Category Archives: Breakfast/Brunch

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Ham Hash

This ham hash recipe is a great side dish for breakfast, lunch or dinner.

Ham hash
Ham hash

What to do with leftover holiday ham, this is perfect for it!!
Freezes well.

Ingredients;
2 large red or Yukon gold potatoes, peeled and cubed 1/2″ pieces
1 small onion, diced
1 cup ham, cubed small
1 TBLS olive oil
Pepper to taste
**Optional; add a TBLS of minced red bell pepper

Directions;
In a frying pan on med heat add the oil and cook the potatoes until nearly soft.
Add the onions, ham and pepper. Saute until slightly browned.
Served by itself, with an omelete or with pan fried eggs on top.

Bellini

This refreshing Bellini brunch cocktail is easy and very pleasing to the pallet.

Bellini
Bellini

Ingredients;
4oz Prosecco (Italian champagne)
2oz peach nectar or puree
1 TBLS peach schnapps
Peach slices

Directions;
Pour the peach nectar/puree into a tall wine glass or flute.
Add the schnapps and gently pour in the Prosecco.
Decorate with a slice of peach on or in the glass.

Blueberry Scones

These blueberry scones are delicious and freeze well. Great for a brunch gathering. You can easily change the flavor by using unsweetened dried fruit such as cranberries, fig pieces, cherries, etc…

Blueberry scones
Blueberry scones

Ingredients;
2 cups all-purpose unbleached flour
3 TBLS sugar
1 TBLS course granulated sugar for sprinkling tops
1 TBLS baking powder
3/4 TSP salt
6 TBLS cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries or dried as stated above
1 TSP grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Preheat oven to 400.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives or pulse a few times in a food processor, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a small bowl. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Place onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. You can also use a large round biscuit cutter. Place on a baking sheet lined with parchment paper. Brush tops with cream, and sprinkle with course sugar. Bake until golden brown, 20 to 22 minutes.

Zucchini Bread/Muffins

This Zucchini bread or muffin recipe is so moist and flavorful. This time of year we have an abundance of squash and this is a perfect way to use them. This bread freezes well too.

Zucchini bread
Zucchini bread

Ingredients;
3 eggs
2 cups sugar
1 cup canola oil, can be part olive oil
2 cups grated raw zucchini, with skin
3 TSP vanilla
3 cups unbleached flour
1 TSP salt
1 TSP baking soda
1/2 TSP baking powder
3 TSP ground cinnamon
1 cup coarsely chopped walnuts

Preheat the oven to 350.
Beat the eggs until light and fluffy. Add the sugar, oil, zucchini and vanilla, mix for 1 minute. Combine the flour, salt, baking soda, baking powder and cinnamon. Add to the egg mixture and mix until combined.  Add the nuts.
Pour mixture into two greased 9x5x3″ loaf pans.
Bake for 50-60 minutes until toothpick comes out clean.

Buttermilk Waffles

This Buttermilk Waffles recipe is light and fluffy. Serve with fresh fruit and whipped cream for an extra treat or the traditional butter and syrup. See below another topping suggestion**. Since waffle irons vary in size I give suggested amounts and cooking time. Read the waffle iron manufacturers suggestions for use.

Buttermilk Waffles
Buttermilk Waffles

Ingredients;
2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1/2 TSP salt
2 cups buttermilk, any type, I use whole milk
8 TBLS melted unsalted butter (one stick)
1 TSP vanilla extract or paste
Non stick spray

Directions:
Preheat waffle iron to 375 or the manufactures suggested temp.
Mix together the dry ingredients and set aside. Mix together the wet ingredients and slowly add the dry ingredients and mix just until combined, the batter should be lumpy. Spray heated waffle iron and pour enough waffle mix onto the iron plate to cover about 2/3. Close the lid and let cook for about 5 minutes. I am estimating batter and cooking time. Batter amount and cooking time should be in the manufactures booklet. I suggest checking it to be sure.

** In a fry pan mix 2 TBLS butter, the syrup you will be using, dash of cinnamon, a handful of blueberries and half a banana sliced thin.  Saute for a few minutes until just bubbling and pour over waffles or pancakes when you make them. Dust with powdered sugar.

Basic Muffin Recipe

This basic muffin can be changed by adding fresh chopped fruit or preserves stirred into the batter or on the top or in the center.

muffins
basic muffins

Ingredients;
2 cups unbleached all purpose flour
1 TBLS baking powder
1/2 TSP salt
3 TBLS sugar (if you want a sweeter muffin and you are not adding fruit, increase sugar to 4 TBLS)
Mix together and set aside.
Preheat oven to 375.

Combine the below;
2 eggs
1 cup milk
4 TBLS butter, melted

Add to the dry mixture. Only mix until combined.
DO NOT over mix, the batter should be lumpy.
Makes 12 muffins, use cupcake liners and fill 2/3. Bake for 20 minutes, or until center is done.

Buttermilk Cornbread

This buttermilk cornbread recipe is easy and so moist and tasty.
Love it warm with lots of butter and preserves.
Make it as muffins, pictured, or in an 8 or 9 inch pan.

buttermilk cornbread
buttermilk cornbread

Ingredients;
1/2 cup butter, melted
1/4 cup sugar
2 eggs
1 cup buttermilk, I use whole milk
1 cup yellow corn meal
1 cup all purpose unbleached flour
1 TSP salt
1 TSP baking powder
1/2 TSP baking soda

Directions;
Preheat oven to 400. Line muffin cup pan with paper liners or brush pan with some of the melted butter. Mix the balance of butter with the milk and eggs. Set aside. Mix the dry ingredients and add to the milk-egg mixture. Only mix until blended, some lumps are ok. Do not over mix. Pour into buttered pan or fill muffin cups 2/3 full. Bake for 20-30 minutes, once tooth pick comes out clean.

Valentine Pancakes

A special breakfast treat for your loved ones. Valentine pancakes is a simple recipe and makes a great addition to a Valentines brunch.

valentine pancakes
valentine pancakes

Ingredients;
Make my “Buttermilk Pancakes” recipe or buy a mix if you have to.
Buy a few large heart shaped cookie cutters (available at any Target or Walmart)
Heat a griddle to 350.
Spray the form with cooking spray each time you fill it.
Place on the griddle.
Pour about 1/3 up the form with the batter.
Cook a few minutes until it is set and lightly browned.
Flip the heart form then push on the pancake to release. Let it cook a few more minutes on this side.
Serve with your favorite jam, syrup, cut strawberries or any topping you like.

Pumpkin muffins or bread

Pumpkin muffins
Pumpkin muffins

This Pumpkin muffins recipe can be made into loaves or any size muffin. Just adjust the baking time accordingly. Done when a toothpick comes out clean. Very moist and rich.

Ingredients:
3 1/3 cups all purpose unbleached flour
1/2 TSP baking powder
2 TSP baking soda
1 1/2 TSP salt
1 TSP cinnamon
1/2 TSP ground cloves
2/3 cup chopped pecans
2/3 cups golden raisins
2 cups sugar
2/3 cups unsalted butter, at room temp
4 eggs
2 cups canned pumpkin(you can make up to 1/2 cup of this cooked mashed sweet potato)
2/3 cup water

Directions:
Preheat oven to 350.
Sift the flour with all the dry ingredients except the sugar. Set aside.
Cream butter and sugar and then add one egg at a time until fluffy. Add pumpkin and water. Slowly add in flour mixture and beat for 2 minutes. Stir in raisins and nuts. Pour into loaf pans or muffin pans. A full size loaf takes about 1 hour, mini muffins take about 15 minutes.

Fig Jam

Fig jam
Fig jam

Fresh figs are around Spring, Summer and Fall depending on the variety.
Any kind of fresh fig will work with this Fig Jam recipe.
Fig jam is great served with cheese; such as poured over a log of goat cheese or a
block of cream cheese and served with crackers.

Ingredients:
5 LBS fresh Figs, makes 8 cups of puree
4 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
1 TSP cinnamon
2TSP vanilla, I use the paste type
10 eight ounce mason jars with the two piece lids

Directions:
Wash the figs and cut them in half removing the small stem. Place the figs in a food processor and puree. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured and cover with the lid screwing them closed.
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.

Plum Jam

Pureed plums for making plum jam
Pureed plums for making plum jam. This is how it looks BEFORE you cook it!

My Aunt taught me how to make this plum jam recipe and once you have it you’ll never go back to store bought!!
These plums are around in Aug-early Sept. Very hard to find after that.

Ingredients:
5LBS fresh plums, the oblong prune type, some call them Italian plums
6 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
2 TSP cinnamon
1 TSP vanilla, I use the paste type
12 eight ounce mason jars with the two piece lids

Directions:
Wash the plums and cut them in half removing the pit. Place the pitted plums in a food processor and puree as shown above. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured below and cover with the lid screwing them closed.

plum jam
put the lid or cap on first
plum jam
step 2 screwing on the lid

As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.

Peach Muffins

This Peach Muffins recipe is great with fresh peaches when they are in season. Serve for breakfast with butter or peach preserves. Moist and soooo tasty!

peach muffins
Summertime favorites muffins with whole pieces of fruit

1 1/2 cups plus 1 TBLS unbleached all purpose flour
1/2 cup sugar
1 1/2 TSP baking powder
1/2 TSP baking soda
1/2 TSP salt
1 cup peaches chopped, fresh ripe or unsweetened frozen, thawed
1 cup sour cream
1/4 cup unsalted butter, melted
1 lrg egg
1 TSP vanilla
Dash of nutmeg

Directions:

Preheat oven to 400. Lightly grease or line with baking cups a 12 muffin tin or 6 of the jumbo size.
Toss the peaches in the 1 TBLS flour, set aside. Blend together all the other dry ingredients. Blend together all the wet ingredients and add to the dry slowly JUST until combined, do NOT over mix. Fold in the peaches. Fill the muffin cups evenly, I use a large ice cream scoop for perfect sizing. Bake about 20 mins, until golden and a tester comes out clean.

French Toast

This French Toast recipe is kicked up a bit. Using vanilla paste provides the bean seeds for extra taste.

French toast
French toast

6 Slices of any sliced bread; whole wheat, white, Texas toast, challah, cinnamon raisin etc.
4 X-Lrg eggs
2 TSP vanilla extract or paste, I prefer paste
2 TSP cinnamon
½ TSP almond extract OR ¼ cup Amaretto liquor
Dash of nutmeg
3 TBLS cream, if you have it or milk
4 TBLS butter for cooking

Directions:
Beat together all but the bread and butter until well blended.
Soak each side of the bread one slice at a time in the egg mixture for a minute or so and place in a lightly buttered 375* pan- griddle.
Cook until med brown on each side and repeat with each slice.
Serve with warm maple syrup and or powdered sugar.

Buttermilk Pancakes

blueberry pancakes
a serving suggestion of bacon on the side with a nice dose of maple syrup
electric griddle
you cant overestimate the usefulness of having one of these electric griddle.

Add a handful of fresh blueberries or cut strawberries to this Buttermilk Pancake recipe or use the optional topping I list at the end of the recipe to make it even better.

2 X lrg eggs
2 cups unbleached all purpose flour
2 TBLS sugar
2 TSP baking powder
1 TSP baking soda
1 TSP salt
2 cups buttermilk, any type, I use whole milk
4 TBLS melted unsalted butter
1 TSP vanilla extract or paste
Dash of cinnamon

Directions:

Blend together all the wet ingredients. Add the dry ingredients and mix until blended but still has a few small lumps in it. If you are adding fruit, fold it in now. Measure 1/3 cup size of batter onto a 350* greased griddle. Flip when you see the underside golden brown.
You can freeze leftovers with a sheet of wax paper in between the pancakes and place in a freezer bag. Makes about a dozen 6″ pancakes.

***OPTIONAL TOPPING***

Melt 4 TBLS unsalted butter in a frying pan and add 1 cup real Maple syrup. Slice a banana into 1/2″  diagonal slices and add to frying pan. Saute for a minute or so and add 1/2 cup blueberries. Pour over pancakes.

Jack’s Cornbread

My friend Jack makes this cornbread and its easy and so tasty. Feel free to change the cheese and peppers to what you like.

Recipe Ingredients:
3 pkg (8.5oz each) cornbread mix (Jiffy is preferred)
2 cups whole milk
½ cup veggie oil
3 X-Lrg eggs, beaten
1 med onion, diced and sautéed until soft
½ cup Jalapeno pepper, chopped and sauteed until soft (you can use a sweet pepper if you don’t like spice)
½ TSP garlic powder (not salt)
1 cup cream style corn
2 TBLS sugar
1 cup of shredded cheddar cheese

Recipe Directions:
Preheat oven 350.
After you saute the onion and peppers drain them on a paper towel to absorb the moisture. Mix the wet ingredients well and then add the dry and mix just until combined. Bake in a 9×13 pan for about 30-40 mins until tester come out dry and light golden brown.

Date Nut Bread

Recipe Ingredients:
8 oz chopped dates
2 1/2 cups unbleached flour
2 tsp. baking soda
1 tsp. baking powder
1  1/2 cups boiling water
pinch of salt
1 cup sugar
1 TBL melted butter
1/3 cup unsweetened applesauce
1 egg
1/2 cup walnuts
1 tsp. Vanilla
Recipe Directions:
Remove boiling water from stove and add dates & baking soda, let soak. Mix all other wet ingredients. Add date mixture then dry ingredients. Add the walnuts last after mixing thoroughly. Bake 350 for 45 mins.

Carrot – Zucchini Muffins

Recipe Ingredients:

1 ¼ cups flour
¼ cup wheat bran
¼ tsp salt
1/4 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
dash nutmeg
1/3 cup canolia oil
¼ cup unsweet applesauce
1 tsp butter extract (optional)
1 tsp vanilla extract
1/3 cup honey or sugar or maple syrup
2 lrg eggs
½ cup grated carrots (1 med)
½ cup grated zucchini (1 med)
½ cup white raisins
3 heaping tablespoons non fat greek yogurt

Recipe Directions:

Measure dry ingredients together. Mix wet ingredients and then add dry just until mixed. Over mixing will make tough muffins. Bake 350 for 20 mins or until toothpick test comes up dry

Irish Soda Bread

 

soda bread
soda bread

Recipe Ingredients:
4 cups unbleached all purpose flour + a little extra for currants
5 TBLS sugar
1 TSP baking soda
1 1/2 TSP kosher salt
4 TBLS (1/2 stick) unsalted butter, cold and diced
1 3/4 cups cold whole buttermilk, shaken
1 X-large or jumbo egg, beaten
1 TSP grated orange zest
1 cup dried currants
1/2 TSP caraway seeds

Recipe Directions:
Preheat oven 375 & line a sheet pan with parchment paper.
Combine the all dry ingredients (not the currants).
Mix the butter into the dry ingredients.
Mix the currants with 1 TBLS of flour.
Combine all the wet ingredients. Then add the wet ingredients into the dry slowly. Add the currants. The mixture will be very wet.
Place the dough on a well floured surface and knead a few times. Either keep whole for one large loaf or cut dough in half for two loaves. Shape into a ball and cut 1/2 deep slice X on the top.
Bake 40-55 mins depending on the size loaf you choose or until a tester comes out clean .
Serve slightly warm or cool completely before wrapping.
Serve with butter or apple butter for an extra treat.