Morning Foods – Page 5 – Rosemary and the Goat

Christmas Bread Pudding with Bourbon Sauce

And I thought I didn’t like bread pudding!

Are you a connoisseur of bread pudding? Do you have your favorite kind of bread, or ingredients? What kind of sauce do you like, Cognac sauce, whiskey, or bourbon or rum sauce?

Honestly, I have always said I don’t like bread pudding; guess I thought it was like just eating more bread with your meal, and who needs that. Then one year I made a Pumpkin Bread Pudding for a catering job and was told by someone who it was one of the best she had eaten. I still didn’t try that recipe until recently and I have to say I enjoyed it very much.

This Christmas Bread Pudding is a recipe from Boudro’s Restaurant in San Antonio and I’ve been told by a friend’s husband (who is a connoisseur of bread puddings) that it is one of the best he has tasted. I decided to change the raisins in Boudro’s recipe to golden raisins and to keep with the season I will add dried cranberries in place of the raisins when I make this Christmas Day.

The name was changed to “Christmas Bread Pudding” because this seems like the perfect dessert for your Christmas dinner and you have to make it before everyone starts counting those nasty calories in January.

December 21, 2015 By Sherry

Morning Foods/ Pastries

Baked Oatmeal with Some Twist

Oatmeal or Boatmeal? Depends on who’s eating it.

Maybe you don’t remember the scene out of Oliver Twist where the little boy is eating gruel (see pics below) but I do and for some reason I think that’s why I never cared for the bowl of mushy stuff. I just never saw the appeal to a bowl of lumpy cereal. Seems like steel cut oats are all the rage these days but when I did the comparison, there doesn’t seem to be that much difference so don’t feel guilty not making that bowl of oatmeal that takes about 45 minutes to cook.

While visiting in Chicago back in September on a cold wintery day (ok, it wasn’t that cold but 40’s is cold coming from Texas) my daughter-in-law, Missy, made some oatmeal for the boys one morning. This wasn’t just plain old oatmeal but it was BOATMEAL with little sails in each boat. She make one chocolate/chocolate and one with cooked cinnamon apples that we had left over from dinner the night before. She uses a basic recipe she found on Pinterest then adds in what she thinks the boys would like. The chocolate/chocolate one she sweetens with banana, syrup and chocolate chips. I’m using a chocolate ganache to sweeten mine because I had some left over ganache from making chocolate martinis one night (I rimmed the glass with it).

November 10, 2015 By Sherry

Bars/ Cake/ Dessert/ Morning Foods

Lemon “Goat” Cream Cheese Coffee Cake

Nothing better with a cup of tea than this lemon coffee cake.

Something about the word “lemon” always makes me pucker. Several years ago after returning from Italy I decided I was going to make some
limoncello; we enjoyed it while there and I though how easy could that be to make. So, I go about gathering my ingredients which were a lot of lemons, sugar and vodka. I still think I had either cheap vodka or to0 high of a proof of vodka. Here’s what happened in my little experiment. I did the first stage which might have taken 20 days (not the link I gave you), then I strained it off and did something else to the mixture and I think I had to wait another 20 days. So the morning of the 40th day I couldn’t wait to try it and 8:30 in the morning I poured myself a shot. Wow, it was terrible. I ended up throwing it all away and just bought some at the liquor store.

You won’t throw away this this lemon cake. When I found this recipe at My Lovely Little Kitchen I notice the different cream cheese she used. So when I went to the store to get my ingredients I bought goat milk cream cheese not remembering that she used Greek yogurt cream cheese. I had never heard of either one. When I traced her recipe back to see where she got the idea I ended up at Two In The Kitchen and she had used regular cream cheese and looking further, I saw her recipe came from a fruit filled coffee cake recipe from a Better Homes and Garden book. Interesting how recipes evolve with each time they are baked.

September 11, 2015 By Sherry

Bread/ Morning Foods/ Pastries

My High School Cinnamon Roll

Do you have fond memories of high school?

One of my high school memories that I can close my eyes and am transported back to the 60’s is from my home economics class. I loved home ec class, is that hard to believe? Not really. I liked the sewing somewhat but the cooking was more fun. I don’t remember what we cooked any of the four years that I took Home Ec except for our cinnamon rolls. The class would make these cinnamon rolls and sell them to students during lunch. Could you EVER smell the yeasty, cinnamony aroma up and down the halls of our two-story building. And, the kids couldn’t wait to get a break to go buy one. If I remember correctly, we charged 10 cents each, what a bargain!

Years ago in culinary school one of my instructors told us he had a friend who was a franchise owner of a TJ Cinnamons and that one of their secret ingredients for their cinnamon rolls were crushed “red hot” candies. So, over the years I have made these rolls with and without the cinnamon candies; you can decide whether to add them or not.

Our class also made pecan rolls, which I will also make one day for you to try. They were the gooiest, pecan rolls ever and sticky but in a very good way.

August 27, 2015 By Sherry

Bread/ Morning Foods/ Muffins

Raspberry Muffins with Streusel Topping

Chocolate chips make this raspberry muffin chocolicious.

There is definitely one advantage of growing older. And that is that I don’t have to get up until I’m ready. And, well I can stay up as late as I want watching TV, go anywhere I want to go, when I want to go. I guess there are quite a few advantages. I love going to the movie at 10:30 in the morning and I average 1-2 movies a week (and I do ask for senior rates — didn’t think I would ever be glad to say I wanted “senior rates”).

Do you think “hoarding” is something that happens as we age? I get an upset stomach watching those hoarding shows. I do, on the other hand tend to hoard food; especially berries that I pick in the summer months or in the case of these raspberries that I got for .99 cents and bought 40 cartons to put in the freezer.

So, one Tuesday morning after a good 8 hours of sleep I decided to whip up these muffins to take to my craft circle. Do you see that happening a lot lately? I know they will be eaten. I have to be honest, a few weeks ago, I tried a gluten-free orange muffin and decided to add some extra orange extract. They were AWFUL, tasted like a mouthful of alcohol and when I noticed they were not being eaten, I threw them away. Gluten-free items are not my favorite things to make and I learned my lesson about adding too much extract; and, I would like to be known as that lady who brings “good” stuff.

August 12, 2015 By Sherry

Dessert/ Desserts/ Morning Foods/ Pies/Tarts

Very Berry Breakfast Pudding

Very Berry Breakfast…..

Could there be anything better than a bread pudding for breakfast? This isn’t called a bread pudding probably because who would eat bread pudding for breakfast? Call it Very Berry Breakfast Pudding and it has one drooling over the name alone and you don’t have to wait for dessert to eat it.

The making of bread pudding can be traced back to the 11 and 12th centuries and is popular in many countries with each one having their own twist to the recipe. I’m sure bread pudding came about when there was leftover stale bread in the house and not wanting to waste anything the homemaker added this and that to it and came up with a scrumptious dessert; in this case a breakfast treat.

There are two kinds of websites I like to look to for recipes, Bed and Breakfast sites and Winery sites; I have found delicious recipes from both sites; and this “pudding” will be a welcome breakfast treat any time.

July 27, 2015 By Sherry

Bread/ Morning Foods/ Scones

Walnut Lavender Scones

The scent of the lavender will sweep you away.

You will not be raising your pinky while you are having tea with these scones.

A few years ago (many years ago in fact) at a tea conference I learned two things that stuck with me. One, you never split a scone and put your jam and Devonshire cream on it and put it sandwiched back together (you eat the halves separate); and two, when you drink tea you REALLY aren’t suppose to hold your pinky out. Of course, you can eat and drink however you want but I guess that is correct tea etiquette. Hey, when I drink my tea sometimes it is in a cup with no handle.

I wanted to bring back some lavender from our trip to France a couple of years ago but didn’t; so when I saw this dried culinary lavender in a spice shop in Austin, I just had to buy some. Then, it took me about a year to get around to trying my scone recipe using the lavender to make the most “scentful” walnut scones I have made. And, it didn’t hurt that I had some lavender growing right outside my back door to get in the picture. Picture perfect.

June 22, 2015 By Sherry

Egg Dishes/ Morning Foods

Impossible Ham and Cheese Pie

Not so impossible!

Aren’t you always looking for a new recipe to try out on company? Whether they are family or friends, this is easy and won’t have you up before dawn preparing this yummy treat.

I can just look at the picture above and it gets my mouth-watering. The taste of the melty cheese, the onions and the tiny pieces of ham is what your dreams will be made of when you preparing your breakfast menus for the weekend. Top the impossible pie with some salsa for an extra tang and you have a great breakfast dish.

This recipe can be changed up so many ways; try different cheeses, serve it for brunch, lunch or “breakfast for dinner”, add some jalapeños to the filling. I changed the flour to a King Arthur Gluten Free blend and could not tell it was not made with “real” flour. So, if there are any of you eating gluten-free because you have to or because you want to, try substituting a GF blend; you will be amazed at the results. (A few weeks ago, my grandson, Milo asked me “Gran do you eat gluten-free things because you want to or because you have to?”) The answer is I don’t have to but when I can substitute something gluten-free as the flour in this recipe, I will give it a try.

The Impossible Pie appeared first back in 1968 and was popularized by General Mills and General Foods to help promote their products in making this pie. There are sweet versions and savory version. Just Google “Impossible Pie” and you will be amazed at the different recipes that will come up.

May 22, 2015 By Sherry

Bread/ Breads/Biscuits/ Morning Foods

Loveless Cafe Style Biscuits

Voted one of the best biscuits in the U.S.

How many times while we are traveling do we eat at a great restaurant and then soon forget about it? Well, I never do. I have talked about Loveless Cafe several times here and this is one restaurant that we actually made it back to again and for the second time enjoyed their wonderful biscuits for breakfast. I always knew if we got back to Nashville we would eat at Loveless again, and we did on our way back from Asheville last summer. Loveless Cafe’s Biscuits have been voted one of the best restaurant biscuits in the U.S. and of course they aren’t going to share their recipe.

For over 60 years guests have been sharing meals with family and friends at Loveless Cafe. LC is located in southwest Nashville at 8400 Highway 100 and has been serving meals since 1951. It use to be a 50’s style Motel and still has that sign by the roadside. You can’t miss it and if you pass it by, you will be sorry.

To me, there’s nothing better than a hot biscuit out of the oven with room temperature softened butter. Now, my husband would disagree because he loves to put either honey or molasses on his biscuits.

I changed a few ingredients in Mother’s Kitchen copycat recipe. For one, why use buttermilk powder when I can use 2 cups of buttermilk; and since I had some Lard in my pantry I used that in place of the vegetable shortening. Also, I decreased the sugar to 1/8 cup because I don’t think any biscuits needs to be sweet. This recipe sounds similar to the Angel Biscuits we use to make back in the 70’s. Whether it is or not, I think it measures up to Loveless Cafe’s biscuits.

February 25, 2015 By Sherry

Dessert/ Desserts/ Fruit Dishes

Wine Poached Pears with Almond Cream

And it has wine jelly leaves.

I had to give you this recipe in time for Christmas. Maybe you want to do a light dessert during the holidays. Wouldn’t this be a beautiful Christmas dessert; I’d cut the wine jelly into little stars instead of leaves.

Isn’t it amazing how many food blogs are out there and I’m amazed at how many I follow. Recently I was looking for a dessert recipe for our Fall dinner and came across this poached pear recipe at allthatcooking.com. It had such a beautiful presentation that I knew I had to look no further. All That Cooking is a co-authored blog and this recipe belongs to Óli who is from Iceland but lives in Sweden and has been a professional chef for the last 30 years.

I never liked can pears as a kid and when my mother, for some reason, would use a can of fruit cocktail as a starter for her homemade fruit salad, I always picked out the pears and left them behind on the plate. Over the years, I learned to appreciate the juiciness of a fresh pear and started trying all the different varieties. I love the Asian pear but for this dish it doesn’t have the shape I wanted.

This recipe was followed as written except for the cutting of the jelly cubes. I have some tiny aspic cutters and a few fall leaf cutters we are trying. and the way his dessert is described –Firm pears, poached to a jewel toned crimson, surrounded by a just rich enough almond cream with flecks of butter toasted almonds is a dessert to please anyone’s palate — now doesn’t that make you want to try it.

December 6, 2014 By Sherry

Bread/ Breads/Biscuits/ Morning Foods

Banana Nut Bread

There’s banana nut bread then there is this banana nut bread.

I’m sure you have been making banana nut bread about as long as I have. You may have your favorite recipe that was your mother’s, grandmother’s or your favorite aunt’s. But, I’m hoping you will try my recipe; or I should say my sister’s recipe from her husband’s Mamaw.

All recipes are made better with over ripe bananas. In our house it is hard to get an over ripe banana because my husband loves them any way and the darker the better. Over ripe bananas aren’t sold at my favorite market anymore because the produce guy told me the bakery gets them. I’m sure the bakery’s bread is not nearly as good as this recipe.

Recently, I planned on making banana nut bread for a friend (Janet) who had just had a knee replacement. So, I buy six perfect bananas and put them on the counter so they can ripen and then can be used to make the most delicious banana bread I have ever tasted. The next morning one banana mysteriously disappeared. I had forgotten to tell my husband not to touch them or put a DO NOT EAT sign on the bunch. The next day, again, one banana gone missing and they were just starting to get to the really dark stage I like for a banana intended for bread and then another banana gone. Finally I was left with three bananas to make a recipe that called for six bananas.

What’s a girl to do other than make 1/2 the recipe. Luckily for me and for my friend (one recipe normally makes 2 large loaves) I got 4 small pans from the half recipe. I kept one and gave my friend the other three. This bread is the best right out of the oven, warm with some room temperature salted butter smeared on it but is just as good cool or warmed in the microwave.

December 1, 2014 By Sherry

Cake/ Dessert/ Morning Foods

Blueberry Almond Coffee Cake

Have a cup of tea to go with this Blueberry Coffee Cake

I was looking on Pinterest one day for something to do with all these blueberries I still have in my freezer and came across this recipe from Cozy Country Living. I did add some lemon and lemon zest to the recipe just because I feel like lemon goes really well with blueberry recipes.

The picture of the coffee cake also looked delicious since it was baked in round pans instead of an oblong pan like most coffee cakes are baked in.

A hoarder of frozen berries I am. I have to admit I either pick a ton of the things or when they are on sale for $1/carton I buy like $40 worth and then vacuum seal them thinking I will use them for smoothies etc during the year and then all of a sudden it’s time for new berries to be picked and I still have some left from last season.

The only think I don’t like about using frozen blueberries in baked goods is that I end up with purple dough. Even though purple IS my favorite color I would rather my cakes/breads etc. be speckled with the fruit rather than take on the color and tint my dough. Whatever happens when it gets mixed and baked, it’s still delicious in the end.

King Arthur Flour offers a secret to baking with frozen berries. They say to rinse your frozen berries with cool water until the water runs clear and then pat dry with paper towels. They showed several examples on their website with the berries being used both ways and you can really tell the difference — I should never have purplish/green blueberry baked goods again.

I took these cakes to my craft circle on Tuesday to be shared with whoever can get to them first. Like I’ve said before, I love people trying the things I bake and if they like them, then I can persuade them to look at the blog.

October 22, 2014 By Sherry

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