New breakfast bread suggestion needed
I've been baking breakfast goodies for my coworkers every Thursday morning for the past six weeks. I've made blueberry muffins, lemon poppyseed muffins, bran muffins, gingerbread, banana bread, and NY style crumb cake.
My boss is coming to town and I need some fresh ideas. Do you have a recipe that gets raves every time? What do you make that's fast but tastes like it took hours?
Thanks for your suggestions!
Chocolate Chip Scones. Very good, very easy. But they MUST be served the same day they are baked. If you mix the dry ingredients the night before, you can have these finished in less than 30 minutes the next day. If you don't have/want chocolate, almost any nut or dried fruit will be a good substitute. When I use pecans, I use brown sugar in place of white and call them "Pecan Praline Scones".
2 cups flour
1/4 cup sugar
1 TBSP. baking powder
1/2 tsp. salt
2/3 cup chocolate chips (or chunks) or dried fruit pieces or chopped nuts
1-1/4 cups heavy (or "whipping") cream---DO NOT SUBSTITUTE!
1 tsp. pure vanilla extract
Coarse sugar, such as Sugar in the Raw
Preheat oven to 425F. Combine dry ingredients in a bowl, stirring well with a fork. Add chocolate chips/chunks or dried fruit. Stir together the cream and vanilla extract; stir in to the dry ingredients, using the fork. Still using the fork, mix to a rough mass, then turn out onto a lightly floured board and knead BRIEFLY (about 1 min.) until it all holds together. Pat into a 7" circle. Brush the top with cream (there's probably enough left in the cup you used earlier---just scoop it out with your finger and run them over the top of the scone circle!), then sprinkle with the coase sugar. Cut into 8 wedges. Separate wedges and place on a parchment-coated baking sheet. Bake approx. 15-20 mins. until golden brown. Best eaten while still warm!
This time of year, don't forget zucchini bread. I stirred some extra rhubarb into my last one and it was great.
This is a very fun option, since it's savory. I've left out the peppers, added sauteed mushrooms and/or spinach, you name it. One thing is that because it's so rich, I replace half the butter with yogurt. Also, it comes out as a pretty dense, eggy product, almost like a bready quiche. To make it lighter and more bread-like, I'd leave out a few eggs.
Savory Breakfast Bread:
2 cups all-purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped thyme
2 tablespoons fresh chopped chives
1/3 cup chopped red peppers
1 cup soft butter
3 tablespoons mustard
1 1/2 cups chopped ham
2 cups Gruyere cheese
1/2 teaspoon ground pepper
Prep all your ingredients before hand, this will help to make sure things move quickly and to be sure you have all the ingredients. In a bowl combine the flour, thyme, chives, baking powder and red peppers. Mix together, in a separate bowl combine the eggs, soft butter and mustard. Mix till well blended. Add in the freshly ground pepper and stir. Pour the wet ingredients into a large bowl. Pour in half the flour mixture and mix just till blended. Add in the chopped ham and the cheese. Mix together. Add in the rest of the flour mixture and stir just till mixed. Do not over mix. Pour into 2 greased medium 8x4 loaf pans. Bake in a 375F oven for 30 - 35 minutes. Allow to cool for 10 minutes then remove from pans.
I was just looking at a recipe for "cinnamon butter puffs" in Marion Cunningham's breakfast book. Basically, it's a spice muffin that you then dip in melted butter and roll in cinnamon sugar, so that, as she puts it, "they give the illusion of cake doughnuts." I've never tried this, but it sounds like a good idea! Recipe online here: http://www.labellecuisine.com/archive...
How fast is fast? If you use a premade pie shell, an apple pie or a quiche would be pretty quick and would be a bit of a change from the usual fare.