Category Archives: Breakfast and Brunch

Saturday Scones

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Saturday Scones

The weekend is a perfect time to try something new along with surprising your family with an awesome treat!  That is the surprise I received this week when our lovely neighbor Gaye, dropped off these stunning blueberry scones just in time for breakfast.  They were still warm and dripping with a light glaze icing.

Her 16-year-old daughter, Abigail, created these scones “tweaking” the recipe this way and that until she made these incredibly light, melt-in-your-mouth scones with blueberries — picked right from the bush this summer!  The exciting thing about this 16-year-old cook is that she is so creative and not a bit afraid to add different ingredients to get the result she wants.  Abigail says, “these are so easy to make, and you can use fresh or frozen blueberries.”  However, I was thinking — if you don’t have any on hand how about trying some … chocolate chips?  Now THAT has your attention!  Give it a try and let me know how you do!

~Blessings, Catherine

This recipe calls for baking soda to help make it light but there are many other uses for baking soda.  Check out this awesome article from Tips Bulletin!

Saturday Scones
 
Prep time
Cook time
Total time
 
Fill the home with the fragrance of scones as you thrill your family with these delicious treats!
Author:
Serves: 10
Ingredients
  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 Tablespoons salted butter, softened
  • 1 cup fresh or frozen blueberries
  • ½ cup sour cream
  • 1 large egg
Instructions
  1. Adjust oven rack to lower-middle position and preheat to 400 degrees.
  2. In a medium bowl, mix first 6 ingredients. Cut in butter with fork or pastry cutter. The mixture should resemble coarse meal.
  3. Stir in blueberries.
  4. In a small bowl, whisk sour cream and egg until smooth.
  5. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands (or a wooden spoon) to press the dough against the bowl into a ball. The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.
  6. Place on a lightly floured surface rolling dough into a log about 20” long. Flatten to make a thick rectangle approximately 1” thick, 4” wide, and 20” long. Use a sharp knife to cut five 4” squares of dough. Cut each square in half along the angle line making 10 triangle shaped scones.
  7. Line a baking pan with parchment paper. Place on pan about 1” apart.
  8. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and glaze.
  9. Glaze: 2 cups powdered sugar – 2 Tablespoons milk Mix. Drizzle over cooled scones.
  10. Serve warm or at room temperature.

The scone is a small British quick bread of Scottish origin. Scones are especially popular in the United Kingdom, the United States, Canada, Australia, New Zealand, and Ireland, but are also eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

 The pronunciation of the word within the United Kingdom varies. According to one academic study, two-thirds of the British population pronounce it /ˈskɒn/, rhyming with “con” and “John”, with the preference rising to 99% in the Scottish population. This is also the pronunciation of both Australians and Canadians. Other regions, particularly the United States, pronounce the word as /ˈskoʊn/, rhyming with “cone” and “Joan”. British dictionaries usually show the “con” form as the preferred pronunciation, while recognizing that the “cone” form also exists.[1]

The difference in pronunciation is alluded to in the poem which contains the lines:

“I asked the maid in dulcet tone
To order me a buttered scone.
The silly girl has been and gone,
And ordered me a buttered scone.”

The Oxford English Dictionary reports that the first mention of the word was in 1513. The word scone derives perhaps from the Middle Dutch schoonbrood (fine white bread), from schoon (pure, clean) and brood (bread).[2]

The word scone may also derive from the Gaelic term “sgonn” meaning a shapeless mass or large mouthful. The Middle Low German term “Schönbrot” meaning fine bread may also have played a role in the origination of this word. Or, perhaps, the word is based on the town of Scone, Scotland.[3]

Terms such as “Rock Cakes”, “Fat Rascals”, and “Singing Hinnies” are also other terms for what others refer to as a scone.

 

Ham and Cheese Scrambed Supreme

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Lift your eyes and look to the heavens: Who created all these? He who brings out the starry host one by one, and calls forth each of them by name.” Isaiah 40:26a (NIV)

Sunday night, we wanted something light to eat, not too much work and not too heavy.  Scrambled eggs!  Now, you may think it is silly that I would post a scrambled egg recipe, but what really made this special was the Supreme Sauce we had left from the Tilapia filets earlier in the week.  That sauce turned scrambled eggs in to a Sunday surprise meal!   Take a look for yourself …

Ham and Cheese Scrambled Supreme
What makes this extra special is that it is a good use of some leftover Supreme Sauce.  If you don’t have Supreme Sauce, make some, because it is the crowning taste to this easy dish!

6 eggs
1/2 cup shredded hot pepper jack cheese*
1/4 cup sour cream**
1/4 cup green pepper, chopped fine
1/4 cup onion, chopped fine
3/4 cup ham, chopped
1 Tablespoon butter

Melt butter over medium heat.
Add green pepper and onions.  Saute for 5 minutes.
Add chopped ham, saute another 5 minutes.

Mix eggs, pepper jack cheese, and sour cream.

Whisk until well mixed.

Pour egg mixture into the ham and onion/green peppers.

Cook until done and no longer runny.

Warm up some leftover Supreme Sauce and top egg dish.

The flavors are fabulous together!

Noteworthy:

*  Can use any kind of cheese, sharp Cheddar or Monterey Jack.

** Sour cream makes scrambled eggs light and fluffy.

Recipe for Supreme Sauce.

All about : Mother Sauces

Baked Oatmeal Revisited

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“I, even I, am the LORD, and apart from me there is no savior. I have revealed and saved and proclaimed— I, and not some foreign god among you. You are my witnesses,” declares the LORD, “that I am God.” Isaiah 43:11-12 NIV

“This is to be a lasting ordinance for you: On the tenth day of the seventh month you must deny yourselves[a] and not do any work—whether native-born or a foreigner residing among you— 30 because on this day atonement will be made for you, to cleanse you. Then, before the LORD, you will be clean from all your sins.

Yom Kippur, the Day of Atonement
(taken from the Bible Gateway blog)

Yom Kippur, the most significant holy day in Judaism, began last night at sundown and runs through sundown today.  Jews observe this event with prayer and repentance, much as the Old Testament Israelites did. It was established during the time of Moses as the Day of Atonement, and is described in Leviticus 16: “This is to be a lasting ordinance for you: Atonement is to be made once a year for all the sins of the Israelites.”

If you’re not familiar with the Biblical Day of Atonement, take a few minutes to read about it. The account is full of a lot of “Old Testament language” about priests, sacrifices, offerings, and (literal) scapegoats—things that might feel foreign to modern Christians. But in describing the process by which God granted the people of Israel forgiveness for their sins (through an annual ceremony of sacrifice), it very directly foreshadows the manner in which Jesus Christ would one day sacrifice himself for our sins.   Christians today don’t observe the system of Jewish holy days and feasts established in ancient Israel. But the Day of Atonement is an appropriate time to reflect on the weight of sin and guilt in our lives—and the merciful God who washes it away.

It’s Saturday morning and while Lee was out for a run I decided it would be a baked oatmeal breakfast.  I previously boasted and posted about Baked Oatmeal.  This morning I want to re-visit the recipe because I changed it around a bit to feature fresh apples, Jumbo Medjool dates, and walnuts from my pantry.  I think it was the best we have ever eaten. (I know I say this every time, but it is true!)

I used Winesap apples, chopped walnuts and I chopped up some tender fresh Medjool dates.  Medjool dates are deep amber-brown and have a slightly crinkly skin that shimmers from natural sugar crystals. Bite into one, and your teeth sink into satisfyingly sticky flesh that tastes of rich caramel, hints of wild honey and a touch of cinnamon. Melt-in-your-mouth Medjools are so luscious they taste as if they have been warmed in an oven.  If you haven’t ever eaten Medjool dates you are in for a treat!  Costco carries them fresh from California in the fall.  After Christmas they are a little harder to find but still available on-line.  But you can buy them in the fall and they will keep in an airtight container in the refrigerator for about 6 months.   I just buy them at this time of the year, eat them fresh and then wait out the rest of the year for them to come back around!

There is one caveat regarding Medjool dates: They are addictive. Eating too many of these sugary jewels can induce a hyperglycemic laziness (this is a benign condition which a brief nap will remedy).   So I offer you the following three suggestions:

1.  Pace yourself!

2.  Leave the pits in full view so you can keep count of how many you’ve eaten.

3.  Or do as we do, we bring them home, eat a few as we stuff the rest with walnuts.  Then we count how many are left.  We make sure this number can be divided by three (number in our household).  If the number is not divisible by three, we eat them until the remaining number IS divisible by three.  THEN, we promise each other we will not to eat more than one a day.  My poor mother gets the short end of this stick as my hubbie and I always remember they are in the refrigerator waiting for us.  Mom, well, she doesn’t rummage through the frig each day like we do and  I am sure she has forgotten they are there.  Today, I will tell her …  🙂

I wish you a sweet, sunshine filled weekend blessed with time spent with family and friends.

Apple, Dates and Walnuts Bake Oatmeal

This looks like a long list of ingredients but actually it isn’t.  This goes together in a matter of minutes and is very easy.

  • 3 eggs
  • ½ cup oil
  • ½ cup sugar (white or brown)
  • 3 cups oats (instant or old fashioned)
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ¾  cups milk
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 cup chopped walnuts
  • 1 cup chopped Jumbo Medjool Dates
  • 1 cup chopped apple (2 small apples)

Topping:

  •  1/4 cup brown sugar

Preheat oven to 350 degrees. Beat together eggs, oil, and sugar. Add everything else.   Beat together well. Pour into a greased 9” by 13” pan or baking dish. Bake for 30 minutes then spread ¼ cup brown sugar on top. Bake for 15 minutes more.

We eat this in a bowl with a little bit of warmed milk.  Yummy!

 

A Date To Remember by Susan Russo
Dates are considered the oldest cultivated fruit in the world: Fossils show date palm trees thrived 50 million years ago. The fruit of the date palm was eaten as far back as 5,000-6,000 B.C.E., and they’ve been cultivated for about 6,000 years in the Middle East.

Ancient cultures called the date palm “the tree of life,” and used all parts of the tree, from the trunk to the leaves. Dates are still a staple source of nutrition for nomadic peoples because of their high carbohydrate content, high potassium levels and easy portability.

Hundreds of varieties of dates are grown throughout the world, about 12 of which can be found in the United States. They are classified as soft, semidry or dry. Soft dates such as the Medjool, Khadrawy, Halawy and Barhi have a sweet, creamy flesh because of their high moisture content. Semidry dates such as Deglet Noor and Zahidi have less moisture, sweetness and chewiness. Dry dates such as the Thoory, which is called the “bread” date, have rather hard, dry skin and very little moisture

Most U.S. dates — 95 percent — are grown in California’s Coachella Valley, a two-hour drive northeast of San Diego. Dates grow well there and in parts of southwestern Arizona because they like hot heads and wet feet. That is, they grow best in areas with high heat, low humidity and an abundant supply of groundwater.

Dates have been in California since the 18th century, when Spanish missionaries planted date palms around their missions. It wasn’t until 1927, however, that Medjools arrived. That year, disease was destroying Morocco’s Medjool crop. Walter Swingle, an American horticulturalist, brought 11 Medjool offshoots back to California from Morocco. Nine of the eleven survived and have become the source of the millions of Medjool dates grown today.

Among the Medjool’s many nicknames, “king of dates” is most fitting. Once reserved for Moroccan royalty and their guests, they were a precious confection and remain so today. Like many delicacies, Medjools are pricey because their cultivation is a complex and labor-intensive process.

Although date palms are naturally pollinated by wind, growers must hand-pollinate each tree to ensure adequate yield. A worker climbs the same 40- to 50-foot-high tree many times during the Medjool season. First, he trims the tree’s dangerously sharp 4- to 5-inch-long thorns. Then he removes most of the dates to increase the air circulation and sunlight they need to reach optimum size.

When the remaining dates reach their full size, he will protect them from birds, insects and occasional rain by covering them with burlap bags or nylon netting. Since dates do not ripen simultaneously, he must climb the tree several more times to harvest them.

Soft dates such as the Medjool are so delicate that most are picked individually by hand rather than in large clusters.

This season’s crop is currently available at supermarkets and online. They range from $6 to $10 per pound, depending on their size and quality, and come in grades: choice, soft, fancy, large and jumbo. In this case, bigger is better. Splurge and go for the jumbo.

To store Medjools, leave them covered on the counter for up to a week or place them in an air-tight container in the refrigerator for up to six months.

Apple Sage Sausage Balls

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Hebrews 11:6  “And without faith it is impossible to please God, because anyone who comes to him must believe that he exists and that he rewards those who earnestly seek him.”

I love cooking, but making a big breakfast for family and friends is my very favorite thing to do.  I honed those skills while cooking breakfast 5 out of 7 days a week when we owned Walnut Grove Bed and Breakfast.  Now my life moves at a much slower pace (thank heavens!) and I make a cooked breakfast when we need a break from our everyday bowl of oatmeal 🙂

The flavor of these sausage balls always takes everyone by surprise.  They are very tasty and the apple in them gives a hint of sweetness while still maintaining the full flavor of the sausage.  I like to make up a big batch and always have some ready to go in the freezer.  Since I am on an “apple” roll I thought it was time to share this great recipe.  Maybe this weekend you will have a chance to mix up a batch.  It is fast and the end result is so surprisingly tasty!

SAGE SAUSAGE BALLS
Ingredients:

  • 2 pounds bulk sage sausage; we use Williams Sausage, but your favorite will be fine!
  • ½ cup milk
  • 1 cup chopped apple
  • 1 cup Pepperidge Farms Stuffing Mix
  • ½ cup chopped onions or ¼ cup dried onions
  • 2 eggs

Mix all ingredients together.  Grease 12 muffin cups or 36 mini-muffin cups.

Fill cups.  Bake at 350 degrees, 30 to 35 minutes for large muffin tin, and 20 minutes for mini-muffin pans.  The pictures show the sausage made in a mini muffin tin.

Noteworthy:

*  Can be doubled or tripled and frozen.
*  Can use ring mold or loaf pan instead of muffin tins.
*  I like to use Williams’s Extra Sage Sausage but this recipe is equally as good with 1 lb. country sausage and 1 lb. hot sausage.

This is a great compliment to any breakfast entrée.  Be sure to make plenty because they disappear fast.  No one can eat just one!

  • Sage (Sophos), a Stoic wise man

  • Sage (name), a surname and given name (article includes a list of people with the name)