Category Archives: Breakfast

Partridgeberry Scones

INGREDIENTS

2 cups all purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter (114 g)
1/2 cup of frozen partridgeberries (or raising, raisins, etc)
1/2 cup sour cream
1 large egg

METHOD

  1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees
  2. In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. Grate butter into flour mixture.  Use fingers to work in butter (mixture should resemble coarse meal), then stir in berries.
  3. In a small bowl, whisk sour cream and egg until smooth.
  4. Using a fork, stir sour cream mixture until large dough clump form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but ass you press, the dough will come together.
  5. Place on a lightly floured surface and pat into a 7 – 8 inch circle abut 3/4 inch thick.  Sprinkle with remaining 2 tsp. of sugar.  Use a shop knife to cut into triangles; place on a cookie sheet(preferably lined with parchment paper), about 1 inch apart.
  6. Bake until golden, about 15 – 17 minutes. Cool for 5 minutes and serve warm or at room temperature.

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Cheese Scones

Ingredients:

500 ml (2 cups) flour
20 ml (4 teaspoons) baking powder
5 ml (1 teaspoon) salt
1 ml (1/4 teaspoon) cayenne pepper/paprika
62 ml (5 tablespoons or 62g) butter (or margarine)
1 or 2 eggs
milk (up to 187 ml or 3/4 cup)
375 ml ( 1 1/2 cup) grated cheddar cheese

Method:

  1. Sift dry ingredients together
  2. Grate the butter and work it into the flour mixture with fingers until it has the texture of bread crumbs. (Or use a food processor)
  3. Beat the egg and mix with 125 ml (1/2 cup) milk. Keep 12.5 ml (1 tbsp) aside to wash on top of the scones before baking.
  4. Add grated cheese to flour mixture. Blend the milk/egg mixture in with a knife – try not to handle the dough at all. Add more milk if needed until it is a dough firm enough to roll out and cut into shapes. (The trick is to work fast and not to handle the dough too much)
  5. Dump the mixture onto a surface that is lightly covered with flour. Flatten the dough to about 2 cm (3/4 inches) high. Cut circles out with a cookie cutter or an upside down glass (dip in in flour first to prevent dough from sticking)
  6. Brush the scones with the mixture of egg and milk and bake on a greased baking tray for 10 minutes at 250 degrees C or 475 degrees F until the scones are nicely browned on top.

This is the very best straight from the oven with butter, strawberry jam or even a dollop of whipped fresh cream!

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Felicia’s Big Beautiful Muffins

Ingredients:

3 Cups of All Purpose Flour

1 Cup White Sugar

1 tbsp Baking Powder

1 1/2 Cup Plain Yoghurt

2 Large Eggs

1/2 tsp Salt

1/2 Cup Melted Butter (1 stick)

Add Berries etc. (about 1 1/2 cups (judge accordingly))

Method:

  1. Preheat the oven to 375 degrees C.
  2. Combine dry ingredients and stir
  3. Whisk together eggs and yoghurt
  4. Add yoghurt and egg mixture to dry ingredients and fold in with wooden spoon or spatula
  5. In two parts, fold butter into mixture
  6. Then add additional ingredients such as berries or nuts
  7. Spoon into paper muffin cups with an ice cream scoop
  8. Bake for 20 – 25 minutes

 

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Chef Chris’s Bakeapple Coconut Scones

Bakeapple Coconut Scones

Chef Chris Sheppard’s Bakeapple Coconut Scones

I first tasted this recipe at the Bonavista Institute’s Building Place workshop where Chef Chris Sheppard baked these delightful scones with a unique Newfoundland twist: bakeapples. After bugging Chef Chris enough, he shared his recipe. If you enjoy it, let him know on Twitter at @BonavistaChef

 

INGREDIENTS

  • 4 cups flour
  • 1 cup butter
  • 1 cup fine coconut
  • 1 cup sugar
  • 2 cups raisins (optional)
  • 2 tbsp baking powder
  • 2 eggs, beaten
  • 1 – 250ml container bakeapple jam

METHOD

  1. Preheat oven to 350 degrees.
  2. In a large bowl add the flour and the butter and with a pastry blender or crumble with your hands until the mixture is coarse.
  3. Add coconut, sugar, raisins and baking powder. Stir to combine.
  4. Meanwhile mash the bakeapple jam in a small bowl.
  5. Add the beaten eggs.
  6. Now add the egg/bakeapple mixture to your flour mixture.
  7. Stir gently to combine.
  8. Drop by tablespoons onto lightly greased cookie sheet. (I used small ice cream scoop)
  9. Bake 18 – 20 minutes. Don’t overbake.

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Banberry House Baked Apple French Toast

Scott and Ivan from Banberry House gave me this recipe in 1998 and it remains a favourite.  Similar to the Blueberry French Toast recipe.

Ingredients:
1 large loaf of white bread
8 eggs
3 cups of milk
3/4 cup of sugar, divided
1 1/4 tablespoon vanilla
5 Granny Smith apples
3 teaspoons cinnamon
2 tablespoons butter
1 teaspoon nutmeg

Method:

  1. Preheat oven to 400 degrees F.
  2. Spray 9 x 13 pan with vegetable oil spray (Pam).
  3. Place bread slightly together in one layer in the pan.
  4. Beat eggs lightly, ad milk, 1/4 cup of sugar, nutmeg, vanilla and whisk.
  5. Peel, core and slice apples into rings.
  6. Place apple rings on top of bread to cover.
  7. Pour remaining egg mixture over apples.
  8. Mix remaining 1/2 cup of sugar with cinnamon and sprinkle evenly over apples.
  9. Dot with butter.
  10. Bake for 35 minutes.
  11. Cool for 5 – 10 minutes before serving.

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Judy’s Recipe for “Joan’s Eggs”

Our friend Judy Sparkes brought these quiche-like eggs to a breakfast meeting once and she kindly shared her recipe. (I would not have begged for the recipe if it was not totally delicious!) She affectionately calls these “Joan’s Eggs” as it was a recipe from Joan Myles.

The ingredients are quite versatile – similar to omelettes, just add what you have…

Ingredients and Method:

  • Using a muffin pan, spray with Pam (or other non-stick spray)
  • Add chopped ham
  • Break a whole egg into the muffin cup
  • Top with a little cheese and bread crumbs
  • Add salt and pepper if you like

Bake at 350 degrees F for no more than 20 minutes.

She says: “For the bread crumbs, I typically use a slice of bread and simply tear off little bits to pop on top.

You can use any combo of breakfast meats but the ham requires no prior cooking, unlike sausage or bacon.

I have often used peppers or chives as well as mushrooms but pending what you use, you may need to quickly sauté the veg to soften.

A friend of mine has done these with seafood too.”

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Elizabeth’s Potato and Bacon Breakfast Pie

Elizabeth served this with Blueberry French toast. Two wonderful dishes that can be prepared ahead of time.

Ingredients:
• 8 bacon strips, diced
• 1/4 cup crushed cornflakes
• 5 eggs, lightly beaten
• 1/2 cup milk
• 1/2 cup small curd cottage cheese
• 1 1/2 cups shredded Cheddar cheese
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 1/2 cups frozen cubed hash brown potatoes

Method:

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
  2. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.

For a little healthier version I used Turkey Bacon cooked and crumbled and no cornflakes

I used only 1 cup cheddar and added ½ c parmesan cheese (real shredded not the kraft green tub stuff)

You can also use egg substitutes if you are watching your cholesterol and low fat cheese to reduce fat.

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Blueberry French Toast

My friend Elizabeth made this delicious dish for a pre-Christmas brunch get-together and was very kind to share the recipe:

Ingredients:

• 1 (8 ounce) package cream cheese, diced
• 1 cup blueberries
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• ½ tsp cinnamon
• 1 (1 pound) loaf Italian bread, with ends removed and discarded cut slices into 1 inch cubes

Sauce:

• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup blueberries
• 1 tablespoon butter

Method:

  1. Place half of the bread cubes in a lightly greased 9×13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
  2. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
  3. Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
  4. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

NOTES:
I actually spread the cream cheese on the bread slices and then cut them.
Much easier and better evenness of the cheese.

I reduced the eggs to 9 and Milk to 1.5 cups

For a little healthier version:
I didn’t make the sauce but used E.D. Smith no calorie maple syrup
Use low fat cream cheese and egg substitutes

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