Breakfast Recipes

I recently brought a big batch of this granola with us to a Memorial Day Weekend at our friends lake home. It was the perfect easy go to for breakfast with yogurt or just as a snack. One of our friends said it reminded them of their grandmother's granola, this made me think of the John Denver song Take Me Home, which is now running through my head! Enjoy.

Ingredients (Always use Organic when available and within budget)

4 Cups Rolled Oats

1 Cup Chopped Walnuts

1 Cup Chopped Pecans

1 Cup Chopped Almonds

1 Cup Raisins

1 Cup Craisins

1 Cup Tart Cherries

3/4 Cup Melted Coconut Oil (I use organic unrefined) this is about 122 grams of solid

1/3 Cup Maple Syrup

Instructions

1. Preheat Oven to 350°F 
2. In a large bowl mix Oats and nuts together
3. In a separate bowl, mix the dried fruit together and set aside
4. Mix Melted Coconut Oil and Maple Syrup together then mix into Oats and Nuts
5. Spread mixture evenly onto 2 parchment lined rimmed baking pans
6. Bake for 10-12 mins., depending on your desired doneness (I like it on the less done side)
7. At that time, mix the dried fruit into the baking mixture and evenly distribute with a spatula.
8. Bake an additional 3-5 mins. depending on your desired doneness (I like it on the less done side as if left in longer the fruit tends to burn and get hard)
9. Remove from oven, and let cool completely (perhaps hours) before pouring into a large jar.

Tips and Optional add-ins: 

• You can add pumpkins seeds or any other nut or dried fruit you prefer
• I serve it with either Greek Yogurt or Vanilla Yogurt
• To get it into a jar or container, take the parchment and bring two opposite ends together to make a cone, then tip the narrow end into the container and shake the rest down the cone.

My husband is the best! He is so sweet and always up for a challenge. He has often taken on the morning task of whipping up these delicious crepes, adapted from Julia Childs classic recipe. However, as the household saucier, I make the berry compote filling. When we have forethought to buy berries ahead of time, I use fresh, if not, I sometimes substitute frozen berries. Also, this is a great time to break out that Kitchen Aid stand mixer you hardly ever use.

Batter Ingredients:

1/2 Cup White Flour

1 Large Egg

1 Egg yolk

1/4 Cup of Milk, 1% or 2% works fine

1/4 Cup Water

1 1/2 TBSP Melted Butter

1 TBSP  Vanilla

1 TBSP Granular Sugar

Pinch of Salt

Compote Ingredients:

1 Cup Fresh Berries or Frozen

2 TBSP Raw Sugar

2 TBSP Water

Assembly Ingredients:

1-2 Cups Fresh Berries

Whip Cream (we use real whip cream in the can for simplicity)

Powdered Sugar and a sifter

Batter Instructions:

1. In the bowl of a stand mixer, place the flour.

2. Combine milk and water and slowly whisk into the flour until smooth. 

3. Then whisk in the rest of the ingredients.

4. Let rest in bowl, covered in the refrigerator, for at least 10 min.

Compote Instructions:

1. Place berries sugar and water into a small saucepan,  and bring to a low simmer on stove. 

2. While simmering crush berries and heat until a liquidy berry sauce comes together.

3. Take off heat and set aside.

Cooking Instructions:

1. Heat nonstick pan, or crepe pan on medium high.

2. Once hot, butter bottom. 

3. Pour about 1/4 cup full of batter into pan and tilt pan until thin layer covers bottom of pan.

4. Flip carefully, when the bottom of the crepe is lightly brown (this happens very fast about 30 seconds).

5. Cook the other side until spotty brown, then slide onto warmed plate.

Assembly Instructions:

1. Flip crepe onto a large warmed plate.

2. Spoon some compote into the center.

3. Spoon or spray a line of whip cream on top of compote.

4. Fold crepe in half over compote and then spoon fresh berries on top with whip cream.

5. Sift powdered sugar on top and serve, immediately.

This recipe took me years to perfect, the original sheet of paper it is written on is a bunch of scribbles, and I used to run around the kitchen frantically searching for it, thinking it was thrown in the trash! I use Organic ingredients whenever possible. 

Ingredients:

2 Cups of Milk, 1% or 2% works well,  but skim also works (you could also use your milk alternative)

4 TBSP Apple Cider Vinegar

1 Cup White Flour

1 Cup Whole Wheat Flour

6 TBSP Granular Sugar

2 tsp Baking Powder

2 tsp Baking Soda

1 tsp Salt

6 TBSP Melted Butter, plus more for pan for cooking

2 Large Eggs, beaten

2 tsp Vanilla

1-2 Cups fresh Blueberries, or chocolate chips

Instructions:

1. In a small bowl or large measuring cup combine Milk and Vinegar and let stand for a few minutes 

2.  Meanwhile, In a pyrex cup melt butter in microwave or melt in a small pot, then remove from heat to cool 

3. In a large bowl, mix all dry ingredients

4.  Add beaten Eggs to Milk mixture

5. Add melted Butter to Milk mixture and mix well

6. Add Vanilla to Milk mixture

7. Pour Milk mixture into dry ingredient bowl and mix well with a fork until well combined but not over mixed

8. Heat skillet on Medium( I use non-stick) with a small pat of butter, when butter starts to bubble, pour batter into skillet and shake a bit to spread, drop blueberries (or chocolate chips in) immediately.

9. When bubbles cover surface of the cake, and the bottom hardens enough to flip, FLIP

10. After evenly done on the underside, remove and place in a warmed plate and cover and repeat. As you progress, you might have to reduce heat to avoid burning. 

11. Top with your favorite toppings, ours is Whip Cream and Organic Real Maple Syrup with a side of more blueberries.