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Cranberry Walnut Sticky Buns

Preparation Time: 40 minutes
+ 1 hour of standing time
Baking Time: 35  minutes
Servings: 36 buns

What you need:

DOUGH

  • 2 teaspoons granulated sugar
  • 2/3 Cup warm water (hot to the touch)
  • 2 packages active dry yeast
  • 5-6 cups of all purpose flour
  • 1 cup warm milk (hot to the touch)
  • 1/2 Cup granulated sugar
  • 1 1/2 teaspoons salt
  • 1/4 Cup softened butter
  • 2 eggs

GOOEY GOODNESS

  • 1 Cup softened butter
  • 4 Cups brown sugar
  • 2 teaspoons cinnamon
  • 1 Cup dried cranberries
  • 1 Cup chopped walnuts

Extra cinnamon and sugar as desired

What you do:

  1. In a large bowl, dissolve 2 teaspoons of sugar in the warm water. Sprinkle yeast into water mixture. Do not stir.
  2. Set aside for 10 minutes, and then stir well.
  3. Add warm milk, sugar, salt, butter and eggs to yeast/water mixture.
  4. Add 3 cups of flour. Using an electric mixer or a wooden spoon, beat      vigorously until dough is smooth and elastic.
  5. Gradually add the remaining flour until dough is soft.
  6. Roll dough into a ball and place on a floured surface.

    Giant Ball of Sticky Bun Dough Ready to be Rolled

    Giant Ball of Sticky Bun Dough

  7. Knead for 5-10 minutes, adding small amounts of flour if necessary until dough is no longer sticky.
  8. Cover the dough with plastic wrap, and then a towel. Let the dough rest for 20 minutes.
  9. Punch down and roll out dough into long rectangle.
  10. Grease pan or pans (4 8×8″ pans would work well if you wish to freeze some).
  11. Brush the flattened dough with softened butter.
  12. In a small bowl, mix 1 cup of brown sugar with the cinnamon. Sprinkle evenly over each dough shape, then sprinkle cranberries and chopped walnuts top.cran-walnut-sticky-buns
  13. Roll up into long tube shape and seal edge of roll by pinching dough together with fingers.
  14. Using a sharp knife, slice each dough shape into 1 1/2 to 2 inch slices.Place about 3 rows of 3 in the bottom of each pan. You may fill 3 or 4 pans depending on how thick the slices are.
  15. Cover pan with a dry, clean cloth and let rise at room temperature until double the size. (Usually 1 hour).

    Cranberry Walnut Sticky Buns Ready for the Oven

    Cranberry Walnut Sticky Buns Ready for the Oven

  16. Preheat oven to 375°F. Place buns in preheated oven and bake for 30-35  minutes.
  17. Cool in the pan for 15 – 20 minutes before icing them or just serve warm with butter!

Cream cheese topping optional

  • One 8oz  package of cream cheese softened
  • 4 cups of icing sugar
  • 2 tablespoons lemon juice
  • Teaspoon of milk
  1. In a small bowl blend cheese and lemon juice until smooth.
  2. Slowly add icing sugar to the cream cheese mixture. Add a few drops of milk and continue to blend until desired spreadable consistency is reached.
  3. Spread cheese mixture on warm buns, remove from the pan and serve.
Free Brunch Planner & Weekly Recipe by Email

Free Brunch Planner & Weekly Recipe by Email

Sugar Free Orange Walnut Muffins

Sugar Free Orange Walnut Muffins

ingredients for sugar free muffinsWhat you need:

  • 1 cup unbleached flour
  • 3/4 cup spelt flour
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup vegetable oil
  • 1/2 teaspoon salt
  • 3/4 cup orange juice
  • 3 large eggs
  • 1 cup chopped walnuts
  • 2 cups frozen blueberries

What you do:

  1. Preheat oven to 375oF.
  2. In a large mixing bowl combine the flours, baking powder, cinnamon, salt and walnuts together.
  3. Sugar Free Muffin BatterIn a smaller bowl mix together the eggs, orange juice, and oil.
  4. Add the liquid to the dry mixture and stir about 20 to 30 times with a wooden spoon. Basically you just want all of the dry mixture to be moist.
  5. Add in blueberries and stir a couple of times.
  6. Spoon batter into greased muffin tins. Fill about 3/4 of the cup with batter. I used 24 mini muffin tins (it will also make 12 medium-large sized muffins).
  7. Bake in the over for about 15 minutes (or 20 – 22 minutes for 12 large muffins).
  8. The tops of the muffins will be spring back when touched if they are done.
  9. Flip onto a cooling rack and cool for a minute or two before serving.
Bram was standing by in case his services were needed

Bram was standing by in case his services were needed

Good thing Bram was there because he was definitely needed - when I took the muffins out of the oven I lost my grip and they tumbled to the floor

Good thing Bram was there because he was definitely needed - when I took the muffins out of the oven I lost my grip and they tumbled to the floor

The ones that didn't hit the floor...

The ones that didn't hit the floor...

Overall – these muffins didn’t go that well. They had good texture and tasted o.k., but they were bland. My Mom suggested that I adjust the recipe to use apple juice instead of orange juice to make it a bit sweeter but then I will have to rename them!! 🙂

What do you think would make these muffins a bit tastier without adding sugar or Splenda? I would love to know!! Just be careful not to drop them on the floor like I did!!

Every afternoon we set out coffee and tea with cookies or squares for our guests to enjoy. Most guests take their treats onto the deck and watch the sun set over the ocean, or they sneak a plate of treats up to their room to enjoy in private.

When we have celiacs stay with us, the afternoon treats can be challenging. There really aren’t many baked goods that people who can’t eat wheat can enjoy – that still taste really good for those of us that can eat flour. But, these simple little four ingredient cookies are a delightful choice! Everyone in our house devoured the sample batch! And, I’m almost embarrassed to tell you that they are the easiest cookies I have ever made!

Give them a try, and let me know what you think!

Have a great week,
Anne

Flourless Peanut Butter Cookies

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

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies

What you need:

  • 1 cup sugar
  • 1 egg
  • 1 cup peanut butter at room temperature*
  • 1 tsp. vanilla
No Flour in these cookies

No Flour in these cookies

What you do:

1. Preheat oven to 350oF
2. In a large bowl mix all ingredients together with a spoon.
3. Drop by teaspoonful on ungreased cookie sheet.
4. (Optional) Press 3-4 chocolate chips into each cookie.
5. Bake for 11 minutes.  Leave on baking sheet to cool thoroughly.

*We used regular peanut butter and the cookies were very sweet. If you wanted to have cookies that aren’t as sweet I think that natural peanut butter would be best

CARB FREE OPTION:

One of our Breakfast with the Broads weekly recipe readers told us that he uses this exact recipe (with natural peanut butter), but substitutes one cup of Splenda in for the sugar for a diabetic friendly cookie!

268b_ad125xbroads_lowqualLook forward to weekly inspiration in the form of an e-mail recipe from Anne’s Oceanfront Hideaway’s Four Star Bed and Breakfast. Delightful treats, special diet recipes and breakfast favourites will hit your inbox every Monday. And, when you sign up for this e-mail you’ll receive a fantastic brunch planner!

Relive the Salt Spring Bed and Breakfast experience at home with this creative and inspired brunch planner from Breakfast with the Broads.

Inside your brunch planner you’ll find:

  • Tips for setting the mood for your brunch,
  • Fantastic Ideas for your theme,
  • Two four-course menus complete with shopping list and recipes,
  • Tips for prepping your meal ahead of time so you can enjoy the brunch as much as your guests,
  • Special table setting tips from Anne’s.

You’ll get all of this, when you sign up to get the weekly recipes from Breakfast with the Broads.

Start planning a brunch that will have your friends talking for months!

Sign up for the weekly newsletter from Breakfast with the Broads and you’ll immediately be directed to the page where you can download the FREE BRUNCH PLANNER!!

Basic Crepe

Basic Crepe

I really enjoy crepes because they can be made up to a month before they are needed.

Cook them, stack them – layering them with wax or parchment paper, put them in a freezer bag and freeze. Pull them out of the freezer, let them thaw until they are soft, then they are ready to roll!

The filling choices are only restricted by your imagination. Crepes can be for breakfast, lunch, dinner or dessert, and they can be made with either sweet or savory, hot or cold fillings. Use them anytime as they are very versatile!The Best Basic Crepe Recipe

Free Brunch Planner & Weekly Recipe by Email

Free Brunch Planner & Weekly Recipe by Email

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

Basic Wheat Flour Crepes
(makes about 24 crepes)

  • 1 1/3cup milk
  • 4 eggs
  • 1 cup flour
  • 6 tsp. butter, divided 4 tsp. butter, divided

Basic Rice Flour Crepes
(makes about 18 crepes)

  • 1 cup milk
  • 3 eggs
  • ¾ Rice Flour
  • 6 tsp. butter, divided 4 tsp. butter, divided

What you do:

  1. In a large bowl, blend milk, eggs and flour until smooth then let stand for at least an hour at room temperature.
  2. Melt ¼ teaspoon butter over medium-high heat in a small flat pan (6″-7″), or a large fry pan if you don’t have a flat pan. We use a non-stick 6″ fry pan.
  3. Pour 2 Tablespoons of batter in the bottom of the pan and tilt the pan so it covers the entire bottom. Tiny bubbles will start forming immediately if the heat is right, if not turn it up a bit.
  4. Cook until they lose the gloss and the edges are starting to turn golden brown.
  5. Flip and heat the other side to brown.
  6. As you take them off of the pan, stagger them on a plate to cool to room temperature, or if you are going to freeze them, stack on layers of wax or parchment paper.

For the Fillings:

For breakfast we mostly use fruits and cream cheese combinations but you can try any chopped meat/fish or vegetable combination with different sauces either in or on top. How about a hot one of scrambled egg with bacon bits and cheese, topped with salsa? Or a cold one with ice cream, such as Crepe Suzette? The possibilities are endless and many you can make ahead, and quickly put on the finishing touches.

If you would like some recipe combinations just let me know. You can enjoy your guests and look like you have spent the entire day cooking.

Or, if you happen to be in Paris enjoy crepes at La Brehatine. They were friendly, helpful and served up a wonderful selection of delicious crepes. Bon appétit!

Blueberry Crepe

Blueberry Crepe

Only a few more days until Valentine’s Day – and we’re all done sending out the recipes to our Breakfast with the Broads email subscribers! But, in case you missed it, or you weren’t on our list of subscribers, we are going to share the special recipe for Heart Shaped Chocolate Chip Scones with you. These go wonderfully with the fruit that is served with dark chocolate dipping sauce! 🙂 YUM.

Chocolate Chip Scones for Valentine's Day Breakfast

Chocolate Chip Scones for Valentine's Day Breakfast

Preparation Time: 15 – 20 minutes
Cooking Time: 15 minutes
Servings: Makes 1 dozen

What you need:

Ingredients for Chocolate Chips Scones

Ingredients for Chocolate Chips Scones

  • 2 cups flour
  • ¼ cup sugar
  • 3 Tablespoons cocoa
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup butter (room temperature)
  • ¾ cup chocolate chips
  • ½ cup milk
  • 2 eggs

What you do:

  1. Preheat oven to 425oF.
  2. In a large bowl, mix all of the dry ingredients together.
  3. Using a pastry blender or two butter knives, cut in butter until it looks like coarse meal.
  4. Add the chocolate chips.valentine-table-food004
  5. Stir in milk and eggs with a fork just until moistened.
  6. Lightly flour a small surface.
  7. Take dough out of the bowl and turn onto the lightly floured surface. Form dough into a ball and knead about 20 times.
  8. Roll dough out with floured rolling pin until it’s about ½ inch thick.
  9. Using a heart shaped cookie cutter, cut out the heart shaped scones. valentine-table-food007
  10. Place on ungreased baking sheet.
  11. Bake at 425oF for 12-15 minutes.valentine-table-food012

NOTE: We used an egg wash and sugar on top of our scones but the sugar gave it a glaze that changed the look of the chocolate. If you wish to top them perhaps try an egg wash then chocolate sprinkles.

At Anne’s, every morning begins with coffee or tea delivered to your door at 8am. At 9am we serve a glorious 4 course breakfast in our dining room. And, every breakfast starts off with a juice drink and a fresh fruit dish. Our Valentine’s Day menu that we’ve been sending to our Breakfast with the Broads e-mail recipe list also starts off with a fruit dish, but with a special Valentine’s Day twist.

Fresh fruit is yummy

Fresh fruit is yummy

Mmmm – fresh fruit IS yummy, BUT, on Valentine’s Day why not make it really delicious and tasty by adding some dark chocolate dipping sauce?

Dark chocolate - the perfect dipping sauce for fruit on Valentine's Day

Dark chocolate - the perfect dipping sauce for fruit on Valentine's Day

Here’s our Valentine’s Day Breakfast Menu for 2009:

White Grape Juice (with a few drops of red juice for color if desired)

Fruit Dish: Strawberries, Kiwi, Mango, or Red Grapes

(with dipping dark chocolate)

Pear Melba with Raspberry Sauce

Chocolate Chip Scones

Heart-shaped Raisin Toast with Cinnamon Sugar

Heart shaped waffles, whipped cream & Maple/Strawberry Sauce

Chicken/Turkey Sausage

(looks nice garnished with sliced Strawberry and Fresh Rosemary/Mint Sprig)

Tea, Coffee (with cinnamon hearts)

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

We’re featuring a simple yet delicious Valentine’s Day Breakfast or Brunch Menu at Breakfast & Beyond. And, as with any breakfast put on by Anne’s Oceanfron Hideaway it’s a several course breakfast. The wonderful thing about that is that you don’t always have to make a 4 or 5 course breakfast! Each dish in itself is a great breakfast or brunch item. This particular one is perfect for everyday enjoyment. And, it takes you less than 10 minutes to prepare:

Special on Valentine's Day but Great Any Day it's the Pear Melba with Raspberry Sauce

Special on Valentine's Day but Great Any Day it's the Pear Melba with Raspberry SaucePreparation Time: 10 minutesCooking Time: NoneServings: 4

What you need:

  • 2 Cups Granola (Harvest Crunch Granola is a good one)
  • 2 Cups French vanilla yogurt
  • 4 canned pear halves
  • 4 Tablespoons Raspberry syrup (you can make your own or use some store bought)
  • 4 Tablespoons Almond Slices

What you do:

  1. In 4 serving dishes, sprinkle 1/4 cup of granola per dish. Top with 1/4 cup of yogurt.
  2. Repeat, sprinkling 1/4 cup of granola on top of the yogurt and then 1/4 cup of yogurt on top of the granola, yogurt, granola layers.
  3. Place one pear half (indent down, round side up) in each dish.
  4. Drizzle 1 Tablespoon raspberry syrup over the mixture and sprinkle with almonds.

Heart Shaped Chocolate Chip Scones & Heart Shaped Cinnamon Toast Cut Outs

More Valentine's Day Breakfast Menu Items: Heart Shaped Chocolate Chip Scones & Heart Shaped Cinnamon Toast Cut Outs

Get Breakfast with the Broads recipes and tips sent straight to your email inbox every Monday… subscribe to the free email recipe:

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

One of my childhood memories was my Grandmother making toast strips to eat with my egg in the morning.  On special days she would sprinkle a mix of  cinnamon and sugar on top, pop them in  the oven on broil for a few seconds until they started to bubble.  The kitchen would smell of cinnamon as I waited in anticipation for the moment I could savor the flavor as well as the smell! Inspired by those memories, this year’s Valentine’s Day Breakfast Menu includes some tasty and comforting heart shaped Cinnamon Toast!

Crunchy and tastey!

Crunchy and sweet!

We use 2 Tablespoons of Sugar  to 1 teaspoon of Cinnamon, but you can alter it to suit your taste buds.

Cookie cutter

Cookie cutter

Sprinkle on the Sugar Cinnamon Mix
Broil until the sugar bubbles

Broil until the sugar bubbles

Put in frypan add an egg, cover and cook.

Put in fry pan add an egg, cover and cook.

Need an idea of how to use  up the left over bread?  Put it in a frying pan add an egg and cook until egg starts to solidify, cover for a minute to set the egg. If you like your eggs over easy flip them, then just leave on the other side for about 30 seconds.
Serve with a sprig of green and berries or grape size tomatoes.  Loved by kids and kitchen staff (me)!


Valentine's Day Brunch Menu Ideas

Valentine's Day Brunch Menu Ideas

We’re all set for another special occasion brunch menu! And, of course, this time we’re focused on a special Valentine’s Day brunch! We’ve already sent the menu and the first recipe out to our Breakfast with the Broads email recipe subscribers… but we’ll share a few recipes and the menu with you too! If you want the entire thing, make sure you’re on our list to get our weekly recipe emails!

Our Valentine décor is red and white (sometimes with a splash of pink) so I try to make the breakfast menu to compliment it. Great red fruits to add color for Valentine’ s are Strawberries, Raspberries, and Pomegranate Seeds.

Here’s our Valentine’s Day Breakfast Menu for 2009:

White Grape Juice (with a few drops of red juice for color if desired)

Strawberries, Kiwi, Mango, or Red Grapes

(with dipping dark chocolate)

Pear Melba with Raspberry Sauce

Chocolate Chip Scones

Heart-shaped Raisin Toast with Cinnamon Sugar

Heart shaped waffles, whipped cream & Maple/Strawberry Sauce

Chicken/Turkey Sausage

(looks nice garnished with sliced Strawberry and Fresh Rosemary/Mint Sprig)

Tea, Coffee (with cinnamon hearts)

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

FREE BRUNCH PLANNER

Brunch planning tips, theme ideas, menus, shopping lists and recipes all free in the Breakfast with the Broads Brunch Planner. Sign up and get a new recipe every week by e-mail. Breakfast will never be boring again!

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