Easy to make, and you can enjoy it for breakfast, lunch or dinner. When you buy apples at The Patch, we give 10 cents for every pound purchased to help local schools’ garden programs. grow!
Ingredients
Filling:
10 cups apples peeled, cored, cut into ¾ inch pieces
1 cup granulated sugar
1 Tbsp all-purpose flour
1 tsp cinnamon
¼ tsp ground nutmeg
1 tsp lemon juice
3 Tbsp water
Topping:
1 cup all-purpose flour
1 cup packed brown sugar
1 cup rolled oats
½ tsp cinnamon
½ cup finely chopped walnuts
¼ tsp salt
10 Tbsp unsalted butter, melted
Cooking spray
Optional toppings: ice cream, yogurt, sour cream Taste for seasoning.
Directions
Preheat oven to 350°. Coat 9” x 13” baking pan with cooking spray.
Make filling: Place apples, sugar, flour, cinnamon, nutmeg, lemon juice and water in a large bowl. Toss to coat. Pour apple mixture into prepared pan in even layer.
Make topping: In medium bowl, combine flour, brown sugar, oats, cinnamon, walnuts and salt. Pour in melted butter and stir everything with a fork to combine evenly. Sprinkle topping evenly over apple mixture.
Bake: Place pan in oven and bake 35-40 minutes until topping is deep golden brown and fruit is bubbling. Cool 10 minutes. Serve by itself, or topped with ice cream, yogurt, or sour cream.
This is a wonderful treat to enjoy on a holiday morning.
Ingredients
Dough
2 ¾ cups all-purpose flour, divided
1 ½ tsp. instant yeast
¼ cup cool water
4 large eggs
3 Tbsp. sugar
¾ tsp. salt
16 Tbsp. unsalted butter, at room temperature
Bacon Cinnamon butter
8 Tbsp. unsalted butter, room temperature
4 oz. thick-cut bacon, cooked crispy and roughly chopped
1 tsp. cinnamon
½ cup light brown sugar
Place all ingredients in a food processor fitted with the blade attachment and pulse until smooth.
EGG WASH
Mix these two ingredients together well:
1 large egg
1 Tbsp. water
Directions
Place yeast, water, eggs, and half the flour into the bowl of a mixer. Beat at medium speed until smooth. Cover and let sit for 45 minutes.
Add the remaining flour, sugar and salt. Beat for 8 to 10 minutes until the dough cleans the sides of the bowl and becomes shiny and elastic.
With mixer running, add in the butter, 2 Tbsp. at a time, letting it absorb before adding the next chunk. Repeat until all is added.
Cover dough and let rise for 1 hour. Turn the dough out onto a lightly floured surface and gently fold it over several times. Place dough in a greased bowl, cover, and refrigerate for a minimum of 4 hours and up to 16 hours. The dough will firm up considerably. When ready to make your rolls, remove from fridge and let dough come to room temperature. Roll dough into an 18″ x 8″ rectangle on a lightly floured surface.
Spread the Bacon Cinnamon Butter filling onto the rolled-out dough. Starting with a long edge, roll dough into a log. With the seam underneath, cut the log into 12 slices, 1 ½” each.
Lightly grease a 9″ x 13″ pan. Space rolls in the pan. Cover pan and let rolls rise for 45 to 60 minutes, until they’re crowding one another and are quite puffy.
While rolls are rising, preheat oven to 350°. Uncover rolls, brush with egg wash, and bake for 22 to 25 minutes until they feel set and are golden-browned.
Remove rolls from oven, and turn them out of the pan onto a rack. Serve rolls warm. Store completely cool rolls for a couple of days at room temperature, or freeze for up to 1 month.
Scotch eggs are a super impressive dish that will wow and delight your guests, and are surprisingly not that difficult to make. You’ll also love these for easy-to-grab breakfasts on the go.
Ingredients
6 boiled eggs
1 lb ground pork, beef or lamb, or a combination
½ tsp. dried thyme
½ tsp. dried sage
1 tsp. onion flakes to garnish (optional)
1 Tbsp. olive oil
Salt and pepper to taste
Directions
Place eggs in a pot, cover with 1 inch salted water. Bring to a boil over high heat; as soon as it is boiling, cover pot and remove from heat. Allow to sit for 4 minutes in the hot water, then carefully transfer to a bowl of ice water. Allow to cool, about 5 minutes. Carefully peel the eggs.
Mix the ground meat with the dried herbs and salt and pepper.
Flatten a small handful of the meat mixture in an oval shaped patty the size of your hand. Place a boiled egg on top and start to mold the meat around the eggs. Add more meat if required to ensure the boiled egg is completely covered. Press firmly to help the meat adhere to the egg.
Place on a lined baking tray and brush Scotch egg with oil and sprinkle onion flakes.
Bake at 350º for 20 minutes, or until browned on all sides. Turn Scotch eggs halfway through baking to ensure even cooking.
A nutritious and filling breakfast made with whole rolled oats, non-dairy milk, and wonderful chia seeds. A low sugar, high-fiber breakfast that everyone will love!
Ingredients
2 cups rolled oats
1 cup chia seeds
4 cups non-dairy milk (almond, coconut, hemp, etc.) or water
Pinches of salt and cinnamon
Maple syrup, or other sweetener, to taste
2 bananas
Nuts, granola and/or honey for topping
Directions
Place oats, seeds, non-dairy milk, salt and cinnamon in a jar with a lid. Let sit on the kitchen counter overnight. In the morning, cut up or mash the bananas for texture. Stir into oats and top with nuts, granola and/or honey
Use corn tortilla chips from the bag and your favorite store bought salsa or go to it from scratch, depending on time and how much energy you have on Sunday morning. Chilaquiles are a satisfying brunch favorite that’s easy and fun to customize. Have fun!
Ingredients
1/4 cup vegetable oil, for frying
12 corn tortillas, cur into 8 wedges each
Kosher salt
4 Roma tomatoes or 2 large tomatoes, chopped
1/2 large onion, chopped
1 medium jalapeno, sliced
2 cloved garlic
1 1/4 cups low sodium chicken or vegetable broth, divided
3 tsp vegetable oil
Kosher salt
1 cup veggies, such as diced zucchini, celery, greens like kale, collards or spinach cut into strips
For serving: guacamole or avocado,
sour cream or Mexican crema, queso fresco or grated jack or cheddar
Optional: eggs any way you like them!
Directions
Heat the ¼ cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges at a time and cook, flipping once, until lightly brown and crisp. Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
Place the tomatoes, onion, jalapeño (if using) and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth and blend until smooth.
Heat the 2 tsp. oil in a saucepan over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes. Salsa consistency will vary depending on the size and juiciness of the tomatoes. Add additional broth to thin out the salsa, if needed. Taste and season with salt as needed. Set aside.
In a large saucepan, add 1 tsp. oil and once warm, the garlic and onion. Stir to coat, and once they’re a little translucent, add the diced veggies for a few minutes and then any greens you’re using. Once the veggies are cooked through, add in the salsa (either fresh or from a jar) and stir to combine well and warm evenly. Add the tortilla chips to the salsa and veggies in the saucepan and stir carefully to coat the chips. Cook until they’re heated through, about 3 minutes.
Taste and season with salt as needed.
Serve warm garnished with avocado or guacamole, crema, cheese, and/or eggs, if desired.
