Here’s what you’ll need:

• Nonstick cooking spray or baking cups
• 1 c. all-purpose flour
• 1 c. whole-wheat flour
• 1 c. quick-oats
• 2/3 c. sugar
• 1 t. baking soda
• 1 t. baking powder
• ½ t. salt
• 2 large eggs
• 1 ½ c. honey or vanilla Greek yogurt
• 4 T. melted butter, cooled slightly
• 1 t. vanilla
• 1c. fresh blueberries

Start out by preheating the oven to 350.

In a large bowl, mix the eggs, yogurt, butter, and vanilla together well.  In a smaller bowl, stir the flours, oats, baking soda, baking powder, and salt together with a wooden spoon, then slowly stir the dry ingredients into the wet.  Next, carefully fold in the blueberries.

Spray your muffin tin, or line them with baking cups, and spoon in the batter.  You can fill them pretty full as these muffins don’t rise a whole lot.

Bake them for 20-25 minutes until golden brown, and the tops feel springy when you touch them.

Allow to cool for 5-10 minutes before digging in.

https://www.homestead.org/cookbook/desserts/easy-no-bake-reese-s-bars/

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For some reason, I had imagined them hard, dry, and crumbly.  So much so that I had no desire to ever try one until I came across these.  Let me tell you, I’m so glad I gave them a chance.  If you, too, are a scone virgin, I’m about to blow your mind.

Scones are basically biscuits!  That’s right: warm, soft, flaky, buttery biscuits! What we call “cookies”, the Brits call “biscuits”, and their name for this fluffy, fresh-baked treat is “scone”.  The main difference between what we know as a biscuit and a scone is that scone dough has flavors baked in.

They can be sweet or savory; made with fruits, herbs, cheese, and/or meat.  The combination that made me finally decide to give them a try was ham, cheddar, & chive scones, but you can customize this recipe with any flavors you like.

Here’s what you’ll need:

• 2 c. all-purpose flour
• 1 T. sugar
• 1 T. baking powder
• 1/2 t. garlic powder
• 1/2 t. kosher salt
• 1/2 c. (1 stick) cold, unsalted butter, cut into1/2-inch cubes
• 3/4 c. buttermilk
• 1 c. shredded cheddar cheese
• 1/3 c. diced ham
• 1/4 c. chopped fresh chives

Start out by heating the oven to 425F and lining a baking sheet with parchment paper or a silicone mat.

Next, in a large bowl, whisk together the flour, sugar, baking powder, garlic powder, and salt.  Once the dry ingredients are well blended, sprinkle in the cold butter cubes.  With your hands, pinch the butter cubes into the flour until it is all incorporated and you have a sandy-looking mixture.

Pour in the buttermilk and stir it in until you have a sticky dough.  Then, stir in the ham, cheese, and chives, just until they are evenly distributed.  Be careful it to over-mix the dough.

Finally, turn the dough out onto a floured surface and knead it a few times until it holds together in a ball.  Sprinkle a little more flour to prevent sticking and flatten out the ball with your hands, or using a rolling pin, until you have a circle about 8 inches in diameter and 1 inch thick.  Cut the circle into eight wedges and transfer to your lined baking sheet.  Bake for 20 minutes or until golden brown.

Serve immediately, or store cooled scones in an airtight container.

Whole-wheat Irish Soda Bread

The post Ham, Cheddar, & Chive Scones appeared first on Homestead.org.

Here’s what you’ll need:

• A bag of frozen tater tots, thawed (I used Ore-Ida mini tater tots, but the regular size will work just fine.)
• Cooking spray
• 16 eggs
• 2/3 c. 2% milk
• 1 ½ c. 2%-milk cheddar cheese
• 8 oz. diced lean ham
• Salt and pepper to taste
• Minced parsley (optional)

First, preheat the oven to 350 and spray 24 muffin tins with cooking spray.  Next, press the tater tots into the bottom of the tins using a small glass or measuring cup.  I used five of the mini-tots per tin, three regular tots would also work.

Fill the cups with about a tablespoon each of ham and cheese.

Scramble your eggs with the milk, salt, and pepper.  Pour the egg mixture to nearly fill the cups; you only need to leave about 1/8 of an inch at the top.  Sprinkle the tops with a little bit of minced parsley, if you like.

Bake them for about 15 minutes or until they are just set and browning around the edges.  Remove them from the oven and let them continue to set-up in the tins for 10 minutes or so.

Plate them up and enjoy them right then, or freeze and reheat them later. There you have ’em… mini breakfast casseroles… or lunch or dinner!

The post Mini Breakfast Casseroles appeared first on Homestead.org.

Here’s what you’ll need:

• 1/2 c. all-purpose flour
• 3 eggs
• 1/2 c. milk
• 3 T. melted butter, divided
• 1 T. sugar
• ¼ t. of salt
• oven-proof skillet

Start by preheating the oven to 450 degrees.

In a medium-sized bowl whisk the eggs, milk, melted butter, salt, and sugar.  Add the flour and stir until incorporated, being careful not to overmix.

Add 1 tablespoon melted butter to the bottom of a 9- or 11-inch oven-proof skillet.  Pour the batter into the skillet and bake for 12-18 minutes or just until the edges start to brown.  The Dutch baby will be tall and fluffy.  Top with your favorite accouterments, or try my Slow-Cooker Apple Butter.

Banana-Berry Baked Oats and Quinoa

The post Dutch Baby, aka German Oven-Pancake appeared first on Homestead.org.

Here’s what you’ll need:

• 1 lb. breakfast sausage (turkey or pork) *or to go meatless, substitute 1 (14.5-oz) can black beans, rinsed and drained.
• 1 c. frozen (or 2 c. fresh) spinach
• 2 T. olive oil
• 2 bell peppers, color of your choosing, diced
• 1 yellow onion, diced
• 8 oz. mushrooms, sliced
• 1 t. minced garlic
• 2-4 slices whole wheat bread (or your favorite), torn into 1-inch pieces. *Gluten-free bread may be used, or bread can be omitted completely for low-carb/keto.
• 12 eggs
• 1/2 c. milk *or almond milk
• 1/2 c. shredded cheddar cheese *or dairy-free cheese

First, spread out enough bread in a greased 9×13 baking dish to evenly cover the bottom with one layer.

Next, in a large skillet, crumble and brown the sausage until deep golden-brown. Once the sausage is browned, add the spinach, cover and cook just until thawed if frozen, or wilted if fresh, stirring occasionally, about 3-4 minutes.

Transfer the sausage and spinach to a bowl and set aside. Using the same large skillet, add the oil and the remaining veggies, except the garlic. Sprinkle with a pinch of salt and pepper and sauté over medium-high heat until soft and lightly caramelized, scraping as much of the brown bits up from the pan as you go. Once the veggies are soft, add the garlic and sauté another 2 minutes. Stir in the sausage and spinach just until mixed. Remove from heat and set aside.

Then, in a large bowl, whisk together the eggs and milk and pour half over the bread. Evenly sprinkle on half of the cheese and the sausage and veggie mixture. Finally, pour over the remaining egg mixture and sprinkle on the rest of the cheese.

Cover with plastic wrap or foil and refrigerate for 2 to 24 hours. When ready to bake, let the casserole sit at room temperature for about an hour before baking, if at all possible. Preheat the oven to 375F and bake for 40-50 minutes, depending on the doneness you prefer. I like mine pretty golden and went 45 minutes. Let cool on the counter for at least 10 minutes to set up and cool slightly before slicing and serving.

Apple Cream Cheese Coffee Cake

The post Make-ahead Breakfast Casserole appeared first on Homestead.org.

Start out with the basic quiche custard of eggs, cream, and half & half; add your favorite cheese—cheddar, Swiss, Gouda; choose some veggies—onions, black beans, mushrooms, bell pepper; maybe throw in your favorite meat—sausage, ham, bacon, even ground beef; round it out with some herbs and spices and, voila!  You’ve got a savory pie the whole house will love, whether served warm or cold, for breakfast or dinner.

Here’s what I used:

• One 9-inch pie crust
• 4 eggs
• ½ c. heavy cream
• ½ c. half & half
• ¼ t. ground white pepper
• ½ t. dried thyme
• ¼ t. ground nutmeg
• 1 c. shredded Swiss cheese
• ½ c. ham, diced into ¼ to ½-inch cubes
• 5 baby portabella mushrooms, diced (about ½ c.)
• Cooking oil or spray

Start out by preheating the oven to 350 and preparing your pie crust in a 9-inch pie plate.

Because they hold so much extra moisture, you don’t want to start with raw ingredients when it comes to the veggies or meat.  If you choose to do bacon or sausage, be sure it’s fully cooked and drained before adding it to the custard.  I’ve used ham, so I don’t need to cook that, but I sautéed the veggies in a little cooking spray until they were tender and lightly brown.  Set them aside to cool slightly.

While the veggies (and meat) are cooling, whisk together the remaining ingredients for this quiche recipe: the eggs, cream, half & half, thyme, nutmeg, and pepper.

Once the veggies are touch-cool, add them to the custard, along with the cheese, give it a quick stir and pour into your pie crust.

Bake for 40-50 minutes until a knife inserted into the center comes out clean.  Let stand for at least 5 minutes before serving.

The post Quick, Customizable Quiche appeared first on Homestead.org.

Here’s what you’ll need:

• 1/2 c. butter, softened
• 3/4 c. sugar
• 1 egg, room temperature
• 1 t. vanilla
• 2 c. flour, divided
• 2 t. baking powder
• 1 t. salt
• 1/2 c. buttermilk
• 2 c. fresh blueberries
• 1 T. sugar, for sprinkling on top (coarse/sanding sugar if you have it)

Start by preheating the oven to 350 and spraying a 9×9-inch baking dish with cooking spray and set aside.

With a mixer, cream together the butter and sugar until it is light and fluffy, medium to high speed for about five minutes.  Add the egg and vanilla and mix until fully combined.

In a small bowl, gently toss the blueberries in 1/4 c. flour until they’re dusted with a light coating.

In a separate small bowl, mix together the remaining flour, baking powder, and salt.

Alternate adding some of the flour mixture and the buttermilk to the creamed butter & sugar until it is all added. Mix until you have a smooth batter/dough.

Add the blueberries (and their flour) to the bowl and gently fold them in until they’re evenly distributed.

Spread the batter into your sprayed pan and sprinkle the top with sugar. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean.

Allow your Blueberry Buttermilk Breakfast Cake to cool at least 20 minutes before serving. To gild the lily, add half and half, heavy cream, or ice cream. Enjoy!

Got peaches on the brain? Try our Fresh Summer Peach Quick Bread.

The post Blueberry Buttermilk Breakfast Cake appeared first on Homestead.org.

Here’s what you’ll need:

• 2 sticks (1 c.)unsalted butter, room temperature
• 1 1/3 c. light brown sugar
• 3 large eggs, room temperature
• 2 c. all-purpose flour
• 1 t. baking powder
• 3/4 c. almond flour/meal
• 1/2 t. salt
• 1/2 c. sour cream
• 1 1/2 to 2 cups fresh blackberries
• Suggested: a 9-inch spring-form pan and baking spray

First, preheat the oven to 350° and generously spray your spring-form pan with non-stick baking spray.

Next, with an electric mixer, cream together the butter and sugar on medium speed for 3-4 minutes. Add the eggs, one at a time, and mix until combined.

In a separate bowl, mix together the flour, almond flour, baking powder, and salt.  Slowly add the dry ingredients into the wet, on a low speed.  Once the flour is all added, turn the speed up to medium and mix a minute or so longer before adding in the sour cream.

Once the sour cream is incorporated, spread the batter into the greased pan.  Sprinkle the blackberries over the top, pressing them into the batter just slightly.  Place the pan on a lined baking sheet and bake for 55-65 minutes   A cake tester will come out clean AND the center will not jiggle at all.

Allow your Blackberry Almond Cake to cool completely before releasing from the spring-form pan and slicing to serve.

You might also love this Blueberry Buttermilk Breakfast Cake.

The post Blackberry Almond Cake appeared first on Homestead.org.

Here’s what you’ll need:

• ½ c. quinoa
• ½ c. steel cut oats
• 2 c. milk (whatever you prefer, even almond milk)
• 2 eggs
• 2 T. maple syrup
• 2 T. brown sugar
• 1½ t. vanilla extract
• ½ t. cinnamon
• ¼ t. salt
• 2-3 ripe bananas, sliced
• 1½ c. blueberries, fresh or frozen
• ½ c. strawberries, fresh or frozen
• ½ c. walnuts, roughly chopped, optional
• ¼ c. shredded coconut, optional

First, preheat the oven to 375 and spray a 9×9 or 8×12 baking dish with cooking spray.

In a fine-mesh strainer, rinse the quinoa and oats well with cold water and set aside to drain.

Next, in a medium bowl, whisk together the milk, eggs, maple syrup, sugar, vanilla, cinnamon, and salt and set it aside.

Spread half of the fruit in the bottom of your sprayed baking dish and then evenly distribute the oats and quinoa over the top. If you’re adding nuts, sprinkle them over the oats and quinoa mixture.

Slowly pour the milk and egg mixture over the whole pan, then top with the remaining fruit.     If you’re using coconut, sprinkle it over the top.

Lastly, bake for 60-70 minutes until the edges are brown and the middle looks set.     Remove from the oven and allow to cool and set more firmly for 20-30 minutes before serving.

Enjoy!

https://www.homestead.org/cookbook/make-ahead-breakfast-casserole-2/

The post Banana-Berry Baked Oats and Quinoa appeared first on Homestead.org.

Here’s what you’ll need:

• 6-8 slices good-quality white bread like French or Italian, cut into 1/2-inch slices
• 3-5 T. unsalted butter
• 10 oz. frozen chopped spinach
• 1/2 c. shallots, finely minced
• 1/2 c. dry white wine like Sauvignon Blanc
• 1 1/2 c. (6 oz.) Havarti, shredded (or any good-melting cheese like Gruyere, fontina, or colby)
• 6 large eggs
• 1 3/4 c. half & half

You need to start with dry bread so it can soak up all the egg-custardy goodness.  You can do this by leaving the slices out overnight, or you can dry them in a 220 degree oven for about an hour.  Once they are dry, spread them with a little butter and set aside.

Thaw the spinach and strain out all the water you can—cheesecloth works great.  Set aside.

Next, heat 2 T. butter in a medium skillet over medium heat.  When the butter is foamy, add the minced shallot and cook until translucent, about 3-4 minutes.  Add the spinach and cook about 5 minutes more to heat the spinach through and to get rid of a little more water.  Remove the veggies from the pan and set aside and let cool for a few minutes.

Add the wine to the pan and put over medium-high heat, allowing the alcohol to took off and the wine to reduce by half.  It should take about 5-7 minutes.

Meanwhile,  generously butter an 8×8 baking dish, then, make your egg custard.  Whisk together the egg and half & half in a small bowl.  Let the wine reduction cool for a couple minutes and then whisk into the custard.

Now, assemble your strata starting with a layer of bread, then spinach, then 1/3 of the cheese.  Repeat for a second layer, reserving the last 1/3 of the cheese for just before baking.  The strata needs time to soak up the custard, so cover it with plastic wrap and use 2 pounds of beans/rice/sugar to weigh it down (I used a gallon zipper bag filled with pinto beans that I use as pie weights).  This really helps the custard soak into all the bread.  Refrigerate for at least an hour or overnight.

At baking time, preheat the oven to 325, remove the plastic, and sprinkle on the remaining cheese.  Bake for 50-60 minutes until the edges are puffy, golden and bubbly.  Let cool for at least 10 minutes before serving.

Goat Cheese and Lemon White Bean Dip with Crostini

The post Spinach and Cheese Breakfast Strata appeared first on Homestead.org.