Category Archives: Breakfast Breads

Beyond the Yum Orange Cranberry Tea Ring

Do you love yummy breakfast breads for those special mornings, brunch menus or just for a perfect treat?  You will love this freshly baked from scratch recipe from Jacy’s Beyond the Yum Cookbook.  Watch for it upcoming on the blog soon!

Almond-Pineapple Stuff in My Face Croissants

Almond Pineapple Stuff in My Face Croissants


Our favorite for the holidays and especially for guests!  If you are looking for a yummy new breakfast, brunch addition to your weekend you are going to love my mouthwatering and delish crossiants which are simple, quick and totally YUM!  They are a staple at my house and I love finding creative ways to make both sweet and savory for breakfast, brunch, lunch, or that special treat with tea or coffee.  You will be delighted once you bite into one!

Let’s Do It:

6 large Croissants: Toast Croissants open-faced under broiler. Set aside to cool.1/

Prepare Pineapple Fruit Filling: {or apples/berries/bananas/peaches}

Pineapple Fruit Filling: 

4 cups of fresh pineapple diced,
2 tbsp. butter
1/4 cup sugar*
1/4 cup light brown* sugar
1 tsp. Vanilla
*scant drop of almond extract
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg

Dice pineapple and cook in butter in saucepan until tender; add sugars, spices and stir and until sugar has blended, remove from stove, add vanilla/almond, stir and set aside.

Prepare Cream Cheese filling:

Cream Cheese Filling

1 8 oz package cream cheese
1/4 to 1/2 cup powdered sugar to taste
1/2 tsp vanilla
1/2 tsp Cinnamon
1/8 tsp Nutmeg

Assemble

1. Soften cream cheese in Microwave, mix all ingredients unto smooth; spread on toasted bottom of croissant.

2. Fill each croissant bottom with generous portion of Pineapple Filling  [Note: remove excessive liquid before filling]

3. Place top of croissant on top, place all on cookie sheet under broiler for a few minutes until tops are “toasty” and “crusty”; remove from oven. Cool for 3-5 minutes and then add glaze.

Glaze (Icing)
1 cup confectioners sugar
1 tablespoon butter, melted
Cream or milk by teaspoon until right glaze consistency achieved. 2/
Sliced almonds for top of croissants


Drizzle glaze over warm Croissants.  Sprinkle sliced almonds on top. Set aside to cool slightly.  Serve warm.

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1/ Use your favorite Croissant recipe or buy from bakery, Costco (Costco’s are huge and fresh) or grocery store (or even frozen ones)
2/ If you like “frosting” use less cream.
*/  Sugars can be substituted with Splenda (for Splenda brown sugar, half the amount)

[Optional: you can add raisins, craisins or crunched sliced almonds for more punch!]

See my Chocolate Almond Croissant version here.

Bon appetit!

Incredible Lip-Smacking Orange Scones

JACY’S LIP-SMACKING ORANGE SCONES*

Lip-Smacking defined “tasting extremely good” and that is exactly what this scone recipe is and more.  It, along with my cream scones recipe is my favorite.  There is just something about the taste and aroma of orange that is romantic, calming, colorful and yum.  If you haven’t tried one of my earlier recipes for scones, try this one.  You will love it and yes, your lips will smack with a smile!

JayJacy.com

Recipe:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon grated orange zest (or orange peel)
1/2 cup butter, cut up (very cold butter) (not vegetable shortening!!)
2/3 cup buttermilk (or 2/3 cup of cream/milk and 1 tablespoon vinegar set out for 1/2 hour)
1 tablespoon orange juice
1/4 teaspoon each: cinnamon, nutmeg (optional)*

1 tablespoon milk
1 tablespoon sugar
(for sprinkling on top) or use icing recipe below (I use both)

If desired:

  • Add 1 cup of your favorite goodies to this recipe:
  • chocolate or vanilla chips *(I love them with dark chocolate chips)
  • cranberries or raisins
  • chopped almond or nuts

ICING
1 cup confectioners sugar
1 tablespoon butter, melted
1/2 teaspoon orange zest
1 tablespoon orange juice
Cream by teaspoon until right consistency achieved.

COMBINE first 6 ingredients; cut in butter with a pastry blender until mixture is crumbly. Add buttermilk and dark chocolate chips (or favored goodie) stirring just until moistened.

TURN dough onto a lightly floured surface; knead 5 or 6 times, Pat into a an 10-inch circle. Cut into wedges, and place 1 inch apart on a lightly greased baking sheet (I use pizza pan). Brush with milk, and sprinkle with 1 tablespoon milk.

BAKE at 425 degrees for 15 minutes or until scones are golden brown (do not overbake!!).

Remove from oven and cool. If using the icing as well, drizzle by tablespoons on scones while still warm.

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Photography: Copyright, JayJacy Photography ©2015 All Rights Reserved No Reblogs Please.
Thank You
* my version of Southern Living’s old recipe

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