Scones are a welcome treat anytime, but Breakfast Scones area a special treat.
While the original scones from Scotland were made from oats and baked on a griddle, modern scones bear more resemblance to American biscuits which is the term used in England for cookies. How confusing and intertwined is that? The good news is this is a straight forward, easy to make breakfast or brunch treat. Continue reading
Hot Cross Buns are traditionally made during Lent. Full of spices and raisins with a cross on top of the rolls, they are eagerly awaited during the year. Hot cross buns are a welcome and tasty staple of Lent. According to Wikipedia: “English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or mold during the subsequent year.” Well, in my house they won’t last that long!
I posted these Hot Cross Buns five years ago but feel it’s worth repeating this season.
If you’ve never baked with a product by Sun-Maid called bakers raisins, you’ve missed the perfect raisin for baking. They are moist and plump and don’t need any soaking to use. A friend of mine introduced me a few years ago and I have been a fan every since. I have included instructions for regular raisins that should be soaked to plump them before using in the Hot Cross Buns. Continue reading
This Raspberry Ripple Coffeecake has always had a special place in my baking repertoire. A rich, quick to make treat for breakfast or snacking, this has a crumb topping. Eaten warm or room temperature, coffeecakes are always a treat.
While this cake highlights raspberry, any favorite flavor jam can be substituted. This Raspberry Ripple Coffeecake is usually made in a 9 inch round pan, but I decided to alter the sizes to make a smaller cake and also feature regular and large Texas size cupcake pans for individual treats.
The cream cheese in the batter makes a particularly moist coffeecake that keeps well. Continue reading
This recipe for Heavenly French Toast was originally posted in May of 2014 but it is the perfect brunch dish for the first of January. When I was recently in Chicago, my family took me to Heaven on Seven for a get together with some friends. I’d heard about this restaurant for years – especially from my son Dirk – who loves it. In fact, I was given their cookbook as a gift. As we approached an office building, I thought perhaps we were making a quick stop, but as we entered the elevator I watched as the number seven was punched. As we exited the elevator, I still had no clue. A few steps later, we entered Heaven on Seven and I was awestruck by the hundreds and hundreds of hot sauce bottles from ceiling to floor covering wall after wall. There couldn’t be a better wall covering for one of the countries premier Cajun restaurants, Continue reading
Granola! What could be better first thing in the morning than oats, sunflower seeds, almonds, raisins, dates and sesame seed all bound together in a honey glaze? It’s ridiculously simple and, as an added bonus, it’s good for you!! Easy and good for you, what more could you want? Any dried fruit can be substituted for the apricots and cherries. Raisins and dates work well or any of your favorites. Don’t like almonds? Use another nut. Macadamias come to mind.
You can see this on Thursday, April 7 on Great Day St. Louis, Channel 4 in St. Louis at 9:00. Continue reading
