breakfast – Home of the Kudler/Vaughn Clan

Lemon-Maple Blueberry Compote

This is a yummy compote — helpful because we have both blueberries and lemons!

Can be drizzled over yogurt, cake, ice cream, and more.

Found on: https://www.loveandlemons.com/blueberry-compote/

Prep Time2

Cook Time18

Course: Breakfast, Dessert

Cuisine: American

Keyword: desserts, fruit, gluten free, topping, Vegan, vegetarian

Ingredients

2 cups fresh blueberries
¼ cup maple syrup
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract

Instructions

Combine 1 cup of the blueberries, the maple syrup, water, lemon juice, and vanilla in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally.
Add the remaining 1 cup blueberries and cook for 8 minutes, stirring occasionally. Remove from the heat. The mixture will become thick and jammy as it cools.

Blueberry Cornbread Muffins

Servings: 12 Prep Time: 15 Minutes Cook Time: 30 Minutes Total Time: 45 Minutes

Prep Time15

Cook Time30

Course: Breads, Muffins & Quickbreads, Breakfast, Dessert

Cuisine: American

Keyword: breakfast, muffins

Servings: 12 muffins

Calories: 228kcal

Ingredients

3/4 cup milk
1 tablespoon lemon juice see note
1-1/2 cups all purpose flour spooned into measuring cup and leveled-off
1/2 cup yellow cornmeal
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup blueberries see note
2 large eggs
1-1/2 teaspoons vanilla extract
Zest of 1 lemon about 1-1/2 teaspoons
1 stick unsalted butter melted

Instructions

Preheat the oven to 350°F degrees. Line a muffin pan with paper liners (don’t skip the liners or the blueberries will stick to the pan).
Combine the milk and lemon juice. Let sit for 10 minutes.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Place the blueberries in a small bowl and toss with 1 teaspoon of the flour mixture. Set aside.
In a separate bowl, whisk together the eggs, milk/lemon mixture, vanilla and lemon zest. Add to the dry ingredients, along with the melted butter. Stir until just blended; and then stir in the blueberries. Do not overmix.
Spoon the batter evenly into the prepared muffin pan, filling each cup very full. Bake for 28 to 30 minutes, or until the tops are set and golden around the edges. Cool the muffins for a few minutes in the pan, then serve warm with butter or transfer to a wire rack to cool completely.
Notes:Be sure to zest the lemon before juicing it. Don’t be tempted to increase the blueberries: one cup is just the right amount — if you jam-pack the muffins with berries, they’ll be too tart and wet.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

Notes

Cornbread makes a perfect backdrop for blueberries, which burst as they bake, creating little pockets of juice that keep the muffins tender.

Berry Cream Scones

Based on a recipe from the Williams-Sonoma Baking cookbook.

Prep Time25

Cook Time15

Course: Breads, Muffins & Quickbreads

Cuisine: American, Irish

Keyword: baking, vegetarian

Servings: 6 scones

Ingredients

For the dough

2 cups flour all-purpose (not bread or cake)
1/4 cup sugar granulated
1 tbsp baking powder
1/2 tsp salt
2 tsp grated lemon zest
6 tbsp butter cold — if you use salted butter, use less salt
1/2-2/3 cup berries
3/4 cup heavy cream you can substitute whole milk; it won't be as rich, obviously

For the topping

1 tbsp sugar white, Demerara, or turbonado
1 tsp ground cinnamon
1/4 tsp vanilla powder optional
2 tsp milk or cream

Instructions

Making dough

Combine flour, granulated sugar, baking powder, salt, and lemon zest.
Using pastry blender, two knives, or mixer (with pastry paddle), cut in butter until the mixture forms large, coarse crumbs, the size of small peas.
Stir in berries carefully — don't overmix
Pour cream over dry ingredients
Mix (with rubber spatula or fork if by hand) just until dry ingredients are just moistened
Turn dough out onto a lightly floured surface and press together gently until dough clings together in a ball
Pat out into a round about ½-1 inch thick
Cut into six wedges
Place 1 inch apart on baking sheet

Making topping

In a small bowl, stir together, stir together the cinnamon sugar and (optionally) vanilla powder.
Brush wedges with milk/cream
Sprinkle with cinnamon-sugar mixture

Baking

Bake in 425°F oven until golden brown — 13-17 minutes
Transfer to wire rack
Serve warm
Store in airtight container at room temperature for up to 2 days

Notes

David makes these with the leftover berries from the Christmas breakfast

MOM’S ZUCCHINI SCRAMBLE

Course: Breakfast, Side Dish

Cuisine: American

Keyword: vegetarian

Instructions

Saute zucchini (as many or few as you want!) and some onion in olive oil a few minutes
Whisk some eggs, add to zucchini and onion and stir…
When eggs mostly cooked (few minutes), top with shredded mozzarella cheese, turn off heat and cover pan…
Let sit until cheese melted…
Add salt & pepper as needed…

Pancakes or Griddle Cakes

From Joy of Cooking (1931) We were happy eating Good Housekeeping pancakes (Or Nate the Great’s pancakes) for years. Then Shauna introduced us to these. So many pancake recipes, so little time.

Course: Breakfast

Cuisine: American

Keyword: breakfast

Ingredients

1 ½ cups all-purpose flour
3 tablespoons sugar
1 ¾ teaspoons baking powder
1 teaspoon salt
1 to 1 ¼ cups milk
3 tablespoons butter melted
2 eggs
½ teaspoon vanilla

Instructions

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
In a small bowl, combine milk, melted butter, and eggs (beaten).
Mix the liquid ingredients into the dry ingredients.
Use ¼ cup batter for each pancake.
To ensure and well-rounded cake, spoon, ladle, or pour the batter from the tip of the spoon just a few inches above the pan, being sure to space the batter well apart to allow room for spreading.
Make the cakes large or small, as you like.
It may be two or three minutes before they’re ready to turn.
When bubbles have appeared on the surface and are beginning to break, lift the edges of the cake with a spatula to see if the undersides have brown.
If they have, slide to spatula under the pancake and turn it; turn the cake only once and cook only until the second side is done.
The second side takes only half as long to cook as the first and will not brown as evenly.

Notes

Makes about 16 four-inch pancakes

Best of the Best Blueberry Muffins

“Big Blueberry muffins with a crusty sugar topping. A recipe I got from my Grandma. The blueberries and the sweet batter are fabulous together. Favorites of all who have tried them. Quick and easy, made with few ingredients. Remember to use paper liners!” — from AllRecipes.com

Course: Breads, Muffins & Quickbreads, Breakfast

Cuisine: American

Keyword: baking, fruit, muffins

Ingredients

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries – rinsed drained and patted dry
2 tablespoons white sugar

Instructions

Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating, and line with paper liners.
In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar.
Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Notes

Prep

15 m
Cook

30 m
Ready In

45 m
Recipe By:AUNTLYNNIE

Crêpes

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Crêpes

From The Way to Cook (1989) By the flamboyant Julia Child ~ Just for Julia The crêpes, that famous thin light French pancake, is any cooks good friend. Crêpes cook in a minute or less, and can be made hours before serving. Not only hours, but weeks and months ahead since crêpes freeze perfectly.

Course: Breakfast, Dessert, Side Dish

Cuisine: French

Keyword: breakfast

Ingredients

Instant-blending flour preferred but all-purpose scooped and leveled will do
2/3 cup each milk and cold water
3 large eggs
¼ teaspoon salt
6 tablespoons clear melted butter butter spooned off the milky residue

Instructions

Measure the flower into the picture or a bowl and whisk in by dribble the milk and water to make perfectly smooth blend (if using regular flour, after mixing pour the batter through a fairly fine sieve to remove any lumps).
Whisk in the eggs, salt, and 3 tablespoons of melted butter.
Let rest 10 minutes – an hour or more in the refrigerator for regular all-purpose flour.
Heat the crêpe pan until drops of water dance on it, then brush lightly with melted butter.
Pour ¼ cup of crêpe batter into the center of the hot pan and tilt in all directions.
The batter should cover the pan with a light coating, pour out any excess.
After 30 seconds or so, the bottom of the crêpe should be lightly browned – lift the edge with a spatula to see.
Shake and jerk pan handle to dislodge the crêpe and then turn it over either with your finger over the spatula or flip it over by the toss of the pan.
Cook it 10 to 20 seconds; this underside is the nonpublic side and is never more than a spotty brown.
Transfer the crêpe to the rack and when thoroughly cool you may stack them with no fear of their sticking; slip them into a plastic bag and store in the refrigerator up to two days or freezer for several weeks.

Curried Tofu Scramble

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Curried Tofu Scramble with Spinach

A basic vegetarian and vegan tofu scramble recipe inspired by the flavors of India. Feel free to add some more vegetables, too, such as broccoli or mushrooms.

Course: Breakfast

Cuisine: American

Keyword: breakfast, Vegan, vegetarian

Ingredients

1 tsp olive oil
1 onion diced
3 cloves garlic minced
1 container firm or extra firm tofu pressed and crumbled
1 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin optional
salt and pepper to taste
2 to matoes diced
1 bunch fresh spinach

Instructions

Sautee the garlic and onion in olive oil in a large skillet. Allow to cook for 3 to 5 minutes, or until onion turns soft. Add remaining ingredients except spinach and cook, stirring frequently for another 5 minutes or so, until tofu is hot and cooked, adding more oil if needed.
Add spinach and cook a minute or two, just until wilted, stirring well.
Makes two servings of tofu scramble.

Notes

By Jolinda Hackett, About.com Guide

Childhood Pancakes

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Homemade Pancakes

This is from the Good Housekeeping Cookbook (1963). We used this recipe for years, then we were introduced to other pancake recipes. If you want a hit of your childhood, make these and add mini-chocolate chips. If you are feeling adventurous, look at the other recipes for pancakes we have tried.

Course: Breakfast

Cuisine: American

Keyword: breakfast

Ingredients

1 ¼ cups sifted all-purpose flour
2 ½ teaspoons double-acting baking powder
2 tablespoons sugar
¾ teaspoons salt
1 egg
1 ¼ cups milk for thicker pancakes add ¾ cups milk (For buttermilk pancakes add a teaspoon of lemon juice)
3 tablespoons melted and cooled butter

Instructions

Set griddle overload heat to warm up.
Into medium bowl, or wide mouth picture, sift flour, baking powder, sugar, and salt.
In small bowl, beat egg well: add milk and butter.
Slowly stir into flour mixture, mixing only until dry ingredients are wet.
When griddle is hot enough to make a drop of cold-water dance, drop batter from picture or large spoon onto quit, lightly spreading each cake with the back of the spoon into a round shape about four inches in diameter.
Don’t crowd the cakes or they will be difficult to turn.
Cooking about three cakes at a time is usually safe.
Cook over low heat until rim of each cake is full of broken bubbles and underside is golden brown.
With a broad spatula or pancake turner, loosen and turn each cake; lightly brown on other side.
Turn only one.
When pancakes are done, removed to heated platter or plates, stacking 4 in each pile.
Serve at once with butter and maple syrup.

Notes

Makes about 12 four-inch pancakes

Nate the Great’s Pancakes

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Nate’s Pancake Recipe

Nate the Great loves to eat pancakes every time he works on a case.

Course: Breakfast

Cuisine: American

Keyword: breakfast

Equipment

One grown-up to help you

Ingredients

1– 2/3 – 2/3 cups of milk
1 egg
2– ½ tablespoons vegetable oil
1– ½ cups flour
1– ½ tablespoons sugar
1– ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

In the bowl, mix together the flour, salt, sugar, and baking powder.
Add the egg, melted butter, and milk.
Stir until just mixed together. Lumps are okay.
Warm the skillet over medium heat, pour about half a cup of batter onto the skillet. Wait until your pancakes have bubbled on top. Flip them. Cook them one more minute.
Put your pancakes on a plate. Pour syrup on top.
Eat (and think deep thoughts).

Notes

Serves one hungry detective with leftovers for his dog.