April 29: Hearty Farmer's Omelet

3 large potatoes, cut into 1/2 inch cubes
1/4 cup chopped green onion
2 Tbs. butter
1/2 tsp. Cavendar's Greek seasoning (Or use your favorite seasoning salt to taste.)
5 eggs, scrambled
salt and pepper to taste
1/2 cup shredded cheddar cheese
1/2 cup cubed ham or Canadian bacon
1 Tbs. parsley
1 tsp. basil
1 cup shredded provolone or mozzarella cheese

Place cubed potatoes in microwave-proof bowl and add 1/2 cup water. Cover with saran wrap and microwave on high for 3-5 minutes until potato cubes are tender. Drain excess water. Melt butter in large heavy (and ovenproof) skillet and add green onions. Cook on medium high heat and stir until cooked through, about three minutes. Add potatoes and Cavendar's seasoning and brown them, ten minutes. Place potatoes in bowl and cover with foil to keep warm.

Combine eggs, salt and pepper, cheese, ham, parsley and basil. Pour into potato skillet. Cook omelet style, occasionally poking holes in it, so the top part becomes solid. Spread potato mixture over the top and then sprinkle with provolone or mozzarella cheese. Place whole pan under the broiler until cheese melts and becomes brown. Serve in pie wedges. Serves 4 hungry breakfast eaters.

Conversation starter: What argument with a friend do you most remember? What happened?

March 27: Dutch Babies

4 large eggs
2 Tbs. sugar
2 tsp vanilla
2/3 cup flour
2/3 cup milk
Dash salt
Dash ground nutmeg
4 tsp. butter

Beat eggs, sugar, and vanilla until frothy. Add flour to egg mixture and beat lightly until smooth. Add milk and best with a wire whisk until well combined. Stir in salt and nutmeg.

Heat two 12 inch skillets that are oven proof on the stove top. Add 2 Tbs. of butter to each and melt thoroughly. Spread melted butter over whole pan. Add half of the Dutch baby mixture to each pan and then pop them into a preheated 425 oven for 10-14 minutes. When cakes are slightly browned and cooked through, turn on the broiler and broil each one until the tops are browned and puffy.

Conversation starter: What five things would you plant in a garden? Why?

March 18: Apple Butter

9 medium apples, cored, peeled, and sliced (4 pounds)
1 1/4 c. apple cider
3/4 c. apple cider vinegar

Suggestion: use Jonathan, Winesap, King, or Gravenstien apples. Makes about 5 pints.

In a large pot, cook the above ingredients together on medium heat until apples resemble apple sauce. Put mixture through a strainer. (I use electric beaters...I like little chunks.)

For each c. of pulp, add 1/2 c. brown sugar. To the entire amount add 1 Tbs. cinnamon, 1 1/2 tsp. ground cloves, 1/2 tsp. allspice, and 1 tsp. nutmeg.

Cook over low heat, stirring frequently until sugar dissolves. Continue to cook until a small drop on a plate leaves no rim of liquid separating around edges. Pour into hot, dry, sterilized jars (Pint or 1/2 pint....no larger). Wipe rim. Use hot, clean NEW lids and screw metal bands on tightly. There is no need for water bath or paraffin, just make sure the lids seal. (When you push down, there should be no popping noise.) Cool on folded dish towel.

Conversation starter: If you could change one thing about your school or your job what would it be? Why?

March 2: Carrot Bran Muffins

These are moist and full of fiber (and they taste great!) Kids love 'em!

1 1/3 cup grated carrot
1 3/4 cup flour
1/4 cup bran (I buy mine at the bulk food section, or you can smash up bran cereal)
2 tsp. baking soda
1 Tbs. cinnamon
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup orange juice concentrate, thawed
1/2 cup applesauce
1/4 cup canola oil
2 eggs
2 tsp. vanilla
1/2 cup chopped walnuts (optional)

Cook the grated carrot until tender: Place it in a microwave-proof bowl with 2 Tbs. water and cover with saran wrap. Cook on high for 1 1/2 to 2 minutes until tender. Drain off excess water. Set aside. Sift together flour, bran, baking soda, and cinnamon. In separate bowl, cream together sugars, orange juice, applesauce, oil, eggs, and vanilla with electric mixer on medium low speed. Stir in carrot mixture to wet ingredients. Fold wet mixture into dry mixture using a wooden spoon, being careful not to overmix. Carefully fold in nuts. Pour into paper lined muffin tins 3/4 full. Bake at 350 degrees for twenty minutes. Makes 18 muffins.


Conversation starter: What is your favorite cartoon character and why?

February 24: Mary's Pancakes

Ricotta gives these more oomph. I still shape mine into bears and kitties.

1 cup flour
1 1/4 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cups milk
4 Tbs. ricotta cheese
3 Tbs. brown sugar
2 Tbs. butter, melted and cooled
2 eggs
1 tsp. vanilla



Mix first five ingredients. Add milk, cheese, sugar, butter, eggs and vanilla. Dollop 1/4 cup of batter into skillet on medium heat and roll it around. Flip gently! Enjoy. Serves 3-4.



Conversation starter: If you could move anywhere you wanted to in the world where would it be and why.

February 6: Let them eat berry coffeecake!

Berry Coffeecake

This coffeecake can be made the night before. Cover with plastic wrap and refrigerate overnight. In the morning, let it warm to room temperature, thirty minutes, before popping it into the oven.

2 large eggs

1 cup milk

2/3 cup white sugar

½ cup melted butter

1 tsp. vanilla

2 cups all purpose flour

1 Tbs. Baking powder

1 cup frozen, loose-pack berries

1/3 cup softened butter

½ cup all purpose flour

½ cup oatmeal

½ cup walnuts or pecans

½ cup brown sugar

Preheat oven to 375. In large mixing bowl, beat eggs, milk, sugar, butter and vanilla until smooth. Add baking powder to the flour and stir through before adding both to the wet ingredients. Break apart berries and stir through. (If you stir too much, the berries will color the dough blue.) Spray an 11x13 baking pan with cooking spray. Spread coffeecake batter into pan. 

In food processor, process butter, flour, oatmeal, nuts and sugar until just combined, using the pulse button. Top the coffeecake with the crumbled mixture. Bake for 35-40 minutes until a toothpick inserted in the middle comes out clean.

Substitutions: You may replace the berries with an equal amount of chocolate chips for a sweeter variation.

Conversation Starter: Remember a time you went berry picking. Did you eat more than you kept?

January 23: A surprising favorite: broiled grapefruit

“All happiness depends on a leisurely breakfast.”
John Gunther

Broiled Grapefruit

We had something similar to this on our first anniversary at a bed and breakfast on Pender Island, part of the Gulf Islands in British Columbia. This is a great starter dish for a formal brunch.

5 grapefruits, cut in half horizontally

1 cup walnuts

1 cup brown sugar

1/3 cup butter

1 tsp. vanilla

¼ tsp. cinnamon

Preheat broiler. Cut around each triangle section of the grapefruit half so your guests won’t have to dig! (There’s nothing worse than squirting yourself or your neighbor in the eye with grapefruit juice!) In food processor, briefly process walnuts, sugar, butter, vanilla and cinnamon. Arrange grapefruits on a large jelly roll pan that has been sprayed with cooking spray. Top each grapefruit with crumbled mixture, pressing down to make sure it stays put. Broil until tops bubble and turn brown. Serve immediately. Makes ten.

Conversation starter: When was the last time you couldn't fall asleep? Why was it hard? What helped? What didn't?

 

January 20: Hot Cereal that's nutty and yummy

Ten Grain Hot Cereal

(You can find this in the hot cereal section or the organic sectionof your local grocery store. It looks like ground up grains andoffers ten different grains)

1 1/2 cups boiling water
pinch salt
1/2 cup 10 grain cereal
handful of craisins (I buy mine at Costco)
1-2 tsp. brown sugar (I use Truvia to keep the calories down)
handful of chopped almonds

Boil water in lidded saucepan. Add cereal and stir. Turn to low,cover, and simmer for ten minutes. Once done, add craisins, sugar and almonds. Serves two.

Conversation starter: If you could have any pet (even a lion!) what would it be?

January 18: An easy, good for you smoothie

I make these at least 3 times a week. An easy, calorie smart breakfast.

Yogurt Smoothie:

1 1/2 cups nonfat plain yogurt (buy the big tubs of this for cheaper)

1 handfull of frozen mixed berries (I buy mine at Costco to save $)
1 frozen banana (When the bananas start turning, put them in the freezer, no peel, in a ziplock)

Throw in a blender and blend. It's filling and yummy!

Conversation starter: Describe a time you won a race.

January 12: Yum! Orange-glazed cinnamon rolls from scratch. YOU CAN DO IT!

This picture is taken in France. Can you tell? My family loved these tasty rolls. On Sundays, we always have a brunch. Seeing this picture reminds me to make these again soon. Don't be intimidated by yeast. It's really not hard if you proof it as the recipe says.

Mary's Orange-Glazed Cinnamon Rolls

1 1/4 cup very warm water

1 packet yeast

1 Tbs. sugar

3 1/2 cups white flour

1 cup wheat flour

1/4 cup white sugar

1/4 cup melted butter

1/4 cup powdered milk

1/4 tsp. salt

1 egg

In clear container, combine water, yeast and sugar. Stir. Let sit five minutes until the top foams and is bubbly.

In large bowl, combine the remaining ingredients. Add yeast mixture. If you don't have a Kitchenaide, combine with a spoon and then knead five minutes. If you do, hooray!, just attach the dough hook and let it combine and knead the dough for five minutes. Spray bowl with cooking spray. Cover with plastic wrap and let stand one hour until double. Roll out dough into a long rectangle (probably 12 inches by 20 inches).

Pour 1/4 cup melted butter over the surface and spread evenly. Sprinkle cinnamon and sugar (you determine the amount) over that. Beginning from the long end, roll up the dough. To cut, use sewing thread. Move the thread under the dough, about an inch in, and then pull each end of the thread together. Place on greased cookie sheet. Cover with plastic wrap and keep cool (in the fridge) over night.

Bake at 350 degrees for 25-30 minutes.

Glaze:

1 package cream cheese

1/4 cup orange juice

zest from one orange

1 tsp. vanilla

2 cups powdered sugar

Combine ingredients until smooth. Pour glaze over cinnamon rolls. Enjoy!

Conversation starter:  Make up new words to Row, Row, Row your boat.

January 4: Crepes, the perfect food of JOY!!!

Crepes a la Mary

I’ve been making these crepes nearly twenty years now. Forget the gimmicky crepe makers—all you need to make crepes successfully is a sturdy, non-stick pan and cooking spray. Our favorite way to eat them is Parisian style—rolled up with a smearing of Nutella inside. Raspberry jam and Nutella are also a great combination. Aidan eats them like pancakes, sliced into squares and topped with maple syrup. If you’d like to take this recipe and use it to fill crepes with meat or mushrooms, omit the sugar.

1 ½ cups flour
1 tsp. sugar
5 eggs
1 ½ cup milk
1/3 cup water
1 tsp. vanilla
3 Tbs. Melted butter
cooking spray

In food processor or blender, add ingredients in order. Process 30 seconds until smooth. Pour into large measuring cup with a pouring spout. Heat heavy-bottomed non-stick frying pan over medium high heat. Spray with cooking spray. Pour a six-inch dollop of batter into the middle of the pan. Tilt the pan in a circular motion until the six-inch dollop spreads, creating a ten-inch crepe. When the sheen is gone and the crepe’s surface bubbles have popped, flip over the crepe in one smooth motion with a non-metal spatula. Let cook 30-40 additional seconds. Place crepe on ovenproof plate and keep in a 250 degree oven. If your pan is heated up, each crepe should take no longer than a minute and a half. Repeat process until batter is spent. Place warmed crepes on table. Serve with fresh berries, whipped cream, Nutella, powdered sugar, maple syrup, or anything else your breakfast crowd desires. Makes 16 ten-inch crepes.

Side note: Did you know that crepes sing? Once you’ve flipped them over, if you press down on them, you should hear a multi-pitched whistle emit from the hundreds of tiny holes. My children love to hear the crepes sing.

Conversation starter: If you could be a character from a children's book, who would you be? Why?