The Tuckers Take Tennessee: Breakfast

Showing posts with label Breakfast. Show all posts

Sunday, October 17, 2010

Pumpkin Cranberry Muffins

12:00 AM |

Posted by Meghan

These are DELISH! Absolute favorite from Kraft recipes!

*Ingredients*

2 cups all-purpose flour

3/4 cup sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup vegetable oil

2 eggs

1 cup sweetened dried cranberries

1/2 cup chopped pecans

Coarse sugar, if desired.

*Directions*

1. Heat oven to 400 degrees. Grease 12 regular- size muffin cups with shortening, or line with paper baking cups.

2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries, and pecans just until moistened. Divide batter evenly among muffin cups. Sprinkle coarse sugar evenly over batter in each cup.

3. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.

{photo credits}

Labels: 2010, Breakfast, Holidays, homemaking, recipes |

0 comments |

Sunday, September 12, 2010

Scrumptious Sunday: Sticky Buns

12:00 AM |

Posted by Meghan

This is so good for breakfast or dessert!

*Ingredients*

1 (25 oz) Pkg Rich's Homestyle Roll Dough

1/2 cup chopped pecans

1 (3.5 oz) pkg butterscotch pudding mix

1/2 cup margarine

1/2 cup brown sugar

*Directions*

1. Thaw the roll dough according to pkg instructions.

2. Distribute nuts evenly in the bottom of greased bundt pan.

3. Place thawed rolls on top of nuts.

4. Sprinkle with pudding mix.

5. Combine margarine and brown sugar in a separate bowl and heat to simmer.

6. Pour mixture over dough and cover with plastic wrap.

7. Let dough rise until double in size - put in overnight before.

8. Bake in preheated oven at 375 degrees for 25-30 minutes.

9. Turn upside down on serving dish and cool on wire rack.

Labels: 2010, Breakfast, homemaking, recipes

Sunday, June 27, 2010

Blueberry Pancakes

12:00 AM |

Posted by Meghan

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
4 cups fresh or frozen blueberries

PANCAKES:
2 cups all-purpose flour
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1-1/2 cups milk
1 cup (8 ounces) sour cream
1/3 cup butter, melted
1 cup fresh or frozen blueberries

Directions

In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; cover and keep warm.
For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine the eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with blueberry topping.