Tag-Archive for ◊ on toast ◊

31 Jul 2013 Blueberry Heaven

 

Do you ever go into a bakery?  Of COURSE you do!  Do you ever buy a pastry that looks delicious, but then are seriously disappointed in the taste…? And then, to top it off, are you overwhelmed by the amount of  fat you’ve just consumed for something that really wasn’t that all that great?  Me, too 🙁 Do you ever wish, on a weekend morning with your second cup of coffee, for that imagined deliciousness, without all greasy pastry and sugary icing?  Me, too 🙂 Pssssst…  Come here! No, come closer! I am going to tell you how to make a breakfast pastry as delicious as the one you are dreaming of…, and without the load upon load of grease and sugar!

Now. Seriously…, am I your best friend, or what?!

It’s so simple!  You need 2 slices of bread, a bit of cream cheese, and a handful of blueberries. It helps if you have a sandwich maker or a panini press, but if you don’t, use a frying pan and make this Blueberry Heaven just like you would a grilled cheese sandwich.

I found the original recipe here: http://www.fitfromconception.com/2012/06/blueberry-breakfast-grilled-cheese.html  No, I am not pregnant, roflmao.  Neither are any of my children.  I have no idea how I ended up at that website, but I am glad I did.

Blueberry Heaven

[a Stand-in for Fat and Sugar Laden Blueberry Pastries]

For each serving:

  • 2 slices of bread, any kind.  Make it whole wheat if that’s the way you roll.  I use Orrowheat Country Buttermilk Bread.  Cinnamon bread would probably be delicious, as would almost any kind of homemade bread (don’t use homemade rye bread or anything like that!).
  • Plain cream cheese, enough to spread on two slices of bread.
  • a sprinkling of sugar, less than 1/4 tsp, optional
  • a handful of fresh blueberries, about 24 (jam can be substituted)
  • Butter, optional, unless you are using a frying pan

 

  1. Preheat sandwich maker, panini press, or frying pan.
  2. Spread each slice of bread with cream cheese, no measurements here, just coat the slices of bread to your preference. (If you are using a frying pan, spread the other side of the bread with butter)
  3. Sprinkle a bit, and I do mean a bit, less than 1/4 tsp of sugar over the cream cheese, just to sweeten up the cream cheese a little bit. (I’ve made this without the sugar, and it’s just not the same.)
  4. Arrange blueberries on one slice of the cream cheese covered bread.  Use as many as you want, but I think 24 is about perfect.  I like to evenly space the blueberries on the bread so I get an equal number of  blueberries in every bite.
  5. Put the other slice of cream cheese covered bread onto of the blueberries, cream cheese to cream cheese.
  6. Put the sandwich in the press, latch close, and cook for 2 minutes. (If using a frying pan, put the sandwich, butter side down on the preheated frying pan.  When the first side is golden brown, flip, and cook the second side until it is golden brown too.)
  7. Remove sandwich from the press or the pan and let cool a bit, the filing will be mad hot right out of the press. Be careful.
  8. Enjoy! It’s a little slice of heaven, isn’t it?
  9. Repeat.  You’ll want to make one for someone else… 🙂

Thanks for stopping by my kitchen today! Aren’t you glad you don’t have to drive over to the Olde Time Bakery for a pastry that will only make you feel badly about yourself? Hooray!!

27 Nov 2012 Mini Apple Pies

I hear mini pies are all the rage now. Bye-bye cake pops and chocolate with bacon, hellooooooo mini pies!  Here’s a great recipe with which to start.  Having made this recipe a few times, I now know a few things things about mini pies.  1.  The filing needs to be seasoned more than that of a regular pie 2.  The filling needs more “syrup”.

At first, I questioned this recipe; why put that much flour into the filling (I thought would taste, well, flour-y, and, having baked many a pie before, I was sure cornstarch or tapioca would be a better choice) and HOLY MOLY, I like cinnamon but a heaping tablespoon of cinnamon to 8 cups of apples?  In a weak moment, I did something completely out of character,  questioning the recipe all the way to the taste test,  I baked it,  “as is”.   (Did ya faint?!)

The recipe worked beautifully!  The filing is not flour-y nor is it too cinnamon-y. The recipe works because the extra flavor and the extra syrup is needed  in order for the filing to stand up to extra crust of a mini pie!  Well, of course!

I made these Mini Pies for the 22 members of my Dining For Women group who came to my house for a meeting last night.  I lost count of how many people asked me for the recipe, so that has prompted me, at long last, to post another recipe.

I found this recipe at Little Bit Funky.  There are lots of nice, helpful pictures posted there.  The picture showing the size of the cut apples is especially helpful (dice don’t slice!).

Mini pies are great to take to potlucks.  No knife or pie slice needed to serve.  No plate or fork needed to eat (just pick the mini pie out of the cupcake liner and bite! If there are any crumbs, a well placed cupcake liner catches them), and no one seems to even think of wanting whipped cream or ice-cream with mini pie. Whooo HOOOO!

 Mini Apple Pies

  • 8 cups of chopped fresh apples (I like granny smith or pippin mixed with jonagold or golden delicious…but in a pinch I use whatever I can get my hands on), diced to about ½” by ½” by ½”.
  • ¾ cup of all-purpose flour
  • 1 ½ cups sugar (yes, it’s a lot, but again, the extra syrup is needed)
  • 1 heaping tablespoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 4 tablespoons butter, cut into 24 small chunks
  • 2 boxes Pillsbury pie crusts (that’s 4 crusts), or if you are fabulous, 2 recipes of homemade pastry
  • a tiny bit of milk, cream or half-and-half
  • a tiny bit of white or raw sugar
  • decorative cupcake liners to display and serve, if desired

 Instructions

  1. Preheat oven to 400° F.
  2. Unroll the pie crust and cut to fit into the bottom of 24 cupcake tins (no need to spray or line the tins).  I used a 3 ¼” round cookie cutter, but the ring from a mason jar, and probably a ring made from a well washed tuna can with the top and bottom removed would work too.  Save the pastry scraps to re-roll for the top crust.
  3. Refrigerate the dough in the tins while you prepare the apples.
  4. Peel,  core, and dice the apples.
  5. Pour prepared apples into a large bowl and completely coat with the flour, sugar, cinnamon and nutmeg.
  6. Remove the pie crusts from the refrigerator.
  7. Divide the apples between the 24 bottom crusts.  You should have enough apple filling to “mound” into the pie crust.
  8. Top each mound with a piece of butter.
  9. Re-roll the leftover pastry and cut circles (or shapes if you want to get fancy) to form the top crust.
  10. Use you fingers to press the top crust into the bottom crust.
  11. Brush each top crust with a bit of milk, half-and-half, or cream and then sprinkle with sugar.
  12. Bake in a preheated 400 degree oven for 20-25 minutes  (check at 20 minutes, then every 2 minutes after that until the pies are perfectly browned).
  13. Cool in pans.  You should have no trouble removing the pies from the cupcake tin.  I like to put each pie into a decorative cupcake liner at this point.

Enjoy!

I have made mini mincemeat pies for years, but now I have another mini pie to add to the platter for all the mincemeat haters of the world! (BTW, in my experience, mincemeat haters are usually people who have never even tried mincemeat).  If there is a loud ruckus from the mincemeat lovers out there I just might share my recipe for mini mincemeat pies (with my personal secret ingredient) in another post!

Happy baking!  Thanks for stopping by my kitchen today (I’ve missed you…)

 

25 Feb 2010 Microwave Marmalade

You can make marmalade for breakfast. Yes you can! It’s amazing! I have made orange, lemon and lime marmalade with this recipe. It’s so QUICK! I am so impressed. I have had better marmalades, but they weren’t made in 15 minutes from the citrus in my backyard. This recipe is a winner.

The original recipe was found at Put Up or Shut Up!, a canning blog.

Notes from original recipe:
Do not double the recipe, the microwave will not like it and you will end up with a giant mess.
Use a high-sided microwaveable container (I used an 8 cup Pyrex measuring cup) to microwave the marmalade
After you get the basic technique down, play a bit…, add a touch of booze or spice!

Microwave Marmalade

Thinly sliced zest (with no white stuff) from 1 lb of citrus
3/4 lb citrus, all peel, white rind and seeds removed (tangerines, lemons, limes, oranges or a combination)
1 1/4 cup white sugar
1-tablespoon rum (optional) (I used Cointreau)
½ teaspoon freshly grated nutmeg (optional)

Peel and seed fruit, removing and discarding all the white pith and white stringy bits from the outside and down the center of the fruit. Weigh the peeled fruit and removed zest, you’ll need 3/4 lb. of pulp and zest. Place zest, pulp and sugar in the bowl of a food processor. Puree, making sure all the peel and section skins are reduced to a pulp. Pour pureed mixture into a high-sided microwaveable bowl, adding optional alcohol and nutmeg. Cover tightly with plastic wrap pierced a few times to vent. Microwave on high for 5 minutes. Stir; remove platic wrap and return to microwave for 7 minutes. Remove, stir and check thickness. At this point, depending on the juiciness of your fruit (oranges mainly), return mixture to the microwave for another 2-3 minutes. Marmalade will thicken as it cools. Makes 2 cups. Keep in refrigerator for up to three weeks. Can be frozen for longer storage.

Thanks for visiting!

21 Feb 2010 Microwave Lemon Curd

Lemon Curd: (n) a wonderful treat cursed with an unfortunate name.  Don’t be put off.  Lemon Curd is not curdled and there are no curds (nor whey).  So why the unfortunate name?  I just don’t know.  Never mind, though, Lemon Curd is lovely;  it’s sort of a lemon jam. There’s nothing better at the end of the day (or the beginning of the day or the middle of the day, for that matter) than a slice of hot toast with lemon curd, a cup of hot tea on the side, with feet up and something nice on the telly. Oh, yes there is, two slices of hot toast with lemon curd!  I picked 6 large lemons off of my neighbors tree this afternoon and whipped this up in the microwave. Enjoy Lemon Curd on your toast all week. Next weekend put some Lemon Curd in the middle of a layer cake, cupcakes, or cookies AND, I will post a recipe for a Pavlova with lemon curd and blueberries to finish off your batch. Leftover lemon curd will keep in the refrigerator for approximately three weeks.

I was reminded of this microwave recipe when I visited a few food blogs recently; 2 Stews and La Table de Nana.

Microwave Lemon Curd

1 cup sugar
3 whole eggs
1 cup freshly squeezed lemon juice (about 6 or 7 large lemons)
zest of 3 lemons (I used a microplane)
1/2 cup butter, melted

In a microwave safe bowl whisk together sugar and eggs until smooth. Sir in lemon juice, lemon zest, and melted butter.  Microwave for one minute, stir, microwave for another minute, stir.  Do this until the lemon curd is think enough to coat the back of a spoon.  This will take 5 – 7 minutes.  At this point can pour into small sterile jars to give as gifts, or cool, then cover and refrigerate for your family to use.  Store for up to three weeks in the refrigerator.

Thanks for visiting! Enjoy your Lemon Loveliness with your feet up, a cup of tea, and a good book.

02 Feb 2010 Meatballs-on-Toast

Just what you need for the Super Bowl party at the neighbors’ house…, a yummy, quick and easy appetizer to take with you. You’ll need a pound of ground beef, a bit of onion (any kind), soy sauce, a bit of brown sugar a sliced baguette, and nothing else! These are so easy to make that your kids could prepare them while you’re in the shower. Meat eaters and teenage boys will fall over themselves getting to the platter. This recipe is from “The 150 Best American Recipes“.

Meatballs on Toast

1 sliced baguette (Le Boulanger has the best)
1 lb ground chuck (nothing leaner than 85/15, or this recipe won’t work)
1/4 cup regular soy sauce* (don’t use low sodium)
1 1/2 teaspoons dark brown sugar
4 green onions, minced (or similar quantity of sauteed onion or shallot)

Preheat oven to 450 degrees. Mix meat, soy sauce, brown sugar and onions together with your hands until the mixture resembles a fine paste. Pinch a piece of the meat mixture and press smoothly onto a baguette slice, smoothing to all edges. Continue making flat meatballs until all the meat mixture has been used up–you’ll be able to make about 3 dozen. Bake for 8 or 9 minutes at 450. Serve hot.

Thanks for stopping by the kitchen!

Polly

*My friend used a couple dashes of Yoshida’s Gourmet Sauce in place of the soy sauce. I am going to try that next time.

Polly’s Points This is great to have on hand for after school snacks. Keep the meat in a covered container in the refrigerator. Have the bread sliced and in another covered container. The kids can mix up a tray of these meatballs-on-toast for themselves when the get home. I always got an “Awwwww, Mommmmm!” from my son when I did this. (His highest words of thanks and appreciation!)