The Yellow Breakfast :)

Last day of the Easter holiday - sun's out and I hope to see some of the outdoor world today -- in relaxation mode, but there are some chores that can't be ignored any longer. Just getting laundry done and the house in order after a busy weekend!

My son ordered another "yellow breakfast" this a.m. - toasted saffron bread, scrambled eggs and his milk in a yellow cup LOL. Love my dude xo xo!

The saffron bread was amazing - purchased for me by my sister at Tall Grass Prairie Bakery (thanks, Sooz). Moist, and with a delicate hint of lemon, the TGPB Easter bread is similar to my Mom's homemade stuff, but it is made without raisins. They also make phenomenal hot cross buns - you can taste the quality and freshness of the ingredients: delicate candied orange peel and spicy goodness :) Like the saffron loaves, the bakery's taste-tempting hot cross buns are moist, light and just melt in your mouth. Just a treat to have either of these toasted with some liquid honey. Sugary buzzzz.....

Some interesting facts about both honey and saffron... did you know that honey is the only food that never spoils? And did you know that saffron comes from a variety of crocus, and has scores of reputed medicinal benefits; but that it is toxic in large amounts? Maybe that's why I crave that little hit of saffron each spring... good medicine; welcome spring!

Along the theme of yellow foods, made family favourites Cheesy Hash Browns and Wife Saver Baked Eggs for yesterday's monster-sized brunch. Here is the recipe for Wife Saver - hope you will try and enjoy - super easy, buttery goodness, comfort food etc...

Wife Saver Baked Eggs

Ingredients:
16 slices whole wheat bread, crusts removed
6 large eggs
salt and pepper to taste
1/2 tsp. dried mustard
1/2 tsp. Tabasco or other hot pepper sauce
1 tsp. Worcestershire sauce
1 cup Cornflakes cereal, crushed
1/4 cup melted butter
1 medium cooking onion, minced
8 process cheese slices (my kids like Velveeta) - any cheese could be used

Method:
Butter a 9" x 12" glass baking dish. Layer 8 of of the bread slices to cover the pan bottom, top with cheese slices and then 8 more of the bread slices. Beat together eggs, seasonings and onion. Pour over the bread layers and cover tightly with plastic wrap - refrigerate overnight or until ready to bake.

One hour before serving time, spread Cornflakes over the top, drizzle with the melted butter and bake at 375 degrees Fahrenheit for approximately 45-50 minutes. Allow to sit 5-7 minutes before cutting into squares and serving. Serves six adults.

NOTE: a layer of thinly sliced ham or par-cooked bacon can be added with the cheese layer, for variety.

Some Kinda Wonderful!

Well Diane, you asked for it... here is the recipe for the Banana-Coconut Rum Bread Pudding; hope you will try and enjoy! I had a day-old multigrain baguette and this is where the story began! The result was this wonderful hot dessert - a twist on the traditional bread pudding with a nod to one of my all-time favourite desserts: Bananas Foster! All I can say is mmmm... this worth making and eating! Banana Coconut Rum Bread Pudding Ingredients: 12 ounces day-old bread, cut in 1" cubes 2 cups cream 3 cups milk 4 eggs, plus one egg yolk 1 tsp. vanilla extract 1/2 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 3 Tbsp. coconut rum 1 cup granulated sugar 3 Tbsp. butter, divided use 2 Tbsp. brown sugar 3/4 cup sweetened, long-shred coconut 2 bananas, sliced 1/2 cup raisins Boiling water Method: Butter a large baking dish or small roaster and set aside. Preheat oven to 350 degrees Fahrenheit. Place cubed bread in a large mixing bowl. Heat milk and cream in medium pot over med-high heat to a simmer - remove from heat. Meanwhile beat the eggs, spices, salt, rum and granulated sugar together; set aside. Boil water and pour boiling water over the raisins in a small bowl - allow to sit for 10 minutes and then drain. Mix the raisins into the bread cubes. Pour the milk mixture in a steady, thin stream into the egg mixture, mixing all the while. Pour this combined mixture over the bread cubes/raisins and allow to sit for 30 minutes. In a small skillet, melt 2 Tbsp. of the butter and stir in the 2 Tbsp. brown sugar, cooking 2-3 minutes over medium heat to form a caramel syrup. Stir in the sliced bananas and cook another minute or two. Stir the banana mixture into the bread pudding along with the coconut. Fold the pudding into the prepared baking dish, dot with remaining 1 Tbsp. of butter, and bake approximately 50 minutes. To bake, place baking dish in a larger pan filled with boiling water. When pudding is done, a knife inserted in the middle will come out clean -finished pudding will be golden brown on top, but moist inside. Great with vanilla ice cream or frozen yogurt. This recipe is very large and would be ideal for family gatherings - easily serves twelve - fourteen. Leftovers can be frozen. Enjoy xo!

Strawberry Fettucine?

Yes, strawberry fettucine! I received this treat from my girlfriend this week - a product made by one of our clients.

I don't cook a lot of meals during the week - usually some kind of lean protein and veg; with some rice, pasta or bread for the kids (they can burn off all of those carbs!).

But this weekend, it was mostly grey, rainy and cool and I felt like cooking! Thus far, I have made Crackerjack Cookies, cinnamon buns, and tonight I made some strawberry fettucine with vodka sauce, and savoury meatballs with marinara-vermouth sauce. (...and lots of fresh veggies, of course!!!) The pasta was a hit with my kids - my son found the chili after-bite a bit much, but he put a nice dent in his dinner plate, nonetheless :)

Here is the recipe for the vodka sauce - like much Italian cuisine, it is very simple and relies on the quality of the ingredients; I received the recipe at a local fundraiser hosted by De Luca (store and restaurant) and De Luca Fine Wines. I hope you will try and enjoy some evening when you are ready for some comfort food.

Vodka Sauce - For Pasta

Ingredients: 1/4 lb. butter 2 cups heavy cream 1/2 cup vodka 1/4 lb. back bacon (or regular bacon, it is okay) 4 Tbsp. coarsely chopped Italian flatleaf parsley Salt, to your taste Dried crushed chilies, to your taste 1/2 cup grated parmesan cheese 1 lb. pasta of your choice (I used Nature's Farm brand Strawberry Fettucine) Method: Salt a large pot of water and place over high heat to cook your pasta. Meanwhile, melt the butter in a large saucepan over med-high heat. Chop the bacon and add it to the butter, cooking for 5 minutes, stirring occasionally. Add the vodka and cook an additional 1-2 minutes. Add in the cream, salt, half of the parsley, the chilies and the cream. Bring to a boil, stirring regularly. Reduce heat and keep warm until the pasta is cooked and drained. Toss the pasta with the parmesan and half of the vodka sauce. Place pasta on a large serving platter and pour remaining sauce over top, garnishing with the reserved parsley. Absolutely divine - buon appettito!

Going Bananas

The Winter That Will Not End is driving me to BAKE! On Saturday I made cookies AND banana bread - and my kids don't even eat banana bread -- at least they liked the cookies. And I am eating low carb in the hope of fitting my summer clothes, so what the....????

Raining Slush Balls I just wanted the comfort, and a warm oven emitting fabulous baking aromas was the ticket! I am way beyond tired of the damp, cold, bleak and barren landscape - not to mention dirty roads, dirty boots and a dirty car with smudgy windows.

I described going out in the freezing rain feeling like "a million miniature drunks pelting me with margaritas"! In short, NOT fun, and bad hair to boot! If only they really were margaritas, I would've opened my mouth up and waited for the brain stone to hit.

Pam's Bleak Day Banana Bread

Ingredients: 2 cups mashed, ripe bananas (about 4 bananas 1 cup granulated sugar 1/2 cup canola oil 2 large eggs 1 cup semi-sweet chocolate chips 1/2 tsp. salt 2 tsp. vanilla extract 1 tsp. baking powder 1/2 tsp. baking soda 1 - 1/2 cups all purpose flour 2 tsp. butter

Method: Preheat oven to 350 degrees Fahrenheit. Mix together mashed bananas, eggs, oil, salt and vanilla; beating until frothy. Stir in the sugar. Dump in the chocolate chips, flour, soda and baking powder and stir just to combine. Grease a glass loaf pan with the butter, and spoon the batter into the pan. Bake for approximately one hour. If the loaf begins to brown too quickly and the center is still not set, reduce heat to 300 degrees and bake an additional 15-20 minutes -- the variation in time depends on the amount and moistness of the bananas used. Allow loaf to sit for 10 minutes after removing it from the oven; invert the pan to release the loaf. Delicious warm with a bit of butter - diets be damned!