A custardy, perfectly-cooked frittata is easier to cook than you think—just don’t make these mistakes.
Source: How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid
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Category Archives for Brunch
Maxines Monkey Bread
Giant has frozen bread dough (5 frozen small loaves) in a pkg. Thaw out two loaves overnight by leaving at room temp in a pyrex or similar and cover the top of loaves with a cloth or towel. It will both thaw and rise overnight. In the morning, break dough into small handful pieces and follow the recipe here for dipping first in melted butter, then sugar mixture.
Arrange pieces in bundt pan and let the dough pieces rise again, covered with the cloth on top of pan. If I am in a hurry, I let the bundt pan (now ready to bake) sit in a slightly warmed oven, covered with a cloth still to keep it moist) at 150 degrees. After 30-40 min it will rise again to the top of the bundt pan. Take out the pan, then heat the oven to the 325 deg shown here, put back in and bake according to recipe above.
Recipe: Brambleberry Jam Turnovers | | Try The World Magazine
Warm turnovers simply spell holiday cheer. With a combination of gooey cream cheese and tart bramble jam, ours pair wonderfully with milk or hot cocoa.
Source: Recipe: Brambleberry Jam Turnovers | | Try The World Magazine
11 Things You Can Make With a Coffee Maker Besides Coffee
11. The best hot chocolate everFill half your carafe with heavy cream and dump in an entire bag of chocolate chips. Brew two cups of water and let it sit, stirring occasionally. Share with friends or drink by alone. It tastes good either way!
Source: 11 Things You Can Make With a Coffee Maker Besides Coffee
Mashed Potato Cakes
Susan Russo for NPR
Makes 7 cakes
Canola oil
2 cups cold leftover mashed potatoes
4 to 5 tablespoons cornstarch
2 scallions, finely chopped, both green and white parts
1/8 teaspoon salt
1/4 teaspoon black pepper
Cover the bottom of a large skillet with canola oil and place over medium-high heat.
Place 2 cups of leftover mashed potatoes in a medium bowl. Add the remaining ingredients, starting with 4 tablespoons of cornstarch, and gently blend with your hands. Feel it. It should be somewhat heavy and smooth. If it’s soft and sticky, then add a little more cornstarch.
To make equal size pancakes, use an ice cream scoop. Then gently flatten the ball into a thick pancake. If you don’t have an ice cream scoop, use a 1/4 cup measuring cup or your hands.
Make sure the oil is very hot before placing the pancakes in the skillet. Once ready, cook 3 to 4 at a time, making sure to not overcrowd them. Cook for about 5 minutes, or until a golden crust forms, then flip once. Cook an additional 4 to 5 minutes until golden. If they’re getting too dark, lower the heat. Place on a paper-towel lined plate. Repeat. Serve with sour cream, applesauce, leftover cranberry sauce, maple syrup, salsa or hot sauce.
