Appetizers, Breakfast, Entertaining

Charcuterie list of ingredients:
Hard Salami
Prosciutto wrapped mozzarella or asparagus cut in bite side pieces
Boursin Herb Cheese or Brie
Cheddar and Monterey Jack Cheese Slices
Water Crackers
Seed Crackers (Mary’s Gone Crackers from Lunds & Byerlys)
Lemon Madeline Cookies (Lunds & Byerlys)
Figs
Mini Bananas
Kumquats
Cara Cara Orange Slices (peel orange before slicing)
Rosemary Sprigs
Blackberries
Blueberries
Raspberries
Strawberries
Pitted Olives
Marmalade

Other items to add:
Mini grapes
Carrots
Cauliflower
Broccoli
Small pickled vegetables
Small chocolate cookies or chocolate dipped pretzels
Mini Muffins
Mini Scones
Mini Popovers
Whipped Cream
Fruit or Vegetable dip

Served with Bacon Spinach and Mushroom Breakfast Strata, Orange Juice/Mimosas, Coffee

Breakfast, Muffins & Sweet Breads

Ingredients:

1/4 cup quick oats

1/4 cup shredded wheat cereal

1/4 cup All-bran cereal

1/4 cup water

1/4 cup shortening

3/4 cups sugar

1 egg

1 and 1/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1 cup buttermilk

Preheat over to 375 degrees. Pour 1 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Breakfast

Ingredients:
6-8 slices bread
6 eggs
1-3/4 cup shredded cheddar cheese
3/4 cup swiss cheese shredded
1 cup milk
1/4 tsp nutmeg
2/4 tsp salt
1/8 tsp pepper
1 tsp dry mustard
Ham, bacon or sausage cooked and chopped

Directions:
Cut crusts off bread, butter one side of 4 slices of bread. Line the bottom of an 8×8 glass pan with the buttered bread. Mix remaining ingredients. Pour half the egg mixture over the bread. Put on another layer of bread (unbuttered). Pour remaining egg mixture over the top and sprinkle with cheese. Let stand for at least an hour. Bake at 350 degrees, uncovered, for about 45 minutes.

Breakfast, Uncategorized

In the evening:

Mix with a wooden spoon in a large bowl:
1-1/2 cups water
1-1/2 cups flour
2-3 Tbsp sugar
1/2 package dry yeast

The batter will be a little lumpy. Leave covered overnight at room temperature.

In the morning:

Add to the flour mixture:
3 eggs
1-2 Tbsp oil
1/2 tsp vanilla

Heat waffle iron on high. Pour batter as directed and turn heat to medium. Cook until waffle is golden brown. Serve with butter and maple syrup or whipped cream and strawberries.

Breakfast, Muffins & Sweet Breads

Ingredients:
1 cup quick oats
1 cup shredded wheat cereal
1 cup All-bran cereal
1 cup water
1 cup shortening
3 cups sugar
4 eggs
5 cups flour
4 tsp baking soda
1 tsp baking powder
1 Tbsp salt
1 quart buttermilk

Preheat over to 375 degrees. Pour 1 cup water over quick oats, shredded wheat and All-bran cereal. Set aside. Cream sugar, shortening and eggs. In a separate bowl, combine remaining dry ingredients. Combine all ingredients together by gradually adding buttermilk, cereal mixture and flour mixture to the shortening mixture. Fill buttered muffin tins about 3/4 full. Bake for 25-30 minutes.

Breakfast, Muffins & Sweet Breads, Uncategorized

Ingredients

2 Tbsp coarse chopped peeled fresh ginger root
1-2 lemons well scrubbed, patted dry
1/2 cup butter room temp.
1 cup sugar
2 large eggs
1 tsp baking soda
1 cup yogurt or buttermilk
2 cups flour
1/4 fresh lemon juice
2 tbsp. of sugar


Heat oven to 375 degrees.
Finely chopped ginger, finely grate the lemon peel so you have 2 tbsp.
Beat the butter and sugar until pale and fluffy. Beat in the eggs one at a time. Add ginger and lemon peel
Stir baking soda into buttermilk. Fold flour into ginger mixture one third at a time alternating with buttermilk. when well blended scoop into muffin cups. bake 18-20 minutes until springy to the touch.
While muffins are baking, mix lemon juice and 2 tbsp. sugar until dissolved. When the muffins are baked, cool 3-5 min. then dip into mixture (top and bottom).