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Tag Archives: breakfast

DELICIOUSNESS REVEALED

25 Thursday May 2017

Posted by Ceri Wilkin in chocolate, Fish, Recipes

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Tags

breakfast, Dessert, easy, family, quick

I found these two recipes buried deep in newspaper columns – a wonderful surprise and beautiful treasure after reading about warm family memories, adventurous anecdotes and fun fishing reveries. These delightful dishes will definitely be featured again at our table and even perhaps in future family stories.

OVEN BAKED FISH

4 to 6 fish filets

1/3 cup mayonnaise

3 tablespoons butter, melted

1/3 cup finely chopped onion

1/4 cup parmesan cheese

1 tablespoon lemon juice

1/2 teaspoon old bay seasoning

1/4 teaspoon black pepper

1/2 cup bread crumbs

Heat oven to 400F. Place filets in a lightly greased 9-by-13 baking pan. In a bowl, combine mayonnaise, butter, onion, parmesan cheese, lemon juice and seasonings. Spread sauce evenly over fish filets. Sprinkle bread crumbs on top of the fish.

Bake for 15 minutes. To finish cooking, turn on broiler for two or three minutes until fish is golden brown.

Enjoy!

Recipe adapted from The Flip Side, Flip Putthoff

www.nwaonline.com/staff/flip-putthoff/

CHOCOLATE ROLLS

(I halved this recipe)

You take 2 pie crusts, unroll them. Mix about 3 tablespoons cocoa powder with roughly 10 heaping tablespoons of sugar in a bowl. Spread mixture equally onto each pie crust, leaving about a 1/2-inch perimeter. Drizzle a half-stick of melted butter over the mixtures, and carefully roll crusts back up into a log shape – not making too tight a roll. Lightly press ends and edges to seal. Place on a baking sheet, and bake at 400F for about 20 minutes. Remove from oven, let cool before slicing.

Enjoy!

Recipe adapted from My Roots Are Showing, Lisa Kelley

Lisa@ArkansasAtty.com

SNOW DAY

11 Saturday Mar 2017

Posted by Ceri Wilkin in pumpkin, Recipes

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best, breakfast, brunch, delicious, easy, pasta substitute, scout camp, snow day, Soup, spaghetti squash, vegetarian

With the light dusting of snow we experienced on Saturday, I felt justified in featuring a flourish of spectacular, temptingly delicious, warm and cozy pumpkin recipes.

the scouts remained at their campout – even with the snow

PUMPKIN PANCAKES

1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled pan over medium high heat. Pour the batter into the pan, using about 1/4 cup for each pancake. Brown on both sides and serve hot.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

ROASTED PUMPKIN AND PEAR SOUP WITH GOAT CHEESE

5 cups roasted pumpkin

2 ripe pears

olive oil

1 tablespoon butter

1 onion

1 tablespoon of minced ginger

3 cups vegetable stock

salt

goat cheese to garnish

Heat oven to 425F. Core and quarter the pears, spread out on a baking sheet. Drizzle with oil and toss to coat. Roast for 20 to 25 minutes, or until soft and golden on the edges, stirring once or twice.

In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted pumpkin and pears and the vegetable stock. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with an immersion blender until smooth. Serve hot, sprinkled with crumbled goat cheese.

Enjoy!

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

1 spaghetti squash, halved, seeds removed

1/4 cup butter

1 shallot, chopped

3 cloves garlic, minced

1/2 to 3/4 cup cooked pumpkin

1/2 cup plain yogurt

1/2 cup cream

1 cup grated parmesan cheese

1 teaspoon white truffle oil

salt and freshly ground black pepper to taste

Heat oven to 350F. Coat a baking sheet with cooking spray.

Place the squash halves cut-side down onto the prepared baking sheet.

Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork, set aside in a large bowl.

Melt the butter in a skillet over medium heat, cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, yogurt, cream and parmesan cheese with the shallot and garlic until well combined, cook until hot. Remove from heat and serve with the spaghetti squash. Drizzle with the truffle oil, season with salt and pepper.

Enjoy!

 

UNSEASONAL PUMPKIN

02 Thursday Mar 2017

Posted by Ceri Wilkin in Breads, Recipes

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Tags

best, breakfast, brunch, easy, family, love, seasonal, snack

Pumpkin recipes are typically confined to the cooler months, and with the warmth of spring quickly approaching cooking with this robust winter squash is unusual. However this is a quick breakfast bread I have made before for my family, and it is always gladly welcome and enthusiastically enjoyed, no matter what the season.

PUMPKIN BREAD

pumpkin bread

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon nutmeg

1 teaspoon cinnamon

1 teaspoon cloves

1/2 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 cup white sugar

1/4 cup light brown sugar

1 teaspoon vanilla extract

3/4 cup canned pumpkin

3/4 cup vegetable oil

Heat oven to 350F. Grease a loaf pan.

Combine flour, baking soda, nutmeg, cinnamon, cloves, baking powder and salt together in a large bowl.

Beat eggs, white sugar, brown sugar and vanilla extract in a large bowl with an electric mixer until combined, about 30 seconds.

Beat in pumpkin and oil. Add flour mixture, mix until batter is blended and smooth.

Pour batter into the prepared loaf pan.

Bake until top is brown and a toothpick inserted into the center of the bread comes out clean, about 45 to 60 minutes. Let cool in the pan about 30 minutes before slicing.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, November 2016

www.nwaonline.com/

CHEESY BAKED EGGS WITH GREEN CHILES and GREEN CHILE AND CHEESE PIE

25 Wednesday Jan 2017

Posted by Ceri Wilkin in cheese, Recipes

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Tags

breakfast, dinner, easy, garbanzo bean flour, lunch, pie crust

Cheese and green chiles – lovely together!!

CHEESY BAKED EGGS WITH GREEN CHILES

cheesy baked eggs with green chiles

6 eggs

2 cups shredded pepper jack cheese

8 ounces ricotta cheese

2 tablespoons butter, melted

1/4 cup garbanzo bean flour

1 teaspoon salt

1 can (4-ounces) chopped green chiles

Heat oven to 350F. Place paper muffin liners into muffin tins.

Whisk eggs in a large bowl, then whisk in pepper jack cheese, ricotta and melted butter, flour and salt. Mix in green chiles.

Divide mixture among prepared muffin tins. Bake until eggs are completely set and top is golden, about 20 minutes.

Can serve with sour cream and salsa.

Enjoy!

Recipe adapted from allrecipes, April/May 2016

allrecipes.com/

GREEN CHILE AND CHEESE PIE

green chile and cheese pie

1 (9-inch) pie crust

1 1/2 cups shredded Monterey Jack cheese

1 cup shredded sharp cheddar cheese, divided use

1 (4-ounce) can diced green chiles, drained

1 cup half-of-half

3 eggs

1/8 teaspoon ground cumin

Heat oven to 350F. Bake pie crust just until pale golden, about 12 minutes. Let cool slightly. Reduce the oven temperature to 325F.

Sprinkle the Monterey Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust. Evenly distribute the chiles over the cheese.

Beat together the half-and-half, eggs and cumin in a bowl, until blended. Pour over the chiles. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake on a cookie sheet for 40 minutes or until the center of the pie appears set. Let stand for 15 minutes before cutting.

Enjoy!

BANANA CARAMEL CAKES and PUMPKIN MUFFINS

21 Saturday Jan 2017

Posted by Ceri Wilkin in muffins, Recipes

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Tags

breakfast, easy, friends, kids, quick, sleep overs, snack, weekends

It’s not unusual, on weekend mornings to find extra kids on fold out beds and pull out mattresses around our house. Before they are up and about in the morning, I like to have a simple breakfast prepared for them.

BANANA CARAMEL CAKES

banana caramel cakes

6 tablespoons butter, softened

1/2 cup brown sugar

2 eggs

1/2 cup self-rising flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon allspice

2/3 cup mashed banana

1/3 cup sour cream

3 tablespoons milk

13-ounce jar caramel sauce

1/2 cup cream, whipped

2 bananas, thinly sliced

toffee chips

Heat oven to 350F. Line a 12-hole muffin pan with paper baking cups.

Beat butter, sugar and eggs in bowl with electric mixer until light and fluffy. Stir in dry ingredients, banana, sour cream and milk. Divide mixture among baking cups.

Bake for about 20 minutes, turn cakes onto wire rack to cool.

Remove baking cups from cakes. Fold 3 tablespoons of the caramel into the whipped cream. Cut cakes horizontally, fill with caramel, banana and cream. Top with additional caramel and toffee chips.

Enjoy!

Recipe adapted from Cupcakes, Pamela Clark, 2006

PUMPKIN MUFFINS

pumpkin muffins

1/2 cup whole wheat flour

3/4 cup all-purpose flour

1/2 cup light brown sugar

1/4 cup white sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 eggs

1/2 (15-ounce) can pumpkin puree

1/2 cup plain yogurt

1/4 cup canola oil

1/2 teaspoon vanilla extract

1 to 2 cups chocolate chips

Heat oven to 350F. Place paper liners into muffin cups.

In a large bowl, mix flours, brown sugar, white sugar, baking powder, baking soda, cinnamon, nutmeg and salt.

In a medium bowl, combine eggs, pumpkin, yogurt, oil and vanilla. Mix well.

Add wet ingredients to dry ingredients. Stir until just combined.

Stir in chocolate chips.

Fill each muffin cup about 3/4 full with batter.

Bake on middle rack of oven until muffin tops are golden brown and a toothpick inserted comes out clean, about 20 to 25 minutes.

Enjoy!

Recipe adapted from Arkansas Flavor

 

ORANGE CARDAMOM MADELEINES

10 Tuesday Jan 2017

Posted by Ceri Wilkin in bars and cookies, Recipes

≈ 1 Comment

Tags

breakfast, brunch, Dessert, dinner party, easy, entertaining, friends, hostess gift, snack

We were invited by a fabulous and very fun friend in our neighborhood to a dinner party, and looked forward to it all week. She sent the menu in advance, and assured us we need not bring a thing to accompany the roasted marrow bones, boeuf bourguignon with buttered baguette and macarons – not even pizza for the kids (although I did insist and was very glad to carry the hand warming boxes of pepperoni and gluten free sausage up the hill to their house, along with my extraordinarily high heels that I promptly put on in place of the fur lined flats I had walked over in).

Although there was no difficulty in locating a couple of bottles of wine to reflect the theme of the evening, I had trouble thinking of an appropriate hostess gift to take. So in order to show our appreciation, I collected our daily yield of yard eggs to accompany the Orange Cardamom Madeleines I baked for our hosts to enjoy for breakfast the next morning.

ORANGE CARDAMOM MADELEINES

orange cardamom madeleine

1/4 cup butter

1 tablespoon honey

1 teaspoon vanilla extract

3/4 cup flour

1 teaspoon baking powder

3/4 teaspoon ground cardamom

1/4 teaspoon salt

1/4 cup sugar

2 eggs

3/4 cup confectioners’ sugar

1 teaspoon finely grated orange zest

juice from one orange

Melt butter in a small saucepan over low heat. Remove from heat and stir in honey and vanilla. Let cool 10 minutes.

Whisk flour, baking powder, cardamom and salt in a small bowl, set aside.

Stir together sugar and eggs in a medium bowl. Gently fold in flour mixture until combined. Add butter mixture, and fold until combined. Cover with plastic wrap, refrigerate 30 minutes.

Heat oven to 325F. Coat molds of madeleine pan with cooking spray.

Spoon batter into prepared pan, filling each mold halfway. Tap pan on work surface to eliminate air bubbles. Bake until cookies are puffed and edges are golden, 7 to 8 minutes. Transfer pan to a wire rack, let cool slightly. Unmold cookies onto rack and let cool completely.

MAKE THE ORANGE GLAZE

Stir together confectioners sugar and orange zest and juice in a small bowl until glaze is smooth and thick. Using a pastry brush, coat ridged side of each cookie with glaze. Let set 15 minutes.

Enjoy!

Recipe adapted from Martha Stewart

www.marthastewart.com/333936/orange-cardamom-madeleines

QUINOA VEGETABLE MUFFINS

12 Monday Dec 2016

Posted by Ceri Wilkin in Eggs, Recipes

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breakfast, brunch, busy, delicious, dinner, easy, healthy, lunch, quick, savory, snack, vegetarian

During this busy time of the year, these lovely little savory muffins are perfect to keep on hand for a quick snack or light meal.

QUINOA VEGETABLE MUFFINS

quinoa vegetable muffins

6 eggs

2 cups cooked quinoa

2/3 cup chopped onion

2/3 cup diced red bell pepper

2/3 cup grated unpeeled zucchini

2/3 cup fresh mushrooms, diced

1 teaspoon dried thyme

salt and freshly ground black pepper to taste

Heat oven to 400F. Line muffin cups with paper liners.

Beat eggs in a large bowl, then stir in quinoa, onion, bell pepper, zucchini, mushrooms and thyme and season with salt and pepper. Divide among prepared muffin cups.

Bake until edges brown and tops are firm to the touch, 20 to 30 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2015

allrecipes.com/

 

BANANA SOUR CREAM BREAD

03 Sunday Jul 2016

Posted by Ceri Wilkin in Breads, Recipes

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Tags

Afternoon Tea, breakfast, brunch, chocolate, easy, quick, snack

Banana Bread for a beautiful morning!

BANANA SOUR CREAM BREAD

banana sour cream bread

3 1/4 cups sugar

1 tablespoon ground cinnamon

4 1/2 cups flour

3 teaspoons baking soda

1/2 teaspoon salt

3/4 cup butter, softened

3 eggs

3 cups mashed banana

1 (16-ounce) container sour cream

2 teaspoons vanilla extract

1 cup chocolate chips

Heat oven to 300F. Grease two 9-inch-loaf pans.

In a small bowl, stir together 1/4 cup sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon-sugar mixture.

Combine flour, baking soda and salt in a bowl. Cream butter with remaining 3 cups sugar in a large bowl. Mix in eggs, banana, sour cream, vanilla and remaining 2 teaspoons cinnamon into butter mixture. Gradually stir in flour. Add chocolate chips and stir until combined.

Pour batter into prepared pans, bake for 1 to 1 1/2 hours or until a toothpick inserted into center of loaves comes out clean. Let cool in pans for 10 minutes, then turn out on a wire rack to cool completely.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

STUFFED TOMATOES WITH GRITS AND RICOTTA

27 Monday Jun 2016

Posted by Ceri Wilkin in Recipes, Vegetables

≈ 1 Comment

Tags

breakfast, delicious, easy, fun, lunch, quick, summer

This fun summer recipe looked delicious – and once made, tasted every bit as good as had been anticipated!!

STUFFED TOMATOES WITH GRITS AND RICOTTA

stuffed tomatoes with grits and ricotta

1/2 cup dry grits

1 1/2 cups water

1 teaspoon salt

2 eggs

1 1/3 cups ricotta cheese

1/3 cup grated parmesan cheese

1/2 cup grated asiago cheese

2 garlic cloves, minced

1/4 cup fresh parsley, chopped

1/3 cup fresh basil, chopped

1/2 teaspoon crushed red pepper

8 tomatoes

Combine grits, water and 1/2 teaspoon salt in a small saucepan. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally until grits are tender, about 5 to 7 minutes (depending on the type of grits you are using).

Heat oven to 350F and coat a rimmed baking sheet with cooking spray. Beat eggs in a large bowl, then stir in grits, ricotta, parmesan and asiago. Stir in garlic, parsley, basil, red pepper and season with salt.

Slice tops off tomatoes. Hollow out tomatoes with a spoon, divide grits mixture evenly among tomatoes. Arrange on prepared being sheet.

Bake until light golden brown, 30 to 40 minutes. Cool slightly before serving.

Enjoy!

Recipe adapted from allrecipes, June/July/August 2016

allrecipes.com/

MINI FRITTATAS

13 Monday Jun 2016

Posted by Ceri Wilkin in Eggs, Recipes

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Tags

breakfast, brunch, easy, healthy, lunch, quick, ricotta, school lunch, sour cream, spinach, summer camp

This summer was my daughters fifth to attend horse camp, which she looks forward to each year. Every morning during the week she is out at the barn, she packs a change of clothes and shoes, a huge bottle of water and a lunch – for which these Mini Frittatas were perfect.

elise and kelp "horse camp"

– riding bareback at the barn

MINI FRITTATAS

mini frittatas

6 ounces fresh spinach, chopped

1 cup ricotta cheese

2 tablespoons sour cream

1/2 cup grated parmesan cheese

1/2 cup shredded cheddar cheese

4 eggs

1/4 cup milk

1/2 teaspoon hot pepper sauce

1 teaspoon ground cumin

1/2 teaspoon freshly ground black pepper

1/2 teaspoon lemon pepper

2 tablespoons fresh parsley, chopped

Heat oven to 375F. Place paper liners in a muffin tin.

In a medium bowl, combine spinach, ricotta, sour cream, Parmesan and cheddar.

In a small mixing bowl, beat eggs, milk, hot sauce, cumin, black pepper, lemon pepper and parsley. Stir egg mixture into spinach mixture.

Spoon mixture into prepared muffin tin. Bake for 20 to 25 minutes. Let stand for 5 minutes. Remove from tin.

Enjoy!

Recipe adapted from allrecipes

allrecipes.com/

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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