Overnight Yeasted Kamut Waffle Dough

1/2 c. warm water

1 TBS. sugar

2 tsp. yeast

Mix the above ingredients and let stand about 10 minutes or until yeast activates and becomes foamy.

2 c. milk (I used 2%)

1/2 melted butter 

1 tsp. salt

2 c. kamut flour

1 TBS. sugar (optional)

Add above ingredients to yeast mixture and stir until smooth.  Cover tightly with plastic wrap and leave out overnight on countertop (do not put in fridge).

In the morning add:

2 large eggs

2 tsp. vanilla

1/4  tsp. baking soda

Place about 1/2 c. dough on a hot, well-greased waffle iron and sprinkle with large granules turbinado sugar.  Bake about 4 minutes.  Serve with fresh fruit and cream or syrup.

Banana Pecan Muffins

This one was a joy!  Courtesy of Joy of Baking and with a few tweaks from Miss Tasty herself.
Yields 24 regular size muffins

INGREDIENTS:
3 1/2 c. all-purpose flour
1 1/2 c. granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1 scant tsp. salt
2 tsp. cinnamon
4 eggs
1/2 c. chopped pecans, plus 12 whole pecans for garnish
1 c. unsalted butter, melted and cooled
6 large ripe bananas, mashed
2 tsp. vanilla

INSTRUCTIONS:
Preheat oven to 350.  Line 2 muffins pans with paper liners or non-stick spray.

In large bowl, combine flour, sugar, baking powder and soda, salt, cinnamon and nuts (I made half my recipe without, for the husband).
In a separate bowl, combine mashed bananas, eggs, melted butter and vanilla.  With a rubber spatula (don't you dare use a hand mixer, it will make your muffins rubbery), gently fold in wet mixture to flour mixture, and mix just until incorporated (it will still be thick and chunky, but shouldn't have any dry spots).  Spoon about 3 TBS. batter per muffin into the paper liners.  Bake for about 20 minutes, or until a toothpick inserted comes out clean.  Place on wire rack for five minutes.  Then remove muffins from pan.  Serve warm or at room temperature.  Baked muffins freeze well and can be popped in the microwave for a quick breakfast!

Brunch Stratta with Sweet Peppers and Cheese

Made this little tasty for Father's Day this year.  It was delicious.  It's no secret that I LOVE Costco.  They sell a big bag of mini sweet red, yellow and orange peppers in their produce department.  They gave this stratta a great accent flavor. Delicious for brunch or breakfast (or in our house, dinner!). 

Yields 1 8x8 pan (Double the recipe for a 9x13)

6 eggs
2/3 c. Half & Half
1 tsp. season salt
1/2 tsp. ground black pepper
1/2 c. Swiss, shredded
1 c. Cheddar blend, shredded
1 c. brown sugar ham, shredded or diced finely (omit for vegetarian dish, still delicious!)
4 green onions, whites & greens, finely chopped
1 small sweet red pepper, finely chopped
1 small sweet yellow pepper, finely chopped
1 small sweet orange pepper, finely chopped

Beat eggs until fluffy.  Add half & half, salt, pepper and cheeses.  Add ham, stir.  Add remaining ingredients, and pour into a greased 8x8 dish.  Bake 40 minutes, or until golden brown.  

Crunchy Maple Granola with Nuts

I love Love LOVE granola, especially with lots of nuts in it.  I think parfaits are one of the best meals known to man - especially with some good vanilla yogurt and fresh berries.  Making your own granola is easy, and makes your house smell fantastic.  It also stores well for several weeks, or you can freeze it in batches.

7 cups quick oats
1/2 cup flaked coconut (I used the sweetened kind)
1 cup toasted wheat germ
1 cup chopped almonds
1 cup diced pecans
1/2 cup  vegetable oil
1/2 teaspoon salt
1/2 tsp. cinnamon
1 cup (11 ounces) pure maple syrup* Don't use the fake corn syrup stuff, save that for pancakes.
1 tablespoon (1/2 ounce) vanilla extract
2 cups (about 20 ounces) dried fruit** (I used cranberriesbut use a mixture of your choice)


In a very large bowl, combine the oats, coconut, wheat germ, and nuts. Mix well. In a separate bowl, whisk together the oil, salt, cinnamon, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined.

Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 275°F oven for about 90 minutes, stirring the mixture with a heatproof spatula, spoonula, or turner every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage. Or portion into pretty patterned plastic bags for gift-giving.

Yield: about 18 cups, about 4 1/4 pounds granola.

*Adapted from King Arthur Flour.

Cinnamon Crumble Blueberry Muffins

Need a great way to start your morning?  Try these, they are amazing, if I do say so myself.  The crumble topping adds a nice crunch and a lovely sweetness to these fresh-baked lovelies.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Directions
1.Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.Bake for 20 to 25 minutes in the preheated oven, or until done.

Resurrection Rolls

These have been a family favorite on Easter for years, and I've made them with refrigerated biscuits, frozen roll dough, and homemade roll dough.  They are super easy, and the object lesson is great for little kids.

Wrap a large marshmallow inside of cold, flattened dough.  Seal all the edges around it.

Discuss symbolism of the body of Christ being placed in the tomb.

Place 8-9 of the rolls in a greased 8x8 glass dish, dip each roll in melted butter and cinnamon sugar (discuss that Christ's body was placed in the tomb with linen and sweet spices).  Cover with greased plastic wrap and set in fridge overnight.

on Easter morning, bake in a preheated oven at 350 for 15 minutes, or until golden.

Serve each roll on a plate.

Open each roll together and discuss that He was not in the tomb, but He is Risen.

Happy Easter!

Hot Applesauce French Toast

What better way to welcome autumn and fully embrace the season than with Applesauce-Topped French Toast?  This is perfect for a beautiful autumn morning (or quick-fix dinner!) and will get you ready to go out and enjoy the crisp, fall air.  I love french toast.  It's simple and so refined.  Serve with homestyle hashies.

3 eggs
1/2 cup skim milk
1 teaspoon ground cinnamon
2 tablespoons white sugar
1/2 tablespoons salt
1/4 cup applesauce
6 slices of white bread
applesauce for topping (you can use store bought, or make your own)

In a large mixing bowl, combine the eggs, milk, cinnamon, salt, sugar and applesauce; mix well.

Soak bread one slice at a time until saturated with liquid.   Meanwhile, warm your applesauce.

Cook on a lightly greased skillet or griddle over medium/high heat until lightly browned on both sides. Serve hot with warmed applesauce and powdered sugar.  Also delicious with homestyle hashies on the side.

Whole Wheat Banana Muffins w/ Pecan Crunch Topping

Rise and shout, readers.  These are healthy, hearty, and downright delicious.  These are a cinch to make and will bring all your sleepy household members out of their rooms with a sweet aroma of banana bread wafting through the air.  These muffins are a perfect grab-n-go breakfast or snack that you can eat without the guilt.  If you are lucky enough to have any leftovers, you can freeze them for up to a month and pop them in the microwave for about 20 seconds for a quick bite to eat!

*can you taste the deliciousness that IS these scrumptious muffins?  I must admit that my picture taking, while not perfect, is CERTAINLY improving, wouldn't you agree?*

2 c. whole wheat flour
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/4 c. honey
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas)
1/2 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/3 c. pecans, chopped
1/4 c. packed brown sugar

Preheat the oven to 350. Line your muffin tin (this recipe yields about 16 muffins).

Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey, and butter. Add eggs, combining completely but not over-mixing. Add the mashed banana, sour cream, and vanilla. Slowly add in the flour mixture and beat until just combined.

Divide the batter evenly (so the cups are about 2/3 full) among muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling.

Double Berry & Almond Granola

What are you going to do with all those blueberries from the summer?  Have you dried any of them?  Would you like to use some of them to make a delicious homemade granola?  That's what I did (ok, I didn't dry my own blueberries, I bought them at Costco. That's about the same, right?)...This granola is not going to save you a ton of money, but it will knock your socks off.  I've already had it twice today.  Once with milk, and once as a parfait with some vanilla yogurt.  Three times, if you count the snacking I did in between.  The vanilla flavor, along with the nuts and dried fruit make it a killer combo.

8 c. oats
2 c. chopped almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 1/2 tsp cinnamon
1 tsp. nutmeg
1 c. craisins
1/2 c. dried blueberries
3/4 c. canola oil
1 c. honey
1 tsp. butter extract
3 Tbsp. vanilla

Preheat oven to 300-degrees. Combine all dry ingredients in a large bowl. In a saucepan combine oil, honey, butter extract and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 30 minutes. Remove from oven and leave on pans overnight (cover with a towel). Break up granola and store in plastic containers.

Bacon, Broccoli & Spinach Stuffed Spinners

Think cinnamon roll, minus the cinnamon - add a savory gooey, cheesey, heart-warming filling (plus broccoli and spinach to justify the bacon and cheese)!  This is it, folks.  Nothing touches my soul like carbs and cream cheese.  Good enough for a main dish, bad enough for you to eat the entire pan straight from the oven.  And I practically did.  I left the bacon out of some of these, which were fabulous and vegetarian friendly too!

Inspired by Mel (thank you very much, these rolls have changed my life!).

1 recipe roll dough, I used this recipe using half whole wheat flour.
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups chopped bacon
1 1/2 cups finely chopped fresh broccoli
1/2 cup finely chopped fresh spinach
1 cup shredded Swiss
1 cup shredded Cheddar
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).

In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the bacon, broccoli, cheeses, and green onions (for pictures on how to do this, again refer to the genius of  Mel). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.  This made about 20 rolls for me.  I made 12 (then ate them all), then froze 8 before the second rise, so that I could have them fresh AGAIN (and again and again and again)...

Tropical Strawberry Stuffed French Toast

Looking for something to make for breakfast or brunch this weekend?  Or maybe even dinner???

As the summer season draws to a close, it's only fitting that you make this tropical french toast as a reminder that warm weather will come again.  It's luscious. It's filled with fruit-sweetened cream cheese that gushes a warm creamy filling with each bite.  It's topped with a Tropical Syrup that will leave you salivating.

1 long, thin baguette, day old
3 oz. cream cheese, softened
1/4 c. mashed strawberries (fresh or frozen)
1 TBS. strawberry jam
3 eggs
2 TBS coconut milk
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
fresh blueberries, strawberries and flaked coconut for garnish

Mash strawberries, jam and cream cheese.  Mix until well blended and smooth.

Whip eggs, coconut milk, cinnamon, nutmeg and salt to form batter.

Slice bread into 2-3 inch pieces, cut slit in middle (do not cut all the way through) and stuff with cream cheese mixture.  Dip in batter.  Pan-fry about 2 minutes on each side, until reaching desired browning.  Top with Tropical Syrup.  Top with fresh blueberries, strawberries, and flaked coconut.

Tropical Syrup

Need a way to spice up regular old pancakes?  Or maybe try this on top of my favorites Fluffy Whole Wheat Pancakes.  Or maybe wait until tomorrow, when I post the best Tropical Stuffed French Toast you'll ever eat - and top THAT with THIS!

1 C. coconut milk
1/8 C. pineapple juice
3/4 C. brown sugar
1/3 C. flaked coconut









Bring all ingredients to a boil, reduce to simmer for 20 minutes, stirring occasionally.

Sweet Fruit Muffins

These are the most fluffy and extremely moist fruit muffins I have ever had.  They are sweet, with a slight sugary crust and an amazing white texture bursting with warm berries with each bite.  I ate them for breakfast, lunch and dinner, and I'm pretty sure you will too.

1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1/4 tsp. pure almond extract
2 c. fresh blueberries - rinsed, drained and patted dry
1 c. chopped strawberries
2 tablespoons white sugar

Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.

In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 3/4 cup of the flour and baking powder. Beat in the flour mixture alternately with the buttermilk and almond extract, mixing just until incorporated. Crush 1/4 of the blueberries and stawberries, and stir into the batter. Mix the rest of the whole blueberries and chopped strawberries with the remaining 1/4 cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with sugar. Makes a dozen very large muffins, or 24 mini muffins + 6 large muffins.

Bake in preheated oven for 25 minutes, or until golden brown, and tops spring back when lightly tapped (about 18-20 minutes for mini muffins).

My Favorite Zucchini Bread

Have I mentioned my FAVORITE zucchini bread ever? I've tried at least 15 different recipes, and this one is the TOP. A little crunchy on the outside, and soft and moist on the inside. I love it with nuts, but it's good without if you don't like them. I've already posted the recipe, but it's been a LONG LONG time, I now have a picture, and this recipe is THAT THAT good.  It's easy, and a GREAT way to use your garden zucchini (or whatever you get from the farmer's market).  I make it at least once a month throughout zucchini season.

Preheat oven to 350.

1 c. oil
2 c. sugar
3 eggs

Beat together, then add & mix:
3 tsp. vanilla
2 c. shredded zucchini

On top of that, pour:
3 c. flour

Create well in the flour and add:
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
¼ tsp. baking powder
Mix well with batter.
Add ½ c.-1 c. walnuts

Pour into two well-greased (I’m not just talking about a spritz of Pam spray, you have to really grease these puppies well!) loaf pans. Bake at 350 for 45-55 minutes or until golden brown and set.

Best Pancakes Ever...Seriously (by Guest Chef Brook)

I adapted this recipe from ilovetoeatgoodfood.blogspot.com. Here's the link. http://ilovetoeatgoodfood.blogspot.com/2008/08/matts-famous-pancakes.html

Best Pancakes Ever

2 Cups flour
2 tsp. baking powder
1 Tbsp sugar
1 Tbsp brown sugar
2 eggs, separated
2 cups milk
1/2 cup ricotta cheese
1/2 Tbsp salt
2 tsp vanilla
Combine dry ingredients. Separate eggs saving whites to be added later. Add the rest of the wet ingredients to the egg yolk. Add dry ingredients, and mix well. Beat egg whites and lightly fold into batter. Fry on a lightly greased frying pan or pancake griddle. These pancakes are delicious with a fruit syrup and fresh fruit. This recipe makes about 20 3 to 4 inch pancakes so I half the recipe for my family.

Dilly Bread

This is an old family recipe that I LOVE, especially during springtime.  It gets me excited for growing herbs and vegetables.  It's a savory bread that is delicious on it's own, with a salad, or perfect for a bruschetta or grilled cheese or veggie sandwich. The smell of this bread drives me wild.

1/4 c. warm water

1 TBS. dry yeast

1 c. warm cottage cheese (microwave for 30 seconds on 50% power)

1 egg

2 TBS. sugar

1 TBS. minced onion (finely chopped)

2 tsp. dill seed

1 tsp. dill weed

1 tsp. coarse kosher salt

1/4 tsp. baking soda

1 TBS. softened butter

2 1/4 - 2 1/2 c. all purpose flour

butter and kosher salt for brushing on top when baked.

Soften yeast in warm water for 10 minutes or until frothy. Add to yeast: egg, sugar, onion, dill seed and dill weed, salt and baking soda.  Stir in warm cottage cheese and add 1 TBS. butter.  Mix thoroughly.  Add flour 1/2 cup at a time and knead with your hands until wet but not really sticky.  Cover, let rise until double.  Punch down and turn out into a greased round glass 2qt. casserole dish (or 2 bread pans, I like the casserole dish so the bread is rounded).  Let rise again until doubled.  Bake at 350 for 25-30 minutes or until golden on top.  Brush with melted butter, sprinkle with salt.  Cool 10 minutes and remove from pan to wire rack.

Carmelized Onion & Artichoke Yellow Quiche in Cous Cous Crust

I was stewing over how to use this massive amount of  leftover Couscous, and found a couple different recipes that looked interesting, then I added some a bunch of vegetables I had in the fridge, and WOW - this was a PHENOMENAL dish!   The saffron gives the Couscous a nice yellow color and aroma, and I love the sweetness of the carmelized onions mixed with the tart artichokes, beautiful yellow tomatoes (you could use red tomatoes too) and mix of pungent cheeses. Try it, it's wonderful!

Our family eats completely meat-free at least two days per week, and this will be a new regular for us on our vegetarian (ovo-vegetarian, if you want to get specific) days.  We ate ours fresh out of the oven with steamed vegetables, but you could also let it cool and serve it for brunch or as a side to a big salad. 

2 cups leftover Couscous (I prepared mine in vegetable stock)
1 tsp. ground saffron (optional, this just adds color and aroma to your crust)
1 TBS. lemon juice
1 TBS. butter
1 lg. thinly sliced sweet onion
1 TBS. finely minced garlic
1 TBS. olive oil
1 tsp. granulated sugar
1/2 cup chopped artichoke (I used it from a can of artichokes in water NOT oil)
1/4 c. chopped mushrooms
1 TBS. Dijon mustard
3 eggs
3/4 cup milk
2 oz. shredded Swiss
1/4 cup Mozzarella
1/2 cup Parmesan (divided)
several thin slices of yellow on-vine tomato
1 TBS. chopped cilantro
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix 1 tbsp butter and lemon juice with leftover Couscous, add saffron and mix well.

2. Dump the couscous into a buttered 8" pie plate. Press it down and up the sides of the dish.

3. Saute the onion and garlic in a little olive oil, sprinkle with sugar and continue to saute until onions are translucent and garlic is fragrant.

4. Spoon onions and garlic into the couscous crust.  Top with artichokes and mushrooms.

5. Mix together the milk, eggs, Dijon, Swiss cheese, 1/4 cup of Parmesan, and salt and pepper. Pour over the pie.

6. Top with tomato slices, then sprinkle tomatoes with a bit of salt & pepper (optional) remaining Parmesan, Mozzarella and cilantro. Bake at 350F for 45 -50 minutes, or until set and the edges have started to brown.

Crepes

This is a very basic and versatile crepe recipe that can be used for savory and/or dessert crepes.  We love crepes in our house!  We even have a cheapy crepe maker that makes the crepes perfectly thin and round every time, but you can easily make them in a small round frying pan.

1 1/3 c. milk
1 c. all purpose flour
1 tsp. salt
1 1/2 TBS. sugar
2 eggs

Beat eggs well, add salt, sugar and flour and whisk until you have a nicely blended paste.  Slowly whisk in the milk and mix until there are no remaining clumps.  Pour enough to coat the bottom of a greased frying pan, and cook until small bubbles appear.  Carefully remove to cool, or serve immediately.

Savory Topping Ideas:
diced ham or turkey
green onions
cheddar or Swiss cheese
veggie cream cheese
grilled vegetables

Dessert Topping Ideas:
Our family favorite - fresh strawberries, bananas, nutella and whipped cream, sprinkled with powdered sugar.
other fresh fruits - blueberries, apples, raspberries, peaches
cream cheese
caramel sauce
peanut butter
or delicious w/ just a sprinkle of powdered sugar

Whole Wheat Blueberry Scones

PRINT RECIPE HERE

2 cups whole wheat flour

1 3/4 cups unbleached flour
1/4 cup brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup cold butter
1 3/4 cups low-fat buttermilk
1 1/2 cups fresh blueberries

Directions

Combine first five ingredients in large bowl.

Cut in butter until mixture resembles coarse crumbs.

Stir in buttermilk just until moistened; stir in blueberries.

Turn onto floured surface and gently knead 10 times.

Transfer dough to greased baking sheet and pat into 9-inch circle; cut into 12 wedges (I used pizza cutter), but do not separate.

Bake scones at 375 degrees for 25-30 minutes or until golden brown, remove, place on rack, brush with milk and sprinkle with sugar. Serve warm.

Fluffy Whole Wheat Pancakes

Stand back, Alton Brown. I used Alton Brown's Whole Wheat pancake recipe, and modified it based on what I had at my house. All I can say is that I have really outdone myself. They were fabulous. So again I say - watch out, Alton Brown, 'cause these are some GOOD EATS!
These are hands down the best wheat pancakes I've ever had. I used red wheat flour, freshly ground, but you could use whatever you have on hand for a similar result.

2 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3 TBS. sugar
Mix above ingredients together and add:
2 eggs
1 c. plain yogurt
1 c. buttermilk (or 1 TBS. lemon juice and enough milk to make 1 cup - I let mine sit overnight)
3 TBS. salted butter
Now, whisk until incorporated (do not mix until smooth). Let batter rest for 5 minutes.
Spray griddle (350 degrees, or on medium heat) with butter flavored spray. Cook pancakes until some bubbles form on the top, then flip and cook other side for about 1 minute. Serve hot with fresh maple syrup and berries.
*These also freeze well (cool, then place in plastic bag for up to 3 months) . I make an entire batch (about 12 large pancakes), eat my 2, and freeze the rest to toast and serve later.*