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Category: Breakfasts

Mini Maple Cinnamon Rolls

Mini Maple Cinnamon Rolls

2/3 C. milk

1/3 C. maple syrup (pure syrup is best)

1/3 C. butter, softened

1 egg

3/4 tsp salt

3 C. bread flour

1 pkg. active dry yeast (2 1/2 tsp)

 

Filling:

1/2 C. packed brown sugar

2 T.P bread flour

4 tsp ground cinnamon

6 T.P cold butter

 

Maple Icing:

1 C. confectioner’s sugar

3 T.P butter, melted

3 T.P maple syrup

1-2 tsp milk

 

Dissolve yeast in 2/3 C. warm milk. Add the rest of the dough ingredients. Knead until dough is springy. Place in a greased bowl (turning once to grease top), cover with a light towel, and place in warm area until doubled in bulk. Turn dough onto a lightly floured surface. Roll into two 12×7 rectangles. In a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle half of the sugar over each rectangle. Roll up jelly-roll style, starting from a long side. Pinch seam to seal. Cut each roll into 12 slices. Place cut side down in one greased 13x9x2 inch baking pan. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 F for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. In a small mixing bowl, combine confectioner’s sugar, butter, maple syrup, and enough milk to achieve desired consistency. Spread over warm rolls.

Microwave Bacon Omelet

Microwave Bacon Omelet

2 whole eggs

1/2 C. liquid egg substitute

2 T. skim milk or low-fat plain soy milk

4 slices Canadian bacon, chopped

 

Beat egg, egg substitute, and milk together. Pour into a 9-inch pie plate. Sprinkle Canadian bacon on top and cover with waxed paper. Microwave on high 4 minutes, stirring once during cooking. Remove from microwave and keep covered. Let stand 1 to 2 minutes. Fold in half. Serve immediately.

 

Yield: 1 serving

Calories: 161

Fat: 7g

Fiber: 0g

Fat-Free Pumpkin-Spice Ring

Fat-Free Pumpkin-Spice Ring

1 1/4 C. cake flour (not self-rising)

1 tsp. ground cinnamon

3/4 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. ground nutmeg

2 C. confectioners’ sugar

12 to 14 large egg whites (1 2/3 C.)

1 1/2 tsp. cream of tartar

1 1/2 tsp. vanilla extract

1/2 16-ounce can (1 C.) solid-pack pumpkin (not pumpkin-pie mix)

 

Preheat oven to 375 degrees F. In medium bowl, with fork, mix flour, cinnamon, salt, ginger, nutmeg, and 1 C. confectioners’ sugar; set aside. In large bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; beat in vanilla. Beating at high speed, sprinkle in 1 C. confectioners’ sugar, 2 T. at a time, beating until sugar dissolves and whites stand in stiff peaks. Remove 1 C. beaten egg-white mixture to medium bowl; fold in pumpkin. With rubber spatula or wire whisk, fold flour mixture into beaten egg whites in large bowl just until flour disappears. Then, gently fold in pumpkin mixture. Do not over mix. Pour batter into ungreased 10-inch tube pan. Bake 35 minutes or until cake springs back when lightly touched. Invert cake in pan on funnel or bottle; cool completely in pan. Loosen cake from pan; place on cake plate. Sprinkle with confectioners’ sugar.

 

Yield: 16 servings

Calories: 100

Fat: 0g

Fiber:

Fancy Swiss Omelet Roll

Fancy Swiss Omelet Roll

1 C. milk

6 eggs

1/2 C. all-purpose flour

2T. butter or margarine, melted

1/2tsp. salt

1/4tsp. white pepper

1/2 C. chopped roasted red pepper

2oz. prosciutto or ham, thinly sliced and cut into strips

1C. (4 oz.) shredded Swiss cheese

2T. chopped fresh basil

 

Preheat oven to 350°F. Line bottom and sides of 15X10-inch jelly-roll pan with foil. Generously spray bottom and sides of foil with nonstick cooking spray. Combine milk, eggs, flour, butter, salt and white pepper in medium bowl. Beat with electric mixer at medium speed until well blended. Pour into prepared pan. Bake 10 minutes. Sprinkle with red pepper and prosciutto. Continue baking 8 to 10 minutes or until eggs are set, but not dry. Immediately sprinkle with cheese and basil. Beginning with short end of omelet, carefully roll up omelet, using foil to gently lift omelet from pan. To serve, transfer omelet roll to serving platter and cut into 1-1/4-inch-thick slices.

Quick Banana Oat Breakfast to Go

Quick Banana Oat Breakfast to Go

Quick Banana Oat Breakfast to Go

 

2 cups frozen blueberries

½ cup old-fashioned rolled oats

â…“ cup pomegranate juice

2 tablespoons chopped walnuts

1 tablespoon raw sunflower seeds

1 banana, sliced

 

In a cereal bowl, combine all ingredients. Heat in the microwave for 3 minutes.

 

Yield: 2 Servings

Calories: 308

Fat: 9.6g

Fiber: 8.7g

Carbs: 54g

Easy Lemon Sticky Buns with Pistachios

Easy Lemon Sticky Buns with Pistachios

Easy Lemon Sticky Buns with Pistachios

 

2 teaspoons yeast

3â…“ cup all-purpose flour

3 tablespoons granulated sugar

¾ teaspoon salt

¼ cup butter, melted

1 cup whole milk, slightly warmed (about 30 seconds in the microwave)

3 tablespoons water

1 egg, beaten

For the filling:

1 cup granulated sugar

zest of 2 meyer lemons

4 tablespoons unsalted butter, very soft

¼ teaspoon powdered ginger

¼ cup meyer lemon juice (juice from approximately 2 lemons) See note

½ cup salted, roasted pistachios shelled and coarsely chopped (plus more for topping if desired)

For the egg wash

1 egg yolk

1 teaspoon cold water

For the glaze

(see note below)

2 cups powdered sugar

juice of 3 meyer lemons

 

If you are making this in the bread machine: Place the yeast in the bottom of the bread machine, then add the flour, sugar, and salt. Whisk together the melted butter, slightly warmed milk, water, and egg then pour over the dry ingredients in the bread machine. Use the dough setting. If you are making this by hand or with a standing mixer: sprinkle the yeast over the warmed milk and let it sit for a few minutes until foamy. Stir in the butter, egg, sugar, and 1 cup of flour. Then add the salt and remaining flour, mixing as you add until completely incorporated. Knead for about 5 minutes or until the dough is smooth and soft. Place dough in a lightly greased bowl, turning the dough over so all sides are greased. Cover and let rise for 1 hour or until doubled. While the dough is rising, mix together the sugar, butter, ginger, and lemon juice and zest for the filling. Refrigerate until dough is ready, or for at least 30 minutes. Line 2 large baking sheets with parchment paper. To assemble the buns divide the dough into 8 equal portions for large buns (as pictured here) or 16 equal portions for smaller buns. To make them equal, I weigh the dough (it should be about 2 pounds) and then weigh each portion (about 4 oz for large buns) so they will be the same size – this is of course not strictly necessary. On a lightly floured surface, roll each dough portion into a flat, oblong shape (as pictured above). Spread a generous tablespoon of the lemon filling and sprinkle with chopped pistachios. Roll this up. Then, using a very sharp knife, make two slices along the length of the roll (see picture above). Gently pull this apart to expose the filling, then take an end of the roll in each hand and twist in opposite directions until the roll is completely twisted (as pictured above).

Take the twist and tie it into a simple knot. Place on the prepared baking sheet. You will have to bake these in two batches, but I have had great success even with the different rise times.  Cover the assembled buns with a towel and leave them to rise for about an hour, or until puffy. Preheat oven to 350 degrees Fahrenheit Whisk together the egg wash and lightly brush the outside of each roll. Bake for 25 to 30 minutes or until golden. Whisk together the glaze ingredients and drizzle over the cooked buns. Sprinkle with additional chopped pistachios and enjoy!

 

  1. Meyer Lemons are superior in this recipe. I have not tried it with other Lemons.
  2. If you are making these for dessert and want them to be delightfully indulgent, use the full glaze recipe. If you are making them for breakfast or brunch and don’t like them as sweet, only make half of the glaze recipe. They are good both ways.
Oatmeal Pancakes

Oatmeal Pancakes

1 C. old fashioned oats

2 C. Buttermilk

1 T. Canola Oil

1 Egg

2 Egg Whites

1 tsp. Vanilla

3 T. light brown sugar

1 1/2 C. whole wheat flour

1 tsp. Cinnamon

1 tsp. Baking powder

1 tsp. Baking soda

 

In a large bowl combine oatmeal and buttermilk and let stand, softening for 2 minutes.  Beat in oil, eggs, and vanilla.  In a small bowl, combine dry ingredients.  Add to wet ingredients, stirring only just until combined.  Coat nonstick large skillet with nonstick cooking spray over medium heat.  Pour about 1/4 C. batter into the skillet and cook 1 to 2 minutes per side until bubbly/lightly browned.

The Best Custardy Scrambled Eggs

The Best Custardy Scrambled Eggs

The Best Custardy Scrambled Eggs

 

3 eggs, cold from the refrigerator

½ tsp. Diamond Crystal kosher salt

1 heaping T. cold crème fraîche

1 T. salted butter

Flaky salt

Freshly cracked black pepper

 

Crack the eggs into a small bowl. Add the kosher salt. Use a fork to break the yolks, then forcefully whisk the eggs together for 30 seconds, or until totally homogeneous. Add the creme fraiche to the eggs in 5 or so little pieces (so it’s not all in one clump), but don’t bother to try to whisk it in. Refrigerate the bowl for 10 minutes. After you’ve chilled the eggs, set a small to medium nonstick or well-seasoned carbon steel skillet over high heat. Set a timer for 1 minute. Drop in the butter. After the minute is up, the butter should be foaming. Turn the heat to low and add the cold eggs. Do not touch them for 90 seconds! Seriously, I’ll know. After 90 seconds, they should have begun to set up around the sides, like the very early stages of a French omelet. Rotate the pan 180 degrees, so its handle is facing the opposite way it was facing before. Use a silicone spatula to draw in the egg from the edges, almost to the middle, but off to one side by a few degrees, like the spatula is a pilot taking a plane just off course. As you scrape toward the middle, be sure to scrape under the set eggs you’ve just drawn inward before moving on to the next stroke. Don’t touch for another 90 seconds! I’ll definitely know. Then repeat the spatula motion. Turn the heat up to medium and finish cooking any runny egg around the edges that has stubbornly refused to start firming up, 20 to 40 seconds. Pull the eggs from the heat while still glossy. Slide the eggs onto a plate and serve topped with flaky salt and black pepper.

Ginger Pancakes with Lemon Sauce

Ginger Pancakes with Lemon Sauce

Ginger Pancakes with Lemon Sauce

 

1 C. Butter

2 well beaten eggs

2 C. sugar

Julienne peel of 1 lemon (set some aside for garnish)

1/2 C. water

6 T. lemon juice

 

2 C. pancake mix

1 tsp. cinnamon

1 tsp. cloves

1/2 tsp. ginger

1 egg

1 1/2 C. milk

Butter (to grease pan)

Cream cheese, for optional presentation

 

For lemon sauce: With an electric mixer, mix butter, eggs, sugar, julienne peel, water and lemon juice in bowl. Pour in saucepan and heat on stove over medium flame.  For pancakes: Pour pancake mix, cinnamon, cloves, ginger, egg and milk into mixer bowl. Mix until smooth and pour into pitcher. Melt butter in skillet and make pancakes.

Optional Presentation: Place pancakes on plate. Put cream cheese in center and roll up. Pour lemon sauce over pancakes. Garnish with lemon peel.

Tahini Benedict

Tahini Benedict

Tahini Benedict

 

2 large egg yolks

1 T. freshly squeezed lemon juice

1/4 C. premium tahini paste

1/2 garlic clove, chopped

1/4-1/2 tsp. sea salt

2-3 T. boiling water

 

1 tomato, cut into 4 rounds

3 tsp. extra­-virgin olive oil, divided

Fine sea salt and freshly ground black pepper, to taste

1/2 tsp. ground cumin

1 T. white vinegar

4 large eggs

 

To make the sauce: Fill a blender with very hot tap water to warm up the container. Wait 5 minutes, then drain. Add the egg yolks, lemon juice, tahini, garlic, salt and 2 T. boiling water. Blend on medium speed until just combined, about 30 seconds. If the sauce is too thick, add the remaining 1 T. of boiling water and blend to combine. Set aside. To make the eggs: Turn on the broiler to high and posi­tion the broiler rack as close to the heating element as it will go. Coat the tomato rounds with 2 tsp. of the oil and set on a broiler pan. Season with salt and pepper and sprinkle on the cumin. Broil until the surface is speckled but the tomato is still firm, about 3 minutes. Meanwhile, fill a 10- to 12-inch skillet with water and bring to a boil over medium heat. Add the vinegar. Crack each egg into a separate C. or ramekin. Gently slip each egg from its C. into the water. Turn the heat to medium-low so that the water in the pan barely simmers.

Orange Bunny Rolls

Orange Bunny Rolls

5 1/4 to 5 3/4 C. all-purpose flour

1 package active dry yeast

1 1/4 C. Reduced Fat Milk

1/2 C. butter, margarine, or shortening

1/3 C. sugar

1/2 tsp. salt

2 eggs

2 T. finely shredded orange peel

1/4 C. orange juice

1 recipe Orange Icing (optional)

 

In a large mixing bowl combine 2 C. of the flour and the yeast. Set aside.  In a medium saucepan heat and stir  Milk, butter, sugar, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts.  Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. Turn dough out onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour). Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes. Lightly grease two baking sheets. (Large bunnies will go on one sheet; the small bunnies will go on the other.)  For large bunnies, divide one half of dough into 4 portions. Roll each portion into a 16-inch long rope. On one of the prepared baking sheets, lap one end of a rope over the other to form a loop; bring the end that’s underneath over the top, letting one end extend on each side to make ears. Pat tips of ears to shape into a point. Repeat with remaining ropes.  For small bunnies, divide remaining half of dough into 12 portions. Roll 10 of the portions into 12-inch ropes. Shape 10 small bunnies as above, using the second baking sheet. With remaining 2 pieces of dough, shape 4 large balls and 10 small balls for the tails. Moisten balls with water and place atop dough at the bottom of the loops. Press tails onto dough. After shaping, cover and let rise until nearly double (30 to 45 minutes). Bake small bunnies in a 375 degree F oven 11 to 12 minutes or until golden brown. Bake large bunnies 13 to 15 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Frost while warm with Orange Icing, if desired. Makes 4 large bunnies and 10 small bunnies.

 

Orange Icing: In a small bowl combine 1 1/2 C. sifted powdered sugar and 1 tsp. finely shredded orange peel. Stir in enough orange juice (2 to 3 T.) to make of drizzling consistency.

Chive Crepes

Chive Crepes

Chive Crepes

¾ C. unbleached Flour

¼ C. whole-wheat Pastry Flour

1 T. minced fresh Chives

¼ tsp. ground White Pepper

¼ tsp. Salt

2 T. unsalted Butter, melted

2 lg. Eggs

1 lg. Egg Yolk

1 ½ C. Milk

 

Combine both flours, chives, pepper and salt in the bowl of a food processor fitted with metal blade.  Add melted butter, eggs and yolk, pulse twice.  With motor running, slowly add milk.  Scrape down sides of the bowl and blend for 5 seconds more.  Pour batter into bowl, cover with plastic wrap and let stand in the refrigerator several hours to overnight.   To cook crepes, place 1 T. butter in a nonstick or well-seasoned 6” crepe pan and set over high heat.  When hot, add several T. of batter and quickly tilt to coat pan.  Reduce heat to medium and cook until bottom is nicely browned, about 1 minute.  Turn out onto a tea towel, repeat until all batter is used.

Bagel and Lox Strata Casserole

Bagel and Lox Strata Casserole

1/4 C. butter or margarine, melted

8 C. plain bagels cut into bite size pieces (4 to 6 bagel)

1 8-oz. package thinly sliced lox cut into small pieces

8 oz. Swiss cheese or Monterey Jack or combo (2 C.)

1/4 snipped fresh chives

8 beaten eggs

2 C. milk

1 C. cottage cheese

1/4 tsp. pepper

 

Spread melted butter evenly over bottom of 3-quart rectangular baking dish.  Evenly spread bagels pieces in dish. Sprinkle lox, cheese, and chives evenly over bagel.  Combine eggs, milk, cottage cheese, and pepper in bowl and then pour over layers in dish.  With a wooden spoon, press down ingredients gently to moisten all of the ingredients. Cover and refrigerate for 4 to 24 hours.  Bake uncovered in a preheated 350°F oven for about 45 minutes or until set and edges are puffed and golden. Let stand about 10 minutes before serving.

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

Flourless Savory Cheddar Zucchini Muffins

1¼ C. almond flour

3 large eggs

½ tsp. baking soda

¼ tsp. coarse salt

¼ tsp. black pepper

¼ tsp. onion powder

1/8 tsp. garlic powder

1 C. + 1 T. shredded cheddar cheese

1 C. shredded and squeezed zucchini (1/2 a large zucchini or 1 small zucchini)

 

Preheat oven to 350°F.  Pulse the flour, eggs, baking soda and spices in a blender until smooth. Add 1 C. cheese and the zucchini. Pulse until the zucchini is evenly incorporated but not pureed. Here you should still see noticeable flecks of green throughout the batter. Spoon the batter into a lined muffin tin about 3/4 full. Top with the extra 1 T. cheese. Bake at 350°F about 25 minutes until the muffins are golden and an inserted toothpick comes out clean.  After about 3-5 minutes, or when the muffins are cool enough to touch, remove the muffins from the pan to cool on a cooling rack. Serve warm.  Refrigerate any leftovers. Reheat in a toaster oven or the regular oven.

 

Yield: 8 Muffins

Calories: 196

Protein: 10g

Fat: 15g

Salmon and Bagel Bake

Salmon and Bagel Bake

4 eggs

1 14-1/2-oz. can reduced-sodium chicken broth

1/4 C. thinly sliced green onion

2 cloves garlic, minced

1 T. snipped fresh dillweed or 3/4 tsp. dried dillweed, crushed

4 onion bagels, split, or 10 mini bagels (8 to 10 oz. total)

1  7-1/2-oz. can red salmon, drained, skin and bones removed and broken into chunks

4 oz. Havarti cheese, shredded (1 C.)

 

Preheat oven to 350 degrees F. In a medium bowl beat together eggs and broth. Stir in green onion, garlic, and dillweed; set aside. Cut split bagels in two or three pieces.  In a greased 2-quart baking dish place bagel bottom pieces cut side up. Spoon salmon and cheese onto bottoms. Arrange bagel top pieces on the stack cut side down. Gradually pour egg mixture over all.  Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.

Windowpane Eggs

Windowpane Eggs

1/2 C. fresh sugar snap pea pods, strings and tips removed

1/2 C. grape tomatoes and/or yellow cherry tomatoes, halved

1 tsp. cooking oil

2 tsp. snipped fresh dillweed or 1/2 tsp. dried dillweed

Salt and pepper

2 T. margarine or butter

2 1/2-inch-thick slices sourdough bread, approximately 5×4-inch rectangles

2 eggs

 

In a very large (12-inch) skillet cook and stir pea pods and tomatoes in hot oil for 2 minutes or until the peas are crisp-tender and heated through. Stir in dill. Season with salt and pepper. Remove from skillet. Cover and keep warm.  In the same skillet melt margarine over medium heat. Cut or tear a hole in each slice of bread leaving about 1/2 inch band of bread around the perimeter. Place bread slices in hot skillet. Crack egg into center of each bread slice. Sprinkle with salt and pepper. Cover and cook 3 minutes. Using a pancake turner, turn bread over; cook an additional 1 minute or until desired doneness.  Place egg and bread onto individual serving plates. Serve with pea-tomato mixture.

Nutmeg Beignets

Nutmeg Beignets

3 to 3-1/4 C. all-purpose flour

1 package active dry yeast

1-1/4 tsp. grated fresh nutmeg or 1 tsp. ground nutmeg

1 C. milk

1/4 C. sugar

2 T. shortening

1/2 tsp. salt

1 egg

Shortening or cooking oil for deep-fat frying

Sifted powdered sugar (optional)

Honey

 

In a large mixing bowl, stir together 1-1/2 C. of the flour, the yeast, and nutmeg. In a small saucepan heat and stir milk, sugar, the 2 T. shortening, and salt just until warm (120 degrees F to 130 degrees F) and the shortening is almost melted.  Add milk mixture to the flour mixture. Add the egg. Beat the mixture with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Using a spoon, stir in enough of the remaining flour to make soft dough.  Place the dough in a greased bowl; turn once to grease the surface. Cover and refrigerate the dough for 4 to 24 hours.  Turn dough out onto a slightly floured surface. Cover; let rest 10 minutes. Roll into a 15×12-inch rectangle; cut into thirty 3×2-inch rectangles. Cover; let rest 20 minutes (dough will not be doubled).  Heat 3 inches of shortening or oil in a deep saucepan to 375 degrees F. Fry a few dough rectangles at a time in hot fat about 1 minute or until beignets are golden brown on both sides, turning once. Drain on paper towels. Keep warm in a 300 degrees F oven while cooking remaining beignets. If desired, lightly sift powdered sugar over beignets. Serve warm, drizzled with honey. Makes 30 beignets.

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

Bacon, Avocado, and Cheese Omelets with Tomato Salsa

2/3 C. finely chopped seeded tomato

2 T. finely chopped red onion

1 pickled or fresh jalapeno chile, or to taste, seeded and minced (wear rubber gloves)

2 T. minced fresh coriander

1 T. fresh lime or lemon juice

4 large eggs

2 T. water

1 T. unsalted butter

3 slices of lean bacon, cooked and crumbled

1 small avocado (preferably California)

1/2 C. coarsely grated Monterey Jack (about 2 oz.)

 

In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 T. of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

Asparagus Soldiers with Soft-Boiled Egg  Hollandaise

This is a quick and rather nifty way to enjoy the combination of tender, fresh asparagus and a buttery, eggy sauce without any of the work that a proper hollandaise requires. And it’s an awful lot of fun to eat. As with all asparagus recipes, get the very freshest spears you can.

 

About 20 asparagus spears

2 large eggs, at room temperature

1 T. unsalted butter

A little cider vinegar

Sea salt and freshly ground black pepper

 

Prepare the asparagus by snapping off any woody ends (the spears will break naturally where they are tender). You could steam the asparagus spears above the boiling eggs – if very freshly cut, they will take about the same amount of time. Otherwise, simmer or steam the asparagus separately until tender but not too floppy – 8 minutes at the most for the thickest stems. Time them so they are ready just ahead of the eggs. Meanwhile, bring another pan of water to a boil. Carefully lower in the eggs and simmer for about 4 minutes (the yolks must be quite runny or the hollandaise effect will be hard to achieve).

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley 

Wild Mushroom Toast with Brown Butter, Ricotta and Parsley

 

A simple mushroom toast with creamy ricotta, crispy caramelized wild mushrooms, brown butter and a splash of sherry vinegar. Top it with fresh parsley and parmesan for an easy appetizer.

4 1-inch thick slices crusty bread

6 T. olive oil, divided

kosher salt

freshly ground black pepper

3 garlic cloves, smashed and peeled

1 lb. mixed wild mushrooms, roughly chopped

1 tsp fresh thyme leaves, divided

2 T. butter, divided

4 tsp sherry vinegar, divided

1 C. ricotta

shaved parmesan, for topping

chopped fresh parsley, for topping

 

Preheat oven to 400°F.  Arrange bread on a parchment lined baking sheet, drizzle with oil and season with salt and black pepper. Toss to coat both sides. Bake until bread is golden on the edges but still springy in the center, about 8 minutes. Halve 1 garlic clove and rub the cut edges on the toasts. Set aside while you prepare the mushrooms. Heat a large skillet over high heat until very hot. Add 2 T. of olive oil and heat until shimmering but not smoking. Add half of the mushrooms and spread into an even layer. Cook without stirring, about 3 minutes, or until bottoms have browned and caramelized.  Season with salt and freshly ground black pepper, toss in one garlic clove and stir. Cook, stirring occasionally, until mushrooms are golden brown and crispy, about 5 minutes.  Reduce heat to medium, add 1 T. of butter and 1/2 tsp. of thyme. Cook and stir mushrooms until butter begins to brown and smell nutty, about 5 minutes. Transfer mushrooms to a large bowl and discard garlic clove. Repeat process with remaining mushrooms, garlic, thyme and butter. To serve, divide ricotta across toasted bread slices and spoon mushrooms over top. Sprinkle a tsp. of sherry vinegar over each toast then top with shaved parmesan and parsley. Enjoy immediately.

Sugar Drop Doughnuts

Sugar Drop Doughnuts

3 C. all-purpose flour

1 C. granulated sugar

1 T. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

1 C. milk

2 large eggs

3 T. melted butter

1 tsp. vanilla extract

1 1/4 C. confectioner’s sugar

Pour enough veg. oil into a large heavy saucepan or deep-fat fryer to measure 3 inches. Preheat the oil to 365 F. Combine flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl and mix well. Whisk milk, eggs, melted butter, and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well. Drop batter by rounded spoonfuls into hot oil. Cook until golden on all sides (about 2 minutes) Drain on paper towels. Sprinkle confectioners’ sugar.

Rosemary Potatoes

Rosemary Potatoes

Yukon Gold or Red potatoes- preferably baby new

Fresh or dried rosemary

Extra Virgin Olive Oil

Seasoning Salt (Lawry’s or other)

 

Cut potatoes into 1/2″ size chunks. Spread in a single layer in a casserole dish. Drizzle olive oil generously over potatoes, sprinkle seasoning salt and rosemary to taste (I like lots). Toss to coat. Place in 375 degree oven for 30-45 minutes. When potatoes are easily pierced with fork, they are done.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Lemon Curd

Lemon Curd

3/4 C. white sugar

1/3 C. Fresh lemon juice (takes about 3 lemons)

3 large eggs

4 T. unsalted butter – softened and cut into small pieces

1 T. lemon zest

 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly for about 10 minutes until the mixture becomes thick. Remove from heat and pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately with plastic wrap and refrigerate for up to two weeks. Allow to cool before serving. Terrific on toast or as a topping for pancakes.

Homemade Pork Sausage

Homemade Pork Sausage

3 pounds fresh pork shoulder

1 small onion – sliced thinly

4 garlic cloves

6 T. milk

2 tsp. dried sage – crumbled

2 tsp. salt

1 tsp. dried savory – crumbled

1/2 tsp. ground black pepper

Trim the fat from the pork and cut into 1 and 1/2-inch cubes. Place pork in the freezer for 30 minutes.  In a food processor, grind pork once by itself, then once more with the onion and garlic. In large bowl, mix the seasonings into pork mixture. Stir in milk. Cover and place in the refrigerator for an hour.  Form into 12 large patties. Cover and refrigerate. The sausage can be cooked immediately, but it’s best to refrigerate for 12 hours to allow the flavors to intermingle.  Cook patties on a griddle or in a skillet at medium-high heat until browned and cooked through (about 5 to 7 minutes per side).  If patties are refrigerated, use them within two days. If frozen, use within the month.

Christmas Ham with Red-Eyed Gravy and Creamy Grits

Christmas Ham with Red-Eyed Gravy and Creamy Grits

4 1/2 C. milk

2 T. butter

Salt

Freshly ground white pepper

2 C. quick white grits

1 pound ham steak (fresh) or a leftover ham roast with juices from baking

1 C. strong coffee

8 slices white bread-toasted and buttered

 

In a saucepan, over medium heat, add the milk and butter. Season with salt and pepper. Bring the liquid to a boil. Whisk in the grits. Stir constantly for 6 minutes or until tender.  Set aside and keep warm. Heat a skillet over medium heat. When the pan is hot, add the ham and sear for 4 to 5 minutes on each side. (If using leftovers from a ham roast, add some of the juices from the pan.) Remove the ham from the pan and set aside. Stir in the coffee. Bring the liquid to a simmer and cook for 2 minutes. Remove from the heat. To serve, cut the ham into four portions. Spoon the grits in the center of each plate. Lay each piece of the ham next to the grits. Spoon the gravy over the ham. Serve with toast.

Full Garden Frittata

Full Garden Frittata

Full Garden Frittata

 

4 large eggs

1/3 cup 2% milk

1/4 teaspoon salt, divided

1/8 teaspoon coarsely ground pepper

2 teaspoons olive oil

1/2 medium zucchini, chopped

1/2 cup chopped baby portobello mushrooms

1/4 cup chopped onion

1 garlic clove, minced

2 tablespoons minced fresh basil

1 teaspoon minced fresh oregano

1 teaspoon minced fresh parsley

Optional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil

 

Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture. Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.

 

Yield: 2 servings

Calories: 227

Fat: 15g

Fiber: 1g

Scrambled Eggs in Potato Nests

Scrambled Eggs in Potato Nests

 

 

1 20-oz. pkg. refrigerated shredded hash brown potatoes

2 eggs, beaten

1 T. snipped fresh chives

1/2 tsp. salt

12 eggs

2/3 C. milk

1/4 tsp. salt

1/4 tsp. ground black pepper

2 T. butter or margarine

1-1/2 C. shredded Cheddar cheese (6 oz.)

Fresh chives (optional)

 

Preheat oven to 375 degrees F. Grease a large baking sheet; set aside. In a large bowl, stir together potatoes, the 2 beaten eggs, chives, and the 1/2 tsp. salt. Shape mixture into 12 mounds (about 1/3 C. each) on prepared baking sheet. Press the back of a T. into each mound, making a nest. Bake for 20 to 25 minutes or until lightly browned and set.  Meanwhile, beat together the 12 eggs, milk, the 1/4 tsp. salt, and pepper with a rotary beater. In a 12-inch skillet, melt butter over medium heat; pour in egg mixture. Cook over medium heat without stirring until mixture begins to set on the bottom and around edge.  With a spatula, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 4 to 5 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat.  Spoon about 1/3 C. of egg mixture into each potato nest. Sprinkle cheese over eggs. Return to oven; bake about 2 minutes or until cheese melts. If desired, garnish with chives. Makes: 12 servings

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread 

Super Moist Pumpkin Bread

 

4 eggs

3 cups sugar

1/2 cup olive oil

1/2 cup unsweetened applesauce

16oz can pureed pumpkin

4 tsp cinnamon

1 tsp vanilla

1 tsp pumpkin pie spice

2/3 cup water

 

Sifted Together:

3 1/3 cups all-purpose flour

2 tsp baking soda

1/2 tsp salt

 

Preheat your oven to 350 degrees. Beat eggs first, add sugar, Splenda, oil, applesauce, pumpkin and spices. Mix well. Add flour mixture alternatively with water. Divide the batter between two loaf pans. Bake for one hour (until a toothpick comes out clean).

For a no chew, soft foods diet, break into small pieces and/or dip into milk before eating.

Penny’s Sausage Gravy

Penny’s Sausage Gravy

 

 

1 pound bulk sausage (Jimmy Dean “hot” is best)

1 stick butter or margarine

½ C. all-purpose flour

4 C. milk

 

Brown sausage in skillet; drain. Set aside. In saucepan, melt butter over low heat. After completely melted, add flour and mix in with spoon until no lumps show. Add milk and turn heat to high, stirring constantly until it boils. Turn heat back down to medium-high, stirring constantly, until desired thickness is achieved. Stir in sausage. Serve over warm biscuits.

Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

2 lg. baking potatoes

1 T. onion — grated

1 egg

1/3 C. flour

1 C. vegetable oil

Plain low fat yogurt

Unsweetened applesauce

 

Peel and grate the potatoes onto paper towels. Squeeze out the moisture. Combine the potatoes and the remaining ingredients, except the yogurt and applesauce. Beat well.  Heat the oil in a skillet. Drop the batter into the oil by spoonfuls. Fry until crisp and brown on both sides. Remove from the skillet and drain on paper towels. Serve warm with plain yogurt and unsweetened applesauce.

Homemade Turkey Sausage

Homemade Turkey Sausage

1/2 pound ground turkey

1/4 C. onion – finely chopped

1/4 C. dried apples – crumbled or finely chopped (can be replaced by 1/2 C. fresh apple – but not as good)

1 egg white – beaten

3 T. quick-cooking oats

2 T. fresh parsley – finely chopped

1/2 tsp. salt

1/2 tsp. ground sage

1/4 tsp. pepper

1/4 tsp. ground nutmeg

1 dash ground red pepper

Cooking spray

 

Lightly coat a 10-inch skillet with coating spray. Set aside.  Place three or 4 paper towels on another plate and set aside. In a medium bowl, combine the onion, apples, egg white, oats, parsley and all spices. Add the ground turkey and mix well.  Shape mixture into eight 2-inch wide patties. Preheat the skillet over medium heat. Place patties in skillet. Cook over medium heat for 10 to 12 minutes, turning once until sausage is browned and completely done.  Transfer patties to paper towel-lined plate to pat of excess grease. Transfer to serving plates and enjoy.

Baked Eggs in Butternut Squash Rings

Baked Eggs in Butternut Squash Rings

Baked Eggs in Butternut Squash Rings

 

These baked eggs are such a fun way to use squash. I’m partial to butternut, but acorn or spaghetti squash would work equally well. Roasting the squash before adding the egg ensures that the squash will be tender and slightly caramelized, while the eggs will be cooked to perfection in the center.

FRESHEGGS

1 large butternut squash

Extra-virgin olive oil

Kosher salt

Freshly ground black pepper

6 eggs

1/2 C. freshly grated Parmesan cheese

Fresh sage for garnish

 

Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Wash the squash and cut crosswise into six 3/4- to 1-inch slices. Scoop out the seeds and hollow out the middle of each slice to allow room for an egg. Arrange the squash on the baking sheet and brush each ring with olive oil inside and out, then season with salt and pepper. Bake on the center rack of the oven for 20 minutes, until the squash has softened. Remove the baking sheet from the oven and gently crack and slide 1 egg into the center of each squash ring. Season with salt and pepper, drizzle with olive oil, and return to the oven. Bake about 8 minutes, until the egg whites are set and the yolks are firm but not fully set. Use a spatula to slide the squash rings onto plates. Top with Parmesan, garnish with fresh sage, and drizzle with olive oil.

Cheesy Baked Grits Casserole

Cheesy Baked Grits Casserole

 

 

4 C. low fat milk

2 C. water

1 tsp. salt (divided)

1 1/4 C. uncooked quick cooking grits

1 C. (4 oz) shredded parmesan cheese

1/2 teaspoon black pepper

5 large egg whites

6 T. chopped fresh chives (or green onions)

2 tsp. butter (melted)

cooking spray

 

Preheat oven to 350F. Combine milk, water and 1/2 tsp. of salt in a medium saucepan over medium-high heat; bring to a boil. Add grits, stirring with a whisk. Cover, reduce heat to low and cook 8 minutes or until liquid is absorbed. Remove from heat. Stir in 1/4 tsp. salt, cheese and pepper. Cool 5 minutes.

 

Place remaining 1/4 tsp. salt and egg whites in a large bowl and beat with a mixer at high speed until stiff peaks form. Gently fold grits into the egg whites and add the chives. Spoon mixture into a 13×9″ baking dish coated with cooking spray. Top the grits with the melted butter. Bake at 350F for 40 minutes or until browned. Let stand 10 minutes before serving. Yields 8 servings (approx 1 C..)

Breakfast Meatballs

Breakfast Meatballs

6 lbs ground beef

4 lbs of breakfast sausage

8 eggs

2 C. (approx) of chopped onions

1 C. of green peppers

2 lbs shredded cheddar cheese

Dry mustard to taste

Minced garlic to taste

Salt and pepper to taste

1 C. catsup

Cream (amount varies – add untill it looks like no more will soak into the meat mixture)

 

Preheat oven to 350°F Mix all ingredients well. Hand-ball into two-inch meatballs rounds. Bake on cookie sheets at 350°F for about 30 min, but watch them so they don’t over-cook.  You can store the Breakfast Meatballs in ziploc bags in the freezer for 3 months. Microwave using one meatball as a test meatball. When the center of the test meatball is nice and warm, chow down. A popular favorite with the kids. Freeze two dozen and you’ll be ready to serve a fun and tasty breakfast on any moment’s notice. Great with toast!

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco

Breakfast Polenta with Chorizo & Queso Fresco 

1 1/3 C. crumbled queso fresco or feta cheese (about 6 oz.)

1/2 C. chopped fresh cilantro

3 1/4 C. water

1 C. polenta (coarse yellow cornmeal) or regular cornmeal

1 1-pound bag frozen yellow corn kernels-thawed

1 pound fresh link chorizo sausage-casings removed

1 pound cherry tomatoes (about 3 1/2 C.)

 

Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 C. water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.  Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.  If you’re not a fan of chorizo, a sweet Italian sausage works well in this recipe with feta cheese.

Best Bacon

Best Bacon

1 pound bacon

1 C. flour

1 C. brown sugar

1 tsp. pepper

 

Mix together brown sugar, flour, and pepper in a large Zip-loc bag. Add bacon and shake it up to bread the bacon. Bake on a cookie sheet at 350 for about 15-20 minutes, more if you like it crispy!

Beans & Barley Tofu Scrambler

Beans & Barley Tofu Scrambler

 

1/4 C. tahini

1/4 C. shoyu

1 tsp. black pepper (or to taste)

1 tsp. salt

2 tsp. garlic powder — or to taste

2 pounds firm tofu (drained dried and coarsely crumbled)

2 tsp. olive oil

2/3 C. sliced fresh mushrooms

2/3 C. diced tomato

2/3 C. chopped green onions

Toasted sesame seeds for garnish

 

Combine tahini, shoyu, pepper, salt and garlic powder. Add to crumbled tofu, being careful not to crumble tofu too fine.  Heat 12-inch non-stick, or well-greased, skillet over medium heat. Add oil and sauté mushrooms until cooked, about 5 minutes. Add tomatoes and green onions and cook for 1 minute.  Add tofu mixture and cook, scrambling occasionally, until some of it begins to brown a little. Garnish with toasted sesame seeds.

Apple Cheddar Bagel Broil

Apple Cheddar Bagel Broil

 

1 bagel

1/2 apple – sliced

1 tsp. butter

2 thin slices of cheddar cheese (American works too)

1 tsp. sugar

1 tsp. cinnamon

 

Preheat oven to 400 degrees.  Combine cinnamon and sugar together. Split bagel in half and lightly toast in oven or toaster. Spread a little butter on each half. Top each bagel with apple slices and a sprinkle with cinnamon-sugar. Place cheese slices on top and broil until cheese is bubbly.

Pina Colada Tofu Shake

Pina Colada Tofu Shake

 

1/3 brick silken tofu

8 oz soy milk

1 frozen banana

1/4 C. pineapple (fresh or canned)

1/4 tsp. coconut extract

 

Place all ingredients in a blender and blend until smooth.