What better way to start your day than with a delicious omelet! We love omelets for breakfast! Any meal really!
Our family has different kinds of prepared egg often. From scrambled eggs, to eggs over medium, to omelets – everyone in my family has their favorites.
We have a chicken coop full of chickens and the kids love to go out and gather up the eggs.
And there is just something about a bowl full of fresh eggs in all different shades of colors that I love!! Backyard chickens for the win!!
We really love omelets and different combinations of flavors that you can incorporate in them, but this recipe is probably my favorite combination.
My favorite and go-to combination is this recipe with ham, tomatoes, spinach, chives and cheese.
I especially like it during the gardening season when we can use fresh produce straight from our garden.
1/8 C. milk
1/2 tsp. Clabber Girl Baking Powder
1/4 C. diced ham
1/4 C. chopped spinach leaves
1/4 C. chopped grape tomatoes
1/4 C. shredded cheese
pinch of green onions
Using a greased pan add the ham, spinach, tomatoes and green onions and start to sauté on a low-medium heat.
In a small bowl combine the eggs, milk and Clabber Girl Baking Powder and whisk together until well blended.
Then add the egg mixture to the pan with the meat/vegetable mixture. Move pan around so egg mixture is evenly spread.
Cook until bottom side is slightly browned and eggs are not runny. The top of the eggs will get some bubbles.
Add shredded cheese on one side of the top of the circle.
Gently fold over one side once. Flip omelet and cook thoroughly.
Place cooked omelet on plate and top off with extra sprinkle of cheese and green onions.
The egg, spinach, ham, tomato, and green onions combination is my favorite for breakfast creating a delicious farmer’s omelet!
So go start yourself a pot of coffee and get cooking!
Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.
The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.
Old Fashioned Rice Pudding
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon, and nutmeg and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
A tasty breakfast recipe is something I always look forward to! Our family’s schedule is super busy, but on slow weekends we love a tasty hearty breakfast.
Add some sweet preserves to the center, roll them up, and sweeten with delicate powdered sugar to top off the dish!
The recipe starts with a simple batter, poured into just the bottom of the pan, and cooked for a thin pancake.
I put up some apple preserves/pie filling that I generally use for my apple turnovers for the middle of the French pancakes and oh so yummy they were!
The French Pancake recipe is on page 130 of the Rumford Complete Cookbook from 1908.
Here is my version:
French Pancakes, A Rumford Complete Cookbook Recipe
1 cup flour
1 teaspoon Rumford Baking Powder
1/2 teaspoon salt
1 cup milk
Preserve – any flavor you’d like (I used apple)
Combine the flour, salt, and baking powder together in a bowl. In a separate bowl beat the eggs with the milk and add to the dry mixture in the bowl. Using a small pan and spray it before each pancake, pour some batter in just enough to cover the bottom. Cook golden brown then flip and cook the other side. Spread the preserve and roll up . Sprinkle with powdered sugar before serving.
Apple recipes are some of my very favorite recipes to make! I love to try forever favorites and new apple recipes as well. This Apple Brown Betty recipe will be one I make time and time again.
Here in the Midwest, apples are in season in the fall. We don’t grow our own apples, but we love to take a family trip to some local orchards and pick up some apples or pick them fresh from the trees.
The delicious flavors of fresh apple and spice blend together wonderfully in this dish. This Apple Brown Betty recipe is super easy to make and a delicious ending to any meal, a yummy snack, or even for breakfast! A sweet and tasty treat and a great use of your favorite apples!
One great thing about this recipe is that it doesn’t require a lot of ingredients and most likely you have them on hand and easy to throw together. Transforming bread into a sweet and spiced dessert, this old fashioned dessert is suitable for any occasion. If you love the apple pie flavors, you’ll love Apple Brown Betty!
Apple Brown Betty Ingredients:
8 bread slices (any kind of bread will do, I used wheat bread)
4 apples (any apples will do, I prefer more of a tart apple and used Granny Smith)
1/2 cup brown sugar +1/4 cup brown sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup water
1/2 stick of butter, cut into slices
Pull apart or cut the bread slices into small pieces/cubes, place in a bowl and set aside. Peel, core, and slice the apples. Dice the apples and place them in a medium mixing bowl tossed with some lemon juice. Add the brown sugar, cinnamon, nutmeg, and mix together so the apples are coated well. Using a greased pie baking dish or a 9×9 baking dish, layer the apple mixture and the bread pieces alternately topping off with the bread pieces. Pour the water evenly over the prepared mixture in the baking dish and sprinkle the top with the remaining brown sugar. Top off with slender slices of butter placed all around the top. Cover with foil and bake at 375 degrees for 40 minutes. Remove foil and bake for an additional 5 minutes. Serve cold or warm with a tablespoon for whipped topping for extra deliciousness!
Favorite flavors of fall all packed in one recipe! You’ll be sure to want to give it a try!
Oh the flavors of lemon and blueberry together are just perfect together! If you have never tried them together this Lemon Blueberry Bundt Cake recipe is amazingly delicious recipe to enjoy! When I think of lemon and blueberry together I think of fresh flavors and the Spring/Summer season. Two very different flavors that come together perfectly. Bake it in the summer when fresh blueberries are in season!
In Indiana, blueberries are in season the end of July/August. I have fun memories growing up going to the local blueberry patch and picking, and picking, and picking until we got a good amount to bring home for fresh blueberries and to put some up in the freezer. I have enjoyed taking my kids as well! The blueberries provide a nice moistness to the cake with bursts of flavor, while the lemon and lemon zest give a nice zingy, lemony flavor, but not over powering. An added hint of sweetness is in the light icing.
Lemon Blueberry Bundt Cake
2 3/4 cups flour
1 1/2 tsp Clabber Girl Baking Powder
1/4 tsp Clabber Girl Baking Soda
1/4 tsp salt
1 cup butter, softened
1 3/4 cups sugar
4 Tbsp lemon juice, freshly squeezed
lemon zest from the lemons
1 tsp vanilla extract
1 cup milk
2 1/2 cups blueberries
For the icing:
1 cup powdered sugar
2 Tbsp lemon juice, freshly squeezed
Preheat oven to 350° F. In a mixing bowl, add the flour, baking powder, baking soda, and salt and mix until combined and set aside. In another bowl, beat together the butter and sugar until well blended. Add the eggs and use a hand mixer and blend in one at a time. Add the lemon juice, zest, vanilla, and milk and beat together until just combined together. Add the flour mixture to the wet ingredient mixture and mix together well with a hand mixer. Add the blueberries and gently fold them in with a rubber spatula until incorporated. Grease a large Bundt pan. Pour the prepared batter in the Bundt pan. Bake at 350° F. for 50 to 60 minutes or until toothpick comes out clean. Cool for 20 minutes and run a thin knife around the edges to loosen the cake. Cool turned over and cool completely, then remove from pan.
For the icing, mix together all icing ingredients until smooth. Drizzle over cooled cake. It will seep into the cake.
Not only is this cake delicious, but its also definitely looks stunningly delicious too! Perfect for carry-ins, family holidays, breakfast, brunch, or dessert. So many options to make this pleasant lemon blueberry Bundt cake.
You can’t help but smile when enjoying this cake!
This apple fritter breakfast casserole combines all your favorite flavors of apple fritter donuts into a breakfast casserole. Simple to prepare, place in the oven, and enjoy apple fritter breakfast casserole for everyone to enjoy.
On our farmers market Saturdays. its a weekly tradition to head across the street and grab donuts from our local bakery. Sometimes our kiddos will join us at the market also, and they really enjoy the morning donuts and look forward to getting them. My favorite is the apple fritter!
The sweet cinnamon breading with bits of juicy apples topped off with a creamy icing!
So simple! Prepare the ingredients and layer in the 9×13 and bake. Let cool then add the icing.
Apple Fritter Breakfast Casserole
5 apples – peeled and chopped ( I like more tart apples, so I used Granny Smith)
In a medium size pan, melt the butter over medium heat. Add the brown sugar to the melted butter and stir until both are completely blended. Add the chopped apples pieces to the pan and stir until they are coated well with the sugar mixture. Cook for 5 to 10 minutes longer while continuing to stir. During that 5 to 10 minutes, in a small bow stir together the corn starch and warm water and add to the apple mixture and cook/stir for the remainder of the 10 minutes. Remove from heat and set aside while preparing the rest of the casserole.
For the casserole
In a small bowl add the heavy cream, apple butter, eggs, and cinnamon and whisk together. Pull apart the croissants into chunky pieces and place at the bottom of a sprayed 9×13 casserole dish. Pour half of the apple butter/cream mixture over the croissant pieces and then top with half of the apple mixture. Using a spoon, gently stir around the ingredients so apple mixture and the apple butter/cream mixture are somewhat coating the croissant pieces. Bake at 375 degrees for 25-30 minutes. Remove from oven and let cool down to warm. Add glaze and serve.
For the glaze
Combine the powdered sugar, heavy cream, and vanilla extract together in small bowl and stir together with a fork until smooth. Drizzle over the breakfast casserole.
Optional: Sometimes when making this casserole I will add 1/2 cup chopped walnuts or pecans when cooking the apples.
All your favorite flavors of an apple fritter together in a breakfast casserole. Bake it up for a weekend breakfast or for a special occasion. It is delicious anytime!
We love breakfast! Especially weekend mornings when we have no plans, a nice home cooked breakfast is perfect. Waffles are definitely a favorite for us and so easy to make. The kids love them too. When looking through the Rumford Complete Cookbook this month, I wanted to try one of the waffle recipes. The pound cake waffle recipe sounded good, so I wanted to try that. I will for sure be making these again they were delicious!
The Pound Cake Waffles recipe is on page 128 of the Rumford Complete Cookbook. A photo of the recipe is below.
Here is my version of the recipe with some updates, I actually made these waffles a few times they were very well liked!
Pound Cake Waffles: A Rumford Complete Cookbook Recipe Ingredients:
3/4 c. butter
1 c. sugar
1 1/4 c. all-purpose flour
1 tsp. Rumford Baking Powder
1/2 tsp. salt
1 tsp. lemon or vanilla flavoring
Directions: In a mixing bowl combine butter and sugar together and beat to a cream. Add the well beaten egg yolks to the bowl. Then the flour, salt, ad baking powder and mix together well. Add the flavoring you like and beat thoroughly. Lightly beat the egg whites and then add by folding them in the batter. Cook the waffles in a waffle maker and serve. One batch makes 12 waffles.
I tried these waffles with vanilla flavoring and they were so good! My family really enjoyed them. The flavoring just added a little extra to them. I made them another time and had almond extract and used that, which was also very good.
We will definitely be making these again. Breakfast or dinner (we like to have breakfast for dinner often) they are delicious!
This biscuits and gravy recipe is super simple to make and packed full of flavor. It’s perfect for breakfast or breakfast for dinner.
We generally have sausage in the freezer, so its a great meal to make as we have all the ingredients on hand. It also doesn’t take long to prepare or cook, so it works out if you need a meal in a hurry.
What a great combination of biscuits and gravy together. Some people break up the biscuit and pour the gravy over top. Some split the biscuit and half and pour the gravy. Or simply just pour the gravy over the whole biscuit and break it up as its being eaten.
I simply make drop biscuits for the biscuit part of our meal. You can also use biscuits in a can, but once you try homemade biscuits, you won’t want to go back. It only takes a few minutes longer to prepare.
Biscuits and Gravy
For the biscuits:
2 cups flour
1 tbsp sugar
3 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup milk
Mix flour, sugar, baking powder, and salt in a mixing bowl. Add the shortening and mix in so the mixture looks like small clumps. Then add the milk and stir together. Use a hand blender to mix all the ingredients together. Drop the dough on a greased baking sheet and bake at 450 degrees F for 10 minutes or until golden brown. Yields about 12 biscuits.
For the gravy:
1 lb of ground sausage
1/3 cup of flour
3 cups of milk
Black pepper to taste, about 2 tsp.
In a pan, brown the ground sausage until fully cooked. Chop up into small pieces for the perfect size for your gravy. If there is a good amount of grease from your sausage, drain off the grease. If not, skip that step. Once the sausage is cooked, slowly add the flour to the sausage. Gradually stir so that the sausage gets coated with the flour. Add the milk and pepper and stir occasionally until thickens, about 10 minutes. Add more pepper to taste if desired.
What a simple and easy meal for breakfast…..or dinner! For a bigger more complete meal, also serve bacon, eggs, and fruit.
The Clabber Girl has been on baking powder cans since the turn of the 19th century. Aside from a slight makeover in 1923, the girl has remained the same for decades. The Clabber Girl has become an iconic figure in pop culture and can be seen in many different media. However, there is only one person we know of who has gone so far as to permanently show her baking powder pride by donning the Clabber Girl on her skin. I was lucky enough to meet Amy McGee in person at the Clabber Girl Museum and Bake Shop earlier this month.
What inspired Amy to get her Clabber Girl tattoo? She’s the operations manager at Merridee’s Breadbasket in Franklin, Tennessee and loves iconic, vintage baking brands. Merridee’s was started by Merridee McCray, who began by baking out of her home kitchen. Merridee grew up on a family farm in Minnesota and learned how to bake from her mother and grandmother, who was originally from Sweden. As word spread about Merridee’s baking abilities, she opened a shop up in downtown Franklin, where it is still located today. You won’t find pre-made baking mixes at Merridee’s; everything is still made from scratch including pies, brownies, cookies and of course, breads. “Even the croissant dough is made from scratch,” Amy tells me.
Like many avid bakers, Amy started baking in her own kitchen as a child. “I started learning how to bake by testing out different recipes. I’d say ‘today, I want to make the best coffeecake!’ and would work on the recipe for days until I got it just the way I liked best,” Amy explains. She continues to produce the best baked goods that uphold Merridee’s long tradition of baking excellence. Working alongside of Amy is Brittany Carter, who also came to visit us in Terre Haute, Indiana. Carter showed us a number of fun projects she’s worked on while at Merridee’s. One of the most unique requests was a wedding cake made completely from cinnamon rolls.
The cinnamon roll cake is made from an egg bread dough recipe that Merridee herself created. Patrons of Merridee’s have long enjoyed fresh cinnamon rolls for breakfast, and one couple wanted to take their love affair with these classic rolls to the next level. Read on to find out how to make your own cinnamon roll wedding cake!
Cinnamon Roll Wedding Cake
1/3 c. dry milk
2 1/4 c. lukewarm water
2 Tbsp. butter
2 Tbsp. honey
2 tsp. salt
1/3 c. pumpkin
2 eggs, slightly beaten
3 Tbsp. active dry yeast
7 1/2 – 8 c. unbleached bread flour
Dissolve dry milk in lukewarm water. Add butter, honey, salt, pumpkin and eggs. Mix well. Add yeast and stir well. Mix in 5 cups of the flour. Beat well until dough is smooth. Then add 2 1/2 – 3 cups more flour to make a stiff but pliable dough. Turn out onto floured board and knead until smooth and elastic. This will take about 8-10 minutes. Place in greased, covered bowl and let rise until dough doubles. Turn out the dough onto lightly floured surface and divide into 14 oz. balls. Cover with a dough cloth, and let rest for a few minutes.
Combine cinnamon and sugar for filling. Roll out one dough ball into a rectangle that measures about 7×9-inches. Spread with an even layer of butter leaving 1-inch with no butter along one 9-inch edge. Sprinkle generously with cinnamon sugar mixture. Roll up lengthwise to end at un-buttered side. Pinch seam together securely. Slice into 8-12 pieces. Put in 8-inch round pan about a 1/2 inch apart. Use parchment paper to line the outside of the rolls so they don’t expand over the pan’s edge. This will help the rolls keep their shape and make the “cake” stack easier.
Sprinkle the top with cinnamon sugar and let rise until double.
Bake in a 400 degree F. oven for 10-15 minutes. Test for doneness with a toothpick inserted in the center roll. Once the toothpick comes out dry, the rolls are ready to come out.
Whisk together the milk and vanilla for the glaze. Whisk in powdered sugar gradually until it is the right consistency.
After the “cakes” have cooled, flip them out of the pans, place the bottom tier on a cake board and start applying the icing. Carter says, “To achieve the desired dripped look we used a piping bag and piped small amounts of the icing along the edge of the rolls so that it would ooze down the cake. We repeated the process on the final two tiers.”
I have always been a fan of coffee cakes, made various ways, all I have tried are so good! I am not a coffee drinker, but a cup of milk also fits perfectly with any coffee cake!! From the gooey soft cake, to the cinnamon taste, to the crumbly toppings and so much more, all coffee cakes are so deliciously yummy!!
Coffee cake takes me back to my childhood. I remember occasionally getting ready and heading out to feed the cows and horses with my dad. Before we headed to the pasture, we stopped at grandma’s and grandpa’s house and had breakfast, sometimes having coffee cake.
I make a few different recipes for coffee cake, this one is one of my favorites!
Double Delight Coffee Cake
For the cake:
2 cups flour
1 cup sugar
2 tsp Clabber Girl baking powder
1 1/3 water
1 tsp salt
3/4 cup oil
1 tsp vanilla
2 small boxes of Instant Butterscotch Pudding
Topping, mix in a separate bowl:
1 cup brown sugar (packed)
1/2 cup shredded coconut
1 tsp cinnamon
1/2 cup chopped pecans
Blend the cake ingredients all together in a large mixing bowl with a hand mixer. Pour the batter into a greased 9 x 13 baking pan. Sprinkle about half the topping mixture on top of the batter in the pan. Then somewhat stir in the topping mixture in the batter so it will bake within the cake. Sprinkle the remaining half of the topping mixture on top. Bake at 350 degrees for 40 to 45 minutes. Let the cake cool. Drizzle a powdered sugar glaze on top. Taste delicious warmed or cool.