Peanut Butter Tea Biscuit Recipe

The World paid a visit to Salt Spring Island this weekend and it made a big splash.

I’m talking about the World Residences Cruise Ship. http://www.aboardtheworld.com/

Hundreds of people descended on the Saturday Market and turned what is already the busiest day in town into pure joy for the retailers and sheer chaos at the markets. People in Thrifty’s market reported line ups stretching all the way back into their produce section!

Locals could only really see the ship in the distance because tides were really low and the boat is enormous – requiring a decent depth of water to anchor in (I believe someone said 20ft). It had to stop quite a distance from town … which upset some people as the shuttle boats were going back and forth taking people from the ship to the town.

Funny that something which brought so many people anxious to see our beautiful island, the Saturday Market, the golf courses and our many shops still found a way to make some people unhappy!

I tried to convince Rick to reserve a space on the ship for a year when we retire but what he said in response is not suitable for a family audience so I won’t repeat it. Suffice to say that a trip on the World will not be a long one should we ever get the opportunity!

So… this week, we have a special request from a guest we had this weekend. Angela just loved Rick’s peanut butter tea biscuits and darn near begged for the recipe. Her husband then begged us to give it to her so he could enjoy them at home. Lucky for them we didn’t have anything else planned for this week’s newsletter just yet … and we’ve granted their request!!

Let us know how they turn out!

Peanut Butter Tea Biscuit

I’ve always loved these tea biscuits but Rick’s made a recent change to the recipe that makes them unbelievably fluffy and light … do try them and let me know what you think!

Preparation Time: 15 minutes
Cooking Time: 10 to 12 minutes
Makes: 12 biscuits

What you need:

• 1 ½  Cups all purpose flour
• ½  Cup Whole Wheat flour
• 4 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ Cup crunchy peanut butter
• 1 Tablespoon butter
• 1 1/4 to 1 1/2 Cups buttermilk

What you do:

1. Preheat oven to 450ºF.
2. Mix dry ingredients together in a large bowl.
3. Mix peanut butter and butter into the dry ingredients with a fork or two knives.
4. Slowly pour the buttermilk into the mixture. With a spoon, stir briskly 5 or 6 times to make soft, not sticky dough. Do not over mix as this will cause the biscuits to be tough.
5. Roll dough gently with a rolling pin onto a lightly floured surface. When the dough is the desired level of thickness (one inch thick is good), cut dough with a floured cutter and place on greased pan.
6. Bake for 5 minutes. Rotate pan 180º and then bake for an additional 5-7 minutes.
7. Biscuits will be lightly brown and puffed. Serve warm.

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Father’s Day Brunch Breakfast Pizza

Simple yet satisfying – this recipe for a breakfast pizza is definitely a Dad pleaser!

What you need:

• 4 Flat 8″ Soft Tacos
• 3/4 cup Tomato Sauce
• 2 Chirozo or Chicken Turkey Sausage – thinly sliced
• 2 cups Frozen shredded Hash Browns
• ½ – 1 cup Green Onions – chopped
• 4 Eggs – beaten
• 2 cups Grated Mozza & Cheddar Cheese
• Chili Pepper Seeds (optional)

What you do:

1. Preheat oven to 375oF.
2. Lay out soft Tacos flat on parchment paper.
3. Spread tomato sauce liberally over the soft taco shells.
4. Evenly layer sausages and potatoes on sauce.
5. Pour egg evenly over potatoes.
6. Sprinkle cheeses on top – trying to cover the potato and egg mixture evenly.
7. Bake at 375oF for about 25 minutes until egg is cooked and cheese is bubbling.

Serves  4.

Father’s Day Brunch Menu

• Mango Shake
• Chocolate Turnover
• Gingerbread
• Baked Banana Boat
• Breakfast Pizza

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Salt Spring Island Artist Janet Cameron

It’s been awhile since we featured any of Janet Cameron’s art work … and since we have an entire collection of fabulous cartoons which she did just for our Breakfast with the Broads Cookbook, we thought we would share a couple of our favourite images from the book for some smiles:

Breakfast Menu by Cat and Menu by Dog

Anyone with a dog can appreciate this "Oh yeah - then why don't I remember that I just ate"

Dog disguised as Garbage Can

It’s an entire story about the Cat and the Dog’s visit to Rose’s Bed and Breakfast. Of course, we can’t share too many or it will spoil the story! But we thought you’d enjoy seeing some of Janet’s talented work!

To see even more of her work you can visit our Bed and Breakfast Anne’s Oceanfront Hideaway. Our walls are covered in her various art pieces, and while we would never sell any of them, there’s a chance you can catch a piece from the one of the local art galleries on Salt Spring Island.

Fathers Day Brunch Menu – Recipe for Chocolate Turnovers

Chocolate Turnovers baked & ready to serve

Father’s Day Brunch Menu

• Mango Shake
• Chocolate Turnover
• Gingerbread
• Baked Banana Boat
• Breakfast Pizza

Chocolate Turnovers Recipe

(We almost hate to share this secret recipe with you because it’s so simple yet tastes so decadent and delightful … it’s pretty much a guaranteed hit for any menu!)

What you need:

• 10″ square of thawed Puff Pastry rolled out to 12″
• 2 ¼ oz. Semisweet Chocolate cut into 9 chunks
• 1 egg yolk – slightly whisked

What you do:

1. Heat oven to 400oF.
2. Cut pastry into 9 – 3 ½” squares.
3. Place squares flat on parchment paper on cookie sheet.
4. Put a chunk of chocolate on each square.
   

   Add chocolate and brush edges

5. Brush 2 sides of pastry with egg.
6. Fold over pastry to form triangle over chocolate.
   

   Fold, press pastry sides together, brush with egg mix

7. Use your fingers to gently press edges together.
8. Place baking sheet in the freezer until thoroughly chilled.
9. Brush top with remaining egg then bake.
10. Bake for 15 minutes or until golden brown.

Fathers Day Brunch – Mango Shake Recipe

Mango Shake for Fathers Day Brunch

Father’s Day Brunch Menu

• Mango Shake
• Chocolate Turnover
• Gingerbread
• Baked Banana Boat
• Breakfast Pizza

Mango Shake Recipe

What you need:

• 2 cups chopped Mango
• 2 tsp. Lemon Juice
• ¼ tsp. ground Allspice
• 1 cup Orange Juice
• 2 tsp. Agave Syrup
• 1 cup Buttermilk
• 4 Ice Cubes – chipped

What you do:

Ingredients for the Mango Shake (and our ancient blender!)

1. In a blender, puree first three ingredients.
2. Add remainder and blend until smooth.

Serves four.

Fathers Day Brunch Menu

Me, Dad and Mom in Spain

Well…Father’s Day is just around the corner … June 21st to be exact! And, my Mom has been busy in the kitchen creating an extra special brunch menu for the Dad’s in our lives.

Today, I am going to give you the menu and over the next few week’s we’ll be sending out all of the recipes to our Breakfast with the Broad’s newsletter readers AND posting a few of them here too!

I don’t want to spoil the surprises in store for you with this menu, but I have to say that there are some amazing treats featured in this brunch menu. There’s something to please every man, woman and child!

Father’s Day Brunch Menu

• Mango Shake
• Chocolate Turnover
• Gingerbread
• Baked Banana Boat
• Breakfast Pizza

Check back in the next few days for the first recipe, and be sure to sign up for the weekly email recipe newsletter to get every one of them!

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For other brunch menu ideas you could also see:

Our Mother’s Day Brunch Menu and Recipes

Our Easter Brunch Menu and Recipes

Our Valentine’s Day Brunch Menu and Recipes

Salt Spring Island Saturday Market and other Photos

Yesterday was an absolutely stunning day on Salt Spring Island!! Despite spending a lot of time here – good weather always makes it feel like a vacation spot. Since it was Saturday – Dave (my husband) and I drove into Ganges to take in the Saturday Market. Here’s a few shots from the market and Ganges Village yesterday:

Saturday Salt Spring Island Market in the park in Ganges

Salt Spring Market Potstickers - Seriously the Best Ever!

Our favourite place for coffee (and they have amazing soup and baked goods too!)

The Harbour in Ganges

Another picture of Ganges Harbour - this one shot from the road driving out of Ganges

Visit Salt Spring Island and Save!! Annes Oceanfront Hideaway has great rate specials and package deals on right now.

- call Rick & Anne for details: 1-888-474-2663.

Mother’s Day Brunch: Breakfast Strata Recipe

Happy Mother’s Day Menu

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

• Juice: Orange Banana Frappe
  
• Bun Basket: Whole Wheat Cheese Breadsticks & Chocolate Cheesecake Muffins
• Fruit & Cereal Dish: Blueberry Crannachan
  
• Main Hot Entre: Breakfast Strata with Turkey Chicken Sausage

What you need:

• 9 slices cubed white bread with crusts removed
  

  Ingredients

• 1 ½ cups aged Cheddar Cheese, grated
• 6 eggs, beaten
• 2 ¼ cups half n half cream
• 2 teaspoons Dijon Mustard
• 3 drops of hot sauce
• 6 Tablespoons Green Onions, chopped

What you do:

1. Preheat oven to 450oF

2. Butter 9 x 9″ square pan or six ramekins

Ready for the oven

3. Layer bread and cheese, bread and cheese.

4. In a large bowl, mix remaining five ingredients.

5. Pour over bread and cheese.

6. Cover and refrigerate overnight.

7. Bake at 450oF for 35 – 50 minutes, depending on whether a pan or ramekins.

8. Remove from oven. Leave to set for five minutes.

9. Sprinkle with cheese and serve.

10. Serve with Turkey Chicken Sausage or ham slices.

Table ready

Mother’s Day Brunch Menu: Chocolate Cheesecake Muffins

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The Mother’s Day Menu:

Juice: Orange Banana Frappe
Bun Basket: Whole Wheat Cheese Breadsticks & Chocolate Cheesecake Muffins
Fruit & Cereal Dish: Blueberry Crannachan
Main Hot Entre: Breakfast Strata with Turkey Chicken Sausage

Chocolate Cheesecake Muffins Recipe

Chocolate Cheesecake Muffins shown here with the Cheddar Cheese Breadsticks

What you need:

Ingredients for the Chocolate Cheesecake Muffins

• 1 Cup of Sugar
• 1 ½ cups Flour
• ¼ cup Cocoa Powder
• 1 Tablespoon Cinnamon
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoon Salt
• 1 cup Buttermilk
• 2 Eggs
• ½ cup Oil
• 1 teaspoon Balsamic Vinegar
• 1 teaspoon Vanilla

Topping

• 8 oz. Cream Cheese, softened
• 1 beaten Egg
• ½ teaspoon Vanilla
• ¾ cup Chocolate Chips

What you do:

1. In a large bowl mix dry ingredients together
2. In a different bowl, mix the wet ingredients together.
3. Finally, in yet another bowl, mix topping ingredients together.
4. Preheat oven to 350oF
5. Grease or spray 12 large muffin cups.
6. Mix wet ingredients into dry and stir to moisten
7. Spoon into muffin tins – filling ½ to 2/3 full.

8. Top each muffin cup with cream cheese mixture.

9. Bake 20- 25 minutes at 350oF.
10. Remove and cool on rack.

Perfect for a brunch treat or even dessert later - DELICIOUS

Makes 1 dozen large muffins.

Mother’s Day Brunch Menu: Orange Banana Frappe

Juice: Orange Banana Frappe

Bun Basket: Whole Wheat Cheese Breadsticks & Chocolate Cheesecake Muffins

Fruit & Cereal Dish: Blueberry Crannachan

Main Hot Entre: Breakfast Strata with Turkey Chicken Sausage

Orange Banana Frappe Recipe

What you need:

• 2 Cups Orange Juice
• 1 small Banana
• 1 Tablespoon Agave Syrup
• ½ cup French Vanilla Yogurt

What you do:

1. Put all ingredients in blender and blend until smooth.
2. Serve in tall glasses with orange slice and/or garnish.