GRAPEFRUIT GREEK YOGURT LOAF

http://sallysbakingaddiction.com/2016/06/04/grapefruit-greek-yogurt-loaf/

GRAPEFRUIT GREEK YOGURT LOAF/CAKE
Yum! Yum!  Doesn't taste like grapefruit.  Read through comments and lots said it had a strong grapefruit flavor so maybe the ones I had weren't as ripe as they should have been?  Could add a citrus essential oil to this to make it taste more citrus.  You make in a bread pan.  This would be perfect for a brunch type meal.  You could also make into muffins/cupcakes or a cake.  

• 1 and 1/2 cups (190g) all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 3/4 cup (180g) Greek yogurt1
• 1 cup (200g) packed light brown sugar
• 1/2 cup (120ml) vegetable or canola oil (melted + slightly cooled coconut oil works too)
• 1/4 cup (60ml) freshly squeezed Ruby Red Grapefruit juice, strained
• 1 and 1/2 Tablespoons grapefruit zest
• 1 teaspoon pure vanilla extract
• seeds scraped from 1/2 of a vanilla bean

GLAZE:

1 cup powdered sugar, sifted

2 T freshly squeezed grapefruit juice, strained

1/4 tsp vanilla

1. Preheat the oven to 350°F (177°C) and grease a 9x5 inch loaf pan.
2. Whisk the flour, baking powder, and salt together in a large bowl. In a medium bowl, whisk the eggs. Once combined, whisk in the yogurt, brown sugar, oil, grapefruit juice, zest, vanilla extract, and seeds. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
3. Spread batter into the prepared loaf pan. Bake for 45-50 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
4. Remove the cake from the oven and set on a wire rack. Allow to cool before drizzling with glaze.
5. For the glaze, simply whisk the ingredients together and drizzle over cake. Slice and serve. Cover and store leftover cake at room temperature for up to 5 days. I love it cold, so you can store it in the refrigerator too!

Muffins/cupcakes: prepare batter as instructed. Grease a 12-count muffin pan or use liners. Fill with batter all the way to the top. Bake at 350°F (177°C) for about 20 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving. Top with glaze. Makes about 12 muffins.

Square or round cake: This batter will fit into a 9x9 inch square baking pan or a 9-inch springform pan (it will be too tall for a regular 9-inch round cake pan). Bake at 350°F (177°C) for about 30 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool and top with glaze.

AMISH CINNAMON BREAD

AMISH CINNAMON BREAD (OR MENNONITE LADY)
Saw this on facebook.  Had to try it.  I love cinnamon!  It is so good.  Not good for you...holy cow tons of sugar.  I halved the recipe and made muffins.  Makes 12.  Baked for 25 minutes.  Very easy to make.  Had egg room temp as well as margarine.  Recipe calls for butter but used margarine because it softens faster.  I used the bosch beaters for the whole recipe.

1 cup butter, softened
2 cups sugar
2 eggs - room temp
2 cups buttermilk
4 cups flour
2 tsp baking soda

cinnamon/sugar mixture:
2/3 cup sugar
2 tsp cinnamon

Cream together butter, sugar and eggs.  Add milk, flour and baking soda.

Put half the batter in greased loaf pans (1/4 of batter in each pan).

Sprinkle some of cinnamon sugar mixture over batter.

Top with last of batter.  Then rest of cinnamon sugar.

Use a knife to swirl.

Bake at 350 for 45-50 minutes or 20-25 minutes for muffins.

Let cool 20 minutes before removing from pan.

BREAKFAST PIZZA

TROY'S BREAKFAST PIZZA
This came from the Cowboy Cookbook pg 181.  We all really liked it.  The Crescent rolls didn't work right so I quickly made pie crust.  Turned out good.  Pizza dough would work too.

UPDATE: Tried making in 9x13 stoneware.  Dough was too thick.  Stick with cookie sheet or maybe try really big pyrex so eggs don't go off edge.

This is for one cookie sheet:
2 cans of Crescent dinner rolls or pie crust or pizza crust
1 # pork sausage, cooked 
slice of ham, cooked 
2-3 pieces bacon, cooked
2 cups frozen hash browns, thawed
2 cups grated cheddar cheese (any cheese will do)
7 eggs
1/2 cup milk
1/2 tsp salt
1/2 tsp pepper
1/2 cup Parmesan cheese

Preheat oven to 375.  Put down crust on cookie sheet.  Put on meats.  Sprinkle on hash browns, then cheddar cheese.  Beat eggs with  milk and add salt & pepper.  Pour over top of pizza.  Top with Parmesan cheese.  Bake for 30 minutes.

BREAKFAST PIZZA
We all really, really liked this.  Was very filling.  A meal by itself of with a veggie or fruit.  We broke off our crust and put honey on it.

Made a biscuit crust (used recipe Cowboy cookbook pg. 202) Was thick could 1/2 recipe for a thinner crust.  Could also use prepackaged biscuit dough.

4 cups sifted all-purpose flour
8 tsp baking powder
2 T sugar
1 1/2 tsp salt (only did 1 tsp)
6 T butter, softened
6 T Crisco
1 1/2 cups milk (had 1/2 1/2 that needed to be used)

Preheat oven to 450.  Sift flour, baking powder, sugar and salt into a bowl.  Cut in butter and Crisco until mixture resembles coarse meal.  Stir in milk with a fork to form a soft dough.  Turn onto a floured board and knead for 30 seconds.  Rolled out onto round stoneware.  Bake for 10 minutes.

Topped crust with the following in this order:
*Italian seasoning, sprinkled
*cooked - Scrambled eggs (did 8 with chopped spinach - could easily do more eggs)
*Shredded parmesan cheese
*cooked italian sausage (could omit this - just had some on hand)
*fresh or canned diced tomatoes (I didn't realize I grabbed a stewed tomatoes.  So I drained on a paper towel and diced.  Worked well!
*precooked bacon (did 8 slices) tear and sprinkle
*sharp cheddar cheese (any cheese would do)

Broil until cheese melts. 

BREAKFAST PIZZA
This came from The Friend.  We really liked it.  I liked you made it in a 9x13.  Was easy!

6 slices bread
8 eggs
2 T water
1/2 tsp Italian seasoning
3/4 cup chopped olives
24 slices pepperoni
3 cups shredded mozzarella or cheddar cheese

Preheat oven to 400.

Cover the bottom of a greased 9x13 pan with the bread slices.  If necessary, trim the bread to fit.

In a medium bowl, beat the eggs,  water and seasoning together.  Pour evenly over the bread.

Arrange the pepperoni on the casserole.  Then cover with the chopped olives and shredded cheese.

Bake the casserole for 20-25 minutes or until the eggs are fully cooked.

STRAWBERRY SMOOTHIE

STRAWBERRY SMOOTHIE
This came from The Friend - we really liked.

1 cup frozen strawberries, blueberries or raspberries
2 cups orange juice
1 banana, cut into pieces
1/2 cup powdered milk
2 T sugar

Put in blender and blend.  Can add water if too thick.

CLAFOUTIS

CLAFOUTIS
This was in The Friend magazine.  We really liked it.  Can be for dessert or breakfast.

4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 tsp salt
1 tsp almond or vanilla extract
1/2 cup fresh or frozen fruit

Place eggs, milk, flour, sugar, salt and extract in a blender.  Blend on low speed for 30 seconds.  Pour into a quiche dish or ovenproof glass dish (used 8x8).  Put fruit on top.  Cook at 350 for 45 minutes or not jiggly.

CHEESY SOUTHWEST EGG BAKE

CHEESY SOUTHWEST EGG BAKE
http://www.pillsbury.com/recipes/cheesy-southwest-egg-bake/013826ef-209a-446a-849f-67d364b8bcfd

We liked this.  Perfect brunch meal.  Didn't get done in the middle.  Need to test with a knife next time.  Made in dutch oven.

Ingredients

1

package (12 oz) bulk chorizo or spicy pork sausage - used Winco sausage

1/2

cup chopped onion

3/4

cup chopped bell pepper (any color)

10

eggs

1/4

cup whipping cream

2

cups shredded pepper Jack or Mexican cheese blend (8 oz)

1

teaspoon red pepper flakes

1

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits

1

tablespoon vegetable oil

Steps

• 1Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, stirring frequently, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
• 2In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
• 3Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
• 4Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Chorizo, a coarsely ground pork sausage highly seasoned with garlic, chili powder and other spices, is widely used in Mexican and Spanish cooking. Spicy pork sausage can be used in this recipe instead of the chorizo.

This recipe can also be made in a cast-iron skillet as directed. Don't have an ovenproof skillet? Bake in a greased or sprayed 13x9-inch glass or ceramic baking dish. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

OVERNIGHT COFFEECAKE

Made this for Mother's 2014.  Was really yummy!  Didn't cook in the middle really well but could have been because I cooked it with egg casserole?

http://fabulesslyfrugal.com/overnight-sour-cream-coffeecake-recipe/

Overnight Coffeecake Recipe

Rating: 5

Yield: two 9-inch cakes

Ingredients

Streusel:
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 1 tablespoon cinnamon
• 1 cup pecans, almonds, or walnuts, chopped
Cake:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 3/4 cup sour cream
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 7 tablespoons unsalted butter, melted and cooled

Instructions

1. For the streusel: Use your fingers to mix together the sugars, flour, butter, and cinnamon in a medium bowl until it resembles coarse meal. Stir in the nuts and set aside.
2. Coat two 9-inch cake pans with vegetable oil spray. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the sour cream, sugars, eggs, and melted butter together until smooth. Gently whisk the egg mixture into the flour mixture until smooth and well combined, but do not over mix.
3. Scrape the batter into the prepared pans and smooth the tops. Sprinkle the streusel evenly over the top of both cakes.
4. Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month.
5. To Serve: Preheat oven to 350. Unwrap the cakes and bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25-30 minutes if baking right away, 30-35 minutes if refrigerated, or 40-45 minutes from frozen (do not thaw first). Let cool on a wire rack for 15 minutes before serving.

Notes

Do not try to put all of the batter into one large cake pan because it will not bake evenly.

- See more at: http://fabulesslyfrugal.com/overnight-sour-cream-coffeecake-recipe/#sthash.KEyFEm0T.dpuf

DARK CHOCOLATE CINNAMON PECAN COFFEE CAKE

DARK CHOCOLATE-CINNAMON PECAN COFFEE CAKE by NancyCreative, adapted from Bon Appetit

http://nancycreative.com/2014/02/19/dark-chocolate-cinnamon-pecan-coffee-cake/

We all really liked this.  Went great with eggs, fruit and sausage.  The only thing I would like to try is coconut in it.

Makes 9-12 servings in an 8 x 8″ pan

• 1/2 cup (1 stick) unsalted butter, room temperature, plus more for greasing pan
• 1/2 cup pecans, chopped
• 1 cup (6 ounces) dark chocolate chips (would be good to try rough cut up chocolate too)
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar, divided (I used sugar that had been sitting in discarded vanilla beans)
• 2 cups all-purpose unbleached flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 cup plain whole Greek yogurt

Preheat oven to 350°. Butter 8” square baking pan; set aside. (cooked in round stoneware - coated in butter)

Toss pecans, chocolate chips, cinnamon, and ¼ cup of the sugar in a small bowl; set aside.

In medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.

In large bowl, using an electric mixer on high speed, beat butter and remaining ¾ cup sugar until light and fluffy, about 3 minutes. Beat in vanilla. Add eggs one at a time, beating to blend between additions and occasionally scraping down sides of bowl. With mixer on low speed, add dry flour mixture ingredients in 3 additions, alternating with yogurt in 2 additions, beginning and ending with dry ingredients. You’ll end up with a nice thick batter. 

Spoon half of the batter into prepared pan and smooth top; top with half of the chocolate/pecan mixture. Spoon remaining batter over this and smooth top; top with remaining chocolate/pecan mixture. Bake cake until top of cake is golden brown and a tester inserted into the center comes out clean, 35-40 minutes (be careful not to overbake, or it will be dry! I recommend checking it after it has baked about 35 to 37 minutes). Transfer pan to a wire rack; let cake cool in pan before cutting into squares, and serve (if you want to eat it warm, let it cool about 10 minutes before cutting). I think this coffee cake tastes best warm myself!

PUMPKIN SCONES

DOUBLE–GLAZED PUMPKIN SCONES by NancyCreative, adapted from Food.com

http://nancycreative.com/2011/10/04/pumpkin-scones-as-good-as-starbucks-or-maybe-even-better/

• 2 cups all-purpose unbleached flour
• 7 Tablespoons packed brown sugar (or about 1/2 cup)
• 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 plus 1 Tablespoon powdered sugar
• 2 Tablespoons half and half

SPICED GLAZE

• 1 cup plus 3 Tablespoons powdered sugar
• 2 Tablespoons half and half
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Preheat oven to 425 degrees. Lightly grease a baking sheet or line with parchment paper (I used parchment paper and it worked out great). Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry blender, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious; set aside.

In a medium bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.

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 pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so you have 6 triangular slices of dough (I dipped my knife in flour as I was cutting the pieces, and it definitely made the cutting easier). Place the 6 slices of dough on your prepared baking sheet. Bake at 425 degrees for 14 to 16 minutes, until scones just begin to turn light brown (I baked mine for 15 minutes). Place on wire rack to cool.

While scones are cooling, make the first glaze…

POWDERED SUGAR GLAZE: Mix the powdered sugar and half and half together, blending until smooth.

When scones are cool, either use a brush to paint the glaze over the top of each scone, or just put a dollop of glaze on the scone with a teaspoon and use the back of the spoon to spread the glaze over the top.

As the glaze firms up, make the second glaze…

SPICED GLAZE: Combine the powdered sugar and half and half, blending until smooth. Then add in the spices, and blend mixture until smooth.

Drizzle this thicker glaze over each scone (I just used a teaspoon to drizzle it, but you can also use a whisk or plastic squirt bottle–whatever you find easiest). Allow the icing to dry about an hour before serving.

Enjoy these scones with your favorite coffee or hot tea…perfect on a chilly autumn morning!

BLUEBERRY CRUMB CAKE

BLUEBERRY CRUMB CAKE
http://thepioneerwoman.com/cooking/2010/07/blueberry-crumb-cake/
Not very sweet.  Thought it might taste better with all that butter.  Smelled wonderful when cooking and it did taste really good. Can't wait to try it when it has been in the fridge.  Did not top with softened butter - I mean really how much butter do we need :-)  Update: love it cold especially with blueberry (homemade) syrup on top.

• 1/2 stick Butter
• 1 Tablespoon (additional) Butter
• 3/4 cups Sugar
• 1 whole Egg
• 1/2 teaspoon Vanilla Extract
• 2 cups All-purpose Flour
• 2-1/4 teaspoons Baking Powder
• 1/2 teaspoon Salt
• 3/4 cups Whole Milk
• 2 cups Fresh Blueberries
• _____
• FOR THE TOPPING:
• 3/4 sticks Butter
• 1/2 cup Sugar
• 1/2 teaspoon Cinnamon
• 1/2 cup Flour
• 1/4 teaspoon Salt

Preparation Instructions

Preheat oven to 350 degrees.

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.