Breakfast

Blueberry Breakfast Cake

May 21, 2012

Blueberry Breakfast Cake

 

Some would call this a coffee cake, but I like to call it a Breakfast Cake.  It really is very easy to make and all you need it a Bundt type pan.  If you don’t have a Bundt pan than improvise.  I’ve been known to bake in all sorts of things like French Jam Jars.  You can use fresh or frozen blueberries. 

 

INGREDIENTS

2 Cups Unbleached Flour

3 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

3/4 Cup Softened Butter

1 Cup Sugar

3 Room Temperature Eggs

2 Teaspoons Vanilla Extract

3/4 Cup Buttermilk or Sour Milk

1 Pint Blueberries

 

Preheat your oven to 350° F.  In a large mixing bowl beat the eggs and sugar.  Add the melted butter and continue mixing.  Add the Vanilla and mix a bit more.  In a small bowl combine the flour, baking powder and salt.  Alternately add the flour mixture and the buttermilk to the egg mixture ending with the flour mixture.  Finally, add the blueberries and stir to combine.  Pour into a prepared Bundt cake pan (grease and flour) and place on the middle rack of the oven for 50 minutes until the cake is golden brown.  Remove from the oven and place on a wire rack to cool for 20 minutes.  Turn the cake out onto a cake plate and let cool completely before cutting into slices.  You don’t want the cake to fall apart.  Serve for breakfast or brunch.  Serves 8

 

*Note: To Make Sour Milk Add 2 Tablespoons Lemon Juice To Milk And Let Stand For 5 Minutes.  The Lemon Juice Will Curdle The Milk.

Mother’s Day Breakfast Cobbler

May 12, 2012

Mother’s Day Breakfast Cobbler

 

Don’t be afraid to make this fruit dessert for Mother’s Day breakfast.  Serve it with a scoop of plain yogurt on the top.  Everyone loves this breakfast treat. 

 

INGREDIENTS

1 Cup Unbleached Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

1 1/4 Teaspoons Ground Cinnamon

4 Tablespoons Chilled Unsalted Butter

1/4 Cup Room Temperature Honey

1/2 Cup Milk

1 Pound Ripe Plums (Split In Half & Pitted)

3 Tablespoons Light Brown Sugar

3 Tablespoons Wheat Germ

Plain Yogurt For Serving

 

Preheat your oven to 375° F.  Lightly butter and flour a medium size glass baking dish.  Whisk together the flour, baking powder, salt and 1 teaspoon of the cinnamon in a large size bowl.  Using a hand held pastry blender or two forks cut 3 tablespoons of the butter into the mixture until it is all crumbly.  In a small size bowl whisk together the honey and milk.  Add all at once to the dry ingredients.  Stir to combine all of the dry ingredients.  The spread the batter into the prepared baking pan.  Using a knife score an X through the skin of each plum half.  Arrange the plums skin side up in a single layer over the batter.  Mix the brown sugar, wheat germ and remaining 1/4 teaspoon cinnamon in a small bowl.  Cut in the remaining 1 tablespoon butter to form a cumbly topping.  Sprinkle the topping over the plums.  Bake for 30 minutes until the center of the cobbler is set and the topping is nicely browned.  Remove the cobbler from the oven and cool in the pan for 10 minutes.  Slice into wedges and serve topped with plain yogurt.  Serves 4

 

Mother’s Day Eggs Benedict

May 11, 2012

Mother’s Day Eggs Benedict

 

Disgustingly Delicious!  Eggs Benedict is known as that special occasion breakfast dish.  Don’t be intimidated by making the hollandaise sauce.  It really is easy especially if you have a food processor or blender.  Make this fancy breakfast for your deserving mother this Mother’s Day!

 

INGREDIENTS

12 Poached Eggs

Hollandaise Sauce:

4 Large Room Temperature Egg Yolks

1 Tablespoon Fresh Lemon Juice

1 Tablespoon Hot Water

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground White Pepper

1 Cup Unsalted Melted & Hot Butter

To Assemble:

2 Tablespoons Butter

12 Slices Canadian Bacon or Ham Slices

6 Split & Toasted English Muffins

 

Make 12 poached eggs.  To make the hollandaise sauce put the egg yolks, lemon juice, hot water, salt and pepper in a food processer or blender.  Pulse for just 4 seconds.  While the food processer is running slowly pour in the hot melted butter.  Pulse for 1 minute until the mixture is thick and creamy.  To assemble add 2 tablespoons of butter to a large skillet over a medium heat.  Melt the butter.  Add the Canadian bacon or ham slices.  Cook for 2 minutes on each side.  Arrange 2 toasted muffin halves on each plate.  Place 1 Canadian bacon or ham slice and 1 poached egg on each muffin half.  Spoon 2 tablespoons of hollandaise sauce over each.  Serves 6

Huevos Con Chorizo

May 5, 2012

Huevos Con Chorizo

 

Huevos Con Chorizo (scrambled eggs with chorizo) is a classic Mexican breakfast dish with a combination of eggs and spicy chorizo sausage.  Chorizo is a Mexican sausage with a unique flavor that can be found in Mexican food stores and other specialty stores. 

 

INGREDIENTS

1/4 Pound Chorizo Sausage With Casings Removed

6 Large Eggs

3 Tablespoons Butter

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

1/2 Cup Minced Fresh Cilantro (Optional)

 

Crumble the chorizo into a medium size skillet.  Cook over a low heat until dry and crumbly.  Drain off the fat and set aside.  In a separate medium size skillet melt the butter over a medium heat.  In a small size bowl lightly beat the eggs.   Pour the eggs into the skillet.  Stir constantly.  When the eggs are half cooked stir in the chorizo and finish cooking the eggs.  Season with the salt and pepper.  Sprinkle with the cilantro.  Serve immediately.  Serves 4

 

*Goes well with Cinco de Mayo Salsa

Hot Cross Buns

April 2, 2012

Hot Cross Buns

Hot Cross Buns is a favorite during spring and the Easter season. Hot Cross buns are a sweet, yeast leavened, spiced roll made with currants or raisins. They have long been a symbol of Good Friday. Each bun has an icing cross on top to signify the crucifixion

INGREDIENTS

1 Package Active Dry Yeast

1 Cup Warm Milk

5 Tablespoons Softened Butter

½ Cup Brown Sugar

2 Large Eggs

½ Teaspoon Ground Nutmeg

½ Teaspoon Ground Cloves

½ Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

3 ½ Cups Unbleached Flour

¾ Cup Dried Currants

3 Tablespoons Milk Mixed With 3 Tablespoons Sugar

1 Tablespoon Cold Milk

1 Cup Sifted Powdered Sugar

½ Teaspoon Lemon Juice

Mix the yeast with 4 tablespoons of the warm milk in a small size bowl. Set aside for 5 minutes. In a medium size bowl cream together 4 tablespoons of the butter and brown sugar. When the yeast is frothy, stir it in, along with the spices, salt and remaining warm milk. Beat in the flour one cup at a time until a soft ball of dough can be gathered together. Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking. Kneading should take no more than a few minutes. Using some of the remaining butter to grease a large bowl. Place the dough in a bowl and turn the dough to butter all sides. Cover and set aside in a warm place for 1 ½ hours. The dough should be doubled. Butter two baking sheets with the remaining butter. Punch down the dough and divide it in half. Then divide each piece in half again. Divide each portion of the dough into six equal pieces and shape each into a ball. Place the balls of dough on the baking sheets leaving 2 inches between them. Set aside covered lightly with waxed paper for 1 hour. The dough should have doubled in size. Preheat your oven to 400° F. Carefully slash a cross into the top of each bun using a very sharp knife or razor blade cutting through the skin of the dough at least ¼ inch deep. Try not to compress the bun as you cut. Bake the buns for 20 minutes until they are lightly browned. Just before they come out of the oven, bring milk and sugar mixture to a boil in a small saucepan. As soon as the buns are done, brush them with the milk and sugar glaze. Allow the buns to cool for 30 minutes and then serve them while they are still warm. If you have not cut the cross into the tops of the buns the cross can be applied with the icing. The buns must be completely cooled before the icing is applied. Mix the powdered sugar with the cold milk and lemon juice. Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut. Makes 24

Cream Biscuits

March 25, 2012

Cream Biscuits

INGREDIENTS

3 Cups Unbleached Flour

1 Tablespoon Sugar

1 Tablespoon Baking Powder

¾ Teaspoon Kosher Salt

2 ¼ Cups Heavy Cream

Move your oven rack to the upper middle position and preheat your oven to 450° F. Line a baking sheet with parchment paper. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in the cream for 30 seconds until combined. Turn the dough out onto a lightly floured counter and gather into a ball. Knead briefly for 30 seconds until smooth. Shape the dough into a ¾ inch circle. Dip a 2 ½ biscuit cutter in flour and cut the biscuits into rounds. Recombine the scraps as needed to make 12 biscuits. Place the rounds on the prepared baking sheet. Bake for 15 minutes – rotating the baking sheet halfway through the baking. You want the biscuits to be golden brown. Transfer to a wire rack and let cool for 5 minutes. Makes 12 biscuits.

Country Ham

March 25, 2012

Country Ham

From colonial times until the advent of refrigeration, the process of packing hams in salt, smoking them, then hanging them to dry for up to two years was a way Americans preserved meat. These days, quickly brined “city” hams have all but eclipsed this older, slower country style. Or at least they have in the North. But in the South, people still produce and eat country hams, not for preservation but because they’re powerfully porky and incredibly delicious. Use hams aged six months or less for this recipe. Mold on country ham is not a sign of spoilage. It is a natural effect of the curing and aging process. Serve ham on biscuits if you like. Leftover ham is delicious in scrambled eggs, cheese grits or macaroni and cheese.

INGREDIENTS

1 Three to Six Month Old Bone-In Country Ham (13 to 15 Pounds)

½ Cup Packed Light Brown Sugar

1 Tablespoon Dry Mustard

2 Teaspoons Freshly Ground Black Pepper

Move your oven rack to the middle position and preheat to 325° F. Using a clean, stiff bristled brush, scrub the ham under cold running water to remove any surface mold. Transfer the ham to a cutting board and trim off the dry meat, skin and all but ¼ inch of fat. Score the fat cap in ½ inch crosshatch pattern (about ¼ inch deep). Transfer the ham to a roasting pan fat side up. Add 1 quart of water and cover the pan tightly with foil. Bake for 4 ½ hours until thickest part of the meat registers 140° F. Remove the ham from the oven and throw away the foil. Turn the oven temperature up to 450° F. In a medium size bowl combine the brown sugar, mustard and black pepper. Rub over the top of the ham. Return the ham to the oven and cook, uncovered, for 15 minutes until glazed. Transfer the ham to a carving board and let rest for 20 minutes. Carve thin slices and serve. Serves 12

Strawberry Jam

March 21, 2012

Strawberry Jam

By adding the grated apple, which is a pectin packed fruit, it naturally jells the jam and gives it a pleasant tartness.

INGREDIENTS

1 Pound Strawberries

2/3 Cup Sugar

1 Peeled Granny Smith Apple

1 Tablespoon Fresh Lemon Juice

Hull and quarter the strawberries. You may use fresh or frozen (thaw before using). In a heavy skillet combine the strawberries and sugar. Grate the peeled apple and stir into the strawberry mixture. Cook over a medium low heat. Stir and break up the strawberries until the sugar dissolves. Simmer for 15 minutes until the jam has thickened. Stir in the lemon juice. Transfer to a bowl or jar and let cool. Cover and chill for 2 ½ hours until set. Keep chilled and serve within 2 weeks. Makes 1 ½ cups.

Oatmeal With Almonds & Fruit

March 8, 2012

Oatmeal With Almonds & Fruit

The best oatmeal that I have ever had was when I took a trip to the Lake District in England about twenty years ago. The woman who ran the small inn would get up very in the morning and slow cook the oatmeal. It was unbelievably delicious. We can make our own delicious slow-cooked oatmeal with this easy recipe. Slow-cooked oatmeal also reheats beautifully on busy mornings. Make a large batch on the weekend and reheat individual portions in the microwave.

INGREDIENTS

2 Cups Toasted & Chopped Almonds

½ Cup Raisins

½ Cup Golden Raisins

½ Cup Dried Cranberries

1 Cup Diced Dried Apricots

12 Cups Water

3 Cups Scottish Oatmeal

1 Teaspoon Ground Cinnamon

¼ Teaspoon Kosher Salt

4 Tablespoons Maple Flakes

1 Cup Maple Syrup

Fresh Fruit For Garnishing (Optional)

In a small bowl stir together the almonds, raisins, golden raisins, cranberries and apricots. Set aside. In a large pot or Dutch oven, over a high heat, bring the water to a boil. Slowly whisk in the oats. Cook for 3 minutes stirring constantly. Reduce the heat to medium low. Add the cinnamon and salt. Cover and simmer for 60 minutes. Add the maple flakes during the last 5 minutes of cooking. Turn off the heat and stir in three-fourths of the almond-fruit mixture. Spoon the oatmeal into warmed bowls. Top with the remaining almond-fruit mixture, fresh fruit of your choice and warm maple syrup. Serve immediately. Serves 8

Homemade Pancake Mix

March 7, 2012

Homemade Pancake Mix

Why pay for pancake mix when you can make your own. Keep this Homemade Pancake Mix on hand for great weekend breakfast meals.

INGREDIENTS

4 Cups Unbleached Flour

2 Cups Whole Wheat Flour

2/3 Cup Sugar

2 Tablespoons Baking Powder

1 Tablespoon Baking Soda

In a large bowl combine all of the ingredients. Store in an airtight container. Store in a cool dry place for up to 6 months. Makes 6 batches of pancakes.

To prepare the pancakes: In a small bowl whisk 1 egg and ¾ cup whole milk. Whisk in 1 cup of pancake mix. Pour the batter by ¼ cupfuls onto a greased hot griddle. Flip when the pancakes start to bubble. Cook until the second side is golden brown. Makes 6 pancakes per batch.

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