Archive for ‘Breakfast’

November 23, 2010

Ham and Cheese Soufflé

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June 8, 2010

Raspberry Cream Cheese Stuffed Crêpes

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June 8, 2010


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January 27, 2010

Truffled Eggs

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November 25, 2009

Cranberry Scones

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November 16, 2009


zeppole 26

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January 1, 2009

Raspberry Tarts

Tarts are typically an open faced pie, no top, and most generally have fruit with a custard type filling; not to be confused with torte, which is a European cake.  They are historically a British dish, though they have found themselves on the menu of many restaurants across the world.  Random trivia for your guests:  What was believed would happen to you if you ate a tart made by a witch?  Answer:  You’d become mean.

If you have used my recipes in the past you will know I don’t do pastry breadings – not pie shells, puffs, dough, etc.  I fail at it.  So for this recipe I use pastry puffs which you can buy at your local grocery.  You can also layer phyllo dough in a well buttered dish, or use a flaky deep dish shell.  This recipe will fill about 18 pastry puffs – so you can cut it down if you need to pretty easily to 6 puffs.

There is nothing I love more in the fruit department than raspberries, their smell, their taste, their everything.  And while you can make this recipe with just about any fruit you desire – strawberries, cherries, rhubarb, blueberries, blackberries, peaches – I love raspberries.  And the only thing that trumps raspberries is raspberries with cream cheese.  You can serve this as a dessert, snack or even as a breakfast dish.


8 ounces cream cheese, softened to room temperature

1 cup granulated sugar

4 eggs

1 1/2 cup half & half cream

3/4 teaspoon vanilla extract

1 cup fresh raspberries, rinsed

  • In a large mixing bowl, beat cream cheese at medium to high speed for 2 minutes, scraping walls.
  • Add in sugar slowly, beating at a high speed until well blended.
  • Add in eggs, one at a time, continuously beating.
  • Add in vanilla and cream and beat at high speed for 2 minutes more, scraping walls.
  • In a small saute pan or skillet over low heat, warm raspberries, shuffling often in pan.  Be careful not to stir them as they can break up.  Heat only until they begin to bleed and remove from heat.
  • Strain raspberries well and fold into cream cheese mixture.
  • Discard raspberry juice.
  • Pour mixture into prepared puffs*.
  • Bake at 350 degrees F for about 20 – 25 minutes, until toothpick comes out clean.

*Puffs should be baked in advance to a golden hue, just barely crisp.  Cool them at room temperature or even for fifteen minutes in the freezer if you are under the gun before you pour the filling in.  Otherwise the cream cheese mixture may crack and separate from the shell.


January 1, 2009

Scotch Cakes


2 cups flour, unsifted

1 teaspoon granulated sugar

1 egg

1/2 teaspoon iodized salt

1/2 teaspoon baking soda

12 ounce can evaporated milk*

*The actual recipe calls for buttermilk, but I despise the taste of buttermilk, so I use evaporated milk instead – not condensed!  If you like buttermilk, you want to use 1 cup.

  • In a large mixing bowl, blend all dry ingredients with a fork.
  • Create a well in the middle and break egg into it.
  • Add in milk and blend thoroughly with a spoon, but do not overbeat or the pancakes won’t rise.
  • In a large skillet over medium to high heat, drop one full ladle into the pan and cook until bubbles form up, then flip.
  • Serve hot.
January 1, 2009

Dutch Honey Syrup

I feel almost guilty at posting this but I know now with the glorious invention called the internet that my grandmother didn’t invent this recipe.

When I was a kid, this was our family recipe that was guarded heavily and handed down only to family members and the most trusted of friends.  The story was that my grandmother had made this concoction from left-overs and it was an immediate hit.  When my uncle married a young woman and she was brazen enough to post the recipe for her house guests to see, my grandmother lost her temper!

This is still my favourite syrup and is perfect for the non-maple fans of the world.


1 bottle Karo light corn syrup

1 cup sugar

1 cup heavy whipping cream

1 tablespoon vanilla extract (not flavouring)

  • Bring all ingredients to boil in a heavy saucepan over low to medium heat, stirring often.
  • Once mixture becomes an even golden colour and loses its milky appearance, remove from heat.

This can be stored in an airtight container for several months if refrigerated.  I used to keep it in the glass Karo bottles, however they have switched to plastic.  If you have a glass bottle with plastic lid that you get to make packet salad dressings, this will work well.

January 1, 2009

Goldenrod Eggs

This particular recipe has been a family favourite for Easter for generations and still to this day I only make it for that special morning.  I think it makes it even more enjoyable, the anticipation of the heavenly meal.  I can remember counting down the days to Easter, but not to hunt the eggs!  I hope you enjoy this as much as my family does.


12 hardboiled eggs*

1/4 c. butter

1/4 teaspoon salt

1 cup whole milk

1/4 cup flour

1/4 teaspoon ground black pepper

*We always use the Easter eggs after the kids find them

  • Remove shells from eggs.
  • Slice eggs open and remove yolk balls, set aside.
  • Dice egg whites and set aside.
  • In a heavy saucepan over medium heat, bring milk to simmer, stirring often.
  • Add butter and spices, stirring thoroughly.
  • Reduce heat to low.
  • Add flour in a spoon at a time, whisking briskly to blend.
  • Add in egg whites.
  • Serve over toasted bread.
  • Using a tea strainer or garlic press, grate egg yolks over top.
  • Serve.
January 1, 2009

Eggs Benedict

I don’t often do a lot of breakfast dishes because quite frankly, at that hour, my brain only thinks of coffee.  But once in a blue moon I get around to whipping up random dishes and this is one my mom used to make often when I was younger.  I loved it because it was about the only time we would have English muffins, but I always hated the hollandaise sauce.  She would put it on everything from eggs Benedict to asparagus to pork chops and to this day, I just am not a fan of hollandaise sauce, so my recipe does not include it but rather a creamy cheese sauce made with cheddar jack instead.

The length of time you boil the eggs really depends on the preference of soft yolks or hard.  If you have a poacher, you can easily determine the yolk’s stage, if you use my method below, note that 3 to 5 minutes gives you a soft yolk, over 5 minutes gives you a harder yolk.

I have made this recipe per serving size, allowing 2 eggs per person, but note that my cheese sauce recipe is for 4 servings total.


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