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Danish Breakfast Rolls

We spent some time with our son’s host families this past summer. A breakfast with fresh rolls, cut in half and topped with jams and cheese is a common morning meal in Denmark. I’ve tried to find a similar recipe and this one is close. The thing I thought was the most interesting is that you mix the yeast with cold water and let it rise overnight in the refrigerator. I had to convert this from metric so the amounts are odd but I don’t measure exactly for these amounts and they still turn out fine.

4.9 C. all purpose flour (I use half all-purpose and half whole wheat)
1.9 C. oats
1/2 C. flax seeds
1/2 C. sunflower or other nuts
2.9 C. water
1 pkg. yeast
3 T. honey
1 T. salt
3 T. canola oil

Poppy seeds
Sesame seeds

At Night: Mix cold water, salt, honey, oats and oil in a bowl. Add yeast and add the flour a little at a time. Add flax seeds and nuts. Cover with plastic wrap and refrigerate overnight.

Next Morning: Take the dough out of the refrigerator. Using an ice cream scoop, shape into 9 or 10 rolls and place on parchment paper lined baking sheets. Let dough rest while you preheat the oven to 430 degrees. Sprinkle with poppy seeds, sesame seeds or both.

Bake for 18- 20 minutes.

Cut in half and top with a mild white cheese and assorted jams or meat and cheese. These are eaten open-faced.

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Cinnamon-Eggnog Scones

2 3/4 C. all-purpose flour
1/4 C. sugar
3/4 t. salt
1 T. baking powder
1/2 t. ground nutmeg
1/2 C. butter, cut into pats or small cubes
1 C. Cinnamon flavored chips
1 Lg. egg
1 t. vanilla extract
3/4 C. cold eggnog

1 T. eggnog
2 T. white sugar

1. In a lg. mixing bowl, whisk together all the dry ingredients.

2. Work in the butter just until the mix is unevenly crumbly.

3. Stir in the cinnamon chips.

4. In a separate mixing bowl, whisk together the egg, vanilla and eggnog.

5. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6. Transfer the dough to a lightly floured work surface.

7. Divide the dough in half. Roll and pat each half into a circle.

8. Using a knife that has been run until cold water, slice each circle into 8 wedges. Alternately, use a 2 1/4″ round cutter.

9. Put wedges on a lightly greased or parchment lined baking sheet, keeping them at least 1/2 inches apart.

10. Brush the scones with eggnog and sprinkle sugar on top.

11.For best texture and highest rise, place scones in the freezer for 30 minutes. Preheat oven to 425 degrees.

12. Bake scones for 17-20 minutes.

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Blueberry Coconut Pecan Breakfast Cookies

1 1/2 C. rolled oats
1 C. flaked coconut
2-3 T. flaxseed meal
1/2 t. salt
3/4 C. chopped pecans
1/2 C. dried blueberries
3 very ripe bananas, mashed
1/4 C. coconut oil, warm enough to be liquid
1 T. agave nectar
1-2 T. blueberry pancake syrup
1 t. vanilla extract

Preheat oven to 350 degrees. Combine oats, coconut, flaxmeal, salt, pecans and blueberries. Stir in bananas, oil, agave, syrup and vanilla until well combined.

Press mixture into a round cookie cutter (3″) and place on a cookie sheet that has been sprayed with cooking spray Repeat with remaining mixture.

Bake at 350 degrees for 25 minutes or until golden. Cool on pan.

Yield: about 12 cookies

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Blueberry Muffins

1 1/2 C. flour
3/4 C. white sugar
1/2 t. salt
2 t. baking powder
1/3 C. vegetable oil
1 egg
1/3 C. buttermilk or milk
1/2 t. vanilla
1 C. fresh blueberries

1/2 C. brown sugar
1/3 C. flour
1/4 C. butter, softened
1 1/2 t. cinnamon

  1. Preheat oven to 400.  Grease muffin cups and tops.
  2. Combine 1 1/2 C. flour, 3/4 C. sugar, salt & baking powder.  Place oil in a 1 C. measuring cup; add egg&enough milk to fill the cup.  Mix this w/ flour mix.  Add vanilla.  Fold in blueberries.  Fill muffin cups 2/3 full & sprinkle w/ crumb topping.
  3. To make crumb topping:  Mix together 1/2 C. brown sugar, 1/3 C. flour, 1/4 C. butter & cinnamon.  Mix with fork& sprinkle over muffins.  Bake for 18-20 minutes.
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Oatmeal Muffins

1 C. dry oatmeal
1 C. buttermilk
1 med. egg
1/2 C. brown sugar
1/3 C. oil
1 1/4 C. flour
1/2 t. baking soda
1/2 t. salt
1 t. baking powder
1/2 C. raisins

In a lg. bowl, combine oatmeal & buttermilk.  Let stand a few min.  Add egg. sugar & oil.  Beat very well w/ a wire whisk.  Add flour, baking soda, salt & baking powder.  Mix again, until all of the dry particles are moistened.  Do not over beat.  It should take 20-30 strokes by hand.  Spoon batter into a dozen well oiled muffin cups.  Bake at 400 for 20 min.  May add 1 C. dice apples instead of raisins.

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Bread slices for each person
Cooked bacon slice
Egg for each person

Butter the bread and place buttered side down in each of the cups in a muffin pan. Cook a few strips of bacon. Place the cooked bacon inside each bread cup. Crack an egg into the center of the bread cup. Bake at 350 degrees for 20 minutes.

-Can beat eggs w/ cheese, meat, salt and spices and then fill cups.