Category: Breakfast

Posted in Breakfast

For Sunday Brunch: Baked Stuffed French Toast

Posted on by Northerly Nosh

Baked Stuffed French Toast

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Nonstick cooking spray
8 2-inch slices French bread
¼ cup low-fat yogurt-based spread or butter, softened
¼ cup (2 ounces) nonfat cream cheese
½ cup raspberry jam
1 ½ cups nonfat egg substitute
1 cup nonfat milk
½ cup granulated sugar
3 teaspoon (divided) ground cinnamon
1 cup sliced almonds
¼ cup dark brown sugar
¼ cup rolled oats
2 tablespoons plus all-purpose flour
¼ teaspoon vanilla extract

Prep Day: Spray one (three) 9 x 13-inch baking dish(es) with nonstick cooking spray.

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese, and jam and mix together. Spoon 2 tablespoons of the jam mixture onto each slice of bread and lay it in the prepared baking dish(es). Set aside. In a bowl, combine the egg substitute, milk, granulated sugar, and ½ of the cinnamon and stir to combine. Pour over the bread, dividing the mixture evenly among the three dishes if you are preparing three batches.

In another bowl, combine the almonds, brown sugar, oats, flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread, dividing it evenly among the three dishes if you are preparing a triple batch. If you are making breakfast today wait to add the topping until the egg is soaked up.

To Freeze: Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above

Serve Day: Preheat the oven to 325 F. Let the dish sit on the counter for 30 minutes, until one-quarter of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

Or

Pan-grill it just like French toast by heating a griddle to medium-high heat, spraying with nonstick cooking spray, and browning each piece of bread for 3 to 5 minutes per side.

Posted in Breakfast

For Sunday Brunch: Cinnamon Rolls

Posted on by Northerly Nosh

Cinnamon Rolls

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about 16 cinnamon rolls

Cinnamon Roll Dough:
2 cups milk
6 tablespoons granulated sugar
2 teaspoons salt
1/4 cup unsalted butter, diced
1 egg
2 1/2 teaspoons (1 envelope) active dry yeast
6 cups all-purpose flour

Cinnamon Filling:
1/4 cup unsalted butter, melted
1 cup granulated sugar
4 teaspoons cinnamon

Glaze:
3 tablespoons milk
2 cups powdered sugar

Prep Day: Place 2 cups of milk in a microwave safe bowl. Place a disposable chopstick or microwavable kitchen tool in the milk and cook it just until it boils, about 4-5 minutes on medium power. Combine 6 tablespoons of the sugar, salt and butter in a large bowl. Pour the hot milk over it and let it cool until it reaches 110° to 115° F.

While the milk mixture is cooling, use a small bowl to whisk together the egg and yeast. Set aside. Once cooled, add yeast mixture to the milk mixture and mix well. Add the flour one cup at a time and mix until the dough is soft.

Pour the dough on a well-floured counter and knead until it is very smooth and elastic; about 5 minutes. Place the dough in a large, well-greased bowl or dough-rising bucket. Cover with plastic wrap and let it rise until doubled, about 1 hour.

Use a small bowl to whisk together the cinnamon and remaining 1 cup of sugar. When it has doubled in size, punch down the dough and pour it onto a well floured counter.

Grease two 9-inch round cake pans with non-stick cooking spray or butter. Set aside. Use a rolling pin to roll the dough into a 10 X 14-inch rectangle. Brush the dough with 1/4 melted butter.

Sprinkle the cinnamon-sugar mixture over the melted butter. Spread evenly across the dough. Starting with the long side closest to you, roll up the dough. Pinch the seam between thumb and forefingers to create a good seal which prevents the dough from unwinding.

Use a serrated knife to cut the dough into 2-inch thick discs. Place the discs on the prepared pan with about 1 1/2-inches between the discs. Tightly wrap the pan with plastic wrap and tuck in the freezer for up to 4 weeks.

Serve Day: The evening before you want to bake, remove frozen cinnamon rolls from the freezer and place the pan in the refrigerator overnight. On the day you want to bake, remove pan from the refrigerator and let it rest on the counter for 20 minutes. Preheat oven to 350° F.

Bake for 25 minutes or until golden brown. Let the finished rolls cool for about 5 minutes. While the rolls are cooling, mix together the glaze. Combine powdered sugar and 3 tablespoons of milk in a small bowl. Drizzle the glaze over the cinnamon rolls and serve warm.

Posted in Breakfast

For Sunday Brunch: Chocolate Orange Crumb Cake

Posted on by Northerly Nosh

Chocolate Orange Crumb Cake

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1/2 tsp. baking soda
3/4 c. sugar
1⁄4 tsp. salt
1/4 c. cocoa
2 tsp. orange peel
2 c. flour
8 tbsp. butter
2 lg. eggs
1 tsp. freshly grated orange peel
1 1/2 tsp. baking powder
1 c. plain yogurt or buttermilk
1/2 tsp. vanilla

Crumb Mixture:
1/2 c. sugar
3 tbsp. unsalted butter, chilled, cut in small pieces

Prep Day: In a separate bowl, mix crumb mixture by fork or finger bowl, mix dry ingredients of cake. In a microwave safe bowl, melt 8 tablespoons butter. Cool to room temperature; add remaining wet cake ingredients. Pour wet mixture into dry ingredients. Stir until just blended. Spread 1/2 of cake batter into a greased 9 x 5 x 3 inch loaf pan.

Sprinkle with 1/2 crumbs. Top with rest of cake batter and then crumbs. Marbleize by upright knife 6-8 times down pan, crosswise. Bake at 350 degrees for about 1 hour. Test with toothpick. Cool in pan at least 30 minutes. Turn out of pan and turn over. Cool completely. Wrap airtight and Freeze.

Serving Day: Thaw completely. Slice and eat. Use within one day.