Category Archives: Brunch

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.


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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.

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

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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!

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!

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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.

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Beautiful color, who could just throw these out!

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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.

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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.

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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.

 

Bread Pudding, elevated Bread and Milk!

 

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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.

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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 bread-and-milk.net, here’s bread and milk at a slightly elevated level.

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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.

Sourdough Crumpets, aka Teddy Bear Picnic

When I was little there were two main teddy bears in my life.  Teddy, who went everywhere with me, and Buster, who was the bear I was allowed to look at, but not play with.  He had been given to me by a great-aunt and was the expensive bear, and could not have a, “good time.”  This little vignette is for Buster, he’s the tall good looking guy on the left. If crumpets are good enough for royalty then they are definitely what you should be having, Mr. Buster. You’ve waited long enough for a good party.


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Buster’s Party

Sourdough Crumpets

260 grams sourdough starter

1 teaspoon sugar

1/2 teaspoon kosher salt

1/2 baking soda

1 Tablespoon milk

vegetable oil to grease molds, I used french flan molds both 3″ and 4″, I found that I liked the 3″ better.

Combine sourdough starter, sugar, salt, soda and milk.  Stir throughly and set to the side.

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3″ and 4″ ring molds

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Toasted

On a greased flat griddle, set the greased ring molds and allow everything to heat together over medium heat.  Once everything has reached temp, pour 1/4 of a cup batter into each mold.  The batter is thicker than pancake batter, but think pancakes as the “cakes, ” start to bubble and brown.  Once the crumpet are set, at about 6-7 minutes, remove the rings and turn over.  After both sides have browned, remove from the griddle and allow to cool.

 

 

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Once cooled these little guys will last for a couple of days.  Sliced down the middle and toasted with a good jam, its definitely, “bearable!”

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There should have been honey…maybe next time.

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Cherry Jam from Margaret.

This recipe and the beautiful cherry jam are from Margaret Bannon from NPR. Thank you so much. Please check out Margaret if you are in the Tampa, Florida area.

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.

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Even my oven has a view of the lake!

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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.

A Little Bird Told Me, Don’t Feed Mom in Bed – Sourdough Buttermilk Banana Pancakes

A Little Bird Told Me, Don’t Feed Mom in Bed!

The popular misnomer is mom wants to be fed in bed for Mother’s Day. But if you really think about it eating in bed it is just a disaster waiting to happen. Yes, mom needs to be treated like a queen for Mother’s Day. But what mom really needs, is a good Mimosa. A real Mimosa should be served in a tall beautiful champagne glass which doesn’t always work on a tray in the bed.
So make mom a mimosa and some of these great little pancakes, which are easy to clean up after. They’re made in the blender! Even the kids and dad can leave the kitchen tidy after this. And after all that is really what mom wants, after breakfast. A clean kitchen and another mimosa of course!


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Sour Dough Buttermilk Banana Pancakes

makes 8, 6″pancakes

1/2 c sour dough starter, fed
1 bananas, chopped
1 cup flour
3 Tablespoons sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 eggs
3 T melted butter, pulse extra for griddle
1 teaspoon vanilla

This recipe can be made in the blend, it makes the batter super smooth and very easy to pour from the carafe onto the griddle.

Combine the liquids in the blender first, buttermilk, eggs, sourdough starter, butter, and vanilla. Then add the chopped banana and pulse to a smooth state. Incorporate dry ingredients and pulse until smooth. Allow to rest while you heat the griddle.

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Heat griddle to medium high, and melt butter. Pour batter onto griddle and allow to bubble on top for a few moments and flip and brown the other side. Top with banana, strawberries, butter and all the other fruity, sweet, delicious things you can possibly think of.

IMG_1826“Little Bird”…..

 

Hot Cross Buns

Coming in for a Landing

Poppies with Bee

With Easter two days away, hot cross buns are something I try to make every year, time permitting.  This year will bring some new traditions. This year is the first that I won’t have my children around to cook Easter dinner for.  So making these rolls are bringing on a wave of nostalgia.

Its said that the Anglo-Saxons were the ones to create cross buns as an offering to their goddess Eostre for a fertile year. There are many different stories, whichever you believe just have a good time with these “fun buns.”

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Hot Cross Buns

1/2 cup water
1/2 cup whole milk
1/2 cup sugar
4 1/2 teaspoons dry yeast
1/3 cup unsalted butter melted
1 large egg
1/2 teaspoon vanilla paste
3 cups of purpose flour
3/4 teaspoon fine salt
1/2 teaspoon grated nutmeg
1/4 teaspoon grated ginger
1/2 cup raisins, plumped and cooled
1 egg beaten, for brushing on top

Icing glaze:
2 cup powdered sugar
2 tablespoons milk
1/4 teaspoon grated lemon zest
1 teaspoon vanilla paste

Adapted from the Food Network Kitchen.

Warm the milk and  water to 100 degrees and remove from the heat add yeast, 1 teaspoon of sugar and 1 teaspoon of the flour, allow to bloom for 30 minutes or so.  Whisk in melted butter, egg yolk and vanilla paste into the bloomed mixture.

Combine flour, sugar, salt, nutmeg, cinnamon and grated ginger in a large bowl. Create a well in the center of the flour and stir in the yeast mixture with a wooden spoon.  The mixture will be sticky.  Turn the dough onto a floured counter, knead the raisins into the dough.  Knead the dough for 5-10 minutes, work the dough into a smooth ball. Brush a bowl with butter, roll the ball in the bowl coating all sides.  Cover with plastic wrap and allow the dough to raise for 1 1/2 hours.

After the dough has raised form it into 2 oz balls, place in a buttered 9×13 baking pan. Cover once again and allow to rise for 45 minutes.  Preheat oven to 375 degrees.  Bake 20-25 minutes.

Once baked and cooled, stir together glaze. Place in a ziplock bag and clip the end and ice buns.