Breakfast treat recipes made with fresh fruit

I also decided to make some breakfast rolls flavored with candied orange peels that I was able to prepare and assemble the night before. These buns were a huge hit with the family, and all were gobbled up within hours of baking. 

 

Ingredients: 

1 1/4 Cups Warm Milk

2 1/2 Teaspoons Active Dry Yeast

1/3 Cup Sugar

2 Tablespoons Melted Butter

1 Teaspoon Salt

1 Egg, Lightly Beaten

4 Cups All-purpose Flour

 

Filling:

2 Sticks, Or 16 Tablespoons Softened Butter

1 1/2 Cup Light Brown Sugar

1/3 Finely Chopped Candied Orange Peel

1 1/2 Cups Powdered Sugar

1 Teaspoon Orange Extract

1 Teaspoon Vanilla Extract

1 Tablespoon Ground Cinnamon

 

Glaze:

1 Cup Powdered Sugar

1 1/2 Teaspoons Orange Juice

 

Preparation:

Combine the milk and yeast in a bowl, stir, and let sit 10 minutes or until foamy.

Add the sugar, melted butter, salt, and egg and mix well.

Add the flour, and beat on low speed until a dough forms.

Dump the dough onto a lightly floured surface, and knead by hand until smooth, about 8 minutes.

Place the dough in a lightly oiled bowl, cover, and let rise until doubled in size, about 1 1/2 hours.

To make the filling, in another bowl, beat together the filling ingredients until smooth. Dump the dough onto a lightly floured surface, and roll out into a 18 x 10 inch rectangle.

 

Spread the filling evenly over the dough, then roll into a log along the longer end. Use a sharp knife to cut the log into 12 equal pieces.

Lightly butter a 9 X 13 inch baking pan, and lay the slices cut side up in the pan. Cover with plastic wrap, and refrigerate overnight.

The next morning, take the buns out from the refrigerator for an hour, and preheat the oven to 375 degrees F.

Uncover, and bake the buns until golden brown, about 25 minutes.

Let cool 10 minutes, then mix together the glaze ingredients and drizzle over the buns before serving.

12 rolls.

 

Fresh Peach Breakfast Cake 

This is an easy breakfast or coffee cake that can be pulled together in minutes and is very moist and delicious. It isn’t too sweet so it would be great for breakfast, or along with a coffee for a mid-morning break. 

 

Ingredients:

Crumb Topping:

1/2 Cup Quick Cooking Oats

1/3 Cup Brown Sugar

3 Tablespoons Butter

1 Teaspoon Ground Cinnamon

 

Cake:

1 Cup Granulated Sugar

1/2 Cup Softened, Unsalted Butter

1 Teaspoon Vanilla

4 Egg Whites

1 1/2 Cups All-purpose Flour

3/4 Cup Quick Cooking Oats

1 Tablespoon Baking Powder

3/4 Cup Greek Style Yogurt

1 1/2 Cups Diced Fresh Peaches

 

Preparation:

Preheat oven to 350 degrees F.

Lightly grease a 9 inch square cake pan. Combine the topping ingredients together in a small bowl, using your fingers to rub the butter into the dry ingredients. Beat together the sugar, butter, and vanilla until light.

Add the egg whites and continue to mix until smooth. Combine the flour, oats, and baking powder in a separate bowl.

 

Add half the dry ingredients, along with half the yogurt and mix just until blended.

Add the other half of the dry ingredients as well as the rest of the yogurt and mix just until smooth.

Fold in the diced peaches.

Pour the cake batter into the prepared pan and smooth out with a spoon.

Sprinkle the top of the cake with the crumb top mixture and then bake about 50 minutes, or until a skewer comes out clean when inserted into the center of the cake.

Cool before serving.

Serves 8-10.

 

 

Ingredients:

1 Cup Oat Flour

1 1/2 Cups Whole Wheat Pastry Flour

1 Teaspoon Baking Powder

1 1/2 Teaspoons Baking Soda

3/4 Teaspoon Salt

2 1/2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Ginger

1/2 Teaspoon Nutmeg

3 Large Eggs

1/2 Cup Olive Oil

1 Cup Dark Brown Sugar

2 Cups Roasted Unsweetened Applesauce

1 Teaspoon Vanilla Extract

3/4 Chopped, Lightly Toasted Walnuts

 

Glaze:

1 Cup Icing Sugar

1 Vanilla Bean

1/2 Teaspoon Ground Cinnamon

Milk

 

Preparation:

Preheat oven to 350 degrees F. and spray a 10″ Bundt pan with cooking spray.

In one bowl, mix together the flours, baking powder and soda, salt, cinnamon, nutmeg, and ginger.

In a separate bowl, whisk together the eggs, olive oil, brown sugar, applesauce, and vanilla. Add the wet ingredients to the flour mixture and stir just until combined.

 

Stir in the chopped walnuts. Pour the batter into the prepared pan and bake for about 55 minutes, or until a cake tester inserted into the center comes out clean.

Let cool for about 15 minutes then turn out onto a wire rack to continue to cool to room temperature. To make the glaze, first slice down the center of the bean with a sharp knife and scrape out the pulp.

Place the icing sugar, vanilla, and cinnamon in a bowl. Slowly drizzle in a tablespoon of milk, whisking continuously until you have created a smooth glaze.

Drizzle the glaze over the top of the cake and let dry before slicing.

Serves 8-10.

 

Buon Appetito!