All posts in category Brunch

Lemon Blueberry Bread

My first dilemma with this recipe was what to call it. Is it bread, a loaf or cake. I quickly dismissed loaf because it doesn’t really sound all that appetizing to me! I’m calling it bread because it’s a loaf shape (yup, still don’t like the word loaf!).

This is pretty similar to a muffin recipe, so I think you could easily make this in a muffin tin, you would just need to adjust for time. One of the best things about this bread is the crunchy sugar topping. It’s a little bit decadent and a whole lot delicious!

Summer always make s me think about blueberries. Growing up my grandmother used to pick many a 5 gallon bucket of blueberries at her cottage. When I was telling my kids, they were so amazed that you could get blueberries somewhere other than the store. Blueberry bushes grow wild in Nova Scotia, and I guess I never full appreciated their abundance until I tried to grow blueberry bushes in south Texas (not a success story for me!).

If you’re anywhere near some blueberries this season then you should try this bread!

p.s. Just in case you’re wondering, the first picture is from Candice, and the rest are from me!

Lemon Blueberry Bread

adapted from Better Homes and Gardens Cook Book

Ingredients:

  • 1 3/4 c. flour
  • 3/4 c. sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg, beaten
  • 1 c. milk
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1/4 c. cooking oil
  • 1/2 c. blueberry yogurt
  • 1 c. fresh or frozen blueberries
  • 2 Tbsp. butter, melted
  • 1/4 c. sugar

Instructions:

  1. Combine first 4 ingredients in a medium bowl and make a well.
  2. In a separate bowl, combine egg, milk, oil, lemon zest and juice.
  3. Add the wet ingredients into the well of the dry ingredients and mix just until combined.
  4. Mix in yogurt
  5. Fold in blueberries.
  6. Place batter in a loaf pan and bake at 350º for 50 minutes.
  7. Cool on a wire rack for 10 minutes.
  8. Brush melted butter on top of bread and then sprinkle a heavy layer of sugar over the butter while it’s still wet.
  9. Let cool completely and serve!

Lemon Blueberry Bread
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • 1¾ c. flour
  • ¾ c. sugar
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 egg, beaten
  • 1 c. milk
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • ¼ c. cooking oil
  • ½ c. blueberry yogurt
  • 1 c. fresh or frozen blueberries
  • 2 Tbsp. butter, melted
  • ¼ c. sugar

Instructions
  1. Combine first 4 ingredients in a medium bowl and make a well.
  2. In a separate bowl, combine egg, milk, oil, lemon zest and juice.
  3. Add the wet ingredients into the well of the dry ingredients and mix just until combined.
  4. Mix in yougurt.
  5. Fold in blueberries.
  6. Place batter in a loaf pan and bake at 350º for 50 minutes.
  7. Cool on a wire rack for 10 minutes.
  8. Brush melted butter on top of bread and then sprinkle a heavy layer of sugar over the butter while it’s still wet.
  9. Let cool completely and serve!

Oven Baked French Toast for Dinner

I Can't Believe It's Not Butter! Breakfast After Dark

Thank you I Can’t Believe It’s Not Butter! for sponsoring this post. Visit www.icantbelieveitsnotbutter.com for more information about Breakfast After Dark.

I was so excited to get to use I Can’t Believe It’s Not Butter! to create a Breakfast After Dark recipe. Breakfast After Dark sounds all mysterious and romantic, but I’m just embracing the fact that I was serving breakfast and then putting my kids to bed!I don’t know about you, but I love making breakfast for dinner; my kids love it, and after a long day, it is the perfect no stress meal.

Yesterday, we had a house full of sick kids (well, not full, but 3/5 kids down does not make for a good day!). Thankfully, our kids are still good natured, even when they’re not feeling 100%.

After doing many, many, many loads of laundry, I wasn’t really in the mood to put together a Sunday roast, and so breakfast for dinner it was. My kids were so excited (except for Ben, because he was on a crackers only diet!) at the prospect of a fancy breakfast for supper.

This dinner is amazingly easy and delicious. The beauty of baked french toast is that you can sit down and eat with everyone else at the table because you’re not standing over a hot stove flipping slices of bread. I used challah bread, and then I topped it with an I Can’t Believe It’s Not Butter! cinnamon streusel. I think most people are used to using I Can’t Believe It’s Not Butter! from the tub, as a spread, but it also comes in sticks, and works wonderfully in baked recipes. I can’t even describe how amazing this smelled while it was baking.

The prep for this recipe is under 10 minutes, and since this bakes for 45 minutes, you have plenty of time to cook some sausage and cut up some fruit.  If you want to serve this for a traditional breakfast, you can put the whole thing together the night before and then bake it in the morning. Obviously, that means you can also put it together in the morning and bake it in the evening!

I Can’t Believe it’s Not Butter! has put together some hilarious/educational videos with Lisa VanderPump, if you want to check them out, click here. Just to hear Lisa talking to her trainer about his frittata takes me back to the Fabio days (does that age me?)!

Oven Baked French Toast With Streusel Topping

Ingredients:

  • 1 Loaf Challah Bread
  • 4 x eggs
  • 1 c. Cream
  • 1 c. Milk
  • 1/2 tsp. Cinnamon
  • dash of Salt
  • 1 tsp. Vanilla
  • 1/2 c. I Can’t Believe It’s Not Butter (plus more for greasing the baking dish)
  • 1 c. Brown Sugar
  • 1/2 tsp. Cinnamon
  • 2 Tbsp. Flour

Instructions:

  1. Grease a 9×13 baking dish with I Can’t Believe It’s Not Butter.
  2. Mix the eggs, milk, cream, 1/2 tsp. of cinnamon, salt and vanilla in a large mixing bowl. Beat until well mixed.
  3. Cut the bread into 1 inch thick slices.
  4. Dip bread in the egg mixture and then place upright in the baking dish.
  5. When all the bread is in the baking dish, pour any leftover egg mixure over the bread.
  6. To make the streusel, combine the 1/2 cup I Can’t Believe It’s Not Butter with the brown sugar, 1/2 tsp. cinnamon, and flour.  Use a pastry blender to make pea sized crumbs.
  7. Sprinkle the streusel over the sliced bread.
  8. Bake in a 350º oven for 10 minutes, then reduce the heat to 325º for 35 minutes.

 

 

Oven Baked French Toast for Dinner
Prep time: 
Cook time: 
Total time: 

Serves: 5
 

Oven Baked French Toast With Streusel Topping
Ingredients
  • 1 Loaf Challah Bread
  • 4 x eggs
  • 1 c. Cream
  • 1 c. Milk
  • ½ tsp. Cinnamon
  • dash of Salt
  • 1 tsp. Vanilla
  • ½ c. I Can’t Believe It’s Not Butter (plus more for greasing the baking dish)
  • 1 c. Brown Sugar
  • ½ tsp. Cinnamon
  • 2 Tbsp. Flour

Instructions
  1. Grease a 9×13 baking dish with I Can’t Believe It’s Not Butter.
  2. Mix the eggs, milk, cream, ½ tsp. of cinnamon, salt and vanilla in a large mixing bowl. Beat until well mixed.
  3. Cut the bread into 1 inch thick slices.
  4. Dip bread in the egg mixture and then place upright in the baking dish.
  5. When all the bread is in the baking dish, pour any leftover egg mixure over the bread.
  6. To make the streusel, combine the ½ cup I Can’t Believe It’s Not Butter with the brown sugar, ½ tsp. cinnamon, and flour.  Use a pastry blender to make pea sized crumbs.
  7. Sprinkle the streusel over the sliced bread.
  8. Bake in a 350º oven for 10 minutes, then reduce the heat to 325º for 35 minutes.

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.

Leftover Quiche

I originally planned this post to come right after Easter to give you some ideas on what to do with your leftover ham. Candice took these amazing photos, and somehow it just all got away from me! Check out Candice’s Blog, where she posted a tutorial on how to get last week’s tomato soup image. This is the beginning of a weekly how to series for her! feel like Easter was just last week-end, but in fact it was two week-ends ago! Anyone else feel like this year is just flying by?

We ended up having a crazy Easter week-end, where I feel like we toured half the state of Texas! We had burgers in Houston an crawfish in Longview. We even got to drive through a little town called, Cut-and-Shoot. It sounds like it has amazing story behind it, but when I googled it, it was pretty blah. there was a tasty donut shop on the drive through town, though!

Ironically enough, since we were driving home on Easter Sunday, we had Easter dinner at Chuy’s in Austin! (Thankfully we had a server who appreciated that we were in no mood for a long wait!!) My sister-in-law Aimee provided a delicious lunch after church on Sunday, so we were able to get some ham and other goodies before we took off for San Antonio.

I feel like I need a nap right now, and I don’t know if it’s because I’m remembering all the driving from that week-end, or if it’s the lack of sleep caused by pregnancy number 6! Am I the only tired one out there?! I’m really hoping to get some energy back some time in July!

Back to the topic at hand: quiche. I made this quiche with some chopped ham, caramelized onions, and Swiss cheese. The great thing about quiche is that you can use whatever you have on hand, and it will be almost guaranteed to work. If you’re short on time, there’s no shame in a pre-made crust! I also use these individual tart pans from Williams-Sonoma because they make a perfect individual sized portion.

Leftover Quiche

Ingredients:

  • pastry for a double crust pie (this will comfortably make 4 individual quiches)
  • 4 eggs, beaten
  • 1 can evaporated milk (12 oz)
  • pinch nutmeg
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • 1/2 c. caramelized onions
  • 3/4 cup diced ham

Instructions:

  1. Line the tart pans with the pie dough.
  2. Place the cheese, onions and ham on the lined tins in equal portions.
  3. Combine the eggs, milk, nutmeg, salt and pepper.
  4. Pour the egg mixture over the filling in the tart pans. Fill to just below the rim. It’s okay to have the fillings be a little higher than the egg mixture.
  5. Place the tart tins on a cookie sheet, and cook in a 350º oven for 20-25 mins. Inset a knife into the center. If it comes out clean, it’s done.
  6. Let the quiche sit for 5 minutes before cutting.

Remember, you can use whatever you have lying around for a filling. Get as creative as you want!

 

Leftover Quiche
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Leftover Quiche
Ingredients
  • pastry for a double crust pie (this will comfortably make 4 individual quiches)
  • 4 eggs, beaten
  • 1 can evaporated milk (12 oz)
  • pinch nutmeg
  • salt and pepper to taste
  • 1 c. shredded Swiss cheese
  • ½ c. caramelized onions
  • ¾ cup diced ham

Instructions
  1. Line the tart pans with the pie dough.
  2. Place the cheese, onions and ham on the lined tins in equal portions.
  3. Combine the eggs, milk, nutmeg, salt and pepper.
  4. Pour the egg mixture over the filling in the tart pans. Fill to just below the rim. It’s okay to have the fillings be a little higher than the egg mixture.
  5. Place the tart tins on a cookie sheet, and cook in a 350º oven for 20-25 mins. Inset a knife into the center. If it comes out clean, it’s done.
  6. Let the quiche sit for 5 minutes before cutting.

Blueberry Buckle

Ah … the red gingham cookbook. I’m sure almost every home cook has at least one copy of the Better Homes and Gardens Cook Book; I actually have three on my book shelf. I got my first version from my mom when I moved into my first apartment. I also have a children’s version, but my most prized copy is the one that my mom had while I was growing up. I think my mom gave me her old copy during one of her moves. The book is falling apart, but I love it. The book is from at least 1971, but I’m dating it using newspaper articles that are also pinned in the book. Who knows how old it really is?!

The first recipe that I made all by myself came out of this BH&G book from the early 70′s, it was a blueberry buckle. A buckle is a cake topped with fruit. It’s different from a crumble of a cobbler. The batter has a muffin batter consistency. I think it makes a great breakfast treat, or you can serve it with ice cream for dessert. This was a pretty big success at my house. My 6 year old helped, but I don’t know if he’s quite ready to do it on his own yet (I’m not saying I made this when I was six. I’m sure I was 9 or 10.)

So, here’s a little trip down memory lane for you!

Blueberry Buckle

Ingredients:

  • 1/2 c. shortening
  • 3/4 c. sugar
  • 1 egg
  • 2 c. flour
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 c. milk
  • 2 c. fresh blueberries
  • 1/2 c. sugar
  • 1/2 c. flour
  • 1/2 tsp. cinnamon
  • 1/4 c. butter

Directions:

  1. Cream shortening and 3/4 c. sugar.
  2. Add egg and beat until fluffy.
  3. Combine flour, baking powder, sand salt.
  4. Add flour mixture to shortening alternately with milk.
  5. Spread batter in a greased 11 x 7 pan.
  6. Top with berries.
  7. Mix 1/2 c. sugar, cinnamon, flour and butter until crumbly, sprinkle over berries.
  8. Bake a 350º for 45 minutes. Serve warm.

FFwD: Gorgonzola Apple Quiche

I feel like this week’s recipe might almost be healthy. It does have some cream, but I mostly filled the pie shells with apples, onions and cheese! The first time I had a quiche with apples was over Christmas at my sister-in-law’s house. I was pleasantly surprised by the whole thing. If I hadn’t tried Ingrid’s quiche I might not have been too keen to try this week’s recipe, but Ingrid taught me that I can enjoy new things! The gorgonzola wasn’t at all overpowering. The whole thing made for a delicious lunch. I actually made this as individual tarts, and I didn’t bother making my own pie crust. The grocery store had pre-made pie dough on sale for a quarter. How can I refuse that?! The other great thing about this recipe is that it can be made ahead. I made it the night before, and then just re-heated it in the toaster oven when it was time to eat.

This is a recipe that I definitely recommend. My only regret is that I rushed taking the pictures, because I think that they looked a lot better in real life!

p.s. Am I the only one conflicted about what to watch on Sunday night? There are Super Bowl commercials for the “Big Game,” but then there’s also Downton Abbey. What to do?!

*What is French Fridays with Dorie? An online cooking group dedicated to working our way through Dorie Greenspan’s newest book, Around My French Table. We try a new recipe each week and post about it on Fridays. If you’re interested you can pick up a copy of the book and follow along with us here.

Summer Luncheon 2011

‘Tis the season for a fun festive luncheon. I love having ladies over for lunch, and a friend’s birthday seemed like the perfect occasion. Since it’s Summer in Texas, we needed something light and fresh. I made the Strawberry Tomato Mozzarella salad that Christina made a few weeks. It really was delicious and very quick and easy to prepare. My friend Anna brought a green salad and rolls. For the main dish I made a goat cheese tart. The great thing about the tart is that it can be served at room temperature. The only thing I wasn’t very fond of was the crust, so I’m not putting a crust recipe here. Normally I use a ready to bake crust, and last week I tried this recipe again with a phyllo crust. The phyllo was amazing. I just used 8 sheets of phyllo and baked normally. Perfect!!

Back to the luncheon. I think the keys to a successful luncheon are to invite people whose company you really enjoy, and to accept help when people offer. There’s something very relaxing about not worrying about everything! The fact that I knew that Anna was going to be at my house early to help set up helped me remain stress free.

The other thing that I really love about having people over is that it makes me tidy up the house. I should probably do it every week!! This is a picture of the party favors. If you’re local to San Antonio, or if you’re just here for a visit, make sure to check out Choicolate. Awesome handmade chocolates, and the best service. Ever!

Come back on Thursday and I’ll show you what we had for dessert!

Goat Cheese Tart with Caramelized Onions

Ingredients:

  • 3 large eggs
  • 1/2 c. cream
  • 8 oz. goat cheese, cut into small pieces
  • 2 onions, caramelized
  • 2 Tbsp. fresh parsley
  • 1 tsp nutmeg

Directions:

  1. Line a tart pan with a removable bottom with a pie crust or phyllo dough.
  2. Mix together cheese, eggs, cream, onions, parsley and nutmeg.
  3. Season with salt and pepper.
  4. Fill lined tart pan with egg mixture. Bake at 350º for 25-30 minutes. Cool for 15 minutes and remove from pan

A Healthier Poppyseed Muffin

The kids asked for muffins on Saturday morning. And since we are almost completely out of sugar I went looking for a recipe without any!  We have had a sugar-free house in the past, but the last time I did that it seemed like my sweet tooth grew even larger – so I’m on the fence as to whether I am going to buy another bag of sugar or not!

I thought these muffins were fairly sweet and I felt good about feeding them to my kids for breakfast. The kids weren’t going around telling me how great they were, but everyone ate them and no one complained – so I call that success.

I found this recipe in The New Laurel’s Kitchen which is a great vegetarian cookbook. I picked the cookbook up at a thrift store a couple of years ago and it’s become a favorite in my kitchen.

Poppyseed Muffins (adapted from The New Laurel’s Kitchen)

  • 1/2 cup raisins
  • 1/4 cup boiling water
  • 2 ¾ cups rolled oats
  • 1/2 cup whole wheat flour
  • 2 ½ t baking powder
  • 1/2 t salt
  • 1/4 t nutmeg
  • 2 eggs
  • 2T oil or butter
  • 1/4 cup honey
  • 1 cup milk
  • 2 T poppy seeds
  • 2 t grated orange zest
  1. Preheat oven to 375 degrees. Grease a 12-cup muffin pan.
  2. Soak raisins 5 minutes in 1/4 cup boiling water. Chop coarsely in a blender.
  3. Make the oats into a coarse flour in a blender or food processor. You will need 2 cups of coarse flour.
  4. Put oat flour in bowl and sift in the other dry ingredients.
  5. Beat eggs, oil, and honey together, then stir in the milk, raisins and water, poppy seeds, and orange zest.
  6. Add dry ingredients to liquid ones, stirring just enough to mix well.
  7. Spoon into muffin pans and bake for 18-20 minutes.


Overnight Orange French Toast

Suddenly it’s very quiet at my house. My dad is gone after a month of helping, and today Christina and her three kids left yesterday. Now it’s just me, Doug,  my kids, and thankfully my little sister is still here helping out. I don’t know if I’m ready to takeover the household cold turkey just yet!

Before my dad left he made sure to stock my fridge and pantry. I think I’m good for at least another week when it comes to grocery shopping. There were a couple of loaves of Italian bread in the bread box, and I thought a nice oven baked french toast would be a tasty way to end Christina’s stay with us.

One of the reasons that I love the oven baked french toast is that it’s perfect for a group. One of the things that I hate about pancakes and waffles (and really I love pancakes and waffles) is that I have to spend all my time at the stove. With this recipe I can prepare everything the night before, and the morning of I can turn on the oven and have french toast for a crowd in about 20 minutes. Because my dad also bought a case of oranges, I decided to make this with fresh squeezed orange juice. If you don’t like the idea of a citrus french toast, just trade out the juice for more cream/milk.

Don’t forget to grease the baking dish. I didn’t remember yesterday, and my french toast got a little stuck to the dish.

Overnight Orange French Toast

Ingredients:

  • Loaf Italian Bread, sliced
  • 4 eggs
  • 1 cup milk or cream
  • juice from half an orange
  • 1/4 tsp. nutmeg
  • cinnamon sugar

Directions:

  1. Grease a 9×14″ casserole dish
  2. Place bread slices, in a single layer, in the casserole dish.
  3. Whisk together eggs, milk, juice and nutmeg.
  4. Pour liquid mixture over bread. If any of the slices of bread don’t get coated with the egg mixture, just flip them over.
  5. Cover and refrigerate overnight.
  6. When you’re ready to cook the french toast, pre-heat the oven to425°.
  7. Sprinkle the cinnamon sugar on top of the slices, and bake uncovered for 20 minutes.
  8. Serve with butter, syrup and powdered sugar (how healthy does that sound?!).

Lemon Ricotta Pancakes from the Four Seasons Hotel

A few months ago, my friend Andrea sent me this recipe, and I’ve been holding onto it especially for this week. Tomorrow is mardi gras, or Fat Tuesday, or, as we called it back in Nova Scotia, Shrove Tuesday.  When we were growing up, my mom would make pancakes for supper on this particular Tuesday, or we would go down to the Anglican church for their pancake supper. I wonder if they do that here? I’ve never noticed signs for a pancake supper. Shrove Tuesday is the day before Ash Wednesday, which is the beginning of Lent and the time to give up some vices, if you’re so inclined. We don’t observe Lent, but we definitely observe pancake Tuesday! If I remember correctly, the reasoning behind the pancakes is that you can put pretty much anything in them. If you’re giving up chocolate for lent, then fill your pancakes with chocolate chips! Tomorrow is also the last day of the King Cake season, so you might just want to make yourself one of those as well!

This recipe is a little more involved than your average pancake recipe, but I think it’s perfect for a light dinner. You may not want to do all these steps first thing in the morning, but for brunch it’s perfect! All the work involved may also be under-appreciated by little ones, but you will definitely appreciate it!! These pancakes take a little longer to cook. This may be the things that gets me to invest in an electric griddle instead of the stove top griddle I use now. Of course, these masterpieces do not fit into the gestational diabetes diet (maybe that’s what I can give up for Lent!), but I did try a little bit. I cannot even describe how heavenly they were (again, it could be the diet talking!). They would also be wonderful with blueberries or raspberries.

Lemon Ricotta Pancakes, from the Four Seasons Hotel

Ingredients:

  • 6 eggs, separated
  • 1 1/2 c. ricotta cheese
  • 8 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 1/2 c. flour
  • 1/4 c. sugar
  • 1/2 tsp. salt
  • 2 Tbsp. lemon zest (about two lemons)

Directions:

  1. Pre-heat griddle on medium low.
  2. In a medium bowl, mix together ricotta, egg yolks, butter, and vanilla. In a separate bowl, whisk together dry ingredients. With a rubber spatula fold the dry ingredients into the ricotta mixture.
  3. In another mixing bowl beat egg whites until soft peaks form. Fold half the egg whites into the ricotta mixture, then fold in the rest of the egg whites until just combined. The egg whites will lighten the mixture.
  4. Melt 1 Tbsp. of butter on griddle heated to medium low. Pour the batter onto the griddle. I used a 1/4 c. measuring cup for this.
  5. Cook pancakes for 4-5 minutes, or until the tops begin to bubble and the undersides are nicely browned. Flip and cook the other side for 3-4 minutes.
  6. Dust with powdered sugar!


 

 


 

p.s. Doug told me to tell you that the Four Seasons Hotel in no way endorsed this post. I have never been to the Four Seasons … I would like to go, but my husband is all about making sure we can afford braces and college tuition, aka he’s cheap frugal!

Guest Post: Easy Peasy Crustless Quiche

We’re so excited to have my sister-in-law Honey here today. I think Honey is just being modest when she talks about her cooking skills – every meal I’ve had at her house has been fantastic! And I can’t wait to try this recipe. -Christina

Thank you so much for having me here, ladies! I absolutely love Frankly Entertaining – like everyone does!

I must say that I was pretty shocked when Christina asked me to share my favorite recipe for her blog – her food blog.  Not because I don’t blog, or we don’t get along (I love her!), but cooking, baking, or anything really in the kitchen is certainly not my strong suit nor where much self-confidence lies. My poor family. With that said, I’m always looking for ‘simpler’ recipes – ones that hopefully please at least half the family! Now when I say simple, I mean simple. While it’s easy to throw in a frozen pizza now and then (and I totally do!), we’re just trying to cook more with fresh ingredients.

Easy Peasy Crustless Quiche

8 beaten eggs

¾ cup sour cream OR cottage cheese

2 cups shredded cheddar cheese

1 chopped red bell pepper

2-4 large asparagus spears

1 cup chopped spinach

  1. Combine ingredients in a large mixing bowl.
  2. Pour mixture into a pie pan and bake at 350 for 24-28 minutes. Disclaimer: I’ve actually only made this in my fancy Demarle Molds (You know Demarle? Maker of the Silpat. They have a whole line of fabulous non-stick kitchen products, etc.) so you may need to adjust bake time.

The vegetables in this recipe were the ones that I had on hand. Almost any vegetable will work. We’ve made this before with mushrooms, or sausage and broccoli, or green chilies, or with just cheese. Add what you like. Easy Peasy!

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