Category Archives: breakfast

Crêpes à la française

  • 1 cup of flour
  • quarter tea spoon of salt
  • 2 big eggs (or 3 small)
  • 1.5 cup of milk
  • 1 table spoon of melted butter
  • optional (not recommended if you wish to include a savory filling)
  • 1 tablespoon of sugar
  • 1 teaspoon of vanilla or cognac

Mix flour sugar and salt. Add milk and mix until very smooth mix. I used a mixer. Add eggs and well mix. Use a wide pan, moderate heat and spread the mix thinly. Test and taste! enjoy.

sweet filling: maple sirup, nutella, jams, chestnut cream, ripped cream,  bananas, strawberries, any fruits really

savory filling: cheese, ham, chicken, asparagus and any thing your imagination calls for.

bon appétit!

From Natalie-Pascale Boisseau ❤ —this was a family recipe of Natalie’s from Quebec.  Natalie served this with love to

IMG_0110friends for breakfast on a great reunion vacation on Hood Canal.

Julie’s Cinnamon Rolls

In bread machine combine and run dough program:

  • 1 3/4 c bread flour
  • 1/2 cup all purpose flour
  • 1/3 cup sugar
  • 1 tsp salt
  •  1/4 c butter in chunks
  • 1 egg
  • 1/2 cup milk + water to make 7/8 cup liquid
  • 2 tsp yeast

Filling

  • 3 Tbsp butter softened so it spreads easily
  • cinnamon sugar mixture (2:1 sugar: cinn)

Topping (combine and stir until smooth)

  • 1/2 c confectioners sugar
  • 1 Tbsp milk

When dough is ready roll it out into a large rectangle on cutting board.  Spread with butter and sprinkle generously with cinnamon sugar.  Roll up lengthwise into a log and cut into 10 pieces.  Arrange pieces in a large pie pan.  Bake at 375 deg for about 15 min (check for doneness).  Place on plate and drizzle topping over the rolls.

From Julie Dawedeit

 

Yiayia’s yogurt cake

here is the lemon blueberry version as V's bday cake

here is the lemon blueberry version as V’s bday cake

This is such a favorite.  I make the classic chocolate marble version, but also a wonderful lemon-blueberry version that V loves.   Great breakfast cake, any time of day cake (as in compulsive snacking!)

July 2015—new version…Peach!  Finely chop two peaches, sprinkle with 1 tbsp cinnamon.  Add 1 tsp vanilla to cake mixture and stir in the peaches at the end.  So good!

  • 5 eggs
  • 1 cup plain greek yogurt (2%)
  • 3 cups of flour
  • 2 tsp baking powder
  • 1 1/2 cup sugar
  • 1 cup butter
  • 1/4 cup (or so) cocoa (more = more flavor)
  • (for lemon blueberry version no cocoa, and 1 cup fresh or frozen blueberries and zest of 1 lemon)
  • (for peach version no cocoa, add 1 tsp vanilla to cake, and finely chop two peaches and sprinkle them with 1 tbsp cinnamon.)

Preheat oven to 350 deg. Soften butter and beat in sugar with wooden spoon until smooth.  Beat in eggs one at a time, then stir in yogurt.  Add 1 cup flour and 1 tsp baking powder, blend in.  Repeat. Then add last cup of flour.  Place half of batter in sprayed bundt pan.  To the remaining batter stir in cocoa and place on top of batter in pan.  Swirl with knife to marble. Bake for about min at 350 deg.  Test for doneness.

For Lemon-blueberry version omit cocoa.  Add lemon zest after yogurt.  When flour is all added stir in blueberries gently so they do not mush. And bake as above.

For peach version omit cocoa. Finely chop two peaches and sprinkle them with 1 tbsp cinnamon.  Add 1 tsp vanilla to cake mixture and stir in the peaches at the end.  So good!

From Andromahi ❤

Cranberry-Orange Scones (Blueberry-Lemon)

  • backyard blueberries

    backyard blueberries

    2/3 c buttermilk or plain yogurt

  • 1 large egg
  • 3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 stick unsalted butter cut up
  • 1 cup frozen or fresh cranberries (or blueberries)
  • 1/2 cup sugar
  • 1 tsp grated orange zest (lemon zest)
  • 1 Tbsp butter softened

Preheat oven to 375 deg. Combine buttermilk/yogurt with egg and beat until smooth.  Combine and mix flour, baking soda, baking powder and salt in food processor bowl.  Add the 8 Tbsp butter and cut in with pulsing until mixture looks like fine granules.  Transfer to large bowl and add cranberries (blueberries), sugar, and zest. Toss to distribute evenly.  Add buttermilk/yogurt mixture, stirring until a soft dough forms.  This is very sticky–I flour my hands and mix with hands. Turn dough out onto floured board and give 5-6 kneads until well mixed.  (If using blueberries, be gentle so they do not turn to mush). Form dough into a ball and cut into 8 wedges.  Place each on ungreased cookie sheet.  Bake 20-25 minutes until golden brown.  Remove and place on wire rack.  Brush each scone with the remaining softened Tbsp of butter.  Allow to cool prior to serving.

From Terri Bailey

Walnut Coffee Cake

Filling

  • 1 cup chopped walnuts
  • 2 Tbsp brown sugar
  • 1 tsp cinnamon

Cake

  • 1 cup softened butter
  • 2 cups sugar
  • 2 eggs
  •  1/2 cup milk
  • 1 1/2 cup flour
  • 2 tsp baking powder 
  • 1/2 tsp salt
  • 1 cup sour cream

Glaze

  • 3/4 cup powdered sugar
  • 1 Tbsp melted butter
  • 1 tsp vanilla

Preheat oven to 350 deg.  Make filling combining all ingredients in small bowl.  Make cake by creaming butter and sugar until fluffy; beat in eggs and milk until smooth.  Sift flour, baking powder and salt into small bowl.  Gradually add dry to butter mixture until well blended. Beat in sour cream and vanilla.  Spoon 1/2 of batter into sprayed tube or bundt pan.  Spoon filling over the batter then put remaining batter on top.  Swirl batter a bit with a knife.  Bake for 1 hour to 1 hr 15 min.  Prepare glaze. Cool for 10 min in pan, then remove and drizzle glaze over top.

From Ray ❤