Category Archives: Breakfast & Brunch

Super Lemon Blueberry Muffins

These will disappear as quickly as you make them!

Super Lemon Blueberry Muffins
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Ingredients
  1. 2 cups flour
  2. 1/2 cup sugar
  3. 1 Tbsp. baking powder
  4. 1/2 tsp. salt
  5. grated zest of 1 lemon
  6. 1 egg
  7. 1 cup milk
  8. 1/2 cup butter, melted
  9. 1 cup fresh, frozen or canned blueberries
Topping
  1. 1/2 cup melted butter
  2. 1 Tbsp. lemon juice
  3. 1/2 cup white sugar
  4. I
Instructions
  1. Mix flour, sugar, baking powder, salt and lemon zest in large bowl. Beat egg in medium sized bowl, add milk and butter. Add egg mixture to dry ingredients. Stir unti just mixed (batter will be lumpy.) Stir in blueberries. Fill muffin pans 2/3 full and bake at 425 F. for 20 minutes.
Topping
  1. Combine melted butter and lemon juice. Measure sugar into separate dish. Dip tops of slightly cooled muffins in melted butter, then sugar. Makes 16 large or 32 small muffins.
Notes
  1. Book Reference - The Best of the Best - Vol. 1 (Page: 11), Enjoy! (Page: 15)
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Book Reference – The Best of the Best – Vol. 1 (Page: 11), Enjoy! (Page: 15)

The modern girl wears just as many clothes as her gramma, but not all at the same time.

Scotty’s Nest Eggs

One of our favorite bachelors loves to whip this up. – Update – Scotty is now married and we think this recipe did it!

Scotty’s Nest Eggs
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Ingredients
Each Nest
  1. 2-3 thin slices Black Forest ham
  2. 1 egg
  3. 1 Tbsp. cream 15 mL
  4. 1 heaping Tbsp. grated Swiss cheese 25mL
  5. sprinkle of dried basil
  6. English muffin
Instructions
  1. Preheat oven to 350 deg.F (180 deg.C). Grease large muffin tins. Line with ham and break egg over top. Add cream and sprinkle with cheese and basil. Bake 12-15 minutes. Serve on half a toasted English muffin. (Place water in any unused muffin cups to prevent damage.)
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 33), That’s Trump (Page: 11)
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Banana Muffins

Very moist. Great for the lunch box!

Banana Muffins
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Ingredients
  1. 1/2 cup margarine
  2. 1 cup sugar
  3. 2 eggs
  4. 1 cup ripe bananas-mashed
  5. 1 1/2 cups sifted flour
  6. 1 tsp. nutmeg
  7. 1 tsp. baking soda
  8. 2 tsps. hot water
  9. 1 tsp. vanilla
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Instructions
  1. Cream margarine and sugar. Add eggs and bananas. Mix well. Stir in flour and nutmeg. Dissolve soda in hot water, add to banana mixture. Stir in vanilla. Fill greased muffin tins 1/2 full. Bake at 350 for approximately 20 minutes or until golden brown. Makes 24 medium muffins.
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 13), Grand Slam (Page: 29)
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When you see a light at the end of the tunnel, it means there’s a train headed your way.

Sunshine Muffins

So quick you won’t believe it – you could sell a house with the baking aroma from these little gems!

Sunshine Muffins
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Ingredients
  1. 1 orange
  2. 1/2 cup orange juice
  3. 1 egg
  4. 1/4 cup oil
  5. 1 1/2 cups flour
  6. 3/4 cup sugar
  7. 1 tsp. baking powder
  8. 1 tsp. baking soda
  9. 1 tsp. salt
  10. 1/2 cup raisins or dried cranberries(optional)
  11. 1/2 cup chopped nuts (optional)
Instructions
  1. Cut orange into 8 pieces. Put cut-up orange (that's right - the whole orange), orange juice, egg and oil in blender. Blend until smooth. Add flour, sugar, baking powder, baking soda and salt. Blend. Add raisins and nuts. Blend just until mixed. Pour mixture into muffin tins and bake at 375 deg.F (190 deg.C) for 15-20 minutes. Makes 16 medium muffins.
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I just got skylights put in my place. The people who live above me are furious.

Eggs Ole!

You’ll love this recipe – easy, colourful and delicious. Great for “high days and holidays”!

Eggs Ole!
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Ingredients
  1. 12 Eggs
  2. 1/4 cup water
  3. salt and pepper taste
  4. 3 Tbsp. butter
  5. and then
  6. 3 Tbsp. butter
  7. 1/2 – 1 cup mushrooms, sliced
  8. 1/2 cup chopper green onion
  9. 1/2 cup coarsely chopped green pepper
  10. 1/2 cup coarsely chopped red pepper
  11. 1/2 cup coarsely chopped zucchini
  12. 1/2 cup coarsely chopped tomatoes
  13. 1/4 cup chopped green chilies (canned or fresh)
  14. salt and pepper to taste (again!)
  15. 1/2 lb. (250 g) Monterey Jack cheese, grated
  16. salsa
Instructions
  1. Beat eggs and water together. Season with salt and pepper. Melt butter in frying pan and add egg mixture. Scramble JUST UNTIL MOIST. Place in large ovenproof dish and keep warm in oven. Melt that other butter in frypan and saute all veggies till tender. Season with salt and pepper. Spoon over eggs, sprinkle with grated cheese and return to 300 F. oven until cheese melts. Serve with lots of salsa. Good for 6. CARAMBA!!
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You can’t have everything – where would you put it?

Cornmeal Currant Griddle Cakes with Apple Cinnamon

Cornmeal and currants – you gotta try this!

Cornmeal Currant Griddle Cakes with Apple Cinnamon
Cornmeal and currants
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Ingredients
Syrup
  1. 2 cups (500 ml) apple juice
  2. 1/2 cup (125 ml) apple jelly
  3. 3″ (7 1/2 cm) cinnamon stick
Griddle Cakes
  1. 1 cup (250 ml) flour
  2. 1/2 cup (125 ml) cornmeal
  3. 3 Tbsp. (45 ml) sugar
  4. 2 tsp. (10 ml) baking powder
  5. 1 tsp. (5 ml) baking soda
  6. pinch of salt
  7. 1/3 cup (75 ml) currants
  8. 1 1/4 cups (310 ml) plain yogurt
  9. 2 large eggs
  10. 1/4 cup (60 ml) melted butter
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Instructions
Syrup
  1. Put syrup ingredients in a medium size saucepan and gently boil over medium-high heat for 20 minutes(watch carefully last 5 minutes). Reduce to 1 cup (250 ml).
Griddle Cakes
  1. In a large bowl combine flour, cornmeal, sugar, baking powder, baking soda and salt. Stir currants into flour mixture. Mix yogurt and eggs together in a small bowl and stir into flour mixture. (This is a very thick batter.) Stir in butter. Heat a lightly greased frying pan or griddle over low heat until hot. Spoon batter in batches forming 1 1/2″ (8 1/2 cm) cakes. Cook about 3 minutes on one side or until bubbles form and bottom is golden. Turn and cook other side until golden. Keep warm while cooking remaining cakes. Serve with warm syrup.
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Land of Nod Cinnamon Buns

Who would think you could be this organized so early in the a.m.!!

Land of Nod Cinnamon Buns
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Ingredients
  1. Who would think you could be this organized so early in the a.m.!!
Ingredients
  1. 20 frozen dough rolls (or 1 frozen bread loaf, thawed (approx. 1 hour) until sliceable and cut into 12 pieces
  2. 1 cup brown sugar
  3. 1/4 cup vanilla instant pudding
  4. 1-2 Tbsp. cinnamon
  5. 3/4 cup raisins (optional)
  6. 1/4-1/2 cup melted butter
Instructions
  1. Before you put the cat out and turn off the lights, grease a 10″ bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins. Pour melted butter over all. Cover with a clean, damp cloth. (leave out at room temperature). Turn out the lights and say goodnight!
Notes
  1. In the morning, preheat oven to 350 F. and bake for 25 minutes. Let sit for 5 minutes and then turn out on a serving plate. Now, aren’t you clever?
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Lunch Box Muffins

Aren’t you a good mom!

Lunch Box Muffins
Serves 12
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Ingredients
  1. 1 1/2 cups broccoli, finely chopped
  2. 1 1/2 cups chopped cooked ham
  3. 1 medium onion, chopped
  4. 1/2 cup freshly grated Parmesan cheese
  5. 6 eggs
  6. 1/2 cup vegetable oil
  7. 1 1/4 cups flour
  8. 1 Tbsp. baking powder
  9. 1 tsp. oregano
  10. 1 tsp. chopped parsley
  11. 1/4 tsp thyme
  12. 1/2 tsp. garlic powder
Instructions
  1. Preheat oven to 375 F. Cook broccoli until tender crisp. In large bowl, combine broccoli, ham, onion and cheese. In another bowl, beat eggs until foamy; blend in oil. Add the dry ingredients; beat until smooth. Stir in broccoli mixture until just blended. Spoon into greased muffin tins. Bake for 20 - 25 minutes or until lightly browned. May be served warm or cold.
Notes
  1. Makes 12 large muffins.
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In the olden days, kids refused to go to school if they had holes in their jeans. Now, they refuse to go if they don’t!