February 3, 2009
When you need something to warm your heart and bones, try my sister’s brown bread. Yes, you can steam it in a soup can, and, yes, it is deliciously rich and wonderfully good for you. Slather on some cream cheese and you’ll have a sumptuous breakfast.
PS Soup-can brown bread makes a delightful gift-from-the-kitchen.
1 ½ cups white cornmeal
1 ½ cups whole wheat flour
1 cup all-purpose white flour
1 teaspoon salt
2 teaspoons baking soda
1 cup dark molasses
2 cups dark raisins
2 cups buttermilk
In a large mixing bowl, mix the cornmeal, whole wheat flour, white flour, salt, and baking soda. Add the molasses, raisins, and buttermilk. Spray one 1-quart mold and two to three 10 ¾-ounce soup cans with cooking spray. Fill all containers two-thirds full of batter. With kitchen twine, tie aluminum foil tightly around the tops. Place the mold and cans on racks in Dutch ovens. Fill the Dutch ovens with water halfway up the sides of the containers. Heat to boiling, reduce heat to medium low, cover, and simmer for 2 hours 30 minutes. Add water as needed.
Carefully remove the mold and cans from the Dutch ovens. Remove the foil tops. If the bread is still wet, bake at 250 degrees F for 15 to 30 minutes. Turn out the bread to cool on a wire rack.
Makes one 1-quart mold and 2 to 3 soup cans.
From All-American Comfort Food
February 24, 2008
I feel guilty. Who am I to deny Harry and Sam a simple, straightforward honeymoon in a tropical paradise? So today I’m sending them to Aruba, and I’ve invented a new recipe for them so they can enjoy a typical Aruba treat (baked bananas) made extra celebratory with a wonderfully-Caribbean rum sauce to go on top. Enjoy! – Almostgotit
Baked Bananas with brown sugar rum sauce
6 firm, but ripe bananas
3 Tablespoons butter
3 Tablespoons lemon juice
3 Tablespoons brown sugar
1 teaspoon cinnamon
1 cup brown sugar, packed
2 tablespoons dark corn syrup
2 tablespoons rum
2 tablespoons butter
1/3 cup heavy cream
1 teaspoon vanilla
Preheat oven to 350 degrees. Put butter and lemon juice in 9” x 13” baking dish, and place in oven just until butter is melted. Stir lemon juice into the melted butter until mixed. Split bananas in half lengthwise and arrange bananas in baking dish, rolling in the butter mixture first to coat. In small bowl stir together brown sugar and cinnamon. Sprinkle sugar mixture on top of bananas. Bake 20 minutes or just until bananas are heated through and butter begins to bubble. Don’t overcook.
Meanwhile, stir all sauce ingredients together in a medium saucepan, and bring to a boil; reduce heat and simmer for 2 minutes. The mixture will foam, so watch that it doesn’t boil over. Cool sauce to room temperature.
To serve, spoon sauce over bananas; garnish with a sprinkle of lemon or orange zest and/or some shredded coconut.
Wouldn’t these be good cut up and served over vanilla ice cream, or stuffed into crêpes?
February 18, 2008
Photo by King Pacific Lodge
How about “Boat and Breakfast?”
Surely the standard “tropical paradise” honeymoon would be far too tame. Perhaps they’ve hired a narrow boat to cruise the canals in Europe? Or, if navigating and cooking at the same time is too much work, they may have booked a room in a “floating wilderness lodge” moored in the remote Canadian waters of Prince William Sound, where salmon flourish. Two slices of salmon quiche served with a compote of fresh fruit would be a lovely breakfast for a couple of lovebirds to order via room service. – Almostgotit
1 c. whole wheat flour
2/3 c. shredded sharp cheddar cheese
1/4 c. chopped almonds
1/2 tsp. salt
1/4 tsp. paprika
6 tbsp. vegetable oil
Combine flour, cheese, almonds, salt, and paprika in a bowl. Stir in oil. Set aside 1/2 cup of mixture. Press remaining mixture into bottom and up sides of 9 inch pie plate or quiche pan. Partially bake (“blind bake”) crust in 400 degree oven for 10 minutes. Remove from oven. Reduce oven temperature to 325 degrees.
1 (15 1/2 oz.) can salmon
3 beaten eggs
1 c. dairy sour cream
1/4 c. mayonnaise or salad dressing
1/2 c. shredded sharp cheddar cheese
1 tbsp. grated onion
1/4 tsp. dried dill weed
3 drops Tobasco or other bottled hot pepper sauce
Drain salmon, reserving liquid. Add water to reserved liquid, if necessary, to make 1/2 cup liquid. Flake salmon with a fork and set aside. Blend together eggs, sour cream, mayonnaise, and reserved salmon liquid. Fold in salmon, cheese, onion, dill weed, and pepper sauce. Pour into crust. Sprinkle with reserved crust mixture. Bake in 325 degree for 45 – 60 minutes or until firm in center.
December 28, 2007
Use your favorite jam for this fun twist on traditional French toast. SAM
3 eggs, lightly beaten
1/2 cup half-and-half
1/2 cup fruit jam
16 slices thin-sliced bread
8 teaspoons softened butter, plus extra for serving
Maple syrup, hot
In a shallow mixing bowl, beat together the eggs and half-and-half and pour into a 9- by 13-inch baking pan. Make 8 butter-and-jam sandwiches and place them in the egg batter, turning twice to coat all sides. Lightly grease a griddle or skillet and heat to medium-high. Fry the sandwiches about 2 minutes on each side or until golden brown. Sprinkle with confectioners’ sugar and serve with extra butter and hot maple syrup.
Makes 8 servings.
December 15, 2007
Lemon Muffins for breakfast! Who could ask for anything more? SAM
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons butter, melted
1 teaspoon lemon zest
4 tablespoons plus 2 tablespoons lemon juice, divided (juice of 2 lemons)
2 eggs, lightly beaten
1 (8-ounce) carton lemon yogurt
1 1/2 tablespoons granulated sugar
Preheat the oven to 400 degreesF . Grease or line with parchment paper cups of 12 muffin tins. In a medium bowl, mix together the flour, sugar, baking powder, baking soda, and salt. Make a well in the center. In another bowl, whisk together the butter, lemon zest, 4 tablespoons lemon juice, eggs, and yogurt. Pour the butter into the well in the flour mixture and stir with a fork just until moistened. Spoon the batter into the prepared muffin tins and bake for 20 minutes, or until firm in the center and golden. Remove to a wire rack.
In a small saucepan, combine the remaining 2 tablespoons lemon juice and 1 1/2 tablespoons sugar. Bring to a boil and cook for 2 minutes until slightly thickened. Brush the muffins with the lemon glaze and remove from the tin.
Makes 12 muffins.
December 14, 2007
A breakfast bread so packed with flavor and pizzazz you’ll want to make it a permanent part of your morning routine. SAM
1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 cup vegetable or olive oil
2 very ripe bananas, mashed (1 cup)
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Grease and flour an 8 x 4-inch loaf pan and set aside. In a small bowl, combine the all-purpose flour, whole wheat flour, baking soda, and salt. In the bowl of an electric mixer, combine the sugar and oil. Beat on medium speed for 2 minutes. Add the egg and beat until lemon colored. Reduce speed to low and add the flour mixture alternately with the bananas, beginning and ending with flour, and blending well after each addition. Add the vanilla extract.
Pour the batter into the prepared pan and bake for 45 minutes, or until a wooden pick inserted in the center comes out clean. Remove to a wire rack and cool in the pan for 15 minutes. Remove from the pan and cool completely on the wire rack. Wrap tightly and store in the refrigerator. Bread will be better the second day.
Makes 1 loaf, or 16 servings.