Pumpkin Spice Cream Cheese

Do you crave Pumpkin Spice flavor every Autumn? I do. Pies, cake, breads, crackers, dips and spreads? For sure! Here is a flavored cream cheese superb for a beautiful slice of artisan bread or a lovely toasted bagel. Using Greek yogurt cream cheese ups the protein count quite a bit... so you can feel good about indulging in this one!

Pumpkin Spice Cream Cheese
8 ounces Greek yogurt cream cheese
2 1/2 tablespoons pumpkin puree
2 tablespoons sugar
2 teaspoons dark molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Combine all ingredients in a bowl and mix vigorously until thoroughly combined and smooth.
Spread thickly onto bagels or sour dough bread slices. Top with pomegranate arils if desired. Refrigerate leftover cream cheese mixture promptly.

Hints: If the cream cheese is a set out for 20 minutes or so, it will be easier to blend but can be done straight from the fridge. Be sure to blend until all the lumps are incorporated. The molasses give a depth of flavor that is really nice but if you don't have any, this spread will still be nice. Up the spices by 50% for a stronger, spicier flavor. This can be used as a fruit platter dip with apples, grapes etc.

So the truth is that we ate our toast topped with this spread and pomegranates, then sat down with a bowl of  the spread and pomegranates without the toast and ate it by the spoonful. It is so good! I think you could serve it as a mousse for dessert and no one would be the wiser. Or stuff some puffs and be prepared for a slew of compliments!

Grilled Asparagus Quiche

Springtime -- time to break out the grill! Fresh asparagus, eggs and cheese with tender young chives meld to form a delightful Easter Brunch main dish.

Grilled Asparagus Quiche
Crust and filling as per this post.
1/2 pound fresh asparagus
1 teaspoon olive oil
1 cup shredded Balsamico Bella Vita cheese (or Swiss or Romano)
1/2 cup diced red pepper
3 tablespoons snipped chives
4 slices pancetta
Heat grill to medium high. Clean asparagus and break off tough ends. Sprinkle olive oil on asparagus and toss to coat. Place on grill and cook with lid closed for 2 or 3 minutes or until it begins to brown. Turn and cook another 2 or 3 minutes. Turn and cook once more. Remove from grill and allow to cool. Reserve 8 spears whole and chop the rest. Heat oven to 375 degrees. Place cheese in bottom of crust; top with red peppers and chopped asparagus. Whisk egg and cream mixture together then stir in chives. Pour over veggies and cheese. Cut pancetta in half lengthwise. Wrap each half around the reserved asparagus spears and place on top of quiche in a circle. Bake quiche for 25 to 30 minutes or until center is set. Serve warm or at room temperature.

Hints: You can use all white flour in the crust if you prefer. I like the Bella Vitino cheese but use your favorite. I didn't serve a sauce with this quiche but you could use a lovely Hollandaise if you would like.

I have a spring birthday and have always looked forward to this time of year. Easter is a remarkable time to count blessings, to remember the Love of God that has fill each and every year of my life in ways I cannot even comprehend sometimes. I truly "Stand All Amazed" at the thought of my Lord, Jesus Christ. Happy Easter to you! May God continue to bless and keep you and yours.

Clementine Rolls

Here is a take on Orange Rolls that everyone will really enjoy. The little clementines are a bit sweeter but feel free to substitute regular oranges here. Tangerines would be scrumptious and grapefruit may be awesome...

Clementine Rolls
2 cups warm water
1/2 cup dry powdered milk
1 tablespoon rapid rise yeast
1/4 cup raw sugar
1 teaspoon salt
1 teaspoon vanilla extract
1/2 cup butter, divided
3 1/2 to 4 cups flour
1/3 cup white sugar
3 teaspoons clementine zest
Topping:
1/3 cup sour cream
1/3 cup raw sugar
1/3 cup fresh clementine juice
2 tablespoons butter
1/2 teaspoon vanilla
1/4 teaspoon grated ginger root
1/8 teaspoon salt
Pour water into stand mixer bowl. Add powdered milk and sprinkle with yeast. Add raw sugar, salt and vanilla. Melt 1/3 cup butter and add to the yeast mixture. Mix in 2 cups flour and beat until combined. Add enough remaining flour to make a soft dough. Cover and allow to rise for 30 minutes. Roll dough into a 18" x 9" rectangle. Spread with remaining butter. Mix 1/3 cup sugar with the zest and spread over rectangle. Roll up lengthwise. Grease 24 muffin tins with butter or butter spray. Slice rolls into 3/4 inch discs and drop each into a muffin tin. Allow to rise 20 minutes then bake at 350 degrees for 18 minutes. While they are baking, mix topping ingredients in a small sauce pan and bring to a boil. Reduce heat to a simmer and cook for 10 minutes, stirring frequently. Allow topping to cool slightly while rolls finish baking. Remove rolls from tins to a cooling rack. Spoon topping over rolls and serve warm.

Hints: You want to keep the dough very soft so you get light rolls. Remove them from the pans quickly so they don't continue to cook. The topping will stiffen up as it cools. If there are any left over, chill them. Re-heat for 10 to 15 seconds in a microwave to serve.

These make a lovely brunch roll but are great for dessert as well. The citrus and vanilla combine so well. The topping is more than a glaze and adds just the right amount of smoothness. Hard to resist... just a warning.

Oats for Breakfast (Two Ways)

Oatmeal for breakfast is a staple at my house. We eat it two or more times a week. Plain cooked oats topped with some brown sugar and a little milk, although good, gets a bit boring for food adventurers. Here are two ways to change things up. Scientists tell us a nutritionally balanced breakfast consist of some complex carbs, some protein, some healthy fats and some fiber. These recipes contain all of that with the added bonus of tasting great and being easy to prepare with items you probably have on hand. 

Banana Cinnamon Oatmeal
2 cup water
1/2 teaspoon salt
1/2 cup mashed ripe banana
1 cup old fashioned rolled oats
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
walnuts, brown sugar and milk for serving
Bring water and salt to a boil in a pan that has a tight fitting lid. Stir in banana, oats, flax and cinnamon. Return to a boil, reduce heat and cook for 5 minutes, stirring often. Cover and remove from heat. Allow to sit for an additional 3 minutes then serve hot with additional cinnamon, walnuts, brown sugar and milk. Makes two to three portions.

Oats with Yogurt, Apples and Cinnamon
1/2 cup old fashioned rolled oats
2 tablespoons ground flaxseed
2 teaspoons ground cinnamon
1 large apple, grated (Fuji or Gala preferred)
3/4 cup Greek yogurt
Honey for serving, optional
In a mixing bowl, combine oats, flax and cinnamon. Add apple and yogurt and mix thoroughly. Allow to sit for 5 minutes or more. Divide into two portions and serve sprinkled with additional cinnamon and honey if desired. (With sweet apples, the honey is not generally necessary.)

Notes: Oats have the most soluble fiber of any grain, so they are slowest to digest and keep you feeling full longest. Oats are tolerable for most celiacs (though not all). Flaxseed also has fiber that is good for your digestion. It contains an omega-3 fatty acid that helps prevent heart disease, inflammation and arthritis as well as other problems. I include cinnamon in both dishes because I like the taste but also because studies show a teaspoon a day may help with regulating blood sugar and help fight infections. Cinnamon also may reduce inflammation and is high in antioxidants. Bananas and apples have their own health benefits, are widely available and easy to have on hand. The milk and yogurt contribute calcium and protein; yogurt also has beneficial bacteria that aid digestion. Walnuts are high in omega-3 fatty acids and add protein. (These notes can be verified via WebMD.)

I feel good about my diet when I start the day right. A smoothie with fruits and veggies, a whole grain waffle, eggs or a lovely bowl of oatmeal all work wonders for my food attitude. And they say that attitude is half the battle...

Egg and Blackbean Crostini

Tasty and healthy way to use up those dyed eggs: Crostini. This version uses some mashed black beans for heft, some arugula for intrigue, some Romano for depth and the slice of egg adds richness. I think you will love these!

Egg and Black Bean Crostini
1 sourdough baguette
1/3 cup extra virgin olive oil
1 large clove garlic, or two small ones
3/4 cup cooked black beans, drain but reserve liquid
1/4  to 1/2 teaspoon salt
1/2 to 1 teaspoon hot pepper sauce
18 to 20 arugula leaves
18 to 20 pieces shaved Romano cheese
5 or 6  hard boiled eggs, sliced about 1/4 inch thick
cracked pepper
Cut the bread into 1/4 inch thick slices. Heat half of the olive oil in a skillet over medium high heat. As oil is warming, smash the garlic and add half to the pan, stirring frequently. When the garlic is golden brown, remove it from the oil and discard. Place half the slices of bread in the pan and toast for a minute or two. With tongs, turn bread and toast the other side. Remove to a paper towel. Repeat the process with the remaining oil, garlic and bread. Mash the black beans in a small bowl. Use some of the reserved liquid to the mash to make it spreading consistency. Add salt to taste. Stir in the hot pepper sauce. Spread each crostini with 2 to 3 teaspoons of the black bean paste. Top this with an arugula leaf and shaved Romano. Finish with the egg slice and some cracked pepper. Serve at room temperature.

Hints: The bread will soak in the garlic oil as you toast it and allowing it to sit on a paper towel will leach some of the oil back out. Use canned black beans or home made and use the salt and hot pepper sauce according to your taste. The arugula leaves can be different sizes, use two if needed to cover the bean spread. I shave the Romano with a vegetable peeler; use more than one piece if they are broken or small. If you have a preferred way to perfectly boil eggs, great. If not, try putting the eggs in warm water then placing on the stove and bringing to a simmer, not a full boil, and cooking for 20 minutes. Then drain and run cold water over them for a couple of minutes. This method works for me but I am open to suggestions if you have a better way. I use only egg slices that have some yolk in them for the crostini.

Sophie and I had these for lunch yesterday (half a recipe) and we really enjoyed them. I think they would be great for an appetizer buffet. Only one more Easter egg left to use. I think I will boil some more soon. Eggs are great. Full of protein and easy on the budget, they add flavor and body to all kinds of things. A quick and nutritious snack, (deviled or plain). A beautiful sandwich. A delightful crostini!

Orange, Ginger and Carrot Waffles

Happy Easter! Warm maple syrup poured onto crispy ginger-scented carrot waffles--sounds like a breakfast (or brunch) plan to me...

Orange, Ginger and Carrot Waffles
1 cup milk
2 eggs
1 1/2 teaspoon freshly grated ginger root
2 teaspoons orange zest
2 tablespoons orange juice
1/4 cup finely shredded carrot
1 1/2 tablespoons melted butter
1 tablespoon raw sugar
1/4 cup masa harina (corn flour)
1/2 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
Heat waffle iron. Whisk eggs and milk together in a bowl. Add ginger, orange zest and juice, carrot, butter and sugar. Mix thoroughly. Stir in masa harina, flour, salt and baking powder. Cook in hot waffle iron according to manufacturers directions. Serve with maple syrup or orange marmalade.

Hints: I used a large micro planer to zest the orange, grate the ginger and shred the carrot right into the batter. You could use white flour in place of the masa harina but the flavor will have a little less earthiness. Freezing ginger root is such a great way to not only store it (it lasts longer) but it makes grating it quick. Brown sugar or honey would work in place of the raw sugar. This make 4 waffles in my waffle iron but it would depend on the size you have.

Easter is one of my favorite Holidays. The Spring weather is so welcome after the Winter. The Celebration of Life Resurrected. The Hope, Peace, Love and Light of the Atonement. May God bless us all to know and appreciate His Son more fully.

Quiche Variations

Quiche is the quintessential brunch offering. Add a fruit salad, a roll and some sparkling punch and you have yourself a party. Eggs, cheese, herbs, veggies, etc. in a crust: pretty basic and easy once you get the proportions down. Choose a theme then use ingredients you have on hand or what is freshest at the market or what you are craving at the moment. Add a sauce if you like. Here is a butter crust recipe, egg to cream proportions, and a couple of suggested fillings to get you started. You can make a day ahead and reheat to serve, or serve at room temperature.

Bacon, Spinach and Swiss Quiche

Pepperoni, Peppers and Mozzarella Quiche

Crust for Quiche
1/2 cup whole wheat flour
1/2 cup white flour
6 tablespoons butter
1/2 teaspoon salt
1/3 cup cold water
Mix the flours together with the salt. Cut the butter into the flour until the mixture resembles meal. Pour in most of the water and stir to combine. Add additional water until the dough forms a ball. Roll out into a 11 inch circle and place into a 9 inch tart pan that has a removable bottom. Gently push crust into sides and remove the excess dough on the edges.
Egg and Cream Filling for Quiche
4 eggs
6 tablespoons cream
2 tablespoons milk
1/4 teaspoon salt
1/16 teaspoon white pepper
Whisk all ingredients together until well combined and pour over quiche ingredients in crust. Bake at 375 degrees for 25 to 30 minutes.

Bacon, Spinach and Swiss Quiche
5 slices bacon
1/3 cup thinly sliced leek (white and light green parts only)
1 teaspoon minced fresh rosemary
2 cups fresh baby spinach, coarsely chopped
4 ounces Swiss cheese, grated
Cut bacon (1/4 inch pieces) into a hot skillet and cook over medium high heat for several minutes until browned and crisp. Remove bacon to a paper towel. Remove all but 1 teaspoon of the bacon grease. Add leek and rosemary to skillet and cook for 1 minute. Add the spinach and continue cooking until spinach is wilted. Sprinkle bacon over the crust. Top with spinach mixture, trying to distribute evenly over the bottom. Top with the grated Swiss cheese. Pour egg and cream mixture over the cheese and bake.

Pepperoni, Peppers and Mozzarella Quiche
2 teaspoons extra virgin olive oil
3 tablespoons diced shallot
1/2 cup diced red bell pepper
1 teaspoon minced basil (or 1/2 teaspoon dried)
1/2 cup chopped turkey pepperoni
1/4 teaspoon salt
1 ounce Parmesan cheese, grated
3 ounces mozzarella cheese, grated
Optional: Red sauce for serving (Fillipo Magistro's recommended)
Heat a skillet over medium high heat. Add olive oil and when shimmering, stir in shallots and peppers. Saute for 2 to 3 minutes then stir in basil and pepperoni. Add salt if necessary (some brands of pepperoni have plenty of salt so taste the mixture and add salt if needed). Remove from heat and spread evenly over the crust. Top with the cheeses. Pour egg and cream mixture over all and bake. Serve with red sauce if desired.

Hints: You could pre-bake the crust if you like for 5 minutes or so. I like to have the crust and the filling meld a bit and so do not pre-bake. If serving the next day, cool, cover with plastic wrap and chill. Reheat or serve at room temperature. Here are some other ingredients I have used that have worked out well-- baby shrimp, chorizo sausage, Italian sausage, grilled chicken, ham; green peppers, artichoke hearts, hearts of palm, sun dried tomato, roasted sweet potato chunks, fresh corn, shelled soy beans, broccoli, asparagus, zucchini, onion, green onion, diced chili peppers; cilantro, thyme, sage, parsley, oregano, chives, dill; cheddar, jack cheese, feta, Romano, Stilton blue, goat cheese, Baby Belle, Havarti, Provolone, Gouda.

Brunch is a nice time for quiche but not the only time to enjoy it. Make two or three varieties and offer them buffet style. Add pasta salad, fruit salad and a green salad, some lovely rolls and a dessert or two and it really is a party. By the way, most quiche is quite filling and real men do eat it.  

Real Waffles

Wonderful times with my grandchildren these past 5 weeks. One breakfast that was a hit with the Austrian Contingency: Waffles. This is my adaptation of the buttermilk waffles I grew up having. Thanks Mom!

Bamma's Waffles
1 2/3 cup milk
4 tablespoons buttermilk powder
3 eggs
1 cup white flour
1 cup whole wheat flour
3/4 teaspoon salt
2 teaspoons baking soda
3 tablespoons cooking oil (canola or safflower)
Heat a seasoned waffle iron to medium hot. In a mixing bowl, whisk milk and buttermilk powder until combined. Add eggs and whisk again. Add flours and salt and soda to bowl and whisk until smooth. Whisk in oil. Using the proper amount of batter for your appliance size, cook until golden and serve warm with butter, syrup, jam, jelly, compote, chutney (or fried chicken if you're living in the South.) Makes about six 8" round waffles.

Hints: These are not really dessert waffles--they are made without any sugar. I am working on a recipe for the Belgium style dessert waffles with sugar pearls and will share as soon as possible. I seldom have fresh buttermilk on hand but always have a carton of powdered buttermilk in the fridge. It is sold in most grocery stores near the condensed milk, usually on the baking aisle. I have two electric waffle irons and when there is a crowd, I use both to speed things up. One is Belgian style with large, deep squares and one is American with smaller, shallow squares. They both work fine for this recipe. Mine are seasoned well enough that I don't need to add any butter or oil to prevent sticking. You may need to add some or season your iron with some hot fat first.

I love that they call me "Bamma" when they are just learning to talk. Children are such a blessing and then grandchildren make your cup overflow. Lasting joy is found in family! Brothers and sisters, nieces and nephews, aunts and uncles, cousins--Love you all!

Jumping on the Band Wagon

I know that many of you may already have jumped on the Spinach Smoothie band wagon. If you haven't, here is my version. I think you'll find it delightful!

Smooth Breakfast
3/4 cup frozen strawberries
3/4 cup lightly packed fresh spinach
3/4 cup Greek yogurt
3/4 cup coconut water
1/2 a medium banana
2 tablespoons ground flax seed
2 tablespoons honey (or more--to taste)
1 teaspoon freshly grated ginger root
Place all ingredients in a blender in order listed. Blend until very smooth and spinach bits are indiscernible. Pour into a tall glass to serve. Makes one or two servings.

Hints: Don't feel bad if you drink the whole thing! A serving of veggies along with one or two servings of fruit and the great health benefits of coconut water, Greek yogurt and flax seed--what more could you want to start the day off right? Well, I sometimes have a slice of whole wheat toast with my breakfast smoothie. This also makes a great snack later in the day. Update: Neal tells me this is a bit too tart for his liking--more honey for Uncle Neno next tme!

Some band wagons are not worth getting on. Some are optionally good. Healthy eating is one we all would do well to jump on. But be smart about what you choose to believe--check out reputable sources for accurate information and pay attention to what your own body has to tell you about how you are feeding and treating it. Here's another plug for my go to source on all things nutrition related, The Nutition Diva.  I like listening to her pod casts when I exercise.

Cheese Blintzes

This time of year seems to feel a bit heavy sometimes with all the rich Holiday foods surrounding us. Here is a dish that lightens up without sacrificing tastiness and that "indulgent" feeling that we love.
Cheese Blintzes
Crepes:
1 1/2 cup flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups skim milk
3 egg whites
1 tablespoon butter
1/2 teaspoon vanilla extract
Beat together all ingredients until smooth. Heat a non-stick skillet or seasoned crepe pan over medium high heat. Pour scant 1/4 cup of batter into pan and tilt to coat bottom. Cook until top side is set, then turn over and cook a few seconds more. Remove to a rack and cool. Makes about 15 crepes.
Filling:
1 cup fat free ricotta cheese
8 ounces fat free cream cheese
2 tablespoons sugar
1 teaspoon almond extract
1 teaspoon lemon zest
Heat oven to 350 degrees. Mix ingredients together and place 1 heaping tablespoon in the center of a crepe. Fold bottom up, sides in and top down to form a square packet. Place seam side down in a greased baking dish. Repeat with remaining crepes. Cover dish tightly with foil and bake for 20  minutes. Serve warm plain or with jam, pie filling, gingered fresh fruit salad, etc.

Hints: These are low fat, low calorie--1 gram fat per blintz and 106 calories (with out the topping). Low sodium and high protein. These crepes are rustic feeling rather than the super thin kind. They seem to hold up to the filling better this way but using a simple crepe works fine as well. These blintzes are not super sweet and make for a nice breakfast or brunch dish but are appropriately served for dessert, too. Toppings are open to your imagination!

I created this recipe close to 20 years ago and it stands the test of time. It is still one of my favorites to eat and to serve. People seem to enjoy the little bundles of flavor and texture anytime I present them, Winter, Spring, Summer or Fall. They can be presented as a bit exotic if topped one way and very comforting and homey topped another.

The Aroma is Almost Enough

Multi-grain Cinnamon Rolls

1 1/2 cups warm water

2 teaspoons quick rising yeast
1/2 cup dry powdered milk

2/3 cup brown sugar, divided

1 teaspoons salt

3 tablespoons oil (canola, walnut, almond etc)

2 tablespoons gluten

1/3 cup rolled oats*

1/3 cup rye flour*
1/3 cup cornmeal*

1 1/2 cups whole wheat flour

1 cup white flour, plus enough to yield a soft dough

2 tablespoons softened butter

2 teaspoons ground cinnamon

Sprinkle yeast over water in mixing bowl. Stir in powdered milk, 1/3 cup brown sugar, salt and oil. Add gluten, oats, flours and corn meal. Add more white flour if dough is sticky. Knead for several minutes until smooth, dough should be soft. Allow dough to rise for 30 minutes in a warm place. Punch down and roll out into a 24 inch by 9 inch rectangle. Spread with butter and then top with remaining 1/3 cup brown sugar. Sprinkle evenly with cinnamon. Roll up lengthwise and slice into 24 one inch pieces. Place on a greased baking sheet; let rise 30 to 40 minutes in a warm place. Bake at 350 for 20 minutes until just beginning to brown. Remove from oven and transfer to a cooling rack. Allow to cool about 5 minutes and frost with Cinnamon Frosting.
*Omit and use 1 cup whole wheat flour if desired. Decrease gluten to 1 tablespoon.

Cinnamon Frosting
4 tablespoons butter, divided
1/2 cup half and half (or evaporated milk)
1 to 2 teaspoon ground cinnamon
1/4 cup brown sugar
1 teaspoon vanilla
2 cups powdered sugar
1/8 teaspoon salt
In a sauce pan combine 2 tablespoons butter, half and half, cinnamon and brown sugar and cook over medium heat until simmering. Reduce heat and cook for 3 minutes stirring often. Mix in vanilla, remove from heat and allow to cool 10 minutes. Beat in powdered sugar, 2 tablespoons butter and salt. (Add half and half 1 teaspoon at a time if needed to obtain spreading consistency.)

Hints: These are very flavorful, rich rolls. Decreasing the amount of cinnamon is an option if you are looking for a more delicate flavor. I like the multi-grain option but making it with all wheat flours is good too. You can use brown rice flour or nut flours instead of the rye or corn meal. Or use only oats. You decide and use what you have on hand. Start making the frosting as soon as you put the rolls into bake and it will be ready to use when they are finished. Don't overbake these rolls, they are best when they end up gooey with warm frosting.

The smell will get people in the kitchen and they won't be disappointed with the results! Fabulous when reheated  in a microwave for 20 or 30 seconds--if you happen to have any that cool all the way.

Autumn Breakfast

Sweet Potato Waffles
3/4 cup mashed sweet potato (baked or boiled)
3 eggs, seperated
1/4 teaspoon salt
1 tablespoon raw sugar (or brown sugar)
2 tablespoons walnut oil (or canola oil)
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon ground ginger (or nutmeg)
1/8 to 1/4 teaspoon cloves
1 cup flour (can use part whole wheat)
2 teaspoons baking powder
1/3 to 1/2 cup milk
For serving:
warm maple syrup
butter
walnut pieces
Begin heating waffle iron. Mix sweet potato, egg yolks, salt, sugar, oil and spices together in a bowl. Beat egg whites in another bowl to soft peaks. Stir baking powder into flour. Add flour and 1/3 cup milk to sweet potato mixture and beat well. Fold about 1/2 cup of mixture into egg whites, then fold the egg whites into the sweet potato mixture until thoroughly incorporated. Gently stir in additional milk if batter is too thick. Open hot waffle iron and spoon batter into sections. Cook according to manufacturer's directions. Serve warm with syrup, butter and walnuts.

Hints: This is a great way to use left over baked sweet potatoes. The lower amounts of spice are just enough to give hints; the higher amounts are for those who like a deeper spice flavor. Adjust according to your taste. Cardamom or mace could be used instead of those spices listed. Experiment! I like the part whole wheat option but have not tried this recipe with all whole wheat yet. The beaten egg whites helps lighten the final product but is not necessary-just use eggs all at once in the beginning. I recommend not cooking the waffles too long-a light golden brown is best. I am sure you could use pumpkin puree or cooked butternut or banana squash in place of the sweet potato.

A great way to sneak a vegetable into someones diet. (Even Bill liked these waffles and he is not very keen on sweet potatoes.) With a side of bacon and a mug of warm cider, they are fabulous on a crisp, clear Autumn morning.

Not From a Cardboard Tube

Cheese Biscuits
1 cup white flour
1 cup whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
3 tablespoons shortening
1 cup shredded cheddar cheese
1/2 cup finely diced Swiss cheese
1 cup half and half
Heat oven to 350 degrees. Mix dry ingredients in a bowl. Cut in butter and shortening with a pastry blender until mixture resembles a coarse meal in texture. Stir in cheeses until coated with flour mixture. Add half and half and mix just until dough holds together. Turn out on a floured board. Roll gently to a disc 3/4 to 1 inch thick. Cut into circles or diamonds and place on an ungreased baking sheet with biscuit sides touching each other. Bake for 15 to 18 minutes or until very lightly browned. Remove from oven and serve hot, plain or with butter and marmalade.

Hints: You can use all white flour or all wheat flour if you like. I prefer the combination. Dicing the Swiss cheese makes for bites oozing with melted cheese which I really like but you can shred it as well as the cheddar and get a slightly different texture in the end product. Other semi soft cheese may be substituted for the cheddar and Swiss, such as Gouda, Stilton or even blue cheese. Adding some fresh or dried herbs works great too; like rosemary or thyme or dill. Left overs need to be refrigerated because of the cheeses. Reheating them in a microwave oven works great. Be sure to have the biscuits thick enough so they don't dry out during cooking. Orange marmalade is heavenly but any other jam will be good too. Great for breakfasts, brunches, lunches, tea time or dinner. Or a late night snack. I guess I'm saying they are good anytime!

Sophie and I had a discussion a few days back about my realization that I may be a bit of a food snob. She agreed with me but wasn't too concerned by it. It is just that I generally don't use convenience items like biscuit dough in a tube or pre-made pie crusts, etc. Most of the time these items cost a bit more than making them from scratch and I find the quality and variety is not all that great either. However, I always buy boxed Brownie mixes, jarred mayo, canned split pea soup and store bought croissants. I have attempted to make all of these from scratch and, time-wise, found them all better manufactured by someone else. But, come on--biscuits? They only take a few minutes and are far tastier when they are homemade!

Nuts and Cheese for Breakfast

 Here is another way to serve nut encrusted goat cheese-for breakfast this time!

 
Nut Crusted Goat Cheese
4 ounces fresh goat cheese
1/4 cup hazel nuts
1/4 cup walnuts
1/4 teaspoon fresh ground pepper
1 large cinnamon raisin bagel (or whole wheat or sourdough)
8 pitted dates, optional
Slice the cheese into 2 ounce, 1/2 inch thick disks. Chop nuts coarsely and place in a shallow dish. Mix pepper in and then press the cheese circles into the nut mixture until coated on all sides. Refrigerate for 5 to 10 minutes. Place a non-stick skillet over medium high heat. When pan is hot, place nutted cheese disks in it and cook 1 to 2 minutes until nuts are toasted but not burned. Turn disk over and toast other side. Serve with warmed, halved bagel and dates. Spread warmed cheese on bagel to eat. Serves 2 people.

Hints: The cheese can be sliced and patted into the disk shape. Patting the cheese so that the nuts stick may flatten them a bit. Just be sure it is about 1/2 inch thick when cooking so that the cheese gets soft and spreadable but does not melt into the skillet by the time the nuts are toasted. The dates are a nice flavor and texture compliment. I warm the bagel in the microwave for 20 seconds or so. But you could toast them lightly. As in the last post, you could try crusting and toasting another semi-soft cheese, one with a milder flavor if goat cheese is too strong for your palate.

This breakfast has protein, carbs and calcium- a good start to your day. Add a fruit or some juice and your day will be off on the right foot. (It makes a nice snack later in the day as well.)

Autumn Goodness

They say that Breakfast is the most important meal of the day...I believe it! I always feel better if I get a nutritious blast after a bit of exercise. Here is a quick, easy and healthy start perfect for an Autumn morning. Serves two--
Pear Ginger Smoothie
2 cups plain yogurt
3 to 4 tablespoons honey
1 small ripe banana
1 large ripe pear, cored but not peeled
3/4 cup orange juice
3 to 4 tablespoons ground flax seed
1 teaspoon freshly grated ginger root
Place ingredients into a blender container in the order listed. Process, scraping down sides as needed, until thoroughly combined and smooth. Pour into glasses and serve right away. 

Hints: Use regular yogurt, not the thick Greek kind for this recipe. Use more or less honey depending on the ripeness of the fruit. The ginger root can be grated on a microplaner without peeling it first, just make sure it has been washed. The flax seed will make the mixture congeal if left for long, so drink it soon after blending it. Substitutions for different times of the year: fruit-- berries, kiwi, mango, papaya, pineapple, peach, apricot, etc.; juice-- cranberry, apple, grape, nectar, etc; ginger-- cinnamon, clove, nutmeg, allspice, cardamom, etc.

I require variety in my breakfast routine or I get sad. About once a week I get this recipe out and fire up the old blender. Bill usually indulges with me on these days. The major idea is to have a bit of protein and a bit of healthy fat along with some carbs. This smoothie does that on it's own but I generally have a piece of whole grain toast as well. A serving of calcium with live cultures, one or two servings of fruit and all the benefits of flax seed, honey and ginger in a single glass! What's not to love?

 

Banana Oatmeal Muffins

 

Banana Oatmeal Muffins

2/3 cup mashed ripe banana

1/2 cup water

1 tablespoon buttermilk powder

1 egg

1 tablespoon almond oil (or other vegetable oil)

1/4 cup raw sugar

1/2 teaspoon salt 

1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup rolled oats
1/2 cup whole wheat flour
3/4 cup white flour

Heat oven to 350 degrees. Mix water, buttermilk powder, egg and oil into mashed banana. Add sugar and salt. Stir baking powder and soda into flour then add to wet ingredients along with the oats. Mix just until moistened. Spray muffin cups with non-stick spray and fill cup with batter about 2/3 full. Bake for about 15 to 18 minutes. Makes 6 muffins.

Hints: I like to have the buttermilk powder on hand. For muffins and waffles it works great. If I need it for a chilled soup or something that is not baked, I will go buy fresh. This pan is for cake doughnuts that can be baked instead of fried (sad, really). It works great for quick breads that I want to be really quick because of the center post they bake much faster. So in this pan on a convect cycle, I only baked the banana muffins 10 minutes today.

 

My son Scott and I made this recipe up when he was about 11 years old. It was so fun. One of my treasured memories. Muffins can take on any character you want. The basics are liquid, bulk ( flour), rising agent, binding agents, flavorings and finally fat for tenderness. In this case, the bananas serve as a flavoring and contribute to the liquid too. The bulk has oats as well as flour. The egg is the binder. I use both baking powder and soda as rising agents. The buttermilk is a catalyst for the soda; the baking powder is self activated. Make up your own muffin recipe with someone you care about and it will be a favorite for years (and maybe generations) to come!