breakfast Archives - Fresh From Oregon

Fresh Asparagus with Eggs Benedict

June 23, 2017 · by Carrie Trax ·

Fresh from Oregon and now in season fresh asparagus is perfect to serve at any meal. I try to make a new breakfast dish every Saturday morning and with a bunch of asparagus in my refrigerator the first thing I thought was Eggs Benedict with Hollandaise sauce. Hollandaise sauce is a mild, rich sauce made with egg yolks, lemon juice and butter. Beside the traditional topping on Eggs Benedict it is served over vegetables like asparagus and artichokes and is also great with grilled seafood. The first time I made Eggs Benedict I thought I would never master the Hollandise sauce so I decided to turn to the master Julia Childs and her recipe. It looks simple, whisk your egg yolks, lemon and some water in a saucepan for a few minutes. When it says to use low heat you use low heat and whisk non stop but it only takes about 2 minutes to thicken up the egg. Next step in the recipe it says to soften butter and that is important and to keep whisking. From start to finish it only takes about 5 minutes but you need to keep your focus on making the sauce. I do the sauce first and let it set covered and then slightly heat it up for a minute once I am ready to serve.

I like to cook each item and then assemble. First roast the asparagus and set aside. Toast 4 English muffins and set aside. Next I like to make the Hollandaise sauce and once cooked set aside covered and reheat for 1 minute before I pour over the eggs. Next poach your eggs and place on a paper towel. Last, in a skillet heat the ham and brown slightly, about 3 minutes. To assemble, place each half of one English muffin on plate, now add a piece of the ham. Add about three stalks of the grilled lemon asparagus and then the poached egg. Check the Hollandaise sauce and if it needs to be warmer place back on stove over low heat and whisk for about 1 minute. Pour sauce over eggs and sprinkle with some cracked black pepper. The recipes for each item are in the links below.

Roasted Lemon Asparagus
4 Bays English Muffins
8 poached eggs
Julia Childs Hollandaise Sauce

Storing extra asparagus check out some tips here!

Save

Over the Top Blueberry Muffins

July 27, 2016 · by Carrie Trax ·

Fresh from Oregon, blueberries have a long season and you can still find plenty at the local farmers markets and stores. Here on the mountain (Mt Hood) I have been picking the blueberries from my bushes for about a week. With the higher elevation we are about 4 weeks later than the farms in Portland, Oregon. With Blueberry Muffins on the menu for breakfast today I was out early in the morning to pick 2 cups of fresh blueberries. The recipe below will make a nice tall muffin if using tall paper muffin cups in your muffin tins or if you want a more shorter muffin with a large top bake directly in the muffin tin. To me a muffin is best with a little crumb topping but if you prefer you can just leave plain or sprinkle with some coarse sugar.

Over the Top Blueberry Muffins
4 3/4 cups all-purpose flour (22 ounces)
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 cup + 1 tablespoon sugar (8 ounces)
1 cup vegetable oil
2 large eggs
2 large egg yolks
16 ounces plain whole fat yogurt or plain Greek yogurt
1 tablespoon orange zest
2 cups fresh blueberries

Crumb Topping:
In medium size bowl mix 1/4 cup + 1 tablespoon sugar, 1/2 cup + 2 tablespoon flour and 1/4 cup of room temperature butter. Mix until you get small crumbs, set aside.

Heat the oven to 375 degrees and coat a standard 12-cup muffin pan with non-stick spray or place tall muffin paper cups in muffin pan.
Whisk together the flour, baking powder, baking soda, and salt in a large mixing bowl. In second bowl whisk together the sugar, oil, eggs, yolks, yogurt and orange zest until smooth. Make a crater in the middle of the dry ingredients and pour the wet ingredients into it. Stir with a rubber spatula until just barely combined. Resist the urge to over-mix – there should be a some lumps of flour in the batter. Fold in the blueberries, mixing just to combine. Drop about a cup of batter in each of the muffin tin’s wells or paper cup. You may have extra batter to make a few more muffins. The cups should be quite full. Sprinkle the muffins with crumb topping and bake for 25 to 30 minutes, or until a toothpick inserted into the bottom of a muffin comes out clean. Remove from oven and turn out onto a wire rack to cool. Serve immediately or store in an airtight container for up to a week.

Recipe ~ Alton Brown’s Over the Top Muffins

The BEST Homemade Granola

June 7, 2016 · by Carrie Trax ·

Once you have made and tasted homemade granola you will never buy store bought again. This is the BEST homemade granola recipe and so easy to make. The basic granola recipe combines quick rolled oats, coconut and wheat germ. You then add your favorite nuts and dried fruit, a honey mixture, toss and bake for 30 minutes, it’s that simple. Granola is perfect topped on yogurt, layered in a parfait or mixed in your favorite pancake recipe. I store it in glass canning jars and have in my kitchen ready just to grab as a snack.

Fruit & Nut Granola
6 cups Bob’s Red Mill Quick Cooking Rolled Oats
2 cups shredded coconut
1 cup wheat germ
1 cup chopped almonds, sliced
1 cup walnuts, roughly chopped
1 cup pecan, roughly chopped
1 cup dried cranberries
1 cup dried apricots, chopped
½ cup canola oil
¾ cup honey
2 teaspoons vanilla extract

Preheat oven 250 degrees. In large bowl combine the rolled oats, coconut, wheat germ, nuts and dried fruits and toss to combine. In small microwave safe bowl combine the oil, honey and vanilla and microwave for 1 minute. Stir honey mixture into dry ingredients and mix well. Spread mixture onto two greased baking pans. Place in oven for 30 minutes, stirring every 10 minutes. Cool on rack and store in airtight container.

Pacific Northwest Granola
6 cups Bob’s Red Mill Quick Cooking Rolled Oats
1 cup wheat germ
2 cups chopped hazelnuts, roughly chopped
2 cups dried cranberries
½ cup canola oil
¾ cup honey
2 teaspoons vanilla extract

Preheat oven 250 degrees. In large bowl combine the rolled oats, wheat germ, hazelnuts and dried cranberries and toss to combine. In small microwave safe bowl combine the oil, honey and vanilla and microwave for 1 minute. Stir honey mixture into dry ingredients and mix well. Spread mixture onto two greased baking pans. Place in oven for 30 minutes, stirring every 10 minutes. Cool on rack and store in airtight container.

Once the Pacific Northwest Granola is cool you can add some chopped chocolate covered hazelnuts to give the granola another layer of flavor.

Pancake Hearts for Breakfast

February 8, 2016 · by Carrie Trax ·

With Valentine’s coming up next week treat your sweetheart or family with some heart-shape pancakes. Make them mini or big they will bring a smile to everyones face. Make it extra special and cut your strawberries into heart-shapes and do not worry if the hearts are not perfect because hearts come in many shapes and sizes!

Heart-Shape Pancakes
Buttermilk Pancakes recipe
Large Ziploc bag or icing bag
Strawberries
Other goodie ideas: mini chocolate chips, cherry pie filling, jimmies, bananas, blueberries

Preheat flat top grill or pan to 400 degrees. Make the buttermilk pancake recipe above and place half of the batter into the bag. Do not over fill the bag it will make it hard to make your heart-shapes. Once the grill or pan is hot enough cut off the end of the bag to get about a 1/4″ opening. Be careful to hold the cut side up so the batter does not start to spill out. With the bag of batter make the outer shape of a heart and then fill in the center with more batter. You might want to practice a few first. Do not worry if the heart shapes are not perfect. Once you start to see some bubbles on the top of the batter take a peek with a spatula by lifting a corner to see if the bottom side is a golden brown color. If it is flip over the pancake. Cook another 2 minutes and the pancakes are ready. If you want to keep them warm place in a preheated 250 degree oven on a baking sheet. You are now ready to add your goodies and enjoy!

* You can also add the jimmies to the batter before cooking

Stonyfield Yogurt… Good Morning Parfait

October 22, 2015 · by Carrie Trax ·

Yogurt is one of my favorite morning meals. I have enjoyed it with just a spoon right out of the container, with fresh fruit or topped with homemade granola. This morning I decided to make a parfait with fresh strawberries and my Homemade Baked Oatmeal. Inspired by Stonyfield Yogurt who sponsored breakfast at the International Food Blogger Conference in Seattle last month. At the conference we started off our first morning bright and early with a breakfast bar sponsored by Stonyfield Yogurt. Pineapple Banana Smoothie and a Mixed Berry Smoothie Bowl, both made using Stonyfield Organic Greek Yogurt were two of the morning treats we enjoyed. But the most unique parfait at the breakfast bar was in a Martina glass, a savory dish with beets, citrus and dill on top of Stonyfield Organic Greek Yogurt. So simple just layer some Stonyfield Organic Greek plain yogurt in the bottom of a glass and top with some shredded beets, fresh orange segments and a sprig of dill. Here is my Stonyfield inspired parfait in one of my glass canning jars.

Good Morning Parfait ~ Makes one parfait
5.3 oz container of your favorite Stonyfield Organic Greek Yogurt
4 strawberries, cleaned and sliced
1/2 cup Baked Oatmeal*

Start by layering 1/4 cup of Baked Oatmeal in the bottom of a 1/2 pint glass canning jar. Add 1/2 of the Stonyfield Greek Yogurt and 3 of the sliced strawberries. Spoon in the remaining Baked Oatmeal and yogurt. Top with the last sliced strawberry. Get a spoon and enjoy. These would be great for a family brunch and you can make them earlier in the day!

*I like making a batch of the Baked Oatmeal and placing in small freezer containers to pull out whenever I am ready to make these parfaits or just to enjoy with fresh strawberries and milk.

Strawberry Rhubarb Sauce

April 27, 2015 · by Carrie Trax ·

This year in Oregon we have had an early spring and the fresh strawberries and rhubarb are already starting to be harvested. These two make the best combination for pies, cobbler and YES a sweet sauce. In about 30 minutes I had a warm sweet sauce ready to serve on my homemade buttermilk pancakes!

Strawberry Rhubarb Sauce
4 cups diced strawberries
4 cups diced rhubarb
1 lemon, juiced
¾ cup sugar
¼ cup water

Combine the strawberries, rhubarb, lemon juice, sugar and water in a medium sized sauce pan. Bring it to a boil and let it cook on low to medium heat for about 30 minutes, cook less or longer depending on how thick you want it. The sauce can be served cold or warm. Keep refrigerated.

Recipe from ~ Laylita’s recipes

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

August 17, 2014 · by Carrie Trax ·

It has been a great year for me this year at the 2014 Clackamas County Fair in Canby, Oregon. I won 120 ribbons and was named “Queen of the Kitchen” and “Queen of the Fair”. One of the best awards was winning the Bob’s Red Mill Bread Contest at the fair. This pumpkin bread is made with Bob’s Red Mill white flour, whole wheat flour, rolled oats, dried cranberries and topped of with some of his raw pumpkin seeds. The swirl of cinnamon and sugar make this bread great for the dinner table or for making French toast for breakfast. I am also going to use it next time I make some bread pudding….yum!

Swirled Pumpkin Bread
5 cups Bob’s Red Mill flour
3 cups Bob’s Red Mill whole wheat flour
2 cups Bob’s Red Mill quick cooking rolled oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup Bob’s Red Mill dried cranberries

FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

TOPPING:
1 egg, slightly beaten
1 teaspoon water
2 tablespoon Bob’s Red Mill quick cooking rolled oats
2 tablespoon Bob’s Red Mill raw pumpkin seeds
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie
spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add
cranberries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface and divide the dough in half. Roll each dough into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon and sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. In small bowl mix egg and water. Brush on loaves and sprinkle each with 1 tablespoon oats and 1 tablespoon raw pumpkin seeds. Bake at 350° for 55 minutes or until golden brown and internal temperature is 190 degrees. Check bread after 25 minutes if getting really brown tent a piece of aluminum foil over each loaf for the remainder of the baking time. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

In addition to this Swirled Pumpkin Bread you can also try my 2012 Winning Recipe “Blue Ribbon Honey Wheat Oat Bread”

Save

Homemade Pop Tarts with Jam

April 1, 2014 · by Carrie Trax ·

I recently did a presentation at Bauman’s Farm and Garden in Gervais, Oregon on unique jam and jelly recipes. As I was preparing for the presentation and deciding what I would talk about I started to realize that jams and jellies are not just for toast and biscuits anymore. I use them in many different ways in my home, like blackberry pepper jam for glaze on chicken or pineapple mint jam with ham and cream cheese on grilled rustic bread. But breakfast is still a great time to enjoy your homemade jam like my family’s favorite strawberry lemonade jam mixed with cream cheese for stuffed french toast. Try using jam as a topping for pancakes or waffles. You just mix 1/2 cup softened butter, 1 teaspoon powdered sugar with 2 tablespoons of your favorite jam and watch it melt down over your pancakes. But the best way to enjoy the different flavors of jam in the morning are homemade pop tarts. I found this is a great way to use up partial jars of jam you may have in the refrigerator. The following recipe is easy to make using my pie dough recipe or store bought pie dough and just some jars of homemade jam. Kids will enjoy helping you make and eat them.

Homemade Pop Tarts
Store bought Pie crust or
Homemade Pie Crust:
3 cups Bob’s Red Mill flour
1 teaspoon salt
1 ¼ cups shortening
1 egg
1 Tablespoon Cider Vinegar
5 Tablespoons Cold Water
Assorted jars of Jam*
To make the homemade pie crust mix flour and salt together. With pastry blender cut in shortening until it resembles small peas. In a cup, mix egg, cider vinegar and water. Mix into flour mixture until just blended. Divide dough in half and wrap with plastic wrap and refrigerate at least 30 minutes. Can keep for two days in a refrigerator.

To make the pop tarts you first need to make an egg wash: Combine 1 egg and 2 tablespoon water, set aside. Remove one piece of dough and roll out on a floured surface about 1/8” thick. Or if you are using store bought crust just open up and lay flat on your counter. Cut out 3”x4” rectangles or you can use different shaped cookie cutters like a heart or circle. Take one piece and spread about 2 tablespoons of jam, be carefully not to over fill. Spread out to about ¼ inch from the edge. With egg wash brush the edge of the dough around the jam. Place a second piece on top and crimp the sides with a fork. You will need to cut a few slits in the top dough or use a fork and poke some holes. Bake in a 400 degree oven for 15 to 20 minutes or until golden brown. Cool on wire rack and they will be ready to glaze and add some sprinkles!

Glaze:
½ cup powdered sugar
1-2 teaspoons milk
drop of vanilla extract
Mix above and glaze pop tarts after they are cool. Leave plain or sprinkle with colored sugars.

Some of my favorite jam combinations for homemade pop tarts:
~ Cherry Vanilla Jam ~ Blueberry Lemon Jam ~ Strawberry Lemonade Jam ~ Peach Red Raspberry Jam ~ Blackberry Fig Jam ~ Apple Pie Jam ~ Blueberry Cinnamon Jam

Crunchy Hazelnut French Toast

April 23, 2013 · by Carrie Trax ·

So here is one of the BEST French Toast recipes I have ever made and so easy to make. I made a custard type French Toast and to give it a crunch I used crushed cornflakes with the Fresh From Oregon taste of ground hazelnuts. The outside has a sweet crunchy taste with a soft and smooth center. Great for your next weekend brunch…

Crunchy Hazelnut French Toast
6 thick slices Challah bread
1 1/2 cups milk
2 eggs
1/4 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon lemon zest
1/4 teaspoon salt
Dash nutmeg
3 cups cornflakes
2 tablespoons Oregon hazelnuts, ground
Butter for cooking

In a medium bowl whisk together milk, eggs, sugar, vanilla, lemon zest, salt and nutmeg. Place bread slices in shallow baking dish and pour egg mixture over the bread making sure both sides are covered with the egg mixture. Cover and let sit for 10 minutes. In plastic bag place the cornflakes and ground hazelnuts and with your hands crush to small pieces. Pour into a shallow bowl. Preheat a griddle* on medium-high temperature and add the butter right before you cook the french toast. Also preheat your oven to 350 degrees. Dip the pieces of egg soaked bread into the cornflakes pressing into both sides and place on the buttered griddle. Fry until golden brown on both sides and place in a single layer on a baking sheet. Once you have them all brown place in the oven and bake for 25 minutes. Serve immediately with some maple syrup and butter. I also like to sprinkle on some powdered sugar.

* If you do not have a griddle a cast iron skillet works great and it gives it that golden crisp taste.

Huckleberry Buttermilk Pancakes

September 4, 2012 · by Carrie Trax ·

Do you see the little blue huckleberries bursting out of these buttermilk pancakes? You can not get them any fresher in Oregon than picking them yourself. Huckleberries just came into season a few weeks ago here in Oregon and just as quick they will be gone, so now is the best time to go pick them. Most wild huckleberries are found at higher elevations between 4,000-6,000 feet. We were lucky enough on our hike yesterday to find a HUGE patch of wild huckleberries. We were not prepared to pick them but did have an empty water bottle, which I think is one of the best containers to pick them in. It keeps them from spilling out and it is easy to carry in your backpack. We had only one bottle and if you have ever picked huckleberries you know it takes time. John and I both picked for 20 minutes and only got 1 cup of these “good as gold” berries. We have marked the spot and will be returning at the end of the week with more bottles and help to gather up some more. The one cup of huckleberries was just enough for me to get 8 golden and delicious pancakes today… enjoy the recipe!

Huckleberry Buttermilk Pancakes
1 1/2 cups Bob’s Red Mill white flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cup buttermilk
4 tablespoon butter, melted
2 large eggs
1 cup Huckleberries
In medium bowl combine flour, sugar, baking powder and salt, set aside. In small bowl combine buttermilk, butter and eggs. Add buttermilk mixture to the flour mixture, combine until mixed do not over mix (I prefer to use a whisk it does the quickest and best job). Cook on 400 degrees (hot griddle). Pour about 1/4 cup of batter on the griddle and sprinkle with the huckleberries.

Cook on first side about 3 minutes until bubbles appear along the edge of the pancake. Flip and cook for 2 minutes more and golden brown. Serve with a big pat of butter and enjoy!