Serve warm.
1/2 c sugar
4 tsp cornstarch
1/2 tsp grated lemon peel
1/2 tsp cinnamon
Dash salt
2/3 c water
1 10-oz pkg frozen blueberries, thawed
1 tsp lemon juice
In small bowl, combine sugar, cornstarch, lemon peel, cinnamon and salt. Set aside.
In saucepan, combine water and 1/2 cup of the blueberries. Bring to a boil. Mash berries. Add sugar mixture, cook and stir until sauce thickens and bubbles. Add remaining blueberries and lemon juice. Simmer 3 to 5 minutes more.
Makes 2 cups.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Thursday, October 12, 2017
Quiche Recipe from Judy Peerboom
Prepare a 9" pie pan.... line with pie crust
Or for a crustless quiche, forget the pie crust and just use a non-stick spray
Preheat oven to 375
Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard
Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese
Mix to your choice. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Or for a crustless quiche, forget the pie crust and just use a non-stick spray
Preheat oven to 375
Whisk together well:
4 eggs
1 cup milk
1/2 tsp salt
1 tsp pepper
1/2 tsp dry ground mustard
Mix in your choice of meats, cheese, veggies, such as:
Bacon, sausage, ham, mushrooms, onion, red pepper, asparagus, broccoli, etc.
1 1/2 c. Cheddar or Swiss Cheese
Mix to your choice. Bake for 35-45 minutes or until knife inserted in center comes out clean.
Let stand 5-10 minutes before serving.
Waffles of Insanity (Inconceivable)
Combine:
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.
In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.
Let mixture sit for about 20 minutes.
Preheat waffle iron. Do not use non-stick spray.
Bake according to waffle iron instructions. Do not over cook.
2 eggs, beaten
3 tsp sugar
2 tsp vanilla
1/2 c vegetable oil
2 c buttermilk ( or whole milk)
Whisk together well.
In a separate bowl, whisk together:
1 1/2 c. flour
1/2 c. corn starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Add to egg mixture, mix well.
Let mixture sit for about 20 minutes.
Preheat waffle iron. Do not use non-stick spray.
Bake according to waffle iron instructions. Do not over cook.
Overnight Cinnamon Rolls
If you would rather bake the cinnamon rolls right away, instead of leaving them in the refrigerator overnight, allow them to rise about 40 minutes in a warm place. Bake in a preheated 350 oven and bake 20 minutes or until golden.
2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out
For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon
For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla
Stir yeast and sugar into warm water. Let sit for 10-15 min while you prepare the milk.
Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt. Allow mixture to cool to warm.
Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
Add half of the flour to the bowl, using a spoon to combine. Add the remaining flour, and stir. Then switch to dough hook and beat until dough is soft and springy, about 6 minutes. The dough should be tacky and shouldn't coat your finger when you touch it. If it is still too sticky, add a bit more flour
Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.
Punch the dough down and turn onto a floured surface. Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.
Spread butter evenly over dough. Sprinkle sugars and cinnamon evenly over top. Sprinkle raisens over top if desired.
Cut rectangle in half so there are two 12x12 inch squares. Roll each square into a tight log and then cut it into 12 roll slices. Place rolls into a buttered dish, 8 in a 9x13 pan or 6 in a 9 inch pie pan. Cove the rolls loosely with Saran Wrap. Refrigerate the rolls overnight, for 8-12 hours.
In the morning, take the pans out of the refrigerator and allow them to rise in a warm place for 45
minute or so until puffed.
Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set. Don't overbake.
Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy. Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.
2 pkg fast-rise instant yeast
3/4 c. warm water (105-115 degrees)
2 Tbl. Sugar
2 c. Milk
8 Tbl. (1 stick) butter
4 eggs, beaten
1 tsp. Salt
1/2 c. Sugar
9 c. Bread flour, more for rolling out
For the filling:
1 c. Brown Sugar
1/2 c. White Sugar
3/4 c. Butter, at room temp
4 Tbl Cinnamon
For the frosting:
1/2 c. Butter, at room temp
12 oz. cream cheese, at room temp
2 1/2 c. Powdered Sugar
Splash of heavy cream
2 tsp vanilla
Stir yeast and sugar into warm water. Let sit for 10-15 min while you prepare the milk.
Meanwhile, heat milk to just below boiling, stir in butter, allowing it to melt. Allow mixture to cool to warm.
Stir the beaten eggs into the yeast mixture. Pour the cooled milk mixture into the yeast mixture in a steady stream, whisking constantly. Whisk in the remaining 1/2 cup of sugar and the salt.
Add half of the flour to the bowl, using a spoon to combine. Add the remaining flour, and stir. Then switch to dough hook and beat until dough is soft and springy, about 6 minutes. The dough should be tacky and shouldn't coat your finger when you touch it. If it is still too sticky, add a bit more flour
Place dough in a grease bowl, cover loosely and place in warm spot to rise for about an hour, or until doubled in size.
Punch the dough down and turn onto a floured surface. Roll or press the dough to a rectangle, approx. 12 inches by 24 inches.
Spread butter evenly over dough. Sprinkle sugars and cinnamon evenly over top. Sprinkle raisens over top if desired.
Cut rectangle in half so there are two 12x12 inch squares. Roll each square into a tight log and then cut it into 12 roll slices. Place rolls into a buttered dish, 8 in a 9x13 pan or 6 in a 9 inch pie pan. Cove the rolls loosely with Saran Wrap. Refrigerate the rolls overnight, for 8-12 hours.
In the morning, take the pans out of the refrigerator and allow them to rise in a warm place for 45
minute or so until puffed.
Bake in preheated 350 degree oven for about 20 minutes or until tops are golden and set. Don't overbake.
Make frosting by beating powdered sugar, cream, vanilla until smooth and creamy. Frost rolls while warm OR store rolls in frosted, then frost and reheat the rolls for a few minutes before serving.
Sunday, August 20, 2017
Caramel-Pecan Rolls
This is from Hell's Kitchen restaurant in Minneapolis
Mitch Omer had a cooking class that Andie and I went to long ago.
1 3/4 c. whole milk
1/3 c. honey
1/4 c. butter
1 pkg. active dry yeast
1 large egg
2 tsp. kosher salt
4-5 c. flour
1 c. sugar
1/2 c. firmly packed dark brown sugar
2 Tbl. cinnamon
4 c. Caramel Sauce (see attached recipe)
1/2 c. (1 stick) butter, melted
3 c. pecan pieces (see attached recipe)
Preheat oven to 350.
Prepare caramel sauce and pecan pieces according to recipes.
Heat milk, honey and butter in a saucepan until lukewarm, no more than 110 degrees. Remove from heat and sprinkle yeast over mixture. After yeast blooms, about 5 minutes, pour mixture into the
bowl of a stand mixer fitted with a dough hook or paddle.
Add egg, salt, and 2 c. flour, Beat on medium speed for 5-7 minutes. Add remaining flour as needed until dough begins to pull away from side of bowl. It will still be a little sticky.
On floured surface, knead dough until smooth and elastic. Cut dough in half. Roll each portion into a ball, cover with kitchen towel, and let rise until doubled, about 35 minutes. Then punch down, and let rise for 11 more minutes.
Mix sugar, brown sugar, and cinnamon.
Roll each portion into a large rectangle, 1/2 inch thick. Using half the melted butter, brush top of each portion and sprinkle sugar mixture evenly. Roll into logs lengthwise, like a jelly roll. From logs, cut individual cinnamon rolls, 1 3/4 inch thick.
Pour half of caramel sauce into 2x10x14 pan. Arrange rolls in pan, cover with a kitchen towel and
allow to double in size.
Remove towel and place the pan on a rack in the middle of the oven. Bake 25-35 minutes or until golden brown.
Remove from oven and brush with remaining melted butter. Invert onto a wire rack, separate the rolls and let cool.
To serve, ladle 1/4 c. of the remaining sauce over each roll, and sprinkle with pecan pieces.
CARAMEL SAUCE
1 c. butter
1/2 c. light corn syrup
3 c. firmly packed dark brown sugar
OR
3 c. firmly packed dark brown sugar
3 c. heavy cream
Place ingredients from either list in a saucepan and slowly heat to a boil. Reduce heat and simmer, stirring, until thick, about 9 minutes.
Makes 4 cups.
PECAN PIECES
4 Tbl. (1/2 stick) butter
3 C. pecan pieces
2 tsp. kosher salt
Melt butter in a skillet over medium heat. When butter starts to bubble, add pecan pieces and salt, stirring well to coat. Cook and stir until pecans are browned, about 3 minutes. Remove from heat and drain on a double thickness of paper towels. Makes 3 cups.
Mitch Omer had a cooking class that Andie and I went to long ago.
1 3/4 c. whole milk
1/3 c. honey
1/4 c. butter
1 pkg. active dry yeast
1 large egg
2 tsp. kosher salt
4-5 c. flour
1 c. sugar
1/2 c. firmly packed dark brown sugar
2 Tbl. cinnamon
4 c. Caramel Sauce (see attached recipe)
1/2 c. (1 stick) butter, melted
3 c. pecan pieces (see attached recipe)
Preheat oven to 350.
Prepare caramel sauce and pecan pieces according to recipes.
Heat milk, honey and butter in a saucepan until lukewarm, no more than 110 degrees. Remove from heat and sprinkle yeast over mixture. After yeast blooms, about 5 minutes, pour mixture into the
bowl of a stand mixer fitted with a dough hook or paddle.
Add egg, salt, and 2 c. flour, Beat on medium speed for 5-7 minutes. Add remaining flour as needed until dough begins to pull away from side of bowl. It will still be a little sticky.
On floured surface, knead dough until smooth and elastic. Cut dough in half. Roll each portion into a ball, cover with kitchen towel, and let rise until doubled, about 35 minutes. Then punch down, and let rise for 11 more minutes.
Mix sugar, brown sugar, and cinnamon.
Roll each portion into a large rectangle, 1/2 inch thick. Using half the melted butter, brush top of each portion and sprinkle sugar mixture evenly. Roll into logs lengthwise, like a jelly roll. From logs, cut individual cinnamon rolls, 1 3/4 inch thick.
Pour half of caramel sauce into 2x10x14 pan. Arrange rolls in pan, cover with a kitchen towel and
allow to double in size.
Remove towel and place the pan on a rack in the middle of the oven. Bake 25-35 minutes or until golden brown.
Remove from oven and brush with remaining melted butter. Invert onto a wire rack, separate the rolls and let cool.
To serve, ladle 1/4 c. of the remaining sauce over each roll, and sprinkle with pecan pieces.
CARAMEL SAUCE
1 c. butter
1/2 c. light corn syrup
3 c. firmly packed dark brown sugar
OR
3 c. firmly packed dark brown sugar
3 c. heavy cream
Place ingredients from either list in a saucepan and slowly heat to a boil. Reduce heat and simmer, stirring, until thick, about 9 minutes.
Makes 4 cups.
PECAN PIECES
4 Tbl. (1/2 stick) butter
3 C. pecan pieces
2 tsp. kosher salt
Melt butter in a skillet over medium heat. When butter starts to bubble, add pecan pieces and salt, stirring well to coat. Cook and stir until pecans are browned, about 3 minutes. Remove from heat and drain on a double thickness of paper towels. Makes 3 cups.
Sunday, December 13, 2015
Strawberry Bread
This is from Ann Utzka, a friend of Great-Grandma Marvyl Hanson
2 10-oz pkg frozen strawberries, thawed
4 eggs
3 cups flour
1 1/4 cup salad oil
2 cup sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
In medium bowl, stir thawed strawberries, eggs, oil.
Mix dry ingredients in large bowl. Add wet ingredients and Mix well.
Bake in 2 bread pans
350 for about 1 hour
2 10-oz pkg frozen strawberries, thawed
4 eggs
3 cups flour
1 1/4 cup salad oil
2 cup sugar
3 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped nuts
In medium bowl, stir thawed strawberries, eggs, oil.
Mix dry ingredients in large bowl. Add wet ingredients and Mix well.
Bake in 2 bread pans
350 for about 1 hour
Ever Luscious Apple Bread
From Alpha and Ken Hanson (Ken was Hans Hanson''s brother). Lived in Iowa
1 cup sugar
1/2 cup butter
4 Tbl sour milk or buttermilk
1 tsp soda
2 eggs, beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups finely chopped raw apples
1/2 cup walnuts ( opt.)
Cream sugar, butter. Add soda to sour milk or buttermilk. Stir well and add to sugar mixture. Add beaten eggs and vanilla.
Stir in flour and salt.
Fold iin raw apples and nuts.
Turn batter into greased and floured loaf pan.
Combine topping ingredients (below) and drop onto loaf.
Bake 350 for 45-50 minutes or until done.
Topping:
2 Tbl butter
2 Tbl sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)
1 cup sugar
1/2 cup butter
4 Tbl sour milk or buttermilk
1 tsp soda
2 eggs, beaten
1 tsp vanilla
2 cups flour
1/2 tsp salt
2 cups finely chopped raw apples
1/2 cup walnuts ( opt.)
Cream sugar, butter. Add soda to sour milk or buttermilk. Stir well and add to sugar mixture. Add beaten eggs and vanilla.
Stir in flour and salt.
Fold iin raw apples and nuts.
Turn batter into greased and floured loaf pan.
Combine topping ingredients (below) and drop onto loaf.
Bake 350 for 45-50 minutes or until done.
Topping:
2 Tbl butter
2 Tbl sugar
2 Tbl flour
1/2 tsp cinnamon
1/8 tsp nutmeg (opt)
Cherry-Almond Coffee Cake
From Bon Appetit
12 servings
1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.
Preheat to 350. Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy. Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by TBL evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.
330 calories
12 servings
1 cup sugar
1/2 cup butter, room temp
2 large eggs
1 tsp vanilla
1/2 tsp almond extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
1/2 of a 21-oz can cherry pie filling
1/2 cup thinly sliced almonds, about 2 oz.
Preheat to 350. Butter 10" springform pan.
Beat sugar and butter in large bowl until light and fluffy. Add eggs, vanilla, and almond extract.
Beat well.
Sift flour, baking powder, baking soda and salt into medium bowl.
Mix half of dry ingredients into butter mixture. Mix in sour cream, then remaining dry ingredients.
Pour 2/3 of batter (about 2 cups) into prepared pan. Drop pie filling by TBL evenly over batter. Drop remaining batter by spoonfuls over pie filling. Using back of spoon, carefully spread batter over filling.
Sprinkle with almonds and bake 60-70 minutes or until toothpick comes out clean.
Cool on rack, then cut around sides to remove cake from pan.
330 calories
Fruit-Filled Muffins
Makes 1 dozen jumbo muffins
This is from Cindy Hurley (owner of Feldman's) in MN
3/4 lb butter
6 cups flour
2 2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1 1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc
Follow the directions about starting at a higher temperature and then lowering it. This helps the muffins to "loft".
Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute. Scrape often.
Blend baking powder and salt into the flour in another bowl. Add the flour mixture to the butter mixture, alternating with buttermilk. Beat about 30 seconds. Then gently blend in fruit.
Spray muffin tins with non-stick spray. Fill about 3/4 full and sprinkle with a little sugar on top.
For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.
For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.
For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.
This is from Cindy Hurley (owner of Feldman's) in MN
3/4 lb butter
6 cups flour
2 2/3 cup sugar
2 Tbl baking powder
1 Tbl vanilla
1/2 tsp salt
6 eggs
1 1/2 cup buttermilk
1 1/2 lbs frozen fresh fruit, such as rhubarb, blueberries,raspberries, peaches etc
Follow the directions about starting at a higher temperature and then lowering it. This helps the muffins to "loft".
Use and electric mixer.
Cream butter, sugar, vanilla together for about 2 minutes.
Add eggs and beat until fluffy, about another minute. Scrape often.
Blend baking powder and salt into the flour in another bowl. Add the flour mixture to the butter mixture, alternating with buttermilk. Beat about 30 seconds. Then gently blend in fruit.
Spray muffin tins with non-stick spray. Fill about 3/4 full and sprinkle with a little sugar on top.
For jumbo muffins, bake at 375 for about 20 minutes, then turn oven down to 325 for about30 minutes.
For regular-sized muffins, bake at 375 for 10 minutes and then at 325 for 25 minutes.
For the most evenly browned muffins, rotate pans from bottom to top rack and turn pans when you lower the temperature.
French Breakfast Puffs (Muffins that taste like doughnuts)
In 1972 this recipe won some awards at the Champlain Valley Exposition in Vermont.
1 1/2 cup flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp nutmeg
1/8 tsp salt
1 egg
1/2 cup milk
1/3 cup butter, melted
1/4 cup sugar
1/2 tsp cinnamon
1/4 cup butter, melted
In mixing bowl combine flour, 1/2 cup sugar, baking powder, nutmeg and salt. Make a well in center.
In another bowl, beat egg slightly; stir in milk and 1/3 cup melted butter. Add egg mixture to flour mixture. Stir just until moistened (batter may be lumpy).
Lightly grease muffin cups. Fill cups about 2/3 full with batter. Bake at 350 for 20-25 minutes or until golden.
Meanwhile, in a shallow bowl, combine the 1/4 cup sugar and cinnamon. Immediately dip tops of hot muffins into 1/4 cup melted butter, then into cinnamon sugar mixture till coated.
Serve warm. Makes 12
191 calories each.
6 Week Bran Muffin Mix
Shirley Evans
From Ardell and Bob Green, Austin, MN
1 1/2 cup sugar
1/2 cup vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)
Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together. Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.
Keep tightly covered in Tupperware in refrigerator. Use as needed. Keeps 6 weeks but we have never been able to keep it that long.
Bake at 400 degrees. 15-20 minutes.
We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.
From Ardell and Bob Green, Austin, MN
1 1/2 cup sugar
1/2 cup vegetable oil
1 cup boiling water
1 cup Nabisco 100% bran
2 eggs, beaten
2 cups buttermilk
2 1/2 cup flour (or 1/2 white and 1/2 whole wheat)
2 1/2 tsp. soda
1/2 tsp salt
2 cup Kelloggs Raisin Bran cereal
3/4 cup wheat germ (opt)
Pour boiling water over 100% bran; let sit 10 minutes.
Cream sugar, oil; add eggs, buttermilk.
Sift flour, soda and salt together. Add to above mixture with 100% bran and water mixture. Add raisin bran last and mix slightly.
Keep tightly covered in Tupperware in refrigerator. Use as needed. Keeps 6 weeks but we have never been able to keep it that long.
Bake at 400 degrees. 15-20 minutes.
We like to use mini-muffin tins-- kind of bite-size/ perfect for eat and run.
Lefse
Shirley Evans
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Every year we used this recipe to make hundreds of lefse at Messiah Lutheran Church in North Mankato, MN.
Makes 48 lefse
9 cups instant potato flakes
3 cups powdered milk
3 Tbl sugar
3 tsp salt
9 cups water
3 sticks butter or margarine
1 12 cup flour for each 1/3 of mix (see below)
Heat water and butter or margarine to boiling. Pour over potato flakes, instant milk, sugar and salt. Mix well. Pour mixture into 9x13" pan, cover with a damp towel, and chill thoroughly (overnight is fine).
When chilled, take 1/3 of potato mixture and mix with 1 1/2 cups flour.
Mix in food processor until it forms a smooth ball. Roll into a log and cut into 16 pieces. On floured, cloth-covered board, roll each ball very thin. Bake on hot lefse griddle. Place baked lefse on damp towel. Continue stacking lefse on top of each other on damp towel and keep covered with another damp towel. Cool and store. Can freeze.
Quick Waffles
From Shirley EvansThis recipe came with our very first waffle iron.
Makes 6 waffles
Preheat waffle iron until very hot.
Put the following ingredients in a blender container. Cover and process on MIX only until flour is moistened:
2 eggs
1 Tbl salad oil
1 1/2 c.milk
1 1/2 c flour
2 tsp baking powder
1/2 tsp salt
Pour batter onto a preheated, oiled waffle iron.
Friday, December 11, 2015
Vegetable Hash, Salmon, and red pepper Aioli
From Shirley Evans
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
This is my version of the wonderful breakfast I ate often at Good Earth restaurant in Edina Mn.
Serves 6
Hash is served on individual plate with small piece of salmon, 2 poached or basted eggs and a dollop of red pepper aioli sauce.
Red Pepper Aioli Sauce
2 Tbl minced garlic
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 Tbl oilive oil
Salt and pepper
In food processor, blend, garlic, peppers. Blend in mayo. With machine running, blend in oil. Season aioli, to taste, with salt and pepper. Transfer to small covered bowl. (Can be kept in refrig for up to 2 days)
Salmon
18 oz salmon fillet, cut into 6 pieces
coarse grain salt freshly ground black pepper
Preheat oven to 450. Place salmon, skin side down, on parchment-lined baking sheet.
Bake until cooked through, about 12-15 minutes.
Vegetable Hash
3/4 lb potatoes, peeled or unpeeled--cut into 1"pieces 1 sweet potato, peeled--cut into 1/2"pieces
1 tsp fresh rosemary, chopped, divided
1/2 tsp salt, divided
1/2 tsp pepper, divided cooking spray
4 tsp olive oil, divided
1 tsp garlic powder
1/4 cup diced onion or as desired
1/2 cup shredded carrot
1/4 cup each of red and green bell pepper, thinly sliced
2 cup broccoli, shredded or asparagus, cut into small pieces (as desired)
water chestnuts, sliced, if desired
fresh sugar pea pods, if desired
2 tsp fresh lemon juice
Toasted almond slices for garnish
Preheat to 425. In a bowl, toss potatoes and sweet potato with rosemary, 1/4 tsp salt and 1/4 tsp pepper. Blace on a baking sheet misted with cooking spray.
Drizzle with 2 tsp olive oil, tossing gently.
Bake 25 min or until tender, stirring every 10 minutes. Heat remaining 2 tsp oil in large nonstick skillet over med heat. Saute onion, broccoli, bell peppers, water chestnuts, pea pods for couple of minutes. Add potato mixture and cook for 5 minute or until heated. Sprinkle with lemon juice, remaining rosemary, salt and pepper. Heat through. Serve with a few toasted almond slices.
Instant Hot Cocoa Mix
From June Pieck, a friend in Willmar, Mn.
4 3/4 cup instant powdered milk
1 1/3 cup cocoa
2 1/3 cup sugar
1/4 tsp salt
Mix well. We use the food processor,
Store in a dry container.
To serve, use 1/3 cup mix to 1 cup hot water.
4 3/4 cup instant powdered milk
1 1/3 cup cocoa
2 1/3 cup sugar
1/4 tsp salt
Mix well. We use the food processor,
Store in a dry container.
To serve, use 1/3 cup mix to 1 cup hot water.
Sweet Potato Waffles with Blueberry Syrup
This is a Mayo Clinic Diet recipe.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.
1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white
In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves. Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes. Frozen berries take s little longer. Set aside amd keep warm.
Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger. Whisk in milk, oil, and 2 Tbl molasses. Add flours and stir until just combined.
Using electric mixer on high speed, beat the egg white until stiff peaks form. Once whipped, gently whisk 1/3 of this mixture into batter to lighten it. Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated. Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.
Serves 6
This is dairy-free if you use soy or almond milk instead of whole milk.
1 1/2 cup blueberry, fresh or frozen
2 Tbl water, if using fresh berries
1 Tbl lemon juice, fresh
1 tsp lemon zest, grated
1 Tbl dark honey
3 Tbl molasses, light, divided
1 pinch cloves, ground
1/3 cup sweet potatoes, peeled and diced, cooked and mashed (or 1/4 cup canned pumpkin puree)
3/4 cup flour
1/4 cup whole-wheat flour
1/4 cup cornmeal, yellow or white, stone-ground
1 Tbl baking powder
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup milk, whole or almond or soy
2 Tbl olive oil
1 egg white
In saucepan, combine blueberies, water if using, lemon juice and zest, honey, 1 tbl molasses and cloves. Bring to a boil over medium high heat, then reduce to low and simmer until berries burst and juices are slightly thickened, about 5 minutes. Frozen berries take s little longer. Set aside amd keep warm.
Combine cooked and mashed sweet potato (or pumpkin) in large bowl with cornmeal, baking powder, salt, cinnamon and ginger. Whisk in milk, oil, and 2 Tbl molasses. Add flours and stir until just combined.
Using electric mixer on high speed, beat the egg white until stiff peaks form. Once whipped, gently whisk 1/3 of this mixture into batter to lighten it. Using rubber spatula, gently fold the remaining egg whites into the batter, mixing just until incorporated. Bake on waffle iron.
Makes 6 waffles.
Serve with reserved blueberry sauce.
Sunday, December 6, 2015
Hollandaise Sauce (Great for Poached Eggs)
Makes 1 cup
4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream
Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie). Whisk the yolk mixture steadily. Do not let the bowl touch the water or it will curdle. The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees. Do not let the water evaporate. Whisk for 5 minutes or until thick, slowly adding the butter, piece by piece, whisking after each addition. Season with salt and pepper to taste. If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180. the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.
Hollandaise sauce will hold for no more than 1 1/2 hours.
4 egg yolks, room temp
juice of 1 Lemon
1 Tbl boiling water
8 Tbl (1/2 cup) butter, cut in small pieces
salt
1/8 tsp red cayenne pepper
1/4 c warm heavy cream
Mix egg yolks, 2 Tbl lemon juice and 1 Tbl water in heavy nonmetal bowl and set in a frying pan that has 1 inch of boiling water in the bottom --this is called a bain marie). Whisk the yolk mixture steadily. Do not let the bowl touch the water or it will curdle. The water may be boiling as long as the mixture in the bowl is 160 to 180 degrees. Do not let the water evaporate. Whisk for 5 minutes or until thick, slowly adding the butter, piece by piece, whisking after each addition. Season with salt and pepper to taste. If the sauce doesn't thicken, turn up the heat, but be sure the temperature of the sauce remains BELOW 180. the hollandaise may be made up to one hour ahead of time and kept in the bain marie.
If eggs in the hollandaise go over 180 degrees you get scrambled eggs.
Hollandaise sauce will hold for no more than 1 1/2 hours.
Saturday, December 5, 2015
Poached Eggs
Serves 4-6
Poach more eggs that you need to be sure you have perfect eggs to serve. If an egg yolk breaks,leave the egg in the water to cook. When cooked through, remove and refrigerate. Use for another purpose.
6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan. Add water twice the depth of an egg and heat with the vinegar. Break an egg into a small bowl. When the water comes to a boil, swirl it into a vortex with a spoon. Drop 1egg at a time into the pan . The swirling water should surround the eggs. Reduce the heat. Simmer 3-4 minutes or let stand off the hear for 8 minutes. By this time the white should be firm and the yolk soft. Remove with skimmer and trim off any stringy things. If not using the egg immediately, plunge it at once into cold water. Store in this way up to 24 hours. Repeat the process for each egg. To reheat the eggs, place into simmering water for 1 minute. Drain and serve with Hollandaise sauce
Poach more eggs that you need to be sure you have perfect eggs to serve. If an egg yolk breaks,leave the egg in the water to cook. When cooked through, remove and refrigerate. Use for another purpose.
6-8 eggs
1/4 c. white vinegar
.
Grease bottom of large skillet or use a nonstick pan. Add water twice the depth of an egg and heat with the vinegar. Break an egg into a small bowl. When the water comes to a boil, swirl it into a vortex with a spoon. Drop 1egg at a time into the pan . The swirling water should surround the eggs. Reduce the heat. Simmer 3-4 minutes or let stand off the hear for 8 minutes. By this time the white should be firm and the yolk soft. Remove with skimmer and trim off any stringy things. If not using the egg immediately, plunge it at once into cold water. Store in this way up to 24 hours. Repeat the process for each egg. To reheat the eggs, place into simmering water for 1 minute. Drain and serve with Hollandaise sauce
Kincaid's French Toast with Peach Compote and Berries
Batter:
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced
Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified
Blend together batter ingredients. Pre slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Heat oven to 350. Coat bottoom of a non-stick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes. Top with warm peaches and assorted berries.
8 eggs
2 cups whole milk or cream
1/3 cup sugar
1 cup Triple Sec
2 tsp cinnamon
1 tsp salt
8 pieces sourdough bread, thickly sliced
Fruit:
1 cup fresh berries, seasonal blend
1 cup each, whole butter blended with warmed pure maple syrup
1 lb sliced peaches, fresh or frozen
2 Tbl melted butter, clarified
Blend together batter ingredients. Pre slice berries and blend warm syrup with melted butter. Place on table. Pre-warm peaches underneath broiler until hot. Hold at warm.
Heat oven to 350. Coat bottoom of a non-stick pan with melted butter. Place bread in batter mixture and let soak 2-3 minutes.
Cook toast over medium heat until golden brown on both sides. Transfer to ovenproof plate and place in 350 degree oven to bake an additional 15 minutes. Top with warm peaches and assorted berries.
Bacon, Potato and Cheddar Frittata
Serves 2 big portions
Note: you will need a 10"oven-safe, nonstick skillet.
6 large eggs
2 Tbl half and half
salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.
Cook bacon and drain on paper towel. Reserve the bacon and set aside.
In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper. Cook over medium heat stirring until potato pieces begin to brown and are almost tender, about 10 minutes. Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture. Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.
Using pot holder (skillet handle is hot) remove skillet from oven. Let sit until the eggs in the middle are just set, about 3 minutes. Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.
Note: you will need a 10"oven-safe, nonstick skillet.
6 large eggs
2 Tbl half and half
salt and pepper
4 slices bacon, cut into 1/4 inch pieces
1 Yukon Gold potato (about 6 oz) peeled and cut into 1/4"pieces
1 shallot, minced
1/3 cup cheddar cheese
Adjust oven rack to be about 6"from broiler element and heat the broiler.
Whisk the eggs, half and half, salt and pepper together in a bowl until well blended. Set.aside.
Cook bacon and drain on paper towel. Reserve the bacon and set aside.
In skillet, add 1 Tbl oil or bacon grease and potato, salt, pepper. Cook over medium heat stirring until potato pieces begin to brown and are almost tender, about 10 minutes. Add shallot and continue to cook until the potato is golden brown and tender and the shallot is softened and lightly browned, 5-6 minutes longer.
Crumble bacon and cheese into the egg mixture. Add the egg mixture to the skillet and cook using a rubber spatula to stir and scrape the bottom of the skillet until large curds and the spatula begins to leave a wake but the eggs are still very wet, about 1 minute. Shake the skillet to distribute the eggs evenly and continue to cook without stirring to let the bottom set, about 30 seconds.
Using pot holder (skillet handle is hot) remove skillet from oven. Let sit until the eggs in the middle are just set, about 3 minutes. Use a rubber spatula to loosen the frittata from skillet, then slide onto a cutting board, slice into wedges and serve.
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