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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.

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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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Free Weekly Recipes by Email + a Free Brunch Planner

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.

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!

Free Brunch Planner & Weekly Recipe by Email

Free Brunch Planner & Weekly Recipe by Email

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!

Happy New Year Everyone! We though we’d kick off 2009 with a quick look back at your favourite breakfast recipes posted here in ’08.

According to the number of times these pages were viewed, here are your favourite breakfast recipes from Breakfast and Beyond in 2008:

  1. Grandma Broad’s Bran Muffins
  2. Bulk Buckwheat Pancake Mix
  3. Orange French Toast for Vegans
  4. Bacon and Eggs in a Pie
  5. Crepes, Yam & Eggs (now called Crepes Napoliyam)

Of these breakfast favourites, NONE of them are currently featured in the Breakfast with the Broads Cookbook – so we’ve decided to add your favourite one into the book. To help us choose which one needs to get squeezed in, we need

Poll Closed January 11th, 2009

And what would a best breakfast of 2008 blog post be without a few mentions of other great breakfast blog postings out there?? Here’s three of our favourites from 2008:

1.  Yogurt with tropical fruit, granola and crystallized ginger

2. Sleepin’ in Omelette

3. Pecan Honey Sticky Buns

Have you got a favourite recipe from 2008 that we haven’t mentioned? Let us know!

Get Free Brunch and Breakfast Recipes Weekly!

Get Free Brunch and Breakfast Recipes Weekly!

Almond Berry Banana Bread

Almond Berry Banana Bread

Today’s the first day of winter…and what a winter day it is indeed! Here on Salt Spring Island we’re covered in a blanket of snow that just keeps on falling. Good thing we’ve nowhere to go today because we are not going to be able to get out of our driveway.

Tomorrow we’re sending out the final Christmas brunch recipe to our Breakfast with the Broads email recipe subscribers. They’ve now got everything they need to prepare an amazing five course brunch…and today I’m going to share with you how that brunch can be ready to go Christmas morning with less than an hour of work!

The Chrismas Brunch Menu

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

Beverage: Fruit Fantasy

Fresh Fruit Compote with Lemon Cream

Fresh Fruit Compote with Lemon Cream

Cereal Course: Apple Berry Crisp Delight with Yogurt

Fruit Dish: Fresh Fruit Compote with lemon cream

Bread Basket: Almond Berry Banana Bread and Cranberry Orange Muffins

Main Course: Smoked Salmon Strata served with Smoked Salmon, Cream Cheese, and Fresh Parsley

Christmas Brunch Preparation Tips

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

You don’t want to get up at 5am to serve brunch at 9am! But, with this menu, you won’t have to. Many of the items

Cranberry Orange Muffins (Milk & Egg Free!)

Cranberry Orange Muffins (Milk & Egg Free!)

should be made ahead of time! And you could even make the bread basket items up to a week in advance, store them in the freezer, then just pop them in the oven for a few minutes to warm them before serving!

If you do that… you can have brunch on the table in less than an hour, and have time to visit while things are cooking.

So here’s how we’d suggest you prepare this low fuss menu:

Salmon Strata

Salmon Strata


7 days before:

Bake the Almond Berry Bread and Orange Cranberry Muffins. Let them cool completely. Freeze the muffins in a large freezer bag or freezer friendly sealed container. You may actually find that the bread is either to slice frozen because it’s a bit crumbly, so freeze it whole if you’d like then slice it as it thaws the morning of brunch.

Day Before:

Make the Apple Berry Crisp and the Salmon Strata – but do not cook! Once they are ready to go in the oven, cover them and put them in the fridge until morning.

Make the fruit compote as per the instructions and put it in the fridge too!

If you really want to sleep in, set your brunch table the night before. That way you will have very little work to do in the morning.

1 Hour Before Brunch:

  1. Pop the crisp in the oven and start baking it. Since it takes about 35 minutes, and you’ll serve it about 15 – 20 minutes before the strata, you want it ready first.
  2. Take your bread basket items out of the freezer and leave them on the counter to let them thaw a bit. Slice the bread if you froze it whole.
  3. Get coffee and tea ready. You can also fill water glasses and get the table set (if you didn’t do that the night before).
  4. Prepare the compote (you will need to make the lemon cream). Put a compote and a juice drink at each table seating.
  5. Once the crisp is ready, pull it out of the oven and put the strata in.You want to let the crisp cool a little bit before serving.

Brunch Time:

  1. Pop the bread basket items into the oven for no more than 5 minutes. Pull them out and put them in a basket with a tea towel wrapped around and over top of them to keep them warm… now it’s time for brunch!
  2. Seat your guests around the table, serve them their coffee and tea. Allow them a few minutes to get settled and start enjoying their compote.
  3. Put out the fresh baked bread basket items 😉 – hey, they ARE hot out of the oven, aren’t they?
  4. If your strata still has more than 15 minutes to go in the oven, take time to sit down with your guests and enjoy the compote and bread basket items.
  5. Once your strata has less than 15 minutes left in the oven, scoop out the crisp into individual servings, add a small scoop of yogurt and a mint leaf. Serve these to your guests, and take 10 minutes to enjoy yours too!
  6. When the timer goes for your strata, take it out of the oven and dish it up right away. You want to serve this hot from the oven.

Brunch and Breakfast Recipes Weekly!

Brunch and Breakfast Recipes Weekly!

This post is sponsored by my Breakfast with the Broads Cookbook Website… head on over to sign up for our weekly email recipes AND you’ll get a fantastic Brunch Planner complete with menu ideas, shopping lists, and of course, recipes! Perfect in time for your holiday visitors!!

Sit down and enjoy the praise from your guests that you pulled off a 5 course brunch in less than an hour!!!

“I, Ruth-Anne Broad certify that I have the rights to use and publish this text and pictures and I give the rights to Help Beat Sarcoma to use it.”

finalPreparation Time: 10 minutes
Cooking Time: 50 minutes
Servings: 8

What you need:

Apple Berry Crisp Delight Ingredients

Apple Berry Crisp Delight Ingredients

FRUIT FILLING:

  • 5 Cups of sliced apples
  • 1 Cup frozen raspberries
  • 1 Cup frozen blueberries
  • 1 Tablespoon brown sugar, packed
  • 1 Tablespoon flour

TOPPING:

  • ½ Cup brown sugar, packed
  • ½ Cup flour
  • ½ Cup rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon fine grated orange rind
  • ¼ Cup butter, softened
  • 1/3 Cup chopped hazelnuts

What you do:

Ok - so I didn't have raspberries. I used blackberries instead.

Ok - so I didn't have raspberries. I used blackberries instead.

1. Preheat oven to 350°.
2. In a greased 8 inch baking dish, mix together fruit layer ingredients.

3. In a large bowl, with a fork, mix together the topping ingredients (Except for the hazelnuts).

The tasty topping is mixed together

The tasty topping is mixed together

4. Spread the crumbly mixture on top of the fruit.

5. Sprinkle hazelnuts on top and bake for 45-50 minutes.

Ready to go into the oven...no hazlenuts though!

6. Serve warm with a dollop of yogurt or whip cream. Sprinkle

with cinnamon and garnish with a mint leaf.

Appleberry Crisp (Full confessions – I used Blackberries as I didn’t have raspberries AND I didn’t have any hazlenuts…but YUMMY was this delicious and it took no time at all to prepare!!)

Note from mom:  I use toasted almonds instead of hazelnuts as I like the flavor.

Poor Bram – he knew the whole time I was preparing this delicious apple berry crisp that he wouldn’t get any. He just sulked and sulked – looking at me with those big brown eyes.

Bram

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