Category Archives: Breakfast

Classic Strawberry Shortcake

Breakfast, Dessert, Fun Stuff May 10, 2013 Leave a comment

Classic Strawberry Shortcake

Classic Strawberry Shortcake

With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert.  If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3-measuring cup.

  • 2 (16-oz.) containers fresh strawberries, sliced
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 3/4 cup sugar
  • ½ tsp of almond extract
  • 2 3/4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 cup cold butter, cut up
  • 2 large eggs, lightly beaten
  • 1 (8-oz.) container sour cream
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Preparation

  1.  Combine strawberries, 1/2 cup sugar, and, almond extract. Cover berry mixture, and let stand 2 hours.
  2.  Beat whipping cream at medium-high speed with an electric mixer until foamy; gradually add 1/3 cup of powdered sugar, and vanilla beating until stiff peaks form (do not over beat or whip cream will become butter!). Cover and chill up to 2 hours.

To Make biscuits

Preheat oven to 450 degrees

  1. Combine flour, 1/4 cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
  2. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened.
  3. Drop dough by lightly greased 1/3 cupful’s onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
  4. Bake at 450° for 12 to 15 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired.

Fresh Berry Pudding

Bread, Breakfast, Dessert, Fun Stuff, Side May 9, 2013 Leave a comment
Berry pudding

Berry pudding

What a truly exotic and simple dessert to make when berries are at their peak of flavor.  When I hear “pudding” I think of the chocolate puddings I ate as a girl, this recipe is a type of pudding called a bread pudding.  The history of “bread pudding” is a dish with very old roots. It evolved as a use for stale bread, many years ago.  Cooks from many cultures throughout history did not want to waste stale bread, so they invented many dishes, both savory and sweet, that utilized it. Today, bread pudding is still made, but its current forms tend to be far more luxurious than its humble origins. Modern bread puddings often utilize fresh, gourmet breads, such as brioche, and include expensive ingredients, such as vanilla beans, bourbon, Gruyere cheese or pecans. Sweet bread puddings may also be served with a variety of sauces and fruit.

Ingredients

  • 5 cups mixed fresh berries, such as blackberries, blueberries, and raspberries (about 3 pints)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • (optional) 1 vanilla bean split lengthwise
  • 1/2 cup sugar
  • Pinch of salt
  • 18 thin slices white sandwich bread

Directions

  1. In a saucepan, cook berries, water and lemon juice over medium heat until berries release their juices but still hold their shape, about 2 minutes, scrape vanilla beans from vanilla pod and add to berry mixture. Stir in sugar and salt; cook until dissolved, 3 to 5 minutes. Strain sauce into a bowl through a sieve or colander; do not discard the berries, set aside. Let cool.
  2. Line a cupcake tin with plastic wrap, pressing it into cups. Using cookie cutters or an inverted glass, cut out six 2 1/4-inch rounds and twelve 2 3/4-inch rounds from bread.
  3. Pour 1 tablespoon sauce into each cup; add 1 tablespoon of reserved cooked berries. Top with smaller bread rounds; add another tablespoon each of sauce and berries. Make another layer of bread, sauce, and berries; top with remaining bread rounds. Press down firmly with the bottom of a glass.
  4. Fold plastic over; cover with a baking sheet. Weight with a heavy skillet. Refrigerate at least 4 hours.
  5. To serve, pull up on plastic wrap, and gently unmold each pudding onto plates; drizzle with sauce.

Cook’s Note

Using a cupcake tin lined with plastic wrap makes it easy to form, transport, and unmold the chilled puddings.

Fresh Lemon and Berry Truffle Dessert

Breakfast, Dessert, Fun Stuff May 8, 2013 Leave a comment

Lemon / Berry Truffle

Lemon / Berry Truffle

What a delightful, colorful way to end your Mother’s Day celebration with a light, lemony dessert.  This can be made the day before and left to refrigerate until ready to serve.  Leave your ladyfinger cookies, or if you prefer to use sponge cake or angel food cake chunks, out overnight to harden and dry slightly.  They will absorb the moisture from the lemon syrup and cream mixture.  Happy Spring!

Fresh Lemon & Berry Truffle Dessert

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup granulated sugar
  • 12-ounces cream cheese, softened
  • One 8-ounce jar prepared lemon curd (or substitute lemon pie filling)
  • 2 cups heavy cream
  • 22 hard ladyfinger cookies (or sponge cake or angel food cake cut into chunks and left out overnight to harden)
  • 1-1/2 cup of raspberries
  • 1-1/2 cup of sliced strawberries
  • Powdered sugar, for garnish

Directions

  1. In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.
  2. Place the cream cheese, lemon curd and heavy cream in a heavy-duty mixer or food processor and beat until smooth and fluffy.
  3. To assemble, place half the ladyfingers (or sponge cake chunks) in the bottom of deep, clear decorative bowl
  4. Generously brush lady fingers or cake chunks with the lemon juice syrup.
  5. Top with half the lemon curd cream mixture
  6. Top with 1 cup raspberries and sliced strawberries
  7. Repeat the layers, using the remaining ladyfingers, syrup and lemon curd cream
  8. Cover with plastic wrap and chill at least 8 hours or overnight.

Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream.

Granola

Bread, Breakfast, Dessert, Dinner Ideas, Fun Stuff April 28, 2013 Leave a comment
Granola

Granola

With milk or yogurt, this home-made granola gives you a hearty start to the day. Made with walnuts, almonds, coconut, and sunflower seeds, this cereal has a healthy dose of protein wrapped up in a sweet maple-honey flavor. Serve it with warm milk on cold winter days for a great alternative to oatmeal.

Ingredients

  • 3 cups rolled oats
  • 1-1/4 cups bran flakes
  • ¾ cup shredded sweetened coconut
  • ½ cup chopped walnuts
  • 1 cup sliced almonds
  • ¾ cup salted sunflower seeds
  • 2 teaspoons cinnamon
  • 2-1/2 teaspoons pure maple syrup
  • ¾ cup honey
  • ¾ cup canola oil

Directions

Preheat oven to 350 degrees

  1. Prepare two baking sheets by covering with parchment paper and grease paper with cooking spray.
  2. Combine oats, bran flakes, coconut, walnuts, almonds, sunflower seeds, and cinnamon in a large bowl.
  3. In a separate bowl, mix maple syrup, honey, and oil; add to dry mixture and stir until well combined
  4. Divide the mixture between each prepared cookie sheet; spread evenly
  5. Bake for 20 to 25 minutes until golden brown, tossing granola halfway through baking time to keep edges from burning.
  6. Let cool completely before storing.
  7. Yields ½ gallon

*Great gift idea, store in mason jars

Souping up your Oatmeal

Breakfast, Dinner Ideas, Lite and Weight Watcher Recipes, Weight Watcher Friendly March 2, 2013 Leave a comment

yogurt and oatmealI discussed Oatmeal in a previous blog. You can find the difference between “instant, groats and steel cut” oats in that blog. This blog is about souping up your breakfast oatmeal to entice you to eat more oats (because they are healthy for you) and to make the eating experience uniquely delicious. Box cereals are loaded with sugar – sugar goes right to your waist and hikes up your insulin, so that being said try to change out your breakfast during the week with eggs, oatmeal, yogurt, fruit etc.

This morning I made “naked” Raw oatmeal (oatmeal without flavors or sugar) and gathered together a sliced fresh peach, sliced strawberries, 2 tablespoons of walnut pieces, and ½ container of Greek yogurt.

I cooked the oatmeal according to package directions and let sit for a minute, added the walnuts, and fruit and stirred. On top of that wonderful goodness I put a half container of Greek yogurt and stirred slightly. Delicious, decadent, creamy, thick and sweet is all I can say about this morning treat. It was comparable to dessert for breakfast! Enjoy.

Triple Chocolate Pancakes

Breakfast, Dessert, Dinner Ideas February 5, 2013 Leave a comment
Triple Chocolate Pancakes

Triple Chocolate Pancakes

What can I say, breakfast, dinner, dessert? Not just one kind of chocolate but three kinds of chocolate. A complete gooey chocolaty overload. Serve with Hot Fudge Sauce, or fresh fruit and White Chocolate Yogurt sauce – recipe follows.

 

 

Ingredients for Pancakes:

  • 1-1/2 cup all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ cup sugar
  • ¾ cup milk
  • ½ cup buttermilk
  • 3 tablespoons butter, melted and cooled
  • 2eggs, separated
  • ½ teaspoon salt
  • 3 ounces bittersweet chocolate chips
  • 3 ounces white chocolate, chopped
  • Purchased or homemade Hot Fudge sauce

Directions

  • Mix first 5 ingredients in a bowl
  • Mix milk, buttermilk, egg yolks, and cooled melted butter into a second large bowl and beat well.
  • Add flour to the milk/butter mixture and mix well
  • Put egg whites in another bowl and beat until stiff peaks form
  • Fold a small amount of beaten egg white into the chocolate batter, then add the remaining egg white and fold until mixed.
  • Add the bittersweet chocolate chips and white chocolate chips to the batter
  • Heat skillet and spray with cooking spray
  • Pour about 2 tablespoons of batter onto skillet and cook on medium-low heat until tiny bubbles appear on the top, flip and cook for one minute more.
  • Keep cakes warm in a 250 F oven until all cooked.

White Chocolate Yogurt

  • 6 oz White Chocolate chopped
  • ¼ cup plain yogurt
  1. Put the chopped white chocolate into a bowl set over a saucepan of simmering water and melt slowly. Be careful not to get moisture or steam into the chocolate. OR microwave on 10 second intervals, stirring until melted.
  2. When melted, remove from heat and let cool slightly, beat in the yogurt until smooth and shiny. Serve cakes with hot fudge sauce and White Chocolate Sauce. Yummy

The Poached Egg

Breakfast, Dinner Ideas January 29, 2013 Leave a comment

The wonderful, light, delicious poached egg. This egg dish is simple to prepare and yields a light

The Poached Egg

The Poached Egg

breakfast, lunch or dinner.

Always start with fresh eggs. Cooks will tell you to crack your egg into a custard cup or bowl before transferring to the water. I’ve been at this a long time, so I crack mine directly into the boiling water.

  • If you have a small skillet, add at least 1-2 inches of water. If you are cooking with a saucepan, add at least 3 inches of water.
  • Place saucepan or skillet on high heat and bring water to a boil. To keep the white of the egg from spreading in the water add a teaspoon of white vinegar or lemon juice to the water before adding egg.
  • After adding the egg to the water, turn heat down to a simmer.
  • I cook my egg for 3 minutes, basting the egg with a spoon as it simmers. Gently stir the water around the egg to keep from sticking to the bottom of the pan. You can cook your egg for 4 – 6 minutes if you like your yolk thick or cooked through.

How to serve your poached egg,

  • Well I remove my egg from the water after 3 minutes with a slotted spoon.
  • I place my egg on a piece of toast and sprinkle with a tablespoon of grated cheese, tonight I used my left over apple smoked Gruyere cheese I used in my Barley, Leek Gratin recipe.
  • I sprinkled a little Kosher salt on my egg and enjoyed with a slice of cinnamon/sugar toast, and a glass of white wine.

Now I can deal with the snow

Tex-Mex Fried Eggs

Breakfast, Dinner Ideas January 29, 2013 Leave a comment
Tex-Mex fried eggs

Tex-Mex fried eggs

This breakfast is hearty enough for a dinner. Add your own vegetables to make this dish your own. Chillies and olives are optional.   Enjoy.

Ingredients

  • 1 16-oz tube of prepared polenta cut into 12 slices
  • 1 can of your choice of beans; red kidney, pinto, black, or white
  • 1 cup of salsa your choice of brand
  • 1 small can of diced chilies
  • 1/4 cup chopped black olives
  • 2 finely sliced scallions
  • 4 large eggs
  • ½ cup of reduced fat cheese; your choice of pepper jack, cheddar, feta etc.
  • 3 tablespoons flat leaf parsley or cilantro, chopped fine

Directions

Preheat oven to 425 degrees, spray baking sheet with cooking spray

  1. Arrange polenta slices on baking sheet and spray with olive oil non-stick cooking spray
  2. Bake for 20 minutes
  3. Combine beans, chilies, 1 tablespoon of parsley, olives, 1 tablespoon scallion and salsa, heat in a saucepan or microwave for 25 seconds on high until heated through
  4. Spray a flat skillet with cooking spray
  5. On medium heat, crack each egg into skillet and fry until whites are set and yolks are thick, about 3 minutes, remove from heat
    1. If you prefer over-easy eggs, flip eggs with a spatula when whites set
  6. Sprinkle eggs with cheese and 2 tablespoons chopped parsley
  7. Cover skillet and let stand until cheese is melted
  8. To serve, place 3 polenta slices on a plate, Spoon bean, salsa mixture over polenta and top with a fried egg, sprinkle remaining tablespoon of sliced scallion on top of egg.
  9. Serve with fresh fruit or sliced avocado.

Servings: 4

Pancakes – Lighter Than Air (WW 1 pt)

Breakfast January 27, 2013 Leave a comment
Pancakes

Pancakes

A word about these pancakes, they are Weight Watchers friendly with 1 point per medium size cake and they are so light and delicious you will want to refrigerate any leftovers to eat as a snack during the week. Beating the egg whites and folding them into the batter makes this a very light and airy pancake. They should be cooked on medium-low heat to cook slowly and turn golden. You can make tiny little silver-dollar size cakes by using a tablespoon to scoop the batter into the pan or make a medium size pancake using a 1/3 measuring cup to scoop the batter into the warm griddle. Top with yogurt and fruit for a healthy alternative to syrup and butter.

Preheat your griddle to medium low and spray with cooking spray

Ingredients

  • 1 cup of flour
  • 1-1/2 teaspoon baking powder
  • 2 tablespoons of sugar
  • ½ teaspoon salt
  • 2 eggs, separated
  • ¾ cup fat-free milk

Directions

  1. Blend dry ingredients in a mixing bowl
  2. Stir together the egg yolks and milk in another bowl or cup
  3. Beat yolk mixture into flour mixture creating the batter
  4. Beat egg whites in a clean bowl with electric mixer until stiff peaks form
  5. Fold 1/3 of the egg whites into the batter to lighten it up
  6. Fold in remaining egg whites gently mixing until egg whites disappear
  7. Scoop a scant 1/3 cup of batter onto griddle – the batter will not pour – it will be stiff and airy, smooth out with a knife
  8. Cook for about 1 – 2 minutes and then flip and cook for 2 minutes more

Makes about 12 medium size pancakes or 30 silver-dollar size pancakes

Cabbage Pancakes (Okonomiyaki)

Appetizers, Breakfast, Dinner Ideas, Vegetables January 17, 2013 Leave a comment

Cabbage Pancakes (Okonomiyaki)

Okay, really? Cabbage Pancakes. Yes, they are absolutely delicious and so healthy for

Japanese Cabbage Pancake

Japanese Cabbage Pancake

you. These are very similar to the potato pancake but made with grated cabbage and similar vegetables. Japanese Cabbage pancakes are usually served with a spicy Hoisin sauce, a recipe follows. Or you can purchase bottled Hoisin sauce. I just serve mine with a tablespoon of Soy sauce mixed with a tablespoon of rice vinegar.

I will give you the basic recipe following but I add other ingredients to my cabbage for color, nutrition and flavor such as; chopped black beans, chopped chick-peas, always a grated carrot or two, chopped Italian flat-leaf parsley, minced red onion, and/or minced leek, the possibilities are endless. I cannot rave about these “veggie” cakes enough. They can be served as a side to any meal or as a meal itself. Enjoy.

Cabbage Pancakes
Basic Recipe – Ingredients

• ½ cabbage shredded (about 4 cups)
• ½ cup shredded carrot
• 1 tablespoon Soy sauce
• 4 green onions, chopped (or 1 small yellow onion or leek)
• 3 eggs (for vegan alternative, replace with ½ cup pureed silken tofu)
• ¼ cup flour (can use gluten free, or rice flour)
• oil for frying (I’ve used cooking spray in a non-stick skillet to cut calories)
• Hoisin sauce

Directions

1. Mix together first four ingredients. Beat eggs and add flour, (or tofu or rice flour) mixing until smooth.
2. Heat a heavy skillet with about 2 – 3 tablespoons oil (or spray non-stick skillet with cooking spray)
3. Scoop about ½ cup of batter from bowl and place in hot skillet, flatten with the back of a spoon until thin
4. Fry on medium-high heat  for about 4 minutes on each side until golden brown
5. Serve with Soy sauce or Hoisin Sauce
6. Cakes may be kept warm in a 250 oven while you cook the remaining batter

Hoisin Sauce

4 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon molasses or 1 tablespoon honey
2 teaspoons seasoned rice vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon Chinese hot sauce or Habenero or Jalepeno sauce
1/8 teaspoon black pepper

Directions:

1 Combine all ingredients in a small mixing bowl.
2 Mix with a whisk until well blended.