A Thrifty Mom - Recipes, Crafts, DIY and more

Breakfast

Name: Blueberry Coconut topping breakfast cake
Ingredients: 2 cups flour; 2 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup butter; 1 cup sugar; 1 egg; 1/2 cup milk; 1/2 cup sour cream; 2 cups fresh blueberries; 1/2 cup butter (softened); 1/2 cup sugar; 1/4 cup flour; 1/2 cup coconut; 1/2 cup quick oats; 1 tsp vanilla

Blueberry Breakfast Cake with Coconut Crumble #recipe #Breakfast

09/11/2017 8:00 am · 7 comments

by Sarah A Thrifty Mom

Share23

Email

Stumble

Shares 23

Blueberry Breakfast Cake with Coconut Crumble Recipe

I am making this Blueberry Breakfast Cake with Coconut Crumble right now…. the house smells awesome 🙂

My husband loves blueberries and I love coconut… so this was my creation of blending the two together. I had no idea how it was going to turn out. But I have to say it is AMAZING and a new family favorite for sure. The cake is light and moist and the fresh berries are both tart and sweet all at the same time. While the crumble topping adds the perfect finishing touch… just trust me your family will love it.

Blueberry Breakfast Cake with Coconut Crumble

You will need:

2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
2 cups fresh blueberries

Topping:

1/2 cup butter (softened)
1/2 cup sugar
1/4 cup flour
1/2 cup coconut
1/2 cup quick oats
1 teaspoon vanilla

Combine flour, baking powder and salt, mix in a bowl and set aside. You will also want to grease a 9X9 pan and set it aside as well. Preheat your oven to 350 degrees.

In another bowl blend the butter, egg, sour cream, milk and sugar once it is well blended stir in the dry ingredients. Stir until smooth.

Pour batter into your prepared 9×9 pan, smooth out into an even layer. Sprinkle the blueberries on top.

In another bowl combine the topping ingredients, mix well and then crumble on top of the blueberry layer. Place in a preheated oven at 350 degrees and bake for 50-60 minutes till top is golden brown and fork comes out clean when poked into the middle of the cake.

Print

Blueberry Coconut topping breakfast cake

Course Breakfast

Cuisine American

Ingredients

2 cups flour
2 1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter
1 cup sugar
1 egg
1/2 cup milk
1/2 cup sour cream
2 cups fresh blueberries

Toppings

1/2 cup butter softened
1/2 cup sugar
1/4 cup flour
1/2 cup coconut
1/2 cup quick oats
1 tsp vanilla

Instructions

Combine flour, baking powder and salt, mix in a bowl and set aside. You will also want to grease a 9X9 pan and set it aside as well. Preheat your oven to 350 degrees.
In another bowl blend the butter, egg, sour cream, milk and sugar once it is well blended stir in the dry ingredients. Stir until smooth.
Pour batter into your prepared 9x9 pan, smooth out into an even layer. Sprinkle the blueberries on top.
In another bowl combine the topping ingredients, mix well and then crumble on top of the blueberry layer. Place in a preheated oven at 350 degrees and bake for 50-60 minutes till top is golden brown and fork comes out clean when poked into the middle of the cake.

If you like this recipe you might also like

Blue Berry Baked French Toast

Baked French Toast Cinnamon Apple

Blueberry Breakfast Cake

Butterscotch Pecan Baked French Toast

Share23

Email

Stumble

Shares 23

Disclaimer: This post may or may not contain affiliate links.

SUBSCRIBE and never miss a thing!

Disclaimer and Official Rules for Sweepstakes

Tagged as: Blueberry Breakfast Cake with Coconut Crumble, Breakfast, Recipe

Leave a Comment: 7 comments

Filed Under: Breads, Breakfast, Recipes

Tags: Blueberry Breakfast Cake with Coconut Crumble, Breakfast, Recipe

Candy Bar Crescent Rolls ~ A yummy way to use up extra candy

09/09/2017 4:00 pm · 3 comments

Shares 31

Candy Bar Crescent Rolls

Okay, first I have to thank lovely, Sarah, for sharing the roll recipe years ago, because without that recipe, these babies wouldn’t have been developed. When I first started following A Thrifty Mom, Sarah, had shared a roll recipe. Do y’all remember that? Did you print that delicious roll recipe out?! If you didn’t and want too, go to the highlighted link above. Every time I make them I’m asked time and time again for the recipe. Yes, they’re that good! The other night while making them, (I need to tell you I make them at least once a month if not more. We LOVE these rolls. :)) I thought, “I wonder how these would taste if I slightly adapted them and stuffed them full of our left over Snicker and MilkyWay candy bars?!” I just had to do it! Ohmyheavens, they were so yummy. A soft buttery roll, stuffed with melted candy bars – gooey caramel, chocolate and drizzled with glaze. Yes, please!

Ingredients

2 tablespoons active dry yeast
1/2 cup white sugar
2 cups warm water
3 large eggs, whipped
3/4 cups unsalted butter, browned
1/2 teaspoon sea salt
6 cups unbleached all-purpose flour
Fun size candy bars, your desired brand ( we used MilkyWay & Snicker)
2 cups powdered sugar
Approx. 3 tablespoons milk

Directions

Grease a large baking sheet, set aside.
In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
In a small bowl, whip three eggs, set aside.
In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
Add Whipped eggs, brown butter and sea salt to yeast mixture.
Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
Meanwhile preheat oven to 350 degrees F.
Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
Roll up each crescent, ending at the tip of triangle.
Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.

*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

Print

Candy Bar Crescent Rolls

Course Breakfast, Dessert, Dessert Party Food

Cuisine American

Ingredients

2 tbsp active dry yeast
1/2 cup white sugar
2 cups warm water
3 large eggs, whipped
3/4 cups unsalted butter, browned
1/2 tsp sea salt
6 cups unbleached all-purpose flour
1 bag un size candy bars, your desired brand ( we used MilkyWay & Snicker)
2 cups powdered sugar
3 tbsp milk

Instructions

Grease a large baking sheet, set aside.
In a large bowl, Combine yeast and sugar; stir in warm water. Let yeast mixture set approx. 5 minutes until creamy.
In a small bowl, whip three eggs, set aside.
In a medium sauce pan, brown 3/4 cup butter over medium heat. Being careful not to burn and stirring continually until butter turns a light brown color. Remove from heat.
Add Whipped eggs, brown butter and sea salt to yeast mixture.
Slowly stir in 1 cup of flour at a time. Dough will be very sticky.
Cover dough with plastic wrap and place a clean dry dish towel over the top. Let rise in a warm place for approx. 1 hour.
Meanwhile preheat oven to 350 degrees F.
Remove towel and plastic wrap, lightly flour the top of dough; punch dough down.
Divide dough equally in two. Shape each piece of dough into approx. a 15 inch circle. Cut each 15 inch circle into 8 triangles with a pizza cutter. Ending with 16 triangles.
Chop desired candy bars and stuff each triangle with approx. 2 fun size candy bars for each crescent/triangle.
Roll up each crescent, ending at the tip of triangle.
Place stuffed crescents on greased baking sheet and bake for 10- 13 minutes.
Meanwhile make the glaze by whisking together 2 cups powdered sugar and 3 tablespoons milk. Glaze will be some what thick.
Remove candy bar crescents from the oven and place on a cooling rack. Let rolls slightly cool. Place a piece of aluminum foil or waxed paper underneath to catch the glaze or use your baking sheet that you baked the rolls on. With a spoon, scoop glaze into a Ziploc bag, working the glaze to the corner. Cut a tiny piece of the corner off the Ziploc bag. Drizzle each crescent with glaze, serve warm.
*Notes* To serve warm the next day. Wrap in a paper towel and microwave for approx. 20 seconds.

Shares 31

Disclaimer: This post may or may not contain affiliate links.

SUBSCRIBE and never miss a thing!

Disclaimer and Official Rules for Sweepstakes

Tagged as: Candy Bar Cresent Rolls, Money Saving Recipes, Recipes Using Halloween Candy, The Best Roll Recipe, Ways To Use up Halloween Candy

Leave a Comment: 3 comments

Filed Under: Appetizer, Breakfast, Christmas Recipes, Dessert, Recipes

Tags: Candy Bar Cresent Rolls, Money Saving Recipes, Recipes Using Halloween Candy, The Best Roll Recipe, Ways To Use up Halloween Candy

Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes #Hacks

08/31/2017 8:00 pm · 11 comments

by Sarah A Thrifty Mom

Shares 2K

Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes #Hacks

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

I am excited to share this Green Tomato Raspberry Jello Jelly Recipe with you! id you know that you can make Raspberry flavored jelly with green tomatoes. I know it sounds WEIRD, I totally understand. But take my word for it, you can not taste the tomatoes at all. I did not tell my kids what was in the jelly till AFTER they ate a whole jar (took about a week)…. I then told them it was made out of tomatoes they wouldn’t believe me. My husband said it taste like the filling in a jelly doughnut 🙂

This recipe is rather quick and easy, go ahead and give it a try!

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes

Cook time about 30 minutes

You will need:

4 cups diced green tomatoes
4 cups white granulated sugar
1 6oz Raspberry Jello packet
1 pint jars with lid and band for canning HOT and sanitized (or use freezer container)

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Directions

Start by washing your green tomatoes. The dice them and measure out 4 cups, add to a pot on the stove. Also add 4 cups sugar. Stir the sugar and tomatoes till the sugar dissolves. Bring to a boil and boil for 10 minutes. Turn off heat. Use an immersion Blender to blend the tomatoes, til all the large chunks are smooth. You can use a normal blender if you don’t have an immersion blender but remember it is SUPER HOT so be very careful.

Next mix in a 6oz dry jello package, still till well blended. Simmer for an additional 20 minutes.

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello Add the hot Green Tomato Raspberry Jello Jelly into a canning jar leaving a 1/2 inch of space in the top of the jar. You want the jar hot, you can do this by putting them in hot water on the stove or putting them on the sanitize cycle in your dishwasher. Wipe the rim of your jar clean, add a lid secure with a metal ring. Turn upside down for 5 minutes. Then turn them right side up again, most of them will “pop” sealed right after you flip them over. But others might take a while longer. Make sure they have sealed, once opened store in the refrigerator. Unopened jars of Green Tomato Raspberry Jello Jelly should stay good up to a year.

****** Update from reader Nancy

I just discovered your Green Tomato Jam recipe and have a couple of comments that may answer a question or two from the comments I saw (I couldn’t find the comments again on my phone, so that’s why I came here).

1) Just semantics: it’s jam, not jelly. For jelly, think jello–clear, juice only.

2) This recipe is very similar to some rhubarb jam I’ve made for many years (I’m very old!). That recipe is boiled for 25 minutes, then jello and crushed pineapple is added. I made the mistake once of thinking that the jello was added instead of pectin, that the jello was what made it set up (I tried that once when I ran out of pectin for another recipe. Whoops!). Not so. The jello is merely for taste (strawberry is great with rhubarb; I can’t wait to try the raspberry). One of your readers asked if she could thicken it by adding more jello. No, that would just make it sweeter and “stronger” tasting.

3) (I guess it’s a continuation of the last) The natural pectin in the fruit/tomatoes is being developed by the cooking. So cook it more to thicken it.

Happy cooking, and thanks for the recipe!

Printable Recipe

Print

Green Tomato Raspberry Jello Jelly Recipe

Green Tomato Raspberry Jello Jelly Recipe ~ What to do with Green Tomatoes

Course Condiment

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

4 cups diced green tomatoes
4 cups white granulated sugar
1 6 oz Raspberry Jello packet
1 pint jars with lid and band for canning HOT and sanitized or use freezer container

Instructions

Start by washing your green tomatoes. The dice them and measure out 4 cups, add to a pot on the stove. Also add 4 cups sugar. Stir the sugar and tomatoes till the sugar dissolves. Bring to a boil and boil for 10 minutes. Turn off heat. Use an immersion Blender to blend the tomatoes, til all the large chunks are smooth. You can use a normal blender if you don't have an immersion blender but remember it is SUPER HOT so be very careful.
Next mix in a 6oz dry jello package, still till well blended. Simmer for an additional 20 minutes.
Add the hot Green Tomato Raspberry Jello Jelly into a canning jar leaving a 1/2 inch of space in the top of the jar. You want the jar hot, you can do this by putting them in hot water on the stove or putting them on the sanitize cycle in your dishwasher. Wipe the rim of your jar clean, add a lid secure with a metal ring. Turn upside down for 5 minutes. Then turn them right side up again, most of them will "pop" sealed right after you flip them over. But others might take a while longer. Make sure they have sealed, once opened store in the refrigerator. Unopened jars of Green Tomato Raspberry Jello Jelly should stay good up to a year

Recipe for Green Tomatoe Jelly made with jello. What to do with green tomatoes from your garden. Jelly recipe made with Jello

Green Tomato Raspberry Jello Jelly Recipe

You might also enjoy these tips:

How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes,

How to Can Tomatoes ~ Quick step by step guide

IDEAS ON USING & PRESERVING APPLES

Watermelon sticks perfect for little hands

How to cut a whole watermelon into cubes in just a few minutes

How to make Ice Cream In A Bag

HOW TO FREEZE STRAWBERRIES ~ 5 EASY STEPS.

GARDEN TIPS ~ USE MUFFIN TIN TO CREATE PERFECTLY SPACED HOLES FOR PLANTING

REPLACE A WORN OUT TRAMPOLINE SAFETY PAD WITH POOL NOODLES ~ EASY DIY

Fastest way to peel a peach, How to peel a peach,#EatingHealthy, #Hacks, #Fruit, #Peaches

How to peel a peach in 10 seconds

How to keep bugs out of your drink at a BBQ or picnic

SHOE MATCHING GAME ~ HELPS KIDS GET THEIR SHOES ON THE CORRECT FOOT

HOW TO GET SHARPIE MARKER OFF YOUR SKIN ~ DIY FASTEST WAY TO REMOVE SHARPIE

How to shuck and cook corn on the cob quickly, in 3 simple steps. No corn silk will be left, it comes out clean #Corn, #HowToShuckCornQuickly, #CornOnTheCob

HOW TO SHUCK AND COOK CORN QUICKLY ~ 3 EASY STEPS How to can Garlic Banana Pepper Rings

Recipe Source Please note this post contains amazon links, price and selection can change at any time.

Shares 2K

Disclaimer: This post may or may not contain affiliate links.

SUBSCRIBE and never miss a thing!

Disclaimer and Official Rules for Sweepstakes

Tagged as: Green Tomato Raspberry Jello Jelly Recipe, Green Tomatoes, Jelly recipes, What to do with Green Tomatoes

Leave a Comment: 11 comments

Filed Under: Breakfast, Food Storage Recipes, Hacks, Recipes, Toppings / Condiments

Tags: Green Tomato Raspberry Jello Jelly Recipe, Green Tomatoes, Jelly recipes, What to do with Green Tomatoes

Baked Caramel Apple Waffles with Crumb Topping Recipe

08/30/2017 8:00 am · 3 comments

Shares 1K

Baked Caramel Apple Waffles with Crumb Topping

This recipe was totally inspired by Paula Dean. She has a recipe for a killer, Baked French Toast Casserole with Maple Syrup. This is where the inspiration came from for this Baked Caramel Apple Waffles with Crumb Topping. Thank you darlin’! She’s one of my foodie heroes. I love the woman. She reminds me of the women in my family, on my dads side. One day I would like to meet her. Yeah, it’s on my bucket list. 🙂

This dish could easily pass for breakfast or dessert. If serving for dessert, may I suggest a la mode style?! Bring. It. On. Baaaby. Whoops, forgot for a moment I was watching my calories. 🙁

Don’t let the ingredients list/directions fool you, this was easily put together!

Ingredients

Non-stick cooking spray
2 boxes (11.6 oz.) each Eggo thick & fluffy – cinnamon brown sugar waffles
6 large eggs
1 1/2 cups heavy cream
1/2 cup 1% milk
1 teaspoon pure vanilla extract
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of allspice
sprinkle of salt

Caramel Apple Topping

3 large granny smith apples, peeled, cored and diced
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 cup butterscotch caramel topping + extra for drizzling the crumb topping.

Crumb Topping

1 cup unbleached all-purpose flour
1/2 cup brown sugar
1/2 cup salted butter

Directions

Spray a 3 qt. baking dish with non-stick cooking spray, set aside.
Arrange 10 Eggo waffles in your baking dish, in two rows, overlapping each one. In a large bowl, whisk together eggs, 1 1/2 cups heavy cream, 1/2 cup 1% milk, 1 teaspoon pure vanilla extract, 1 tablespoon sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch of allspice, sprinkle of salt. Pour this mixture over the waffles, making sure that each waffle is covered evenly. If needed spoon some of the mixture into the waffle indentations. Cover and refrigerate for at least 3 hours or until the waffles soak up most of the milk/egg mixture. You may have a bit of the milk/egg mixture left over in the bottom of the baking dish, this is okay.
Using the same large bowl that you used for the milk/egg mixture let’s make the caramel apple topping by combining diced apples, 1/3 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice and 1/2 cup butterscotch caramel topping; stir. Set aside.
Once waffles have absorbed most of the milk/egg mixture, remove from the refrigerator. Spread caramel apple topping over the waffles.
Let’s make the crumb topping. In the same large bowl, combine 1 cup flour, 1/2 cup brown sugar and 1/2 cup salted butter, mix together with a fork or pastry blender to make pea sized crumbles. Top caramel apple topping with crumb topping. Bake in a preheated 350 degree F. oven for 45 minutes.
Remove from oven and drizzle generously with butterscotch caramel topping. Serve as is or with a scoop of vanilla ice cream on top.

Print

Baked Caramel Apple Waffles with Crumb Topping Recipe

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Non-stick cooking spray
2 boxes 11.6 oz. each Eggo thick & fluffy - cinnamon brown sugar waffles
6 large eggs
1 1/2 cups heavy cream
1/2 cup 1% milk
1 teaspoon pure vanilla extract
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of allspice
sprinkle of salt
Caramel Apple Topping
3 large granny smith apples peeled, cored and diced
1/3 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
1/2 cup butterscotch caramel topping + extra for drizzling the crumb topping.
Crumb Topping
1 cup unbleached all-purpose flour
1/2 cup brown sugar
1/2 cup salted butter

Instructions

Spray a 3 qt. baking dish with non-stick cooking spray, set aside.
Arrange 10 Eggo waffles in your baking dish, in two rows, overlapping each one. In a large bowl, whisk together eggs, 1 1/2 cups heavy cream, 1/2 cup 1% milk, 1 teaspoon pure vanilla extract, 1 tablespoon sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, pinch of allspice, sprinkle of salt. Pour this mixture over the waffles, making sure that each waffle is covered evenly. If needed spoon some of the mixture into the waffle indentations. Cover and refrigerate for at least 3 hours or until the waffles soak up most of the milk/egg mixture. You may have a bit of the milk/egg mixture left over in the bottom of the baking dish, this is okay.
Using the same large bowl that you used for the milk/egg mixture let's make the caramel apple topping by combining diced apples, 1/3 cup sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon allspice and 1/2 cup butterscotch caramel topping; stir. Set aside.
Once waffles have absorbed most of the milk/egg mixture, remove from the refrigerator. Spread caramel apple topping over the waffles.
Let's make the crumb topping. In the same large bowl, combine 1 cup flour, 1/2 cup brown sugar and 1/2 cup salted butter, mix together with a fork or pastry blender to make pea sized crumbles. Top caramel apple topping with crumb topping. Bake in a preheated 350 degree F. oven for 45 minutes.
Remove from oven and drizzle generously with butterscotch caramel topping. Serve as is or with a scoop of vanilla ice cream on top.