Category Archives: Breakfast/Brunch

Denver Potato Bake

How pretty are those flowers??  Yellow is one of my favorite colors, and I absolutely love the yellow and pink flowers together.  Makes me happy just looking at them.  My sweet husband bought those for me the other day, and I am once again reminded of what a lucky girl I am.  How many husbands regularly go about surprising their wives with flowers?? 

And if you look to the left there, you’ll see my rosemary making a comeback after the long winter.  My chives are coming back to life too, and I get so excited over every new green sprout I see 🙂

I’m excited about sharing this recipe today too because it’s delicious!  It’s like those Western breakfast scrambles you can find on restaurant menus except this one is baked in the oven.  Great for a breakfast for dinner night (love those!) or for a special weekend breakfast.

You can also get creative and add other vegetables and ingredients you like.  I love playing around with recipes!

I fried up some sliced apples and pears in a little butter and brown sugar to go along with.  It made for a great breakfast for dinner meal that I will definitely make again!

Until next time, happy cooking 🙂

Denver Potato Bake

Ingredients:

  • 6 eggs
  • 1/2 tsp onion powder
  • 1/2 tsp thyme
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3 cups frozen hash brown potatoes
  • 4 oz. (1 cup) shredded Swiss cheese
  • 1/2 cup diced ham
  • 1/2 cup chopped green bell pepper

Directions:

Heat oven to 350 degrees.  Grease a 9×9 inch baking dish.

In a mixing bowl, whisk together the eggs, onion powder, thyme, and salt and pepper.  Stir in remaining ingredients.

Pour into the prepared baking dish.  Bake for 40-45 minutes or until set.

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Lemon Nut Bread

I am a HUGE fan of lemon-flavored things, especially breads and desserts.  So it’s not surprising that I instantly loved this lemon nut bread after the first bite. 

It is so moist and delicious, and the lemony glaze on top that soaks into the bread just makes it extra special.

This would be perfect to make on the weekend and enjoy with a cup of coffee or tea.

And non-recipe related, but I just have to say that spring has finally arrived here in Alberta!  The snow has melted away, the grass is green, and the trees are slowly but surely budding and bursting with color.  It’s about darn time!  I literally feel my spirit lifting as I see more and more of the landscape changing color.

I hope spring has arrived where you are too.  And I hope you give this lemon nut bread a try!

Lemon Nut Bread

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/4 cup lemon juice
  • 1 Tb grated lemon peel
  • 1 1/2 cups all-purpose flour
  • 1 Tb baking powder
  • 1/8 tsp salt
  • 1/2 cup milk
  • 1 cup chopped pecans
  • 1/2 cup powdered sugar
  • 2 Tb lemon juice

Directions:

Heat oven to 350 degrees.

In a large bowl, beat together the butter and sugar until light and fluffy.  Beat in the eggs one at a time. Add lemon juice and peel.

In a separate bowl, stir together flour, baking powder, and salt.  Add to the wet mixture, alternating with the milk.  Stir in the pecans.

Pour into a greased 9×5 loaf pan.  Bake for 50-60 minutes, or until a toothpick inserted comes out clean.

In a small bowl stir together the powdered sugar and 2 Tb lemon juice.  Poke holes in the loaf with a wooden pick (I used a kabob skewer).  Drizzle glaze evenly over the top. 

Let stand 10 minutes.  Remove loaf from pan and let cool completely.

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Filed under Breads, Breakfast/Brunch

Press-In-Pan Pie Crust

Easiest pie crust you will ever make, I guarantee it!  I have been meaning to share this recipe for a long time, and today I’m finally going to.

This is the pie crust I always use, and it’s an absolutely no fail recipe.  I readily admit that making a traditional pie crust is an art that I have just never been able to master.  With this pie crust I never have to worry about whether it’s going to turn out okay, and it takes a lot less time to make.

Simply mix together the ingredients in a bowl, like so.

Turn it out into a pie plate.

And just start pressing with your fingers until, voila, it looks like this!

This crust was used for this savory summer pie recipe, my absolute favorite quiche.

If you are looking for a quick and easy, from-scratch pie crust, then I hope you’ll give this recipe a try!  Until next time, Happy Cooking 🙂

Press-In-Pan Pie Crust

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp salt
  • 1/2 cup vegetable oil
  • 1-2 Tb milk

Directions:

Stir together the flour and salt in a mixing bowl.  Add oil and milk, 1 Tb at a time, until the dough comes together into a ball.  Turn out into a pie plate and press into the bottom and sides to form a crust.

Bake at 425 degrees for 10-12 minutes, or until lightly browned. 

This crust works equally well with sweet and savory dishes.

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Blueberry Tea Bread

Good Sunday morning!  How is everyone?  Just peachy up here on the Alberta prairie.  Enjoying a cup of coffee and a little peace and quiet to myself before Jay wakes up.  Don’t you love that quiet, early morning time?  🙂

We had a freak snowstorm last week that dumped tons of heavy, wet snow on us.  But, as of today, it’s almost all melted away already.  Yes!  *pumps fist in the air*  And an unexpected positve outcome from the snow was that my car, which was in desperate need of a bath, looks much nicer now.  *another fist pump*

I had a hankering for something with blueberries the other day.  Luckily, I had a bag of blueberries in the freezer already.  So I went searching through my cookbooks, sure I could find the perfect recipe to satisfy my blueberry craving. 

Enter this delicious bread from Southern Living.  Just the thing I needed!  This is more of a dessert bread, not really something you want to eat every morning for a healthy breakfast (though I’m all for indulgence once in a while!). 

Like most quick breads, this does benefit from sitting for a day before you eat it.  I don’t know about y’all, but I can never let a quick bread sit for a day before eating it!  But I really did find with this bread, after eating it straight from the oven and then having a slice the next day, that it is much better the next day.  Still great not matter what, but just that much better if you can wait 🙂

I hope you enjoy, and until next time, Happy Cooking!

Blueberry Tea Bread

 

Ingredients:

  • 2 Tb cake flour
  • 2 Tb sugar
  • 1 Tb chopped almonds (I left these out)
  • 1/2 tsp cinnamon
  • 1/2 cup butter, divided
  • 1 1/2 cups blueberries
  • 3 cups sifted cake flour, divided
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 cup milk
  • 1 Tb vanilla

Directions:

Combine first 4 ingredients.  Stir in 1 tsp butter until crumbly.  Set aside.

Combine blueberries and 2 Tb flour, tossing to coat.  Set aside.

Stir together remaining flour, sugar, baking powder, and salt in a large bowl.  Cut in remaining butter until mixture is crumbly. 

Whisk together egg, milk, and vanilla.  Add to the flour mixture, stirring until all ingredients are moistened.  Fold in blueberries.

Pour into a greased 9×5 inch loaf pan.  Sprinkle the almond mixture over the top.

Bake at 350 degrees for 1 hour 10 minutes, or until a toothpick inserted comes out clean.  Lest rest in the pan for 10 minutes before turning out onto a wire rack to cool.

*All-purpose flour can be substituted for the cake flour.  For each cup of cake flour called for, use one cup of all-purpose minus 2 Tb.

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Orange Nut Bread

Today’s recipe comes from this slightly battered old cookbook:

I bought it from Amazon a while back with a gift card I won from Swagbucks.  If you don’t have a Swagbucks account yet, just go to http://www.swagbucks.com  to sign up. Update: t’s been brought to my attention that for some strange reason the link keeps going to the Wordpress website.  I have no idea why!  I’ve typed out the address now so you can copy and paste it 🙂  

There’s something about old cookbooks that I just love.  I love the worn, tattered pages, the splotches of food strains here and there, the faint musty smell.  *Swoon*  I’ll take an old cookbook any day over a shiny, brand new one.  

I’ve never made an orange-flavored quick bread before, and this one sounded interesting.  I decided to use dates rather than raisins, and I never realized before now what a great combination oranges and dates are!  This bread is sweet and moist and chock full of dates and nuts.

To get the orange peel, I used my vegetable peeler to get strips like this.

I just used my knife to quickly chop it up finely.  Here’s the batter ready to go into the oven.  You can see all the lovely bits of orange, dates, and nuts in the mix.

Fresh out of the oven.

Slices of this were especially nice with a little cream cheese spread on.  Perfect along with a cup of morning coffee or tea!

I hope you try this and enjoy it!  Until next time, happy cooking 🙂

Orange Nut Bread

Ingredients:

  • juice and rind of 1 medium orange
  • 1 cup raisins or chopped dates
  • 2 Tb melted shortening (I used vegetable oil)
  • 1 tsp vanilla
  • 1 egg, beaten
  • 2 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 cup chopped nuts (I used walnuts)

Directions:

Pour orange juice into a measuring cup.  Add enough hot water to equal 1 cup.

Using a knife or food processor, finely chop orange rind.  Add to a large bowl with raisins or dates, diluted orange juice mixture, shortening, vanilla, and egg.

In a separate bowl, stir together the dry ingredients. Add the chopped nuts.  Add to the bowl with the wet ingredients.  Mix just until combined.

Pour into a greased 9×5 loaf pan.  Bake at 350 degrees for about 1 hour.

I’m sharing this recipe with:

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Spinach-Swiss Quiche, and kids who say the darndest things

Here’s a little tidbit about myself-I am an introvert.  However, my big sis is most definitely not.  And my niece and nephew take right after her, especially my niece, Harlee, who is quite a little spitfire.  I wish that I didn’t live so far away because I’d like her to rub a little of her spunk off on me!  If ever there was a kid who said the darndest things, it would be her.  I wanted to share some of them because we could all use a good laugh, right? 🙂

I was talking to my mom the other day, and she had me practically in tears relating her most recent conversations with Harlee.

Now, my parents live in Florida, and my sister and her kids live in Tennessee.  A little while back, Harlee had mailed some comics that she had thought were funny and had cut out of the paper.  Well, next time she talked to my mom she asked if she had gotten them, and my mom said that yes, she had.

Then Harlee said very seriously, “Grandmaw, I sent you something and you didn’t say something to me…”. 

 My mom thought, What in the world is she talking about??

Then Harlee said, “You forgot to say thank you!”

Well, she just taught Grandmaw, who’s an elementary school teacher, a thing or two about manners, didn’t she?  😀  Admittedly, though, my mom did get her back after she sent Harlee a Valentine’s card and stickers and Harlee forgot to say thank you! 

Which brings me to the next darndest thing Harlee said that had me laughing out loud .  She was telling Grandmaw about how she liked the stickers and had put them up on her mirror.  Then she asked why David (my nephew) hadn’t gotten anything. 

My mom said that well, she didn’t think he would have wanted anything for Valentine’s, him being a boy and all.

So Harlee said,  “Well, you could have just sent him a dollar or two!”

Goodness, but that little girl sure has a mind of her own!  She probably runs her teacher ragged in school too.  Though she did explain to my mom that a lot of the other kids in her class get upside-down faces, but she never does, she just gets mostly straight faces.  Which we agreed were at least better than upside-down faces!

Sometimes it just feels so good to laugh until you cry, doesn’t it? 🙂

Okay now, let’s discuss this recipe I’m sharing today, shall we?  I found it in this cookbook:

Which I have to tell y’all I was so excited when I saw it on the shelf at Goodwill because, as far as I can tell, Gooseberry Patch isn’t sold here in Canada.  So when I saw it I snatched it up!  This recipe was in the Meatless Mains section and it was delicious.  I had the spinach thawed and drained ahead of time, the onion chopped, and the cheese shredded so that when I got home from work it took me literally 5 minutes to throw together and pop into the oven.  Not too shabby!

I made salads and served some of my homemade applesauce on the side.  It was a super easy and delicious meal to make.  I can’t wait to try more recipes from this cookbook!

Until next time, happy cooking! 🙂

Spinach-Swiss Pie

Ingredients:

  • 1 box frozen spinach, thawed and squeezed dry
  • 1 cup shredded Swiss cheese
  • 2 Tb chopped onion (I used green onion)
  • 1 1/2 cups milk
  • 3 eggs
  • 3/4 cup Bisquick baking mix
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp nutmeg

Mix together the spinach, cheese, and onion.  Spread in the bottom of a greased pie plate.  Whisk together remaining ingredients, and pour over the top.

Bake at 350 degrees for 40-45 minutes or until golden brown.

I’m sharing this recipe with:

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Filed under Breakfast/Brunch, Casseroles, Vegetarian

Baked Blueberry French Toast

Rarely does a week go by in my house where we don’t have some sort of breakfast for dinner.  Breakfast foods are just plain yummy!  And when you think about it, most are them are very economical too.  Pancakes, french toast, and omelettes don’t exactly require any outrageously expensive ingredients.  Well, I guess that depends on what you add to them.  We keep things simple here 🙂

This recipe takes things up a notch from just plain french toast and I think you’ll love it!  I especially love the addition of nutmeg, which is my favorite spice. While the recipe calls for blueberries, you can really use any fruit that you’d like or have on hand.  Strawberries would be nice.  Or peaches.  Ahh yummy, juicy peaches…

Why, oh why,can’t it be summer already??  I don’t know about y’all, but I am just sick and tired of winter.  Back home in south Florida, we get so excited when the weather gets cool enough that we actually have to wear a jacket.  And now here, in Canada’s most northerly major city (I read that little fact in a book recently), what I wouldn’t give for just one day of gloriously warm, sunny weather!  I think just to lift up my face and feel that warm sun on my skin would be heaven right about now. 

These last few months of winter are a tough time of year for this Southern gal.  Sometimes I get so cranky and mopey I just have to have a good cry.  But y’all won’t make fun, right?  I knew you wouldn’t 🙂  With the crazy weather everyone has been getting this winter, I’m sure many of you feel the same as me!

But we’ll get through it, won’t we?  This darned ol’ winter can’t last forever!

I hope y’all enjoy this recipe, and until next time, happy cooking 🙂

Baked Blueberry French Toast

Ingredients:

  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk
  • 1 tsp nutmeg
  • 1 loaf French bread, cut into 1/2 inch thick slices
  • 4 cups blueberries
  • 4 Tb butter
  • 1 tsp cinnamon
  • 1 cup sugar

Directions:

Whisk together the eggs, vanilla, milk, and nutmeg.  Place the bread slices in a large baking dish and pour the egg mixture over.  Let it sit while you make up the berry sauce.

In a saucepan, melt the butter.  Add the blueberries, cinnamon, and sugar.  Cook over medium heat for a few minutes, until the sugar is dissolved and the berries have softened.

Pour into a greased 13×9 baking dish.  Take the bread slices, which should have soaked up all the egg mixture by now, and place them on top of the berries.

Bake at 350 degrees for 30 minutes, or until puffed and golden brown.  Let sit for 5 minutes before serving.

This recipe is being shared with:

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Filed under Breakfast/Brunch, Casseroles, Fruit