Crepes

 This is Sadie's preferred recipe for crêpes.  She cooks the crêpes 

on an electric crêpe griddle

Makes about 12.

Preheat oven on low to keep crêpes warm til serving time.

3 cups flour

6 eggs

1 1/2 cups milk

1 1/2 cups water

3/4 tsp. salt

6 tbsp. melted butter

In a large mixing bowl whisk together the flour and eggs.  Gradually add the milk and water, stirring to combine.  Add the salt and butter, beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle using approximately 1/4 cup for each crêpe.  Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crêpe for about 2 minutes, until the bottom is light brown.  Loosen with a spatula,  turn and cook the other side.  Serve hot.

Saskatoon Berry Cream Cheese Crumbcake

Reegan and Grandmaman went Saskatoon Berry picking at Hidden Valley Garden and came home with some plump Saskatoons.  Reegan found a yummy recipe that works well as a GF recipe too.

Crumb Layer

1 1/2 cups brown sugar

1 1/2 cups all purpose flour (or GF)

1 cup rolled oats ( or GF)

1 1/2 tsp. cinnamon

2/3 cup vegetable oil

Berry Layer

5 cups fresh saskatoons ( or mixture with blueberries)

1/3 cup water

2 tbsp. lemon juice

3/4 cup white sugar

2 tbsp. all purpose flour ( or GF)

Cream Cheese Layer

1 4 oz. pkg cream cheese (diced)

Directions

Preheat oven to 350 degrees. Grease an 8 inch square baking pan.

Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl. Gradually stir in oil until mixture is crumbly.  Press 1/2 of the crumb mixture into the prepared pan.  Set remaining crumbs aside for topping.

Bake in the preheated oven until firm, about 10 minutes.  Remove from oven and cool slightly.

Place berries and water in a saucepan.  Bring to a simmer and cook for 10 minutes.  Stir in lemon uice.  Whisk white sugar and 2 tablespoons flour together in a small bowl.  Stir sugar mixture into berries and cook until mixture begins to thicken,  about 3 minutes.  Allow to cool for a few minutes.  Pour berry filling over crumb crust.

Sprinkle cream cheese pieces evenly over berry filling.  Spread remaining crumb mixture over cream cheese layer and press gently.

Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

Summer 2022

Dutch Baby Pancakes

INGREDIENTS

• 1/2 cup all-purpose flour
• 1/2 cup milk
• 2 large eggs
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• Instructions
• 1.) Heat oven to 425.
• 2.) Mix flour, milk, eggs, sugar, vanilla and salt in a bowl.

• 
  3.)  Leave the batter I and set aside to rest 20 to 25 minutes. 
• 4.) Pour batter into a 12 cup muffin tin.
• 5.) Bake for 15-20 minutes until puffed.
• Serve with syrup or powdered sugar. 

June morning at Grandmaman's and Grandpa's 2020

Kathy's Hash Brown Crust Quiche Lorraine

Hash Brown Crust

4 cups frozen shredded hash browns, thawed (1 pkg of Golden Grill Hashbrown)

2 tsp.  butter, melted

1 beaten egg

1 tsp salt

butter, for greasing

oil spray (or olive oil)

Egg Mixture

4 eggs

1 cup milk (preferably cream, but low fat will also work)

3/4 cup cream

seasoning salt

1 tsp Johnny's garlic spread

options-onion powder, cayenne, red pepper flakes, etc.

1/2 tsp salt

black pepper

Filling

1/2 tbsp butter

6 oz / 180g bacon, cut into large dice (5 or 6 slices)

1 small onion, diced

1 garlic clove, minced

3/4 cup grated cheese (cheddar or gruyere)

(actually any quiche filling)

Preheat oven to 425F.

Grease pie dish with olive oil.

Hash Brown Crust

Grate the potatoes. Place the shredded potatoes into a colander and rinse for 10 seconds.

Take a handful of the rinsed grated potatoes or the thawed frozen shredded hash browns and squeeze the excess water out, then place into a large bowl.  Repeat with remaining potato.  (You should have about 4 cups)

Add melted butter and salt and mix.

Pour the shredded potato into pie dish and spread over the base and side.

Pat down  until firmly packed.  Bake the crust for around 30 minutes.

Filling and Egg Mixture

Melt 1/2 tbsp butter in fry pan over medium heat.

Add onion, garlic and bacon and saute until the onion is translucent and the bacon is starting to brown but not crisp.

Remove from the stove and set aside to cool slightly.  Place Egg Mixture ingredients in a bowl and whisk to combine.

Fill Quiche

When the crust is light golden brown remove from the oven and scatter the bacon onion mixture across the base, then the cheese.  Then pour the Egg Mixture in.

Baking the Quiche

Return the quiche to the oven and turn the oven down to 350.  Bake for 25 minutes or until set.  Let it rest for 5 to 10 minutes before serving.

Egg Chili

10 eggs
1/2 cup flour
1 tsp. baking powder
500 grams small curd cottage cheese
320 grams mixed shredded cheeses
1/2 cup butter
1 tsp. salt
114 ml can chopped mild green chilis

Beat eggs until light and fluffy.  Add flour, baking powder, salt, cottage cheese, shredded cheese and butter.  Mix well and stir in chilis.  Bake in greased 9 x 13 pan and bake at 350 for 35 minutes or until lightly brown and firm.

Hot Cross Buns

In memory of Oma, Grandmaman tried her hand at Hot Cross Buns. Oma always brought Papa hot cross buns for an Easter treat.  Needless to say Papa was thrilled.

Recipe Try One
Found this recipe online and it worked out well.
http://www.chatelaine.com/recipe/brunch/hot-cross-buns/

This chatelaine recipe was yummy.  The texture was more "cakish" than "breadish" but the texture was nice and the spices just right.  The plus to this recipe is in the ease of the making it in a mixer.


Recipe Try Two-Traditional Hot Cross Buns (makes 3 dozen)

This recipe was more traditional and like Oma's original recipe.  Next time I would add a few more spices.........in the same proportion as the Chatelaine recipe.  I also added some dried cherries.

1 cup warm water
2 tsp. sugar
2 pkg or 2 tbsp. Fleischmann's Active Dry Yeast
2 cups milk
1/2 cup butter
2/3 cup sugar
1 tsp salt
2 1/2 tsp ground cinnamon
4 eggs (beaten)
9 1/2 to 10 1/2 cups all-purpose flour
1 1/2 cups seedless raisins
1 egg yolk
1 tbsp. cold water
confectioners' sugar frosting

Measure 1 cup warm water into a large bowl.  Stir in 2 teaspoons sugar and dry yeast.  Let stand 10 minutes, then stir well.
Meantime, combine milk and butter in a saucepan.  Heat over low heat until liquid is warm and butter melts.  Stir in 2/3 cup sugar, salt and cinnamon.  Add liquid to dissolved yeast.  Add eggs and 3 1/2 cups of flour.  Beat until smooth.  Gradually stir in an additional 6 1/2 cups (about) flour to make a soft dough.  Turn out onto lightly floured board: knead until smooth and elastic, about 8 to 10 minutes.  Place in greased bowl turning to grease top.  Cover: let rise in warm place, free from draft, until doubled in bulk, about 1 hour.  
Punch dough down: turn out onto lightly floured board.  Knead in raisins. Divide dough into 36 equal pieces.  Form each into a ball: place balls in 4 well-greased 8-inch cake pans.  Combine egg yolk and water.  Brush buns with mixture.  Cover: let rise in warm place, free from draft: until doubled in bulk, about 1 hour.
Carefully cut a cross on the top of each bun with a sharp knife.  Bake in moderate oven (375 degree) about 20 to 25 miunutes, or until done.  Remove from pans and cool on wire racks.  Frost while warm with confectioners' sugar frosting.

Apple Raisin Pancakes

Summer Camp chez Grandmaman Morning Pancakes

2 cups flour

2 tbsp. sugar

2-1/2 tsp. baking powder

2 tsp. cinnamon

1-3/4 cups  milk

1/2 c. egg substitute

1/4 c. melted butter

3/4 c. pared, chopped apple

3/4 cup raisins

Combine dry ingredients. Beat together milk, egg and melted butter; stir into dry ingredients.  Stir in apple and raisins.  Cook on a lightly greased griddle over medium high heat, using 1/4 cup batter for each pancake.  Makes about 15 4 inch pancakes.

(typed by Ethan)

Reegan 2014

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Lemon Scones

2 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1 tablespoon grated lemon zest

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup cold unsalted butter, cubed

1 cup buttermilk

1 egg

In a large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda and salt.  Using pastry blender or 2 knives, cut in butter until in coarse crumbs.  Whisk buttermilk with egg; add to flour mixture, stirring with fork to make a soft dough.  Avoid overmixing.

With lightly floured hands, press dough into a ball.  Turn out onto floured surface; knead gently 10 times. Avoid overkneading. Pat out into 3/4 inch (2cm) thick round.  Using 1 3/4 inch (4.5 cm) floured round or fluted cookie cutter cut out rounds. I used a larger cookie cutter, about 3 inches.  Place on parchment paper-lined baking sheet.

Topping: Brush scones with lightly beaten egg; sprinkle with sugar.  Bake in 400 degree F oven just until bottoms are golden, about 12 minutes.  Let cool on pan on rack.

Serve with strawberries and whipping cream.  Strawberries can be sweetened with sugar and flavored with lemon zest (about 1 tbsp. sugar and 1 tsp. lemon zest to 2 cups sliced strawberries).

Tasty served with afternoon tea.

To change it up, try mini chocolate scones.  Reduce the flour to 2 cups and add 1/2 cup cocoa powder.  Increase the sugar to 1/4 cup.  Omit the lemon zest.

Victorian Cream Tea Scones

Oma and Grandma enjoyed Victorian Cream Tea Scones with butter and blackberry jam along with a steaming cup of mandarin orange green tea for Sunday lunch today.  

2 cups flour

2 tbsp. white sugar

4 tsp. baking powder

1/2 tsp. salt

1/3 cup butter

1 egg

1 egg yolk

1/2 cup light cream

egg white, lightly beaten

granulated sugar for sprinkles

Mix together flour, sugar, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
(Oma's tip: can also grate cold butter)
Combine egg, egg yolk and cream in small bowl.  Beat with fork to blend.
Add all at once to dry mixture, stirring with fork to make soft, slightly sticky dough (you may add more cream if needed, I did).
Press into a ball and knead gently on floured surface about 10 times.
Roll out dough to 1/2 inch thickness.
Cut into triangles or circles.
Place on ungreased baking sheet (I used parchment paper).
Brush with egg white and sprinkle lightly with sugar.
Bake in 425 degree oven for 12 to 15 minutes or until golden.

Makes 12 to 16 scones!!!

Serve warm with butter.  Spread with raspberry or strawberry jam, grape jelly or honey.

This recipe is easy to double.

Breakfast of Champions

I'm NOT a cold cereal person.  Never have been.  To my mom's chagrin, growing up, I would rarely eat a bowl of cereal.  On the rare occasion, I would get myself a small bowl of dry cereal and eat it with no milk.  Thankfully, I haven't passed this gene on to my crew, as they love milk and cereal, just as much as their Daddy.  Costco loves us too, since the cart is usually overflowing each visit with multiple cereal boxes.

I'm always on the hunt for other easy breakfast options.  I came across this recipe in a Martha Stewart Magazine a couple of months ago.  Quinoa has become a staple in our pantry, especially since I found a huge bag of it at Costco that lasts us for months.

Quinoa

This week, the weather here in Calgary has truly turned into Fall.  The leaves are blowing, and it is raining, almost snowing.  This Breakfast Quinoa recipe is an alternative to warm oatmeal porridge.  The kids and Mommy are loving the warm breakfast and it is helping to keep our tummies warm on our walk to school.


Breakfast Quinoa


Makes 2 cups

2 cups milk, plus more for serving
1 cup quinoa, rinsed
3 Tbs brown-sugar, plus more for serving
1/8 tsp ground cinnamon, plus more for serving
1 cup fresh bluberries, plus more for serving

1. Bring milk to a boil in a small sauce-pan.  Add quinoa, and return to a boil.  Reduce heat to low, and simmer, covered, until ¾ of the milk has been absorbed about 15 minutes.
2. Stir in sugar and cinnamon.  Cook, covered, until almost all the milk has been absorbed, about 8 minutes.  Stir in blueberries, and cook for 30 seconds.  Serve with additional milk, sugar, cinnammon and blueberries.

Why did I title this post Breakfast of Champions?  Our daddy is a champion, in more ways than one.  He NEVER misses a breakfast and he is a huge fan of cereal.  In fact, he has two special cereal bowls that he eats out of every morning.  If heading to work, he will pack cereal to go, using one of Reegs sippy cups to transport his milk.  He says the milk never leaks and he doesn't really care what people think of the sippy cup in his lunch box, he's proud to be a Daddy.  Here is one of our 'Daddy' adventures this summer, Kev's 1/2 Ironman Triathlon.

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Love Twin B
xoxoxoxoxo