Orange cranberry pancakesBy Jamie of My Baking Addiction
- 3/4 cup milk
- 1 tablespoon white vinegar
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- Zest on ½ orange
- 1 teaspoon vanilla extract
- 1 cup orange-cranberry sauce (or any type of cranberry sauce)
1 Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2 Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg, butter, vanilla and orange zest into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3 Heat a large griddle or skillet over medium heat, and coat with nonstick cooking spray. Pour ¼ cup of batter onto the skillet, and scatter cranberry sauce around the pancake and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Repeat with remaining batter.
Notes If you don’t have leftover cranberry sauce, you can substitute in fresh or frozen blueberries or simply make the pancakes without any fruit.
Jamie is a middle school teacher with a passion for food. Her blog, My Baking Addiction, chronicles her culinary journey through beautiful photography and delicious recipes.
Vegetable eggs BenedictBy Sara Forte of Sprouted Kitchen
The sauce recipe is written using jarred roasted peppers. The yellow ones make a sauce that most resembles hollandaise. When bell peppers are sweet and in season near you, I am sure the flavour would be exceptional if you roasted them yourself (though jarred will save you time regardless of the season). If you don’t care for goat cheese, you could use cream cheese instead.
- 2 whole grain English muffins
- 4 large eggs
- 5 cups fresh spinach leaves
- 1 tablespoon olive oil
- Zest of one lemon
- 12 spears of asparagus
- 1 teaspoon garlic salt
- Fresh ground pepper
- Fresh parsley for garnish
Bell Pepper Sauce
- 1-1/4 cup roasted bell pepper pieces, drained
- 3 to 4 oz. Chevre/Goat Cheese (richness to taste)
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- Splash of hot sauce
1 Preheat oven to 500 degrees.
2 Start with the sauce. Warm the milk in the microwave for about 30 seconds. In a blender or food processor, combine the warm milk, goat cheese, mustard, lemon juice and the drained roasted bell peppers. Blend until smooth. Cover and set aside.
3 Warm the olive oil in the pan, add the fresh spinach and lemon zest and saute until just wilted. Turn off the heat and let it sit -- it will stay warm enough while you finish everything else.
4 Toss the asparagus with a bit of olive oil, garlic salt and some fresh ground pepper. Put in the upper third of the oven for 8 minutes (this all depends on the thickness of your asparagus; alter your timing to get tender but not soggy spears).
5 Bring one quart water and 1 tablespoon vinegar to a boil, then down to a simmer. This is your egg poaching liquid. If you are doing them one at a time, you can keep them in a bowl with some of the warm poaching liquid until ready to use.
6 Toast the English muffins and get ready to go. Toasted muffin, spoonful of sauce, sauteed spinach, asparagus spears, halved and poached egg, another spoonful of sauce and maybe a lovely fruit salad on the side -- perfection.
Sara Forte takes delight in food in it's purest form and creates delicious meals using the healthiest of ingredients. Her blog, Sprouted Kitchen, is a labour of love with mouthwatering recipes photographed by her husband, Hugh.
Banana bread yeasted wafflesBy Hannah Queen of Honey & Jam
(original recipe by Tara O'Brady from Seven Spoons)
- 4 tablespoons unsalted butter, melted
- 1 cup plus 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 tablespoon dark brown sugar, packed
- 1 1/2 teaspoons yeast
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of ground clove
- 2 eggs, beaten lightly
- 1 cup mashed ripe banana, about 3 whole
- 2 tablespoons sour cream or greek yogurt
1 In a small bowl, whisk together the butter, milk and vanilla. Set aside; the mixture should be warm but not hot.
2 In a large mixing bowl, sift or whisk together the flour, brown sugar, yeast, salt and spices. Pour the wet ingredients into the dry, whisking until smooth. Stir in the beaten eggs. Cover the bowl loosely with clingfilm and refrigerate for at least 12-24 hours.
3 About 30 minutes before you want to make waffles, take the batter out of the refrigerator to come up to room temperature slightly. It should be doubled in size and the surface will be covered in bubbles.
4 When ready to begin, stir the sour cream into the mashed bananas and then mix the fruit into the batter. It will deflate, but use a light, quick hand to thoroughly combine.
5 Heat your waffle iron and bake the waffles as per the manufacturer's instruction.
Hannah Queen is an avid baker and photographer. Her sweet blog, Honey & Jam, is chockfull of yummy recipes and beautiful photos.
Fried egg sandwichBy Jacqui Savisky of So Good and Tasty
- 2 eggs
- 2 square slices Cheddar cheese
- 4 tomato slices
- 2 English muffins
- 1/2 cup extra virgin olive oil
- 1-1/2 teaspoon crushed red pepper flakes
1 For chili oil: Heat the oil in a small saucepan until it's hot but not smoking. Turn off the heat and stir in the crushed red pepper flakes. Set aside until cool. Place in a sealed jar or container until ready to use.
2 Heat the chili oil in a skillet over low to medium low heat. Once the oil has warmed but is not smoking, add an egg (if your pan is large enough, you can do both eggs at the same time). Keeping the heat at a lower setting helps to heat the egg gently, so it doesn't become rubbery. When one side of the egg has cooked enough for the whites to be set, flip and gently cook the other side.
3 While the eggs are cooking, toast the English muffins. Slice a few pieces of cheddar cheese and arrange on top of the toasted English muffins; the cheese will start to melt slightly from the warmth of the muffin. Place an egg on top of each, drizzle with more chili oil if desired and top with fresh tomato slices. Serve immediately.
Jacqui Savisky is a graphic designer and food lover. Her blog, So Good and Tasty, focuses on how to live a delicious life as a vegatarian -- healthy and yummy.
Hot chocolateBy Erica Berge of Cooking for Seven
- 3 1/2 cups whole milk
- 1/2 cup heavy cream
- 8 ounces chocolate, preferably dark
- 3 teaspoons maple syrup or natural sweetener of choice
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup heavy whipping cream
- 2 teaspoons maple syrup (more if you like your whipped cream very sweet)
- 1/4 teaspoon vanilla extract
1 Chop the chocolate very finely.
2 In a medium saucepan, bring the milk and cream to a low simmer over medium heat, whisking occasionally.
3 Add the chocolate, maple syrup, vanilla, and salt. Whisk vigorously until all of the chocolate has melted. Cook for an additional 4 minutes, whisking constantly.
4 Serve with maple whipped cream if desired. For maple whipped cream, place all ingredients in a bowl and beat until stiff.
Serves 4 generously
Erica Berge is all about comfort food. This 21-year-old has a knack for cooking and enjoys making meals for her family of seven. Check out her blog, Cooking for Seven, for yummy recipes like this one.