Coconut oil, for brushing
6 cups walnut halves
4 cups steel-cut oats
2 cups pecan halves
2 cups almonds, chopped
1 1/4 cups sunflower seeds
2 cups unsweetened shredded coconut
1 tablespoon cinnamon
2 teaspoons freshly grated nutmeg
8 large egg whites
1 3/4 cups pure maple syrup
1 cup dried blueberries
1 cup dried apricots, chopped
1 cup pitted dried dates, chopped
Preheat oven to 250°. Brush a rimmed baking sheet with oil. In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg. In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.
2/3 cup rolled oats
2 tablespoons flaxseed, toasted
3/4 cup buckwheat flour
1 1/4 cups unsweetened almond milk
1 large egg, plus 1 large egg white
2 teaspoons baking powder
Scant 1 teaspoon sea salt
2 tablespoons pure maple syrup
1 tablespoon walnut oil, plus more for brushing
1/4 cup finely chopped walnuts
1 pint strawberries, hulled and sliced, for serving
In a blender, pulse oats and flaxseed until ground into a coarsely textured flour. Add buckwheat flour, almond milk, egg, egg white, baking powder and salt and blend until well mixed. Blend in maple syrup and walnut oil. Brush a griddle or well-seasoned cast-iron skillet with walnut oil and heat over medium-high heat. Spoon about 2 Tbsp. batter onto griddle, creating a 4-inch pancake. Repeat with more batter, evenly spacing pancakes so they don’t crowd griddle. Sprinkle top of pancakes with chopped walnuts, about 1/2 tsp. per pancake.
Cook pancakes until a few holes appear on surface and bottoms are browned, about 3 minutes. Using a spatula, carefully flip pancakes over and cook until opposite sides are golden brown, about 1 minute. Transfer pancakes to serving plates and repeat with remaining batter. Serve with additional maple syrup, if desired, and strawberries.
2 cups all purpose flour
2 tbsp sugar
1 tbsp baking powder
½ tsp salt
5 tbsp cold butter, but into ¼ inch cubes
1 ¼ cups plus 2 tbsp heavy whipping cream divided
1 cup frozen unsweetened strawberries
2 cups confectioner’s sugar
3 tbsp lemon juice
1 tbsp butter, melted
1 tbsp 2% milk
- Heat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in 1-1/4 cups cream just until moistened. Fold in strawberries. Turn onto a floured surface; knead 10 times.
- Pat into a 9-in. x 7-in. rectangle. Cut in half horizontally. Cut each half into four rectangles; separate and place on a greased baking sheet. Brush with remaining cream.
- Bake for 25-30 minutes or until golden brown. Cool on a wire rack for 5 minutes. For glaze, in a small bowl, combine the confectioners’ sugar, lemon juice, butter and milk; drizzle over warm scones. Serve warm.
2 Biscuits made from scratch or Pillsbury frozen Grand Biscuits baked
4 ounces fresh pork breakfast sausage
1 teaspoon all-purpose flour
2 cups whole milk
Salt to taste
Freshly ground black pepper, to taste
Cayenne pepper, to taste
Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.
Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.
Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.
Split your hot biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.
1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
1 1/2 cups Ghirardelli® semi-sweet chocolate chips
1 egg, beaten
2 tbsp. butter
1 cup confectioners’ sugar
2 tbsp. hot water
Heat the oven to 350°F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all.
Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg.
Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners’ sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries.
Non-stick cooking spray
2 large tart apples chopped
1 1/2 cups skim milk
1 1/2 cups water
1 cup whole grain oats
3 tablespoons packed dark brown sugar
2 tablespoons butter
1 tablespoon cinnamon (more or less to your taste)
2 tablespoons milled/ground flaxseed
1/4 teaspoon kosher salt
1/4 cup dried fruit (raisins, cranberries)
1/4 cup chopped nuts (walnuts, almonds, pecans)
Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 7-8 hours (overnight). Stir in 1/4 teaspoon kosher salt into the oatmeal just before serving.
If desired, serve with additional toppings (1 tablespoon dried fruit and 1 tablespoon chopped nuts, each)
1/3 cup flour
2 tbsp rolled oats
1/2 cup finely-chopped apple
1 tsp cinnamon
2/3 tsp baking powder
1/8 tsp salt
1 tsp pure vanilla extract
1 tbsp sugar
1/3 cup milk
1 tbsp oil
Combine dry ingredients in a bowl, then add milk. Mix, but don’t over mix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with Whipped Cream or Ice Cream.
Ingredients for Grits
1/2teaspoon kosher salt
Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent scorching. Slowly whisk in grits and reduce to a simmer. Cover and simmer for about 20 minutes, stirring every so often to prevent sticking. When thick and cooked through, remove from heat and stir in goat cheese, honey, and salt to taste if desired.
For Ham, Eggs, and Gravy
3tablespoons butter, plus extra as needed for frying
4 thin slices country ham
1/2cup brewed coffee
2tablespoons chopped chives (optional)
While your grits are cooking, melt 1/2 tablespoon of butter in a cast iron skillet and fry your ham until browned over medium heat, about 2 minutes per side. I fry two slices at a time to fit them in the pan. Once all your ham is fried, deglaze the pan with the coffee, scraping at the browned bits with a wooden spoon. Simmer until reduced by a third and then swirl in one and a half tablespoons of butter. Pour off into a bowl and reserve. Wipe down your pan and fry your eggs in the rest of the butter, and serve the grits topped with ham, gravy, and eggs.
1 ½ cups of Milk, scalded
2 tsp Salt
½ cup Sugar
½ cup Butter
2 packages Yeast
½ cup Warm Water
3 Eggs, beaten
6-8 cups Flour
1 cup sifted Confectioner’s Sugar
1 Tbsp Milk
½ tsp Vanilla Extract
Scald Milk in a saucepan. Add Salt, Sugar and Butter. In a separate mixing bowl, add Yeast and Warm Water. Let stand for 5 minutes. Add Milk mixture, Eggs and 3 cups of Flour. Mix on low until Flour is incorporated. Stop the mixer and add 3 more cups of Flour. Mix on low until Flour is incorporated. Scrape down bowl. Add more Flour and mix on low until forms a soft ball.
Cover with a tea towel and let rise until double.
Divide dough into 2 balls and roll out. Spread with softened butter. Sprinkle with cinnamon and brown sugar. Roll up like you would a jelly roll and cut into ¾ inch width. Prepare a lightly greased cookie sheet or use parchment paper to line pan. Line up rolls in pan 1” apart. Cover again with the tea towel and let rise until double. Bake at 350 degrees F for 15 minutes.
While still warm, spread frosting on rolls.
4 cups Biscuit Mix
2 cups Quick Oats
2/3 cup Brown Sugar (packed)
1/2 tsp. Salt
1 cup Butter
1 cup Milk
1 Tbsp. Vanilla Extract
1 cup Butterscotch Baking Chips
Preheat standard oven to 350°F . Blend together dry ingredients in mixer bowl with blade attachment. Add butter and mix until the mixture looks like fine granules (approximately 2 minutes). Add vanilla extract to milk and pour over dry mixture. Stir in butterscotch chips. Roll out to approximately 1 inch thickness and cut into triangle shapes. Place them on a parchment-lined baking sheet and cook for approximately 20-25 minutes, or until golden brown.