Archive for ‘Breakfast’

April 8, 2010

Strawberry, Fluff and PB Sandwiches

Fluff!

Your kids will love this sandwich! I never knew of any use for fluff other than in a fudge recipe I love. Then I saw Kate (Jon and Kate Plus 8 – back when that show was good) making it for her kids and thought gross. Then I found a recipe for homemade fluff and thought – ok I’ll try it. It seems I have seen a lot about the Fluff sandwich since then. I believe it originated in Pennsylvania – my home state! Lots of things come from PA I’m finding!

FLUFF
3 large egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups powdered sugar
4 teaspoons vanilla extract

NOTE: The fluff expands a lot, use at least a 5-quart (or larger) mixing bowl.

In large mixer bowl, use a whisk attachment to combine egg whites, corn syrup, and salt. Beat for 10 minutes until thick. (After only a minute or so, the fluff turns white and gooey)

Add powdered sugar at a low speed to thoroughly incorporate. Add vanilla extract and beat until well blended.

Store the fluff in a glass jar for easy access a ziploc gets all sticky and messy on your hands. Refrigerate for up to a week or freeze for up to a month. The fluff is very easy to use right out of the freezer, actually I think it may be easier to use frozen. Since this is not very healthy and we don’t use it very fast, freezing it allows me to store it longer.

SANDWICH TIME!
Two slices of whole grain bread
3 large strawberries thinly sliced
Peanut butter

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April 6, 2010

Easter Breakfast – The Quiche

Quiche is a great dish. An all in one dish packed with protien and veggies (if you choose) and it is so versatile it can be eaten on a napkin with your hand, on a plate at a fancy table, for breakfast, lunch, or dinner! Always a hit at parties as well. These are two great ones.

Tomato Basil Quiche

Tomato Basil Quiche

6 eggs
1 cup heavy cream
2 cups milk
1/2 cup diced tomatoes
2 large basil leaves finely chopped
1/2 cup mozzerella cheese, shredded
1/2 cup goat cheese, crumbled
salt and pepper
1 – pie crust (you can cheat and use ready made or make your own)
(You could also go crust free – still YUM!)

Heat oven to 375.
Whisk eggs, milk and cream until well incorporated.
Stir in salt, pepper, cheeses, tomatoes and basil.
Line pie pan with crust and crimp the edges. Pour the quiche into the crust.
Cook for 45-50 minutes until puffy and filling is set (does not jiggle).

Lorraine Quiche

Lorraine

6 eggs
1 cup heavy cream
2 cups milk
1 cup shredded swiss cheese
8 slices of cooked bacon
1/8 tsp. ground nutmeg
1 cup spinach, torn
2 sliced green onions
1 – pie crust (you can cheat and use ready made or make your own)
(You could also go crust free – still YUM!)

Heat oven to 375.
Whisk eggs, milk and cream until well incorporated. Whisk in nutmeg, salt and pepper.
Stir in cheese, bacon, spinach, and green onion.
Line a pie pan with crust and crimp the edges. Pour the quiche into the crust.
Cook for 1 hour until puffy and filling is set (does not jiggle).

Don’t forget the Scones

April 6, 2010

Easter Breakfast – The Scones

Easter dinner is the only holiday dinner that my mom makes these days. Not because she doesn’t like to cook but because I love to cook and she lets me take care of food. After all she cooked for me and my family all those years – she’s due a break. Right? 🙂

However, I can’t resist and had to make something so I made breakfast…Tomato Basil Quiche, Quiche Lorraine, Maple Oat Scones, and Lemon Blueberry Scones…they were all terrific! If you like Starbucks Maple Oat Scones (which are my all time favorite), these tasted just like Starbucks! (My co-workers also gave them RAVE reviews!)…something to add to “the Menu.”

Scones

Maple Oat Scones
1 cup oats (quick or old-fashioned)
1 1/2 cups flour
2 tablespoons sugar 
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons real maple syrup
2 1/2 tablespoons cold butter (small pieces)
1 large egg
1/2 cup half-and-half or heavy cream
2/3 cup coarsely chopped pecans

Maple Glaze
1 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons milk

Preheat oven to 350°F.
Using a food processor or blender, finely grind oats.
In a mixer, mix flour, oats, sugar, salt and baking powder.
Add maple syrup and butter and mix well.
In a small bowl, beat the egg with the cream.
Pour the egg mixture into the flour mixture and mix well.
Add pecans and mix just to incorporate.
Place dough on a floured surface. Knead and pat dough into a 8 to 10 inch circle and cut into 8 wedges.
Spray a baking sheet with cooking spray. Place wedges on top and bake for 13 to 15 minutes, or until light brown.
Remove scones from oven to wire rack. Let cool about 3 to 5 minutes.
Mix glaze ingredients until smooth. Adjust the amount of milk to get to the desired consistency. Spread lots of glaze over each scone and dry about 15 minutes before serving.

Lemon Blueberry Scones
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup heavy cream, plus more for brushing the scones
1 cup fresh blueberries

Lemon Glaze:
1 1/2 cups powdered sugar
1/2 teaspoon lemon extract
5 teaspoons milk

Preheat the oven to 350 degrees F.
Mix the flour, baking powder, salt, and sugar.
Add the butter and mix well. The mixture should look like coarse crumbs. Mix in the heavy cream.
Remove the dough from the bowl and knead just a bit. Fold in the blueberries and shape the dough into an 8 to 10 inch round. Cut into to 8 wedges.
Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

Next…The Quiche

January 22, 2010

Oatmeal

I’ve decided that my favorite oatmeal is steel cut made with half water and half vanilla soy milk. Comes out creamy with added protein, but without all the fat of milk.

OATMEAL

Here are a few more oatmeal ideas! My daughter and niece LOVE the s’mores oatmeal. I make one pot of oatmeal and just add different toppings for everyone who’s eating it. I didn’t use measurements on the toppings I just add a little of it all but not so much that it takes away from the healthiness of oatmeal.

Adding yogurt or a mashed banana to oatmeal is a healthier way to add some sweetness. I also use Agave sweetener or honey.

1c. oats
1/2c. 10-grain hot cereal (I used Bob’s Red Mill)
1c. vanilla soy milk
1c. water
1 tsp vanilla
ÂĽ c. coconut

MIX water, soy milk and vanilla, bring to a boil. Add oats, cereal, coconut and cook on low, simmer for 10-20 minutes until cooked to the consistency you like (unless you’re using quick cook oats it will only take a few minutes to cook).

Add the topping of your choice:

Topping – Date and Nut – MY NEW FAVORITE
1T brown sugar
1T dried dates
small pat of butter
1T toasted pecans

Topping – S’mores
Marshmallows
Chocolate chips
Crushed graham crackers

S'mores Toppings

And the finished product….(mixed up a bit)…

Topping
1/2c greek style yogurt
1T. honey or other favorite sweetener
Toasted almonds or walnuts

Yogurt Honey-Nut Oatmeal

January 10, 2010

Pumpkin Oatmeal Pancakes

I love pumpkin and oatmeal so of course this was something I HAD to try! The pancakes were really good they don’t taste at all like pumpkin pie (unless you want them to and add pumpkin pie spice). I made the pancakes with soy milk to make it a little more healthy – although buttermilk is pretty healthy alternative too. To make it more healthy use some whole wheat flour and add some flax seed.

This recipe is adapted from a recipe on Food Network (Diners, Drive-ins and Dives) Roasted Pumpkin Oatmeal Pancakes Dottie’s True Blue Cafe – San Francisco

2 1/2 cups unbleached flour
1/2 cup oatmeal
1/4 cup brown sugar
2 tablespoons baking powder
1 1/2 teaspoons baking soda
Pinch salt
4 eggs, lightly beaten
2 cups vanilla soy milk
ÂĽ c. heavy cream
1/2 cup pumpkin puree
ÂĽ cup shredded coconut
2 tablespoons canola oil
1 tablespoon vanilla extract
Butter and maple syrup, for serving

IN a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm syrup and butter.

December 13, 2009

Toasted Coconut Cranberry Bread

At work we have an annual Breast Cancer fundraiser during the month of October. We have a raffle, make food, and a themed dress-down day.  It ends up being pretty fun, especially on raffle day when we all compete for really cool prizes like massages, COACH products, or dinners at our favorite restraunts. I usually contribute to making Pink food! So this year I made this bread and it got SUCKED down! This bread is SO moist and dense and doesn’t contain too much sugar or fat. Most of the moistness comes from the yogurt and banana and the sweetness of the banana balances the tartness of the cranberries- one of my favorites!  Its even awesome without the icing.  Everyone loved it, so at the request of Sonia and Kim here is the recipe… (original recipe by The Hungry Housewife)

1/2 stick softened butter
1/2 cup sugar
1 cup flour
1/2 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 egg
2 bananas (the more ripe the better)
1/4 cup vanilla yogurt
1/2 cup toasted walnuts
1/2 tbsp vanilla
1/2 cup shredded coconut
1/2 cup cranberries (cut in half)

Preheat oven to 450 degrees.

Place two separate pieces of foil on each side of the baking sheet. Spread the coconut in a thin layer on one piece of foil and place the walnuts on the other side. Toast until the coconut is light brown and remove the coconut (about 5 minutes).  Continue to toast the walnuts until light brown (another 3 minutes or so). The more toasted the coconut the better it holds up in the bread.

Reduce oven to 350 degrees.

Coat a loaf pan with cooking spray. Cream together the butter and sugar with a mixer. Mix in the egg. In a separate bowl whisk together flour, salt, baking powder and the baking soda. Slowly add the dry ingredients into the butter mixture, alternating with the yogurt – make sure to start with flour and end with flour.

Mash the bananas very well with a fork. Fold in the smashed bananas, vanilla, toasted nuts and coconut into the batter then carefully stir until combined. Fold in cranberries. Pour the batter into the bread pan.

Bake for 45-50 minutes or until tester comes out of the center of loaf clean. Let cool in the loaf pan for a few minutes before transferring to a rack. Let it cool for at least 5 minutes before slicing. Serve warm with butter. Enjoy.

GLAZE
1 c. powdered sugar
1/4c. fresh squeezed orange juice
1t. orange zest
3T. cranberry juice
1/2 T. unsalted butter

Mix all ingredients in a microwave safe bowl until the sugar dissolves. Place in the microwave for 30 seconds on high and then whisk really fast to ensure all lumps are broken up. Drizzle over bread and let harden. Tada!

 

 

 
 

 

December 7, 2009

Carrot Cake Oatmeal

I was looking through cookbooks online and found a book with recipes “sneaking” healthy ingredients into food without your kids knowing it.  I saw in the index of the book that there was a recipe for carrot cake oatmeal. It sounded SO good and since the recipe wasn’t in the book preview, I decided to make up my own. I looked at my Gram K’s carrot cake recipe for inspiration and this is what I came up with… my daughter and I loved it! And you don’t even notice it’s made with soy milk!

1c. oats (of your choosing I use Steel cut but rolled would work well too)
1/2c. 10-grain hot cereal (I used Bob’s Red Mill)
1c. vanilla soy milk
1c. water
1 carrot, shredded
1t. cinnamon
1/8t. nutmeg
1/8 c. raisins
1t. vanilla
1/ 8 t. salt
1/2 banana, smashed

“Frosting”
1/2c greek style yogurt
1T. honey or other favorite sweetener

COOK water, soy milk, oats, cereal, spices and raisins in to pot and cook on medium. Once the oatmeal begins to slightly boil 2-3 min, add the mashed banana and mix vigorously. Allow to cook stirring occassionally until the oatmeal is done, another 1-2 minutes (this will make it creamier).

MIX yogurt and honey to make the frosting. You can add a little cinnamon to that too.

December 4, 2009

Oatmeal!?!?!?

My daughter has been watching Frosty the Snowman several times a day since I got the Christmas DVD movie pack out the day after Thanksgiving. During the week we have to watch it at least once before bed.  Anyway, in the cartoon the kids are trying to name Frosty and one of the children suggests “Oatmeal!” and the other kids say “Oatmeal?!?!?” in a sarcastic like tone. Hence the title of this blog…it’s stuck in my head and my daughter is always naming her stuffed animals Oatmeal now… 🙂

CRUNCHY PEANUT BUTTERY OATMEAL (1 Serving)

1/2 oats (your favorite)
1 c. milk (vanilla soy is yum)
1/ 8 t. salt
1/2 banana, smashed (for each serving) 
1 teaspoon of peanut butter (just use the spoon you will be using to eat your oatmeal)
handful of granola (I chose a nut & fruit mix granola)

Put water, milk, salt, and oats in to pot and cook on medium. Once the oatmeal begins to slightly boil 2-3 min,  add the mashed banana and mix vigorously. Allow to cook stirring occassionally until the oatmeal is done, another 1-2 minutes (this will make it creamier).

Divide into serving bowls. (Note: I added PB and a few chocolate chips for my daughter to make PB cup oatmeal)