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Tag Archives | Breakfast

Wheatberry Blender Pancakes with Cinnamon Cream Syrup

Whole wheat pancakes made in the blender with cinnamon cream syrup and fresh blueberries.

The Sauce: Cinnamon Cream Syrup – Four-ingredient pancake syrup with cinnamon and a little cream. So easy, prepare it in 4 minutes. The cinnamon pares well with sliced fruit on pancakes.

‘Great Sauces Transform Good Food into Gourmet’ 

Declare an emergency

Nudging sleepy-eyed kids out of their beds with the aroma of homemade wheat pancakes is so satisfying. Whether it’s early on a school / work morning or late morning brunch on the weekend, I love it. Sometimes I plan it, I’m a listmaker kinda gal, but sometimes I just wake up with the urge to cook breakfast for everyone.

I’ve been testing these hearty whole wheatberry pancakes with whole wheat flour. What that means is, lately we have been eating pancake breakfasts pretty frequently. Mind you, I’m not getting any complaints. In fact, Audrey says, ‘Hey Brig, mom wants to cook another version of these pancakes’ or ‘the syrup still isn’t quite right.’ ‘Oh, no!’ he says with a glint in his eye. ‘Sign me up for a taste.’

Wheatberry Pancakes with berriesFreshly ground whole wheat flour made into pancakes is amazing and easy. Blend the ingredients then use the blender pitcher to pour the batter onto the griddle and prevent most of the drips. If you have containers of wheat stored away for a crisis, declare an emergency! Break out your wheat berries for this wholesome pancake breakfast.

You might also enjoy Tahitian French Toast, Maple Pantry Syrup, German Pancakes, Heirlooms and Eggs, Fruit and Yogurt Parfait, Ciabatta Eggs Benedict, and Black Bean Breakfast Burrito.

2012 AniversaRecipe – Thyme and Garlic Polenta
2011 AniversaRecipe – Shrimp Remoulade on Bibb Roses

Recipe: Wheatberry Blender Pancakes with Cinnamon Cream Syrup

Prep Time: 12 Minutes | Cook Time: 15 Minutes | Yield: 16 4-inch Pancakes | Level: Easy

eggs, cornmeal, brown sugar and butter Wheatberry Pancakes

  • 1 1/2 cups buttermilk
  • 3/4 cup wheat berries
  • 3 Tbsp cornmeal
  • 2 Tbsp dark brown sugar
  • 2 eggs
  • 4 Tbsp butter, cut in small pieces
  • 1/4 tsp salt
  • 1 1/2 Tbsp baking powder
  • vegetable oil
  • blueberries
  • strawberries, sliced

Cinnamon Cream Syrup
Cinnamon Cream Syrup

  • 1 cup sugar
  • 1/4 cup water
  • 1 tsp cinnamon
  • 4 Tbsp heavy cream

Special Equipment – power blender such as Vitamix, Blendtec, or Bosch (see Notes below for using a standard blender)

1 Place buttermilk and wheat berries in the blender. Blend for 2 minutes.
wheat berries and buttermilkblended buttermilk and wheat berries








2 Add cornmeal, brown sugar, eggs, butter and salt. Blend for 30 seconds.

3 Add baking powder and pulse 3 times to blend. Let stand for 5 minutes. The batter will increase in volume 1/2 to 3/4 cup.

4 Meanwhile, heat a large skillet or griddle and add just enough oil to coat the pan.

5 For the syrup, stir together 1 cup sugar, water and cinnamon in a small saucepan and bring to boil on medium high heat, takes about 2-3 minutes. Remove from the heat and stir in the cream.
cinnamon cream syrupCinnamon Cream Syrup








6 Fry the pancakes in batches until golden brown on each side.
fry the pancakes on the first sidefry the pancakes on the other side
7 Serve the pancakes with Cinnamon Cream Syrup and berries.

To make these whole wheat pancakes with a standard blender, mix the buttermilk, 1 cup whole wheat flour, cornmeal, brown sugar, eggs, butter and salt in a regular blender then follow steps 3-7.

Baking powder is a dry leavening agent made up of several components; baking soda, tartaric acid and cornstarch. Baking soda today is primarily double-acting, although in times past fast-acting (or single-acting) was available. Double acting baking powder creates leavening in two ways. First when it becomes wet it creates small gas bubbles in the batter and second, when heat is applied the slow-acting acid causes more leavening. Because pancakes are not cooked for very long, maximizing the wet leaving process yields nice

light wheat pancakes. Allowing a few minutes for the batter to rest before frying is essential to great pancakes. Notice that the batter in the blender ‘grows’ while it rests for 6 minutes.

Serve the Cinnamon Cream Syrup on waffles or French Toast.

Dish Designer

  • Exchange milk for buttermilk.
  • Exchange wheat berries for 1 cup of whole wheat flour and follow the instructions in the Notes section to prepare batter.
  • Exchange dark for light brown sugar.
  • Exchange heavy cream for Half & Half.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: February 26, 2013

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Breakfast Cereal

Food served up with the good word

Enjoy hearty and healthy cereal (we’re not talking Cocoa Puffs) for breakfast easy enough for a busy morning. And make it delicious to entice family members to eat together, or at all. When my children were growing up I made a hot meal for them before they went to school. While they ate, I read the Good Word at the breakfast table. It is important to fuel body and spirit before meeting your day.

granolaWe had a mix of breakfast food and sometimes warmed leftovers. One of the frequent menu items was hot cereal. We did oatmeal, creamy wheat and cracked wheat. The table was set with a palate of colors to paint your flavor; honey, jam, brown sugar, cinnamon, raisins, milk. These offerings double as garnishes to create some articulation on an otherwise uneventful looking mush. Plus they also create unique flavor editions.

The result is my four all grown up children still enjoy a bowl of hot cereal on a chilly morning and hopefully absorbed a few words to live by. They love homemade granola the most and I’m still baking off batches of it for them to enjoy. On Sunday, February 12, 2012 I’ll be sharing an Apricot Muesli which is similar to granola. Log on to find out more about muesli and capture the recipe. Do you serve muesli? Tell me about it.
sauces over under and through

Written by Helen Horton
Photographs by Helen Horton

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Brunch Christmas or New Year’s Morn

Christmas —Whether you eat or open gifts first, enjoy delicious breakfast dishes while bonding with family and friends. Enjoy all the love and magic of the holiday while you feast.

New Year’s —Start 2012 with a scrumptious brunch while sharing your

dreams, hopes and resolutions for the coming days and months ahead.

Here are a few dishes to spiff up your holiday morning. Add some hot chocolate, OJ, or egg nog and serve family or buffet style.

Tahitian French Toast—A baked version loaded with pineapple and coconut with a hint of orange.





German Pancakes—The intersection of pancakes and French toast. Whirl batter in the blender and bake in the oven. Coming December 23, 2011





Quick Quiche—Creates its own crust; spin the egg mixture in the blender, bake and slice.





Yogurt Fruit Parfait—Layer yogurt, fruit and granola for a light and healthy morning wake-me-up.




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Sesame Cashew Granola

Granola with sesame seeds, cashews and coconut.

Sesame reminds me of Japan

I love sesame candies. My first introduction to them was when I lived in Japan.  Now you can find them at many American stores. Sesame is the prevalent flavor of this version of granola and the wheat germ and soy flour add extra protein to keep you going all morning. The taste reminds me of the sesame and honey coated nuts we take on hikes or nibble on during movie night at home. When my children were young, I made homemade granola and they loved it. Once in a while they still request it when they visit.

These days it is easy to reduce some of the fat and the result is not only a healthier version but even tastier. Besides enjoying a bowl of granola for breakfast, it’s great served over hot oatmeal, stirred in yogurt, topped on an ice cream sundae, mixed with dried fruit for homemade trail mix or layered in a fruit parfait. It’s not hard to make and stores well in an airtight container but beware, it won’t last long.

Recipe: Sesame Cashew Granola

Prep Time: 10 Minutes | Cook Time: 25 Minutes | Yield: 11 cups | Level: Easy


  • 5 cups rolled oats
  • 1 cup sesame seeds
  • 1 1/2 cups unsalted cashews, whole or pieces
  • 1 cup slivered almonds
  • 1 1/2 cups shredded coconut
  • 1 cup wheat germ
  • 1 cup soy flour
  • 3/4 cup vegetable oil
  • 1 cup honey

1 Preheat oven to 325 degrees.

2 In a large bowl, combine oats, sesame seeds, cashews, almonds, coconut, wheat germ and soy four.

3 Add the oil, honey and stir well.

4 On two large baking sheets sprayed with cooking spray or lined with parchment, spread mixture evenly about ¾-inch deep. Cook for 30 minutes stirring and switching shelves half way through.

5 Cool and store in an airtight container.

Serve granola for a breakfast cereal, sprinkle on yogurt, in a fruit parfait and as a trail snack.

Dish Designer

  • Exchange the almonds for walnuts or pecans.
  • Add one cup of sunflower seeds.

InspirationPatrick O’Connell, The Inn at Little Washington
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 18, 2012

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Country Sausage

Fresh homemade country sausage with fennel.

Reduce the calories, increase the flavor and freshness

If you like the savory sausage essence as an accompaniment or ingredient in breakfast and brunch dishes but take a detour because of the calories, here’s the solution.  This sausage has a freshness you can’t get in packaged sausage and it is much lower in fat.  Maybe you love sausage in calzones or on pizza but are mildly repulsed by the pool of grease all over the top of the pie.
Country-Sausage-PattiesDon’t worry about too much accuracy; just measure the herbs and seasonings in the palm of your hand.  There is no chopping, slicing or dicing.  ‘Quick as a wink’ you can mix this up, form into patties and get it browning or ‘dot’ on the top of a sausage and fresh mushroom pizza pie.  My fave.

Recipe: Country Sausage

Prep Time: 3 Minutes | Cook Time: 8 Minutes | Yield: 8 Patties | Level: Easy


  • 1 1/2 tsp sage, rubbed or ground
  • 1 1/2 tsp fennel seed
  • 1 1/2 tsp dried minced onion
  • 1 tsp coarse garlic powder
  • 1/2  tsp crushed red pepper
  • 1/2 tsp salt
  • 1 lb ground pork
  • 1 tsp vegetable oil

1 In a small bowl combine the sage, fennel, minced onion, garlic powder, crushed red pepper and salt.  Mix well.

2 In a medium bowl place the pork.  ‘Rain’ seasonings over the meat and mix well.

3 Shape into 8 patties.

4 Heat large skillet with oil.  Place the patties in the pan and cook 3-4 minutes on each side depending on thickness.

Omit crushed red pepper to emphasize the flavor of the herbs and spices.

Dish DesignerCountry-Sausage-Patties

  • Exchange ground pork for ground turkey or chicken.
  • Add more crushed red pepper for more heat.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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Black Bean Breakfast Burrito

Breakfast burrito with eggs, spinach and black beans

Holly sneaks in some spinach

Black-Bean-Breakfast-Burrito-Pico-de-GalloTry and say it three times in a row, ‘Black Bean Breakfast Burrito’. It may be hard to say but it is delicious and easy to eat on the run. My sister Holly is very health conscious and serves fresh food to her family with loads of color and flavor. Her two eight-year-old boys eat all kinds of fruits and vegetables. Really! Rich in fiber, you won’t miss the cheese in these burritos. Kids can carry them on their way out the door on busy mornings and eat them on the run.

Recipe: Black Bean Breakfast Burrito

Prep Time: 5 Minutes | Cook Time: 5 Minutes | Yield: 4 Servings | Level: Easy


  • 1 tsp olive oil
  • 15 oz can black beans, rinsed and drained
  • 3/4 tsp ground cumin
  • 3/4 tsp ground oregano
  • 1/8 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 cup warm water
  • 4 large eggs
  • 1/4 cup milk
  • 4 9-inch whole wheat flour tortillas
  • 1/4 cup smoky tomato salsa
  • handful of baby spinach leaves
  • 1 cup pico de gallo
  • fresh cilantro leaves, optional

1 In medium skillet, heat oil over medium-high heat. Add beans, cumin, oregano, garlic powder and salt. With fork, coarsely mash the beans while they heat.

2 Turn off the heat and stir in the water. As they begin to cool, they thicken. Add more

water as needed for spreadable consistency.

3 Heat a small skillet coated with cooking spray on medium-high heat.

4 In small bowl, beat eggs with milk. Pour in the skillet and cook eggs allowing to set before carefully turning to form pillows as they cook. When the eggs are set turn off heat.

5 Warm tortillas in the microwave.

Black-Bean-Breakfast-Burrito-Eggs-Salsa6 Place 1/4 of the bean mixture on each tortilla.

7 Spoon 1 tablespoon salsa over beans. Top with a few spinach leaves.

8 Lay 1/4 of the scrambled eggs over the spinach.

9 Add 2 tablespoons pico de gallo and another layer of spinach.

10 Roll up burrito style and serve immediately with pico de gallo on the side and cilantro garnish.

Wrap up these burritos for an on-the-go breakfast that is low in calories and high in protein and fiber.

Dish Designer

  • Exchange black for pinto or white beans.
  • Exchange wheat for white flour tortillas.
  • Exchange eggs for Egg Beaters.

Inspiration – My sister Holly via the American Institute for Cancer Research Health-e-Recipe Blog.
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 12, 2012

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Quick Quiche with Ham and Veg

Easy quiche with a ‘makes it own’ crust

Bisquick wonder

I’ve been baking with Bisquick for several decades.  One of my favorite ways to use it is in this easy quiche.  It makes its own crust so you don’t have to prepare pastry.  While it bakes, some of the Bisquick in the sauce sinks to the bottom and creates a crust like lining.  The rest of the egg mixture cooks into a delicate quiche with the filling and melty cheese suspended inside.  I like it for a simple brunch, a dinner entree or a Saturday morning breakfast.

Recipe: Quiche Quiche with Ham and Veg

Prep Time: 10 Minutes | Cook Time: 40 Minutes | Yield: 6 servings | Level: Easy


  • 3/4 cup 1/4-inch sliced asparagus
  • 1/2 cup frozen peas
  • 1/2 cup diced ham
  • 1 cup grated cheddar cheese
  • 1/4 cup scallions
  • 2 cups milk
  • 1 cup Bisquick
  • 4 eggs
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 2 Tbsp Parmesan cheese

Special Equipment – 9 ½-inch deep dish pie plate or 10-inch pie plate

1 Preheat oven to 400 degrees.

2 Grease a 9 ½-inch deep dish or 10-inch pie plate.

3 Evenly sprinkle the asparagus, peas, ham, cheese and scallions in the bottom of the pie plate or baking dish.

4 In a blender, add the milk, Bisquick, eggs, salt and pepper and whirl.  You can also whip this in a large bowl with a wire whisk and a little elbow grease.  Pour over the vegetables and ham.

5 Sprinkle the parmesan over the top.

6 Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.  Let set for 5 minutes before serving.

This recipe also fits in a 8-inch square pan.

This dish spruces up leftovers such as meat and vegetables by turning them into a new dish.
Quick Quiche-with-Ham-and-Veg

Dish Designer

  • Exchange the asparagus for mushrooms, peppers, broccoli or green beans.
  • Exchange the ham for crumbled crisp bacon, finely diced chicken or browned sausage.
  • Exchange cheddar for jack, Gruyere, swiss or Monterrey jack.
  • Omit the ham for a vegetarian dish.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

Continue Reading · 6

Pantry Maple Syrup

Light maple syrup made from ingredients on hand

Pancake Syrup

That ooey gooey Aunt Jemima thick maple syrup just doesn’t make the grade.  Mom always made a light, thin version out of ingredients in our pantry.   I can remember making it when I was a young girl while helping prepare breakfast.  Fast forward and I brought up my kids on it.  The good thing about it is you can keep the items on hand and have fresh, light syrup anytime you need it.  It is a great sauce to top off a plate of pancakes, eggs and bacon.  I love the light sweetness soaking into the pancakes and this is one of my favorite breakfasts.

Recipe: Pantry Maple Syrup

Prep Time: 1 Minutes | Cook Time: 4 Minutes | Yield: 2 cups | Level: Easy


  • 2 cups sugar
  • 1 cup water
  • 1/2 tsp maple extract
  • 1/2 tsp vanilla extract

1 Combine all ingredients in a small saucepan.  Stir together then put on the heat.

2 Cook just until the syrup boils and the sugar is dissolved, about 3-4 minutes.

3 Drizzle on golden pancakes, over easy eggs and strips of crisp bacon. Or try on waffles, crepes, french toast and German pancakes.

Make a double batch and store in the fridge for other recipes such as Maple Coconut Granola, Maple Butter and Maple Oatmeal Scones.

Dish Designer

  • For an lighter syrup, use 1 1/2 cups of sugar to 1 cup water.

Inspiration – Norma Horton
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: April 28, 2012

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