Blueberry Breakfast Cake

Well, it was 92 degrees here today in Maine with the humidity at 70%!! I about roasted, and it's still hot out...I can't wait until fall, that is what I love about Maine is the fall. Lol, oh well....this won't last for long since we will get the sea breezes tomorrow! I thought I would share a wonderful breakfast cake recipe with you for your summer mornings...Enjoy :)

INGREDIENTS:

1/2 cup butter, room temperature

2 teaspoons lemon zest

3/4 cup + 2 Tablespoons sugar, divided

1 egg, room temperature

1 teaspoon vanilla extract

2 cups flour, divided

2 teaspoons baking powder

1 teaspoon kosher salt

2 cups fresh blueberries

1/2 cup buttermilk

DIRECTIONS:

Preheat oven to 350 degrees. Cream butter, lemon zest and 3/4 cup + 1 Tablespoon of the sugar together. Beat until creamy and fluffy. Add egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour. Set aside.

Whisk together the remaining flour, baking powder and salt together in a seperate bowl. Slowly add flour mixture to wet mixture, alternating with the buttermilk. Fold in blueberries.

Grease a 9x9 inch square pan with non-stick spray. Spread batter into pan (batter will be thick).

Sprinkle the remaining Tablespoon of sugar evenly over the top of batter.

Bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool 15 minutes before serving.

Custard and Baby Goats

I know, they don't seem to go together but we have had rain for the last 3 days with no let up so it is cold again, I felt like something warm! So, old fashioned custard was on the menu for dessert along with the warmth we get from the little fellows. I love spring, but this year has been cold and wet...that happens sometimes in Maine. I hope you enjoy the custard. It is yummy and really easy. Have a good day :)

Old Fashioned Custard

from the Woman's Home Companion Cookbook

• 4 large eggs

• 1/3 cup sugar

• 1/2 teaspoon sea salt

• 1/2 teaspoon vanilla

• 3 cups of whole milk, scalded

• Freshly grated nutmeg

1. Preheat the oven to 375˚F.

2. Beat the eggs slightly. Add the sugar, salt and vanilla; whisking constantly, slowly add the scalded milk.

3. Strain the mixture into the custard cups (I needed 7 cups); grate nutmeg over each custard, and place in a pan containing hot water. The water should cover the cups up to the level of the custard.

4. Bake for about 30 to 35 minutes, or until a knife inserted into the center of the custard comes out clean.

10 Easy Breakfast Ideas for Camping

Well, it's the beginning of June and we are thinking of our summer vacations plans. I want to rent a cottage on the beach for a weekend and then we will go camping another weekend! Looking forward to all the fun me and the kids will have. Here are some recipes for camping. I will add more later this month. Enjoy :)

1. One Skillet Breakfast


Packed with proteins and carbs, this frittata combines all of the usual breakfast
camping food staples to make one really hearty dish. Best of all, it only requires one
skillet to prepare, perfect for tent campers and backpackers.


Serves 2
Preparation Time: 15 minutes at home & 5 minutes at the campground
Cooking Time: 15 minutes


Ingredients:
2 medium potatoes
2 Tablespoons cooking oil
1 clove of garlic
1/2 small onion
1/3 lb. ground sausage
5 eggs
1/2 cup cheddar cheese
Salt & Pepper to Taste


Instructions:


At Home:
1. Dice the potatoes and onion into small, bite-size pieces. Store them in separate
airtight containers.
2. Mince the garlic and place them in a separate container.
3. Shred the cheddar cheese. Pack them in a separate container.


At the Campground:
1. Add the oil to a large skillet and heat it on a stove (if you're camping with an RV)
or over the campfire (if you're tent camping).
2. Fry the potatoes until golden.
3. Add the onions and garlic and fry them until they start to change color.
4. Fry the sausage until they are brown, breaking it up as you cook it.
5. Add the eggs into the skillet, breaking the yolks and mixing them through the
entire pan. Cook until the eggs have set.
6. Add the shredded cheddar cheese. Cover the pan for a few minutes to allow the
cheese to melt.


2. Breakfast Burrito
This breakfast camping food is a great crowd pleaser. For vegetarians, simply omit
the sausage. If you're camping with kids, finely dice the veggies so that it's less
noticeable and they still get their daily dose of Vitamin C.


Serves 6
Preparation Time: 10 minutes at home, 5 minutes at the campground
Cooking Time: 20 minutes


Ingredients:
2 Tablespoons Cooking Oil
1/2 lb ground sausage
6 eggs
1 12-oz. jar of your favorite salsa
1 small onion
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 dozen 10-inch flour tortillas
Colby or any sharp cheddar cheese


Instructions:


At Home:
1. Dice the onion, green bell pepper, red bell pepper, and yellow bell pepper.
2. Shred the cheese.
3. Store each of these into separate airtight containers.


At the Campground:
1. Add the oil into a deep skillet and heat over a RV or camping stove or over the
campfire.
2. Fry the sausage until it starts to change color, breaking it up while cooking it.
3. Add the onion and bell pepper. Cook until the peppers are tender.
4. In a bowl, whip up the eggs and then pour this into the pan, stirring frequently
until it starts to set.
5. Add the cheese and half of the contents of the jar of salsa. Stir until the cheese is
melted. Set aside.
6. Heat the tortilla by putting these directly on the heat for 2 minutes each side.
7. To serve, add about 1/4 cup of the burrito filling into a tortilla and roll it up.
Spoon some of the leftover salsa on top or on the side.


3. Fried Biscuits


You don't need an oven for this Southern breakfast favorite.


Serves 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes


Ingredients:
1 Large can of biscuits
1/2 stick of butter or margarine


Instructions:
1. Add a teaspoon of butter in a pan, moving it around and allowing the butter to coat
the bottom of the pan.
2. Slice the biscuits in half and place them in the pan. Make sure that you don't
overcrowd the pan.
3. Cook over a low fire for about 5 minutes on each side.


4. Potato Scramble


This hearty breakfast camping meal gives a twist to the traditional Spanish omelet. It
can be enjoyed on its own, or served with biscuits or with your favorite bread.


Serves 4
Preparation Time: 20 minutes
Cooking Time: 10 minutes


Ingredients:
2 small potatoes, diced
1 large onions, finely sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/3 cup grated cheddar cheese
8 eggs
Salt and Pepper
1 Tablespoon butter


Instructions:
1. Melt the butter in a large skillet, moving it around to spread it evenly.
2. Add the potatoes, bell pepper and onions to the pan and fry them until they are
almost done.
3. In a bowl, whip the eggs. Add this into the pan. Cover for a couple of minutes
until the eggs have started to set.
4. Add the grated cheddar cheese. Cover the pan for a few minutes just to give the
cheese time to melt.


5. Dutch Oven Muffins


This easy camping recipe takes you back to the days of the Wild West when cowboys
would use large cast-iron pots called dutch ovens to cook everything from stews to
bread.


Serves 4
Preparation Time: 10 minutes at home, 10 minutes in the campground
Cooking Time: 30 minutes


Ingredients:
2 cups all-purpose flour
1/2 cup granulated white sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
1/2 stick of butter


Instructions:


At Home:
1. Sift the flour to remove any lumps into a large bowl.
2. Add the white sugar, baking powder and salt.
3. Mix thoroughly and store this into an airtight container.


At the Campground:
1. Heat the dutch oven until it reaches to about 400 degrees Fahrenheit. Put a metal
grill inside so that there is a space between the bottom of the dutch oven and the
muffin pan once you put it into the oven.
2. In a small pot, melt the butter and then allow this to cool. Don't throw the
wrapping away.
3. Beat the egg in a large bowl.
4. Add the milk, vanilla extract and the cooled butter and mix together.
5. Add the flour mixture into the bowl. Mix lightly for no more than 10 seconds. The
batter should be lumpy.
6. Using the wrapping of the stick of butter, grease the muffin pan.
7. Pour the batter into the muffin pan until it's 3/4 full.
8. Gently put this into the dutch oven. Cover with a lid and allow it to bake for about
30 minutes.
9. To check if the muffins are done, insert a toothpick into the middle of the muffins.
The toothpick should come out clean.
10. Allow the muffins to cool on a rack or grill.


6. Guiness Cakes
The addition of the Guiness Stout gives these cakes a sourdough-like flavor and a
much lighter texture that you and your kids would love. Don't worry about the
alcohol content. It will cook away.


Serves 4
Preparation Time: 5 minutes
Cooking Time: 8 minutes


Ingredients:
1 packet of Just-Add-Water Pancake Mix
1 pint of Guiness Stoutd


Instructions:
1. Heat a pancake grill on an RV or camping stove or over a campfire.
2. Pour the pancake mix in a large bowl. Substitute the amount of water prescribed in
the instructions with the same amount of Guiness Stout.
3. Mix well and allow it to stand for a few minutes to allow the beer to work into the
batter.
4. Lightly grease the griddle with oil or butter. Pour a tablespoonful of the batter into
the griddle, giving a bit of space so that they won't stick to each other.
5. Flip the pancakes when bubbles start to appear on the edges of the mixture.
6. Serve with fruits or maple syrup.


7. Blueberry Maple Pancakes
Who doesn't like pancakes in the morning? This easy breakfast camping food recipe
is definitely going to be a sweet way to start the morning.


Serves 4
Preparation Time: 10 minutes at home, 10 minutes in the campground
Cooking Time: 30 minutes


Ingredients:


For the Blueberry Maple Sauce:
1 pint blueberries
1 pint maple syrup


For the Pancakes:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 cup whole milk
1 large egg
2 Tablespoons melted butter
2 Tablespoons maple syrup
Cooking oil


Instructions:


At Home:
1. Sift the all-purpose flour into a bowl.
2. Add the baking powder, baking soda and salt.
3. Mix together and then store this into an airtight container.


At the Campground:
For the Sauce:
1. Pour the maple syrup and half of the blueberries into a pot. Heat this until it comes
to a boil.
2. Mash the blueberries in the syrup with the back of a spoon.
3. Stir the sauce for another minute and then set aside to cool.


For the Pancakes:
1. Heat the pancake griddle or a skillet.
2. In a bowl, beat the egg and then add the melted butter, maple syrup, milk, and the
other half of the blueberries together. Mix these gently to avoid the blueberries from
getting crushed.
3. Add the flour mixture into the bowl and mix thoroughly.
4. Pour 1/4 cup of the batter into the griddle or skillet. Cook until bubbles start to
form on the edges of the pancake.
5. Flip and cook the other side for about a minute or until it's golden brown.
6. Serve with the cooled blueberry syrup.


8. Southern Breakfast Soup
Get a bit of warmth with this thick soup that blends all of the Southern breakfast
staples into one really filling dish.


Serves 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes


Ingredients:
8 envelopes cheese-flavored Quaker Instant Grits
8 eggs
4 cups of water
1/2 lb. bacon, cut into bite-sized pieces
Salt and pepper to taste


Instructions:
1. Empty 2 packets of the instant grits into each bowl.
2. Pour the water into a pot and wait for it to boil.
3. In a pan, fry the bacon until they become golden and crispy.
4. Beat the eggs in a bowl and add this into the pan, stirring regularly until the eggs
have set.
5. Pour the hot water into each of the bowls and stir.
6. Top each of the bowls with the bacon and eggs.


9. Bread Pudding Muffins
Aside from being a really filling breakfast, this easy to make camping food can also
be a handy snack to take with you while enjoying your favorite outdoor activity.


Serves 6
Preparation Time: 15 minutes
Cooking Time: 30 minutes


Ingredients:
1 lb. loaf of sourdough bread
1 cup whole milk
4 large eggs
1 4-ounce can diced green chilies
1 cup ham, diced
8 ounces cheddar cheese, grated
1 teaspoon salt
1 teaspoon ground black pepper


Instructions:
1. Pre-heat a dutch oven at 400 degrees Fahrenheit. Place a metal grill inside the
dutch oven so that there is a space between the bottom of the pan and the muffin
pans.
2. Cut the sourdough bread loaf into 1/2 inch cubes.
3. Beat the eggs in a large bowl. Add the milk, salt and pepper and stir together.
4. Add the sourdough bread loaf into the egg and milk mixture and allow this to soak
in the mixture for 10 minutes.
5. Add the remaining ingredients into the mixture.
6. Grease and flour the muffin pan. Fill the muffin pan with 3/4 of the mixture.
7. Place the muffin pan into the dutch oven. Cover with a lid and allow this to bake
for 30 minutes. Insert a toothpick into the middle of the muffin. The muffins are
ready when the toothpick comes out clean.


10. Mountain Man Breakfast
It may be named Mountain Man, but this hearty quiche-like breakfast camping food
is one that will be enjoyed by women and children alike.


Serves 4
Preparation Time: 15 minutes
Cooking Time: 40 minutes


Ingredients:
1 cup bacon, cut into cubes
1 cup sage sausage
1 medium onion, diced
4 potatoes, grated
1 cup cheddar cheese, grated
1 dozen eggs
Cooking oil


Instructions:
1. Heat up the oil in a dutch oven. Fry the bacon and onions until the onions have
become clear.
2. Stir in the grated potato and cover for about 15-20 minutes.
3. Beat the eggs in a bowl and pour this evenly over the mixture. Cover for about 10-
15 minutes.
4. Sprinkle the cheese and cover until it's melted. Slice and serve.