REAL Breakfast: Sweet Toast & Pecan Praline Topping

My take on ‘French’ toast. Using Clearance rack bread, that is usually a day old or more, eggs and cream (custard), spices and a cast iron pan. This is best made the night before breakfast, so the custard can really get into the bread.

Serves 5. Pure delicious.

1 large loaf Italian bread, cut in 1 in. thick slices
3 cups evaporated milk ( or use what you have on hand – soy, dairy, etc.)
3 eggs
2 tablespoons agave syrup, plus additional for topping
2 tablespoons brown or raw sugar
1 tablespoon cinnamon, plus additional for sprinkling
1 TBsp powdered ginger
1 TBsp powdered nutmeg
1 TBsp powdered clove
1/2 teaspoon sea salt
1 teaspoon vanilla extract
1 teaspoon almond extract, optional*

In a medium bowl whisk the milk, eggs, sugar and agave, cinnamon, salt and extracts, pour over the bread. Sprinkle with additional cinnamon and sugar.

Line a deep baking dish with the bread slices, and pour the milk mixture over top. Let the bread soak for a minimum of 10 minutes, longer if you can. Make sure both sides of each toast have a good soaking of the custard mixture absorbed.

Heat a cast iron skillet over medium-high heat, melt a tab of butter in the pan and fry the toast for 7 – 10 min. per side or until they turn golden brown.

Alternatively, you can bake the toast uncovered at 425F for 30 minutes, or until puffed and golden.

Serve Immediately.

Top with fresh fruit, yogurt and honey, granola, almond slices, Fresh Fruit Jams or with this delicious Pecan Praline Topping:

Praline Topping
1 stick butter, slightly softened
1 cup raw sugar
1 cup chopped pecans
2 tablespoons agave syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and mix well. Cook over medium heat for 5 – 10 minutes, until sugars melt and the mixture has a nice caramel consistency.

Brown Sugar Butter Biscuits

//Ingredients//

2 c. unbleached flour

2 1/2 tsp baking powder

1/2 tsp salt

8 TBsp of butter (very cold)

3/4 c. milk (soy, evaporated, almond, whatever you have)

2 TBsp brown sugar or molasses

//Method//

Preheat your oven to 450F degrees. IN a large bowl sift together flour, baking powder and salt.

Cut the butter, into the dry ingredients with a fork until the butter chunks are small (pea-sized).

In a small bowl, add the brown sugar to the milk and stir until dissolved. Add the sugar-milk mixture to the dry ingredients and mix until just combined.  Your dough should be sticky, moist and lumpy. **Overmixing leads to tough biscuits. **

Roll the dough out on a floured surface until it’s about 1 in. thick. Cut the dough with a lightly floured cutter (you can use an empty tin can, cookie cutters, or an inverted cup).

Top each biscuit with melted butter (or little pats of butter) to help them brown.

Place into your pre heated oven and bake for 10 minutes or until the tops are nicely browned.

Serve immediately, and hide some for yourself for later (I only got 3!).

Enjoy with home-made Peach or Blackberry Jam, Plain or with Vanilla Yogurt and Honey

Makes 35, small star-shaped biscuits or a baker’s dozen standard sized biscuits

Campfire Favorites

We – are a family of campers. Unabashedly; lovers of the outdoors, stargazing, tent pitching, fire building and firefly catching. Our favorite spot of the moment is Shenandoah National Park, you’ve never seen the stars quite like this.

So camping usually means can ‘o beans, dogs on a stick or some other quick-to-flame meal right? Well, have I got a surprise for you.

Here are a few dishes we put together with few ingredients and LOTS of flavor – Oatmeal Pancakes, Salmon Confetti Orzo, Vegan Sloppy Joe and of course – S’mores.

Spinach Red Pepper Quiche…Brunch-tastic, Yes – I love the weekend!

Let me preface this post by saying this is a Vegetarian and NOT Vegan recipe. I have a Vegan version, and will post that soon…

This was brunch today – received well by the kids, with a few ‘kid-friendly’ recommendations that I will incorporate next time I make this. I served a slice of this with a Spinach and Kumkquat Salad, topped with sliced almonds. Mmmm, mmmm. Enjoy!

CRUST:

2 sticks chilled unsalted butter, cut into pieces

3 cups all purpose flour

8 ounces chilled cream cheese, cut into large pieces

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 teaspoon dried Dill

1 teaspoon onion powder

1 teaspoon garlic powder

DIRECTIONS:

Preheat the oven to 375 degrees

In a large bowl combine flour and butter

Using a fork or pastry knife cut the butter into the flour until you have a crumbly mixture

Cut in the cream cheese and add the salt, pepper and other spices

once the butter and cream cheese are cut in, using your hands bring the dough together until it forms a ball
Set the dough on a flat surface dusted with flour

Use a floured rolling pin to roll the dough out to 1/4-inch thickness

Measure the diameter of the tart tin, cut the dough around the tin 1 1/2 inches larger in diameter than the actual size of the tin

Lay the dough round on top of the tart tin, making sure the dough hangs evenly over each bowl

Press the dough down into the tin, making sure to use the over hang – press the over hanging dough into the sides

Trim whatever dough remains

Using a fork prick holes throughout the dough in order to prevent rising while baking

Place the pastry and tin in the freezer for 5 minutes or until firm (this will prevent shrinkage while baking)

Bake the pies for 10 to 15 minutes, until golden brown

Set on a cooling rack and allow the pastry to cool for about 10 minutes

FILLING:

5 eggs

3 Tablespoons all-purpose flour

1/2 cup sour cream (with 1 teaspoon flour mixed into it)

1 cup whole milk

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon chopped fresh thyme

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dry mustard

1/2 cup shredded zucchini

1 cup chopped portabella mushrooms

2 green onions, sliced

1/2 cup chopped roasted red pepper

1/4 cup chopped spinach

1/2 cup shredded cheese (I used shredded Parmesan)

DIRECTIONS:

Preheat oven to 375 degrees

Place one egg and flour in a bowl and mix until well blended

Add remaining 4 eggs, one at a time until everything is thoroughly combined

Add the sour cream/flour mixture to the egg mixture

Whisk until smooth and the two mixtures are combined

Add the milk

Whisk until smooth and combined

Whisk in the Salt, Pepper and other spices

Place the zucchini, mushrooms, red pepper, green onions, spinach and cheese into the fully baked tart shell

Pour the egg mixture over the veggies into the tart shell

Place the tart in the oven and bake at 375 degrees for 20 minutes

Raise temperature to 425 and bake until the filling has set in the middle, about another 20 minutes

The center of the quiche should feel slightly firm

Let the quiche cool for at least 20 minutes to allow the custard to set

You can serve this warm or at room temperature, tastes better the next day

(Chilled and paired with a fruit salad makes an awesome breakfast!)

Serves 6 – 8