Category Archives: Breakfast

January 9, 2014 · 4:54 pm

Belgian Waffles

IMG_8669Much to my delight, my mother, Dolores Borel, gave me a waffle iron for my birthday.   I was told my nephew’s wife, Aubre’, had the best recipe for crispy waffles and they were right!  I make the batter the night before and pop it into the refrigerator.  In the morning Kent and I make the whole batch, then freeze the leftovers.  My favorite toppings are strawberries and whipped cream.

by Pat Savoie, based on Aubre’ Polo’s recipe

Ingredients

1 envelope dry yeast
1/2 cup warm water
2 cups warm milk
1/2 cup butter, melted
1 tsp sugar
1 tsp salt
2 cups flour
2 eggs
1/4 tsp baking soda

Method

Combine yeast and water and let stand 5 minutes

Combine yeast mixture, milk, butter, sugar and salt

Add flour mixing until smooth

Chill 8 hours

Whisk in eggs and baking soda

Bake in waffle iron

Waffles for breakfast Christmas morning!

Waffles for breakfast Christmas morning!

IMG_8672

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Filed under Breakfast, Holidays

May 7, 2012 · 8:04 am

Yogurt

When my twins began eating baby food, I was inspired to make my own organic yogurt to feed them. My mother had a yogurt maker when we were kids, and I’ll never forget how good that yogurt tasted, especially with fresh blueberries we picked in the yard. After reading the book French Women Don’t Get Fat, I ordered myself a yogurt maker and started experimenting with recipes. Mom and I decided we liked this one best. The almond extract gives the yogurt a slight cherry flavor. Years later, I still prefer the taste and texture of this yogurt over anything you can buy in the store. I like to make a batch on the weekend to be eaten as breakfast and snacks during the week.

by Elizabeth Savoie Dronet

Ingredients

1 quart (4 cups) whole or 2% milk
1 Tbsp yogurt as a starter
4-6 yellow packets of Splenda (can substitute sugar to taste)
1 tsp almond extract (can substitute vanilla)

Method

In a medium saucepan heat milk until it reaches 110-115 degrees F. Stir regularly. In your measuring cup mix the tablespoon of yogurt with a spoon of the milk until smooth. Pour into warm milk and stir to throughly mix. Add Splenda and extract.

Ladle into 7 jars. Do not put on lids yet. Place in yogurt machine for 8-10 hours.

Remove from machine and cover with lids. You may drain off any liquid if desired. Store in the refrigerator.

Serve with our whole lot of nuts granola or our cherry, almond, cinnamon granola. You can also mix in orange marmalade  or any other jam to make a fresh fruit topping.

This is the Yogurt Maker I recommend.

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Filed under Breakfast, How To

February 13, 2012 · 1:24 pm

Orange Poppy Seed Bread

This mildly flavored bread is similar to pound cake.  Eat it for breakfast, dessert, or as a snack with an afternoon cup of coffee. It becomes denser on the second day and suitable for cutting into squares or shapes for children’s lunch boxes.

by Elizabeth Savoie Dronet

Bread Ingredients

1 1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1 Tbsp poppy seeds
2 teaspoons orange zest (finely chopped or microplaned)
1/2 cup butter, softened (1 stick)
1 cup sugar
1 tsp vanilla
3 eggs
1/2 cup sour cream

Glaze Ingredients

1/3 cup powdered sugar
2 Tbsp fresh orange juice
1 tsp orange zest

Method

1. Preheat oven to 325. Spray loaf pan (approximately 9 x 5 x 2) with nonstick spray.

2. In a mixer, beat butter on high speed for 30 seconds. Add sugar and beat for 3 minutes. Add vanilla and beat well.

3. On medium speed, add eggs, one at a time, beating for 30 seconds after each. Add orange zest, poppy seeds, salt and baking powder. Mix until combined, scraping down the sides once or twice.

4. Add 1/2 cup of flour, mix on low speed until combined. Add half of the sour cream, mix until combined. Repeat with flour and second half of sour cream, mix until combined. Add last 1/2 cup of flour and mix. Pour batter into pan.

5. Bake 1 hour or more until cake tester comes out clean. Top will be golden.

6. For glaze, whisk together powdered sugar, orange zest, and juice.

7. Immediately remove bread from pan and place on a cooling rack positioned on a tray. Brush some of the glaze over the top and sides of the loaf. Repeat several times. You may not wish to use all of the glaze. Cool completely and slice to serve.

8. To store, wrap loaf in plastic wrap and keep at room temperature. Yield 12 servings.

If you like quick breads, also try our Banana Nut Bread, Pumpkin Bread, and Zucchini Bread.

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Filed under Bread, Breakfast, Dessert, Lunch Box

February 8, 2012 · 8:30 am

Make-Ahead Cinnamon Sour Cream Coffee Cake

I love a special breakfast on weekend morning.  This recipe is great because you can make it the night before and just pop it in the oven the next morning.  Even better, the recipe makes two cakes, one for now and one for later.  Freeze the second one for a quick dessert or breakfast later that month.

Contributed by Elizabeth Savoie Dronet, based on the book More Best Recipes 

Makes two 9 inch cakes, each serves 6

Streusel

1/3 cup packed brown sugar
1/3 cup sugar
1/3 cup flour
4 Tbsp butter (1/2 stick), chilled and cut into pieces
1 Tbsp cinnamon
1 cup pecans, chopped

Cake

3 cups flour
1 Tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 3/4 cups sour cream
1 cup packed brown sugar
1 cup sugar
3 eggs
7 Tbsp butter, melted and cooled

Method

1.  For Streusel:  Using your fingers or a fork, mix the brown sugar, sugar, flour, butter and cinnamon together until it resembles course meal. Set mixture and nuts aside.

2. For Cake: Coat two 9 inch cake pans with vegetable oil spray. Mix flour, baking powder, baking soda, cinnamon and salt together in a large bowl.  In a smaller bowl, whisk sour cream, sugars, eggs, and melted butter together. Gently whisk the egg mixture into the flour mixture until it is smooth and well combined.  Do not over mix.

3. Scrape batter into the two greased pans.  Sprinkle nuts on top followed by streusel.  (Mom like to put the nuts on first to help prevent them from burning.)

To Serve: Bake at 350 for 25-30 minutes. A cake tester should come out clean when cake is done in the middle and tops are golden brown.

To Store: Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month. Do not thaw before baking. I like to wrap again in foil and write the directions for baking on it with a sharpie. If refrigerated, bake at 350 for around 35 minutes, if frozen around 45 minutes.

If you like coffee cake, you may also like our recipes for Cherry Coffee Cake, Apple Coffee Cake, Jumbo Oatmeal Raisin Coconut Cookies, and Blueberry Coffee Cake Muffins.

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Filed under Breakfast, Cakes, Freezes Well

February 1, 2012 · 8:00 am

Blueberry Buttermilk Coffee Cake

Around three o’clock in the afternoon someone in the Savoie family will always ask, “Who wants coffee?” Serve Blueberry Buttermilk Coffee Cake during your family’s “coffee time” or for a gourmet breakfast. It’s delicious!

by Pat Savoie

Serves 6-8

.

Ingredients

½ cup butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. salt
2 cups fresh blueberries
½ cup buttermilk

Method

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. Let cool 15 minutes before serving.

If you like coffee cake, you may also like our recipes for Cherry Coffee Cake, Apple Coffee Cake, Jumbo Oatmeal Raisin Coconut Cookies, and Blueberry Coffee Cake Muffins.

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November 17, 2011 · 7:59 am

Eggs in a Basket

When I was a girl, I loved my Betty Crocker Cookbook for Boys and Girls.  One of my favorite recipes was for Eggs in a Frame.  Here, you cut out the center of a piece of bread, butter it and place in a skillet, then crack an egg in the hole. My friend Lucia recently told me of a new version of this old recipe–Eggs in a Basket.  

by Elizabeth Savoie Dronet, inspired by Lucia and her son Matthew

Ingredients

Eggs
Bread
Butter
Salt and Pepper

Method

1.Preheat oven to 350. Butter cups in a muffin tin – one muffin cup per egg you wish to cook. I like to start from the middle section of the pan for even cooking.

2. For baskets: Prepare one slice of bread per egg by removing crusts and then rolling them flat with a rolling pin. Have children roll it flat. Gently press each piece into a buttered muffin tin cup.  You will need to assist with the folds by pressing them flat without tearing the bread.

3. Have children crack an egg into a small bowl and then pour an egg into each bread basket.  I have them crack it into a bowl first to keep things neat and prevent shells from entering the baskets. Sprinkle salt and pepper over the top if desired.

4. Cook in the oven for around 15 minutes.  Experiment with the time until you find the yolk to be the consistency you like best. Serve with yogurt and fruit salad.

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Filed under Breakfast, Vegetarian

July 19, 2011 · 6:59 am

Blueberry Coffee Cake Muffins

My friend Carole shared this delicious recipe with me.  She served these muffins as cupcakes at her son’s birthday party last year.  When we arrived at this year’s party, the first thing Annabeth asked Carole was if she made more blueberry cupcakes.  They are unforgettable.

by Ina Garten, contributed by Elizabeth Savoie Dronet.

Ingredients

  • 12 tablespoons (1 1/2 sticks) butter, at room temperature
  • 1 1/2 cups sugar
  • 3 extra-large eggs, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 8 ounces (about 1 cup) sour cream
  • 1/4 cup milk
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 half-pints fresh blueberries, picked through for stems (about 12 oz if you picked your own)

Method

Preheat the oven to 350 degrees F. Place paper liners in muffin pans. Original recipe says it makes 16 muffins, but mine made 21 muffins.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. Add baking powder, baking soda, and salt until well combined.  With the mixer on low speed add the flour to the batter and beat until just mixed. Fold in the blueberries by hand with a spatula and be sure the batter is completely mixed.

Scoop the batter into the prepared muffin pans, filling each cup just to the top, and bake for 27 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

You may also like Mom’s Blueberry Muffins.

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Filed under Breakfast, Cakes

March 1, 2011 · 10:16 am

Buttermilk Cinnamon Rolls – No Yeast

These quick cinnamon rolls are perfect for a weekend morning. I like to make buttermilk biscuits on one day and cinnamon rolls on the next since they both call for buttermilk. My Phi Mu sister Jennifer had great success fashioning these rolls into a king cake for Mardi Gras.  Yum!

by Elizabeth Savoie Dronet

Ingredients:

For the Dough:
2 3⁄4 cup all purpose flour, plus extra for dusting the counter
2 tbsp sugar
1 1⁄4 tsp baking powder
1⁄2 tsp baking soda
3⁄4 tsp. salt
1 1⁄4 cup buttermilk
6 tbsp melted butter

For the filling:
2 tbsp. melted butter (Do not mix with cinnamon and sugar.  See step 7.)
2 tbsp. sugar
1 tbsp. cinnamon

For the glaze:
2 tbsp. milk
3/4 to 1 c. powdered sugar
dash of vanilla extract

Method:

  1. Preheat oven to 425°
  2. In a bowl, mix together the dry ingredients for the dough (flour, sugar, baking powder, baking soda and salt).
  3. Stir in the butter and buttermilk.
  4. At this point, the dough will be sticky, so just spoon it on top of a heavily floured surface, and add a bit more flour to the top.
  5. With floured hands, gently knead the flour into the dough (adding more flour if necessary) until the dough is manageable and is fairly smooth.
  6. With a rolling pin, roll the dough out into a rectangle/square of approximately 1⁄2 inch thick.
  7. Combine cinnamon and sugar. Spread the surface of the dough with 2 tbsp melted butter, then sprinkle on the cinnamon and sugar.
  8. Roll the dough from the longer side, and cut the dough to about 2 inches thick.
  9. Place the rolls in a lightly greased cake pan, and bake for about 20mins, or until the edges have turned golden brown.
  10. Drizzle glaze over hot rolls.

Don’t worry if the rolls look uneven when you place them in the pan.  As they cook, they will become more uniform.

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Filed under Bread, Breakfast

January 22, 2011 · 4:05 pm

Lemon Curd

My dear friend Laura and I are hooked on the deliciousness of this lemon curd.  Paired with cream scones, it’s makes both a luscious breakfast and dessert.  We found ourselves eating it right out of the jar.  Using this recipe, which makes around 3 cups of curd, we made one jar to eat immediately and canned two half-pints for later.

Contributed by Elizabeth Savoie Dronet from the book Put ’em Up! by Sherri Brooks Vinton

Ingredients:

1 Tbsp lemon zest
1 cup lemon juice  (5-6 lemons)
1 1/2 cup sugar
3/4 cup (1 1/2 stick) butter, cut into pieces
4 eggs
1/2 tsp salt

*If you zest your lemon with a microplane, the zest should be fine enough to leave in.  If your zest is larger, strain off the solids with a fine mesh sieve before placing into jars.

**If you plan to can some of the lemon curd, set a large pot of water to boil for the hot water bath and clean jars and unused lids in hot soapy water.

Method:

1.  Combine all ingredients in a non-reactive double boiler. (I used a glass bowl set on top of a pot of just boiling water.)

2.  Whisk the curd constantly until it thickens, about 10 minutes.  It should not boil.

3.  Strain if you would like to remove the zest.

4.  Ladle into clean jars.  Either refrigerate for up to 2 weeks or can in a boiling water bath.

Boiling Water Bath:

Ladle into clean, hot 4 oz or 8 oz canning jars, leaving 1/4 inch headspace.  Wipe the rims clean, center lids, and screw on bands until finger tip tight.  Process jars in boiling water for 10 minutes, making sure water covers the jars at least  inch.  Turn off heat, and let jars rest in the water for 5 more minutes.  Remove and set aside for 24 hours.  Check lids for a good seal.  Store in a cool dark place for up to 1 year.

* The book notes that there is enough acid in this recipe to safely store this curd on the shelf; however, don’t be tempted to skimp on the lemon juice.  Follow the recipe exactly to ensure safe canning.

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Filed under Breakfast, Canning, Dessert

January 22, 2011 · 4:04 pm

Cream Scones

My childhood friend, Laura, and I have always enjoyed good food.  Both of our parents like to cook, and we’ve spent many a meal at each other’s homes over the years.  She’s someone I can count on to read lots of  cookbooks and not be intimidated to try a new recipe. During her last visit, we made these scones for the first time and were both delighted with the results.

Contributed by Elizabeth Savoie Dronet from the cookbook The New Best Recipe

Ingredients:

2 cups unbleached all-purpose flour, preferably Gold Medal or Pillsbury brand
1 Tbsp baking powder
3 Tbsp sugar
1/2 tsp salt
5 Tbsp cold butter, cut into 1/4 inch cubes
1 cup heavy cream

Method:

Preheat the oven to 425 degrees and place oven rack in the middle position.

1. Place the flour, baking powder, sugar, and salt in the large bowl of a food processor with a metal blade.  Process with six 1-second pulses.

2. Remove cover and distribute the butter evenly over the dry ingredients.  Cover and process with 12 1-second pulses.

3. Transfer to a large bowl.  Stir in the heavy cream with a rubber spatula until dough begins to form, about 30 seconds.

4. Transfer the dough to a floured surface and knead by hand until it forms a ball, around 10 seconds.

5. Press dough into an 8 inch floured cake pan.  Turn out and slice the round into 8 wedges.  If desired, glaze them by brushing cream over the tops and sprinkling them with a little sugar.

6. Place wedges on an ungreased  baking sheet.  (The baking sheet can be wrapped in plastic and refrigerated up to 2 hours.)

7. Bake until the tops are slightly browned 12-15 minutes.  (I baked mine for 15 minutes.)  Let cool on a wire rack for 10 minutes.

Serve with lemon curd.

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Filed under Bread, Breakfast, Dessert