Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
I am sharing a recipe with you today that makes for a simple, yet delicious Breakfast Quick Bread that the whole family will enjoy! Old Fashioned Buttons and Bows are delightful little twists and knobs that are light, flaky and flavored with nutmeg and cinnamon.
I cannot claim the inspiration for these. The original recipe used Bisquick baking mix. This is not something which is readily available to my overseas friends. (You can get it on American product supply sites, but it is expensive.)
I adapted the recipe/idea to use my own homemade buttermilk biscuit dough. I may be a bit biased, but I think the ones made from homemade biscuit dough are a lot tastier.
You will have to forgive my terrible photography today. It is raining cats and dogs and so the lighting is very poor. We have had an incredibly rainy summer so far, but I am not complaining. We need it with all the fires, etc.
These little bakes are supposed to be cut out with a doughnut cutter. I don't have one of those, and so I used a sharp 3 inch round cutter for the outside and the cap off a soda bottle for the inner cuts.
Whatever works is my motto and this worked beautifully!
The most difficult part of these is twisting them into the figure eight shape. Its easily done however. All you have to do is grab opposite ends of each ring of dough and gently twist each opposite to the other. (Hope that makes sense to you!)
The baked rolls are flavored with cinnamon and nutmeg, much like a doughnut, and then once baked they are dipped in some melted butter and rolled in sugar.
The end result is a quick bread that tastes very much like your favorite sugar crusted cake doughnut! The family will love these!
WHAT YOU NEED TO MAKE OLD FASHIONED BUTTONS AND BOWS
Simple baking cupboard ingredients. There is nothing outrageous here. As usual I have supplied both North American and European measurements.
- 2 cups (280g) of all purpose plain flour, sifted
- 1 TBS sugar
- 1 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup (120g) of cold butter, cut into bits
- 3/4 cup (180ml) of buttermilk
To finish:
- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) granulated sugar
Look at that lovely twist. I would call that perfect! Not to brag or anything, but I was very pleased with the way these came out.
If you cannot find buttermilk, and I do know that can sometimes be difficult in some places, it is very easy to fashion your own. Simply add 1 TBS of lemon juice or white vinegar to a cup of whole milk, then set it aside to clabber for about 5 minutes.
Of course that makes a full cup of the mixture (240ml). You will only need 3/4 cup (180ml) for this recipe. I reckon it is worth it.
I use salted butter. I cannot afford to keep two different kinds of butter in my kitchen for baking and for every day use. So I tend to cut back on the salt in recipes to compensate for it.
Oh how I miss Lurpak butter. It was the best. Occasionally I can find Danish butter here of a different brand, or what they call European butter. I have not tried any of them yet to compare. One of these days I will!
HOW TO MAKE OLD FASHIONED BUTTONS AND BOWS
These are really quite simple. If you know me, you know I abhor complicated! Yes, I can be rather lazy at times.
Preheat the oven to 450*F/225*C/gas mark 7. Line a baking tray with baking paper.
Sift the flour into a bowl. Whisk in the sugar, salt, baking powder, nutmeg andand cinnamon. Drop in the butter.
Cut the butter into the dry ingredients using two round bladed knives or a pastry blender. You want pieces no larger than the size of dry peas. Some that size and some smaller.
Stir in the buttermilk with a fork to mix to a soft dough. Tip out onto a lightly floured board. Knead gently a couple of times.
Pat out to a six by nine inch rectangle. Visually divide into threes and fold the outer thirds in over the middle third like a book.
Pat out again to a six by nine inch rectangle, about 1/2 inch in thickness. Cut into rounds with a sharp 2 1/2 inch round cutter, using a sharp up and down tap.
Cut 1/2 inch diameter circles from the center of each round, again using a sharp up and down tap.
To make bow shapes, hold the opposite of each ring of dough and gently twist to make a figure 8. Place the figure 8 and the center cuts several inches apart on the baking sheet.
Bake for 10 to 12 minutes until golden brown and well risen.
Have ready two bowls, one holding the melted butter, the other the granulated sugar. Dip the tops of each figure 8 (bow) into the melted butter and then the sugar. Repeat with the smaller circles (buttons.)
Serve warm with your favorite hot beverage.
These came out lovely and light and flaky. They are not overly large either. If you wanted to you could add a bit of cinnamon to the sugar for coating them.
I think any stale/leftover ones would make an excellent dessert crumbled into a bowl and topped with fresh berries and ice cream.
If you are a person who enjoys quick breads for breakfast, brunch or coffee break, you might also enjoy the following delicious recipes:
CHEDDAR CORNBREAD MUFFINS - These are some of the nicest cornbread muffins. They are light and fluffy and have oodles of rich cheese flavor. They are great for breakfast with jam, but also work very well on the side of soups, stews, salads, etc.
MARITIME BISCUITS - When I say biscuit here I am not talking about cookies. I am talking North American style biscuits which are a type of quick bread. These tasty little breads use a mix of leavenings, both baking powder and yeast, but do not take as long to make as a conventional yeast bread. Light and fluffy they are a real favorite around here!
Old Fashioned Buttons and Bows
Yield: 12
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Lightly spiced twisted quick rolls, coated in sugar. Meant to be enjoyed for breakfast with a hot drink and perhaps some juice, maybe even some scrambled eggs. Delicious anytime really. Light and fluffy
Ingredients
- 2 cups (280g) of all purpose plain flour, sifted
- 1 TBS sugar
- 1 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup (120g) of cold butter, cut into bits
- 3/4 cup (180ml) of buttermilk
To finish:
- 1/4 cup (60g) butter, melted
- 1/2 cup (100g) granulated sugar
Instructions
- Preheat the oven to 450*F/225*C/gas mark 7. Line a baking tray with baking paper.
- Sift the flour into a bowl. Whisk in the sugar, salt, baking powder, nutmeg andand cinnamon. Drop in the butter.
- Cut the butter into the dry ingredients using two round bladed knives or a pastry blender. You want pieces no larger than the size of dry peas. Some that size and some smaller.
- Stir in the buttermilk with a fork to mix to a soft dough. Tip out onto a lightly floured board. Knead gently a couple of times.
- Pat out to a six by nine inch rectangle. Visually divide into threes and fold the outer thirds in over the middle third like a book.
- Pat out again to a six by nine inch rectangle, about 1/2 inch in thickness. Cut into rounds with a sharp 2 1/2 inch round cutter, using a sharp up and down tap.
- Cut 1/2 inch diameter circles from the center of each round, again using a sharp up and down tap.
- To make bow shapes, hold the opposite of each ring of dough and gently twist to make a figure 8. Place the figure 8 and the center cuts several inches apart on the baking sheet.
- Bake for 10 to 12 minutes until golden brown and well risen.
- Have ready two bowls, one holding the melted butter, the other the granulated sugar. Dip the tops of each figure 8 (bow) into the melted butter and then the sugar. Repeat with the smaller circles (buttons.)
- Serve warm with your favorite hot beverage.
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I am a huge fan of cornbread of any kind! There is something just very moreish to me about the slight crunch that cornmeal adds to any kind of bread you add it to. It doesn't matter to me if it is in a muffin, pancake, a loaf, or as a cake.
I love it all.
Honey is something that also goes very well with cornbread. That's why when I saw this recipe for Honey Cornbread Muffins on Bountiful Kitchen, I knew it was something I wanted to try. It sounded a brilliant combination!
My mother never made cornbread for us when we were growing up and I don't know why. Its such a simple and delicious bread to serve along side of soups, stews or salads. It also goes phenomenally with baked beans and we sure ate enough of those!
The first time I ever had it was when I was visiting my in-laws on Prince Edward Island for the first time. My then husband and I had been married for a couple of years by then, and we had even dated as teenagers, but I had never met his parents.
I was so nervous meeting them, and spending time with them. We had two children by then and my ex sister in law decided to visit them at the same time as us with her two kids. I wasn't overly fond of that idea if I can remember correctly. She was a "take charge" kind of person and I just felt I would be more comfortable meeting them on my own.
Anyways, she came too.
My mother in law was still working outside the home at that point and she was going to work this one day and she wanted to have baked beans and corncake for supper. She asked my sister in law to mix up the corncake and pop it into the oven just in time for supper when she got home from work.
My sister in law then decided to go out visiting relatives with my ex husband and told me to do the corncake. I thought this was kind of "rich" of her, considering I had never had cornbread of any sort up to that point.
She insisted that I mix it up and bake it right then, as soon as they left. I thought it was a bit too early, personally, but who was I to say. I thought she knew better.
Oh well. Not a good start to my relationship with the in-laws to say the least! I was forever known as the girl who ruined the corncake.
I think corn muffins are a bit more forgiving than my mother in law's corncake was. She had me bake it in gem pans so they were even drier. Not my greatest success.
These lovely muffins are anything but dry, I can promise you! They are light and delicious with a beautiful crumb. Buttery and lightly sweetened with a bit of sugar and some honey, and just a nice amount of crunch from the cornmeal.
WHAT YOU NEED TO MAKE HONEY CORNBREAD MUFFINS (small batch)
Simple every day baking cupboard ingredients.
- 1/2 cup (85g) yellow cornmeal (coarse polenta in the UK)
- 1/2 cup (70g) all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 cup (50) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole full fat milk
- 1 large free range egg
- 1/8 cup (30ml) melted butter
- 1/8 cup (30ml) liquid honey
You can buy cornmeal in the UK on Amazon. However when I lived there I either bought it as Skyco (an American goods supplier) or I just used coarse polenta, which worked fine.
Do use full fat milk for a nice rich flavor and result, and yes, do use butter. There is no substitution for real butter.
By liquid honey I mean liquid honey, runny honey. Not creamed or solid honey.
I use organic granulated sugar that I buy at a Costco supply store. Its a bit cream colored and not bleached white. But you can use any kind of granulated sugar you wish. In the UK I would use natural caster sugar.
HOW TO MAKE HONEY CORNBREAD MUFFINS (small batch)
Muffins are really a simple make. Its basically just mixing dry and wet ingredients together.
Preheat your oven to 400*F/200*F/ gas mark 6. Butter a nonstick medium muffin tin really well. Set aside.
Whisk the flour, cornmeal, baking powder, sugar and salt together in a medium bowl.
Whisk the milk, egg, melted butter and liquid honey together in a beaker. Mix well to amalgamate.
Make a well in the center of the dry ingredients. Pour in the wet ingredients. Mix together just to combine. Divide the batter equally between the muffin cups.
Bake in the preheated oven for 12 to 15 minutes until well risen, golden brown at the edges and a toothpick inserted in the center comes out clean.
Leave to cool in the pan for about 5 minutes before tipping out. Serve warm.
HINTS AND TIPS FOR THE BEST MUFFINS
Here are my hints and tips for making sure that your muffins turn out beautifully every time:
1. Mix wet and dry ingredients separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. Make a well in the dry ingredients, carefully pour in the wet ingredients, then stir the mix a couple of times to roughly combine.
2. Don't over mix your muffins. The most important rule of muffin making is to not over stir the mix. What you really want is to just moisten the ingredients. Do not stir or beat the batter until it is smooth and lump free. You want the final mix to be lumpy, and thick with a few floury streaks.
3. Add your flavors last. While spices should be added with all the other dry ingredients, additions like fruit and nuts should be added last. Give the batter one more light-handed stir once you've added them in just to combine.
4. Line the pans. You can choose to either grease the muffin tin or line it with paper liners. If you choose to forgo the liners, make sure you grease the base and sides of the cups with oil spray or a little melted butter. If you're not going to eat the muffins for a while, do use paper liners as these will keep the muffins fresher for longer.
5. Don't overfill your pans. Aim to fill the cups ¾ full to get muffins with nice round tops and to prevent them from spilling out over the top of the cups. Often if your tins are over filled the muffins will rise to the top and then collapse on themselves.
6. For extra interest, add a flavorful sprinkle on top. Once the muffin cups are all filled, you can choose to sprinkle the tops with more fruit, nuts or a crumble topping, even sanding sugar or cinnamon sugar, for even more taste and or crunch. As the muffins rise these toppings will cook into the tops of the muffin.
7. Protect your baking pan. If there isn't enough batter to fill all the cups, half fill the empty ones with water. This will help the muffins bake evenly and will help to protect your pan from buckling.
8. Cooling them down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing to a wire rack. This is especially important for muffins that aren't in a paper liner, as it will help them from falling apart. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
9. Freeze extras for later. Muffins freeze beautifully, so if you can't enjoy them all on the day they're baked, wrap them in plastic wrap tightly, and put them in the freezer for later. They will keep for about 3 months and reheat wonderfully in the microwave for about 30 seconds on high from frozen.
I was awfully tempted to make honey butter to go with these muffins, but I just served them warm with butter and more honey. Delicious to say the least!
They would also be good with butter and jam or marmalade. For breakfast. With a hot cup of tea. But they also would go really well with a bowl of Corn Chowder or Beef Chili.
These were excellent cornbread muffins! I highly recommend!
If you are a fan of the muffin, you might also enjoy the following:
OAT, APPLE AND SUNFLOWER SEED MUFFINS - Somewhat healthy, aside from the sugar and golden syrup . . . with plenty of oats, sunflower seeds and chopped apple. If you don't have light muscovado sugar, you can use soft light brown sugar, and in the place of golden syrup you can use light corn syrup, or even honey would work well. In one word, moreish.
ORANGE MUFFINS - Buttery, moist and stuffed with beautiful orange flavor from the outside in. These are winners all round! I chose to stud mine with dried currants, but you may like raisins, or nuts, or blueberries, etc. You may even prefer the to be plain. One thing is for sure, you will enjoy these moist and delicious muffins.
Yield: 6 delicious muffins
Honey Cornbread Muffins
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These tender muffins are delicious and light. Perfect served with butter and honey for breakfast or as a side to your favorite soup, chili, or even a salad!
Ingredients
- 1/2 cup (85g) yellow cornmeal (coarse polenta in the UK)
- 1/2 cup (70g) all-purpose flour
- 1/2 tablespoon baking powder
- 1/4 cup (50) granulated sugar
- 1/2 teaspoon salt
- 1/2 cup (120ml) whole full fat milk
- 1 large free range egg
- 1/8 cup (30ml) melted butter
- 1/8 cup (30ml) liquid honey
Instructions
- Preheat your oven to 400*F/200*F/ gas mark 6. Butter a nonstick medium muffin tin really well. Set aside.
- Whisk the flour, cornmeal, baking powder, sugar and salt together in a medium bowl.
- Whisk the milk, egg, melted butter and liquid honey together in a beaker. Mix well to amalgamate.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients. Mix together just to combine. Divide the batter equally between the muffin cups.
- Bake in the preheated oven for 12 to 15 minutes until well risen, golden brown at the edges and a toothpick inserted in the center comes out clean.
- Leave to cool in the pan for about 5 minutes before tipping out. Serve warm.
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Thanks so much for visiting! Do come again!
My sister and I were out and about the other day and she said to me, "Have you tried the TikTok Cinnamon Roll Hack?" I said that no, I hadn't. She said to me that they were fabulously delicious and I really needed to.
She had made them last week for she and Dan to snack on while they watched the season end of Survivor.
I am not one to follow trends, or even TikTok for that matter, but when my sister tells me something is really good. I know that it must be fantastic and so I picked up everything I needed to make them right that day.
Bonus, the Cinnamon Roll Dough was on Special. Bonus!
This viral TikTok Cinnamon roll hack uses only two ingredients and is supposed to make Cinnamon rolls that taste just as good as Cinnabon Cinnamon Rolls.
As I said, I am not one to follow trends or TikTok, but when I got home I did a search to see if I could find out a bit more about this recipe. I discovered a recipe on a page which looked quite reputable called Grilled Cheese Social.
I wanted to double check on bake temperatures and times.
Apparently this Cinnamon Roll Hack is supposed to make Cinnamon rolls that are every bit as delicious as Cinnabon's. True confession here. I have never had a Cinnabon roll.
Another true confession. I have never liked any store bought Cinnamon Roll. They always taste stale to me. Unless you get them right out of the oven, to me they have always been most disappointing. I have always preferred my Mom's Cinnamon Rolls.
Mom made her Cinnamon Rolls using Biscuit dough. I always did the same. They were so quick and easy to whip up and they were a favorite night snack for my children.
I wish I had a dollar for every one of Mom's Cinnamon Rolls I baked for my children through the years. I would be really wealthy. My children now make them for my grandchildren!
I thought this was worth a go however. I did cut the recipe in half because one, I am only one person living on their own, and two, if they were as good as everyone said they were, I just did not need the temptation of a full 10 cinnamon rolls sitting on my kitchen counter.
WHAT YOU NEED TO MAKE TIKTOK CINNAMON ROLL HACK (SMALL BATCH)
Only two simple ingredients and a baking dish. Its easy, really.
- 1 can Grands Cinnabon Cinnamon Rolls (refrigerated, makes 5 rolls) (In the UK, use refrigerated JusRol Cinnamon roll dough.)
- 1/2 cup (120ml) heavy (whipping) cream
I used the Pillsbury brand of Cinnamon roll dough, the Grands Cinnabon version. One can makes five rolls and they come with a small container of icing right in the can.
I cannot speak for making it with the cheaper brands, or store name brands. In the UK, the JusRol dough would work fine. I have used that before many times to make cinnamon rolls and it is very good.
Use double/heavy/whipping cream. Not coffee cream or half and half.
HOW TO MAKE TIKTOK CINNAMON ROLL HACK (SMALL BATCH)
I could not believe how very easy these were to make. A real doddle! So easy I am almost ashamed to share it, but then again, why not share it!
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9-inch round deep dish pie dish. Spray it well with baking spray.
Open your can of cinnamon rolls. Set the icing aside.
Separate the cinnamon rolls and place them into the pie dish. Pour the cream around and over the rolls.
Bake in the preheated oven for 30 to 35 minutes, until done and golden brown. Remove from the oven and let stand for 10 minutes.
Spread the icing over top of the warm cinnamon rolls. Don't do this while they are hot or it will just melt. Enjoy! Store any leftovers, covered tightly.
Never having had a Cinnabon Cinnamon Roll I cannot say with any surety that these are like them, but I can tell you that they are pretty damn good! Best Cinnamon Rolls other than homemade that I have ever eaten.
They were lovely and soft inside, even 24 hours later! I ate one on the day, then I had some people come to work in my garden and I gave three to them. I ate the last one this morning for my breakfast and it was just as delicious as it was yesterday when I baked them.
High accolade indeed. You really need to try them. Your family will love you for it!
If you are a fan of cinnamon anything, you have come to the right place. I have loads of Cinnamon recipes here in The English Kitchen. Here are a few of my favorites that you might enjoy!
AIR FRYER CINNAMON ROLLS (SMALL BATCH) - Refrigerator Cinnamon Rolls baked in the air fryer. Yes you can! These turned out light, fluffy and delicious! Crisp on the outside with a delicious flaky crumb inside with beautiful cinnamon layers. Quick, easy and a great way to start out your day.
CINNAMON ROLLS (YEAST) SMALL BATCH - This delicious small batch recipe makes sic beautiful, light and fluffy yeasted cinnamon rolls from scratch. The perfect recipe for when you have the time, and want to bake something fabulously tasty for your small family! I think any more than six is a waste anyways, unless you have a really large family, as most yeasted breads go stale very quickly.
QUICK AND EASY CINNAMON ROLL WAFFLES - Hang onto your hats! These are fabulous. Crisp, golden brown, and cinnamony, with plenty of lovely crisp little dimples to hug all of that sweet cinnamon roll icing!! Delicious!
TikTok Cinnamon Roll Hack
Yield: 5 rolls
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
These cinnamon rolls are even better than Cinnabon rolls. I would not have believed it, but its true. Even the day after baking. Who knew! These are a new favorite around here. A small batch recipe, simply double to make more.
Ingredients
- 1 can Grands Cinnabon Cinnamon Rolls (refrigerated, makes 5 rolls) (In the UK, use refrigerated JusRol Cinnamon roll dough.)
- 1/2 cup (120ml) heavy (whipping) cream
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a 9-inch round deep dish pie dish. Spray it well with baking spray.
- Open your can of cinnamon rolls. Set the icing aside.
- Separate the cinnamon rolls and place them into the pie dish. Pour the cream around and over the rolls.
- Bake in the preheated oven for 30 to 35 minutes, until done and golden brown. Remove from the oven and let stand for 10 minutes.
- Spread the icing over top of the warm cinnamon rolls. Don't do this while they are hot or it will just melt.
- Enjoy! Store any leftovers, covered tightly.
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Thanks so much for visiting. Do come again!
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