Bran Cake Breakfast with Yogurt and Berries

 Ingredients:

1 cup bran flake cereal

3 TBS milk

1/2 cup flour

1/2 cup whole wheat flour

1/2 cup sugar

1 TBS grated orange peel

2 tsp baking powder

1 tsp cinnamon

3 TBS butter

2 large eggs beaten to blend

3 cups mixed berries

2 cups plain yogurt

Directions:

In a small bowl stir bran flakes with milk and set aside to soften. In another bowl mix both flours, 3 TBS sugar, orange peel, baking powder, and cinnamon. With fingers mix in butter until texture is like coarse meal. Add bran mixture and eggs, stir just until moistened evenly. On a greased baking sheet pat the dough into an even 6" diameter round. With a floured knife, lightly score the round, make cuts no more than 1/4 inch deep. Bake in 400º oven until shortcake is lightly browned, 15-20 minutes (or until toothpick comes out clean). Transfer onto a rack to cool until warm With a long serrated knife, split the shortcake in half horizontally. In a bowl, mix together the berries, yogurt and sugar to taste. Spoon mixture into shortcake and on top to taste.

Notes: I used Spelt flour last time instead of whole wheat, and it was delicious. Sometimes I use maple syrup to sweeten the yogurt instead of sugar. I usually cook it on parchment paper.

Source: Mom

Fruitcake Cookies

 

Ingredients:

1 cup margarine

1 1/2 cups sugar

2 eggs

2 1/2 cups flour

1 tsp soda

1 tsp salt

1 tsp cinnamon

1/2 lb cherries (candied)

1/2 lb pineapple (candied)

3 cups finely chopped pecans

16 oz dates

Directions:

Cream margarine and sugar until fluffy. Add eggs until mixture is smooth. Add all other ingredients. Drop by teaspoonfuls onto uncreased cookie sheet. Bake 8-10 minutes at 375º.

Source: April

Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Ingredients:

1 large sweet potato, unpeeled and sliced into 1/2 - inch thick rounds, large rounds halved

1 red onion, cut into 1/2 - inch wedges

4 TBS olive oil, divided

salt and pepper

3/4 cup dried farro (or Israeli couscous)

2 TBS red wine vinegar

3 radishes, thinly sliced on mandolin

1 small handful of dill, roughly chopped

2 TBS salted pistachios, roasted and roughly chopped

2-3 oz goat cheese, broken into bite-size pieces

1/2 lemon, juiced

pinch of smoked paprika, for serving

flakey sea salt, for serving

Directions:

Pre-heat oven to 425º F.

Spread sweet potato rounds and onion wedges on baking sheet, drizzle with 3 TBS olive oil, and season with salt and pepper. Roast, shaking the baking sheet 1/2 way through, until the sweet potatoes are golden brown and tender, 15-20 minutes. Let cool slightly.

Cook farro according to the package directions. Drain.

In a medium bowl, season the warm farro with vinegar, remaining 1 TBS oil, salt and pepper. Add sweet potato, onion, radishes, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flakey sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

Notes:

I always use couscous, but I'm sure farro is delicious. Also, I usually omit the paprika out of laziness and it's still delicious. 

Source:  Epicurious

Cranberry Jello Salad

Ingredients:

1 1g. cherry jello

2 cups boiling water

2 cups chipped ice

1 can cranberry sauce with cranberries

1/4 tsp. salt

1/4 cup sugar

1 1g. diced apple

1/2 cup walnuts or pecans

1 small can crushed pineapple, don't drain

Instructions:

Put the Jello in the water; dissolve and add the ice. When partially set, add the cranberry sauce, salt, sugar, and whip until smooth. Add apple, nuts, and pineapple. Put in refrigerator until well set, 2 to 3 hours. Top with the whipped cream. 

Source: Mom

Mom's Cinnamon Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil
Brown sugar
At least 2 cubes butter


Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in the center of the flour and pour in the milk, yeast mix, eggs and oil. Mix until smooth and well mixed. Slowly add remaining flour until it has the right consistency (smooth, some bounce, but still sticky). Be careful not to add too much flour. Allow dough to rise (covered) one hour or until doubled.

In a 9x13 pan melt 1/2 cube of butter and add a couple of handfuls of brown sugar (3/4 - 1 cup). Mix together so you have a brown sugar paste on the bottom of the pan.

Divide dough into thirds. Roll one section of dough into a large rectangle on an oiled surface. Spread softened butter, brown sugar, and a little cinnamon evenly across dough, spreading with a knife. Roll up dough lengthwise to make a long roll; pinch to seal. Cut 1 1/2 to 2'' slices and set in prepared pan, leaving a little room to raise (about 3 across and 4 down). Press rolls down firmly and let raise 1 to 1 1/2 hours.

Bake at 375º for 15-20 minutes or until very brown on top. Immediately turn the pan upside down on tin foil to cool. Repeat the process with the other 2 thirds of dough and 2 pans. May also add pecans in pan and dough.

Source: Mom

Mom's Crescent Rolls

Ingredients:

3 TBS dry yeast
1 cup warm water
1 heaping tsp sugar
1/2 cup sugar
1 cup powdered milk
10-11 cups flour
1 TBS salt
3 cups warm water
4 eggs
1 cup oil

Directions:

Dissolve yeast and tsp of sugar in 1 cup warm water. Allow it to stand until yeast is bubbly. If using a hand mixer, sift 6 cups flour and salt into a large bowl. Blend in a blender the 3 cups of water and the powdered milk. Make a well in center of flour and pour in the milk, yeast mix, eggs, and oil. Mix until smooth and well mixed.

Slowly add remaining flour until right consistency - smooth, some bounce but still a little sticky. You can also put it all in a Bosch. Be careful to never add too much flour. Allow dough to rise one hour or until doubled, and cover with a towel.

Turn out onto oiled counter. Kneed once or twice. Roll into a circle and use pizza-cutter to cut across diameter, making triangles. Roll into crescents. Dip or brush with melted butter and place on a greased cookie sheet. Allow to rise until almost double in size.

Bake at 375º for about 10-15 minutes. (Can also freeze after placing on a cookie sheet. To cook, place frozen rolls on the cookie sheet and lite rise/thaw for 3 hours and then cook.)

Source: Mom

Coleslaw

Ingredients:

(About)
1 cup Mayonnaise
1/2 cup apple cider vinegar
1/2 cup sugar
bag of slaw
grated red apples
poppy seeds

Directions:

Thrown together by taste.

Source: Jaylyn Allen