I am working on a breakfast cookbook that is totally unlike anything I have ever heard of. I am looking forward to finishing it and seeing if anyone has any interest in it.

In the meantime, y’all are guinea pigs. For the recipe portion at least. And that’s all I am sayin’…so don’t ask.

Breakfast is supposed to be the most important meal of the day but as often as not we are sucking down coffee as we race out the door to work (or up the stairs in my case). If we take time for the actual eating part it might be some cold cereal with milk thrown on it…or oatmeal (which is yummy) every single day. No wonder we skip breakfast and over eat at dinner, when we tend to have a variety of items on the menu!

You can make this Coconut French Toast ahead of time and keep in in the freezer for a quick breakfast. It is easy, unusual, interesting and most of all, yummy. Yummy is what really counts in my book.  Yours too?

This is thickly cut from a brioche, challah, Texas Toast, or a loaf of Italian bread. Soaked in a combination of coconut milk, rum, half and half, and a little pineapple juice with the usual French Toast ingredients…so good….

You can top it with pineapple or maple syrup, or whatever you like. The flavor just goes on and on. You can even make a great French toast casserole with it. Just cube the bread instead of slicing. Toss in about 2 cups of pineapple, cut in chunks, and pour the batter over it. Drizzle 1/2 cup melted butter over the whole thing.  Put it in the fridge overnight and bake at 375F for about 45 minutes. Add some macadamias if you like.

If I had to choose between this and the pumpkin french toast? I wouldn’t. I couldn’t! They are both delicious.

Oh, for the best coconut milk ? Shake the can..It should “thump” not slosh.

Coconut French Toast

• 8 large organic eggs
• 1 can unsweetened coconut milk (2 cups)
• 1/2 cup heavy cream
• 1/4  cup rum  (it will cook off but you can use 1 tsp rum extract, leave out the cream and add and 3/4 cup half and half if you prefer)
• 1/4 cup pineapple juice
• 1/4 cup brown sugar
• 1 tsp vanilla
• Pinch of salt
• 16 3/4 inch thick slices of bread
• Butter for frying

1. Mix all ingredients except butter and bread until foamy
2. Dip bread in the batter, let excess drip off and then fry in melted butter until golden, turning once.

images:marye audet

Post from: Baking Delights

Apparently, several wives of American soldiers had crossed the border from Eagle Pass, Texas and were wanting lunch. The restaurant kitchen was all ready closed. We all know foodies are instant in season with food; the maitre d’ used what was left from lunch, tortillas, cheese, and jalapenos and created nachos.

The dubious credit for creating the gloppy cheese version served at sporting events and cheap fast food restaurants goes to Frank Liberto, who introduced them at a baseball game in Arlington in 1977. I remember nachos being served at Jr. High and High School football games before that so I am not sure he should get the credit for that one. Come to think of it..he can have it..who wants to be known as the person that introduced second rate nachos to the world?

These nachos are so good. Spicy, cheesy, and just right for a quick dinner.  You might want to look over my tips for perfect nachos before you get started.

Easy Beef and Cheese Supreme Nachos

• 24 white or yellow corn tortillas, cut in wedges in fried
• 1 1/2 lbs ground beef, seasoned and cooked
• 1 1015 onion chopped
• 3 jalapenos, seeded and chopped
• 1 1/2 cups shredded cheddar cheese
• 2 cups cooked pinto beans
• 2 avocados chopped
• 1/4 cup chopped fresh cilantro
• 2 tomatoes chopped
• 1/2 cup sour cream
• 1/2 cup grated cheddar
• Salsa for spooning over

1. Preheat broiler to hi
2. Spread a layer of chips in a large metal pan
3. Sprinkle with 1/3 each of meat, cheese, peppers, onions
4. Repeat with two more layers
5. Broil until cheese is melted. Watch carefully
6. Remove from oven and beans, tomato, avocado, cilantro, and remaining cheddar.
7. Sprinkle with cilantro
8. Serve with a dollop of sour cream on each serving and salsa to spoon over top

Serves 8-10

image:marye audet (c) 2009

Post from: Baking Delights

Cheese and onion biscuits are, to me, the perfect accompaniment to cream based soups. I especially like them with potato soup and clam chowder.

Marc, being from Massachusetts, is very keen on clam chowder. In fact, it is almost his number one comfort food. I do try to make it often. My recipe for clam chowder is going to be up on Apron Strings and Simmering Things a bit later today. Trust me, it is awesome.

However, the cheese biscuits to serve with it? Right here, right now. They are the best. Very light and tender with just enough cheese and onion flavor to make them perfect. Seriously, look at the crumb on these:

I tend to throw these together, by the way, and not measure. With biscuits you have to go by the feel of the flour/butter mixture. Please, use your fingers, it really is the only way.

Cheese and Onion Biscuits

• 2 c flour
  3 tsp baking powder
• 1tsp. baking soda
• 1 tsp sugar
• 1/2 tsp salt
• 1 tbs Penzey’s Roasted Onion powder
• 2/3 c grated cheddar cheese
• 1/2 c cold unsalted butter
• 3/4 c buttermilk

Set oven to 500 degrees. YES 500.
Mix dry ingredients. Mix in butter with cold fingers, keep a bowl of ice nearby to dip hands in..this is important. Rub the butter into the flour mixture with your finger tips and don’t let the butter get warm enough to start melting into the flour. You want microscopic bits of butter encapsulated in flour. Work the butter in until the mixture looks like coarse crumbs. Add cheese Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.

Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet. Place in oven until golden. This will only take about6-8 minutes, watch carefully. Serve hot.
2 dozen

Images:(c) 2008 Marye Audet

Content (c)Marye Audet for Baking Delights

Post from: Baking Delights

I normally don’t use cake mixes, we all know that. And you guys know that I am all about organic, whole foods.

But we all need junk once in awhile and this cake should be on everyone’s list of quick, easy, and ROCKIN’. So please, before you tear the chef hat off my head, and strip me of my apron…try this?

It is rich. It is fantastic. It is UGLY. Take to your next church potluck and be prepared to be worshipped. Or at least get asked for the recipe.

Preheat oven to 350°F.

Spread 2 cups chopped pecans on the bottom of a buttered 13×9 cake pan. On top of the nuts put 1 cup coconut, if you want a more intense flavor bake half of that coconut until it turns golden brown.

Now pour the following batter over the nuts and coconut mixture without stirring.

Mix 1 box German chocolate cake mix  according to package directions.  Add 1 tsp vanilla with the water.

Pour the batter gently over the coconut and set aside.

In a saucepan, melt one stick of unsalted butter  and 8 ozs. of  cream cheese. Stir in one pound of confectioners sugar.

Stir constantly and don;t let it scorch.

Pour the cream cheese, sugar and butter mixture over the top of the cake batter without stirring.

Bake in a preheated 350°F for 45 minutes.

Serve with Pecan Praline Ice Cream. YUM!

Image:Morguefile 

Post from: Baking Delights