Breakfast cookie recipes?
l pinkmountain
3 years ago
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Comments (14)
l pinkmountain
3 years agoRelated Discussions
RECIPE: Anyone have Breakfast Cookie Recipe?
Comments (4)A lot of Italian families have Biscotti with their breakfast coffee: Sobe Biscotti Makes 32 biscotti Source: Burt Wolf's Local Flavors, Miami, Florida The Miami Beach restaurant Nemo serves these biscotti with an assortment of fruit sorbets. Pastry chef Hedy Goldsmith suggests an easy way to line the loaf pan with foil. "Invert the loaf pan and mold the foil around the outside. Turn the pan over and place the molded foil right in the pan." 4 ounces (1 1/2 cups) thinly-sliced almonds Butter or Pam vegetable spray 4 eggs, separated 1 teaspoon fresh lemon juice 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Grated zest of 1 lemon, finely grated 2 cups sifted all-purpose flour 1/2 cup dried sour cherries 1/2 cup dried cranberries Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for 10 minutes, until golden brown. Set aside to cool. Line a 5 x 9 1/2-inch loaf pan with foil on all sides. Butter or spray Pam all over the inside of the pan and set aside. TO PREPARE THE BATTER: Place the egg whites in the bowl of an electric mixer with the whisk attachment. Beat the egg whites with the lemon juice until they just begin to hold stiff peaks. Gradually add 1/4 cup of the sugar to the whites and continue to beat on high until they hold firm, stiff peaks. Transfer the beaten whites to a large mixing bowl. In a small bowl, whisk the egg yolks, vanilla, and salt together until the mixture becomes thick and then add the lemon zest. With a wide blade rubber spatula, fold this egg yolk mixture into the beaten whites, once it is incorporated, gradually add the remaining 1/2 cup of sugar. Then fold in the sifted flour and then the toasted almonds, cherries and cranberries. Turn the batter out into the prepared loaf pan. Use the back of a spoon, dipped in water, to smooth out the top. Place the loaf pan into the oven and bake for 30 minutes. After 30 minutes, cover the loaf pan with a piece of foil. This will prevent the top of the loaf from becoming too brown. Return the loaf to the oven and continue to bake for 30 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Remove the loaf from the oven and allow to cool for 15 minutes. Invert the loaf onto a plate, remove the foil, and immediately wrap with a fresh piece of foil. Allow to cool to room temperature and then place into the refrigerator for at least 2 hours or overnight. FOR THE SECOND BAKING: Place the two oven racks on the top third and the bottom third of the oven to create two tiers and preheat the oven to 275 degrees F. Unwrap the loaf and using a serrated knife, cut the loaf into 1/4-inch thick slices. Place the slices on a baking sheet and bake two sheets at a time until the cookies are lightly golden: this should take about 30 minutes. You want the cookies to be dry and crisp, but not too dark in color. Halfway during the baking, reverse the baking sheets to ensure that they cook evenly. Once the cookies are dry and crisp, place them on a cooling rack to cool completely and then serve. Store in an airtight container. Recipe courtesy of Pastry chef Hedy Goldsmith, Nemo, Miami Beach, Florida...See Morepotluck breakfast items
Comments (20)oooh Stacy...Glenda's Breakfast Coookies..LOL They just don't appeal to me..tee hee...But I know they get rave reviews over all these years.. Oh and Thanks for the DUH! moment..LOL I did that one a few years ago and it was a huge hit..I had to pass out the recipe to the biscuits x5 or 6 people. ~That didn't even cross my mind this time around. Gina, I missed your post.. that Tomato Pie sounds amazing..I'll save that for this summer for ME! For this particular day, Nancy's Crock pot casserole wins..With as busy as I am right now..that will be perfect..put it in at bed..and deliver in the morning..I bought an extra 18 pk of eggs from Costco because of it. And I'll pick up a hunk of good deli ham on Monday. But don't that let you all stop the posting..I'm sure there are others gleaning off this post! Oh and Nancy...is that shreds or cubes?...See MoreBreakfast cookies
Comments (15)Like fori, I thought cookies WERE a breakfast food. Especially oatmeal raisin, they seem so like a "whole grain goodness" kind of thing. (grin) I'd like either of those, without the bacon. I just can't go there, I'm afraid. I do like these, although they are inordinately healthy (for a cookie, at least). I didn't have sucanat, so I just used brown sugar. Fruit Nut & Oat Cookies Ingredients Olive oil cooking spray 3/4 cup of white whole-wheat flour 1 tsp baking powder 1 tsp kosher salt 1 tsp nutmeg 1/8 tsp ground cloves 1 cup of Sucanat 6 tbsp canola oil 1/4 cup unsweetened applesauce 2 large egg whites 1/2 tsp vanilla extract 2 cups of rolled oats 1/2 cup unsweetened dried fruit of your choice (think raisins, prunes, cherries, etc.) 1/3 cup chopped walnuts Directions Preheat oven to 375 and lightly spray two baking sheets with cooking spray. In a medium bowl, combine flour, baking powder, salt, cinnamon, nutmeg and cloves. Set aside. In a large bowl, combine Sucanat, oil, applesauce, egg whites, and vanilla and mix with a hand blender combined. Add flour mixture and mix well until just combined. Stir in oats, fruit, and nuts. Drop 2 tbsp-sized balls of dough onto the baking sheet. Bake for about twelve minutes or until lightly golden. Transfer to a wire rack to cool. Enjoy! Makes 24 cookies. Nutritional Analysis Calories: 132; Total Fat: 5g; Saturated Fat: 0.5g; Cholesterol: 0mg; Sodium: 140mg; Carbohydrate: 17.7g; Dietary Fiber: 1.8; Sugars: 8.9g; Protein: 2.4 Ashley likes these, I can even eat them in spite of the bananas, because there are enough other things going on there. The 1/4 cup is way, way too big, though, the cookies spread into giant breakfast cookies. Breakfast Cookies 1/2 cup peanut butter 1/2 cup applesauce 3/4 cup packed brown sugar 1 egg 1 teaspoon vanilla 2 ripe bananas, mashed 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/2 cups flour (all-purpose or 3/4 cup all-purpose and 3/4 cup whole wheat) 1/4 cup toasted wheat germ 2 cups quick-cooking oats (not instant) 1 cup raisins (or dried cranberries, or chocolate chips) Preheat the oven to 350°. With an electric mixer, beat the peanut butter and applesauce until combined. Beat in the brown sugar. Add egg and vanilla, beating until mixed. Stir in the bananas, baking soda and salt. Add the flour and wheat germ, mixing until combined. Stir in the oatmeal and raisins. Drop 1/4-cup dollops of batter four inches apart onto an ungreased cookie sheet. Press down slightly with the palm of your hand to flatten into three-inch rounds. Bake for 15 minutes or until the edges are browned. Let stand 1 minute on the tray, then remove to a wire rack. My new motto? Have a cookie for breakfast! Annie...See MoreNeed Good Recipe for 'Breakfast Muffin'
Comments (6)The Blue bery muffins Ivamae post a while back are very good. Blueberry Muffins - makes 9 large ones. The batter is very thick 1 1/2 cups all purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg 1/3 cup milk ( approximately - see below) 1 cup fresh blueberries ( I used half of the pint container.) 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 & 1/2 teaspoons ground cinnamon 1. Preheat oven to 400 degrees F. ( I had it just a wee, wee bit less) 2. Grease muffin cups or line with muffin liners. Combine first 4 ingredients. Place vegetable oil into a 1 cup measuring cup, add the egg and fill the rest of the cup with milk. Mix this with the flour mixture. I just stirred it in. I did not use the electric mixer as it is very stiff. Fold in the blueberries. It says to fill the muffin cups right to the top. I didn't fill them quite that much. Sprinkle with the crumb mixture. 3. To make the crumb topping: mix together the last 4 ingredients and mix with a fork ( I used my one hand to finish crumbling it.) Sprinkle over the muffins before baking. 4. Bake for 20 to 25 minutes ( I found 22 was about right) in the preheated oven or until done. It is so very easy and they freeze well, too. Pic of the muffins and more Ideas here: Click it...See Moresushipup1
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fawnridge (Ricky)