Orange Cranberry Pancakes

Breakfast was on the menu one supper time.  Breakfast…ah breakfast.  I think we have that for supper much more often than any other one thing.  But you know, it’s never the same.  There are so many fantastic varieties.  This time I wanted the lemon pancakes I’d made before…but we didn’t have a lemon.  So I thought about the Oatmeal Blueberry Pancakes… but the oatmeal has to sit in milk for a long while…  So I decided that it couldn’t be that hard to make your own pancakes.  I took the basic recipe from Joy of Cooking, added some orange zest and let it sit while I got some frozen cranberries out and put them through the food chopper.  Chopped ‘em up, added them to the pancakes individually as they began to cook, and voila.  Delicious supper.


Cranberry Orange Scones

I like scones.  Lots of my friends were facebook posting about scones.  I was jealous.  So, Arthur woke up earlier one Sunday (Saturday is my sleep-in day, Sunday-before-late-church is Charlie’s) so I decided to make some.  I found this recipe:  http://bakingsheet.blogspot.com/2005/11/sunday-brunch-fresh-cranberry-orange.html and they were delicious, and did I mention how easy?  No?  Well they are.  Easy and delicious.  Go forth and make scones.  NOW!


Blackberry Bread Pudding

So, as you saw in the rolls post, I had leftovers.  And we had blackberries.  Hm.  What to do, what to do?  Hey!  Bread pudding doesn’t take much right?  (Scramble to the computer, google: blackberry bread pudding 535,000 results come up…scroll, scroll…hey!  #4 looks good! Hey!  We’ve got all those ingredients!  Hooray for bread pudding!)  Now that you’ve entered my thought process…  I made it, it was great.  It was beautiful.  Did I mention it was delicious?  (Or that I discovered, the day I wanted to make it, that we didn’t have enough milk?  Sigh.)

Anyway, it comes highly recommended.

Here’s the original site: http://www.eatliverun.com/blackberry-bread-pudding/

And here are my pictures of it:


Oatmeal Buttermilk Blueberry Pancakes

This recipe I can properly cite! The food section of the New York Times has WONDERFUL recipes. It takes some time to search them all…but I have a whole pile I’m dying to try. This one was first attempted this past winter…either at Christmas or right around Harry’s funeral. I can’t remember which. All I know is that there was a ton of family up in Osceola and everyone was impressed with these. And I was quite proud. So. We were planning on having breakfast this past week, but I leave it up to us the day of whether we want regular old pancakes or regular old waffles. Both quite good, but neither super exciting. So, Charlie had wanted waffles, but I wanted to make them more exciting. But, I couldn’t find an exciting recipe around home, or at least not one where I didn’t have to buy anything. And it was no-internet-Saturday…so I couldn’t look up a recipe. But then I remembered how good these pancakes had been. I pulled out the recipe and debated about trying to make them into waffles, but I was afraid of how the berries would react. So I stuck to pancakes. Thankfully, they were as good as we remembered. I believe we used fresh berries the first time I made this. This time we had frozen and they worked just as well and were quite delicious. Definitely high on the recommended list. Plus, we figure they have the “Oatmeal Raisin Effect” going on. You know, where they don’t have any less bad stuff in them…but they do have more good stuff…so they equal out to being somewhat good for you.

Here’s the link to the recipe: http://www.nytimes.com/2009/12/10/health/nutrition/10recipehealth.html

Spiced Brioche French Toast with Maple Pears

For our first anniversary, Brandon Thomson, gave us a year’s subscription to the Sunday Journal Sentinel. (First anniversary is paper… :) ) I discovered the Entrée section. Oh recipes galore!! Unfortunately, the ones we’ve tried have been rather hit and miss. This one however was an enormous hit. Wow. Smelled incredible. Tasted incredible. Wow, wow, wow. I’d gladly give credit to the author. Or even cite the correct date of the paper…but sadly, I didn’t include that when I cut it out. Therefore, it’s reproduced below. I know it came from the Journal Sentinel.

Spiced Brioche French Toast with Maple Pears
1/2 cup milk
3 large eggs
1/2 tsp vanilla extract
1/4 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp salt
4 (1/2 inch) slices day-old brioche loaf or challah (I used brioche)
Maple Pears (see recipe below)
Maple Syrup for serving (totally did NOT need this)
To make French toast, whisk milk, eggs, vanilla, cinnamon, allspice and salt together in a shallow bowl. Dip bread into egg mixture, one slice at a time, letting it sit a minute or two on each side to soak up liquid.
Heat a large non-stick skillet over medium heat. Coat with vegetable oil spray (I just used a little butter). Add bread. Cook 2-3 minutes per side, or until bread is golden brown and firm at the center.
While French toast is cooking, prepare maple pears.
To serve, divide French toast between 2 plates. Top each with half the maple pears. Pass extra syrup on the side if desired.
Maple Pears
1 tbsp unsalted butter
1/4 tsp ground cinnamon
1/4 tsp ground allspice
pinch of salt
2 ripe Bosc pears, peeled and thinly sliced
2 tbsp maple syrup
Melt butter in a non-stick skillet over medium-high heat. Add cinnamon, allspice and salt. Stir. Add pear slices. Cook, stirring occasionally, until pears begin to brown, about 3 minutes. Add 2 tablespoons maple syrup. Reduce heat. Simmer 1 minute.

Ricotta Pancakes

As stated in the previous entry for the French Onion Soup and the Mango Pudding, my mother-in-law, Nancy, provided me with some fantastic new cookbooks over the Fourth. I couldn’t help filling our next two weeks’ menu full of new foods. Here’s another one. I flipped through Momma & Me & You and found 3 new recipes I wanted to try. This is the first. Ricotta Pancakes. Breakfast is a regular staple in our bi-weekly meals, but we’ve had a lot of Belgian Farm Waffles, and regular pancakes…and French Toast is good, but requires more bread than I usually like to buy…so a new take on pancakes sounded quite deliciously welcome. (I did plan these and regular pancakes this week…but the regular pancakes are being switched to these because they were so good!)

Ricotta Pancakes
Momma & Me & You: Making Beautiful Food & Memories Together by Jan and Livia D’Atri pg. 24

Waffles with Hashbrowns and Poached Eggs

For our wedding, we received a Barnyard Waffler. It’s fantastic. It has the shapes of a barn, a chicken, a cow and a pig. We LOVE it. I forgot to get bacon at the store on our last trip which was very sad. We were both looking forward to it. It was best not to go get some then before this meal, because, well, I have a tendency to go over our grocery budget… So, I wanted to make something more exciting than JUST waffles. So I thought about it. We like to go to Cafe Hollander. And they have this Guinness Waffle. I can’t remember what’s all in/on it, but I know it involves potatoes of some sort, so I asked Charlie if he’d like some hashbrowns on his waffle. And a poached egg. He thought it sounded great. So this is what we ended up with.



Charlie’s quite fond of quiches. They’re also quite easy to make. (Even I have been know to try one from time to time…even with a bit of broccoli in it!) The basic recipe I take out of The Joy of Cooking, but the rest of it I make up as I go. Also, I know lots of people find pie crusts difficult…unfortunately I have no magic solution. Just practice…and don’t expect it to be pretty at first. I’m still working on that as well. Just go for flavor first, and for a crust that doesn’t leak the insides. As far as I can tell, the look of it just takes time. :)

(This is just half of the original recipe because you only want a bottom crust.)
1 and 1/4 cups all-purpose flour
1/2 tsp white sugar or 1/2 tbsp powdered sugar
1/2 tsp salt
1 stick COLD unsalted butter
1/8 cup solid vegetable shortening
3 large eggs, lightly beaten
1 and 1/2 cups half and half or heavy cream
1/2 tsp salt
1/4 tsp ground black pepper
Pinch freshly grated or ground nutmeg
Other ingredients as desired
I used broccoli, mushrooms, swiss cheese, ham, grated fresh ginger and fresh rosemary.
Preheat oven to 375*F
~ Using a rubber spatula, mix the flour, sugar and salt.
~ Cut the butter into 1/4 inch pieces and using a pastry blender (or two knives) cut the butter into the dry mixture. Then add the shortening and do the same. Keep chopping until the mixture resembles coarse crumbs with some pea-sized pieces.
~Drizzle over the mixture 1/3 cup plus 1 tbsp ice water. Cut with the blade side of the spatula until the mixture looks evenly moistened. Press down on the dough with the flat side of the spatula. If the balls of dough stick together, you have added enough water; if they do not, drizzle over the top 1 to 2 tbsp ice water and cut it into the mixture again. (I ordinarily find I do have to add the extra water. I’ve tried not to on many occasions, however the dough never adheres well enough.)
~Press the dough into a round flat disk and wrap tightly in plastic. Refrigerate for at least 30 minutes, preferably for several hours, or for up to 2 days before rolling. The dough can also be wrapped air tight and frozen for up to 6 months. thaw completely before rolling.
~Roll the dough and fit it into the pie pan. (I usually had to estimate how large to roll it, until I purchased a pastry mat. I bought this because it made clean up much easier, and because the mat shows the diameters of various crust sizes and therefore makes rolling much easier.)
~Grate cheese over the bottom of the crust (if using cheese).
~Mix the eggs, cream, salt, pepper and nutmeg with a whisk.
~ Sauté the veggies. (I first filmed the frying pan with a bit of olive oil, added the fresh grated ginger and rosemary and sauted just slightly. Then I added the broccoli and mushrooms and sauted until the broccoli was bright green.)
~Add the veggies and ham on top of the cheese in the crust. Then pour in the egg mixture.
~Finally I grated some more Swiss over the top.
~Bake for 25-35 minutes, until the filling is browned and set. (With any pie crust, the edges may brown faster than the filling bakes. If you are concerned about this, cover the edge of the crust with some tin foil before putting in the oven. You can add it later, but, as the pan is quite hot by that point, it becomes quite difficult.)

Cinnamon Rolls

If you work with me or are my husband, you will know of my long unresolved desire for cinnamon rolls. I can’t quite remember when it began, but I know it was before Christmas, for, at Christmas, we went out to breakfast with my parents and grandma in LaCrosse. My parents purchased a large, delicious cinnamon roll for me for this reason, however, it was unable to satisfy my desire. So that makes it at the minimum a 6 month desire. My problem was not lack of recipes, but lack of time. I simply DID NOT want to wait all the time for the dough to rise. That was precious eating time! Rather than sucking it up and doing a long recipe in order to more quickly satisfy this craving, I chose to complain about it. (Ask Charlie, I’m sure he can tell you.) Finally, one day I was admiring Penzey’s spices. I dream about their spices. (Not really…but they are very nice..) Whilst imagining all the glorious things I could make with all of these spices I stumbled across their recipe section, and low and behold, I found a recipe for cinnamon rolls! And one that wouldn’t take hours upon hours for the dough to rise! Success! Below you will find that delicious, delicious recipe.


Breakfast Burrito

Ahhh the invented burrito. Charlie thought it sounded good. We were having tacos soon…or had just had them…anyway, we had the taco shells so I thought I’d try it out. I just guessed at what should go in and the amounts. Actually, when I make something up cooking, that’s all I do. Sorry if that makes it difficult to follow…

Breakfast Burrito
Taco shell
Cheese (cheddar preferrably) grated onto shell just before serving
Olive Oil (just a little for sauteing)
A couple eggs
A little milk
Dash of Salt
Dash of pepper
Saute the veggies and chorizo in the oil.
Add the egg and milk combo and cook like you do scrambled eggs.
Top the tortilla with the mixture.
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