Twice Baked Brioche is a wonderful way to use a loaf of stale brioche, although for the life of me I don’t know who would keep brioche that long. So, I just used day old brioche and pretended it was stale. Also known as Bostok, this breakfast treat was created by a clever baker who had too much brioche on his hands. Lucky for us! 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 particular Crustless Quiche is made even better by removing the crust and substituting low fat cottage cheese and low fat yogurt for the heavy cream, you have a fast, healthy entrée that just happens to be delicious.
Many years ago, when we made savory items as well as sweet at my bakery, I developed this quiche base as a low fat alternative to the cream. Interestingly, when we tested side-by-side versions of the original quiche filling with cream and this one, we were most surprised. The low fat version had much more taste to it. It turns out the cream coats the taste buds so whatever cheese, vegetables or meat you have added to your quiche cannot be fully appreciated. With the low fat variety, there is no coating of the taste buds so, consequently, the other flavors are free to come through much stronger. 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