Category Archives: BREAKFAST RECIPES

SOURDOUGH PANCAKES

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I have posted quite a few sourdough recipes lately, but none so far that provide you with what to do with the discard (also referred to as refreshment) when you haven’t used your sourdough starter in a week or so, and your starter is screaming at you to “feed me”! It simply cannot be ignored until the next time you feel like baking bread or whatever. It’s a living organism. It needs sustenance. You feed your pets, right?!?! In fact, a sourdough starter is every bit as needy as your dog or cat. Just not a pest when it gets hungry. No forlorn, you don’t love me, or you’re trying to starve me look that dogs and cats can exibit when it’s getting close to chow time! Believe me, our cats have “the look” down pat. But before I go any further, a bit of information for anyone not familiar with using a sourdough starter.

When you use a portion of a sourdough starter for a recipe, you need to replace that amount with equal parts flour and water. (You can always use more or less flour and water, but always in equal proportions.) But here’s the important part. If you haven’t used and replenished the starter within 7-10 days, you must remove some of the starter (discard) and feed what remains new flour and water if you want the hungry yeasty beasties to stay alive. Basically, the new infusion of flour and water sustains the life of the starter for another 7-10 days. At which time you have to start the whole process over again. (And I know what you’re thinking if you’ve never played with a sourdough starter. Just what I would need right now. One more hungry “mouth” to feed!) But I must tell you, the joys of baking with a sourdough starter far outweighs the inconvenient 5 minutes or less it takes to “feed” your new best friend. (I’ve named my starter Renee which means reborn.)

But this recipe is for people who have a starter happily residing in their refrigerator, but maybe haven’t had the time, energy, or the need to bake bread recently. And believe me, I get it! Not everyone wants or has the inclination to bake sourdough bread every week, but still wants to keep their starter alive and happy. And who doesn’t feel guilty when they throw food away. Even if it’s just a bit of sourdough starter.

Well, have I got a great guilt free way for you to use your discard. Make sourdough pancakes. (More “discard” recipes to come in the next few weeks.)

Believe me, there are few pleasures as great as sinking your teeth into a couple of these pancakes dripping in warm maple or berry syrup. Oh man – these pancakes are really delicious. And very easy to prepare. And what a great way to start your morning. Breaks up the monotony of toast, bacon, and eggs.

So stay positive everyone. Keep having fun in your kitchen. And remember to feed your starter. Coming Renee!

As always, peace, love, and good health to all.           

1 lg. egg

½ c. whole milk

¾ c. stirred down sourdough starter

¾ c. unbleached all-purpose flour, or a bit more as needed (You can also use a mix of white and whole wheat flour.)

½ tsp. baking soda

½ tsp. baking powder

½ tsp. sea salt

1 T. granulated sugar

2 T. melted butter

Beat the egg, milk, and sourdough starter together in a medium sized bowl.  

In a separate bowl, whisk the flour, baking soda, baking powder, salt, and sugar together. Add to the egg mixture, mixing well. Stir in melted butter. (If the batter seems too thin, add a bit more flour.) Set aside for about 30 minutes to allow the sourdough starter time to work its magic with the other ingredients. 

Lightly grease a hot griddle. Spoon the batter onto the griddle and cook until bubbles begin to appear on top. Then flip to cook the other side. Refrain from flipping multiple times.

Serve hot off the griddle. We like our pancakes with soft butter and warm maple or berry syrup. Of course we do!

SOURDOUGH RUM RAISIN BREAKFAST BREAD (no added yeast)

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I just can’t begin to tell you how delicious this bread is. I mean seriously, this is like eating a really yummy cinnamon roll with a lot less calories. And truly, I didn’t miss those extra calories one little bit! And there was none of that rolling out the dough on your counter, adding the melted butter, sugar, cinnamon, and raisins, then cutting the rolled dough into even sized pieces. Plus, no frosting needed. That’s right. Didn’t miss that luscious cream cheese frosting even for a moment. Didn’t even think of it till I was writing this post. That’s how much I enjoyed eating this bread for breakfast this morning.

Now I know what some of you are thinking. Patti, I don’t bake bread. I don’t plan to ever bake bread. So will you please stop posting bread recipes! I get it. But in my defense, all of the recipes you find on this site are here only because I wanted to serve a particular dish to my family or friends. And if it made the grade, share the recipe with you. But because I love to bake bread, well, that’s what you are going to find me posting fairly often. Especially right now.

Fresh bread gives off just about the most wonderful aroma while it is baking. And if there is anything that helps lift our spirits during this coronavirus enforced captivity, it is wonderful smells emanating from the kitchen. Even if I’m the one creating the smells. It’s like a boost of energy when I walk away from the kitchen, then come back and am greeted with a whiff of something wonderful either bubbling away on the stove, or coming through the oven vent. I am reminded that there is still much pleasure to be had, even during these difficult times. And I have helped by perfuming the air with anticipation. Anticipation that something lovely is going to happen soon. Even if that event is just our next meal.

So keep cooking everyone. And don’t forget to pat yourself on the back once in a while. You deserve it. You are working from the heart. The heart of your home.

3 T. rum

1 c. golden raisins

½ c. sourdough starter

¼ c. brown sugar (packed)

¼ c. vegetable oil, plus a little more for various purposes   

1½ tsp. kosher salt

¾ c. room temperature water

¼ tsp. vanilla

1½ tsp. ground cinnamon

¼ tsp. nutmeg

3 c. bread flour

raw or demerara sugar

Warm the rum in a small saucepan. Do not let it come even close to a simmer. Remove from heat, stir in the raisins, and let cool completely.

In the bowl of your stand mixer, combine the sourdough starter, brown sugar, oil, salt, water, vanilla, cinnamon, and nutmeg. Add the cooled raisins plus any rum that wasn’t absorbed. Add in 1½ cups of the bread flour, mixing to combine. When well combined, add the remaining flour ½ cup at a time, until a stiff dough is formed. (You may not need all 1½ cups of the remaining flour). The dough will still seem fairly tacky, but will pull most of the way from the sides of the bowl.

Pour a bit of veggie oil over the dough and using your hands, roll the dough into a ball. Cover the bowl with plastic wrap and set on your counter to rise overnight. (Mine was on the counter for 16 hours.)

The next morning, gently punch down the dough with greased hands. Knead the dough about 8-10 times right in the mixing bowl. Shape into 2 rounded rectangles and place seams side down in greased 9×5-inch loaf pans. Lightly coat the top of each loaf with a bit of cooking spray. Cover with a clean tea towel. Let rise 4-5 hours at room temperature, or until loaf is doubled in bulk. (The dough will not reach the top of the pan.) If your house is cold, rising could take longer.

At the end of the rising time, preheat oven to 350 degrees. Mist the top of the loaf lightly with water. Sprinkle with sugar.

Bake for 38-45 minutes, or until browned on top and the internal temperature reaches 208-210 degrees when taken with an instant read thermometer.

Remove loaves from oven and remove from pans. Place on a wire rack to cool completely. When completely cool, place in freezer storage bags and place in the refrigerator for up to 1 week or the freezer for up to 2 months. (I keep one in the fridge. The other loaf I freeze.) Made fabulous toast this morning. Tomorrow morning, French toast! Can’t wait!

MAPLE BOURBON GRANOLA

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I firmly believe that having rudimentary cooking skills should be a requirement to graduate high school.  (Everyone should know how to feed themselves.) That and having a part time job in retail and some oversees travel experience, at least before graduating from college, would help people understand the world and hopefully themselves a lot better.  

So what does all of this have to do with granola? Not a darned thing! But from my perspective, it’s the kids in college today that are going to be left with our messy and unhealthy world to clean up. So they better know how to feed themselves, get along with others, feel compassion for their fellow world citizens, and understand that as Americans we are simply a small part of the whole picture. We are not the center of the universe.

They better also understand that currently we are being governed by politicians who appear to not want the United States to remain a democracy. And if this current administration and their response to our coronavirus pandemic isn’t indicative of how low a regard they hold the average citizen, then I don’t know what it would take to shake some people’s belief.  

Now, if I have offended any of you who are reading this post – good! Be offended. But put your indignation aside and do yourself and your fellow Americans a favor. Do some independent research about our current administration. And I don’t mean by just talking to friends who feel the same way you do. Read the op-eds in your local paper. Read the New York Times, the Washington Post, and check out wire services such as The Associated Press, Reuters, and Bloomberg News.

Now, you might be asking yourself why I am risking loosing readers by offending their delicate sensibilities. It’s because I care about our country, and I care about living a productive and happy life. And I simply can’t continue to feel good about myself if I don’t at least try to help people understand what a fine line we are currently walking. The almost total disregard Washington D.C. is currently showing other nations, and the increasing way in which our national leaders are hurting the very citizens who most need this countries help, is beyond my comprehension. So the better informed people are, the better their decisions will be when it matters the most. Like the upcoming presidential election.

So to those of you in the choir out there – sorry for taking up your valuable time. But if I have helped even one person understand better what is currently happening to our nation, it was worth the loss of readership.  

Be safe out there. Stay healthy. And stay informed. Oh, and make this granola. It’s really yummy!

⅓ c. extra virgin olive oil

⅓ c. real maple syrup 

2 T. bourbon

1 tsp. vanilla extract

1 tsp. fine-grain sea salt 

1¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

6 c. old-fashioned rolled oats 

2½ c. mixed nuts (roughly chopped pecans, almonds, roughly chopped walnuts, hazelnuts, etc.)

1 c. unsweetened coconut (I use Bob’s Red Mill Unsweetened Coconut Flakes)

2 c. dried fruit, chopped if large pieces (dried apricots, dates, dried cranberries, dried blueberries, dried cherries, dried figs, dried apples, etc.)

Preheat oven to 325 degrees. Line a large, rimmed baking sheet with parchment paper.

In a large bowl whisk the olive oil, maple syrup, bourbon, vanilla, salt, cinnamon, and nutmeg together. Stir in the oats, nuts, and coconut.

Pour the mixture onto prepared pan and spread into an even layer. (You may need more than 1 pan.) (Don’t wash the bowl.)

Bake until lightly golden, about 20 to 25 minutes, stirring halfway through the baking process. Remove from oven, pour back into the same bowl, and stir in the dried fruit. Let cool completely before storing in an airtight container. 

FRUIT AND NUT MUESLI

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When we were in Central Europe recently, we were offered muesli almost every morning as one of the many offerings provided with our breakfast buffet. Not granola, it was definitely muesli. And always with our choice of yogurt. Which of course reminded me that my family has been calling muesli and granola “Breakfast in Siberia” since 1978. (My former husband and I took our three youngest kids to Europe for 5 weeks. And while we were staying with relatives in Sweden, the combination of muesli topped with yogurt was always lovingly referred to by that particular moniker.)

Now you may wonder what the difference is between granola and muesli. The main difference is that while both are made of various combinations of grains, nuts, seeds, and dried fruits, muesli is usually unbaked. While granola is baked and is sweeter and contains more oil which binds the ingredients together into crunchy clumps.

Now you know me. I almost always have to break the rules somewhere along the line when it comes to food. And of course, this recipe is no exception. But in my defense, it simply made sense to bake some of the ingredients for the sake of texture and flavor. So this muesli spends a bit of quality time in the oven. But there are no clumps, so there is still that distinction.

And yes I have recipes on this site for granola too. I love my granola recipes and still make each one of them to this day. But I so enjoy variety. And if breakfast isn’t the meal where a bit of variety is really appreciated, I don’t know a marshmallow from a boiled potato!

So make this recipe next time you want a healthy diversion from Cocoa Puffs. Or you are tired of paying an inordinate amount of money at the grocery store for a package of muesli that is 95% oats and 5% nuts, fruit, or seeds. I promise you that with your first bite you will know what you have been missing by not making your own breakfast cereal. Happy breakfast to you all!

scant 1 tsp. kosher salt

¾ tsp. cinnamon

2 T. vegetable oil

3 T. real maple syrup

2 tsp. vanilla extract

5 c. old-fashioned oats

1½ c. mixed nuts (almonds, pecans, walnuts, hazelnuts)

1½ c. coconut

½ c. chia seeds

1½ c. mixed dry fruit

In a large mixing bowl whisk together the salt, cinnamon, veggie oil, maple syrup, and vanilla. Stir in the oats, nuts, and coconut. Mix well.  

Pour the mixture onto a rimmed baking sheet. Bake in a pre-heated 350 degree oven until the oats and coconut flakes are lightly golden and fragrant, about 15 minutes. Stir half way through the baking time. Don’t wash the bowl. Add the chia seeds and nuts to it.

When the oat mixture is just out of the oven, pour it over the chia seeds and fruit. Mix well. Allow to cool completely before storing in an airtight container. Serve with milk or yogurt. 

SHIRRED EGGS à la NERO WOLFE

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It has been quite the winter, at least the past week or so. With unprecedented low temperatures and heavy precipitation, we have had several snow storms the last few days resulting in 10-12 inches of snow here on Camano Island.

For us that means – we ain’t goin’ nowhere! We live on a hill, with a steep drive way, and even though Mr. C. shovels the snow off the driveway daily, there is no way we are going to risk life and limb just to fishtail to the grocery store, or wherever, even for the sake of a vast amount of bragging rights!

So what to do with the time? Of course we could have done some deep cleaning on our house. Right, like that’s going to happen! (We didn’t want to set some kind of snowy weather precedent, after all!) Or we could spend our time recovering from surgery (me), recovering from the horrible cold/flu that’s going around (both of us), reading books (both of us), researching recipes (that would be me) or working on Beethoven, Mozart, and Schubert piano sonatas (Mr. C. for sure). So that’s what we did.

For me, it was re-reading for the umpteenth time, many of the Rex Stout books featuring my favorite detective Nero Wolfe. I love Nero. And I know. I shouldn’t presume to call him by his first name. But since I feel that I know him better than most, thanks to Archie Goodwin, and share a couple of his most characteristic traits (being round and worshipping excellent food), that he would forgive me this tiny indiscretion. All of which brings me to this recipe.

I have known for a long time that there are really no subjects that haven’t in some way been covered on the internet. But even so, I was quite surprised when I decided that I would like to try preparing a couple of Nero’s favorite dishes. (Like a fictional character is going to be the author of gourmet recipes!) But on my first search, right there in print, was an invitation to purchase the Nero Wolfe cookbook. Holy cow. And I must say, I was sorely tempted.

But then the practical side of me took over (pfui) and I realized that as much as I admire haute cuisine and love hearing Nero and Fritz (his cook/chef) discuss dishes like Bacalhau (Portugese Salt Cod), the chances of me ever preparing most of the dishes in the cookbook was somewhere between slim and nil! So I tucked my credit card back where it belonged, and searched other posts for simpler and more modest recipes from the cookbook. Which of course I found. And this is one of them. Hopefully, more to follow.

Since it’s Valentine’s Day, and both of us long ago decided we would not celebrate Hallmark holidays (no gifts or cards exchanged), I never-the-less fixed this recipe for breakfast this morning. (OK, I still have a bit of romance in my soul.) But you can bet your bottom dollar, I’m not going to wait for a special occasion to serve it again.

So next time you feel like a little something fancy would brighten your otherwise normal first meal of the day, give this recipe a try. It truly is delicious and very easy to prepare.

And just for Mr. C. because he asked, shirred eggs, also known as baked eggs, are eggs that have traditionally been baked in a flat-bottomed dish (shirrer) which is another name for a ceramic or porcelain ramekin.  

unsalted butter

4 breakfast link  sausages, fully cooked

2 T. half & half

4 tsp. dry sherry

4 lg. eggs

kosher salt

freshly ground black pepper

paprika

1 tsp. chopped fresh chives

Generously butter 2 shallow baking dishes. (I use small oblong Corningware French White dishes.)

Place 2 cooked sausages in each dish. Add 1 tablespoons half & half and 2 teaspoons dry sherry to each dish. Carefully add 2 eggs to each dish (don’t let the yolks break), then sprinkle lightly with salt, pepper, paprika, and chives.

Bake in a pre-heated 325 degree oven for 14 to 17 minutes or until the egg white is set and the yolk is still runny (or cooked to desired firmness). (I used convection the last 3 minutes.) Remove from oven and serve immediately with toast.

Enjoy the dish.

GRUYÈRE CHEESE, SPINACH, AND MUSHROOM BREAKFAST CASSEROLE

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In this day and age, if I don’t know all of the people coming to our home for a JazzVox pre-concert meal, having a vegetarian main dish option always makes me feel more comfortable. I simply can not stand having anyone feel like they are being left out. So as much as possible I make certain that there are at least several dishes that everyone can enjoy. Ok, I don’t go so far as to plan the menu around someone who only eats vegan. My efforts only extends so far. But if I know ahead of time that someone is gluten intolerant, or can’t eat nuts, I make certain that they won’t go hungry or feel deprived.

So for our last JazzVox concert for hosts and regulars, I decided to serve brunch. And because breakfast casseroles are so easy to prepare and must be made ahead of time, why would I serve anything else? My only problem was that in my repertoire of breakfast casseroles, none were vegetarian. So I did what I always do in cases like this – I stole borrowed someone else’s perfectly wonderful recipe. So this is my take on a recipe I found on the Food Network. A couple minor changes here and there, but who’s counting?  

So for a memorable Christmas breakfast this year, prepare this casserole a couple days ahead. Then fry up some sausages or bacon ahead of time and build some cinnamon rolls ahead and freeze them. Then Christmas morning all you have to do is turn on the oven and prepare a simple fresh fruit salad (dressed only with a tiny bit of vanilla Greek yogurt and brown sugar), and combine some orange juice and sparkling wine or Champagne together for a lovely mimosa for all the adults at table. I mean really, what a way to celebrate Christmas morning!  

You know, none of us know what will happen in the immediate future, so go for the gusto while you may. You will never regret that you created too many wonderful and memorable occasions for your family and friends. Or that you always served them wonderful food.

Love comes in all forms. And showing your feelings and love through good food to me is an essential part of that equation. As a very wise woman once told me – the best way to live a happy and fulfilling life is to always treat your family as friends, and your friends as family. And since I have always loved good food, I figure that good food is also of equal importance to everyone I feed. Thus, I have always tried to provide food that is as appetizing and nutritious as possible. Sometimes I succeed better than others, but my intentions are always to provide the tastiest and most wholesome food possible. You know the old aphorism – “she wasn’t good, but she had good intentions”. Well that was written for me when it comes to the kitchen. Some dishes just turn out better than others. But my intentions are always honorable!)

Happy holiday to all my readers in this most delicious of seasons.

For my other breakfast casserole recipes, see Italian Sausage, Mushroom, Cheese, and Egg Casserole, Roasted Potato, Ham, and Sharp Cheddar Cheese Breakfast Casserole, and Pancetta and Gruyère Breakfast Casserole.  

 

  • 4 T. extra-virgin olive oil, divided, plus more for greasing the dish
  • 8 c. cubed sourdough bread (crust removed, cut into 1-inch cubes)
  • kosher salt
  • freshly ground black pepper
  • 10 oz. button mushrooms, sliced (about 4 cups)
  • 2 cloves garlic, minced  
  • 1 tsp. fresh thyme leaves, roughly chopped
  • 5 oz. fresh baby spinach (about 5 cups)
  • 2 c. grated Gruyère cheese (use imported Gruyère, if possible)
  • 1/3 c. grated Parmesan
  • 8 lg. eggs, room temp.
  • 2½ c. half-and-half

Toss the bread cubes with 2 tablespoons of the oil, ¼ teaspoon salt, and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and hard, about 8-10 minutes. Return the toasted bread to the bowl to cool.

Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat. Add the mushrooms and cook until they start to brown. Add the garlic, thyme, another ¼ teaspoon salt, and more pepper; stir continuously for 1 minute, then fold in the spinach. Continue to cook until the spinach is wilted, 1 to 2 minutes. Remove from the heat.

Place half the bread cubes in a lightly greased 9×13-inch glass baking dish or 3 qt. casserole dish. Sprinkle with half of the Gruyère and Parmesan. Add all of the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyère, and Parmesan.

In a large bowl, whisk together the eggs, half-and-half, ½ teaspoon salt and several grinds of pepper. Pour the egg mixture over the other ingredients. Cover with plastic wrap, and refrigerate for at least 6 hours up to 2 days. Remove the casserole from the refrigerator 30 minutes before baking.

Bake the casserole in a preheated 350 degree oven until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

CREAMY STEEL CUT OATMEAL

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OK, sorry about no picture, but really, who doesn’t know what a bowl of oatmeal looks like? And this oatmeal looks like every other bowl of oatmeal. The difference, and you knew there had to be a difference or I wouldn’t have bothered posting this recipe in the first place, is in the flavor and texture.

The cinnamon gives the porridge a rich flavor, and the golden raisins add both texture and sweetness. And of course, a dab of butter and a spoonful of sugar always make anything taste better. Even taking medicine, I’ve heard!

So if you want to up your fiber intake, provide your body with important minerals (thiamin, magnesium, phosphorus, zinc, manganese, selenium, and iron), and make it to lunch without fainting or munching on a sugary product for energy, you “oat” to add oatmeal to your breakfast rotation.

  • 1 c. water
  • 1 c. milk, plus more for serving
  • pinch salt
  • lg. pinch ground cinnamon
  • ½ c. steal cut oat meal (I use McCann’s Steel Cut Oat Meal)
  • ¼ c. golden raisins
  • dab of butter
  • brown sugar

Bring water, milk, salt, and cinnamon to a boil. Sprinkle on the oats and stir well. When the porridge is smooth and starting to thicken, reduce heat, cover, and simmer for 30 minutes, stirring periodically. After the oats have cooked for 15 minutes, add the golden raisins. Stir frequently towards the end of the cooking time.

Serve with a dab of butter, brown sugar, and additional milk. Or add fresh fruit for a lovely change of flavor.

Please Note: Nutritionally, steel-cut oats, old-fashioned rolled oats, and quick oats are the same. All oats start as oat groats, with only the outer husk removed. The main difference between steel-cut oats and quick oats lies in the processing. Steel-cut oats are simply oat groats cut into two or three pieces, for a relatively unprocessed product. Rolled or old-fashioned oats are produced by steaming and rolling the oat groats for faster cooking. Quick oats are just old-fashioned oats that have been chopped into smaller pieces for even faster cooking. The main advantages of using steel cut oats in your porridge are the chewier texture and nuttier flavor.

 

MAPLE SYRUP AND CINNAMON GRANOLA (ZERO CHOLESTEROL)

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Part of our morning routine is to have breakfast. Sounds pretty normal, right? But you would be surprised at the number of people for whom a latte is their only nourishment before lunch. Not so at Chez Carr. We love breakfast. But the older we get, the more we have to watch what we eat. (That sounds pretty normal too.)

So, in keeping with watching our cholesterol levels and trying to help you do the same, may I recommend that you incorporate granola into your morning repast. Many granolas, like this one,  contain zero cholesterol ingredients. Zip, zero, nadda! Of course, granola on its own would be pretty hard to swallow. Literally! So we usually eat our daily ¼ cup of granola with ¼ cup of Greek yogurt, at roughly 10mg of cholesterol, or with a ¼ cup of 2% milk with roughly 5mg of cholesterol. Since the Mayo clinic recommends no more than 300mg of cholesterol for healthy people, and no more than 200mg for those with diabetes, high cholesterol, or heart disease, I feel OK with serving yogurt or 2% milk with our granola.

Now I realize you can buy granola with zero cholesterol ingredients. But homemade granola contains zero ingredients with unpronounceable names. (You pay dearly for those names that are too difficult to say!) You also don’t get nearly the amount of nuts and dried fruit as in a homemade granola.

And yes, I know granola is not inexpensive. But if you buy your oats, nuts, coconut, and dried fruit in bulk, you will save an amazing amount of money. And truly, making your own granola takes just minutes to prepare. And parents, those boxes of sugared cereal are not a substitute for healthy granola or a well balanced hot meal. They are never going to keep your children energized until lunch. (No guilt trip intended.)

True story. I fixed a simple breakfast for my kids every school morning. Usually scrambled eggs, toast, and juice. Sometimes oatmeal or another hot cereal, but always something hot and nourishing. When my dearly loved son Sven went away to college he told me he was excited because he could finally eat cold cereal for breakfast! His enthusiasm lasted for a week. Exactly 7 days after being away from home he called me. The first words out of his mouth were “cold cereal isn’t as great as I thought it would be, and the coffee here is terrible!” You would be proud of me. I didn’t start laughing until he was off the phone.

  • 1/3 c. extra virgin olive oil  
  • ¼ c. real maple syrup  
  • ¾ tsp. vanilla  
  • 1¼ tsp. ground cinnamon  
  • ½ tsp. ground nutmeg  
  • 1 tsp. fine-grain sea salt  
  • 4-6 c. old-fashioned rolled oats  
  • 3 c. nuts – walnuts, almonds, pecans, cashews, hazelnuts (I use a combination)
  • 1 c. unsweetened coconut
  • 1½ c. chopped dried fruit – apples, prunes, cherries, blueberries, apricots, golden raisins (again, I use a combination)

Whisk together the olive oil, maple syrup, vanilla, cinnamon, nutmeg, and salt in a large bowl. Add the oats, nuts, and coconut.  Spread evenly on a parchment paper lined baking sheet. (Don’t wash the bowl yet.)

Bake in a pre-heated 325 degree oven until lightly browned, about 25-30 minutes. Stir once or twice during the baking. (Watch carefully, as coconut and nuts can burn easily.) Remove from oven and scoop back into the mixing bowl. Add the chopped dried fruit. Stir to combine. Let cool completely before storing in an airtight container.

Please note: I now make this granola with 6 cups of oats. The granola doesn’t clump using the 2 extra cups of oats, but oats are really good for us. So, we can live without the clumps. And the overall flavor is just as good. (8-24-2019)

 

CREAM CHEESE DANISH

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I love to bake. I’m told, however, that my first attempts were not well received by my family. This may have something to do with the fact that not only did my first efforts contain flour, sugar, and eggs, they also included sand. I was 3 or 4. Apparently I was just old enough to find a bowl, pilfer flour and sugar out of the large under counter bins (we lived in an old farm house) and purloin eggs out of the ever present bowl in the refrigerator. (We lived on a chicken farm.) I also knew where the muffin tins lived, and how to turn on the hose. I’m told that on more than one occasion, I became seriously upset (read here hissy fit) when I was told not to “bake” anymore sand pies.

It was about then that my mother decided (I assume) to start teaching me how to bake “real” goodies. And I’ve never stopped. So when I decided to serve brunch for our last pre-concert meal, I was in heaven thinking about what pastries I could serve our guests.

And the first pastry that came to mind was this recipe. And what I usually do when I think about preparing one of my own recipes, I signed onto this site to print a copy. What?!?! No cream cheese Danish on my blog. How had I been so remiss? So ladies and gentlemen, I am correcting that appalling omission right here and now.

Now I know what some of you are thinking. “Patti, you want me to make a cream cheese Danish? Are you out of your unbleached, all-purpose flour lovin’ mind?” And believe me, I get it. I was quite intimidated the first time I contemplated making pastry too. But as I prepared this recipe, I realized it wasn’t difficult at all. You simply needed to know how to read and follow instructions. (Heck, everyone who has been in the kitchen, even if only to prepare Top Ramen, has learned how to follow directions!) So get over your fear and give this decadent pastry a try. You don’t even need a mixer. But, if you don’t have the time or inclination right now, save the recipe and consider making it ahead for Christmas morning.  

I always make something fun for Christmas morning. This year I’ve already decided that this Danish filled with the Dried Cherry Compote (recipe below) will be on our breakfast table. Hope you make a similar decision. Then, when asked where you got the amazing pastry, tell them Mrs. Santa sent it along with all the other gifts.

Christmas is such fun! Part magic, and part an indecent amount of work for Mrs. Santa. So what’s one more task? You can always sleep later, that is after all the wrapping paper has been cleared away, the turkey is nothing but cleaned skin and bones, and the left over wine has mysteriously disappeared! 

  • ½ c. milk, room temperature 
  • 1 T. or 1 pkg. active dry yeast
  • 3 T. sugar
  • 2 eggs, room temperature
  • 1 tsp. salt
  • 2 tsp. vanilla, divided
  • 3½ c. bread flour
  • 1 c. cold unsalted butter
  • 2 packages (8 oz.) cream cheese, room temperature
  • 1 c. granulated sugar, plus more for dusting
  • filling (see filling suggestions below)

In a small bowl, whisk together the milk, yeast, sugar, eggs, salt, and 1 teaspoon of the vanilla. Set aside. Pour the bread flour into a bowl and grate the butter over the flour. With a table knife (yes, just a plain old table knife), cut the butter into the flour. (There will still be lumps of butter, but generally distribute the butter as best you can. Actually you want some lumps. They help keep the dough tender.)

Pour the milk mixture over the flour and butter mixture, and using your table knife again, run your knife through the dough until the mixture holds together. Remove dough from bowl, shape into a rough ball, wrap in plastic wrap, and refrigerate for 2 hours.

Meanwhile whip the cream cheese, sugar, and remaining 1 teaspoon vanilla together.

When ready to roll out the dough, cut the dough ball into 2 portions and roll each into a 10×14 rectangle. Place each on a parchment paper lined baking sheet*. Mentally divide the dough into thirds running the long way. Spread the cream cheese mixture down the middle third of each pastry. (Yes it will be quite thick.) Then spread a thin layer of your filling of choice over the cream cheese.

On the outside 2/3rd of the dough, cut 1-inch strips from the edge of the dough to the filling. Starting at one end, braid the strips over the filling. Sprinkle with just a dusting of sugar, cover each with a tea towel, and let sit for 30 minutes.

Bake the Danish in a pre-heated 350 degree oven for 25-35 minutes or until the top is lightly browned. Do not over-bake. There is so much butter in the dough, that if you bake it too long, the bottom will be over-browned. Remove from oven and allow to cool completely. Cut and serve at room temperature. Can be made a day ahead and left on your counter overnight lightly covered with a tea towel.

*I use the kind of cookie sheet that has three flat sides. That way, after the 2 Danish have baked, I can slide them right off onto cooling racks.

Dried Cherry Compote

  • 1 c. dried cherries, finely chopped
  • 2 T. granulated sugar
  • 2 T. brown sugar
  • ¼ c. water
  • 2 T. brandy

Combine the chopped dried cherries, both sugars, water, and brandy in a medium sized saucepan. Heat on medium, stirring occasionally. Allow mixture to thicken and cherries to cook down slightly, but still maintaining their shape, 10-15 minutes. Allow mixture to cool completely before spreading on cream cheese filling.

Other Filling Suggestions

Any type of Jelly, jam, or fruit spread – raspberry, Marionberry, strawberry, blackberry, boysenberry, etc., or orange marmalade, apricot preserves, lemon curd, etc. You could even try Nutella. Go for it! It’s all good.

Cherry filled

blackberry jam filled

 

 

 

 

 

ITALIAN SAUSAGE, MUSHROOM, CHEESE, AND EGG BREAKFAST CASSEROLE

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While I was gathering frozen items to take along on our March trailer trip, I grabbed a package of this breakfast casserole along with the other items I needed. I always start our journeys with a full freezer including several kinds of meat, extra butter (never leave home without it), ice cream (for Mr. C), a small amount of  ice (for our first nights “safe arrival” drink), and anything else that I think might provide meal variety and preparation ease along the road.

In addition to the usual items, this year I included frozen broccoli cheese soup, cinnamon rolls, a pasta casserole, and a vacuum packed 2 person portion of this breakfast casserole.

When we are out in our trailer, I almost always fix breakfast. This trip however, we ate out for breakfast one morning mainly for nostalgic reasons. We used to own a condo in Long Beach, Washington, so we just had to eat at least one meal at our favorite restaurant in the area (42nd Street Café and Bistro) while we were “camped” for one night at Cape Disappointment State Park. (I say “camped”, but in reality, calling a fully equipped trailer parked at a state park or RV park “camping” is nigh onto ludicrous. A walk around queen sized bed, full bathroom, three burner stove plus oven, refrigerator/freezer, microwave, furnace, air conditioner, TV, radio, etc. is about as far from real camping (sleeping in a tent, cooking over a fire or camp stove, keeping your perishables in a cooler, etc.) as spending a night in a youth hostel compared to a 5 star hotel! Actually, even further apart. At least spending the night in a youth hostel, you don’t have to leave your warm bed and run through a torrential downpour to reach a bathroom in the middle of the night!) But I digress……………….. And no, I don’t feel guilty in the least. I did my share of tent camping when I was younger and loved every minute of it. But at a certain age, even the most avid tent camper must pay attention to Mother Nature when she starts sending out not-so-subtle hints that it might be time to make a change. (The onset of regular night calls and tender knees, to mention a couple of the hints both Mr. C and I received from Her Grace.)

For a few pictures of our “camping” experience, see pictures below.

Anyway, what I am trying to get at, in my own easily distracted way, is that for one of our breakfasts, it was a delight to open our trailer freezer, pull out the package containing this casserole, heat it up in the microwave, (yes I know I’m spoiled) and have a tasty bit of variety from our normal breakfast meat and eggs over easy.

I guess I should really get back to the subject at hand and mention that this casserole is very easy to prepare, fairly economical, and just plain delicious. And if you haven’t already gathered that it freezes beautifully, let me take this opportunity to make that fact known to you as well.

So do yourself and your family a favor. Make up a double batch of this breakfast casserole. Serve one batch and save the other in your freezer. Then some morning when even the thought of getting out of bed, much less cooking breakfast is repugnant, whip your frozen casserole out of the freezer, and treat yourself to a fabulous breakfast with virtually no preparation involved. OK, you do have to work the buttons on your microwave. But that’s where a hot, steaming cup of coffee really helps! Good morning sunshine! Breakfast’s ready.

  • 1 T. unsalted butter
  • ¼ lb. button mushrooms, sliced
  • 1 lb. bulk Italian sausage
  • 2 c. half & half
  • ¼ tsp. dry mustard
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • 1 T. dried parsley
  • 4 eggs
  • 1 c. grated sharp cheddar cheese
  • 6 slices cubed white bread

Melt butter in medium fry pan. Brown mushrooms in butter and remove from pan. Add sausage and cook until starting to brown. Remove from pan and drain on paper towels.

Pour a tiny bit of the half & half in a large bowl. Add the dry mustard and whisk until smooth. (If you add the mustard to all the liquid, you will have the very devil of a time breaking up the small dried mustard clumps. Trust me on this one!) When smooth add the remaining half & half, salt, pepper, parsley, and eggs. Whisk until the eggs are well combined. Stir in the cheese, bread, cooked mushrooms, and sausage.

Pour into a lightly buttered casserole or 9×13-inch pan, cover with plastic wrap, and refrigerate overnight. Remove from refrigerator about an hour before you plan to bake the casserole.

Bake uncovered in a pre-heated 350 degree oven for 40-50 minutes or until firm to the touch and lightly browned. Let sit for 5 minutes before serving. Freezes beautifully.

Our trailer parked at Morro Bay State Park. Picture taken from the golf course.

Another picture taken from the golf course. (Man taking his golf clubs for a stroll – Mr. C.)

Rough life at Jalama Beach (Santa Barbara county park).

Any closer to the Columbia River while parked at Peach Beach RV Park across the river from Biggs, Oregon and we would have been IN the river! Pretty darn wonderful!