Breakfast Recipes

Try smearing these with Smucker's^® apricot Preserves when they're warm from the oven and savor them with a cup of Folgers Special Roast^® coffee.

Makes 24 mini-muffins

Ingredients:
1-1/4 cups stone-ground cornmeal
3/4 cup Pillsbury BEST^® All-Purpose Flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1-1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples*
Cooking spray

Mini-muffin pan

* 3/4 cup frozen blueberries (frozen solid, not thawed) can be substituted for the apples.

Directions:
1. Preheat oven to 425° F.
2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl.
3. Combine eggs, milk, butter, vanilla, and vinegar in another.
4. Make a well in the dry ingredients, and pour in the wet ingredients; stir just until combined.
5. Stir in apples, just until incorporated.
6. Spray mini-muffin tin with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a test comes out clean.
7. Remove from tin, using a small offset spatula if necessary; cool on a rack. Serve.

Ingredients:
2 cups self-rising flour
2 teaspoons cinnamon
6 tablespoons sugar
1-1/2 sticks (3/4 cup) unsalted butter
2 eggs
1/4 cup strong, brewed Folgers^® coffee
1/4 cup milk
1/2 cup golden raisins (or chopped dried apricots)
1/2 cup chopped pecans (or walnuts)
Extra milk and sugar for toppings

Directions:
1. Stir together the flour, cinnamon, and sugar.
2. Cut the butter into tablespoon pieces and blend with the pastry blender or two knives into
the dry mixture. (After blending, butter pieces should be the size of small peas.)
3. Mix together the eggs, coffee, and milk.
4. Stir into the dry mixture to form a soft dough. Stir in the fruit and nuts.
5. Turn dough out onto a floured board and gently pat into a circle of dough about 1/2 inch thick.
Cut out rounds with floured biscuit cutter and place them on a greased baking sheet. Gently
brush tops with milk and sprinkle with sugar.
6. Bake in a preheated 400° F oven for 12 to 15 minutes or until golden brown.

Ingredients:
2-1/4 cups Pillsbury BEST^® All-Purpose Flour
1 package quick-rising dry yeast
6 tablespoons sugar
1 teaspoon salt
1 cup cold milk
1 cup hot, strong, brewed Folgers^® coffee
3 large eggs
4 tablespoons melted butter or Crisco^® Pure Vegetable Oil
2 teaspoons vanilla extract
1 cup mini chocolate chips

Directions:
1. In a large bowl, combine the flour, yeast, sugar, and salt. Stir together.
2. Whisk together the milk, coffee, eggs, butter or vegetable oil, and vanilla. Stir into the dry
ingredient mixture, stirring just enough to blend.
3. Cover with plastic wrap and allow to sit in a warm place until doubled in size—about 45
minutes. Fold in chocolate chips.
4. Preheat the waffle iron according to the manufacturer's instructions.
5. Spoon in enough of the batter to cover the iron. Bake until done and golden brown.
6. Serve hot with Maple Coffee Butter.

This morning crisp tastes wonderful with a warm cup of Folgers^® Gourmet Supreme^® coffee.

Serves: 6 to 8

Ingredients:
3-1/2 pounds fresh nectarines, pitted and sliced (Peeling is optional.)
1-1/2 cups sugar
6 tablespoons cornstarch
2 tablespoons fresh lime juice
1 teaspoon vanilla extract
3/4 teaspoon grated lime zest*
1 pint fresh raspberries
Crisp Topping (recipe below)
2 cups plain or vanilla-flavored low-fat yogurt (optional)

Directions:
1. Preheat oven to 375° F.
2. Place sliced nectarines in a large bowl.
3. Add sugar, cornstarch, lime juice, vanilla, and lime zest.
4. Stir gently until sugar and cornstarch are well incorporated.
5. Gently stir in raspberries.
6. Spread fruit mixture into 2-1/2-quart baking dish.
7. Top evenly with Crisp Topping, and bake 40 to 45 minutes, until crisp topping is golden brown and the fruits’ juices are bubbling.
8. Top each serving with a dollop of yogurt if desired.

Crisp Topping
Ingredients:
1/4 cup maple syrup
1/4 cup (1/2 stick) melted butter or Crisco^® Pure Vegetable Oil
2 cups granola (An almond or cinnamon variety works well.)

Directions:
1. Whisk together maple syrup and butter or oil in a medium bowl.
2. Stir in granola, tossing to coat.

* Zest is the colored part of a citrus peel. Remove it from the lime using a citrus zester or fine grater, taking care not to remove the bitter white part, which is called the pith.

Ingredients:
1 pound thickly sliced smoked bacon
1/4 cup brown sugar
1 teaspoon Folgers^® Instant Coffee Crystals granules
1 teaspoon Pillsbury BEST^® All-Purpose Flour
1/3 cup very finely chopped pecans

Directions:
1. Place the bacon slices in a single layer onto a broiler pan on a rack.
2. Place in a shallow baking pan.
3. Thoroughly blend together the sugar, coffee, flour, and pecans.
4. Sprinkle evenly over the bacon.
5. Bake in a preheated 350° F oven for 25 to 30 minutes or until crisp and golden brown.
Remove from pan onto a paper-towel-lined plate to drain.
6. Serve warm.

Ingredients:
2 teaspoons Folgers^® Instant Coffee Crystals granules
1/2 cup maple syrup
2 sticks unsalted butter, softened

Directions:
1. Stir the instant coffee crystals into the syrup in a heatproof glass measuring cup.
2. Heat in the microwave until hot (a minute or two).
3. Stir until the coffee is dissolved.
4. Cool and chill until cold.
5. Whip the butter in the food processor or with an electric mixer.
6. Drizzle in the maple-coffee mixture and whip until the mixture is smooth and fluffy.
7. Spread onto hot waffles, pancakes, bagels, English muffins, toast, or bread.

Brew a cup of our Folgers Gourmet Selections^® Bistro Blend coffee and enjoy the perfect complement to your breakfast.

Serves 1

Ingredients:
1 large egg
2 slices multigrain bread
Dijon mustard
1 ounce mozzarella cheese, thinly sliced or grated
6 to 8 basil leaves
2 slices prosciutto

Directions:
1. Preheat broiler.
2. Fill a small pot with 2 inches of water.
3. Place on stove and turn heat to high.
4. When water simmers, break egg into water and turn heat to medium.
5. Cook egg in simmering water until yolk is firm around edges, five to six minutes.
6. Meanwhile, toast bread; spread both slices with mustard.
7. Top one slice with mozzarella and place under broiler for two minutes, or until cheese melts.
8. Top other slice of bread with basil leaves, and then prosciutto.
9. Gently transfer poached egg onto prosciutto with a slotted spoon, shaking spoon gently to remove any excess water.
10. Top with the other slice of bread, slice in half, and serve.

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Try a nice, aromatic cup of Folgers Gourmet Supreme^® Classic Complement coffee with these light, delicious quesadillas.

Serves 2

Ingredients:
2 (8-inch) tortillas
2 tablespoons low-fat or nonfat cream cheese
1 ounce smoked salmon
2 tablespoons frozen corn
1 to 2 sprigs fresh dill
Cooking spray

Directions:
1. Spread tortillas with cream cheese.
2. Arrange salmon and corn on one tortilla.
3. Tear up dill and arrange over salmon and corn.
4. Cover with other tortilla, cream-cheese-side down.
5. Spray a 10-inch or 12-inch skillet lightly with cooking spray.
6. Place quesadilla in pan, and place an 8-inch pot lid over it.
7. Turn heat to medium and cook until golden brown; flip and cook, using pot lid again, until the other side is golden brown.
8. Slice like a pizza and eat right away, garnishing with more dill if desired.