These recipes originally appeared in the April 2023 issue of HomeLife Magazine.
Greet the morning with these recipes.
The days are getting warmer, and our redbuds are just about to burst into purple show-stopping color. That’s all the motivation I need to wash off the dull winter sludge from our side porch in preparation for outdoor hosting. Springtime in Nashville can be glorious, and we love to receive out-of-town guests who head south to thaw out. We especially enjoy what we call “Coffee Talk in the Courtyard” as a morning spring ritual, so I’m always on the lookout for no-fuss breakfast options to serve. Here are a few of my latest inspirations.
Let’s start with the Dutch Baby, also known as a German pancake. But it’s so much more than a pancake. You may know it as a Bismarck, a Dutch Puff, or a Hootenanny, but no matter the name, this recipe boasts an impressive presentation with an equally interesting story. The name dates back to 1942, when an American restaurateur, Victor Manca, overheard his daughter’s mispronunciation of the word “Deutsch,” and the Baby addition refers to the restaurant’s miniature version of the dish. The Dutch Baby whips up easily, but its presentation will have you looking as though you’re moonlighting as a pâtissier. Different from a pancake, it uses more eggs, no leavening agent, and cooks in a cast iron skillet in the oven rather than on a griddle.
While-You-Sleep Oats is a brilliant breakfast solution for busy mornings, early risers, and those who’d prefer to sleep in. Combine the ingredients in your slow cooker the night before, and the next morning you’ll awaken to its heavenly aroma. Add a breakfast bar of toppings and you’re all set. I look to this recipe for guests who need to be out of the house at first light — say for fishing or to catch an early flight. There’s been a time or two I’ve needed to leave before my guests get up. This breakfast says, “Make yourself at home” when you can’t be there to say it yourself.
Apple Breakfast Crescents are perfect for leisurely mornings, when my guests and I look for stolen time to catch up. These crescents are wonderful with coffee and pair nicely as a side to a larger breakfast. You can even make this recipe easier by using store-bought dough. Yes, we’re cheating, but there’s no mess and little concentration required to assemble them — which keeps sweet conversations in the kitchen flowing, even as prepping is taking place. I hold off on putting them in the oven until we’re ready to gather, as they are better enjoyed hot.
Try one or all of these recipes as you take in the ambiance of spring — and of course, those show-stopping redbuds.
Dutch Baby | Makes 8 servings
Ingredients
6 eggs
1 c. milk
1 c. flour
2 Tbsp. sugar
splash of vanilla
dash of nutmeg
2 Tbsp. butter
1 c. strawberries (topped and quartered)
1 c. blueberries
confectioners’ sugar (for dusting)
pure maple syrup
Directions
Preheat the oven to 425 degrees. In a medium-sized bowl, combine eggs and milk. Gradually add flour, sugar, vanilla, and nutmeg, whisking until well-combined. In a cast iron skillet over medium-high heat, melt the butter and turn the pan to coat the surface. Pour the egg mixture into the skillet and turn off the heat. Place the skillet in the oven for about 20 minutes. Remove from the oven once the sides of the pastry rise high and the color is golden brown. Cut into eight pie slices and serve warm with berries, maple syrup, and a dusting of confectioners’ sugar.
Tip from Laura: For a savory dish, add diced prosciutto and your favorite melting cheese with a dash of herbs.
While-You-Sleep Oats | Makes 6 servings
Ingredients
pat of butter
1-1/2 c. steel cut oats
6 c. unsweetened almond milk
1/3 c. maple syrup
1 tsp. pure vanilla extract
1 tsp. ground cinnamon
1/8 tsp. salt
Directions
Rub the sides of the slow cooker with butter. Place the next six ingredients in the slow cooker and give it a gentle stir. Cover and turn the slow cooker to the low setting for eight hours. In the morning, stir the cooked oats for one minute until the oats become thick and well-combined.
Apple Breakfast Crescents | Makes 8 servings
Ingredients
1/4 c. packed light brown sugar
1 tsp. cinnamon
1/2 c. pecans (chopped)
3 Tbsp. butter (melted)
1 medium Gala apple (peeled, cored, sliced thin)
8 oz. tube Pillsbury Original Crescent Rolls®
confectioners’ sugar (optional)
Directions
Preheat the oven to 375 degrees. In a small bowl, combine brown sugar and cinnamon, then set aside. Chop pecans. Melt the butter and toss with the apple slices. Set aside. Unroll the dough and separate into eight triangles on an ungreased pan. Evenly distribute sugar mixture between eight triangles. Next sprinkle pecans evenly on top of the sugar mixture. Place apple slices on the large end of the triangle. Wrap the tip of the triangle around the apple slices and tuck gently underneath. Brush each crescent with remaining butter and bake for 10 to 12 minutes, or until golden brown. Serve with a dusting of confectioners’ sugar and cinnamon.
Tip from Laura: Substitute the apples with apricots, strawberries, or other fruit.
