Category Archives: Bread and Pastry

Festive Egg & Cheese Strata

The red and green peppers give this egg casserole a nice Christmas flair. Because you can make it ahead, it is great for Christmas brunch. Just pop it in the oven, turn on Nat King Cole and enjoy it with those you love.

Festive Egg & Cheese Strata

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 9 hours 10 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • 10 slices white sandwich bread
  • 2 cups shredded cheddar cheese
  • 8 eggs
  • 3 cups milk
  • 1 onion grated
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • 1 tsp organic ground yellow mustard
  • 1/2 tsp Cholula sauce
  • 1/2 medium red pepper minced
  • 1/2 medium green pepper minced
  • 1/2 tsp organic ground paprika
  • chopped fresh parley for garnish

Instructions

  1. Butter sides and bottom of a 9x12 oblong pan.
  2. Beat eggs, add milk, onions, salt, pepper, mustard, and Cholula sauce, set aside.
  3. Spread butter on bread slices, cut into bite size chunks.
  4. Sprinkle 1/2 of the bread into pan and top with 1/2 of the cheese, repeat.
  5. Pour egg mixture over bread and cheese. Cover and refrigerate overnight (or at least 6 hours).
  6. Sprinkle minced peppers (save some for final garnish) and paprika on the top and bake at 350°F for 1 hour.
  7. Sprinkle with chopped fresh parsley, minced red pepper, and minced green pepper and serve warm from the oven.

Market Muffins

Everyone loves a Farmers’ Market. As a vendor, the scene is totally different from the wholesome relaxing experience of our customers. We spend the week grinding organic spices so that everything is fresh for the market. On Saturday mornings, we leave Denver at 6:00 am so that we arrive in Edwards in time to setup before the market begins. 6:00 is too early for me to even think about eating breakfast. Market muffins are the perfect solution. Grab one and go, loaded with fiber, and oh so tasty. By substituting chia seeds for 1/2 the butter, we increased the fiber in the muffins and cut the fat. Chia seeds are an excellent source of Omega 3 and 6, calcium, and fiber (and are a favorite among the mountain athletes). Makes 30 medium size muffins.

Market Muffins

Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 30

Ingredients

  • 1 stick unsalted butter
  • 1 cup sugar
  • 4 tbsp molasses
  • 1/2 cup hydrated chia seeds
  • 2 bananas mashed
  • 2 tbsp powdered milk
  • 2 tsp vanilla extract
  • 2 tsp organic ground cinnamon
  • 4 eggs
  • 2 cups High Fiber Cereal Bob's Red Mill
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp coarse sea salt
  • 1 cup walnuts chopped
  • 1 cup raisins dates, or dried cherries
  • 1 cup shredded coconut optional

Instructions

  1. Hydrate 2 Tablespoons chia seeds in 3/4 cup of water. Let sit at least 20 minutes.
  2. Preheat oven to 375°.
  3. Cream butter with sugar and molasses.
  4. Add mashed bananas, powdered milk, cinnamon, vanilla, 1/2 cup of hydrated chia seeds and eggs. Stir till well blended.
  5. Add baking powder, baking soda, and salt an mix well.
  6. Add cereal and flour, a cup at a time, and mix just until blended (don't over mix).
  7. Stir in walnuts, coconut and dried fruit (optional) and scoop into greased muffin tins (2/3 from top).
  8. Bake for 15-20 minutes.

Cranberry Banana Bread

We are a family of banana lovers, but somehow by the end of the week there are always one or two “overly mature” left-overs. Luckily we are also fans of banana bread, banana muffins, banana… so I’m always scouting for new banana recipes. This one is less distinctly “banana-y”, and a nice addition my standard fare. (Amazing how far a little freshly ground organic spice goes. This is a denser loaf—heart-healthy and wholesome tasting—with a yummy hint of cinnamon.)

Cranberry Banana Bread

Course Dessert, Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 395 kcal

Ingredients

  • 1/4 cup butter melted
  • 3/4 cup brown sugar
  • 2 eggs
  • 3 ripe bananas mashed
  • 1 cup dried cranberries
  • 1-1/2 cups whole wheat flour
  • 1-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp organic ground cinnamon
  • non-stick vegetable oil spray

Instructions

  1. In large bowl, mix butter, sugar, and 1 egg. Beat until smooth. Beat in second egg.
  2. Add mashed bananas and cranberries. Mix.
  3. In second bowl, stir together flour, baking powder, soda, salt and cinnamon.
  4. Add all of the dry flour mix to the banana mixture at one time. Stir only to moisten.
  5. Grease 9"x5"x3" loaf pan with non-stick spray. Transfer batter into loaf pan.
  6. Bake at 350°F for 1 hour (or until test knife comes out clean).
  7. Let stand 10 minutes, and remove from pan to cool.

Recipe Notes

Daniel’s Holiday Spice Gingerbread

A year ago, I was testing out this gingerbread recipe using our Ginger Spice Blend. I was just pulling it out of the oven when Ann, my neighbor, appeared at my door wanting to know what smelled so good. This was the first time I met Daniel, not quite two, newly adopted from Russia. He was pale and skinny, speechless, and had pure blue eyes filled with trepidation.

We sat down for a cup of tea, and gave Daniel his first taste of gingerbread. I put a small bite on his stroller tray, and after watching both Ann and I each take a bite, he too took a taste. He watched us, unable to understand a word we said, and didn’t even try to speak any of the Russian he already knew. Totally silent, he slowly reached his hand out toward the gingerbread, indicating he wanted more. I can’t tell you how much my heart grew watching that little boy, pale as a ghost, eating gingerbread.

Now a year later, I listen for him in the hall outside our condo. When I open the door, I hear him sing “Jean”, and immediately get ready to catch him as he runs straight at me and launches into the air. He is all boy, has endless energy, and shows little resemblance to the pale listless child who arrive a year ago. He is a sponge, absorbing everything around him, constantly in search of ball to throw, and a companion with whom to play.

Whenever I make this gingerbread, I think of Daniel, and the world that awaits him, and what he will make of it with his unbridled enthusiasm.

Daniel's Holiday Spice Gingerbread

Course Dessert
Cuisine American

Ingredients

  • 1/2 cup butter
  • 1/3 cup sugar
  • 2 eggs
  • 2/3 cup molasses
  • 1 cup sour cream or plain yogurt
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 2 tbsp organic Ginger Spice Blend

Instructions

  1. Preheat oven to 350°F. Grease an 8x8 inch baking pan.
  2. Cream together butter and sugar till light and fluffy.
  3. Beat in eggs one at a time. Mix in molasses, sour cream, and vanilla extract.
  4. In a separate bowl, mix together flour, baking soda, baking powder, salt, and Smith & Truslow Ginger Spice Blend.
  5. Stir flour mixture into wet batter in small batches being careful not to over-beat.
  6. Bake 30-45 minutes in a preheated oven. Toothpick test the center of the cake to determine if it is done.

Mmm mmm Carrot Cake

My favorite (birthday) cake!

Mmm mmm Carrot Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 cups unsifted all purpose flour
  • 2-1/2 tsp baking soda
  • 2 tsp organic ground cinnamon
  • 1 tsp fine sea salt
  • 1 cup oil
  • 1-3/4 cups sugar
  • 3 eggs
  • 1 in can crushed pineapple juice 8 oz
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1/2 cup chopped nuts optional
  • Coconut cream frosting:
  • 2 oz pkgs cream cheese 8each
  • 1/4 cup butter
  • 2-1/2 cups sifted confectioners' sugar
  • 1 tbsp milk
  • 1/2 tsp vanilla
  • 1 cup coconut flakes toasted (optional)

Instructions

  1. Preheat oven to 350°F.
  2. Mix flour, baking soda cinnamon and salt.
  3. Beat oil, sugar and eggs thoroughly.
  4. Add flour mixture and beat until smooth.
  5. Add pineapples, carrots, coconuts (and nuts).
  6. Pour into greased 13"x9" pan. Bake for 50 - 60 minutes. Cool 10 minutes and remove from pan.
  7. Cream the butter and cream cheese.
  8. Alternately add confectioners' sugar, milk and vanilla.
  9. Beat until smooth.
  10. Add 1/2 of the coconut.
  11. Frost cake.
  12. Sprinkle top with rest of coconut.