Sunday Brunch: Warm Cinnamon Scone Recipe

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Yield: 8 scones.

Scone Recipe Ingredients:

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Scone Recipe Directions:

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Whether you want to serve this warm scones recipe for your next Sunday brunch or you freeze them and enjoy them at a later date, they will always be delicious! We also love eating them with warm strawberry preserves! Who can resist an easy pastry that makes your entire home smell lovely? Looking for more scone recipes on Stagetecture? Take a look at this scone recipe.

Want to Know How to Make Scones from the pros?

Alton Brown of the Food Network has a great and simple scone recipe. Learn how to make scones with his simple directions. The best 50 Scone cookbook is a great resource if you’re looking for more delicious recipes.

For more brunch recipes on Stagetecture, click here.

Easy Dessert: French Yogurt Cake Recipe

 Image Via: Lake Lure Cottage Kitchen

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Ingredients

Vegetable oil spray (nonstick)

2 tsp of baking powder

1 cup of sugar

1½ cups of all-purpose flour

¾ tsp of kosher salt

¾ cup of Greek yogurt (whole milk)

½ cup of vegetable oil

½ tsp of vanilla extract

1 tbsp of lemon zest (finely grated)

2 large eggs

Image via: Mother Earth Living

Procedure

1. Preheat your oven to 350ᵒF.
2. Apply the nonstick vegetable oil spray on a standard loaf pan. Dust with flour and remove the extra.
3. Mix the flour, salt, and baking powder in a medium bowl.
4. In a separate bowl, rub the sugar with the lemon zest until the sugar becomes moist (using your fingers). Add the eggs, vanilla extract, Greek yogurt, and vegetable oil. Beat to blend.
5. Put the mixture in the bowl with the dry ingredients. Whip until smooth.
6. Pour the mixture into the prepared pan and even out the top.
7. Bake until the top part of the cake turns golden brown or until a tester inserted in the middle comes out clean (approximately 50-55 minutes).

Image Via: Lake Lure Cottage Kitchen

This cake is very moist and has a texture that is somewhere between a loaf cake and a muffin. It is a simple, everyday affair and is easily adaptable. It will make you think of the cakes your doting grandmother used to make. Take a slice at tea time or serve as dessert after dinner. You’ll love it so much you’ll add it to your list of go-to easy recipes. Tasty, satisfying, and easy to make, it will steal the show at your dining table.

When do you plan to make this easy dessert?

Who doesn’t love the smell of fresh baked breads in their home especially banana bread? Bananas are a great source of potassium. This is a mineral that your body needs to operate normally. Potassium helps your muscles and nerves communicate properly. If you want to supplement your body with potassium, eating a banana is a great source.

To enhance your eating pleasure, try a gluten-free banana bread. This is a delicious recipe that you can easily make at any time of the day.

Fresh Baked Gluten-Free Banana Bread

Image via: Two Peas and their Pod

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Ingredients

• 1 cup boiling water
• 1/2 cup chopped dates
• 4 large eggs
• 2 cups mashed, very ripe bananas (about 4)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups brown rice flour
• 1/2 cup sorghum flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter, melted
• 1/2 cup chopped walnuts

Image via: Recipe Girl

Directions

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Indulge yourself with the sweet taste and aroma of the gluten-free banana bread. This recipe is a great dessert or snack when you’re alone or with the whole family.

For more food recipes on Stagetecture, click here.

Fall Baking: Quick Pumpkin Bread

Image via: Southern Living

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Total time: Preparation 15 minutes + Baking 50 minutes +Cooling

Yields: 32 servings

Ingredients

1 cup applesauce

1 cup canned pumpkin

2/3 cup vegetable oil

2 eggs

1 cup milk

1/3 cup molasses, or black treacle

1 teaspoon vanilla extract

3 ½ cups all purpose flour

2 cups sugar

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 teaspoon ground nutmeg

½ teaspoon baking powder

1 cup dates, chopped

1 cup pecans, chopped

Topping

¼ cup brown sugar, packed

¼ cup pecans, chopped

½ teaspoon ground cinnamon

Image via: Life Made Simple Bakes

Procedure

1. In a medium bowl, combine applesauce, canned pumpkin, vegetable oil, eggs, milk, molasses, and vanillas extract. Mix well. In separate bowl combine flour, baking soda, sugar, nutmeg, cinnamon, and baking powder. Gradually add it to the pumpkin mixture and blend well. Stir in pecans and dates. Pour the mixture into two properly greased 9*5 inch loaf pans.
2. In a small bowl, combine topping ingredients and sprinkle over batter. Bake 350 degrees for 50-55 minutes or until a toothpick inserted comes out clean. Let it cool for 15 minutes before removing from the pans.

This delicious pumpkin bread is great for brunch or as a snack served with whipped cream cheese. It has an incredible texture that remains moist for days. In fact, just like wine, it gets better with age, of course, if it lasts that long! You can also pack them in beautiful fall themed tea towels to give as a gift to your loved ones.

Stagetecture’s

Best of 2013 – #2

Today we continue the countdown of Stagetecture’s Best of 2013 based on most trafficked posts by you, the readers. Yesterday you saw #3 was Sunday Brunch:Perfect French Toast, and today we continue to #2 – Sunday Brunch: Warm Cinnamon Scones. I’m starting to think you all love Sunday brunch food just as much as I do!

First Featured – Entry #2504, June 8, 2013

Happy Sunday Stagetecture readers. Is there anything better than the fresh smell of warm cinnamon? Whether it’s in oatmeal, your favorite hot drink, or from a warm breakfast bed, cinnamon makes Sundays wonderful. Today, I bring you a warm apple cinnamon scones recipe from Taste of Home. Whether you serve these fresh or freeze them for later, you will love these scones anytime!

Sunday Brunch: Warm Cinnamon Scones

Image via: King Arthur Flour

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Yield: 8 scones.

Ingredients

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Image via: King Arthur Flour

Directions

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Let us know how you enjoyed these Warm Cinnamon Scones!

For more brunch recipes on Stagetecture, click here.

Check back to see all of the Best of 2013 & look back at the Stagetecture’s Best of 2012, here.

Still looking for a delicious holiday dessert? The Ambrosia Coconut Cake may be the one you’re looking for. This isn’t only delicious but easy to bake cake recipe that will please your holidays guests and looks great amidst your other holiday desserts. You only have to follow a few simple steps and your guests will never get enough of this sweet temptation. Thanks Southern Living for the great recipe!

Holiday Dessert: Ambrosia Coconut Cake

Image via: Southern Living

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Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, separated
3 cups all-purpose flour
1 tablespoon baking powder
1/2 cup milk
1/2 cup coconut milk
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/8 teaspoon table salt
Vanilla Buttercream
Ambrosia Filling
Garnishes: sweetened flaked coconut, fresh mint, maraschino cherries, orange slices

Procedure

1. Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition.
2. Combine flour and baking powder; stir together milk and coconut milk. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts.
3. Beat egg whites and salt at high speed until stiff peaks form. Stir about one-third egg whites into batter; fold in remaining egg whites. Spoon batter into 3 greased and floured 9-inch round cake pans.
4. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.
5. Place 1 cake layer on a serving platter. Spoon 1/3 cup Vanilla Buttercream into a zip-top plastic bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with half of Ambrosia Filling, and spread to edge of ring. Top with a second cake layer. Repeat procedure with frosting and filling. Top with remaining cake layer, and spread frosting on top and sides of cake.

The whole recipe can serve up to 12 delicious slices of Ambrosia Coconut Cake. This cake recipe should be a perfect dessert for this holiday season.

For more dessert recipes  on Stagetecture, click here.

]]> https://stagetecture.com/ambrosia-coconut-cake/feed/ 0 58613 https://stagetecture.com/autumn-pear-walnut-breakfast-muffins-recipe/ https://stagetecture.com/autumn-pear-walnut-breakfast-muffins-recipe/#comments Sun, 15 Sep 2013 13:32:31 +0000 https://stagetecture.com/?p=54662 Entry #2835, September 15, 2013

What’s for breakfast? Are you tired of having the same recipe for breakfast? Well, try this Autumn Pear and Walnut Breakfast Muffins recipe for your next meal. This will truly boost your energy to start your day. It’s a delicious muffin recipe that you can make quick and easy.

Autumn Pear & Walnut Breakfast Muffins

Image via: Daniëlle D – via Pinterest

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Ingredients

• 1/2 cup chopped walnuts
• 1 cup all-purpose flour (about 4 1/2 ounces)
• 1/3 cup whole wheat flour (about 1 1/2 ounces)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup packed brown sugar
• 2 tablespoons canola oil
• 2 teaspoons vanilla extract
• 1 (8-ounce) carton plain fat-free yogurt
• 1 large egg
• 1 1/2 cups finely diced peeled pear
• Cooking spray
• 3 tablespoons turbinado sugar

Image via: Sarka B – via Flickr

Procedure

1. Preheat oven to 400°.
2. Place walnuts in a food processor; process until finely ground.
3. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
4. Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
5. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

You should be able to yield at least 15 muffins using the whole ingredients. The taste is truly rich and the texture is perfect for a muffin. It’s a great muffin recipe that you will love to eat every day. Make sure that you only use fresh fruits and ingredients to ensure a perfect Autumn Pear & Walnut Breakfast Muffins.

For more breakfast recipes on Stagetecture, click here.

Who doesn’t love the fresh smell of roasted herbs and homemade bread filling their homes? This Roasted Herb Focaccia Bread recipe is wonderful anytime of year, but I think Autumn is a wonderful time to start getting back in the kitchen after the hot summer we had. Many people enjoy adding onions, tomatoes, vegetables and other ingredients. Let me know what you like on yours!

Roasted Herb Focaccia Bread 

Image via: Suratanten Blogs

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Ingredients

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon rosemary leaves
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

Image via: Chin Deep

Directions

1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
2. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
3. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

For more recipes on Stagetecture, click here.

Happy Sunday! Is there any aroma better than smelling fresh waffles being made on Sunday morning? Today, try this breakfast recipe for homemade cinnamon banana waffles for your family. From the fresh bananas to spicy cinnamon garnish you will love this delicious way to start your Sunday. Thanks Southern Living for this yummy recipe.

Homemade Cinnamon Banana Waffles

Image via: Becky Luigart-Stayner

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Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Image via: Adventures in Feud

Directions:

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

2. Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

3. Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.

4. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

For more breakfast recipes on Stagetecture, click here.

Happy Sunday! Who’s craving a scrumptious recipe for a moist coffee cake to enjoy this weekend? Today I feature a yummy recipe featuring ripe blueberries and tangy rhubarb for your family. Whether you want to make it now and freeze for a brunch you are having in a few weeks, or you want to make it today – delight your tastebuds with this tasty blueberry coffee cake.

Blueberry & Rhubarb Coffee Cake

Image via: Wolfermans

Ingredients

Crumb Topping

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine

Coffee Cake

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze

1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Image vie: A Cup of Jo

Directions

1. Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.

2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.

3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.

4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.

5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

For more food recipes on Stagetecture, click here.