Green Salad with Avocado, Fruit and Curry Dressing

Published on by carol lou Category: Recipes, Salads

There is nothing better than a cool crisp salad and this recipe is one of my favorites. I toss red leaf lettuce with spinach, top with fruit and sliced avocado. Then drizzle with my favorite curry dressing and sprinkle with sliced almonds. Easy, delicious and a family favorite. This is equally delicious topped with cooked chicken for a wonderful main dish for lunch or dinner.

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Green Salad with Avocado, Fruit and Curry Dressing

Servings 6

Ingredients

  • DRESSING
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 2 tablespoons brown sugar
  • 2 tablespoons minced chives
  • 1 tablespoon curry powder
  • 1 teaspoon soy sauce
  • SALAD
  • 1 bunch red leaf lettuce, torn into bite-sized pieces
  • 1 cup spinach leaves, torn into bite-sized pieces
  • 1 cup red seedless grapes, halved
  • 1 cup mandarin oranges, drained
  • 1 avocado, sliced
  • 1/4 cup sliced almonds, toasted

Instructions

  1. Combine all of the dressing ingredients, mix well, set aside.

    Combine the lettuce, spinach, grapes, oranges, avocado and almonds.

    Drizzle with the dressing, toss and serve

Interesting Find – Runamok Maple – Curried Maple Cashews with Sausage Crumbles

Published on by carol lou Category: Interesting Finds

When I was in Napa Valley recently I was walking through the Culinary Institute of American and spied this free recipe on the shelf. It certainly peaked my interest since it had cashews, maple syrup, and sausage. Well, I tried the recipe and it is amazing. All I can say is you must try it. Runamok also has a great website with many other great sounding recipes and maple products – I call this a terrific find!

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Runamok Curried Maple Cashews with Sausage Crumbles

Ingredients

  • 8 oz. sausage without casing
  • 2 tablespoons Bourbon Barrel Aged Maple Syrup
  • 2 cups roasted cashews
  • 2 teaspoons curry powder
  • salt and pepper

Instructions

  1. Place a wide pan over high heat on the stove.  Oil is usually not necessary unless the sausage is very lean.  Add the sausage and break it into small pieces as it cooks.  Continue sautéing until it is brown and crumbly and most of the fat has been rendered.  Remove with a slotted spoon, placing the crumbles on a piece of paper towel to absorb any remaining grease.

    Preheat the oven to 375.  Line a rimmed cookie sheet with parchment.  In a bowl, toss the sausage crumbles, with all of the remaining ingredients and stir to coat the nuts.  Spread out the ingredients in one layer on the cookie sheet and put in the oven.  Roast for about 10 minutes or until the syrup has formed a glaze on the cashews.  Remove from the oven to cool. 



Be My Valentine – Chocolate Black Bottom Cupcakes with Chocolate Ganache

Published on by carol lou Category: Desserts, Recipes

Looking for a wonderful chocolate dessert for your Valentine? Chocolate Black Bottom Cupcakes with Chocolate Ganache will put a smile on any Valentine. My mom always made these cupcakes but never topped them with the ganache. I think the ganache is what makes these cupcakes so special. Perfect treat your Valentine(s).

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Chocolate Black Bottom Cupcakes with Chocolate Ganache

Cook Time 30 minutes
Servings 18

Ingredients

  • 4 ounces semi-sweet chocolate
  • 1 cup butter ( I use Kerrygold Irish butter)
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 1/2 cup sugar
  • 1 cup flour
  • FILLING
  • 3 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 egg, beaten
  • dash of salt
  • 3/4 cup semi-sweet chocolate chips
  • GANACHE
  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Fill cupcake pan with 18 liners.

    Melt together the butter and 4 ounces of chocolate over medium heat, still until melted. Add vanilla. In a medium mixing bowl with a hand mixer, beat the eggs well. Add sugar and flour. Add the chocolate mixture and beat until fully combined. Fill liners, 2/3 full.

    Mix the cream cheese, sugar, eggs and salt until smooth. Fold in the chocolate chips. Drop by rounded teaspoons on the top center of each cupcake.

    Bake cupcakes for 30 minutes.

    Cool cupcakes.

    In a small saucepan over medium heat, combine the heavy cream and chocolate chips. Stir constantly until smooth. Dip each cupcake in the ganache, cool.

Warm Green Bean and Potato Salad

Published on by carol lou Category: Recipes, Salads

This is the perfect salad to serve along side any baked or grilled entree. You can serve this salad either warm or at room temperature. That makes it the perfect salad to make ahead and serve when entertaining.

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Warm Green Bean and Potato Salad

Servings 6

Ingredients

  • 1 pound fresh green beans, tips removed, halved
  • 1/2 pound assorted color, small potatoes
  • 3 – 4 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Italian parsley, minced
  • 1 tablespoon dried oregano
  • 1/2 teaspoon dried tarragon
  • 1 teaspoon fresh mint, minced
  • pinch red pepper flakes
  • salt and pepper, to taste

Instructions

  1. Steam green beans for approx. 9 minutes until tender, drain and place in a serving bowl. Boil potatoes in salted water for 10 – 12 minutes or until fork tender, drain, do not rinse. When the potatoes have cooled to the touch, cut in half and add to the green beans. Toss the green beans and potatoes with remaining ingredients. Serve warm or at room temperature.

Are you Ready for Some Football?

Published on by carol lou Category: Recipes

I love watching football, especially the Super Bowl, even if my Packers are not playing! Here is a great assortment to make any fan happy during the big game

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Chicken Wings with Jalapeno Pepper Sauce

Ingredients

  • 1 12 oz. bottle chili sauce
  • 1/2 cup packed brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white vinegar
  • 1/4 cup catsup
  • 1 medium onion, roughly chopped
  • 5 jalepeno peppers, seeded
  • 2 tablespoons Worchestershire sauce
  • 2 teaspoons salt
  • 32 chicken wings – (approx. 5 – 6 pounds)

Instructions

  1. Combine first nine ingredients in container of an electric blender, process 30 seconds or until mixture is well blended.

    Preheat oven to 375 degrees. Line a sheet pan with foil.

    Cut wings in half or purchase pre-cut wings. Place wings on foil lined sheet, spoon 1/2 of the sauce over wings. (Depending on number of wings you are cooking, you might need two sheet pans), Bake 30 minutes. Turn wings and top with the remaining sauce. If it appears to be too much sauce, reserve remaining sauce and refrigerate. Bake another 30 minutes or until fall of the bone tender.

    If you like your wings to be crispy, remove wings and place on a rack on a baking sheet, return to the oven and bake an additional 10 – 15 minutes, watch carefully. Serve warm with ranch dressing and celery sticks.

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Touchdown Dip

Ingredients

  • cheese dip
  • 1 8oz package Neufchatel cheese, room temperature
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground black pepper
  • pinch of salt
  • 3/4 cup fresh bread crumbs
  • 1 1/2 cups 2 % milkfat Sharp Cheddar Cheese, grated
  • topping
  • 3/4 cup grape tomatoes, halved
  • 2 tablespoons minced fresh basil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees.  Coat a small serving dish (that will hold 2 1/2 cups) with cooking spray. In a mixing bowl, beat Neufchatel cheese until light, about 1 minutes.  Beat in the 3 tablespoons basil, salt and pepper, and bread crumbs.  Fold in 1 cup of the grated cheese and spread mixture in prepared baking dish. Top with the remaining 1/2 cup of grated cheese.  Bake for 15 – 20 minutes, until heated through.  While baking, combine the tomato topping.  Remove the dip from the oven and let cool for 5 minutes.  Top with tomato mixture, serve with assorted crackers

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Skillet Cheese Bread

Ingredients

  • 2 cups flour
  • 1/2 cup warm water
  • 1 1/2 teaspoons yeast
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 tablespoon Italian seasoning
  • 1/2 cup shredded Italian cheeses

Instructions

  1. In the bowl of your food processor, insert the dough blade.  Mix the warm water and yeast in a measuring cup and let stand for five minutes.  Add the flour, honey, olive oil and salt to the bowl of the food processor.  Slowly add the water with the yeast and process until the dough no longer sticks to the sides of the bowl.  Continue to process for one minute to knead the dough.  In a medium size cast iron skillet drizzle 1 – 2 tablespoons of olive oil.  Put the dough in the pan, flip the dough so both sides are covered with oil.  Cover with plastic wrap and let rise for 40 minutes.  Preheat oven to 425 degrees.  Punch the dough down in the pan after 40 minutes.  Press to fill the pan and dimple with thumb prints.  Sprinkle with Italian seasoning and cover with shredded cheese.  Bake for 20 minutes or until the edges are golden.  Remove from oven, cool a few minutes.  Place bread on a cutting board. Slice and enjoy.

    –

    No food processor?  Not a problem.  Combine water and yeast as above.  Place the flour, honey, olive oil and salt in a large mixing bowl.  Make a well in the middle of the flour mixture, pour in the water/yeast mixture.  Slowly stir to combine, once all of the dry ingredients are incorporated, knead dough on a hard surface for 5-7 minutes, until the dough is smooth.  Continue as above placing dough in the oiled skillet. 


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Grilled Nachos with Fresh Tomato Salsa

Ingredients

  • NACHOS
  • corn tortilla chips
  • shredded cooked chicken
  • 1 can black beans, drained and rinced
  • 1 can diced green chilis
  • shredded cheese, Cheddar and Jack cheeses work great
  • sour cream, avocados, and/or pickled jalepenos
  • heavy duty foil
  • FRESH TOMATO SALSA
  • 2 large tomatoes
  • 1/4 medium sweet onion, rough chopped
  • 1 slice of jalapeno, seeds removed
  • 1/4 cup fresh cilanto
  • 1 teaspoon ground cumin
  • salt and pepper, to taste
  • 1 lime, juiced

Instructions

  1. For the nachos – take two large pieces of heavy duty foil and place criss-cross on your work space.  Spray with cooking spray.  Place tortilla chips on foil and top with whatever ingredients you prefer.  Fold up both pieces of foil and seal.  When you are ready to grill, place the foil packet on the grill; approximately 10 minutes or until heated through.  Remove and carefully open foil packet.

    For the salsa – combine all of the salsa ingredients in your food processor or blender and blend until you have your desired consistency. I like mine to still have chunks of tomato.  Serve with Grilled Nachos.  The salsa is best if made early in the day.  Like more heat?  You can certainly add more jalapeno or spice. (We like our salsa mild-medium) 

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Unbelievably Easy Broiled Shrimp

Ingredients

  • large peeled and deveined shirmp
  • 1 lemon, cut into wedges
  • your favorite Italian salad dressing
  • 1/4 cup butter, melted
  • 1 – 2 teaspoons Old Bay Seasoning

Instructions

  1. Thread shrimp and lemons on skewers.  Brush shrimp and lemon wedges with Italian dressing.  Broil shrimp on high for 5 – 6 minutes or until no longer opaque, turn after 3 minutes.  While the shrimp is in the broiler, melt the butter and stir in the Old Bay Seasoning.  Remove the shrimp from the skewers, pour the melted butter over the shrimp and squeeze the broiled lemons over the shrimp.  Serve.

    Plan 6 – 8 shrimp per person

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Deep Dish Brownies

Servings 16

Ingredients

  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cup` sugar
  • 1 1/2 teaspoons vanilla
  • 3 eggs
  • 3/4 cup flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 ounces semisweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees.  Grease an 8 x 8 inch baking dish.  Cream together the butter and sugar, add vanilla.  Add eggs, one at a time.  Mix in the flour, cocoa powder, baking powder and salt until well combined.  Stir in the chocolate chips. Pour into prepared baking dish.  Bake 40 – 45 minutes.  

Quick Asiago Panko Boneless Pork Chops

Published on by carol lou Category: Main dishes, Recipes

I know that I love a quick to fix dinner that is not only easy, but delicious. This is one of my favorites, Quick Asiago Panko Boneless Pork Chops. You simply purchase boneless pork chops, pound them approximately one-quarter inch thick, dip in a beaten egg and then in the Asiago and Panko crumbs. In a hot skillet, done in eight minutes – it is as easy as that. Serve with a lemon wedge and dinner is done!

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Quick Asiago Panko Boneless Pork Chops

Servings 4

Ingredients

  • 4 boneless, center-cut pork chops
  • 1 egg lightly beaten
  • 1/2 cup panko crumbs
  • 1/3 cup grated Asiago cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 4 lemon wedges
  • fresh thyme

Instructions

  1. Place pork chops between two sheets of plastic wrap. Pound each chop until it is approximately 1/4 inch thick. You will need two shallow bowls, in the first one place the beaten egg, in the second one mix the panko, cheese, salt and pepper. Dip each side of the chops in the egg and then in the panko mixture. Press gently so the topping adheres to the chop. Heat the olive oil and butter in a large skillet until foamy over medium heat. Cook the pork chops for approximately 3-4 minutes per side or until lightly brown. Remove from the skillet, top with chopped fresh thyme and serve with a lemon wedge.

Swedish Meatballs

Published on by carol lou Category: Main dishes, Recipes

Just prior to the holidays, I received a request if I had a recipe for Swedish Meatballs. Swedish Meatballs, absolutely I have a recipe from my Swedish mom’s recipe file. I can’t believe I have not written about Swedish Meatballs prior to today. Swedish Meatballs are cooked in a rich creamy gravy made with beef broth and cream. These are comfort food memories for me and after trying them, I think you will agree!

5 from 2 votes
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Swedish Meatballs

Servings 4

Ingredients

  • 1 cup fresh breadcrumbs
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • salt and pepper
  • 4 tablespoons butter, divided
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 cup milk
  • 1 large egg
  • 1 pound ground pork
  • 1 pound ground beef
  • 1/4 cup minced Italian parsley
  • 3 1/2 tablespoons flour
  • 2 cups beef broth
  • 1/4 teaspoon espresso powder
  • 1/3 cup heavy cream

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with foil, spray with non-stick spray. In a mixing bowl combine bread crumbs, nutmeg, ginger, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, milk. Toss with a fork, set aside. Cook onion in butter, until tender. Combine bread crumb mixture, onions, egg, parsley and meat. Toss with a fork until well blended. Scoop meat and roll into balls approximately 2 tablespoons and place on prepared baking sheet. Bake meatballs in preheated oven for 18 – 22 minutes or until brown. In the saucepan you cooked the onions, melt the remaining 2 tablespoons of butter. Add flour and cook until bubbly. Whisk in the broth and cream, add espresso powder, salt and pepper to taste. Bring to a simmer, stir until thickened. Add the meatballs to the sauce and simmer for 10 – 15 minutes, stir frequently. Serve meatballs over egg noodles, sprinkle with parsley.

On the Road

Published on by carol lou Category: Interesting Finds

I have been traveling on and off for the last three weeks: Seattle to the Midwest to California wine country. From flying fish at Seattle’s Pikes Place Market, wonderful fried walleye in Wisconsin and single-vineyard wines in Napa; I have certainly had a great food and wine experience. After this break from my kitchen, I am ready to be back to cooking and entertaining. The Culinary Institute of America- The CIA at Copia in Napa – currently has a wonderful static display featuring the life of Julia Child. I just couldn’t help but reflect on this quote:

I love to follow my passion and I hope you too have a passion to follow. I am looking forward to 2020. Time to explore new recipes, ingredients and techniques for a fun year of food, cooking and entertaining.

Cheers to 2020! The Top Recipes of 2019

Published on by carol lou Category: Recipes, Uncategorized

Every year, I like to look at my stats, numbers of readers and I am always interested to see what my readers are making, baking and sharing.

Here are the most popular recipes from this blog in 2019:

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Layered Crab Dip

Ingredients

  • 12 ounces cream cheese, softened
  • 2 tablespoons Worchestershire sauce
  • 1/2 medium onion, grated
  • 1 teaspoon fresh squeezed lemon juice
  • 2 tablespoons mayonnaise
  • 1/2-3/4 cups seafood cocktail sauce
  • 12 ounces jumbo lump crabmeat
  • 2 tablespoons minced Italian parsley

Instructions

  1. Assemble dip in the following order; spread on a serving plate

    Layer 1 – cream together the cream cheese, Worcestershire sauce, onion, lemon juice and mayonnaise; spread on serving plate.

    Layer 2 – spread cocktail sauce over cream cheese layer.

    Layer 3 – Spread crabmeat over cocktail sauce.

    Layer 4 – Top with minced parsley

    Cover and refrigerate until ready to serve.

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Apple Brandy Pork Chops

Servings 2

Ingredients

  • 2 tablespoons vegetable oil
  • 1 large shallot, diced
  • 1 apple, sliced (I use Honeycrisp)
  • 2 1-inch thick pork chops, bone-in
  • 1/3 cup apple brandy
  • 1/2 cup heavy cream
  • 2 tablespoons Italian parsley, minced
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees. In a medium ovenproof skillet ( I used my cast iron skillet) heat over medium to medium-high heat, add oil. When hot, add shallots and apples. Cook stirring frequently until shallots are soft and apples are golden, remove from skillet. Salt and pepper chops on both sides, add to hot skillet and cook until golden brown on both sides. When brown, remove from skillet. Add brandy to skillet and deglaze pan, stir in cream and 1/2 of the parsley. Bring to a boil. Add chops, apples, and shallots. Place skillet in preheated oven and bake 45 minutes. Remove from oven, top with remaining parsley and serve. I served with egg noodles, would also be terrific to serve with a wild rice mix.

  2. Notes

    Serving more than 2? This amount of sauce would be perfect for 4 pork chops, if serving more, double the amount of shallots, apples,brandy and cream amounts, bake in a 9 x 13 baking dish.

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Mussels with White Wine and Bacon

Ingredients

  • 1 2 lb. bag of mussels (serves 2)
  • 5 slices thick cut bacon, diced
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 3 scallions, sliced, white and green portions
  • 1/2 teaspoon red pepper flakes
  • 3 cups white wine

Instructions

  1. In a large dutch oven, over medium heat, cook bacon until crisp.  Remove bacon from pan.  Add onion and garlic to bacon fat, cook 4 – 5 minutes or until the onion is transparent.  Add scallions and red pepper flakes.  Add wine and bring to a boil.  Boil 1 minute, add mussels, cover and cook 5 – 6 minutes or until the mussels have opened. Top with reserved bacon pieces.  Serve with baguette slices.

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Italian Rolls

Ingredients

  • 1 package active dry yeast
  • 1 1 /4 cups warm water
  • 3 3/4 cups unbleached flour
  • 2 teaspoons kosher salt
  • olive oil for brushing on top of rolls

Instructions

  1. If using a food processor – stir the yeast into the water and let stand for 10 minutes.  Put flour and salt in processor bowl, turn processor on and slowly add the water, if the dough is too dry, add a bit more water until it forms a ball.  Let processor knead the dough for approx. 4 minutes. 

    If using a mixer – repeat the steps above using the paddle attachment, once incorporated use the dough hook and knead for approx. 4 minutes

    If by hand – stir the yeast into the water and let stand for 10 minutes in a large bowl.  Stir in flour, one cup at a time – add the salt.  Using your hands; incorporate all of the flour, turn out on to a floured surface and knead until smooth and elastic – 8 – 10 minutes.

    Place dough in a greased bowl, let rise until double, approx. 1 hour.  Turn dough onto a floured board, divide dough into 10 equal portions, make each roll into a ball. Brush each dough ball with olive oil.  Cover the dough balls and let rest for 10 minutes.  Flour a baking sheet.  Make a deep indentation with the side of your hand in each roll down the middle, place the roll indentation side down on floured baking sheet, repeat with all of the rolls.  Cover rolls and let rise for another hour.  Preheat oven to 425 degrees. Oil another baking sheet, after they have risen, place rolls indentation side up on this sheet,   Bake rolls for 15 – 18 minutes or until golden brown.  To make a crisp crust, spray water three times into the oven during the first 10 minutes of baking.

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Butterflied Grilled Shrimp

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients

  • 1 pound shrimp, shell-on
  • 1/4 cup white wine
  • 2 tablespoons chopped Italian parsley
  • 1/4 cup olive oil
  • 1/2 lemon squeezed
  • 1 lemon cut in half
  • 1/8-1/4 teaspoon dried red pepper flakes
  • salt and pepper

Instructions

  1. Cut the shell of the shrimp, carefully de-vein and butterfly shrimp; using a paring knife make an incision from the tail to the opposite end. Do not cut all of the way through. Place in a large baking dish. Combine white wine, red pepper, parsley, olive oil  juice of 1/2 lemon,and salt and pepper. Drizzle over shrimp. Let stand for 15 – 20 minutes. Heat grill to medium high heat. Place shrimp on the grill, cook 4 minutes and flip to other side for approx. 3 minutes until shrimp is opaque. Grill the lemon halves. Remove shrimp to a platter with the grilled lemon halves. Squeeze grilled lemon over shrimp prior to serving. Serve with melted butter or your favorite cocktail sauce.

I look forward to another wonderful year of cooking and entertaining!

Holiday Breakfast Ideas

Published on by carol lou Category: Breakfast, Recipes

Looking for that perfect breakfast for Christmas morning? Here are some of my favorites.

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Holiday Hash Brown Egg Casserole

Servings 3

Ingredients

  • 1 1/2 cups frozen loose-pack hash brown potatoes
  • 1/2 cup shredded Pepper Jack cheese
  • 1/2 cup diced fully cooked ham
  • 1/2 cup shredded Swiss cheese
  • 2 eggs, beaten
  • 1/2 cup half and half

Instructions

  1. Thaw potatoes, press between two sheets of paper towels to remove excess moisture.  Grease a small casserole dish.  Arrange potatoes evenly in the bottom of the casserole dish.   Bake potatoes uncovered in a 400 degree oven for 20 minutes.   Remove casserole from oven and cool for 10 minutes.  Reduce oven temperature to 350 degrees . .Layer Pepper Jack cheese, ham,  and Swiss cheese over the potatoes.  Mix together the eggs and half and half.  Pour over potato cheese mixture in casserole.  Bake uncovered for 25 minutes or until center appears set.  Cool 5 minutes before serving.

    This recipe can easily be doubled.

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Spinach and Cheese Tart

Servings 8

Ingredients

  • 1 pie crust – rolled to fit a tart pan with removable bottom
  • CUSTARD
  • 2 cups heavy cream
  • 5 eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • FILLING
  • 3 cups spinach, stemmed, chopped and cooked
  • 6 oz. Gruyere cheese, grated
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped

Instructions

  1. Combine custard ingredients, mix well.  Combine filling ingredients and place in bottom of tart shell.  Pour custard over filling.  Bake at 300 degrees for 40 – 50 minutes or until golden brown.

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Overnight Caramel Strata

Ingredients

  • 1 cup packed brown sugar
  • 8 tablespoons unsalted butter
  • 2 tablespoons light corn syrup
  • 12 slices ciabatta bread, sliced one inch thick
  • 1 1/2 cups milk
  • 6 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Combine brown sugar, butter, and corn syrup in a small saucepan.  Bring to a boil over medium heat, stirring constantly.  Pour mixture into a 9 x 13 glass baking dish, rotate pan to coat the entire bottom with the caramel sauce.  Whisk together the milk, eggs, vanilla and salt in a medium bowl.  Arrange six of the bread slices in the prepared pan, cover with 1/2 of the egg mixture.  Repeat with the remaining slices of bread and remaining egg mixture.  Cover and refrigerate overnight.  In the morning, preheat oven to 350 degrees.  Bake the strata uncovered for 40 – 45 minutes or until puffed and golden brown.  Let stand for five minutes.  Cut into portions and invert onto plates, serve warm.

    Can’t find ciabatta bread?  You can definitely substitute any bread of your choice.  A hearty bakery style bread works the best.

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Ed’s Maple Syrup Cinnamon Rolls

Ingredients

  • FILLING
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • DOUGH
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup butter, cold, cut into small pieces
  • 1 cup milk
  • GLAZE
  • 1 1/2 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat oven to 375 degrees.  Grease a 9 inch cake pan.  Prepare filling by mixing all of the filling ingredients together until well blended.  Set aside.  In a medium mixing bowl, whisk together the flour, baking powder and salt.  With a pastry blender or fork , cut in the butter until crumbly.  Stir in the milk to form the dough.  I find using my hands the best tools to combine the ingredients to form the dough.  Place the dough on a floured surface and knead a few times.  Let the dough rest a few minutes and then roll into a 16 x 12 inch rectangle.  Spread with the filling.  Roll up, staring with the 16 inch side.  Pinch ends together and slice into 12 equal slices. Beginning in the center, place rolls in the prepared pan.  Bake 30 minutes or until golden brown.  While the rolls are baking,  make the glaze mix together the glaze ingredients, add a bit more milk to reach your desired consistency.  Remove the rolls from the oven when golden brown and spread the warm rolls with the glaze.  Serve warm or at room temperature. 

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Ham, Egg and Cheese Roll-ups

Ingredients

  • 1 sheet frozen puff pastry
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon minced Italian parsley
  • 1/2 cup minced ham
  • 1 recipe fluffy scrambled eggs
  • egg wash, 1 egg mixed with 1 tablespoon water
  • Fluffy Scrambled Eggs
  • 5 eggs
  • 1/8 teaspoon kosher salt
  • 2 tablespoons milk
  • 1/2 tablespoon unsalted butter
  • freshly ground black pepper

Instructions

  1. Thaw puff pastry as directed on package.   Preheat the oven to 400 degrees. When the pastry has thawed, cover the pastry with the cheese, ham and parsley.  Cook the eggs as directed, let cool for 4 minutes.  Then layer the eggs on top of the cheese and ham.  Salt and pepper, if desired. You will roll from the short side of the pastry.  Brush the ends of the pastry with egg wash to seal the roll.  Now, carefully roll the mixture, if some of the filling falls out, you can tuck the filling back in   When you get to the end rolling, pinch the edges to seal.   Cut the roll into  8 slices.  Place the slices on a parchment lined baking sheet.  Brush each roll-up with the egg wash. Bake rolls for 25 – 30 minutes.  Serve warm. —–

    EGGS -In a small bowl, beat eggs with milk and salt.  In a medium skilled, melt butter over medium high heat until foamy. Add eggs, continue stirring until fluffy curds form and eggs are fully cooked, about 3-4 minutes.  Season with pepper. 

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Blueberry Crumb Cake

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 1 egg, beaten
  • 1/2 cup milk
  • 2 cups blueberries
  • Crumb Topping
  • 1/2 cup sugar
  • 1/4 cup flour
  • 1/2 teaspoon cinnamon
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 375 degrees. Grease and flour one 9 inch square baking pan.

    Combine Flour, baking powder and salt, set aside.  Cream butter and sugar.  Add egg and milk, beat until smooth.  Add flour mixture (reserve 1/4 cup) and beat until well combined.  Toss the blueberries with the remaining 1/4 cup flour mixture and fold into the batter.  To prepare topping, combine sugar, flour and cinnamon, cut in butter until it resembles coarse crumbs.  Sprinkle over cake batter in pan.  Bake at 375 degrees for 40 – 45 minutes.