Category Archives: Good Morning!

Sour Cream Chocolate Chip Coffee Cake

Posted on by Rosie

The nutty topping adds a wonderful crunch, and the cake moist and delicious. It’s perfect for a special breakfast treat or an afternoon tea.

Topping:
2 large egg whites
1/3 cup brown sugar, packed
pinch of kosher salt
1 1/2 cup coarsely chopped walnuts or pecans
1/4 cup mini chocolate chips

Mix egg whites, brown sugar and salt in a bowl. Stir in nuts and chocolate chips. Set aside.

Cake:
2 cups flour
1/2 tsp kosher salt
1/4 tsp baking powder
1/4 tsp baking soda
1 cup plus 2 Tbsp granulated sugar
1/2 cup unsalted butter, room temperature
3 large eggs
3/4 cup sour cream
1 cup mini chocolate chips

Preheat oven to 350 degrees. In medium bowl, whisk together the flour, salt, baking powder and baking soda. In mixer bowl, cream butter and sugar until blended, about 3 minutes. Add eggs one at a time, mixing thoroughly. Stir in flour mixture alternately with sour cream in three additions, beginning and ending with flour. Mix only until just blended, then gently stir in chocolate chips. Spoon evenly into greased 10″ tube pan, smoothing top with spatula. Spoon topping evenly over batter, but do not stir in. Bake at 350 degrees for about 1 hour, or until a toothpick inserted into the middle comes out clean. Cool in pan on rack for 10 minutes, then invert onto plate, then invert again onto plate so that nuts are on top. When cool, drizzle with glaze if desired.

Glaze:  (optional)
3/4 cup powdered sugar
2 Tbsp sour cream
Milk to thin

Blend until smooth and of desired consistency. Drizzle over cake.

Fresh Every Morning Date-Bran Muffins

Posted on by Rosie

This recipe was given to me by my friend Kathi, who got it from her mom, Shirley. It makes enough batter to make fresh muffins every day for a week!

3 cups sugar
1 cup Crisco
4 beaten eggs

Cream together the sugar, Crisco and eggs.

2 cups boiling water
1 cup chopped dates
3 tsp baking soda

In medium-sized bowl, pour 2 cups boiling water over dates and baking soda. Let stand for 3 minutes.

4 cups flour
4 cups All-Bran cereal
2 cups Bran Buds
1 tsp salt
1 tsp vanilla
1 quart buttermilk

Mix together and add to creamed mixture; stir, then add date mixture. Mix well. Pour into large covered container for storage in the refrigerator. It will thicken as it stands. To bake, scoop into muffin pan lined with paper muffin liners. Bake at 400 degrees for 12-15 minutes.

Pumpkin Muffins

Posted on by Rosie

This recipe is from Dorie Greenspan’s wonderful cookbook, Baking From My Home to Yours. These pumpkin-colored muffins will make a delicious and not-too-sweet addition to your winter menus.

2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. freshly grated nutmeg
pinch of ground allspice
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
1/4 cup (packed) light brown sugar
2 large eggs
1/2 tsp. vanilla extract
3/4 cup canned unsweetened pumpkin puree
1/4 cup buttermilk
1/2 cup moist, plump golden raisins
1/2 cup chopped pecans or walnuts

About 1/3 cup unsalted raw sunflower seeds, for topping.

Preheat oven to 400 degrees. Spray a regular-size muffin pan or line with paper muffin cups.
Whisk together the flour, baking powder, baking soda, salt and spices. With a stand or hand mixer with a large bowl, beat butter at medium speed until soft. Add sugars and continue to beat until light and smooth. One by one, add the eggs, beating for a minute after the eggs are incorporated, then beat in vanilla. Lower the mixer speed and mix in pumpkin and buttermilk. With the mixer at low speed, add the dry ingredients in a stead stream, mixing only until they disappear. To avoid over-mixing, you can stop the machine early and stir any remaining dry ingredients into the batter using a rubber spatula. Stir in raisins and nuts. Divide batter evenly among the muffin cups. Sprinkle a few sunflower seeds over the top of each muffin.

Bake for 25 minutes or until a toothpick inserted into the center of the muffins comes out clean. Cool for 5 minutes in the pan, then remove muffins.

While they’re luscious on their own, they’re even better with a little butter and a lot of orange marmalade or apricot jam. ~Dorie Greenspan

I agree.

Oatmeal-Buttermilk Pancakes

Posted on by Rosie

Although my usual breakfast is a small bowl of whole-grain cereal or cooked oatmeal with fruit, I also love a good pancake or waffle. I started making this recipe when our sons were small, and it’s been a keeper to this day.

1 cup all-purpose flour
1 cup quick-cooking oats
1 1/2 cups buttermilk
1/2 cup milk
2 Tbsp. sugar
4 Tbsp. vegetable oil
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs

Beat all ingredients in a bowl with large whisk until smooth. (For thinner pancakes, stir in additional 2-4 Tbsp. milk). Spray griddle and heat until medium hot. Sprinkle with a few drops of water; if bubbles skitter around, heat is just right. For each pancake, pour 1/4 cup of batter onto griddle. Cook until puffed up and dry around edges. Turn and cook other side until golden. Serve with applesauce, or butter and maple syrup.

Stone Gate Granola

Posted on by Rosie

7 cups old-fashioned oatmeal (not quick-cook or instant)
2 cups shredded coconut
2 cups almonds, pecans, or walnuts, coarsely chopped
1/2 cup sunflower seeds
1/2 cup wheat bran
1/2 cup wheat germ
1 Tbsp cinnamon
1 tsp kosher salt
1 Tbsp vanilla extract
2/3 cup honey
2/3 cup canola oil
1 cup raisins, dried cranberries, or diced apricots (add after granola is baked)

Combine ingredients except vanilla, honey, oil and dried fruit in a large bowl. In separate bowl, combine vanilla, honey and oil. Pour over oatmeal mixture and mix well. (Your clean hands are going to be the best tool for the job). Spread onto large greased baking pan. Bake @ 350 degrees for 25-30 minutes, stirring after the first 10 minutes, then every 5 minutes thereafter until golden brown. Cool thoroughly, then add dried fruit. Store in airtight container.