Courtesy of Janet Johnson
Janet has a touching story about this pound cake which is a little too long to share here in its entirety. Briefly, she has a friend who was born in Austria whose father worked for the railroads. Each day he walked 12 miles, inspecting the condition of the rails. While he walked, he gathered the wild hazelnuts growing alongside the tracks, and brought them home as a treat to his family.
Courtesy of Carole Bloom
Bourbon vanilla buttercream is the perfect accompaniment to this classic American chocolate cake. Be sure to use natural — not Dutch-processed — cocoa powder, which provides deeper flavor and darker color to the cake.
Courtesy of Pat Sinclair
Warm cinnamon aromas drifting from the kitchen will call everyone for breakfast.
Courtesy of Carole Bloom: www.carolebloom.com
Pure vanilla is used in three forms – beans, extract, and and ground vanilla bean powder – to contribute its rich, full-bodied flavor to this yummy tart. The filling is soft and chewy yet crunchy with the texture of tropical macadamia nuts.
Makes one 11-inch round tart, 14 to 16 servings.
Courtesy of Flo Braker
Flo Braker is a very talented baker, specializing in desserts. The author of “The Simple Art of Perfect Baking,” and one of the original members of The Baker’s Dozen, a national group of culinary professionals, Flo has assisted thousands of bakers with simple secrets that bring spectacular results. Her angel food cake has been featured in culinary magazines and newspapers as the definitive recipe. Need I say more?
Courtesy of Elinor Klivans
This Baked Blintz has a traditional filling that cooks between two layers of a batter that becomes soft, crisp and crepe-like when baked. It was the main dish at our daughter’s wedding brunch—need I say more?
Research has shown that mushrooms contain components that help to prevent cancer and stimulate the immune system. At first it was believed that only Asian mushrooms such as shitake and maitake contained cancer-preventing ingredients, but it appears that even domestic mushrooms are powerful healers. Combined with other healthy ingredients and a bit of vanilla, this is a Power combination that tastes delicious!
Creamy hot polenta is a delicious alternative to standard breakfast cereals. The infused honey can be made ahead and kept in the refrigerator. Serve it over hot cereals, pancakes, French Toast or cornbread.
Courtesy of Beth Hensperger
Yeast adds a dimension of flavor and texture by allowing the batter to develop overnight before baking. Remember that a high temperature, in either a regular grid or Belgium-style waffle maker, tends to make a crisp waffle, while a lower temperature produces a waffle that is moist and tender. Serve with your choice of a dazzling array of accompaniments: raspberry puree and crème fraîche, a fruit butter, sliced bananas or fresh berries and vanilla yogurt, sautéed apples, or lots of pure maple syrup and sweet butter.
Courtesy of Beth Hensperger
Coconut and vanilla are toothsome combos in this luscious quick bread. Be sure to use unsweetened coconut rather than sweetened, as the sweetened is too moist for this recipe. Serve alongside fruit or poultry salads, or toast and top with ice cream and chocolate sauce for dessert.
Courtesy of Stephen Block: www.kitchenproject.com
Steven says, “Stollen is nice because it is not too sweet, and has a nice soft buttery texture with hints of lemon and candied orange, toasted almonds, and wine soaked raisins and currants.”
This sweet, moist corn bread has a delicate aroma paired with the grainy texture of the cornmeal. Utterly divine served piping hot with sweet butter and maple syrup, toasted with honey or jam, or for sopping up stews or barbecue.
Living on the Central California Coast I almost feel guilty because of the magnificent produce we have year ’round. This is especially true when the artichokes, asparagus and fresh garlic start appearing in the markets in late March — the harbingers of spring. The strawberries aren’t quite ready but they’ll follow soon; by May the farmer’s markets are
Courtesy of Chef Stephany Buswell
(My favorite Sunday morning breakfast that I’m sharing just because it’s soooo good!)
Courtesy of Marcy Goldman, www.betterbaking.com
Flecks of vanilla bean and vanilla extract both enhance these flaky scones. Rolling the scones on sugar, rather than flour, accounts for their flaky pastry. Kosher salt is more subtle tasting than sea salt and is recommended.
Rice and milk are not indigenous to Mexico and Central America despite being drunk throughout Latin America as well as its popularity in Mexican restaurants in the US. It originated in Valencia and was made with chufa or tiger nuts. It was brought to the New World by the Spaniards during the colonial period. It is a delicious beverage, one I love as long as it isn’t too sweet. This is a Mexican version of Horchata.
Easy to make and a treat to receive, Vanilla Coffee Liqueur makes the perfect hostess gift or addition to a holiday gift basket. Your friends will love you for it!
Serve chilled as a refreshing light soda or make it into dessert by adding a scoop of Vanilla Ice-Cream for a perfect old fashioned Ice-Cream Soda!
Smoothies are a perfect breakfast food, and they’re also a fabulous addendum to a book and a hammock or any other slow-food activity. Use whole or 1% milk if you prefer, soy milk or fruit juice, and choose your favorite fruits. The second best thing to being a healthy fast food is that they’re very adaptable. Here’s one version. Make up your own – just be sure to perk it up with vanilla!