SWEET MORNINGS: 125 Sweet and Savory Breakfast and Brunch Recipes by Patty Pinner

PUBLISHER: Agate Midway, 3/2016
GENRE: Cookbooks/Baking
PURCHASE: link
MY GRADE: C

FROM PUBLISHER: Sweet Mornings collects more than 100 sweet and savory options for breakfast and brunch. From donuts to crumb cakes to sweet rolls, these are the kind of treats that evoke feelings of warmth and comfort like only good, old-fashioned breakfast food can.

Author Patty Pinner has been collecting breakfast recipes for as long as she can remember. She comes from a long line of breakfast bakers, and many of the recipes in this book have been passed down from the "Greats"—great-grannies and -aunties—as well as cousins and other influential women in Pinner's life. To pore through these recipes, and then to bake them at home, evokes in Pinner memories of the many women who created them. Pinner includes charming, often comical stories about her life and family throughout the cookbook.

With generations-old recipes that range from the familiar (Blueberry Buttermilk Pancakes) to the fun (Pineapple Upside Down Biscuits), Sweet Mornings is a reliable, well-tested addition to any kitchen. These recipes are ideal for slow weekend mornings and afternoons when you want to lure family and friends to the table with the intoxicating aroma of a homemade sweet treat baking in the oven.

THINGS I'VE MADE

LEMON-CORNMEAL MUFFINS

These taste good and are very dense. No hand mixer required, just a mixing bowl and whisk. You can't really taste the cornmeal and there's only the slightest bit of grittiness from it. I omitted the blueberries. I used water in the glaze in place of lemon juice. I made half the recipe and got seven. Though these have good flavor, I don't know if I'll make them again because of their density.

MISS ROSE'S BACON QUICHE

This was very easy to make but it did have a few extra steps, including cooking the bacon. I left out the mushrooms and used a little less bacon than called for. I used a premade store-bought pie crust instead of making my own like the recipe called for. This was too much mixture for a standard 9"/1 qt. pie pan so I used one that was almost 10". This was very good, made with eggs, milk, onion, bacon, and lots of cheese, but I think I'll use precooked sausage next time instead of bacon and make just half.

CHOCOLATE SWIRL COFFEE CAKE

This is terrible, borderline unedible, and an epic fail. Dry, crumbly, and bitter bitter bitter from way too much unsweetened cocoa powder that wasn't mixed with enough sugar  layered between the batter. I really wanted to use less but stuck to following the recipe.

The full recipe is to be made in a 9" square baking dish and uses a staggering mixture of 1/2 c. unsweetened cocoa powder (that amount I suspect was a typo) and just three tablespoons of sugar in the swirl layer. I made half the batter and swirl mixture and baked it in an 8" x 1 1/2" round pan. The recipe didn't state to stick a knife down into the batter and swirl it around to mix the chocolate layer in but I did it anyway. I've never heard of a 'swirl' cake that omitted that step. I made a chocolate glaze for it and that didn't help at all.

MORNING APPLE CRISP

Very good. I left the cinnamon out of the topping and put it in the apple mixture instead. In the filling I used white sugar in place of brown sugar. I'm very familiar with baking apple crisps and I knew I wouldn't want brown sugar in the mixture. This topping has too much brown sugar in it and the rolled (old fashioned) oats are very large and the mixture just sort of fell apart though it tasted good. In fact, the whole recipe uses way too much brown sugar.

The apples took a lot longer to bake than specified (35-45 minutes) in the recipe. I did use a slightly shorter baking dish so the apples weren't spread out as much. Raw apples, like raw potatoes, take quite awhile to cook. After 40 minutes the topping browned as much as I wanted but the apples were still hard. I covered the top of the baking dish loosely with foil and let it bake for an additional 35 minutes. I used a 2.5qt/11"x7" dish.

BLACKBERRY BUCKLE

This is very good. A buckle is cake batter that you top with fruit, fresh, frozen, or canned. The batter cooks up around the fruit, covering most of it. The recipe said to use a 9" square dish (which is usually 2" deep) but this was so much mixture. I smartly used a 10"x2.5" 7c. capacity dish, and it was perfect.

I used slightly more than 2c. frozen berries, and it was a little too much. They weren't as sweet as they should have been so I sprinkled close to 1/4c. white sugar on top, which gave the cooked cake a nice sweet top. Mine took 47 minutes to bake and the recipe stated to bake it 30-35 minutes. I didn't make the crumb topping. I felt it was very unnecessary. This was very easy to make and I'd make it again. I also doubled the salt in the batter for a total of 1/4t. and it was perfect.

PUFFED CHERRY PANCAKE CASSEROLE

This is very good but it's nothing like a pancake. It's made with eggs, sugar, butter, flour, milk, and flavorings. It bakes up into a thick slab of firm custard and the cherries rise to the top.

I made half the recipe in a 1.5qt baking dish and baked it 25 minutes. It's 1" thick. I added a little almond extract to the mixture because of the cherries and used just a few dashes of cinnamon. It needed more salt so I added a little extra but that wasn't enough. I think four tablespoons of butter was too much because it was squirting and running out of every crack so I'll use half that amount next time.

I'm very happy with this and I'll make it again. I already make a similar version. You could use fresh or frozen raspberries or blueberries in place of cherries, or chopped canned peaches.

LEMON-COCONUT BREAD

This was terrible. Dry, dense, flavor's not good, and was a waste of ingredients. Most sweet quick breads are moist but this one is truly drier like yeast batter bread. I made half in a 1qt. loaf pan and baked it for 38 minutes. I was only able to eat two pieces of this before it went into the trash.

PEACH COBBLER

This recipe calls for fresh or canned peaches so I used three 15oz. cans of peach chunks and some of their juice. I used a 10"x2.5", 7c. capacity round baking dish and it was barely deep enough. I added cinnamon to the peaches and left the nutmeg out of the topping. The topping is a very very sweet, thin eggless batter that gets poured evenly over the peaches. I added a little vanilla extract to it. It needed a little more salt but other than that, it's very good. I'm happy with how this turned out. 

MY THOUGHTS: Of the eight things I baked there are only four that I'd make again. None of the cakes turned out so I'd never bake another cake from this book. There's also a mistake in the brownie muffin recipe. It calls for 'semisweet cocoa powder' when there's no such thing. There aren't many photos in this book either.

I received this from the publisher in 2016 in exchange for an honest review.