Eggs in Cream

Even though I am now being healthy I just couldn't resist these eggs in cream. Hey I can't be good all of the time, and I am exercising again so it helps. I love eggs but with high cholesterol I only have them once in a while. Of course as of late I think 'they' have decided eggs are a good source of protein and not so bad for you if you have high cholesterol.... so I choose to believe 'them' :) Sometimes I have these eggs for lunch or dinner, to make them more of a meal include a few strips of bacon or 1-2 breakfast sausages or maybe you can throw in an extra egg.

Ingredients
dab of butter
1/3 cup cream
1 egg
dash red peper flakes
seasoned salt to taste
pepper to taste
1 slice buttered toast
bacon or sausages (optional)

Directions
1. In a small skillet ( 2-3 inches wide) melt the butter over medium to high heat
2. Add the cream first then the egg on top
3. Cover and cook until desired donenss
4. Sprinkle with desired amount of red pepper flakes, seasoned salt and pepper

Servings 1

Ham & Swiss Cups

These are great for breakfast, brunch or snacks. The possibilities are endless, I have made these with Spinach & Feta Cheese, Mushrooms & Leeks, Asparagus & Gryuere Cheese, Bacon & Swiss Cheese...you get the idea. Make a batch of these cups in the beginning of the week and you will have breakfast all week, just heat in the toaster oven a few minutes.

Ingredients
6 slices bread, crust removed
2 eggs
1/2 cup milk
1/8 tsp black pepper
4 slices deli ham, chopped
1/2 cup swiss cheese, shredded or cubed
1 TBSP parsley

Directions
1. Preheat oven to 375º; Grease 6 muffin cups
2. Use a rolling pin to flatten bread; spray both sides or bread
3. Line muffin cups with bread, being gentle not to tear
4. Bake 8 minutes, remove from oven and reduce heat to 350º
5. Whisk egss, milk, pepper and pasrsley
6. Divide ham and cheese among cups
7. Pour in egg mixture evenly
8. Bake 15-20 minutes or until eggs are set

Servings 3

Perfect Pancakes

I can eat breakfast at any time of the day or night. I love the Denny's Grand Slam so I make my own version at home. The eggs and bacon are pretty straight forward but the pancakes I always had trouble with until now. These are fluffy, light and so good! The picture doesn't highlight the pancakes but you can still see them....yum!

Ingredients
1 cup flour
3 tsp baking powder
2 TBSP sugar
1 egg
1/2 to 3/4 cup milk
2 TBSP butter, melted and cooled

Directions
1. Sift the flour, baking powder, sugar and salt in a medium bowl
2. Beat the egg, milk and butter until blended well
3. Pour milk mixture into the dry ingredients and stir until just blended
4. Heat a griddle and grease it. Drop the batter in 1/4 cup measurements and cook until the pancake is full of little holes. Flip and bake until lightly browned
5. Continue with the remaining batter. Serve immediately with butter and syrup

Tip: After you drop the batter in the skillet toss in some chocolate chips and a few mini marshmallows. I don't know what happens but it is absolutely magical, you don't even need syrup, the marshmallows get all gooey.

Cranberry, Pecan Banana Bread

This is one of my favorites, the mild flavor of the banana mixed with the tart cranberry and crunchy pecans....yum. In an earlier post I was explaining how hard it is to bake in Bogotá at such a high altitude - well now you can see for yourselves. My delicious banana bread looks like a flat brick :) I have made this in Miami and it rises over the loaf pan and looks beautiful. My little brick was still delectable though - I love to slice it, spread with a little butter and toast it until crispy.

Ingredients
1/2 cup butter, softened
1 tsp vanilla
1 tsp baking soda
2 large very ripe bananas, mashed
1/2 cup chopped pecans
1 cup sugar
2 eggs, at room temp
1 1/2 cups flour
1/2 tsp salt
1 1/4 cups cranberries, dried
6 cardamom pods, crushed

Directions
1. Preheat oven to 325º
2. Grease and flour 2 loaf pans.
3. Cream together butter & sugar. Beat in eggs.
4. Stir in baking soda and salt into flour - mixing well.
5. Fold in banana; stir in vanilla
6. Add cranberries and pecans into batter. Add the cardomom.
7. Transfer batter to loaf pans evenly. Bake about 50 minutes or until inserted knife comes out clean.

Scrambled Eggs In Puff Pastry Shells

This is great for breakfast, brunch or even a light dinner, serve with a few strips of bacon. It is so easy to make anytime, just remember to keep the puff pastry in your freezer so whenever you want to make this you are ready. I don't know why but anytime I include puff pastry in a meal it is just a touch more elegant and special even if it is just a regular weeknight meal.

Ingredients
1 package frozen puffed pastry shells
1 (4.5 oz) jar of sliced mushrooms
1/2 cup swiss cheese, shredded
2 TBSP chives, chopped
8 eggs

Directions
1.Bake puff pastry shells according to package directions
2.Whisk eggs together with the salt and pepper.
3. Melt the butter in a nonstick skillet over medium-high heat, coating the pan evenly.
4. Add the mushrooms and sauté for 2-3 minutes; lower heat to medium
5. Add the eggs and cook folding them from one side of the pan to the other until the eggs start to curdle, 2 to 3 minutes.
3. Add the swiss cheese and chives, continue to fold until the cheese is melted and the eggs are set
4. Gently spoon the eggs into the pastry shells and serve.

Serves 6

Goodbye Granola...

In the middle of a very stressful summer at the bed & breakfast, I was making granola and.... I will make it short...huge fight...packed my bags...flew back to Miami.... and left the granola in the oven COOKING.......We now call it Goodbye Granola! I was back in Maine a week later so I did get to taste it and it was great... I like to make this on Sunday, so I will have granola all week long. It's great with plain or flavored yogurt and some fresh berries on top.

Ingredients
4 cups oats
1/2 cup brown sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/4 cup ground flax seed
1/3 cup canola oil
1/4 cup honey
2 TBSP sugar
3 tsp vanilla
optional - 1/4 cup each raisins, coconut flakes, dried fruit

Directions
1.Preheat oven to 300º F, grease a heavy baking sheet.
2. Mix next 4 ingredients in a bowl, add any of the optional ingredients now too, set aside.
3. Combine oil, honey and sugar in saucepan - simmer until combined. Remove from heat and stir in vanilla
4. Pour over oat mixture, mix well
5. Spread on baking sheet and bake until golden, stirring occasionally - approximately 30 mins.
6. Cool and store in an airtight container

Note: The granola will continue cooking and browning when taken out of the oven so be careful.