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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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At Anne’s, every afternoon, a different type of cookie or square is set out for guests to enjoy while they watch the hummingbirds feed in the bird feeders or enjoy the glorious sunset on our deck. These bars could probably join the morning bread basket as a special treat, but we would typically serve these with coffee, tea and lemonade in the afternoon. Let us know what you think!

Awesome Oat Bars

Awesome Oat Bars

What you’ll need:

Ingredients
  • 1 cup rolled oats
  • 1/2 cup spelt flour
  • 1/3 cup brown sugar, packed
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup chopped pecans
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp unsalted warm and soft butter
  • 1 egg
  • 1 tsp vanilla

  • What you do:

    1. Preheat oven to 350oF.
    2. In a large bowl, mix together the oats, flour, sugar, chocolate chips, coconut, pecans, baking powder and salt.
    3. Add the butter, egg and vanilla. Mix well.
    4. Spray an 8″x8″ pan with cooking spray, and then scoop the mixture into the pan.
    5. Smooth out the top of the bars by patting with your hands or spatula.
    6. Make sure it’s spread out evenly across the pan.
    7. Bake for 25 minutes and cool.
    8. Cut into squares and enjoy.

      Cooked and ready for testing!!

      Cooked and ready for testing!!

    Inspired by a recipe from eat me, delicious – a fantastic food blog worth checking out!

    Blueberry Breakfast Cake

    Yesterday we went shopping for breakfast supplies. Blueberries were on sale! Definitely going to bake a Blueberry Breakfast Cake tomorrow – always a favorite with our guests. Serving dessert first is always a hit!

    Want to make a super easy Blueberry Breakfast Cake?

    To a white cake batter (make it from scratch using your favourite recipe or get some help from a cake mix) add the zest and juice of two lemons (replace some of the water in the recipe with the lemon juice). And, reduce the water called for in the mix by 1/4 cup.

    Gently stir in two cups of blueberries. Bake in a 9 x 13 pan for about five minutes longer than the recipe states. Cool, then freeze the cake.

    Cut into serving sizes while frozen as it makes it easier to cut, and the blueberries won’t pop and run. Put into serving dishes, add a tablespoon of lemon yogurt on one side, a drizzle of blueberry syrup, a sprinkle of granola and top with about a dozen blueberries. Add a sprig of mint and serve.

    We like to give our guests an entirely different menu each day so when they are here for three days we need to have three different menus. We have to work around a few diet restrictions – no pineapple, no banana and no fish with this weekend’s guests, which means a substitution of apple sauce for Rick’s muffins, no pineapple in the fruit salad and no Salmon Scrambled Wrap. No problem!

    TODAY’S BREAKFAST MENU:

    • Apple Juice,
    • Currant Scones,
    • Apple/Walnut mini Muffins,
    • Blueberry Breakfast Cake, and
    • San Remo Fritatta with Italian Herb Toast.

    Tomorrow something entirely different, but we haven’t decided yet.

    San Remo Frittata

    The night before we set up the coffee and the table and do as much prep for breakfast as we can. This helps us avoid some of the possible morning swearing when we realize we’ve forgotten something!

    Even evening before preparation doesn’t help us when I trip and spill orange juice over the entire table, drenching all of the cereals, butter and sugar bowls in one swift motion! Or when I spill the entire fruit bowl down the from of my shirt just minutes before guests are coming to the table, or when Rick forgets the baking powder in the muffins so they don’t rise.

    It pays to have a head start some mornings and you never know when that morning is going to be!

    By the time I am dragged out of bed, Rick has been up for two hours, gone for a walk with our dog Chewy and had a shower. My feet hit the floor about 7:15 am, I hop in the shower, grab a coffee and start setting up the coffee/tea trays for the 8 o’clock delivery to our guests rooms. Oh yes I do get dressed – don’t want our guests having a shock so early in the morning!

    While I make the fruit tray and the cereal dishes Rick is busy with the breads and buns and the main hot dish for the morning. Then it’s “Showtime” at 9am when our guests seat themselves around the table.

    Once breakfast is over I usually run through the highlights of the day on Salt Spring and also answer any questions, give directions and hints about where to go and what to do based on their interests. Some are off quickly while others lounge around to visit and have another cup of coffee before heading out.

    By this time it’s only 10am and there is a lot more to do in the day, but I’m exhausted just thinking about it and I have to get ready for tomorrow’s breakfast!

    I know it sounds a bit repetitive, but:

    • Every personality coming through our door is different, so it’s never the same morning with different people to share it with,
    • There is always a surprise in store thanks to my clumsiness and the occasional “old age” moment,
    • We get to stay home – no commute,
    • We are our own boss, and we meet interesting people from every walk of life, doing a variety of different jobs, coming from all over the world.
    • We are open year round but many days in the winter we have time to read and catch up on the many things we let slide during the busy months.

    It may not be a life for everyone but we enjoy doing what we do, so the rewards are many. Come on over and see for yourself! You never know who will stop by!

    Each week, in Anne’s newsletter, a new recipe is featured. If you are missing out on the weekly newsletters you can sign up here: www.breakfastwiththebroads.com

    This week, I really can’t believe what my Mom shared with our readers! When she sent me the email with the recipe, I asked her if she was sure! We didn’t even include this family favourite in the cookbook! But, she said she was happy to share it, and if it’s popular we might put it in a future book. So, this week, I’m pleased to present my Grandma Broad’s Bran Muffin Recipe.

    Grandma Broad's Bran Muffin Recipe

    What you’ll need:

    • 4 Tablespoons Margarine
    • 2 Tablespoons Molasses
    • 1 ½ Cups Apple Juice
    • 1 ½ Cups Bran
    • ½ Cup Wheat Germ
    • ½ Cup Raisins
    • 1 Grated Apple
    • 1 ¼ Cups Flour
    • ¼ teaspoon Salt
    • 5 teaspoons Baking Powder
    • 1 teaspoon Cinnamon
    • ½ teaspoon Nutmeg

    What you do:

    1. Heat oven to 400 degrees F.
    2. In a large glass mixing bowl, melt the margarine.
    3. Add to the bowl, the molasses, juice, bran, wheat germ, raisins, and grated apple. With a wooden spoon stir until well mixed.
    4. Next, add the flour, salt, baking powder, cinnamon, and nutmeg. Stir until all ingredients are moistened.
    5. Lightly grease muffin tin (makes 24 mini muffins or 12 medium sized muffins).
    6. Fill each muffin cup 3/4 full with batter.
    7. Bake in oven for 12 – 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    8. Take out of the oven and cool for a few minutes before removing from pan and serving.

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