Pan de Yuca (yuca bread)
Pan de yuca is a little crescent-shaped bread that I enjoyed while living in Colombia. The bread, which is also common in other Andean countries, has fresh cheese and yuca flour as the main ingredients. The flour comes from the root of the cassava plant and has a texture very much like cornstarch. It is completely gluten free, making this a great bread for gluten-free gourmets. Read more
Blueberry Muffins
This weekend we’re leaving for our annual vacation to the family camp in the Adirondacks. We’ll enjoy a week of fishing, hiking, and playing at the lake, as well as some good family cooking by Michael’s mom. She fixes these for us every year when we visit and it’s rare to have any left after breakfast, especially with my boys there!
[Updated: October 4, 2008] Read more
Apple Cinnamon Oatmeal Bread
I haven’t made a sweet bread in months, and this morning I just felt like enjoying some apple cinnamon bread for breakfast. And of course I knew that my boys would love the idea.
Apple cinnamon bread? Isn’t that a fall and winter kind of thing?
Oh no, we love the apple cinnamon combination any time of year, and this bread makes a nice breakfast and brunch item. You can make it the night before and slice it to enjoy with coffee and fruit in the morning. If you want to make it in the morning, start early because it takes about an hour to bake, although mixing takes only a few minutes. The aroma of the cinnamon is so nice and comforting, no matter what time of year it is. Read more
Maple Raisin Bran Muffins
Michael’s favorite cereal is raisin bran and we always have a box or two in the pantry. This is a fun and tasty way to get some healthy bran and add a little variety to breakfast. I adapted this from an old recipe I’ve had for years that used oil as a binder. I substituted applesauce to lighten up the recipe yet still keep the muffins nice and moist. The maple syrup adds another layer of flavor, although you can certainly use honey as in the original recipe.
Equipment
large mixing bowl
small bowl
12 count muffin tin, lightly coated with cooking spray Read more
Cherry Sour Cream Scones
I have two little early risers, as in they like to get up before the sun. The baby has taken to waking up around 4:30 am and then staying up, and my oldest has always been an early bird. In fact, he starts talking and singing almost as soon as he wakes up. We hear him over the monitor as early as 5:30 am and Michael will go camp out in the boys’ room to keep him settled down until we feel it’s a reasonable time to get up. His talking and singing can get so loud that he sounds like a morning dj, so we started referring to his antics as the “morning show.” “Hey, it’s 5:30 am and time for all you sleepy heads to get up and PLAY!”
In desperation we put a digital clock in my son’s room and explained to him that he was supposed to get up at a certain time. So if he’s awake before 7:00 am, he can go to the bathroom but then he’s supposed to go back to bed Read more
Spiced Pumpkin Waffles
Continuing with the pumpkin theme…
While thinking about what to do for breakfast today, I remembered the extra pumpkin puree in the refrigerator. There wasn’t enough to make another pie, but there was certainly enough for pumpkin waffles. These are fluffy, full of flavor, and a little bit rich, and they go perfectly with a savory side of bacon or ham. Serve with warm maple syrup.
SPICED PUMPKIN WAFFLES
Adapted from Country Living magazine.
Makes about 8 Belgian-size waffles.
Equipment
2 large bowls
waffle iron Read more
