Archive for the ‘breakfast’ Category

>Blueberry Almond Cream Sweet Rolls

>Remember when you were young and your mother would tell you “dessert” is not a breakfast then turn around and feed you sugared speed from a box that would send you into a souped-up hyper state just before sending you off to an educational institution where you were expected to sit still and learn?

Yeah, I never saw the logic in that one either.

I say “Let them eat cake..or at least the closest equivalent.”

Today called for something warm, sweet and high on the “carb-o-scale”.

The idea for this recipe came to me a couple of weeks ago while I was trying to get to sleep – talk about “sweet dreams”.

Initially I wanted to make this with raspberries and several other ingredients all together but when I made the dough yesterday I realized I didn’t have some of the necessary food-stuffs. So perhaps we could say this was a new idea.

I love making bread, even moreso than desserts and although this can be a dessert it’s also a breakfast or a “middle of the day, sweet tooth attack” snack.

The beauty of dishes like this is they give you a perfect excuse to eat sweets first thing in the morning.
It takes some time to prepare but the end result is wonderful. Medicine Man was in heaven and I had a new recipe to add to my repertoire.
The dough and sweet cream are adapted from recipes by Ciril Hitz.

Isn’t it great to be all grown up?

Blueberry Almond Cream Sweet Rolls

Steps In Order Of Preparation:

1. Dough – prepared the day before
2. Sweet Cream
3. Blueberry Sauce
4. Roll Preparation
5. Sweet Glaze


The day before


1 1/2 C. whole milk (room temperature)
1 large egg (room temperature)
1/2 Vanilla bean split (or 1/4 tsp vanilla powder) – this is optional if you do not have either
5 1/4 C. bread flour
3 tsp instant yeast
1/3 C. sugar
1 1/2 tsp salt
5 Tbs unsalted butter (refrigerated)


1. Split the vanilla bean in half and add the seeds to the milk.

2. Pour milk and egg into large mixer bowl and add the flour, yeast, sugar and salt. Mix on low speed until dough begins to come together – do not over mix.

3. Using a rolling pin hammer the butter on a sold surface between two sheets of parchment paper until butter resembles plastic. Cut butter into 7-9 separate sections.

4. Increase speed of mixer to medium and slowly add the butter pieces in stages. Make sure the butter is completely incorporated in to the dough before adding the next piece.

5. Mix until sold soft dough forms. If dough is ragged or tears easily it is underdeveloped. Continue mixing until stretchy.

6. Wrap dough securely in plastic wrap and put in refrigerator overnight. Dough will expand so be sure it’s wrapped tight and can’t break free of plastic.


Sweet Cream


1 C. whole milk
1 tsp vanilla extract or seeds of 1/2 vanilla bean or 1/2 tsp vanilla paste
2 Tbsp sugar
3 egg yolks
2 Tbs cornstarch
2 Tbs sugar
1 Tbs unsalted butter


1. In saucepan bring milk, 1/2 vanilla and second portion of the sugar to a rolling boil, stirring constantly. Once milk boils set aside and cool slightly.

2. Add egg yolk, cornstarch and first portion of the sugar in a bowl and whisk until light yellow and smooth.

3. Here’s the tricky part so be careful – using a whisk temper the egg mixture with the warm milk by SLOWLY add a little milk at a time, constantly stirring until fully mixed in.

4. Add mixture back to pan and reheat on low temperature, mixing with which constantly until cream begins to thicken. Careful not to let the sauce burn or coagulate to the bottom of the pan.

5. Remove from heat once it begins to bubble and stir in butter and other 1/2 vanilla.

6. Transfer to a cool bowl and cover with plastic wrap being sure wrap completely touches the top of the cream. This will prevent a skin from forming. Place in fridge until needed.

Blueberry Sauce:


 1 C. fresh or frozen blueberries
1/4 C. sugar
1/8 tsp. cinnamon, nutmeg or apple pie spice


1. Add all ingredients to small sauce pan and cook until just slightly thickened but blueberries still retaining most of their shape.

2. Set aside to cool until needed.



Pasty Cream
1/2 almond slivers coursely chopped


1. Roll out dough on a slightly floured surface into a large rectangle approximately 1/4 inch thick or less. Try to roll out as symmetrically as possible to ensure even rolling.

2. Spread pastry cream over the entire surface of the dough from edge to edge. More for thicker dough, less for thinner. Don’t be too sparing with it, you want these good and creamy.

3. Sprinkle almonds over layer of cream.

4. Using a small spoon add blueberries in small dollops over complete surface. Do not spread in order to prevent mixing with the cream.

5. Roll the dough lengthwise into a long roll pulling the ends gently to keep edges even.

6. With a sharp knife cut the dough into 1 1/2 inch sections placing each on a parchment lined cookie sheet about 1 inch apart.

7. Cover sheets and allow to proof for about an hour or until nearly doubled in size.

8. Heat over to 350 degrees (180 C.) and bake for 15 minutes. Cook in additional 2 minute increments until golden brown.

9. Drizzle with sweet glaze and serve warm. Keep in refrigerator and reheat for 20-25 seconds.

Sweet Glaze


4 Tbs milk
2 Tbs light corn syrup
1 3/4 C. powdered sugar
4 Tbs butter – softened


1. While dough is rising combine milk and corn syrup in small sauce pan and heat until approximately 140 degrees. Remove from heat.

2. Add powdered sugar to milk mixture and stir until smooth. Cover with plastic wrap and place in refrigerator until rolls go into the oven.

3. While rolls are cooking, with a small mixer whip the butter until fluffy. Add the cooled sugar glaze and whip.



>Lemon Cream French Toast w/ Blueberry Compote

>I’ve been craving lemons lately. Not just any kind of lemon but something lemony and creamy. Every recipe I have thought of this week; every bread, cake, pudding or custard has involved the tasted of lemons.

If I didn’t know any better I would think I was pregnant. But I’m not.. yes I’m sure..whew.

What to make, what to make.

I had left over bread from the loaves I baked up earlier this week so the logical solution involved one of Medicine Man’s favorite breakfast foods; French Toast.

Do you think it was really invented in France or maybe by a French man? Maybe we just call it French toast because it involves eggs, milk and sugar; something the French put in nearly ever perfect sugary concoction they make. Maybe it’s just called French toast in America because our idea of toast is sliced bread cooked under, over or between hot burning coils until it’s well….toasted.
It’s only after we toast our dry bread that we add butter, jams, eggs and perhaps the occasional lather of mayonaisse, tomato and crushed fritos…Don’t ask.

Despite the origin of it’s name..and I send up a big heart felt thanks to whoever invented it, French toast was definitely on the menu for today.

And I knew just what to do with it.

I was in no mood for recipe books or websites. I just wanted to throw something together that would satisfy my lemon cream craving and get some yummy food in the bellies of the boys before cries of “I’m starving to death” started echoing through the house. 

I ended up with a wonderful twist on a morning favorite that resulted in thumbs up all around and it’s another mass starvation was avoided once again.

Lemon Cream French Toast w/ Blueberry Compote


Toast: – for 4

8 slices of thick cut bread – a couple of days old or no longer soft to the touch
4 eggs
1 1/2 cups milk
1/8 cup sugar
1 tsp lemon extract or fresh lemon juice
1 Tbs apple pie spice or ground cinnamon

Blueberry Compote:

1 cup water
1/2 cup sugar
1 Tbs cornstarch dissolved with a little water
1 cup fresh or frozen blueberries.

Lemon Cream:

1/2 cup heavy whipping cream
3 Tbs sugar
4 Tbs butter slightly softened
1 Tsp lemon extract of fresh lemon juice


Lemon Cream:

Whip butter with mixer until thick and creamy
Add whipping cream, sugar and lemon and whip until thick and fluffy
Adjust as desired and set aside.


Combine all ingredients minus the bread into a flat bottomed baking dish or bowl.
Set griddle or pan on medium heat.
Saturate bread in mixture and cook as normal until golden brown and cooked through.

While toast is cooking, prepare compote.


Add water and sugar to sauce pan and cook on medium heat until sugar dissolves and mixture begins to thicken.
Add cornstarch a little at a time until compote reaches desired thickness.
Add blue berries and heat through until compote is thick but falls easily off wooden spoon.

To Plate:

Place two slices cooked toast on plate. Top both with cream sauce, topping off with compote and a sprinkling of powdered sugar.




Sweet Delights