This is a great breakfast or brunch dish! You can prepare the night before and pop it in the oven in the morning. It is also a great way to use up some leftover bacon and sausage from the mornings breakfast. I love to add leftover home-fried potatoes. Use this recipe as a base and […]
Ingredients 4 Tbsp unsalted butter 2 ½ cups sliced fresh apricots ½ cup apricot preserves 1/3 cup packed brown sugar ½ tsp vanilla extract 1/3 tsp ground cinnamon 2 Tbsp heavy cream 1 Tbsp rum (optional) ½ cup toasted, chopped pecans Directions Melt butter in a sauté pan over medium heat. Add apricots and cook, […]
Ingredients 4 Idaho potatoes, washed and sliced thin, skins on 2 cups all purpose flour 2 tablespoons seasoned salt 2 teaspoons garlic powder fresh ground white pepper 2 Tablespoons paprika 2 teaspoons cayenne pepper Canola oil Scallion, chopped to garnish Crumbled bacon bits (if desired to garnish) Chipotle aioli Slice potatoes, leaving skin on. Season […]
On my Thanksgiving table, cranberry bread, pumpkin bread and warm crusty rolls are as important as the turkey. This cranberry bread is simple and luscious when served warm with apple butter- Ingredients 2 cups unbleached all purpose flour ½ cup sugar 1 Tablespoon baking powder ½-teaspoon salt 2/3 cup fresh squeezed orange juice 2 eggs […]
Let’s face it- it is either Reuben’s or corned beef hash for St. Patty’s leftovers. My husband loves hash for brunch and if you want, you can add ½ pound ground turkey sausage for added flavor. Ingredients 1-pound russet potatoes-peeled and cut into ¼-inch dice 1 pound cooked corned beef- cut into chunks 2 tablespoons […]
From “Arthur Schwartz’s New York City Food,” by Arthur Schwartz, published by Stewart Tabori & Chang, 2004 Childs’ Wheat Cakes Makes 12 (4½-inch) pancakes There’s no reason you must make Childs-size pancakes, but it is interesting to note that pancakes were only 4½ inches in the early twentieth century. Now, pancakes are 6 or 7 […]
Yield: 3 Cups Ingredients 2 Cups Vegetable Broth 1 tsp. Kosher Salt 1 Cup Grits, Instant 2 Cups Cheddar Cheese, Shredded 1 Stick Butter, Cubed Directions In a sauce pan, bring the vegetable broth and the salt to a boil. Add the grits, reduce to a simmer and cook until the grits have absorbed the […]
I love pancakes but even more I love carrot cake. The nuttiness of the toasted walnuts add a wonderful flavor. This is a perfect Mother’s Day brunch item and you can certainly add raisins if you like. Enjoy Mom!!! – Chef Judi Gallagher Ingredients 1 ¼ cups all-purpose flour ¼ chopped walnuts, toasted 2 tsp […]
Ingredients 1 cup milk 1 cup grated cheese (cheddar or other) 1 egg 1 1/2 cup Self Rising Flour extras- parsley, onion, bacon, pepper, salt, etc. salt black pepper Directions Whisk milk, cheese, and egg. Add in flour and any other extras. Scoop batter into muffin pan and bake at 400 for 15 minutes.
Chef Judi Gallagher Yoder’s produce stand is almost one stop shopping. Recently they added their apricot and apple coffee cake to the bakery shelves. If you aren’t serving a crowd you may have some leftover pastry. I freeze the extra pieces and make either a bread pudding or apple french toast with the remaining pieces. […]
