I absolutely love fig jam and preserves served with cheese, so delicious.   So when I picked a few more figs this morning this was the first thing I wanted to make.  Not sure if this technically classifies as jam or preserves because there is no pectin in this recipe but it's sweet and thick and perfect to spread on toast so in my book it's close enough :)  It definitely won't have the shelf life of the preserves that you buy in the store so make it just a day or so ahead of the time you want to use it.

 

Ingredients:

 

1 cup fresh figs, diced

1/3 cup granulated sugar

1/2 cup water

1 teaspoon pure vanilla

Juice from 1/2 a lemon

 

Preparation:

 

In a small saucepan combine all ingredients.  Cook over medium heat until thickened, about 10 minutes.  Use an immersion blender directly in hot pan to puree the fig mixture into a smoother (but not completely smooth) consistency.  Pour into a small bowl and refrigerate until completely cool. 

Read More »

 

I was so excited to discover a gorgeous fig tree in my backyard this year that I didn't even know I had.  A friend of mine pointed it out to me one day at the end of the summer and to my surprise at closer inspection the tree was covered with about a hundred figs which in a few weeks would be ready to pick.  Ever since that moment I have been slightly obsessed with this tree and going out daily to inspect it and impatiently waiting for one of those hard little green figs to ripen to a big, juicy purple fruit.  Well the other day I was so thrilled to find about a dozen beautiful ripe figs ready to be picked.   So now over the next few weeks I will be testing as many fig recipes as I can find!!  The first of which is this delicious super moist Fig Banana Bread!! YUM YUM YUM!

My fig tree!

 

Figs before they start to ripen

 

Figs starting to ripen

 

 

Nice ripe figs ready to be picked!!

 

Perfect

 

The most deliciously moist Fig Banana Bread straight from the oven.....it smells amazing!

 

Ingredients:

 

4 small very ripe bananas

1/2 cup coconut oil, melted

1 cup packed dark brown sugar

1 teaspoon vanilla

6 ripe figs, quartered

6 ripe figs, diced

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

2 cups all purpose flour (or 1 cup white flour 1 cup whole wheat flour)

 

Preparation:

 

In a large bowl beat together coconut oil, brown sugar, bananas and vanilla until combined well.  Add to the mixture 6 figs which have been quartered and beat into the mixture until they are broken down and part of the batter.  Next, beat in eggs until combined.  Sprinkle in baking soda, baking powder and salt and mix.  Add flour one cup at a time until batter is smooth.  Lastly to add more fig flavor and texture mix in the final 6 figs that you have diced.  Mix these in with a spoon to avoid breaking them up completely.  Pour batter into a loaf pan that has been greased with non-stick cooking spray ( I use coconut oil spray).  Bake at 350 degrees F until bread is set in the middle, about 50 minutes.  Allow to cool before slicing.

 

 

 

 

Read More »

 

 My daughter wanted french toast for breakfast so I took out the huge frying pan and then I thought.....I don't want to stand at my stove and make french toast for everyone and then they are all done eating while I'm still cooking.  So I decided to make a casserole instead.  The only problem is usually you need to soak the bread in the custard overnight before you bake it and I needed something to be done from start to finish in 30 minutes.  So I decided to break the french toast casserole rules and just wing it.  It came out delicious and you would never know that it wasn't soaked overnight. 

 

**Update 9/7/13 - This is the most popular recipe that we have on our blog.  It continues to be a big hit so I thought I'd update the pictures and re-post it for anyone who is looking for something simple and quick to make for breakfast or brunch.  It's great for your family or a big crowd!! Enjoy, Ellen :) 

Ingredients:

4-5 cups of torn challah bread (or any thick sliced bread)
5 eggs
2 cups milk
3 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup maple syrup
*optional - sprinkle some brown sugar over the top before you bake for a nice sweet crusty top!

Preparation:

Preheat oven to 425 degrees F.  Grease 9x13 casserole dish.  Pour about 1/2 cup of syrup in the bottom of the casserole dish.  Layer torn bread on top of the syrup.  In a large bowl beat eggs, milk, sugar, vanilla, salt and cinnamon.  Pour egg mixture evenly over bread in casserole dish and press bread down to make sure it's completely soaked.  Drizzle remaining syrup over top of bread and custard.  Bake for 30-40 minutes until casserole is puffed up and golden brown on top.  Remove from oven and drizzle additional maple syrup on top and serve while hot.
Read More »

 

An Oldy but a Goody (RE-POST)

 

This recipe comes from my daughters' nursery school (they are now 15 and 17) and we have been making it ever since. We never have a brunch without it. It is our father's most requested recipe at every family event. When I make it for him I only add walnuts since he doesn't like chocolate. Lately I have been making it with whole wheat flour and it is just as good. It is really easy and comes out great every time.

Ingredients:

3/4 cup of sugar

1 1/2 cups mashed banana (3 large)

3/4 cup vegetable oil (I use 1/2 cup and I don't notice a difference)

2 eggs

2 cups flour

1/2 cup chopped walnuts or chocolate chips or both

1 tsp baking soda

2 tsp vanilla

1/2 tsp baking powder

1/2 tsp salt

Preparation:

Heat oven to 325 degrees. Grease a loaf pan with baking spray. Mix sugar, bananas, oil and eggs in a large bowl. Stir in remaining ingredients. Pour into pan. Bake until a wooden pick inserted in the center of the bread comes out clean, 60 to 70 minutes. let cool 10 minutes, then loosen sides of loaf from pan and remove from pan. let cool completely before slicing.

Read More »

Another yummy treat that Susan made while we were over for lunch recently.  Our whole family LOVES banana bread and we often make it lots of different ways in order to find the perfect recipe  This one is really great because not only is it moist and delicious and not to mention chocolately but it's also happens to be low calorie and good for you.  You can find this recipe and other low calorie recipes at Slender Kitchen

Ingredients:

4 ripe medium bananas, mashed
1/4 cup unsweetened apple sauce
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
2 tbsp butter
1/2 cup light brown sugar
2 large egg whites
1/2 tsp vanilla extract
1/4 cup Nutella

Preparation:

1. Preheat the oven to 350 degrees.
2. In a medium bowl, cream together the butter and sugar. Stir in the egg whites. Add the banana, vanilla, and apple sauce and mix together. Set aside.
3. In a medium bowl mix together the flour, baking soda, and salt.
4. Gently mix the dry ingredients into the wet ingredients until just combined.
5. Warm the Nutella up in the microwave for 30-60 seconds until it is softer and melted.
6. Pour the banana bread batter into a bread pan. Then slowly spoon the nutella on top and swirl into the bread using a knife until all of the Nutella has been worked in.
7. Bake for 40-45 minutes until cooked through. Enjoy!
Read More »

This bread is yummy. It is a nice departure from sweet quick breads. It is still a quick bread but it tastes more like a dense health bread. It isn't very sweet at all. It has a sweet struessel topping and figs inside but those are the only sweet elements in this recipe. This bread would be great for breakfast, brunch or a snack with jam or cream cheese spread on top. It is a must try.

Ingredients:

Bread:
1 C dried figs
1/2 C boiling water
1 T.flour
1 1/2 C white flour
1/2 whole wheat flour
2 large egg whites
1 large egg
3/4 C applesauce
1/3 C plain non-fat yogurt
1/4 C canola oil
1/2 tsp. almond extract
3/4 C granulated sugar
1/3 C chopped almonds
1 tsp. baking powder 1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda

Streussel:

2 1/2 T brown sugar
2 T. flour
1 1/2 T. coarsely chopped almonds
1 T chilled butter, cut into small pieces
1/8 tsp. cinnamon

Preparation:

To prepare streussel, combine the streussel ingredients in a small bowl stirring with a fork until crumbly; set aside.

To prepare bread, combine figs and 1/2 cup of boiling water in a small bowl. Let stand for 30 minutes. Coat a loaf pan with cooking spray; dust with 1 tablespoon of flour.

Place egg whites and egg in a medium bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well.

Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring until just combined. Pour batter into pan. Sprinkle streussel over batter. Bake at 350 for 55 minutes or until a wooden toothpick comes out clean. Cool in pan for 15 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Read More »

Now this is an EASY recipe and they are delicious!

Ingredients:

1 box of yellow cake mix

1 small can of pure pumkin puree (14 oz)

3 eggs

1/3 cup vegetable oil

sunflower seeds (optional)

Preparation:

Preheat oven to 350 degrees.  Grease mini muffin tins (or line with paper liners). Mix the first 4 ingredients together in a medium bowl.  Spoon mixture into greased mini muffin tins and *optional: sprinkle the tops with sunflower seeds.  Bake for 15-20 minutes or until muffins are firm to the touch.  Cool muffins before removing from the tins.

Linked up to Cooking Cowgirl Pumpkin Blog Hop

Read More »

Another really delicious salad.  My Mom made this and brought it to my daughter's 4th birthday party and it was a HUGE hit.  Delicious sweet/tangy dressing with the crisp greens and veggies and the delicious nuts and crispy terra chips.  You can't go wrong, a must try!

Ingredients:

1/3 C. oil
1/3 C. red wine vinegar
1/4 C. sugar
3 T. ketchup
2 T. grated onion
1 head romaine lettuce
1 C. spinach leaves
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 avocado, peeled, pitted, and cubed
1 (6 oz.) package of slivered almonds
1 (4 oz.) jar of pine nuts
1 (6 oz.) package of Terra chips, divided

Preparation:

Combine oil, vinegar, sugar, ketchup, and onion in a cruet or jar. Cover tightly and shake vigorously; set aside. Tear and combine lettuce, spinach, bell peppers, and avocado in a large bowl. Sprinkle with almonds and pine nuts. To serve, add dressing, tossing to coat. Crumble 3/4 package chips and sprinkle on top. Arrange chips around edge of bowl as a garnish.

Read More »

Ingredients:
1/2 C. sugar
3/4 C. vegetable oil
1/3 C. balsamic vinegar
1 tsp. salt
8 C. mesclun or gourmet mixed salad greens
1 C. sweetened dried cranberries
1 C. strawberries, quartered
1 large mango, peeled, pitted and cubed
1/2 C. chopped onion
1 C. candied walnuts

Preparation:
Combine sugar, oil, vinegar, and salt in a cruet or jar.  Cover tightly and shake vigorously.  Combine greens, cranberries, strawberries, mango, and onion in a large bowl, tossing well.  To serve, toss with enough dressing to coat.  Sprinkle with candied walnuts.

Linked to Salad Roundup at Seaside Simplicity
Read More »

A very light salad which would be good for lunch or brunch.  It can be made a day ahead and served cold or room temperature so it's a perfect side dish for a BBQ.

Ingredients:

1 box of plain cous cous (whole wheat if you can find it)

1 cup of chopped tri colored sweet peppers (red, orange and yellow)

3 scallions chopped

1/2 cup of chopped shredded carrots

1/2 cup of currants

Dressing:

1/4 cup of fresh lemon juice

2 Tablespoons of lemon zest (zest of 2 lemons)

1 teaspoon of djon mustard

2 teaspoons of honey

1/2 teaspoon of salt

1/4 teaspoon of black pepper

Cook cous cous according to package directions and set aside in a large bowl.  Whisk together lemon juice, zest, mustard, honey, salt and pepper in a small bowl.  Add chopped vegetables and currants to cooked cous cous and toss to combine.  Pour dressing over cous cous and vegetables and toss with a large spoon until evenly coated.  Refrigerate for at least 2 hours and up to overnight.  Serve cold or room temperature (I prefer room temperature).

Read More »

This was a first time trial at this recipe and as Nanci and I discovered, it will be a staple in our recipe repertoire for the many years to come.  Wow this was good!  Not to mention how beautiful it looks with the bright red tomatoes, yellow custard filling and green specks of chives throughout the pie.  The texture comes out light and creamy, like a custard.  It was a nice departure from the everyday quiche we usually make.  Nanci and I taste tested this pie at our monthly scrap-booking get together with friends this past Sunday.  It was very well received.  We all went back for a second "taste". 

Ingredients:

1 frozen pie shell

4 eggs

1 cup of milk

3 ripe plum tomatoes

1/4 cup of chives, roughly chopped

1/2 cup crumbled blue cheese

1 cup of shredded mozzarella cheese

salt and pepper

 Preparation:

Preheat oven to 425 degrees.  Beat eggs and milk together in large bowl.  Season with salt and pepper.  Add chives and cheese, mix.  Pour into a prepared pie shell.  Slice tomatoes and arrange in concentric circles around the pie to make a pretty design.  Bake at 425 for 15 minutes, then reduce heat to 350 and bake for 30 minutes longer until set.   Serve warm.

Read More »

I wanted to make banana crumble cupcakes but I didn't feel like going to the trouble to make a crumble mixture so I used some crushed up Frosted Flakes instead. 

I got the same sweet crunch with a lot less hassle.

Ingredients:

1 1/2 cups all-purpose flour (I used 1 cup white flour and 1/2 cup whole wheat flour)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/2 cup butter or margarine, melted
TOPPING:
1 cup crushed Frosted Flakes cereal

Preparation:

In a large bowl, combine dry ingredients. Combine bananas, sugar, egg and butter; mix well. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Crush Frosted Flakes and sprinkle over muffins. Bake at 375 degrees F for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.

Linked to Sweets for Saturday
Linked to Muffin Mondays
Linked to Melt in your Mouth Mondays
Read More »

Apparently there is a right and wrong way to make cinnamon toast.....did you know this?  Have you been doing it right or wrong all these years?  I came across this tutorial on the Pioneer Woman's website full of step by step picture instructions on how to and how not to make cinnamon toast.  I tried it the way she thinks is the RIGHT way and it really did come out delicious so maybe she's onto something.  

Ingredients:

8 slices Bread (whole Wheat Is Great!)
1 stick Salted Butter, Softened
1/2 cup Sugar (more To Taste)
1 1/2 teaspoons Ground Cinnamon
1 teaspoon Vanilla Extract (more To Taste)

Preparation:

Preheat oven to 350 degrees.
Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla. Stir to completely combine.Spread on slices of bread, completely covering the surface all the way to the edges. Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn! Remove from oven and cut slices into halves diagonally

 



Read More »

Honestly this blog is making me gain weight. So for today's lunch I made a delicious egg white quiche loaded with grilled vegetables and very little cheese.  It was DELICIOUS!

Ingredients:

1 lowfat premade pie crust

8 egg whites

1 1/2 cups of cubed grilled vegetables (eggplant, zuchinni, yellow squash, mushrooms, roasted red peppers)

1 teaspoon of kosher salt

1/2 teaspoon black pepper

1/2 cup low fat cheddar cheese

1/4 cup of skim milk

Preparation:

Slice veggies 1/4 inch thick, preheat1 tablespoon olive oil in grill pan and add vegetables and grill on both sides until soft and slightly charred.  Removes from pan and cube and set aside.  In a medium bowl whisk eggwhites, skim milk, salt and pepper and whisk until frothy.  Add cheese and veggies and stir to combine.  Pour mixture into prepared pie crust.  Bake for 1 hour, cool slightly before cutting.



Read More »

This is a new version of a family brunch favorite.  We usually make these with spinach and white flour but I decided to try them with broccoli and whole wheat flour and they came out just as good.  I'll make and post the original version soon.


Ingredients:

3 eggs
1 cup milk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
4 cups - (16 oz) shredded cheddar/Monterrey jack cheese
1-16 oz package of frozen broccoli florets thawed and cut into small pieces

Preparation:

Preheat oven to 350 degrees.  Whisk eggs, milk, flour, baking powder, salt together. Add cheese and broccoli and stir until combined completely. Pour into greased 13x9 baking dish. Bake for 40-45 minutes.
Read More »

I really only like egg salad that is homemade so I can control the amount of mayo. I like to experiment with different ingredients to add in. This one I made recently for a family brunch and it came out yummy.

Ingredients:

8-10 hard boiled eggs

1/4-1/2 cup of low fat mayonnaise

3-4 celery stalks chopped

1/2 small onion chopped

1 T fresh dill chopped

paprika, garlic powder, salt, pepper to taste

Preparation:

Combine all the ingredients in a bowl together and chill.

Read More »

My family begs me to make this recipe on a weekly basis.  Sometimes I make it with chocolate chips sometimes with carrots, sometimes with mashed banana etc.  You really can add anything you like to this.  Also it's pretty much guilt free since it's fairly low in sugar, no oil and 2/3 whole wheat flour.  You don't miss any of what I took out....it's scrumptous!

Ingredients:

3 eggs

1 cup unsweetened applesauce

1 1/4 granulated sugar 

2 cups grated zucchini

2 teaspoons vanilla extract

2 cups whole wheat flour (King Aurthur flour is best)

1 cup all-purpose white flour 

3 teaspoons ground cinnamon

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1 cup semi sweet chocolate chips

Preparation:

Preheat oven to 325 degrees F Spray two 8x4 inch loaf pans with non stick spray. In a large bowl, beat eggs until light and frothy. Mix in applesauce and sugar. Stir in zucchini and vanilla. Combine flours, cinnamon, baking soda, baking powder, salt and chocolate chips; stir into the egg mixture. Divide batter into prepared pans. Bake for about 1 hour, or until done.

Linked to Julies Eats and Treats Zucchini Blog Hop

Read More »