It doesn’t make sense that this recipe did not appear on my blog long ago.
I developed it back in the late 1990′s and it was published in “Reflections Under the Sun: The Brightest Collection of the Best Recipes from the Junior League of Phoenix” in 1999.
I remember being so pleased when the JLP requested a recipe from me. I hadn’t been a member for a couple of years by then.
I had become a member in 1992, back when the previous cookbook was being published, joining too late to participate in that project.
Anyhow, everyone loves these muffins. We often make them for our graduation luncheon during summer cooking classes with the teens and there is never a crumb left. How they have been so elusive and not yet appeared here, is beyond me. Make a batch now and thank me later!
January 13, 2013 1 Comment
Before Connor packed up his belongings and headed back to school, I made him a special going-away breakfast.
Good luck in school, sweet boy, study hard and have fun! xoxo
August 28, 2012 5 Comments
… and thank me later. Connor and I are in San Francisco this morning, with our sweet Marissa. We arrived last night and are ready for a fun-filled, big city, mom and kids, weekend!
Last weekend, I made these pancakes for Connor and Patrick, his Flagstaff roommate, who was down for the weekend. I started us all out with a stack of three each… which was two too many for me. Dang, this babies are rich! Be sure you have a tall glass of ice-cold milk to wash them down.
The inspiration to make them that morning was two-fold. Firstly, I had a bunch of overripe bananas to use (isn’t that always the case?) and secondly, when we were in Wisconsin, Jen’s boys kept pestering her to make her famous banana pancakes. Sadly, we never remembered to buy bananas when we went grocery shopping. Connor has never had Jen’s pancakes, so I felt obliged to serve them up. I make the call Jen to get her recipe, but since there is a two hour time difference, when she didn’t answer the phone, I figured they were already down at the lake. So, I winged it and they turned out pretty good, although I’d still like to get my hands on her version.
I have a cool website to share with you today. Did you know that you can find out where your milk and other dairy products come from? How cool is that!?
This Website allows you to type in a code from any dairy product. It then tells you where it’s from! Great to know where your milk, yogurt, butter, cheese, etc. is from and how far it had to be shipped to get to you. The code from the gallon of Fry’s brand milk that I typed in showed me that my milk came from the Tolleson Dairy, which is about 21 miles from my home. Check it out for yourself and see where your milk products are coming from.
July 27, 2012 2 Comments
Yesterday I explained how I had an extra angel food cake hanging around after I had made one ahead for class and then had the kids make one too. The question was, “What does one do with an entire extra angel food cake?” I took to Pinterest for the answer and found out that one makes Angel Food Cake French Toast. But of course! The recipe came from Better Homes and Gardens.
June 21, 2012 3 Comments
This is a 1962 advertisement for Aunt Jemima pancake batter.
“Just about the best breakfast that ever greeted a hungry family! And it’s as easy as this: Mix up Aunt Jemima batter according to package directions. Place cooked bacon strips on griddle and pour batter over each strip. Bake ‘em golden brown on both sides. Couldn’t be easier – couldn’t taste better! How about Aunt Jemima Bacon Strip Pancake at your house tomorrow?”
We made these in our breakfast themed class this week and they were as popular today as I imagine they were 50 years ago!
May 31, 2012 3 Comments
These cute little crispy prosciutto cups make for an impressive and compact breakfast presentation.
Underneath the egg, you can place any filling you would like, or none at all. I’ve given you several examples of things you might like to add to your cups; such as roasted veggies, pesto, salsa, purchased or homemade giardinera, or simple tomato slices.
You’ll need two muffin tins of the exact same size. The reason you need two tins is so that one can sit directly on top of the other once it is lined with the prosciutto. Doing so, prevents the prosciutto from curling up and shrinking while it is baking in the oven.
The cup in the photo above was done correctly, the cups in the photo below were not. See the difference? Since the curled up prosciutto cups were too small to hold an egg, I piled one scrambled egg into two cups that I had lined with tomato slices.
This recipe makes six, but can easily be doubled if you have a crowd to feed and happen to have two matching 12-cup muffin tins.
May 7, 2012 1 Comment
We are taking a one day break from our “Take Your Lunch to Work Week” so that I can put up a recipe I made last night for the first night of my 3 week cooking class series at Les Gourmettes. I want my students to have all four of the links to the homemade versions of several components of this beautiful salad, at their fingertips, and not have to search for them.
The salad includes lemon curd, vanilla extract, limoncello, and granola – all items that can be store-bought or made from scratch. Mind you, while the vanilla extract and limoncello are easy to make, both take time to ferment, so if you’re craving this salad and want to have it NOW, buy those two items for the time being. But also get them going so the next time you just HAVE to have it, you’ll be armed and ready.
Finally, remember that any one of the four would make the perfect gift. Any lucky recipients would love you for life if you handed them a bottle or jar of homemade lemon curd, vanilla extract, limoncello, or granola. At least I know that I would!
May 3, 2012 4 Comments
Do you work outside the home? Have you in the past? If so, then you already know what happens when a co-worker brings food into the office. People suddenly act as if they are on the verge of starvation and have not eaten in a week. Even if you have never worked in an office, you have still witnessed this phenomenon before… at Costco… or anywhere there is FREE FOOD!
There was a bunch of food leftover from the appetizer portion of our party this past weekend and I sent it all into Dave’s office on Monday morning. I can just imagine the food frenzy that day! The thing is, I can’t blame the people in my husband’s office. These dear souls deserve a treat. Dave is a CPA, and at this time of year… coming down the homestretch of another “tax season”… their days are long and stressful! Enjoy and eat up, people!
Turns out, I didn’t send in everything after all. Yesterday morning I found a bag of extra dippers for the fondue. One of my favorite items to add to a cheese fondue or crudites platter is new potatoes. The potatoes are left unpeeled and larger ones are cut into halves or quarters and then boiled in salted water until easily pierced with a paring knife. The potatoes are now perfect to cook up for breakfast too.
Dave usually prepares oatmeal and an apple for breakfast, but yesterday I made him an extra special meal, which he richly deserves! Thank you, my sweet husband, for all you do – especially this time of year! xoxo
April 4, 2012 1 Comment
Yesterday I told you that I found the recipe I posted on Pinterest and that it was pinned by my friend, Gwen. Coincidentally, while I was whipping up that batch of Lemon Rolls, Gwen emailed me. When I responded, I let her know I was making the rolls she had pinned and that she NEEDED – NO, not just needed, but actually owed it to me, to come by and take some of them off my hands. She refused! Imagine that! Refusing free Meyer Lemon Rolls…OK, she had a good excuse as to why she could not, but still…
So today, in retaliation, I’ve decided to make one of Gwen’s most famous recipes… a version of her granola. Yes, Gwen is famous for her granola, you can check out her blog post HERE to find out why and see Gwen’s recipe. But the real honest-to-goodness reason Gwen is famous for her granola, is because it is so darn good.
Below is my version of Gwen’s Granola with a few tweaks of my own. I’ve taken the name of the of the Good Witch of the North, from Broadway’s Wicked, which also happens to be a combination our two names – Gwen and Linda… and named it…
March 27, 2012 3 Comments
I found this recipe on my friend, Gwen Walter’s, Pinterest page. I immediately repinned it and knew I’d be making them someday – today is that day! I have revised the recipe a bit, re-writing the confusing parts and eliminating 1/4 cup of butter… now they are so much healthier … NOT!
No, these are a once a year (at the most) treat… super high in fat and calories, but over the top delish!!! As in, “OMG – those are flipping amazing!” They would be perfect for an Easter brunch. They are made like a cinnamon roll, but without a drop of cinnamon.
You will only use 3/4 cup of the nearly 2 cups of Meyer lemon curd you make. (Don’t have Meyer lemons? Just use regular lemons, it will still be fab!) Cover and refrigerate the rest of the curd and use on your morning toast and try to keep yourself and family members from sneaking in and devouring it with a spoon. To eliminate this serious threat, I used what was left to make a half batch of THESE lemon bars and have frozen them for when Connor comes home in a couple weeks. To do the same – just make half the amount of crust the recipe calls for and use an 8×8-inch baking dish. Then substitute this leftover lemon curd for the filling in the original recipe… yum!
March 26, 2012 1 Comment