Breakfasts, Brunches & Breads
  • Recipe Index or Breakfasts, Brunches & Breads I or III


    Guatemalan Banana Bread

    1/2 cup (125 ml) butter
    1/2 cup (125 ml) sugar
    2 to 3 large, ripe bananas, mashed
    1 Tbs (15 ml) lemon juice
    1/2 tsp (2 ml) salt
    1/2 tsp (2 ml) ground cinnamon
    1 egg, well beaten
    1 cups (3675 ml) all-purpose flour
    2 tsp (10 ml) baking powder

    Cream the butter and sugar together until light and fluffy. Add the mashed bananas, lemon juice, salt, cinnamon, and egg and mix well. Sift together the flour and baking powder and fold into the banana mixture. Pour into a greased 9 x 5 inch (23 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for 1 hour, until a toothpick inserted in the center comes out clean. Serve warm or at room temperature. Makes one loaf.

    Breakfast, Brunch & Bread Index




    Grilled Portobello Mushroom Sandwiches

    3 Tbs (45 ml) olive oil
    1 medium onion, sliced
    1 Tbs (15 ml) balsamic vinegar
    4 Portobello mushrooms, stems removed
    Salt and ground pepper to taste
    4 Kaiser rolls, toasted

    Try to choose mushrooms and rolls that are about the same diameter. Heat 1 tablespoon (15 ml) of the oil in a skillet and saute the onion until tender and slightly brown, about 20 minutes. Combine the remaining 2 tablespoons (30 ml) of olive oil with the balsamic vinegar and brush the mushrooms on both sides with this mixture. Season the mushrooms with salt and pepper and cook on a hot grill or skillet for 2 to 3 minutes per side. Place a mushroom on each roll or bun and top with sauteed onions. Serves 4.

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    Low-Fat Blueberry Muffins

    1 cups (375 ml) all-purpose flour
    2 tsp (10 ml) baking powder
    1/2 tsp (2 ml) salt
    2 eggs
    1/2 cup (125 ml) skim milk
    2 Tbs (30 ml) vegetable oil
    1/2 tsp (2 ml) vanilla extract
    1 cup (250 ml) frozen blueberries, thawed and juices reserved

    Combine the flour, baking powder, and salt in a mixing bowl. In a separate bowl, beat together the eggs, milk, oil, vanilla, and about 1/2 cup (125 ml) of the reserved blueberry juice. Add this mixture along with the blueberries to the dry ingredients and mix until thoroughly combined. Fill muffin tins about 2/3 full with the batter and bake in a preheated 400F (200C) oven for 20 to 25 minutes. Makes 12 muffins.

    Breakfast, Brunch & Bread Index




    Eggnog Bread

    2 eggs
    1 cup sugar
    1 cup dairy eggnog
    2 tsp rum extract
    1 tsp vanilla
    2 cup flour
    2 tsp baking powder
    1/2 tsp salt
    1/4 tsp nutmeg

    Preheat oven to 350F. Beat eggs. Add sugar and wet ingredients. Mix well. Add dry ingredients, stirring until moistened. Grease bottom only of a 9 x 5 loaf pan. Pour batter in pan Bake for 45- 50 minutes-until the bread tests done. Makes one loaf.

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    Torrijas (French Toast)

    2 eggs
    2 Tbs (30 ml) milk
    1 tsp (5 ml) cinnamon
    8 to 12 thick slices of French or Italian bread (about 1 inch (2 cm) thick; day-old bread is better)
    Olive oil, butter, or margarine for frying
    Powdered (confectioner's) sugar

    Beat the eggs, milk, and cinnamon together. Quickly dip both sides of the slices of bread in the egg mixture and fry in a heavy skillet over moderate heat until browned on both sides. Dust liberally with powdered sugar and serve immediately. Serves 4 to 6.

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    Sesame Bread

    1/2 cup (125 ml) lukewarm water
    2 Tbs (30 ml) olive oil
    5 Tbs (75 ml) lukewarm milk
    1 package (1 Tbs, 15 ml) active dry yeast
    2 cups (550 ml) all-purpose flour
    1/2 tsp (2 ml) salt
    1 egg
    2 Tbs (30 ml) milk
    2 Tbs (30 ml) sesame seeds

    Combine the water, oil, milk, and yeast in a mixing bowl and stir to dissolve the yeast. Add 1 cup (250 ml) of the flour and the salt and beat with an electric mixer for 2 minutes. Add the remaining flour and beat to form a stiff dough. Knead the dough on a floured surface until smooth and elastic. Place in a lightly greased bowl, cover with a dish towel, and allow to rise in a warm place until doubled in volume. Punch the dough down and form into a round loaf on a lightly floured baking sheet. Beat the egg with the milk and brush the dough with the mixture. Sprinkle with sesame seeds, and cut a deep cross in the top of the loaf with a very sharp knife or razor blade. Cover and allow to rise until double in volume. Place a cake pan with 1 inch (2 cm) of water in it on the bottom shelf of the oven and preheat the oven to 400F (200C). Bake the loaf for 15 minutes, then reduce the heat to 350F (180C) and bake an additional 15 minutes, until golden brown. Test for doneness by thumping the bottom of the loaf - it should produce a hollow sound. Cool on a rack. Makes 1 loaf.

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    Pita Stuffed with Eggs

    2 Tbs (30 ml) butter or margarine
    4 to 6 eggs, beaten
    1 medium tomato, chopped
    2 scallions (green onions, spring onions) green and white parts, finely chopped
    1/2 cup (125 ml) crumbled feta cheese
    1/2 tsp (2 ml) dried oregano
    Salt and freshly ground pepper to taste
    4 to 6 pita breads

    Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.

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    Sauteed Apples and Bacon

    6 to 8 slices bacon
    6 to 8 tart cooking apples, peeled, cored, and cut into inch (1 cm) cubes (should be about 4 cups (1 L))
    3 Tbs brown sugar
    A grating of fresh nutmeg

    Fry the bacon until crisp. Keep it warm in the oven while the apples cook. Discard all but 2 tablespoons (30 ml) of the bacon fat. Saute the apples uncovered in the remaining bacon fat over high heat for 6 to 8 minutes, until they become slightly translucent. Sprinkle with the sugar and nutmeg. Arrange the apples on a platter, surrounded by the bacon. Serves 4 to 6.

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    Eggs Benedict

    4 to 6 eggs
    2 to 3 English muffins, halved, toasted, and buttered OR 4 to 6 slices toasted, buttered bread
    4 to 6 slices Canadian bacon or ham
    1 cup (250 ml) blender hollandaise (see below)

    Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6.
    Blender Hollandaise Sauce
    (Note: This recipe does not multiply well. If you need more than 1 cup make two separate batches rather than one double batch.)

    8 Tbs (120 ml) butter
    3 egg yolks
    2 Tbs lemon juice
    Salt and white pepper to taste
    A dash of cayenne pepper

    Melt the butter over a low flame until it begins to bubble. Remove from heat. Put the egg yolks, lemon juice, salt, white pepper, and cayenne in the container of an electric blender. Cover and blend on high speed for about 5 seconds. Remove the cover and add the butter in a slow stream, blending at high speed for approximately 30 seconds more. The sauce should be smooth with no traces of unincorporated butter. If it is not, replace the cover and continue blending until the butter is completely incorporated, scraping the sides of the blender (with the motor off) if necessary. Makes about 1 cup.

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    Cheese Pit

    8 slices buttered bread - torn
    About 1 pound Ham Cubed or cooked Sausage or whatever you want ( veggies work well also)
    2 lbs. Cheddar Cheese, shredded - or mix in some Colby or Jack.

    Mix together:

    5 large eggs
    3 cups Half and Half or milk
    1 tablespoon Worcestershire sauce
    1 tablespoon Dry mustard
    Salt and Pepper to taste

    Layer bread, meat and cheese in 13 X 9" cake or lasagna pan. Pour in egg mixture. Bake in 350F oven for 1 hour or until knife inserted in center comes out clean.

    Breakfast, Brunch & Bread Index




    German Eggs in Green Sauce

    1/2 cup (125 ml) sour cream
    1/2 cup (125 ml) yogurt
    1/4 cup (60 ml) mayonnaise
    Juice of 1 lemon
    9 to 13 hard-boiled eggs, peeled
    1 cups (375 ml) finely chopped fresh herbs (any combination of parsley, tarragon, chives, dill, or fennel greens)
    1/2 tsp (2 ml) sugar
    Salt and freshly ground pepper to taste

    Combine the sour cream, yogurt, mayonnaise, and lemon juice. Finely chop one of the eggs and stir it into the mixture, along with the herbs, sugar, salt, and pepper. Spoon the sauce onto a serving platter or individual plates. Slice the remaining eggs in half and arrange them on the sauce. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Jam and Cheese Loaf

    1 pkg dry yeast
    1/2 cup warm water (105F to 115F)
    2 1/2 cups biscuit mix
    1 tablespoon sugar
    1 egg, beaten
    1 (8-ounce) pkg cream cheese
    1/3 cup sugar
    1 tablespoon lemon juice
    1/4 cup strawberry preserves

    Dissolve yeast in warm water, let stand 5 minutes. Add biscuit mix, 1 Tbs. sugar and egg. Stir well. Turn dough out onto a floured surface, and knead until smooth and elastic. Place in a well-greased bowl, turning to grease top; cover and chill 8 hours. Punch dough down and turn out onto a lightly greased baking sheet; roll into a 14 x 9" rectangle. Combine cream cheese, 1/3 cup sugar, and lemon juice; beat at medium speed with electric mixer until smooth. Spread mixture 2 inches wide lengthwise down center of dough. Make 3 inch cuts into dough at 1-inch intervals on long sides. Fold and over-lap strips diagonally over filling in a braided fashion. Cover and let rise in a warm place (85F), free from drafts, 45 minutes or until doubled in bulk. Bake at 350F for 20 minutes. Remove from oven, spoon preserves down center. Return to oven an additional 5 min. Remove from oven and let stand 10 minutes before serving. Makes one 14-inch loaf.

    Breakfast, Brunch & Bread Index




    Paraguayan Cheese Corn Bread

    8 Tbs (125 ml) butter
    1 large sweet onion, finely chopped
    1 cup (250 ml) farmer's or cottage cheese
    1 cup (250 ml) grated Muenster or other mild cheese
    2 cups (500 ml) cornmeal
    2 cups (500 ml) grated corn kernels OR 1-16 oz (450 g) can cream-style corn
    1 tsp (5 ml) salt
    1 cup (250 ml) milk
    6 egg, separated

    Heat half the butter in a skillet and cook the onions over moderate heat until tender but not brown. Set aside. Combine the remaining butter with the farmer's or cottage cheese and mix until thoroughly combined. Add the Muenster, onions, cornmeal, corn, salt, milk, egg yolks, and mix thoroughly. Beat the egg whites until soft peaks form and fold them into the batter. Pour the batter into a greased and floured 10 inch by 13 inch (25 cm x 30 cm) baking pan and bake in a preheated 400F (200C) oven for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Serves 6 to 8.

    Breakfast, Brunch & Bread Index




    Oeufs en Gelee (Eggs in Aspic)

    6 eggs
    3 cups (750 ml) canned consomme with gelatin
    2 Tbs (30 ml) sherry (optional)
    12 leaves fresh tarragon, chervil, or savory

    Poach the eggs by gently sliding them off a saucer into a pan of simmering water. Do not let the water boil. When the eggs have reached the desired degree of doneness, remove them with a slotted spoon and drain on a dish towel. Transfer to a plate and chill in the refrigerator for at least 1 hour.

    Heat the consomme just until it is liquid. Stir in the optional sherry. Pour about 1/8 inch (5 mm) into the bottom of each of 6 round or oval molds of about 1/2 cup (125 ml) capacity. Chill the molds until the consomme has set, about 15 minutes. Chill the remaining consomme until it is almost set, but still pourable. Blanch the herbs by dropping them into boiling water for about 30 seconds. Refresh them under cold running water and pat dry. Dip them into the almost-set consomme and arrange them attractively on top of the jellied consomme in the bottom of the molds. Place an egg in each mold, most attractive side down. Spoon the remaining consomme into the molds to cover the eggs and fill the molds. Chill for about 1 hour, until the consomme is completely set. To serve, unmold by running a knife around the edge of the mold and invert, giving it a few sharp wraps. Serves 6.

    Breakfast, Brunch & Bread Index




    Scones

    2 cups flour
    1/2 tsp. salt
    1/2 tsp. sugar
    4 tsp. baking powder
    3/4 cup cold water
    lard for frying

    Mix dry ingredients together. Slowly, fork in the water. When well mixed form a ball. Take about a 2 inch ball and flatten to desired thickness, them poke a couple of holes in the circle you have made. Fry in about 1/4 inch of lard until golden brown. Drain on paper towels and serve. It is wonderful with homemade jam a processed cheese spread.

    Breakfast, Brunch & Bread Index




    Huevos Rancheros (Eggs Ranch Style)

    4 Tbs (60 ml) vegetable oil
    8 to 12 corn tortillas
    8 to 12 eggs
    Butter
    1 recipe Mexican tomato sauce (see below)

    Heat the vegetable oil in a heavy skillet over moderate heat and fry the tortillas until limp. Drain on paper towels and place two tortillas, side by side, on each plate. Fry the eggs in the butter to your preferred degree of doneness. Place the eggs (2 per person) on top of the tortillas and top with tomato sauce. Serve with refried beans. Serves 4 to 6.
    Mexican Tomato Sauce
    2 Tbs (30 ml) vegetable oil
    1 small onion, finely chopped
    1 clove garlic, finely chopped
    2 large tomatoes, peeled, seeded, and chopped
    tsp (2 ml) sugar
    Salt and freshly ground pepper to taste
    Finely chopped jalapeno or serrano chiles, to taste

    Heat the oil in a saucepan and fry the onion and garlic until soft but not brown. Add the remaining ingredients and cook over low to moderate heat for 20 minutes, stirring occasionally. Serve warm or cold. Makes about 2 cups.

    Breakfast, Brunch & Bread Index




    Scottish Eggs

    1 pounds country style or herbed sausage
    1 tsp. crumbled dried sage
    tsp. cayenne
    cup all-purpose flour
    1 cup fresh bread crumbs
    tsp. dried thyme, crumbled
    4 hard-boiled large eggs
    2 raw large eggs, beaten lightly
    vegetable oil for deep-frying the eggs

    1. In a large bowl combine well the sausage, the sage, the thyme, and the cayenne. Divide the mixture into 4 equal portions, and flatten each portion into a thin round.
    2. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well.
    3. In a deep fryer heat 2 inches of the oil to 350F and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with slotted spoon as they are done, for 10 minutes.
    Yield: 4 Scotch eggs, serving 4

    Breakfast, Brunch & Bread Index




    Papaya Fritters

    1 cup (250 ml) all-purpose flour
    1/2 cup (125 ml) milk
    1 egg, beaten
    2 Tbs (30 ml) sugar
    A grating of fresh nutmeg
    2 cups (500 ml) papaya, peeled and cubed
    Oil for frying
    Powdered (confectioner's) sugar

    Combine the flour, milk, egg, sugar, and nutmeg and stir until smooth. Add the cubed papaya and toss to coat. Drop by spoonfuls into hot oil and cook until golden brown. Turn and brown the other side. Drain on paper towels and dust with powdered sugar. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Asparagus Frittata

    1 lb (500 g) fresh asparagus, washed, trimmed
    of tough ends, and cut into 1 inch (2 cm) pieces
    2 Tbs (30 ml) olive oil
    2 to 3 shallots, finely chopped
    6 eggs
    cup (125 ml) Parmesan cheese
    cup (60 ml) shredded basil leaves
    Salt and freshly ground pepper to taste

    Cook the asparagus in enough boiling salted water to cover for 2 minutes. Drain and rinse under cold water and set aside. Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat. Saute the shallots until translucent, about 3 to 4 minutes. Add the asparagus and saute an additional 2 minutes. Combine the remaining ingredients in a bowl and beat to thoroughly combine. Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set. Place the skillet under a preheated broiler until the top has set. Be careful not to burn the top. Invert onto a serving platter and cut into wedges to serve. Serve hot, warm, or at room temperature. Serves 4.

    Breakfast, Brunch & Bread Index




    Irish Soda Bread

    4 cups all purpose flour
    3 cups whole wheat flour
    1 cup pure bran flakes (not cereal)
    2/3 cup packed brown sugar
    2 tsp. baking soda
    2 tsp. salt
    1 liter buttermilk (35 oz.)

    1. Mix all the dry ingredients together thoroughly, then stir in the buttermilk until well blended.

    2. Bake in well greased 2 - 9" loaf pans or 3 - 6" round pans (3" high) at 350F for one hour, or until done (will sound hollow when tapped lightly on top).

    Note: Once the buttermilk is mixed in it becomes really sticky and glutinous. You may have to mix it with your hands at the end. Once the buttermilk is in you need to work fairly quickly as it's the interaction with the baking soda that provides the leavening. If it's difficult to press the dough in the pans without it sticking to your hands, wet them slightly and the dough won't stick.

    Breakfast, Brunch & Bread Index




    Crab Omelette

    6 to 8 eggs
    Salt and freshly ground pepper to taste
    1 Tbs (15 ml) peanut oil
    2 scallions (spring onions,) thinly sliced, including the green parts
    1 hot chilli pepper, finely sliced (optional)
    6 oz (170 g) crab meat, picked over to remove bits of cartilage
    1 Tbs (15 ml) fish sauce* (nuoc mam)

    * Available in finer supermarkets and Asian specialty shops.

    Beat the eggs and season with salt and pepper. Heat the oil in a large, heavy skillet over moderate heat. Saute the scallions and chilli pepper, stirring frequently, for a minute or two. Add the crab meat and fish sauce and cook an additional 1 or 3 minutes. Remove this mixture to a small plate. Add more oil to the pan if necessary. Pour the beaten eggs into the same pan and cook, using a fork to draw the cooked eggs away from the edge of the pan and allowing the uncooked eggs to flow back towards the edge. Cook until firmly set on the bottom and creamy on top. Spoon the crab mixture down the center of the omelette and fold it in half. Turn the omelette onto a heated serving platter. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Bliny

    1 packages (20 ml) active dry yeast
    4 tsp (20 ml) sugar
    1 egg
    1 egg yolk
    3 cups (875 ml) all-purpose flour
    1 tsp (5 ml) salt
    4 cups (1 L) milk
    4 Tbs (60 ml) butter, melted
    1 Tbs (15 ml) vegetable oil
    Additional butter for frying

    Garnishes: For sweet bliny, serve with melted butter, sour cream, and your choice of preserves or syrup. For savory bliny, serve with melted butter and caviar or smoked fish.

    In a small bowl combine the yeast with 3 tablespoons (45 ml) warm water and 1/2 teaspoon (2 ml) of the sugar. Allow to sit in a warm place for 10 to 15 minutes, until the mixture is foamy. In a large mixing bowl beat the egg and egg yolk, then stir in the flour, remaining sugar, salt, and about 3 cups (750 ml) of the milk. Beat until smooth. Add the yeast, butter, and oil, and beat well for 2 to 4 minutes. Allow the batter to sit in a warm place until doubled in bulk, about 1 hour. Warm the remaining milk until hot but not boiling and pour it quickly into the batter. Stir the batter immediately and allow to rise for another 30 to 40 minutes.

    Cook the bliny in a small, 5 to 7 inch (12 to 18 cm) skillet or crepe pan which has been heated over a moderate flame and has been lightly coated with butter. Drop about 2 tablespoons (30 ml) of the batter into the skillet and tip the skillet to coat the bottom of the pan evenly with the batter. Cook until golden brown on the bottom, then flip and cook until golden brown on both sides. Keep warm in a 200F (90C) oven until ready to serve. Makes about 24 to 30 bliny, to serve 6 to 8.

    Breakfast, Brunch & Bread Index




    Creamed Chipped Beef on Toast

    4 Tbs (60 ml) butter
    1/2 lb (250 g) mushrooms, sliced
    6 oz (170 g) dried chipped beef
    Salt and freshly ground pepper to taste
    1 Tbs (15 ml) Worcestershire sauce
    1 recipe cream sauce (see below)
    4 to 8 slices toasted white bread

    Melt the butter in a heavy saucepan over moderate heat. Add the mushrooms and saute for 5 minutes, stirring frequently. Add the chipped beef and Worcestershire sauce and stir to combine. Remove from the heat. Taste for seasoning with salt and pepper - the chipped beef may already be salty enough. Combine with the cream sauce and spoon over toasted white bread. Serves 4.
    Cream Sauce
    6 Tbs (90 ml) butter
    6 Tbs (90 ml) flour
    1 cup (250 ml) beef or chicken broth, or milk
    1 cup (250 ml) heavy cream
    Salt and freshly ground pepper to taste
    A grating of fresh nutmeg

    Melt the butter in a heavy saucepan over moderate heat. Stir in the flour and allow to bubble for 3 to 5 minutes, stirring frequently. Add the liquids and the seasonings and stir constantly with a whisk until thick and creamy. Makes about 2 cups (500 ml).

    Breakfast, Brunch & Bread Index




    Tomato Rarebit

    2 to 3 tomatoes, halved
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) butter
    1 Tbs (15 ml) Dijon style mustard
    1 Tbs (15 ml) Worcestershire sauce
    1 tsp (5 ml) dry mustard
    1 tsp (5 ml) paprika
    A dash of cayenne pepper (to taste)
    1 lb (500 g) sharp cheddar cheese, shredded
    cup (125 ml) beer or water
    2 egg yolks
    cup (60 ml) cream or milk
    Toast

    Season the tomatoes generously with salt and pepper. Place on a baking sheet and broil for 3 to 5 minutes, until tender. Turn the broiler off and allow the tomatoes to sit in a warm oven until ready to serve.

    Melt the butter in a saucepan over low heat. Add the mustards, Worcestershire sauce, paprika, and cayenne, and stir to combine. Add the cheese and beer or water and stir constantly until melted. Mix together the egg yolks and cream or milk and add slowly to the cheese mixture, stirring until well blended. Taste and adjust the seasoning with salt and pepper. Place the tomatoes on a serving platter or individual serving plates and spoon the cheese sauce over them. Serve with toast. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Chinese Scrambled Eggs with Shrimp

    lb (250 g) shrimp, peeled and deveined
    1 tsp (5 ml) sherry
    tsp (2 ml) cornstarch (cornflour)
    Salt and freshly ground pepper to taste
    2 Tbs (30 ml) vegetable oil
    6 eggs, lightly beaten
    Chopped cilantro to garnish (optional)

    Combine the shrimp, sherry, cornstarch, salt, and pepper in a small bowl and toss to combine. Allow to marinate for 10 minutes. Heat the vegetable oil in a skillet over moderate heat and saute the shrimp for 2 to 3 minutes, until pink and firm. Add the eggs and cook, stirring frequently, until desired degree of firmness. Sprinkle with optional cilantro. Serves 3 to 4.

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    Apple Galette

    1 tsp (5 ml) olive oil
    4 Tbs (60 ml) chilled butter, cut into small pieces
    1 cup (250 ml) all-purpose flour
    tsp (1 ml) salt
    5 Tbs (75 ml) ice water
    2 large baking apples, peeled, cored, and sliced very thin
    2 Tbs (30 ml) honey
    1 Tbs (15 ml) lemon juice
    tsp (2 ml) dried thyme leaves

    Brush the olive oil onto a cookie sheet with no sides, or on the bottom of a jelly roll pan. Combine the butter, flour, and salt in a food processor and pulse until a coarse meal is formed. Add the water and process until the dough forms a ball. Form the dough into a thick, flat disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out the dough directly on the oiled cookie sheet, forming a circle about 14 inches (35 cm) in diameter. Combine the apples, honey, lemon juice, and thyme in a bowl and toss to combine well. Arrange the apple slices on the pastry, leaving a 1 to 2 inch (3 to 5 cm) border all around. Fold the border over the apples to form a rustic crust. Pour any remaining honey-lemon juice mixture over the apples. Bake in a preheated 400F (200C) oven for about 1 hour, until the crust is golden brown and the apples are tender. Serves 6 to 8.

    Breakfast, Brunch & Bread Index




    Navajo Fry Bread

    3 cups (750 ml) flour
    3 Tbs (45 ml) lard or vegetable shortening
    1 Tbs (15 ml) baking powder
    tsp (2 ml) salt
    3/4 cup (180 ml) warm water
    Lard or vegetable shortening for frying
    Honey or preserves

    Measure the dry ingredients into a deep mixing bowl. Add the lard and mix with your fingertips until the lard is in small pea size pieces. Add the water and knead at least 5 minutes until the dough is smooth and does not stick to the sides of the bowl. Cover with a dish towel and allow to rest for at least 30 minutes.

    Melt enough lard or shortening in a heavy cast iron skillet so it is about 1 inch (2.5 cm) deep. Heat until it is about 350F (180C) or until the surface shimmers. When hot enough, a small drop of dough will float to the surface and brown. Shape the dough into rounds about 6 to 8 inches (15 to 20 cm) in diameter and about inch (5 mm) thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. Serve hot with honey or preserves. Makes 4 to 6.

    Breakfast, Brunch & Bread Index




    Corn Fritters

    4 ears fresh corn
    3 cups (750 ml) lard or oil for deep frying
    cup (125 ml) all-purpose flour
    1 tsp (5 ml) baking powder
    tsp (2 ml) salt
    tsp (2 ml) freshly ground black pepper
    tsp (1 ml) cayenne pepper, or to taste (optional)
    3 eggs, beaten until light

    Clean the corn and cut the kernels from the cob. Using the dull edge of a knife, scrape the cob to remove as much "milk" as possible from the cobs, catching it in a small bowl. There should be about 1 cups (375 ml) corn and liquid. Sift the dry ingredients together into a mixing bowl. Add the corn, the reserved corn "milk", the eggs, and fold to combine thoroughly. Heat the oil in a deep pot until it reached 350F (180C), or until the surface shimmers. Drop the batter in the hot oil by the teaspoonful and fry until golden brown on all sides. Drain on paper towels and serve immediately. Makes about 4 dozen fritters.

    Breakfast, Brunch & Bread Index




    Wild Mushroom and Asparagus Tart

    1 Tbs (15 ml) butter
    2 tsp (10 ml) finely chopped shallot
    12 oz (350 g) chopped mushrooms, wild if available
    6 stalks asparagus, chopped
    cup (125 ml) white wine or chicken stock
    cup (125 ml) heavy cream
    Salt and freshly ground black pepper to taste
    1 tsp (5 ml) chopped fresh parsley
    4 - 4 to 5 inch (10 to 12 cm) tart shells, or one 8 to 10 inch (20 to 25 cm) tart shell

    Heat the butter in a saute pan and cook the shallots over moderate heat until translucent. Add the mushrooms and asparagus and cook until the moisture has evaporated. Add the wine or chicken broth and stir to dissolve the brown particles in the bottom of the pan. Cook until the liquid is reduce to about 2 tablespoon (30 ml). Add the cream and heat until it thickens a little. Fill the tarts with the mushroom mixture and place on a baking sheet. Bake in a preheated 350F (180C) for 20 to 25 minutes, until the tart shells are browned. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Seafood Quiche

    2 Tbs (30 ml) finely chopped shallots or onion
    3 Tbs (45 ml) butter
    1 cup (250 ml) cooked, fresh or canned, shrimp, lobster, or crab, or combination of these
    Salt and freshly ground black pepper to taste
    2 Tbs (30 ml) sherry or dry white vermouth (optional)
    3 eggs
    1 cup (250 ml) cream or milk
    1 8 inch (20 cm) pastry shell
    cup (60 ml) grated Swiss or Gruyere cheese

    Cook the shallots in the butter over moderate heat until they are tender but not browned. Add the seafood and continue cooking for 2 minutes, stirring frequently. Add the salt, pepper, and wine, and cook for an additional minute. Remove from the heat and allow to cool a little. Beat the eggs and the cream together in a bowl and add the seafood mixture, stirring to combine well. Pour this mixture into the pastry shell and sprinkle the cheese on top. Bake in a preheated 375F (190C) for 25 to 30 minutes, until the quiche is puffed and brown. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Squash Rolls

    2 cups Bisquick
    2/3 cup cooked, mashed squash (such as Hubbard or Butternut)

    Heat oven to 450F. Mix the Bisquick with the mashed squash thoroughly until you have a soft smooth dough. On a floured surface, roll dough to a 12 inch circle and spread with soft oleo. Using a table knife or pizza cutter, cut into 12 or 16 wedges. Loosely roll up beginning at rounded edges. Place rolls with points underneath about 1 inch apart on ungreased cookie sheet. Bake for 8 to 10 minutes or until a light golden brown. Note: You can also sprinkle oleo topped dough with parmesan cheese before rolling into rolls.

    Breakfast, Brunch & Bread Index




    Churros

    1 cup (250 ml) milk
    2 cups (500 ml) water
    1 Tbs (15 ml) vegetable oil
    1 tsp (5 ml) salt
    3 cups (750 ml) all-purpose flour
    1 tsp (5 ml) baking powder
    tsp (1 ml) vanilla extract
    Vegetable oil for deep frying
    Powdered (confectioner's) sugar for dusting

    Combine the milk, water, tablespoon of vegetable oil, and salt in a large saucepan and bring almost to a boil over high heat. Add the flour a little at a time, stirring constantly with a wooden spoon over low heat. When it has formed a smooth paste, remove it from the heat and add the baking powder and vanilla. Continue stirring until thoroughly combined. Heat the oil to a temperature of about 325F (160C), or until the surface shimmers. Place the dough in a pastry bag with a wide, star tip. Typically, churros are about inch (1 cm) in diameter, with ridges running their length. Pipe the dough into the hot oil, forming straight fritters 6 to 8 inches (15 to 20 cm) in length. Fry until golden brown and remove to paper towels to drain. Serve immediately, dusted with powdered sugar. Serves 6 to 8.

    Breakfast, Brunch & Bread Index




    Tanner's Cheese Pie

    5 large eggs
    c. milk
    small onion, minced
    c. mild cheese, shredded
    2 plum tomatoes, diced
    salt and pepper to taste
    1 unbaked pie shell

    Preheat oven to 400F. Beat eggs, milk, salt and pepper. Layer cheese, onion and tomatoes in unbaked pie crust. Pour egg mixture into filled crust. Bake 35-40 minutes. The quiche will puff and settle while cooling. Serves 6.

    Breakfast, Brunch & Bread Index




    Huevos a la Malaguena (Eggs in the style of Malaga)

    8 eggs
    Salt and freshly ground black pepper to taste
    tsp (2 ml) garlic powder
    tsp (2 ml) onion powder
    4 oz (100 g) chopped cooked ham
    8 asparagus tips, cooked and chopped
    1 cup (250 ml) cooked peas
    4 Tbs (60 ml) tomato sauce
    16 small shrimp, cooked and shelled

    Grease 4 small, individual baking dishes or ramekins with butter or olive oil. Place two eggs in each and season with salt and pepper. Divide the remaining ingredients between the dishes and bake in a preheated 325F (160C) oven for 10 to 15 minutes, until the eggs are cooked to the degree of doneness you prefer. Serves 4.

    Breakfast, Brunch & Bread Index




    Savory Souffle Roll

    4 Tbs (60 ml) butter
    cup (125 ml) flour
    tsp (2 ml) salt
    tsp (1 ml) white pepper
    2 cups (500 ml) milk
    5 eggs, separated
    Filling (recipe below)

    Grease, line with wax paper, and grease again a 15x10x1 inch (35x25x3 cm) jelly roll pan. Dust lightly with flour. Melt the butter in a saucepan and blend in the flour, salt, and pepper. Gradually stir in the milk and bring it to a boil, stirring frequently. Beat the egg yolks just until they are smooth. Add a little of the hot sauce while stirring, and return the egg and sauce mixture to the saucepan, cooking it for one minute longer while stirring. Do not boil. Cool to room temperature. Beat the egg whites until stiff but not dry. Fold into the cooled sauce and pour into the prepared pan. Bake in a preheated 400F (200C) oven for 25 to 30 minutes, until well puffed and browned. Turn immediately onto a clean towel and remove the wax paper. Spread with warm filling and roll with the aid of the towel, sliding it onto a serving platter with the seam side down. Serves 6 to 8.
    Filling:
    2 Tbs (30 ml) butter
    4 shallots, finely chopped
    4 medium mushrooms, chopped
    1 cup (250 ml) cooked chopped spinach
    1 cup (250 ml) chopped cooked ham
    1 Tbs (15 ml) Dijon style mustard
    tsp (1 ml) nutmeg
    6 oz (150 g) cream cheese, softened
    Salt and freshly ground black pepper to taste

    Melt the butter in a skillet over moderate heat and saute the shallots until tender. Add the mushrooms and cook for three minutes. Add the remaining ingredients and stir until combined and heated through. Makes about 2 cups (500 ml).

    Breakfast, Brunch & Bread Index




    Tomatoes Country Style

    1 clove garlic, minced
    1/4 cup minced parsley
    8 oz. pkg. low fat cream cheese, softened
    1 t. chopped fresh basil or 1/2 t. dried
    4 beefsteak or other large tomatoes
    1/2 cup all purpose flour
    1 egg beaten with 1 T. milk
    2/3 cup dry bread crumbs *
    3 T. butter and 3 T. olive oil OR 6 T. olive oil

    Beat garlic, parsley, cream cheese and basil. Cut tomatoes into 12 even slices, about 1/2 inch thick. Spread 6 slices of tomatoes with 2 T. of cream cheese mixture and top with remaining tomato slices. Dip each in flour, then in egg mixture, and finally in crumbs. Fry on both sides over medium heat in olive oil until brown. Makes 6 servings.

    * I like to add 2 T. of Parmesan cheese to bread crumbs.

    Breakfast, Brunch & Bread Index




    Carrot Muffins

    1 cup flour
    1 teasp. cinnamon
    1 cup sugar
    teas. salt
    1 teas. baking powder
    1 teas. baking soda
    1 cup grated carrot
    cup crushed pineapple
    2 eggs
    2/3 cup oil
    1 teas. vanilla

    Combine dry ingredients in a bowl. Add beaten egg, oil, vanilla, carrot and pineapple. Mix just until moistened. Spoon into muffin tins. Bake in 375F oven for 15 min. *Amount of sugar may be cut in half.
    Icing
    Combine and blend 4 oz. cream cheese, 1 cup icing sugar, 1/8 cup butter, 1 teas. vanilla. Use this icing if you wish but they are just as good without.

    Breakfast, Brunch & Bread Index




    Cherokee Huckleberry Bread

    2 cups self-rising flour
    1 cup sugar
    1 cup milk
    2 cups huckleberries
    1 egg
    1 stick butter
    1 tsp. vanilla extract

    Cream eggs, butter, and sugar together. Add flour, milk, and vanilla. Sprinkle flour on the berries to prevent them from going to the bottom, then add them to the mixture. Put in a baking pan and bake in the oven at 350F for approximately 40 minutes (until done).

    Breakfast, Brunch & Bread Index




    Oatmeal Muffins

    1 cup oatmeal
    1 cup buttermilk
    1/3 cup softened or melted oleo (I use butter)
    1 egg
    1/4 cup brown sugar (the original recipe called for 1/2 cup)
    1 cup flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt

    Soak oatmeal in buttermilk for 5 minutes. Add remaining ingredients and mix well. Grease muffin pan. Bake at 400F for 20 - 25 minutes. Makes 10 - 12 muffins.

    Breakfast, Brunch & Bread Index




    Pao de Mel (Honey Bread)

    3 cups (750 ml) all-purpose flour
    1 cup (250 ml) sugar
    3 Tbs (45 ml) cocoa powder
    1 cup (250 ml) honey
    tsp (1 ml) ground cloves
    tsp (1 ml) ground nutmeg
    3 Tbs (45 ml) butter or margarine
    1 cup (250 ml) milk
    1 tsp (5 ml) baking powder
    Your favorite chocolate or sugar frosting

    Combine all ingredients in a large mixing bowl and stir until well combined. Pour into a greased 9 x 12 inch (22 x 30 cm) baking pan and bake in a preheated 325F (160C) oven for about 20 minutes, or until done (test with a toothpick). When cool, cut into 2 inch (5 cm) squares and glaze with a chocolate or sugar frosting. Makes one 9 x 12 inch (22 x 30 cm) cake.

    Breakfast, Brunch & Bread Index




    Stuffed Mirlitons

    Four large mirlitons (also called vegetable pears)
    2-3 large onions, chopped
    2 cloves garlic, chopped (or to taste)
    pound each of peeled shrimp and freshly ground beef
    3 Tbs. butter
    1 cup bread crumbs
    Salt, black pepper and cayenne pepper, to taste
    cup chopped parsley

    1. Boil mirlitons in salted water until tender. Drain, cut in half and remove the seeds. Scoop out the pulp and leave a " thick shell to hold the stuffing.
    2. Saute onions, garlic and beef about ten minutes.
    3. Add bread crumbs, mirliton pulp, salt, black pepper,and parsley. Cook for about 5 minutes .
    4.Fill mixture into mirliton shells and sprinkle the top with buttered bread crumbs and bake in 375F oven for about 20-25 minutes. Yield: 8 servings.

    Breakfast, Brunch & Bread Index




    Gratto di Patate

    medium onion, finely chopped
    6 Tbs (90 ml) olive oil
    2 cups (500 ml) canned Italian tomatoes with juice, chopped
    Salt and freshly ground black pepper to taste
    8 large all-purpose potatoes, boiled until tender and peeled
    3 eggs, lightly beaten
    1 cup (250 ml) coarsely chopped salami (optional)
    1 cup (250 ml) diced mozzarella cheese
    1 cup (250 ml) diced smoked provolone cheese
    cup (125 ml) grated Parmesan cheese
    cup (125 ml) chopped fresh parsley
    2 Tbs (30 ml) butter
    1 cup (250 ml) bread crumbs

    Saute the onion in 3 tablespoons (45 ml) of the olive oil in a skillet over medium heat until golden. Add the tomatoes, salt, and pepper, and cook over medium heat until the sauce is thick and most of the liquid has evaporated. Meanwhile, put the potatoes through a ricer or mash in a bowl with a fork until smooth. Combine the potatoes with the optional salami, the cheeses, and the parsley, mixing well. Generously butter a 9 x 2 inch (25 x 8 cm) spring form pan and coat heavily with bread crumbs, reserving some for the topping. Spread 1/3 of the potato mixture evenly in the bottom of the pan, followed by of the tomato sauce. Repeat, finishing with a layer of potatoes. Smooth the top, sprinkle with the remaining bread crumbs, and drizzle the remaining olive oil over the top. Place on a baking sheet and bake in a preheated 350F (180C) for 1 to 1 hours, until the top is golden brown. Let cool to room temperature to make slicing easier, and serve at room temperature or chilled. Serves 8 to 12.

    Breakfast, Brunch & Bread Index




    Hot Cross Buns

    1 cup (250 ml) milk
    1 Tbs (15 ml) sugar
    tsp (1 ml) cinnamon
    A grating of fresh nutmeg
    cup (60 ml) currants or raisins
    2 Tbs (30 ml) finely chopped citron
    2 Tbs (30 ml) butter
    tsp (2 ml) salt
    1 package (1 Tbs, 15 ml) active dry yeast
    1 egg
    2 2/3 cups (650 ml) all-purpose flour

    For the frosting:
    cup (125 ml) confectioner's (powdered) sugar
    2 tsp (10 ml) hot milk
    tsp (1 ml) vanilla extract

    Combine the milk, sugar, cinnamon, nutmeg, currants or raisins, citron, butter and salt in a small saucepan and heat over a low flame until the sugar is dissolved, the butter has melted, and the milk is luke warm (110F, 43C). Sprinkle the yeast over the milk mixture and allow to proof for 15 minutes. Beat the egg into the milk mixture, and combine with half the flour in a mixing bowl. Turn the dough out onto a floured surface and knead the rest of the flour in, using only enough to form a dough that can be handled easily. Place in a greased bowl and allow to rise until doubled in volume. Shape the dough into 18 balls and place in rows on a greased baking sheet. Using a sharp knife or razor blade, cut a cross into the tops of the balls. Cover with a dish towel and allow to rise until doubled in volume. Bake in a preheated 425F (220C) oven for 20 minutes, until golden brown. Meanwhile, combine the frosting ingredients, stirring until smooth. Allow the buns to cool before spooning or piping the frosting on the cross made by the cuts in the dough. Makes 18 buns.

    Recipe Index or Breakfasts, Brunches & Breads I or III

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