I have been on a cherry recipe kick lately. Everyone seems to love cherry anything! Cherry Coffee Cake is no exception to this rule.
Cherry Coffee Cake is always a welcome morning addition. I hate to admit it, but we even have this sometimes in the hours between dinner and bedtime. It goes great with coffee or a glass of milk. The leftovers are best sent off to work with someone so that it is no longer hanging out at your house.
It does not have to be made with cherries though, any pie filling can be used as a replacement. If you choose to use another flavor, you might want to omit the almond extract in the cake batter. Cinnamon would be a much better flavoring for apple and blueberry.
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Crunchy Cherry Coconut Granola is a perfect portable snack for the whole family. It travels well and provides plenty of energy to get past a morning or afternoon slump. Granola can also be eaten for breakfast with milk or yogurt. It is even really good crumbled on top of a small bowl of ice cream.
Our recipe for granola produces large and crunchy clusters. Some people use flour as a binding agent, others use egg whites, but this one uses neither. We use the addition of crispy rice cereal for our binding agent.
Crispy rice gives the honey and brown sugar something to grab ahold of. I find that using a 1:2 ratio of crispy rice cereal to rolled oats works the best. Too little cereal and you still have a lot of oats rolling around by themselves at the end of cooking.
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These granola breakfast bars are the answer to my breakfast riddle. I am the kind of guy who would rather sleep an extra 15-30 minutes than eat breakfast, so I rarely eat breakfast on a week day. These meal-prep granola breakfast bars are my answer to the question, “what should I eat for breakfast?”
My wife and I have been on a meal prep-Sunday kick here lately. This recipe is great for folks who are looking for meal-prep recipes. This recipe can be easily and quickly made Sunday evening in preparation for the work week.
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Mississippi Coast Toast is a play on Coast Toast from Brockton Villa’s in La Jolla. La Jolla Mom has a pretty good bead on the recipe. Toast coast is a custard type french toast that is soaked over night and baked the next morning. The weirdest ingredient in this recipe is orange juice and orange flavoring. Trust me, I know that adding orange juice to your french toast seems weird, but it really does add another layer of flavor to one of my breakfast meals.
My biggest issue with the original recipe is that it is kind of a pain in the ass to cook. Rarely am I thinking the night before about breakfast and I rarely want to let things rest for an hour or longer before cooking it. I also don’t like cooking with things like “orange flavoring”. My version is geared more towards the southern home with ingredients usually found at home, hence the name Mississippi Coast French Toast. For my version you just need eggs, milk, butter, vanilla extract, orange juice, and standard white bread.
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Biscuits in the south are a tradition and our buttermilk sugar biscuits is our version of the southern classic. It seems that every household in the deep south has their own special recipe for biscuits. Our house is no different. Nothing gives me more joy on a Saturday or Sunday morning than whipping up a batch of buttermilk sugar biscuits for breakfast.
My wife and I have worked on our own biscuit recipe for the past few years. We could always make a solid biscuit, but it was never exactly what we were looking for. We have tried traditional southern biscuit recipes, buttermilk biscuits, and cream biscuits. Cream biscuits were our jam for a while, but we finally came across a buttermilk biscuit recipe that was also the cat’s meow. We could never decide on which recipe to make for breakfast, so we combined them! Through experimentation, my wife and I were able to combine the best of both cream biscuits and buttermilk biscuits.
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Saturday morning breakfast is a ritual around my house. Coffee must be brewed, bacon must be fried, and breakfast must be cooked. However, there are some mornings where the weather is perfect for sitting outside. If you live anywhere in the deep south, you know the weather isn’t favorable for outside sitting very often, so we try to take it in when we can.
On those nice mornings, the last thing I want to do is spend my morning in the kitchen cooking, even if it is ritualistic. However, while sitting on the back porch I love sipping on a fresh pot of coffee, listening to the birds, and eating a scone. It can be a plain scone with a bit of butter. It can be a blueberry scone. Or, it can be my personal favorite scone, bacon, cheddar, and onion. I’ll focus on whipping up a batch of my wife’s famous bacon cheddar and green onion scones.
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Growing up, I vividly remember waking up on Saturday mornings, during my teenage years, when I was with my mom. The sun would be beaming through my room as the sun came up and I could smell the deliciousness my mom was whipping up in the kitchen. These memories are probably my most vivid from my teenage years besides the trouble I got in. To this day, Saturday breakfast is a ritual. I get up, put on some warm clothes, and head to the kitchen and start with making a pot of coffee and frying bacon.
This recipe isn’t my mother’s recipe, but it is one my wife and I have been fiddling with for the past few years. It’s over the top good and does well as a dinner option too.
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