Archive for the ‘Breakfast’ Category

Tasteful Tuesday: Apple Cake

Tuesday, October 15th, 2019

Whether your kitchen is overwhelmed with apples you picked at an orchard this fall, or you’re feeling like a taste of autumn throughout the rest of the year, this apple cake recipe is for you. We recommend baking it in a 9-inch Bundt pan, but a 9×13 cake pan will work too (just decrease the baking time by 10 or 15 minutes).

ApplesWhat You’ll Need:

  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 350°F. Grease and flour one 9-inch Bundt pan.
  2. In a large mixing bowl, beat eggs and oil with an electric mixer until creamy. Add the sugar and vanilla and beat well.
  3. In a separate mixing bowl, combine the ground cinnamon, salt, flour and baking soda. Slowly add this mixture to the egg mixture and mix until fully incorporated (the batter will be thick). Fold in the apples by hand using a wooden spoon, and spread batter into the prepared pan.
  4. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cake cool on a wire rack, and serve as is or with a dusting of confectioners’ sugar on top.

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Tasteful Tuesday: Pumpkin Pancakes (with Pumpkin Butter)

Tuesday, October 8th, 2019

We’re starting today off with fluffy pumpkin pancakes topped with Sturbridge Yankee Workshop exclusive Pumpkin Butter. This recipe builds upon our Homemade Pancake recipe with a few spices and of course, pumpkin puree, incorporated into the batter. In addition to the butter, these pancakes also taste great with whipped cream, Maine Maple Syrup, and if you are a chocolate lover, we definitely recommend adding chocolate chips to the batter before cooking.

Pumpkin Butter | Made in New England | Sturbridge Yankee Workshop ExclusiveWhat You’ll Need:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 1/4 cups milk
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter,
    melted and slightly cooled
  • 3/4 cup pumpkin puree
  • Pumpkin Butter
  • Whipped cream, Maine Maple Syrup, caramel, or other desired toppings (optional)

Directions:

  1. In a large mixing bowl, sift together flour, baking powder, salt, sugar, pumpkin pie spice and cinnamon (for very fluffy pancakes, we recommend sifting twice or thrice).
  2. Add about half of the milk to the flour mixture, as well as the egg, and mix. Slowly pour and incorporate the remaining milk. Add vanilla extract, the melted butter and pumpkin puree; mix until completely combined.
  3. Heat a lightly buttered frying pan over medium high heat and pour or scoop the batter onto the frying pan, using about 1/2 cup for each pancake.
  4. Once both sides are browned (look for small bubbles before flipping!) serve hot with Pumpkin Butter and other desired toppings. Enjoy!

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Tasteful Tuesday: Three Indulgent Scone Recipes

Tuesday, August 27th, 2019

The following three scone recipes are some of our favorites because of how indulgent they are. Whether you’re in the mood for something sweet or want to make dessert part of your breakfast (or brunch!), one – or all – of these recipes will do the trick.

Mocha Scones

For a rich, chocolatey treat during the day,
we highly recommend these.

White Chocolate Raspberry Scones

A blend of creamy chocolate and berries – these scones
are as pretty as they are tasty.

Pumpkin Scones with Spiced Glaze

We have yet to find a better pumpkin scone recipe
than this one from the Brown Eyed Baker.

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