Yesterday I was in rush. As I was transferring eggs from the basket to the carton, I dropped one on the kitchen counter. It was lunch time and I had a gently cracked egg. I had not eaten yet, so I decided to make one of my favorite sandwiches. Somehow, when egg, cheese and ham are involved, it always tastes good!
A slice of Rustic Bread
1 slice of ham
1 slice of white cheddar cheese
Toast the bread.
In a pan, begin frying the egg in cooking spray. Add a slice of ham and warm it through on the side of the pan not occupied by the egg.
Flip the egg, and top it with a the cheddar cheese, so it can melt.
Cut the bread in half, place the ham, egg and cheese in between the two slices of bread.
Photo Credit: Tilly’s Nest
As the fall ushers in cooler weather, I seem to return to baking. I love the way it makes the house smell. There is something about it that is entirely comforting. Maybe it reminds me of apple picking season, carving pumpkins and raking leaves. As my kids return to two peanut-free schools, lunch restrictions can be a challenge. Baking assorted breads every couple of weeks have been a welcome solution for the family. Homemade breads pack beautifully in their school lunches and seem to be an easy favorite with my kids. I had been searching quite a while for a moist and delicious pumpkin bread recipe that would get my kids to eat pumpkin without even knowing it. My friend shared this one with me. I have adapted it to fit my family’s needs and I think you will find that it is incredibly delicious as well. This recipe makes 2 loaves.
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup canola oil
4 large eggs
1 can of solid pack pumpkin (not pie filling)
1. Preheat oven to 350 degrees F. Grease and flour two loaf pans and set aside.
2. Combine all ingredients except for pumpkin and mix well. Finally add pumpkin and mix until well incorporated.
3. Split the batter and pour it into the two loaf pans.
4. Bake for approximately 50 minutes to 1 hour, until an inserted toothpick comes out clean.
5. Cool in the pan for 15 minutes. Invert and continue cooling on wire rack.
Although not required, I keep this bread refrigerated. It should last approximately one week.
This recipe can be found in our very own cookbook available for purchase.
On as side note, I wanted to take a moment and thank everyone for taking the time out of your busy schedules to vote for Tilly’s Nest in the Country Living’s Blue Ribbon Blogger Awards. I truly appreciate all of your kindness. I have blogged for the last 331 days about life with pet chickens, not missing a single day. However, the neatest thing about this experience was a sweet surprise. Unbeknownst to me, one of the fellow nominees is one of my chicken keeping friends, Terry. Please be sure to visit her lovely blog about Little Pond Farm.
Photo Credit: Tilly’s Nest
Today I am heading down to Connecticut. My grandfather passed away and as I am the only Granddaughter nearby, my Dad asked if I would come down and help sort through my Grandparent’s belongings. The home is a time capsule, it remains just as it did when I was a little girl. The sights and smells are always the same, except when you run up the stairs of the home, that this family has lived in since the late 1800’s, it is quietly sleeping. No one is there to greet you, pick you up and swing you around.
My Grandmother passed away about 5 years ago and my Grandfather about one year ago. We are finally ready to begin discovering and sorting out their belongings. The whole family will be making the trip today. My husband and children will spend the day in Mystic at the aquarium, while we sort through over 100 years of memories. Today, I have planned to have my chicken babysitter keep an eye on the girls.
Yesterday, the kids had homemade french toast for breakfast. It is one of my favorite breakfast foods. I remember having it at the breakfast table in the kitchen of my Grandparent’s home. It is incredibly simple to make. So, I thought that I would share it with you, as it seems so fitting.
A loaf of bread~ I prefer wheat bread, but a thickly sliced bread is a real treat.
1/4 cup milk
1. Cut as many slices of bread in half on the diagonal, as you prefer. I usually assume most people will eat 2 whole slices of bread.
2. In a bowl, whisk together the milk and eggs.
3. On the stove top over medium heat, in a large skillet, add about a tablespoon of butter to coat the bottom of the pan. You may need to turn the heat down in the cooking process depending on your stove.
4. Take a diagonally sliced piece of bread. Dip it in the egg mixture on both sides and place in the pan. Dust the side facing up with cinnamon.
5. With a spatula, once the side facing the pan is golden brown, flip it onto the other side, as you would with pancakes. Cook until both sides are golden brown.
6. Repeat the process, depending on the quantity you desire. If you are making a large amount, you will need more eggs and milk.
I serve my french toast with warm maple syrup and a side of fresh fruit.
Come view all of the recipes from Tilly’s Nest here.
|image courtesy of marthastewart.com|
This is hands down one of the BEST recipes that I tried in 2010. Thank you Martha for sharing! This is from her Everday Food Magazine. It makes a great dinner or appetizer.
1 1/2 tablespoons flour plus more for rolling
2 sheet frozen puff pastry dough, thawed
1 tablespoon butter
1 cup whole milk
6 ounces thin sliced deli ham
1 cup grated Gruyere cheese
1 large egg, beaten
salt and pepper
1. Preheat oven to 400 degrees F. Place oven rack in lower third.
2. On a floured surface, roll each puff pastry sheet until they become 10″x13″ rectangles. Transfer to two parchment lined cookie sheets and refrigerate.
3. In a small saucepan, melt butter over medium heat. Add the flour and then cook until golden colored about 1 minute.
4. Add milk and simmer. Season with salt, pepper and a pinch of nutmeg. Pour sauce into bowl and let cool for 30 minutes.
5. Arrange ham evenly on one of the pastry sheets keeping a 3/4″ border. Top with cheese and sauce.
6. Brush the pastry border with egg and top with second pastry sheet. Fold the bottom edges over and press to seal. Brush the top with egg and cut vents in the tart’s top.
7. Bake until browned and puffed, about 30 minutes. Serve warm or at room temperature.
The original recipe can be found at www.marthastewart.com/recipe/ham-and-cheese-puff-tart
One of my best friends is probably one of the best bakers that I know. Over the years, she has found and shared so many wonderful recipes with me. I wanted to share with you her fabulous strawberry bread. It is absolutely delicious.
So my both of my children’s schools are peanut free and one is totally nut free. My dilemma is that my kids are peanut butter fanatics. Both of my kids bring their lunches to school, so creating unique nut free lunches offers me up a challenge. I started baking breads. They are easy and pack in hidden nutrients and the kids love them.
This recipe is an adaptation of one found in Pillsbury’s Best of the Bakeoff. It has one egg in it, thus it’s relativity to the site. Plus it is just too awesome not to blog about. The preparation time is about 10 minutes and baking time about 50 minutes.
1 and 3/4 cups of flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
3-4 medium mashed ripe bananas
1/4 softened butter
2 tablespoons of orange juices OR 1 teaspoon of lemon juice
1. Preheat oven to 350 degrees. Grease and flour a loaf pan.
2. In a large bowl, combine all the ingredients and mix on medium speed for 3 minutes.
3. Pour batter into loaf pan.
4. Bake on center rack for 50-60 minutes depending on your oven. A toothpick should come out clean when inserted into the middle of the bread. Cool for 10 minutes. Then remove from pan and place on cooling rack.
5. Once completely cooled, wrap tightly and store in the refrigerator. The bread should stay good for 1 week.