Morning Foods – Page 2 – Rosemary and the Goat

Sunday Morning Quiche

With or without a crust this is delicious!

Recently we had some old friends drop by on their way back to Nebraska (Chuck, Polly and their son) and we asked another couple from our past (Chevron friends Tony and Jane) who lives in The Woodlands to come over for brunch.

It was great catching up with each other and what better way to do it than sharing a meal. This recipe comes from another friend, Sally who now lives in Minnesota and one she shared with me back in the 70’s when we lived in Ft. Madison, Iowa. Sally, if I have changed this recipe from the original, let me know. Sometimes I start straying off in another direction and lose my original recipe.

February 29, 2020 By Sherry

Bread/ Breads/Biscuits

Parmesan Parsley Biscuits

Hot out of the oven Parmesan Parsley Biscuits!

Pass the butter please. You can’t possibly not have some butter with a hot biscuit right out of the oven.

I made these biscuits one craft circle morning for my table ladies. There are about 12-14 of us at the “projects” table. Normally, I take something to share with the whole group of 60-80 ladies but this day I made my Pumpkin Tomato Soup for my group’s lunch and these biscuits all came our way. I wished they could have been hot out of the oven (the best way to eat any biscuit) but I had to bake them right before I left that morning; still good though.

November 18, 2019 By Sherry

Bread/ Egg Dishes/ Morning Foods

Quiche with Bacon and Peas

Moo moo here, moo moo there, moo moo everywhere.

We were in Warrenton (Texas) in October visiting our son and his family who just moved there from Austin to open a Nano Brewery in Roundtop sometime in the spring 2020.

They moved an old farmhouse on their property and have been renovating it for months now. We (mostly my hub) has been going over to help some. This week’s project was to put a gate up at the front of their property. My job was to make some drapes for the dining area along with cooking some homemade goodies to have in their freezer.

One day I decided to walk up and check the progress on the gate. The house is half a mile back from the road so I’m walking, walking, looking around, walking, eyeing the cows and bulls to see if they were going to “charge” me. I imagine me laid out on the road crushed by a big cow when the guys come back from working on the gate. I think I need to get use to those cows and country life.

November 4, 2019 By Sherry

Breads/Biscuits/ Morning Foods

Malted Custard French Toast

Who doesn’t love a good French toast?

This isn’t just any French toast… take an up close look and your mouth will be watering.

I love chocolate malted milkshakes, I like malt in ice cream, I like it in malted milk balls and malt is delicious in this Malted Custard French Toast.

Recently I finally got some things fixed on my blog and going through some of my drafts I had started about different things I had tried or seen on menus in our travels. Well, this Malted French Toast had my mouth watering and when I clicked on the file, there was nothing there. I check all my notes on other devices and could not see where I had seen this recipe. I just knew it had been in my head for a few years and this particular Sunday morning I had to make it for my husband even though he had just had a bowl of cereal.

Very seldom does he turn down a chance to try something knew. I told him he only had to eat a couple of bites but he ended up finishing everything on the plate plus some extra bacon and sausage.

September 24, 2019 By Sherry

Dessert/ Morning Foods/ Muffins

Chocolate Banana Muffins

What to do with those black bananas?

In less than 24 hours we will be at Beaches Resort in Turks and Caicos celebrating our 50th anniversary with kids and 6 grandsons. There’ll be 14 of us and I’ve been accumulating so much stuff that I probably won’t need. One suitcase is full of 4 floating chairs, gummy bears, sand molds, sand buckets and shovels, large bags of M&M’s (at least 6), mosquito bracelets, bottles and bottles of sun screen.

So, what could happen? Six little boys under 10 are bound to be up to something this summer and sure enough I get a text a couple of weeks ago and grandson Charlie (7) fell off the monkey bars and broke his wrist. Poor little guy was pretty unhappy that night but by the next day sporting a neon green cast he looked like he was ready to jump in a pool. Well, maybe by the time they get there. Hoping to see a waterproof cast by then, if not, then he’ll have something to put over the cast so he can join his cousins doing everything (maybe almost everything) at the beach and at one of the 8 pools.

June 16, 2019 By Sherry

Bread/ Morning Foods/ Scones

Peanut Butter Chocolate Chip Scones

Peanut butter and chocolate!

Don’t you just love a good scone to go with a cup of tea. I’ve been experimenting with different flavors of scones over the years. Some of my favorites are still my Black Walnut Scone and I absolutely love the Orange and Golden Raisin scones I just posted about a couple of weeks ago.

What is it about a scone anyway that seems to take you away to foreign places? Maybe it’s the hot pot of tea you made to go along with it or maybe its the Devonshire cream and the strawberry jam (fresh made even better) that you are going to slather on the scone that takes you to that place. When I’m having a pot of tea I usually think of tea at the Fairmont in Victoria, afternoon tea once in Jamaica at our resort, tea at the St. Regis in Houston or even my own house with some nice scones coming right out of the oven.

April 16, 2019 By Sherry

Bread/ Morning Foods/ Scones

Orange and Golden Raisin Scones

What would a tea party be without some good scones!

I love parties, especially tea parties. I love tea, I love tea sandwiches, and most of all I love a good scone, slathered with devonshire cream (or clotted) and some strawberry jam.

These were recently served at a tea party that was auctioned off by our craft circle. Twenty ladies for the afternoon enjoying tea, sandwiches, savories, desserts and these delicious scones.

Over the years I have experimented with so many different recipes for scones; Black Walnut, Almond Coconut, Chocolate Cherry, Pumpkin Chocolate and one of my favorite has been my Walnut Lavender Scones. I’m sure I’ve made orange scones before maybe with raisins but for this one I decided to use golden raisins and then brush the tops with cream and add some of my hail sugar.

March 29, 2019 By Sherry

Bread/ Dessert/ Morning Foods/ Muffins

Peanut Butter and Toffee Muffins

Want a good muffin to go with your pot of tea?

I love baking and I don’t care what it is. There’s nothing better than a hot loaf of Italian or French bread right out of the oven slathered with some room temperature butter. That makes me want to get out my yeast and start some bread. Sweet breads and muffins are another one of my favorite things to bake.

Several years ago I made this Lemon Scented Pull Apart Bread. In fact it was back in 2011 when my daughter was home her wedding shower and her future mother-in-law and my sister were here; and everyone loved the bread. But, I was on some kind of diet at the time and I didn’t even eat it. This bread is on the top of my list to make again.

We’re having another cold spell here in Texas this week. Just a few days ago I was complaining it was hot again when it got up to 80’s. But like always, wait around a few days and the weather will change. So, when it drops back down in the 60’s (my kind of weather) I’m thinking about what I can bake. Don’t you just love the aroma of something baking in the oven whether it is a sweet or savory item.

March 17, 2019 By Sherry

Appetizers/ Bread/ Breads/Biscuits

Rosemary Goat Cheese Biscuits

Another yummy biscuit right out of the oven.

Happy New Year to everyone! I have a short list of New Year’s Resolutions and that is to keep mall walking 5-6 times a week and hopefully add going to the gym a couple of days on top of that. Also and to try new biscuit recipes.

How many different ways can you possibly make a biscuit? Probably a lot more than I have baked. I love making biscuits and I can almost make them as fast as cracking open one of those tubes from the grocery. I always cringe when I pop those things open. I seldom buy canned biscuits but when I do and you take that wrapper off and you whack it on the counter I’m always jumping like I’d just exploded a M80 firecracker or something.

My mother use to make the best biscuits and her’s were thin. I’m sure I said this before but we liked the tops and bottoms because they were crunchy so she would hit them on the counter a few times so they would fall and then not rise as much. These days I like big biscuits but still like a crispy bottom and I finally learned how she got them that way. My mother always used melted bacon fat on the sheet pan and she would take the biscuit and put it on the pan (before baking) and let it touch the fat then flip it over leaving the tops of the biscuits with bacon fat on top too; no brushing with milk/cream/butter. So if you save your bacon fat like I do, use that instead of the milk or butter for brushing the tops of the unbaked biscuits. If you want you can always brush the baked biscuits with some melted butter when they come out of the oven. I brushed these with butter before baking because I didn’t want bacon taste to the biscuit since I was filling with country ham.

January 3, 2019 By Sherry

Fruit Dishes/ Morning Foods/ Salads

Winter Fruit Salad & Spiced Yogurt Dressing

Just in time for a holiday meal.

We had some old friends (Jackie & Ron) visit from Colorado recently and it was so much fun catching up with each other lives. Ron said he still remembers hushpuppies I made them years ago and I told him my hushpuppies were much better these days.

For dinner one night I made some stuffed dates (dates I brought back from Israel) and my Prosciutto and Gruyere Palmiers, Redfish Imperial, Fiery Angel Hair Pasta, Grilled Asparagus and for dessert was Julia’s Mixed Berry Clafoutis.

So, how did it turn out? Well my stuffed dates were probably cooked a little too long, I put too much of the crab topping on the redfish and forgot to give it extra time under the broiler and my clafoutis which was suppose to be part custard/cake really turned out a little more solid than I wanted because I left it to warm in the oven too long. But, good friends are forgiving and they enjoyed the dinner and I kicked myself all night because my dessert wasn’t just right.

December 17, 2018 By Sherry

Entree/ Morning Foods/ Pork

Jalapeño Gravy with Chicken Fried Pork Tenderloin

Jalalpeno Gravy, love at first bite.

On the way to Big Bend National Park back in the Spring we stopped at the Holland Hotel in Alpine, Tx one night and I had chicken fried wild boar with a jalapeño gravy. After arriving in Big Bend we had chicken fried something again. More chicken fried anything than I had eaten in a year. The jalapeño gravy was the best part of the dish and was worth every bite because I knew I’d be making it once we returned home.

So when I called this post Jalapeño Gravy WITH Chicken Fried Pork Tenderloin that is because I love the gravy and you can literally put it on anything chicken fried. I made this when the kids were visiting one weekend and I served it for brunch; but it could easily be a dinner entree with or without the biscuit supporting the pork tenderloin which is pounded out flat, egged, floured and fried and smothered with this wonderful gravy.

The Century restaurant at the hotel had a beautiful little courtyard where we dined. And as usual, I quizzed the waiter about the jalapeño gravy. It didn’t take me long to figure out that the gravy was milk gravy with some jalapeños and a little chili powder to turn it a pinkish color. Anyone who is a fan of milk gravy and know how to make it could figure the recipe out in a minute.

August 12, 2018 By Sherry

Egg Dishes/ Morning Foods

Fancy Egg Scramble Casserole

No this isn’t just another strata it has delicious hidden ingredients.

A strata is usually loaded with a lot of bread to soak up the eggy mixture. This recipe is held together with a yummy, chees sauce with only bread crumbs added to the top for some extra crunch.

I’ve had this recipe since early 70’s; and it was a Welcome Wagon favorite served at one of the brunches we had during the year. This casserole recipe and my Frozen Fruit Salad have remained two of my favorites for over 40 years now. Boy, does that ever date me.

So, if you are looking for a different breakfast casserole when you have guests for the weekend, give this a try. I’ve always said that breakfast is my least favorite meal. But, when I look back at some of the egg dishes I’ve posted here, there are quite a few that I could eat for breakfast, lunch or dinner. If you have a few minutes to spare look under “morning foods” and some of my a.m. favorites.

June 30, 2018 By Sherry

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