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

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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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Lemon Tea Biscuits Recipe

July 25, 2013 in Recipes

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Lemon biscuitsThese biscuits are perfect for a warm summer day breakfast or brunch – or for “anytime” snack! The turn out beautifully flaky and have a subtle but pleasant tang that comes from both the lemon juice in the dough and the accompanying lemon butter. Add them to your next breakfast or brunch menu or serve them as an afternoon treats!

Ingredients:

  • 4 cups of all purpose flour
  • 1/4 cup of sugar
  • 1-1/2 teaspoons of baking soda
  • 1 teaspoon of salt
  • 2/3 cup of shortening
  • 1 cup of milk
  • 6 tablespoons of lemon juice

Lemon Butter:

  • 1/2 cup of softened butter
  • 4-1/2 teaspoons of lemon juice
  • 2 teaspoons of grated lemon peel
  • 1 tablespoon of finely chopper onion (optional)

Directions:

  1. In a large bow, combine the flour, sugar, baking soda and salt.
  2. Cut in the shortening until mixture resembles fine crumbs.
  3. Stir in the milk and lemon juice until just moistened.
  4. Turn the dough onto floured surface and knead 8-10 times.
  5. Roll out to 1/2 inch thickness.
  6. Cut with a floured 2-1/2 inch biscuit cutter.
  7. Place 2 inches apart on ungreased baking sheet.
  8. Bake at 450F for 8-10 minutes or until golden brown.

To make the lemon butter:

  1. In a small bowl, combine all ingredients until blended.
  2. Serve with warm biscuits.

 

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

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Whole Wheat Cranberry Scones Recipe

July 24, 2013 in Recipes

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whole wheat cranberry scones 001The heavier texture of these sweet-tart treats makes them perfect for spreading with butter or jelly. You can serve them at your next breakfast or brunch or enjoy them for an afternoon snack!

Ingredients:

  • 1-1/2 cups of all purpose flour
  • 1-1/2 cups of whole wheat flour
  • 1-2/ cup of sugar
  • 3 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of ground nutmeg
  • 3/4 cups of cold butter
  • 1 egg
  • 1 cup vanilla yogurt
  • 1/2 teaspoon of vanilla extract
  • 1 cup dried cranberries
  • 1 tablespoon of milk
  • 2 teaspoons of cinnamon sugar

Directions:

  1. In large bowl, combine the flours, sugar, baking powder, baking soda, salt and nutmeg.
  2. Cut in butter until crumbly.
  3. In a small bowl, combine the egg, yogurt and vanilla.
  4. Stir into dry ingredients until just moistened.
  5. Stir in cranberries.
  6. Turn onto floured surface and knead 6-8 timers.
  7. Divide dough in half.
  8. Transfer each portion to a greased baking sheet.
  9. Pat into 8 inch circle.
  10. Cut each circle into 8 wedges but do not separate.
  11. Brush with milk and sprinkle with cinnamon sugar.
  12. Bake at 400F for 15-20 minutes or until golden brown.
  13. Serve warm.

Do you want to try different scones and see step by step recipe complete with photos? Check out:

Double Strawberry Scones Recipe

 

Hope you will enjoy these delicious treats - please send me your comments, suggestions and experiences – your input is always welcomed and very much appreciated!

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Cranberry Walnut Bread Recipe

November 22, 2011 in Recipes

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I am really into cranberries this time of the year! This bread is very easy to put together and tastes great- buttered fresh out of the oven and equally great the next day. You can store it for about a week in an airtight container or freeze it for later use. And without a doubt – it will make a great addition to your holiday breakfast or brunch. Enjoy!

Cranberry Walnut Bread

  • 2 tablespoons of butter – room temperature
  • 2 cups of flour
  • 1-1/2 teaspoon of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup of sugar
  • 1 large egg
  • 1 teaspoon of orange zest
  • 1 cup of fresh orange juice
  • 1 cup of fresh cranberries
  • 1 cup of chopped walnuts

Directions:

  1. Preheat oven to 325F
  2. Butter and flour 8-1/2 x 4-1/2 inch loaf pan
  3. In a medium bowl, stir together flour, baking powder, baking soda and salt and set aside
  4. With an electric mixer, cream butter and sugar on medium speed until creamed
  5. Add egg and beat well
  6. Gradually add flour mixture, mixing until combined – dough will appear dry
  7. Reduce speed to low, add orange zest and orange juice
  8. Fold in cranberries and walnuts
  9. Spread batter in prepared pan and smooth top evenly
  10. Bake until toothpick inserted into the centre comes out clean – 50 minutes to 1 hour – tent with foil if the top is browning too quickly
  11. Cool in pan for 10 minutes then invert onto a wire rack
  12. Cool completely before slicing
Hope you will enjoy this recipe -please send in your comments and experiences – your input is very welcomed and much appreciated!
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