Featured Author
Featured Author

Sunday, December 30, 2012

Baked French Toast


1/4 cup melted butter
1/2 cup brown sugar
1 teaspoon cinnamon
7 slices sourdough
2 eggs
1 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling


1. Melt butter in microwave & add brown sugar and cinnamon, stirring until mixed.
2. Pour butter/sugar mix into bottom of 8 x 11 pan....spread around
3. Beat eggs, milk, & vanilla
4. Cover pan with a single layer of bread
5. Pour 1/2 of egg mixture on bread layer
6. Add 2nd layer of bread
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45
10. Sprinkle with powdered sugar if desired

- Top should be crusty, middle should be soft & moist, & bottom syrupy. The extra crunch from the sourdough with lots of holes was divine


Thursday, December 20, 2012

Almond Poppyseed Loaf



■1/2 cup poppy seeds
■1 cup buttermilk
■1 cup butter  
■1/2 teaspoon vanilla
■1 1/2 cup sugar
■1cup ground almonds
■1 cup lemon juice ( 1/2 for cake, 1/2 for glaze)
■4 eggs, separated
■2-1/2 cups flour
■1 teaspoon baking powder
■1 teaspoon baking soda
■1/2 teaspoon salt
■1 cup powdered sugar

Heat oven to 350 degrees F. Lightly butter a nonstick 12-cup bundt pan and set it aside. Soak poppy seeds in buttermilk for 5 to 8 minutes. In a large bowl cream butter and vanilla. Beat in sugar until mixture is light and fluffy. Add egg yolks. Sift together the flour, baking powder, soda, and salt, then add alternately with the buttermilk mixture, beating after each addition. Add the almonds and lemon juice and mix. Beat egg whites until they are stiff but not dry, then gently fold them into the batter. Turn the batter into the pan and bake until a toothpick comes out clean, 35 to 45 minutes. Cool on a wire rack for 20 minutes, then turn out of pan onto rack to finish cooling. Glaze with lemon glaze if desired.

Glaze: mix 1/2 cup lemon juice into 1 cup powdered sugar and stir until smooth.


Thursday, December 13, 2012

Kale and Butternut Squash Casserole



4 teaspoons unsalted butter (1/2 for bottom of baking dish and 1/2 for top when finishing)
1 medium size butternut squash, peeled seeded and sliced thin
1 pound kale, chopped
2 tablespoons olive oil
6 cloves garlic, minced
Coarse salt and freshly ground black pepper
1 teaspoon freshly grated nutmeg
1/4 teaspoon of ground allspice
14 ounces heavy cream
3 tablespoons panko
2/3 cup freshly grated Parmigian cheese


Preheat the oven to 400 degrees F. Butter a large baking dish.

Peel the squash, then cut crosswise into 1/4-inch slices; set aside.

Steam  kale until just tender, about 5 minutes. Drain well and squeeze out any excess water.

Heat olive oil in a large sauté pan over medium-high heat. Add the garlic and the greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.

Meanwhile, place half the sliced squash in the prepared dish. Spoon the kale over the squash and sprinkle with the seasoning mixture of nutmeg and allspice. Top with remaining squash. Pour the cream over the vegetables and cover. Bake for 45 minutes.  

Meanwhile, combine the breadcrumbs and cheese in a small bowl. Decrease the oven temperature to 375o F

Sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 15 minutes. Cool for about 10 minutes before serving.

Saturday, December 8, 2012

Impossible breakfast muffins. Bacon and Eggs





Filling Mixture :

2 Tablespoons chopped green onions
2 chopped jalapenos
1 clove garlic , finely chopped
1 teaspoon Worcestershire sauce
1 cup shredded Cheddar cheese (4 oz)
5-6 slices cooked, chopped bacon
3 eggs

Baking Mixture

1/2 cup milk
1/2 cup Pioneer baking mix
2 eggs

1 Heat oven to 375°F. Coat 12 regular-size muffin cups with butter.

2 In small skillet, sauté  garlic and jalapenos over medium-high heat 2 to 3 minutes, stirring frequently, until thoroughly cooked; Cool 5 minutes; stir in Worcestershire sauce, green onions, bacon, eggs and cheese. Set aside.

3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon into  each muffin cups. Top with filling mixture.

4 Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Do not overcook. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and cool on rack for 10 minutes longer, and serve.


Sunday, December 2, 2012

Chicken Salad with pecans and Swiss chard Stalks

Love the color added by the swiss chard stalks

1 poached chicken breast, chopped and chilled
1/3 cup toasted pecans, chopped
2-3 Tablespoons mayonaise, (could add sour cream)
1/4 cup chopped green onions, leave some green bits for color
1/2 cup finely chopped swiss chard stalks (or celery)
1 tsp mixed herb blend - mine had chives, shallots, garlic and green peppercorn.
fresh ground black pepper, to taste

Mix all ingredients and serve.

Note: could use any nuts you like but the toasted pecans were very flavorful

Quiche with Swiss Chard


3 large eggs, beaten

3/4 cup heavy cream

ground red pepper , or similar

1 cup chopped fresh Swiss Chard, stalked removed  (I saved for chicken salad)

3 Tablespoons sautéed green onions

2/3 cup shredded Swiss cheese

1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate


Preheat the oven to 375 degrees F.

Combine the eggs, cream, sautéed onions and pepper in a bowl. Layer the spinach, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cool and serve