Sweet Potato Biscuits
INGREDIENTS
2 Medium Sweet Potatoes
2 Cups Unbleached Flour
½ Cup Packed Light Brown Sugar
5 Teaspoons Baking Powder
1 Teaspoon Salt
10 Tablespoons Butter
½ Cup Milk
Peel and cut the sweet potatoes into 2 inch chunks. In a medium saucepan, heat the sweet potato chunks and enough water to cover to a boil over a high heat. Reduce the heat to low and simmer, covered, for 15 minutes until the potatoes are tender. Drain. Place cooked potatoes into a medium bowl and mash well. Set aside to cool. Preheat the oven to 425° F. In a large bowl, combine the flour, light brown sugar, baking powder and salt. With a pastry blender cut in the butter until the mixture resembles coarse crumbs. Stir in the milk and cooled mashed sweet potatoes. Mix just until combined. Turn the dough onto a lightly floured surface. Pat into an 8 inch square. Cut the dough in half. Cut each half into 10 equal pieces. Gently place the biscuits 1 inch apart on two large cookie sheets that are lined with parchment paper. Place the cookie sheet on 2 separate oven racks and bake the biscuits for 14 minutes until golden brown. Make sure not to over bake. Serve warm. Makes 20 biscuits.
Pumpkin Cake
This cake is so easy to make. It is a nice dessert or can be eaten as a breakfast cake. You can put frosting on this cake if you like, but I don’t think that it needs it.
INGREDIENTS
3 Cups Sugar
1 Cup Olive Oil
5 Eggs
3 1/3 Cups Unbleached Flour
2 Teaspoons Baking Soda
1 ½ Teaspoons Salt
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Nutmeg
1 Teaspoon Allspice
1 Teaspoon Vanilla Extract
2/3 Cup Water
15 Ounces Pumpkin Puree
Preheat the oven to 350° F. Grease a Bundt pan or two 9x5x3 inch cake pans and set aside. In an extra large mixing bowl beat the sugar and oil with an electric mixer on medium speed. Add the eggs one at a time and beat well. Add the vanilla and set the sugar mixture aside. In another large bowl combine the flour, baking soda, salt, cinnamon, nutmeg and allspice. Alternately add the flour mixture and the water to the sugar mixture. Beat on low speed after each addition just until combined. Beat in the pumpkin and then spoon batter into the prepared pan(s). Bake for 1 hour until a wooden toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan(s) and cool completely on a wire rack. Serves 8
Sausage Frittata
INGREDIENTS
8 Eggs
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
3 Tablespoons Olive Oil
½ Pound Italian Sausage With The Casings Removed
¼ Pound Chopped Mushrooms
1 Bunch Chopped Swiss Chard
8 Ounces Diced White Cheddar
In a large bowl whisk together the eggs, salt and pepper. Fold in the cheese and set aside. Warm 1 tablespoon of the olive oil in a skillet. You can use a frittata pan if you like, but don’t need to. Add the sausage to the skillet and cook for 9 minutes over a medium heat. Crumble the sausage with a wooden spoon until well browned. Drain off the fat and transfer the sausage to a separate bowl. Set aside. In the same skillet heat 1 tablespoon of the olive oil. Add the mushrooms and cook for 9 minutes over a medium heat. Stir occasionally until browned and tender. Season with the salt and pepper. Transfer to the bowl with the sausage. In the same skillet heat the final 1 tablespoon of olive oil and cook the Swiss chard over a medium heat for 2 minutes until wilted. Transfer to the bowl with the sausage. Return the sausage, mushroom and Swiss chard mixture to the skillet. Cook over a medium heat for 1 minutes. Add the egg and cheese mixture. Cook for 5 minutes over a medium heat. Cook until the eggs are set and slide the frittata ontio a serving plate. Serves 6
Plum Cake With Clotted Cream Frosting
I created this cake when I had a bunch of plums staring me in the face and were on the brink of going bad. I hate wasting food so put this cake together and it turned out very nice. It is also great to eat for breakfast!
INGREDIENTS
2 Cups Unbleached Flour
1 Tablespoon Baking Powder
½ Cup Butter At Room Temperature
1 ¼ Cups Sugar
2 Eggs
¾ Cup Milk
1 Teaspoon Vanilla
6 Diced Plums
Beat the eggs in a large bowl. Add the sugar and continue beating until fluffy. Add the butter and continue to mix. Sift the flour with the baking powder and salt. Add the flour mixture to the butter mixture. Beat in the milk and vanilla. Fold in the diced plums. Pour the batter into a 13x9x2 inch baking pan. Bake in a preheated 350° F oven for 30 minutes. Remove from the oven and completely cool. Frost with the Clotted Cream Frosting. Serves 10
Clotted Cream Frosting
INGREDIENTS
1 Cup Unsalted Butter At Room Temperature
½ Cup Room Temperature Cream Cheese
6 Ounces Clotted Cream
2 Teaspoons Vanilla
2 Cups Powdered Sugar
Beat the butter, cream cheese and clotted cream until fluffy. Add the vanilla while continuing to beat. Gradually add the powdered sugar through a sifter. Beat well. Frost a cooled cake.
French Toast
When I moved to France in the early 1980’s I was excited to show my new French friends what I could cook. One morning I decided to make everyone a large American breakfast. When I told them that what I was making was called “French Toast” they heartily laughed and said, “This is NOT French.” Laugh all they wanted to, but they ate it up anyway!
INGREDIENTs
6 Large Eggs
4 Cups Milk
1 Loaf Brioche
½ Cup Superfine Sugar
¼ Cup Clarified Butter
1 Teaspoon Ground Cinnamon
1/8 Teaspoon Nutmeg
2 Tablespoons Unsalted Butter
Powdered Sugar
Maple Syrup
Cut the loaf of brioche into 1 inch slices and set aside. In a large bowl whisk together the eggs, milk and sugar. Add the nutmeg and cinnamon. In a baking dish layer the bread slices. Pour the egg mixture over the bread slices and let it stand for 3 minutes. Turn slices over and let it stand for another 3 minutes. Preheat the oven to 200° F and place a baking sheet in the oven to warm. Coat a large skillet with some of the clarified butter. Heat over a medium heat and add 4 slices of the soaked bread. Cook until golden brown and turn to cook the other side to a golden brown. Use more clarified butter if needed. Transfer to the baking sheet in the oven to keep warm. Repeat until all bread pieces are cooked. Serve French Toast with dusted powdered sugar and syrup. Serves 4
Watermelon and Persecco Parfaits
This adult dessert is cool and refreshing. It is great for those hot evenings and very easy to make. Watermelon is one of the ultimate tastes of summer and everything gets better with Persecco.
INGREDIENTS
4 Cups Diced Watermelon (Remove The Seeds Or Use Seedless)
1 ½ Cups Fresh Raspberries
Zest of 1 Lemon
2 Cups Persecco
2 Tablespoons Chambord Liquor
Layer the watermelon and raspberries in 4 parfait glasses. In a glass pitcher combine the Prosecco, Chambord and lemon zest. Stir and quickly pour over the parfaits. Serve immediately. Serves 4
Mini Blueberry Breads
INGREDIENTS
1 ¾ Cups Unbleached Flour
½ Cup Sugar
2 Teaspoons Baking Powder
¼ Teaspoon Salt
2 Beaten Eggs
¾ Cup Butter Milk or Sour Milk
¼ Cup Olive Oil
1 Cup Blueberries
Preheat the oven to 400° F. Grease 6 mini bread pans and set aside. In a medium bowl combine the flour, sugar, baking powder and salt. Make a well in the center and set aside. In another bowl combine the eggs, milk and olive oil. Add the egg mixture all at once to the flour mixture. Stir just until moistened. The batter should be lumpy. Add the blueberries until combined. Fill each mini bread pan two thirds full. Bake for 20 minutes until golden brown. Remove from the oven and cool on a wire rack for 5 minutes. Remove from the pans and serve warm. Makes 6 mini breads
Corned Beef Hash
Corned Beef Hash is a breakfast tradition, especially with a freshly poached egg on top. You can purchase cooked corned beef or use leftovers.
INGREDIENTS
6 Tablespoons Butter
1 Large Chopped Onion
3 Cups Chopped Lean Cooked Corned Beef
3 Cups Cooked Potatoes
1 Red Bell Pepper
½ Teaspoon Freshly Ground Black Pepper
1 Tablespoon Fresh Chopped Parsley
In a large skillet melt the butter over medium heat. Add the onion and cook for 5 minutes until tender. Stir often. Stir in the corned beef, potatoes, red pepper and pepper until well combined. Cook for 15 minutes and press the hash down firmly with a spatula until the bottom of the hash has browned. With the spatula, turn the hash over one small section at a time. Cook for another 10 minutes and, again, press down with the spatula and cook until the second side has browned. When finished cooking remove from the stove and sprinkle with parsley. Serves 4
Chocolate Muffins
Chocolate Muffins are great for a sinful breakfast or mid-day snack.
INGREDIENTS
1 ¾ Cups Unbleached Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
¾ Cup Sugar
1 Cup Chocolate Chips
1 Cup Buttermilk or Sour Milk
1/3 Cup Plus 2 Teaspoons Vegetable Oil
1 Large Egg
2 Teaspoons Vanilla Extract
Preheat the oven to 400° F. You will need a muffin tin and paper muffin cases.
In a large bowl combine the flour, baking powder, baking soda, cocoa, sugar and chocolate chips. In a medium sized bowl combine the buttermilk, vegetable oil, egg and vanilla extract. Pour the liquid mixture into the dry ingredients and mix, but don’t over mix. A lumpy batter makes the best muffins. Spoon into the prepared muffin cases and bake for 20 minutes or until the muffins are dark, risen and springy. Remove from oven and let cool on a wire rack. Serve with butter, cream cheese or plain. Makes 12 muffins
Raspberry Kolaches
INGREDIENTS
8 Ounces of Raspberries
19 Tablespoons Plus 1 Teaspoon Sugar
½ Teaspoon Fresh Lemon Juice
¼ Cup Water
1 ¼ Ounce Package Active Dry Yeast
4 Tablespoons Softened Butter
2 Tablespoons Melted Butter
½ Teaspoon Kocher Salt
1 Egg Yolk
3 ½ Cups Flour
¾ Cup Milk
½ Cup Heated Water
Combine berries, 12 tablespoons sugar, fresh squeezed lemon juice and ¼ Cup Water in a medium pan over medium-high heat. Cook for 8 to 10 minutes or until thick. Remove from heat and mash berries until they are chunky. Let the berries cool.
In a small bowl, stir the yeast, 1 teaspoon sugar, and ½ cup heated (115°) water, Let stand until the yeast mixture is foamy. In a large bowl, beat the softened butter and 3 tablespoons sugar. Add the salt and egg yolk and beat until smooth. Add the yeast mixture, 3 ¼ Cups flour and milk to form dough. In the bowl knead the dough to form a ball. Cover the bowl with a tea towel and set aside in a warm place for about an hour to let rise. To make the crumb topping, combine the remaining sugar, 1 teaspoon melted butter and the remaining flour in a bowl. Set aside.
Preheat the oven to 375° F. Divide the dough into 16 balls. Arrange on a parchment lined baking sheet. Brush with the remaining melted butter and cover with plastic wrap. Let rise for 30 minutes. Using the back of a spoon, make an indentation in each ball. Spoon 1 tablespoon of the raspberry filling into each kolache. Sprinkle with the crumb topping and bake for 30 to 35 minutes or until golden. Makes 16
