Category: Breads


SAM_2609

8 slices bread crumbled ( I used swirl with cinnamon and raisin and super seedy Ezekiel bread.

1 – 1 1/2 c. ricotta cheese

1/4 c. butter, melted

1/4 c. honey

1 can pineapple tidbits, drained

1/4 c. peach preserves

Spray 9 x 9 baking dish with coconut oil.

Mix Bread, ricotta, butter, and honey.

Spread into bottom of the sprayed baking dish.

Mix pineapple and preserves.  Spread over bread mixture.

Bake at 375 F for 25 minutes.

 

SAM_2559

2 1/4 c. cake flour

1/3 c. raw millet

1 tsp. baking soda

1/2 tsp. salt

1 c. yogurt (I used strawberry on the bottom greek style)

2 eggs

1/2 c. melted butter

1/2 c. honey

2 Tbsp. key lime juice

1 c. fresh  blueberries

Preheat oven to 375 F and line muffin tins with paper liners sprayed with coconut oil.  I only filled them halfway, so I got 24.

Combine dry ingredients and set aside.

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Whisk eggs lightly, add in yogurt, buter, honey and juice.

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Gently stir wet ingredients into dry ones just until combined.  Do not overmix.

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Fold in blueberries.

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Spoon batter into muffin tins.

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Bake for 15-18 minutes until nice and brown.

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My daughter, Andrea, saw the recipe for these crescent apple roses and wanted to try them.

Wash core and thinly slice 3 apples.

Boil apple slices in 4 cups of water 4 Tbsp. of sugar and 2 Tbsp. of lemon juice until apples are soft (about 3 minutes).  You want to be able to bend them without breaking.  Drain and place on paper towels to completely dry and cool.

Flour surface.  Roll out one tube crescent dough.  Sprinkle with 5 Tbsp. sugar and 2 tsp. cinnamon.

Cut into 9 strips about 1 inch wide.

Lay apple slices end to end along each strip.

Roll up and place in muffin cup sprayed with cooking spray.

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Bake at 400 F 20-25 minutes.

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Glaze with simple powdered sugar and water glaze.  Enjoy!!

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SAM_1975

4 large carrots, finely shredded

1 c. almond butter (I had cashew on hand, so I used that)

4 eggs

6 Tbsp. raw honey

2 heaping scoops vanilla protein powder

2 Tbsp. cinnamin

1 tsp. nutmeg

1 tsp. baking powder

pinch salt

1/2 c. raisins

Preheat oven to 350 F.

Shred carrots and place in large bowl.

Add almond butter and eggs and mix well.

Add honey, protein powder, cinnamon, nutmeg, baking powder and salt.

Mix well.

Fold in raisins.

Pour into 13 x 9 baking dish sprayed with coconut oil spray.

Bake for 35-40 minutes or until the top is golden and toasty.

I love, love, love this.  My new favorite on the go breakfast – just eat with some fresh berries!

Molly the Baker’s Biscuits

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Molly completed her externship at The Williamsburg Lodge and was home for a short visit before going back for her second year at The Culinary Institute of America in Hyde Park, New York.  While home, she made us some delicious biscuits.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup buttermilk
  • 1/2 cup heavy cream

Directions

Preheat oven to 375 degrees.

Cut butter into small pieces and place in freezer for 15 or 20 minutes.

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Whisk together flour, baking powder, baking soda, and salt in a medium bowl.

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Cut in butter using your fingertips until mixture resembles coarse meal.

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Combine buttermilk and cream in a separate bowl.

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Make a well in the dry ingredients and pour in buttermilk mixture; stir to combine using your hands.

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Turn out dough onto a lightly floured work surface, and roll into an 8 inch square (about 3/4 inch high).

Using a lightly floured pizza cutter, cut into squares.

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Transfer to a baking sheet lined with parchment paper, spacing about 1 inch apart.

Bake until tops are golden, 22 to 24 minutes. Transfer biscuits to a wire rack, and cool.

SAM_1964

Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings

12 ounces all-purpose flour
1 1/2 ounces nonfat dry milk
1 tablespoon sugar
1 envelope active dry yeast
1 teaspoon kosher salt
10 ounces water
1 tablespoon shortening
Nonstick spray
8 teaspoons rolled quick oats

Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer. Mix on low for 10 seconds using the paddle attachment.

Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes. Stir until the shortening is thoroughly melted. Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes. Cover the bowl with plastic wrap and refrigerate overnight.

Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.

Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray. Sprinkle 1/2 teaspoon of oats in the bottom of each ring. Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings. Sprinkle each top with 1/2 teaspoon of oats.

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Cover with parchment and let sit in a warm place for 60 minutes.

Heat the oven to 400 degrees F.

Leave the parchment in place and set a second sheet pan on top. Bake for 20 minutes then remove the top half sheet pan. Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.

Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes. Slide a knife around the perimeter of the ring to loosen. Cool completely before splitting with a fork. To serve, toast under broiler for 3 to 4 minutes.

We had Eggs Benedict for dinner.  Who doesn’t love breakfast for dinner?

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I was a failure at poaching eggs, though.  I’m going to have to work on that!

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I used Alton’s method of immersing little bowls in a straight sided saute pan covered by 1/2 inch, with 1/4 c. white vinegar and a teaspoon of salt.  I think the bowls I put the eggs into needed to be more graduated on the sides.  They were hard to pull out of the ramekins because of the shape.

The Canadian Bacon was good julienned and sauteed in butter though.  The poached eggs were difficult to put on top because it was uneven.

SAM_1966

I used hollandaise mix from Knorr because I was already stretching with the English Muffins from scratch and poaching the eggs!

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I will definitely make English Muffins again.  They were delicious and the kitchen smelled amazing!

SAM_1939

Pancake batter for 12-15 pancakes.  You can use Bisquick or Pancake mix.  I used Pamela’s bread flour and made pancakes from scratch as follows:

2 C. flour

4 Tbsp. sugar

4 tsp. baking powder

1 tsp. salt

2 c. milk (I used vanilla coconut milk)

4 Tbsp. oil

2 eggs

8 oz. vanilla yogurt

1/4 c. cookie butter

1 Tbsp. vanilla

1 package sausage links, fully cooked.

Preheat oven to 425.  Spray 13 x 9 baking dish with cooking spray.

Mix dry ingredients.  Set aside.

Mix milk, oil, eggs, yogurt, cookie butter and vanilla.  I used an immersion blender so the cookie butter was really mixed in well.  Blend dry and wet ingredients.  Pour into prepared baking dish.  Top with sausage and bake 25-30 minutes or until golden.

Serve with syrup!

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YUMMMMMY.

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Tonight I made some pulled pork sandwiches.  We tried and loved the Cobblestone Mill buns!!! They are a little pricey, but on BOGO totally affordable!

I love to eat pancakes, but I don’t like to make them.  Standing at the stove doing batch after batch is not my idea of fun.  That’s why this casserole caught my eye.  Delicious and no standing at the stove!

SAM_1608

2 C. pancake mix, prepared according to package directions

1 lb. hot breakfast sausage, cooked, crumbled and drained

1/2 c. maple syrup

Mix prepared pancake batter, sausage and syrup.

Pour into 13 x. 9 baking dish sprayed with cooking spray.

Bake 425 for 15 minutes or until toothpick in center comes out clean.

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I served this with a cheese omelet and put a little butter on top of the pancake casserole.  The kids also put a little syrup on theirs.

SAM_1439

1 loaf whole wheat bread

1 container egg whites and 2 whole eggs

1 c. vanilla coconut milk

1/4 c. vanilla creamer

cinnamon

Mix eggs, egg whites, coconut milk, and vanilla creamer.  Dip slices into mixture and place on jelly roll pans.  Pour remaining mixture over and cover and refrigerate overnight.
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Heat pan with butter/shortening mix.  Cook french toast over medium low heat with lid to cook through. 

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Keep warm in oven at 200 F to all be able to eat as they get up!
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We had ours with agave syrup,
Wholesome-Sweeteners-Organic-Raw-Blue-Agave

sausage, and carambola (star fruit)
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They are so pretty – when you slice them, they look like stars. It inspires me to make a fruit salad and some carambola infused water!

Wikipedia says: Carambola is native to the Philippines, Indonesia, Malaysia, India, Bangladesh and Sri Lanka. The fruit is popular throughout Southeast Asia, the South Pacific and parts of East Asia. The tree is also cultivated throughout non-indigenous tropical areas, such as in Latin America, the Caribbean, and the southern United States.

The fruit has distinctive ridges running down its sides (usually five, but can sometimes vary); in cross-section, it resembles a star, hence its name. The entire fruit is edible and is usually eaten out of hand. They may also be used in cooking, and can be made into relishes, preserves, and juice drinks.

I’ll be looking around for unique uses since they are in season here right now.

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