Category: Breakfast

Lemon-Blueberry Pound Cake

9/7/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Lemon-Blueberry-Cream Cheese Pound Cake

ingredients:

3 ½ sticks butter room temperature
5 ounces cream cheese room temperature
2 ½ cups sugar
6 large eggs room temperature
1 tablespoon vanilla
1 tablespoon lemon extract
2 lemons zested
2 cups fresh blueberries or frozen and thawed
3 cups cake flour sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
baking spray
3 tablespoons turbinado sugar to sprinkle in the bottom of pans (optional)
2 cups powdered sugar
1 lemon juiced
½ teaspoon vanilla
1 ½ cups sliced almonds

instructions:

How to cook Lemon-Blueberry-Cream Cheese Pound Cake

Preheat the oven to 325° and spray 6 mini-baking tins with non-stick baking spray. Sprinkle the pans with turbinado sugar. (This is optional.)
Cream the butter, cream cheese, and sugar in a stand mixer with paddle on medium speed for 3-4 minutes until its creamy and fluffy. Scrape down sides and then add eggs one at a time. Scrape down bowl again and then mix in the vanilla,lemon extract, and zest from one lemon.
Whisk the flour and salt in a separate bowl and then slowly add to the creamed mixture. Scrape down the sides mix until completely combined.
Toss the blueberries in a few tablespoons of flour until they are dusted. Fold them into the batter.
Butter mini-tins or spray with non-stick baking spray. Sprinkle turbinado sugar onto bottom and sides of pans.
Place mini-tins on a baking sheet and divide the batter evenly into the 6 mini-baking tins.
Sprinkle the batter with thinly sliced almonds and a little zest. Bake for 40 minutes until lightly browned on the top.
Meanwhile make the glaze by combining the powdered sugar, juice from one lemon, and vanilla. Mix together and add more juice if it is too thick. You won't need much juice.
Remove the cakes from the oven and cool on a rack. Drizzle each cake with glaze and top with more zest. Can be frozen for up to 2 months. Enjoy!

NOTES:

Moist and creamy blueberry-lemon pound cake for dessert, brunch, with coffee or breakfast!

Created using The Recipes Generator

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Pumpkin Pecan Cheesecake Bread

8/28/2019

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Yield: 6 mini loaves

Author: Kathy Schowe

Pumpkin-Pecan Cheesecake Bread

ingredients:

2 cups pumpkin puree or one 15oz. can
3 cups flour
4 eggs
1 ½ cups sugar
2 sticks melted butter
5 teaspoons pumpkin spice
1 cup sour cream
2 teaspoons baking powder
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon baking soda
2 cups roasted pecans

Cheesecake Batter

1/2 cup sugar
1 cup softened cream cheese
1 teaspoon vanilla
2 egg whites

instructions:

How to cook Pumpkin-Pecan Cheesecake Bread

1. Preheat the oven to 350°. Whisk 2 cups pumpkin puree with eggs, melted butter, sour cream and 2 teaspoons vanilla.
2. In a separate bowl mix flour, 1 ½ cups sugar, pumpkin pie spice, baking powder, baking soda and salt.
3. Chop up the roasted pecans.
4. Make the "cheesecake" mixture by combining the cream cheese, ½ cup sugar, vanilla, and egg whites. Whisk together.
5. Blend the flour mixture with the pumpkin mixture and fold in the pecans.
6. Fill buttered tins half full of pumpkin batter, layer in a "cheesecake" layer, then pumpkin batter and another swirl of "cheesecake". Top with a few whole roasted pecans.
7. Bake at 350° for about 45 minutes for large loaf pans, and 35 minutes for mini loaf pans. Makes 2 large loaves or 4 mini loaves.

NOTES:

Pumpkin and Cheesecake combined in a quick bread. Perfect for a fall brunch or after dinner treat!

Created using The Recipes Generator

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Banana Nut Bread with Cinnamon-Hazelnut Glaze

8/27/2019

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Banana Bread with Cinnamon Hazelnut Glaze

Author: Kathy Schowe

Prep time: Cook time: Total time:

Ingredients:

4 cups all purpose flour
2 cups toasted hazelnuts, walnuts, or pecans
1 ½ cups sugar
1 ½ teaspoon baking soda
1 teaspoon salt
6-7 ripe bananas
¾ cup Greek yogurt
4 eggs
1 ½ sticks brown butter, melt butter and brown in pan
2 ½ teaspoons vanilla

Cinnamon-Hazelnut Glaze

2 tablespoons cream cheese softened
4 tablespoons milk or cream
1 tablespoon Italian hazelnut coffee flavoring syrup
3/4 cup powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Spray 2 large loaf pans or 5 small loaf pans with non-stick cooking spray.
Roast nuts on baking sheet for 10 minutes. Cool and chop.
Brown the butter and let cool.
Chop bananas and add to a saucepan. Cook down for 10-15 minutes until they get caramelized and very soft. If you need to add a couple of tablespoons of butter to keep them from sticking to pan. Let cool and add to wet ingredients.
In a mixing bowl whisk the flour, sugar, baking soda, salt, and nuts.
In another bowl, mix the mashed bananas, vanilla yogurt, eggs and brown butter.
Fold in the dry ingredients and then fill pans to ¾ full. Decorate the top with some whole nuts.
Bake small pans for 40 minutes and large pans for 50-55 minutes.
Meanwhile whisk all glaze ingredients together and set aside.
Remove from oven to rack, poke toothpick holes in top and brush with Cinnamon-Hazelnut Glaze.
Alternate topping: Slice fresh banana and top the loaves with the slices, sprinkle with cinnamon sugar.

Notes:

Everyone has their favorite banana bread recipe. I took my Mom's and added the brown butter and hazelnut glaze... I know she would love it!

Created using The Recipes Generator

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Rosemary Bacon

8/27/2019

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Author: Kathy Schowe

Rosemary Bacon

ingredients:

8 slices bacon
2 teaspoons black pepper
2 teaspoons chopped rosemary

instructions:

How to cook Rosemary Bacon

Sprinkle rosemary and pepper on both sides of the sliced bacon and press it in.
Place in large skillet and cover with water.
Cook until water evaporates and then turn.
Turn bacon a few times for even browning and then remove to a plate with paper towel.

NOTES:

While cooking bacon, brush with a mixture of ½ maple syrup + ½ water...for a sweet finish!

Created using The Recipes Generator

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Bob's Poached Eggs

8/27/2019

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Author: Kathy Schowe

Bob's Poached Eggs

ingredients:

8 fresh eggs
½ cup white vinegar
2 quarts water, approx.

instructions:

How to cook Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Perfect for Bob's Eggs Benedict!

NOTES:

Perfectly poached eggs are easy, once you know Bob's recipe!

Created using The Recipes Generator

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Bob's Eggs Benedict

8/26/2019

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Author: Kathy Schowe

Bob's Eggs Benedict

ingredients:

Poached Eggs

8 fresh eggs
2 quarts water
½ cup white vinegar

Hollandaise Sauce

3 egg yolks
2 tablespoons lemon juice
1 tablespoon cold water
2 sticks cold water
1 dash sriracha
salt & pepper

Eggs Benedict

8 slices Canadian bacon
4 English muffins
1 tablespoon chopped chives

instructions:

How to cook Bob's Eggs Benedict

Make the hollandaise first by whisking the eggs in a double boiler or a bowl over a simmering pot of water on the stove. Whisk until they become thick and add in the water and lemon juice. Continue to whisk as you slowly add the cold butter piece by piece. The sauce should thicken to a creamy consistency. If it gets too hot, just remove from heat and continue whisking.
Season with salt & pepper, sriracha, and if needed more lemon juice. Taste to adjust seasoning.
Set aside over the warm warm water-- do not boil.
Toast the english muffins and place them open faced on plates.
Place the canadian bacon in shallow pan with a little water and warm on the stove.
Poach the eggs according to Bob's Poached Egg Recipe below.

Bob's Poached Eggs

Fill a 12 inch pan with approximately 2 quarts water to fill ¾ full.
Add in the vinegar and stir.
Bring to just below a full boil, about 185°.
Carefully crack each egg into a small bowl and add the eggs gently to the water in a clockwise circle. (As quickly as you can without breaking an egg!)
Cook the eggs for 4 minutes from the time you add the last egg.
Remove each egg in the order that you added them with a slotted spoon and drain on a paper towel.
Assemble the eggs benedict by adding the warm canadian bacon to the muffin half. Next, add a drained poached egg to each muffin, and top each with warm hollandaise. Sprinkle with a pinch of paprika for color and garnish with chopped chives.

NOTES:

Bob's Eggs Benedict is a New Years tradition at Casa Schowe! If you happen to be ringing in the New Year with us... this will be your treat as we enjoy the Rose Parade on New Years Day!

Created using The Recipes Generator

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Egg Nog Bread with Dark Rum Glaze

8/26/2019

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Author: Kathy Schowe

Egg Nog Bread

ingredients:

1 ½ cups egg nog (not low fat)
½ cup butter at room temperature
¾ cup sugar
2 eggs
2 teaspoons dark rum ( I like Myers's)
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
1 double-pack vanilla instant pudding mix
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground nutmeg

Dark Rum Glaze

1 cup powdered sugar
3 teaspoons egg nog
2 tablespoons dark rum
¼ teaspoon ground nutmeg

instructions:

How to cook Egg Nog Bread

Preheat oven to 350° and spray 3 mini baking tins with non-stick spray.
Mix together the egg nog, butter, sugar, eggs, rum, and vanilla in your mixer with wire whisk attachment.
Don't worry if the butter remains a bit clumpy, it will melt together when you bake it.
Combine flour, pudding mix, baking powder, salt and nutmeg and sift together.
Add slowly to the wet mixture and blend quickly, scraping down the sides a few times. Don't over mix.
Divide mixture between 3 mini baking tins and bake for about 30 minutes or until the loaves are just done and a toothpick comes out clean.
While they are baking make the Dark Rum Glaze by whisking the powdered sugar with the egg nog, rum, and nutmeg.
When the loaves come out of the oven, poke some holes in the top with a toothpick or chopstick and then drizzle with glaze.

NOTES:

Egg Nog can be frozen...so save some from the holiday season so you can make this sweet, delicious, pound cake-like bread when the holidays are over!

Created using The Recipes Generator

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Sweet Lorraine's Breakfast Panini

8/26/2019

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Author: Kathy Schowe

Sweet Lorraine's Breakfast Panini

ingredients:

8 slices bacon cooked crispy and cut in half
4 eggs fried over easy
4 slices sharp cheddar cheese
8 slices tomato
8 slices sourdough bread
2 tablespoons mayonnaise
salt & pepper

instructions:

How to cook Sweet Lorraine's Breakfast Panini

Spread mayonnaise on 8 slices of bread.
Assemble 4 sandwiches by topping with equal amounts of the bacon, 2 tomato slices each, followed by one egg each, and then top with the cheese.
Put the top bread on the sandwich and toast in a panini press until melted and toasted

NOTES:

Breakfast at the Reaumes in Pasadena is always a treat! When we experienced this panini created by sweet Lorraine-- we had to buy a panini press on the way home!

Created using The Recipes Generator

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Lemon-Blueberry-Cream Cheese Pound Cake

ingredients:

instructions:

How to cook Lemon-Blueberry-Cream Cheese Pound Cake

NOTES:

Pumpkin-Pecan Cheesecake Bread

ingredients:

instructions:

How to cook Pumpkin-Pecan Cheesecake Bread

NOTES:

Banana Bread with Cinnamon Hazelnut Glaze

Ingredients:

Instructions:

Notes:

Rosemary Bacon

ingredients:

instructions:

How to cook Rosemary Bacon

NOTES:

Bob's Poached Eggs

ingredients:

instructions:

How to cook Bob's Poached Eggs

NOTES:

Bob's Eggs Benedict

ingredients:

instructions:

How to cook Bob's Eggs Benedict

NOTES:

Egg Nog Bread

ingredients:

instructions:

How to cook Egg Nog Bread

NOTES:

Sweet Lorraine's Breakfast Panini

ingredients:

instructions:

How to cook Sweet Lorraine's Breakfast Panini

NOTES:

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