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Breakfast

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The Best Home Made Pancakes

by 247tasty
written by 247tasty

Mostly, we consider pancakes as a weekend-only treat, but there’s no denying that if they too started with a warm short stack, the other five days will be considerably better. You have a few options to make this a truly viable choice on hectic mornings. You can prepare and refrigerate pancakes in advance (or even freeze the batter), or you can master this one-bowl recipe, which only needs simple pantry ingredients and is ready within 30 minutes or less.

Ingredients:

3/4 cup milk
2 tbsp white vinegar
1 cup all-purpose flour
2 tbsp white sugar, I used 3
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
(1) egg
2 tbsp melted butter
1 tsp vanilla

Directions:

1. Add and combine the milk and vinegar in a small bowl to “sour” for 10 minutes. An important step and is called “soured milk,” which is very different from sour milk. I guarantee that the final product will not taste the vinegar. Set aside.

2. Add and mix the dry ingredients in a bowl. Whisk together the soured milk, egg, vanilla, and melted butter in a bowl. Pour in the dry ingredients and whisk until most lumps are gone, but do not overdo it.

3. The batter gets thick, don’t add liquid anymore. LET THE UNDISTURBED BATTER SIT FOR TEN MINUTES!!

4. After 10 minutes, you’ll see bubbles in the batter, very important DO NOT STIR AGAIN.

5. Dip (don’t pour out) 1/2 cup of batter and put it on a buttered grill or frying saucepan. Cook the mixture until bubbles appear on the pancake surface, then flip over on the other side.

Notes:

1. Pancakes may be refrigerated for up to 5 days in an airtight container, or frozen for up to 2 months.

2. Be sure to rest the batter around 10 minutes after mixing. It gives the flour a chance to hydrate properly, and the time to activate the baking powder. Refill your coffee and take out your favorite pancake pan, and the batter will be ready to go by the time you return.

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All RecipesBreakfastDessert

Grandma’s Cinnamon Rolls

by 247tasty
written by 247tasty

These amazing little treats will surely make your day perfect! I made these 3 days ago for my kid’s birthday. She was very happy with the taste that she forgot that there was a cake! Its simple to make and the ingredients are not that hard to find. I bet you have them in your pantry. Just follow these simple steps and you will surely taste perfection! By the way, be very generous with the cinnamon for that amazing aroma and flavor! I hope this brings a smile to your face. Don’t forget to share because for sure you won’t resist eating more of these. Have a good day!

INGREDIENTS

3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1 tablespoon salt
1/3 cup shortening
1 egg
1 1/2 cup milk
4-5 tablespoons cinnamon
2 cups brown sugar
3/4 cup butter softened

How to make Grandma’s Cinnamon Rolls

Step 1: Grease a cookie sheet or parchment paper. Set aside.

Step 2: In a large mixing bowl, add baking powder, sugar, flour, shortening, and salt. Mix using your hands.

Step 3: Beat eggs and pour milk in another mixing bowl. Mix until well-mixed.

Step 4: Create a hole in the middle of the flour mixture.

Step 5: Transfer the egg mixture into the flour mixture. Mix using a spoon until creamy.

Step 6: Place a floured countertop.

Step 7: Roll the dough into 1/4-inch thick.

Step 8: Add the soft butter on top and spread.

Step 9: Add in brown sugar on top and cover the soft butter layer then sprinkle cinnamon. Add more cinnamon if you prefer.

Step 10: Roll the dough tightly.

Step 11: Cut the sought onto 1/2-inch thick.

Step 12: Place the sliced dough into the greased cookie sheet or parchment paper.

Step 13: Place inside the oven and bake for 12 to 15 minutes at 400 degrees.

Step14: Remove for the oven and let sit on a wire rack to cool for at least 10 minutes.

Step 15: Serve and enjoy!

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All RecipesBreakfast

HOMEMADE BREAKFAST POTATOES

by 247tasty
written by 247tasty

Take it from someone who always has a hate relationship with potatoes, which are the best potatoes for breakfast in life. The outside is golden brown and inside deliciously tender. I am so excited to bring you one of the favorite breakfast items for my family. They ‘re easy to whip up, can be prepared in advance, so they take less time in the morning, and they’re good with a side of eggs or wrapped inside breakfast burritos. These breakfast potatoes, once you cook them in a skillet, developed the most delicious outer crust that is delicately crispy and dusted with things like garlic and onions and a hint of cayenne.

Ingredients:

(1) (5 lbs) bag Red Potatoes, Cut Into Chunks
(4) cloves Garlic, Minced
(1) whole Onion, Peeled And Roughly Chopped
(2) Green Bell Pepper, Seeded And Roughly Chopped
(2) Red Bell Pepper, Seeded And Roughly Chopped
1/4 cup Olive Oil
(1/2) stick Land O’ Lakes Butter, Melted
1 tsp Lawry’s Seasoned Salt
1/2 tsp Cayenne Pepper
Kosher Salt And Freshly Ground Black Pepper

Directions:

1. First, preheat oven at about 425 degrees.

2. Add and put all the ingredients together in a large bowl, then pour the potatoes onto two rimmed baking sheets.

3. Bake for about 25 minutes and shake the pan twice.

4. Increase the heat at about 500 degrees F. And bake, tossing twice, until it became crisp & brown for 15 minutes.

5. Add and powder a little salt and pepper before serving.

Note:

If you’re planning to prepare the baked potatoes ahead: Cool the potatoes after steaming; at room temperature for at least one hour. It is what makes this the best recipe ever for homemade breakfast potatoes. It allows you to perform some preliminary work in advance. The day before, I usually do this part. Steam the potatoes, let it stand to room temperature, break it, and then place it overnight in the refrigerator.

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All RecipesAppetizersBreakfast

RED LOBSTER’S CHEESE BISCUIT (IN A LOAF)

by 247tasty
written by 247tasty

I love this Red Lobster cheese biscuit, which makes you sigh with pleasure every bite you take. I decided to make them at home, but I didn’t want to make it into the individual biscuit. I chose, instead, to try this Red Lobster Cheese Biscuit Bread recipe. Believe it or not, I lean over fish on pretty much everything. Oddly enough, Red Lobster is a favorite of mine. If you’ve ever been with me, you recognize that in Cheddar Bay Biscuits, I can eat pretty much of my body mass. Trust me, you ‘re going to love these biscuits, so read the instructions carefully below, and you’re not going to regret it.

Ingredients:

3 cups flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
(4 oz) cheddar cheese (cut into 1/4 inch cubes)
1 1/4 cups milk
3/4 cup sour cream
3 tbsp. butter, melted
(1) egg, lightly beaten

Directions:

1. Preheat broilers at about 350 degrees. Oil 9×5 portion dish.

2. Whisk the initial (5) fixings together in a bowl. Add and stir the mixture in blocks of cheese until coated in flour mixture, it will help prevent your cheese from falling to the base of your bread part.

3. Whisk the remaining fixings together in an alternative bowl.

4. Now, fold the wet mixture into the blend of flour and cheese, mix until joined, don’t over-mix.

5. Spread the mixture into the container for portion.

6. Heat the blend for 45-50 minutes. Leave the container to cool for 10 minutes and then remove it. Until cutting and serving, allow to cool for an hour.

Tip:

The loaf pan you choose is essential for making Red Lobster Cheese Biscuit Bread. If your casserole is too thin, then you end up with a burnt crust. Unfortunately, I learned this the hard way. And you want a heavyweight pan that helps your loaf to cook evenly.

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All RecipesBreakfastDessert

Cheesy Bundt Bread

by 247tasty
written by 247tasty

Even though several of us could have Bundt pan lying somewhere in our kitchen, we still don’t take it out very much. The Bundt pan has its origin in brioche-style European cakes called Gugelhupf, particularly famous for those who do not know in the European-Jewish community. The cake molds, however, have spread throughout the world and are typically used for sweet dessert dishes. Nevertheless, the Bundt cake pan innovates its purpose for all sorts of recipes and food hacks since the advent of the internet.

We usually plan to make something sweet, like a cake, when we pull out our Bundt pan, but here’s a savory recipe for bread that we love. This cheesy Bundt bread is a great side dish when we have the best Caesar lunch salad, and pasta is also a good alternative instead of garlic bread (and it just has enough garlic to make it taste right). It is a lightly flavored bread with a great texture and tangs thanks to the sour cream and Greek yogurt. We ‘re going to cook up this for brunch or take her savory, cheesy goodness to share with our neighbor.

Ingredients:

3 cups all-purpose flour, sifted
1 cup sharp Cheddar cheese, grated
1 cup Parmesan cheese, grated
(2) large eggs
3/4 cup sour cream
3/4 cup plain Greek yogurt
1/2 cup unsalted butter, melted
1 tsp baking soda
1 tbsp baking powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder

Directions:

1. Preheat oven at about 350 ° F. Spray a non-stick cooking spray Bundt pan and spread evenly with a paper towel around the pan.

2. In a large bowl, add and combine the flour, baking soda, baking powder, salt, garlic powder, and onion powder.

3. Whisk bacon, sour cream, and yogurt from Greece. Pour dry ingredients into the mixture. Add and stir melted butter until combine.

4. Add and stir in the mixture Cheddar cheese and Parmesan cheese. Pour batter into the Bundt pan, thinly distributed to the bottom.

5. Bake for about 50-55 minutes, or until an inserted toothpick in the center comes out clean.

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All RecipesBreakfast

Mandarin Orange and Cranberry Muffin Bread

by 247tasty
written by 247tasty

I could see, however, after I tried this muffin bread’s first bite, that it wasn’t their Christmas special. This muffin is breathtakingly delicious and moist. Cinnamon and allspice ‘s warm comforts-characteristic of Christmas baking-are absent. The cranberries and mandarin orange juice and zest add a very new and slightly tart taste to this muffin. There’s just a little sweetness from the streusel topping and a nice crunch. There are many variations of Mandarin in the world. The kind they use for producing orange juice here, however, is only green from the outside. It’s orange inside and sold as an orange juice – but it tastes like mandarin juice for me.

These Mandarin Orange and Cranberry Muffin Bread are a juicy, refreshingly fruity and not too sweet treat with crunchy toppings. You don’t regret that it’s going to become a success everywhere for your family and friends when you start baking this delicious dessert. You may follow the ingredients you have provided or change the formula to match your needs.

Ingredients:

C. self-rising flour
1/2 C. sugar
2 T. butter, melted
(1) egg, beaten
1 1/4 C. milk
1/2 tsp. vanilla extract
1 C. fresh whole cranberries
11 oz. can mandarin oranges, drained

Directions:

1. Whisk the flour and sugar together. Add the melted butter, sugar, milk, and vanilla extract. Combine well in the cranberries, and mandarin oranges then fold well. Butter a plate of the loaf very well and add the mixture into the saucepan and scatter to level out. Bake for 35-40 minutes at about 375 degrees, or until the skewer stick comes out clean. Move from pan to rack for cooling.

Tips:

This muffin is made of mandarin-orange juice and zest and has a small variation in taste and color, most of it is citrus but a little sweeter than real oranges. You can use orange and zest as a substitute, but in some areas, it is hard to find big orange oranges.

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All RecipesBreakfast

Buttermilk Blueberry Breakfast Bake

by 247tasty
written by 247tasty

Have an amazing morning with Buttermilk Blueberry Breakfast Bake. This is a must-have in your breakfast menu. A super easy to make bake that will complete your day. It is moist, buttery, and bursting with fresh blueberries that will surely put a smile on your face. Begin your day with a slice of this delicious bake and I’m pretty sure you’ll never get enough of this. Pair it with a freshly brewed coffee to start your day right. I cannot wait for you to try it. Enjoy!

INGREDIENTS

2 cups all-purpose flour, divided
2 cups fresh blueberries
1 cup sugar, plus extra for sprinkling on the cake
1/2 cup buttermilk
1/2 cup (1 stick) unsalted butter, softened
1 lemon, zest
1 large egg, room temperature
2 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon kosher salt

How to make Buttermilk Blueberry Breakfast Bake

Step 1: Ready the oven and preheat it to 350 degrees F. Lighty grease with butter or spray with a non-stick spray a  square baking dish.

Step 2: Whisk the 1 3/4 cups of flour, baking powder, and salt in a medium bowl.

Step 3: Place the butter, sugar, and lemon zest in a large bowl. Cream for about 3 to 5 minutes or until fluffy and light.

Step 4: Mix in the egg and vanilla extract. Continue beating until well combined.

Step 5: Pour in the buttermilk alternately with the flour mixture and mix until just combined.

Step 6: Put the blueberries in the remaining 1/4 cup of flour and toss until coated.

Step 7: Then, gently fold in the blueberries into the batter.

Step 8: Pour the batter into the prepared baking dish. Sprinkle 1 to 2 tablespoons of sugar over the batter.

Step 9: Place inside the preheated oven and bake for about 40 minutes. Insert a toothpick in the middle, once it comes out clean the cake is done.

Step 10: Once done, remove from the oven. Let it cool first before serving. Enjoy!

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All RecipesBreakfastDessert

Perfect Pumpkin Pie

by 247tasty
written by 247tasty

I remember this perfect Pumpkin Pie to be the highlight of every family gathering we had when I was a kid. My mom makes this whenever our relatives pay a visit. She always says that a great pie will make a family even tighter than ever. I didn’t get it when I was little but now, I understand that it is not just food, it is more than that, it is a tradition that you look forward to. That was kind of a long introduction, right? It’s just that I feel so excited and nostalgic sharing this with you today. Anyway, going back to the recipe itself, my favorite ingredient for this recipe is the ground ginger. I don’t know, for me, it’s kind of unusual to put ginger in a pie but it goes well with the rest of the ingredients. It gives a nice different flavor to it. I guess you just have to taste it yourself!

INGREDIENTS

1 (15 ounces) can pumpkin
1 (14 ounces) can EAGLE BRAND(R) Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inches) unbaked pie crust

How to make Perfect Pumpkin Pie

Step 1: Ready the oven and preheat to 425 degrees F.

Step 2: In a medium bowl, add eggs, spices, salt, and sweetened condensed milk. Whisk until well-blended and the texture becomes smooth and creamy.

Step 3: Transfer the mixture into the prepared crust.

Step 4: Place inside the preheated oven and bake for 15 minutes.

Step 5: After 15 minutes, turn the heat down to 350 degrees F then bake for another 35 to 40 minutes in until a bread knife comes out clean after inserting into the middle part of the pie.

Step 6: Remove from the oven and let it sit on a wire rack to cool to room temperature.

Step 6: Garnish with anything you prefer. Serve and enjoy!

Note: Do not forget to put the leftovers in the fridge.

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Banana Bread Brownies

by 247tasty
written by 247tasty

We all know that the most important meal of the day is the mantra for breakfast, but we also know that breakfast is always the first meal to get kicked to the curb while we are hustling to get everyone to work and school. Nonetheless, the fact is having breakfast helps set off our metabolism, wakes up the brain, and gets us to go in the morning. And you just need to grab a bite to eat before going out the door. Now, the other mantra we’ve all heard is that we’ve got to eat a meal before we get dessert eating. So we thought, how could we say yes for breakfast as well as dessert? The answer is simple: banana bread brownies.

Ingredients:

1-1/2 c. sugar
1 c. sour cream
1/2 c. butter softened
(2) eggs
1-3/4 (3 or 4) mashed ripe bananas
2 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. salt
1/2 c. chopped walnuts (optional)

For Brown Butter Frosting:

1/2 c. butter
4 c. powdered sugar
1-1/2 tsp. vanilla extract
3 tbsp. milk

Directions:

1. Heat oven at about 375 degrees F. Grease and grease 15×10-inch jelly roll pan. For the bars, beat sugar, sour cream, butter, and eggs together in a large bowl until creamy. Blend with bananas and vanilla extract. Add and blend flour, baking soda, salt for a minute. Stir in walnuts.

2. Spread batter into pan evenly and bake for 20 to 25 minutes, or until brown is golden.

3. In the meantime, heat butter in a bowl to cool for frosting medium to medium heat. Take a delicate brown and immediately remove the butter from the heat.

4. Add cinnamon, vanilla, powdered sugar, and milk. Add and whisk until smooth (thicker than a glaze but slim than frosting). Add and place brown butter on warm spatula bars (If the bars are still warm, the frosting will be easier to distribute).

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All RecipesAppetizersBreakfast

RED LOBSTER’S CHEESE BISCUIT (IN A LOAF)

by 247tasty
written by 247tasty

Believe it or not, I lean over fish on pretty much anything. Oddly enough, Red Lobster is a favorite of mine. If you’ve ever been with me, you recognize that in Cheddar Bay Biscuits, I can eat my body mass pretty much. Trust me, you ‘re going to love these biscuits, so read the instructions carefully below, and you’re not going to regret it. I love the Red Lobster cheese biscuit, which makes you smile delightfully with every bite you take. I decided to make them at home. Alternatively, I decided to try this Red Lobster Cheese Biscuit Bread recipe. Baking this copycat bread in a loaf pan in the kitchen means less hands-on time

Ingredients:

3 cups flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. cayenne pepper
1/8 tsp. black pepper
4 oz of cheddar cheese, cut into 1/4 inch cubes
1 1/4 cups milk
3/4 cup sour cream
3 tbsp. butter, melted
(1) egg, lightly beaten

Directions:

1. Preheat boiler at about 350 degrees. Fill a 9×5 portion dish with oil.

2. Whisk the initial (5) fixings together in a bowl. Add and stir cheese blocks with the mixture until coated in flour mixture, helping to prevent the cheese from falling to the bread portion foundation.

3. Whisk the remaining fixings together in an alternative bowl.

4. Now fold the wet mixture into the blend of flour and cheese, mix until joined, don’t over-mix.

5. Add and spread the mixture into the portion container.

6. Heat the mixture for about 45-50 minutes. Let the container cool for 10 minutes and then remove it. Let it cool for an hour before cutting and serving.

Tips:

It is essential what loaf pan you use to create Red Lobster Cheese Biscuit Bread. When your pan is too thin, you’re going to have a burnt crust. Sadly, I learned this tough path. You want a heavyweight skillet, which will evenly cook your bread.

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