Breakfast is our favorite time of day. We make it our duty to serve things like pastries, pancakes and bacon. However, we do offer healthy choices at breakfast for our guests that want to enjoy something delicous at breakfast but don’t want to over do it. One of our most requested offerings is our Kale Smoothie. The recipe below is how I make it most days but keep in mind smoothie recipes have ingredients that are easy to swap with others. Feel free to use what ever your happen to have on hand.
Scranton Seahorse Kale Smoothie
- 2 handfuls of fresh kale washed and chopped.
- 1/2 chopped fresh chopped carrots
- 1 cup chopped fresh strawberries
- 1 cup fresh pineapple
- 1 pelled chopped apple
- 1 cup unsweetened unflavored almond milk
- 1 cup ice
The strawberries and pineapple should be frozen for at least an hour. What I do is package 1 cup of each the strawberries and pineapple in zip lock bags and when I’m ready to make a smoothie I’ve got them already chopped measured and frozen.
Combine all ingredients in a blender or smoothie machine and blend until smooth. Depending on your preference add more ice (or almond milk) to thin out the smoothie. I personally don’t like mine thick like a milk shake. You can keep the extra in a covered pitcher in the refrigerator for a couple days.
What’s your favorite smoothie recipe?
Apple Sour Cream Coffee Cake Recipe
When I was in pastry school one of the chef instuctors shared this recipe with our class. I’ve carried this fairly simple recipe with me for many years and it’s always a hit. When I make it at the inn I always get asked for the recipe. Use your favorite tart, fresh and locally grown apples for the best results.
- 2 sticks of butter at room temperature
- 2 cups sugar
- 4 eggs
- 1 T Vanilla Extract
- 4 1/2 cups all purpose flour
- 2 t baking powder
- 1 t baking soda
- 2 cups sour cream
- 5 peeled and diced apples
In a stand mixer with the paddle attachment cream butter and sugar on medium – high speed until light and fluffy. Add eggs one at a time – completely incorporating and scraping down the bowl and paddle with a rubber spatula after each addition. Don’t skip this step! Add vanilla.
Combine all dry ingredients and whisk to incorporate. Set the mixer to low and slowly add to butter and egg mixture until just combined.
Add sour cream and mix until smooth. Add apples until thoroughly mixed. Pour mixture in even amounts into three 8″ spring form pans that have been sprayed and lined with parchment paper. I suggest a struesal topping and you can use your own favorite recipe or here’s my easy nut free topping:
- 1 cup unbleached all-purpose flour
- 1 cup packed light brown sugar
- 4 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- pinch table salt
- 1 stick unsalted butter cut into pieces, softened but still cool
In standing mixer fitted with flat beater, combine flour, sugars, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds. Add butter and mix on low until mixture resembles wet sand and no large butter pieces remain, about 2 1/2 minutes. Spread evenly over each pan of batter.
Bake at 350F until golden brown and a test inserted into each pan comes out cleanly. About 1hr 10 minutes.
Rum Raisin Scones
I call this grown up scones because the raisins are soaked in dark rum before cooking. The longer the raisins soak in the rum the more intense the flavor gets. The raisins will keep 8-10 weeks in the refridgerator so I make a large batch and have them ready. The recipe below is enough for 12 scones.
- 1/2 cup raisins
- 1/2 dark rum (I use Meyers)
- 1 3/4 cups all purpose flour
- 1 tablespoon + 1/2 teaspoon baking powder
- 1/4 granulated sugar
- 1/2 kosher salt
- 6 tablespoons chilled unsalted butter cut into small pieces
- 3/4 cup heavy cream + 2 tablespoons to brush the scones with
- 1 – 2 tablespoons demerara sugar
Place the raisins in a small saucepan and cover with water. Bring to a boil then strain. Now place the raisins in a small bowl and cover with the rum and let it set for at least an hour.
In your mixing bowl whisk together the flour, baking powder, granulated sugar, and salt. Toss in the cut up butter and place the bowl in the freezer for 10 minutes. Using the paddle attachment mix on low until the butter is broken up into pebble sized pieces (3 minutes).
Strain the raisins reserving the rum. Add the raisins to the flour mixture and beat just once or twice and evenly distribute them. With the mixer still on low speed and add the 1/4 cup of rum and the heavy cream until the dough comes together. Using your hands, knead the mixure in the bowl until the dough comes together completely.
Turn the dough out to a lightly floured surface and roll it into a 7-inch round – about 3/4 inch thick. Using a sharp knife cut in 12 equals wedges – like a pie. The wedges will look small but they will spread and rise in the oven!
Place the pieces on your baking sheet at least 1/2 inch apart. Cover with plastic wrap and freee for 15 minutes.
Preheat your over to 375. Brush the scones with heavy cream and spinkle with the Demerara sugar. Bake the scone for 20 minutes turning the baking sheet halfway through. Transfer to a wire rack to cool. Serve warm.
Hawaiian Waffles Recipe
Macadamia nuts and shredded coconut aren’t the only things that make this dish a summer time favorite. I serve a tropical salsa along side it to finish it off. Use whatever fruit is ripe and fresh at the supermarket. Some of my favorites include mango, pineapple, & kiwi. Don’t be afraid to try something different like starfruit or papaya to wow your family or guests.
For 6 Belgian Style Waffles
- 2 Large Eggs
- 1/2 cup melted butter
- 1 3/4 cups milk
- 2 cups all purpose flour
- 4 teaspoons baking power
- 1/2 teaspoon table salt
- 3/4 cup shredded coconut
- 3/4 cups coarsely chopped raw macadamia nuts
Whisk the eggs until foamy and then whisk in the butter and milk. Add the flour, baking powder and salt to the egg mixture and whisk until smooth. The batter should not be so thick that you cannot run your whisk through it. You can thin it out by adding a tablespoon or two of milk. Fold in the nuts and coconut. I like to let the mixture sit for 10 minutes before using.
Follow the instructions for your waffle iron to cook. But a general rule of thumb is when the steaming from the iron stops your waffles are done!
Instead of maple syrup, which can overpower the flavors of the coconut and macadamia nuts, try a light or amber agave nectar.
Chop your fruit salsa into small bite size pieces just like a salsa and serve a heaping mound with each waffle.
I was delighted to see how great the rhubarb in our garden was looking this morning. When I see these big bright green leafy stalks it means two things – spring time & great tart breakfast treats. Some of the favorites at the inn are rhubarb upside down muffins, rhubarb crisp and my personal favorite – rhubarb sour cream coffee cake. I make this one with a combination of all purpose flour and wheat flour.
Here’s the recipe:
- 3 1/2 cups finely chopped rhubarb (about 1 pound)
- 2 tablespoons all-purpose flour
- 1 1/2 cups packed dark brown sugar
- 5 tablespoons unsalted butter at room temp
- 2 large eggs
- 1 cup sour cream
- zest of one medium orange
- 2 teaspoons good quality vanilla extract
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 cup turbinado sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 1/4 cup toasted & chopped walnuts
1. Preheat oven to 375°.
2. To prepare cake, combine rhubarb and 2 tablespoons flour in a medium bowl; toss well to coat.
3. Place brown sugar and 5 tablespoons butter in the bowl of a mixer; beat at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add sour cream, rind, and vanilla; beat until well combined.
4. Lightly spoon 1 1/2 cups all-purpose flour and whole wheat flour into dry measuring cups; level with a knife. Combine flours, baking soda, 1 teaspoon cinnamon, and salt, stirring with a whisk. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Fold in rhubarb mixture. Spread batter into a 9-inch square baking pan coated with cooking spray.
5. To prepare streusel, combine turbinado sugar and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with a pastry blender or 2 forks until mixture is crumbly; stir in nuts. Sprinkle streusel evenly over batter. Bake at 375° for 50 minutes or until a wooden pick inserted in the center comes out clean.
This is a great recipe for those with dairy or soy allergies and tastes so much better than anything you buy in a store. And because almonds are a high energy food this is a terrific start to anyone’s day!
- 3 cups water
- 1 cup whole raw almonds
- 5-6 very fresh pitted dates
- ½ a vanilla bean or ½ teaspoon good vanilla extract
- ½ teaspoon agave nectar (if needed)
1. Soak almonds in water in a blender overnight
2. Blend on high speed until almonds are completely ground. The water will become white and frothy. Strain through a fine mesh strainer pressing on almonds to extract the excess milk. Reserve the liquid and discard the almonds.
3. Rinse your blender and pour in the reserved milk.
4. Add the dates, and scrape the beans of ½ a vanilla bean or use ½ teaspoon good vanilla extract
5. Blend until smooth and then taste. If you think the milk needs to be sweetened and a small amount (1/2 teaspoon) of agave nectar being careful not to over sweeten.
Serve this with cereal, granola, or enjoy straight out of the glass!
- 2 cups All Purpose Flour
- 1 tablespoons Granulated Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Table Salt
- 1/8 teaspoon Cardamon (optional)
- 2 cups Buttermilk
- 2 Large Eggs
- 3 tablespoons Unsalted Butter
- 1/4 cup Sour Cream
1. Whisk together all dry ingredients in a large bowl and set aside. I use cardamom and cinnamon interchangeably with this recipe. Sometimes I use both! They both pack a lot of flavor so just a pinch will do.
2. Melt Butter and cool slightly
3. Whisk buttermilk into cooled butter and then whisk in the eggs and sour cream.
4. Make a well in the dry ingredients and add the wet ingredients. Use a large rubber spatula and fold together until just combined. Use a minimal amount of strokes – some lumps might remain. Let stand for at least 15 minutes – this will give the sour cream and baking soda time to react.
5. Pour 1/4 cup for each pancake onto a hot oiled skillet or griddle. When bubbles start to uniformly appear it’s time to flip. These pancakes will rise nicely so let them cook for at least 2 minutes on the second side. Don’t forget to use quality (LOCAL if available) syrup. Enjoy.
Seahorse Inn Granola
- 3 cup Quaker Rolled Oats
- 1 cup Any combination of your favorite nuts (we love pecans and almonds)
- 1/2 cup Shredded Unsweetend Coconut
- 1 1/2 tablespoons Cinnamon
- 1 teaspoon Freshly Grated Nutmeg
- 1 teaspoon kosher salt
- 3/4 cup Local Maple Syrup
- 1/2 cup Local Honey
- 1/2 cup Quinoa (save time and buy prewashed)
- 1/2 cup Golden Raisins
- 1 cup Your favorite dried fruit(s)
- 2 tablespoons Unsalted butter
- 1 tablespoon Pure Vanilla Extract
1. Preheat oven to 350F. In a large bowl mix together oats, coconut, nuts, quinoa, and spices
2. Combine syrup, honey, vanilla and butter in a microwave safe bowl and heat until butter is melted. NOTE: You can vary the ratio of honey and syrup you use based on taste preference. Just be sure you have 1.5 cups of sweetener.
3. Stir together the warmed syrup mixture and add to the oat & nut mixture. Stir until well coated.
4. Spread mixture on a rimmed baking sheet covered with a silpat. If you don’t have a silpat coat the baking sheet with cooking spray. Set oven timer to 7 minutes. Every 7 minutes for approximately 30 minutes remove the pan and stir. We want the mixture to be evenly cooked to a dark golden brown.
5. Once cooled combine the dried fruit to the oats. The granola can be kept refrigerated in an air tight container for up to 3 weeks. Enjoy with milk, soy milk, or plain yogurt.
Spiced Banana Bread with Chocolate
3 very ripe bananas
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
¾ cup semisweet chocolate chips
2 Tbsp. granulated sugar
1/8 tsp. ground cinnamon
1/8 tsp. cardamom
1/8 tsp. all spice
1/8 tsp. nutmeg
Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan.
In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add the chocolate chips, and stir briefly. Pour the batter into the prepared pan, and set aside.
In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan. Optionally you can add an additional ¼ cup chocolate chips to the top.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.