Breakfast

Blueberry Muffin And Buttermilk Pancakes Cake – Blueberry Muffin & Buttermilk Pancakes Cake – A Hybrid Of Muffins & Pancakes, Baked As A Cake. Fast, Easy, & Loaded With Blueberries! – Recipe Ataveriecooks.com

Source: www.averiecooks.com

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Coconut-Almond Brittle

Coconut-Almond Brittle
Recipe type: Dessert
Serves: 8

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Ingredients
  • ¾ cup shredded coconut (preferably unsweetened)
  • ½ cup slivered almonds
  • 1 cup granulated sugar
  • ¼ cup corn syrup
  • ¼ teaspoon salt
  • ¼ cup water
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda, well sifted

Instructions
  1. Generously butter a large baking sheet, set aside.
  2. Place the coconut and almonds in a large skillet and place over medium-low heat.
  3. Toast the almonds and coconut, stirring frequently until aromatic and lightly browned, about 8 minutes. Set aside.
  4. Place the sugar, corn syrup, salt, and water in a medium saucepan and place over medium heat.
  5. Cook the sugar mixture until it reaches 300ºF on a candy thermometer or when a small amount dropped into cold water separates into hard threads.
  6. Quickly stir in the butter and baking soda until incorporated followed by the almond and coconut mixture.
  7. Turn the mixture out onto the buttered baking sheet and spread until it is ¼-inch thick.
  8. If you would prefer, you can press the bottom of a buttered baking sheet down onto the brittle to spread it into an even layer.
  9. Allow the candy to cool completely, then break into pieces and enjoy.Coconut-Almond Brittle

 

Sunday Morning Blueberry Bourbon French Toast

 

Sunday Morning Blueberry Bourbon French Toast
Cuisine: American
Recipe type: Breakfast
Serves: 4

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Ingredients
  • 8 pieces Texas Toast or other thick-cut bread
  • 1 ½ cups whole milk
  • 3 large eggs
  • ¼ cup bourbon
  • 1 tsp. vanilla extract
  • 2 tsp. ground cinnamon
  • 2 tbs. butter
  • Handful of blueberries
  • Powdered sugar
  • Maple syrup

Instructions
  1. Whisk together milk, eggs, bourbon, vanilla extract, and cinnamon in a shallow dish or pie pan.
  2. In a large cast-iron skillet, melt ½ tablespoon of butter over medium heat.
  3. Working in batches of two pieces at a time, dip bread in egg mixture, lightly coating each side. Add to skillet, cook for 2 minutes, flip, cook for another 2 minutes, flip and cook for another 2 minutes (6 minutes total). Repeat until all 8 pieces are cooked.
  4. Place 2 pieces of toast per plate. Top with maple syrup, sprinkled powder sugar, and a several blueberries.Blueberry Bourbon French Toast

Basil Garlic Bread

Basil Garlic Bread
Cuisine: Italian
Recipe type: Pastries
Serves: 1 Loaf

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Ingredients
  • 1 loaf of french bread, cut in half lengthwise
  • ⅓ cup butter, softened
  • ½ cup basil
  • 3 cloves garlic
  • ¼ cup Parmesan cheese
  • Salt and pepper

Instructions
  1. Pre-heat oven to 375 degrees.
  2. In a food processor, combine butter, basil, garlic, and Parmesan cheese. Basil should still be chunky.
  3. Spread basil/butter mixture over cut halves of bread. Season with salt and pepper.
  4. Cook in oven on foil-lined baking sheet for 10-15 minutes, or until bread reaches desired doneness.Basil Garlic Bread

 

Vegetable Frittata with Fresh Mozzarella and Basil

Vegetable Frittata with Fresh Mozzarella and Basil
Cuisine: American
Recipe type: Breakfast
Serves: 4

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Frittatas make quick, easy, and flavorful meals any time of day—breakfast, lunch, or dinner. They’re also very versatile when it comes to ingredients. Eggs are common to all frittatas, but beyond that, the ingredients list is endless. Meat, poultry, seafood; mild cheese, strong cheese, no cheese; zero vegetables or a dozen—frittatas can be cooked in countless ways. Mild but meaty vegetables like mushrooms, eggplant, and zucchini combined with the distinct flavors of sweet and spicy peppers, scallions, broccoli, and fresh basil make this frittata a deliciously satisfying dish. Top it with thin slices of fresh mozzarella for a creamy, cheesy finish.

Ingredients
  • 8 large eggs
  • 2 tbsp milk
  • sea salt
  • freshly ground black pepper
  • 2 tbsp olive oil
  • 3 scallions, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 red Fresno peppers, chopped
  • 1 small (or ½ medium) green bell pepper, chopped
  • 1 jalapeno, finely chopped
  • 6 oz. button mushrooms, thinly sliced
  • 1 small zucchini, cut lengthwise in half and thinly sliced crosswise
  • 1 small eggplant (about 8 oz), cut into a small dice
  • 1 cup small broccoli florets
  • 2 tbsp chopped fresh basil, plus more for garnish
  • 4-oz fresh mozzarella (1 large ball or 2-3 medium), thinly sliced

Instructions
  1. Preheat the broiler.
  2. Whisk the eggs and milk in a medium bowl. Season with salt and pepper and set aside.
  3. Heat a 12-inch, nonstick, ovenproof skillet over medium heat and add the olive oil. Add the scallions, garlic, Fresno and bell peppers, and jalapeno and cook, stirring frequently, 4 minutes.Frittata Ingredients
    Prepared Fritatta Ingredients
    Garlic, Scallions, and Peppers Cooking
  4. Add the mushrooms, zucchini, eggplant, and broccoli and season with salt and pepper. Cook until the vegetables soften, about 8 minutes. Stir in 2 tablespoons of chopped basil.Mushrooms, Zucchini, Eggplant, and Broccoli Added
  5. Re-whisk the egg mixture and pour over the vegetables, covering evenly. (Vegetables will not be completely covered.) Increase the heat slightly and tilt the skillet gently back and forth to keep the bottom from setting too quickly and to help the top set.Egg Added
  6. Once a thin layer of egg begins to set on top, lay the mozzarella slices over it.Frittata Beginning to Set
    Mozzarella Added
  7. Place the skillet under the broiler until the top is completely set and beginning to brown, 2-3 minutes. Remove the skillet and let rest 5 minutes. Scatter additional chopped basil on top.
  8. Cut the frittata into 4 large or 6 small wedges and serve right away.Baked Frittata