A recipe from Bethenny Frankle's Valentines 2011 newsletter.
Makes 7 cups
Ingredients:
• 10 tablespoons ground coffee
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 6 cups water
• 1/2 cup steamed soy milk
• 3 tablespoons agave nectar
• 1/8 teaspoon cocoa powder
Preparation:
Combine coffee, cinnamon, and nutmeg in a coffee filter. Brew with 6 cups of water in a coffeemaker, according to coffeemaker’s instructions.
Mix steamed soymilk, agave nectar, and cocoa.
Pour coffee into mugs, and top with steamed soymilk mixture.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Friday, February 11, 2011
Tuesday, December 01, 2009
Christmas Sausage
Traditional sausage for our family - to eat on Christmas morning after opening the presents. This is from the principal of my Elementary school - Mr. Chase. Churchill Road Elementary School. In the early & mid 80s. He was such a nice principal! He married Mrs. Schulzeburger - the secretary of the school. Fun!
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Bisquick Sausage Balls
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Cheddar Cheese Grated
3 c Bisquick
Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes.
Makes about 5 dozen.
NOTE:
Sausage Balls may be frozen before or after baking.
If frozen after, defrost and reheat at 350 degrees F
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Bisquick Sausage Balls
1 lb Bulk Sausage (Hot Or Mild)
2 c Sharp Cheddar Cheese Grated
3 c Bisquick
Combine all ingredients and shape into balls the size
of walnuts. Bake on cookie sheet at 350 degrees F.
for 15 minutes.
Makes about 5 dozen.
NOTE:
Sausage Balls may be frozen before or after baking.
If frozen after, defrost and reheat at 350 degrees F
Tuesday, February 17, 2009
Pancakes and Waffles
12 Servings
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
The aroma and taste of homemade pancakes or waffles is irresistible! The batter in this recipe makes feathery light pancakes, or light and crispy golden waffles. You'll definitely want to make these for a breakfast or brunch with friends or family, or on that free weekend morning.
Ingredients:
4 eggs
1/3 cup freshly squeezed orange juice
1 teaspoon pure vanilla extract
1-1/4 cups milk
1-1/2 cups unbleached white flour
1/2 cup whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon salt
FOR MEDALLION-SIZED BLUEBERRY PANCAKES:
1 pint blueberries, washed
FRESH FRUIT COMPOTE FOR PLAIN PANCAKES:
1 pint strawberries, washed, hulled, and sliced in half
1 pint blueberries, washed
1/2 cup pure maple syrup
WAFFLE TOPPING:
(Per Serving)
1/2 banana, sliced
1/4 cup walnuts
1 tablespoon pure maple syrup
Instructions:
Crack the eggs, letting the whites fall into a clean, dry, mixing bowl and dropping the yolks into a separate bowl. Beat the whites with a mixer, on high speed, or whip with a balloon whisk for about 2 minutes until the egg whites become fluffy and then firm. Be careful not to overmix, or they will flatten out. Mix the egg yolks with a fork. Add the orange juice and vanilla and whisk everything together until it becomes foamy. Add the milk, barely stirring. Place the dry ingredients together in a separate bowl and stir with a wooden spoon until everything is thoroughly blended. Slowly stir the dry ingredients into the egg-yolk mixture and continue to mix until all the dry ingredients are wet and there are no clumps of flour. Slowly fold in the egg whites and stir only once or twice.
Prepare the fruit compote by mixing all the ingredients together until all the fruit is completely coated with syrup.
To make medallion-sized blueberry pancakes: Coat the bottom of a flat griddle or large frying pan with 1/4 teaspoon butter or grapeseed oil and set it over medium heat for about 1 minute. Drop 2 tablespoons of batter onto the hot grill, placing them far enough apart so the pancakes don't touch. Distribute 1 tablespoon (about 5) of blueberries on top of each pancake, letting the berries sink into the batter. When bubbles begin to appear on the surface, in about 2 minutes, flip the pancakes over. Cook the side for 3 minutes. Transfer pancakes to a hot platter and stack them to keep them warm. Continue cooking the pancakes until all the batter is used up. (You do not need to add more butter to the pan.) Serve immediately. Makes 30 medallion-sized pancakes.
To make regular sized plain pancakes: Coat the bottom of a flat griddle with 1/4 teaspoon butter and set it over medium heat for about 1 minute. Pour 3 tablespoons of batter onto the griddle and cook until bubbles start to form on top of each pancake. Turn them over and cook for about 2 minutes more. Transfer the pancakes to a hot platter and stack them to keep them warm. (No butter is needed after the first set of pancakes.)
When all the batter is used up, top each 3 pancakes with 3 tablespoons of the fruit compote. Makes 12 regular sized pancakes.)
To make waffles: Preheat the waffle iron until the signal comes on indicating it is ready. Pour enough of the batter evenly over the iron to fill it )usually about 1/2 cup) and let the batter cook until the edges are golden brown. Turn out onto a warm palte and top with the banana, chopped walnuts, and maple syrup.
Saturday, February 23, 2008
Oatmeal
I found the best rolled oat oatmeal in a tin can at Trader Joe's. I'm trying not to eat so much instant & processed stuff & trying to go back to natural food without all the chemicals. Trying...
From Dr. Weil...
Oatmeal
1 Servings
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
From Dr. Weil...
Oatmeal
1 Servings
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
Friday, January 25, 2008
Maple Baked Custard
3 Servings
This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.
Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups. Sprinkle with nutmeg.
3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.
4. Bring the water to a rolling boil.
Remove pan from heat and let sit for 15 minutes without lifting the lid.
5. Serve warm or cold.
This simple custard is "baked" on top of the stove. It is equally good for breakfast as it is for a snack or dessert. Serve it with seasonal fruit.
Ingredients:
2 eggs
1 cup skim milk or soy milk
2 tbsp maple syrup
1/2 tsp vanilla
Ground nutmeg
Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups. Sprinkle with nutmeg.
3. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid. Pour water into the pan, about 1 inch deep, and cover.
4. Bring the water to a rolling boil.
Remove pan from heat and let sit for 15 minutes without lifting the lid.
5. Serve warm or cold.
Saturday, January 05, 2008
Banana Bread
12 servings
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Native to the Caribbean and Central America, bananas are one of America's favorite fruits. They are rich in potassium - one banana contains 450 mg, one-fifth of the adult daily requirement - and offer a fair share of magnesium (33 mg), too. In addition, bananas help to strengthen the stomach lining and are good for soothing indigestion. Most banana bread recipes are saturated with butter and sugar. This one uses a small amount of canola oil instead - which is much better for your heart - and honey, which of course means lots of flavor. Don't use regular whole-wheat flour. It is too heavy for this recipe. Look for whole-wheat pastry flour instead.
Ingredients:
3 very ripe bananas
1/2 cup honey
3 tbsp canola oil, plus a little more for oiling the loaf pan
1 tsp pure vanilla extract
1 1/2 cups whole-wheat pastry flour
1 1/2 tsp baking soda
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Instructions:
1. Heat the oven to 350 degrees. Lightly oil a loaf pan.
2. Mash the bananas and mix with the honey, canola oil and vanilla extract.
3. Stir together the whole wheat pastry flour, baking soda and salt. Add the nuts.
4. Blend the two mixtures and spoon into a lightly oiled loaf pan. Bake for 40 minutes, or until center is set.
Wednesday, November 07, 2007
Oatmeal
1 Servings
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
Regular rolled oats are a better choice than quick or instant, but use the heartier Irish or steel-cut oats if you can find them. They have the lowest glycemic index of the bunch.
Ingredients:
1 cup water
1/2 cup oats
pinch of salt (optional)
Instructions:
Bring the water to a boil in a small saucepan. Add a pinch of salt if you like. Sprinkle in the oats and turn the head down to low. Stir if you like creamy oats or don't stir if you like more distinct grains. Cook until most of the liquid is absorbed, about 6-7 minutes.
Thursday, August 30, 2007
Watermelon Breakfast Lasagna
Preparation time: 10 minutes
4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries (or 1 cup of each)
2 cups low-fat vanilla yogurt
Layer 1/2 of corn flakes evenly in bottom of 8x8 serving dish. Mix together watermelon, blueberries and/or strawberries, and yogurt; spoon 1/2 of fruit mixture evenly over corn flakes. Sprinkle half of remaining fruit mixture. Finish with layer of corn flakes.
Serves: 4
1 cup of fruit per serving.
Nutritional information per serving:
calories: 262, total fat: 2g.
saturated fat: 1 g
% calories from fat: 3%
protein 9 g
carbohydrates: 55g
chol: 6mg
fiber: 3g
sodium: 285mg
4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries (or 1 cup of each)
2 cups low-fat vanilla yogurt
Layer 1/2 of corn flakes evenly in bottom of 8x8 serving dish. Mix together watermelon, blueberries and/or strawberries, and yogurt; spoon 1/2 of fruit mixture evenly over corn flakes. Sprinkle half of remaining fruit mixture. Finish with layer of corn flakes.
Serves: 4
1 cup of fruit per serving.
Nutritional information per serving:
calories: 262, total fat: 2g.
saturated fat: 1 g
% calories from fat: 3%
protein 9 g
carbohydrates: 55g
chol: 6mg
fiber: 3g
sodium: 285mg
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