The earth is the LORD'S, and all it contains, The world, and those who dwell in it. -Psalm 24:1
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When we think about hospitality, we often forget breakfast as an opportune time for hosting family and friends. Whether you plan to wake up to a houseful of 6 or 16, doing the work the night before is always my preferred mode of operation. A make-ahead quiche, a pan or two of baked french toast, and a big bowl of fresh fruit, and you’ve got a lovely breakfast fit for the finest guests. Exactly the kind of folks I had over this weekend. Baked French Toast 1 loaf French bread, cut in 1 inch slices 8 eggs 2 1/4 cups milk 1 cup half-and-half cream 2 teaspoons vanilla extract 1/2 teaspoon ground cinnamon 3/4 cup butter 1 1/3 cups brown sugar 3 tablespoons light corn syrup Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, and […]
It’s pretty much impossible to go wrong with tart apple and creamy caramel. Throw in some cream cheese and the turning of leaves, and you’ve got Fall bliss. Double batch of my caramel sauce 1 lb. Cream Cheese, softened 1/2 cup sugar 2 eggs 1 extra serving graham pie crust (or 1 regular graham cracker pie crust plus six mini graham cracker crusts for extra filling) 1 granny smith apple: peeled, cored, and chopped 1 tablespoon flour 1 teaspoon cinnamon pecans for garnish Heat oven to 325°F. Make caramel sauce. Set aside to cool. Toss chopped apple with flour and cinnamon. Set aside. Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; beat just until blended. Fold in apple mixture. Pour a thin layer of caramel at the bottom of each crust. Pour cream cheese mixture on top of the caramel and fill crust, leaving 1/4 inch crust […]
Chocolate has antioxidants. Whole wheat flour is more nutritious than white. Butter is dairy, egg is protein, and sugar…um…sugar is just what makes whole wheat chocolate chip cookies a sweet start to your week. Whole Wheat Chocolate Chip Cookies 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 cup butter, softened 1 teaspoon vanilla 1 egg 2 cups whole wheat flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups mini chocolate chips (I like mini, but regular chocolate chips are okay, of course!) Heat oven to 375ºF. Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.
This will not be for everyone. Answer the following questions for me: 1) Do you love coconut macaroons? 2) Do you think the taste and texture of custard is divine? 3) Does 5 minutes prep for homemade pie sound even more divine? If you answered yes to all three, keep reading…I’ve just made your day:
It’s funny when I think I have such a brilliant idea, just to find that it’s all been done before…and by Martha Stewart, no less. So, if you’ve already seen or tasted miniature Boston Cream Pies, I apologize for showing up late to the party. For the rest of you, feel free to continue thinking that I am a creative genius. I went to a prestigious private college-preparatory school in my teens. Students sat at round tables and were served family-style meals. Dessert was rarely a part of my Chinese home, much less Boston Cream Pie. But, at school, it made the menu rounds. While it was run-of-the-mill for many of my peers, Boston Cream Pie days were special, and worth every penny of that outrageous tuition I had a scholarship for. I guess what’s more amusing than finding out that I’m not as brilliant as I think I am, […]
One of the best things about having a baby is that your friends and family bring you dinners. Between my loving church and our supportive school, our family received meals for 6 weeks! Let me just say: I love to cook, but I do NOT turn down any opportunity to have dinner fixed for me. EVER. A sweet friend from church brought us a delicious dinner accompanied by a perfect loaf of french bread…that was homemade. Unlike my favorite artisan bread recipe, this lovely loaf is light, subtly sweet, silky in texture, with a slightly crisp crust. If you’re going to eat fluffy, white bread, you might as well enjoy it this fresh. Think spaghetti dinner, think french toast, think this bacon-cheesy goodness. Well, now you can stop thinking and start making… Perfect French Bread adapted from Taste of Home 1 package active dry yeast 1 1/2 cups warm water […]
Number 2 is turning 7 in July, but his first grade class wants to celebrate him before school is out for summer vacation. So, as the mom of a clan obsessed with Bear and his cliff-hanging, snake-eating, and camel-gutting, I did my part in creating a tough and dirty boy cupcake. This is the closest I’ll ever get to eating worms. One box cake mix makes 24 cupcakes plus a small section baked in a loaf pan, which I crumble and use for dirt: Store-bought frosting… …and a light dunk in the “dirt”. With all that dirt…Don’t call me “cupcake!” Eeewww…it’s an earthworm. Bear would’ve preferred a gummy scorpion or grub. Sorry to disappoint. Now Number 2′s class will know that around here, we are all-boy, all-survival, all-dirt… …and all very well-loved by a girlie Mama.
I do love Spring, and the flavors that accompany the arrival of crocus, daffodils, and tulips. While I rarely need an excuse for the luscious combination of lemon and meringue, this is the perfect cake for any occasion…or perhaps your family’s Easter celebration in just a few weeks? Oh…and, there will be another special celebration going on around here in a few weeks–in case you just need to have a reason to make one of my favorite things. Strawberry-Lemonade Meringue Cake Adapted from Martha Stewart’s Lemon Cake Baker’s Joy, or other oil + flour spray for pans 1 cup butter, room temperature 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 tablespoon lemon zest 2 cups sugar 2 large eggs plus 3 large egg yolks 1/4 cup plus 2 tablespoons fresh lemon juice 1 cup low-fat buttermilk 1 lemon, thinly sliced and […]
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