Debbie Macomber's Cedar Cove Cookbook (3 page)
Read Debbie Macomber's Cedar Cove Cookbook Online
Authors: Debbie Macomber
C
reamy and satisfying—a true morning treat. Want it sweeter? Increase the sugar by using flavored yogurt.
Serves 1
1 banana, cut into chunks and frozen at least 15 minutes
1 cup frozen strawberries, blueberries or raspberries
¼ cup orange juice
1 6-ounce container (¾ cup) nonfat plain yogurt
1.
In blender or food processor, combine banana chunks, berries and orange juice. Puree until blended. Add yogurt; purée until smooth. If needed, add more juice to achieve desired consistency.
TIP
Don’t throw out overripe bananas! Plan ahead for future smoothies; peel and freeze those black bananas in resealable plastic bags.
T
oasting walnuts add a nice crunch to this super-moist bread. Just spread the nuts out on a baking sheet and place in a preheated 350°F oven for 10 minutes.
Makes 1 loaf
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 large very ripe bananas
½ cup sour cream or plain yogurt
½ cup (1 stick) unsalted butter, melted, plus extra for pan
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup toasted walnuts, chopped
1.
Preheat oven to 350°F. Lightly butter bottom and sides of a 9-by-5-inch loaf pan; lightly coat with flour.
2.
In a medium bowl, combine flour, soda and salt. In another bowl, mash bananas with sour cream or yogurt until blended. In a large mixing bowl with electric mixer on high speed, cream butter and sugar until light. Add eggs and vanilla; beat until combined.
3.
Fold banana mixture into batter until blended. Lightly fold in dry ingredients and walnuts until just combined. Batter will be chunky. Scrape batter into prepared pan. Bake about 1 hour, until golden brown and toothpick inserted in center comes out clean. Cool inpan for 5 minutes. Run a knife around edges of pan to loosen bread. Transfer to wire rack to cool completely.
TIP
The riper the bananas, the better the banana flavor.
S
imple and satisfying, these muffins make a healthy breakfast.
Makes 12 muffins
2½ cups All-Bran cereal
1¾ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 large egg
1 large egg yolk
¾ cup light brown sugar
2 tablespoons honey or molasses
1 teaspoon vanilla extract
6 tablespoons (¾ stick) unsalted butter, melted
1¾ cups plain yogurt or buttermilk
1 small apple, peeled and cut into chunks
¾ cup granulated sugar tossed with 2 tablespoons ground cinnamon
1.
Preheat oven to 400°F. Lightly coat a standard muffin tin with cooking spray.
2.
In food processor, pulse 2 cups of the cereal until finely ground. (Reserve remaining cereal.) In a large bowl, whisk flour, baking soda and salt until combined. In another large bowl, whisk egg and yolk until light in color. Whisk in brown sugar, honey or molasses and vanilla, then melted butter. Whisk in yogurt until combined. Fold in ground cereal until blended.
3.
Gently fold in flour mixture, un ground cereal and apples just until batter is combined. Do not overmix. Drop batter into prepared muffin cups. Batter should fill cups and mound on top. Sprinkle cinnamon-sugar over top of muffins.
4.
Bake 15 to 20 minutes, until muffins are golden brown and a toothpick inserted in center comes out with a few crumbs. Cool in pan 5 minutes. Run a knife around muffin edges to release from pan. Transfer to wire rack to cool.
TIP
To pit olives, hit them with the flat side of a knife to break the flesh, remove the pit and set the olive pieces aside to garnish the tart.
T
his is a great winter weekend brunch dish.
Serves 6
8 ounces bacon
½ medium onion, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour
1 ½ cups whole milk
1 pound frozen shredded hash brown potatoes
½ cup snipped fresh chives,
1 ¼ cups shredded sharp cheddar cheese
1.
Preheat oven to 350°F. Butter an 8-inch square glass baking dish.
2.
Cook bacon in a large heavy skillet over medium-high heat until crisp. Remove slices; drain on a paper towel–lined plate. In same skillet over medium-low heat, cook onion and pepper in bacon drippings 8 minutes, until softened, stirring often.
3.
Reduce heat under skillet to low. Stir in flour. Slowly pour in milk, ½ cup at a time, stirring to incorporate smoothly with the flour. Cook until mixture thickens and comes to simmer, about 3 minutes, stirring often. Crumble bacon into mixture.
4.
Evenly spread potatoes in prepared dish. Top with half of the chives, 1 cup of the cheese, and the vegetable-bacon mixture. Sprinkle with the remaining
1
/4 cup cheese. Bake 40 minutes, until potatoes are tender. Sprinkle with remaining chives before cutting into squares.
TIP
The easiest way to cut fresh chives is to snip them with scissors.
C
hipotle chilies lend a smoky flavor to the black bean sauce in this hearty breakfast. Chipotles are canned in adobo, a spicy tomato sauce. They are available at Latin American markets, specialty foods stores, and many supermarkets. Be sure to seed the chile before adding it to the sauce.
Serves 4
2 tablespoons vegetable oil, divided
1 small onion, chopped
1 tablespoon ground cumin
1 15-ounce can diced tomatoes in juice
1 15-ounce can black beans, drained and rinsed
1 canned chipotle chile packed in adobo sauce, seeded and chopped (about 2 teaspoons)
2 medium avocados, peeled, pitted and diced
½ cup chopped fresh cilantro
3 tablespoons fresh lime juice
Salt and pepper
4 large eggs
4 small (6-inch) flour tortillas
½ cup grated Monterey Jack cheese or sharp cheddar cheese
1.
Warm 1 tablespoon oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes, until softened, stirring often. Add cumin; cook 30 seconds. Stir in tomatoes with juice, beans, and chilies; bring to a simmer. Reduce heat; simmer 6 minutes, until most of the liquid is absorbed, stirring often.
2.
In a medium bowl, combine avocado, cilantro and lime juice. Season with salt and pepper.
3.
Warm remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat until hot. Crack eggs into skillet; fry about 2½ minutes, until whites are just set but yolks are still soft. Season with salt and pepper.
4.
Meanwhile, wrap tortillas in paper towel and warm in microwave. Set one tortilla on each of 4 plates. Divide bean mixture among tortillas. Top each with 1 fried egg; sprinkle with cheese. Serve with avocado salsa.
TIP
Save time by substituting 1 ¼ cups prepared salsa for the onion and tomatoes in the sauce.
