Archive for the ‘Breakfast/Brunch’ Category

Baked Oatmeal

March 6, 2017

Submitted by Judy

(Incredibly yummy!)



3/4 c butter
1.5 c sliced fruit (canned, fresh, whatever….)
4T Brown Sugar
1/2 c milk
2/3 c maple syrup
2 eggs
1t vanilla
2c old fashioned oats
2 1/2t baking powder
1/4t baking soda
1/2t salt
1/3 c sliced almonds


Melt 1/4 c butter in bottom of 9” pan (10×13 if doubling recipe). Arrange fruit on bottom & sprinkle with half the brown sugar.  Set aside.

Mix milk, syrup, eggs, 1/2 c melted butter, & vanilla.  In a separate bowl stir oats, baking powder, baking soda, & salt together.  Add wet ingredients to dry and pour over fruit smoothing evenly.  Sprinkle with remaining brown sugar & almonds.  **Judy didn’t use quite so much butter or sugar….it’s a pretty flexible recipe.

Bake at 350 for 40-50 min until brown on top.  Allow to cool & serve with milk, coffee creamer, or custard.  Freezes well & easy to double the recipe.

Apricot Coffee Cake

February 28, 2017
Submitted by Janet
— just as delicious the next day, too!
(8 x 8 x 2-inch pan)


Krusteaz 17.5-oz. Fat Free Cranberry Orange Supreme Muffin Mix

1 cup water  (if doubling the recipe use 1 1/2 cups)
1/2 cup apricot preserves
1/4 cup brown sugar
1/2 teaspoon cinnamon

Set aside 1/4 cup dry mix.  Place remaining mix, 1 cup water and 1/2 cup apricot preserves in medium bowl.  Stir together until moistened.  Fold in drained cranberries.  Spoon batter into lightly greased 8x8x2-inch pan.  In separate bowl, stir together reserved mix, 1/4 cup brown sugar and 1/2 tsp. cinnamon.  Sprinkle over batter.  Bake at 350 degrees for 40-45 minutes or until toothpick inserted into center comes out clean. 

Spinach and Cheese Strata

February 27, 2017

Submitted by Farryl  – Lori’s Barrio neighbor

— This dish was fantastic!  

Spinach Strata


1 lb bag chopped frozen spinach, thawed
3 T unsalted butter
1 large yellow onion, chopped (about 2 C) I used ½ onion
3 garlic cloves, minced
¾ Lb Italian bread, cut into 1 inch cubes (about 8 Cups)
6oz (1 ½ cups) coarsely grated Gruyere
2oz (2/3 cup finely grated Parmigiano-Reggiano
9 large eggs
2-3/4 Cups half-and-half
2T. Dijon mustard
1-3/4 t salt
¾ t black pepper
¼ t nutmeg


Squeeze all the moisture out of the spinach.

Melt butter in large sauté pan over medium heat. Add onions and cook for about 5 minutes until soft and translucent. Add the garlic and drained spinach and cook 2 minutes more. Set aside.

Butter a 3 quart baking dish. Spread 1/3 of the bread cubes in the dish and top evenly with 1/3 spinach mixture. Sprinkle with 1/3 of each cheese. Repeat layering twice, ending with the cheeses.

In a large bowl, whisk the eggs, add half-and-half, mustard, salt, pepper and nutmeg and whisk until well combined.

Pour the custard mixture evenly over the strata and cover with plastic wrap, chill over night.

Preheat oven to 325 degrees, Bake the strata, uncovered until puffed, set and golden brown, 70-75 minutes. Let stand 10-15 minutes before serving.   8 servings

Spaghetti and Vegetable Fritatta a` la Fran

February 27, 2017

Submitted by Fran (a delicious original!)


All vegetable amounts adjustable. Recipe easily doubled. You can use any veggies you like.  Great way to use up leftover spaghetti and veggies.


About 1/2 pound  spaghetti (linguine or capellini would work too)
2-3 zucchini sliced into rounds, after cooking reserve some to decorate the top.
8-16 oz. mushrooms various kinds (depends how much you like mushrooms) sliced
1 medium-large onion , cut in half and sliced
1 pound baby spinach
1 large bunch kale, large ribs removed
5 cloves garlic, chopped
About 1/2-3/4 cup shredded cheese (I used Parmesan -Gruyere would also be great)
Olive oil
1/2 dozen eggs
1/4 cup 2 % milk (can use whole milk or half and half but do not use skim)
salt, pepper, to taste, about 1 tsp dried or fresh thyme, extra garlic powder for egg mixture
1/4 -1/2 tsp crushed red pepper (depending on how spicy you like it)


I used a cake pan with a removable bottom but any cake pan would do.  I lined with foil and sprayed with a canola oil.

In a large pan (not non stick- I used cast iron) heat 2-3 tablespoons of olive oil over medium heat until shimmering.  Add sliced zucchini in batches if necessary, sautéing undisturbed for about 3-4 minutes until browned.  Season with salt and pepper and  thyme. Flip and sauté other side. Place on paper towel to absorb excess oil.  Add onions to the pan and gently caramelize about 5 minutes. Add mushrooms. Add more olive oil if necessary. Season with salt, pepper and crushed red pepper. Cook until nicely softened and very slightly brown.  Add garlic and cook until softened making sure not to burn. Remove from heat.

Meanwhile bring salted water for pasta to a boil.  Add the de-ribbed kale and cook a few minutes until bright green and softened.  Reserve water by removing kale with a strainer and drain. Slice when cooled. Add to the pan with the onions and mushrooms, garlic. Add the zucchini reserving some of the nice slices to decorate top of frittata.

Return kale water to a boil and add spaghetti. Cook until just al dente (about 2-4 minutes less than package directions- should be just cooked). Before draining reserve about 1 &1/2  cups of the cooking water.  Throw in the spinach and immediately drain the spinach and pasta together. Put back in the pot or a large bowl with reserved cooking water and mix in the vegetables. You could add some cheese now.

Beat the eggs with a fork until well blended and add the milk, salt, pepper, and garlic powder if using.  You could add a pinch of red pepper flakes if you only used small amount in veggies.

Add pasta-veggie mixture by large forkfuls, twirling a bit after each addition.  I added cheese to the middle layer. Fill the pan evenly leaving room to add the egg mixture (I did not use all the pasta mixture). Decorate the top with reserved zucchini. Sprinkle with remaining cheese. Bake at 350 for about 1/2 hour.  Check to see if set by inserting a knife. Do not overcook. Cool and slide on to a decorative plate. Serve warm or at room temperature.

Oatmeal Scones

February 27, 2017

Submitted by Sylvia
(credits to Sandy)

Oh man…best scones ever!



3 c plus 2 T. flour
1/2 c plus 2 T. sugar
1 1/4 tsp. salt
1 1/4 tsp. baking soda
2 1/2 tsp. baking powder
10 oz. cold sweet unsalted butter
2 c oats
1 c currents (can use chocolate chips or raisins)
2 T. grated orange zest (just bright color)
3/4 c buttermilk


Preheat oven to 350. Combine flour, sugar, salt, baking soda and butter in bowl of an electric mixer. Using the paddle, mix at a low s[peed until the butter is the size of small peas (til crumbly). Add oats, currants and orange zest. continue to mix, slowly pouring in the buttermilk, until the dough comes together.

Put the dough on a lightly floured surface and roll out into a 3/4 inch thick circle. Cut dough into 10 circles, each 3 1/2 inches (I cut to about 2 inch and it made about 30). Put on parchment lined baking sheet and bake for 20 minutes or until golden brown.

Sour Cream Coffee Cake with Chocolate Chips

January 14, 2014

Submitted by Lori
From Cooks Illustrated, 2002
Serves 12 – 16


Note #1: A fixed bottom, 10 inch tube pan (with 10-cup capacity) is recommended, however I used a traditional bundt pan.  The end result of the bundt pan is that the streusel will be on the bottom instead of the top.  Viva la difference!

Note #2:  The Streusel is divided into two parts — one for the inner swirls, one for the topping.

Ingredients for Streusel

3/4 cup unbleached all-purpose flour ( 3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar ( 3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into 2 pieces
1 cup pecans, chopped

Ingredients for Cake

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2 -inch cubes
2 additional tablespoons unsalted butter, softened, for greasing the pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/2 cups unbleached all purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup chocolate chips (I used 60% dark chocolate)

FOR THE STREUSEL (Filling & Topping):

  1. In a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar  and cinnamon until combined, about 15 seconds. (SAVE the other 1/4 cup brown sugar for the next step)
  2. For Streusel Filling: Transfer 1 1/4 cups of the flour/sugar mixture to a small bowl.  Stir in the remaining 1/4 cup brown sugar and set aside to use for streusel filling in the cake
  3. For Streusel Topping: Add butter and pecans to the mixture in the food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as a streusel topping.


  1. Adjust the oven rack to lowest position and heat oven to 350 degrees. Grease a 10 inch tube pan (I used a bundt pan) using 2 Tablespoons of the softened butter.  In a medium bowl, whisk together the eggs, 1 Cup sour cream (save the other 1/2 cup sour cream for the next step)  and vanilla.
  2. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup Sour Cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, with few large butter pieces remaining, about 1 1/2 minutes.  Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl.  Increase speed to medium-high and beat until batter is light and fluffy, about 1 minutes.
  3. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel (without butter or nuts.)  Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts.)
  4. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester.)  50 to 60 minutes.  Cool cake in pan on wire rack 30 minutes.  Invert cake into rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and re-invert cake streusel-side up.  [ Note: Because I made the cake in a bundt pan, the Streusel topping was on the bottom.  Works for me ! ]   Cool to room temperature, about 2 hours. Cut into wedges and serve.  (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)

Sour Cream Coffee Cake

April 8, 2012

This guest post is from Danielle, whose Coffee Cake was a great hit at the Philipps’ anniversary bash.  Thank you, Danielle!

Notes from Danielle:

It is already doubled, so if you want to halve it, just halve all the ingredients!

So preheat oven 300 and you will cook for 1.5 hours. If you make half, start at 50 min and should be ready in about an hour, you will have to check it cause I don’t know t he exact time if you halve it, but can tell with a toothpick.

So cream ½ pound butter with 2 cups sugar
Add 4 eggs and 2 teaspoons vanilla
Add 4 cups sifted flour and 2 teaspoons of baking powder
Add one pint of sourcream and 2 teaspoons of baking soda  ( I dissolve the soda in the sour cream)

Put in greased and floured pan (removable bottom) or Bundt

½ cup sugar/mixed with 1 tablespoon of cinnamon
1 cup nuts (pecans or walnuts)
Chocolate chips (about ½ a bag of 12 ounce) or more according to taste

Variations: can sliced apples in the middle
Can put in 10X13 inch pan and use for sheet cake with any kind of icing (choc, cream cheese)
Can mix 1 can of sweetened condensed milk with 8 oz chocolate chips and 2 TBSP butter and teaspoon of vanilla and either use in middle, or for icing…….can add chopped nuts in that chocolate

It’s an easy cake and never fails! Good luck!!!

Carrot Souffle

March 26, 2010

Submitted by Judy
Stolen from Gary Tenen

1 lb carrots
3 eggs
¼ c white sugar
¼ c brown sugar
3 T matza cake meal or flour
1 stick melted margarine (or half margarine & half oil)
1 t baking powder
1 t vanilla
¼ t nutmeg
½ t cinnamon

¼ c matzo meal or dry bread crumbs
½ c pecans or walnuts, chopped
2 T melted margarine
¼ t cinnamon
2-3 T brown sugar

Chop & boil carrots for 15-30 minutes until very soft; drain (can be done day before.)  In food processor blend carrots with steel blade first, then add eggs and process until thick and smooth.  In a separate bowl mix sugars, cake meal, baking powder, vanilla, margarine (melted) and spices.  Mix well.  Add to carrot mixture, pour into greased soufflé dish or tallish, ovenproof dish, sprinkle topping over casserole, and bake at 350º uncovered for 1 hour.  This recipe doubles easily, just use a larger dish & bake for 1 hour 30 minutes.  Use lower rack so the top doesn’t burn.

Special note:  If you think Judy will ever make this complicated recipe on her own, you obviously don’t know her.  But for those of you out there who really like to cook, this is a nice dish suitable for company.

Egg Souffle

March 26, 2010

Submitted by Linda

(Sounds SO much more elegant than casserole, don’t you think?)

LAYER IN BOTTOM OF “9 x 13” pan
One pkg Hash browns (ie:  Simply Potatoes 20 oz, any flavor)
2 lbs ( or 2 pkgs) Jimmy Dean low fat sausage or turkey sausage, browned
1-2 lbs Cheddar/Jack cheese, shredded

Eight eggs or Egg beaters
2.5 cups skim milk
1 tsp. salt
1/2 tsp. pepper
Dash garlic powder
1/4 tsp. prepared mustard, any kind
7 oz Ortega diced chiles

Chill overnight.  Bake 325 degrees x 65 minutes until brown on top and bubbly around edges.  Let set before cutting.

This recipe is very forgiving…you can use any kind of sausage.  You can butter bread and put it on the bottom instead of potatoes.
Less cheese has worked though I am not as happy with it when I have used non-fat or even low fat cheese.

Creme Brulee French Toast

January 27, 2010

Submitted by Sheila

You guys had this Creme Brulee French Toast at my house.  It’s a real crowd pleaser.  It is Karen Rothschild’s mother’s recipe.


1 stick unsalted butter
1 cup brown sugar
1/4 karo syrup
1  8-9 inch challah bread
5 large eggs
1  1/2 cups half & half
1 teaspoon vanilla
2 tablespoons grand marnier (or brandy)


In a small saucepan, melt butter with brown sugar and corn syrup.  Stir on medium heat until smooth.  Pour into a 9 x 13 inch baking dish.  Cut 6 or more slices, about 1 inch thick from the challah.  Arrange bread in one layer in baking dish, covering the whole pan.  In a bowl, whisk together eggs, half & half, vanilla, grand marnier until well combined.  Pour the mixture evenly over the bread.  Cover and chill at least 8 hours or up to one day.

Preheat to 350.  Let dish come to room temperature.  Uncover and bake until puffed and the edges are golden.  This usually takes 35-40 mins.  Serve with warm syrup.  Enjoy!