Archive | Breakfast

Jammy Toaster Tarts

The wonderful thing about making homemade toaster tarts is that you can fill them with anything you like. Love cinnamon sugar? Go for it! Homemade Nutella? Yes, please. Or reach for your favorite jam or marmalade, which is what I often do for an easy morning pastry. Yield: 9 toaster tarts


  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) cold unsalted butter, cut into cubes
  • 1 large egg
  • 1 tablespoon apple cider vinegar
  • 2–4 tablespoons ice water
  • 1 large egg, whisked


  • ½ cup jam of your choosing
  • 1 tablespoon flour
  • ½ cup confectioner’s sugar
  • 1–2 teaspoons half-and half
  • Sprinkles, to decorate


In the bowl of a food processor, add the flour, sugar and salt. Pulse quickly to combine. Add the cubed butter and pulse until pea-sized lumps of butter remain. In a small separate bowl, whisk together the egg and apple cider vinegar. Slowly add this mixture to the bowl of the food processor, pulsing to combine. The mixture will still be quite dry; add the ice water slowly until the mixture holds together when you squeeze it. Divide the … Read More

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Fried Apples, Onions and Sausages

  • 2 tablespoons butter
  • 4 Gravenstein apples, cored and cut lengthwise into 1/2-inch slices
  • 1 large onion, peeled and cut crosswise into 1/4-inch thick slices
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 to 6 fennel or other favorite link sausages

Heat the butter over medium heat in a large frying pan. When it foams, add the apples and sauté until the underside is golden, about 7 minutes. Turn, add the onions to the pan and continue to sauté until the second side of the apples is golden and the onions are limp and golden, another 5 minutes or so. While the apples and onions are cooking, cook the sausages in your favorite fashion. Serve the sausages while they are hot, accompanied by the apple and onion mixture.

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Grab and Go Granola

Granola is easy to make and store and it is delicious plain or as a topping. Try it on yogurt! My recipe below is easy and adaptable. Add more or less of any ingredient to your liking and it will always be delicious. Experiment with different types of nuts and dried fruits–dried blueberries or cranberries give it a flavorful punch. Make a double batch because it will disappear quickly.

Yield: About 6 cups


  • 1 cup shredded unsweetened coconut (Note: Using large-flake coconut adds a great chewy texture.)
  • 4 cups rolled oats
  • ½ cup wheat germ or flax meal
  • 2 cup unsalted sunflower seeds
  • 2 cups almonds, coarsely chopped
  • 2 tablespoons sesame seeds or flax seeds
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 cup maple syrup
  • ¼ cup honey ½ pound butter, melted
  • ¾ cup dried currants or golden raisins


Preheat oven to 350° F.

Spread coconut on a baking sheet and place in the oven for about 5 minutes, checking constantly. Once coconut starts to toast it will brown quickly, so keep an eye on it. Bake until the edges are golden, then remove from the oven and transfer coconut to a shallow dish to … Read More

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Scone Mix

by Maria Helm Sinskey

  • 1/2 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar
  • 2 cups all-purpose flour
  • 1/2 cup zante currants or chopped dry fruit such as apricots, plums, tart cherries or cranberries
  1. Mix all ingredients together except for the fruit and place in a mason jar. Place 1/2 cup dried fruit in a separate bag and put in on top of the flour mix. Seal with lid.
  2. Tie a card with the following instructions to the container.

Currant Scones

Yield: 1 dozen

  • Dry scone mix
  • 8 tablespoons (1 stick) unsalted butter – cut into chunks & chilled
  • 1 cup heavy cream plus 1/4 cup for brushing the tops
  1. Preheat the oven to 450 degrees F. Line a half sheet pan with parchment baking paper.
  2. Place the scone mix in a large bowl, add the cold butter and cut in with a pastry cutter or 2 knives until the dough resembles coarse cornmeal with hazelnut-sized chunks of butter. Do not over mix at this point. Add the dried fruit and then the cream.
  3. Mix until the dough just comes together. Turn the dough out onto a lightly floured board and knead it lightly to incorporate the ingredients.
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1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground cloves
1 large egg
1 cup whole milk
1/2 cup homemade or canned pumpkin puree
3 tablespoons canola or other light vegetable oil
Vegetable oil for cooking
1/4 cup chopped pecans, toasted

In a small bowl, whisk together the flour, baking powder, salt, sugar, nutmeg, and cloves. In a large bowl, beat the egg, milk, and pumpkin together until just blended. Stir in the oil. Add the flour mixture all at once to the egg mixture and stir until just blended.

Heat a griddle or large frying pan over medium high heat. Coat with vegetable oil. When hot, add the pancake batter 1/4 cup at a time. Cook until the edges pull away slightly from the pan and bubbles form evenly on the top, 1 to 2 minutes. Turn and cook the other side until golden, another 1 to 2 minutes. Repeat until all the batter is used.

Serve at once accompanied by butter, syrup, and toasted pecans.

Makes about 1 dozen pancakes.

Note: Be sure to grind your own spices for the … Read More

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