lounge

Category Archives: Recipes

Chocolate Fudge Brownies

January 16, 2014 by braytonbb

My friend, who is a chef in Napa Valley, is incredible when it comes to his homemade pasta dishes and tiramisu recipes. I was shocked when he called me the other day and asked for for a traditional brownie recipe. The first thing I told him is that I am sure that whatever he came up with would be amazing. I am sure he knows that as well, but he insisted I share with him whatever I had since my sister raved about them. I have not made traditional brownies in some time. If you have followed my blog you will know that I have posted all sorts of brownies such as Blondies, Lemon Brownies Dark Chocolate Salted Caramel Peanut Brownies,  Fudgey Chocolate Cherry Cake Brownies, and  Black & White Brownies  but never traditional brownies. Traditional brownies, though scrumptious as they are, are a lot like scrambled eggs. When I have guest that asks if I can do just scrambled eggs, I say of course, but we always do so much more than just scrambled eggs for breakfast. If that is what a guest wants, then that is what we will do, so I present to you the traditional brownie. I like to think of these as a refrigerator brownies. Even though it is hard not to dig into them as soon as you pull them from the oven, they are so much better once they are chilled. Dense and fudgey. Try them for yourself. Let me know what you think.

Brownies, chocolate fudgeChocolate Fudge Brownies - 1/4 C flour, 1 tsp. baking powder, 1/2 tsp. salt, 1/2 C butter, 3 oz. unsweetened chocolate, 1/2 C  light brown sugar, 1/3 C sugar, 2 large eggs, 1 large egg yolk, 1 tsp. of espresso powder and 1/2 C dark chocolate chips.

Frosting- 1 C dark chocolate chips, 4 TB butter, 1 tsp. vanilla extract, pinch of salt, 1/2 powdered sugar and 1-2 TB milk.

Preheat oven to 350 degrees. Spray an 8×8 pan.

Whisk together flour, baking powder and salt. Set aside.

In a double boiler, add a couple of inches of water. To the top pan add butter, unsweetened chocolate. Melt chocolate and butter. Once melted remove top pot from bottom and whisk in brown sugar and granulated sugar. Whisk in egg, yolk and vanilla. Add flour mixture and fold in chocolate chips. Pour in 8×8 pan. Bake 30 minutes. Cool completely before frosting.

For frosting, melt chocolate chips and butter. Stir in vanilla and salt. Stir in powdered sugar and then add milk a little at a time until smooth, creamy and shiny. Spread on brownies and refrigerate. Serve when firm.

 

Tomato Caprese Baked Eggs

January 9, 2014 by braytonbb

Starting the new year usually means the start a new diet which might mean giving up gluten, dairy or in this case carbs. These tomato caprese baked eggs are especially good since they give you plenty of protein to start your carb free diet out right in the morning.

tomato caprese baked eggs

Tomato Caprese Baked Eggs – Serves 1

1 egg, a handful of grape tomatoes, halved, 1 oz. of marinated fresh mozzarella, 3 fresh basil leaves, 1/2 tsp. of cream, and salt and pepper.

Preheat oven to 350 degrees. Spray a 6oz. ramekin with non stick spray. Add a few pieces of halved tomatoes, cheese and basil cut in half. Crack one egg into each ramekin and season with salt and pepper. Add cream to keep the egg from drying out. Add a few more tomatoes, cheese and basil on top of egg. Bake for 5 minutes and then turn on broiler to low and bake for another 5 minutes. Watch carefully so your basil does not burn. Serve with peppered bacon (recipe to follow at a later time) and fruit or muffin if you have already given up on the carb free diet.

Christmas Baking

December 19, 2013 by braytonbb

My daughter Chase  and I have been busy baking and decorating Christmas cookies and candy. I probably should have taken a picture of my kitchen filled with flour and the variety of frosting colors. I realized that I am not a very tidy baker but then I again I am usually doing more than one thing at a time and just move from one thing to another like I am sure so many of us do.

I have so much more to  bake yet, but I thought I would share with you some of my favorites and some new items as well. All of these items freeze nicely until ready to share with others or to keep yourself from eating them all at once.

The molasses cookies are my personal favorite along with my husbands and a few friends. The sugar cookies are Chase’s and  my Grandmas favorite. Both are her recipes. I shared with you the molasses cookie recipe with you last year, but I included the link for you to look back at if you wish.

Molasses and Sugar cookiesRolled Sugar Cookies 4 dz. 

1 C butter, room temp., 1 1/2 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, and 1/4 tsp. salt.

Cream butter. Add sugar and beat until fluffy. Beat in eggs one at a time. Add vanilla and beat.

Sift together remaining ingredients and mix well. Wrap dough in plastic wrap and refrigerate at least 3 hours or overnight.

Roll out dough. Cut out into shapes and bake 8 minutes at 350 degrees. Ice when cool.

Icing

1/4 C butter, 1# powdered sugar, 1 TB vanilla, milk

 

I always like to try out some new recipes as well each season. I got all of these off of Pinterest but tweaked them a bit. I would probably even change some things the next time too, as noted.

Chocolate and Cherry Shortbread CookiesChocolate cherry shortbread

1 C butter, room temp., 1/2 Powdered sugar, 2 C flour, 1/2 tsp. salt, 1 C maraschino cherries, chopped, 1/2 C white and dark chips, 1/2 TB vanilla and 8 oz. dark chocolate , chopped.

Cream butter and sugar. Mix flour and the salt. Mix dry ingredients into the wet until it starts forming into larger clumps. Mix in the maraschino cherries, white and chocolate  chips and vanilla. Form the dough into the shape of a log (make sure it is compacted and rolled tightly). Chill at least one hour.

When chilled, cut the log into 1/4″ thick slices and place them on a parchment lined baking pan. Bake at 325 degrees until lightly brown on top, about 15 minutes. Let cool completely.

Melt the chocolate in a double boiler. Dip the cookies or drizzle with chocolate and let cool until chocolate sets.

 

Chai Spiced Cookies – 4 dz. xmas cookies 2

1 C butter, softened, 1/2 C powdered sugar, 2 C flour, 1 1/2 tsp. cardamon, 1 1/2 tsp. allspice, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. ginger, 1/2 tsp. ground cloves, 4 tsp. vanilla, 2 egg yolks.

Heat oven to 350 degrees. In a large bowl, beat butter and 1/2 C powdered sugar until blended. Stir in remaining cookie ingredients. Shape dough into balls and place on a cookie sheet. Bake about 12 minutes until lightly browned. Let cool 5  minutes. While cooling, mix coat ingredients.

Coating

1 1/2 C powdered sugar, 1/2 tsp. cardamon and 1/2 tsp. cinnamon.

Mix coating ingredients. Roll warm cookies in coating mixture. Cool and roll again in  mixture.

 

Peppermint Patties

15 oreos, crushed, 3 TB butter, melted, 2 C powdered sugar, 2 TB butter, softened, 2 tsp. milk, 1 tsp. peppermint extract, 6 oz. dark chocolate, and 2 tsp. shortening

Preheat oven to 350 degrees. Line an 8×8 pan with foil making sure it extends over all sides.

In a med. bowl combined crushed cookies and melted butter. Press mixture into the bottom of pan making sure it is pressed tightly. Bake for 8 minutes. Cool slightly.

In a food processor combine powdered sugar and softened butter. Cover and process until butter is evenly mixed in. With processor running, add milk and peppermint extract until a soft paste forms. Spread peppermint over crust and freeze for 45 minutes.

Chop chocolate and measure out shortening and add to a a microwavable bowl. Microwave 1 minute until chocolate is  melted. Pour chocolate over peppermint layer, spreading evenly. Lift out uncut bars out of pan and cut into squares. Store in freezer until ready to serve.

 

 

 

 

 

Pumpkin Bars

November 27, 2013 by braytonbb

I debated whether or not to post another pumpkin recipe, especially since this is pretty common. However, its one of my favorites and its also one that I just cannot stop eating just one either. Enjoy this Thanksgiving or anytime.

pumpkin bars2

  Pumpkin Bars

1 2/3 C Sugar, 4 eggs, 1 C vegetable oil, 15oz. can of pumpkin, 2 C flour, 2 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. salt, 1 tsp. baking soda, 2 tsp. pumpkin pie spice and nuts (optional). I choose not to use.

Preheat oven to 350 degrees.

Stir together flour, baking powder, cinnamon, salt and baking soda and nuts if using. Combine until smooth. Spread in a 13×10 pan.

Bake 30  minutes. Let cool completely before frosting.

Icing

8 oz. cream cheese (softened), 1/2 c butter (softened), 2 C powdered sugar and 1 tsp. vanilla.

Combine cream cheese and butter until smooth. Add sugar and mix until combined. Stir in vanilla and mix again. Spread on cooled bars.

 

 

Lemon Pound Cake

November 14, 2013 by braytonbb

I always think of lemon as a summer treat, but I needed a break from making pumpkin and apple recipes. I was cleaning the inn the other day and as usual I had the food network on. I really enjoy Ina Garten so I was half paying attention to what she was doing and doing what I was actually supposed to be doing. This lemon pound cake sounded so refreshing and looked so moist that I thought it would make a good side of bread for breakfast. So, soon after I was done cleaning I headed to the kitchen to try out Ina’s recipe. It was just as good and moist as her looked. She did add a glaze over the top but I was in such a hurry to try it, I forgot. It really doesn’t need it, but I will try to remember the next time.

Lemon PoundLemon Pound Cake – 1 loaf 

1 1/2 C flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 C sour cream ( I used Greek yogurt), 1 1/3 C sugar, divided, 3 eggs, 2 tsp. grated lemon zest or 2 tsp. lemon extract ( 1 used one of each), 1/2 tsp. vanilla, 1/2 C vegetable oil, 1/3 C freshly squeezed lemon juice.

 

Glaze - 1 C Powdered sugar and 2 TB lemon juice.

 

 

 

Lemon Pound2Preheat oven to 350 degrees. Grease a regular size loaf pan and line with parchment paper. Butter the paper as well for easy release. Mix together the flour, baking powder, and salt in a medium bowl.  In a large bowl, whisk together yogurt, 1 C sugar, eggs, lemon zest and/extract and vanilla. Slowly add the dry ingredients into the large bowl, whisking to combine. I did this in a few steps to make it easier to combine. Fold in the vegetable oil until fully mixed. Pour into the loaf pan and bake for about 50 minutes and until center is done. While the cake is baking, combine the remaining lemon juice and sugar in a small saucepan over medium heat and cook until the sugar is dissolved.  Set aside. When the cake is done, allow it to cool in the pan for about 10 minutes before removing it. Place on a baking rack over a sheet pan. With a wooden skewer or something you can use to poke holes in the cake, carefully pierce holes through the cake, not going through the bottom.  While the cake is still warm, pour the lemon sugar mixture over the cake getting it to seep through the holes you created. Cool completely.

Glaze is optional. In a small bowl, combine powdered sugar and lemon juice, whisking to form a smooth glaze. Pour over cake after it has been cooled.

 

 

Peach Cobbler Coffee Cake

November 7, 2013 by braytonbb

This recipe I pulled off of Pinterest the other day because the title intrigued me. It is kind of a cross between a peach streusel pie and a coffee cake which I served for breakfast. I think you could get away with either one. Serve for dessert and if there are any leftovers, have it with your coffee, tea or juice in the morning. I think I will be serving this coffee cake this year for  the morning of Thanksgiving.

Peach Cobble Coffee Cake

 

Peach Cobbler Coffee Cake – Serves 8

1 C butter, softened, 1 C sugar, 2 eggs, 3 tsp. vanilla, 3 C flour, 1 tsp. baking powder, 1 tsp. baking soda, 1/2 tsp. salt, 1 1/4 C sour cream, and 1 Can peach pie filling.

Topping- 1 C brown sugar, 1 c flour, 1/2 C quick oats, 1/4 tsp. cinnamon, and 1/2 C cold butter, cubed

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, followed by vanilla. Combine flour, baking powder, baking soda and salt. Add to cream mixture alternately with sour cream. Beat until combined.

Pour half of the batter into a greased pie pan. Spread Pie filling over batter and then add more batter over peaches.

Peach cobbler Coffee Cake sliceFor your topping, combine brown sugar, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake 350 degrees for 70 minutes. Cool completely.

I served this with Oshkosh’s local Becks fresh bacon and breakfast lasagna ( guest favorite)  that was a posted in a previous recipe. 

Cheesy Pumpkin Fondue

October 31, 2013 by braytonbb

This is one of my favorite recipes that I make every October. I have been anxiously waiting to share it with you. I thought that being Halloween this would be the perfect time for any Halloween treats this evening or this weekend when you are hosting a party. Sometimes these tiny little pumpkins known as “sugar pumpkins” or “pie pumpkins” are very hard to come across. I was fortunate to be to pick up 4 this year at our Oshkosh Saturday Farmers Market so I could make this recipe each weekend for our guests. I hope you like it as much as I do.

Pumpkin Queso Fondue 

1- 2-3# sugar pumpkin, 8 oz. chorizo, diced, 1 jalapeño pepper, chopped without seeds, 4oz. chopped green chilies, 1/2 tsp. cumin, 1/4 tsp. black pepper, 3 TB flour, 1 1/2 C chicken broth, 2 C shredded mozzarella cheese, 1 C monterey jack cheese, tortilla chips and parsley or cilantro for garnish.

Cheesey Pumpkin Fondue

Preheat oven to  degrees. Slice off the top 1.5″ of the pumpkin and toss. Scoop out the seeds and pulp and set pumpkin aside.

Heat the chorizo in a medium saucepan over med.-high heat about 5 minutes. Add the jalapeño, green chilies, cumin and black pepper and cook, stirring until the japapeno softens about a couple of minutes. Stir in the flour and cook, stirring until it is slight light brown about 2 more minutes. Add the chicken broth and bring to a boil. Reduce heat to medium and stir in cheeses. Cook, stirring occasionally until the all the cheese melts and is creamy, about 3 more minutes.

Place the pumpkin in an 8×8 baking dish with a 1/2 inch of water in dish. Pour cheese mixture into pumpkin. cover loosely with foil and bake until the pumpkin is tender but not soft for about 1 hour and 15 minutes. Remove foil and continue baking until the cheese is golden and bubbly about 15-20 more minutes. Let cool about 5 minutes and sprinkle with parsley or cilantro and serve with tortilla chips. YUMMMMMM!

 

 

Chocolate Pumpkin Tiramisu

October 10, 2013 by braytonbb

I have said this before, but I LOVE tiramisu. I also love pumpkin though this time of year. Why not combine the two. A friend and chef from California gave me a tiramisu recipe that I make in cups. I really enjoy this version since it is so much easier to eat and looks just as pretty when served.

CHOCOLATE PUMPKIN TIRAMISUChocolate Pumpkin Tiramisu – Serves 6

1 bar of dark chocolate (3.5oz), 1 C hot coffee, 5 TB bourbon, 1 1/2 C mascarpone, 1 C powdered sugar, 2/3 C heavy cream, 1 1/2 tsp. vanilla, 1/4 tsp. cinnamon, 1 C canned pumpkin and 1 package ladyfingers.

Coarsely chop half the chocolate and add to a small bowl. Add coffee and whisk until the chocolate is melted. Whisk in 2 TB bourbon.

In a large bowl, combine the mascarpone, powdered sugar, cream, vanilla, cinnamon and remaining 3 TB bourbon. Beat until fluffy. Add pumpkin and mix until combined.

Take 1/3 of the ladyfingers and dip, one at a time, into the coffee mixture. Don’t leave in too long since they will get soggy. Arrange them in a single layer in the bottom of an 8 oz. glass. I had to break my cookies to get them to fit. Divide one third of hte pumpkin mixture among the glasses, spooning it on top of hte cookies and spreading to cover. Grate more chocolate over the pumpkin.

Repeat the layers 1 or 2 more times, depending how much room you have left in your glasses. The last layer should be the pumpkin mixture.

Cover and refrigerate for at least 4 hours or overnight. When ready to serve, sliver more chocolate shavings over pumpkin and enjoy cold.

Crockpot applesauce

October 3, 2013 by braytonbb

I just realized I posted this recipe last year, but without any pictures. So instead of just adding a picture to last years post, I decided to post it again since it is not only easy, but really good!

My apple and pear trees are bursting with apples this year. They are too firm to eat, but perfect for baking. I have made two batches of apple crisp, caramel apple cupcakes and two batches of applesauce already. I have a long list of other recipes I would love to make and share with you, but whenever I can share a canning recipe that is so darn easy and something you can enjoy all winter long, I want to get it out as soon as the season hits, even if it is more than once. Come back and visit the next few weeks for more great apple, pumpkin and possibly pear recipes. We will see how much time I can grab before the season is over.

Apple Tree- 1 of 5 in our yard

 

Crockpot Applesauce

Peel, core and slice apples. Fill our crock pot full of apples. Add 1 cup of water, 1 cup of sugar, I TB cinnamon and I TB lemon juice. Stir a and turn your crock pot on low for 5-7 hours or high for 3-4 hours. Stir when through. I like a chunky apple sauce so I go ahead and jar them up (after I have washed my jars and lids). If you like a smooth applesauce, you can cook a little longer and stir until it’s the consistency you like or puree your applesauce in a food processor. Enjoy right away or can for later.

 

I added as many apples as I could fit into my crock pot. Add the water, sugar, cinnamon and lemon juice. Gave it good stir, put the lid on and set it on low for for about 6 hours.

 

I like my applesauce a little chunky, so after 6 hours I stirred it and immediately poured it into my hot glass jars and within 5 minutes they were sealed. I got about 6 – 12oz. jars and 2 – 6 oz jars of applesauce out of 1 batch.

applesauce

 

Everything Cookies

September 26, 2013 by braytonbb

This recipe inspired me by one of our guests. Tom visits us every October, however this October, he has to attend a wedding on the same date he usually stays with us. I guess where I am going with this, is that I got thinking about him the other day and craving these cookies that he usually brings with him. Since I won’t be seeing him this year, I thought I would try to recreate these yummy cookies. I don’t think I did too bad, but they don’t compare with Toms. I am thinking if I made them a little larger and didn’t bake them as long, I might be pretty darn close. I am going to keep working on it, but I wanted to share with you anyway since I have eaten about a dozen of them.

 

 

Everything Cookies-001

Everything Cookies – 42 cookies with a 4 oz. scoop

Preheat oven to 350 degrees.

1 C brown sugar, 1/2 granulated sugar, 2 sticks of butter, softened, 2 C flour, 1/2 tsp. salt, 1 tsp. cinnamon, 1tsp. baking powder, 1 tsp. baking soda, 3 C old fashioned oatmeal, 2 eggs, 3 TB heavy cream, 1.5 TB vanilla, 1 C craisens, 1 C dark chocolate chunks, and 1 C pecan or walnuts

Cream both sugars and butter until light and fluffy. Set aside.

Combine flour, salt, cinnamon, baking powder, baking soda, and oatmeal. Set aside

Mix eggs, cream and vanilla together. Add gradually to butter and mixture. Add dry mixture and mix until it just comes together. Fold in craisens, chocolate chunks and nuts.

Scoop cookie dough out onto cookie sheet and bake 10-15 minutes.

Raisin Bran muffins with Cream Cheese Filling

September 19, 2013 by braytonbb

This is one of my all time favorite muffins recipes. Raisin Bran might sound a little to healthy and full of fiber for you, but the cream cheese really sets this regular, boring, old bran muffin apart from the rest.  In fact when I went to go tell a guest that they could find it in my blog, they couldn’t.  I couldn’t believe I had never posted this one before. Filled muffins are always a tough one to photograph. I want to show the ooey gooey filling in the middle, but then it just looks like someone dove into it. If I just take a picture of the muffin itself, it looks a little boring. So, until I can get a good photo, you are just going to have to settle for my favorite muffin recipe.

Raisin Bran Muffins with Cream Cheese Filling – Serves 15 jumbo muffins

Filling – 8 oz. cream cheese, softened, 1/3 c sugar, 2 TB flour, 1 tsp. vanilla. 

Batter – 2 1/2 C flour, 2 C sugar, 2 1/2 tsp. baking soda, 1 tsp. salt, 1 1/5 TB cinnamon, 1/2 tsp. nutmeg, 3 1/2 C raisin bran cereal, 2 large eggs, slightly beaten, 2 C buttermilk, shaken, and 1/2 canola oil.

Preheat oven to 400 degrees.

Grease muffin tins or use paper liners. In a small bowl combine filling ingredients. Set aside.

For batter stir together flour, sugar, baking soda, salt, cinnamon and nutmeg in a large bowl. Add dry cereal and stir. Add egg, buttermilk and oil. Spook 1 heaping spoonful of batter into each muffin cup. Add a dollop of cream cheese filling over batter and then add more batter over filling. Sprinkle with sugar and bake muffins for 20-25 minutes.

Don’t over bake,  otherwise filling will dry up.

Strawberry Banana French Toast

September 12, 2013 by braytonbb

This is a very light summery french toast recipe that you can prepare the night before.  I have noticed though that only woman are the ones that choose this option. I am not sure if men typically like the savory choices like my husband or they are just unsure if this will satisfy. Served with bacon though, I think they would be pleasantly surprised.

Strawberry Banana French Toast – Serves 4-6 depending on portion size.  strawberry banana ft

 

 

5 eggs, 3/4 C milk, 1/4 tsp. baking powder, 1 TB vanilla, 1 loaf french bread, cut into thick slices, 1 ( 20oz ) bag of frozen strawberries. I also used fresh in combination though too, 4 sliced bananas, 1 C sugar, 1 TB apple pie spice, and 2 TB cinnamon sugar.

Mix eggs, milk, baking powder and vanilla. Lay sliced french bread slices in a 8×10 pan. Pour milk mixture over bread and let soak overnight.

In the  morning preheat oven to 450 degrees. Combine strawberries, bananas slices, sugar and apple pie spice. Put in a greased 8×10 baking dish and top with prepared bread slices from the evening before. Sprinkle with cinnamon sugar. Bake 20-25 minutes. Spoon strawberries and bananas over bread.  Drizzle maple syrup over the top and sprinkle with powdered sugar. Served with bacon and cheesy hashbrowns would make the perfect combination.

Tomato Basil Quiche

September 5, 2013 by braytonbb

You know when you have guests that return once every 3 months that you are bound to be friends. So much so, that when I know they are coming, I will save them a room, but it will always be a surprise to them when they show up, since it will be whatever room is left over. Also, time for breakfast? That also gets thrown out the window. They usually like to eat with others, unless its too early, so I usually just tell them what time they are eating. I still ask them what they would like to have for breakfast, unless they have a request from a previous time. That is except for last weekend. We had some guest that told me at the last minute that they could not have pork, so I whipped up this tomato basil quiche. I wasn’t sure how it would turn out, but I was pleasantly surprised. This will now be on my vegetarian menu for others in the future.

Tomato Basil Quiche – Serves 6

1 unbaked pie shell, 1/2 plus 2 C shredded mozzarella or Havarti cheese ( I used both), 5 tomatoes, 1 C loosely packed fresh basil leaves or 1/2 C dried basil, 4 garlic cloves, 2 C mayo, 1/3 C grated Parmesan 1/4 tsp. pepper and 1/8 C chives

Preheat oven to 450 degrees. Place pie crust into a 9″ quiche dish or deep pie pan. Line entire crust with foil and bake 8 minutes. Remove foil and bake another 4-5 minutes. Remove from oven and reduce heat to 375 degrees.  Sprinkle with 1/2 C mozzarella cheese. Cut tomatoes into wedges and lay on top of cheese. Combine basil and garlic in a food processor. Sprinkle over the tomatoes.

In a mixing bowl combine 2 C mozzarella cheese, mayo, Parmesan and pepper. Spoon mixture over basil mixture and spread to cover. Sprinkle with chive and bake approx 35 minutes until lightly browned on top.

 

 

Cinnamon Peach Bread

August 29, 2013 by braytonbb

What do you do when you have an abundance of peaches? You come up with goodies for your friends, family and in my case, guests. So out of all the peach jam, custards, cobblers and kringles, I really like this cinnamon peach bread the best.

cinnamon peach breadCinnamon Peach Bread – 2 loaves

3 C flour, 1 1/2 C sugar, 1/2 C brown sugar, 1 1/2 tsp. cinnamon, 1 tsp. baking soda, 1/2 tsp. nutmeg, 1 tsp. salt, 2 peaches, peeled and chopped, 4 eggs and 1 C vegetable oil.

Preheat oven to 350 degrees. Grease two loaf pans and  line with parchment paper since they will be very moist.

In a large bowl, combine flour, sugars, cinnamon, nutmeg, baking soda an salt.

In another bowl, beat eggs and oil until blended. Add peaches and gently stir.

Add peach mixture to flour mixture and stir until well blended. Spoon batter in to pans. Bake 50-60 minutes. Cool in pans at least 10 minutes before removing to cool.

Apple Pie French Toast

August 22, 2013 by braytonbb

Apple Pie French Toast- Serves 4 healthy servingsApple pie french toast

1 16 oz loaf of Hawaiian Bread, 4 eggs, 1/2 C heavy cream, 2 1/2 tsp. cinnamon, divided, 1/4 C sugar and 3 C apples

Preheat oven to 350 degrees

Spray an 8×8 pan  and set aside.

Mix eggs, cream and 1/2 tsp cinnamon.  Break bread into med. size pieces and add to the egg mixture.  Toss to coat well.

In a small bowl mix remaining cinnamon and sugar.

Peel, core and slice apples into thin slices. Add 1 1/2 C apples to bottom of dish. Sprinkle with cinnamon sugar. Cover with 1/2 of the soaked bread pieces. Layer with half of the remaining apples and more cinnamon sugar. Repeat.

Bake 50-60 minutes. Drizzle maple syrup over the top and garnish with whipped cream.

Apple Potato Sausage Scramble with Apple Cider Syrup

August 15, 2013 by braytonbb

I wasn’t going to post this recipe for a couple of reason. The picture doesn’t represent well. I should have pictured it in the frying pan. Also, it is really just a combination of what I had left over in the refrigerator. However, the flavor is really good and you can take out or add whatever you have laying around. The apple cider syrup recipe comes from my candy apple french toast recipe originally posted May, 2011.  Since I had some left over from a previous breakfast, I thought I would try drizzling it over my eggs. Great combination!

Sausage scrambleApple Potato Sausage Scramble with Apple Cider Syrup – Serves 5 healthy portions

Apple Cider Syrup – 1/2C sugar, 1 1/2 tsp, bisquit mix, 1/2 tsp. cinnamon, 1 C apple cider, 1 TB lemon juice and 2 TB butter.

Mix all ingredients except butter in a saucepan. Cook stirring constantly until thick. Boil 1 min. Remove from heat and stir in butter. Leftover syrup with last a few weeks in the refrigerator. Set aside until sausage scramble is done.

Sausage Scramble – 2 TB plus 2tsp. olive oil, 2 large potatoes peeled and cubed, 1 small onion, diced, 2 Lg apples, peeled and cubed (granny smith works well), 1 bag of sausage crumbles or 6 sausage links sliced, 1/2 red pepper, diced, 1/4 C shredded cheese, 5 eggs, salt and pepper to taste parsley for garnish.

Heat 1 TB oil in skillet over med. heat. Saute potatoes about 7 minutes. Add 1  more TB oil to skillet and saute onions and peppers with potatoes another 5 minutes until golden. Remove potato mixture and set aside.

Heat 1 TB oil in the same skillet over med. heat and cook sausages.  Scramble eggs and pour in the same pan as sausages. (Drain grease before hand if any).   scramble eggs with sausages until just slightly under done. Salt and pepper and add to potato mixture when done.

Add remaining 2 tsp. oil to skillet. Saute apples over med. heat about 5 minutes. stirring to prevent burning. Add your potato  mixture to apples and stir to mix together. Add shredded cheddar and stir gently. Saute everything together about 5  minutes.

Serve. Drizzle apple cider syrup over potato  mixture and sprinkle with parsley.

 

 

Roasted Red Pepper and Horseradish Hummus

August 8, 2013 by braytonbb

I have overindulged this past week with EAA. I tend to try everything I make, just to make sure that before it goes out for others to enjoy, that it tastes like I think it should. This is not a problem usually, but this week, I had several left overs. I tended to make more than what I should in fear that there would not be enough. Therefore, I had several of my own breakfasts and desserts. Therefore, this week is the a good week to try to get back on track. Hummus is a great way to do that.  I like to throw everything in the blender so it gets nice and creamy without too many lumps. You can literally throw whatever ingredients in the blender you like from french onion dip, hot sauce, buffalo wing sauce, etc. just depending what you mood is. Listed below is one of my favorites since it really is the beginning to all great hummus recipes. Go ahead and mix in other things after these or delete them all together. Your call.

Horseradish and Red Pepper Hummus

 

Roasted Red Pepper and Horseradish Hummus- 

 2 cans garbanzo beans, drained,  ½ cup tahini, ½ cup extra virgin olive oil,  2 TB lemon juice, ½ bunch cilantro ½ cucumber, peeled and cubed, 1 red pepper, chopped, 1/2 jalapeño pepper, seeded, 1 TB granulated garlic, 1 TB horseradish and salt and pepper to taste.

Throw all ingredients in a blender. Blend well and serve with pita chips or whatever you like.

Cucumber Salsa

August 1, 2013 by braytonbb

Okay, I admit it, my garden looks like a weed bed. Some things are growing but nothing I could eat. That is until I found a cucumber the size of a football. I wasn’t sure if it would be woody tasting, but it wasn’t too bad. Then my friend Gretchen gave us some from her garden since my daughter can’t get enough of them right now. It was so much sweeter and jucier. I hope she has more. Wink wink! I decided to throw together some cucumber salsa. Yummmm! Very refreshing. I didn’t have any tortilla chips so I nibbled on some wheat thins with them. I actually like it that way better. Oh, by the way because it has Greek yogurt in the mix and not sour cream- very good for you too. Eat as much as you like.

 

Cucumber Salsa – About 2 1/2 C cucumber salsa

2 C cucumber, peeled and chopped, 3/4 C tomato, chopped, 1/4 C red onion, 2 TB parsley, chopped, 1 jalapeno pepper, seeded and chopped, 4 1/2 tsp. cilantro, chopped, 2 tsp. minced garlic, 1/4 C non fat Greek yogurt, 1 1/2 tsp. lemon juice, 1 1/2 tsp. lime juice, 1/4 tsp. cumin seed, and 1/4 tsp season salt.

In a med bowl combine the first seven ingredients. In another small bowl combine the Greek yogurt, lemon juice, lime juice, cumin seed and season salt. Pour over cucumber mixture and stir together. Don’t worry if it seems a little dry. After it sits for a bit the juice blend nicely together. Serve immediately, or let chill.

 

Bruschetta Cups

July 25, 2013 by braytonbb

I am finally getting some tomatoes in my garden, but they are all still green. However, the the farmers market where I have been getting my share have been wonderful!

I have to do a little bragging. I think I make the best bruschetta topping. If you don’t believe me, try this recipe of mine and tell me what you think. I took this recipe and put it in some Tostidos scoops. The only problem with this though is sometimes the tortilla cups get a little soggy if you go overboard on the balsamic (which I do sometimes, since It is soooo good). You can leave the bruschetta topping though on the side for your guests to add to their cups or on toasted baguettes.

bruschetta cups2Bruschetta Topping

1 C grape tomatoes, 2 TB virgin olive oil, 2 TB shredded parm cheese, 1 TB Balsamic vinegar, 1 TB fresh basil, 3/4 tsp. salt, 1/2 tsp. pepper and 1 garlic clove.

Place all ingredients except garlic in a food processor. Chop coarsely. Transfer to a small bowl and add garlic. Stir. Seve  on toasted french bread or a pepper cheese bread, scoops.

You will also see tomato skewers around the outside of the platter here. I skewered halved cherry tomatoes, and fresh  mozzarella pearls and then drizzled a reduced balsamic vinegar over the top and sprinkled fresh, roasted basil.

 

Individual Key Lime Pies

July 18, 2013 by braytonbb

I am a big fan of key lime pie but sometimes they are too sweet or too tart. These are just right and just the right size too. Being as hot as it has been, these little treats are so refreshing and so easy to make as well.

Individual Key Lime Pies

1 1/2C graham cracker crumbs, 3 TB sugar, 1/3 C melted butter, 3 eggs whites, beaten, 2 (14oz) sweetened condensed milk, 3/4 C lime juice, 1T lime zest, and 1/3 C nonfat greek yogurt.

mini key lime pies

 

Mix graham cracker crumbs with melted butter and sugar. Press 1 TB graham cracker mixture into the bottom of a cupcake liner or mini pie pan. Bake for about 8 minutes.

In another bowl, mix together egg whites, condensed milk, lime juice, zest and greek yogurt.

Fill cupcakes or pine tins about 3/4 full with mixture. Bake for 13-15 minutes and cool completely.

Top with a whip cream topping and then garnish with a lime wedge to decorate.

Ham and Pineapple kabobs

July 11, 2013 by braytonbb

I have been on an appetizer kick lately on trying to come up with some new items, so you may see several weeks worth of party pleasers, but don’t worry, I will try to sneak some breakfast items in as well. I have done this recipe two different ways depending how much time I have. Try both. They are equally good, but with a different taste because of the grill.

Ham and Pineapple KabobsPineapple ham kabobs

Option 1. Use the grill

Mix equal parts of melted butter, pineapple juice and apple butter ( I have a great and easy recipe for this that I will share will you this Autumn). Season with apple cider vinegar and all spice.

Skewer fresh pineapple that has been cubed with either sliced deli ham or sliced bone in ham(leftovers from dinner) and grill for 5 minutes total flipping half way through.

Option 2. Use your oven.

Do the same as above, but roast for 5 minutes at 400 degrees. Serve warm.

 

I served these with a spicy Marmalade sauce that I got as a gift, but bar B Q sauce, honey mustard, plane marmalade or sweet and sour sauce would all work great too.

Asparagus and Prosciutto Baguette

July 3, 2013 by braytonbb

I am posting this recipe a day early this year in case you want to try making this for your 4th of July party. This asparagus this year is really good. The spears are uniform and not too chunky which gives them that woody taste that is not appealing. They are almost sweet with a hint of spice which makes them especially good in quiches and appetizers like the one I am sharing with you today. I also served these at the Miss Wisconsin board party a few weeks back. They were a big hit!

asparagus baguettesAsparagus and Prosciutto  Baguette

Asparagus spears, prosciutto, olive oil, salt and pepper, butter, garlic, baguette loaf.

Slice your baguette about 1″ thickness. Drizzle with olive oil and bake at 400 degrees for 5 minutes.

Cut off about 3 inches from your asparagus, using only the top 3″ of the spear. Toss with with olive oil and salt pepper until coated. Let sit.

Mix soft butter with chopped fresh garlic. Spread on baguette slices. Don’t be shy. Thick is good! It will give the rest of the ingredients more flavor. Wrap a 1/2 slice of prosciutto around a couple of asparagus spears and lay on top of buttered baguette. Serve and watch them be devoured!

Balsamic Berry Baguette

June 27, 2013 by braytonbb

StrawberriesI just went strawberry picking on Monday to Prellwitz Produce in Ripon. The strawberries are bright red, huge and juicy this year because of all the rain we have been receiving. I wanted to share with you a  picture of one of the four flats that I picked this year. Because we are prime picking season, I thought I would share with you a strawberry recipe that I served this last week to the Miss Wisconsin board along with a a few other goodies that you will see in the upcoming weeks.

 

Balsamic Berry Baguettes

I baguette loaf sliced about 1″ thickness. drizzle with olive oil and bake at 400 degrees for 5 min. Set aside.

Toss sliced strawberries with 1/4 C sugar and drizzled balsamic. Go based your taste.  Set aside.

Mix 4 oz. cream cheese, 1/4 C powdered sugar and 1 tsp. vanilla together. Spread cream cheese mixture on baguette. Top with strawberry topping.

Strawberry Balsamic Baguettes (2)

Apple Pie Egg Rolls

June 20, 2013 by braytonbb

These little cuties are so fun to serve for breakfast or dessert and are a breeze to throw together. This morning I served them with the Salmon and Dill Frittata which by the way was a recipe posted before.

apple pie egg rolls

Apple Pie Eggs Rolls – Make 8

 

2 apples, peeled and diced, 1 TB lemon juice, 1/3 C sugar, 4 TB flour, 2 tsp. cinnamon 1/4 tsp. all spice, 1/8 tsp. salt, 4 egg roll wrappers (small size), and  1 egg lightly beaten

Whipped Cream dip
3/4 C heavy cream, 1/4 sugar, and 2 tsp vanilla

Directions

Preheat Oven to 350 degrees.

Peel and chop up apples. Add to a medium bowl. Add remaining filling ingredients to bowl and stir together until well combined. Allow mixture to sit for about 10 minutes.

Lay 1 egg roll wrapper onto a clean surface and brush edge with a 1 inch perimeter of egg wash.
Spread 2-3 tablespoons of the filling across one side of the prepared egg roll wrapper. You do not want to over stuff these.
Fold the sides over and brush with egg wash. Carefully roll filling tightly in the wrapper and press gently to seal.
Place onto a baking sheet lined with parchment and coat with a thin layer of cooking spray. Repeat until all the filling and wrappers have been used.
Bake egg rolls for 20 to 25 minutes or until golden brown and crisp. During the last 5 minutes of cook time, pull out and brush with a little melted butter and sprinkle cinnamon and sugar on top. Put back in oven for remaining 5 minutes. Serve immediately with sweetened whipped cream.
 WHIPPED CREAM Dip: Place cream in a mixing bowl and whip with a hand mixer, on medium-high speed. As the mixture thickens, slowly add sugar until fully incorporated. Add vanilla. Whip until stiff peaks form. I sprinkled a little cinnamon on top as well.

 

Raspberry Shortcake

June 13, 2013 by braytonbb

Can you tell that I am getting in the summer mood with all these fresh fruits. This was an amazing fruit cup the other morning, but made a great dessert for myself after dinner as well. Feels like summer!

Raspberry Shortcake – Serves 4Raspberry Shortcake

12 oz. fresh raspberries, 1/2 c sugar, 1/4 C amaretto, 12 slices (1/4″ thick) challah bread cut in chunks, and whipped cream.

In a saucepan, stir berries, (save some for garnish if you want it to look prettier), sugar and 2 TB amaretto over med. heat. Bring to a simmer. Stir in remaining 2 TB amaretto. Remove from heat. Spoon a TB of warm berry mixture into each cup. Top with a layer of bread cubes. Repeat layering 2 more times. Top with remaining sauce. Gently press down and refrigerate for about a half hour for the bread to soak up all the goodness. Dollop with whipped cream and garnish with more berries. Yum!

 

»