the Pence family cookbook

Recipes in Category “Breakfast”

Sweet Potato Muffins

breakfast muffin sweetpotato untested


  • 1/2 c. butter, softened
  • 1 1/4 c. sugar
  • 2 eggs
  • 1 1/4 c. cooked, mashed sweet potatoes (1 lg. sweet potato, about 1 lb.)
  • 1/4-1/3 c. milk
  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 c. raisins
  • 1/4 c. chopped pecans


  • 2 tbsp. sugar
  • 1/4 tsp cinnamon


Preheat oven to 375. Cream the butter until light and fluffy. Gradually add the sugar, beating on medium speed. Add the eggs, one at a time, beating well after each addition. Stir in the sweet potatoes and milk. In a separate bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. Add to the creamed mixture, stirring just until moistened. Fold in the raisins and pecans. Spoon the batter into greased muffin pans, filling 2/3 full. Mix together the sugar and cinnamon and sprinkle liberally over each muffin. Bake at 375 for 25-27 minutes.

Penzey’s Muffins

Whole Wheat Cinnamon Raisin Bread

bread breakfast


  • 1 1/8 cup water
  • 2 Tablespoons butter, cut into small pieces
  • 2 Tablespoons Evaporated Cane Juice (you may substitute white sugar if you wish)
  • 1 teaspoon salt
  • 360 g whole wheat flour
  • 1 Tablespoon cinnamon
  • 2 1/2 teaspoons yeast
  • 3/4 cup raisins


Place ingredients in the bread machine in the order listed, except for the raisins. Run on the whole wheat bread cycle, adding the raisins as mix-ins.


For dried fruit/nut bread, add 1/2 c. chopped dried fruit and 1/2 c. chopped nuts as mix-ins, replacing the rasins.

For lemon poppyseed bread, add 3 tbsp. lemon rind, 1 tsp. lemon extract, 1 sm. container poppy seeds, omit raisins and cinnamon.

For blueberry-lemon bread, replace raisins with dried blueberries, replace cinnamon with lemon rind, add 1 tsp. lemon extract.

Citrus Popover Pancake with Mascarpone and Berries

breakfast pancake


  • 3/4 cup milk
  • 1/2 cup flour
  • 2 large eggs
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely chopped lemon zest
  • 1 teaspoon finely chopped orange zest
  • 2 tablespoons unsalted butter
  • 2 tablespoons softened mascarpone, to garnish
  • Powdered sugar, to garnish
  • 2 cups fresh sliced strawberries or 1 bag (12 ounces) frozen mixed berries, defrosted, to garnish


Heat the oven to 450 degrees. Combine the milk, flour, eggs, sugar, vanilla and citrus zests in a food processor fitted with the metal blade, a blender, or in a bowl, and whisk or process until smooth.

Place the butter in a 10-inch pie plate or ovenproof skillet and put it in the oven to melt, for about 3 minutes. Swirl the inside of the pan to coat it evenly with butter.

Pour the batter into the pan and bake for 15 minutes. Reduce the heat to 350 degrees and bake for about 15 minutes longer or until the pancake is nicely browned, cooked in the center and well puffed. Remove from the oven and slide onto a round platter, using a spatula. Spread the pancake with the mascarpone and sprinkle powdered sugar generously on top. Accompany with the berries and serve immediately.

Makes 2 to 4 servings.

Baked Apple Upside-Down French Toast

breakfast apple untested


  • 3 lbs. Granny Smith apples, peeled, quartered and thinly sliced
  • 6 Tablespoons butter
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 8 slices French bread, sliced ¾” thick
  • 6 to 7 eggs
  • ½ teaspoon vanilla
  • ¼ teaspoon freshly grated nutmeg
  • 1 cup milk
  • ½ cup heavy cream


Melt butter in large sauté pan and add sliced apples. Top apples with sugar and cinnamon and stir to incorporate. Saute over medium heat until apples are limp and translucent, about 10 minutes, stirring so they don’t scorch.

Pour apples into a 9” x 13” glass ovenproof baking dish. Top with sliced French bread. Fill any spaces with small pieces of sliced bread so that entire surface is covered. Whisk eggs with vanilla, nutmeg, milk and cream. Pour this mixture over the Bread evenly so that all pieces absorb the liquid. Cover with plastic wrap and refrigerate until morning.

The next morning, pre-heat the oven to 400º. Bake French toast for 25 minutes or until bread is golden and custard is set. Invert carefully onto a sheet pan and cut into squares to serve, apple-side-up. You may add the syrup of your choice and a dollop of crème fraiche. Serves 6 to 8.

Shelburne Inn

Blueberry French Toast Casserole

breakfast blueberry


  • 20 oz. of bread, cubed
  • 8 oz. cream cheese, cubed
  • 1 cup fresh or frozen blueberries
  • 12 eggs, beaten
  • 2 cups milk
  • 1 tsp. vanilla
  • 1/3 cup maple syrup
  • Powdered sugar


Place half the bread cubes in a greased 9x13 pan. Sprinkle cream cheese evenly over bread. Do the same with the blueberries. Cover with remaining bread.

In a large bowl, whisk eggs, milk, vanilla and syrup. Drizzle egg mixture over bread. Cover with foil and refrigerate at least 2 hours or overnight.

Heat oven to 350. Bake 30 minutes, covered. Uncover and bake 30 minutes more, or until center is firm and top is golden. Lightly dust with powdered sugar. Serve with blueberry syrup.

Blueberry-Lemon Bread

breakfast blueberry lemon


  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, room temperature
  • 1 cups sugar
  • 2 large eggs
  • 2 teaspoons grated lemon peel
  • 1/2 cup milk
  • 1 1/2 cups fresh blueberries or frozen, thawed, drained


Preheat oven to 325°F. Butter 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 3 ingredients in small bowl. Using electric mixer, cream butter with 1 cup sugar in large bowl until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Add lemon peel. Mix in dry ingredients alternatively with milk, beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown and toothpick inserted into center comes out clean, about 1 hour 15 minutes.

Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack.

Bon Appetit, August 1991

Brie and Sausage Breakfast Casserole

breakfast cheese sausage


  • 1 (8 oz.) round brie (2 cups grated swiss can be substituted)
  • 1 lb. ground hot pork sausage
  • 6 white sandwich bread slices
  • 1 cup grated parmesan
  • 7 large eggs, divided
  • 3 cups whipping cream, divided
  • 2 cups milk
  • 1 TBSP fresh sage, or 1 tsp. dried sage
  • 1 tsp. salt
  • 1 tsp. dry mustard
  • Garnish: chopped green onions, shaved parmesan


Trim rind from brie and cut cheese into cubes.

Cook sausage until crumbled and done. Drain well.

Cut crusts from bread and place crusts evenly in the bottom of a greased 9x13 pan. Layer evenly with bread slices, sausage, brie and parmesan.

Whisk together 5 eggs, 2 cups whipping cream, and the next 4 ingredients; pour evenly over casserole. Cover and chill overnight.

Whisk together remaining 2 eggs and 1 cup whipping cream. Pour evenly over chilled casserole.

Bake at 350 for 1 hour or until set. Garnish, if desired.

Double Blueberry Whole-Wheat Pancakes

breakfast blueberry pancake untested



  • 1/4 c. water
  • 1 tsp. corn starch
  • 1 1/2 c. blueberries
  • 1/4 c. sugar
  • 1/8 tsp. salt
  • 2 tsp. lemon juice


  • 1 c. milk
  • 1 tbsp. butter, melted
  • 1 egg, beaten
  • 1/2 c. whole-wheat flour
  • 1/2 c. all-purpose flour
  • 3 tbsp. sugar
  • 1/4 tsp. salt
  • 1/2 c. blueberries


To make sauce, stir together water and cornstarch in saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally. Remove from heat; stir in lemon juice. Cover; set aside.

To make pancakes, stir together milk, butter, and egg in small bowl. In separate large mixing bowl, stir together dry ingredients. Pour milk mixture into dry ingredients; stir until just blended. Fold in blueberries.

Grease griddle or heavy-bottomed skillet. Heat over medium heat until water sizzles when dropped on griddle. Drop batter by 1/4 cup measures onto griddle. Cook pancakes about 3 minutes on each side, or until golden. Serve pancakes with sauce.


Pumpkin-Walnut Bread

breakfast pumpkin


  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup plus 1 tablespoon sugar
  • 2 large eggs, room temperature
  • 1 cup canned pure pumpkin
  • 1 1/2 teaspoons grated lemon peel
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 1/2 cups chopped walnuts


Position rack in center of oven; preheat to 325°F. Butter 9x5x3-inch metal loaf pan. Sift first 7 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light. Gradually beat in 3/4 cup sugar. Beat in eggs 1 at a time. Beat in pumpkin, lemon peel and vanilla. Whisk sour cream and milk in small bowl. Beat flour and sour cream mixtures alternately into batter in 2 additions each. Fold in nuts. Transfer batter to pan; smooth top. Sprinkle with 1 tablespoon sugar.

Bake bread until tester inserted into center comes out clean, about 1 hour 10 minutes. Cool in pan 10 minutes. Turn out onto rack; cool. (Can be made 2 days ahead. Wrap in foil; store at room temperature.)

Bon Appetit, October 2000

Whole-Wheat Oatmeal Pancakes

breakfast pancake


  • 3/4 cup quick-cooking oats
  • 1 1/2 cups plus
  • 2 tablespoons well-shaken buttermilk, divided
  • 3/4 cup whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon packed brown sugar


Soak oats in 3/4 cup buttermilk 10 minutes.

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

Heat a griddle over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Gourmet, February 2008