DATE NUT BREAD WITH LEMON

This absolutely delicious bread reminds me of my husbands mother, as I remember her making a fabulous date bread, and also a really remarkable prune bread!
When I sat down to enjoy a piece of this, I wanted to put it on a beautiful plate and honor, appreciate and commemorate Mothers all over the world! For me, it has been a day of quiet celebration and deep thanks.

DATE NUT BREAD WITH LEMON

8 ounces chopped pitted dates
3/4 cup boiling water
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
3 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 cup chopped pecans, toasted

Heat oven to 350F. Butter and flour a loaf pan.
Combine dates and 3/4 cup boiling water in medium bowl. Let stand until just cool, about 15 minutes.
Mix flour, baking soda, salt and cinnamon into small bowl. Beat butter in large bowl until smooth. Gradually beat in sugar, then egg, lemon juice and lemon peel. Mix in dry ingredients in 3 additions alternately wih date mixture in 2 additions. Stir in pecan. Transfer batter to prepared pan.
Bake bread until tester inserted into center comes out clean, about 55 minutes. Cut around pan sides, turn bread out onto rack. Cool completely.
Enjoy!

Recipe adapted from Bon Appetit, November, 1998
www.epicurious.com › recipes & menus‎

HOT CROSS MUFFINS

Basic bread for Good Friday.

HOT CROSS MUFFINS

MUFFINS
25 grams of butter, melted
1 cup milk
2 eggs, lightly beaten
1/2 cup sultanas
1/2 cup currants
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon all spice
2 1/2 teaspoons baking powder
2 cups flour
1/2 cup raw sugar
CROSSES
1/2 cup icing sugar
25 grams butter, melted

Line 12 muffin pans with paper liners. Heat oven to 200C.
Combine butter, milk and eggs.
Place the dried fruit in a large mixing bowl and sift in the spices, baking powder and flour. Stir in the sugar. Mix well. Add the liquid ingredients, stirring until just moistened.
Three-quarters fill the muffin pans. Bake for 12 to 15 minutes.
To make the crosses, sift the icing sugar into a bowl and stir in the butter. Add a tablespoon of milk if too thick. Pipe icing crosses on top of the muffins.
Enjoy!

Recipe adapted from Foodtown Living Today
www.foodmag.co.nz/‎

YOGURT AND BLUEBERRY PANCAKES

I made these "yogurt and blueberry pancakes" in minutes for a busy Saturday morning - I was off to an exercise class and the kids all had friends sleeping over. Once I had worked out, kids were all returned to their respective homes, my daughter at horse riding, and my oldest at karate, it was time for Max and Mummy time. We found our way to the nearest coffee shop, excitedly placed our order, and then had to leave immediately because I had left my wallet at home! We finally made it back for our treats, although our "special time" was a little briefer than we had expected.

Max and Mama time!!

YOGURT AND BLUEBERRY PANCAKES

Put 1 1/2 cups self-raising flour and 1 teaspoon baking soda in a small bowl and whisk to combine. Add 1 egg and 1 1/2 cups Greek Yogurt, and whisk until smooth. Spray a large skillet with cooking spray and place over medium heat. Drop batter by 1/4 cupfuls into the skillet. Cook for 2 minutes, then drop blueberries onto each pancake. Flip and cook for a further 1 minute or until light brown and cooked through. Transfer to a plate and repeat with remaining batter.
Top pancakes with extra yogurt, a drizzle of honey and extra blueberries.
Enjoy!

Recipe adapted from Australian Better Homes and Gardens, April 2014
www.bhg.com/recipes/‎

BLUEBERRY MUFFINS

All of the kids recently had their well check-up at the Doctors office. The appointments were scheduled around the middle of the morning, so we were able to be a little more leisurely than usual for the first part of the day.
I made these Blueberry Muffins for breakfast, and even though they aren't terribly time consuming, it was lovely to have the extra time to put them together, and we all loved the generous amount of crumb topping sprinkled on top.

BLUEBERRY MUFFINS

CRUMB TOPPING
3/4 cup flour
3 tablespoons brown sugar
2 tablespoons sugar
1 teaspoon baking powder
pinch of salt
6 tablespoons butter, melted
MUFFINS
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 to 2 cups blueberries

Heat the oven to 375F. Line 18 muffin cups with liners, or spray 2 muffin tins with cooking spray.
MAKE THE CRUMB TOPPING
In a medium bowl, combine the flour with the brown sugar, sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
MAKE THE MUFFINS
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with an electric mixer at low speed until combined. Beat in the milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 25 to 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Enjoy!

Recipe adapted from Food & Wine, February 2007
www.foodandwine.com/

PEAR AND CRANBERRY STUFFED FRENCH TOAST

When I made this Pear and Cranberry French Toast for a weekday breakfast - my entire family was horrified when I removed the crusts. I only made that mistake once, after that the crusts were left intact.
Crusts or not, this French Toast was a delicious way to enjoy a last taste of winter inspired fruits.

PEAR AND CRANBERRY STUFFED FRENCH TOAST

SPICED PEAR FILLING
1 pear, thinly sliced
1/3 cup dried cranberries
1 tablespoon maple syrup
1/2 teaspoon pumpkin pie spice
FRENCH TOAST
2 eggs
1/3 cup almond milk
1 tablespoon maple syrup, plus more to top if desired
1/4 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
8 slices bread
1 1/2 tablespoons mascarpone cheese
1 teaspoon unsalted butter
powdered sugar

Combine pear slices, dried cranberries, maple syrup and pumpkin pie spice in a medium bowl. Toss to coat and let sit for 10 minutes.
Meanwhile in another bowl, combine eggs, almond milk, 1 tablespoon maple syrup, cinnamon and pumpkin pie spice. Whisk until well combined.
Coat 4 slices of bread with a layer of mascarpone. Dip each into the egg mixture, coating both sides, and top each with 1/4 of the pear-cranberry filling. Dip the remaining bread into the egg mixture, coating both sides, and top each prepared base to make a sandwich (or you could make it like I did - dipped each piece of bread, cooked them, then spread with mascarpone and topped with the filling and another slice of bread).
Heat a skillet over medium-high heat and add butter. Once melted, place sandwiches in pan, cook 2 to 3 minutes or until bottom is golden, flip and cook for 2 to 3 minutes more until other side is golden and sandwich is cooked through. Remove from pan and slice each diagonally.
Serve with powdered sugar and additional maple syrup if desired.
Enjoy!

Recipe adapted from Shape Magazine, November 2013
www.shape.com/healthy-eating/healthy-recipes‎

CHERRY SCONES and SWEET CINNAMON BISCUITS and CHEESE BLINTZ HOT CAKES

All of this icy, snowy, freezing weather, resulting in the kids being home from school, makes me want to cook a warm, delicious, breakfast for them. Not having to rush out the door to school enables us all to have an easy, relaxing, nurturing morning, and to eat well.

CHERRY SCONES

1 1/2 cup self-rising flour
1/4 teaspoon cream of tartar
2 tablespoons granulated sugar
2 tablespoons brown sugar
1/2 stick butter, cut into pieces
10 candied cherries, cut into halves
3/4 cup almond milk
Double Cream (recipe follows)

Heat oven to 400F.
In a large mixing bowl, stir together flour, cream of tartar and sugars. Cut in butter. Stir in cherries. Add milk and stir to form a sticky dough. Fold dough over a few times on a floured surface until just combined. Flatten to about 1/2 inch thick. Cut with a round biscuit cutter and place on cookie sheet.
Bake for about 12 minutes. Serve with Double Cream.

DOUBLE CREAM

4 ounces cream cheese
1 tablespoon sugar
1 pinch salt
1 cup cream

In a medium bowl, beat together cream cheese, sugar and salt. Beat in cream until stiff peaks form. Chill until serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2007
www.arkansasonline.com/news/.../food/‎

SWEET CINNAMON BISCUITS

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons butter, softened
3/4 cup sugar
1 teaspoon cinnamon

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 by 8 inch rectangle.
Heat the oven to 400F.
Grease a 9-inch round baking pan.
Spread butter over the dough. Combine sugar and cinnamon in a small bowl and mix well.
Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Gently pinch the seam to seal.
Cut the roll into 1 1/2 inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven.
Enjoy!

CHEESE BLINTZ HOT CAKES

2 eggs
1/2 cup flour
1/4 cup milk
1 1/2 tablespoons sugar
1/4 teaspoon baking powder
1 cup Cottage cheese
2 tablespoons butter
jam and confectioners sugar to serve

In a blender, mix eggs, flour, milk, sugar and baking powder for 10 seconds. Add cottage cheese, blend until just incorporated. Heat butter in a skillet, over medium heat. Spoon batter by 1/4 cupfuls into the skillet. Cook, flipping once, until golden, 5 minutes. Repeat with remaining batter. Top with jam, dust with sugar.
Enjoy!

Recipe adapted from Rachael Ray, January/February 2014
www.rachaelray.com/‎

BLUEBERRY BANANA PANCAKES and LEMON BLUEBERRY SNACK CAKE

My family has been enjoying blueberries for breakfast, plain and folded into cakes. These recipes combine the small blue berry alongside other fruits, with delicious results.

BLUEBERRY BANANA PANCAKES

2 cups flour
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
4 eggs
2 cups buttermilk
4 tablespoons unsalted butter, melted
1 cup blueberries
2 bananas sliced

In a small bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, beat the eggs with the buttermilk. Stir in the flour mixture, then stir in the melted butter and blueberries.
Heat a large skillet over moderately low heat and spray with cooking spray. Scoop tablespoons of the batter into the skillet and lay one banana slice in the center of each pancake. Cook until bubbles appear on the surface, 3 to 4 minutes. Flip the pancakes and cook until golden brown on the second side, 2 to 3 minutes longer.
Dust with confectioners sugar, and serve with butter and maple syrup as desired.
Enjoy!

Recipe adapted from Food and Wine, October 2010
www.foodandwine.com/‎

LEMON BLUEBERRY SNACK CAKE

1 1/2 cups flour
1 1/2 teaspoons baking powder
pinch of salt
8 tablespoons unsalted butter, at room temperature
1 cup sugar
1 tablespoon of lemon zest
2 large eggs, at room temperature
1/2 cup buttermilk, at room temperature
1 teaspoon of vanilla extract
1tablespoon of lemon juice
1 pint blueberries

Heat oven to 375F.
Mist an 8-inch baking pan with cooking spray. Sift flour, baking powder and salt together in a medium bowl.
In a bowl, using an electric mixer on medium-high speed, beat butter, sugar and zest until light, about 4 minutes. Add eggs one at at a time, scraping down the sides of the bowl as needed. In another bowl, mix buttermilk and vanilla. Beat a third of the flour mixture into butter the mixture until nearly combined, then beat in half of buttermilk mixture. Repeat, ending with the last third of the flour mixture, beat until just combined. Stir in lemon juice, and blueberries.
Spread batter evenly in prepared pan.
Bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes.
Enjoy!

Recipe adapted from All You Celebrations
www.allyou.com/food/recipes‎

SAUSAGE AND GRITS QUICHE and CARAMEL CAKE PANCAKES

Breakfast for dinner and dessert!

SAUSAGE AND GRITS QUICHE

1 (10 ounce) package of frozen chopped spinach
1 (16 ounce) package of ground pork sausage
1 3/4 cups chicken broth
1 cup cream
1/2 teaspoon salt
3/4 cup uncooked grits
1 cup grated asiago cheese
1/4 teaspoon ground black pepper
1 cup white cheddar, grated, divided use
3 eggs, lightly beaten
1 1/2 tablespoons plain white cornmeal

Thaw spinach, drain well, pressing between paper towels.
Cook sausage in a large skillet over medium-high heat, stirring often, 5 minutes or until sausage is no longer pink, remove from the skillet and drain.
Heat oven to 350F.
Bring broth, cream and salt to a boil in a large saucepan over medium-high heat. Gradually whisk in grits, and return to a boil. Cover, reduce heat to medium-low and simmer, whisking occasionally, 12 to 15 minutes or until thickened.
Remove from heat, stir in asiago, pepper and 3/4 cup cheddar until melted.
Gradually stir in about 1/4 of hot grits into eggs, stir egg mixture into remaining hot grits. Stir in spinach and sausage until blended.
Sprinkle bottom and sides of a lightly greased 10 inch pie plate with cornmeal. Spoon grits mixture into pie plate, sprinkle with remaining cheddar cheese.
Bake for 50 to 55 minutes or until set.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

CARAMEL CAKE PANCAKES

2 cups self-rising flour
1/2 cup sugar
1 cup milk
2 eggs
3 tablespoons butter, melted
2 teaspoons vanilla extract
Caramel syrup

Whisk together flour and sugar in a large bowl. Whisk together milk, eggs and butter in another bowl. Gradually stir milk mixture into flour mixture just until dry ingredients are moistened.
Heat pan over medium heat, melt a pat of butter, and scoop batter into the pan. Cook until bubbles form on the top and the bottoms are golden brown, then flip pancakes and cook until golden brown on other side.

CARAMEL SYRUP

Melt 1/2 cup butter in a saucepan over medium heat, add 1 cup of sugar and 1 teaspoon of fresh lemon juice, and cook, stirring constantly, 5 to 6 minutes or until mixture turns a caramel color. Gradually add 3/4 cup whipping cream and cook, stirring constantly, 1 to 2 minutes or until smooth.
Enjoy!

Recipe adapted from Southern Living, December 2012
www.southernliving.com/food/‎

SPINACH PESTO AND SAUSAGE STRATA

I served this simple but satisfying strata as a quick and convenient dinner, alongside a lightly dressed green salad.
It would also be lovely as a breakfast, brunch or lunch dish.

SPINACH PESTO AND SAUSAGE STRATA

6 ounces of fresh spinach
1/3 cup jarred pesto
salt and pepper
3 eggs
1 cup half and half
1 cup grated pecorino-romano
3/4 cup sliced scallions
12 ounces Italian sausage, casings removed
1 loaf sourdough bread, sliced 1/2 inch thick
2/3 cup ricotta cheese
2 cups grated fontina cheese

Heat oven to 350F.
In a food processor, puree 2 cups spinach with the pesto, season with salt and pepper.
In a medium bowl, whisk together the eggs, half and half, pecorino-romano and scallions. Season with salt and pepper.
In a skillet, cook the sausage over medium-high heat, breaking it up, until cooked, about 7 minutes, finely chop the remaining spinach and add to the skillet, cooking for 2 minutes more. Transfer to a bowl.
Using half of the ingredients, arrange bread in a 7 by 11 inch baking dish, spread on pesto, then ricotta, pour in egg mixture and top with spinach-sausage mixture and fontina. Repeat. Let stand for 10 minutes.
Bake the strata until puffed and browned, about 45 minutes. Let stand for 10 minutes before serving.
Enjoy!

Recipe adapted from Rachael Ray Magazine, April 2013
www.rachaelraymag.com/recipes/‎

HOT CURRIED FRUIT SALAD and BLUEBERRY OATMEAL CHEESECAKE MUFFINS and ORANGE BERRY COFFEE CAKES

The teachers breakfast, held in the week before school is out for Christmas, is among my all time favorite events to organize. It seems like such a small way to give back and to honor all they do for our kids, as I spend the school year, and to be honest, probably most of the summer, in appreciation for, and sending silent prayers of thanks to, our teachers.
I love that so many of the parents are super excited to contribute, taking the time and making the effort to shop, prepare, bake and deliver their version of gratitude, which always results in a beautiful assortment of dishes, pastries, fruit and breads.
I made the Hot Curried Fruit Salad and the Blueberry Oatmeal Cheesecake Muffins this year, and provided the Orange Berry Coffee Cakes last year.

HOT CURRIED FRUIT SALAD

1 (14 ounce) can of peach slices
1 (14 ounce) can of sliced pears
1 (14 ounce) can of pineapple chunks
1 (14 ounce) can of cherries
3/4 cup maraschino cherries
3 to 4 bananas, peeled and cut into slices
3/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup melted butter

Heat oven to 350F.
Drain all fruit and place in a bowl. Mix together sugar, cornstarch and curry powder and add to fruit. Drizzle with butter and stir gently to combine. Pour into a greased 9 by 13 inch baking dish.
Bake for 40 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2005
www.arkansasonline.com/news/features/food/‎

BLUEBERRY OATMEAL CHEESECAKE MUFFINS

1 cup old-fashioned oats
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons orange zest
1 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted
1 cup blueberries

Heat oven to 350F.
Combine oats and buttermilk in a small bowl, let stand for 10 minutes.
Beat cream cheese, sugar and orange zest with a mixer, until blended, set aside. Mix flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Add egg and butter to oat mixtrue, stir until well blended. Add to dry ingredients, stir until just moistened. Gently stir in berries.
Spoon half the batter evenly into muffin cups lined with paper liners. Top each with a tablespoon of cream cheese mixture, cover with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted in centers comes out clean.
Enjoy!

Recipe adapted from Food and Family magazine, Fall 2012
www.kraftrecipes.com/‎

ORANGE BERRY COFFEE CAKES

2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
2 cups fresh cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 recipe orange glaze (below)

Heat oven to 350F. Grease 15 muffin cups, or line with paper liners.
In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 teaspoon salt.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture, just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove, cool slightly. Spoon on glaze.

ORANGE GLAZE
Combine 1 cup powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon vanilla. Stir in 2 tablespoons of melted butter and 1/2 teaspoon shredded orange peel.
Enjoy!

Recipe adapted from Better Homes and Gardens, November 2012
www.bhg.com/recipes/‎

BANANA BLUEBERRY MUFFINS

For a Sunday, it is an exceptionally busy day. Apart from the usual activities - Church and going out to eat afterwards - we had Christmas parties (complete with Santa, and not to be missed) and a book party for the fabulous Local Flavor cook book localflavornwa.com/‎ which I, along with other people featured in the book, am cooking for.
These Banana Blueberry Muffins helped start the day off, and made me feel that I was focussing time and love on my family before the hectic progression of the day.

Local Flavor cookbook against a George Dombek background

BANANA BLUEBERRY MUFFINS

Heat oven to 375F.
Toss 1 1/2 cups frozen blueberries with 2 tablespoons flour. Stir together 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together 1 cup mashed banana, 2 eggs, 3/4 cup brown sugar, 1/3 cup melted butter and 1/2 teaspoon vanilla extract, add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into a lightly greased 12 cup muffin pan. Bake for 20 minutes, or until golden brown.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

CINNAMON RAISIN BREAKFAST GRITS

I aspire to make one new recipe every day, which on a typically busy, bustling day can be challenging.
These Honey Cinnamon Grits however, were very quick and easy, and all my cooking and kitchen clean up for the day was done in a matter of minutes, and finished first thing in the morning.

CINNAMON RAISIN BREAKFAST GRITS

1 cup milk
1 cup water
1/4 cup raisins
1/4 teaspoon salt
1/2 cup quick cooking grits
1/2 teaspoon cinnamon
2 tablespoons honey

Combine milk, water, raisins and salt in a medium saucepan over medium-high heat. Bring to a boil and immediately whisk in grits in a slow, steady stream. Stir in cinnamon. Cook, stirring often, until thick, 5 to 7 minutes. Swirl the honey over the top just before serving.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, January 2010
www.arkansasonline.com/news/features/food/‎

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL and GRAPEFRUIT WITH ALMOND HONEY YOGURT and PEAR, PROSCIUTTO AND WALNUT SALAD and BACON EGG AND TOMATO TART

The scheduled time for the ladies from Local Flavor NWA to visit, interview and photograph was such an incredibly fun afternoon!! I decided to make a full brunch, starting with a lively cocktail, and ending with a sample of Patron Cafe XOXO.
Both Rhonda and Maliah have incredible talent, which is evident in the cookbook they produced, and in all they do.
I hope you enjoy the stories and pictures as much as I enjoyed my time among such brilliance.
To order your copy, go to Local Flavor NWA http://localflavornwa.com

CRANBERRY AND ORANGE CHAMPAGNE COCKTAIL

1 cup cranberry juice
1/3 cup Grand Marnier
1 bottle of champagne
15 ounces of ginger ale

Combine cranberry juice and Grand Marnier. Divide equally among glasses, fill 2/3 full with champagne and top off with ginger ale.
Enjoy!

GRAPEFRUIT WITH ALMOND HONEY YOGURT

1 grapefruit, peeled and sectioned
2 tablespoons honey
3/4 cup plain Greek yogurt
1/4 to 1/2 teaspoon almond essence
1/2 teaspoon finely grated grapefruit rind
1/4 cup sliced almonds, toasted

Mix grapefruit with honey, spoon into serving dishes. Blend together the yogurt, almond extract, and grapefruit rind. Garnish with sliced almonds.
Enjoy!

PEAR PROSCIUTTO AND WALNUT SALAD

2 tablespoons fresh lemon juice
1 shallot, finely chopped
3/4 teaspoon ground coriander
3 tablespoons olive oil
1 1/2 ounces of prosciutto, finely chopped
1/2  head of butter lettuce, torn into bite sized pieces
1 pear, thinly sliced
1/4 cup chopped, toasted walnuts

In a small bowl, mix together the lemon juice, shallot and coriander. Gradually whisk in the olive oil. Season to taste with salt and pepper.
Heat skillet over medium-high heat. Add prosciutto and sauté until crisp, about 5 minutes, let cool. Place lettuce on plates, or in serving bowl, top with pear slices, walnuts and prosciutto.
Enjoy!

BACON EGG AND TOMATO TART

2 sheets of puff pastry
1 potato, peeled, and cut into cubes
1 tablespoon olive oil
1 onion, finely chopped
8 bacon slices, chopped
2 cloves of garlic, minced
6 eggs
1 cup of cream
salt and freshly ground black pepper to taste
2 tomatoes, sliced
fresh basil leaves, shredded

Fit pastry sheets into 10 inch tart pan. Chill in refrigerator for 15 to 20 minutes.
Cook potatoes until just tender, drain and refresh under cold water.
Heat oil in skillet and sauté onion, bacon and garlic until just beginning to lightly brown.
Heat oven to 350F.
Whisk together eggs, cream, salt and pepper. Stir in the potato mixture and pour into prepared crust. Arrange tomato slices on top.
Bake for 20 to 25 minutes. Reduce heat to 320F, and cook a further 20 to 25 minutes, or until set.
Cool for 10 minutes, then remove from tart pan. Cut into wedges and serve with the basil leaves.
Enjoy!

RICOTTA CORN CAKES

My husband and I were meeting friends for a rare Sunday night dinner out, and I thought the kids would enjoy these Ricotta Corn Cakes, served with bacon and a salad - brunch for dinner.
I mixed, cooked and left these savory, dense, delicious fritters piping hot, before handing the responsibility of the kids and food over to the babysitter for a couple of hours, and walking down to the restaurant with my beloved for our grown-up time.

RICOTTA CORN CAKES

2 ears fresh corn
1 cup flour
1 cup milk
1/2 cup ricotta cheese
2 eggs
salt and freshly ground black pepper
2 tablespoons chopped fresh chives
olive oil as needed

Using a sharp knife, cut kernels from cobs.
In a mixing bowl, combine the flour, milk, ricotta and eggs. Season with salt and pepper. Stir in corn and chives.
Heat about 2 tablespoons of oil in a large skillet over medium heat. When the oil is hot, ladle about 1/4 cup of batter into pan and cook 2 minutes on each side, or until golden brown.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, July 2013
www.arkansasonline.com/news/features/food/‎

ZUCCHINI AND CARAMELIZED ONION QUICHE

A lovely, light, flavorful way to make use of the wonderful summer abundance, and this recipe has the versatility to be delicious for any meal.

ZUCCHINI AND CARAMELIZED ONION QUICHE

1 pie crust
1 tablespoon olive oil
4 cups sliced zucchini
3 garlic cloves, minced
3/4 teaspoons salt
1/2 cup caramelized onions
1 cup milk
1 1/2 tablespoons flour
1/2 teaspoon freshly ground black pepper
3 large eggs
1/2 cup parmesan cheese

Heat oven to 425F.
Fit dough into a 10 inch pie plate. Fold edges under, flute. Line dough with foil, arrange pie weights on foil. Bake for 12 minutes, or until edges are golden. Remove weights and foil, bake an additional 2 minutes. Cool on a wire rack.
Reduce oven temperature to 375F.
Heat a large skillet over medium high heat. Add oil to pan, swirl. Add zucchini and garlic, sprinkle with 1/4 teaspoon salt. Saute 5 minutes or until crisp tender. Cool slightly.
Arrange caramelized onions over bottom of crust, top with zucchini mixture. Combine remaining 1/2 teaspoon salt, milk, flour, pepper, eggs and cheese in a medium bowl, stirring well with a whisk.
Pour milk mixture over zucchini mixture. Bake for 35 minutes or until set. Let stand 10 minutes before serving.

CARAMELIZED ONIONS

3 tablespoons olive oil
1 tablespoons butter
4 to 5 onions, sliced
1/4 teaspoon salt

Heat a large skillet, add oil and butter, swirl until butter melts. Add onion and salt, cool 15 minutes or until onion begins to soften, stirring occasionally. Reduce heat, cook 50 minutes or until very tender, stirring occasionally. Cook an additional 10 minutes or until browned and caramelized, stirring frequently.
Enjoy!

Recipe adapted from Cooking Light, August 2012
www.cookinglight.com › Food › Recipe Finder

GARLIC CHEESE GRITS and EASTER VIGIL COFFEE CAKE

I find it very difficult to resist a new recipe and when the call went out in church for cooks to contribute to the Easter Vigil breakfast - with recipe and pan provided - I knew that was a volunteer opportunity for me.
Even though these were both delicious for the holiday, the grits and coffee cake would be perfect for any celebration - from Saturday morning spent at home with family (which feels like something to celebrate and be thankful for in this busy life) to a festival with friends.

GARLIC CHEESE GRITS

8 cups water
2 teaspoons salt
2 cups uncooked quick grits (not instant)
2 (12 ounce) blocks of Mexican Velveeta cheese, cubed
1/2 cup butter, cubed
1/4 teaspoon red pepper
4 cloves garlic, minced

Bring water and salt to boil in a large saucepan.
Gradually stir in the grits and bring to a second boil, reduce heat and cook over medium heat for 4 to 5 minutes, stirring often.
Add the cubed Velveeta, butter, red pepper, and minced garlic to grits, stirring until melted and blended.
Pour grits into a 9 by 13 pan and bake for 30 minutes at 350F or until set and brown at the edges.
Enjoy!

EASTER VIGIL COFFEE CAKE

1 package yellow cake mix
2 (3 ounce) boxes of instant vanilla pudding
3/4 cup corn oil
3/4 cup water
4 eggs
1/2 teaspoon butter flavoring
1 teaspoon vanilla
1 cup toasted chopped pecans
2 teaspoons cinnamon
1/2 cup granulated sugar
TOPPING
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
milk, as needed

Heat oven to 350F.
In a large bowl, combine cake mix, pudding, oil, water, eggs and flavorings. Beat with an electric mixer for about 8 minutes.
Combine cinnamon and sugar in a small bowl, set aside.
In a buttered 9 by 13 baking pan, spread chopped pecans over bottom. Pour half the batter over the pecans and sprinkle with cinnamon/sugar mixture.
Pour remaining batter and spread evenly.
Bake for 35 minutes, or until done.
Combine powdered sugar, vanilla and enough milk to make a runny mixture. Drizzle topping over coffee cake.
Enjoy!

GARAM MASALA DEVILED EGGS and MUSHROOM STRATA and BAKED HAM WITH HONEY APRICOT GLAZE

Happy Easter!!

GARAM MASALA DEVILED EGGS

6 eggs
4 tablespoons mayonnaise or to taste
1 to 2 teaspoons garam masala
1/4 teaspoon ground red pepper
salt and freshly ground black pepper to taste
smoked paprika
chives

Place eggs in a saucepan with enough cold water to cover by 1 inch.
Bring to a boil and immediately remove from heat. Let stand 10 minutes. Transfer eggs to a bowl filled with cold water, to cool completely.
Once cool, remove shells. Cut each egg in half lengthwise and remove the yolks to a bowl.
Mash yolks with mayonnaise, garam masala, red pepper, salt and pepper.
Spoon or pipe mixture into egg whites, dividing mixture evenly. Sprinkle with paprika and top with chopped chives.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

MUSHROOM STRATA

2 pounds of fresh mushrooms, sliced
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped celery
salt and pepper to taste
12 slices of white bread, crusts removed, buttered, and cut into cubes
4 eggs
1 cup milk
3/4 cup mayonnaise
1 1/2 cups grated sharp cheddar cheese
2 cans cream of mushroom soup

Saute vegetables in about 2 tablespoons of olive oil, season with salt and pepper and put into the bottom of a 9 by 13 casserole dish.
Add 10 slices of the cubed bread and mix.
Combine eggs, milk and mayonnaise, season to taste with salt and pepper, and pour over the casserole.
Sprinkle one cup of cheese over the top.
Refrigerate 8 hours or overnight.
Pour the cream of mushroom soup over the top, sprinkle with remaining bread cubes and grated cheese.
Bake at 350F for about 1 hour.
Enjoy!

BAKED HAM WITH HONEY APRICOT GLAZE

1 (5 to 7) spiral sliced, fully cooked smoked ham
1/2 cup honey
3 ounces orange juice concentrate, thawed
3 tablespoons soy sauce
3 tablespoons apricot jam
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Heat oven to 325F.
Place ham on rack in a shallow roasting pan. In a medium bowl, make a glaze by mixing together the honey, orange juice concentrate, soy sauce, apricot jam, nutmeg and cloves. Set aside.
Bake ham for 30 minutes, then pour the glaze over the ham. Bake for 1 hour and 15 minutes, or until internal temperature reaches 140 degrees.
Remove from oven, let stand 5 minutes and serve.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, March 2008
www.arkansasonline.com/news/features/food/

SWEDISH PANCAKES

I made these on a Sunday morning after the kids requested pancakes for breakfast.
I fixed mine the New Zealand way, with a generous squeeze of lemon juice and a sprinkle of sugar, while they dressed theirs up with butter and maple syrup - then chocolate chips, sprinkles and powdered sugar. Max decided because it was his birthday this month, he would put a candle in his and we would sing him happy birthday - it was so much fun we all determined it would become a new family tradition.

SWEDISH PANCAKES

4 eggs, separated
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons sugar
3 tablespoons sour cream

In a medium bowl, beat egg yolks until creamy. Stir in milk.
Sift together the flour, salt and sugar. Add to egg mixture. Stir in sour cream.
In a small mixing bowl, beat egg whites on high speed until stiff peaks form. Fold egg whites into batter.
Coat a skillet with cooking spray, place over high heat until skillet is hot. Reduce heat and place about 1/4 cup batter in the skillet. Cook until brown on bottom side (the batter is thick, so I didn't see any bubbles to indicate it was time to flip them). Flip and brown on the other side. Repeat the process with the remaining batter. Serve with desired toppings.
Enjoy!

LITTLE GEM MINI MUFFINS

Despite the time change, my youngest son and I were up and about bright and early, and we decided to make muffins for the rest of the family. He loves to help me in the kitchen, so it was a lovely time cooking and chatting, and slowly waking up to the day.
These are delicious little gems - as precious as their name and the boy who helped me bake them.

LITTLE GEM MINI MUFFINS

2 cups flour
1/3 cup firmly packed brown sugar
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup dried blueberries
1/2 cup chopped dried cherries
2/3 cup milk
1/2 cup butter, melted
2 large eggs, beaten
2 teaspoons vanilla extract

Heat oven to 400F.
In a large bowl, stir together the flour, sugars, baking powder, and salt. Stir in the blueberries and cherries.
In a separate bowl, stir together the milk, butter, eggs, and vanilla.
Spray or use mini muffin liners, in a mini muffin pan. Add the milk mixture to the dry ingredients, and stir until just moistened.
Spoon the batter into the prepared pan.
Bake until a toothpick inserted into a muffins center comes out clean, about 12 to 15 minutes. Let the muffins cool for 5 minutes before removing them from the pan.
Enjoy!

Recipe adapted from Family Fun, April 2010
familyfun.go.com/recipes/

HUEVOS RANCHEROS WITH QUESO FRESCO

This made for a wonderful, lazy, Saturday brunch. I have been out of town the past 2 weekends and it was such a treat to be home with my family, and to enjoy a day where there was nothing but each others company and quality time.

HUEVOS RANCHEROS WITH QUESO FRESCO

1 (10 ounce) can of diced tomatoes and green chiles, undrained
1 (10 ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 (15 ounce) can pinto beans, rinsed and drained
cooking spray
4 large eggs
4 flour tortillas
1 cup (4 ounces) crumbled queso fresco cheese, or feta cheese

Combine the tomatoes and enchilada sauce in a medium saucepan, bring to a boil. Reduce heat, simmer 10 to 15 minutes or until thickened slightly. Remove from heat, stir in cilantro and lime juice. Set aside.
Place water and beans in a saucepan, partially mash with a fork. Cover and cook for 5 minutes, or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs, cook 1 minute on each side or to desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup of beans over each tortilla, top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg, sprinkle each serving with 1/4 cup cheese.
Serves 4.
Enjoy!

Recipe adapted from Cooking Light
www.cookinglight.com/