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Raspberry Crepes
Yum. Is there anything as diverse or elegant as a crepe? I don’t think so. And this morning I just had to have some. I have some raspberries in the freezer, left over from this past summer and they were just calling my name. And so, raspberry crepes for breakfast is what was on the menu.
1 egg
1 cup flour
1 1/4 cup milk
Put these three ingredients in a blender and, well, you know, blend. Heat your pan (preferably non-stick) and when it’s hot pour a little batter onto the pan. Pick up the pan and tilt it around a bit to make sure your crepes are nice and thin.
When they brown a bit, using fingers, pick them up and turn them over to brown the other side.
To assemble I put the crepe down and put my raspberries in a line (or two) down the middle. Then I sprinkle with powdered sugar (just a bit) and roll them up. I generally top with a bit of whipped cream and another couple of raspberries.
Perfect with my morning coffee!
Scones
During a recent trip to Guam I was able to find my very favourite tea in the grocery store, Irish Breakfast Tea. I LOVE it and haven’t been able to find it here in Okinawa. I’ve been enjoying a cup or two a day. Last night I was thinking about making a cup, but decided I was hungry. One thought lead to another, and before long I was in the kitchen testing a new scone recipe courtesy of the internet.
Preheat the over to 450.
In my food processor I placed:
2 cups flour
1 tablespoon baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons softened butter
I blitzed for a few seconds and then added 1 beaten egg
Blitz again and then add about3/4 cup milk.
Turn onto a flour covered surface and knead a few times, until the dough is no longer sticky. Now there is much debate on the internet as to the “true” shape of a scone. I like my round, so I rolled out the dough to about 1/2″ thick and then used a glass to cut circles. Bake for 10-15 minutes. This recipe made 12 2″ scones.
Pineapple Zucchini Bread
My Mom gave me this recipe years and years ago. Each time I bake it and share it, everyone loves it!
2 teaspoons vanilla
1 cup oil
3 whole eggs
2 cups sugar
2 teaspoons cinnamon
¾ teaspoon nutmeg
¼ teaspoon baking powder
¼ teaspoon salt
2 teaspoons baking soda
3 cups flour
1 tin (15 oz) crushed pineapple (in its own juice), drained
2 cups shredded zucchini
Mix well the vanilla, oil and eggs. Add the sugar. When it is mixed well add the cinnamon, nutmeg, baking powder, salt and baking soda. Then add the flour. Finally add the pineapple and then the zuccini. Bake in 2 greased loaf pans at 350 for about an hour. (I used mini-loaf pans and baked for about 30 minutes).
(Originally published 12/15/07 on our previous blog)
Rosemary and Thyme Bread
This is one of my family’s favourite breads to go with soup. It’s from mediterranean light by Martha Rose Shulman. I use my bread machine to make mine.
Into the bread machine put:
2 cups water
2 tablelspoons + 1 teaspoon olive oil
1 tablespoon salt
then add:
3 cups of flour
2 packages yeast
Start the machine. After a bit add:
2 cups of flour (yes, for a total of 5 cups of flour)
2 finely diced garlic cloves
4 tablespoons finely chopped fresh rosemary
2 tablespoons fresh thyme leaves
YUM!
This time I decided I wanted little round loaves, so I set the program on the machine to “dough”. Then I shaped them into rounds and put a slit in the top. I baked them at 450 for 10 minutes, during which I spritzed the tops of the rounds with water every 3 minutes. Then the heat goes down to 400 and I baked them for an additional 25 minutes. The spritzing makes for a really crunchy crust.
(Originally posted on 12/9/07 on our previous blog)
Amaretto Cherry Nut Bread
I found this recipe on the internet when I was looking for a new quick-bread recipe. I printed it and took it to the kitchen and started the baking process only to discover that there was no flour cited in the recipe. I don’t think so! I played with the batter until it looked right. The result was delicious!
1/2 cup butter, room temperature
1 cup sugar
2 teaspoons baking powder
3 eggs
1 2/3 cup flour
1/2 cup Amaretto
1 cup chopped walnuts
1 cup Bing cherries, pitted and halved
Cream the butter and sugar. Add the baking powder and then the eggs. Add the flour slowly. Add the Amaretto and finally, the nuts and cherries. I use the little mini-loaf pans. Bake at 350 for about 30 minutes.
(Originally published on 12/8/07 on our previous blog)