Browsing Category BREAKFAST

2-Week Refrigerator Bran Muffins ~ Low Calorie

“An easy and versatile bran muffin; healthy, LOW CALORIE, and so delicious! This muffin batter can stay in the refrigerator for 2 weeks, and you can bake as many muffins you want, when you want! I love them plain, or sometimes I add whatever I feel like that morning. Into each muffin you can add a few raisins, berries, chocolate chips, chopped apples, nuts, dates,…

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Cape Breton Scones ~ My Way

   “Europeans and Canadians like their scones on the drier side, more like a biscuit. Americans however seem to prefer scones a little sweeter and somewhat moist, leaning more towards a muffin than a biscuit. Cape Breton Scones are very popular throughout Canada, not just in Cape Breton, Nova Scotia. I recently visited this beautiful place and had fun tasting some Cape Breton Scones. Now…

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Lemon Poppy Seed Muffins with Lemon Filling

“A sweeter, DELICIOUS lemon poppy muffin with lemon filling….it is so luscious!   Use any lemon filling you want. OR…. use my favorite lemon filling on my website!! I got it from Wilton, the famous baking company. It is SO-O good! Search Lemon Filling in the search box on my website to get that great recipe. Enjoy!

Blueberry Scones

  “Blueberry Scones made my way, with a blueberry overload, and the American way, sweet and fluffy, almost like a muffin but not quite. A scone really is a taste between a muffin and a biscuit,  but this leans more towards a muffin. The top has a bit of a crunch to it from the milk and sugar. I think Americans like their scones a little…

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Grape-Nut Custard Layered Pudding My Dad’s Way ~ New England Style

Grape-Nut pudding in New England is on the menu in many restaurants! You will either be served the pudding with the Grape-Nuts cereal and custard as two separate layers or all mixed together. My preference is the way my Dad made it, the layered version. There were a several special dishes my Dad loved to make himself and this recipe was one of them.  …

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Polenta ~ Soft Boiled

Servings: 8      Makes:  4 cups       Cook Time:  10 minutes POLENTA , a yellow cornmeal made CHEF ALTON BROWN’S WAY is unusual and foolproof to get it soft and creamy the way I like it! I had never seen it done his way! It guarantees me a perfectly soft texture without any clumps!  Cornmeal tends to clump more than cream of…

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Asparagus, Bacon and Cheddar Quiche

  I have played around with quiches and experimented a lot! I don’t like them too airy or too stiff or too dry. I want them soft, but firm enough to make a nice cut.    This comes out perfectly every time, any way.    Typically asparagus is paired with swiss cheese in quiches. Use whatever cheese you like! I am partial to cheddar so I use…

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Puffy French Toast – EASY!

   I asked on a Saturday Morning for many a year….”What do you want for breakfast?”  The most popular answer, whatever the age:  “Puffy French Toast!” When you can’t decide whether you want pancakes or french toast, ask for Puffy French Toast and you’ll get both! They are very filling so there is one per serving! I try to encourage Bill to only eat one,…

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Cranberry Orange Scones

“This is my own version of cranberry scones with lots of orange zest.   I like my scones the American way, sweet and soft.  Europeans prefer a drier and less sweet scone. This is soft and yummy bursting with plenty of real cranberries. A very nice scone for the fall holidays.  Great served warm or cold.     Enjoy!” Servings 16   Bake Time: 23 – 25…

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