Breakfast
Vermont Granola
Sour Cream Pancakes
Vermont Granola
If you want a video - check the recipe how-to out over here! https://youtu.be/7cd7rU5R3wg
Ingredients:
1 cup coconut oil (or canola)
1/2 cup maple syrup
1/2 cup honey
1 tsp pure vanilla extract
6 cups old fashioned oats (NOT quick cooking)
3 cups chopped nuts (any kind)
1 cup wheat germ
1/2 cup flax seed
1 cup dried milk
1 cup shredded coconut
1 Tbsp pumpkin pie spice
pinch of kosher salt
Preheat oven to 200 degrees.
In a medium saucepan over low heat add coconut oil, maple syrup, honey and pure vanilla extract
Allow this mixture to warm and melt together. Turn off the heat and let it cool while you mix the next part.
In a large bowl mix together old fashioned oats, chopped nuts, wheat germ, flax seed, coconut, pumpkin pie spice and kosher salt
Toss the wet and dry ingredients together.
Spread evenly on a large rimmed baking sheet. If you do not have a very large sheet pan then use two pans.
Bake at 200 degrees for 2 hours - every 30-40 minutes give the granola a quick stir.
Remove and cool.
Will keep in a air tight container up to 5 days.
French Crepes
Sour Cream Pancakes
Vermont Granola
If you want a how-to video (and it's an oldie so don't laugh too hard) - check over here https://youtu.be/7cd7rU5R3wg
I put this recipe under breakfast - but let's be real. You can eat these bad boys any time of the day!
Must Haves:
You don't NEED a crepe pan but I will say for just a few dollars it is WORTH getting one. The surface, the size and the ease of handle.
This one works well -
Ingredients:
1 cup cold water
1 cup cold milk
4 eggs
pinch of kosher salt
1.5 cups flour
4 Tbsp unsalted butter, melted and cooled slightly
Put everything in a blender and blend for at least 45 seconds until combined. Scrape down the sides if needed. Put the blender container in the fridge for at least 20 minutes and up to 2 hours.
Remove from fridge and make crepes with hot crepe pan. Allow pan to get piping hot then turn down to medium high and pour straight from the blender on to the pan. Try to make your crepes as thin as possible. Cook for about 20-30 seconds on each side. Remove to a cooling rack and continue.
Can be stored in plastic wrap in the fridge for a day or two. You can reheat on the griddle or in the microwave.
Sour Cream Pancakes
Sour Cream Pancakes
Buttermilk Cinnamon Rolls
These are a favorite type of pancake in our house - light and fluffy and the slightest tangy flavor. I have one kiddo who declared "you should make these EVERY WEEKEND!"
These come together VERY fast - nothing precious about making these. One bowl. Go.
Ingredients:
3 cups AP flour
1/3 cup sugar
4 tsp baking powder
3 tsp kosher salt
1 cup sour cream
2 cups whole milk
4 eggs
1 Tbsp vanilla extract
1 Tbsp grated lemon zest
unsalted butter for the griddle
Preheat oven to 200 degrees.
In a large bowl add all ingredients. Whisk to combine but do not over mix.
Melt 1 Tbsp butter on the griddle and pour 1/2 cup amounts to form pancakes. Pile on a sheet pan and keep warm in oven till ready to serve.
Buttermilk Cinnamon Rolls
Buttermilk Cinnamon Rolls
Buttermilk Cinnamon Rolls
Must Haves:
Pure Maple Extract - https://amzn.to/36wqhiF
or
Pure Coffee Extract - https://amzn.to/36t3ioB
Ingredients:
ROLLS-
2 3/4 c. flour (and at least 1/4 cup for the counter)
2 Tbsp sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
1 1/4 cup buttermilk (NOT non fat)
6 Tbsp. unsalted butter, melted
FILLING-
2 Tbsp unsalted butter, melted
2 Tbsp sugar
1 Tbsp cinnamon
pinch of kosher salt
GLAZE-
2 Tbsp (or more) of whole or 2% milk
1 cup powdered sugar
1/4 tsp maple or coffee extract (or more to taste)
pinch of kosher salt
Directions:
Preheat oven to 425 degrees.
Butter a pie dish (glass or metal fine)
In a large mixing bowl mix together all the ingredients for the rolls. With a wooden spoon mix the dough until it has a shaggy appearance but holds together.
On a clean counter scatter a few tablespoons of flour and turn your dough out. Scrape the bowl. Then scatter flour on top of the dough and work the dough in to a nice, smooth ball. Add more flour pinch by pinch if needed.
Roll the dough in to a rectangle - at least 11x14 with the long side facing you.
For the filling, use a pastry brush to brush the melted butter on to the rolled out dough. Then mix the sugar, cinnamon and salt in a small bowl and sprinkle this mix all over the dough.
Starting with the long side farthest from you, roll the dough into a log keeping it tight as you go. Then cut the log in to 2 inch rounds - you should have 8-10 rounds. (For cutting evenly - always cut the log in HALF then cut those halves in HALF then those logs in HALF)
Pace each round in to the prepared baking dish. It is okay if they touch but if you have to jam them in then use a larger dish or pan.
Bake the rolls for 20-24 minutes until JUST starting to turn golden brown and the dough looks baked through.
Meanwhile, make the glaze. Add all the glaze ingredients to a medium bowl and whisk. Add more milk if needed until the consistency is thinner than pancake batter but thicker than syrup.
After the rolls are done pull the from the oven and immediately top with the glaze.
Homemade Pancake Mix
Buttermilk Cinnamon Rolls
Homemade Pancake Mix
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Ingredients:
6 cups all purpose flour
3/4 cup sugar
4 Tbsp baking powder
3 teaspoons kosher salt
Directions:
Mix the dry ingredients in a large bowl then place in an air tight container.
Tape the instructions that are in the photo above on the top of the container. This dry mix will last 3 months in a solid airtight container.
French Toast
Buttermilk Cinnamon Rolls
Homemade Pancake Mix
This makes a large quantity for freezing. Feel free to cut in half. Also, you may find you like your batter more or less "egg-y" or creamy. Feel free to play with the ingredients to achieve the taste you like. Sometimes I sub half milk for half orange juice. Or sub the milk for cream. It's a very forgiving recipe.
Ingredients:
2 loaves of thickly sliced bread (day old is great and specialty breads like Brioche and Challah are delicious)
6 eggs
3 cups milk
1 Tbsp vanilla
1 Tbsp powdered sugar
1 Tbsp freshly grated orange zest
pinch of kosher salt
cold salted butter
Directions:
Turn griddle to 325 and allow to heat while preparing batter.
In a large bowl mix eggs, milk, vanilla, sugar and salt together. Whisk until combined and smooth.
Cut 1 Tbsp of cold butter and melt on griddle. Smear around with pancake spatula to cover surface. Quickly take a piece of bread and dip both sides into batter. Allow to drip in to bowl. Lay on griddle. Fill griddle with bread. These will cook up in 2-3 minutes on each side.
Remove to a cookie rack to cool for freezing or serve immediately. Do not stack or French Toast will get soggy and soft.
Cream Scones
Favorite Waffles
Overnight Oats
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No need to relegate these to the breakfast category....but since I have to stick them somewhere I'll stick them here!
These are the PERFECT blank slate for all sorts of creams, jams, marmalades or butters. They are delicious on their own or all topped out. You can add lemon or orange zest, currants or chopped candied ginger...any of those are fine to add in at the end of the mixing. Just fold in the extra ingredient and bake them off in to any shape you wish.
Ingredients:
2 cups of flour, more for dusting the board
1/4-1/3 cup white sugar, if you prefer them less sweet stick with the smaller amount
1 Tbsp baking powder
1 tsp kosher salt
1 cup heavy cream
Directions:
Preheat oven to 425.
Mix all the ingredients into a medium bowl.
The dough will eventually come together but at first it will seem very difficult to work with. Stir with a wooden spoon and then pull the dough together with your floured hands.
On a lightly dusted counter, shape and pat this dough in to 3/4" thick slab. DO NOT knead this dough....think "LESS IS MORE". You want to shape this dough till it comes together but not over handle and over work it.
Use a cookie cutter of your choice or a knife and cut in to desired shapes. I often use a small 2" round cutter or sometimes the rim of a glass. You can form this dough in to a circle and cut wedges instead for the classic scone shape.
Place on a baking sheet lined with parchment paper (go to my Favorite Things tab to see the kind I'm obsessed with) and bake off for 8-12 minutes* until JUST turning in color. Allow to cool on pan.
*If your scones are small they will take about 8 minutes but the larger and thicker they are it will take longer. They bake QUICKLY and should not turn golden.
Overnight Oats
Favorite Waffles
Overnight Oats
These whip up in 10 minutes and are READY to eat straight from the fridge the next day. It doesn't get any easier than that!
Must Haves:
Colored Mason Jar Lids - https://amzn.to/3C4kTB7
makes 6
Ingredients:
2-3 cups of milk (I prefer almond but you can use oat, soy, coconut or regular)
3 cups old fashioned oats
3 heaping Tbsp brown sugar
3 generous Tbsp maple syrup
1-2 tsp pumpkin pie spice
6 small mason jars and lids (pint size)
Directions:
Add 1/2 cup old fashioned oats to each jar. Pour milk over the oats in each jar until just covered with liquid.
In a small mixing bowl stir together sugar, syrup, spice. Add a heaping Tbsp of the mixture to each jar. Stir each jar gently. Add lid. Refrigerate for at least two hours but best overnight. Keeps for up to 3 days in the fridge.
*You can have fun with the flavors! Add nuts, dried fruits, coconut, change the spice to just cinnamon or add an extract. Change the sweetener out for honey or agave. Go to MY FAVORITES tab (here https://radishandroux.com/favorite-thingsto see the extracts I love)
Favorite Waffles
Favorite Waffles
Favorite Waffles
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Waffles my mom made and I'm pretty sure they contain the most butter I've ever used in a recipe. Trust me. Worth it.
Must Haves:
makes 6-8 depending on waffle maker size
Ingredients:
1 3/4 cup all purpose flour
1 Tbsp baking powder
1 Tbsp sugar
1/4 tsp salt
3 eggs, beaten
16 Tbsp unsalted butter, melted and slightly cooled
1 1/2 cups milk
Directions:
Plug in waffle maker to heat.
Melt butter in a sauce pan and allow to cool while making the batter.
In a large bowl mix the flower, baking powder, sugar, salt, eggs and milk. Add the cooled butter. Whisk well till no clumps.
Pour 2/3 cup in to waffle maker and close to cook. Follow directions for your specific maker but waffles are done when golden. Remove to a cooling rack to cool completely. Do not stack until waffles are 100% cool. They can be frozen this way or eaten hot.
