Tag Archives: breakfast

Sunday Mornings: Cheater Mango Scones

These days, I’m all about keeping things easy and as stress-free as possible. So, I cheated this morning and used a mix to make scones for our Sunday morning breakfast. I’m usually a scratch baker, but previous attempts at making scones have resulted in some hard, tasteless items that were best used for hockey pucks. Scone mixes didn’t turn out much better either and always stayed wet and gooey. I had come to believe that scones were just not going to be in my skill set.  A couple of weeks ago though, when I was going through my clipped recipe file, I found this recipe for mango scones that I’d cut from our local paper years ago and decided to give scones a try once more.

These turned out so well! They were incredibly quick, easy and baked up light and fluffy. In fact, they were so quick to put together and bake that I know I could make them on school mornings. The pieces of mango were wonderful and added bursts of sweetness, but berries or dried cranberries would also be great additions. I left our scones plain and served them warm with butter and honey, but these could be glazed, or with a little sugar sprinkled on the top before baking.

The recipe calls for Fisher Original scone mix, but most likely any plain scone mix would do. I ‘m not a fan of mixes, but I will be using this one because I was so pleased with the result and the ease of making these tasty scones. I was happy to find the 18-oz box on sale last week; I probably wouldn’t have bought it otherwise because of the cost. Costco sells 72-oz boxes of the Fisher Original at a much better price (as does Amazon).

It’s Sunday Morning!  I hope you’ll add a link to one of your breakfast or brunch recipes! Be sure to leave a comment along with your link.


1 18-oz. box of plain scone mix (Fisher Original or another brand)

3/4 cup plus 2 TBSP water

3/4 cup chopped fresh or frozen mango

1 TBSP all-purpose flour (optional)

1 egg, beaten with 1 TBSP water

Preheat oven to 400°. Lightly grease a baking sheet. In a medium bowl combine the mix and the water. Stir to combine, but don’t over mix. If you are using fresh mango, toss the pieces in the flour before adding to the dough. Stir in the mango pieces until mixed in well, about 30 seconds.

Divide the dough into two balls (dough will be sticky, but not wet). On a well-floured surface, knead the dough lightly, 8-10 times. Pat each ball out into a 5 1/2-inch dome. Cut each dome into fourths using a well-floured knife. Place each wedge onto the baking sheet and brush with the beaten egg wash. You can sprinkle each scone with sugar or leave plain to glaze later.

Bake for 14-15 minutes, or until golden. Serve warm.

If you want to add a glaze: Beat 3 TBSP softened butter until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating until well-blended and creamy. Beat in 1/4 tsp salt and 2 tsp vanilla extract. Add cream or milk to thin the glaze to pouring consistency. Drizzle the glaze over the scones while they’re warm and allow to set before serving. Refrigerate any remaining glaze for another use.


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Sunday Mornings: Breakfast Quesadillas

This morning was one of those where we had several items in our refrigerator that needed to get used before they spoiled, and because those items included some flour tortillas I came up with the idea of either breakfast burritos or breakfast quesadillas. I put the choices to a vote and the quesadilla option won hands down. I call these ones “kitchen sink quesadillas” because so many things went into them.

As most of you probably know, quesadillas are very easy to make, and can run the gamut from simple melted cheese in a folded tortilla to the addition of meats, salsas, vegetables and so forth. The first quesadillas I ever had, back when I was in high school, were made with corn tortillas filled with Monterey Jack cheese and some chopped tomato and onion, which were then deep fried. They were mighty greasy, but very tasty. Since then I’ve moved to using flour tortillas, and either cooking the quesadillas in a dry skillet or melting the filling in the microwave to keep the tortilla soft.

The tortillas you find in the supermarket are, in my opinion, one of the most adulterated foods out there these days. There’s a reason they can sit out on the shelf without any refrigeration, and that’s because they are loaded with preservatives and all sorts of ingredients with unpronounceable names. Tortillas are a food item that I am willing to spend a little more on to get ones that are locally produced, and with no more than four ingredients. If you have a tacqueria in your area, these are great places to pick up freshly made tortillas, or you can also make them yourselves.

This morning’s breakfast quesdadillas were filled with sharp cheddar cheese along with some egg that was scrambled with diced green pepper, onion and ham. We had a few grape tomatoes that needed to be finished up, so we chopped those and sprinkled on top of the egg, and then topped it all with some salsa and a bit more grated cheese before heating in the skillet until the cheese was melted and the tortilla was crispy. They weren’t very Mexican or authentic in any way, but they were delicious and filling and were enjoyed by all.

Some other additions for breakfast quesadillas (besides cheese) would be:

  • chorizo (spicy Mexican sausage) and cilantro
  • bacon, breakfast sausage or ham
  • sauteed greens or other diced vegetables
  • hash brown potatoes and scrambled eggs
  • diced chicken, diced red onion and cilantro with barbecue sauce
  • sauteed ham, diced apple and onion (with brie cheese)
  • kalamata olives, tomatoes and peppers (with feta cheese)
  • fire-roasted red pepper and fresh basil (with mozzarella or provolone cheese)

As you can see, you’re only limited by your imagination (and budget) when it comes to making a quesadilla!

If you’ve got a favorite brunch or breakfast recipe, or a new one you’d like to share, I hope you’ll link up using the button below! (Your link will not show immediately, but I will get it posted).

  1. Strawberry & Spinach Egg Puffs (Premeditated Leftovers)


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Sunday Mornings: Banana Coffee Cake with Chocolate Chip Streusel

It was almost a no-brainer here that this morning’s breakfast was going to have to include bananas in some way. A couple of weeks ago I bought two large bags of bananas for $1.00 each at our local produce market, and had mashed and frozen some of the too-ripe-to-eat ones. I also wanted to make a coffee cake of some kind because we hadn’t had one in a while, so after searching the Internet I found this recipe from Epicurious for a banana coffee cake that also included chocolate. What’s not to love about banana and chocolate?

This is a decadent, delicious coffee cake, to put it mildly. It’s almost seems more like a dessert than a breakfast coffee cake. I figured that a twelfth of this, which is what the recipe calls a serving, would be too small but as rich as it is, anything bigger than that would just about be too much! Everyone here was completely satisfied with a smaller piece. Everyone is also glad that there will be leftovers for tomorrow’s breakfast!

The recipe also says to bake for 45 minutes, but I discovered when I took it out that it was still fairly doughy, so I put it back in the oven for an additional 15 minutes and it was perfect. Just something to be aware of.


  • 1 1/4 cups semi-sweet chocolate chips
  • 2/3 cup packed light brown sugar
  • 1/2 cup chopped walnuts
  • 1 TBSP ground cinnamon
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) butter (at room temperature)
  • 1 large egg
  • 1 1/3 cup mashed very ripe banana (about 3 large)
  • 3 TBSP buttermilk

Preheat oven to 350°. Grease a 8′ x 8′ baking pan. In a small bowl, stir together chocolate chips, brown sugar, walnuts and cinnamon until well blended; set aside.

In another bowl, combine flour, baking soda, baking powder and salt. In a large bowl, beat together butter and sugar until fluffy; add the egg and combine. Beat in the mashed banana and butter milk, then add the dry ingredients and blend well.

Spread 1/2 the batter (about 2 cups) into the baking pan and sprinkle with half of the streusel. Top with the remaining batter and finally the remaining streusel. Bake for about 45 minutes, or until a cake tester in the center comes out clean. Cool for a few minutes before cutting into 9 pieces.

Now it’s your turn! Add your link below to share one of your breakfast or brunch dishes below. Remember, your link must be back to your own blog, it must link to a breakfast or brunch dish of any kind, and there needs to be at least one photo of the finished dish. I hope you’ll also leave a comment. Thanks for joining in!

(Apologies – Mr. Linky and WordPress.com are not a match made in heaven. If you click on the Mr. Linky logo, the linked recipes will show at the top of the page. It’s a pain, but that’s what it is, for now anyway)


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Sunday Morning Banana Nut Buttermilk Waffles Redux

This is a reprint of a recipe I posted this past summer. I scored three huge bags of ripe bananas day before yesterday at our local produce market for just $3.00, and also have half a container of buttermilk in the refrigerator, so Mr. Losing It offered to makes these waffles again for our breakfast this morning. I’ll also be making a couple of batches of whole wheat banana nut muffins later in the day, and the rest of the bananas will be for eating!

What do you do when you discover a jug of buttermilk at the back of the fridge that should have been finished week before last, and have four bananas that were at the peak of ripeness several days ago? You scour the Internets to find recipes that contain both buttermilk and bananas, that’s what! You can even narrow your search to breakfast recipes only, which is how I found this Martha Stewart recipe for banana nut buttermilk waffles.

Mr. Losing It got up early and made the batter, and then used his Belgian waffle maker to create these light, fluffy and very tasty waffles. Two out of three girls are not all that crazy about waffles, but they both finished theirs and said this recipe was “an exception” and very, very good.

We made a couple of substitutions, one on purpose and the other an accident. Using pecans instead of walnuts was intentional, using almond extract instead of vanilla was the accident (the bottles look the same, and Mr. Losing It didn’t notice he’d picked up the wrong one). No one complained so we might just leave it that way from here on out. His only comment on this waffle recipe was “it sure uses a lot of bowls.”


2 cups all-purpose flour

1/2 cup brown sugar, packed

2 TBSP granulated sugar

1 TBSP baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp nutmeg

3 large eggs, separated

2 cups lowfat buttermilk

8 TBSP butter (1 stick), melted

1 tsp vanilla extract

3-4 very ripe bananas

1 TBSP lemon juice

2/3 cup coarsely chopped walnuts

Preheat waffle iron. In a large bowl, mix together flour, brown sugar, granulated sugar, baking powder, salt, cinnamon and nutmeg.

In a medium bowl, whisk together egg yolks, buttermilk, butter and vanilla. Pour into the dry ingredients and stir until just combined.

In another bowl, mash bananas with lemon juice; stir into batter along with nuts. In yet another bowl, beat egg white either by hand or with a mixer until stiff but not dry; fold into the batter.

Ladle batter onto hot waffle iron; close top and cook for around 5-6 minutes, or until no steam emerges from the waffle. Serve warm.

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Sunday Morning Zucchini Pancakes with Sour Cream Topping

Because of an abundant zucchini harvest this summer, I have been on the lookout for new ways of preparing or using the squash. We have already eaten it in enchiladas, casseroles, and have had it roasted, baked, stuffed, steamed, and stir-fried. I haven’t used it in a cake or bread yet, but probably will in the next week or so. So when I saw this recipe for pancakes in one of my books of collected recipes I thought I would give these a try. The recipe comes from the FoodDay section of The Oregonian, but I have no notation of their source or when it was published.

This is not your usual pancake recipe; there is very little flour and sweetener, and the spices are not typical. I had genuine doubts about how these would be received or whether they would even be an appropriate “breakfast” recipe, but we all love zucchini so decided to give it a try. I am here to say that every last one was eaten as it came off the griddle, and that they were given five stars for deliciousness.

We all agreed that these would be great served for dinner along with some sausages, especially some of the specialty flavors from New Seasons Market. Mr. Losing It thought they were a little labor intensive for breakfast because the zucchini has to be grated and then squeezed to remove as much moisture as possible, but once that is done they come together very quickly.

I doubled the recipe below; it made one dozen 4″ pancakes which was plenty for us.


1/2 cup sour cream

1 TBSP maple syrup

1/8 to 1/4 tsp ground ginger

2 cups shredded zucchini, with as much excess moisture as possible squeezed out

2 eggs, beaten

1 TBSP melted butter

1 TBSP honey

1/2 cup all-purpose or whole-wheat pastry flour

1/4 curry powder

1/4 tsp cinnamon

1/4 tsp salt

1 1/2 tsp baking powder

To make the topping, blend together the sour cream, maple syrup and ginger; set aside.

Mix together shredded zucchini, beaten eggs,  melted butter and honey in a large bowl. In a small bowl mix together flour, curry powder, cinnamon, salt and baking powder, then add the flour mixture to the zucchini mixture and stir only until blended (don’t beat).

Drop 1/4 cup batter onto hot, non-stick griddle or frying pan and flatten to 1/4″ thickness. Cook on one side for 2-3 minutes, or until golden and firm, then turn and cook the other side until brown. Serve hot with sour cream topping.


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Sunday Morning Fresh Fruit and Yogurt Parfaits

I made these last Sunday morning for the Fourth of July because the girls requested something red, white and blue (the girls weren’t sure I could come up with something) and because we had an abundance of fresh raspberries from our neighbor’s bushes. The blueberries should have come from our own bushes, which are overflowing with berries this year, but due to our cold, wet spring the blueberries weren’t ripe until this weekend. Because it’s still too hot for me to cook or bake anything, everyone got a parfait again this morning, this time made with homegrown blueberries.

Yogurt parfaits make a regular appearance for breakfast during the school year because they’re a) delicious, b) nutritious, and c) easy to put together. We love them in the summer because there is more fresh fruit available, but in the winter I use frozen berries or sometimes even canned fruit. All you need is vanilla yogurt (I make my own using The Frugal Girl’s recipe), granola and fruit. I make my own granola too; the recipe is below.

As you can see from the picture, all it takes to make a parfait is to make layers of yogurt, fruit, and granola (start with a thin layer of granola) and then repeat. I think the whole visual of the parfait is a big factor in my girls’ enjoyment of them, but if I’m in a hurry sometimes I just put the yogurt in a bowl, spoon the fruit on top and then sprinkle with granola. The parfaits are not just for kids, either – my husband and I like them too!


3 cups quick oats

1/2 cup wheat germ

1/2 cup sliced, toasted almonds

1/2 cup shredded coconut

1/4 cup vegetable oil

1/4 cup honey

1/2 tsp vanilla

1/2 cup raisins, chopped dates or dried cranberries

Preheat oven to 325 degrees. In a 9″ x 13″ pan (or larger) mix together the oats, wheat germ, coconut and almonds. In a small saucepan, heat the oil, honey and vanilla until it just begins to boil. Pour the oil and honey mixture over the oats and stir well until all the oats are coated (be sure to scrape the bottom of the pan). Bake for 40 minutes, stirring and turning the mixture every 10 minutes. Stir in the raisins or other dried fruit the last 10 minutes.

Let the granola cool and then store in an airtight jar.

You can add all sorts of other things to granola: sunflower seeds, other nuts, more fruits, etc. but I prefer to keep it simple. You can also substitute maple syrup for the honey for a different flavor, or add some cinnamon or other spices if you like those.


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Sunday Morning Coffee Cake

I re-discovered this old recipe for Blueberry Buckle in my recipe file last fall when I was looking for something to bake for a fundraiser.  I don’t think I had baked one for over 25 years, and had forgotten how easy it was to put together, and how delicious and satisfying it was.  It’s one of those recipes that primarily consists of pantry staple ingredients; the only thing “special” are the blueberries.  I am hoping to have enough left over for tomorrow’s breakfast, but it’s disappearing fast.

Note: The berries I used this morning were frozen, and large.  Because of this, the 2 cups called for in the recipe were too much, and the recipe took longer to bake than the 45-50 minutes called for.  When I took it out of the oven after 50 minutes, the center was still liquid!  So, if using frozen and/or large berries, my suggestion is either cut back on the amount, maybe only 1.5 cups, or allow for a longer baking time.


1/4 cup soft butter

3/4 cup sugar

1 egg

1/2 cup milk or buttermilk

1 tsp vanilla

2 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

2 cups blueberries (frozen OK, but see note above)

Preheat oven to 350 degrees. Blend thoroughly butter, sugar, and egg.  Stir in milk and vanilla.  Add flour, baking powder and salt; stir until just moistened.  Blend in berries; spread into greased and floured 9″ square pan.  Sprinkle with crumb topping* and bake for 45-50 minutes or until tester stuck in the center comes out clean.

*Crumb Topping

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup soft butter

Mix together until well blended and crumbly.

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