Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with P

Saturday, 20 September 2014

Diabetic breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Diabetic breakfast recipes

Source:- Google.com.pk

The Importance of Breakfast for People with Diabetes

Eating a healthful breakfast can help control blood glucose, hunger, and weight. Breakfast is a chance to fill up on healthful fuel for the day's activities and fit in some important food groups.
Get more mileage out of your breakfast by including satisfying fiber from whole grains and fruit and protein from low-fat dairy products and other lean protein sources. Need ideas? This slideshow will give you the basics on how to put a simple breakfast together in a snap, along with meal ideas that are already done for you -- right down to the nutrition information. If you're not hungry in the morning, start with a partial meal and build up.

Breakfast Shake

For a meal in a minute, blend one cup of fat-free milk or plain nonfat yogurt with one-half cup of fruit, such as strawberries, bananas, or blueberries. Add one teaspoon of wheat germ, a teaspoon of nuts, and ice and blend for a tasty, filling, and healthy breakfast. Time saver: Have everything measured out the night before.

Muffin Parfait

Halve a bran muffin or other high-fiber muffin, cover with a side of berries, and top with a dollop of low- or nonfat yogurt for a fast and easy breakfast.

Whole-Grain Cereal

Hot or cold, the right cereal makes a great breakfast. Enjoy a bowl of high-fiber, low-sugar cereal with skim milk, or heat up plain oatmeal, farina (Cream of Wheat), or a bowl of grits. Just watch what you add to it. Limit the butter and sugar — instead, top with fresh fruit, skim milk, or a sugar substitute to sweeten your meal.

Scrambled Eggs and Toast

The old standby breakfast of scrambled eggs and toast can be a healthy way to start the day if you cook them right. Scramble the egg in a nonstick pan with cooking spray. Enjoy this with a slice of whole-wheat toast topped with a light butter substitute, low-fat cream cheese, or sugar-free jam.

Breakfast Burrito

This filling and easy meal can be eaten on the go when wrapped in foil. Using a nonstick skillet and cooking spray, scramble an egg with onions and green peppers or spinach. Place in a warmed whole-wheat tortilla, sprinkle with nonfat cheddar cheese, add some salsa, and you have a healthy breakfast to keep you going until lunch.

Scooped-Out Bagel

Keep it simple with a toasted bagel, but make sure to choose a whole-grain variety and watch your portion size. Bagels are notoriously large, so consider scooping out some of the doughy center part or only eating half — otherwise you may start your day overloading on carbohydrates. Top with fat-free cream cheese or sugar-free jam.

Almonds and Fruit

For a breakfast you can eat on the run, grab a healthy handful of whole, raw almonds and a small serving of low glycemic-index fruit, such as berries, a peach, an apple, or an orange. The fiber and healthy monounsaturated fats in the nuts will help you feel full, and the fruit adds additional fiber and a touch of sweetness to your morning without causing a blood-sugar spike.

More Breakfast Tips for Type 2 Diabetes

When you're planning or preparing your healthy breakfast, keep these points in mind:

Watch your portion sizes.

Keep the diabetes dietary goals in mind, which involve eating more grains, beans, and starchy vegetables than any other type of foods. The diabetes food pyramid also sanctions few fats, sweets, and alcohol. In between and equally divided are meat and protein, non-starchy vegetables, fruit, and milk and other dairy products.
Cook with less fat by using nonstick pans and cooking sprays and heart-healthy butter substitutes.
Choose lean meats, such as Canadian bacon, turkey bacon, or turkey sausage.
Eat low-fat dairy foods, such as non-fat or one percent milk, low-fat or fat-free yogurt, and low-fat cheeses.
Avoid fat- and sugar-laden coffee drinks. Drink regular coffee and use 2 percent milk and a sugar substitute.

diabetic breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Friday, 19 September 2014

Breakfast recipe

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Breakfast recipe

Source:- Google.com.pk

bacon and zucchini slice

12 slices bread, crusts removed
butter, for spreading
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, crushed
3 rashers bacon, rind removed and chopped
2 zucchini (courgette), grated
sea salt and cracked black pepper
¾ cup (90g) grated cheddar
6 eggs
1 cup (250ml) milk

Preheat oven to 180°C (350°F). Spread one side of the bread slices with butter and press, butter-side down, into the base and around the sides of a lightly greased 20cm x 30cm tin. Heat the oil in a large, non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes. Add the zucchini, salt and pepper and cook for a further 5 minutes. Spoon the mixture into the tin and top with the cheese. Place the eggs and milk in a bowl and whisk to combine. Pour over the zucchini mixture and bake for 30 minutes or until cooked through and golden. Cool and cut into squares to serve. Serves 8–10.

banana and date bread with maple cream cheese icing

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1 cup (140g) chopped dates
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (80ml) maple syrup

maple cream cheese icing

500g cream cheese, softened
½ cup (80g) icing (confectioner’s) sugar, sifted
½ cup (125ml) maple syrup

To make the maple cream cheese icing, place the cream cheese, icing sugar and maple syrup in a food processor and process until smooth. Refrigerate until needed.Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, dates, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 65–70 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Using a palette knife, spread the bread with the icing. Refrigerate for 30 minutes or until the icing is set. Slice to serve. Serves 6–8.

banana and peanut butter bread

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
½ cup (140g) crunchy peanut butter
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (80ml) maple syrup
Slicing (confectioner’s) sugar, for dusting

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.

banana, hazelnut and chocolate bread

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
½ cup (70g) toasted hazelnuts, chopped
1 cup (90g) chopped dark chocolate
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, hazelnuts, chocolate, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 70–75 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice to serve. Serves 6–8.

banana, raspberry and coconut bread

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1 cup (160g) frozen raspberries
½ cup (25g) sweetened coconut flakes, plus extra, for sprinkling
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, raspberries, coconut, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper and sprinkle with the extra coconut flakes. Bake for 80–85 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Serves 6–8.

breakfast recipe

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Simple breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Simple breakfast recipes

Source:- Google.com.pk

Sunny-Side-Up Pizza Recipe

Ingredients

1 prebaked 12-inch thin pizza crust
6 eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped

Directions

Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out six circles from crust, evenly spaced and about 1 in. from edge. (Remove circles and save for another use.)
Bread an egg into each hole. Sprinkle with the cheese, bacon, peppers and onion. Bake at 450° for 8-10 minutes or until the eggs are completely set. Yield: 6 servings.

Apple-Sausage French Toast Recipe

Ingredients

3/4 pound bulk pork sausage
2 medium apples, peeled and cut into 1/4-inch slices
6 eggs
2-1/2 cups milk
1/3 cup maple syrup
1/2 teaspoon ground nutmeg
18 slices French bread (1/2 inch thick)

Directions

In a skillet, cook sausage over medium heat until no longer pink; drain. Remove and set aside. Add apples to the skillet; cover and cook for 3-5 minutes or until tender, stirring occasionally.
In a bowl, lightly whisk the eggs, milk, syrup and nutmeg until combined. In a greased 13-in. x 9-in. baking dish, arrange half of the bread. Top with the sausage, apples and remaining bread. Pour egg mixture over the top. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until eggs are set and bread is golden. Yield: 9 servings.

Broccoli-Mushroom Bubble Bake Recipe

Ingredients

1 teaspoon canola oil
1/2 pound sliced fresh mushrooms, finely chopped
1 medium onion, finely chopped
1 tube (16.3 ounces) large refrigerated flaky biscuits
1 package (10 ounces) frozen broccoli with cheese sauce
3 eggs
1 can (5 ounces) evaporated milk
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded Colby-Monterey Jack cheese

Directions

Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add mushrooms and onion; cook and stir 4-6 minutes or until tender.
Cut each biscuit into eight pieces; place in a greased 13x9-in. baking dish. Top with mushroom mixture.
Cook broccoli with cheese sauce according to package directions. Spoon over mushroom mixture.
In a large bowl, whisk eggs, milk and seasonings; pour over top. Sprinkle with cheese. Bake 25-30 minutes or until golden brown. Yield: 12 servings.

Chorizo Salsa Omelet Recipe

Ingredients

1 tablespoon butter
3 eggs
3 tablespoons water
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cooked chorizo or sausage
2 tablespoons chunky salsa

Directions

In a small nonstick skillet, melt butter over medium-high heat. Whisk the eggs, water, salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon chorizo and salsa on one side; fold other side over filling. Slide omelet onto a plate. Yield: 1 serving.

Orange Crunch Yogurt Recipe

Ingredients

1/3 cup granola cereal without raisins
1/3 cup flaked coconut
1/3 cup chopped cashews
3 cups (24 ounces) orange yogurt
1 can (11 ounces) mandarin oranges, drained

Directions

In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tablespoons granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture.
Garnish with remaining oranges. Serve immediately. Yield: 4 servings.

Easy Vegetable Frittata

Ingredients
2 tablespoons olive oil
1 package (1 pound 4 ounces) Simply Potatoes® Diced Potatoes with Onions
1 medium zucchini, chopped
1/2 cup chopped red bell pepper
1 teaspoon seasoned salt
1/4 teaspoon garlic pepper
6 eggs
1/4 cup milk
1 cup (4 ounces) Crystal Farms® Shredded Sharp Cheddar Cheese

Instructions

Heat oil in 12-inch nonstick skillet over medium-high heat until hot. Add potatoes, zucchini, bell pepper, salt, and pepper. Cook and stir 2 minutes. Reduce heat to LOW, cover, and cook 8-10 minutes, stirring occasionally, until vegetables are tender.
In medium bowl, lightly beat eggs with milk and remaining 1/2 teaspoon seasoned salt. Pour over vegetables. Cook over low heat, covered, 10 minutes, or until eggs are nearly set.
Heat broiler. If skillet has plastic handle, wrap with foil before placing in oven. Broil frittata 2 minutes or until top is set and browned. Sprinkle with cheese; broil 1 minute longer until cheese is melted. Cut into wedges to serve.

Corned Beef Hash

Ingredients
1 package (20 ounces) Simply Potatoes® Diced with Onion
1/2 pound leftover corned beef chopped into 1/2-inch size pieces*
1 /2 cup coarsely chopped green bell pepper
1 teaspoon finely chopped garlic
1/4 cup ketchup
2 tablespoons canola oil
1/4 cup fat free half and half**

Instructions

In large bowl stir together Simply Potatoes, corned beef, green bell pepper garlic and ketchup; mix well.
Heat oil in 12-inch nonstick skillet over medium heat. Add Simply Potato mixture, spreading mixture evenly over bottom of skillet. Cook 10 minutes without stirring. Turn potatoes, continue to cook 7 to 8 minutes or until potatoes are tender.
Reduce heat to low. Slowly add fat free half and half. Stir mixture lightly; cook for 1 minute or until heated through.

Tips & Substitutions

Substitute 1/2 pound (1/4-inch thick) deli sliced corned beef, cut into 1-inch pieces
Substitute 1/4 cup half and half or evaporated skim milk

simple breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Quick breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Quick breakfast recipes

Source:- Google.com.pk

Ingredients

Twelve 9- by 13-inch sheets phyllo dough
1 stick (8 tablespoons) unsalted butter, melted
3 teaspoons sugar
6 tablespoons sliced almonds
24 ounces Greek yogurt
12 large misson figs (or 18 medium), stemmed and sliced
6 teaspoons honey

Procedures

Adjust oven racks to middle and lower positions and preheat oven to 400°F. Lightly grease 2 baking sheets with butter.
On the first baking sheet, lay down one piece phyllo dough. Brush dough all over with butter and top with another sheet of phyllo. Brush this sheet all over with butter and sprinkle with 1/2 teaspoon sugar and 1 tablespoon sliced almonds. Cover with a sheet of phyllo, brush with butter. Add a sheet of phyllo, brush with butter, sprinkle with 1/2 teaspoon sugar and 1 tablespoon of almonds. Top with another piece of phyllo, brush all over with butter. Top with a final sheet of phyllo, brush it with butter, and sprinkle with 1/2 teaspoon sugar and 1 tablespoon sliced almonds. Stack should be 6 sheets deep, with every other layer sprinkled with sugar and almonds. Repeat this process on second baking sheet. Bake phyllo until golden, about 6 minutes.
Let phyllo stacks cool. Cut each stack into 6 squares. Place one stack on each of six plates. Spread each stack with 4 ounces of yogurt. Divide figs among stacks. Top each plate with another stack of phyllo. Drizzle each stack with 1 teaspoon of honey. Serve immediately.

Ingredients

1 cup mashed cooked sweet potato
6 tablespoons melted butter, divided
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
pinch of salt
1/4 cup milk

Procedures

Adjust oven rack to middle position and preheat the oven to 400°F.
Combine sweet potato and 4 tablespoons melted butter in a large bowl. In a separate bowl combine flour, sugar, baking powder and salt and mix until combined. Pour dry ingredients over sweet potatoes and mix with a spoon until all the ingredients are incorporated.
Pour milk over sweet potato mixture and mix until a dough forms. Roll dough out into a 3/4 inch thick rectangle and using a 2 1/2 inch round cutter cut our biscuits. Brush each biscuit with remaining butter and place on a baking sheet. Place in the oven and bake until biscuits are just beginning to brown, about 20 minutes. Serve warm with soft butter.

Ingredients

1 tablespoon butter
4 large russet potatoes
1/2 pound bacon
1 medium onion, finely chopped
4 eggs beaten
1/2 cup milk
Kosher salt and cracked black pepper

Procedures

Preheat oven to 400°F. Butter an 8 x 8 inch baking pan. Grate the potatoes on the large holes of a box grater, and place grated potatoes in a bowl of cold water.
Cook bacon over medium high heat until bacon is crisp and fat is rendered, about 7 minutes. Remove bacon and drain on paper towels. Once bacon is cool enough to handle, coarsely chop. Pour off all but 2 tablespoons of bacon fat, return pan to medium heat, and add chopped onion. Cook until onions are soft and brown, about 10 minutes. Remove from heat and reserve.
Combine beaten eggs and milk and season with salt and pepper. Remove a handful of grated potatoes from water and place in center of clean dishtowel. Close towel around potato and twist towel to ring out water. Add drained potatoes to egg/milk mixture and repeat with remaining potatoes. Add chopped bacon and onions to potato mixture and, using a wooden spoon, mix until all ingredients are well combined; then pour into prepared baking pan. Place in preheated oven and bake until potatoes are soft and brown and beginning to crisp, about 1 hour. Serve with sour cream and sliced scallions.

quick breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Great breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Great breakfast recipes

Source:- Google.com.pk

Oatmeal, Yogurt and Fruit Breakfast Medley

Ingredients

2 Tbsp oats
1/3 cup of juice (apple or pineapple preferably. nothing pulpy)
1/4 tsp cinnamon powder (optional)
3 Tbsp flavoured yoghurt
4-5 Tbsp, chopped fruits (a variety helps)
1 Tbsp, roasted and coarsely crushed nuts
1 Tbsp raisins
1 Tbsp honey

Method

In a microwave proof bowl, put in the oats and juice.
Pop into the microwave for about 2-3 minutes.
Check to see if the oats are cooked through.
Stir in a little more juice if it is too thick.
You may add and mix in some cinnamon powder if you like.
Put into the fridge to cool.
The ingredients are put into a glass in layers.
Make sure that oats go in at the bottom.
In a tall glass, spoon in the oats and flatten it a little to level it off.
Layer up raisins along with some fruit.
Then comes the yoghurt and some more fruit.
Then the nuts and some more raisins if you like.
Lastly, drizzle over the honey
Chill in the fridge for a bit before serving.
Key Ingredients: Oats, Honey, Raisins, Cinnamon, Yogurt

Cheddar-Chive Drop Biscuits

Ingredients

6 cups All-purpose Flour
1/4 cup Baking Powder
3/4 teaspoons Salt
8 ounces, weight White Cheddar Cheese, Grated
1/3 cup Sliced Chives (or Green Onions)
1-1/2 cup Cold Salted Butter, Cut Into Small Pieces, Plus More For Brushing
2-1/2 cups Buttermilk

Preparation Instructions

Preheat oven to 425 F.

Combine flour, baking powder, salt, cheese, and chives in a food processor. Pulse until everything is mixed together. Add butter and pulse until mostly incorporated, but with a few remaining chunks of butter. Pour in buttermilk while pulsing, stopping just when the dough comes together. (Add a little more buttermilk if dough is overly dry.)

Drop dough onto a baking sheet in 1/4 cup portions (bigger if you'd like!) and bake for 12-15 minutes, or until golden brown.

Brush with melted butter and sprinkle with more chives!

If you do not have a food processor, cut together the dry ingredients with the butter, then stir in the other ingredients.

Note: Recipe can easily be halved.

Pancake Mini-Muffins

Ingredients

3 cups All-purpose Flour
1 Tablespoon Baking Powder
3 Tablespoons Sugar
3/4 teaspoons Salt
2-1/2 cups Milk
1 Tablespoon White Vinegar
2 whole Eggs
1 Tablespoon Vanilla Extract
4 Tablespoons Butter, Melted
Blueberries (optional)
Warm Syrup, For Serving

Preparation Instructions

Preheat the oven to 425 degrees. (**See note below.)
Sift together flour, baking powder, sugar, and salt. Set aside.
Stir together the milk and vinegar and let it sit for 1 minute. Whisk in eggs and vanilla.
Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.
Spray a mini-muffin pan generously with baking spray. Fill cups 2/3 full. If using blueberries, drop 2 to 3 blueberries into each cup.
Bake for 8 to 9 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)
Serve warm with warm syrup!Maple Oat Nut Scones

Ingredients

SCONES
2-3/4 cups All-purpose Flour
1/2 cup Regular Oats, Ground In A Food Processor Or Blender
1/3 cup Sugar
2 Tablespoons Baking Powder
1/4 teaspoon Salt
2 sticks (1 Cup) Cold Butter, Cut Into Cubes
1/2 cup Pecans, Finely Chopped
3/4 cups Heavy Cream (more If Needed)
1 whole Egg
1 teaspoon Maple Extract
Icing
5 cups Powdered Sugar
1/4 cup Whole Milk
2 Tablespoons Melted Butter
2 Tablespoons Strong Coffee
2 teaspoons Maple Extract

Preparation Instructions

Preheat oven to 350 degrees.

In a large bowl, combine flour, ground oats, sugar, baking powder, and salt. Stir to combine.
Add butter pieces and use a pastry cutter to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans.
Whisk together the cream, egg, and 1 teaspoon maple extract. Pour into flour mixture, stirring gently, until it all comes together. (Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra cream and work it in.
Turn the dough out onto a cutting board or floured surface and use your hands to press into a 6-to-8-inch circle about 3/4 inch thick. Cut into 8 equal wedges (or you can cut into smaller wedges to get more.) Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until poufy and set and just barely golden. (Shouldn't have much color on them at all.) Remove from the oven and allow to cool completely.
Combine all the icing ingredients. Make sure it's thick but still pourable. Drizzle a very generous amount on each one, then sprinkle on a few more chopped pecans. Allow the icing to set completely, then serve.

(Scones will keep nice and fresh for days in a plastic zipper bag.)

Waffles

Ingredients

2 cups All-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon Salt
1/4 cup Sugar
1-1/2 cup Milk
2 whole Egg Yolks
1 Tablespoon Vanilla Extract
1 teaspoon (additional) Vanilla Extract
1 stick (1/2 Cup) Salted Butter, Melted
4 whole Egg Whites

Preparation Instructions

Preheat the waffle iron to the regular setting.
Sift together the flour, baking powder, salt, and sugar in a bowl.
In a separate bowl, whisk together milk, 2 egg yolks, and vanilla. Pour over the dry ingredients and very gently stir until halfway combined. Pour in the melted butter and continue mixing very gently until combined.
In a separate bowl (or using a mixer), beat the egg whites with a whisk until stiff. Slowly fold them into the batter, stopping short of mixing them all the way through.
Scoop the batter into your waffle iron in batches and cook according to its directions (lean toward being a little deep golden and crisp!) Remove and serve immediately with softened butter and warm syrup.

great breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes