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Let me tell you first hand that these sticky buns are amazing… oooh so gooey and delightful. It’s a good thing I did my P90x workout today or I would have felt really bad when I dove in for seconds…

Anyway … in case you haven’t figure it out … it’s Julie writing today. Mom is busy with her holiday decorating! The main floor of her house is covered in boxes and decorations. It’s definitely starting to feel festive in a chaotic sort of way!!

This brunch menu is sure to win the crowds over this Christmas. I hope you give a few of the recipes or maybe even the entire menu a try.

Make these in advance and freeze. Take them out the night before you want to serve them, let stand for 1 ½ hours. Put in fridge until morning.

Temperature : 350oF

Cooking time: 30-35 minutes

Makes 36 buns.

What you need:

  • ½ Cup sugar + 2 teaspoons sugar
  • 2/3 Cup warm water
  • 2 packages of active dry yeast
  • 5 ½ Cups all-purpose flour
  • 1 Cup warm milk
  • 1 ½ teaspoon salt
  • ½ Cup soft butter
  • 2 eggs
  • 2 Tablespoon Melted Butter
  • 1 cup Brown Sugar
  • 1 Tablespoon Cinnamon

What you do:

1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture.

2. Let stand 10 minutes, and then stir well.

3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture. Stir in 3 cups of flour. Beat vigorously until smooth and elastic. Scrape sides of bowl.

4. Add remaining 2 ½ cups of flour gradually.

5. Roll the dough into a ball on a floured surface. Knead for 5-10 minutes or until dough is no longer sticky.

6. Let the dough rest for 20 minutes wrapped in Saran Wrap and a towel. Punch dough down.

7. Roll out dough (rectangle) to approximately 15 inches long 10 inches wide.

8. Brush with soft butter, sprinkle with cinnamon and pecans and roll into long roll. Cut into 1 ½ inch slices, put each slice into large muffin pan to freeze.

At this point they can be frozen and then taken out the night before you wish to cook them. You would take them out the night before, let stand for 1 ½ hours and then refrigerate overnight. In the morning, bake @ 350oF.

Before you bake, arrange them on top of the Caramel Pecan mixture in the Christmas Tree pan, or pan of choice.

9. Add the Caramel & Pecan Topping

I make this in a Christmas Tree shaped pan the night before, add the frozen cinnamon buns and refrigerate. In the morning cook and serve for breakfast.

Mix together:

1 cup Brown Sugar

1/3 cup melted Butter (unsalted)

4 teaspoons Corn Syrup

1 cup  coarsley chopped Pecans

Spread mixture in the bottom of the greased pan then sprinkle with chopped pecans. Place the buns on top of the mixture in the pan.

10. Place in refrigerator and cool for 2 – 24 hours. Remove when ready to bake them. Uncover.

11. Let stand for 10 minutes at room temperature while preheating the oven to 400°F.

12. Using a toothpick pop any bubbles that may have formed while cooling the dough.

13. Bake for 28-30 minutes if baking them in a muffin tin or 35 minutes in the tree pan until brown. Make sure the center buns pop back. Make sure they are cooked before taking them out of the oven as oven temperatures vary.

14. Remove from pan and cool on wire racks.

15. If using the Caramel & Pecan Topping, remove from oven and immediately invert onto a large tray. Scrape out excess syrup and pecans and add to top of buns. Serve immediately.

16. If not using Caramel Topping, brush with melted butter if desired, serve warm.

Christmas Morning Brunch Menu … to be continued

  • Raspberry Razzmatazz
  • Grandpa’s Granola with Heavenly Banana
  • Mandarin Oranges
  • Caramel Pecan Cinnamon Rolls
  • San Remo Frittata
  • Cranberry Nut Toast

Carmel and Pecan Mixture

Rising ready for baking

They’re calling it a “Pilgrimage for Apple Lovers“. It’s the annual Salt Spring Island Apple Festival and it’s happening on October 4th. And, if our apple trees out front are any indication of the bountiful crop the local farmers are having, then it’s going to be a very large festival this year indeed!

The festival will also feature many of the same vendors you see at our Saturday market … showcasing and selling their jams, chutneys, soaps, and artwork. And all indoors at the Fulford Community Center you’ll be sheltered from the elements outside. But, of course, it doesn’t matter if it’s raining in Vancouver because we just don’t see half the rain the Vancouver residents do. I know… because when Julie calls us to complain about walking her dog in the rain yet again… we often smile and just say “well, it is overcast here but no rain!”.

Since we’re talking apples again this week (check out Anne’s Apple and Cheese Crepes) , it’s only fitting that we feature another great apple recipe. This recipe is a topping. I usually serve it on top of granola and yogurt. It would be lovely on top of Vanilla Ice cream as well.

apple recipesAnne’s Chunky Apple Topping

What you need:

  • 4 Apples cored, peeled and cut into chunks
  • ¼ cup Apple Juice
  • 1/8 cup Maple Syrup
  • ½ teaspoon Vanilla
  • ¼ teaspoon Cinnamon
  • Dash of Cloves
  • 1/4 teaspoon Rum Flavoring (optional)

What you do:

  1. Cook over low heat for 15 to 25 minutes until apples are soft and become very tender (even mushy).Apple Topping Recipe
  2. Cool.Apple Topping small pot pic
  3. Use as a topping for  granola and yogurt for breakfast or vanilla ice cream for dessert.Chunky Apple Topping Recipe

Bed of Basil Poached EggSometimes the chef’s creation is not something you really want to eat. If you’ve seen the waffle sausage sandwich or the egg and friend potato things Rick has create and Julie has shared then you know what I am talking about. But this creation was worthy of serving to our guests. It was delicious, healthy and pretty nice to look at too!

Bed of Basil Poached Egg

What you need (Per serving):

  • 3 – 5 large fresh Basil leaves
  • ¼ cup sliced Mushrooms and chopped Green Onions
  • 1 Tomato Slice – warmed
  • 1 Poached egg
  • Paprika
  • Tablespoon of Salsa.

What you do:

  1. In a frying pan, saute the mushrooms and green onions.
  2. Arrange the Basil in a ‘fan’ on the plate
  3. Poach your egg (click here for instructions on poaching eggs)
  4. Place mushroom and onion mix on top of the basil.
  5. Place tomato on mix.
  6. Top with egg.
  7. Sprinkle with Paprika.
  8. Spoon salsa on side.
  9. Enjoy!
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Lemon Lavender Muffins 004Preparation Time: 10 minutes
Baking Time: 22 -24
Makes 10 medium muffins

What you need:

  • 1 2/3 Cup flour
  • ½ Cup brown sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large bananas mashed
  • 1/3 Cup Apple juice
  • 1 teaspoon Lemon Juice
  • zest of one lemon  (chopped)
  • 1/8 Cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/4 Cup Lavender Buds


What you do:

1. Preheat oven to 375oF.
2. In a large bowl, mix together dry ingredients.
3. In a separate bowl, mix together bananas, juices, oil, vanilla extract and lavender.
4. Add the wet mixture to dry ingredients and mix until just moist.
5. Spray muffin tins, and fill ¾ full.
6. Bake for 22-24 minutes.
7. Let stand 4 minutes before turning onto a cooling rack.

Name this dish!

Thanks to Val Armstrong this breakfast dish has a name to be proud of ... this is MARVI

What you need:

  • 4 cups Muesli
  • 2 cups Apple Juice
  • 1 cup mixed nuts, seeds and dried fruits + ¼ cup for garnish
  • 1 Tablespoon Vanilla
  • 1 teaspoon Cinnamon + sprinkle for garnish
  • Yogurt (flavor of choice) I used French Vanilla today.
  • Fresh Berries for topping.

What you do:

  1. Mix first five (5) ingredients together and cover.
  2. Refrigerate overnight.
  3. Stir mixture then spoon into parfait glasses.
  4. Top with yogurt
  5. Add fresh berries.
  6. Sprinkle with mixed nuts, seeds and dried fruits
  7. Sprinkle with cinnamon and add mint leaf.

There are many varieties of Muesli or Granola you can buy or you can make your own.

You can use any type of juice, any flavor of yogurt or any type of berries. It is very versatile. Personally I like the apple juice and cinnamon combination and there is dried apple in the mix as well.

I buy unsalted, unsweetened bags of trail mix seeds, nuts and dried fruits. It can be added to a variety of dishes, used as a garnish or eaten for a snack and gives a variety of flavors, colors, and textures to any dish.

If this is your only breakfast dish it serves 4 people. If it is one course of several it can serve up to eight.

The mix will also keep well in the fridge for a couple of days. Change the toppings and the flavor of yogurt and you can have a different breakfast dish tomorrow!

Name this dish!

Name this dish!

INSTRUCTIONS:

Test out this recipe and then post your idea for a new name in the  comments below … we’ll pick our favourite 5 and get you to vote on your favourite name next week.

The winning name will forever have the dish name to their credit PLUS they can win a copy of the Breakfast with the Broads Cookbook!!

Anne’s No Name Cereal Dish

What you need:

  • 4 cups Muesli
  • 2 cups Apple Juice
  • 1 cup mixed nuts, seeds and dried fruits + ¼ cup for garnish
  • 1 Tablespoon Vanilla
  • 1 teaspoon Cinnamon + sprinkle for garnish
  • Yogurt (flavor of choice) I used French Vanilla today.
  • Fresh Berries for topping.

What you do:

  1. Mix first five (5) ingredients together and cover.
  2. Refrigerate overnight.
  3. Stir mixture then spoon into parfait glasses.
  4. Top with yogurt
  5. Add fresh berries.
  6. Sprinkle with mixed nuts, seeds and dried fruits
  7. Sprinkle with cinnamon and add mint leaf.

There are many varieties of Muesli or Granola you can buy or you can make your own.

You can use any type of juice, any flavor of yogurt or any type of berries. It is very versatile. Personally I like the apple juice and cinnamon combination and there is dried apple in the mix as well.

I buy unsalted, unsweetened bags of trail mix seeds, nuts and dried fruits. It can be added to a variety of dishes, used as a garnish or eaten for a snack and gives a variety of flavors, colors, and textures to any dish.

If this is your only breakfast dish it serves 4 people. If it is one course of several it can serve up to eight.

The mix will also keep well in the fridge for a couple of days. Change the toppings and the flavor of yogurt and you can have a different breakfast dish tomorrow!

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

Peanut Butter Tea BiscuitsI’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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Chocolate Turnovers baked & ready to serve

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

    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

    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.
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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

Chocolate Cheesecake Muffins shown here with the Cheddar Cheese Breadsticks

What you need:

Ingredients for the Chocolate Cheesecake Muffins

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.

Mothers Day Brunch Menu Item Step 1
8. Top each muffin cup with cream cheese mixture.

Mothers Day Brunch Menu Step 2
9. Bake 20- 25 minutes at 350oF.
10. Remove and cool on rack.

Perfect for a brunch treat or even dessert later - DELICIOUS

Perfect for a brunch treat or even dessert later - DELICIOUS


Makes 1 dozen large muffins.

Do you ever have company staying with you – and you know you aren’t going to get much sleep? And you know that you’re going to want to have a great breakfast in the morning, but you won’t want to get up early or have to think too hard to put it together? I have found a recipe that delights guests and requires no thinking or effort the morning of. I’m calling it Berry Creamy French Toast. It was inspired by a Victoria, BC cookbook called “Fabulous Fairholme Breakfasts & Brunches” by Sylvia Main.

My husband Dave and I have been spending most of our time on Salt Spring Island filling up one of Mom and Dad’s B&B rooms – and we had a couple of friends over for the weekend! We wanted to treat them to a B&B special breakfast but the morning was going to be a bit hectic and likely, sleep deprived. So, Friday night, while I was waiting for them to arrive, I threw this together. It took me about 15 minutes … and I think that it was a big hit! We’ve got the empty dishes to prove it.

Berry Creamy French Toast served with Fruit Compote and Turkey Sausage

Berry Creamy French Toast served with Fruit Compote and Turkey Sausage

**Please note – this recipe needs to be prepared the night before**

What You Need:berry-french-toast-breakfast-ingredients

  • Half a loaf of Italian Bread cut into cubes
  • 1 1/2 cups of mixed frozen raspberries, blackberries and blueberries (run them under warm water to remove any ice from them and then drain them so they are as dry as possible)
  • 1 8 oz package of cream cheese cut into cubes
  • 6 eggs
  • 3/4 cup of milk
  • 2 Tablespoons of maple syrup
  • Berry Compote (see recipe below)

What You Do:

  1. Grease 6 inch ramekins (or large muffin tins).
  2. Line the bottom of each with cubes of bread.

    Line the bottom with bread cubes

    Line the bottom with bread cubes

  3. Spread a layer of fruit on top of the bread.
  4. Cover the fruit with cubes of cream cheese.

    Add layers of cream cheese and fruit

    Add layers of cream cheese and fruit

  5. Cover the cream cheese with another layer of bread.
  6. In a medium bowl, whisk together eggs, milk, and syrup.
  7. Pour the mixture over the bread in each dish.

    Pouring the egg mixture over the layers in the dish

    Pouring the egg mixture over the layers in the dish

  8. Place in fridge overnight and uncovered.
  9. IN THE MORNING: Bake at 350oF for 50 – 60 minutes, or until they become puffy and golden.
  10. Remove from the oven, and serve with berry compote on the side. We also served it with a turkey sausage.

BERRY COMPOTE:

In a large saucepan bring 2 cups of frozen berries, 2 tablespoons of cornstarch, 1 teaspoon of lime juice and 2 tablespoons of maple syrup to a boil. Turn the heat down and then stir every 30 seconds or so until the sauce starts to thicken.

Breakfast was a success - the proof is in the empty dishes!

Breakfast was a success - the proof is in the empty dishes!

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Free Brunch Planner & Weekly Recipe by Email

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