Epimeles

the Pence family cookbook

Recipes in Category “Breakfast”

Cinnamon Rolls

breakfast pastry

Ingredients

  • 1 package yeast (7g)
  • 1/2 c. warm water
  • 1 c. + more for the pan sugar (divided)
  • 1/2 c. scalded milk
  • 1/3 c. + 1/2 c. + 4 tbsp. + more for the pan butter, melted
  • 1 tsp. salt
  • 1 egg
  • 3 1/2 to 4 c. flour
  • 2 tbsp. ground cinnamon
  • 3/4 c. raisins, walnuts, or pecans (optional)
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 3 to 6 tbsp. hot water

Preparation

In a small bowl, dissolve yeast in warm water and set aside.

In a large bowl, mix milk, 1/4 c. of the sugar, 1/3 c. of the melted butter, salt, and egg. Add two cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on a lightly floured surface for 5 to 10 minutes. Place in a well-greased bowl, and let rise until doubled (usually 1 to 1 1/2 hours).

Punch down dough. Roll out on a floured surface into a 9x15" rectangle. Spread melted butter all over dough. Mix the remaining 3/4 c. of sugar and the cinnamon, and sprinkle over the dough. Sprinkle with the raisins, walnuts, or pecans, if using. Starting on the long side, roll up dough. Pinch the edge to the roll to seal. Cut into 12–15 slices. Coat the bottom of the pan with butter, and sprinkle it with sugar. Place cinnamon rolls closely together in the pan and let rise until doubled, about 45 minutes. (If making the night before, let rise and then refrigerate.)

Bake at 350F for about 25–30 minutes, or until nicely browned.

Meanwhile, mix the 4 tbsp. of melted butter, powdered sugar, and vanilla. Add hot water, 1 tbsp. at a time, until the glaze reaches glaze consistency. Spread over the rolls after they’ve slightly cooled.

Paula Deen


Coffee and Walnut Layer Cake

breakfast cake untested

Ingredients

for the sponge

  • 50 grams walnut pieces
  • 225 grams caster sugar
  • 225 grams soft unsalted butter (plus some for greasing)
  • 200 grams plain flour
  • 4 teaspoons instant espresso powder
  • 2½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 4 large eggs
  • 1 - 2 tablespoons milk

for the frosting

  • 350 grams icing sugar
  • 175 grams soft unsalted butter
  • 2½ teaspoons instant espresso powder (dissolved in 1 tablespoon boiling water)
  • approx. 10 walnut halves (to decorate)

Preparation

  1. Preheat the oven to 180°C/160°C Fan/gas mark 4/350°F.
  2. Butter two 20cm / 8inch sandwich tins and line the base of each with baking parchment.
  3. Put the walnut pieces and sugar into a food processor and blitz to a fine nutty powder.
  4. Add the 225g/2 sticks butter, flour, 4 teaspoons espresso powder, baking powder, bicarb and eggs and process to a smooth batter.
  5. Add the milk, pouring it down the funnel with the motor still running, or just pulsing, to loosen the cake mixture: it should be a soft, dropping consistency, so add more milk if you need to. (If you are making this by hand, bash the nuts to a rubbly powder with a rolling pin and mix with the dry ingredients; then cream the butter and sugar together, and beat in some dry ingredients and eggs alternately and, finally, the milk.)
  6. Divide the mixture between the 2 lined tins and bake in the oven for 25 minutes, or until the sponge has risen and feels springy to the touch.
  7. Cool the cakes in their tins on a wire rack for about 10 minutes, before turning them out onto the rack and peeling off the baking parchment.
  8. When the sponges are cool, you can make the buttercream.
  9. Pulse the icing sugar in the food processor until it is lump free, then add the butter and process to make a smooth icing.
  10. Dissolve the instant espresso powder in 1 tablespoon boiling water and add it while still hot to the processor, pulsing to blend into the buttercream.
  11. If you are doing this by hand, sieve the icing sugar and beat it into the butter with a wooden spoon.
  12. Then beat in the hot coffee liquid.
  13. Place 1 sponge upside down on your cake stand or serving plate.
  14. Spread with about half the icing; then place on it the second sponge, right side up (i.e. so the 2 flat sides of the sponges meet in the middle) and cover the top with the remaining icing in a ramshackle swirly pattern.
  15. This cake is all about old-fashioned, rustic charm, so don’t worry unduly: however the frosting goes on is fine. similarly, don’t fret about some buttercream oozing out around the middle: that’s what makes it look so inviting.
  16. Gently press the walnut halves into the top of the icing all around the edge of the circle about 1cm apart.

Nigella


Olive Oil Cake

dessert breakfast cake untested

Ingredients

  • 2 cups (250g) all-purpose flour
  • 1 3/4 cups (350g) sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups (285g) extra-virgin olive oil
  • 1 1/4 cups (305g) whole milk
  • 3 large eggs
  • 1 1/2 tablespoons grated orange zest
  • 1/4 cup (60g) fresh orange juice
  • 1/4 cup (55g) Grand Marnier

Preparation

Heat the oven to 350° F. Oil, butter, or spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)

In a bowl, whisk the flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.

Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.

Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Food52


Slow-Roasted Strawberries

dessert breakfast strawberry untested

Ingredients

  • 6 cups (900g) fresh, ripe strawberries
  • 1/2 cup to 1/2 cup plus 2 tablespoons (100g to 125g) sugar, depending on the strawberries’ sweetness

Preparation

Heat the oven to 250° F (120° C). Rinse and hull the berries. Leave any tiny ones whole and quarter or halve the rest so they all cook at about the same rate.

In a nonreactive baking pan that will hold the strawberries closely packed in a single layer, gently toss the strawberries with the sugar, then spread in an even layer.

Roast slowly in the oven, uncovered, for 3 to 6 hours, shaking occasionally but not stirring. If they start to look dry on top, gently flip them over with a wide spatula. They are done when their juices have reduced to a syrup, but not darkened into caramel, and the berries are very jammy but not dry. Store in an airtight container in the refrigerator.

Food52


Kaiserschmarrn

dessert breakfast pancake german austrian untested

Ingredients

  • 3 eggs
  • 100 g flour
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 L milk
  • 100 g butter
  • raisins

Preparation

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Flip the omelette over, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or “Zwetschkenröster” (plum sauce).

(Serves 1 as a main-course or 2 as a dessert.)

Visit Salzburg


Lemon Poppy Seed Cake

dessert breakfast bread lemon untested

Ingredients

  • 1 c. whole wheat pastry flour (or all-purpose)
  • 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
  • 3/4 c. sugar (divided)
  • 1/2 tsp. salt
  • 1/2 c. warm milk
  • 6 tbsp. butter
  • 4 eggs, at room temperature
  • 1 1/4 c. all-purpose flour
  • 1/4 c. Greek yogurt or sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • zest of 2 lemons
  • 2 tbsp. poppy seeds
  • juice of 2 lemons + 1 tbsp.
  • 1 c. powdered sugar
  • 1 tbsp. milk

Preparation

Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast


Strawberry Muffins

breakfast bread muffin strawberry

Ingredients

  • 2 c. (240 g) all purpose flour, plus extra
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1/2 c. (4 oz) butter, softened
  • 1 c. (200 g) granulated sugar
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/4 tsp. almond extract
  • 1/2 c. milk
  • 2 1/4 c. diced strawberries (divided)
  • 2 tbsp. turbinado sugar

Preparation

Preheat the oven to 375 F/190 C, and prepare your muffin tin.

Mix together the flour, baking powder, and salt. In another bowl, beat the butter and sugar for about 2 minutes. Add eggs one at a time, beating well after each. Add the vanilla and almond extracts. (The batter may be a bit grainy.) Add the dry ingredients in three additions, alternating with the milk.

Toss the strawberries with 2 tsp. of flour. Set 1/2 c. of them aside, and fold the rest into the batter. Do not overmix.

Scoop batter into muffin tins. Scatter the reserved berries on top, then sprinkle with sugar. (Don’t let the sugar touch the edges or they will stick.)

Bake for 30 minutes (for normal-size muffin tins, longer for jumbo), until a toothpick comes out clean. Let cool in the pan before transferring to a rack.

Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Scatter the reserved berries evenly over the muffins, then sprinkle the turbinado sugar over the center of each muffin (keeping the sugar away from the edges will prevent sticking). Bake for about 30 minutes, until lightly golden and a cake tester comes out clean. Run a sharp knife around the top edge of each muffin to free it from the pan if necessary (the edges can stick), then let the muffins cool in the pan for about 25 minutes. Transfer the muffins to a rack to cool completely.

Once Upon a Chef


Japanese Soufflé Pancakes

breakfast pancake

Ingredients

  • 4 egg whites and 2 egg yolks from 4 large eggs, separated and chilled
  • 6 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • 6 tablespoons cake flour
  • ¼ cup milk, chilled
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • Unsalted butter, for greasing and serving
  • Maple syrup, for serving
  • Confectioners’ sugar, whipped cream and fresh berries, for serving (optional)

Preparation

Place egg whites in the bowl of a stand mixer or a medium bowl; set aside. Place egg yolks in a large bowl. Add 1 tablespoon granulated sugar, the vanilla and baking powder to egg yolks and whisk until blended. Add flour and milk; whisk until fully combined.

Add lemon juice and salt to egg whites. Using a stand mixer fitted with the whisk attachment or a hand mixer, whip mixture on medium speed until foamy, about 1 minute. Continue to whip over medium while gradually sprinkling with remaining 5 tablespoons granulated sugar. Turn speed to high and whip until stiff, glossy peaks form and mixture doubles in size, about 1 minute. Take care not to overbeat meringue.

Heat a lidded nonstick skillet over the lowest heat setting and set the lid aside.

Using a rubber spatula, scoop about 1/3 of meringue into egg yolk mixture and gently fold almost combined. Repeat with half the remaining meringue until almost combined, then fold in the remaining meringue just until no streaks remain.

Carefully grease the warm skillet and the inside of four 3-inch-wide pastry rings (they should be at least 1 1/2 inches tall) using the butter. Check the heat of the pan by sprinkling a bit of water in it: Droplets should steam off the surface, but not dance or sputter. Place the greased pastry rings in the warm pan and ladle a scant 1/2 cup batter into each ring. Place lid on top of skillet and cook pancakes on very low heat until they start to rise and a few small bubbles start to form on top, 3 to 4 minutes.

Remove lid, carefully slide a flat spatula underneath each pancake and position another spatula on top, then gently flip pancakes in their rings. Immediately replace lid and cook until pancakes are cooked through and spring back to the touch, 2 to 3 minutes. Transfer cooked pancakes to a platter, grease the skillet and pastry rings and repeat to make 4 additional pancakes.

Top pancakes with a pat of butter and drizzle with maple syrup; serve immediately. Serve with any combination of confectioners’ sugar, whipped cream and berries, if desired.

NYT


Smoked Salmon Wreath

main course side dish breakfast salmon

Ingredients

  • 1 lg. fennel bulb, trimmed, cored
  • 3 limes
  • 2 green onions
  • 3 avocados
  • 250g baby cucumbers, cut into ribbons with a peeler
  • 200g (1 bunch) radishes, trimmed, washed, thinly sliced
  • 400g smoked salmon
  • olive oil
  • crème fraîche, for serving
  • salmon roe, for serving
  • fresh dill, for serving
  • crackers or bread, for serving

Preparation

Use a mandoline to thinly slice the fennel lengthwise. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine, and set aside to pickle.

Cut green onions into 8cm lengths, and thinly slice lengthwise. Place in a bowl of cold water for 2–3 minutes or until lightly curled. Drain well.

Mash the avocados in a bowl, and add the juice of the last two limes. Combine and season with salt and pepper.

Drain the fennel. Arrange the avocado in a heaped circle around the edge of a large plate. Arrange fennel, cucumber, radishes, green onions, and salmon over the top. Drizzle with olive oil, and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with dill. Serve immediately with bread or crackers.

Taste.com.au


Bacon Fat Biscuits

bread breakfast

Ingredients

  • 2 Cups of All Purpose Flour
  • 8 Tablespoons (1/2 c) of Bacon Fat (or Butter) (Melted)
  • 1 Cup 2% Milk or buttermilk
  • 2 Tsp. Baking Powder
  • 1 Tsp. Salt
  • 1/2 Tsp. Baking Soda

Preparation

Pre-heat oven to 425F

Mix your dry ingredients together

Mix the melted butter and milk together until clumps of fat form in milk (put in fridge if necessary)

Combine ingredients together in large mixing bowl

Use a greased quarter cup measuring cup to place biscuit batter on baking sheet lined with parchment paper.

Bake in oven until tops are golden brown, about 15 minutes. Brush tops with melted butter as they cool.

The Unmanly Chef