Breakfast
I first saw Korean sticky potatoes on one of our local restaurants menu’s but I had never heard of them. I took to Pinterest and sure enough there it was a number of recipes for Korean Sticky Potatoes! When I found the recipe I had all of the ingredients on hand so I got right in the kitchen! These are sweet and salty all at once. Jim and I both liked them but Jim thought he would like some sliced cooked sausage links added in. I have decided I will try it again with maple flavored sausage links diced in but either way these are very good, definitely not your average breakfast potatoes!
INGREDIENTS
1 1/2 pounds baby potatoes diced into quarters or any potato diced into the same size.
2 Tablespoons olive oil
1/2 cup of water
2 1/2 Tablespoons Tamari- I used light tamari for less salt
2 Tablespoons corn syrup
1 1/2 Tablespoons white granulated sugar
1 Tablespoon ketchup
1 Tablespoon minced garlic
1 teaspoon roasted sesame seeds-optional. I left off due to a dietary restriction
DIRECTIONS
Heat 2 Tablespoons of olive oil in a large pan and fry the diced potatoes, stirring occasionally on medium high heat for 5-7 minutes or until the potatoes start to get soft. Then add the water, tamari, corn syrup, sugar, ketchup and garlic. Simmer for another 6-8 minutes until the potatoes and fork tender. The sauce will thicken and coat the potatoes making them nice and sticky.
Sprinkle with sesame seeds if desired.
Serve warm.
Enjoy!
Anne
The first time I made this is was a huge success, everyone loved this breakfast side dish. I have made it a few times now and Jim’s favorite way to have it is with 2 sunny side eggs on top. He also thinks I should add more bacon, is there ever to much bacon? Jim doesn’t think so! This would be an easy recipe to double if needed. This gave us four portions.
INGREDIENTS
20 ounce bag of seasoned diced potatoes, I used simply potatoes. (They are not frozen, my grocery store has them near the butter)
1 teaspoon minced garlic
4 cooked slices of bacon, crumbled
2 1/2 Tablespoons of honey
DIRECTIONS
Cook the potatoes according to the package directions. Just before the potatoes are done add the garlic, crumbled cooked bacon and honey. Mix well coating everything with the honey. Cook for an additional minute or two and remove from heat. Serve warm.
Enjoy!
Anne
I made this particular dish for Robby even though we all tried it and loved it. I made this gluten free and dairy free. This is great warm from the oven or at room temperature. Great with your morning coffee!
INGREDIENTS
2 cups plus 1 Tablespoon (separated) gluten free flour, I used Bob’s 1 for 1.
2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened. I used Earth Balance
2 eggs
1 1/2 teaspoons vanilla
1/2 cup milk, I used fairlife
2 teaspoons apple cider vinegar
2 cups fresh blueberries
FOR THE STREUSEL
1/2 cup gluten free flour
1/3 cup sugar
4 Tablespoons butter, I used Earth Balance
1 teaspoon cinnamon
Pinch of salt
INSTRUCTIONS
Pre heat oven to 375 degrees.
Spray a 9×9 baking dish with non stick cooking spray and set aside.
Mix together the milk and apple cider vinegar stir and set aside.
In a medium size bowl whisk together 2 cups of gluten free flour, baking powder and salt. Set aside.
To make the streusel topping add all of the streusel ingredients to a medium size bowl and using 2 forks or a pastry cutter combine all of the topping ingredients until mixed and crumbly. Set aside.
In a large mixing bowl cream together the butter and sugar using a stand mixer or hand mixer. Mix in eggs and vanilla. Then alternate adding the milk and flour mixture.
Next mix 1 Tablespoon of the gluten free flour with the blueberries stirring to coat the berries. Gently fold the blueberries into the batter mixture. Spread the batter mixture evenly into your prepared pan.
Sprinkle the streusel topping evenly over the batter mixture.
Bake for 45 minutes then cover with foil and bake an additional 15 minutes, it’s done when a toothpick inserted in the middle comes out clean.
Let cool for 15 minutes before cutting.
Serve warm or at room temperature.
Enjoy!
Anne
I pinned this recipe ages ago but just made them for the first time a few weeks ago and have made them weekly since! These got RAVE reviews not only from my family but from Jim’s Army National Guard unit along with my Dad’s gun club. Both places I sent them into there was not a crumb to be found! These are great as a morning bite with a cup of coffee or a simple dessert to share!
INGREDIENTS
2 cups all purpose flour
2 cups firmly packed brown sugar
1/2 cup butter, softened
1 cup chopped pecans
1 teaspoon cinnamon
1 teaspoon baking soda
Pinch of salt
8 ounces sour cream
1 teaspoon vanilla
1 large egg
2 cups peeled chopped apples, I used honey crisp.
DIRECTIONS
Heat oven to 350 degrees. In a large bowl combine flour, brown sugar and butter. Beat at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of this mixture into the bottom of an un greased 13×9 pan.
Add the following ingredients into the remaining crumb mixture, cinnamon, baking soda, salt, sour cream, vanilla and egg. Mix well to combine. Stir in the apples and spoon evenly over the crumb mixture.
Bake at 350 for 30-35 minutes. Mine were done in 30 minutes. When an inserted toothpick comes out clean they are done. Can be served warm or cold. May I suggest some vanilla ice cream?
Enjoy,
Anne
These muffins were not only easy to make but delicious! Taste of Home recipes never disappoint! I made one very small change by using pecans instead of walnuts. Not only did we enjoy these but I shared some with my neighbors and they were just as happy with them as I was! I will make these muffins again soon. I used a mini muffin tin but full size works just fine just adjust the oven time.
INGREDIENTS
1/2 cup of butter, softened
1/2 cup of sugar
1/2 cup packed brown sugar
2 large eggs
1 1/2 cups mashed banana’s, about 3 large
3 teaspoons vanilla extract
2 cups all purpose flour
3 teaspoons baking soda
1 cup chopped walnuts or pecan
1 cup semi sweet chocolate chips.
DIRECTIONS
Pre heat oven to 350 degrees. Cream butter and sugars. Beat in eggs, banana’s and vanilla. In another bowl combine flour and baking soda, add to creamed mixture and mix until just combined. Stir in walnuts and chocolate chips. Fill greased muffin cups 2/3 full.
Bake until a toothpick comes out clean, 20-25 minutes. Cool for five minutes before removing muffins to a wire rack.
Enjoy!
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