Raisin Bread


1 large egg, lightly beaten

2/3 cup milk (5 ounces), warmed to 95 to 125F (see instructions below)

1/4 cup unsalted butter, melted and cooled slightly (half of one stick)

2 1/4 teaspoons (one one-ounce packet) instant dry yeast

2 teaspoons granulated sugar

1/2 teaspoon salt, optional and to taste

2 cups + up to 1/3 cup bread flour (12 ounces)

1 heaping cup raisins


In a large mixing bowl, beat the egg; set aside.  Warm the milk according to the yeast manufacturer’s recommendations on the packaging. Add warmed milk to the egg. Add melted butter, yeast, sugar, optional salt, and stir to combine. Add 2 cups bread flour and using a spoon and then your hands, form the dough. Turn dough out onto a floured work-surface.  Knead for 5 to 8 minutes, or until smooth and supple.  If necessary, add up to one-third cup additional flour, for 2 and 1/3 cups total (12 ounces total by weight), in order for the dough to combine and become smooth. The more flour that’s added, the denser and heavier the bread will be; so add it only as necessary.

Mound the dough into a ball. Spray mixing bowl (the same one used to make the dough is fine) with cooking spray or lightly grease it, and place dough into bowl.Cover bowl with plastic wrap and place in a warm, draft-free place until doubled in size, about two to three hours. Punch dough down, remove it from bowl, and place on floured work surface. Sprinkle raisins over the dough and knead them in, for about 2 to 3 minutes.

Flatten the dough into a large rectangle, about 8-inches-by-12-inches. Pinch off ends and place dough log into a sprayed or greased 9-by-5-inch loaf pan, seam side down. Cover pan with plastic wrap and place in a warm, draft-free place until almost doubled in size, about two hours.

In the final minutes of the second rise, preheat oven to 375F. Bake for 25 to 35 minutes, or until golden on top. When bread is removed from loaf pan and tapped sharply on the top and bottom, it should sound hollow. Place bread on a wire rack to finish cooling completely before slicing and serving. Bread keeps for up to 5 days, but can also be frozen.

Original recipe is available at Averie Cooks


The Full English Breakfast

8aa0d5aee536e8e268befa5988260c9cI decided just for the fun of it, to post a picture of a classic English breakfast. Actually, I am telling a little white lie here. I am posting it because I am craving it. It has been 7 years now since I last had this delightful classic. I have done my own little variations, while here in the USA. You know, the little breakfast sausage, that doesn’t quite make up for the local British butchers banger. The tomatoes, egg and mushrooms are no problem and neither is the bread, I can still toast or fry that. The beans are no longer a problem either, I can get those delicious Heinz baked beans from my local World Market (I used to work for them and I thank you God that this store exists here over the waters). Then I can make do with the bacon, it’s not your classic Danish over here, but they do have some nice smoked or maple flavours. But the last classic, that I probably miss the most, is the Black Pudding, ohhh, how I wish I could get this delicious addition, but unfortunately, it is a banned food over here. So, after trying my best, to get a little taste of home at breakfast time, I will just have to live with this image of what my Sunday mornings used to be.

Here is a little history, for anyone curious, for the traditional Black Pudding:-

Black puddingblood pudding or blood sausage is a type of sausage made by cooking blood or dried blood with a filler until it is thick enough to congeal when cooled. The dish exists in various cultures from Asia to Europe and the Americas. Pigcattlesheepduck, and goat blood can be used depending on different countries. In Europe and the Americas, typical fillers include meatfatsuetbreadcornmealsweet potato,[citation needed] onionchestnutsbarley, and oatmeal. In SpainPortugal and Asia, potato is often replaced by rice. Black pudding in the United Kingdom and Ireland is generally made from pork blood and a relatively high proportion of oatmeal. It can be eaten uncooked, but is often grilled, fried or boiled in its skin. In the United Kingdom, black pudding is considered a delicacy in the Black CountryStornoway and the North West, especially in Lancashire, in particular the towns of Bury and Ramsbottom home of The World Black Pudding Throwing Championships, where it is sometimes boiled and served with malt vinegar out of paper wrapping. Black puddings are also served sliced and fried or grilled as part of a traditional full breakfast throughout the UK and Ireland.

Lemon Bread Recipe


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 cup 2% milk
  • GLAZE:
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons lemon juice


  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
  •    Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
  •    Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).


Original recipe found on Facebook Taste of Home Site

Berry-Orange Coffee Cakes


  • 2
    cups all-purpose flour
  • 1 1/2
    teaspoons ground cinnamon
  • 1/2
    teaspoon baking soda
  • 1/2
    teaspoon baking powder
  • 1/3
    cup butter, softened
  • 1/4
    teaspoon salt
  • 1/2
    cup packed brown sugar
  • 1/2
    cup granulated sugar
  • 1
    cup whole-milk ricotta cheese
  • 1
  • 1
    tablespoon finely shredded orange peel
  • 1
    tablespoon orange juice
  • 1/2
    teaspoon vanilla
  • 1 1/2
    cups fresh cranberries, coarsely chopped
  • 2
    tablespoons finely chopped crystallized ginger


  • Orange Glaze


  • 1
    cup powdered sugar
  • 1
    tablespoon orange juice
  • 1/2
    teaspoon vanilla
  • 2
    tablespoons butter, melted
  • 1/2
    teaspoon finely shredded orange peel
  • 1/2
    cup walnuts, toasted and chopped


1.                    Preheat oven to 350 degrees  F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.

2.                    Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.

3.                    Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack.


Original recipe from the November 2012 edition of Better Homes and Gardens

Buttermilk-Blueberry Breakfast Cake

blueberrycake2 ½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk***

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
*** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes.

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

Serves 6 – 8

Original recipe from Alexandra’s Kitchen

Soft-boiled eggs with buttery herb-gruyere toast

12525705183870772_GWFompeu_b A yummy classic European breakfast.

16 sourdough toast fingers
4 tablespoons (2 ounces) unsalted butter, melted
1 teaspoon smooth Dijon mustard
Freshly ground black pepper
1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)
2 tablespoons finely grated Romano cheese
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme leaves (optional)
4 large eggs

Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Spray rimmed baking sheet with nonstick spray. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.

Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.

Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.

Don’t have adorable chicken or other tiny egg cups and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.

Originally posted at smittenkitchen.com

Lemon Cheesecake Pancakes

214906213438515607_m3PPxmbY_bIngredients (makes 4 servings)

8 ounces cream cheese, softened
2 eggs, beaten
5 teaspoons all-purpose flour
1 1/2 teaspoons white sugar
2 teaspoons butter, melted – divided
confectioners sugar for dusting
1 teaspoon lemon juice
1/2 lemons, cut into wedges


1. Beat the cream cheese together with the eggs in a bowl until the mixture is almost smooth.
2. Stir in the flour, sugar, and 1 teaspoon of melted butter to make a batter.
3. Heat remaining 1 teaspoon of butter on a griddle or in a heavy frying pan over medium heat.
4. Drop the batter onto the griddle in silver dollar-sized dollops; cook until lightly golden brown, about 3 minutes. Turn the pancakes over and cook an additional 2 minutes.
5. To serve, sprinkle with confectioners’ sugar and drizzle with lemon juice. Serve with lemon wedges.

Original recipe available from Allrecipes.com