Cake
½ cup quick or old-fashioned rolled oats
1 cup flour
¼ cup brown sugar
1 Tbsp. baking powder
1 Tbsp. finely grated lemon peel
2 Tbsp. all-vegetable shortening
½ cup milk
2 large egg whites, lightly beaten
½ cup blueberries, fresh or frozen, well drained
Glaze
¼ cup powdered sugar
1–2 tsp. lemon juice
1 tsp. finely grated lemon peel
For the Cake
Lightly spray 2 mini loaf pans or 2 individual pot pie pans with a canola spray.
Place oats in a blender or food processor and process about 1 minute. It will look
like a coarse flour.
Combine oats, flour, brown sugar, baking powder, and lemon peel in large bowl.
Add shortening with a fork, mixing in until mixture resembles coarse crumbs.
Stir in milk and egg whites just until blended. Fold in blueberries. Spoon into
prepared pans.
Bake 1 pan at a time at 300 degrees for 15 minutes. Cool slightly. (Since this
makes 2, you may need to cook them in batches. Freeze one for later!)
For the Glaze
Mix powdered sugar and lemon juice in small bowl. Drizzle over coffee cake.
Sprinkle with lemon peel.
Bacon and Egg Crescent Squares
1 can refrigerated crescent roll
4 eggs
2 slices bacon, cut in half widthwise, then halved lengthwise
4 tsp. grated Parmesan cheese, divided
salt, and pepper
1 Tbsp. fresh chopped basil
Open and unroll the crescents onto a clean dry surface. Split the dough right
down the middle, then in half to form 4 rectangles. Pinch the perforations
together in each rectangle.
Fold up the edges of each section of dough (about ½-inch edge around each
rectangle). Place 1 rectangle in the air fryer basket and then crack 1 egg into the
center of it. Place 2 of the bacon sections across the egg on each square. Sprinkle
with 1 teaspoon of Parmesan cheese and salt and pepper to taste. Add a portion
of the basil.
Bake in the oven at 300 degrees for 10 minutes, until the edges of the crescent
dough are golden brown and the egg is cooked to your preference. Repeat with
remaining dough sections (baking in batches as needed, not letting the squares
touch in the air fryer).
Crispy Cheesy Hash Brown Casserole
½ (10.5-oz.) can cream of chicken soup
½ cup sour cream
½ tsp. salt
1½ cups shredded hash brown potatoes
⅓ cup chopped onion
1 cup shredded cheddar cheese
½ cup breadcrumbs
2 Tbsp. butter, melted
2 scallions, finely chopped (optional)
In a large bowl, whisk together soup, sour cream, and salt. Stir in hash browns,
onions, and cheese until well mixed. Spoon evenly into a 6-inch square baking
dish.
In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top
of the hash brown mixture.
Bake uncovered for about 15 minutes at 300 degrees, or until hot and bubbly.
Allow resting for 5 minutes before serving. Garnish with sliced scallions if
desired.
Greek Feta Baked Omelet
3 eggs, lightly beaten
3 Tbsp. frozen leaf spinach, thawed and drained
2 Tbsp. crumbled feta cheese
6 cherry tomatoes, quartered
⅛ tsp. oregano
Spray a 6-inch square baking dish with nonstick spray. Pour in eggs and top with
spinach, cheese, tomatoes, and sprinkle the top with oregano.
Bake at 330 degrees for 8–10 minutes.
Maple-Glazed Donuts
1 can large flaky-style biscuit dough
¼ cup butter, melted
1½ cups powdered sugar
2 tsp. maple extract
1–2 Tbsp. milk
Separate dough into 8 biscuits. With a 1-inch round cutter, cut a hole in the
center of each biscuit. Dip both sides of each biscuit in melted butter; place on a
cookie sheet. (You can also dip the holes in the butter and place on the cookie
sheet.)
Bake in an air fryer basket in batches at 330 degrees for 10–12 minutes or until
golden brown. Remove donuts (and holes) from the basket to the cooling rack.
Cool about 15 minutes.
In a medium bowl, place powdered sugar and maple extract. Add 1 tablespoon
milk; stir until combined. If needed for dipping consistency, stir in remaining
milk. Dip each donut (and hole) halfway into the icing. Place on the cooling rack placed
over the paper-lined cookie sheet.
Commentaires: 0
Enregistrer un commentaire