Buttermilk Blueberry Breakfast

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon (optional)
3/4 cups + 2 tablespoons 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

**1 tablespoon of sugar for sprinkling on top

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 3/4 cup + 2 tablespoons 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.

http://www.alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Pumpkin Apple Streusel Muffins

Ingredients
2 1/2 cups all-purpose flour
2 cups white sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1/2 teaspoon vanilla
1 cup canned pumpkin puree
1/2 cup vegetable oil
2 cups peeled, cored and chopped apple

Streusel Topping
2 tablespoons all-purpose flour
1/4 cup white sugar
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
4 teaspoons cold butter

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 18 muffin cups or use paper liners.
In a large bowl, sift together 2 1/2 cups all-purpose flour, 2 cups sugar, pumpkin pie spice, baking soda, and salt.
In a separate bowl, mix together eggs, vanilla, pumpkin, and oil.
Add pumpkin mixture to flour mixture; stirring just to moisten. Fold in apples. Spoon batter into prepared muffin cups.
In a small bowl, mix together 2 tablespoons flour, 1/4 cup sugar, 1 tablespoon brown sugar, and 1/2 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter.
Bake in preheated oven for 30-35 minutes, or until a toothpick inserted into a muffin comes out clean.

Idea from Allrecipes.com

Chocolate Waffles w/ Caramel Syrup

Topping
1/2 cup packed brown sugar
1/4 cup whipping cream
1/4 cup light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
3 medium bananas, sliced (Optional)

Waffles
1 1/2 cups Original Bisquick® mix
1 cup granulated sugar
1/3 cup unsweetened baking cocoa
3/4 cup water
2 tablespoons vegetable oil
2 eggs

1. In 1-quart saucepan, mix all topping ingredients except bananas. Heat to boiling over medium heat, stirring occasionally; remove from heat. (Optional: Gently stir in bananas until well coated.) Keep warm.
2. Heat waffle iron. (Waffle irons without a nonstick coating may need to be brushed with vegetable oil or sprayed with cooking spray before batter for each waffle is added.) In medium bowl, stir all waffle ingredients with spoon until blended. Pour batter onto hot waffle iron. (Check manufacturer's directions for recommended amount of batter.) Close lid of waffle iron.
3. Bake each waffle about 5 minutes or until steaming stops. Carefully remove waffle. Serve with topping.

By: Betty Crocker http://www.bettycrocker.com/

Cinnamon-Streusel Apple Muffins

For Streusel:
1/2 cup packed brown sugar
4 tbls all-purpose flour
2 1/2 tsp ground cinnamon
1 1/2 tsp cinnamon sugar
1/4 tsp nutmeg
4 tbls cold butter or margarine

For Muffins:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1 tsp ground cinnamon
1 tsp cinnamon sugar
1/4 tsp nutmeg
1/4 tsp salt
1 beaten egg
1 small container applesauce
1/4 cup milk
1/4 cup cooking oil

FOR STREUSEL: Stir brown sugar, flour, and cinnamon in small bowl. Cut in butter with a pastry blender or fork. Set aside.

FOR MUFFIN'S: Lightly grease twelve muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, ground cinnamon, cinnamon sugar, nutmeg, and salt. Make a well in the center.
In a small mixing bowl combine egg, apple sauce, milk, and oil; add all at once to flour mixture. Stir just till moistened.

Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle 1 teaspoon of the brown sugar mixture over each. Fill with remaining batter. Sprinkle tops of muffins with remaining streusel. Bake in a preheated 400° F oven until golden brown, about 20 minutes. Remove muffins from pans; cool slightly on racks.


By: Melissa Frederick

Pumpkin Spiced Cream Cheese Breakfast Rolls

I found this online and they are so yummy!
http://picky-palate.com/2009/10/12/pumpkin-spiced-cream-cheese-breakfast-rolls/














2 packages/cans Pillsbury Crescent Rolls
4 0z cream cheese, softened
1/4 Cup brown sugar
1/4 Cup canned pumkin (Libby’s)
1/4 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents leaving a 1/2 inch border around edges. Starting at long end, roll up then cut into 1 inch pieces. Place around 2 9 inch cake pans that have been sprayed with cooking spray. I left the centers open so the rolls form a circle.

2. Bake for 28-30 minutes or until rolls are golden brown. Remove and let cool for 10 minutes. Frost warm rolls with cream cheese frosting recipe below.

Frosting

4 oz softened cream cheese
1/2 Cup powdered sugar
1/2 teaspoon vanilla
1 Tablespoon canned pumpkin (Libby’s)

1. Mix all ingredients into a large bowl until smooth. Spread over warm rolls