Food and Drink Search: Breakfast

Blueberry Bagels

Posted Mon, 07/04/2011 - 08:02 by Audrey

I love blueberry bagels and cream cheese. They're probably ... no ... definitely my favorite food. If I was stranded on a desert island and could only take one food with me (nutritional value aside), I would take blueberry bagels and cream cheese. I've often joked (only somewhat kidding...) that I could go on an all-bagel diet (with some proteins beyond cream cheese thrown in for delicious bagelwiches). In fact, I'm eating a blueberry bagel with cream cheese right now (not even one I made in this recipe... while making this recipe, I ate a storebought blueberry bagel with cream cheese).

Fruit Jam

Posted Sun, 05/01/2011 - 19:08 by Audrey

This is my basic jam recipe. It can be used for just about any type of fruit jam (strawberry, raspberry, blackberry, apricot, peach, blueberry, etc.).

Yield: 4 half-pints

4 heaping cups of fruit
1/2 to 1 cup water (depending on natural juiciness of fruit)
1 package no-sugar pectin
sugar to taste (probably about 1/4 cup)
Pinch of spices, if desired (things like allspice, cloves, cinnamon, ginger, lemon peel can be a nice addition, depending on the fruit)

Arepa

Posted Tue, 08/25/2009 - 11:51 by Jon

The Arepa is the Venezuelan staple, and their version of meat-in-bread. They're very filling, if hard to get the flour for. Online, Amigo Foods offers it (Harina P.A.N.), and often you can find it at more Latin-oriented groceries (Austin: Fiesta almost always has it. In DC, I've found it at La Casa Latina on Georgia near Piney Branch and at Caribbean Market II on New Hampshire near Takoma Park)

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Pancakes

Posted Sat, 02/19/2011 - 09:24 by Jon

Perfect pancakes are like perfect rice - the secret shibboleths of the kitchen. Smitten Kitchen has a great read on making amazing pancakes, adapted here:

3/4 cups all-purpose flour
1/2 cup light wheat (we use Wade's Mill naturally white bread flour, the wheatier the flour, the more all-purpose you'll need)
1 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt, or slightly less table salt
1 1/2 tablespoons sugar
1 large egg, separated

Egg Bread

Posted Sat, 08/29/2009 - 07:17 by Jon

This recipe, from Diana's Desserts tasted great, but was not the best for the bread machine - it was super flaky/crumbly, and took some serious effort to extract. Perhaps using the machine to make the dough and then continuing in the oven would work better?

Ingredients for 1 Pound Loaf:
1/2 cup milk
1 large egg
1 tablespoon butter or margarine, cut up
3/4 teaspoon salt
2 cups bread flour
1 tablespoon granulated sugar

Simple Biscuits

Posted Mon, 07/05/2010 - 09:04 by Jon

The vintage Joy of Cooking book I have had always held the answers to almost any question in the kitchen - the last stop before a call to Mom, basically. I've always found its biscuit recipe lacking, though. So when I stumbled across this one when trying to make a biscuit-topped cobbler, I wanted to keep it for posterity:

Biscuit Dough

1 tablespoon shortening
1 cup flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Mix dry ingredients; cut shortening in with pastry blender or knives. Add milk gradually to make a soft dough. If too soft, add a little more flour.

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Yogurt Sourdough Bread

Posted Sat, 08/29/2009 - 07:20 by Jon

this recipe uses the sourness and bacteria from yogurt to fake a sourdough. It's not fantastic, but it's a lot easier than feeding a starter all the time.

* 1/2 cup plain, nonfat yogurt
* 2/3 cup water
* 1 tablespoon lemon juice
* 1 tablespoon margarine or butter, softened
* 3.25 cups bread machine flour
* 1 tablespoon sugar
* 1.5 teaspoon salt
* 3 teaspoons regular active dry yeast OR
* 2.75 teaspoons bread machine or quick-acting active dry yeast

Bake on French Bread cycle

Audrey and Jon

One year and counting!

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