Category Archives: Breakfast

Brown Sugar and Cream Cheese Pound Cake

What’s the old children’s song about little bunny Foo Foo?  “little bunny Foo Foo I don’t want to see you picking up the field mice and bopping them on the head.”  Unlike that little bunny these little bunnies are very sweet and you can invite them over for tea any time!


Let Sleeping Bunnies Lie.

Spring green!

Setting a pretty table

Brown Sugar and Cream Cheese Pound Cake

1 8-ounce package cream cheese, softened                                                                                          1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 cup brown sugar, tightly packed
5 large eggs, room temperature
3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
2 teaspoons vanilla paste or vanilla extract

Preheat oven to 325 degrees.

Butter and flour two 1 pound loaf pans or in the case of our bunnies your cakelette mold and an additional loaf pan.

Whip cream cheese, butter and sugars to mixing bowl and beating in an electric mixer until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Sift together flour, baking soda and salt.

Combine buttermilk and vanilla in a small measuring cup and stir.

Alternate adding flour and milk to the batter, starting and stopping with flour.

Pour batter into buttered/sprayed, and floured pans.

Bake for approximately 1 hour for the loaf pans and 20-25 minutes for the cakelette pan. Check if done with a cake tester or wooden skewer.

Let cool for 15 minutes before gently removing from pans.

Little Bunny Foo Foo?

Blueberry Scones with Lemon Glaze


Blueberry Scones with Lemon Glaze

Adapted from recipe by Kinfolk

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, cut into small pieces, cold
1 cup frozen blueberries
2 large eggs
1/3 cup heavy cream, plus 1 tablespoon for brushing
1 teaspoon vanilla paste

Lemon glaze
2/3 cup Powdered sugar
1 tablespoon Lemon juice
2 teaspoons cream

Preheat oven to 400°.

Sift flour, sugar, baking powder and salt into a large bowl. With your hands combine flour and butter pinching the mixture to resemble small peas or use a pastry blender to cut together.

Stir in blueberries.

Whisk eggs vanilla and cream together.

Combine the wet and dry ingredients together.

On a floured surface shape the dough into a 14″ square. Cut the square into 4 equal pieces, then cut each square diagonally into triangles. You will now have 8 triangles of dough.

Place the scones on a parchment lined baking sheet. Brush the top of the scones with cream.

Bake for 15-20 minutes until golden. Cool and then drizzle with the lemon graze.

Tea and Scones

Cleanup Crew

No Pectin Plum Jam

Scenario: You are having way too much fun at the farmer market and you come home with 30 pounds of fruit and forget that you don’t have any pectin in the pantry! Answer: No Pectin Jam! Otherwise known as the way jam was originally made.


Apricot, plum and vanilla peach jams

Plum Jam

15 pounds red plums, destoned

1/4 cup lemon juice

4 cups sugar

Place the plum halves, sugar and lemon juice in a heavy bottomed pot, a dutch oven works well, but if you have a pot that is specifically designed for jams like this one please use it you won’t be sorry.  Allow the plums to soak for about an hour, then begin your cooking process.

This is a slow process you will be bringing this up to a boil 4 separate times!  Stirring through this is mandatory you don’t want scorching on the bottom of your pot. Then allow it to cool down each time to room temperature.  This method allows you not to add pectin and get the beautiful thick consistency that you want for a jam.  It also doesn’t give you the rubbery consistancy that you can sometimes get from a commercial pectin.


Sugar, lemon juice and plums, you can’t get any simpler.


Red Plum Jam

You now have a beautiful thick jam! if you don’t go ahead and heat and cool it an additional go round.  The jam can now be canned in sterilized glass jars or frozen in plastic containers. I used this method for peaches, plums and apricots and they all turned out great!

Buttermilk Biscuits

A really good biscuit is the perfect way to start the morning.  Whether the biscuit is paired with sausage gravy, jam or a nice piece of chicken, they need to be fluffy and tender.

Homemade Buttermilk Biscuits

Buttermilk Biscuits

Makes 6 biscuits

2 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1/2 teaspoon salt
6 tablespoons butter

Preheat oven to 425 degree.

Dice the butter into small 1/2 inch pieces. Mix flour, sugar, baking powder,salt, and baking soda. Using your hands pinch the butter throughout the flour mixture.
Once the butter is at a crumb level, drizzle in the buttermilk and gently stir to combine with a fork, or with your hands if you are feeling adventurous.




So much better than the canned stuff, and no preservatives!

Roll out dough to 3/4 of an inch and cut out with a 4″ cutter, or use a 3″ ice cream scoop and create 6 mounds of dough. Dust the bottom of a glass with flour and gently press down each mound.

Bake for 15-20 minutes until golden brown.

Fresh Strawberries

Fresh Missouri strawberries are at the farmers market right! These little guys are no bigger than a penny and absolutely delightful! Whether you make them into jam, or put them into a pie or even just eat them standing over the sink, they are truly something that should not be missed!

Currently we are working on finishing our 5th pint, we simply have them in a bowl of cold water and eat a handful whenever we go by the bowl!





Sour Cream Muffins

Don’t ask me why but for some reason I was into movie references today.  Maybe because its rainy and cloudy this afternoon and all these colors are just light and sunny or a bit like a circus?  Whatever the reason they make me smile!  And with these muffins, it was really fun being able to have them for breakfast.  I found this recipe on line, A Family Feast, and it was just too good to pass up.  I hope you like them as much as I do!



I’m ready for my closeup Mr. De Mille!

Sour Cream Muffins

For streusel topping:
1/2 cup of purpose flour
1/2 cup granulated sugar
1 teaspoon cinnamon
6 tablespoons unsalted butter

For muffin batter:
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, softened
1/3 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract


Little Miss Sunshine, for Breakfast.


This is really my good side!

In a small bowl, using a fork, cut together flour, sugar, cinnamon into still cool butter, set aside.

Preheat oven to 350 degrees and line a muffin tin with paper liners.

In a medium bowl, combine the dry ingredients, flour, baking powder, baking soda, and salt.  Using a whisk stir these together.

In a second medium sized bowl cream together sugar, and butter.  Then add oil, eggs, vanilla and sour cream.  Fold the dry ingredients into the mixture, combining well but do not over mix.

Using a medium sized scoop portion out the batter into the muffin tin and top with the streusel mixture.

Bake for 15-20 minutes or until a toothpick inserted comes out clean.  Remove from tin and allow to cool on a wire rack.


A good supporting cast is always necessary!

Green Eggs and Ham, Braised Beet Greens with Eggs


Some times you just need to take inspiration where you can get it. Otherwise known as leftovers from making roasted beets.  Just like Sam I Am, of Dr. Seuss lore. Some people have a hard time getting their head around eating their greens.  But by adding something as simple as, ham and bacon fat, surprise greens are delicious!

Green Eggs and Ham

Beet greens from 2 bunches of beets, chopped

3 tablespoons bacon fat, or butter

2 cloves garlic, minced

3 oz. honey cured ham

salt and pepper

4 eggs

Red pepper flake to taste

Preheat oven to 375 degrees.


Beautiful color, who could just throw these out!


Sauté chopped beet greens and garlic in bacon fat for about 15 to 20 minutes, then add the sliced ham.  Allow the greens to become thoroughly wilted.


Turn the greens mixture into to two greased ramekins. Create a small well and crack two eggs into each dish and top with red pepper flake.


Lunch is ready!

Bake for 15-20 minutes until eggs are set and serve warm from the oven with a nice slice of sour dough toast for dipping.


Apple and Peach Compote

Cleaning out the freezer before we close up the lake house for the fall, I kept finding things that I needed to use up.  Apples and peaches that I had frozen from the farmers market, dried cherries and cranberries in the pantry.  Little bits here and there.  I had found dried blue berries in the pantry the day before and added them to oatmeal and someone had turned his nose up at them. I thought I was doing good resisting the urge to not put raisins in the oatmeal.

So this is day number two’s experimental cooking clear out. I combined apples, peaches, dried cherries and cranberries.  Then I added dark brown sugar, some cinnamon and threw everything into the slow cooker on high for about 3 hours and cooked everything down.  The resulting concoction not only smelled wonderful but tastes pretty darn good too!  This compote is great with the oatmeal that I have pictured with it but its also superb  with a cheese board or with roast pork or poultry.



On a cold morning nothing beats cinnamon, apples and peaches.

SONY DSCApple and Peach Compote, over Whole Oats



Apple and Peach Compote

18 ounces frozen apples

18 ounces frozen peaches

5 ounces dried cherries

5 ounces dried cranberries

1/4 cup dark brown sugar

1 tablespoon lemon juice

2 teaspoons cinnamon

pinch of salt

Combine ingredients in slow cooker and reduce on high for approximately 3-4 hours. This is more a combination of ingredients rather than a recipe, this can be made with any number of fruits and spices.  Please experiment, just like I do, the sky’s the limit!


Bread Pudding, elevated Bread and Milk!



Making bread pudding for me is one of the easiest things to make. It can be made from left over bread of any white bread verity, hamburger buns, a heal left over from a loaf of bread or even from a leftover plain bagel. And yes, I have been know to mix them all together.


My parents visited me for a few days this past week and this was what my dad requested. So I decided I would actually write down the recipe I usually just eye ball the ingredients and it all just works.

So for dad, on the first anniversary of, here’s bread and milk at a slightly elevated level.


Bread Pudding

12 slices day old white bread, torn into small pieces

1/2 cup raisins

2 teaspoons vanilla

2 cups milk

Two eggs

1/2 cup two eggs

1/2 cup sugar

1/2 teaspoon cinnamon

2 teaspoons melted butter, plus more for buttering ramekins

Pinch of salt

Combine milk, eggs and vanilla, whisk to encorporate.  Add sugar, salt, cinnamon, raisins and torn bread. Allow to soak for about 15 minutes. Pour into buttered ramekins. I used small cast iron skillets. Drizzle melted butter on top of each ramekin.

Bake for 20-25 minutes at 375 degrees.

Serve warm with a splash of cream on top. Makes four serving.

Pumpkinseed Focaccia Bread

It was hot outside today, and I wanted to bake bread! I know I’m a goof, but I had a method to my madness! I would just take everything outside and so I did.  The oven came outside with me. You think I’m joking don’t you? I have a secret, I have a portable kitchen. Oven, pizza maker, induction burner, and its all on wheels! it’s awesome.



Even my oven has a view of the lake!





Pumpkinseed Focaccia Bread
Adapted from Fabricia L.

This is a great “foundation,” bread it isn’t very salty or too sweet so it is awesome to grill and put wonderfully salty and sweet things on.

1/2 kilo combination bread flour and AP flour, half and half
12 grams yeast
185 ml water
125 ml olive oil
125 ml white wine
1/2 Tablespoon kosher salt

For sprinkling on top:
2 teaspoons sea salt
2 Tablespoons shelled pumpkin seeds

Pour flours on to the counter in a mountain. Create a trough in the top for the yeast. Gently incorporate the yeast, salt in the dry flour and the proceed to slowly add the liquid in, to create your dough.

Knead the dough to a smooth consistency, kneading for about 5 minutes.
Place in an oiled bowl and allow to rise for 30-40 minutes covered, and in a warm place free of drafts.

Heat oven to 400°F.

Form dough into a loaf on a sheet pan. Create diverts in the dough with your figures, sprinkle pumpkin seeds, and sea salt on top and drizzle with olive oil. Allow to recast for 10 minutes. Bake for 40 minutes.