I don’t think it would come as a surprise to any of you guys that I love food! And I love sharing food in real life and on my site, here. And I get excited about it. And I’m really excited about this Epic Pear Almond Granola French Toast. I know I’ve been talking about it with the recipes leading up to this French Toast. The Autumn Almond Pear Granola and the Pear Brown Sugar Caramel Syrup. And I don’t normally post twice in the same day, but the Pear Brown Sugar Caramel Syrup is kind of a sister recipe to this one and I couldn’t wait to share this French Toast.
Did your Mom ever toss together that old-fashioned brown sugar syrup when there wasn’t any maple syrup in the house? Mine sure did, and so did I, for my kids. This Pear Brown Sugar Caramel Syrup is a lot like that only taken to the next level.
Fall. I’m not too excited about it this year. We’ve had days of heavy storm and rains and during one of the storms, a huge willow on the city’s property that butts up to my yard came down, taking about five of my good sized oaks with it. I’m looking forward to things clearing up and those coolish but still warm days when the sun is shining and the leaves crunch underfoot. And I’m looking forward to eating my Autumn Almond Pear Granola.
You might remember not too long ago, I was going through some of my “old-school” recipes and came up with my Corn Patch Corn Casserole? Well, not too far from that recipe was my recipe Green Chile Egg Bake. This is another recipe that was popular at any work food day when I lived in Denver, although it screams breakfast and/or brunch to me.
I can’t believe I’ve been blogging for years and have never posted my Classic Biscuits & Sausage Gravy. I think it’s because I have a little angst about the dish.
It’s so good and I’m crazy about it, but I try not to eat it too often. Actually, though, with today’s leaner pork and sausage it probably isn’t as bad as I fear, but I’m still not going to run the nutritional numbers. I’d rather be happy and ignorant!
If you follow me, you know I love me some oatmeal! I have a more than a few oatmeal recipes on my site! But this German Chocolate Granola is in a class by itself.
I was blown away by these Corn Fritter Pancakes. They’re absolutely surprising, straddling the line between savory and sweet, and they are absolutely delish, too.
Our Strawberry season is just ending up Nord, here, in Minnesota. So before it’s too late, I’ve been taking advantage and using strawberries, a lot! One is this Fresh Strawberry Compote. It’s just a simple, little sauce but it’s infused with fresh strawberry flavor.
I haven’t posted a pancake recipe in ages – but the other night I had a craving and made Cook’s Illustrated Buttermilk Pancakes for dinner. Don’t tell! Breakfast for dinner! Why does that freak some people out? I say we need it more often! There should be a movement!
I don’t know what possessed me to make Homemade Pop Tarts the other day. Hausfrau gone wild? Seriously, I never really liked pop tarts. Oh, I like the idea of them, a jammy filling nestled between two sheets of flakey, buttery pastry but the commercial variety just never did it for me.
When I was at my daughter’s not too long ago, I completely forgot how to boil an egg. And then this week, the same. I swear I’ve lost my memory and can’t find it. But you see, I’ve been making most of my hard boiled eggs in the Instant Pot lately and since I hate googling up recipes I’d thought I’d post the Best Basic Hard Boiled Eggs right here. Just in case anyone else needs it!
I’m always making granola of one type or another but never seem to actually post recipes. Maybe because in real life I’m more of a dumper than a measurer, at least when I make granola. This Healthy Almond Coconut Granola, though is just too good to be missed, so I measured! Feel free feel to tinker, though, to suit your tastes.
I’ve been a little obsessed with scones, lately. I wanted to find the definitive scone. The scone to best all scones. The one scone to rule them all. What I discovered is that I just seem to like all scones, and most of all the one I’m eating! This week it’s my Dried Blueberry Lemon Scones.
It took me awhile to “crack” the code on sheet pan eggs, but here they are: The Best Creamy Sheet Pan Eggs. They are perfect for a no-fuss morning, great for make-ahead meal prep and marvelous in a breakfast sandwich.
If you follow me, by now you’ve probably noticed I have a passion for Mexican food. And maybe you do, too? So when I started thinking about Cinco de Mayo coming up and Mother’s day right after, I couldn’t help but think of the classic Huevos Rancheros. Make that Huevos Rancheros! With an explanation mark!
I don’t know if Egg & Rice Breakfast Skillet is so much of a recipe as it is a method. It’s the perfect way of dealing with a little leftover rice or rice dish. Egg & Rice Breakfast Skillet works with just about any rice dish you might have.
Last week, without thinking, I posted three dinner recipes in a row. Usually, I try to break things up a bit with a salad or dessert or some other post. So this weekend, I thought I’d make more “fun” things!
I do love me some quiche, how about you? It’s been a long time since I’ve made Quiche. I’ve been all about the Frittatas lately. I think I had just forgotten how good Quiche can be.
Millionaires Bacon. It’s everything. It’s insanely good. Hard to stop, good. So what is Millionaires Bacon? It’s like candied bacon on steroids. Salty, sweet, spicy, smoky, crunchy, chewy deliciousness.
Ya might think that I’d have gotten my share of Gingerbread over the Holidays, but it just didn’t work out. I wanted to find the time to make Gingerbread Men. I really did. I was so psyched about them. I even got the cookie cutters out and everything…
You know what I like, and I hope you do, too, since I’m posting one? Frittatas. And I like them for so many reasons. They’re delicious and the frugal me loves that frittatas are a great way to use a bit of this and a bit of that. And the healthy me loves that anything can go in a frittata.
This dish was a new one on me…Featherbed Eggs. I mean, how could you not fall in love with a name like that? It makes me think of country inns with crisp white sheets, quilt draped beds. Cotton curtains blowing in a warm breeze. Comfort.
Awhile back, I declared, after eating the delightful Blackberry Yogurt Swirl Popsicles that I made, that this might be the year of the popsicle. Well, I haven’t made one since. But I noticed I’ve been making an awful lot of pancakes; it just snuck up on me. So maybe this is the year of the pancake, instead.
First, to my children: These are not your Momma’s pancakes. I was the worst Mom in the morning and I apologize. I’m surprised you didn’t starve to death or die of malnutrition. And now, here I am making pancakes (and all kinds of breakfasty things) for the folks all the time. Secondly, even when I did make pancakes, they weren’t these Lemon Ricotta Pancakes.
Shortcake is a sweet cake or biscuit (in the American sense: that is, a crumbly bread that has been leavened with baking powder or baking soda). A scone is a single-serving quick bread/cake, usually made of wheat, barley or oatmeal with baking powder as a leavening agent and baked on sheet pans. Wikipedia
back to menus
Obviously, I need to make more coffee cakes! Here are some of my faves.
In the United States, coffee cake generally refers to a sweet cake intended to be eaten with coffee or tea (like tea cake). Coffee cakes, as an accompaniment for coffee, are often single layer, flavored with either fruit or cinnamon, and leavened with either baking soda (or baking powder), which results in a more cake-like texture, or yeast, which results in a more bread-like texture. Wikipedia
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One Saturday morning, I woke up to two beaming youngsters. My daughter had pulled out a couple of cookbooks and found this recipe in an old Betty Crocker cookbook. To my mind, it’s the first thing she ever really made, and she was around 10. I’m still boggled! The logistics of making and cooking pancakes is a lot for a child that age. Heck, it’s a lot for me (not a morning person.)