Since you asked so kindly here is the recipe to my breakfast cookies!!! All my recipes are in grams. Cups and ounces get me all confused so if you don't have a scale you can google the conversions for most ingredients. Happy baking!
For one large batch of Breakfast Cookies you will need:
Cream the butter and sugar in a stand up mixer fitted with a paddle attachment. Add one egg at a time and mix well. Add the vanilla extract. In a medium size bowl measure out the flours, baking soda, cinnamon and salt and stir to combine. Slowly add it to your butter and sugar while the mixer is running on low. Slowly add the oats, then the raisins and nuts stirring just to combine. I often hand mix the nuts in to finish the dough.
Using an ice cream scoop or two spoons make little balls and place them close to each other on a baking sheet. Put the baking sheet in the freezer for at least an hour. Once they are frozen put most of them in a ziplock freezer bag and a few on a baking sheet for immediate enjoyment.
Heat the oven to 350F. Once the oven is hot put the sheet with a few cookies in and bake for 10-16 minutes depending on the size of your cookies. They always look way too gooey when you take them out but that's when they are just right! Repeat every day until gone. Enjoy with a cold glass of milk for the ultimate morning pleasure.
Since I have not been baking for a few months, we had to resort to crackers for awhile which really needed a good topping. In my search I came across this fabulous "Sunflower Tuna Salad" in Sarah Brittons My New Roots cookbook. Since we have been loving it so much I thought I would share it with you all. It's easy, its delicious and it makes the most boring crackers taste amazing!
Vegan Tuna Salad based on Sarah Brittons Recipe
Breakfast is one of my favorite meals but I often find myself too much in a hurry to actually make a big elaborate breakfast on a week day, that is when my husbands specialty comes into play “Egg in a Blanket”! I had never had it before I met him but since then it’s been one of my favorite easy and satisfying quick breakfasts to have. I certainly go through phases where I have it everyday! In case you either needed a reminder to make this wonderful breakfast or you never had it like myself many years ago here are the easy instructions:
Egg in a Blanket
Butter both sides of a thick slice of sourdough bread. Cut a hole in the middle,using a cookie cutter or small glass. Melt a little bit of butter in a skillet on low heat. Place bread in
Anyone else craving grilled cheese? Here is a fancy version with cauliflower so you get your portion of veggies too!
Cauliflower Grilled Cheese
Preheat the oven to 350°F. In a medium bowl, combine the oil, garlic, salt, pepper, lemon zest and red pepper flakes. Add the cauliflower slabs and toss to coat. Arrange the cauliflower on a baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and toasty. Set aside to cool but keep the oven on.
While the cauliflower is baking toast the hazelnuts in a small pan over medium-high heat. Let cool, then chop coarsely. Lay the bread on the baking sheet and arrange the
A frigate 3F day = soup weather!!
Winter Ribollita Soup (Feeds a crowd!)
Happy Thanksgiving and How to bring your bread back to "fresh out of the oven" status for your guests
Happy Thanksgiving! Wishing you a beautiful day with friends and family sharing delicious food.
I have been getting a lot of questions on how to thaw or ”refresh” a loaf of bread.
Here is what I do:
Heat oven to 375F. Unwrap the loaf you had in the freezer and spray it down with some water to get it wet but not soaking wet. Place it directly on the rack in the hot oven for 25-30 minutes. I usually put the loaf in with what ever else I am baking and if you are preparing Thanksgiving dinner the oven is on anyway and you can put the loaf in with any of your last minute dishes.
Day Old/ Week Old Loaf
If I have a whole loaf that is not frozen or I remembered to thaw it on the counter for a few hours, I wet it down just like the frozen one and put it in a 350F oven for 10-15 minutes and every time I pull these loaves out I am amazed that they get their fresh out of the oven taste and texture back! Your guest will think you just baked it.
If you are planning on using a fresh loaf from today in your stuffing, make sure to cut it as soon as you get home. It’s a little more difficult to slice and cube a fresh loaf, but the pieces don’t have to be pretty. But it is important to dry them out at least overnight otherwise they get too soggy.
P.S. Last week the printed version of the Bread Pudding was missing the number of eggs, sorry! It takes 2 for the recipe. The online version is all updated. I you are ever looking for any recipes they are on my blog www.stellabread.com/blog
This week’s Share
Ingredients: Montana grown organic wheat flour, water, organic sourdough culture, sea salt.
KAMUT Wheat Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, freshly milled org. KAMUT flour, whole org. KAMUT berries, organic sourdough culture, sea salt.
Polenta Sandwich Loaf
Ingredients: Montana grown organic wheat flour, water, organic yellow corn, organic sourdough culture, sea salt.