Orange Buttermilk Muffins

These are some of the best muffins I've had. One of my 5 year olds told me they were so yummy he was going to eat them all gone! 

Muffin:

1/4 cup butter, softened
1/4 cup vegetable oil - i used applesauce to lower the calorie intake
1/2 cup white granulated sugar
1/3 cup packed brown sugar
2 large eggs
zest of 1 orange
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 teaspoon vanilla
1 teaspoon orange extract (optional) - I used a few drops of Doterra's Wild Orange
2 2/3 cups all-purpose white flour, lightly spooned into measuring cups and leveled with the back of a knife
1 cup buttermilk

Glaze:

1/4 cup butter, melted
zest of 1 orange
1 cup powdered sugar

Instructions:

Preheat oven to 425. Line a muffin tin (I actually get about 15 standard-size muffins, so plan accordingly) with cupcake liners and set aside.

Zest the orange and set aside.

In a large bowl or the bowl of a stand mixer, beat the butter, oil, and sugars until smooth. Add the eggs and orange rind and beat until smooth. Add the baking soda, baking powder, salt, and vanilla (and orange extract, if using) and beat until smooth. Alternately add the flour and buttermilk, starting and ending with the flour, mixing completely after each addition.

Scoop the batter into the lined muffin tins (I used a 1/4 cup cookie/ice cream scoop and it worked perfectly).

Bake in the preheated oven for 15-17 minutes or until the muffins are golden on top. Remove from oven and cool completely on cooling racks.

When the muffins are cool, melt 1/4 cup butter in a small mixing bowl. Add the zest of another orange. Slowly whisk in 1 cup of powdered sugar 1/4 cup at a time, beating thoroughly to eliminate any lumps. When you’ve added 1 cup of powdered sugar, it should look like moist frosting. Whisk in a few tablespoons of buttermilk until a smooth glaze consistency is reached.

Grab each cooled muffin by the bottom and dip it into the glaze.

I got 16 muffins. If you use everything I did like subbing oil for the applesauce (unsweetened) they come out to 4 Weight Watcher Points per muffin.

orange rolls!

These are soo yummy!! YOU WANT TO MAKE THESE........NOW!!!!!

in a bowl mix 1 Tbsp active yeast in 1/3 C. warm water and 1/2 tsp sugar. give it a little stir and let it poof about 5 min. While its poofing:

in your stand mixer bowl add 1C. scaled milk cooled (i put it in the microwave for 90 sec then let it cool while i added the other ingredients), 3 Tbsp melted butter, 3 eggs and mix with wire wisk. then add 1 C. flour and 1/2 C. sugar. By this time the yeast should be poofed so add that and gently mix.  Then add 3 C. flour and 1 tsp salt. You may need more flour. You dont want it overly sticky. It should come off the sides of the bowl. I think I added close to 4 C. total. Then take it out and drizzle some olive oil in the bowl and add the dough back and roll it so its all been coated. I let mine rise in the dryer to speed up the process. I put 3 big towels in and put it on high about 5 min then turned it off and put the bowl in covered in saran wrap and put the towel around the bowl and let it rise (with the dryer off!!) while i prepared the good stuff ;)
so while your dough is rising: melt 1 Stick of butter. Then add the zest of 2 oranges and 1/2 C. sugar. set aside. This will go on the dough.

Now in another bowl we're gonna make the icing.
1/2 stick softened butter, juice of 3 oranges, 1 tsp vanilla and about a half a bag powdered sugar.  You want it a bit thinner than frosting so you can put it on the warm rolls and it will seep throughout the entire roll.

Preheat oven to 375

After this your dough should be doubled in size. Roll out into a rectangle about 1/4" thick. Spread the orange zest goodness all around it. I sprinkled it with cinnamon too. then Roll it tight jelly style. Then pinch the ends to its sealed and cut about 1 1/4" inches thick and put in a greased 13X9 pan. I got 12 rolls but it depends on how big you cut yours on how many you will get. Let them rise a bit. Not too much as they will rise in the oven. just until they are all touching. I use a heating pad under my pan on high and it rises in about 15 minutes. Make sure you cover your pan.

Bake in your preheated oven for 20 min until they are browned. Let cool about 5 min then put the icing all over. YUMMY!!!!

Baked orange French toast

I found this recipe on pinterest and knew I had to try it. It's definitely a keeper!!!

2 eggs
1 1/2 c milk ( I used rice milk)
1 tsp vanilla
1 c panko bread crumbs
Zest of 1-2 oranges
1/2 tsp cinnamon
1/4 c melted butter
1/4 c canola oil
Bread cut 1" thick I used homemade whole wheat

In a shallow bowl add first three ingredients. Mix well. In another bowl add the bread crumbs, orange zest and cinnamon mix well.

Preheat oven to 400. prepare a cookie sheet with the butter and oil. Dip bread in egg mixture then breadcrumbs And then put on cookie sheet and turn over so both sides get the butter and oil on them. Cook for 15 min then flip and cook another 10 minutes. Great with homemade buttermilk syrup or maple.

Buttermilk Raspberry Breakfast Cake

The original recipe was for blueberries but I dont like them and I didnt have any so I subbed raspberries. I think it turned out really good.

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

*I used closer to 1 C. of the buttermilk and I also sprinkled the sugar in the raw on top instead of granulated sugar.

Buttermilk waffles with buttermilk syrup

My granny used to make buttermilk waffles. Unfortunately nobody got the recipe before she died :(

So I went searching for a good recipe and a friend of mine shared hers. I AM IN LOVE! They are so yummy. My 10 year old asks for them weekly. Needless to say we always have buttermilk on hand. Even if I dont make the waffles we always keep the syrup in the fridge. It is THAT good.

Buttermilk Waffles

2 eggs

2 C. buttermilk

2 C. flour

1 tsp salt

1 tsp baking soda

2-3 tsp sugar

Mix together and cook in a hot waffle iron

Buttermilk Syrup

1 C. buttermilk

1/2 C. butter (1 stick)

1 tsp baking soda

2 C. sugar

3 Tbsp corn syrup

In a LARGE pot stir together and boil for 5 minutes then stir in 2 tsp vanilla.

Baked French Toast

This was soo yummy. my kids loved it!!

First take a loaf of sour dough bread. You can either tear it up or  dice it with a knife and throw in a 13x9 greased pan like so

In a bowl mix together 8 eggs, 2 Cups milk, 1/2 heavy cream, 3/4 C. sugar and 2 Tbsp vanilla. Mix well and pour evenly over the bread. Your SUPPOSED to cover and refrigerated a few hours or overnight. However, I didnt realize that step and skipped it (It still turned out great!!)

Before baking mix together:

1/2 C. flour, 1/2 C. brown sugar, 1 tsp cinnamon, 1/4 tsp salt. Add nutmeg if desired. add 1 stick cold butter cut into pieces and mix until it resembled fine pebbles. Sprinkle on top. And bake at 350 for 60 min or until firm. Top with maple syrup. YUMMY!!

Breakfast cups

Take a bag of thawed hashbrowns mix in salt and pepper to taste, 1Tbsp oil and 1/3 c shredded cheese. Put in well greased muffin tin. Spread out good and smash to bottom well. Bake at 425° for 15 min. Reduce heat to 350° crack Med egg into each and top with Bacon bits ans cheese (I used Bacon that I chopped ) bake 13-16 min or until eggs are done.
*with the eggs I broke the yolk a bit but you could leave it intact or mix well before putting in cups *
To remove use a knife and gently go along edges

These were so yummy.

Breakfast casserole

Breakfast Casserole

1 pkg croissant rolls


1 lb mild sausage


6 eggs, beaten


2 cups shredded cheddar cheese

Preheat oven to 350. Spray 9×13 baking dish with Pam. Brown sausage in skillet. Spread croissant dough in bottom of 9×13 dish. Add sausage, then pour eggs over sausage. Generously top with cheese. Bake at 350 for 30 minutes.


Crepes

Crepes

4 eggs

1 1/3 C. milk

2 Tbsp. oil

1 C. flour

Beat eggs slightly; add remaining ingredients and beat just until smooth. Pour a few tablespoons into HOT skillet tilting to spread evenly. Brown lightly on both sides.

FILLING:

1 C. Strawberries, sliced

8 oz cream cheese

¼ C. powdered sugar

Blend powdered sugar and cheese until smooth. Fold in berries. Pour about 2 Tbsp onto each crepe, roll up. Serve with topped strawberry sauce.

SAUCE:

1 ½ C. sugar

1 ½ C. crushed strawberries

Stir sugar and berries together in medium saucepan, bring to a boil. Reduce heat and cook 10 minutes stirring constantly.

breakfast baking powder biscuits

Breakfast Baking Powder Biscuits

Description:

"This recipe will produce the biggest biscuits in the history of the world! Serve these gems with butter, preserves, honey, gravy or they can also be used as dinner rolls...you get the picture. The dough can also be prepared several hours, and up to a day ahead of time. If so, turn dough out onto aluminum foil that has been either floured, lightly buttered or lightly sprayed with cooking spray. Roll up foil until it is sealed, and refrigerate. Don't be surprised if your biscuits rise even higher because the baking powder has had more time to act in the dough.

Ingredients:

* 2 cups all-purpose flour

* 1 tablespoon baking powder

* 1 teaspoon salt

* 1 tablespoon white sugar

* 1/3 cup shortening

* 1 cup milk

Directions:

1. Preheat oven to 425 degrees F (220 degrees C).

2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.

3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

4. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown