Tag Archives: family
Breakfast in Bed – Oatmeal Lace Cookies
Post by Alison Hein.
Many (many) years ago, I entered a Girl Scout cookie contest and won! The winner was a sugary, crisped-edge, frilly concoction called a lace cookie. A wispy memory of brown sugar and beaten egg whites returned to my mind recently, and I decided to hunt for the recipe and recreate the magic.
The faded cookbooks of my youth have titles like Cookie Cookbook and The Cookie Book, and I know exactly where to find them. I flipped confidently through the first one, and there it was – Lace Cookies.
The recipe was different from my memory (where was the brown sugar? Where were the egg whites?), but that didn’t trouble me overmuch. I was puzzled when I was instructed to have on hand 2 cups oatmeal – surely that meant to cook the oats first? This didn’t seem right at all – should I make oatmeal? Use rolled oats? So I checked in with my sister, Janet. She agreed, the oats should be cooked. She also agreed that she did not remember oats in the original lace cookie recipe.
Still, I forged ahead valiantly. Everything was coming together nicely, until the cookies came out of the oven.
They looked all right, but would not be removed from the pan without balling into a squidgly mess. They even tasted okay, but required eating with a spoon.
They were a real mess and I had to toss them. But by this time, I liked the idea of adding oats, even though they were lacking from my original memory. I changed the recipe up a bit more, using brown sugar instead of only white, adding vanilla extract and an extra egg. This time, they slid sweetly from the pan, and were adorned with a tiny crisp of lacy edge (aided by melted butter and no flour in the batter). The rolled oats turned to autumn gold – sweet breakfast in bed bites.
P.S. If you have a great recipe for Lace Cookies, please send it to me.
Ingredients
2 cups rolled oats
1 stick (½ cup) butter, melted
½ cup brown sugar
¼ cup white sugar
2 eggs
1 teaspoon vanilla
Preparation
Preheat oven to 350°.
Place rolled oats into large bowl. Melt butter in a small, heavy saucepan over medium low heat. When melted, stir into rolled oats until evenly mixed. Stir in brown sugar and white sugar. Add eggs and vanilla and mix well.
Drop by rounded teaspoonful onto lightly greased cookie sheet, leaving about 1½ inches between cookies to allow for spreading. Bake 10 to 12 minutes, until golden brown and crisped on the bottom. Let cool on cookie sheet for one to two minutes before removing to cool fully on a wire rack.
Makes about 4 dozen cookies.
Breakfast in Bed: Peach Pie
Post by Alison Hein.
The glorious weather we’ve been having has put me in a bit of a funk: beautiful, sunny days + low humidity + perfect temperatures + shorter days = end of summer. 🙁 🙁
So I turn to the perfect pick-me-up – peach pie! There are a few good things the close of August brings, and one of my top picks is luscious, ruby-red, drippingly sweet peaches.
This time I’ve made my pie open face, but the recipe yields enough dough to place a top crust on, if you like (freeze any extra pie dough for a future quick dessert or savory quiche). If your peaches are extra sweet, use a little less sugar. If they’re extra juicy, add a touch more flour.
At this time of year, I recommend acquiring a few more peaches than needed, just in case you nibble some away before preparing your peachy, perfect, pick-me-up breakfast in bed. J
Ingredients
Pie Crust
1 cup flour
½ teaspoon salt
2 tablespoons plus 1 teaspoon ice cold water
⅓ cup unsalted butter, cold, cut into small cubes
Pie Filling
4 to 5 large, ripe peaches
¼ to ½ cup sugar
¼ teaspoon cinnamon
1 teaspoon vanilla
¼ cup flour
Preparation
To make crust, sift together flour and salt. Remove half of the flour mixture and add to a separate small bowl. Add water to flour mixture and stir to make a paste. Cut butter into small cubes and cut into remaining flour mixture, using a pastry cutter or two forks. Mix all ingredients together until a smooth, uniform dough forms. Split dough in half. Wrap in plastic wrap and refrigerate about 30 minutes before rolling.
Preheat oven to 350°. Remove dough from refrigerator. Gently roll out one piece of dough on a lightly floured board, adding more flour as needed to prevent sticking. Roll dough to form an approximate 12-inch round. Place dough in pie dish. Trim edges and crimp with the tines of a fork.
To make filling, peel peaches by cutting a small “x” in the bottom of the fruit. Carefully drop the peaches into boiling water and blanch for up to one minute. Remove peaches from pot and immerse in ice water. Peel off peach skin starting at the “x’. Slice peaches by cutting lengthwise to the pit, and pulling slices away from pit. Place peach slices in a large bowl. Stir in sugar, cinnamon, vanilla and flour. Pour filling into prepared pie crust.
Place pie in oven and bake for 50 to 60 minutes until crust and topping is golden brown. Serve warm with whipped cream or vanilla ice cream, if you like.
Makes 1 pie.
Breakfast in Bed – Jalapeño Cheddar Biscuits with Brisket Gravy
Post by Alison Hein.
At a recent McCafferty Family Reunion, we had the pleasure of having creative and talented Chef Michael Panza prepare a few meals for us. When asked if he would be willing to help with a breakfast post, Chef Michael readily complied, creating his spicy, southern-style take on biscuits and gravy.
Chef Michael started preparing the night before, when he slow-cooked some extra barbecued beef brisket during our Friday night barbecue. Then, on Saturday morning, he used the smoky brisket as a base for the rich and creamy gravy. To balance out the dish, he decided to spice up some humble biscuits with some fiery jalapeños and a touch of garlic. A little extra kick from some sharp cheddar filled out the biscuits and turned them a deep golden hue.
Hot, tangy biscuits, covered with rich, smoky gravy and colored with sliced green onions were a sight to behold. We all tucked into our meal, relishing the southern, spicy and special flavors; relishing the gift of Chef Michael’s breakfast.
Jalapeño Cheddar Biscuits
1 jalapeño pepper (or about 1 tablespoon chopped)
2 cups white flour
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon garlic powder
⅓ cup butter, plus an additional 2 tablespoons for butter biscuit tops
1¾ cup buttermilk
½ cup grated cheddar cheese
Preparation
Wash, trim and seed jalapeño pepper. Dice finely and set aside.
Preheat oven to 425°. Lightly grease baking sheet and set aside. Combine flour, baking powder, garlic powder, and salt in large bowl. Cut butter into small pieces and mix with flour, using your hands, a pastry cutter, or two forks, until mixture resembles coarse sand. Pour buttermilk all at once into flour mixture, and stir until just mixed. Lightly stir in jalapeño pepper and cheddar cheese.
Melt the remaining 2 tablespoons of butter over medium high heat, and continue to cook until lightly browned. Set aside.
Drop batter onto prepared baking sheet using a greased ¼-cup measure. Bake until crispy and golden, 12 to 15 minutes. Brush with browned butter.
Makes approximately 8 biscuits.
Brisket Gravy
2 tablespoon vegetable oil
¼ yellow onion, diced
1 pound cooked beef brisket, chopped into ¼-inch pieces (or substitute corned beef or sausage)
3 cups heavy cream
1 tablespoon corn starch
2 tablespoons water
Salt and pepper, to taste
2 green onions, sliced into thin rounds, for garnish
Preparation
Add vegetable oil to a medium, heavy pan and heat over high heat. Add onions and cook, stirring frequently, for 1 to 2 minutes, until onion is softened. Add chopped brisket, and stir on high for another minute or two. Pour in heavy cream, reduce heat to low, and gently simmer gravy for about 5 minutes.
In a small bowl, mix corn starch with water to make a slurry. Pour corn starch slurry into gravy, whisking constantly, until gravy is thickened. Season with salt and pepper and keep warm until ready to serve.
To serve, arrange biscuits on plates and top with brisket gravy. Garnish with green onion and serve immediately.
Makes about 3 cups of gravy.
Breakfast in Bed – Egg Salad Sandwich
Post by Alison Hein.
Ever wake up late, hungry, but not quite wanting breakfast? Perhaps not quite wanting lunch as well, but not in the mood for a fussy brunch? That’s when you should break out the egg salad. Hard-boiled eggs, chopped and mixed with mayonnaise and fresh herbs, always hit the spot. Guaranteed to go fast, I strongly recommend cooking a few extra eggs. You can always use them for a quick snack, to top a Russian salad, or for a sixties-style deviled egg appetizer. Perhaps let your kids have a go at making egg salad (no cooking required), and let them serve you in style.
I like my egg salad sandwich on a crusty roll, but feel free to use soft brioche or lightly toasted white bread. Thick rich rye and pumpernickels are also wonderful – a nice contrast of thick, grainy bread against creamy, herbed eggs.
Ever versatile, try these egg salad change-ups:
- Spice it up – chop up some jalapeño peppers, add a splash of hot sauce, or a dash of cayenne. Serve on tortillas, if you like.
- Select various herbs – depending on your palate, parsley, rosemary, thyme and fennel are all good choices. A heavy hand of paprika (reminiscent of deviled eggs) is always pleasing.
- Serve open face – spread neatly on some mini-rye bread slices, and top with thin cucumber rounds and sprigs of fresh dill.
- Skip the bread altogether – delicately mound egg salad on baby greens, or Boston lettuce. Garnish with cherry tomatoes or sun-dried tomatoes.
Whatever your pleasure, I hope you enjoy and savor your late, not-so-breakfasty breakfast in bed!
Ingredients
2 eggs
¼ cup mayonnaise
1 tablespoon fresh chopped dill
Salt and pepper, to taste
1 roll, sliced
Handful of baby arugula
Preparation
Place eggs in a small heavy saucepan and cover with water. Bring to a boil on high heat and continue to cook eggs for 10 minutes, until hard-boiled. Cool and peel. Finely chop eggs and place in small bowl. Stir in mayonnaise and fresh dill. Season with salt and pepper to taste.
Spread egg salad mixture on one half of roll. Top with baby arugula and serve.
Makes 1 serving.