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Swedish Kringles
Breakfast European

Swedish Kringles

4.4

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make the dough: Cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add 1 tablespoon water (or as needed) and mix until crumbly, leaving pea-sized chunks. On a floured surface, roll dough out to 3 or 4 inches in width. Place onto a rectangular cookie sheet.
  3. 3 Make the filling: In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from the heat and stir in remaining 1 cup flour; mix until smooth. Beat in eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon almond extract. Spread filling over dough.
  4. 4 Bake in the preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  5. 5 Meanwhile, make the icing: Combine confectioners' sugar, cream, 1 tablespoon butter, and remaining 1 teaspoon almond extract.
  6. 6 Remove kringle from the oven and immediately spread icing over top.

By Jodie Hay

Almond Bear Claws
Breakfast European

Almond Bear Claws

4.6

Prep
120 min
Cook
25 min
Total
145 min

Instructions

  1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
  2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
  5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

Danish Pastry
Breakfast European

Danish Pastry

4.4

Prep
60 min
Cook
10 min
Total
190 min

Instructions

  1. 1 Cream butter and 2/3 cup flour in a medium bowl until well combined. Divide into 2 equal parts, then roll each half between 2 pieces waxed paper into a 6x12-inch sheet. Chill butter sheets in the refrigerator.
  2. 2 Mix 3 cups flour with active dry yeast in a mixing bowl; set aside.
  3. 3 Stir together milk, sugar, and salt in a small saucepan over medium heat. Heat until warm, but not hot to the touch, about 115 degrees F (43 degrees C).
  4. 4 Pour warm milk mixture over flour mixture. Add eggs, lemon extract, and almond extract. Stir for 3 minutes. Knead in remaining flour, 1/2 cup at a time, until dough is firm and pliable. Cover and let rise at room temperature until doubled in size, 30 minutes to 1 hour.
  5. 5 Cut dough in half. Roll each half out to a 14-inch square. Place one cold butter sheet over half of each dough square, off to one side, then fold dough over butter sheet like the cover of a book. Pinch the edges of dough together with your fingers.
  6. 6 Roll each piece out to a 20x12-inch rectangle. Fold into thirds like a letter. Repeat rolling and folding one more time. Wrap in plastic and refrigerate for at least 30 minutes.
  7. 7 Roll and fold each piece of dough two more times. Wrap in plastic and refrigerate for at least 30 minutes.
  8. 8 Roll dough out to 1/4-inch thickness. Cut dough into squares. Place a dollop of fruit preserves in the center. Fold 2 opposite corners over the center to form a filled diamond shape. Place danishes on an ungreased baking sheet. Allow to rise at room temperature until doubled in size, about 30 minutes.
  9. 9 Preheat the oven to 450 degrees F (220 degrees C).
  10. 10 Brush beaten egg white over pastries.
  11. 11 Bake in the preheated oven until the bottoms are golden brown, 8 to 10 minutes.

By Cindy

Swedish Tea Ring
Breakfast European

Swedish Tea Ring

4.6

Prep
45 min
Cook
20 min
Total
200 min

Instructions

  1. 1 In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  2. 2 Grease 2 baking sheets or line them with parchment paper; set aside.
  3. 3 Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  4. 4 Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  5. 5 [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  6. 6 Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  7. 7 Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  8. 8 Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  9. 9 In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

By Julia

Juleskringle (Marzipan Christmas Kringle)
Breakfast European

Juleskringle (Marzipan Christmas Kringle)

4.7

Prep
50 min
Cook
25 min
Total
850 min

Instructions

  1. 1 Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.
  2. 2 Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.
  3. 3 When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.
  4. 4 Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.
  5. 5 Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.
  6. 6 Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
  7. 7 Preheat the oven to 375 degrees F (190 degrees C).
  8. 8 Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.

By WOLSELEY

Strawberry Bread II
Breakfast

Strawberry Bread II

4.3

Prep
Cook
Total

Instructions

  1. 1 Lightly grease a 9 x 5 inch glass loaf pan, and line with greased waxed paper. Preheat oven to 350 degrees F (175 Degrees C).
  2. 2 In a large bowl, cream together butter or margarine, sugar, and almond extract. Separate eggs, and beat in egg yolks one at a time until light and fluffy. Sift flour, baking powder and soda into creamed mixture, and mix thoroughly. Stir in 1/4 cup strawberry juice. Fold in strawberries.
  3. 3 In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
  4. 4 Bake for 50 to 60 minutes, or until tester inserted in the center comes out clean. Cool for 15 minutes in the pan, and then cool completely on a wire rack before slicing.

By Vicki Monte

Bread Pudding Made with Cinnamon Rolls
Breakfast

Bread Pudding Made with Cinnamon Rolls

5.0

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. 2 Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  3. 3 Transfer cinnamon roll mix to a casserole dish and dot with butter.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

By Kellidd

Soy Milk Pancakes
Breakfast

Soy Milk Pancakes

4.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
  2. 2 Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.

By LADYBACH

Shannon's Oven Pancake
Breakfast

Shannon's Oven Pancake

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Stir white sugar and 1 tablespoon brown sugar together in a small bowl. Stir flour, cinnamon, pumpkin pie spice, and salt together in a separate bowl with a whisk.
  3. 3 Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes.
  4. 4 Sprinkle remaining brown sugar over the melted butter in the cake pan.
  5. 5 Beat eggs, milk, vanilla extract, and almond extract together in a larger bowl with an electric mixer; stir into the flour mixture until you have a smooth batter. Pour the batter over the butter and brown sugar in the cake pan. Sprinkle white and brown sugar mixture over the batter.
  6. 6 Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

By Shannon

Dairy Free Whole Wheat Pancakes
Breakfast

Dairy Free Whole Wheat Pancakes

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
  2. 2 Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

By Kimberly

Cardamom French Toast Casserole
Breakfast

Cardamom French Toast Casserole

4.0

Prep
10 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x12-inch baking dish with cooking spray.
  2. 2 Place the bread cubes in the prepared dish. Sprinkle the pecans over the bread.
  3. 3 Beat the eggs, 1 1/2 cup milk, almond extract, 1 tablespoon cardamom, cinnamon, and brown sugar together in a bowl until thoroughly combined; pour the mixture evenly over the bread cubes and pecans. Cover the dish with aluminum foil and allow the casserole to sit 15 minutes to allow the flavors to combine.
  4. 4 Bake in the preheated oven for 20 minutes; remove the aluminum foil and continue baking until the top is golden brown, another 20 to 25 minutes. Remove from oven and allow to cool slightly, about 10 minutes.
  5. 5 Mix the confectioners' sugar, 1/2 teaspoon cardamom, and 3 tablespoons milk in a bowl with a fork until smooth; pour over the slightly cooled casserole to serve.

By chikalin

Caramel French Toast
Breakfast

Caramel French Toast

4.9

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Grease a 9x13-inch baking dish.
  2. 2 Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
  3. 3 Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C).
  5. 5 Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

By mikeandjenn

Granola Almond Pancakes
Breakfast

Granola Almond Pancakes

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, sugar, baking powder, cinnamon, and salt together in a bowl. Whisk almond milk, applesauce, eggs, and almond extract together in a separate bowl. Add flour mixture to almond milk mixture and stir until batter is just moistened. Stir granola and almonds into batter.
  2. 2 Heat a lightly oiled griddle over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By averee

Carnation Breakfast Chocolate Craver's Delight Cookies
Breakfast

Carnation Breakfast Chocolate Craver's Delight Cookies

Prep
20 min
Cook
10 min
Total
32 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat white sugar, butter, shortening, and brown sugar together in a bowl using an electric mixer until creamy. Add milk chocolate powder and mix until well blended. Beat in eggs.
  3. 3 Gradually add flour, almond extract, baking soda, and salt to the butter mixture. Beat until well blended. Stir in coconut and fold in chocolate chips. Drop tablespoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.
  4. 4 Bake in the preheated oven until lightly browned on the edges, 10 to 12 minutes. Allow to cool for 2 minutes on the baking sheets. Transfer cookies to a cooling rack to cool completely.

By donnam

Sweet Banana Almond Oatmeal
Breakfast American

Sweet Banana Almond Oatmeal

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mash ½ banana in a saucepan; whisk in almond milk, honey, almond extract, ¼ teaspoon cinnamon, and salt until smooth. Bring to a boil; stir in oats. Reduce heat to medium-low; simmer until oats are tender and liquid has been absorbed to your desired consistency, 5 to 7 minutes. Transfer to a bowl.
  2. 2 Dice remaining ½ banana; place on top oatmeal. Sprinkle with cinnamon.

By mamacaroni

Stuffed French Toast
Breakfast American

Stuffed French Toast

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Spread softened cream cheese on four slices of bread. Spread raspberry jam on the remaining 4 slices of bread.
  3. 3 Press the cream cheese and jam slices together forming sandwiches.
  4. 4 Beat eggs, milk, and almond extract together in a medium, shallow bowl.
  5. 5 Melt butter in a large, heavy skillet over medium-high heat. Dip sandwiches in egg mixture to coat evenly.
  6. 6 Place sandwiches in the skillet, and cook on both sides until golden brown, about 2 to 4 minutes per side.
  7. 7 Enjoy!

By ELISAW

Breakfast Granola Cups
Breakfast American

Breakfast Granola Cups

3.8

Prep
20 min
Cook
10 min
Total
110 min

Instructions

  1. 1 Spray six muffin cups with cooking spray.
  2. 2 Stir banana, honey, and almond extract together in a bowl until smooth.
  3. 3 Stir oats, cinnamon, and salt together in another bowl; add to banana mixture and stir until well combined. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Remove muffin cups from the refrigerator. Press oat mixture firmly into the base and sides of each cup again.
  6. 6 Bake in the preheated oven until set and fragrant, 10 to 12 minutes.
  7. 7 Remove from the oven; use a spoon to press the sides of granola into the muffin cups again. Let cool for 20 minutes, then remove from the muffin cups.
  8. 8 Spoon yogurt into each cup.

By The Gruntled Gourmand

Vanilla Almond Spiced French Toast
Breakfast French

Vanilla Almond Spiced French Toast

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together whole milk and brown sugar in a large bowl until combined.
  2. 2 Beat together eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice in a separate bowl until eggs are well beaten; add to milk mixture and stir to dissolve brown sugar.
  3. 3 Heat a nonstick skillet or griddle over medium-low heat.
  4. 4 Set 1 slice Texas toast into milk mixture; let soak until moistened, about 10 seconds per side.
  5. 5 Cook dipped toast in the preheated skillet until the bottom is golden brown, 3 to 5 minutes; flip toast and continue cooking until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking remaining bread slices.

By alaskan_blue

Instant Oatmeal Breakfast Cookies
Breakfast

Instant Oatmeal Breakfast Cookies

2.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix together butter, white sugar, brown sugar, applesauce, egg, vanilla, coconut extract, and almond extract in a large bowl until smooth in texture. Add cake flour, baking soda, and salt; mix until blended. Stir in raisins, instant oatmeal, and dried cranberries. Mix in whole wheat flour, 1/2 cup at a time, until blended. Drop tablespoon-sized scoops of dough onto a nonstick cookie sheet and flatten dough with a spoon.
  3. 3 Bake in the preheated oven until golden brown, 8 to 10 minutes. Place on a wire rack to cool.

By La Jaune Washington

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins
Breakfast

Strawberry, Lemon, and Almond Oatmeal-Yogurt Muffins

3.8

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
  2. 2 Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
  3. 3 Spoon batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

By Kim

Baby Blintz Stacks
Breakfast

Baby Blintz Stacks

4.3

Prep
35 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Stir together the cottage cheese, chopped peaches, 3 tablespoons white sugar, 1/4 teaspoon salt, and the almond extract in a bowl until evenly combined. Stir together the sour cream and brown sugar in a separate bowl. Refrigerate both fillings until ready to use.
  2. 2 Whisk together the flour, 1 tablespoon of white sugar, the baking powder, 1/2 teaspoon salt, and the nutmeg in a bowl. Beat the eggs, milk, butter, and vanilla extract in a separate bowl until smooth. Stir in the flour mixture until no lumps remain.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle to form silver dollar-sized blintzes. Cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.
  4. 4 To assemble, spread 1 tablespoon of peach filling on top of each blintz. Stack together 5 blintzes to make a serving portion, and spoon the sweetened sour cream overtop. Garnish with peach slices.

By Jennifer Crowe

Gluten Free Danish
Breakfast American

Gluten Free Danish

4.4

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
  3. 3 Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
  4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
  5. 5 Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.

By Melissa R

Make-Ahead Blueberry-Cinnamon Muffins
Breakfast

Make-Ahead Blueberry-Cinnamon Muffins

5.0

Prep
15 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Whisk together flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a bowl until well combined.
  2. 2 Whisk together white sugar, brown sugar, and melted butter in a second, larger bowl until well combined. Whisk in eggs, lemon juice, vanilla extract, and almond extract until thoroughly combined. Add in milk and sour cream and beat until mixture is smooth, and no lumps remain. Pour in dry ingredients and fold in a few times until just moistened; there should still be some clumps of dry flour. Sprinkle blueberries over the batter, and fold in until just incorporated. Batter will be lumpy, but should not have patches of dry flour remaining in it. Do not overmix.
  3. 3 Place batter in the refrigerator for 8 hours to overnight.
  4. 4 Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tins and line with paper liners.
  5. 5 In a small bowl, stir together turbinado sugar and cinnamon.
  6. 6 Fill each muffin liner to the top with the batter. Sprinkle sugar and cinnamon mixture over the top of each muffin.
  7. 7 Bake in the preheated oven until muffins are golden and spring back lightly when touched, 20 to 25 minutes. Remove from the oven and cool in the pan for a few minutes before removing to a wire rack to cool completely.

By Kim

Blueberry Breakfast Crumb Cake
Breakfast

Blueberry Breakfast Crumb Cake

3.4

Prep
20 min
Cook
45 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch springform pan with cooking spray. Line a baking sheet with aluminum foil.
  2. 2 Whisk flour, brown sugar, white sugar, cinnamon, allspice, and salt for topping together in a medium bowl. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
  3. 3 Stir 2 cups flour, sugar, baking powder, and salt for cake together in a large bowl. Whisk milk, melted butter, egg, almond extract, and lemon zest together in a separate bowl; add to the flour mixture and stir just until thick and smooth.
  4. 4 Mix blueberries with 1 teaspoon flour in a small bowl until coated. Gently fold into the cake batter. Spoon batter into the prepared pan and spread evenly to the edges. Sprinkle crumb topping over the batter until covered. Place the pan on the prepared baking sheet.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean and crumb topping is golden brown, 45 to 55 minutes. Cool in the pan on a wire rack for 30 minutes. Run a table knife around the inside of the pan before releasing it. Dust with confectioners' sugar before serving.

By lutzflcat

Pear and Almond French Toast Casserole
Breakfast American

Pear and Almond French Toast Casserole

4.7

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Evenly distribute butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle brown sugar over butter. Arrange pear slices into the bottom of the dish. Arrange bread cubes into a single layer over pears.
  2. 2 Mix together eggs, milk, sugar, vanilla, and almond extract in a large bowl until fully blended; pour evenly over bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in the refrigerator, 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and allow to warm while the oven preheats.
  4. 4 Bake in the preheated oven until the top of bread is golden brown and eggs have solidified, 45 to 60 minutes. Top with sliced almonds to serve.

By abfabmom

Puff Pastry Bear Claws
Breakfast American

Puff Pastry Bear Claws

5.0

Prep
30 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Beat ⅓ cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
  3. 3 Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three ½-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.
  4. 4 Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
  5. 5 Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

By Da Momb

Blueberry Almond Overnight French Toast
Breakfast American

Blueberry Almond Overnight French Toast

3.7

Prep
25 min
Cook
50 min
Total
555 min

Instructions

  1. 1 Preheat oven to 350 degrees F and spread 1 tablespoon butter onto the bottom and sides of an 11 x 7-inch baking dish.
  2. 2 Cut each roll into 3 slices (you should have 10 cups, loosely measured). Place on a baking sheet and bake for 5 minutes or until lightly toasted.
  3. 3 Sprinkle some of the blueberries into the dish and arrange roll slices in rows. Sprinkle with remaining blueberries, tucking some between the roll slices.
  4. 4 Melt remaining butter and whisk together with Almond Breeze, sugar, extracts, and eggs. Pour over bread, then cover and refrigerate overnight.
  5. 5 Remove French toast from refrigerator and preheat oven to 350 degrees F. Bake for 45 to 55 minutes or until firm when the dish is gently tapped. Serve warm, dusted with powdered sugar.

By Almond Breeze

Cherry-Almond Breakfast Cobbler
Breakfast

Cherry-Almond Breakfast Cobbler

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
  2. 2 Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
  3. 3 Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
  4. 4 Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
  5. 5 Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
  6. 6 Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

By Kim