Grapefruit Bundt Cake

 

This recipe is from the My Maine magazine, Spring 2026 edition (photo from Summer 2026) and it is a recipe by Julianna Deschenes. I haven't made it yet, but it is a contender for our on the road food plan for our overnight trip to our favorite music festival in NY state. 

 

Ingredients

Bundt Cake:

2 & 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda 

1/2 tsp salt

2 large eggs, room temp

1 & 1/4  cup granulated sugar

1 cup Greek yogurt

3/4 cup vegetable oil

1 Tablespoon grated grapefruit peel

2 Tablespoons fresh grapefruit juice

1 teaspoon vanilla extract

 

Grapefruit Glaze:

 1 cup powdered sugar

2 Tablespoons fresh grapefruit juice 

 

Process

 1. Preheat the oven to 350 degrees

2. Generously butter bundt pan and sprinkle lightly with flour.  

3. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. 

4. In a stand mixer fitted with a paddle attachment, beat the eggs and sugar until light and fluffy, about 5 minutes. 

5. With the mixer on low speed, add the yogurt, oil,  grapefruit zest, juice, and vanilla. 

6. Slowly incorporate the dry ingredients, beating until just combined. 

7.  Pour the batter into prepared pan, place in over, and bake 45 to 55 minutes or until a toothpick inserted into the center comes out clean. 

8. Let cool completely on a wire rack. While the cake is cooling prepare the grapefruit glaze: In a medium bowl, whisk together the powdered sugar and grapefruit juice until smooth.  

9. When the cake is cooled, invert the cake onto a cake stand or serving platter and drizzle the grapefruit glaze over the top. 

 

Enjoy! 

Cottage Cheese Pancakes

 

 

This recipe is ripped from the pages of Cooks Illustrated,  because they are creamy, complex and packed with protein.  Link to the recipe is HERE. You will need a blender to make this recipe. 

 

Ingredients

 

2/3 cup whole wheat flour

1 Tablespoon baking powder

12 ounces cottage cheese

1 cup old fashioned rolled oats

4 large eggs

6 Tablespoons unsalted butter, melted

3 Tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon table salt

2 Tablespoons vegetable oil, divided 

 

Process

 

 1. Whisk flour and baking powder in  a medium bowl until no lumps of powder remain. 

 

2. In a blender, process cottage cheese, oats, eggs, melted butter, sugar, vanilla, and salt, on high speed until smooth, about 1 minute, scraping down the sides halfway through processing. 

 

3. Add cottage cheese mixture to the flour mixture and whisk until just combined. The mixture will be thick but do not add more liquid. 

 

4. Heat 1 Tablespoon oil on a 12-inch non-stick skillet over medium heat until shimmering. Wipe out excess oil with a paper towel. 

 

5. Using a 1/4 cup measurer, portion batter into pan in three places. Gently spread each portion into a 4" round. Cook until edges are set and the first side is a deep golden brown, about two minutes. Using a thin spatula, flip the pancakes and cook until the second side is deep golden brown, about 2 minutes longer. 

 

6. Repeat this process with the remaining batter, using the remaining oil as necessary. 

 

7. Serve hot, with syrup, berries and even whipped cream.  

 

 

Cottage cheese and Fruit

 This is an oldy. Apparently, clabbered milk is an ancient form of fermentation. It is also a form of wild fermentation.

 

 

 

 

 

 

"Put 2 quarts rich clabbered milk into a cheese cloth bag and hang to drip. when whey has drained put curds in a bowl and stir until creamy. Beat whites 4 eggs stiff with enough sugar to sweeten well. Mix 1/2 cup thick cream into curds and fold in beaten whites of eggs. Pile fresh fruit in center of dish and surround with mixture. "

Annie's Waffles

Not THOSE waffles, but you know the drill.  

 I'm not sure who Annie is and sadly Hi-Ho is no longer with us to ask. I would love to have another conversation with you dear Mom, especially times like now when things are just so hard. Miss you Mom. 

Ingredients

Whites of 3 eggs , beaten

Yolks of 3 eggs, not beaten

2 cups flour

1 teaspoon salt

2 teaspoons baking powder

1 Tablespoon sugar

1 large spoon butter, melted

1 and 1/2 cups milk.

Process

"Add unbeaten yolks to whites and beat together lightly. Put sugar and baking powder into the flour. Add flour to eggs, alternating with 1 and 1/2 cups milk. Add a little nutmeg."

Question : How did they make waffles before an electric waffle iron existed?

Answer: A brief history of waffle irons.

Queens Toast

 

 

Picture = Queens Toast Rack

 

I am not sure if this is a dessert or a breakfast but I really just want to know which queen came up with this. 

 

"Take crusts off 8 slices of bread. Saute in butter. 

Chop almonds, saute in butter, add to honey in double boiler. Pour over toast slices. "

 

There's a couple of directions this recipe can go the way it is written, so, good luck.

Quiche Lorraine

  

Ingredients

6 thick slices of bacon

12 thin slices Swiss cheese

4 eggs, lightly beaten

2 cups light cream

1 Tablespoon flour

ground nutmeg

freshly ground black pepper

1 unbaked 9 inch pie shell

Process

"Cut bacon slices in half, cut cheese in pieces the same size. Fry bacon until crisp, drain. Line pie plate with unbaked pie shell. Over lap bacon and cheese slices to cover the bottom of crust. Combine eggs, cream, flour, nutmeg, a few grains cayenne and pour over the bacon and cheese. Bake in a 400 degree oven until set. "

Orange Nut Bread

  

Ingredients

 2 cups flour

1/2 cup chopped walnuts (or pecans because walnuts make my mouth itch)

3 Tablespoons sugar

2 teaspoons baking powder

1 egg, beaten

1/8 teaspoon salt

3 large oranges, quarter and peel

Process

 "Slice oranges thinly and cover with cold water. Boil ten minutes and change water 3 times. Drain. Return to pan and add 1 Tablespoon sugar. Heat until sugar melts. Combine flour, orange rind, walnuts, sugar, baking powder, and salt. Moisten with egg. If not damp enough add 1 Tablespoon milk. Put into a greased loaf pan. Let stand covered for 10 minutes. Bake in a moderate oven (350 degrees) for 45 minutes."

Individual Jam Cakes

This is another Martha Stewart recipe I have loved for years. She calls is Individual Strawberry Jam cakes. This recipe was one of those pull out recipe cards from Martha Stewart’s Living in November of 2003. This HM (high Maintenance) muffin recipe is a superb use of time, particularly when looking for a breakfast option when your house is full of men heading out to go hunting or fishing in the early morning hours, which is what I did, that fall of 2003. I was also very pregnant with Daughter, so I remember a lot about that houseful! You can make this any time of the year, for breakfast, snack, or dessert, and use any kind of ham or jelly you can think of!  

 

Ingredients (Yields 6 cakes)

 1 stick unsalted butter, room temp 

3/4 cup sugar 

1 teaspoon finely grated orange zest 

2 large eggs, separated

 1 1/2 cups all-purpose flour 

1/2 teaspoon baking powder 

1/4 teaspoon salt 

1/4 cup milk 

6 Tablespoons (or more) jam or preserves 

1 1/2 cups confectioners’ sugar 

1/4 cup orange juice  

Process 

1. Preheat oven to 350 degrees. 

2. Butter standard muffin tins and set aside. 

3. In a mixer, beat butter with sugar and zest until light and fluffy. 

4. Beat in egg yolks one at a time until creamy. Set aside in new bowl and clean mixer bowl. 

5. Into another bowl, sift together flour, baking powder, and salt. 

6. Add flour mixture and milk, in alternating batches to butter mixture and set aside. 

7. In a clean mixer bowl, whisk egg whites to soft peaks and fold into batter. 

8. Divide half the batter among the muffin cups. 

9. Make and indentation in the middle of each and fill with 1 Tablespoon jam. Top each with remaining batter. 

10. Bake in preheated oven about 30 minutes or until a toothpick inserted comes out clean. 

11. Turn the cakes out of the muffin tins and transfer to a wire rack, over parchment paper, to cool.

12. In a small bowl whisk together confectioners sugar and orange juice. Drizzle cooling cakes with glaze. 

Highland Ridge Preschool Apple Crisp

This recipe comes from Baby's preschool. It is uber yummy! it has become a daily book end - we have it for breakfast AND dessert!

Ingredients
4 (or more) peeled, cored and sliced apples
3/4 cup all-purpose flour
3/4 cup (or more) packed brown sugar
1/2 cup (or more) oats
1 and 1/2 teaspoon ground cinnamon
1/2 cup softened butter

Process

1. Preheat oven to 375 degrees
2. Spread the apples in an un-greased 8 x 10 baking pan
3. Mix remaining ingredients with a fork and spread over apples
4. Bake uncovered for about 30 minutes or until the topping is golden brown and the apples are tender.
5. let cool for 5 minutes

Breakfast Baby aka Dutch Baby aka Vermont Baby

It's maple syrup season so you better make one of these yummy breakfast treats! This FABULOUS breakfast recipe feeds 4 to 6 people, so is perfect for a family of 5. If you have a large amount to feed, make 2! It's  easy and takes little prep time. If you need to make 2, don't double the recipe, just make two different babies. I bake mine into a deep casserole pan or a 9x12 baking pan. 

Ingredients
1 stick butter
6 eggs separated
1.5 cups flour
1.5 cups milk
lots of grated nutmeg
1 Tablespoon Vanilla
pinch of salt
2 cups blueberries (or raspberries)
maple syrup

Process:

1. Preheat OVEN 425 degrees.
2. Put butter in large pan (9 x 12 or a deep casserole pan or baking dish, and melt in oven.
3. Beat egg whites until stiff peaks form (mix-master users - if you end up meranging them it will still work).
4. Mix egg yolks, milk, flour, nutmeg, vanilla and salt in a large bowl. GENTLY fold in egg whites.
5. Pour batter in pan of melted butter. Arrange fruit on top.
6. Bake 25 to 30 minutes - when brown on top and center is not liquid.
7. It is VERY hot - give a few minutes to cool
8. You may dust with powdered sugar if you wish.
9. Cut into squares and remove from pan with a spatula. Serve with real maple syrup.

Scotch Eggs

Once upon a time there was a pig named Notorious P.I.G. Piggy Smalls. 

 

true story...

... and let me tell you, he earned his name! But that's a story for my other blog. Anyway, he provided us with some yummy meat. The last of the meat is about to be made into Scotch Eggs this weekend.

The first thing you need to do to make Scotch Eggs is to make some sausage. There's plenty of recipes out there for making sausage, and though I wish I could put my hands on the recipe for Hinderers sausage, we rely on the good old Joy of Cooking for our recipe. 

Truly, the Joy of Cooking is all Shane uses for this recipe. It is the golden standard. 

Here's a picture of the recipe from the book. If you don't own a copy please go get one now. 

In the mean time, you can see the pictures to guide you through. 

 

 Using barely hardened eggs (an art I will never seem to master)

 

take a lump of sausage and form it into a patty in your hand. 

 then carefully, oh so carefully, surround it entirely with sausage.

 See this amazing toasted brown round bundle of goodness?

Just look what happens if you are as talented in making these as SP is. 

HEAVEN ON EARTH! Happy breakfast!

Bacon Pancake Dippers

These were a genious idea for a yummy breakfast. For an awesome pancake batter recipe click HERE.

Pineapple Boats!

Nana Wee's Banana Bread

This recipe is from my friend Dawn (aka Egg Basket) and her grandmother Wee. It is fantastic and I highly recommend it. I wish I had taken a picture of it fresh out of the oven yesterday. I wish I could some how affix the aroma of it to the internet.

Ingredients
1/2 cup Crisco
1 cup sugar
2 eggs
3 ripe bananas
3 heaping Tablespoons sour cream
1 Tablespoon lemon juice
2 cups sifted flour
1 and 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup chopped nuts.

Directions

1. Preheat oven to 350. Grease and flour a 9x5x3 pan. 
2. In a large bowl, cream the Crisco and sugar. 
3. Beat in the eggs. 
4. Add bananas and mix. 
5. Add sour cream and mix. 
6. Add lemon juice and mix.
7. In a separate bowl, sift together the flour, baking powder, salt, and baking soda. 
8. Add the flour mixture to the banana mixture and mix until the flour is damp. 
9. Fold in the nuts.
10. Pour into greased and floured baking dish. 
11. Bake for 50 to 60 minutes. Enjoy. 

Block Island Breakfast

Simple and Perfect. Toasted English muffin, a little mayo, a strip or two of crispy bacon and a slice of tomato. Thank you Peege and Don for all those summer adventures on the island.

German Pancakes

Murrays Breakfast Melt

Murray's Cheese is a NYC legend. This sandwich was chosen as one of NYC's Top 5 breakfast sandwiches in THIS CBS Article. I am placing my order for THIS masterpiece to be this weekends sandwich. I have all the ingredients but the English Muffin, so I guess I will use regular bread. This recipe was just posted by Martha Stewart, as noted by the stylized photo below, and written credit to her as well. Murray's in Maine? My dream realized!

Ingredients

• 1 ounce Fontina Fontal cheese
• 2 slices extra-smoky, extra-thick cut bacon
• 1 English muffin, split
• 1 tablespoon unsalted butter
• 1 large egg

Directions

1. Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon on a griddle over medium-high heat; cook until crisp. Transfer to a paper towel-lined plate to drain.

2. Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.

3. Place English muffin split-side down in skillet; cook until toasted. Turn and top each half with a slice of cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside.

4. Melt butter on griddle; crack egg onto melted and fry until whites are set; turn and top egg with grated cheese; continue cooking until yolk has reached desired degree of doneness.

5. Carefully transfer egg to large muffin half. Top egg with bacon and sandwich with remaining muffin half; serve immediately.

• 

Purple Cow Smoothie

I am trying to eat breakfast. It is very difficult. I am not a fan of breakfast, but I am trying to get healthier in my eating habits and this is one important place to start. I saw this recipe when Food Network Tweeted this today and I forgot all about it until I saw grape juice in the store. So I just googled it and apparently, it's a fairly standard smoothie, but so many of them contain vanilla ice cream. This one does not so I am going to post it here for convenience.

To your health!

Ingredients
1 container Vanilla yogurt
grape juice
ice
frozen banana
optional - scoop of vanilla protein powder.

Process
Combine ingredients in a blender. Pour in glass, enjoy!

Sunday Scramble

We are on a new food regime in this house. This is a photo of the kids breakfast plates. This morning we are having, with a side of grapefruit, farm fresh eggs scrambled with spinach, beet greens, and last nights left over sweet potato fries! Time for breakfast on the back porch!

Breakfast Smoothies a la Egg Basket

Egg Basket posted another link on Facebook yesterday that I deem worthy of sharing. Serendipitously, while dropping Puckstopper off at Logan yesterday, I had a smoothie at a burrito place. It was AWESOME. It even eclipsed my burrito which I ate later in the car ride home. I might be the latest convert into the smoothie craze!

here's the link

Top Five Filling Raw Smoothies for Breakfast