Breakfast
Monday, May 05, 2008
Serve a Mother's Day brunch
When you can’t decide whether to celebrate Mother’s Day with a nice breakfast or big lunch, choose some of Mom’s favorite foods from those meals and combine them into a relaxing brunch.
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Mocha Coffee
1 cup hot brewed coffee
1 tablespoon unsweetened cocoa powder
1 tablespoon granulated sugar
2 tablespoons milk
Pour hot coffee into a mug. Add cocoa, sugar, and milk; stir until combined. Makes 1 serving.
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Veggie Scrambled Eggs
2 tablespoons olive oil
1/4 cup sliced fresh mushrooms
1/4 cup chopped onions
1/4 cup chopped green bell peppers
6 eggs
1/4 cup milk
1/4 cup chopped fresh tomato
1/4 cup shredded Cheddar cheese
Heat olive oil in a skillet or frying pan over medium-high heat. Add mushrooms, onions, and peppers; sauté until onions soften, about 3 to 5 minutes. In a mixing bowl, beat together eggs and milk. Add egg mixture to vegetables; stir in tomatoes. Cook until eggs are set. Mix in cheese; serve immediately. Makes 6 servings.
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Oven Bacon
1 pound thick-sliced bacon
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Arrange bacon on foil-lined baking sheet in a single layer. (Edges of bacon may touch or overlap slightly.) Bake until bacon reaches desired degree of doneness, about 10 to 15 minutes. Carefully remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate. Makes 4 to 6 servings.
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Strawberry Shortcake
3 cups all-purpose flour
1/4 cup granulated sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup butter or margarine
2/3 cup heavy cream
1 egg, beaten
3 cups sliced fresh strawberries
3 tablespoons granulated sugar
Preheat oven to 350 degrees. In a large bowl, mix flour, 1/4 cup sugar, baking powder, and cream of tartar. Cut in butter with pastry blender or two knives. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a 1/2-inch thick sheet. Cut into squares. Place on baking sheets. Bake in preheated oven until golden, about 20 minutes. Sprinkle 3 tablespoons sugar over sliced berries. Let shortcakes cool before splitting and filling with sugared berries. Makes 12 servings.
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Pantry Pointers
To make a more relaxed atmosphere for Mother’s Day, set the table the night before.
Serving food on warm plates is a nice touch. To do this, place oven-safe plates in the oven on the lowest setting for a few minutes. Handle carefully with potholders.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Beverages • Breakfast • Desserts and Treats • (0) Contributions • Permalink
Monday, March 17, 2008
Celebrate Easter with a brunch
If Easter dinner seems to daunting or too difficult to schedule with family, consider an Easter brunch. Since brunch isn’t served too early or too late, it’s just right for many people.
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Broccoli Quiche
2 tablespoons butter or margarine
1 medium onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 9-inch unbaked pie crust
1-1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1-1/2 cups milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter or margarine, melted
Preheat oven to 350 degrees. Over medium-low heat, melt butter in a large saucepan. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. Combine eggs and milk; season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. Bake until center has set, about 30 minutes. Makes 6 servings.
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Garlic Home Fries
1/4 cup butter or margarine
4 russet potatoes (about 2 pounds), quartered and sliced
1 clove garlic, minced
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Melt the butter in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt, and pepper; stir to coat potatoes evenly. Cover; cook for 15 minutes, stirring occasionally. Remove cover; increase heat to medium-high and cook, stirring frequently, until potatoes are tender. Makes 8 servings.
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Reduced-Fat Coconut Cream Cake
1 18.25-ounce package white cake mix
3 egg whites
1-1/4 cups water
2/3 cup flaked coconut, divided
1 14-ounce can fat-free sweetened condensed milk
1 teaspoon coconut extract
1-1/2 cups reduced-fat whipped topping
In a mixing bowl, beat the dry cake mix, egg whites, water and 1/3 cup coconut on low speed for 2 minutes. Transfer to a 13x 2-inch baking pan coated with nonstick cooking spray. Bake at 350 degrees until a toothpick comes out clean, about 20 to 25 minutes. Cool on a wire rack for 10 minutes.
Meanwhile, combine milk and extract. Using a large meat fork, punch holes in cake. Gently spread half of the milk mixture over cake. Let stand for 3 minutes. Spread remaining milk mixture over cake. Cool for 30 minutes. Spread whipped topping over cake; sprinkle with coconut. Cover and chill for at least 4 hours. Refrigerate leftovers. Makes 15 servings.
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Pantry Pointers
For easy decorations for your brunch table, look for spring flowers like tulips and daffodils.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • (0) Contributions • Permalink
Monday, December 10, 2007
Say cheese at the holidays
With the holiday season underway, it’s a good time to indulge in some favorite foods. Cheese often tops the list of delectable treats when served at a party, a dinner with friends, or a breakfast with family. Just remember that while indulging can be fun, overindulging often isn’t a good idea.
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Crustless Spinach Quiche
1 tablespoon vegetable oil
1 onion, chopped
1 10-ounce package frozen chopped spinach, thawed and drained
5 eggs, beaten
2-1/2 shredded cheese such as mozzarella or provolone
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-inch pie pan. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Carefully pour into prepared pie pan. Bake until eggs have set, about 30 minutes. Let cool for 10 minutes before serving. Makes 6 servings.
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Orzo with Parmesan and Basil
2 tablespoons butter or margarine
1 cup uncooked orzo pasta
1 14.5-ounce can chicken broth
1/2 cup grated Parmesan cheese
1 tablespoon dried basil
Salt and pepper to taste
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 to 20 minutes.
Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with additional basil if desired. Makes 4 servings.
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Chocolate Chip Cheese Ball
1 8-ounce package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans
In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour. Roll the cheese ball in finely chopped pecans before serving. Makes 32 servings.
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Pantry Pointers
When serving cheese alone or with crackers, allow the cheese to come to room temperature for about 30 minutes. Always rewrap leftover cheese before storing, preferably in plastic wrap.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Appetizers and Snacks • Breakfast • Side Dishes • (0) Contributions • Permalink
Monday, June 11, 2007
Serve brunch for Father’s Day
When most people think of holiday brunches, they think of Mother’s Day. But many fathers also would enjoy sleeping in and then enjoying a relaxing, midmorning meal. Just add coffee, juice, and toast to create a hearty brunch that will kick off his special day.
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Vegetable Omelet
2 tablespoons butter or margarine
1 small onion, chopped
1 green pepper, chopped
4 large eggs
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces shredded Swiss cheese
Melt 1 tablespoon butter in a medium skillet over medium heat; add onion and green pepper. Cook until vegetables are just tender, stirring occasionally, about 4 to 5 minutes. Meanwhile, in a medium bowl, beat the eggs with the milk, salt, and pepper.
Remove the vegetables from the heat; transfer them to a separate bowl. Melt the remaining 1 tablespoon butter in the skillet over medium heat. Coat the skillet with the butter. When the butter is bubbly add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking until the center of the omelet starts to look dry, about 2 to 3 minutes.
Sprinkle the cheese over the omelet and spoon the vegetable mixture into the center of the omelet. Using a spatula gently fold one edge of the omelet over the vegetables. Let the omelet cook for another two minutes or until the cheese melts to desired consistency. Slide the omelet out of the skillet and onto a plate. Cut in half and serve. Makes 2 servings.
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Hash Browns
4 large russet potatoes, peeled
2 tablespoons butter or margarine
1 teaspoon salt
1/2 teaspoon ground black pepper
In a large saucepan, cover potatoes with water. Bring water to a boil and cook until tender, about 20 minutes. Let cool in refrigerator overnight.
The next morning, heat butter in a large skillet or frying pan. Shred potatoes and add to pan. Season with salt and pepper. Cook until golden brown on bottom, flip and brown on other side. Makes 4 servings.
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Pantry Pointers
For fun table decorations, give the kids a white paper tablecloth and crayons or markers. Let them write messages and draw pictures on the tablecloth for the guest of honor.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, April 16, 2007
Bring rhubarb to breakfast
Rhubarb is a versatile vegetable with a unique taste that makes it a favorite in everything from breakfast to desserts. Just remember, only the stalks are edible, so don’t use the leaves or roots.
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Rhubarb Strawberry Jam
5 cups chopped fresh rhubarb
3 cups granulated sugar
1 3-ounce package strawberry-flavored gelatin
In a large pot, stir together the rhubarb and sugar. Cover; let stand overnight.
Bring the rhubarb and sugar to a boil over medium heat. Boil, stirring constantly, for 12 minutes on low heat. Remove from heat, and stir in dry gelatin mix. Transfer to sterile jars; refrigerate. Makes 3 cups.
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Rhubarb Muffins
2-1/2 cups all-purpose flour
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 egg
1 cup buttermilk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups diced fresh rhubarb
Preheat oven to 350 degrees. In a large bowl, combine the dry ingredients. In another bowl, beat the egg, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill paper-lined muffin cups two-thirds full. Bake until a toothpick comes out clean, about 20 to 25 minutes. Cool for 5 minutes before removing from pans to wire racks. Makes 16 muffins.
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Rhubarb Bread
1 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1-1/2 cups brown sugar
2/3 cup vegetable oil
1 egg
2-1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups chopped rhubarb
1/2 cup chopped walnuts
Topping:
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1 tablespoon butter or margarine, melted
Preheat oven to 325 degrees. Lightly grease two 9x5-inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
In a large bowl, mix together 1-1/2 cups brown sugar, oil and egg. Combine the flour, salt, and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
In a small bowl, combine toping ingredients. Sprinkle this mixture over the unbaked loaves. Bake until a toothpick inserted into the center of a loaf comes out clean, about 40 minutes. Makes 20 servings.
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Pantry Pointers
Store rhubarb in the refrigerator in plastic wrap, unwashed, for up to one week. When ready to use, wash rhubarb in cold water, then cut off the top and bottom of the stalk.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, March 26, 2007
Make some breakfast sausage
No hard and fast rules exist for what classifies meat as breakfast sausage. If you enjoy kielbasa or smoked sausage for breakfast, then it’s breakfast sausage to you. But traditional breakfast sausage has two things in common. First, the ingredients begin with ground meat and sage. And second, if you want patties then it’s easy to make your own breakfast sausage.
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Turkey Breakfast Sausage
1 pound lean ground turkey
3/4 teaspoon salt
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1/4 teaspoon ground ginger
Crumble turkey into a large bowl. Add the salt, sage, pepper, and ginger. Form into patties. In a nonstick skillet coated with nonstick cooking spray, cook patties over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 165 degrees. Makes 8 servings.
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Breakfast Sausage
2 teaspoons dried sage
2 teaspoons salt
1 teaspoon ground black pepper
1/4 teaspoon dried marjoram
1 tablespoon brown sugar
1/8 teaspoon crushed red pepper flakes
2 pounds ground pork
Place the pork in a large bowl; add sage, salt, black pepper, marjoram, brown sugar, and red pepper. Mix well; form into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 160 degrees. Makes 6 servings.
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Venison Breakfast Sausage
1 pound ground venison
8 ounces bacon, minced
1 teaspoon ground sage
1/2 teaspoon ground ginger
1/4 teaspoon pepper
3/4 teaspoon onion salt
In a bowl, combine all ingredients; mix well. Form into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 165 degrees. Makes 12 servings.
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Pork Patties
1 pound lean ground pork
2 tablespoons water
1-1/2 teaspoons salt
1/2 teaspoon dried sage
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon dried thyme
In a bowl, combine all ingredients; mix well. Shape into patties. Sauté the patties in a large skillet over medium heat until no longer pink, about 6 to 8 minutes on each side. For best results, cook until a meat thermometer reads 160 degrees. Makes 6 servings.
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Pantry Pointers
If you want to make sausage gravy, don’t form the meat into patties. Instead, brown the ground meat mixture in a skillet and then use in your favorite recipe.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 30, 2006
Use cinnamon any time of day
Cinnamon isn’t just one of the oldest spices, it’s also one of the most used. Most people enjoy the flavor of cinnamon in baked goods and desserts, but cinnamon also is good in marinades, stews, and sauces.
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Cinnamon Hotcakes
1-1/3 cups all-purpose flour
4-1/2 teaspoons brown sugar
1-1/4 teaspoons baking powder
1 teaspoon ground cinnamon
2 eggs
1 cup milk
2 tablespoons butter or margarine, melted
Additional cinnamon
Maple syrup, optional
In a bowl, combine the flour, brown sugar, baking powder and cinnamon. Combine eggs, milk and butter; stir into dry ingredients just until combined. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Sprinkle with cinnamon. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with syrup if desired. Makes 8 pancakes.
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Cinnamon Pork Tenderloin
3 tablespoons soy sauce
3 tablespoons sherry or chicken broth
1 tablespoon brown sugar
1-1/2 teaspoons honey
1 teaspoon ground cinnamon
1 garlic clove, minced
1-1/2 pounds pork tenderloins
In a large resealable plastic bag, combine soy sauce, sherry, brown sugar, honey, cinnamon, and garlic. Add the pork; seal bag and turn to coat. Refrigerate 4 to 6 hours. Drain and discard marinade. Grill pork, uncovered, over medium heat until a meat thermometer reads 160 degrees, abut 15 to 20 minutes, turning occasionally. Let stand for 5 minutes before slicing. Makes 4-6 servings.
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Cinnamon Supper Cake
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter-flavored shortening or butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 tablespoon butter
3/4 cup confectioners’ sugar
1 tablespoon ground cinnamon
Preheat oven to 375 degrees. Grease and flour a 9-inch round cake pan. In a bowl, sift together the flour, baking powder, and salt; set aside. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Beat in the flour mixture just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20 to 25 minutes. For topping, spread cake with butter while still warm, and sift confectioners’ sugar and cinnamon over the top. Makes 6 to 8 servings.
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Pantry Pointers
When substituting cinnamon stick for ground cinnamon, grind or grate one 3.5-inch-long cinnamon stick for every 1 teaspoon of ground cinnamon needed.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • Main Dishes • (0) Contributions • Permalink
Monday, August 07, 2006
Have a berry good breakfast
While many sources have been singing the praises of the healthy blueberry, strawberries and raspberries also are good for you. These berries are rich in antioxidants, which are thought to help fight cancer and heart disease as well as prevent strokes.
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This sauce is great on pancakes and waffles. Leftovers make a delicious topping on ice cream.
Blueberry Sauce
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup granulated sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon
In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Makes 8 servings.
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This bread offers a lot of flavor for only 6 grams of fat per slice.
Banana-Berry Bread
1-1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup granulated sugar
1/4 cup vegetable oil
3/4 cup mashed fresh strawberries
1/2 cup mashed ripe banana (about 1 large)
1/2 to 1 cup chopped walnuts
Preheat oven to 350 degrees. In a bowl, combine flour, cinnamon, baking soda, salt, and nutmeg. In another bowl, beat eggs, sugar and oil until smooth; add the strawberries and banana. Stir into the dry ingredients just until moistened. Fold in walnuts. Pour into a greased 9x5-inch loaf pan. Bake until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Makes 16 servings (1 loaf).
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Yogurt-Berry Parfait
1 6-ounce carton flavored yogurt
1/4 cup granola
1/2 cup sliced fresh berries
In a parfait glass or large glass mug, layer one-third of the yogurt, half of the granola and then half of the fruit. Repeat layers. Top with the remaining yogurt. Makes 1 serving.
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Pantry Pointers
When selecting berries, look for firm and plump fruits that aren’t mushy. Since berries don’t keep well, buy them when you are able to use them within a few days and don’t wash them until you are ready to use them.
The Practical Pantry ©2006 Tammy P. Olson
http://www.practicalpantry.com
Monday, October 31, 2005
Make morning versions of your dinnertime favorites
Making breakfast foods for dinner often is a nice change of pace from typical evening fare. But some dinner favorites also can be altered to make a breakfast that is as tasty as it is special.
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Breakfast Pizza
1 8-ounce tube refrigerated crescent rolls
1 pound bulk breakfast sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Preheat oven to 375 degrees. Lightly coat a 12-inch pizza pan with nonstick cooking spray. Unroll crescent dough and place on prepared pan; press seams together and press up sides of pan to form a crust. In a nonstick skillet over medium heat, brown sausage; drain and cool slightly. Sprinkle sausage, hash browns, and cheddar cheese over crust. In a medium bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake until golden brown, about 25 to 30 minutes. Let stand for 10 minutes before cutting. Makes 6 servings.
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Morning Lasagna
1/2 cup butter or margarine
1/3 cup all-purpose flour
1/8 teaspoon salt
3 cups milk
1/4 cup finely chopped green onions
1 teaspoon lemon juice
1/4 teaspoon hot pepper sauce
9 lasagna noodles, cooked and drained
2 cups diced fully cooked ham
1 10-ounce package frozen chopped broccoli, thawed
1/2 cup grated Parmesan cheese
3 cups (12 ounces) shredded cheddar cheese
4 hard-cooked eggs, finely chopped
Preheat oven to 350 degrees. Lightly grease a 13x9-inch pan. In a heavy saucepan over medium heat, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from heat; stir in onions, lemon juice and hot pepper sauce.
Spread a fourth of milk mixture in prepared pan. Layer with three noodles, half of the ham and broccoli, 3 tablespoons Parmesan cheese, 1 cup cheddar cheese, half of the eggs and a fourth of the milk mixture. Repeat layers. Top with the remaining noodles, milk mixture and cheeses. Bake, uncovered, until bubbly, about 40 to 45 minutes. Let stand for 15 minutes before cutting. Makes 12 servings.
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Pantry Pointers
When it comes to breakfast, don’t be afraid to think outside of the cereal box. For a quick and nutritious breakfast, serve low-fat yogurt topped with low-fat granola, oatmeal, whole-wheat toast spread with peanut butter, or cottage cheese topped with fruit.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, May 02, 2005
Make a brunch for Mom and serve it with love
Brunch makes a great treat for a special mother, since it is a luxurious meal that families rarely take time for these days. As a bonus, Mom can sleep in while everyone else prepares the food. Just be sure to clean up after cooking so Mom can relax afterwards as well.
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Scrambled Breakfast
5 eggs, beaten
2 tablespoons milk
1 onion, chopped
2 slices cooked ham, chopped
1 cup (4 ounces) shredded Cheddar cheese
Salt and pepper to taste
1/8 teaspoon garlic powder
2-1/2 tablespoons butter or margarine
In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder. Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. Continue to cook, stirring frequently, until eggs are fully cooked, about 10 to 15 minutes. Serve warm. Makes 4 servings.
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If you use frozen blueberries, you may need to bake this coffee cake a little longer.
Blueberry Sour Cream Coffee Cake
1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
1-1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 tablespoon confectioners’ sugar
Preheat oven to 350 degrees. Grease and flour one 9-inch Bundt pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife to swirl the sugar layer into the cake.
Bake until a knife inserted into cake comes out clean, about 50 to 60 minutes. Cool in the pan. Invert onto a serving plate; tap firmly to remove from the pan. Dust with confectioners’ sugar just before serving. Makes 12 servings.
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Pantry Pointers
After brunch, share a quiet family walk with Mom and cherish your time together.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, February 14, 2005
Wake up the family with cinnamon
Few things smell as good in the morning as cinnamon, but don’t limit this spice to cinnamon rolls and coffee cake. Serve cinnamon coffee and biscuits together for a delicious theme breakfast or separately to incorporate cinnamon into a variety of menus. Either way, the aroma that fills the house should be enough to get even the sleepiest heads out of bed.
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Cinnamon-Sugar Coffee
2/3 cup ground coffee
1 teaspoon ground cinnamon
3 tablespoons granulated sugar or firmly packed brown sugar
6 cups cold water
Milk and additional sugar, optional
Place coffee and cinnamon in filter in brew basket of coffee maker. Place sugar in bottom of carafe of coffee maker. Fill coffee maker with water; brew. When brewing is complete, remove carafe and carefully stir coffee mixture with wooden spoon until well mixed. Serve immediately. Add milk and additional sugar to individual servings if desired. Makes 7 servings.
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For an extra special treat, substitute homemade buttermilk biscuits for the canned biscuits.
Jelly and Spice Biscuits
1/2 cup granulated sugar
1/2 teaspoon ground cinnamon
1 12-ounce tube refrigerated buttermilk biscuits, separated into 10 biscuits, uncooked
1/4 cup butter or margarine, melted
1/4 cup strawberry preserves
Preheat oven to 375 degrees. In a small bowl, combine the sugar and cinnamon. Dip top and sides of each biscuit in butter, then in cinnamon mixture. Place on an ungreased baking sheet. With the end a wooden spoon handle, make a deep indentation in the center of each biscuit. Divide preserves evenly between biscuits, placing about 1 teaspoon in each indentation. Bake until golden brown, about 15 to 18 minutes. Because preserves will be hot, allow biscuits to cool for 15 minutes before serving. Makes 10 biscuits.
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This topping is perfect for pancakes, French toast and waffles.
Cinnamon Syrup
1/2 cup butter or margarine
1/4 cup maple pancake syrup
3/4 teaspoon ground cinnamon
In a saucepan over low heat, heat butter, syrup and cinnamon until butter is melted. Stir until smooth. Serve warm. Makes about 3/4 cup.
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Pantry Pointers
Purchase cinnamon in small quantities as it loses its flavor over time. When stored in a cool, dry place in an airtight container, ground cinnamon usually keeps about six months. But since cinnamon loses its aroma as it loses its flavor, give your cinnamon a good sniff before using it.
Make your own cinnamon-sugar for toast by mixing 2 to 3 teaspoons of ground cinnamon with 1/4 cup granulated sugar.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, January 24, 2005
Create inexpensive meals to trim your food budget
The holidays may be over, but for some the holiday-related bills have just started to arrive. When the balance due is a little higher than expected, it may be time to make a few budget alterations. With recipes that create meals for well under a dollar a serving, it’s easy to reduce the grocery budget without depriving your family of a good meal.
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This recipe works for dinner as well as breakfast.
Drop Biscuits and Gravy
Biscuits:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup milk
1 teaspoon butter or margarine, melted
Gravy:
1/2 pound bulk pork sausage
1 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-3/4 cups milk
1/8 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 450 degrees; lightly grease a baking sheet. In a bowl, combine flour, baking powder and salt. In a separate bowl, combine milk and butter; stir into dry ingredients until just blended. Drop by rounded tablespoonfuls onto prepared baking sheet. Bake until golden brown, about 10 to 12 minutes. Meanwhile, in a saucepan over medium heat, cook the sausage until no longer pink. Stir in butter until melted. Sprinkle with flour. Gradually stir in milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes. Serve over biscuits. Makes 4 servings.
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Tomato Spinach Spirals
1 8-ounce package spiral pasta
1 10-ounce package frozen creamed spinach
1 15-ounce can diced tomatoes, undrained
6 tablespoons grated Parmesan cheese, divided
1/4 teaspoon salt
Cook pasta according to package directions. Meanwhile, prepare spinach according to package directions. Drain pasta; place in serving bowl. Add the spinach, tomatoes, 4 tablespoons of cheese and salt; toss. Sprinkle with remaining cheese. Makes 6 servings. Per serving: 241 calories, 7 grams fat, 35 grams carbohydrates and 3 grams fiber.
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Pantry Pointers
A slow cooker is an excellent tool for turning tough—and inexpensive—cuts of meat into tender meals.
Some markets mark down the price of their meat a day or two before the expiration date. This meat is a good deal if you cook it or freeze it immediately.
Buying cookbooks at garage sales, thrift stores and clearance sales is a great way to get more recipes without spending a lot of money.
Sit down once a week with the supermarket flyers and plan out your meals for the week. This allows you to take advantage of coupons and sales. Don’t forget lunch items as brown bagging is a lot cheaper than eating out.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 29, 2004
Buttermilk adds flavor without adding fat
Contrary to popular belief, buttermilk is not high in fat like butter. Buttermilk originally got its name because it was the liquid leftover after butter was churned. Today, most of the buttermilk found in grocery stores is made by adding culture to skim milk and allowing it to ferment. No matter how it is made, it is thicker than regular milk but thinner than cream, and has a variety of uses in cooking and baking.
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This recipe also makes good waffles.
Buttermilk Pancakes
1 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg
1 tablespoon butter or margarine, melted
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, beat together buttermilk, egg and melted butter. Lightly coat a griddle or skillet with oil or nonstick cooking spray; heat over medium-high heat. Pour the wet mixture into the dry mixture and stir until just blended. Pour or spoon batter, 1/2 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble. Makes 4 servings. Per serving: 193 calories, 5 grams fat, 30 grams carbohydrates and 1 gram fiber.
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This coleslaw tastes a lot like KFC coleslaw. To get the full effect, be sure to chop the cabbage into very fine pieces.
Restaurant Coleslaw
8 cups finely chopped cabbage (about 1 head)
1 medium carrot, shredded
2 tablespoons minced onion
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup mayonnaise
1/4 cup buttermilk
1/4 cup milk
2 tablespoons white vinegar
2 tablespoons lemon juice
In a large bowl, combine cabbage, carrots and onion. In a small bowl, whisk together sugar, salt, pepper, mayonnaise, buttermilk, milk, vinegar, and lemon juice until smooth. Pour over cabbage mixture; toss until well coated. Cover and refrigerate for at least 2 hours before serving. Makes 10 to 12 servings. Adapted from Top Secret Recipes (http://www.topsecretrecipes.com). Per serving: 111 calories, 8 grams fat, 10 grams carbohydrates and 2 grams fiber.
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Pantry Pointers
To make 1 cup of buttermilk substitute, put 1 tablespoon of lemon juice or vinegar in a measuring cup and add enough milk to make 1 cup.
Store buttermilk in the refrigerator up to two weeks. For drinking, you’ll get the best flavor if you use it within a week. For baking, you can use buttermilk up to the expiration date on the container.
Since buttermilk is low in fat, use it in place of cream and butter in mashed potatoes. You’ll get the taste of butter and cream for fewer calories.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Monday, November 08, 2004
Use canned pears to make deliciously different treats
Eating canned pears is a great way to get the recommended number of fruit servings in your diet. They are available all year long, and are not high in calories if you buy them in juice or light syrup. But pears don’t have to be only a healthy snack. In addition to being good straight out of the can, they also add a moist sweetness to many baked goods.
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Mixes are a convenient shortcut to a homemade treat, but that doesn’t mean you can’t add something extra to make the treat special.
Pear-Cranberry Coffee Cake
1 15.6-ounce cranberry-orange quick bread mix
1 15-ounce can sliced pears, drained and halved
1 teaspoon lemon juice
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
2 to 3 tablespoons butter or margarine, melted
Preheat oven to 375 degrees. Lightly grease a 9-inch square baking pan.
Prepare bread mix according to package directions; pour batter into prepared pan. Sprinkle lemon juice on pears; arrange over batter.
In a bowl, combine flour, sugar and cinnamon. Add butter; mix until crumbly. Sprinkle mixture over pears, Bake until a toothpick inserted near the center comes out clean, about 35 to 40 minutes. Makes 9 servings.
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The pears add a sweet surprise to every slice of this low-fat cake that has only 4 grams of fat per serving.
Low-Fat Pear Bundt Cake
1 15.25-ounce can pears in light syrup, drained, syrup reserved
1 18.25-ounce white cake mix, unprepared
2 egg whites
1 egg
2 teaspoons confectioners’ sugar
Preheat oven to 350 degrees. Coat a 10-inch fluted tube pan with nonstick cooking spray and dust with flour; set aside.
Chop pears. Place pears and syrup in a mixing bowl; add cake mix, egg whites and egg. Beat with a mixer on low speed for 30 seconds. Increase speed to high and beat for 4 minutes.
Pour batter into prepared pan. Bake until a toothpick inserted near the center comes out clean, about 50 to 55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar. Makes 16 servings.
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Pantry Pointers
Store unopened canned fruits in a cool place and they should retain their quality for a year or more. Canned fruit stored longer often is safe to eat but may have lost some color, flavor or texture. After canned fruit has been opened, store leftover fruit in the refrigerator and use within a few days.
The Practical Pantry ©2004 Tammy P. Olson
http://www.practicalpantry.com
Breakfast • Desserts and Treats • (0) Contributions • Permalink
Monday, August 23, 2004
Take your French toast and stuff it
Before vacations from school and work come to an end and life is once again hectic, get the family together and relax with a special breakfast like French toast stuffed with fruit and cream cheese. Special doesn’t have to be decadent, however, when the ingredients help cut back on fat without sacrificing flavor. To make the morning leisurely as well as memorable, choose recipes like the ones below where some of the work is done night before.
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Low-Fat Strawberry French Toast
1/2 cup strawberries, chopped
5 ounces brick-form nonfat cream cheese, softened
1 16-ounce loaf French bread, sliced 3/4-inch thick
1 cup liquid egg substitute
6 egg whites
3/4 cup evaporated skim milk
1 teaspoon vanilla extract
Strawberry sauce (recipe below) and maple syrup, optional
In a small bowl, combine strawberries and cream cheese. Spread thickly on one half of the bread slices and top with the other slices to form strawberry sandwiches. In a 13x9-inch baking pan, combine egg substitute, egg whites, evaporated milk and vanilla. Place sandwiches in the pan, turning to allow egg mixture to soak into both sides. Cover with plastic wrap and refrigerate for 8 hours or overnight.
When ready to cook, preheat oven to 375 degrees. Coat a baking sheet with nonstick cooking spray. Transfer the sandwiches to prepared pan and bake until golden brown, about 25 minutes. Serve with strawberry sauce and maple syrup, if desired. Makes 8 servings.
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If you don’t have frozen orange juice extract on hand, substitute 1 to 2 teaspoons of orange extract or 2 tablespoons orange juice mixed with 1/2 teaspoon orange extract.
Strawberry Sauce
1 quart hulled strawberries
1/3 cup granulated sugar
2 tablespoons water
2 tablespoons frozen orange juice concentrate
In a medium saucepan over medium heat, combine strawberries, sugar, water and orange juice concentrate. Simmer, stirring constantly, for 5 minutes. Remove from heat and cool. Makes 8 servings.
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Pineapple Orange Drink
6 cups orange juice
2 8-ounce cans crushed unsweetened pineapple, undrained
16 ice cubes
Place half of the orange juice, pineapple and ice cubes in a blender; cover and process until smooth. Repeat with remaining ingredients. Serve immediately. Makes 8 servings.
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Pantry Pointers
Maple syrup is best served at room temperature or warm. To easily warm syrup, place it in a microwave-safe container. For every 1/2 cup of syrup, heat on high power from 30 to 60 seconds. Because microwave ovens and the starting temperature of the syrup vary, always start with the lowest amount of heating time.
The Practical Pantry ©2004 Tammy P. Olson