Jalapeno & Tomato Frittata
INGREDIENTS
10 Beaten Eggs
½ Cup Unbleached Flour
1 Teaspoon Baking Powder
Salt & Pepper To Taste
1 Diced Jalapeno
1 Diced Tomato
½ Diced Red Onion
2 Cloves Grated Garlic
16 Ounces Low-Fat Cottage Cheese
1 Cup Shredded Extra Sharp Cheddar Cheese
¼ Cup Melted Butter
Preheat oven to 400° F & lightly grease a 9×13 inch baking dish.
In olive oil lightly sauté onion, garlic, jalapeno & tomato. Set aside.
In a large bowl, mix the eggs, flour, baking powder, salt & pepper. Stir in onion, garlic, jalapeno, tomato, cottage cheese, cheddar cheese and melted butter. Pour into the prepared baking dish. Bake for about 15 minutes at 400° F. Reduce heat to 325° F and bake for another 35 to 40 minutes. Remove when done, cool slightly and cut into squares. Serves 10
Streusel Coffee Cake
INGREDIENTS
Topping:
½ Cup Brown Sugar
¼ Cup Sifted Unbleached Flour
¼ Cup Butter (Room Temperature)
1 Teaspoon Cinnamon
Cake:
1 ½ Cups Sifted Unbleached Flour
2 ½ Teaspoons Baking Powder
½ Teaspoon Salt
1 Beaten Egg
¾ Cup Sugar
1/3 Cup Buttermilk (or Sour Milk)
1 Tablespoon Vanilla Extract
For the topping: In a small mixing bowl, combine topping ingredients and blend with fork until crumbly. Set aside.
For the cake: Combine 1 ½ cups sifted flour with baking powder and salt into a medium bowl. In a separate medium bowl, beat together egg, ¾ sugar and 1/3 cup melted butter. Next add the buttermilk and vanilla. Stir in flour mixture and mix well. Pour batter into a greased 8 inch square pan or a 9 inch layer cake pan. You could also use a bundt pan if you with. Sprinkle topping crumb mixture evenly over the batter. Bake in a preheated oven at 375º F for 30 minutes or until done. Partially cool in the pan on a wire rack. Cut coffee cake while still warm and serve warm for breakfast, brunch or an anytime treat.
Healthy Breakfast Muffins
A Perfect Way to Start the Day!
INGREDIENTS
1 Cup Unbleached Flour
1 Cup Wheat Flour
1 ¼ Cups Raw Sugar
1 Tablespoon Ground Cinnamon
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
½ Teaspoon Salt
2 Cups Grated Carrots
1 Peeled & Chopped Apple
1 Cup Raisins
1 Egg
2 Egg Whites
½ Cup Apple Butter or Apple Sauce (you choose)
¼ Cup Olive Oil
1 Tablespoon Vanilla Extract
2 Tablespoons Chopped Walnuts
2 Tablespoon s Toasted Wheat Germ
Preheat oven to 375º F. Spray 18 muffin cups with nonstick cooking spray. In a medium bowl, whisk together eggs, egg whites, apple butter/apple sauce, oil and vanilla. In a large bowl, stir together flours, sugar, cinnamon, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in egg mixture until moistened. Spoon the batter into the prepared muffin cups, filling them about ¾ full. Be careful not to over-fill as they will spill over while cooking. In a small bowl, combine walnuts and wheat germ and sprinkle over the muffin tops. Bake at 375º F for 15 to 20 minutes or until the tops are golden. Remove from oven and cool on a wire rack. A good start to the day. 18 Servings
Lemon Curd ChallahFrench Toast
Challah is rich braided bread typically made with eggs. It is perfect for making French toast. If you don’t have Challah bread you can use Portuguese or Hawaiian bread.
INGREDIENTS
6 Large Eggs
¾ Cup Milk
¾ Cup Heavy Cream
1 Tablespoon Vanilla Extract
2 Tablespoons Butter – Divided
1 Jar Lemon Curd
Maple Syrup (optional)
Preheat oven to 200° F. In a shallow bowl, whisk together eggs, milk, cream and vanilla. Heat 1 tablespoon butter in a large skillet over medium heat. Slice off a 2 inch thick piece of bread. Slice the piece of break half-way down (do not slice all of the way through) and insert two tablespoons lemon curd. Dip bread in egg mixture, turning to coat thoroughly, then gently shake free any excess. Repeat until loaf is completely sliced. Arrange bread in skillet, flipping once, until deep golden brown and cooked through. These little gems only take about 3 minutes per side. Transfer to a large baking sheet and keep warm in the oven. Transfer French toast to plates and top with maple syrup. Serves 4
Blueberry Scones
INGREDIENTS
3 Cups Self Rising Flour
½ Cups Plus 1 ½ Tablespoons Sugar
¾ Cup Chilled Unsalted Butter – Cut Into ½ Inch Cubes
1 ½ Cups Dried Blueberries
1 Cup Plus 1 Tablespoon Buttermilk
1 ½ Tablespoons Finely Grated Lemon Peel
Move oven rack to middle shelf and preheat oven to 425° F. Grease or line baking sheet with parchment paper. Whisk self rising flour and ½ cup sugar in a large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. Add dried blueberries and toss to coat. Mix 1 cup buttermilk and finely grated lemon peel in measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form. Transfer dough to lightly flour work surface and gather together. Knead dough briefly. Divide dough in half and for each half into ball and flatten into 1 inch thick disk. Cut each disk into 6 wedges. Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk and sprinkle with remaining 1 ½ tablespoons sugar. Bake for about 25 minutes or until scones are golden brown on top and toothpick inserted into center comes out clean. When done remove from oven and cool a bit. Eat warm with butter.
Pumkin Gingerbread
INGREDIENTS
3 Cups Sugar
1 Cup Olive Oil
5 Eggs
2/3 Cups Water
15 Ounces Pumpkin Puree
2 Teaspoons Ground Ginger
1 Teaspoon Ground Allspice
1 Teaspoon Ground Cloves
1 Teaspoon Ground Cinnamon
1 Teaspoon Salt
3 ½ Cups Unbleached Flour
2 Teaspoons Baking Soda
½ Teaspoon Baking Powder
Preheat oven to 350° F. Grease two 9×5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs. Beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves. In a medium bowl, combine flour, soda, salt and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven for about an hour or until done. Remove from oven and cool on wire rack. Super yummy and super comforting.
Sour Cream Pound Cake
INGREDIENTS
½ Cup Butter
4 Eggs
½ Cup Sour Cream
1 ½ Cups Unbleached Flour
¼ Teaspoons Baking Powder
1/8 Teaspoon Baking Soda
1 Cup Sugar
1 Teaspoon Vanilla
Preheat oven to 325° F. Grease and flour a 9x5x3 inch loaf pan and set aside. I like to use a glass loaf pan. Allow butter, eggs and sour cream to stand at room temperature for about 30 minutes. In a medium bowl stir together flour, baking powder, baking soda and set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for about 30 seconds. Gradually add sugar, beating until light and fluffy. Beat in vanilla and then add eggs one at a time. Beat eggs one at a time, beating for about 1 minute after each addition and scraping the bowl frequently. Alternately add the flour mixture and sour cream to butter mixture, beating on low to medium speed after each addition just until combined. Spread batter evenly into the prepared pan.
Bake for 60 to 75 minutes or until done. Cool cake in pan on a wire rack for about 10 minutes. Remove from pan and cool thoroughly on rack.
You can experiment and add blueberries, lemon, chocolate or whatever strikes you.
Goes great with coffee!
Blueberry Blintzes
Crepes
½ Cup Flour
1 Egg
¾ Cup Milk
1/8 Teaspoon Salt
1 Tablespoon Melted Butter
Mix everything together in a large mixing bowl. Pour ¼ cup of the mixture into a lightly greased pan that has been heated to medium heat. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan. Cook the crepe until golden brown on the bottom for about 2 minutes. Flip and cook the other side until golden brown. Remove and fill.
For Blueberry Blintzes
INGREDIENTS
Crepes
Cheese Filling
Blueberry Sauce
1 Tablespoon Butter
(Makes 4 Blintzes)
Place ¼ cup of the cheese filling into a crepe and wrap like a burrito. Melt the butter in a pan and add the blintzes (seam side down) and cook until golden brown on top and bottom. Only turn once. Serve the blintzes with blueberry sauce on top.
Cheese Filling
INGREDIENTS
1 Cup Ricotta Cheese
12 Ounce Package Softened Cream Cheese
¼ Cup Sugar
½ Teaspoon Lemon Zest
Mix everything together very well.
Blueberry Sauce
INGREDIENTS
1 Cup of Fresh or Frozen Blueberries
2 Tablespoons Maple Syrup
1 Tablespoon Lemon Juice
1 Tablespoon Water
½ Teaspoon Cornstarch
Mix the cornstarch into the water. Simmer everything in a saucepan for approximately 5 minutes.
Blueberry Muffins
INGREDIENTS
½ Cup Softened Butter
1 Cup Sugar
3 Large Eggs at Room Temperature
1 Tablespoon Vanilla
2 Teaspoons Baking Powder
¼ Teaspoon Salt
3 Cups Either Fresh or Frozen Blueberries
2 Cups Unbleached Flour
½ Cup Buttermilk or Sour Milk
For The Topping: 1 Tablespoon Sugar Mixed With ¼ Teaspoon Ground Nutmeg
Pre-heat the oven to 375° F and grease either 18 regular size muffin tin or 12 large size muffin tin. In a mixing bowl, mix butter and sugar until creamy. Add eggs one a time – beating after each addition. Mix in vanilla. In a separate bowl, combine flour, baking powder and salt. With a spoon, fold in half of the flour and then half of the milk into the batter. Repeat. Fold in blueberries. Spoon into greased muffin tin and sprinkle topping onto each muffin. Bake 20 to 30 minutes or until golden brown. You may use paper muffin cups if you wish. Sometimes I do and sometimes I don’t. Depends on my mood and I can be very moody!
Huevos Rancheros
INGREDIENTS
15 plum tomatoes, cored
12 tbsp. canola oil
4 cloves garlic, minced
1⁄2 jalapeño, stemmed and minced
1⁄2 medium yellow onion, chopped
1 tbsp. fresh lime juice
Kosher salt and freshly ground black pepper,
to taste
8 corn tortillas
8 eggs
Pickled jalapeño slices, for garnish
Heat a 12 inch cast iron skillet over high heat and add tomatoes. Cook, turning until the skins are blackened for approximately 9 minutes. Peel the tomatoes and puree in a food processor or blender. Strain and then set aside.
Heat 4 tablespoons of oil in a 4 quart pan over medium heat. Add the garlic, jalapenos and onions. Cook between 6 to 8 minutes or until soft. Add the tomatoes and boil. Stir in the lime juice and season with salt and pepper.
Working in 4 batches, heat 1 tablespoon oil in a 12 inch non-stick skillet over medium heat. Add 2 tortillas and cook – flipping once, until warmed which is usually just about 20 seconds. Transfer the tortillas to 4 plates. Working in 2 batches, heat the remaining oil in the skillet over medium heat. Cook eggs to desired doneness. Top each tortilla with a friend egg and tomato sauce. Garnish with pickled jalapenos.
Great for breakfast, lunch OR dinner!
