Breakfast Articles

Article / Updated 03-26-2016

This combination of lime and ginger is very Hawaiian. Although you may think pairing lime and ginger in a marmalade sounds odd, give this marmalade recipe a try — it might just become one of your favorites! Preparation time: 20 minutes Cooking time: 1 hour Processing time: 10 minutes Yield: 4 half-pints 3 to 4 limes 2 to 4 lemons 1 5- to 6-inch piece of fresh ginger 5 cups water 4 1/4 cups granulated sugar Cut the limes in half lengthwise and then slice them crosswise (about 1/8-inch thick). You want to end up with about 1 1/2 cups of fruit. Zest the lemons. Finely shred the ginger. Place the lime slices, 1/2 cup lemon zest, 1/4 cup ginger, and water in a 5- to 6-quart pot. Bring the mixture to a boil over medium-high heat and boil rapidly until the fruit is tender, about 30 minutes. Remove the pot from the heat. Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions. Keep the jars and lids hot. Measure the hot lime-ginger mixture in a heatproof measuring cup. Return the mixture to the pot. For each cup of fruit, add 1 cup of sugar to the hot mixture. Return the pot to the stove and bring the mixture to a boil over high heat, stirring often to dissolve the sugar. Cook the marmalade about 30 minutes. You know it’s done when it slides off a spoon in a uniform sheet or when a candy thermometer registers 220 degrees F. Remove the pan from the heat and cool the mixture for 5 minutes. Remove any foam from the surface with a foam skimmer. Ladle your hot marmalade into the prepared jars, leaving headspace of 1/4 inch. Wipe the jar rims. Seal the jars with the two-piece caps, hand-tightening the bands. Process the filled jars in a water bath for 10 minutes from the point of boiling. Remove the jars from the boiling water with a jar lifter. Place them on a clean kitchen towel or paper towels away from drafts. After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two months.

Article / Updated 03-26-2016

Personalize this hearty fruit and bran muffin by using your favorite dried fruits. Macadamia nuts offer a tropical twist to these bran muffins, but if you prefer, you can substitute almonds, pecans, or walnuts. Preparation time: 25 minutes Baking time: 20 to 25 minutes Yield: 12 to 16 muffins 1 1/2 cups whole-bran cereal (not bran flakes) 1/2 cup boiling water 1 egg 1/4 cup unsalted butter 1/2 cup macadamia nuts 1 cup buttermilk 1/2 cup honey 1 1/2 cups mixed dried fruit, your choice of types 1/2 cup whole-wheat flour 3/4 cup all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon kosher salt Preheat the oven to 425 degrees F. Spray a muffin pan with nonstick cooking spray. Combine the bran cereal with water in a large mixing bowl. Stir to moisten the cereal. Cool the mixture until it’s lukewarm. Crack the egg into a small bowl and lightly beat it with a whisk or fork. Melt the butter. You can melt it in a small bowl in the microwave or in a small saucepan on the stove. Chop the nuts. Stir in the egg, butter, nuts, buttermilk, honey, and dried fruit. Mix well; set aside. Combine the flours, salt, and baking soda in a small mixing bowl. Add this mixture to the wet ingredients, stirring just until the ingredients are evenly moist. Spoon the batter into your prepared muffin pan. Fill each cup about 3/4 full. Bake the muffins for 15 to 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool the muffins for 5 minutes in the pan. Remove them from the pan and place them on a rack to cool completely. To store, wrap them individually in plastic wrap or store in an airtight container.

Article / Updated 03-26-2016

This convenient waffle mix is a great Christmas gift for busy friends. Give these packages of easy waffle mix, and ordinary mornings will become special in a jiffy for the recipients of this breakfast favorite. Send along with some syrup, and you’ve provided someone with the makings of Christmas breakfast. Rise-and-Shine Waffle Mix Preparation time: 15 minutes Yield: 6 packets (2-1/3 cups each) 10 cups flour 2 cups dried buttermilk powder (available at most supermarkets) 3/4 cup sugar 3 tablespoons baking powder 3 tablespoons baking soda 3 tablespoons salt 2 tablespoons cinnamon 1 teaspoon nutmeg (preferably freshly grated) Thoroughly mix together all the ingredients in a large bowl. Divide the mixture into 6 equal portions (about 2-1/3 cups each.) Wrap each portion in individual packages. Copy the preparation label, below, and attach to the packages or gift containers. Rise-and-Shine Waffles Preparation time: 5 minutes Cooking time: Follow manufacturer’s instructions Yield: l packet makes six 8-inch round waffles 1 packet Rise-and-Shine Waffle Mix 1 large egg 2 tablespoons vegetable oil 10 ounces club soda, seltzer, or water Preheat a waffle iron according to the manufacturer’s instructions. Empty the packet of waffle mix into a medium bowl. Make a well in the center. Pour the egg, oil, and club soda into the well. Stir until almost smooth. Do not overmix. Pour about 1/2 cup batter onto the griddle. Cook until golden.