Category: Brunch

Posted in Baked goods, Baking, Bread, Brunch, holiday, holidays

Pistachio Crunch Loaf

Posted on by lmc



The holiday season is upon us and I am getting an early start on my baking for the upcoming Thanksgiving meal.  This week we will be traveling east to enjoy the holiday with my youngest sister and her family.  I have volunteered to bring all of the desserts so I have started baking and packaging some of our family’s favorite recipes.  It’s so much easier to bake ahead of time and then refrigerate or freeze the baked goods until just a few hours before the event.

This Pistachio Crunch Loaf is a long standing family favorite.  The festive green color comes from the packet of pistachio pudding mix added to the batter.  For an extra boost of flavor, try substituting the sour milk with pistachio flavored yogurt.  

It’s always fun to contribute an item (or two) to the family table over the holidays.  But, if you’re one of those people that always forgets your favorite platter or covered casserole dish when it’s time to go home, then here’s a great tip when traveling for the holidays…  

For the last several weeks, I’ve been purchasing decorative holiday tins of various shapes and sizes from local resale shops. (They range in price from about 50 – 75 cents.) I wash and dry them well when I get them home. This way I can pack all of my goodies into festive tins, stack them into reusable bags and conveniently store the tins when arriving at our destination.  When we are ready to bring out the treats, I’ll simply open all of the beautiful tins and lay them out on the buffett for guests to nibble on while enjoying time with family and friends.  The left-overs can be covered and stored in a cool dry place so we can continue to snack throughout the weekend.  No mess, no fuss!  If there is anything left by Sunday, I will leave the inexpensive tins behind without a thought.

Happy Thanksgiving, Everyone!

Pistachio Crunch Loaf

1 package Pillsbury yellow cake mix

4 eggs

¼ cup canola oil

1 small package instant pistachio pudding mix

1 cup sour milk ( 1 scant cup of milk +2 teaspoons vinegar)

Sugar Mixture:

1 cup brown sugar

1 teaspoon cinnamon

½ cup chopped walnuts or pecans

Preheat the oven to 350 degrees.  Grease two 8×4″ loaf pans.  In a medium bowl, combine the cake mix, eggs oil, pudding mix and sour milk. Beat until all of the ingredients are well blended into a thick batter.

Spread half of the batter into the greased loaf pans. Sprinkle half of the cinnamon and sugar mixture over the batter, dividing it between the two pans. Repeat the layers, adding the remaining bread batter and the remaining cinnamon sugar mixture on top. Lightly swirl batter with a butter knife (optional).

Bake at 350 degrees for 40-50 minutes. A toothpick inserted into the center of the bread should come out clean.  Cool loaves completely before removing from pans.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food

Honey and Oat French Toast

Posted on by lmc

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This weekend we visited campus to watch our daughter M run in the Purdue Half-Marathon.  The campus came alive early even though the sun hadn’t quite risen and the unseasonably cool air blanketed the town.  After the race began and all of the runners had left the parking lot, my husband and I headed into Lafayette for a bite to eat and to visit the farmer’s market.  We also wanted to cheer on the runners as they made their way to mile eight around the center of town.  

It’s a delight to visit the early morning market in Lafayette.  We made our way around to the booths picking up lots of freshly picked produce, earthy wholesome breads, and enormous honey crisp apples.  Right on schedule, M and others ran along side the market and we were able to get a few good pictures as she made her way back to campus.  



After the race, I shared my bounty with M as she lives in an apartment and always welcomes fresh organic produce for her weekly menu.  I asked her if she would like me to make her some French toast while she showered and changed into comfy clothes.  I had purchased two loaves of hearty whole grain bread that I would cut into thick slices for the dish.  Looking through her cabinets, I found that she had lots of savory spices but none that would work with the French toast.  I have always been a resourceful gal so I opened up one of her peach flavored tea bags (organic peach cobbler) and poured some of the mixture into the eggs.  I thought the peach flavor would pair well with the almond milk. 



 M also had a cylinder of rolled oats on the shelf so I opted to coat the bread to add a toasted crunchy texture.  A drizzle of honey added just the right touch of flavor to the finished product.  

Honey and Oat French Toast

6 thick slices whole wheat bread

4 eggs

2/3 cup almond milk

1/2 teaspoon flavored loose tea ( I used organic peach cobbler spiced tea)

3/4 cup rolled oats

Honey

In a shallow bowl or baking pan, beat together egg, milk, and desired spiced tea. Pour the oats into a separate baking pan, set aside. Heat a lightly oiled griddle of skillet over medium-high flame. Dunk each slice of bread in egg mixture, soaking both sides. Then coat the slices with oats.  Place in pan, and cook on both sides until golden. Drizzle with honey.  Serve hot.

M is planning a Halloween Party for her residents as she is a Resident Assistant so we made our way to the pumpkin patch to purchase pumkins later in the day… What a great time we had visiting Purdue this weekend.





Posted in Baked goods, Baking, Bread, breakfast, Brunch, Cake, Desserts, Food, Kids in the Kitchen

Cranberry and Pecan Glazed Donuts

Posted on by lmc



For the longest time, I’ve wanted to try making baked donuts. This past Christmas, I ordered two donut baking pans to put under the tree as a gift to myself.  (How many moms out there have done that before?)

I did my homework before ordering the pans…  I wanted something that was non-stick and had no seams in the donut bed so that the batter could lay evenly without getting trapped in the metal seam.  I found the perfect pans at Norpro.  

This past week, as my oldest daughter celebrated a birthday, I decided to make a tray of donuts in lieu of a traditional cake. She was scheduled to have back surgery the afternoon of her birthday and I wanted to bring a special bite-sized treat along so that she could nibble on a mini-birthday-donut the morning of the procedure.  

As I scoured my cookbooks and kitchen files for a suitable recipe, I spied a boxed muffin mix that carried a small picture of a basket of mini-donuts posted on the back of the package.  To my surprise, the recipe posted beside the picture was for baked donuts.  I thought…well, let’s give this a try.

So after a few alterations, I came up with this recipe adapted from Krusteaz Guilt Free Baked Donuts.





Sweet Cranberry and Pecan Glazed Donuts

Donuts:

1 package Krusteaz Cranberry Orange Fat Free Muffin Mix

1 can cranberries (enclosed in the box), drained and liquid reserved

3/4 cup orange juice

1 teaspoon almond extract

Icing:

1 cup powdered sugar

2 tablespoons milk

1/4 teaspoon almond extract

Reserved cranberry liquid

1/2 cup finely chopped pecans

Preheat oven to 350 degrees.  Lightly spray with cooking spray, the donut baking pans.  For the donuts:  In a medium bowl, carefully stir together the muffin mix, cranberries, orange juice and extract.  Combine just until blended.  Place the batter in a gallon-sized sealable bag (or a pastry bag). Snip the plastic bag 1/8″ from the corner.  Evenly pipe the batter into the mini-donut baking pans.  Bake 8-12 minutes or until donuts spring back when touched.  Cool and remove to wire rack.  

For icing:  Place all icing ingredients (except nuts) in a small bowl and whisk until smooth.  Drizzle or dip donuts into the icing then sprinkle with chopped nuts.  

Note:  I also used the regular sized donut baking pan for this recipe.  Alter baking time by adding 10 minutes or until light golden brown and donuts spring back when touched.









Posted in breakfast, Brunch, eggs, Food

Everyday Mini Muffin Omelets

Posted on by lmc

This past weekend, local farmers took advantage of the rush to fill Easter baskets by posting signs on country roads advertising “farm fresh eggs”. These eggs seem to have the most beautiful deep, golden colored yolks and their smooth, creamy texture just can’t be beat. 

I’m certainly looking forward to seeing more roadside stands and local farmer’s markets as the weather begins to warm and an abundance of fresh fruits and vegetables fill our Midwestern fields.  The idea of buying local takes me back to simpler times and reminds me of the wholesome goodness that can be found right around the corner. 

If you’re looking for a protein packed snack that’s quick and easy to assemble, then this recipe is for you.  I often make a double batch, pop them into an air-tight container, and park them in the fridge for a quick lunch or afternoon snack.  If you’re looking for a convenient breakfast idea, the pre-cooked mini omelets can be quickly reheated in the microwave.  We often slip the mini omelet between two mini bagel halves to make a delicious breakfast sandwich. 

Change up the ingredients, if you’d like…  Substituting bacon, sausage, potatoes, or red peppers are all great options. 

Mini Muffin Omelets

8 eggs

8 ounces cooked Canadian bacon, diced

1/2 cup green pepper, diced

1/2 cup onion, diced 

1/2 cup cheddar cheese, shredded

1/2 teaspoon salt

1/8 teaspoon ground black pepper, optional

2 tablespoons water

Preheat oven to 350 degrees. Grease mini muffin cups or line with paper liners.

Beat eggs in a large bowl. Add remaining ingredients to the beaten eggs; mix well.  Pour egg mixture evenly into prepared muffin cups.

Bake in the preheated oven until muffins are set in the middle, 12-18 minutes.  Remove from the oven; top with a little extra cheese, if desired.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food, holiday

Festive Blueberry Mini-Muffins

Posted on by lmc

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Festive Blueberry Mini-Muffins

Happy New Year, Everyone…
As we move toward ringing in the new year, I’ve whipped up a tray of delicious little gems to place on the holiday buffet for a relaxed New Year’s morning breakfast. After a night of celebration, it seems fitting to let the family put their feet up and enjoy the day in a relaxed atmosphere as we reflect on the past year’s blessings and welcome all the possibilities of the future.
This year, a few in the family will be lacing up their running shoes to greet the new year with an early morning 5K run while others have headed back to campus for their winter break swim training. I’ll be busy in the kitchen preparing lots of finger food novelties to be enjoyed throughout the day.
This recipe is adapted from one that I found many years ago in the Taste of Home bi-monthly magazine. This publication had always been a favorite and I used to read it from cover to cover after pulling it out of my Midwest mailbox. While I’ve changed it up a bit, the basic recipe is still the same.
For added flavor, I sprinkle a bit of flavored instant oatmeal over the top just before baking and the addition of yogurt adds to the moist and flavorful texture of this tiny treat.

Festive Blueberry Mini-Muffins

1 3/4 cups flour
3/4 cup sugar
1 teaspoon baking soda
2 eggs, lightly beaten
1 small container blueberry or vanilla yogurt
1/4 cup butter, melted and cooled
1 teaspoon vanilla extract
1 teaspoon almond extract
8 ounces fresh blueberries, washed and drained well
3 tablespoons flavored instant oatmeal, optional

Preheat oven to 375 degrees. In a small bowl, combine the first four ingredients. In medium bowl, whisk the eggs, yogurt, butter and vanilla. Stir into the dry ingredients just until moistened. Fold in blueberries. Fill mini-muffin cups coated with cooking spray. Sprinkle with a dusting of instant oatmeal, optional. Bake for 11-13 minutes or until a toothpick inserted near the center comes out clean. Cool before removing from pan to a wire rack.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food, lunch box

Triple Berry and Oat Muffins

Posted on by lmc

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Lately, I have been sending quite a few care packages to the Purdue University campus as my three children have all decided to become Boilermakers while they work to complete their undergraduate degrees. I have been dehydrating fresh fruit and baking up a storm to send cookies, muffins, and snacks by way of UPS.
Last week, I sent these muffins to my daughters (my son is not a fan). I received rave reviews from both.
The muffins are filled with triple berry goodness. The oat topping makes for a moist and tasty center with a sweet and crunchy finish. …Absolutely delicious!

Triple Berry and Oat Muffins

3 cups all-purpose flour
1 1/2 cups old fashioned oats
1 1/2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups vegetable oil
4 eggs
1 1/2 cups milk
1 teaspoon almond extract
1 1/4 pounds fresh berries, sliced (raspberries, strawberries, blueberries)

Topping
1/4 cup old fashioned oats
1/2 teaspoon sugar

Preheat oven to 350 degrees. Grease or line with paper liners, two muffin pans. Mix flour, oats, sugar, cinnamon, baking powder, and salt in a large mixing bowl. In another bowl, whisk together the vegetable oil, eggs, milk, and extract; stir into flour mixture until just moistened. Carefully fold in berries. Scoop into prepared muffin pans. Mix together topping ingredients and sprinkle over the muffins.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.

Posted in Brunch, Chicken, Food, Main Dish, Salad, salads

Copy Cat Marshall Field’s Chicken Salad

Posted on by lmc

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I grew up in a northwest suburb of Chicago. When I was young, there was a bus that would travel from the center of my small town to a local shopping mall that housed the famous Marshall Field’s & Company. During the summer months, my best friend and I would board the bus and head to the mall. The bus was never crowded and the air conditioned environment was a welcome sensation as we had to ride our bikes to the bus stop in the summer heat. The first stop at this enormous shopping mall was the Marshall Field’s entrance. We would hop off the bus and head to our favorite restaurant destinations housed within the centrally located food court. After lunch, we made our way through all of the “young girl” stores that displayed an array of cheap jewelry, poorly constructed clothing, and inexpensive footwear.
As we grew older, we found the bus trip to the mall to be a great way to save on gas money, forget about the hassle of finding a parking spot, and catch up with friends while the bus driver brought us to our desired destination.
Marshall Field’s had a cafe style lunch area that became our new, more mature, lunch hangout. I would always order the Chicken Salad. Their recipe included sweet grapes, crunchy nuts, and moist chicken bits, in a smooth creamy dressing.
Over the years, I’ve tried to mimic the recipe to the best of my recollection. I’ve seen other copycat recipes that include sour cream and Dijon mustard, but this is the way I like to remember the salad. I often substitute the grapes with pineapple for a more tropical twist… And I sometimes serve the chicken salad in a pineapple boat for a dramatic summer presentation. Every time I assemble this recipe, I think about my carefree summer days riding the bus and enjoying the wonderful memories of Marshall Field’s & Company.

Copy Cat Marshall Field’s Chicken Salad

3/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
1 1/2 cups boneless skinless chicken breasts, fully cooked and chopped
1/2 cup celery, finely chopped
2 tablespoons onions, finely chopped
1/4 cup pecans or walnuts, toasted and chopped
1/4 cup thompson seedless grapes, halved (optional)
lettuce leaf or plum tomatoes, for serving (optional)

Mix first 4 ingredients together in large bowl.
Add chicken, onion, celery, pecans, and optional grapes. Mix well. Cover and refrigerate for at least 1 hour.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Gardening

Key Lime and Blueberry Muffins

Posted on by lmc

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Well, it seems the last of the blueberries have made their way to the farmer’s market as the fall season begins and apples, peaches, and pears showcase their beauty and flavor in the weeks to come.
As I peered into the fridge this morning, I noticed a pint of blueberries and a few containers of key lime Greek yogurt on the shelf. I remembered using this combination of flavors some years ago in a blueberry yogurt muffin recipe that I had in my kitchen file. I rummaged through the worn folder to find what I was looking for and was delighted to see I hadn’t misplaced it. The combination of key lime and blueberry is quite similar to that of lemon and blueberry except for the added punch that key lime lends to the recipe. Give this one a try, I think you’ll like it.

Key Lime and Blueberry Muffins

1 cup flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup key lime flavored Greek yogurt
1 teaspoon vanilla extract
3 tablespoons oil
2 tablespoons milk
1/2 cup fresh blueberries

Note: This recipe makes 6 regular-sized muffins.

In a bowl, combine dry ingredients. In a separate bowl, combine the egg, yogurt, vanilla, oil and milk. Stir in the dry ingredients just until moistened; fold in the blueberries.
Fill greased or paper-lined muffin cups three-fourths full. Lightly sprinkle with crumble topping, optional. (See recipe below)

Crumble Topping
1/2 c. flour
1/2 c. sugar
3 tbsp. butter
Combine flour, sugar. Cut in butter. Sprinkle over muffins before baking. Store any leftovers in the fridge for future baking.

Bake muffins at 350° for 20-22 minutes or until a toothpick inserted near the
center comes out clean. Cool for 5 minutes before removing from pan. Continue cooling on a wired rack.

Posted in Baked goods, Baking, Bread, breakfast, Brunch, Food, Kids in the Kitchen, lunch box

Summer Harvest Zucchini Quick Bread

Posted on by lmc

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This week my cell phone chirped as I sat in my office finishing up some paperwork. It was M. She called to report that we were nearly out of all-purpose flour and she wanted to make zucchini bread. A co-worker had brought in a few beautiful zucchini and laid them on the lunch table announcing she had harvested way too many zucchini and we should take whatever we might use. Naturally, I snatched up the largest I could find as I love to bake zucchini bread and freeze it through the winter months.
Reporting back to M, I asked her to look through my file of old recipes kept in the kitchen desk, to find a quick bread recipe that would use only the ingredients she had on hand. To my delight, when I returned home from work, M had made oodles of muffins and quick breads to share with the family. She had used up most of the overly ripe fruit and veggies that she found on the counter top and in the crisper drawer. M’s a resourceful child and it makes her happy to turn to baking to relax and enjoy time on her hands for the summer. It won’t be long before the school bell rings and the race begins all over again. I’m glad she has found a relaxing hobby as she follows in her mother’s footsteps.

Summer Harvest Zucchini Quick Bread

3 eggs
1 cup vegetable oil
1/2 cup sugar
1 cup packed brown sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 cup chopped walnuts or pecans
1/4 cup wheat germ ( with extra for topping)

Preheat oven to 350 degrees and grease a (9x5x2 3/4″) loaf pan. In a large bowl, combine eggs, oil, sugars, zucchini, and vanilla. Mix well. Add flours, baking powder, soda, salt, wheat germ, and cinnamon; stir to combine. Stir in nuts. Pour batter into prepared pan. Sprinkle a teaspoon of wheat germ over the batter.
Bake for 55-60 minutes, or until a tester inserted in the center comes out clean.