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Krafts & Kookies - Breakfast Recipes
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Hey guys!

Today me and my mom worked on a quote sign for the shop. If you want to learn how to make it, check out the blog's new divider "Crafts and Helpful Tips."
Speaking of blog updates, the blog is GETTING A NEW NAME! XD No more Baking Station! You see, since we added crafts now, why should the title exclude it? "Krafts and Kookies" speaks cute and crafty! (I'm feeling artsy today)
So, I hope that you like the minor changes and let's start making yummy hash browns!

Ingredients:
- 1 (20-oz.) pkg. refrigerated hash-brown potatoes
- 4 oz. (1 cup) shredded Monterrey Jack Cheese
- 1/2 cup sliced green onions
- 1 1/4 cups milk
- 2 chipotle chiles in adobo sauce, finely chopped
- 2 teaspoons adobo sauce from can
- 2 garlic cloves, minced
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper

Directions:
Step 1. Heat oven to 350 F. Spray shallow 1 1/2-quart casserole or gratin dish with nonstick cooking spray. In sprayed casserole, combine potatoes, cheese and onions; mix well.
Step 2. In medium bowl,combine all remaining ingredients; blend well. pour over potato mixture; mix well.
Step 3. Bake at 350 F. for 45 to 50 minutes or until potatoes are tender and top is golden brown.

- Annie <3
Hey Readers!
I just want to say thank you for reading my blog. You guys are awesome! Just 5 more views until we get to 200. I can't believe it! 2-and-a-half months goes a long way, am I right?
To celebrate my gratitude, enjoy these delicious cornbread pancakes topped with butter and pecan syrup - ready in just 30 minutes for you and your family to have a nice healthy breakfast. This meal feeds up to 8 family members, so invite your aunts and uncles to enjoy the fun, too! This is my favorite breakfast option and I'll be glad to share it with all my fans, too.

Ingredients:
Butter-Pecan Syrup
- 2 tablespoons butter or margarine
- 1/3 cup chopped pecans
- 3/4 cup maple-flavored syrup
Pancakes
- 1 1/4 cups Gold Medal all-purpose flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/3 cups milk
- 1 egg, beaten

Directions:
Step 1. In 1-quart saucepan, melt butter over medium heat. Add pecans; cook, stirring frequently, until browned. Stir in syrup; heat until hot. Remove from heat.
Step 2. Heat griddle or skillet over medium-high heat or to 375F. If necessary, brush griddle with vegetable oil before batter for pancakes is added (or spray with cooking spray before heating).
Step 3. In large bowl, mix flour, cornmeal, sugar, baking powder and salt. Stir in milk, oil and egg just until blended.
Step 4. For each pancake, pour about 1/4 cup batter from cup or pitcher onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other sides 2 to 3 minutes longer or until golden browned. Serve with syrup.

- Annie <3
Hey guys,
I'm thinking about next year - seventh grade. We just got a letter home saying that we have to decide what sports we want to take by January 23. Why do they make us choose so EARLY?! I need to choose the sport that is most popular, and how am I gonna do THAT without knowing what everybody is taking?
I don't know what the school district is thinking! What kid knows what sport they are going to take 8 months before seventh grade? Each student in John F. Kennedy Middle School is required to attend at least one sport throughout the course of the school year. I know a little bit of field hockey; you grab a stick and start smacking a ball with it OK I DON'T KNOW ANYTHING ABOUT SPORTS! I am in a bit of a pickle if you ask me. I'm having my friend Chelsie over later today and we are going to do some research on the most popular sports in Wisconsin. We'll choose three sports that are up there and practice in my backyard. My sister Chrissa is crazy when it comes to sports; our shed is full of sports equipment for the 5 different activities she takes. It's a jungle in there, I'm tellin' ya!
This morning, Mom made the family blueberry lemon pancake bites and lemon tea. Max has a cheerleading competition at the high school, and Lexi is driving me and Chrissa. I don't know how, but Chrissa is obsessed with football. It's probably her favorite sport out of all of the sports she plays. She throws a football with Dad in the backyard, and it's fun to watch him cry whenever she hits him in the jewel!
Okay, if you wanna make some of these pancake bites, follow the recipe below. It's not that hard. ENJOY! ;-)

Ingredients:
Pancake Bites
- 1 cup Original Bisquick mix
- 1/2 cup milk
- 1/4 cup real maple syrup
- 1 egg
- 1/2 cup fresh blueberries
- 1 tablespoon grated lemon peel
Toppings, if desired
- Additional real maple syrup
- Powdered sugar

Directions:
Step 1. Heat oven to 350F. lightly spray 16 to 18 mini muffin cups with cooking spray.
Step 2. In large bowl, stir together Bisquick mix, milk, maple syrup and egg. Add blueberries and lemon peel; stir just until combined. A few lumps may remain.
Step 3. Pour batter evenly into mini muffin cups, filling nearly to the top of each cup.
Step 4. Bake 10 to 15 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes. remove from muffin cups to serving plates.
Step 5. Serve pancake bites warm or at room temperature drizzled with maple syrup or sprinkled with powdered sugar.

- Annie <3
Hey guys!
Wow, I had a world-wind of a day today! Me and my older sister Lexi were video chatting each other for the past half-hour, talking about, ya know, her settling in at college, me at school, stuff like that. Lexi also helped me with my algebra homework, too! After I signed off, I helped mom make breakfast - red velvet pancakes with coconut syrup and blueberries. I brought the leftovers to school so I could have some for lunch! I was risky and sat next to Fiona - she screamed at me for offering them to her because she is allergic to gluten. Who would've thought! It's not my fault she didn't tell me earlier about her allergy! There goes our friendship.
Enjoy making these yummy pancakes, and hope that somebody you know (or want to know) enjoys these yummy treats!
QOTD: What are you allergic to? AOTD: Nothing, gladly!

Ingredients:
Pancakes -
- 2 cups Original Bisquick mix
- 1 cup milk
- 2 eggs
- 2 tablespoons unsweetened baking cocoa
- 2 tablespoons powdered sugar
- Red food color
Syrup -
- 1 cup powdered sugar
- 1 tablespoon coconut cream
- 2 to 3 tablespoons milk
Berries -
- 2 cups fresh blueberries

Directions:
Step 1. Mix Bisquick mix, milk and eggs as directed on box for pancakes, adding baking cocoa and powdered sugar. Add food coloring to desired color. Use batter to make pancakes as directed on box.
Step 2. Mix all ingredients for syrup until lumps are gone.
Step 3. Serve hot pancakes topped with syrup and berries.

- Annie <3
Hey guys!
On Friday there was a girl in my class who thought I was pretty. She said that there was a store in the mall that her and her friends "adore" and that she'd love to take me there on Sunday. (Saturday was her singing and piano lesson). She seems a little snooty, but I was just trying to be friendly, so I said okay as long as I can get in contact with my mom and double check. My mom talked to Hayley's (that's her name, by the way) mom, and they both agreed that me and her friends should go the mall for 2 hours.
Turned out there favorite store was a goth store! Yikes! There was a bunch of scary looking teenagers with piercings in the wrong places - it was just scary. So, I said, "Hey guys, I'm going to step outside to call my mom for a sec." and retreated the store! Then I called my mom to pick me up.
To conclude, today was the worst mall trip I have ever experienced. Next time, I'll have to ask them what store they are planning to go to! I'm not sure if Hayley wants to be my friend now . . .
I hope you guys have a great day with your friends! Here is a recipe for some chocolate streusel muffins.
QOTD: What type of clothing do you like? AOTD: Girly and fancy - not goth! LOL


Ingredients:
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/4 cup water
- 1 teaspoon vanilla
- 3 eggs
- 1 cup Gold Medal all-purpose flour
- 3/4 cup ground Chocolate Toast Crunch cereal
- 1/4 packed brown sugar
- 3 tablespoons butter, softened
- 1/4 cup miniature semisweet chocolate chips

Directions:

Step 1) Heat oven to 375 F. Place paper baking cup in each of 12 regular-size muffin cups
Step 2) In large bowl, beat granulated sugar, oil, water, vanilla and eggs with spoon until combined. Stir in 1 cup flour, 3/4 cup ground cereal, the baking cocoa, baking soda and salt. Fold in 1/4 cup chocolate chips. Fill each muffin cup three-fourths full.
Step 3) In small bowl, mix 1/4 cup flour, 1/4 cup ground cereal, the brown sugar and butter. Mix with fork until crumbly. Stir in 1/4 cup chocolate chips; top batter in each muffin cup with 2 heaping teaspoons streusel. Press lightly on top of batter.
Step 4) Bake 21 to 23 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes; remove from pan to cooling rack.

- Annie <3
Hello!
Nothing beats the taste of buttermilk in pancakes. Top these all-time favorite pancakes with maple syrup, fresh fruit or your favorite jam! Enjoy!
QOTD: What is your favorite breakfast option? - AOTD: PANCAKES! Mmmm..

Ingredients:
- 2 cups Original Bisquick mix
- 1 3/4 cups buttermilk
- 1 teaspoon baking soda
- 1 egg

Directions:
Step 1: Heat griddle or skillet over medium high heat or electric griddle to 375 degrees F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Step 2: Stir all ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
Step 3: Cook until edges are dry. Turn; cook until golden.

- Annie <3
Hey guys!
Happy New Year's! Ever wanted cupcakes for breakfast! Mmm, sounds good to me. Here's how to make breakfast cupcakes while incorporating healthy breakfast options to start you New Year off right! ;-)

INGREDIENTS:
- 16 slices bacon
- 1 can (16.3 oz) Pillsberry Grands! Homestyle refrigerated buttermilk biscuits
- 8 eggs
- Salt and pepper, if desired

DIRECTIONS:
STEP 1: Heat oven to 350 degrees F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside.
STEP 2: Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper.
STEP 3: Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.

- Annie <3
Hey guys!
Rise 'n shine! Welcome to Betty Crocker-Central, the kiddie's place to finding great Betty Crocker recipes!
Since the cafe's down for the holidays, I have no recipes! So, all of the recipes that I'll be posting until Jan. 1 will be credited to bettycrocker.com. Don't forget to check it out!
Okay, let's start with some Bisquick potato pancakes, also known as latkes (great - I guess this also applies to my holiday section too for Chanukah!) According to Betty, this recipe has 30 calories and 2g of protein; a great start to your day! Let's start cooking!

Ingredients:
- 2 eggs
- 1/4 cup milk
- 1 package (20 oz) refrigerated shredded hash brown potatoes
- 1/2 cup Original Bisquick mix
- 2 tablespoons thinly sliced green onions or finely chopped onion
- 1/2 teaspoon salt
- 2 tablespoons butter or margarine

Directions:
1. Beat eggs in medium bowl with hand beater until fluffy. Stir in with milk, potatoes, Bisquick, onions and salt. Melt 1 tablespoon of the butter in 12-inch nonstick skillet over medium heat.
2. Using 1/4 cup potato mixture for each pancake, place 8 mounds into skillet. Flatten each with spatula to about 4 inches in diameter.
3. Cook pancakes about 3 to 4 minutes on each side or until golden brown. Remove from skillet; cover to keep warm. Repeat with remaining tablespoon butter and potato mixture. Add additional butter as needed to prevent sticking.

- Annie <3
Hey guys!
It is finally the weekend - I am so happy! Even though I have a ton of homework (literally - it weighs a ton!), I am still glad I have nothing planned, and that I could just relax and settle in my humble home. Since I was the first one in my family to get up, I decided to make everyone in my family a nice and healthy breakfast that I could easily make myself* - French toast roll-ups!
This is something great that you can make for family and friends! Let's get started!



Ingredients:
1 (8 ounce) package cream cheese, softened
1 egg yolk
1 cup sugar, divided
24 slices white sandwich bread, crusts removed
1 tablespoon ground cinnamon
3 tablespoons butter, melted

Directions:
1. In a medium bowl, beat cream cheese, egg yolk, and 1/4 cup sugar until smooth; set aside.
2. Roll out each bread slice with a rolling pin. Spread cream cheese mixture over bread, distributing evenly. Roll up each slice jellyroll-style and place seam-side down on a baking sheet.
3. In a shallow dish, combine remaining sugar and the cinnamon. Brush butter over roll ups then roll them in the cinnamon-sugar mixture, until completely coated. Return them to the baking sheet after coating.
4. Cover and freeze at least 2 hours.
5. Just before serving, preheat oven to 400 degrees F. Bake rollups 10 to 12 minutes, or until golden.

- Annie

*Just because I said I could make it myself, doesn't mean you can! I suggest you still have an adult's supervision when you are cooking around the kitchen under the age of 18.
Guys! Guess what?
Our cafe just won an award for "Cutest Cafe Shop in Madison!" XD I am so excited. About 30 people came to the shop that I have never sen before in my entire life! even the mayor stopped by! My mom hung up the award on our window so everyone who stops by can see. We got the email early in the morning - about 7:30 AM - so after the announcement on the Daily News, a lot of people started barging in. we don't have a lot of breakfast options on our menu, so we had to think fast and add something good to our menu. My sister Lexi added a cool and healthy breakfast recipe to her blog, so we added it to our menu! It was called Kugelhopf Breakfast Rolls. They were so good! I have no idea what Kugelhopf means, but she said they are so good!



Ingredients:
Kugelhopf dough:
2 tablespoons warm water (not hot)
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, warmed (not hot)
1 3/4 cups flour, divided
1 teaspoon almond extract
2 large eggs
1 large yolk
3 tablespoons sugar
1/4 teaspoon salt
8 tablespoons unsalted butter, softened to room temperature

Filling:
2 tablespoons unsalted butter, melted
1 tablespoon sugar

Sugar Coating:
1/4 cup unsalted butter
1 teaspoon cinnamon
1/2 cup sugar

Directions:

Make the poolish: Stir the water and yeast together in a small mixing bowl until the yeast dissolves, then stir in the milk. Add just 1/2 cup of the flour and stir until it forms a smooth batter, about 100 strokes. Cover the bowl and let this poolish sit for at least 20 minutes or up to 60 minutes. In this time, the poolish should rise to twice its original size and you should see lots of little bubbles on the surface.
Stir in the eggs, yolk, and almond extract: In a small bowl, whisk together the eggs, yolk, and almond extract. Stir this into the poolish and mix until completely combined.
Mix the dough together: In the bowl of a standing mixer, combine the remaining 1 1/4 cups of flour, the sugar, and the salt. Pour the poolish-egg mixture into the flour and stir until it becomes a wet, shaggy dough.
Knead the dough until smooth: Fit the mixer with a dough hook attachment and knead this dough on medium-high speed until it comes together and becomes smooth, five minutes.
Add the butter with the mixer running: Reduce the mixer speed to medium and start adding the softened butter in blobs, waiting until the blob is nearly incorporated before adding the next. (The butter needs to be quite soft; work it between your fingers before adding if it's still a bit stiff and chilly from the fridge.) You may need to stop the mixer and scrape down the sides of the bowl during this time.
Continue kneading until the dough comes together in a glossy, elastic ball: Once all the butter has been added, increase the mixer speed to medium-high and knead the dough for 10 minutes. The dough should come together in a ball, look glossy and supple, and jiggle like a custard if you tap it with your spatula.
Let the dough rise for 1 1/2 hours: Transfer the dough out to a clean bowl, cover, and let rise for about an hour and half, until doubled in size.
Refrigerate the dough overnight: Put dough in the refrigerator and let it rest overnight (or up to 2 days). It may rise a little more in the fridge before cooling completely down. You can punch the dough down if it looks like it will rise over the edge of the bowl.
Roll the dough flat and brush with butter: When ready to make the rolls, turn the chilled dough out onto a lightly floured work surface. Roll the dough out to roughly 10-x8-inch rectangle that's roughly 1/2-inch thick. Use more flour as needed if the dough is sticking to the work surface or your rolling pin. Brush the dough with melted butter, leaving an inch of un-buttered dough at the top. Sprinkle the buttered areas with the sugar.
Roll the dough into a log and slice into rounds: Roll the dough into a log and pinch it closed at the seam. Using a pastry cutter or a chef's knife, cut the dough into 12 equal pieces. Spray a muffin tin liberally with non-stick spray, including the wells and the surface of the tin. Nestle each roll into a well, pressing gently to make sure it settles in the bottom.
Let the rolls rise for 1 hour: Cover the tin and let the rolls rise for about an hour, until they're just starting to peak over the tops of the wells.
Bake the rolls: Fifteen minutes before baking (when the rolls are almost to the top of the tins), preheat the oven to 375F. Uncover the rolls and bake them for 25 to 30 minutes. About halfway through cooking, check the rolls and tent them with foil if they are golden-brown to protect the edges from burning. The rolls are done when a cake tester comes out clean and the internal temperature registers at 200F.
Cool the rolls slightly: Tip the rolls out onto a cooling rack and let them cool until just cool enough to handle.
Dip the rolls in butter and cinnamon-sugar: Melt the butter in a small bowl and combine the cinnamon and sugar in a second bowl. While the rolls are still warm, dip each roll into the butter and then roll it in the cinnamon-sugar. It's easiest to dip and roll the bottom and then go back to dip and roll the top. The rolls are best if eaten right away, though they are still good for several days and are great reheated in a toaster oven. Store in an airtight container.

- Annie <3
Hello there!
I've been in upstate Wisconsin for - let me just say longer than expected! It snowed the day we planned to leave, so we have to stay a little longer than we were supposed to. Luckily, the hotel is letting everyone stay for free until it is safe to leave. We called Dad, Lexi, and Max and let them know what was happening. They were home already from Pennsylvania. Lucky!
Anyways, for breakfast the hotel had a whole buffet planned! It was pretty cool. Chrissa has a bad peanut butter allergy though, so my mom packed a back-up breakfast that was total peanut free. They had a microwave, so my mom just popped Chrissa's eggnog pancakes in and POP! All ready for a yummy (and peanut-free) breakfast.


Ingredients:

Cinnamon Nutmeg Swirl
4 tablespoons (57 g or 1/2 stick) unsalted butter, refrigerator cold
6 tablespoons (85 g) dark brown sugar
1 teaspoon imitation rum extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves

Pancake Batter
1 cup (140 g) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup eggnog
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon imitation rum extract
1/2 teaspoon ground nutmeg

Directions:
1. Place two tablespoons (half the butter) in a microwave safe bowl and microwave on high for 60 seconds. The melted butter should be very hot. Place the remaining cold butter in the bowl and stir until all the butter is melted. The melted butter should be milky but smooth. Add the sugar, rum extract and spices to the butter. Mix to blend. Place a quart sized ziplock bag in a tall glass and wrap the edges of the bag over the edges of the glass. Pour the cinnamon nutmeg sugar butter into the bag and seal the bag. Snip a tiny corner of the bag off with a sharp scissors.

2. Make the pancake batter by placing the flour, baking powder and salt in a medium sized bowl. Measure the eggnog in a glass measuring cup then add the egg, oil, vanilla and rum extract and ground nutmeg to the eggnog. Beat with a work until the well blended. Pour the wet ingredients into the bowl with the flour and stir with a large spatula until just blended. A few lumps or dry spots are ok, dont overmix.

3. Heat a nonstick pan on the stove at medium heat. Using a paper towel dipped in cooking oil, Wipe the pan with a light coating of the oil. Once the pan is heated up pour 1/3 cup of the pancake into the pan, spreading the batter out to about 4 inches wide in diameter circle. Let the pancake batter cook until the edges start to look dry and bubbles form on the surface of the pancake. Take the bag of cinnamon nutmeg sugar and squeeze a swirl of spice sugar over the top of the pancake. Flip the pancake and cook that side is done. Keep in mind a lot of the cinnamon nutmeg sugar will melt out. Remove pancake from pan, wipe up any residual brown sugar from the pan with a paper towel using tongs to make sure not to burn yourself, and repeat with remaining batter and sugar. Serve with maple syrup if desired or all by itself.

Makes 5-6 pancakes.

- Annie <3
Hello Fellow Bakers! Ever wanted to cook just like a professional Starbucks chef, but couldn't find their recipe? Well, welcome to Starbucks 2.0, the number one stop-shop for learning how too cook like a pro! Just follow this recipe below and make Starbucks Pumpkin Spice scone!


Ingredients:

2 cups all-purpose flour
7 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
6 tablespoons cold butter
1/2 cup canned pumpkin
3 tablespoons half-and-half
1 large egg

Powdered Sugar Glaze

1 cup powdered sugar
1 tablespoon powdered sugar
2 tablespoons whole milk

Spiced Glaze

1 cup powdered sugar
3 tablespoons powdered sugar
2 tablespoons whole milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ginger
1 pinch ground cloves

Directions:


1 TO MAKE THE SCONES:.
2 Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3 Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4 In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5 Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6 Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7 TO MAKE THE PLAIN GLAZE:.
8 Mix the powdered sugar and 2 tbsp milk together until smooth.
9 When scones are cool, use a brush to paint plain glaze over the top of each scone.
10 AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11 Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

- Annie <3



Hello Fellow Bakers!
This is a pretty cool recipe, and it is a very good breakfast option. You can check out my "speech" about healthy foods in my last breakfast blog post. So, anyways, I found one of my mom's old antique Betty Crocker cookbooks in the cafe attic. it was pretty cool, 'cause it had script handwriting of her taking notes on what recipes she wants to try for "Munch 'N Crunch." Let's get started!


Ingredients:
- 2 cups all-purpose flour (I recommend Gold Medal)
- 3/4 cup sugar
- 1 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 14 cup margarine or butter, softened
- 1 tablespoon grated orange peel
- 3/4 cup orange juice
- 1 egg
- 1 cup fresh or frozen cranberries, chopped
- 1/2 cup chopped nuts

Directions:
Heat oven to 350 degrees Fahrenheit. Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches. Mix flour, sugar, baking powder, salt and baking soda in large bowl. Stir in margarine until mixture is crumbly. Stir in orange peel. orange juice and egg just until moistened. Stir in cranberries and nuts. Spread in pan. Bake 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before slicing.
Makes 1 loaf.

- Annie <3
Hello readers,

Breakfast is the most important meal of the day, right? So start your day off right with something healthy, such as apple slices or Eggo Nutri-Grain Waffles - I eat those every morning! Eating a big breakfast will start your day off right and keep you going throughout the day!

But, eating three bowls of Cocoa Puffs will NOT keep you energized. If you have gym in the morning, give yourself apple slices with a peanut butter and jelly sandwich. Or, if you have to sit in a desk during study hall for at least 45 minutes, why not eat a half bowl of Rice Krispies, but give yourself some orange slices on the side.

This is a good breakfast option - how about some yummy biscuits? Made with whole milk, these will keep you going for the day! I got this recipe from the Pioneer Woman's blog: http://thepioneerwoman.com/cooking/2014/10/self-rising-biscuits/

Difficulty: !!

Materials:
2-1/3 cups Whole Milk
3 Tablespoons White Distilled Vinegar
6 cups Self-rising Flour, Plus More For Kneading
1-1/2 teaspoon Salt
3/4 cups Lard (OR Butter OR Shortening OR A Combination)
Melted Salted Butter, For Brushing

Directions:
Preheat the oven to 475 F.

In a measuring pitcher, combine milk and vinegar. Stir together and set aside for 10 minutes. Note: You can use 2 1/2 cups buttermilk instead of the milk and vinegar if you have some on hand.

In a large bowl sift together the flour and salt. Use a pastry cutter to cut in the lard (or butter or shortening or both) until the mixture resembles coarse crumbs.

Pour the wet ingredients into the dry ingredients, stirring gently with a fork or wooden spoon until it all comes together. Flour the surface, then turn out the dough and knead 10-15 times, adding a little flour so it's less sticky.

Roll out dough to 1/3 to 1/2 inch thick and use a biscuit cutter to cut medium to small circles. Place on a baking sheet 1/2 inch apart and bake for approximately 10 minutes, or until golden brown on top. Remove from oven and immediately brush on melted butter. To die for!

***Baking time will vary depending on the size of the biscuit cutter you use. I made mini biscuits, which took about 9 to 10 minutes. Larger biscuits will take longer, so keep an eye on them as they bake.

Hope this recipe suits your yummy and healthy breakfast! ;)

- Annie <3



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