Fancy Egg Scramble

We enjoyed this make-ahead breakfast dish years ago and I finally revived it for brunch recently. Everyone enjoyed it. This would work well for a make ahead breakfast casserole for Christmas morning.

• 1 cup diced ham 
• 1/4 cup chopped green onion (scallions)
• 3 tablespoons butter
• 12 eggs beaten
• 1 6oz. can diced Green Chiles

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup grated cheddar cheese

Method:

1. Melt butter in heavy large skillet. Saute ham and green onions in butter.
2. Add beaten eggs and diced green chilies.
3. Mix ingredients and cook until eggs are just set. Remove from heat and prepare cheese sauce.
4. Melt 2 tablespoons butter in heavy bottom pan.
5. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
6. Add the 2 cups of milk gradually and blend well. Cook to a gentle boil.
7. Add the grated cheese and mix well until cheese is melted. Add the cheese sauce to the egg mixture and fold in till combined.
8. Pour mixture into lightly greased 9x12 casserole dish.
9. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
10. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast.  Serves 6

Pear or Apple Bran Muffins

I've made these muffins several times in the past while.

They are adaptable to what you have handy. Try adding fresh or frozen blueberries or a finely chopped nectarine in place of the apples or pears and dates or dried blueberries instead of the raisins.

 There's lots of bran in them and stored in the fridge or freezer, they stay moist and delicious.

• 1 cup flour
• 1 1/2 cups natural wheat bran (not the cereal)
• 1/2 teaspoon baking powder,
• 1/2 teaspoon salt, 
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg

1 beaten egg

1 cup brown sugar

3 tablespoons molasses

1 cup buttermilk

1/3 cup melted butter

1 pear or apple, peeled and chopped into small pieces

1/2- 3/4 cup raisins or Craisins (dried cranberries)

1/2 cup chopped pecans (opt.)

1. Preheat oven to 375 º F.
2. Combine all dry ingredients in a bowl.  Set aside.
3. Combine all wet ingredients in another bowl, mixing well with a mixer. 
4. With a spatula, stir dry ingredients into wet mixture being careful to not over mix.
5. Fold in pear, raisins and pecans.
6. Spoon into lightly oiled muffin cups- about 2/3 full.
7. Bake at 375 º F for 15 minutes or until a toothpick inserted into a muffin comes out clean.
8. Makes 1  1/2 dozen medium sized muffins.

Note: I always loosen the muffins and tip them sideways in the pan as soon as they come out of the oven. This keeps them from sweating as they cool.

You'll want to try one hot out of the pan with a pat of butter!

Baked Oatmeal with Apple and Cinnamon

I had no idea this tasted this good until I had it at my daughter's. It's one of those comfort foods that I could have for breakfast or for dessert. This can be prepared the night before; refrigerated and baked in the morning.

Ingredients:

• 3 1/2 cups oats or quick oats (not instant)
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup coconut (optional)
• 1/4 cup oil
• 2 eggs
• 1 apple, grated
• 1 cup milk

Method:

1. Mix ingredients in order given and pour into greased 8x8 inch pan.
2. Bake at 350° F for about 30 minutes
3. Serve warm with milk and brown sugar (optional).

It's a piece of cake to wrap up for breakfast on the go, or lunch.

Overnight Whole Wheat Waffles

When our family comes for Sunday brunch I often make this batter first thing in the morning or the night before and keep it in the refrigerator or if they are calling when they are on their way, I let it sit on the counter.  The timing works wonderfully to make the batter and then start the vanilla custard and berry sauce.

 While you are working on the custard sauce and berry sauce you can easily put a bag of hashbrowns in the oven on a cookie sheet to bake.   Stir them once in awhile to crisp them and  and have bacon ready to put in the oven in a single layer on parchment paper for 20 or until crisp.

• 1/2 cup warm water
• 1 tablespoon active dry yeast
• 1 teaspoon sugar
• 2 cups of milk
• 1/3 cup melted butter
• 2 large eggs or 3 small ones
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 1/4 cup white flour
• 1 1/4 cup whole wheat flour

1. In a large mixing bowl, combine the yeast, warm water, and sugar. Allow to sit for about 10 minutes and until puffed.
2. Add the milk, melted butter that has cooled a wee bit, the eggs and tablespoon sugar and the salt.
3. Using a mixer, combine on medium speed until smooth.
4. Add the flour and mix slowly until combined.
5. Cover and refrigerate overnight, or let stand on the counter several hours.

Bake the waffles in a hot waffle iron until the steam stops.

Custard

• 1/3 cup sugar
• 2 tablespoons cornstarch
• dash salt
• 2 cups of milk
• 2 egg yolks
• 2 teaspoons vanilla

1. In a microwave safe 4 cup measuring cup, combine the sugar and the cornstarch and salt.
2. In a small bowl, beat the eggs, and add the milk.
3. Stir with a whisk the milk and eggs into the sugar mixture.
4. Cook in the microwave at one minute intervals , stirring with a whisk until it is boiling.
5. Add the vanilla, stir well, and cover with plastic wrap and allow to cool until serving time.

Berry Sauce

• 3 cups of mixed berries
• 1 tablespoon cornstarch
• 1/2 cup sugar

1. Mix the sugar and the cornstarch in a small bowl.
2. Add 1/4 cup water to the frozen berries
3. Heat in the microwave at one minute intervals until the berries thaw.
4. Add the sugar and cornstarch.
5. Continue to cook in the microwave until bubbly and slightly thickened.
6. Allow to cool until serving time.

Pumpkin Scones

When I asked the question, what should I bake, my daughter said anything with pumpkin so that is what has been happening. We don't seem to tire of pumpkin around here. There are so many ways to enjoy it, pumpkin pie, loaf, cookies, muffins, and scones of course.
What do you make with pumpkin?

• 2 cups flour
• 1/2 cup brown sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 6 tablespoons cold butter, cubed
• 1/2 cup pumpkin puree
• 3 tablespoons buttermilk
• 1 egg

1. Whisk together dry ingredients in a bowl.
2. Using a pastry blender or food processor if using, cut in butter cubes until crumbly.
3. In separate bowl whisk together pumpkin puree, buttermilk, and egg.
4. Add to flour mixture and stir just until combined and comes together in a ball.
5. Turn dough onto a floured surface, shape into a circle approximately 1" thick.
6. Cut dough in half, then in quarters and then into eighths so you end up with 8 triangle shapes.
7. Place on parchment lined baking pan, bake in a 425º oven for 15 minutes, until a light golden brown.
8. Cool on cooling rack.

Glaze:

• 1 1/4 cups icing sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• Pinch nutmeg
• Toasted pecan pieces

1. Whisk together first five ingredients and drizzle over still slightly warm scones.
2. Sprinkle toasted pecan pieces on top.

Applesauce Muffins

This year we had a great apple yield on our one apple tree. We made a big pot of applesauce and now I have to come up recipes that use applesauce. This applesauce muffin recipe was a good addition.
Back in 2012, this September 13th happened to be my parents 69th wedding anniversary. I'm thanking God for his faithfulness to them all these years! My parents are both with the Lord today.

Applesauce Muffins

• 1/2 cup butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed
• 1 egg, beaten
• 1 cup applesauce
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 1-1/4 cup oatmeal
• 1/2 cup milk

Topping:

• 1/2 cup butter
• 3/4 cup all purpose flour
• 3/4 cup quick cooking oats, dry
• 1/2 cup brown sugar, packed
• 2 teaspoons ground cinnamon

Directions:

1. Heat oven to 350 degrees.
2. Combine all the topping ingredients in a medium bowl and use a pastry cutter to cut the butter into the ingredients until it's to a crumb consistency.
3. Combine all the muffin ingredients and stir until moistened.
4. Lightly grease muffin pan cups or use paper muffin cup liners in the muffin pan. 
5. Fill cups 3/4 full and sprinkle generously with crumb topping.
6. Bake for 25-30 minutes. 
7. Makes 12-16 small muffins. 
8. You can also make large muffins and your yield will probably be about 8 large muffins or more.

Ham and Cheese Loaf

This savoury loaf doesn't take long to make and it's a great dish for a brunch. I had planned to take pics as I put the loaf together but hey I forgot until it was baked..I was in a rush to have it ready early. I baked it this morning and brought some to my daughter who is celebrating her b'day today! This recipe is from her collection of favorites.

Ham and Cheese Loaf

31/2 cups flour
2 tbsp yeast
2 tbsp sugar
1/4 tsp salt

1 cup water
1/4 cup prepared mustard(I used half regular and half bold n spicy)
2 tbsp butter

Filling:
3 cups chopped cooked ham
1 cup grated swiss cheese
3/4 cup diced dill pickles

1 egg lightly beaten, to brush on loaf just before baking

Reserve 1 cup flour. Mix remaining flour, yeast, sugar and salt in large bowl. In separate bowl microwave water, mustard and butter until very warm. Stir warm liquid into dry ingredients. Mix in enough of the reserved 1 cup flour to make a soft dough that does not stick to bowl. Knead until smooth and elastic approx 4 to 5 min.
Cover and let rest for 10 minutes.

To fill and shape dough...roll dough to approx 15 by 10" rectangle. Place on greased baking sheet.
Sprinkle ham, cheese and pickles over the centre third of rectangle. With a sharp knife make 1" cuts from filling to dough edges on each side of the filling. Alternate sides, fold strips of dough at an angle across filling.
Cover and let rise in warm place until double in size, approx 30 min. Brush loaf with beaten egg.
Bake at 375 for 35 min.

Coffee Cake

This is my favorite coffee cake recipe which I asked for politely and received from my daughter Alison. Then I went and tweaked it a bit.  I made it often for our staff and found it disappearing real quick when coffee break rolled along. I miss those days, maybe I should find another coffee room to supply with baked treats.

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 1/2 cups sour cream
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Topping:

• 1/2 cup brown sugar
• 2 tablespoons cinnamon
• 2/3 cup walnuts, chopped

1. Cream butter and sugar, add eggs and mix well.
2. Whisk in sour cream and vanilla.
3. Combine flour, baking powder, baking soda, salt, and stir into the creamed mixture until blended.
4. Pour half the batter in a greased bundt or angel food pan. Sprinkle with half the topping.
5. Spoon the rest of the batter over the topping and sprinkle with the rest of the topping.
6. Bake in a 350º oven for 45 to 50 minutes, or until toothpick poked into cake comes out clean.

German Pancakes

In our home, growing up, Pfannkuchen, were a lunch treat made by my Oma (we called her Omi) ... and the tradition continues, the only difference being that we clarify them as being the European version by calling them German pancakes. My grandchildren have simply dubbed them  sugar-roll-up pancakes. This recipe is slightly larger than the one in our original cookbook.

Ingredients:

• 4 eggs
• 3 cups milk, divided
• 1 teaspoon salt
• 2 cups flour

Method:

1. Using a whisk or hand mixer, beat eggs well with just 1 cup of the milk. 
2. Add flour and salt. Beat until smooth before adding the rest of the milk. Let rest for a few minutes.
3. Heat medium sized non-stick skillet to just below medium heat. Brush with a dab of butter.
4. Lift hot skillet with left hand, slightly tilting it toward you. Pour about 1/4 cup of batter into the top half, allowing the batter to spread while rotating the skillet. ( A slight rotation of the wrist) 
5. Set the skillet back on the heat, cooking until the pancake is set. (wet look has disappeared) 
6. Using a small thin lifter or spatula, gently flip to cook second side, which will go quick.
7. Repeat, using a dab of butter as needed, stacking pancakes on a dinner plate. Yields approximately 18

Tips and Variations:

Batter should be smooth, thin enough to coat the pan easily when tilted. If it does not run easily, add more milk. If there are a few tiny lumps, don't be concerned. 

The traditional way to have these is to sprinkle the open pancake with sugar, fold in half and roll up from the short end - making it easy for younger children to eat by hand.

However, the options are limitless, including cottage cheese with canned peaches, nutella and sliced bananas or strawberries and whipped cream. 

I use the same recipe (half size) for savory fillings, using a smaller skillet.

Coconut Scones with Rhubarb Jam

I have this recipe copied into my cookbook but have no idea where I got it..these scones are so light and delightful especially paired with fresh rhubarb jam.

• 2 cups flour
• 1 cup finely shredded coconut, lightly toasted and cooled, then ground in food processor (coffee grinder would work too)
• 1/2 cup sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, chilled and cut in 1/2" cubes
• 1 1/4 cups cold whipping cream
• 1/2 teaspoon coconut extract
• 1/2 teaspoon vanilla

1. Combine dry ingredients including coconut, add butter pieces and pulse a few times if you're using a food processor and if not cut in with a pastry blender until no large butter pieces are visible.
2. Combine cream and extracts and add to the dry ingredients and pulse a few more times till dough comes together. You may need to add a bit more flour at this time, just enough to handle the dough.
3. Pat dough on baking sheet 1/2 inch thick, form into a circle and cut into 10 wedges.
4. Brush with cream and sprinkle with coarse sugar.
5. Bake at 425º for 15 minutes.

I had a hankering for fresh rhubarb jam with these scones and so I cooked a batch..oh it was so good! I looked in almost every cookbook that I own but couldn't find a simple recipe for rhubarb jam..every recipe has either strawberries or jello added. So here is my simple version:

• 4 cups rhubarb
• 3 cups sugar

1. Mix the rhubarb and sugar together in a large saucepan and bring to boil on high. Then lower the heat to medium and boil for 10 minutes stirring frequently. Pour in jars and seal. Now that is simple, right?
2. Yields: approximately 4 jelly jars.

Excellent gifts too.. a few coconut scones wrapped up with a jar of fresh rhubarb jam..you will bless someone with that for sure!!

Multigrain Bagels

I hadn't made bagels in a long time and decided it was time to make them again. This recipe is found in 'Sadie's Recipes and Reflections'. The recipes in this cookbook are shared by Sadie Warkentin, a wonderful person as well as a very good cook! I found this recipe to be easy and fast. I did change it up a wee bit, hers were a plain white bagel and mine are multigrain. You could use different flours and also add raisins, dried cranberries or other dried fruit of your choice.

• 1 1/2 cups warm water
• 1 tablespoon sugar
• 1 tablespoon yeast
• 4 cups flour, I used 2 cups white flour and 2 cups multigrain flour
• 2 teaspoons salt
• 1 egg, beaten
• 3 tablespoons oil

1. Mix all the ingredients together in a medium sized bowl. 
2. Knead for 8 minutes until well mixed and you have a smooth dough. You may need 1/4 cup extra flour to make a smooth dough.
3. Divide dough into 12 pieces. Take each piece and roll it into a long roll with your hands. Curl it into a bagel shape and press ends together to stay in a circle.
4. Place on greased pans and let rise until doubled.
5. Prepare a pot of boiling water to which 1 tablespoon sugar or molasses has been added. 
6. Once the bagels have risen to double in size carefully lift them off the pan and drop them into the boiling pot of water about 3 at a time..leave them in for a few seconds, scoop them out and and place them on a parchment lined baking pan.
7. Bake for 30 to 35 minutes at 375º.

Farmer Sausage Quiche

I have made this recipe numerous occasions and it's always a hit. I have made it for staff breakfast meetings as well as for a spring tea with friends.
Time saver..you can mix this together the night before, cover, refrigerate and bake in the morning.

• 5 large eggs
• 1/2 cup milk
• 1 1/4 cups frozen hash browns (small cubed)
• 1 cup shredded tex-mex cheese
• 1 cup cooked farmer sausage, cut in small chunks. You can use ham or breakfast sausages instead.
• 1/3 red pepper, chopped
• 1/3 green pepper, chopped
• 1/4 cup onion greens, chopped
• salt and pepper to taste

1. Preheat oven to 350º.
2. Add milk and eggs, blend well.
3. Stir in all other ingredients.
4. Pour into well greased 8"x8" pan.
5. Bake for 30 minutes or until knife inserted comes out clean.
6. Serves 4 to 6.

Waffles with Vanilla Custard



As a young bride I searched the Mennonite Treasury Cookbook for any recipes that would impress my husband and his large extended family. I did not realize at that time how special this particular meal would become to our kids and now even our grandkids. It begins with a hot, light and fluffy Belgian waffle, gets smothered with a runny, warm vanilla sauce and drizzled with raspberry syrup. I have long felt at ease about the vanilla sauce (as opposed to the usual syrup) because it is not very sweet and is made with milk and eggs. Good for growing kids! I like to think that some Mennonite family brought the original recipe  from Holland or Belgium to Russia and to North America, where it has become quite Canadian/American. Since I end up tripling this recipe for our family now, I place the cooked waffles in the oven ( 175°F) right on the racks, to keep warm and crispy until they are all done.

Waffles (makes about 5 round deep Belgian Style)

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 egg and
• 2 egg whites - save yolks for sauce
• 1 3/4 cups buttermilk
• 5 tablespoons oil

1. Preheat waffle iron.
2. Mix dry ingredients in a medium bowl.
3. Add buttermilk, oil and eggs; mix until smooth (with hand held mixer). It will rise as it sits for a minute. Do not stir down as you scoop out and into the waffle iron.
4. Spread onto hot waffle iron. (leave room around edge for batter to spread) You may want to spray or wipe the Teflon with an oily paper towel, just before cooking the first waffle. It should be fine then for the batch.

Vanilla Sauce

• 2 1/2 cups milk, divided
• 4 tablespoons flour
• 2 tablespoons sugar
• 1/8 teaspoon vanilla powder or 1 teaspoon vanilla extract
• 2 egg yolks

1. In a small pot, heat 2 cups milk until it begins to boil. (medium heat)
2. While you are doing this: mix dry ingredients in a small bowl, add just a little of the reserved 1/2 cup of milk, blend the egg yolks in well, and then the rest of the 1/2 cup milk.
3.  Stir mixture into the milk in the pot just as it begins to boil up (you will see skin forming) and stir with whisk until the sauce begins to bubble and thicken. 

Raspberry Sauce/Syrup

I buy half a flat of raspberries when they’re in season, put them in a blender and measure them out. For each cup of berries I mix in 1 cup of sugar. Stir that for about 5 minutes and let it sit for a few hours, stirring several times. Pour into small jars and freeze. Thaw just before serving. Keeps a week or two refrigerated. Sliced strawberries with a sprinkle of sugar are also a great topping.

Oatcakes..and Date Filling

We discovered oatcakes when we visited Cape Breton. They are delicious served plain with tea or coffee. My sister and I decided to put date filling between the oatcakes and had a nice snack while travelling.
Another way to enjoy them, crumble on yogurt for a delicious breakfast.

• 1 cup flour
• 2 cups rolled oats
• 3/4 cup brown sugar
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup butter
• 1/4 cup hot water

1. Mix dry ingredients together, cut in butter until mixture is crumbly.
2. Add hot water and stir until mixture comes together.
3. Turn dough out on floured surface and roll to 1/2" thick.
4. Cut into squares and place on parchment lined pans.
5. Brush with milk and sprinkle with coarse white sugar.
6. Bake in a 375º oven for 10 minutes or until the edges are golden in color. Bake them a few minutes longer if you prefer them crispy. 
7. Yield: 9 oatcakes

* Someone asked for my date filling recipe so I will add it here.

• 1 pound package dates, chopped
• 2 small apples, peeled, cored and thinly sliced
• 1/2 cup brown sugar
• 1 cup hot coffee, I always use coffee but you may use water.

1. Cook on low heat until thick and apples are tender, stirring occasionally, approximately 10 minutes.
2. Add more coffee or water as needed.
3. Cool slightly before filling your cookies.

Cheese Stuffed Breadsticks

If you have tried the French Bread or Pizza Buns with the same recipe, today's bread sticks should come by quite easily, as it's the same recipe recycled once again. It's the bread recipe with endless options and so easy to mix.

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons oil
• 2 teaspoons salt
• 2 cups hot water
• 4 - 4 1/2 cups flour
• 2 tablespoons instant yeast
• 3 cups shredded cheese (mozzarella or mix )
• 1 egg
• 2 tablespoons milk
• 2 tablespoons finely grated Parmesan
• 1 teaspoon oregano
• 1 clove garlic crushed

Method:

1. Line a large cookie sheet with parchment paper.
2. Put first four ingredients in mixing bowl or Kitchen Aid mixing bowl. Stir in 2 cups flour and yeast.
3. Mix until well combined and then add the rest of the flour 1/2 cup at a time, until dough can easily be shaped into a ball with all the flour well mixed in. No need to rise.
4. Divide in half. Roll first half out on floured surface, to approx size of cookie sheet. Roll up on to rolling pin and unroll unto cookie sheet. Stretch into shape where needed. Sprinkle with cheese.
5. Roll out second half, a bit larger. Roll onto pin and unroll on top of cheese. Fold under the bottom layer, along edges. Cut through the dough with a pizza cutter to create 20 - 24 pieces. Cover with a kitchen towel and let rise 20 minutes.
6. Preheat oven to 425° F.
7. In a small bowl, whisk together the egg, milk, Parmesan, oregano and garlic. Brush evenly over dough.
8. Bake for about 15 minutes, until bread sticks are light golden in color. If a large bubble pops up while baking, simply break with a knife to keep the sticks even.
9. Cut along the seams of the bread sticks and serve warm with soup. Can also be used for kids' lunch boxes.

Caramel Peach Pull-Aparts

Discover a sweet caramel peach flavour in this moist, sticky pull-apart. All you need is a cup of tea or coffee, and someone special to share it with!

I made this recipe for our bible study out of sheer frustration, because plan A of what I was planning on making flopped big time, so I went back to an old stand by. This is a tried and true recipe and every time I serve it I am asked for the recipe, so I thought I would share it will all of you. It comes from the Company's Coming cookbooks "Baking Simple to Sensational".

• 2 c. flour
• 1 tbsp. baking powder
• 1/4 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. salt
• 1/8 tsp. nutmeg
• 1/3 c. cold butter , cut up (I grate frozen butter it works great)
• 1/2 c. milk, (approximately)
• 1/3 c. brown sugar, packed
• 1/4 tsp. cinnamon
• 14 oz cans of sliced peaches, drained and chopped

1. Combine first 6 ingredients in large bowl. Cut in butter until mixture resembles coarse crumbs.
2. Stir, adding enough milk until soft dough forms and hold together. 
3. Turn out onto lightly floured surface. Knead gently 4-5 times until dough comes together. 
4. Roll out on waxed paper on dampened work surface to about 8x15 rectangle.
5. Combine brown sugar and cinnamon, sprinkle over dough leaving 1" edge at long side farthest from you.
6. Scatter peaches over brown sugar mixture. 
7. Roll up, jelly roll style, from long side closest to you using waxed paper as guide. 
8. Press seam against roll to seal. Cut into 12 even slices used floured knife (use a serrated knife).
9. Place in a 9" greased spring form pan, (I use a 9x13 pan). 
10. Bake at 375 for 25 -30 minutes. Let stand in pan for 5 minutes. Transfer onto serving plate. Keep warm.
11. Be sure to put you pan into warm water immediately for easy clean up....you'll be sorry if you don't, the sugary syrup hardens and becomes like stuck on candy.

Caramel Sauce

• 1/2 c. packed brown sugar
• 1/4 c. butter or hard margarine
• 1/4c. whipping cream
• Toasted chopped almonds or pistachios, optional

1. Combine brown sugar, butter and whipping cream in small heavy sauce pan. Heat and stir on medium heat until brown sugar is dissolved. 
2. Boil gently for about 3 minutes, without stirring, until mixture is slightly thickened. 
3. Makes about 2/3 cups sauce. 
4. Drizzle over warm pull-aparts.
5. Sprinkle with toasted nuts if desired.

Pluckets

This recipe is known by a few names... monkey bread or pull aparts but my favorite name for them is pluckets. This would be a perfect addition to a brunch, wouldn't it be fun to let your guests 'pluck at them'?
I'm sure this recipe can be found in many cook books. This one I found in the Christian Home Cook Book (I made slight changes). You could use any sweet yeast dough or even plain old bun dough although I really prefer the light texture of this dough.

• 1 tablespoon yeast
• 1/4 cup lukewarm water
• 1 cup scalded milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/3 cup melted butter
• 3 eggs, well beaten
• 4 1/2 cups flour, approximately

1. Scald milk. Add butter, sugar, salt, and I added the 1/4 cup lukewarm water here as well (I use instant yeast so I don't need the water to proof the yeast) to the milk and allow to cool to lukewarm. 
2. Add well beaten eggs and mix well.
3. Now add the yeast and just enough flour to make a very stiff batter. It will be sticky.
4. Cover and let rise in a warm place until doubled in bulk, punch down and let rise again.

Meanwhile prepare the sugar/cinnamon mixture:

• 3/4 cup sugar, white or brown
• 3 teaspoon cinnamon
• 1/2 cup chopped nuts I used pecans
• 1/4 cup butter

1. Mix first three ingredients together and set aside.
2. Melt 1/4 cup butter and set aside. 
3. Once dough has risen the second time punch down and pluck walnut sized pieces of dough and roll into balls, making sure your hands are greased with butter. Dip the balls of dough in melted butter and then roll in the sugar/cinnamon mixture. At the end I had a bit of the dipping mixture and melted butter leftover so I just put that over the top of the pluckets.
4. Pile loosely in an ungreased angel food pan and let rise again for 30 minutes.
5. Bake in a 350º oven for 35 minutes, then immediately flip pan upside down on a plate. Wait a few moments and the pan will be easy to remove.
6. Serve warm.

Valentine Crepes for Two

If you have milk and eggs on hand, it's not too late to mix up batch of crepes for breakfast, brunch or dessert. For the filling in these crepes I mixed cream cheese and whipped cream (you could use either one on its own), topped with cherry jam. Any red jam of fruit compote made with plums, rhubarb or strawberries is great!

Ingredients:

(for 6 large crepes)

• 2 eggs
• 1 1/2 cups milk
• 1/2 tsp salt
• 1 cup robin hood multigrain flour (or white)
• 1 Tbps butter for cooking

(for filling)

• 1/4 cup cream cheese
• 1/4 cup whipping cream
• 1/2 tsp vanilla
• cherry jam, strawberry rhubarb jam or fruit compote
• icing sugar for dusting

Method:

1. Beat eggs, milk, flour, salt and flour, using electric hand mixer, until smooth. Set aside.
2. Heat non-stick pan between low and medium. Spread thinly with a dab of butter.
3. Lifting the pan, pour about 1/3 cup of batter into top part of pan, tilting and rotating until pan is coated. 
4. Place on heat and cook until set. Flip over and cook other side. Repeat, spreading butter for every other crepe.
5. For two people, stack 2 or 3 crepes on each plate. 
6. Beat cream cheese and whipped cream separately, then beat together and add vanilla. Spread about 2 - 4 Tbsp of cream cheese mixture on one half side of top crepe. Top generously with jam or compote. Fold the other half over the filling, then fold once or twice again. Dust with icing sugar. To eat, roll bottom crepe along with top crepe and enjoy!

Lemon Ricotta Pancakes

 

This is one of my favorite pancakes. If you like lemon, ricotta cheese and blueberries you will love these fluffy pancakes. It doesn't take long to whip them up and if you have a griddle you can cook them all at once.

Batter:

• 1/2 cup white flour
• 1/2 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 3/4 cup ricotta cheese
• 3 eggs, divided
• 1/2 cup milk
• 1 teaspoon vanilla
• 1 teaspoon lemon zest, to sprinkle on top of the pancakes

1. Beat egg whites until stiff. Set aside.
2. In a small bowl whisk together dry ingredients.
3. In a medium size bowl combine the ricotta, egg yolks, milk, and vanilla. The ricotta I used was quite dry but if your brand happens to be on the runny side, just make sure to drain the liquid.
4. Add dry ingredients to the ricotta mixture, mixing gently just until combined.
5. Whisk in approximately a cup of the egg whites to fluff up the dough, then fold in the rest of the egg whites just until combined.
6. Heat griddle to medium high, brushing surface with a little butter. Using a ladle scoop the batter on the griddle. Using the back of the ladle push the dough outwards a bit on each pancake, so you don't end up with too thick a pancake.
7. Cook pancakes approximately 4 minutes, then flip over and cook until golden brown, approximately another 3 to 4 minutes, depending on the size of your pancakes.
8. Serve with lemon sauce, blueberries, a dollop of ricotta cheese, and dust with icing sugar and a little lemon zest. Decorate your pancakes as you wish. I couldn't resist having a little fun with them.
9. Yield: 8 to 10 pancakes. 

Lemon Sauce: you can make this ahead of time and reheat just before serving.

• 3/4 cup sugar
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups boiling water
• 2 teaspoons grated lemon zest
• 3 tablespoons lemon juice, preferably freshly squeezed
• 1 tablespoon butter

1. Whisk together sugar, cornstarch, and salt in a saucepan.
2. Stir in boiling water and cook, stirring constantly until the mixture has thickened.
3. Stir in lemon zest, juice, and butter.
4. Serve warm.
5. Yield: 2 cups

Lemon Pull-Apart

These lemon pull a-parts are easy to make and are a satisfying snack for that afternoon coffee break or a great addition to your brunch menu. You use a biscuit dough for this recipe and it doesn't take very long to put together.

• 2 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 2 eggs
• Buttermilk 

1. Whisk together flour, baking powder, and salt in a bowl.
2. Using a pastry blender cut butter into dry ingredients.
3. Crack eggs into a cup, add enough buttermilk to fill 1 cup. Lightly mix eggs and buttermilk with a fork.
4. Pour into bowl with dry ingredients.
5. Mix only until flour is incorporated, handle as little as possible to make light biscuits. The dough will be sticky and in order to roll into balls you might need to add a wee bit of flour. The dough should still be slightly sticky.
6. Scoop pieces of dough and roll into 17 balls.
7. Roll each ball into following mixture: 

• 1/2 cup sugar
• 1/2 cup chopped nuts, I used pecans
• 2 tablespoons butter, melted
• 2 teaspoons grated lemon peel

1. Combine ingredients and roll the balls of dough in this mixture.
2. Place in a greased 9" round pie pan.
3. Bake in a 400º oven for 20 to 25 minutes until golden brown.
4. Invert pan immediately on a plate.
5. Cool slightly and drizzle with glaze:

Glaze:
1 cup icing sugar
2 tablespoons lemon juice