Bread & Breakfast

Asparagus Rolls

  • 25 or so asparagus spears
  • 25 or so slices cheap white bread
  • 8 oz. cream cheese, softened
  • 3 oz. bleu cheese, softened
  • 1 egg
  • ½ pound (2 sticks) butter, melted

Steam the asparagus and cool immediately in ice bath. Remove the crusts from the bread and pound it flat to about 1/8″. Trim the cut ends of the asparagus so it is the same size as the bread. Combine the cheeses and egg and beat until smooth. Divide the cheese mixture among the bread slices and spread evenly. Roll one bread slice around each asparagus spear and dip in butter to coat the whole thing. Freeze until frozen.

Preheat oven to 400°. bake (while still frozen) for 15-20 minutes or until golden. Cut each roll in thirds and serve.

The last time I made these, I added finely crumbled bacon to the cheese mixture…yum! How can more bacon be bad?

Bacon Candy

bacon candy

Only 3 ingredients, the ULTIMATE snack or appetizer, and it can be made in advance!

  • ½ cup packed light brown sugar
  • 1 ½ teaspoons chile powder
  • 20 slices of thick-cut bacon (1 ½ pounds)

Preheat the oven to 400°. Line 2 rimmed baking sheets with foil. In a small bowl, whisk the brown sugar with the chili powder. Arrange the bacon strips on the foil and coat the tops with the chili sugar. Bake for 20 to 25 minutes, until caramelized and almost crisp. Transfer the bacon to a rack set over a sheet of foil to cool completely; serve.

Ham, Manchego & Fig Tartines

These are FABULOUS cut into appetizers or for picnics.

  • ½ stick unsalted butter, softened
  • 2 tablespoon fig preserves or jam
  • 1 (24″) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
  • 6 ounces thinly sliced serrano ham or prosciutto
  • ¼ pound Manchego, thinly sliced with a vegetable peeler
  • Extra-virgin olive oil for drizzling

Stir together butter and fig preserves. Spread mixture on baguette, then make open-face sandwiches with ham and cheese. Drizzle with oil and season with pepper.

Marinated Asparagus & Beans

This is simple & even people who don’t like asparagus or beans really liked it! It’s great for a can even leave the veggies in the marinade.

  • ⅔ cups packed brown sugar
  • ⅔ cups cider vinegar
  • ⅔ cups soy sauce
  • ⅔ cups vegetable oil
  • 4 teaspoon lemon juice
  • 1 teaspoon garlic powder
  • 2 pounds fresh asparagus, trimmed
  • 1 lb green beans, trimmed
  • 1 cups chopped pecans, toasted, if desired

In a saucepan, combine the brown sugar, vinegar, soy sauce, oil, lemon juice and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Refrigerate until cool. Meanwhile, in a large skillet, bring ½ in. of water to a boil. Add asparagus & beans. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain and rinse in cold water.

Place asparagus in a large sealable container; add marinade. Seal & turn to coat; refrigerate for 2 hours or overnight, turning occasionally. Drain and discard marinade. Place asparagus & beans on a serving plate; sprinkle with pecans.

Cucumber Lime Pops with Gin

  • ½ cup sugar ¼ cup plus 1 tablespoon water
  • ¼ cup coarsely chopped mint leaves
  • 2 teaspoons finely grated lime zest
  • ¼ cup fresh lime juice
  • ¼ cup gin
  • One 12-ounce cucumber—peeled, seeded and pureed (1 ¼ cups)
  • ½ teaspoon unflavored powdered gelatin

In a small saucepan, combine the sugar with the ¼ cup of water and the mint and bring to a boil. Cover, remove from the heat and let stand for 15 minutes. Strain the mint syrup into

a large bowl and let cool to room temperature. Whisk in the lime zest, lime juice, gin and cucumber puree.

In a microwave-safe bowl, sprinkle the gelatin over the remaining 1 tablespoon of water and let stand until softened, 5 minutes. Microwave the mixture at high power for 8 seconds, until the gelatin dissolves. Whisk the gelatin into the cucumber mixture.

Arrange ten 2-ounce paper cups on a baking sheeteaspoon Pour the popsicle mixture into the cups and freeze for 1 hour, until partially frozen. Insert a stick in the center of each cup and freeze for 30 minutes longer, until fully frozen. Tear off the paper and serve.

Mexi-Chicky Dip

Just a little easy something we invented & everyone raved about

  • 1 pkg. cream cheese, softened
  • ⅓ cups sour cream
  • 1 can white chicken
  • ½ can mild green chilies
  • 2 tablespoon powdered chipotle burger seasoning

Mix all ingredients together & allow to sit for at least 30 min. for flavors to meld. Serve with crackers or chips.

Baked Cream Cheese

This is something really easy to make & to keep the ingredients on hand for in case of emergencies.

  • 8 oz. cream cheese
  • 1 package refrigerated crescent roll dough
  • dried Dill

Preheat oven to 375°. Sprinkle the dill on the cream cheese block. Wrap with crescent roll dough, covering completely and bake for 11-13 minutes.

There are nearly infinite variations on this that we’ve tried instead of the dill:

  • tomato paste, with or without pepperoni
  • other herbs, like oregano or basil
  • thin layer of dried beef or proscuitto
  • green onions sliced thin

Use your imagination & if you come up with something really amazing, let us know!

Braised Venison with Orange & Fennel

EVERYBODY liked this, even if they DO NOT eat venison.

  • 1 (1 ½-inch) piece cinnamon stick
  • ½ teaspoon anise seeds
  • 3 lb boneless venison steak, cut into 1 ½-inch cubes
  • ¼ teaspoon salt
  • ¾ teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, smashed
  • 4 (½-inch-thick) slices peeled fresh ginger, smashed
  • 2 (4- by 1-inch) strips fresh orange zest
  • 1 tablespoon sugar
  • ½ cup soy sauce
  • ½ cup Chinese rice wine or medium-dry Sherry
  • 2 ½ cups low-sodium chicken broth (20 fl oz)
  • 3 fennel bu pounds (sometimes called anise), stalks cut off and discarded, then bu pounds sliced lengthwise ¼ inch thick
  • ½ cup coarsely chopped fresh cilantro

Put oven rack in lower third of oven and preheat oven to 350°F.

Wrap cinnamon stick and anise seeds in a small square of cheesecloth and tie bundle closed with string.

Pat venison dry and sprinkle with salt and pepper. Heat oil in a deep 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then brown venison in 3 batches, turning, about 4 minutes per batch. Transfer to a bowl as browned.

Pour off all but 1 tablespoon fat from pot and cook onion and garlic over moderate heat, stirring, until golden, 3 to 5 minutes. Add ginger, zest, and sugar and cook, stirring, 1 minute. Stir in soy sauce, rice wine, broth, venison with any accumulated juices, and cheesecloth bag. Braise mixture, covered, in oven 1 hour.

Stir in fennel and braise, covered, in oven until fennel is very tender, 30 to 40 minutes. Discard cheesecloth bag, then season venison mixture with salt and pepper and stir in cilantro.

Cook’s note:
Braised venison and fennel (without cilantro) can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat on top of stove, then stir in cilantro.

Swamp Chili

  • 1 ½ lb. poblano chiles
  • ¼ cups olive oil
  • 1 large onion, finely chopped
  • 1 ½ teaspoon ground cumin
  • 1 ½ teaspoon ground coriander
  • 5 large garlic cloves, minced
  • One 10-ounce package frozen chopped spinach, thawed and squeezed dry
  • 1 quart low-sodium chicken broth
  • Kosher salt
  • 1 slice of white sandwich bread
  • ¼ cups milk
  • ½ lb. ground chicken
  • ½ lb. ground pork
  • 1 teaspoon pure ancho chile powder
  • One 15-ounce can white hominy, drained
  • 2 tablespoons chopped cilantro

Roast the poblanos directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the chiles. Transfer to a blender and puree until smooth.

In an enameled cast-iron casserole, heat the oil. Add the onion, cumin, coriander and 4 of the garlic cloves. Cook over low heat until the onion is soft, about 8 minutes. Add the pureed poblanos and cook, stirring, until the mixture thickens, about 5 minutes. Add the spinach and broth and season with alteaspoon Simmer over low heat until slightly reduced and the spinach begins to break down, 15 minutes.

Meanwhile, in a bowl, mash the bread to a paste with the milk. Add the chicken, pork, chile powder, the remaining garlic and 1 teaspoon of salt and gently knead to combine. Roll tablespoons of the mixture into meatballs and add to the chili with the hominy. Simmer until the meatballs are cooked through, about 15 minutes. Stir in the cilantro and serve.

Make Ahead: the chili can be refrigerated for up to 4 days.

Stuffed Filets Mignon With Merlot Habanero Sauce

  • 6 filets mignon
  • 1 tablespoon salt
  • ½ cups merlot
  • ½ cups balsamic vinegar
  • 2 teaspoon fresh thyme leaves
  • ¼ teaspoon habanero chile, chopped fine
  • 1 ½ cups Monterey Jack cheese, grated
  • 6 tablespoon pine nuts, toasted
  • 2 tablespoon butter
  • 1 tablespoon olive oil

Cut a slit horizontally through each filet to form a pocketeaspoon Rub salt onto outer surfaces of filets & place in shallow glass dish. Refrigerate uncovered, 1 hour.

Put wine, vinegar, thyme leaves & habanero into blender & puree. Pour marinade over filets, rubbing salt off into marinade. Cover & refrigerate another hour.

Remove filets from marinade & drain on paper towels. Reserve marinade. Stuff about ¼ cups cheese & 1 tablespoon pine nuts into pocket of each filet, pressing closed. Heat 1 tablespoon butter & olive oil in large skilleteaspoon Sear each filet until brown, about 2 minutes on each side. Remove to baking sheet fitted with a rack. Pour reserved marinade into skillet & cook on high, scraping up brown bits, until reduced to about ¾ cups & then add remaining tablespoon butter.

Grill filets, covered, for 4 ½ minutes on each side. Allow filets to rest 5-10 minutes before serving. Spoon a little sauce over & serve immediately.

Island Shrimp & Pineapple Skewers with Rum Butter Sauce

  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh gingerroot, plus 2 teaspoons
  • 2 teaspoons minced garlic
  • 1 teaspoon red pepper flakes
  • 16 medium shrimp, shelled and deveined
  • ⅓ pound sliced prosciutto
  • 1 small pineapple, peeled, cored, and cut into 1-inch cubes
  • 2 tablespoons minced shallots
  • ½ cup dark rum
  • 6 ounces (1 ½ sticks or 12 tablespoons) cold unsalted butter, cut into pieces
  • ¼ teaspoon salt
  • 1/8 teaspoon cayenne
  • ½ cup minced fresh cilantro

Preheat a grill to medium heat

In a bowl, combine the lime juice, oil, 2 teaspoons of the ginger, garlic, and pepper flakes. Add the shrimp and pineapple chunks, toss to combine, and let marinate while the grill heats, about 15 minutes. Remove from the marinade.

Wrap the shrimp with the prosciutto. Alternately, thread the pineapple chunks and the wrapped shrimp onto metal or bamboo skewers. Grill until the shrimp are cooked through and the pineapple chunks are marked, 3 to 4 minutes per side. Remove from the grill. (Alternately, the skewers can be cooked under the broiler, turning as necessary to cook evenly and avoid burning.)

Make the sauce in a medium saucepan by combining the rum, shallots, and remaining 2 teaspoons of minced ginger. Bring to a boil. Reduce the heat and simmer until reduced to 3 tablespoons in volume, 3 to 4 minutes. With the heat on medium-low, whisk in the butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon, removing the pan from the heat periodically to prevent the sauce from getting too hot and breaking. Season with the salt and cayenne, and stir. Remove from the heat and transfer to a decorative bowl.

To serve, transfer the wrapped shrimp and pineapple chunks from the skewers to a platter. Sprinkle with the cilantro and serve with the rum butter sauce.

Cream Cheese Pound Cake

  • 1 ½ cups butter, softened
  • 8 oz. cream cheese, softened
  • 3cups sugar
  • 6 eggs
  • 3 cups cake flour
  • 2 teaspoon vanilla extract

Preheat oven to 325°.

Cream butter & cream cheese well. Gradually add sugar, beating until light & fluffy. Add eggs one at a time. Add flour & mix just until combined. Stir in vanilla. Pour into well-greased 10″ tube pan. Bake for 1 hour 45 min, or until cake tests done. Cool 10 min. Remove from pan & cool completely.

Margarita Chiffon Cake


  • 2 ¼ cups cake flour
  • 1 ¼ cups sugar
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 6 egg yolks
  • ½ cups vegetable oil
  • ⅓ cups fresh lime juice
  • ⅓ cups triple sec
  • 2 Tbsp tequila
  • 2 tsp grated lime peel
  • 8 egg whites
  • ½ tsp cream of tartar


  • 2 cups powdered sugar
  • 2 Tbsp fresh lime juice
  • 2 Tbsp tequila
  • 4 tsp triple sec
  • 1 ½ tsp grated lime peel

Strawberry Compote with Tequila and Lime

Cake: Preheat oven to 325°F. Whisk flour, ¾ cups sugar, baking powder and salt in large mixer bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.

Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add ½ cups sugar, beating until stiff but not dry. Fold ⅓ of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10″-diameter angel food cake pan; smooth top.

Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan. Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.

Glaze: Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.

Strawberry Compote with Tequila and Lime

  • 6 Tbsp triple sec
  • ⅓ cups sugar
  • ⅓ cups fresh lime juice
  • 3 ½ Tbsp tequila
  • 2 Tbsp lime peel
  • 5 cups hulled strawberries, quartered

Whisk first 5 ingredients in medium bowl to blend. Add strawberries; toss. Let stand at room temperature 1 hour or chill up to 4 hours.

Pumpkin Marshmallow Cheesecake

Yum Yum Yum…especially for fall!


  • ¾ cups graham cracker crumbs (from five 4 ¾” by 2 ¼″ crackers)
  • ½ cups pecans, finely chopped
  • ½ cups brown sugar
  • ½ stick butter, melted and cooled


  • 3 (8oz) packages cream cheese, room temperature
  • 1 cups brown sugar
  • 3 eggs
  • 1 can pumpkin
  • 1 cups marshmallow fluff
  • 2 tablespoon cream
  • 1-2 tablespoon praline liqueur
  • 1 tablespoon cornstarch
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt


Stir together crumbs, pecans, sugars, and butter in a bowl until combined well. Press crumb mixture evenly onto bottom and ½″ up side of buttered 10″ springform pan, Chill crust, 1 hour.


Put oven rack in middle position and preheat oven to 350°F.

Beat cream cheese and sugar. Add eggs. Combine cornstarch, cinnamon, nutmeg, ginger, and salt and add with remaining ingredients. Beat with an electric mixer at high speed until creamy and smooth, about 3 minutes.

Pour filling into crust and bake until center is just set, 50 to 60 minutes. Transfer to rack and cool completely in pan on rack, about 3 hours.

Chill, covered, until cold, at least 4 hours. Remove side of pan and bring to room temperature before serving.

Grilled Pineapple Tart with raspberries & chipotle cream

For crust

  • ¾ stick (6 tablespoon) butter, melted, plus additional for greasing pan
  • Flour for dusting pan
  • 1 ¾ cups graham cracker crumbs (from 12 crackers, each about 4 ¾” by 2 ¼″)
  • 2 ½ tablespoon granulated sugar

For filling

  • ¼ cups sour cream
  • 2 ½ tablespoon packed light brown sugar
  • 1 ½ teaspoon minced canned chipotle chilé in adobo
  • ¾ teaspoon finely grated fresh lime zest
  • 6 oz cream cheese, softened
  • 1 pineapple (labeled “extra sweet”), trimmed, peeled, and quartered lengthwise, leaving core intact
  • 4 ½ oz raspberries (1 cups)

For glaze

  • ¼ cups apple jelly
  • 1 tablespoon water

Make crust:

Put oven rack in middle position and preheat oven to 350°F. Butter and flour 9″ tart or springform pan, knocking out excess flour.

Stir together all crust ingredients in a bowl with a fork until combined well, then press mixture with your fingers and the back of a spoon evenly and firmly onto bottom and up side of tart pan.

Bake crust until a shade darker, 8 to 10 minutes, then transfer to a rack and cool to room temperature, about 30 minutes.

Make filling and grill pineapple:

While crust cools, whisk together sour cream, brown sugar, chiles, and zest in a small bowl until sugar is dissolved. Beat cream cheese in a bowl with an electric mixer until smooth, then add sour cream mixture and beat until combined well. Keep covered with plastic wrap until ready to use.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5″ above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

While coals are lighting, put pineapple quarters on a cutting board, long cut sides down, and cut lengthwise into slices slightly less than ¼″ thick with an adjustable-blade slicer or a knife (use caution; peeled pineapple is extremely slippery). Grill pineapple in 2 batches, covered only if using a gas grill, on lightly oiled grill rack, turning over once with tongs, until tender, about 5 minutes total. (If pineapple sticks to rack, use a metal spatula to loosen before turning.) Transfer to a platter and cool to room temperature, about 15 minutes. Trim pineapple and discard core from slices.

Assemble tart:
Spread filling in tart shell, then press raspberries into cream. Gently push up bottom of pan to loosen pan bottom (with crust) from side of pan, then carefully lift out tart and transfer to a work surface. Gently insert a thin wide metal spatula between crust and pan bottom, then run spatula under crust to loosen from pan. Using spatula, slide tart shell carefully onto a serving platter. Arrange pineapple decoratively over cream.

Make glaze:
Melt jelly with water in a small saucepan over moderate heat, stirring until smooth, then brush glaze onto pineapple with pastry brush.

Cook’s notes:
• Crust can be made 1 day ahead and kept, loosely covered with plastic wrap, at room temperature.
• Chipotle cream filling can be made 1 day ahead and chilled, covered. Let stand at room temperature 30 minutes before spreading in tart shell.

Surprise Cupcakes

  • 3 cups flour
  • 2 cups sugar
  • ½ cups cocoa
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • ⅔ cups oil
  • 2 cups water
  • 2 tablespoon vinegar
  • 2 teaspoon vanilla
  • 8 oz. cream cheese, softened
  • 1 egg
  • ⅓ cups sugar
  • 6 oz. chocolate chips

Preheat the oven to 350°. Mix the first set of ingredients together in large bowl. Mix second set of ingredients together and add to first seteaspoon Spoon into cupcake papers to ⅔ full. Mix third set of ingredients with mixer until fluffy. Drop heaping teaspoonful into each cupcake (use up all the filling). Bake for 20-25 min.

Perfect Chocolate Cake

  • 1 ¾ cups flour, plus more for pans
  • 2 cups sugar
  • ¾ cups good cocoa powder
  • 2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cups buttermilk, shaken
  • ½ cups vegetable oil
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cups freshly brewed hot coffee

Preheat the oven to 350°. Spray 2 (9″) round cake pans. Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. Frost with buttercream.

Chocolate Buttercream Frosting:

  • 6 oz. good semisweet chocolate
  • ½ lb. (2 sticks) butter, at room temperature
  • 1 egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¼ cups powdered sugar
  • 1 tablespoon instant coffee powder

Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water.Stir until just melted and set aside until cooled to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.Add the egg yolk and vanilla and continue beating for 3 minutes.Turn the mixer to low, gradually add the powdered sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.Dissolve the coffee powder in 2 teaspoon of the hottest tap water.On low speed, add the chocolate and coffee to the butter mixture and mix until blended.Don’t whip! Spread immediately on the cooled cake.

Tomato Bread Pudding

  • 3 lb. mixed cherry tomatoes, halved lengthwise & meaty tomatoes, in large chunks (or enough to cover a baking sheet, single layer)
  • 1-2 teaspoon herbes de Provence
  • 1-2 teaspoon crushed rosemary
  • 1 tablespoon garlic (jarred is fine, preferably roasted), minced
  • ½ cups olive oil, divided
  • 10 cups cubed (1″) country-style Italian bread (1 lb.)
  • 3 cups milk
  • 1 cups heavy cream
  • 10 eggs
  • 2 cups coarsely grated Monterey Jack cheese (8 oz.)
  • ½ cups grated Parmigiano-Reggiano

Preheat oven to 400°F.

Toss tomatoes in a bowl with herbes de Provence, rosemary, garlic, 1tablespoon oil, ¾teaspoon salt, and ½teaspoon pepper. Arrange tomatoes, cut sides up, in a large heavy 4-sided sheet pan. Bake for 50-60 minutes.

While tomatoes cook, toss bread cubes in a large bowl with remaining oil until coated, then spread out in a large 4-sided sheet pan and bake until golden brown, 20-25 minutes. Cool in pan.

Reduce oven temperature to 350°F. Butter a 11×15″ baking dish.

Whisk together milk, cream, eggs, 2teaspoon salt, and 1 ½teaspoon pepper. Stir in cheeses. Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm to the touch and golden brown in spots, 60-70 minutes.

Cook’s notes:

  • This can be prepared (but not cooked), refrigerated & then put in the oven just before bedtime on timed bake.
  • Bread pudding is best the day it is made but can be made 1 day ahead and chilled (covered once cool). Reheat, covered with foil, in a 350°F oven.

Avery Island Hot Bread

And it’s not very “hot”

Yield: 1 large loaf

  • 1 cups red peppers, coarsely chopped, sautéed in 3 tablespoon olive oil
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped canned chiles
  • ½ cups sour cream
  • ⅓ cups cheddar cheese, grated
  • 1 egg
  • 1 tablespoon honey or chili honey
  • ¼ cups pepper-flavored vodka (or regular)
  • 2 teaspoon salt
  • 10 drops Tabasco sauce
  • ½ teaspoon coriander
  • 1 cups cornmeal
  • 2 cups white flour
  • 1 tablespoon yeast

Have all the ingredients at room temperature (even though the machine doesn’t specify this, for this recipe it is necessary). Place all the ingredients in the machine, program for White Bread.

Breakfast Cheesecake

This is SO easy, always gets raves, can be made ahead of time & can be served warm, cold or room temperature: it’s the perfect food!

  • 2 pounds (4 pkgs) cream cheese, softenened
  • 10 eggs
  • ⅓ cups chopped chives
  • 1 teaspoon onion powder
  • 1 teaspoon seasoned salt
  • 2-3 cups shredded cheddar cheese
  • 8 oz. (or more if you want) ham cubes
  • frozen hashbrowns

Beat cream cheese until fluffy. Add eggs one at a time (or it’ll slop all over). Add spices & then remaining ingredients except hashbrowns.

In a greased 9×13 or 10×15 baking dish, spread a layer of hashbrowns about ¾” thick. Pour cheese mixture on top. Bake at 350° for about an hour. Let cool 10 minutes before serving.

This can be split into 2 or for a shallower cheesecake, baked in a14x17 pan even. Serves at least 8, depending on pan size & appetites. Best of all, it can be plunked in the oven on timed bake overnight so it’s ready in the morning!

Blackberry & White Chocolate Chip Pancakes

These are our very favorite pancakes, which we serve in the summer.

  • 1 cups buttermilk
  • 2 tablespoon oil
  • 1 egg
  • ½ cups blackberries, cut in half if large
  • ½ cups white chocolate chips
  • 1 cups flour
  • 1 teaspoon baking soda

Combine buttermilk, oil & egg. Add blackberries & chips. Stir in flour & baking soda, until most lumps are gone. Do not over-beat: it makes tough pancakes. Cook on griddle. Makes about 5-6.