Category: Breakfast

Posted in Breakfast

Sunday Brunch: Pineapple Muffins

Posted on by Northerly Nosh

Pineapple Muffins

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2 (6 oz.) cartons pineapple yogurt
1 egg
1/2 cup applesauce
2/3 cup brown sugar
1 (8 oz.) can drained crushed pineapple (or 1 cup fresh pineapple chunks, diced)
2 cups white whole wheat flour
2 tsp. baking powder
1/2 tsp. baking soda

Prep Day:Preheat the oven to 425 degrees F. Butter/grease muffin pans (or line with paper liners).In the bowl of a stand mixer, combine 2 cartons of yogurt and egg. Mix until combined. Add the applesauce, brown sugar and pineapple to the bowl and mix until combined. In a separate medium bowl, whisk together flour, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed until just incorporated. Fill the prepared muffin cups with batter and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely. When cooled, place in Ziploc bag and freeze.

Serve Day: Wrap in paper towel and nuke for 30-45 seconds.

Posted in Breakfast

Sunday Brunch: Cinnamon French Toast

Posted on by Northerly Nosh

Cinnamon French Toast

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Serves 6-8

1 loaf Texas toast thick bread
2 eggs
2 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups milk
1 cup flour
2 1/2 teaspoons baking powder

Coating:
4 teaspoons cinnamon
3/4 cup sugar

Prep Day: Mix all ingredients in a large bowl. Mix coating in a smaller bowl. Dip bread into first mixture and fry in vegetable oil on the stove (enough to cover the bottom of the pan really well may have to use more oil depending on how many you make). When golden brown, Remove, pat with paper towel to remove excess oil. Sprinkle bread with coating.

To Freeze: Cool and then store in ziplock freezer bags.

Serve Day: We just put one piece in the microwave at a time for about 30 seconds per side until heated through.

Posted in Breakfast

Sunday Brunch: Pear Bread

Posted on by Northerly Nosh

Pear Bread

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One loaf

2 cups Flour (1 cup all purpose and the other cup whole wheat)
1/2 tsp Salt
1 tsp Baking soda
1/4 tsp Cinnamon
1/4 tsp Ground nutmeg
1/4 cup Oil
1 cup Sugar
2 Eggs
1/4 cup Applesauce
1/4 cup Sour cream
1 tsp Vanilla extract
1 cup Fresh pears, chopped
1 cup Nuts, chopped (optional)

Prep Day: Combine flour, salt, soda, cinnamon, and nutmeg in small bowl (or see baking mix instructions below). In large mixer bowl, beat oil and sugar until well blended. Beat in eggs, one at a time; add applesauce, sour cream, and vanilla. Add the dry ingredients and stir until moist. Pare, halve and core pears; chop to make 1 cup per recipe. Stir in pears and nuts (optional). Spoon into well-greased 9×9 loaf pan. Bake at 350 degrees for 40 minutes, or until toothpick comes out clean. Cool in pan 10-15 minutes. Turn out and cool on rack. Wrap in plastic wrap and seal in 1-gallon freezer bag. Freeze.

Serving Day: Allow to thaw and slice.