Cherry Almond Quick Bread
If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.
INGREDIENTS
2 Cups Unbleached Flour
1 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
1/2 Cup Chopped Dried Tart Cherries
3/4 Cup Milk
3 Eggs
8 Tablespoons Softened Butter
1 Teaspoon Almond Extract
Preheat your oven to 350º F. Either grease or line with parchment paper an 8×4 inch loaf pan. In a large size bowl whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly. In a separate medium size bowl whisk together the milk, butter, eggs and almond extract. Add to the flour mixture. Stir until combined, but make sure not to overmix. Pour the batter into the prepared loaf pan. Bake for 1 hour or until done. Remember that every oven heats differently so check at 50 minutes. Remove from the oven when done and transfer to a wire rack. Cool for 15 minutes and then turn the loaf out onto a rack. Let cool completely. Makes 1 loaf
What’s The Story Morning Glory Muffins
“What’s the Story Morning Glory?” It’s true. There are morning muffins that are good for you. Try these muffins and you won’t be sorry that you did.
INGREDIENTS
1 1/4 Cups Unbleached Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Kosher Salt
1 Cup Uncooked Old-Fashioned Oats
2/3 Cup Unsweetened Applesauce
1/3 Cup Skim Milk
1/4 Cup Molasses
1/4 Cup Brown Sugar
2 Tablespoons Olive Oil
1 Large Egg
3 Shredded Carrots
1/2 Cup Chopped Prunes
Preheat your oven to 400º F. Line a 12 cup muffin tin with paper muffin liners. In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt. Stir in the oats. In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended. Stir in the prunes and carrots. Add the applesauce mixture to the flour mixture. Stir just until the flour is moist. You will see that the batter will be lumpy, but don’t worry about it. Pour the batter into the muffin liners. Place into the oven and bake for 20 to 25 minutes. Remember that every oven heats differently so check your muffins at 20 minutes. To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done. Remove from the oven and immediately remove the muffins from the pan. Transfer to a serving platter and serve warm with butter on the side. Makes 12 muffins
Weekend Cinnamon Buns
Surprise your family this weekend with these delicious Weekend Cinnamon Buns!
INGREDIENTS
Dough:
1/2 Cup Sugar
3/4 Kosher Salt
5 Tablespoons Melted & Cooled Unsalted Butter
1 Tablespoon Active Dry Yeast
1 Egg
1 Teaspoon Vanilla Extract
3 1/2 Cups Unbleached Flour
1 Cup Room Temperature Whole Milk
Filling:
1/2 Cup Sugar
7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter
2 Tablespoons Cinnamon
Glaze:
1/2 Cup Powdered Sugar
1/2 Teaspoon Vanilla Extract
3 Tablespoons Heavy Cream
Mix the powdered sugar, vanilla and heavy cream in a small size bowl.
In a large size bowl whisk together the egg, vanilla, milk, butter and yeast. Add the flour, sugar and kosher salt. Knead until smooth. Cover the dough with plastic wrap and refrigerate overnight. The next day remove from the fridge and allow the dough to come to room temperature. Preheat your oven to 350º F. Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter. Roll the dough into an 8×14 inch rectangle. For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon. Roll and slice into 15 equal pieces. Place the pieces in the baking pan. Let rise at room temperature for about 4 hours until almost doubled in size. Place into the oven and bake for 30 minutes or until golden brown. Remember that every oven heats differently so let your eyes be the judge. Remove from the oven. Let cool completely and then drizzle the glaze over the buns. Makes about 15 buns.
Easter Hot Cross Buns
As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block. “Hot cross buns! Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns! If you have no daughters, give them to your sons. One ha’ penny, two ha’ penny, hot cross buns.”
Today is Good Friday and on this day the bells are silenced. In France the children are told that the bells have flown to Rome to return only on Holy Saturday. In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day. In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown. However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.
Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them. Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.
INGREDIENTS
1 Package Active Dry Yeast
1 Cup Warm Milk
5 Tablespoons Softened Butter
1/2 Cup Brown Sugar
2 Large Beaten Eggs
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Cinnamon
1 Teaspoon Kosher Salt
3 1/2 Cups Unbleached Flour
3/4 Cup Dried Currants
3 Tablespoons Milk Mixed With 3 Tablespoons Sugar
1 Tablespoon Cold Milk
1 Cup Sifted Powdered Sugar
1/2 Teaspoon Lemon Juice
In a small size bowl mix the yeast with 4 tablespoons of the warm milk. Set aside for 5 minutes. In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar. When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs. Add the nutmeg, cloves, cinnamon and salt. Add the remaining warm milk and mix well. 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. Grease a large size bowl with the remaining butter. Place the dough in the bowl and turn the dough to butter all sides. Cover and let sit in a warm place for 1 1/2 hours. The dough should be doubled. Line two baking sheets with parchment paper. Punch the dough down and then divide it in half. Next 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 onto the parchment lined baking sheets leaving 2 inches between them. Set aside and cover lightly with tea towels or waxed paper for 1 hour. The dough should double in size. Preheat your oven to 400º F. Carefully slash a cross into the top of each bun using a sharp knife. Cut through the skin of the dough at least 1/4 inch deep. Try not to compress the bun as you cut. Place into the oven and bake for 20 minutes until they are lightly browned. Just before they come out of the oven bring the 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. To make the icing: 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
Sunday Morning Cinnamon Waffles
Spring is “officially” here and what better way to begin a beautiful Sunday morning than with my delicious Sunday Morning Cinnamon Waffles! Serve with butter & syrup.
INGREDIENTS
1 3/4 Cup Unbleached Flour
5 Tablespoons Sugar
1 Tablespoon Ground Cinnamon
1 Tablespoon Baking Powder
1/4 Teaspoon Kosher Salt
2 Eggs
1 3/4 Cups Milk
1/2 Cup Olive Oil
1 Teaspoon Vanilla
In a medium size bowl combine the flour, sugar, baking powder, cinnamon and kosher salt. Make a well in the center of the flour mixture and set aside. In a separate medium sized bowl beat the eggs and then stir in the milk, oil and vanilla. Add the egg mixture all at once to the flour mixture. Stir just until moist. Do not over mix. The batter should be lumpy. Pour some of the batter to a preheated and lightly greased waffle iron. Close the lid quickly and do not open until done. Read your waffle iron’s instruction booklet. When done remove with a fork and transfer to a serving platter. Repeat with the remaining batter. Serve warm. Make 12 to 16 waffles
Huevos Rancheros
Mexican food is often imitated but nothing compares to authentic Mexican dishes. Here is a great Mexican weekend breakfast favorite.
INGREDIENTS
8 Tablespoons Vegetable Oil
8 Mini Corn Tortillas
Salsa
1/2 Cup Shredded Cheese
8 Eggs
In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil. Drain and set aside in a warmer. Fry the eggs sunny side up and then place the eggs over the corn tortillas. Top with salsa and garnish with cheese. Serves 4
Salsa
4 to 5 Stewed Tomatoes
2 Tablespoons Diced Onion
1 Teaspoon Vegetable Oil
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Garlic Powder
4 Ounces Diced Green Chiles
Chop the tomatoes and combine with the onions. Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended. Mix in the chiles and cover to simmer. Serve hot over your Huevos Rancheros.
Lemon Poppy Seed Cake
This cake is so light and not too sweet that it can be eaten for breakfast. You could also turn this recipe into muffins.
INGREDIENTS
1 1/2 Cups Unbleached Flour
1/4 Teaspoon Baking Powder
1/8 Teaspoon Baking Soda
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup Sour Cream
3 Eggs
4 Teaspoons Lemon Extract
1/2 Teaspoon Vanilla Extract
3 Tablespoons Poppy Seeds
Preheat your oven to 350º F. In a large size bowl add all of the ingredients and beat with a mixer on low for 3 minutes. Stir in the poppy seeds. Grease and flour a Bundt pan. Pour into the prepared Bundt pan and place into the oven for 45 minutes. Remove from the oven and cool in the pan for 10 minutes. Invert the cake onto a wire rack to cool completely. Transfer to a cake plate. Serves 12
Rum Waffles
The rum gives these waffles slightly a unique taste. You can serve these delicious waffles for either breakfast or dessert. Serve simply dusted with powdered sugar or spread with homemade preserves and topped with whipped cream.
INGREDIENTS
2 Cups Unbleached Flour
1 Teaspoon Baking Powder
2 Tablespoons Sugar
1 Cup Milk
3 Cups Whipping Cream
8 Egg Yolks
1/3 Cup Rum
1 1/4 Cups Melted Butter
4 Egg Whites
1/2 Teaspoon Kosher Salt
Butter To Grease The Waffle Iron
Preheat your waffle iron. In a large mixing bowl, combine the flour, baking powder, sugar and salt. In a medium size bowl whip the egg whites until they form firm peaks. Set aside. Add the milk to the flour mixture and stir slightly. Add the cream, egg yolks and the rum. Stir thoroughly after each addition. Add the melted butter and stir. Fold the egg whites into the batter. Grease both sides of the waffle iron plates with butter. Pour batter into the waffle iron making sure all of the holes are filled. Close the waffle iron and cook until the waffles are nice and crisp. Serve immediately with either powdered sugar or homemade preserves topped with whipped cream. Makes 20 waffles.
Classic Granola
Both adults and kids alike will like this classic granola. It’s great for breakfast or a snack and the good thing is that you’ll know what the ingredients are that you and your family are eating. If you want to make this granola more wholesome then cut the honey and brown sugar in half.
INGREDIENTS
5 Cups Old Fashioned Rolled Oats
1/2 Cup Rolled Wheat
1/2 Cup Rolled Rye
1/2 Cup Brown Sugar
1/2 Cup Sliced Almonds
1/2 Cup Chopped Pecans
1/2 Cup Wheat Germ
1/4 Cup Bran Flakes
1/2 Cup Shredded Unsweetened Coconut
3 Tablespoons Sesame Seeds
1/2 Cup Powdered Milk or Soy Powder
3/4 Cup Honey
1/2 Cup Vegetable Oil
4 Tablespoons Water
2 Teaspoons Vanilla Extract
1/2 Cup Raisins (Optional)
Preheat your oven to 325º F. In a large size bowl combine the oats, wheat, rye, brown sugar almonds, pecans, wheat germ, bran flakes, coconut, sesame seeds, raisins and powdered milk. Set aside. In a small saucepan heat combine the vegetable oil, water and vanilla. Cook over a medium heat for 5 minutes. Remove from the heat and pour over the dry ingredients and mix well. Line two baking sheets with parchment paper. Spread the mixture evenly over the baking sheets and bake for 40 minutes or until evenly golden brown. Turn frequently. Remove from the oven and allow the granola to cool completely at room temperature. Store in airtight containers. Makes 8 cups.
Fresh Blueberry Waffles
Dust off that waffle iron because these Fresh Blueberry Waffles are a wonderful way to start your day! If your family doesn’t eat all of the waffles then freeze the leftovers to use throughout the week. When there is a morning rush it’s so easy to heat up individual servings in the toaster.
INGREDIENTS
1 3/4 Cups Unbleached Flour
3 Teaspoons Baking Powder
1/2 Teaspoon Kosher Salt
2 Eggs
1 3/4 Cups Milk
1/4 Cup Oil
1/4 Cup Sugar
2 Cups Fresh Blueberries
Preheat your waffle iron. In a large size bowl combine the flour, baking powder and kosher salt. In a medium size bowl mix together the eggs, milk, oil and sugar. Slowly add the wet ingredients to the dry ingredients. Stir to combine. The batter will be a bit lumpy. Fold in the blueberries. Bake in your waffle iron until golden brown and serve warm. Makes 10 waffles.
