Category Archives: Brunch

Looking For Something Different For Sunday Brunch

This may sound lame, but do you ever get stuck for an idea for Sunday Brunch?  I do.  Saturday night I start to think about what I’m going to make for the next day, not just brunch, but then I do this every night, HA!  I woke up this Sunday and remembered that my Mom would put either Chives, fresh, if she had them or dried from a jar, or fresh Green Onions.  Hmm.

I spied a value sized bag of Pillsbury® Grands™ Southern Style Biscuits in my deep freeze, very convenient.  Yes, I do make on occasion, albeit a special occasion, from scratch Buttermilk Biscuits, using this recipe from the Blue Jean Chef®, thank you Meredith Laurence, they’re absurdly scrumptious.

Okay, now what shall we do with those you ask?  Let’s stuff them!

I popped our biscuits in the oven; in the meantime I gathered together our stuffing ingredients.  I’ve got thinly sliced Ham, meant for sandwiches, sliced Provolone Cheese (`cuz that what I had) and some dried snipped Chives.  A dab abutter in the fry pan and we’re off.  Crisp up the ham first, then set them aside topped with your cheese.  Beat the Eggs well and make something like a plain Omelette, topped with a goodly sprinkling of the Chives.  Split the biscuits and fill to your liking.

Sunday Brunch Stuffed Biscuits

MMM!

Some diced fresh Tomatoes for DH, a glass of Juice and we’re all set to tuck in.

Happy Sunday.

Enjoy!

Waffle Ice Cream Sandwiches

Waffles for Sunday Brunch

I made Waffles for Sunday Brunch again, but just a few too many.  That’s alright, I simply freeze the leftovers for later, as in later that night for dessert.

My DH grew up eating Waffle Ice Cream Sandwiches at various locations back East.  They use Neapolitan Ice Cream in a brick.  Remember those square blocks of Ice Cream in cardboard containers?  Yup, cut those into slices and place between 2 toasted Waffles, dust with Powdered Sugar and you’ve got a childhood memory in your hand.

Oops, I forgot the Powdered Sugar

Oops, I forgot the Powdered Sugar

I have a heck of a time finding that kind of Ice Cream any more, but we do love Tillamook, any flavor will do really.  This fine Sunday evening, it was Marionberry Pie, oh my gravy all over my two scoops rice (that’s OMG! in my world).

DELICIOUS!!

What I’ve Been Up To

SO, I’ll tell you, the reason that I’ve not been around is that DH and I have been so very busy moving into our new home.  We sold our home and purchased a new-build home, very exciting. While our home was being built, we rented an apartment, fully furnished, but I didn’t have all of my kitchen toys, though we got by 😉  So here is a small portion of meals.

ENJOY!

Prescott Donut Factory For This Sunday’s Brunch

prescott donut factory

[photo courtesy of Prescott Donut Factory]

Oh my gravy all over my two scoops rice (that’s OMG! in my world) those were the best donuts I have had in a very long while! I mean, come on, how GREAT does that look?!

My husband and I have driven past this place a gazillion times and every time I’d say, “We NEED to go there.”  Well, on Saturday DH said, “Okay, we’ll go for Sunday Brunch.”

Prescott Donut Factory

Delicious Donuts!

YAY!

from Prescott Donut Factory

So much to choose from!  It took awhile, but I went for the Devil’s Food Cake with Coconut sprinkles and Chocolate Glazed Vanilla Old Fashion.

DH's plate of donuts

My husband went for an Apple Fritter and a Buttermilk Glazed Bar.

We shared the 4 donuts between us, A~MAZ~ING!  Just wish we had gone earlier so we could have tried the Bear Claws; they were already sold out by the time we got there at 9 o’clock.

Coffee at Prescott Donut Factory, MMM!

Oh, and don’t forget the coffee, it’s pretty darn good.

GO, ENJOY!

Sunday Brunch Shared

You know that we love our Sunday Brunch, well, today’s meal was provided by Mrs. Landlord and Mrs. Dear Friend.

Blue Corn Meal Pancakes

Our new landlord was telling me about these awesome Blue Corn Meal Pancakes that she makes and looky what appeared in the dumb waiter for us this morning!  DH takes a bite and says, “What’s this called again?  That’s pretty good.”

Blue Corn Meal Pancakes, Organic Eggs and some Turkey Sausage

To round out our repast, Mrs. DF had sent over some of her organic Chicken Eggs, always a winner.  Throw in some REAL Maple Syrup, a cuppa Joe, a few Turkey Sausages and a bowl of diced Cantaloupe.  As Mrs. Landlord says, we share with each other our bounty; life is good.

Mahalo, thanks ladies.

Discovering New Places To Eat Out, Olde World Bagels and Market

Part of living in a new place is discovering new eateries.  Our new landlord had pointed us in the direction of a terrific bagel shop in town, Olde World Bagels and Market.  It’s a bit off the path, but we found it, twice!

The first visit was kinda of like a meet and greet for us, we bought 3 plain bagels; that should tell the tale.  YES IN DEED!  Very good!  So we returned for a full blown meal.  An early breakfast was in order a few days later, in which we ordered each a Bacon Egg and Cheese Bagel, mine on the Herbs de Provence bagel with Cheddar and DH had his on a plain Bagel with Swiss Cheese. Sorry, but I didn’t snap a photo, next time, because there will be a next time.

BUT WAIT!

We also took home a baker’s dozen of assorted flavored bagels for later.

AW, Come On MAN!

The following morning it was a plain bagel, toasted, with fried Taylor’s Pork Roll if you’re from New jersey or Taylor’s Ham if you’re from Pennsylvania… but I digress … I added a slice of Swiss Cheese melted it on top.

BOY HOWDY!  Them’s some good eats!

Sticky Cinnamon Buns

We were talking about Cinnamon Buns the other day, so I figure, why not continue on that thread.  I was telling you about my SIL’s recipe that I have and how very good it is.

YUM!

YUM!

So here we go with my rendition of …

My SIL’s Sticky Cinnamon Buns

Dough:

1 C. Sour Cream

3 C. All Purpose Flour, divided

1 pkg. Dry Raip Rise Yeast

¼ C. Warm Water

2 Tbsp. softened Butter

1 tsp. Salt

1 Egg, beaten

Filling:

1 stick ( ½ C.) softened Butter

½ C. Granulated Sugar

1 Tbsp. ground Cinnamon

1 C. chopped Nuts

½ C. Raisins

prep the pan with Karo Syrup and Brown Sugar

Prep two 9 inch cake pans

(or a 9×13 inch pan with double the ingredients below) with:

1/3 C. Karo Syrup and ¼ C. Brown Sugar

your cast of characters for the dough

your cast of characters for the dough

Preheat the oven to 375⁰

Heat the sour cream over low heat in a small saucepan, just until lukewarm.

Dissolve the yeast in the warm water; set aside to proof.

In a Food Processor, combine the warm sour cream, butter, salt, egg and yeast mixture with 1 cup of the flour until smooth.  Add the remaining flour, until the dough pulls away from the sides of the bowl; continue to process for 30 seconds.

this IS lovely dough

Turn the dough out into a large, greased bowl and cover with plastic wrap.  Allow to rise until doubled in size (overnight is fine).

use your bench flour as a guide

On a well floured surface, roll out the dough to 24 inches by 12 inches.

this is my favorite step, BUTTER!

this is my favorite step, BUTTER!

Spread the stick of softened butter all over the rolled dough, leaving a ½ inch boarder on the edge farthest from you.

sprinkle with combined cinnamon and sugar

Combine the sugar and cinnamon and sprinkle over the butter.

sometimes I leave the raisins out

sometimes I leave the raisins out

Now sprinkle the nuts and raisins.

start to roll the dough as tightly as possible, away from you

Roll the dough away from you, as tightly as possible, into a jelly roll; pinch the edge together, placing the seam down on the countertop.

cut into 16 even pieces

Cut into 16 even pieces and place 8 pieces, cut side down into each of the prepared pans; allow to rise for about an hour.

I forgot to place the ends of each roll inward, oops

I forgot to place the ends of each roll inward, oops

(I used a 9X13 rather than 2 9” round cake pans)

Baked until firm, gorgeous!

Bake for 15 minutes, rotating the pans half way through, until the buns are firm but not hard (an additional 15 minutes may be required).

SIL's recipe for Sticky Cinnamon Buns

SIL’s recipe for Sticky Cinnamon Buns

Remove from the oven to cool for about a minute; then turn out onto a plate.

ENJOY!

Encore Cinnamon Buns

OH MY GOSH!!!

I plugged my recipe for my version of Quick Cinnamon Buns  in to MyFitnessPal.com to see how bad we’ve been (DH said “No, don’t do that, I don’t want to know!“) and, and, I, well, maybe we’ll have to limit how often we make these treats.

I suppose I really don’t need to tell you that THEY’RE GONE! (best reheated in the microwave for just a few seconds, MMM)

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 638
% Daily Value *
Total Fat 13 g 21 %
Saturated Fat 8 g 40 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 34 mg 11 %
Sodium 459 mg 19 %
Potassium 171 mg 5 %
Total Carbohydrate 125 g 42 %
Dietary Fiber 2 g 9 %
Sugars 90 g
Protein 6 g 13 %
Vitamin A 8 %
Vitamin C 1 %
Calcium 18 %
Iron 15 %

We won't be having THIS very often!

 

Um, well, we did have this as an encore performance this morning.

Another Recipe For Cinnamon Buns

My SIL gave me her recipe for Cinnamon Buns many years ago, of which I have made over and over, mainly for Christmas Morning brunch.

SIL's recipe for Sticky Cinnamon Buns

SIL’s recipe for Sticky Cinnamon Buns

They’re very good, but more of a stick bun and I wanted to try something different.

I watch Cook’s Country on our local PBS station; I never miss an episode.  Most recently, Bridget Lancaster made Quicker Cinnamon Buns, I immediately printed out the recipe (you’ll need to sign up online in order get more recipes from America’s Test Kitchen as well as Cook’s Country) for Sunday Brunch, and you know I always do things with my own twist, so here we go.

 

Quick Cinnamon Buns

Filling:

¾ C. packed light Brown Sugar (5 ¼ oz.)

¼ C. granulated Sugar (1 ¾ oz.)

1 Tbsp. ground Cinnamon

1/8 tsp. Salt

2 Tbsp. melted unsalted Butter

1 tsp Vanilla Extract

Dough:

1 ¼ C. whole Milk

4 tsp. instant or rapid-rise Yeast

2 Tbsp. granulated Sugar, divided

2 3/4 C. All-purpose Flour (13 ¾ oz.)

2 ½ tsp. Baking Powder

¾ tsp. Salt

6 Tbsp. melted unsalted Butter

Glaze:

3 oz. softened Cream Cheese

2 Tbsp. melted unsalted Butter

2 Tbsp. whole Milk

½ tsp. Vanilla Extract

1/8 tsp. Salt

1 C. Powdered Sugar (4 oz.)

*Tip-since you’re using so much melted Butter, melt it all together, 10 tablespoons.  Also, if you only have light colored cake pans, place the oven rack at its lowest, increase the temp to 375⁰ and bake for 29-32 minutes.

Combine the filling ingredients in a small bowl until it looks like course sand; set aside.

Prepare a dark 9 inch round cake pan by greasing it with some soft butter and then line it with a piece of parchment paper, cut to fit the bottom of the pan and grease the paper as well.

Pour ¼ of the milk into a small bowl and heat to 110⁰ in the microwave.  Add 1 teaspoon of the sugar as well as the yeast, stir to combine and let proof for 5 minutes.

In a large bowl, whisk together the flour, baking powder, salt and remaining 5 teaspoons of sugar.  Stir in 2 tablespoons of melted butter, the yeast mixture and the remaining cup of milk, until the dough comes together, this will be very sticky.  Turn the dough out on the kitchen counter that has plenty of flour on it.  Knead the dough until its smooth, about 2 minutes or so.

use the bench flour to guide you to the 12x9 inch size

use the bench flour to guide you to the 12×9 inch size

Roll this out into a 12 inch by 9 inch rectangle.  Brush the top with 2 tablespoons of melted butter (you might need to give the melted butter a good stir or even a few seconds in the micro again if it tightens up), leaving a ½ inch border at the farthest edge from you.  Spread the filling evenly over the butter and press it in firmly.  Using a bench scraper or a spatula, loosen the dough from the counter.

12 inch log of Cinnamon Buns

Start to roll the dough away from you, into a log as tightly as you can.  Pinch the edge to seal it and turn that edge over towards the counter.  Cut the log into 8 equal pieces.  Place one piece, cut side down, into the middle of the cake pan and then the rest of the buns around it, again, cut side down.  Brush the tops with 2 tablespoons of melted butter, cover loosely with plastic wrap and let rise for 30 minutes.

In the mean time, preheat the oven to 350⁰ with the rack in the middle of the oven.

Remove the plastic and bake for 23-25 minutes.

DONE!

Loosen the buns with a butter knife and set to cool on a wire rack over a sheet pan for 5 minutes.  Turn the buns out on to a large plate; remove the parchment paper and turn back over onto the rack and let cool another 5 minutes.

glazed Cinnamon Buns

Here’s where I differ, the glaze.  I left out the cream cheese because my husband is not a fan.

oh my, Cinnamon Buns

Simply whisk all of the glaze ingredients together and pour evenly over the now cooled buns and serve.

Serving suggestion:

Another Sunday Brunch

 Happy Sunday Brunch!

Sunday Brunch, Fritatta

My husband and I have always enjoyed a good Sunday Brunch. As we are now retired, I have loads more time to dedicate to this endeavor, regularly. I like to do it up big, like this recipe, I used the good stuff. I found Prosciutto di Parma (it’s imported from Italy) as well as Fresh Mozzarella Pearls, they’re small and no chopping is required. So, really you could just say that this is a fancy-pants Ham & Cheese Omelet.

 

Sunday Brunch Frittata 

4 large Eggs

4 Tbsp. water

2 Tbsp. Olive Oil

3 oz. Prosciutto, torn into pieces

3 oz. fresh Mozzarella, cubed

1 oz. Parmesan, grated

Freshly Cracked Pepper

 

Preheat the oven to 375⁰

Heat the Olive Oil in an 8 inch oven-proof skillet over medium-high heat.

Whisk together the eggs and water with Pepper to taste.

Stir in the remaining ingredients.

Once the pan is hot (you’ll see small wisps of smoke), pour in the egg mixture.

Bake for 10-15 minutes, until the center is just set.

(you can pop this under the broiler to crisp the top if you like.)

Carefully remove and slice to serve.

Some extra grated cheese on top is nice too.

Frittata with diced Tomatoes, Italian Bread and Orange wedges, oh and a Bloody Mary to round it all out

Frittata served with diced Tomatoes, Italian Bread and Orange wedges, oh and a Bloody Mary to round it all out

This dish is good served hot or cold; it’s excellent on a buffet… but it never seems to make it that far in our house.

Keep in mind, a recipe is simply someone else’s ideas, take it and make it your own. Add, subtract, make it how your family likes it.

ENJOY!