Ellie's Cookbook

THE BEST BREAKFAST RECIPES

Blueberry Muffins

From the kitchen of: Ellie Dunn

Ingredients

3 1/2 cups all-purpose flour

1 1/2 cups graduated sugar

4 1/2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon kosher salt

1 stick unsalted butter, melted and cooled

1 1/2 teaspoons lemon zest

2 large eggs

2 cups fresh blueberries

Directions

1. Preheat the oven to 350 degrees and line the muffin trays with liners

2. Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together.

2. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs.

3. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork until just combined

4. Fold the blueberries into the batter.

5. Spoop the batter into the trays until they are about 3/4 filled

6. Bake for 18-23 minutes or until golden brown

Nutella Crepes

From the kitchen of: Ellie Dunn

Ingredients

1 cup all-purpose flour

2 large eggs

1 cup milk

1 cup water

1 tsp salt

2 tbsp butter, melted

Directions

1. Whisk flour and eggs in a large bowl; gradually add in milk and water, stirring to combine.

2. Add salt and melted butter; beat until smooth

3. Heat a lightly oiled griddle or frying pan over medium-high heat

4. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe

5. Tilt the pan in, a circular motion so that the batter coats the surface evenly

6. Cook until the top of the crepe is no longer wet and the bottom has turned light brown (1-2 minutes)

7. Run a spatula around the edge of the skillet to loosen the crepe

8. Flip and cook until the other side has turned light brown (1 minute)

9. Serve hot and enjoy with fruit and nutella on top!

Ellie’s Banana Bread

From the kitchen of: Tina Dunn

Ingredients

2 eggs

3/4 cups sugar

1/2 cup vegetable oil

1/4 cup vanilla

2 cups flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

3/4 cups chopped walnuts, pecans, or hazelnuts (optional)

Directions

1. Preheat your oven to 350 and lightly grease and flour a 9-by-5-inch loaf pan.

2. In a heavy-duty mixer with the paddle attachment, beat together the butter and sugar on medium speed until creamy.

3. Add the bananas and eggs and beat until smooth.

4. Add the vegetable oil until combined.

5. In a bowl, stir together the flour, baking soda, baking powder, salt and nuts.

6. Add the dry ingredients to the banana mixture and beat until all combined.

7. Pour the batter into the prepared pan. It should be no more than two-thirds full. Bake the loaf until dark golden brown (45-50 minutes).

8. After taking the bread out from the oven waiting 10 minutes until cutting.

Ellie’s Baked French Toast

From the kitchen of: Tina Dunn

Ingredients

Large French bread – cut into 1 inch cubes

8 eggs

3 cups milk

1 tsp. salt

1 tbsp. vanilla

1/4 sugar

Directions

1. Grease a 9x13 inch pan with butter.

2. Place the cubed bread and place into the pan.

3. Combine and beat all the other ingredients together in a bowl until well mixed.

4. Pour the mixture over bread.

5. Cover with plastic wrap and refrigerate overnight.

6. Sprinkle top with a mixture of cinnamon, sugar and a little slab of butter all over the bread.

7. Bake until golden brown (45-60 minutes) in a 350 degrees oven.

8. Serve with warm maple syrup.

Buttermilk Pancakes

From the kitchen of: Susan Fernandez

Ingredients

1 1/2 cup of flour

3 tablespoons of sugar

3 tablespoons of melted butter

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup buttermilk

1 cup milk

1 teaspoon vanilla

2 eggs

Directions

1. Add flour, sugar, salt, baking powder, and baking soda to a bowl and whisk to combine.

2. Melt butter, combine well with milk. Then add eggs and vanilla and combine.

3. Combine wet ingredients with dry and stir only until large clumps have disappeared.

4. Spray or lightly butter frying pan or griddle.

5. Heat pan or griddle on medium low flame.

6. Using a soup ladle, ladle batter onto pan

7. Once you see large bubbles on most of the pancakes, flip, and cook until both sides are golden brown.

8. Repeat steps 6 and 7 until all batter is finished.

9. Enjoy!

Overnight Belgian Waffles

From the kitchen of: Ellie Dunn

Ingredients

2 cups lukewarm whole milk

2 stick unsalted butter, melted

2 tablespoons honey

1 teaspoon vanilla extract

1 1/4 kosher salt

2 cups all-purpose flour

2 large eggs

1/4 teaspoon baking soda

1/2 cup warm water

1 package active dry yeast, room temperature

2 teaspoons sugar

Directions

1. For dough, combine warm water and yeast in a small bowl, let it sit for 5 minutes until yeast is activated and starts to foam.

2. In bowl of electric mixer with paddle attachment, mix together sugar, melted butter, hot milk, eggs, and salt. Add yeast mixture and mix well.

3. Gradually add the flour, 1 cup at a time, until dough comes together and pulls away from sides of the bowl.

4. Switch to the dough hook attachment and knead the dough on medium speed for 8 to 10 minutes, until it s smooth and elastic.

5. Place dough in a large greased bowl, cover with plastic wrap, let it rise in a warm place for 1 hour, or until doubled in size.

6. For filling, combine melted butter, sugar, and cinnamon in a small bowl. Roll out dough on a floured surface into a large rectangle, about 1/4-inch thick.

7. Spread filling over dough, leaving a 1/2-inch border around the edges. Starting with long edge, roll up dough tightly and cut it into 12 even slices.

8. Grease a 9x13-inch baking dish. Arrange cinnamon rolls in pan. Cover with plastic wrap and let rolls rise in a warm place for 30 minutes, or until puffed up.

9. Preheat oven to 350. Bake cinnamon rolls for 30 to 35 minutes, or until golden brown. For icing, beat together cream cheese and butter \

10. Gradually add powdered sugar and beat until smooth. Add vanilla and mix well. Spread icing over warm cinnamon rolls and serve immediately.

English Cream Scones

From the kitchen of: Ellie Dunn

Ingredients

4 cups plus 1 tablespoon all-purpose flour

2 tablespoons sugar plus additional for sprinkling on top

2 tablespoons baking powder

Kosher salt

pound cold unsalted butter, inch diced

4 large eggs

1 cup cold heavy cream

cups dried currants

1 egg beaten with 2 tablespoons milk (for egg wash)

Clotted cream and strawberry rhubarb jam (for serving)

Directions

1. Preheat the oven to 400 degrees

2. In a bowl of an electric mixer fitted with a paddle attachment, combine the 4 cups of flour, 2 tablespoons sugar, baking powder, and 4 teaspoons salt. Add the butter and mix on the lowest speed until the butter is the size of peas. Whisk together the eggs and heavy cream and, with the mixer on low, quickly add them to the flour-and-butter mixture, combining just until blended. Toss the currants with the 1 tablespoon flour, add them to the dough, and mix quickly to distribute the currants through the dough. The dough may be quite sticky.

3. Dump the dough out onto a well-floured surface and knead quickly to be sure the ingredients are combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut with a 3-inch plain round cutter and place the circles on two sheet pans lined with parchment paper.

4. Brush the tops of the dough with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. Serve warm with clotted cream and jam.

Ingredients

Banana Muffins

From the kitchen of: Leana Gentile

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Coat muffin pans with non-stick spray.

2. Sift together the flour, baking powder, baking soda, and salt in a small bowl. Set aside.

3. Combine bananas, sugar, egg, and melted butter in a large bowl.

4. Fold in the flour mixture with the wet ingredients and mix until smooth.

5. Scoop the mixture into the muffin pans and bake in the oven for 25 to 30 minutes.

Ingredients

Avocado Toast

From the kitchen of: Ellie Dunn

One avocado (pitted, peeled and halved)

Freshly ground pepper

Sea salt

4 slices whole wheat bread

1 clove garlic (peeled and halved)

2 tablespoons olive oil

Crushed red pepper flakes (optional)

Directions

1. Mash the avocado with a fork in a shallow bowl until chunky. Season with salt and pepper

2. Toast the bread until browned and crisp

3. Lightly rub 1 side of each slice with the cut side of the garlic

4. Lightly brush the toasts with oil, salt and pepper

5. Divide the mashed avocado evenly between the toast and top with salt and pepper and red pepper flakes if desired

Sour Cream Coffee Cake

From the kitchen of: Ellie Dunn

Ingredients

1 1/2sticks unsalted butter at room temperature

2 large eggs at room temperature

1 1/2 cups granulated sugar

1 1/2 teaspoons pure vanilla extract

1 1/4 cups sour cream

2 1/2cups cake flour

2 tablespoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

For the streusel:

1/4 cup light brown sugar, packed

1/2 cup all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into pieces

3/4 cup chopped walnuts (optional)

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons real maple syrup

Directions

1. Preheat the oven to 350. Grease and flour a 10-inch tube pan

2. Cream butter and sugar in an electric mixer with paddle attachment for 4 to 5 minutes. Add eggs 1 at a time, add vanilla and sour cream. In a separate bowl, sift together flour, baking powder, baking soda, and salt. With mixer on low, add flour mixture to batter until just combined. Finish stirring with a spatula.

3. For streusel, place brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.

4. Spoon half batter into pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon rest of the batter in pan, spread it out, and scatter remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.

5. Let cool on a wire rack for at least 30 minutes. Carefully transfer cake, streusel side up, onto a serving plate. Whisk confectioners sugar and maple syrup together, adding a few drops of water if necessary, to make glaze runny. Drizzle as much as you like over the cake.

Bacon Egg and Cheese

From the kitchen of: Ellie Dunn

Ingredients

Unsalted butter

1 kaiser roll, split

3 slices of your choice of bacon (halved crosswise)

2 large eggs, beaten with a fork

Kosher salt and black pepper

2 slices american cheese

Ketchup and/or hot sauce (optional)

Directions

1. Bring a large piece of parchment paper or foil to the stove. Heat a medium (10-inch) nonstick skillet over medium. Grease the skillet generously with butter. Place one side of the roll in the skillet, cut-side down, and toast until golden, 2 to 4 minutes. Transfer the toasted half to the parchment, cut-side up. Repeat with more butter and the other half of the roll. (The second side will take less time, as the pan gets hotter.)

2. If you re using beef or turkey bacon, add 1 tablespoon butter to the skillet. Add the bacon and cook over medium until browned and crisp, 2 to 4 minutes per side. As the bacon cooks, press it down with a spatula. (This helps the fat render, producing crunchier bacon.) Turn off the heat and transfer the bacon to the bottom roll. Pour off all but 1 tablespoon of the fat.

3. Pour the eggs into the skillet, season with salt and pepper and set over mediumlow. Using a spatula, pull the egg toward the center and tilt the skillet so the egg runs to the empty part of the skillet. Repeat this all around until the surface of the egg is no longer runny but still shiny. Add the cheese on the top, tearing into smaller pieces for even coverage. Cook, undisturbed, until the top of the egg is matte, just a minute. Remove from heat, fold the egg in half, and then in half again. Transfer to the bottom roll.

4. Add ketchup and hot sauce as desired, then add the top roll and press down. Wrap in the parchment, smush again, and let sit for a couple minutes for all the elements to steam together. Cut in half and eat.

Homeade Chocolate Croissants

From the kitchen of: Ellie Dunn

Ingredients

4 cups flour

1/2 cup water

1/2 cup milk

1/4 cup sugar

2 teaspoons salt

1 packet instant dry yeast

3 tablespoons unsalted butter, softened

1 1/4 cups cold unsalted buter, cut into 1/2 inch thick slices

1 egg, beaten

2 bars sweetened chocolate bar

Directions

1. In a bowl, mix flour, water, milk, sugar, salt, yeast and butter. Once dough starts to clump, turn it out onto a clean counter. Lightly knead dough and form it into a ball.

2. cover the dough with plastic wrap and refrigerate for one hour. Slice the cold butter in thirds and place it onto a sheet of parchment paper. Place another piece of parchment paper on top of butter and beat it with a rolling pin, smoothing out the butter. Transfer the butter tray into the refrigerator.

3. Roll out dough on a lightly floured surface and roll through with a rolling pin and form four quadrants. Roll out each corner and form a 10-inch sqaure Place butter layer on top of cough and fold sides of dough over butter, enclosing it completely. Roll with a rolling pin, making sure to lengthen the dough, not make wider. Transfer dough and cover with plastic wrap. Refruferare for 1 hour.

4. Roll out dough on a floured surface until it's 8x24 inches. Fold top half down to the middle, and brush off any excess flour. Fold bottom half over the top and turn dough clockwise to left. This completes the first turn. Cover and refrigerate for 1 hour. Roll out dough again two more times, completing three turns in total and refrigerating for 1 hour in between each turn. If at anytime the dough or butter begins to soften, stop and transfer back to fridge. After final turn, cover dough with plastic wrap and refrigerate overnight.

5. To form croissants, cut dough in half. Place one half in the refrigerator. Flour surface and roll out dough into a long narrow strip, about 8x40 inches. Trim edges of dough and cut into 4 rectangles. Place chocolate on edge of the dough and roll tightly enclosing it in dough. Place croissants on a baking sheet, seam side down. Repeat with other half of dough. Brush croissants with beaten egg. Save rest of egg wash in fridge for later. Place croissants in a warm place to rise for 1-2 hours. Preheat oven to 400 and brush dough once more with egg wash and bake for 15 miutes or until cooked through and serve warm. Enjoy!

Recipes

breakfast goods

blueberry muffins

nutella crepes

ellie's banana bread

ellie's baked french toast

buttermilk pancakes

overnight belgian waffles

english cream scones

banana muffins

avocado toast

sour ceam coffee cream

bacon egg and cheese

homeade chocolate crossiants