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We thought of going out for breakfast but the howling November wind sounds too cold and biting. It’s warm inside. From our kitchen the refrigerator calls, still half-filled with leftovers from our Thanksgiving feast. What better morning could there be to make a savory Turkey Hash for breakfast?
TURKEY HASH
- 4 Tablespoons butter
- 1 small to medium onion, chopped
- 2 cups leftover turkey, cut-up
- 2 cups leftover stuffing
- 2 cups leftover mashed potatoes, white or sweet
- Salt & pepper to taste
- Fresh chopped parsley
In a large skillet, melt butter then sauté chopped onion until brown and tender. Stir in turkey, stuffing, and potatoes. Cook about 15 to 20 minutes, turning occasionally and pressing into pan until browned. Serve sprinkled lightly with fresh chopped parsley.
Variations: Instead of mashed potatoes, use 2 cups cooked potatoes, white or sweet, cut into cubes. Add ½ to 1 cup turkey gravy with the turkey for added moisture. May also top with poached or sunny-side up eggs, if desired.
About hash: In their book The Encyclopedia of North American Eating and Drinking Traditions, Kathlyn and Martin Gay tell us that “The word ‘hash’ (fried odds-and-ends dish) came into English in the mid-17th century from the old French word ‘hacher’, meaning to chop……In the 19th century, restaurants serving inexpensive meals – precursors to today’s diners – became known as “hash houses.”
Have an enjoyable post-Thanksgiving weekend!
Sara
Amid the bustle of Thanksgiving Dinner preparations – slicing celery and chopping onions, peeling pounds of potatoes, roasting the turkey – Thanksgiving breakfast is often pushed aside. We grab a quick bowl of Raisin Bran, or steal a thin slice of pumpkin pie, and continue with the morning’s chores.
As a breakfast alternative, on Thanksgiving Eve I like to bake a tempting coffee cake to set on the counter. It makes a great breakfast offering to any potential pumpkin pie thieves (including me!). Best enjoyed with a mug of fragrant, hot coffee, or a tall glass of cold milk. Here’s a family favorite from the Krusteaz website.
CINNAMON APPLE PECAN CRUMB CAKE
- 1 package (21 oz) Krusteaz Cinnamon Crumb Cake Mix (1 pouch each cake mix and cinnamon topping mix)
1 egg- 1/2 cup sour cream
- 1/2 cup water
- 1 medium apple, peeled and chopped (about 1 cup)
- 1/2 cup chopped pecans
Preheat oven to 350° F. Place full pouch cake mix, 3/4 cup cinnamon topping, egg, sour cream and water in medium bowl. Stir until moistened. Fold in chopped apple. Spoon batter into lightly greased, 9-inch round pan. Sprinkle remaining cinnamon topping over batter. Top with pecans. Bake 45-50 minutes or until toothpick inserted into center comes out clean. Let cake cool 10-15 minutes before removing from pan. Makes 12 servings.
•~•
In spite of the current faltering economy, the H1N1 virus, and other tragedies, we in America have much to be thankful for this Thanksgiving. We live in a free nation, with freedom to set our own goals, our own course. As we gobble down turkey and stuffing, and nibble at the pumpkin pie, let us ponder all that is good in our lives and give thanks!
May you and your family enjoy a most blessed Thanksgiving!
Sara
M. slept in this morning. After a brief shore vacation then long hours at work to catch up on our return, and weekend chores around the house, it seems we haven’t had much time for breakfasting. Weekdays it’s been grab and go for our morning meal – a hurried bowl of cereal or some toast at home, a bagel sandwich from Manhattan Bagel, or a quick stop at Dunkin’ Donuts on the way to work. All good food although hardly the same as sitting down for a relaxed diner meal. But, as I came to realize this morning, even diner breakfasts have their limits.
On Monday I picked up some fresh peaches at Giant. 
Not quite ripe but looking as near to perfection in looks as one finds in a peach. Beautiful with the deep promise of juicy sweetness. A few days on the kitchen counter have now brought out their luscious flavor.
M. likes eating peaches baked into muffins. (Click here for a favorite recipe). Perhaps I’ll mix up a batch later. For now, I decided one of my fresh peaches and some oatmeal would make a tasty breakfast while I skimmed the morning news. As I sliced up one of the delectable peaches, juice dripping from my fingers, the words flashed into my mind. Peaches and Cream.
In my childhood, when the summer peaches ripened in our local orchards, my parents always brought home two wooden boxes, fragrant and with each peach wrapped in tissue. The contents of one crate we turned into preserves for the winter. The other one we enjoyed in the form of peach pies, peach cobblers, or just eaten whole. I probably don’t have to tell you that my favorite summer breakfast was Peaches and Cream.
So, this morning I forgot all about the oatmeal. Instead, I finished slicing my peach into a bowl, sprinkled it with a teaspoon of sugar, and poured on a bit of cream (actually it was 2% milk). There’s nothing quite like it for flavor.
Tell us about your favorite summertime breakfast.
Sara
At a recent family gathering, my sister brought a plate of Chocolate Chip Scones. We couldn’t quit nibbling them. Here’s her recipe. Thank you, sister dear!
NUTTY CHOCOLATE CHIP SCONES
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, chilled
- 1/2 cup buttermilk
- 1 egg
- 1-1/2 teaspoons almond extract
- 1+ cup miniature chocolate chips (semi-sweet)
- 1/2 cup chopped hazelnuts (walnuts will work in a pinch)
- Preheat oven to 400° F. Lightly butter a 9-inch circle in the middle of a baking sheet.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut butter into small cubes then cut it into the flour mixture.
- Stir buttermilk, egg, and almond extract; add to the flour mixture, and stir. With a spoon, mix in the mini chocolate chips and nuts. Dough will be sticky.
- Spread dough into an 8 inch circle over the prepared 9 inch circle on baking sheet. Cut with a serrated knife into 8 wedges.
- Bake 17 to 19 minutes at 400°, or until the top in lightly browned. Cool for 5 minutes. Transfer scones to a wire rack to finish cooling. Serve warm, spread lightly with butter. Or cool completely. Store in airtight container.
Please try them and let me know what you think. They’re great for breakfast, brunch, or with tea. Enjoy!
Sara
Easter breakfast is a delightful meal, 
especially when served at home. Our favorite is to serve a savory quiche with muffins, fresh fruit and, of course, hot coffee. Over the years the quiche recipes have varied but the basics remain the same.
I used to make muffins from scratch until I discovered a box mix, the Krusteaz brand. It is as moist and flavorful as anything I could ever make. Krusteaz comes in many flavors. We prefer Wild Blueberry, but others – Lemon Poppyseed, Chocolate Chip, and Cranberry Orange – are just as good. If you click on the Krusteaz name (here), then click on your favorite flavor, you’ll find recipe variations. Adding fresh blueberries to the Lemon Poppyseed mix creates an especially moist muffin.
Fresh fruit is always a delight for Easter breakfast, or any breakfast. Whether cut up into a fruit salad, or sliced, or eaten whole, the flavor of yellow bananas, whole strawberries, or chunks of melon is a sure winner.
Quiche became popular in the United States in the early 1970′s but history dates it back to Medieval times, to the Alsace-Lorraine region in France and Germany. It is a hearty meal that can be served as an appetizer, for breakfast, or brunch. It is made from eggs, milk, and cheese baked into a pie crust. Savories such as diced onions and pieces of bacon or bacon are added, along with vegetables such as broccoli or spinach. Through the years I’ve found that as long as you have the basic mixture of eggs and dairy, other ingredients can be changed at will. Click for an assortment of Quiche recipes from Allrecipe.com.
Mr. Breakfast offers up his own version. Click the screen’s center and turn up your volume to see how it’s done.
Here’s the link to Mr. Breakfast’s written recipe for Spinach Quiche.
What will you and yours be eating for breakfast this Easter? Do you have a favorite restaurant you’d like to tell us about? An old family recipe you’ll make at home? Please share by clicking comments on the dateline at the top of this post.
Happy Easter!
Sara
The pretty town of Ashburnham rests along the 
northern border of Massachusetts and New Hampshire, about an hour’s drive from Boston. Ashburnham was settled in 1736 then incorporated in 1765, eleven years before the colonies declared independence from Britain. Today it is home to about 5,500 residents, and to Cushing Academy, the oldest co-ed boarding school in the nation. Ivers Whitney Adams, founder of the Boston Red Stockings, Boston’s first baseball team, was Ashburnham’s most notable resident. Most notable, that is, until last Monday night.
For some time now, the senior citizens of the good town of Ashburnham have met at the town’s Senior Center to socialize over morning coffee. The elderly folk often pitch in and bring their own treats and baked goods. But recently a problem arose. Included in the annual budget for the local Council on Aging was the sum of $840 for the “morning coffee club.”
Enter Ashburnham’s Advisory Board Chairman Francis “Bill” Johnson. At last Monday’s meeting Chairman Johnson proclaimed that he does not want to see the town’s money spent on doughnuts for the seniors. He sees the action as encouraging poor eating habits. Then he spoke the words that made the seniors really see red.
“You keep putting pastries and doughnuts in front of them and they are going to eat them.”
The Worcester Telegram & Gazette News first broke the story. In today’s internet age it quickly passed along the AP wires to Chicago, Minneapolis, and Seattle, to National Public Radio, to ABC and CBC. Comments flooded the news. Soon, if not already, late night talk show hosts will speak of it.
Should the seniors be allowed to eat their doughnuts? After I quit chuckling over poor Chairman Johnson’s folly, the thought occurred to me – this is the generation that fought in World War II and in Korea. Our parents’ and grandparents’ peers. Doughnuts may not be the healthiest, and he may have meant well, but is it the town leader’s responsibility to micromanage what a senior citizen, a voting taxpayer, eats at a morning coffee?
In honor of these seniors, I offer up an old family recipe for Baked Apple Donuts. I hope a few of you it try it! And remember this morning to raise your coffee cup in a toast to Ashburnham’s elderly. They deserve your support.
BETTY’S BAKED APPLE DONUTS
- 1 1/2 cup flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 3/4 teaspoon baking powder
Sift and cut in 1/3 cup shortening. Then mix:
- 1 egg
- 1/4 cup milk
- 1/2 cup shredded apple
With a large spoon, blend mixtures together. Fill mini-muffin tins 1/2 to 2/3 full. Bake at 350° for 20 to 25 minutes. While warm, roll in melted butter and then in mixture of 3/4 cup sugar and 1 teaspoon cinnamon.
Enjoy!
Sara
Pancakes make me smile. 
Maybe it’s because I remember the many happy Sunday mornings when my children were young and we made pancakes for breakfast. Big or little, thick or thin, pancakes with chocolate chips, blueberries or bits of bacon. Or just plain. My kids loved it when I poured the batter to make special shapes. Fish or birds were easier to make than tigers but they ate them all. So good when spread with real butter and drizzled with maple syrup.
According to the Pancake Appreciation Society, pancakes first appeared in a cookbook around 1439, but they are probably much older, dating back to Roman Times or before. Using various recipes and methods, known by various names, they are eaten worldwide.
In the Lehigh Valley we celebrate Fastnacht Day on the Tuesday before Ash Wednesday. But it’s also known as Pancake Day, or Shrove Tuesday – the last feast day before Lent. It began in medieval times as a chance to use up eggs and fats before the 40 days of Lenten fasting.
IHOP, International House of Pancakes, has built an empire based on the simple pancake. With over 1,300 restaurants across the U.S., Canada, and Mexico, they now serve over 700 million pancakes a year. When we were dating, my husband and I sometimes met at IHOP for pancakes and waffles. A few years later, we took our children there for special meals. Happy times.
Pancakes are a simple food. I once read a poignant story about a poor farmer whose wife had died. There was little in the house for him to cook for his hungry family so, they made pancakes. Their troubles were real but they found comfort by just mixing a bit of flour, milk, and eggs, and cooking it on a griddle. Funny how that scene stays with me.
Here’s a delicious old family recipe. It’s not exact but that’s how old family recipes are.
FARMHOUSE PANCAKES
- 1 cup flour
- milk (about 3/4 cup, but don’t add all at once)
- 1 tablespoon oil or melted butter
- 2 teaspoons baking powder
- 1/2 teaspoons salt
- 1 or 2 eggs (depending on size)
Add some milk gradually. The more milk, the thinner the batter. Beat in eggs. There may be some small lumps in the batter. Don’t worry about them. Make sure the skillet is always well greased and hot.
Recently I found this fun video on You Tube. Click the screen to watch it…then go mix up some pancake batter of your own.
Do you have a favorite pancake recipe, or restaurant that serves them? Please share your story by clicking comments at the top of the article.
Sara
The early morning smell of fresh baked muffins is a great start to the day, especially during deep winter when snow and frigid cold lurk outdoors. Here’s a recipe that’s been in our family for years. Mix it up in advance. The original recipe says the batter will keep in the refrigerator for up to 6 weeks but in our household it’s never lasted that long.
REFRIGERATED BRAN MUFFINS
In a large bowl, combine the following ingredients:
- 1 (15-oz.) box Raisin Bran Flakes
- 5 cups flour
- 2 cups sugar
- 5 teaspoons baking soda
- 2-1/2 teaspoons salt
Mix well with large mixing spoon then add:
- 4 cups milk mixed with
- 2 tablespoons vinegar
- 1 cup vegetable oil
- 1/2 cup molasses
- 4 beaten eggs
Mix well again. Store covered in refrigerator and use batter as needed.
When ready to bake, fill muffin cups 2/3 full. Bake in pre-heated oven at 400° for 15 to 20 minutes.
Enjoy!
Sara
The holidays are often when guests come to stay. One of our family’s favorite breakfasts for overnight visitors is a sausage and egg casserole. Served with juice, fruit, and blueberry muffins, it makes a simple and tasty meal.
OVERNIGHT BREAKFAST CASSEROLE
- 1 pound breakfast sausage
- 6 slices cubed bread
- 6 eggs
- 1 and 1/2 cup milk
- 1 cup finely shredded cheddar cheese
- 1 teaspoon dry mustard
- Salt & pepper
Fry sausage, chopping into small pieces; drain. Into a 9 x 13 inch glass pan, rip bread into small pieces or cubes. Mix in fried sausage. In a separate bowl, lightly beat eggs then mix in milk, cheese, dry mustard; season lightly with salt and pepper. Pour egg mixture over sausage and bread; lightly fold until all the bread is moist. Cover tightly and refrigerate overnight.
The next morning, pop the casserole into a cold oven and set temperature for 350 degrees for 45 minutes.
This may also be made with soy sausage for vegetarian diners.
Happy holidays to all!
Sara
Would you like a hot, fragrant breakfast waiting for you in the morning? Pull your crockpot out of the cupboard and make up this delicious apple-granola cobbler before you go to bed. It’s a variation of a recipe I used to make when my children were young. Tastes a whole lot like apple crisp but is great for breakfast, too.
CROCKPOT APPLE COBBLER
- 2 cups peeled and sliced tart apples
- 2 cups granola
- 1 teaspoon cinnamon
- 1/2 cup light brown sugar (divided)
- 3 tablespoons melted butter
Spray the inside of a 3-4 quart crockpot with nonstick cooking spray.
In a bowl, mix apple slices, granola, 1/4 cup brown sugar, and cinnamon. Pour into crockpot. Stir together remaining brown sugar and melted butter; drizzle mixture over the apples and granola. Cover and cook on low for 6-8 hours or until apples are tender.
Enjoy!
Sara
As our weather chills and leaves begin to fall, I always think of quick breads. Quick breads are quick to mix and usually take 45 minutes to an hour to bake, 
depending on the size of the loaf pan. While they are baking, the oven warms the kitchen and fragrant aromas fill the air.
Mom and Grandma often baked quick breads from November to March. Apple nut bread, banana bread, date nut bread, strawberry bread, zucchini bread, and pumpkin bread were favorites. They never made only one loaf. Two loaves (or more) meant one for a neighbor, or one to tuck into the freezer. A slice or two of moist quick bread made a delicious snack, or a tasty breakfast.
Here’s my mother’s recipe for Pumpkin Bread.
PUMPKIN BREAD
Sift in a large bowl:
- 3 cups flour
- 1-1/2 teaspoons salt
- 3 cups sugar
- 1 tsp. cloves
- 2 tsp. baking soda
- 1 tsp. nutmeg
- 1/2 tsp. baking powder
Add:
- 1 cup vegetable oil
- 4 beaten eggs
- 2 cups canned pumpkin (15 oz. can)
Mix until smooth. Grease and flour 2 large or 4 small loaf pans and fill 2/3 full. Bake in a 350 degree oven for 1 hour or until toothpick inserted into center comes out clean. Cool well before slicing.
Enjoy!
Sara
A friend forwarded this recipe to me. I’m not sure where she got it, but she loves how easy they are to make. She says the batter comes out stiff so they’re not the prettiest muffin, but they are very tasty. No eggs or oil needed! The pumpkin gives all the moisture you need.
EASY PUMPKIN MUFFINS
- 1 (18.25 ounce) package yellow cake mix
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
DIRECTIONS
Preheat oven to 350 degrees. Grease a 12 cup muffin pan. In a large bowl, use a large spoon to mix together the cake mix, pumpkin, and spices until smooth. Spoon equal amounts of batter into the prepared muffin cups. Bake for 20 to 25 minutes until a toothpick inserted in the center of one comes out clean.
Variations:
- Substitute a spice cake mix and eliminate spices.
- Try with other flavors of cake mix.
- Top with brown sugar for a crunchy topping.
- Use mini-muffin cups and reduce baking time to 15 minutes.
Enjoy them!
Sara
Okay, so most people don’t go out for breakfast every day. Sometimes it just feels right to cook a wholesome breakfast at home.
I’ve found the perfect method of making French Toast for a perfect at-home breakfast. (Click below to start the video.)
Thank you, Chef John from Food Wishes!
Enjoy!!!
Sara
