Spiced Blueberry Syrup

Recipe from Better Homes & Gardens

Ingredients:
1 cup maple syrup
2 cups blueberries, fresh or frozen ground cinnamon

Directions:
Heat together 1 cup maple syrup, 2 cups fresh or frozen blueberries, and a dash of ground cinnamon. If desired, mash berries slightly. Makes 3 cups.

Oatmeal-Whole Wheat Blueberry Muffins

Recipe from Betty Crocker

"Whether you need breakfast on-the-go or have time for a relaxing weekend brunch, these hearty muffins hit the spot." 








Ingredients:
1 cup buttermilk
1 cup old-fashioned oats
1/3 cup vegetable oil
1/2 cup packed brown sugar
1 egg
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

• 1Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups. or grease bottoms only with shortening or cooking spray.
• 2In small bowl, pour buttermilk over oats; set aside. In large bowl, mix oil, brown sugar and egg with spoon. Stir in flours, baking soda, cinnamon and salt just until flours are moistened. Stir in oat mixture; fold in blueberries. Divide batter evenly among muffin cups.
• 3Bake 15 to 20 minutes or until golden brown. Cool 5 minutes; remove from pan. Serve warm.

Pumpkin Baked Oatmeal

Tried my hand at baked oatmeal this morning, and I came across this recipe after I mixed up my own recipe.  I think I will try this recipe next time.  It sounds very good, but I think I'll skip the cranberries.  If you have any left over, it reheats well in the microwave for busy weekday mornings.  Try replacing the cranberries, pumpkin, and pumpkin pie spice with chopped apple, applesauce, and allspice.


Ingredients:2 3/4 cups old-fashioned oats or 5-grain blend
1/4 cup brown sugar, packed
3/4 cup raisins
1/2 cup dried cranberries
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp salt
1 cup pumpkin puree
3 cups plain soy milk (or dairy milk)
2 beaten eggs
1 Tbs vanilla
1/2 cup chopped nuts

Directions:
Combine oats, sugar, dried fruits, spices, and salt in large bowl. Combine remaining ingredients in medium bowl, then add to large bowl and stir until well blended. Pour mixture, which will be very runny, into an 8×8 inch, glass baking dish. Sprinkle nuts on top. Bake at 350 degrees for 50-60 minutes until center is set and firm. Serve warm. Makes 6 servings.

Almond Grab & Go Power Bar



Recipe from Eating Well

 Ingredients:

1 cup old-fashioned rolled oats

1/4 cup slivered almonds

1/4 cup sunflower seeds

1 tablespoon flaxseeds, preferably golden

1 tablespoon sesame seeds

1 cup unsweetened whole-grain puffed cereal (see Note)

1/3 cup currants

1/3 cup chopped dried apricots

1/3 cup chopped golden raisins

1/4 cup creamy almond butter (see Note)

1/4 cup turbinado sugar (see Note)

1/4 cup honey

1/2 teaspoon vanilla extract

1/8 teaspoon salt

Directions:

1. Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
2. Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
3. Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
4. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.

Tips & Notes

Make Ahead Tip: Store in an airtight container at room temperature or in the refrigerator for up to 1 week or freeze for up to 1 month; thaw at room temperature.

Ingredient notes: For this recipe, we like unsweetened puffed multi-grain cereal, such as Kashi’s 7 Whole Grain Puffs.

• Almond butter can be found at natural-foods stores and large supermarkets, near the peanut butter.
• Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores.

Nutrition Information
Per serving: 244 calories; 10 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 38 g carbohydrates; 15 g added sugars; 5 g protein; 3 g fiber; 74 mg sodium; 313 mg potassium.  Nutrition Bonus: Magnesium (19% daily value).  Carbohydrate Servings: 2 1/2 Exchanges: 1 starch, 1 1/2 other carbohydrate, 2 fat

Blueberry Breakfast Casserole

Recipe from Florida Monthly

Ingredients:
2 cups fresh blueberries, rinsed & dried
8 large eggs, beaten
1⁄4 cup maple syrup
1 loaf of your favorite bread
1½ cups low fat milk
4 oz low-fat cream cheese, cold (so it can be cubed)
1⁄4 cup butter, melted
Cooking pan spray

Directions:
Preheat oven to 350 degrees. Cut bread into 1-inch cubes. Cut cream cheese into small cubes.
Lightly spray a 9x9x2-inch baking dish. Place half of the bread cubes in the dish. Evenly place the cream cheese cubes and 1 cup of the blueberries over the bread. Add the remaining bread cubes and blueberries.
In a medium-sized bowl, combine eggs, milk, maple syrup and butter. Slowly pour egg mixture over bread.
Cover casserole with foil and bake for around 45 minutes. Insert a tooth pick in the center of the casserole, and if the toothpick comes out clean, remove the foil so the casserole can brown on top. Let cool slightly and serve warm with extra maple syrup on the side.

Double Chocolate Donuts

Recipe from Delish

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 1/2 cups cake flour
• 3/4 cup cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 1/2 oz bittersweet chocolate, grated
• 4 oz bittersweet chocolate, chopped
• 1 cup sugar
• 3/4 cup buttermilk
• 4 tablespoons unsalted butter, melted
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons pure vanilla extract
• 4 cups (more as needed) vegetable oil, for frying
• 3 tablespoons heavy cream
• 2 tablespoons white nonpareils

---

Directions

1. Make the dough: Sift the flours, cocoa, baking powder, baking soda, salt, and cinnamon together in a large bowl, add the grated chocolate, and set aside. Combine the sugar, buttermilk, butter, eggs, yolks, and vanilla together in a large bowl and whisk until smooth. Add the flour mixture gradually, stirring until the ingredients are just combined. Scrape down the sides of the bowl and cover with plastic wrap. Refrigerate for at least 1 hour or up to 6 hours.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Dust the dough lightly with flour and roll out to about 1/2 inch thick. Cut out doughnuts using a 3-inch doughnut cutter and transfer to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 365°F. Fry the doughnuts three at a time -- 1 1/2 to 2 minutes per side. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.
4. Make the glaze: Place remaining chocolate in a heat-proof bowl and set aside. Bring cream in small saucepan to a simmer over medium heat. Pour over the chocolate, let sit 30 seconds, and stir until smooth. Top doughnuts with chocolate glaze and sprinkle with nonpareils. Serve immediately.

Lightest Fluffiest Donuts with Pink Glaze

Recipe from Delish

Ingredients:
1/2 cup whole milk

• 1 tablespoon whole milk
• 1/3 cup olive oil
• 1/2 cup water
• 4 1/2 teaspoon active dry yeast
• 3/4 cup sugar
• 1/4 teaspoon sugar
• 1/2 cup sour cream
• 2 large eggs
• 2 large egg yolks
• 2 teaspoon salt
• 2 teaspoon vanilla extract
• 4 1/2 cup all-purpose flour
• 4 cup vegetable oil, (more as needed for frying)
• 1/2 cup confectioners' sugar

Directions:

Make the dough: Coat a large bowl with vegetable oil and set aside. Gently warm 1/2 cup milk and oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, sour cream, eggs, yolks, salt, and vanilla and stir to combine. Add the flour gradually. Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume — about 2 hours. Punch dough down, re-cover the bowl with plastic wrap, and refrigerate for at least 2 or up to 12 hours.

Make the doughnuts: Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.

Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time until golden — about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts and holes.

Make the glaze: Combine the remaining milk and confectioners' sugar in a small bowl and stir until smooth. While doughnuts and holes are still hot, dip them in the glaze and transfer to a wire rack until glaze is set and doughnuts are cool. Serve immediately.

Pink Glaze Recipe:

Ingredients:

• 1 bag (20-oz) frozen strawberries
• 1/2 cup sugar
• 1 1/2 cups confectioners' sugar
• 2 tablespoons unsalted butter, softened
• 1/4 teaspoon pure vanilla extract

---

Directions:

1. Make the glaze: Place strawberries and 2 tablespoons water in a small saucepan and cook over medium heat until thick — about 30 minutes. Run the contents through a food mill and strain into a small saucepan. Add 1/2 cup sugar and cook until sugar dissolves and mixture thickens to a syrup — about 15 minutes. Combine powdered sugar, butter, vanilla, and 4 tablespoons of the syrup in a medium bowl and whisk until smooth. Use immediately.

Blueberry Ricotta Pancakes

Recipe from Simply Delicious Blog

The measurements in the recipe are as I found them on the Simply Delicious Blog.  After I make these, I will try to convert the measurements to what I typically use.


Ingredients: (Yields about 12)
150g (5.29 oz) flour
5ml (0.17 fluid oz) baking powder
pinch of salt
2 tbsp caster sugar
1 egg: Recipe used extra-large free-range egg
125ml (4.23 fluid oz) milk
50ml (1.69 fluid oz) butter, melted
100g (3.53 oz) ricotta
fresh blueberries plus extra for serving
syrup


Directions:
Sift together the flour, baking powder, salt and sugar.  Combine the egg, milk, butter and ricotta in a separate bowl and mix well. Make a well in the center of the dry ingredients and pour in the wet. Gently mix in the wet ingredients until you have a smooth batter. Fry spoonfuls of the mixture in a warm, non-stick frying pan. Add a generous tablespoonful’s worth of blueberries to uncooked side of each pancake before flipping over. Remove the pancakes and keep warm in a low oven until ready to serve. Serve with syrup and fresh blueberries. (I typically use Sugar-free Maple)

Strawberry Honey Oatmeal Bars

from the Pastry Affair Blog

Ingredients:
6 tablespoons unsalted butter 
1/2 cup brown sugar, packed 
1 egg 
1/4 cup honey 
1 1/2 cups old fashioned oats 
1/2 cup all purpose flour 
1/2 cup whole wheat flour 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1 cup strawberry jam

Directions:
Preheat oven to 350 degrees F (180 degrees C). Lightly grease an 8x8-inch pan.
In a large mixing bowl, cream together butter and sugar. Add the egg and honey, mixing until blended. Stir in the oats, flours, baking soda, and salt. Batter will be slightly sticky. Using floured hands, press 3/4 of the batter into the bottom of the prepared pan. Spread strawberry jam evenly over the top. Crumble the remaining 1/4 of the batter on top.  Bake for 25-30 minutes, or until lightly browned. Allow to cool slightly in pan before serving.

Strawberry Cake Doughnuts

from Stetted Blog

Ingredients: 
Makes 6 doughnuts
1 cup whole wheat pastry flour
1/3 cup raw sugar
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/3 cup milk
1 egg
1 tbsp melted butter
1/3 cup diced strawberries
1 tbsp pure maple syrup


Directions:
Adapted from the Wilton doughnut pan recipe
Preheat oven to 425 and grease doughnut pan. In a small bowl, stir together berries and syrup. In a large bowl, mix together dry ingredients, then add milk, egg, and butter, stirring until just combined. Add berries. Fill each cup about 2/3 full. Bake for 7-9 minutes, until tops spring back. Let cool 5 minutes before removing from pan, if you can. Eat as is or dip in chocolate glaze.

Strawberry Buttermilk Doughnuts

from Oprah

How cute are these!  Ok, I know that doughnuts aren't the healthiest breakfast in the world, but in moderation these look like a healthier version of the doughnut in that they are baked.   You can purchase doughnut pans at a lot of home good stores, or the website suggested that you could also bake them in muffin tins.


Ingredients: (Serves 12)
2 cups flour
1 cup cane sugar
1 tsp. baking soda
1 tsp. kosher salt
1 cup canola oil
3/4 cup buttermilk
1 tsp. vanilla extract
2 eggs
1 tsp. vinegar
3/4 cup finely chopped strawberries, divided
1 cup powdered sugar

Directions:
Preheat oven to 375 degrees. In a large bowl, combine flour, sugar, baking soda, and salt. In a medium bowl, stir together oil, buttermilk, vanilla, and eggs, then add to dry ingredients. Stir just until combined, add vinegar, and mix thoroughly. Fold in ½ cup strawberries. Lightly grease a doughnut pan (if your pan has 6 holes, work in 2 batches). Fill molds three-quarters full and bake until golden brown, about 12 minutes.

Meanwhile, make glaze: Whisk together remaining ¼ cup strawberries, powdered sugar, and 1 Tbsp. water, adding more water if necessary. Place doughnuts on a cooling rack set on a sheet tray and spoon glaze on tops. Let dry 5 minutes before serving.

Croissant French Toast with Fresh Strawberry Syrup

from Southern Living

Syrup Ingredients:
1 quart fresh strawberries, sliced 
1/2 cup sugar
1/4 cup orange liqueur or orange juice 
1 teaspoon grated orange rind 

• 
  
• Directions:
• Combine all ingredients in a saucepan, and let stand 30 minutes or until sugar dissolves. Cook over low heat, stirring occasionally, 5 minutes or until warm.
• 
  
• French Toast Ingredients:
• • 4 large day-old croissants
  • 3/4 cup milk 
  • 2 large eggs 
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter 
  • 3 tablespoons powdered sugar
  • Sweetened Whipped Cream (optional)
  • • Fresh Strawberry Syrup
  • • 
      
  • • Directions:
  • • 1. Slice croissants in half lengthwise.
  • • 1. Whisk together milk, eggs, and vanilla. Pour into a shallow dish. Dip croissant halves into egg mixture, coating well.
  • • 1. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add four croissant halves, and cook about 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and croissant halves. Sprinkle with powdered sugar; top with Sweetened Whipped Cream, if desired, and Fresh Strawberry Syrup.

Cinnamon Raisin Breakfast Rolls

from Southern Living

Ingredients:

• 1 (18.25-oz) pk French vanilla cake mix
• 5 1/4 cups all-purpose flour
• 2 (1/4-oz) envelopes active dry yeast
• 1 teaspoon salt
• 2 1/2 cups warm water (105° to 115°)
• 1/2 cup sugar
• 2 teaspoons ground cinnamon
• 1/2 cup butter or margarine, divided and melted 
• 1/2 cup raisins, divided
• 3/4 cup chopped pecans, divided
• 1 cup powdered sugar
• 3 tablespoons milk 
• 1/2 teaspoon vanilla extract
• 
  
• Directions:
• 1. Stir together first 5 ingredients in a large bowl; cover and let rise in a warm place (85°), free from drafts, 1 hour.
  2. Combine 1/2 cup sugar and cinnamon.
  3. Turn dough out onto a well-floured surface; divide in half. Roll one portion into an 18- x 12-inch rectangle. Brush with half of butter; sprinkle with half of sugar mixture, half of raisins, and 1/4 cup pecans.
  4. Roll up starting at long end; cut crosswise into 16 (1-inch-thick) slices. Place rolls into a lightly greased 13- x 9-inch pan. Repeat procedure with remaining rectangle. Cover and chill 8 hours.
  5. Remove from refrigerator, and let stand 30 minutes.
  6. Bake at 350° for 20 to 25 minutes or until golden; cool slightly.
  7. Stir together powdered sugar, milk, and vanilla; drizzle over rolls. Sprinkle with remaining pecans.

Carrot Cake Pancakes

from Fat Girl Trapped in a Skinny Body

Ingredients: (Makes 12 - 4" cakes)

1 cup whole wheat flour
1 1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
2 eggs
1 cup yogurt (I used low fat plain)
2 tbsp applesauce (plain or cinnamon)
1 cup grated carrots (I shred them on the thinnest side of a box grater.
1/2 cup raisins, plumped

Topping
1 stick butter (1/2 cup)
1/2 cup chopped pecans

Directions:

Add the raisins to a small pan and cover with water. Bring to a boil and boil for about 5 minutes, until the raisins have plumped and almost doubled in size. Drain from the water and add the raisins to a blender. Let them sit and cool while you make the rest of the pancakes.

Sift the dry ingredients in a bowl.

Add the yogurt, eggs, and applesauce to the cooled (they might still be a bit warm) raisins and blend until the raisins are in small pieces.

Pour the wet ingredients into the dry ingredients, add the carrots. Mix only until incorporated, don’t over mix.

Heat a skillet to low/medium heat. You can grease the skillet with butter, oil or non stick spray (I use a bit of both). With a spoon or cookie scoop, drop a dollop of batter into the preheated skillet. Cook the pancakes on the first side for about 3-4 minutes, until the top starts to bubble a tiny bit and the edges start to cook. Flip the pancakes and cook for another 3-4 minutes.

While the pancakes are cooking, heat the butter in a skillet over medium heat. Watch it closely. Don’t stir it, just swirl it in the pan occasionally. It will start to form little flakes and chunks and darken in color. Once it’s reached the brownness you like, remove from the heat and set it aside until your pancakes are done.

Stack the pancakes on your plate. Drench the stack in brown butter, sprinkle with pecans. 

Carrot Currant Muffins

From Martha's Whole Living Site

Ingredients: Makes 14
Vegetable oil cooking spray
1 cup all-purpose flour
3/4 cup whole-wheat flour
3/4 cup sugar
2 1/2 teaspoons baking powder
Coarse salt
1/4 teaspoon ground cinnamon
1 cup plain low-fat yogurt
1/4 cup vegetable oil
2 large eggs, plus 2 large egg whites
2 cups grated carrots (about 2 lg carrots)
1/2 cup dried currants

With a pinch of cinnamon and a handful of dried currants, these muffins taste like a hybrid of carrot and spice cake.

Directions:

1. Preheat oven to 350 degrees. Line 14 cups of
   two 12-cup muffin tins with baking cups,
   and lightly coat each with cooking spray.
2. Whisk together flours, sugar, baking
   powder, 1/2 teaspoon salt, and the cinnamon
   in a large bowl. Whisk together
   yogurt, oil, eggs, and egg whites in a
   medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots
   and currants until combined.
3. Spoon batter into baking cups until
   each is three-quarters full. Bake until a
   toothpick inserted into the center of each
   comes out clean, about 25 minutes.
   Transfer pans to wire racks, and let cool
   for 10 minutes. Turn out muffins
   onto racks, and let cool completely.