Mother’s Day Brunch Recipes

April 21, 2015 in Recipes

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mothers-day-brunch-2012This is for all dads, grandpas ,uncles,brothers…. in short – this is for all the guys out there: Combine forces with kids – or with each other and start planning Mother’s Day brunch for that special mama in your life. I am going to help you out – here are recipes for a great brunch – all are easy to put together, even for those who do not have a high level of expertise in the kitchen.

The Mother’s Day Brunch Menu:

  • Old Fashioned Pancakes
  • Asparagus and Soft Eggs on Toast
  • Strawberry Crepes
  • Apples Fritters
  • One Bowl Chocolate Fudge Cake

I know – this not exactly a menu for calorie counters and cautious eaters. But – it is Mother’s Day, so – why not indulge?

Old Fashioned Pancakes

Ingredients:

  • 1-1/2 cups of flour
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 3 tablespoons of sugar
  • 1 egg
  • 1-1/4 cups of milk
  • 3 tablespoons of melted butter or vegetable oil
  • 1/4 teaspoon vanilla

Directions:

  1. Stir flour, baking powder, salt and sugar together.
  2. Beat eggs thoroughly and add milk.
  3. Make a well in the centre of dry ingredients, slowly add the egg-milk mixture.
  4. Add melted butter and vanilla.
  5. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
  6. Drop by 1/4 cupfuls on a hot griddle.
  7.  Cook the pancakes until they are filled with bubbles and the under-surface is golden brown.
  8. Turn and brown the other side.
  9. Serve as hot as possible with maple syrup, honey, jam or jelly, bacon or sausages.
  10. Do not turn the pancakes more than once during cooking.

Variations of pancakes:

Sour milk pancakes – make pancake batter, using sour milk or buttermilk. Reduce baking powder to 1-1/2 teaspoon; add 1 teaspoon baking soda dissolved in 1 teaspoon warm water.

Blueberry pancakes – make pancake batter, increasing sugar to 1/3 cup. Reduce milk to 1 cup. Add 1 cup of floured blueberries. Cook slower than plain pancakes.

Apple Cinnamon pancakes – make pancake batter. Reduce milk to 1 cup;add 1/4 teaspoon of vanilla. 1 cup of grated raw apple, 1.2 teaspoon of cinnamon and 1/2 teaspoon of baking soda dissolved in 1 teaspoon of warm water.

Ginger’n spice pancakes – make pancake batter. To dry ingredients add: 1/4 teaspoon ginger, 1/4 teaspoon cinnamon and 1/8 teaspoon allspice.

Banana pancakes – make pancake batter. Reduce sugar to 2 teaspoons and milk to 1 cup. Add a few grains of black pepper to dry ingredients, fold in 3/4 cup of mashed ripe banana.

Asparagus and Soft Eggs on Toast

eggs-asparagus-toast_300 

Ingredients:

  • 4 slices of your favourite bread (white sandwich bread is not recommended)
  • 1 lb. of  asparagus, tough ends trimmed
  • 2 tablespoons of olive oil                            
  • salt and black pepper
  • 8 large eggs
  • 1/4 cup Parmesan (1 ounce)

Directions:

  1. Heat broiler.
  2. Place the bread and asparagus on a baking sheet.
  3. Drizzle with the oil and season with 1/2 teaspoon each salt and pepper.
  4. Broil until the bread is toasted, 1 to 2 minutes per side; transfer the bread to plates.
  5. Continue broiling the asparagus, tossing once, until tender, 4 to 8 minutes more.
  6. Meanwhile, bring a large saucepan of water to a boil.
  7. Carefully lower the eggs into the water.
  8. Reduce heat and gently simmer for 6 minutes.
  9. Cool under running water and peel. If you want to, you can make poached eggs your usual way and place them on toasted bread with asparagus.
  10. Divide the asparagus among the toast, sprinkle on the Parmesan, and top with the eggs.

Apple Fritters

Ingredients:

  • 1-1/2 cups of flour
  • 2 teaspoons of baking powder
  • 3/4 teaspoon of salt
  • 3/4 cups of milk
  • 2 eggs
  • 1 tablespoons of sugar
  • 1/2 teaspoon of vanilla

Directions:

  1. Mix all ingredients together and beat gently until smooth.
  2. Pick nice firm apples, peel them, core and slice into round circles about 1/2: but no more than 3/4″ thick.
  3. Using tongues (or fork), dip each slice into batter mixture and drop into hot oil.
  4. You will need to turn the fritter over once one side turns golden brown and rise to the top of your oil.
  5. When they are cooked on both sides, gently lift them from hot oil and place on absorbent paper that will soak up excess grease.
  6. You can then either put them into a mixture of sugar and cinnamon or sprinkle them with icing sugar mixed with a bit of vanilla sugar of just place them plain on a serving plate.

Also try: Banana Fritters by pealing firm bananas and cutting them into rounds about 1/2″ thick. Sprinkle pieces with about 2 tablespoons of sugar and about 1 tablespoon of orange juice, let stand for 20 minutes. Dip banana rounds into the batter, making sure it coat the entire piece. Drop one by one into hot oil and fry same as Apple Fritters.

 

 Strawberry Crepes

Filling:      

  • 2 tablespoons of melted butter
  • 4 cups of sliced, hulled strawberries
  • 2 tablespoons of sugar
  • 2 tablespoons of orange-flavoured liquor or orange juice

Crepes:

  • 1-1/2 cups of flour
  • 1 tablespoon of sugar
  • ¼ teaspoon of salt
  • 4 eggs
  • 1-1/2 cups of milk
  • 2 tablespoons of butter
  • 1 tablespoon of orange flavoured liquor or orange juice

Directions:

  1. In a bowl, whisk together flour, sugar and salt.
  2. Whisk together eggs, milk, butter and liquor or orange juice and whisk into dry ingredients.
  3. Cover and refrigerate for 1 hour.
  4. Heat 8 or 9 inch crepe pan or skillet over medium heat; brush with some of the butter.
  5. For each crepe, pour ¼ cup of batter into pan, swirling to coat; cook, turning once until golden – about 1 minute.
  6. Transfer to plate and continue cooking crepes from the remaining batter.
  7. In a bowl, combine strawberries, sugar and liquor. Let stand for 15 minutes.
  8. Spoon ¼ cup of strawberry mixture onto centre of each crepe, fold sides over into thirds or spread the strawberry mixture over crepe and roll.

One Bowl Fudge Cake

Ingredients:

  • 1-3/4 cups of flour
  • 1/2 teaspoon salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 cup of sugar
  • 1/3 cup of shortening
  • 2 eggs
  • 3/4 cup of milk
  • 2 squares of unsweetened chocolate, melted
  • 1 teaspoon vanilla

Directions:

  1. Stir first 5 ingredients together in a large bowl of electric mixer.
  2. Add shortening (at room temperature). eggs and 1/2 cup of milk.
  3. Mix on low speed with electric mixer for about 2 minutes.
  4. Scrape sides of the bowl often during mixing. Add cooled melted chocolate, vanilla and remaining milk, beat 2 more minutes on same speed.
  5. Pour into greased and floured 9 square cake pan.
  6. Bake in a moderate oven (350F) for 35 – 45 minutes or until toothpick inserted into the centre comes out clean.
  7. Frost as desired.

This batter can be used to make fudge cupcakes – place cupcake paper cups into a muffin pan and fill each about 3/4 full with the batter. Bake at 350F for about 15 – 20 minutes. It will make about 1-1/2 dozen of medium size cupcakes.

Hope you have a great Mother’s Day and please, send in your comments, your input is welcomed and much appreciated!

 

 

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Pizza Biscuits Recipe

July 21, 2014 in Recipes

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Pizza Biscuits 001

 

This is another one of my favourite “quick and easy” recipes. It does use prepared baking mix but you can use my recipe for biscuits from scratch instead – it’s actually just as easy.

Mama Hanna’s Prize Winning Teat Biscuits Recipe

Pizza Biscuit Recipe

Ingredients:

  • 2-1/2 cups of baking mix
  • 1 cup of sour cream
  • 4 oz. of Cheddar (grated 1 cup)
  • 1/2 cup of chopped cooked ham

Directions:

  1. Preheat oven to 400F.
  2. In mixing bowl, combine baking mix, sour cream, cheese and ham.
  3. Stir together to form soft dough.
  4. Turn dough onto lightly floured work surface and pat into 3/4 thick layer.
  5. Cut out biscuits with cutter.
  6. Place on baking sheet.
  7. Bake for 12 – 15 minutes or until golden brown.
  8. Serve hot.

 

 

 

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Zucchini Orange Bread

July 7, 2014 in Breads, Recipes

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Zucchini orange Bread 001

 

 

You will love this moist and delicious bread – quick and easy to put together and suitable for just about any time of the day

Ingredients:

  • 1 package of cranberry-orange muffin mix
  • 1-1/2 cups of shredded zucchini
  • 1 cup of water
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of freshly grated orange peel
  • Cream cheese (optional)

Directions:

  1. Preheat oven to 3650F.
  2. Grease 8 x 4-inch loaf pan and set aside.
  3. Combine muffin mix, zucchini, water, cinnamon and orange peel in medium bowl and stir just until dry ingredients are moistened.
  4. Spoon batter into prepared loaf pan.
  5. Bake for about 40 minutes or until toothpick inserted into centre comes out almost clean.
  6. Cool in pan on wire rack for about 5 minutes.
  7. Remove bread from pan to wire rack and cool completely.
  8. Serve with cream cheese if desired.

 

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Tomato Cheese Bread Recipe

June 24, 2014 in Breads, Recipes

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Tomato Cheese Bread 001

 

Here is one of my quick and easy and very delicious recipe – definitely a nice addition to any dinner or lunch or as a snack. Try serving it with nice salad for a great summer meal!

 

 

Ingredients:

  • 1 – 14 oz. can of diced tomatoes
  • 2 cups of buttermilk baking mix
  • 2 teaspoons dried oregano leaves, crushed, divided
  • 3/4 cup of shredded cheddar cheese
  • 3/4 cup of shredded Monterey Jack cheese

Directions:

  1. Drain tomatoes, reserving juice.
  2. Combine baking mix, 1 teaspoon of oregano and 2/3 cup of reserved tomato juice in medium bowl.
  3. Press dough evenly to edges of 11 x 7 x 2 inch greased baking dish.
  4. Sprinkle cheddar cheese and remaining oregano over batter.
  5. Distribute tomato pieces evenly over cheese and sprinkle with Monterey Jack cheese.
  6. Bake in preheated oven at 375F oven for 25 minutes or until edges are golden brown and cheese is bubbly.
  7. Cool 5 minutes before cutting squares to serve.
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Fresh Apple Cinnamon Cake Recipe

June 17, 2014 in Cakes, Recipes

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You can cheat here a little bit to make this cake very easy to put together. Using quick bread and coffee cake mix and topping it with fresh apples makes up nicely for the cheat!

Fresh Apple Cinnamon Coffee Cake

Ingredients:

  • 1 package cinnamon swirl quick bread and coffee cake mix
  • 3/4 cups of water
  • 4 egg whites
  • 1 teaspoon of vanilla
  • 1 cup of finely chopped Granny Smith apples

Directions:

  1. Preheat oven to 350F.
  2. Spray 13 x 9 inch baking pan with non-stick cooking spray and set aside.
  3. Set aside cinnamon swirl mix.
  4. Beat quick bread mix, water, egg whites and vanilla in a medium bowl with electric mixer at medium speed until well blended.
  5. Spoon batter into prepared pan.
  6. Spread apples evenly over batter and sprinkle evenly with cinnamon swirl mix.
  7. Bake 22 -25 minutes or until toothpick inserted into centre comes out clean.
  8. Remove cake to wire rack and cool for minimum of 15 minutes.
  9. Cut into pieces and serve warm at room temperature.

Please note: These flavors are at their peak when this coffee cake is served warm. To reheat, microwave on high for 10-15 minutes.

And consider serving it with vanilla ice cream – delicious!

 

 

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Pizza Pinwheels Recipe

June 6, 2014 in Recipes

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Pizza Pinwheels 001

 

Quick, easy and inexpensive! You can get creative and add other ingredients – just don’t overload them or they will not bake nice a crisp for you!

Ingredients:

  • 2 packages (about 14 oz. each) of refrigerated pizza crust dough
  • 1 jar of pasta sauce
  • 1 cup of shredded Mozarella cheese
  • 1 cup sliced pepperoni, chopped

Directions:

  1. Preheat oven to 425F.
  2. With rolling pin or your hands, press each pizza dough crust into 12 x 8 inch rectangle and then cut into 4 equal squares.
  3. On two greased baking sheets, arrange squares.
  4. With knife, starting at corner of each square, cut toward centre of the square, stopping about 1/2 inch from the centre.
  5. Evenly top each square with 2 tablespoons of sauce, then cheese and pepperoni.
  6. Fold every other point into the centre and press to seal.
  7. Bake 10 minutes or until crusts are golden.
  8. Serve with remaining pasta sauce, heated.

 

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Crunchy Chocolate Cookies Recipe

May 16, 2014 in Recipes

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chocolate cookies 001

 

Ingredients:

  • 1-18 oz. package of refrigerated sugar cookie dough
  • 1/2 cup of unsweetened cocoa powder
  • 1 egg
  • 3 bars of milk chocolate (1.5 oz. each) with crisp rice candy, chopped

Directions:

  1. Preheat oven to 350F.
  2. Lightly grease cookies sheets.
  3. Let dough stand at room temperature about 15 minutes.
  4. Combine dough, cocoa and egg in large bowl, beat until well blended.
  5. Stir in candy.
  6. Shape dough into 36 (3/4 inch) balls and place them 2 inches apart on prepared cookie sheets.
  7. Bake 7-9 minutes or until set.
  8. Cool on cookie sheets for about 1 minute.
  9. Remove to wire racks and cool completely

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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Hot Cross Buns Recipe

March 26, 2014 in Recipes

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Hot-Cross-Buns (2)This is another favourite treat – for Easter or for anytime. If you have not made Hot Cross Buns before, trying the recipe now will give you the chance to do it before the Easter holidays. I have made these ahead of time, froze them and then put them into the oven for a few minutes just before serving time. They come out beautifully!

Ingredients:

  • 3/4 cup of milk
  • 1 package (1/4 oz.) of active dry yeast
  •  1/2 teaspoon of granulated white sugar
  •  3- 1/2 – 4 cups of all purpose flour
  •  1/4 cup of light brown sugar
  •  1 teaspoon of cinnamon
  • 1/4 teaspoon of cloves
  • 1/4 teaspoon of allspice
  • 1/4 teaspoon of nutmeg
  • 1/2 teaspoon of salt
  • 1/4 cup (4 tablespoons) of unsalted butter, room temperature
  • 2 large eggs
  •  1/2 cup of candied fruit and peel mix
  • 1/4 cup of raisins or currants

Egg wash: 

  • 1 large egg
  • 1 tablespoon of milk or cream

Glaze: 

  • 1/2 cup of confectioners (powdered or icing) sugar, sifted
  • 1 tablespoon milk or cream

Directions:

    1. In a small saucepan or in the microwave heat the milk until lukewarm .
    2. Add the yeast and 1/2 teaspoon sugar and stir to combine.
    3. Set aside for about 10 minutes or until the yeast is activated and is foamy.
    4. Meanwhile in the bowl of your electric mixer, combine the flour, brown sugar, spices, and salt. 
    5. Once the yeast is foamy, add to the flour mixture and beat to combine.
    6. Add the eggs, one at a time, mixing well after each addition.
    7. With the mixer on low, gradually add the butter, mixing until the butter is incorporated and the dough comes together. With the dough attachment, knead the dough until it is smooth and elastic (about 5 minutes). 
    8. Transfer the dough to a lightly floured surface and, by hand, gradually knead in the candied and dried fruit. 
    9. Place the dough in a lightly greased bowl, turning the dough once, so the top is lightly greased.
    10. Cover with plastic wrap or a clean dish towel and place in a warm spot to rise until it has doubled in size (about 1 1/2 hours).
    11. When the dough has doubled in size, punch it down, and divide into 12 equal pieces. 
    12. Form each piece into a small round ball and place on a parchment lined baking sheet (Place three buns to a row, four rows altogether. They should be spaced so they have enough room to double in size.) 
    13. Make an egg wash of one beaten egg with 1 tablespoon milk, and brush the tops of the buns with the wash.
    14. Cover with plastic wrap or a clean dish towel and place in a warm spot until almost doubled in size (about 30 – 60 minutes).
    15. Preheat oven to 400 degrees F .
    16. Brush the tops of the buns with the egg wash again and, with a sharp, lightly greased knife ,make a cross in the tops of each bun. 
    17. Place the baking sheet in the preheated oven and bake for about 15 minutes, or until the buns are nicely browned and a toothpick inserted in the centre comes out clean.

Hope this recipe will turn out well for you, please send in your comments, suggestions and experiences – your input is always welcomed and very much appreciated

 

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Best Ever Banana Bread Recipe

March 18, 2014 in Breads, Recipes

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banana_bread_1Until I found this recipe, I used to throw bananas that turned black and soft straight into the composter. Not any more! Bananas gone past their prime are the best for this recipe and if you have more of them then what the instructions call for – do not worry – use them – it will make the bread even better! And the good thing is that you can store this delicious bread in your freezer for a long time – when you defrost it, it will taste as if you had just baked it that day!

Best Ever Banana Bread

Ingredients:

 

  • 1-1/2 cups of flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1/4 cup of sugar
  • 1/2 cup of chopped walnuts
  • 2 eggs, beaten
  • 1/3 cup of corn syrup
  • I cup of mashed bananas

Directions:

 

  1. Stir dry ingredients together in a large bowl.
  2. Stir in nuts.
  3. Mix remaining ingredients together in another bowl.
  4. Make a well in the centre of the dry ingredients, pour in liquid, stir only until flour is moistened.
  5. Spoon into a greased loaf pan (8-1/2″ x 4-1/2″ x 2-1/2″)
  6. Bake at 350F for 55 to 60 minutes

Hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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Gluten-Free Sandwich Bread Recipe

February 28, 2014 in Breads, Recipes

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gluten free sandwich breadThis delicious bread will only take you about 10 minutes to put together and you will be able to make anything from grilled cheese, delicious sandwich or French toast. And it will freeze without a problem so you can make extras and enjoy them at a later date.

Gluten-Free Sandwich Bread:

Ingredients:

  • 1 cup of tapioca starch
  • 1 cup of brown rice flour
  • 3/4 cup of potato starch
  • 3 tablespoons of ground flaxseed
  • 2 teaspoons of quick-rising (instant) dry yeast
  • 2 teaspoons of xanthan gun
  • 3/4 teaspoon of salt
  • 1-1/3 cup of warm milk
  • 2 eggs
  • 1 tablespoon of liquid honey
  • 2 teaspoons of light olive oil
  • 1 teaspoon of cider vinegar

Directions:

  1. In large bowl, whisk together tapioca starch, brown rice flour, potato starch, flaxseeds, yeast, xanthan gun and salt
  2. Whisk together milk, eggs, honey, oil and vinegar.
  3. Pour over tapioca starch mixture and stir until well combined.
  4. Scrape into parchment paper lined 8 x 4 inch loaf pan and smooth the top.
  5. Cover loosely with plastic wrap
  6. Let stand in warm draft-free place until loaf rises just above the rim of pan – about 20 minutes.
  7. Bake in 350F oven until light golden and a tester inserted in centre comes out clean – about 1 hour.
  8. Transfer to rack
  9. Serve warm or let cool.

 

I hope you will enjoy this recipe – please send me your comments, your input is always welcomed and very much appreciated!

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