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169 posts categorized "09) Breakfasts, Brunches & Buffets "

03/11/2017

~ Irish Eyes are Smilin' on Mary's Irish Soda Bread ~

My Irish soda bread recipe was given to me 20-25 years ago by my close friend Mary. Mary Teresa Howe and her husband Joe hailed from Buffalo, NY, then moved to and raised their family here in Happy Valley, PA. For almost two decades, my husband Joe and I had the pleasure of sharing many good times with them. From football tailgates to holiday cocktail parties and all sorts of family celebrations, the Howe's enjoyed entertaining and being entertained. Mary and Joe were of proud Irish heritage and every year on St. Patrick's Day, all of us in their inner...... View full recipe for "~ Irish Eyes are Smilin' on Mary's Irish Soda Bread ~"

03/05/2017

~ For those times when you just gotta have: Frittata ~

Breakfast, brunch, lunch, dinner or late night snack, a frittata is a relatively-easy quick-to-make, hunger-satisfying meal. It tastes great served hot, warm, at room temperature or cold, and, leftovers reheat beautifully in the microwave, which make it perfect for those who brown bag lunch. A bit of slicing, dicing or chopping is typically required, but it's minimal, and, since frittata can be a tasty way to use up yummy leftovers, there are times when no knife is necessary. As per my Italian girlfriend Eileen, her mom and grandmother made frittata to stretch leftovers -- to turn them into a family-friendly...... View full recipe for "~ For those times when you just gotta have: Frittata ~"

02/20/2017

~ All-American Presidents' Day Gingerbread Cake ~

Say "snack cake" and folks my age think "Twinkie" or "TandyCake". Interestingly, snack cakes have been in America since Colonial times. Recipes for gingerbread, both the hard cookie and the soft cake or loaf, came to the us with the English and German settlers. Gingeroot was delivered by boat to the pilgims -- they used it fresh, dried it, and, made syrup from it. Ginger beer, made by pouring boiling water over brown sugar and pounded ginger combined with yeast proofed in warm milk was bottled and served as a refreshing beverage on hot days. The first recipe for gingerbread...... View full recipe for "~ All-American Presidents' Day Gingerbread Cake ~"

02/07/2017

~ Chilled Asian Chicken, Broccoli & Lo Mein Salad ~

What do Italian-American spaghetti and Chinese lo mein have in common? When you have a craving for a bowl full of noodles, you want them ASAP. Now. Immediately. In Chinese, "lo mein" literally means "tossed noodles" and it implies a method of cooking in which cooked wheat noodles get tossed into almost any type of stir-fry at the end of the cooking process. As a result, the noodles absorb some sauce and stay soft while the other previously-cooked ingredients (meat, poultry, seafood and/or vegetables) get distributed evenly throughout. This recipe is based on the same lo mein principle, except, it's...... View full recipe for "~ Chilled Asian Chicken, Broccoli & Lo Mein Salad ~"

02/04/2017

~Cold & Creamy Crab Rangoon Dip w/Wonton Cups~

Crab meat. I love it. Fresh, frozen or pasteurized, it's an ingredient that has rocked my food world. With it, I make an array of hot and cold appetizers and hors d'oeuvres. I use it to make steamy crab bisque and add it to several seafood soups and stews too. I adore an ice-cold crab salad or crab salad sandwich, and, I can't resist a well-made crab cake or crab cake sandwich. There's more. I can't count the of number classic main-course meals I make with crab. If you've eaten in a Chinese-American restaurant you know what crab Rangoon is...... View full recipe for "~Cold & Creamy Crab Rangoon Dip w/Wonton Cups~"

01/25/2017

~ Crab Rangoon w/More Crab than Cream Cheese ~

Crab meat, scallions and seasoned cream cheese all wrapped up in a wonton, deep-fried and served with a sweet dipping sauce (like duck sauce or sweet and sour sauce). It's a staple appetizer on most Chinese-American restaurant menus, and, an appetizer I almost never order. Why? Because 99% of the time, both the sweet flavor and delicate texture of the crab (or worse -- imitation crab) is 100% lost to the cream cheese -- akin to seasoned cream cheese spread. With Rangoon (the capital city of Burma) in its name, most people think this is an authentic Asian specialty. It's...... View full recipe for "~ Crab Rangoon w/More Crab than Cream Cheese ~"

01/22/2017

~ A Plain, All-Purpose, No-Nonsense Muffin Recipe ~

Who bakes plain muffins and why? I do and here's why. I enjoy a lot of treats unembellished -- doughnuts, cake doughnuts, cream cakes, crumb cakes and coffeecakes to name a few. Heck, I even like plain cheesecake. That said, for those who prefer their muffins chocked-full of goodies (fresh or dried fruits, berries, nuts, chocolate- peanut butter- or cinnamon-chips and/or toffee bits), having a basic muffin batter recipe in your back pocket takes the guess and stress out of making all sorts of muffins exactly the way your family, friends and you like them -- simply by adding a...... View full recipe for "~ A Plain, All-Purpose, No-Nonsense Muffin Recipe ~"

01/20/2017

~ The Differences Between: Cupcakes and Muffins ~

Cupcakes and muffins. Past their shape and portable-foodness, they have less in common than one might think. The fast, simple generic answer is: Cupcakes are fancy little cup-sized cakes and muffins are plain little cup-sized quick-breads. Served with an ice-cold glass of milk or cup of piping hot coffee, rare is the person who would take a pass on either. That said, I will always choose a muffin over a cupcake. Sorry cupcake -- this post is going to be a bit biased. Shape. They're both baked in multiple-cupped pans, to produce individual-sized, portable portions. Prior to the invention of...... View full recipe for "~ The Differences Between: Cupcakes and Muffins ~"

01/18/2017

~ Go Bananas: Banana-Nut Chocolate-Chip Muffins ~

Go bananas or gone bananas -- an idiom implying one is or has gone mildly crazy. When it comes to well-made muffins, I am not mildly crazy about them, I am certifiably crazy about them. I prefer a muffin to a cupcake, and, to be clear, I personally would choose a banana-nut muffin over a banana chocolate-chip muffin. That said, it's not always about me: some folks dislike or have a bona fide allergy to nuts, and, unlike me, many others just love and crave chocolate. "Let's meet for coffee." (Said by me never.) "Let's meet for coffee." It's something...... View full recipe for "~ Go Bananas: Banana-Nut Chocolate-Chip Muffins ~"

01/02/2017

~ Sweet or Spicy Easy Sausage and Cheese Balls ~

On a scale of one-to-ten, with one being super-easy and ten being extremely-hard, these are a one. No slicing, dicing or chopping, just hand-mix four ingredients together, form into "meat" balls and pop 'em in the oven to bake. So easy a caveman can do it -- but that's not the point. They can be made in an RV -- a recreational vehicle -- the kind you drive from Atlanta, Georgia, to Tuscaloosa, Alabama, while partying with five other couples from your tailgate group en route to a Penn State game (which we won). The year was 1986 and we...... View full recipe for "~ Sweet or Spicy Easy Sausage and Cheese Balls ~"

12/31/2016

~ Finger Food: Eggnog Brioche French Toast Sticks ~

Finger foods for breakfast? Heck yea. Well-seasoned tailgaters and football fans do it all the time. New Years -- 'Tis the season to gather together for bowl parties -- no knives, forks or spoons required. Appetizers and snacks commonly found at our early-morning finger-food pub-grub buffets are mini-quiche tartlets, bacon wrapped shrimp, hot crab dip, sausage balls, deviled ham and/or salmon spread with bagel chips, and, a big plate of French toast sticks with a bowl of warm maple syrup sitting in the center for dipping. It's always the duty of the host to prepare "the sticks" and deliver them,...... View full recipe for "~ Finger Food: Eggnog Brioche French Toast Sticks ~"

12/28/2016

~ Eggnog Breakfast Brioche in the Bread Machine ~

Eggnog bread -- most folks associate it with quick bread (like banana, zucchini and date-nut). It's referred to as quick bread because it's a quick to mix together loaf that is leavened with baking powder and/or baking soda instead of yeast -- it rises as it bakes in the oven. It's semi-dense texture is very similar to a muffin or a poundcake and it's usually topped with a sugary glaze of some sort before slicing. It's easy to make and it's quite delicious too. That said: I make an eggnog brioche that most folks don't know exists. A bit about...... View full recipe for "~ Eggnog Breakfast Brioche in the Bread Machine ~"

12/20/2016

~ Eggnog Pancakes w/Butter-Rum 'n 'Nog Bananas ~

Eggnog is a staple in my refrigerator during the Christmas and New Years holidays. Besides sipping on it throughout the days leading up to the holidays, I bake and cook with it too. To name a few, I make great eggnog cookies, eggnog pound cake and eggnog shortbread, and, when it comes to breakfast or brunch on Christmas or New Years Day, either eggnog pancakes, French toast or waffles always make an appearance. There's more. Bananas are one of my favorite fruits (I eat one every day), and caramelized bananas, like the kind used to make Bananas Foster, are my...... View full recipe for "~ Eggnog Pancakes w/Butter-Rum 'n 'Nog Bananas ~"

11/28/2016

~ The Morning After: Thanksgiving Stuffing Waffles ~

Thanksgiving. I love all the pomp and circumstance and I always cook a full-blown, traditional feast with all the trimmings. Stuffing. Next to a cold turkey sandwich on white bread with lettuce, tomato and mayo the next day, stuffing is the dish I like best (we all have our #1 favorite). I could skip the other stuff -- I'm fine with a plate of steamy stuffing and a ladle of gravy on Turkey Day, reheated the next day, or, a cold slice of stuffing as a snack for a day or two or three afterward. What's the difference between "stuffing"...... View full recipe for "~ The Morning After: Thanksgiving Stuffing Waffles ~"

11/10/2016

~ Eggs a la Goldenrod or Creamed Eggs on Toast ~

Once upon a time, this vintage egg recipe was reserved for Easter breakfast or brunch. Why? It was a tasty way to make use of a dozen or so of those hard-cooked, pastel-colored eggs that got dyed by the children to celebrate the holiday. In my kitchen, eggs a la goldenrod is simply a delicious way to enjoy hard-cooked eggs, which I always keep on hand. Besides liking eggs a lot, as a busy food blogger and host of a TV segment, I hard-cook several eggs at the beginning of each week -- it's ten minutes well spent. I consider...... View full recipe for "~ Eggs a la Goldenrod or Creamed Eggs on Toast ~"

09/30/2016

~ The Chivito: Beef, Bacon, Ham, Egg and Cheese ~

I did not dream this sandwich combo up -- no one could -- not even in their wildest dreams. It's a very famous sandwich though. To be exact, it's the National Sandwich of Uruguay. It's called "chivito", which, interestingly enough, means "goat" in Spanish, but oddly enough, contains absolutely no goat meat or goat cheese. It gets more confusing, because Uruguay is world-famous for it's high-quality beef, which is almost entirely grass-fed (rather than mass produced). So what's up with "goat" as the name of a goat-less sandwich? As the story goes, in 1946, at a beachside restaurant named El...... View full recipe for "~ The Chivito: Beef, Bacon, Ham, Egg and Cheese ~"

08/31/2016

~ That's a Wrap: Creamy & Crunchy Shrimp Salad ~

Wrap sandwiches were not something I grew up eating in the 1960's or '70's, and my children, who were growing up in the '80's didn't either. Mexicans, Middle Easterners and Greeks have been eating wraps since before the 1900's, but, the "American wrap sandwich", the one all of us are familiar with now (a soft flour tortilla or thin flatbread wrapped in such a way as to fully encase any combination of cold or hot ingredients one could put between two slices of bread or on a roll), wasn't invented until the 1980's. The concept of the wrap is as...... View full recipe for "~ That's a Wrap: Creamy & Crunchy Shrimp Salad ~"

08/20/2016

~ Garden Fresh Brunch: Corn 'Cakes & BLT Salad ~

Skip all the cloyingly-sweet things iHOP offers and pay attention -- there is more than one way to eat a pancake, and it's not just a sugary treat for breakfast or dessert. Brunch is served, and this savory pancake meal is full of at-their-peak, in-season ingredients, all local, many from my own backyard. Mix a batch of bloody Mary's, sit back, and savor the moment -- this is a bold-flavored, fresh-tasting way to celebrate the fruits-of-your-labor and an end-of-Summer garden. A quick-trip back in American-pancake history & time: I didn't invent adding cooked corn kernels, savory herbs and/or spices to...... View full recipe for "~ Garden Fresh Brunch: Corn 'Cakes & BLT Salad ~"

07/23/2016

~ Perfect Peach Preserves from the Bread Machine ~

'Tis the season for fresh berries and fruit, and I especially love the fresh fruit and berries Joe grows right here in our backyard. That said, besides apples, fruit and berries don't have a particularly long shelf life. During the first three weeks of July, I've frozen our sour pie cherries and blueberries in 2-pound bags -- enough to make 20 cherry pies and 10 blueberry pies during the upcoming year. These two fruits are easy to freeze, and, they freeze really, really well. Peach freezing is not for me. The end doesn't justify the means. Peaches can be frozen,...... View full recipe for "~ Perfect Peach Preserves from the Bread Machine ~"

07/20/2016

~ Plantation Cake: A Very Southern Vintage Cake ~

I first came across this recipe in a stack of recipe cards held together with a rubber band. They were in a plastic bag full of newspaper- and magazine-clipped recipes that my late grandmother collected. I don't recall her making the cake, but, at some point in her life she must have, as she took the time to write it down in her own hand. It's an unpretentious, yellow cake made of butter or margarine, sugar, flour, eggs, vanilla, home-canned peaches or pears, pecans or walnuts and buttermilk or sour cream. It sure sounded good to me, and, its name...... View full recipe for "~ Plantation Cake: A Very Southern Vintage Cake ~"

06/30/2016

~ Coconut and Rum Pineapple Upside Down Cake ~

Remember the first time you watched your mom make a pineapple upside down cake? I was mesmerized. I stood stoic, across the counter, watching as she carefully arranged and layered the ingredients in the pan. I stood vigil, peering through the glass, at the oven while it baked. I stood breathless, fingers crossed behind my back, when she inverted it out of the pan. In the end, I didn't know whether to joyfully jump up and down or hug her with pride -- I think I did both. I was five or six at the time, and, that Norman Rockwell...... View full recipe for "~ Coconut and Rum Pineapple Upside Down Cake ~"

06/10/2016

~ Creole Crawfish Beignets w/French Remoulade ~

Crawfish, crayfish, crawdads or mudbugs: The last time I saw these small, freshwater, lobster-esque crustaceans here in Central Pennsylvania, fresh or flash frozen, was -- never. The only time I've ever encountered crawfish was in Louisiana, Commander's Palace to be exact, and, "crawfish beignets" was an appetizer choice. I ordered it because I was surprised to find the word "beignet" used in a new-to-me savory seafood application rather than a sweet dessert way. Had I been up on my Big Easy history at the time, I wouldn't have been surprised by it at all. Now owned by the Brennan Family,...... View full recipe for "~ Creole Crawfish Beignets w/French Remoulade ~"

05/09/2016

~ Tamagoyaki: A Fried & Rolled Japanese Omelette~

Leave it to the Japanese to turn a plain omelette into a work of neatly-rolled edible art that's as good tasting as it is pretty to look at. "Tomago" means "egg" in Japanese and "yaki" means "to grill or grilled". Tomagoyaki is essentially: the scrambled egg of Japan. They eat them for breakfast, pack them into bento boxes for lunch, and, serve them alongside other foods, like sushi. Back in 1986, on my first morning in Tokyo, my first tamagoyaki was served with a small salad of pickled fish and pickled ginger. It was in our hotel's dining room (The...... View full recipe for "~ Tamagoyaki: A Fried & Rolled Japanese Omelette~"

05/07/2016

~ Nana's Oatmeal-Applesauce-Raisin-Walnut Cake ~

I've always loved oatmeal and anything edible containing oatmeal, and, let me tell you: this recipe "takes the cake" in terms of oatmeal recipes. When I was 19 and still living in Tamaqua, PA, my fiancé's grandmother, Nana, made this for dessert the first time I was invited to their house for dinner. For me, it was genuine "love at first bite". After that, she made it almost every time I visited, just because she knew I liked it so much. Fond memories of a lovely, gentle lady. For my bridal shower, Nana gave me the identical stainless steel baking...... View full recipe for "~ Nana's Oatmeal-Applesauce-Raisin-Walnut Cake ~"

05/05/2016

~ Deli-, Bakery-, & Coffee-Shop- Style Crumb Cake ~

If you're under the impression that "coffeecake" and "crumb cake" are words that can be used interchangeably, you haven't spent much time in the delicatessens, bakeries and coffee shops of the Northeast, namely: New York, New Jersey, and here in Pennsylvania too. We take our crumb cake seriously. Simply stated: it is a medium-textured buttercake with a coarse-grained, flour-based cohesive-crumb layer on top. Confusing it with other types of crumby cakes (which sometimes contain fruit or nuts and get topped with a sort-of similar-looking but looser streusel topping), is easily avoided -- once you taste a crumb cake, the difference...... View full recipe for "~ Deli-, Bakery-, & Coffee-Shop- Style Crumb Cake ~"

05/02/2016

~ Come on Over for Coffee & a Classic Coffeecake ~

Thanks to post WWII advertising campaigns by the American Coffee Bureau, by 1950, America was a country of coffee drinkers. In the workplace, the 15-minute coffee break was born, and, if you were a housewife, once you got your husband off to work and the kids off to school, you likely participated in a daily, weekly or occasional mid-morning "coffee klatch" with neighborhood friends. The term "coffee klatch" comes from the German word "kaffeeklatsch", meaning "coffee chat" -- a casual gathering for sharing coffee and conversation with close confidants. Literally translated: kaffee = coffee, and, klatsch = gossip. I like...... View full recipe for "~ Come on Over for Coffee & a Classic Coffeecake ~"

04/12/2016

~ The Lazy Lady's Homemade Corned Beef Hash ~

Who's the lazy lady? At breakfast time, that would be me. Here's the thing: When you are the family cook, exemptions from morning detail are few and far between. Everyone wakes up hungry -- babies, kids, adults, dogs, cats -- even goldfish. The whole danged world wants to eat first thing in the morning, and, the last thing I want to do in the morning is cook. That said, my conscience doesn't allow for slacking. Instant oatmeal packets, pancake and waffle mixes, and, pop-in-the-toaster tarts of any type are frowned upon. Exceptions are: high-quality store-bought doughnuts and pastry. Cooking morning...... View full recipe for "~ The Lazy Lady's Homemade Corned Beef Hash ~"

03/27/2016

~ 'Ye Olde' Diner-Style Creamed-Spinach Omelette ~

The French omelette is iconic, but, miracle of miracles, we Americans actually improved it. By allowing our omelette to get a little golden on the outside, which gives it a bit of extra flavor and texture, and, by generously filling it with a heavenly host of filling combos, egg lovers like me have turned the omelette into the hot pocket of beloved egg dishes. While I make quite a few omelettes during the course of any year, classic recipes with a clear history, popular breakfast-joint favorites, and, recipes with eggs-traordinary stories are the only ones I share. For example. My...... View full recipe for "~ 'Ye Olde' Diner-Style Creamed-Spinach Omelette ~"

03/21/2016

~It's Not Easy Being Green: Me & Creamed Spinach~

"Why can't you be more like your friend Melanie?", said the mothers of many of my childhood friends. A long, long time ago, middle-class mothers all cooked, and, when you were invited to a friend's house after school, it was common practice to be asked to stay for the evening meal. Those were hospitable times, and, that was my life during the 1960's (age 5 thru 14). If you are old enough to remember June Cleaver, Margaret Anderson and Donna Stone (Leave it to Beaver, Father Knows Best and Donna Reed), the image of each of those TV moms serving...... View full recipe for "~It's Not Easy Being Green: Me & Creamed Spinach~ "

03/16/2016

~ Meatless Mushroom Duxelles & Gruyere Crostini ~

For lack of better words, I'm going to refer to this mouthwatering crostini recipe as an "all-purpose, all-occasion" hors d'oeuvre. They complement a host of foods, and, can be served (for brunch, lunch, or dinner), at casual or upscale gatherings. They pair well with all sorts of cocktails, as well as red or white wine. They can be passed prior to an entrée of fish, seafood, poultry, porcine or meat. They can be served with a cup of soup and/or a salad. They are meatless too. That makes them perfect for meatless meals, certain religious holidays, and, entertaining vegetarian friends....... View full recipe for "~ Meatless Mushroom Duxelles & Gruyere Crostini ~"

03/14/2016

~Duxelles: Rich, Refined Mouthwatering Mushrooms~

Mushroom duxelles. To a mushroom lover like me, this is the crème de la crème of mushroom preparations -- the earthy caviar of my fungi food world. Each time I prepare it, I pay homage to the French for their meticulous attention to culinary detail. Without duxelles, my Veal Orloff, Beef Wellington and Coquilles St. Jacques would be ordinary veal, beef and seafood dishes. With duxelles on-hand in my refrigerator, I can change an unpretentious piece of toasted bread or a scrambled egg into a fine-dining experience. It enhances many of my sauces and gravies, and, soups and stews too....... View full recipe for "~Duxelles: Rich, Refined Mouthwatering Mushrooms~"

02/17/2016

~Peaches & Cream, Date & Nut Bread French Toast~

When short on time, breakfast is a meal I can speed-eat through, standing up, with no regret -- "tea and toast" and "I'm good to go", satisfied and focused. That said, I have a weakness for French toast, and if I spy it on the breakfast buffet, this otherwise punctual gal is either gonna be a few minutes late or in a rather bad mood for the better part of the morning. You choose. A bit about French toast: The French name for it is "pain purdu", meaning "lost bread", referencing bread that becomes dry after a day or two....... View full recipe for "~Peaches & Cream, Date & Nut Bread French Toast~"

01/06/2016

~ Steak, Peppers & Cheddar Chimichurri Omelette ~

I won't lie, I don't love steak and eggs for breakfast. I don't hate it, I just like bacon, sausage or ham better in the morning. That said, I do like a steak omelette for dinner. In fact, it's one of my favorite 'breakfast for dinner' meals. Don't try to psychoanalyze this -- it makes no sense. Let's move on. I'm making breakfast for dinner today, and, it's going to be a great steak omelette full of peppers, onions and cheddar topped with my homemade chimichurri sauce. There's more. Think twice about crowding the plate with toasted bread and fried...... View full recipe for "~ Steak, Peppers & Cheddar Chimichurri Omelette ~"

12/31/2015

~ Butter-Rum, Vanilla Bean & Eggnog Pound Cake ~

If you're planning on drinking some eggnog over the course of the next two days, set a cup of it aside until you read the rest of this post. You can thank me later. In my opinion, any cake, cookie or confection that starts out as plain vanilla, gets jettisoned to star status with the addition of the flavors of eggnog: cinnamon, nutmeg, and, of course, rum. Even folks who don't care to drink eggnog per se seem to love it if it is used as a flavoring in a dessert -- like this cake. Eggnog literally means eggs in...... View full recipe for "~ Butter-Rum, Vanilla Bean & Eggnog Pound Cake ~"

12/23/2015

~ My Six-Ingredient Last-Minute Eggnog Shortbread ~

There are two kinds of people. Those who finished their holiday baking last week and those who haven't started. If your holiday is under control in a Martha Stewart-esque sort of way, the force is with you and you need no help from me today. If, however, you fall into the category of those who just got home from doing all of your gift shopping and find yourself panic stricken in the kitchen in need of a last-minute cookie recipe, preheat your oven to 325 degrees now. ~ Step 1. Cut a piece of parchment paper to fit the bottom...... View full recipe for "~ My Six-Ingredient Last-Minute Eggnog Shortbread ~ "

12/20/2015

~ My Big Baked Denver Omelette Brunch Casserole~

Yes Virginia, there is more than one way to make an omelette, especially if you are cooking breakfast or brunch for a crowd. The Denver omelette in particular, which is a festive-looking Southwestern omelette that is loaded with lots of smoky diced ham, bell peppers, onions and grated cheddar cheese, once the ingredients are diced, which takes about 10 minutes, transitions from making omelettes one-at-a-time to one crowd-pleasing casserole so easily, if you're like me, it's going to end up at or near the top of your go-to AM casserole recipes list. Here's my photo of ~ My Kinda Cowboy...... View full recipe for "~ My Big Baked Denver Omelette Brunch Casserole~"

12/18/2015

~ My Kinda Cowboy Breakfast: A Denver Omelette ~

My phone conversation yesterday. "I'd like to order a Denver omelette with home fries and an order of French toast with a side of bacon." "Sorry m'am, we don't make Denver omelettes." Short pause. "Ok, do you make an omelette full of ham, bell peppers, onions and cheddar?" "Yes m'am, that's our Western omelette." Longer pause (where I'm calling from, as the crow flies, my gateway to the West is through Ohio to Chicago, which has zero to do with a Denver omelette). I wanted to say, "I think you mean Southwestern omelette", and further prove my point by explaining...... View full recipe for "~ My Kinda Cowboy Breakfast: A Denver Omelette ~"

11/27/2015

~ La-di-da Breakfast: Lox, Caviar & Frambled Eggs ~

If you are ever lucky enough to have lox and caviar in your refrigerator in the morning, there is no reason under the sun not to make this decadent three-minute breakfast -- it is an exercise in simplicity and tastes as pretty as this picture too. The classic caviar service I served as an hors d'oeuvres on Thanksgiving Day left me with a package of lox, a container of caviar, and a few small bowls of meticulously chopped accompaniments -- all good stuff. What's a girl to do? Turn yesterday's classy appetizer into today's lazy-day la-di-da breakfast! Besides caviar and...... View full recipe for "~ La-di-da Breakfast: Lox, Caviar & Frambled Eggs ~"

11/12/2015

~ Pumpkin 'n Spice and Everything Nice Pancakes ~

A stack of pancakes with a dollop of whipped butter and drizzled with pure maple syrup -- it's an iconic breakfast that few people can resist. Add a few strips of salty, crisply-fried bacon to the side and even I'll hang around the breakfast table until, astonishingly, I manage to finish it. A pancake breakfast is special to us Americans and there is lot of evidence to prove it: All sorts of community organizations host pancake breakfasts as a way to raise money for a good cause, iHop thrives in every town or city, and, when any mother in America...... View full recipe for "~ Pumpkin 'n Spice and Everything Nice Pancakes ~"

10/21/2015

~ Cinnamon Rolls made w/Food Processor Dough ~

Yes, if you ask me really nice, "pretty please", I will bake you fresh cinnamon rolls for breakfast, and, I won't be getting up in the middle of the night to do it either. I will mix my dough in the food processor in less than 5 minutes, then it'll take me another 20-25 minutes to roll the dough out, top it with the sugar and cinnamon mixture, slice 'em up and put 'em in a baking dish. Sans the two dough risings (about 2 1/2 hours) and the baking time (about 30 minutes), the actual hands-on time it takes...... View full recipe for "~ Cinnamon Rolls made w/Food Processor Dough ~"

10/10/2015

~ Make the Batter ahead: Buttermilk & Bran Muffins ~

We all agree that a muffin is at its best as soon as it can be eaten -- as soon as it has cooled enough to pick it up with your fingertips and pull it apart. For me, a warm muffin with a slather of softened butter or cream cheese is the ideal breakfast. That's all comfy-cozy sounding, but, even I don't have the time or desire to get up early enough on any given morning to mix a batch of muffin batter. That's why, over the years, I've collected a few muffin recipes that allow me to make the...... View full recipe for "~ Make the Batter ahead: Buttermilk & Bran Muffins ~"

10/07/2015

~ It's an Apple, Raisin & Pecan-Streusel Muffin Day ~

I have a love-hate relationship with muffins. I love them for for breakfast, especially the muffins that I bake, and, I even love muffins that a few of my friends make, but, I hate most store-bought or bakery-made muffins. Why? I find that most commercially-made muffins contain too few goodies (fresh or dried fruit, chopped nuts, a grain, or, a fragrant spice) and way too much sugar. Their cloying sweetness gives me a headache -- a real head-banger of a headache. Similar to the low-key and friendly "welcome guests to your kitchen" ambiance of a coffeecake, to me, muffins are...... View full recipe for "~ It's an Apple, Raisin & Pecan-Streusel Muffin Day ~"

09/22/2015

~ Mexican Pico de Gallo (Salsa Fresca/Fresh Salsa)~

For those who home cook more than their fair share of Tex/Mex fare, you likely have your pico de gallo recipe committed to memory -- I do. You also know that pico de gallo is much more than a condiment to dip tortilla chips into or plop on your tacos. In my kitchen it's a tasty topper for grilled or broiled chicken and fish, it's great on thinly-sliced flank, skirt or flat-iron steaks, and, a spoonful on fried, poached or scrambled eggs in the AM will change your outlook of the day ahead. Here in Central PA, my garden is...... View full recipe for "~ Mexican Pico de Gallo (Salsa Fresca/Fresh Salsa)~"

09/20/2015

~ Breakfast Bacon, Potato, Onion & Pepper Hash ~

Topped with two fried sunny-side-up eggs and any type of toasted bread to the side, this is a tasty way to start the day -- heck you can even make a sandwich out it. At early morning at-the-stadium tailgates, we used to call it "cowboy breakfast", but, I think that had more to do with the fact that we were cooking it in cast-iron skillets on camp stoves in the great outdoors than it being some sort of official name. With one gal manning her own station, one of us would make hash, one would fry bacon and eggs, one...... View full recipe for "~ Breakfast Bacon, Potato, Onion & Pepper Hash ~"

08/28/2015

~Pillowy-Soft Buttery-Rich Buttermilk Crescent Rolls~

I made dinner rolls today because I had buttermilk leftover in my refrigerator. I wish they'd sell buttermilk like cream, in one and two cup cartons -- a full quart is usually about twice as much as I need. For example: On Friday of last week, I used one cup to make my ~ Buttermilk, Blue Cheese 'n Chive Salad Dressing ~, to use as a dip for my ~ Seriously E-Z & Crispy Oven-Fried Chicken Wings ~. One week later, I still had three cups of buttermilk lollygagging around in my refrigerator. Happy ending: These dinner rolls will make...... View full recipe for "~Pillowy-Soft Buttery-Rich Buttermilk Crescent Rolls~"

08/06/2015

~ Pucker Up: Tart and Sweet Shiro Plum Preserves ~

The Japanese Shiro plum is indeed the golden, greenish-yellow goddess of the yellow plum world. "To know them is to love them", I couldn't agree more, and, this has been a banner year for our 18-year-old backyard tree. Every year, we eat a lot of these very sweet, mildly-tart beauties by the handfuls, and, every year I make a ~ Golden Goddess: Shiro Plum & Egg Custard Tart ~ or two or three (just click on the Related Article Link below to get the recipe). They store well in the refrigerator for about ten days too. This has served me...... View full recipe for "~ Pucker Up: Tart and Sweet Shiro Plum Preserves ~"

07/21/2015

~ Dehydrated Pie Cherry & Pistachio Zucchini Bread~

You show me your recipe for zucchini bread and I'll show you mine. Everyone who has ever planted a zucchini seed has a recipe for zucchini bread -- every last zucchini-growing one of us. This is my homegrown version and I only make it once or twice, at this time, each year. Why? 'Tis the end of the sour cherry season and the beginning of the zucchini season. While it's common to find dried fruits and nuts added to zucchini bread, I happen to think mine, made with my own dried sour cherries, plus toasted pistachios, is is one uniquely...... View full recipe for "~ Dehydrated Pie Cherry & Pistachio Zucchini Bread~"

07/17/2015

~ Andrew's Favorite: His Mom's Cherry Cookie Bars ~

Cherries and cherry desserts -- more specifically sour cherries and sour cherry desserts -- I don't know anyone who doesn't love cherries. My husband picked 150 pounds of pie cherries from our backyard tree last week, and ever since, I've been "making hay while the sun shines" -- posting as many of my favorite cherry recipes as I am physically capable in order to use up all of these culinary jewels. Click on the Related Article links below to get the most recent ones. Andrew is the Production Manager for WHVL-TV here in State College, PA. He's the host of...... View full recipe for "~ Andrew's Favorite: His Mom's Cherry Cookie Bars ~"

07/12/2015

~ Sweet Treats: Sour-Cherry-Pie Cookie Squares ~

When it comes to cherry desserts, these sweet little easy-to-make cherry treats hold their own amongst the heavy hitters. I can't lie either, this is not an original recipe of mine, it is my amped-up version of one that came straight from the pages of Taste of Home magazine, which, as most home cooks know, is one of a handful of reliable sources for good-tasting, easy-to-make, family-friendly, kitchen-tested recipes made from readily-available or on-hand ingredients. When it comes to baking fruit pies, tarts and galettes, with few exceptions, I never consider using pre-cooked, store-bought, canned pie filling (which is what...... View full recipe for "~ Sweet Treats: Sour-Cherry-Pie Cookie Squares ~"

07/07/2015

~ Making Clafoutis and the Classic Cherry Clafoutis ~

If I were to write The Big Book of Effortlessly-Regal No-Brainer Desserts, clafoutis would be on the cover. Whisk up a simple batter (eggs, cream or milk, sugar, salt, flour, melted butter and brandy or extract), pour it over some fresh fruit and bake. Cherries are the classic addition, with berries or stone fruit like apricots, plums and peaches being common substitutions. I was pleased with one I once made with ripe pears. Apples work too, but, apples are firm and crisp by nature, so, they need to be peeled and very thinly-sliced to get a luxurious texture -- truth...... View full recipe for "~ Making Clafoutis and the Classic Cherry Clafoutis ~"