Category Archives: Breakfast

Jan’s Muesli Cinnamon Swirl Mini-Muffins

I overslept today, so Jan invaded my kitchen. Jan loves to tweak her anthropology student’s by telling them that the kitchen in our house is a very gendered space. They all go “yeah, yeah, of course that’s right.” Then she drops the punch line, “No Women Allowed!”  

Jan's Muesli Cinnamon Swirl Mini-Muffins

Jan’s Muesli Cinnamon Swirl Mini-Muffins

 

This morning Jan had a hankering for Schat’s Bakery Cinnamon twists. Jan’s parents were living in Lone Pine when she was born and she has taken many field classes through Eastern California, so Schat’s has a very special place in her heart. It is not the gooey sweetness she misses, but the bite of the amount of cinnamon that they use. Most bakeries and recipes are very shy in their use of cinnamon.   Jan wanted the spicy heat of the cinnamon, but she did not want it to be drowned out by the sugar. She also wanted to make it healthier, but still to be like muffin Red Hots.

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Karl’s Sweet Potato Latkes with Apple Sauce

I have always struggled with making latkes. I am forced to limit the amount of oil that I cook with because of Jan’s dietary restrictions. As a result, fried foods are not a common occurrence in my household. Without enough oil in the pan to half-deep fry the potatoes the centers of the latkes never quite get cooked before the outsides are nearing burnt. Thank you cooking shows!  I noticed that professional cooks sometimes “finish off” pan-fried dishes to avoid this problem. Ten minutes in a 350° oven insured that they were cooked and did not destroy the crispness of the latkes.

Sweet Potato Latkes

Karl’s Sweet Potato Latkes with Apple Sauce

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Lebanese Za’atar Pizza

Jan and I were watching “Diners, Drive Ins and Dives” one night. One of the featured dishes was Lebanese Za’atar Pizza.  Za’atar is a ubiquitous Middle Eastern spice blend with no clear set of ingredients. The word usually translated as “thyme” on the packages can be from a wide variety of related herbs depending on the locality. The Za’atar blend usually has “thyme,” sesame seeds, salt, and “other spices.” Sumac is a common addition, but any other additions and amounts are the closely held secrets of the blenders. This is not a blend that you are going to mix yourself and come anywhere even close to the commercial blends, so find a blend that you like by trying different producers.

Lebanese Za'atar Pizza

Lebanese Za’atar Pizza

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Karl’s Oatmeal Scones

Adapted from Sarah on AllRecipes.com

This recipe started life as a blueberry scone but over the last year I have been experimenting and changing it depending on my mood and available ingredients.

Karl’s Oatmeal Scones

Karl’s Oatmeal Scones

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Karl’s Cheese Strada

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  Mom’s Cheese Strada apparently had eggplant in it (I don’t remember this being the case, but it is clear on the card that I typed up at the time). Since that time I have discovered that I am allergic to eggplant (No moussaka for you!), so I have rewritten the recipe to suit myself.

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Filed under Breakfast, Casseroles, Main Dishes, Vegetarian MD

Karl’s Harvest Pumpkin Mini-scones

This is adapted from a King Arthur Flour recipe. I, being by nature unable to follow any recipe, upped the spices and reduced the salt. Americans tend to use way too much salt most of the time.

One problem I ran into in making this treat was that the Trader Joe’s canned Organic Pumpkin I was using was very dry. This is the opposite problem I usually have with using fresh steamed pumpkin, which tends to be very watery, giving you the dilemma of getting rid of the excess fluid.  In this case I used whey to make up the moisture. I usually do not have whey lying around my kitchen, but Eilene made fresh butter to go with the meal (see the post below). Milk or cream would work as well, but I was looking for a way to use up the whey.

Mini Scones

Karl’s Mini Scones

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Filed under bread, Breakfast, Side Dishes, Starches