My Favorite "Start my Day" Recipes

Today, KellysKornerBlog it is Show-Us-Your-Life: Favorite Breakfast Recipes and of course, I have several. For anyone who comes to visit me knows, I love preparing breakfast
 So enjoy them as I have!

Pecan French Toast

from

allrecipes.com

4 eggs

2/3 cup orange juice

1/3 cup milk

1/4 cup white sugar

1/4 teaspoon nutmeg

1/4 teaspoon vanilla extract

1/2 (1 pound) loaf Italian bread, cut into 1 inch slices

1/3 cup butter, melted

1/2 cup chopped pecans

2 tablespoons grated orange zest

Directions

1. In a large bowl, beat together eggs, orange juice, milk, sugar, nutmeg and vanilla extract. Place bread slices in a tightly spaced single layer in the bottom of a flat dish or baking pan. Pour milk mixture over bread, cover and refrigerate overnight, turning once.
2. When ready to cook, preheat oven to 350 degrees F (175 degrees C).
3. Coat a jelly roll pan, or rimmed baking sheet, evenly with the melted butter. Arrange soaked bread slices in a single layer on pan. Sprinkle evenly with orange peel and pecans.
4. Bake in preheated oven until golden, 20 to 25 minutes. Check slices during last 10 minutes of baking time to avoid burning

Meyer Lemon and Dried Blueberry Scones

from

epicurious.com

• 3 cups self-rising flour
• 1/2 cup plus 1 1/2 tablespoons sugar
• 3/4 cup (11/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 1 1/2 cups dried wild blueberries (about 10 ounces)
• 1 cup plus 1 tablespoon buttermilk
• 1 1/2 tablespoons finely grated Meyer lemon peel or regular lemon peel

Preparation

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk self-rising flour and 1/2 cup sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried wild blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together. Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 1/2 tablespoons sugar. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.

Banana Pancakes

from

allrecipes.com

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Directions

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot

Yummy Creamy Doughnuts

from

allrecipes.com

2 (.25 ounce) envelopes active dry yeast

1/4 cup warm water (105 to 115 degrees)

1 1/2 cups lukewarm milk

1/2 cup white sugar

1 teaspoon salt

2 eggs

1/3 cup shortening

5 cups all-purpose flour

1 quart vegetable oil for frying

1/3 cup butter

2 cups confectioners' sugar

1 1/2 teaspoons vanilla

4 tablespoons hot water or as needed

Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.