Fruit Archives - The Breakfast Hub

Lemon Ricotta Pancakes

Kelley — Wed, 26 Feb 2014 10:00:00 +0000

Did you know that if you put ricotta in a recipe it turns out delicious? Its true! Its like cheesy magic. I love ricotta because it adds a creamy and rich texture to your meals. I can almost taste how creamy these ricotta pancakes [with blueberry butter and mixed berry compote] are.

You can get the full recipe for these delicious pancakes over at >> Dieters Downfall!

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Easy Breakfast Recipes: Papaya Mango Parfait

Kelley — Wed, 21 Aug 2013 10:00:00 +0000

There is something about eating a healthy breakfast that just makes the day so much better. Or maybe its the fact that since you eat good for breakfast you can have brownies for dessert. Either way, I think this papaya mango parfait looks heavenly.

Head over to Cooking with Curls for the recipe!

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Easy Breakfast Recipes: Apple Pancakes

Kelley — Mon, 12 Aug 2013 10:00:00 +0000

I hereby declare that any pancake with fruit on it is good for you, no matter what. Mark this day as a day that will live in infamy. Now lets celebrate! With some apple pancakes of course!

The full recipe is over at Juggling Act Mom. Hip hip – hooray!

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Spiced Crostata with Nectarines

Elizabeth — Thu, 08 Aug 2013 12:00:00 +0000

Good Morning Breakfast Hub readers, I’m Elizabeth from Not Everything I Make is Pretty and I’ll be sharing an easy homemade recipe with you, a Spiced Crostata with Nectarines! It’s really nothing more than a freeform pie with a super flakey crust packed with sweet & spiced stone fruit of your choice. I chose a combination of Yellow and White Nectarines but Plums, Apricots, Pluots, Yellow Peaches, White Peaches & even Apples would all be delicious alternatives! (A stone fruit, I learned, is anything with a pit, so Apples aren’t stone fruit but they would still work wonderfully.)

It’s Nectarine season! Well, it’s the end of nectarine season, but I may have bought a few too many because they looked so good. I had a variety of fresh white and frozen yellow nectarines. I bought a small crate of yellow and when they started to soften (and I realized I couldn’t eat them all before they turned to total mush) I cut them up and placed them on layers of wax paper in my freezer. After a day, peal them off the paper and put them in a freezer bag, they’ll last around 6 months this way. I saw an article in Sunset Magazine for 38 Ways with Summer Stone Fruit and knew this Crostata was the perfect option for my excess of Nectarines. The crust turned out crisp and flakey, it has slightly more butter in it than a typical pie crust which gave it a dense puff pastry like texture.

For the Crust

1 1/2 Cups Flour

1/4 tsp Salt

3/4 Cup Cold Butter

For the Filling

About 2/3 Cup Sugar

3 Tbsp Cornstarch

3/4 tsp Cinnamon

1/4 Tsp Nutmeg

1/8 tsp Cloves

1/8 tsp Allspice

1 1/2 Mixed White & Yellow Nectarines, Pitted & Sliced 1/2 in. Wide

2 tsp coarse white sparkling sugar

Combine Flour and Salt in a medium bowl. Cut Butter with a Cheese Grater.

Sprinkle 1 tbsp. ice water over mixture; gently stir and toss with a fork.

Repeat to add 4 to 6 more tbsp. ice water, 1 Tbsp. at a time, until dough is evenly moistened and a pinch of it holds together.

Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.

Preheat oven to 400°.

On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath.

Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.

Combine 2/3 cup granulated Sugar, the Cornstarch, and Spices in a medium bowl. If Nectarines are tart, add a few more Tbsp. of Sugar to the Spice mixture.

Stir in Fruit until Cornstarch is moistened, then spoon Fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered.

Fold and pleat rim over Fruit. Brush rim with water and sprinkle with coarse sugar.

Bake until filling bubbles and crust is browned, 40 to 45 minutes.

Cool on pan on a rack at least 1 hour.

Happy Baking!

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Easy Breakfast Recipes: Strawberry Banana Parfait

Kelley — Wed, 24 Jul 2013 10:00:00 +0000

Parfait. Doesn’t that sound fancy? It is a fancy way to say delicious yogurt creation that should be in my belly every morning. I think parfaits are so fun because you can add whatever you want to them and they still make you feel like you’re eating healthy.

Head over to I heart eating to get the yummy recipe!

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Lemon Raspberry Muffins

Kelley — Wed, 12 Jun 2013 10:00:00 +0000

I love a good muffin. Toss some lemon in and you’ve made me one happy girl. Now if you decide you want to throw in some fresh fruit, say raspberries, my head might explode with happiness. Consider this a warning.

Head over to Love Grows Wild for this amazing recipe!

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Banana Fosters French Toast

Kelley — Fri, 07 Jun 2013 10:00:00 +0000

You didn’t really think I was going to have a whole week of healthy breakfast recipes, did you? I mean I can, but its so much fun to cheat every once and awhile. And if I were going to cheat on my healthy diet it would be with these banana fosters french toast.

Cooking with Curls has the full recipe!

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Apple Turnovers with Vanilla Glaze

Kelley — Wed, 29 May 2013 10:00:00 +0000

I love turnovers, especially ones with fruit and glaze. There is fruit in it so its healthy, right? Just shake your head yes, because you will thank me for sharing this simple apple turnover with vanilla glaze recipe with you later.

Now that I have your attention, head over to Love Grows Wild to get the full recipe!

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Maple Ginger Peach Mini Muffins

Kelley — Wed, 22 May 2013 10:00:00 +0000

Anything in muffin form tastes better. That’s the truth. These maple ginger peach mini muffins are no exception. Muffin form and good for you? Count me in!

Head over to Baker by Nature for the full recipe!

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Pear Dutch Baby

Elizabeth — Thu, 02 May 2013 10:00:00 +0000

Learning to bake is about what not to do as much as it is learning what works well. I started my first attempt at a Dutch Baby, a fairly simple recipe from Food Network, with a lovely start-over mistake. Cooking mistakes are typically a little more forgiving but I’ve found baking are usually less so. I should have known better, in cookies wet ingredients are always first, and dry ingredients are mixed in parts after. Luckily I had all the ingredients to remake the batter, and it was definitely worth it!

4 Eggs
1 Cup Milk
2/3 Cup Flour
1/4 Cup Melted Butter
3 Tbsp Sugar
a Little Vanilla

Clumpy lesson learned.

Mix in a blender (or with a mixer, wet ingredients first).

Melt some butter in a cast-iron skillet.

Add 1 sliced pear, then the batter.

Bake at 375 degrees, 35 minutes.

Dust with confectioners’ sugar.

Happy Cooking!

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