Tag: breakfast

Simple Coffee Cake

This is a moist coffee cake with ribbons of buttery goodness throughout. It is easy enough to whip together before guests come over or as a warm delicious breakfast bread. Either way, this is a great recipe to have in your wheelhouse.


  • 3c flour
  • 1 1/2c sugar
  • 5tsp baking powder
  • 1 1/2tsp salt
  • 1/2c shortening
  • 1 1/2c milk
  • 2 eggs

Topping Ingredients

  • 2/3c brown sugar
  • 1/3c flour
  • 2 1/2tsp cinnamon
  • 5Tbsp butter


  1. Mix together all the dry ingredients in a bowl.
  2. Add the shortening, milk, and eggs then mix thoroughly. There will still be lumps of shortening and that is OK.
  3. Pour the batter into a greased 9×13 cake pan.
  4. For the topping mix together the brown sugar, flour, and cinnamon using a fork to break apart the larger clumps.
  5. Evenly pour the topping over the cake batter in the pan.
  6. Cut the butter into small pieces and place evenly over the top of the topping.
  7. Bake at 375° for 30-35 minutes or until an inserted toothpick comes out clean.


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Filled Muffins (Basic Muffin Recipe)

Really, all you need is a good basic muffin recipe that is adaptable to different flavor profiles. After that it’s just a matter of deciding what you want to fill it with. This recipe is a great base-line recipe to keep handy. Today, my daughter and I filled these muffins with black raspberry preserves and apple jelly with a small dollop of caramel for a caramel apple treat.


  • 2 1/2c flour
  • 1/2c sugar
  • 1Tbsp baking powder
  • 1/2tsp salt
  • 1c milk
  • 1/2c butter(melted)
  • 1 egg
  • 1tsp vanilla
  • Whatever jam, jelly, or filling you want


  1. Preheat oven to 400°F.
  2. In a bowl mix together the dry ingredients(flour, sugar, baking powder and salt).
  3. In a separate bowl mix the wet ingredients(milk, butter, egg, and vanilla).
  4. Pour the wet ingredients into the dry and stir just until the batter is moistened.
  5. Grease muffin tins or spray 12 paper muffin cups.
  6. Place 1 rounded Tbsp of batter in the bottom of each muffin space.
  7. Place 1 rounded tsp of jelly on top of each muffin.
  8. Finally, place 1 tsp of the remaining batter on top of each muffin.
  9. Bake for 20-25 minutes, allow to cool. This recipe produces 12 muffins.

Filling Ideas

  • Any kind of jelly or jam works great here.
  • Think outside the box! You can put half of a Tootsie Roll or any kind of soft candy inside. Figure out what works for you and make it your own. This is a blank slate recipe dying for your own sense of taste. Enjoy.
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Apple Butter Muffins

Apple butter is always in great supply in our house. It’s a fabulous spread on an English muffin in the morning for breakfast, but it can also be a great addition to your muffins. This recipe produces muffins that are more dense in consistency but produce a moist texture and pie-like spice flavor profile. Enjoy


  • 1 3/4c flour
  • 1/3c sugar
  • 2tsp baking powder
  • 1/2tsp cinnamon
  • 1/4tsp salt
  • 1/4tsp nutmeg
  • 1/8tsp allspice
  • 1/8tsp ginger
  • 1 egg
  • 3/4c milk
  • 1/4c oil
  • 1/2c apple butter


  1. Mix together the dry ingredients(flour, sugar, baking powder, cinnamon, salt, nutmeg, allspice, and ginger) in a bowl.
  2. In a separate bowl combine egg, milk, and oil. Stir enough to lightly beat the egg.
  3. Pour the wet ingredients into the dry ingredients and stir just until the batter is moistened.
  4. Grease muffin tins or spray 12 paper muffin cups.
  5. Place 1 rounded Tbsp of batter in the bottom of each muffin space.
  6. Place 1 rounded tsp of apple butter on top of each muffin.
  7. Finally, place 1 tsp of the remaining batter on top of each muffin.
  8. Bake 400° for 15-18 minutes, allow to cool. This recipe produces 12 muffins.

Optional Toppings

  • You can top with your choice of chopped nuts, such as pecans or honey roasted peanuts.
  • cinnamon-sugar or cinnamon-brown sugar
  • small apple slice
  • Whatever you like. You’re the baker of these muffins!
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Old Fashioned Cake Donuts

Donuts are easy to make and a fun project for the whole family. Who doesn’t like to decorate their own donut? I regret that the donuts were so good with sprinkles that our kids devoured them before I had a chance to take pictures. The directions are here to make your own and, trust me, you will love them as much as we do!



  • Cooking Oil(Whatever you choose to fry with)
  • 3 1/2c flour
  • 1c sugar
  • 3tsp baking powder
  • 1/2tsp salt
  • 1/2tsp cinnamon
  • 1/4tsp nutmeg
  • 2Tbsp shortening
  • 2 eggs
  • 3/4c milk


  1. Heat oil to 375°. Whatever you choose to cook in, make sure you have 2 to 3 inches of oil in the bottom to allow the donuts to “bathe” in. (We use a regular cast iron pan)
  2. Beat together all ingredients with just 1 1/2c of flour to an even and texture and color.
  3. Add the remaining flour. For this stage you will want to hand mix it because the dough will become much stiffer.
  4. Turn dough onto a well floured surface.(Don’t skimp! You don’t want to have the dough sticking to the surface.)
  5. Flour the top of your dough in the same manner and then roll it out with a rolling pin to approximately 3/8″.
  6. If you have a donut cutter then use it, otherwise the rim of a standard rocks glass makes a great outside cutter and the top of a plastic bottle makes a great inside hole cutter.(Tip: If you cut the top off of the plastic drink bottle you can easily get the cut-out “hole” dough through the back side instead of potentially getting it stuck in the bottle.) You can take the cut out bit and re-roll them or just fry them up to make donut holes.
  7. Carefully slide uncooked donuts into the hot frying oil so as to not splash yourself.donuts
  8. The donuts will sink to the bottom of the oil. Once they float up to the top, flip them with a fork or tongs.
  9. Fry about 1 minute until both sides are a nice golden brown color.
  10. Remove donuts from oil and allow them to drain on an absorbent material such as paper towels. This recipe makes about 2 dozen donuts.
  11. Once they’ve cooled, top them with whatever you fancy. We like just eating them old fashioned style but our kids appreciate iced with sprinkles.

For toppings, Here are some ideas:

  • Powdered or Sugar-Cinnamon – Place topping in an empty bread bag and have the kids shake to coat.
  • Iced – A simple mix of 1c powdered sugar, 1Tbsp milk, and 2tsp vanilla(or some other flavoring) makes a great icing. Just place the donut in the icing and turn it clockwise, then remove and allow to dry.
  • Sprinkles – Just add them to the iced donuts. Icing makes a great mortar to stick your topping to a donut.


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Apple Kolaches

My mother was a third generation American but a full blooded Czech. Growing up with subtle reminders of your own ethnic subset is common and even endearing as you get older. As a child, it was not uncommon to have Jaternice(Pronounced “ethernitze”) or Klobása sausage and sauerkraut or knedlíky (potato dumplings).

Kolaches are a traditional Bohemian pastry normally made with yeast with a filling made from prune, apricot, or cheese. For simplicity, this recipe is sans yeast and I even cheated by using pre-prepared pie filling.(GASP!) Think of it as a faster way to enjoy the end result.

The Dough

  • 1c Butter (2 sticks), softened
  • 6oz Cream Cheese, softened
  • 3/4c Sugar
  • 2c Flour
  1. Cream the butter and cream cheese together thoroughly. 5 minutes on a mixer is not out of the question.
  2. Add the sugar and mix well.
  3. Add the flour and mix well. Take note: the dough should be stiff you if your mixer sucks, do it by hand.
  4. She the dough into a ball and then set, bowl and all in the refrigerator to shill for 1 hr. This will help solidify it for rolling.

The Pastry

  1. Well flour a cotton dish towel or cutting board and cut the dough ball in half.
  2. Take that half of a dough ball and roll it out on the surface to 1/8 inch thickness.
  3. Cut the rolled dough into squares somewhere between 2×2 and 4×4 inches. The larger, the more filling you can fit in each. Some people like them petite and some people like them bigger.
  4. Dab a 1/2 tsp or 1 tsp of filling in the center of your squares.
  5. Gently gather all 4 corners of the square together at the top and pinch them together. Then push the pinched part down to flare out the 4 slits between the gathered sides.(You’ll be able to see the filling then)
  6. Put on ungreased cookie sheet and bake at 400° for 15 to 17 minutes.


  • Gather only 2 sides together overlapping leaving the kolache longer and more open.(Your filling might run more so don’t overfill)
  • Once cooled you can drizzle a simple vanilla icing over the top for an extra sweet treat.


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Simply Banana Bread

Bananas are most likely to be eaten in our house within the first couple days after bringing them home from the market. If afew of them get ignored long enough, they get turned into banana bread. Maybe that’s deliberate in-action on the part of the family, but it’s a house favorite.


  • 2 1/2c flour (We use 1 1/4c white and 1 1/4c whole wheat but you can decide for yourself)
  • 1tsp baking powder
  • 1tsp salt
  • 1c shortening
  • 2c sugar
  • 2c over-ripe mashed bananas
  • 4 eggs
  • 1tbsp imitation rum


  1. Combine the dry ingredients: flour, baking soda, and salt. Mix well.
  2. In a separate bowl beat together the shortening, sugar, mashed bananas, and eggs. Mix thoroughly.
  3. Gradually add the dry ingredients. Don’t over mix, just combined.
  4. Finally add the imitation(or real) rum or even chopped walnuts if you like your bread a little nutty.
  5. Coat 2 8×4 loaf pans with shortening and then lightly flour to reduce sticking.
  6. Divide the batter into the loaf pans and then bake at 350° for 60-65 minutes, until tooth pick tests clean.
  7. Let sit to cool before removing from the pan.
  8. Enjoy.

Note: Most sweet bread recipes are very similar. The feature flavor(s) is what gives the bread it’s distinct character.

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