry pancakes)

1 cup buckwheat flour
3/4 whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup buttermilk
3/4 cup milk
1 Tbsp. raw honey
2 eggs
2 Tbsp. organic cane sugar or sucanat
1 Tbsp. coconut oil or melted butter
1 tsp. vanilla extract
1 cup of fresh blueberries
Extra blueberries and fruit for serving (optional)
Maple Syrup

In a large bowl whisk together the flours, baking powder, baking soda, salt, and cinnamon. In another bowl, beat together the buttermilk, milk, honey, eggs, sugar, oil, and vanilla.

Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. Stir in berries.

Preheat a large nonstick griddle. You can use a skillet if you don’t have a griddle. Ladle the batter onto the hot griddle or skillet , use about a 1/4 cup batter (I used about a 1/3 cup). Flip the pancake when it is golden brown on the bottom and there are lots of bubbles. Don’t flip them too soon. Cook the other side until golden brown. Serve hot with syrup and extra fruit, if you wish!

Banana Bread

I had some really ripe bananas to use up so I made a batch of banana bread yesterday. I can’t believe I haven’t posted this recipe yet…or made it in so long! This is my mom’s recipe. It’s the only banana bread I’ve ever made. So yummy. And very easy.

Banana Bread

3/4 cup organic cane sugar or sucanat
1/2 cup butter, room temp
2 eggs
2 cups whole wheat or all purpose flour
5 Tbsp. sour milk (4 Tbsp. milk + 1 Tbsp. vinegar) or buttermilk
1 cup mashed banana (the riper the better)
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
 
Cream sugar, butter and eggs. Add remaining ingredients and mix well. Put in two 9″ buttered loaf pans. Bake @ 350 degress for 35-45 min.
 
*I used one medium loaf pan and two small pans. The small pans took 25-30 min. The medium pan took about 40 min. Depends how done you like your bread. I like it on the less done side…lighter is better 🙂 Although these did end up fairly done/dark. Justin likes it that way better I think.

Apple Dumpling Muffins

I made a batch of muffins this morning for a church thing in a couple weeks. I got this recipe from my mom. I had never made them before, but had tried some she made. Very good!! And they are really easy. All in one bowl. All by hand.

Apple Dumpling Muffins

2 cups whole wheat flour
1 cup organic cane sugar (or sucanat)
1 Tbsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 cup melted coconut oil or EVOO
4 Tbsp. butter, melted
2 eggs
3/4 cups milk
2 apples, peeled and thinly sliced
 
Heat oven to 350 degrees F. Line muffin cups.
 
Sift flour, sugar, baking powder, salt, cinnamon and cloves (I put them in a large bowl and whisk…does the same thing as a sifter…and much easier). Make a well in the center of flour mixture. Add in the oil, butter, eggs and milk. Stir with spoon. Fold in sliced apples. Spoon into muffin cups.
 
Bake 30-35 min.
 
Makes 12* (2-4 oz.) muffins or 6 (6-8 oz.) muffins.
 
*I got 15 muffins out of this. And they were good sized muffins.