Category Archive: Breakfast/Brunch

Farmhouse English Muffins

English Muffins at 1840 FarmI have fond memories of English muffins from my childhood.  I grew up in Kansas City and there was a Wolferman’s Bakery a short drive away.  Every so often, we traveled there to treat ourselves to their delicious fresh muffins.   The store was a beautiful shop and I loved to wander, looking at every type of muffin, at each spread and jam offered to top those thick muffins.  I loved every single moment of those trips.  For a kid who loved food, who dreamed of eating and creating decadent meals, those trips were like being set loose in a candy store.  Sadly, the store closed when I was 11 and those trips came to an end.

Many years later, I found myself craving an English muffin yet unable to find those thick, delicious muffins I treasured during trips to the bakery as a child.  The “artisan” style English muffins that I found at specialty shops weren’t a viable option for our family due to food allergies.  If I’ve learned one lesson during our decade living and eating around food allergies, it’s that if you can’t find a safe option, you just figure out how to make it yourself.

So that’s what I set out to do.  I looked at several different recipes and tried a few.  In the end, I combined elements from a couple of those recipes and added a few adjustments of my own.  After a few tries and a few tweaks, I had indeed created an English muffin as delicious as those I remembered from my childhood.

These English muffins are simple to make and so delicious toasted with plenty of butter and your favorite jam, jelly, or honey.  It has those tiny nooks and crannies to capture the melted butter and toppings in the most delectable way.  One bite and you’ll wonder where these muffins have been all your life and then you’ll make plans to make a second batch. With any luck, you’ll continue making them for years to come and create your own memories of delicious homemade muffins enjoyed around your family table.

Farmhouse English Muffins
The process of making homemade English muffins is unique. The dough is unlike any other I work with, often seeming too wet and sticky to possibly create lovely muffins. Don’t worry, they always do! Unlike most other breads, these muffins aren’t baked in the oven. Instead, they cook beautifully in a cast iron skillet or on a griddle. Whatever you use to prepare pancakes in would be ideally suited. In fact, the process has a lot in common with pancakes. The trick is in being patient, cooking over low to moderate heat, and not flipping the muffins any more than necessary which helps to preserve their soft texture. Many people use biscuit cutters or muffin rings to create perfectly round muffins. The rings often stick and you need to have 12 of them on hand to make a batch. I have used rings in the past, but have decided that I like the handmade farmhouse style version better. They’re much less fussy to make and I don’t mind that they aren’t perfectly round. If you do, then you can simply place the dough rounds in an oiled muffin ring when you place them on the pan to rise. Transfer the muffin in the ring to the skillet and cook in the same manner. No matter how you shape them, you’ll have beautiful muffins to share at your table.
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Ingredients
  1. 1 ¼ cup milk
  2. 1 Tablespoon honey
  3. 2 teaspoons active dry yeast
  4. ½ cup buttermilk
  5. 1 large egg
  6. 2 Tablespoons butter, softened
  7. 1 Tablespoon lard
  8. 1 ½ teaspoon salt
  9. 4 ¾ cups bread flour
  10. cornmeal for dusting
Instructions
  1. Warm the milk to lukewarm in a small pot over low heat or by microwaving in 30 second intervals. It should be warm but not hot to the touch, around the temperature of bath water. In the bowl of a stand mixer, combine the warm milk and honey. Stir to incorporate and then sprinkle the yeast over the top of the warm liquid. Allow the yeast to proof for a few minutes as you gather the remaining ingredients.
  2. Add the buttermilk and egg to the bowl and whisk to combine. Add the butter, lard, salt, and flour to the bowl. Using the paddle attachment, mix for 5 minutes at low speed. The dough will become very stretchy and sticky, clinging to both the sides of the bowl and the paddle.
  3. Transfer the dough to a large oiled bowl. Place in a warm spot or in a bread proofer and allow to rest for 60-90 minutes or until it has almost doubled in size.
  4. English muffin dough is very sticky at this point. It has an incredible amount of stretchiness and is quite wet. It doesn’t look like biscuit dough or dinner roll dough. Don’t worry about its seemingly gluey texture. Mine looks the very same way. They’ll cook up beautifully.
  5. Prepare a sheet pan or tray by sprinkling liberally with cornmeal. The cornmeal will help to prevent the very sticky dough from becoming stuck to the pan. More is better; use plenty of cornmeal for this step.
  6. Divide the dough into 12 portions. I use my digital food scale and make balls of dough that weigh between 90 and 100 grams. If you don’t have a scale, you can portion the muffins using approximately ½ cup of dough for each. Shape each portion of dough into a round disc and place on the cornmeal lined pan allowing at least 1 inch space between muffins. Repeat until all of the dough has been shaped.
  7. Set the muffins aside and allow them to rest and rise for about 30 minutes. You can also place them in the refrigerator overnight. If you choose to refrigerate them overnight, cover them loosely with plastic wrap or parchment lightly sprayed with cooking spray to prevent sticking.
  8. When it’s time to cook the muffins, warm a large cast iron skillet over medium heat. The skillet needs to be warm enough to brown the muffins without burning them during their time in the skillet. When the skillet is warm, lower the heat to low and sprinkle a bit of cornmeal into the bottom of the pan. Gently transfer a few of the dough rounds to the warm skillet taking care not to crowd them.
  9. Cook the muffins for 5 minutes before carefully peeking underneath to see if they are evenly browned. Cook for 2-4 additional minutes until they have browned sufficiently. Use a spatula to flip them over and cook on the other side in the same manner. The muffins should puff up nicely and begin to resemble the most gorgeous English muffins you have ever seen. If you have an instant read thermometer, the perfectly cooked muffins will register between 190 and 200 degrees Fahrenheit. They will feel fairly firm to the touch yet still spring back when pressed in the middle.
  10. Transfer the fully cooked muffins to a wire rack to cool. Repeat the skillet cooking method for the remaining muffins. Adjust the heat as needed to achieve browning without burning and add more cornmeal if necessary. My cast iron skillet heats up and holds the heat so well that I often need to reduce the heat a bit with each successive batch.
  11. Serve your English muffins toasted with butter and topped with your favorite delicious toppings. Room temperature muffins can be stored in an airtight container for several days or frozen for long term storage.
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Two Minute Mason Jar Pancakes

Two Minute Mason Jar Pancakes at 1840 FarmSaturday morning pancakes are a real treat.  Waking up to the smell of fresh pancakes cooking on the griddle in the farmhouse kitchen is one of the few ways to make this non morning person hop out of bed happily.  Pancakes are one of those rare foods that I love as much in my adult years as I did when I was a child.

Busy schedules (and my preference to sleep in) don’t always lend themselves to making a fresh batch of pancakes for breakfast.  Luckily, I can sleep in and still make pancakes for the entire family thanks to this simple microwave method.  

In two minutes, a Mason jar pancake is ready to top with butter and maple syrup and serve at our breakfast table. Now each and every family member can have a hot pancake breakfast when they wake up.  Everyone can add the toppings they want to make exactly what sort of pancake they’re craving.  A handful of chocolate chips, frozen blueberries, and ripe banana slices are always popular at our house.  

I like to use our homemade pancake batter, but you can certainly use your favorite recipe or mix.  I make a batch of batter and keep it at the ready in the refrigerator in a large Mason jar with a reusable lid.  The batter can be kept for several days in the refrigerator and tastes just as delicious on the last day as it does on the day it is made.

A microwave pancake has a texture a bit different from a traditional pancake.  Because it steams quickly in the glass jar, it is moist and cakey.  The flavor is exactly the same, but its texture and appearance will be different from the flat pancakes you’re used to.

This batter is also scrumptious prepared as a traditional pancake cooked on a griddle or pan.  When we griddle pancakes, I make extra so that I can stock the freezer.  A few frozen pancakes can be warmed up quickly and served for a hot breakfast, lunch, or dinner. No matter how many I make, they never last very long at our house.

With a batch of pancake batter, a Mason jar, and a microwave, I think that you’ll agree that this easy method is the perfect way to make any day pancake day.

Two Minute Mason Jar Pancakes
This pancake batter is equally delicious prepared as a two minute Mason jar pancake or griddled as a traditional pancake. I like to mix my batter in the blender to make a perfectly smooth batter that is light and airy. You can easily mix it by hand with equally delicious results. If you don't have sparkling water on hand, simply substitute an equal amount of still water.
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Ingredients
  1. 2 ¼ cups All-purpose flour
  2. ¼ cup cornstarch
  3. 1 teaspoon baking powder
  4. ½ teaspoon baking soda
  5. ½ teaspoon salt
  6. 2 large eggs
  7. ¼ cup (2 ounces) plain yogurt or sour cream
  8. 1 ½ cup (12 ounces) buttermilk
  9. ½ cup (4 ounces) sparkling water
  10. 1 Tablespoon vanilla extract
Instructions
  1. Measure the dry ingredients and combine them in a medium bowl. In a large mixing bowl or the container of your blender, add the remaining ingredients. Mix until the liquids are smooth. Add the measured dry ingredients and mix until the batter is free of lumps and completely smooth.
  2. From this point, the batter can be stored in an airtight container in the refrigerator for several days. It can be prepared as traditional pancakes or as two minute microwave pancakes.
  3. To prepare a microwave pancake, lightly spray the inside surface of a pint size (16 ounce) Mason jar with cooking spray. I use a wide mouth jar as it makes removing the pancake much easier. A regular mouth jar can also be used. Add 4-6 ounces of pancake batter to the jar. The jar’s embossed markings will make measuring the batter even easier. You can add a sprinkling of chocolate chips, fresh or frozen fruit, or other pancake additions if you’d like.While the jar may look underfilled, it will allow the pancake to cook and expand fully without overflowing and creating a mess in the microwave.
  4. Place the jar in your microwave. Each microwave oven model cooks a bit differently, so a bit of trial and error may be necessary to determine the right length of time to cook a perfect pancake. I find that 2 minutes is just right for ours, so I would recommend beginning there and making adjustments as necessary on subsequent jars.
  5. As the pancake cooks, you will notice that it expands greatly and may even rise up past the top rim of the jar. Don’t panic as the pancake will settle back down into the jar when the microwave finishes cooking.
  6. Remove the jar from the microwave taking care as the jar will be quite hot. You can top the pancake with butter and syrup and enjoy it straight from the jar or tip it out onto a plate and enjoy every last bite!
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Memorial Day Favorites from 1840 Farm

MemorialDayFavoritesCollage

Memorial Day is the official kickoff to Summer and we feel like celebrating!  We’ll be enjoying a few of our favorite warm weather recipes with family and friends this weekend.  The temperatures are predicted to hit 90 degrees tomorrow, so we’ll be ready for a cold refreshing Franklin Cooler made with our homemade Raspberry and Rhubarb Syrup by midday!

Monday morning will start off with a Strawberry Puff Pancake using the bounty of fresh eggs our hens are providing.  For dinner, we’ll be grilling burgers and local sausages and topping them with Spicy Ginger & Garlic Quick Pickles and Classic Sauerkraut.  A Grilled Romaine Salad will be perfect as a side or as a main course for our friends that live a vegetarian lifestyle.  Add in a square of Chocolate Chip Gooey Butter Cake and everyone will leave our farmhouse table full and happy. PatrioticHolidayGraphic

Each year, we choose to commemorate Memorial Day by making a donation from our 1840 Farm Community to a veteran’s charity for every handmade basket sold in our Etsy Shop. It’s our small way of showing our deep appreciation for the sacrifices made by those who serve in our military and the families that support them.

This year, I want to give you the opportunity to help select the charity that will receive that donation. If you have a favorite charity that focuses on those who serve our nation, please visit our Facebook page and join in our discussion. Together, we’ll choose the charity that receives our donation. Then we’ll repeat the nomination process for Independence Day, Labor Day, and Veteran’s Day.

For all of you who have served in the military or are on active duty, please accept my heartfelt thanks for your service to our country.  To the families and friends who support those who serve, thank you for the sacrifices you make to support the bravest Americans among us.  As the flag flaps on our farmer’s porch, I am forever reminded that we owe a debt of gratitude to all who serve that can never be repaid.

I hope that you have a holiday weekend spent with friends and family filled to the brim with laughter, delicious food and drink, and memories in the making.

 

Warmly,

 

You can access any of the recipes by clicking on the photos below.

 

Permanent link to this article: http://1840farm.com/2016/05/memorialdayfavorites/

1840 Farmhouse Kitchen Breakfast and Brunch Favorites

 

OvenPoachedEggWMJust in time for Mother’s Day, I have gathered together a collection of our favorite recipes to make for breakfast and brunch.  These recipes have been made time and time again in our Farmhouse Kitchen here at 1840 Farm. Now you can make them for your friends and family.  They’re sure to love them as much as mine do!

 

Click on any of the photos to view the recipe for each dish.

 

 

Permanent link to this article: http://1840farm.com/2016/05/1840-farmhouse-kitchen-breakfast-and-brunch-favorites/

Oven Poached Eggs with Hollandaise Style Sauce

Oven Poached Eggs CollageI love a perfectly poached egg.  The texture is unlike any other egg preparation, firm enough to hold together yet delicate and smooth as velvet.  The perfectly poached yolk is thick and fluid, imparting an earthy richness to anything it is served with.

Oven Poached Eggs at 1840 FarmI first came to know poached eggs watching Julia Child on PBS as a teenager.  She waxed poetic about the luscious taste of a poached egg.  I remember her talking specifically about fresh eggs versus store bought eggs.  She belabored the point that eggs from the grocery store were in her words “unpoachable” due to their age.  She then went on to demonstrate several methods for poaching an egg, turning out lovely oval shaped specimens that were cooked to perfection.

At that point in my life, I didn’t have access to eggs fresh from the coop, so I was determined to make do with the eggs we had in the refrigerator.  I tried and tried, learning firsthand that Julia (of course) was right.  Those store bought eggs simply didn’t have the ability to stay tightly together when plunged into the hot water.  The results were a shaggy and disappointing mess.

Years later, but long before I became a chicken keeper, we purchased fresh eggs at our local farmer’s market.  I did poach those eggs using Julia’s instructions to guide me.  They were delicious.  Unfortunately, the process was time consuming and my kitchen looked like a war zone once we were finished.  There was the poaching pot, the double boiler used to make the Hollandaise, and all the implements used to make one meal for two people. 

I was thrilled with the results, but left wishing that there was an easier way to poach eggs.  I tried several methods with differing results, but was left with the conclusion that I was happy enough with a perfectly fried egg to just serve those when I wanted that lovely runny egg yolk and softly cooked white.

Now that we are chicken keepers, I find myself always on the lookout for a new way to prepare the eggs we collect fresh from the coop.  The time had come for me to revisit the poached egg and find a simple, foolproof method for creating them for the whole family.Oven Poached Egg at 1840 Farm

I had read about oven poaching eggs but was skeptical about the process.  It seemed too easy, too simple.  Yet, I couldn’t wait to give it a try.  I loved the thought of being able to poach dozens of eggs at once.  If I could perfect the timing, poached eggs would be making a regular appearance at our farmhouse table.

It took a few attempts for me to pin down the timing of oven poached eggs.  Once I did, I couldn’t believe how simple they were to make.  Not only were the eggs beautiful and delicious, but the process was so easy and forgiving.

It’s egg season here right now.  Our heritage breed hens are producing an abundance of delicious fresh eggs.  With a steady supply of fresh eggs and the garden harvest so far away, these poached eggs are a simple and comforting homegrown meal that my family requests time and time again. They’re a regular feature on our breakfast, lunch, and dinner plates and always a welcome sight.

This method certainly isn’t Julia’s way of poaching eggs, but I don’t think that she’d mind me finding an easy way to serve perfectly poached eggs to my family.  In fact, I think that she’d approve wholeheartedly. 

Oven Poached Eggs with Hollandaise Style Sauce
I find that room temperature eggs work best in this preparation. I reach for the eggs in our egg basket on the kitchen counter when making them. Choosing eggs that are similar in size will result in evenly cooked eggs and make the process of timing much easier. I choose eggs that would be considered large in size (approximately 60 grams in weight). Eggs of smaller or larger sizes can certainly be poached by adjusting the baking time slightly.
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For the Poached Eggs
  1. Large Eggs, room temperature
  2. Standard Sized Muffin Pan
  3. water
For the Hollandaise Style Sauce (Makes enough for four eggs)
  1. 2 Tablespoons mayonnaise
  2. 1 teaspoon lemon juice
  3. hot sauce to taste
  4. 1 Tablespoon warm water
  5. salt and pepper or chives to garnish
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Position an oven rack in the middle of the oven. Gather a standard sized muffin pan and the number of eggs you would like to poach.
  2. Add one Tablespoon of water to each compartment of the muffin tin that will be used for poaching. Crack a large egg into each of the water filled compartments. Transfer the pan to the preheated oven.
  3. Bake the eggs for 14 – 16 minutes, rotating the pan halfway through that time. The whites should be softly set and the surface of the egg should remain glossy. Remove the pan from the oven.
  4. Using a slotted spoon, remove each poached egg from the pan. Serve with a sprinkling of salt and pepper, chives, or your favorite egg topping. I like to serve them with an easy hollandaise style sauce made by stirring together mayonnaise, lemon juice, and a few dashes of hot sauce. I add the warm water to loosen the sauce and spoon it over the poached eggs before garnishing with a bit of salt and pepper or chopped chives.
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Jelly Doughnut Muffins

Jelly Doughnut Muffins at 1840 FarmThe other day, my son mentioned that he would love to have jelly donuts for breakfast over the weekend. It’s a seemingly simple request with a delicious treat for the whole family. Unfortunately, his food request isn’t quite that simple here at our house.

With food allergies to contend with, certain foods are incredibly difficult for us to purchase. We’re incredibly fortunate to have discovered what I think are the most delicious donuts on earth at Holy Donut. We’re even luckier that they don’t use any peanuts or other nuts in their bakery, so we can safely enjoy their amazing donuts here at home. Of course, it isn’t always possible for us to take a two and a half hour road trip to pick up donuts. If Portland, Maine was a little closer to home, their donuts might be on our breakfast table every weekend.

I have made homemade donuts before, but this time I decided to move in a different direction. I remembered having an old recipe from Fine Cooking Magazine for a doughnut muffin from Downtown Bakery & Creamery in California. I had been holding on to that recipe for several years. These muffins are often talked about in food magazines and television shows. I’ve seen them chosen as the “favorite” bite of many famous foodies. Now it was my turn to try them.

JellyDonutMuffinWMEverything I read mentioned that these muffins had the taste and texture of a great cinnamon sugar cake doughnut without the need for me to roll out the dough, cut out the doughnuts, and fry them in oil before serving. Better yet, the batter could be prepared and stored in the refrigerator for several days, allowing me to bake fresh muffins for days to come.

I reasoned that the muffins could only be made better by adding a spoonful of homemade jelly inside before serving. My son would enjoy the flavor of jelly donuts and we’d get to try out a recipe for a muffin that is so beloved by those who line up to buy them at Downtown Bakery.

The recipe was simple to prepare. I baked them each day for four days. The fresh muffins on the fourth day were every bit as delicious as those prepared on day one. Each morning, my family couldn’t stop commenting about how amazing they were. Without jelly, they taste like the world’s best coffeecake in muffin form. With a bit of our homemade jelly, jam, or marmalade spooned into the center, they deliver jelly doughnut flavor with every single bite.

My son loved these muffins as much as I hoped he would. This recipe is definitely the path to a sweeter weekend for the whole family and an easy treat for me to add to our farmhouse table at breakfast time. Because the batter can be made ahead of time, I can prepare the batter on Friday and then bake them each weekend morning for our breakfast.  While they bake in the oven, I can accomplish my morning farm chores and start enjoying my first cup of coffee. As they cool on the counter, I’ll struggle to decide what sort of filling I want to enjoy. No matter what I chose, they’re bound to be delicious!

Jelly Doughnut Muffins
Yields 16
I love to bake these muffins in my extra-large muffin pan. The large, fluffy muffins are beautiful and perfect for filling with our favorite homemade jam, jelly, or marmalade. I bake enough for the crowd and serve them with a full array of our homemade preserves, allowing each person to choose their favorite filling. If you prefer, you could bake your muffins in a standard sized muffin pan. Simply reduce the baking time, checking the muffins after fifteen minutes to ensure that they don’t overbake.
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For the muffins
  1. 8 ounces (2 sticks) butter, softened and cubed
  2. 1 ¾ cup granulated sugar
  3. 4 ounces (1/2 cup) oil (any neutral tasting oil will do)
  4. 1 Tablespoon vanilla extract
  5. 4 large eggs
  6. 6 cups All-purpose flour
  7. 5 teaspoons baking powder
  8. ½ teaspoon baking soda
  9. 1 ¾ teaspoon salt
  10. 1 teaspoon ground cinnamon
  11. 1/3 cup buttermilk
  12. 1 2/3 cup whole milk
For the topping
  1. melted butter for brushing on warm muffins
  2. ½ cup granulated sugar
  3. 1-2 teaspoons ground cinnamon
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line the cavities of a muffin tin with paper liners. You can also use silicone cupcake liners if you prefer. Set aside as you prepare the batter.
  2. Using a mixer, beat the butter and sugar in a large bowl until creamy. Add the oil and vanilla extract, mixing briefly to incorporate. Add the eggs and beat until the mixture is smooth.
  3. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Use a whisk to blend and aerate the dry ingredients.
  4. In a small bowl or measuring cup, combine the buttermilk and whole milk.
  5. Add approximately one third of the dry ingredients to the butter mixture. Slowly mix to incorporate. Add half of the milk/buttermilk and mix gently. Repeat until all of the dry and wet ingredients have been fully incorporated. Take care not to overmix. Stop the mixer as soon as the batter is smooth. Overmixing will encourage the gluten in the flour to develop, creating a chewy muffin rather than the flaky, light muffin we’re trying to create.
  6. Scoop around ½ to 2/3 cup batter into each lined muffin tin. I use an ice cream scoop, adding two scoops of batter to each liner. The batter should be almost even with the top of the liner.
  7. Transfer the muffin pan to the preheated oven. Bake for 30-40 minutes, until the muffins are firm to the touch and a toothpick inserted into the middle of the muffin comes out with small crumbs attached.
  8. Remove the baked muffins from the oven. Allow them to cool for a few minutes as you prepare the cinnamon sugar topping.
  9. In a small bowl, melt a few tablespoons of butter. In a second small bowl, combine the granulated sugar and cinnamon, adjusting the amount of cinnamon based on your preferences.
  10. Brush or dip each warm muffin in the melted butter. Dip the butter topped muffins in the cinnamon sugar or spoon the cinnamon sugar on top, allowing the cinnamon sugar to adhere to the top of each muffin. Set the muffins aside to cool slightly.
  11. At this point, the muffins can be allowed to cool to room temperature and stored in an airtight container before serving. The batter can also be held for several days in the refrigerator, baking fresh muffins for breakfast each morning.
  12. Right before serving, use a small paring knife or apple corer to remove a small portion of the center of the muffin. Spoon a teaspoon of your favorite jam, jelly, or marmalade into the cavity before serving your Jelly Doughnut Muffins. Enjoy!
Adapted from Fine Cooking Magazine
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You’re always welcome at 1840 Farm
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You can also find 1840 Farm throughout the social media universe on
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We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
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Permanent link to this article: http://1840farm.com/2016/02/jelly-doughnut-muffins/

French Toast Bread Pudding

French Toast Bread Pudding at 1840 FarmFrench Toast Bread Pudding with a cup of hot coffee is one of my favorite ways to begin our Sunday mornings here at 1840 Farm. It’s tough to beat a dish that tastes this delicious and can be put together the night before. Humble day old bread never had it so good.

This recipe combines the flavor of French Toast with the texture and ease of bread pudding. Every cube of bread soaks up the eggy custard, puffing up as it bakes, creating both soft and crunchy textures. This dish has everything: beauty, flavor, texture, and the assumption that you must have spent hours in the kitchen creating such a delicious, comforting dish. Knowing that you didn’t just might make it taste even better.

This recipe is delicious and great for a crowd. Because all of the prep work is done the night before, I can spend my time enjoying the family and friends gathered for breakfast or brunch the next morning. I love knowing that something so delicious is baking in the oven while I’m enjoying the coffee and company around our farmhouse table. As the intoxicating aroma fills the farmhouse, we all become eager to dig in and taste that first delicious bite.

While the ingredients in this recipe are simple, the results are amazing. Each bite of bread is filled with the rich flavor of fresh eggs and earthiness of vanilla. As it bakes in the oven, the caramel beneath the bread cubes becomes thick and luscious. This really is a recipe where the finished dish is definitely greater than the sum of its parts. Believe me, you’ll serve this once to your family and friends and they will keep coming back for more!

French Toast Bread Pudding
Serves 8
This recipe combines the flavor of French Toast with the texture and ease of bread pudding. Every cube of bread soaks up the eggy custard, puffing up as it bakes, creating both soft and crunchy textures. This dish has everything: beauty, flavor, texture, and the assumption that you must have spent hours in the kitchen creating such a delicious, comforting dish. Knowing that you didn’t just might make it taste even better.
Print
Cook Time
35 min
Cook Time
35 min
Ingredients
  1. 5 large eggs
  2. 6 ounces half and half
  3. 6 ounces whole milk
  4. 1 Tablespoon vanilla extract
  5. 1 Tablespoon Grand Marnier
  6. 1 large French baguette
  7. 4 ounces (1 stick) butter, cubed
  8. 1 cup (192 grams) brown sugar
  9. 1 Tablespoon honey
  10. 1/8 teaspoon sea salt
Instructions
  1. In a large bowl, whisk together the eggs, half and half, milk, vanilla extract, and Grand Marnier. Using a serrated knife, cut the bread into 1 inch cubes. Add the bread cubes to the egg mixture and stir gently with a spatula to coat each cube. Allow the bread to rest in the egg mixture as the caramel is prepared.
  2. In a small pan over medium heat, melt the butter. Add the brown sugar, honey, and salt. Stir over medium heat until the mixture is smooth. Remove the caramel from heat.
  3. Transfer the caramel to a large oven safe casserole dish (I use my lasagna pan). Spread the caramel to fully cover the bottom of the pan. Using a spatula, gently transfer the soaked bread cubes to the pan, distributing them to evenly fill the pan and cover the caramel. Cover the pan and refrigerate overnight.
  4. In the morning, preheat the oven to 350 degrees Fahrenheit. Remove the pan from the refrigerator and place on a large baking sheet. When the oven has come up to temperature, place the pan in the oven and bake uncovered for 30-35 minutes. When the bread is perfectly baked, it will be puffed and golden on the edges.
  5. Remove the pan from the oven, pour the coffee, and serve. I like to use a large spatula to remove a serving from the baking pan. By turning the spatula upside down to plate the bread pudding, the gooey caramel will be on top, making its way through the bread cubes to the plate below. It’s a feast for the eyes and the taste buds. Enjoy!
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To make sure that you don’t miss any of our original content or favorite recipes, DIY projects, and homesteading advice, subscribe to The 1840 Farm Community Newsletter. Visit our subscription form to become the newest member of The 1840 Farm Community.

Our newsletter isn’t the only way to follow what’s happening here at 1840 Farm.
You’re always welcome at 1840 Farm
and at The 1840 Farm Mercantile Shop on Etsy.
You can also find 1840 Farm throughout the social media universe on
Facebook, Twitter, Pinterest, Instagram, Flickr, and Bloglovin‘.

We even created a new 1840 Farm Community Newsletter Pinterest board to catalog
our newsletter content so that you could easily pin your favorites to your own boards.

Come add your voice to our conversation!
We’ll hope to see you there!


 

Permanent link to this article: http://1840farm.com/2016/01/french-toast-bread-pudding/

Oat Scones with Fresh Strawberries

SconeIngredieStrawberry Oat Scone at 1840 FarmntsWMWhen fresh strawberries are in season, we take full advantage and work them into a variety of baking recipes and canned goods.  These Oat Scones studded with chunks of juicy, fresh strawberries find their way to our breakfast table every year.  They’re delicious and a reminder of why we love strawberry season so much.  While the scones are always best if eaten the day they are baked, I find that any leftovers are great when used as a base for a strawberry shortcake dessert that evening.  Enjoy!

 

Oat Scones with Fresh Strawberries
makes 8 sconesStrawberry Oat Scone at 1840 Farm

I was inspired to add fresh strawberries to my family’s favorite scone recipe after reading Honey & Oats: Everyday Favorites Baked with Whole Grains and Natural Sweeteners by Jennifer Katzinger. The results were delicious. In fact, these scones were such a hit that they have become our favorite scone recipe.

I like to grate the butter for recipes that require butter to be cut into the flour. Using tiny grated bits of butter makes mixing the dough a breeze. It also yields an incredibly tender scone as much less mixing is needed.

2 cups (160 grams) old fashioned oats
1 cup (80 grams) oat flour
½ cup (60 grams) whole wheat flour
¼ cup (30 grams) All-purpose flour
¼ cup (48 grams) brown sugar
4 teaspoons baking powder
½ teaspoon salt
8 Tablespoons (4 ounces) butter, grated
¼ cup (2 ounces) heavy cream
1 large egg
1 cup chopped strawberries
1 Tablespoon granulated sugar

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a Silpat liner.

Combine the dry ingredients in a large bowl. Add the grated butter and gently toss with your hands to fully coat the butter and evenly distribute it throughout the dry ingredients.

In a small bowl, combine the cream and egg and whisk to combine. Add the cream and egg to the bowl with the flour and stir gently to moisten the dry ingredients. Reserve the small bowl as the remnants from the cream and egg mixture can be used to brush the scones before they are transferred to the oven. Add the chopped strawberries to the batter and fold gently to combine.

Transfer the dough to a lightly floured surface. Gently pat the dough into a circle approximately 8 inches in diameter. Cut the dough into eight wedges. Transfer each wedge to the prepared baking sheet. Using a pastry brush, gently brush each scone with the remaining cream and egg mixture. Sprinkle a bit of the granulated sugar on top of each scone.

Transfer the baking sheet to the preheated oven. Bake the scones 18 to 20 minutes, rotating the baking sheet halfway through the baking time. When fully baked, the scones will be lightly browned and firm to the touch.

Remove the baking sheet from the oven to a wire rack to cool. Scones are most delicious served the day they are made, so serve them immediately and enjoy every last bite!


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Permanent link to this article: http://1840farm.com/2015/06/oat-scones-with-fresh-strawberries/

Strawberry Puff Pancake

Strawberry Puff Pancake at 1840 FarmI have many fond memories of this dish from my childhood.  My mother made this recipe for countless holiday morning breakfasts.  It was always topped with fresh strawberries, sour cream, and a sprinkling of brown sugar.  It was always called Strawberry Puff Pancake.

The name made sense given that the dish was topped with strawberries and the batter puffed dramatically while it baked in the oven.  It seemed magical to me that you could pour a thin batter into the pie plate, slide it in the oven and watch as it transformed into an airy, delicate concoction.

For a chicken keeper, this is a delicious celebration of the fresh eggs that we collect from our heritage breed hens.  The resulting pancake is full of the fresh, rich flavor of fresh eggs.  The flavor is paired with the beautiful golden color of the yolks provided by hens that enjoy sunshine, fresh air, and plenty of fresh green grass and treats.

I know now that this dish bears a remarkable resemblance to the German Dutch Baby or Dutch Pancake.  No matter its name, the recipe is similar to a popover and yields a light, eggy, custard-like pancake that is delicious when topped with fresh fruit. While the combination of sour cream and brown sugar with the fresh strawberries may seem curious at first, I promise that it won’t disappoint.  We have tried topping this pancake with whipped cream and syrup, but this is our favorite trio of toppings.

This is a family favorite here at 1840 Farm and sure to become one around your family table.  I hope that you’ll enjoy it just as much as we do!

Strawberry Puff Pancake (German Dutch Baby)
Print
Ingredients
  1. 3 Tablespoons (1 ½ ounces) butter
  2. 3 large eggs
  3. 1 ½ cups (12 ounces) whole milk
  4. 6 Tablespoons (72 grams) granulated sugar
  5. ¾ cup (90 grams) All-purpose flour
  6. ¼ teaspoon salt
For Serving
  1. strawberries
  2. brown sugar
  3. sour cream
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Place the butter in a glass pie pan, 9 inch cast iron skillet, or similarly sized casserole dish and transfer to the warm oven as you prepare the batter. I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.
  2. In a large bowl, beat the eggs using a whisk until they are light and frothy. Add the milk and whisk until well combined. Add the sugar, flour, and salt and whisk until the mixture is completely smooth.
  3. Remove the warm baking dish from the oven. Pour the batter into the pan and return it to the oven. Bake for 25-30 minutes or until the edges are puffed and lightly brown. When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.
  4. Remove the pancake from the oven and serve topped with a sprinkling of brown sugar, fresh sliced strawberries, and a dollop of sour cream. Enjoy!
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Permanent link to this article: http://1840farm.com/2014/04/strawberry-puff-pancake-recipe/

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce

A few months ago, I was given the opportunity to review the new cookbook, Put An Egg On It by Lara Ferroni.  It was filled with fantastic recipes featuring one of my favorite foods:  eggs.  I loved it so much that I was thrilled to be presented with the chance to review a second cookbook from the Sasquatch Books catalog.  I was even more excited when I learned that it was a cookbook that focused on the use of one of my favorite tools in the kitchen:  a cast iron pan.

The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne contains over 90 recipes that all utilize a cast iron skillet.  These recipes represent the full range of dishes from breakfast fare to hearty dishes to serve at your family’s dinner table.  This beautiful book also includes helpful information to guide readers through the process of selecting a cast iron skillet, seasoning its surface, and caring for it properly.

The recipe featured on the cover caught my attention right away.  The pecan sticky buns looked amazing in the pan and on the plate.  I couldn’t wait to open the cover and read the recipe.  After I had read that recipe, I continued on through the entrees, vegetables and sides, and delectable looking desserts.

All of the recipes looked delicious, but I was drawn to the idea of making my family’s favorite cinnamon rolls in our own cast iron skillet before diving in and trying a new recipe.  I wondered if using my favorite pan would make any difference in the cinnamon rolls I was planning to serve for dinner.

After the first bite, my family proclaimed that these were the most delicious cinnamon rolls that I had ever made.  As dinner went on, so did their happy comments.  By the time the last bite had been enjoyed, they were all inquiring about when I would be making these Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce again.

I promised that I would make this recipe again soon.  I want to share the recipe with you first so that you can make them yourself.  These cinnamon rolls are delicious and sure to delight your friends and family.

 

Cast Iron Skillet Cinnamon Rolls with Bourbon Caramel Sauce
serves 4-6

I like to use our WonderMill to mill our own organic, non-GMO flour for this recipe, but there’s no need to pass up making these rolls if you don’t have the ability to mill your own flour. You can substitute high quality whole wheat flour or All-purpose flour. 

I find that adding Grandma Eloise’s Dough Enhancer helps to create lighter dough and improve the overall texture of the rolls.  If you don’t have it on hand, you can simply omit it from the recipe.  The resulting recipe will still be absolutely delicious. You can learn more about the dough enhancer in my recipe for our Farmhouse Country Loaf.

Dough
¼ cup (2 ounces) warm water
1 Tablespoon (20 grams) molasses
1 package (2 ½ teaspoons) active dry yeast
¼ cup (2 ounces) warm milk
2 large eggs, room temperature
1 Tablespoon vanilla extract
2 cups (240 grams) All-purpose flour
1 cup (120 grams) whole wheat flour
½ teaspoon salt
2 teaspoons Grandma Eloise’s Dough Enhancer
4 Tablespoons (2 ounces) butter, cut into small cubes

Bourbon Caramel Sauce
½ cup (96 grams) brown sugar
4 Tablespoons (2 ounces) butter
1 Tablespoon honey
1 Tablespoon maple syrup
1 Tablespoon bourbon

Filling
4 Tablespoons (2 ounces) butter, softened
¼ cup (48 grams) granulated sugar
¼ cup (48 grams) brown sugar
2 Tablespoons ground cinnamon

If you are using a dough proofer, preheat the proofer following the manufacturer’s instructions as you prepare the dough.  If you don’t have a proofer, you can provide the dough with a warm, draft free location to rise.  Additional time may be necessary for the dough to rise sufficiently, but the cinnamon rolls will taste equally delicious.

In a large bowl, combine the warm water and molasses, stirring to dissolve the molasses.  Sprinkle the yeast over the mixture and set aside to bloom as you measure the dry ingredients, approximately five minutes.

Measure and combine the flour, dough enhancer, and salt in a bowl.  Use a whisk to mix the dry ingredients and evenly distribute the salt throughout the flour.

When the five minutes have elapsed, whisk the liquid ingredients and then add the warm milk, eggs, and vanilla.  Whisk until the eggs are incorporated and the mixture is smooth.

Add the dry ingredients in one addition to the yeast mixture.  Use a dough hook on a stand mixer or a wooden spoon, mix until a shaggy dough forms.  If you are using a stand mixer, continue to mix the dough on the lowest setting for 5 minutes or until a smooth, elastic dough forms before beginning to add the butter slowly.  Add the butter a piece at a time, allowing the mixer to work the dough between each addition.  Continue to mix until all of the butter is incorporated into the dough.

Transfer the dough to a large bowl that has been brushed with butter or oil.  Place the dough in the warm proofer or a draft free spot to rest and rise for approximately 60 minutes.  Remove the dough from the bowl and knead lightly before returning the dough to the bowl to rise for another 60 minutes or until doubled in size.

As the dough is rising for a second time, prepare the bourbon caramel sauce.  Add the brown sugar, butter, honey, maple syrup, and bourbon to an 8 inch or 10 inch cast iron skillet.  Place the skillet over medium high heat.  Bring the mixture to a boil without stirring.  Reduce the heat to medium and continue to simmer until the mixture thickens slightly, approximately five minutes.  Remove the skillet from the heat and allow the caramel to cool to room temperature.

In a small bowl, combine the sugar, brown sugar, and cinnamon for the filling.  Ideally, the butter should be soft enough to spread across the dough easily without stretching the dough.  If it needs a bit of encouragement, a fork can be used to mash it onto a plate before rolling out the dough.

When the dough has risen sufficiently, transfer it to a floured surface.  Lightly flour the surface of the dough before using a rolling pin to roll it into a rectangle approximately 18 by 12 inches in size.

Using a pastry brush or your hands, brush away any excess flour from the surface of the dough.  Spread the softened butter evenly over the dough before sprinkling the cinnamon sugar mixture on top of the butter.  Begin rolling the dough from one long side of the rectangle to the other, forming a tight tube and brushing away excess flour as you roll.

Using a sharp knife, cut the rolled dough into rolls approximately 1 ½ inches in width.  Gently transfer the individual rolls to the cast iron skillet, placing each one cut side down on top of the bourbon caramel sauce.  Continue until all of the rolls are evenly spaced within the skillet.

Place the skillet in preheated bread proofer or a warm, draft free location to rise for another 30-60 minutes or until the rolls have expanded to fill the pan.  As the rolls rise, preheat the oven to 350 degrees.

Transfer the skillet to the preheated oven.  Bake the rolls for 20-30 minutes, until lightly browned and slightly firm.  Remove the skillet from the oven and allow to cool for at least five minutes.  Using oven mitts and a healthy dose of caution, carefully cover the skillet with a larger plate or pan and turn the skillet to release the cinnamon rolls.

Remove the cast iron skillet, scraping any caramel from the pan.  The bourbon caramel sauce will now be on the top surface of the rolls.  Serve the rolls while still warm and enjoy every last bite!

Permanent link to this article: http://1840farm.com/2014/01/cast-iron-skillet-cinnamon-rolls-with-bourbon-caramel-sauce/

Wholegrain Buttermilk Biscuits

Fall is in the air here at 1840 Farm and another homeschooling semester is underway.  This year, one of our homeschooling goals is to spend more time together in the kitchen baking and cooking.  We’ll be learning the basics and adding in a few family and holiday favorites for good measure.  We’ll also be sharing many of the recipes and techniques with you so that you can try them in your kitchen.

I decided to start with a simple recipe and a bit of kitchen science for good measure.  So, we gathered around our kitchen table to learn more about baking soda and baking powder.  You can learn all about the subject by reading my post:  Kitchen Science:  Baking Soda vs Baking Powder.

In my opinion, few recipes highlight baking powder in the way that a great homemade biscuit does, so we started gathering our ingredients and preparing to make a batch of buttermilk biscuits from scratch.  In moments, we had our ingredients and tools.  We were ready to mill a batch of organic, non-GMO flour, make our own baking powder, and finish the biscuits by using a biscuit cutter that had been passed down from my Great Grandmother.

 First, we milled a batch of whole wheat flour using our WonderMill.  If you don’t mill your own flour, a high quality whole wheat flour can be substituted or you can use All-purpose flour if you prefer.  We mixed up enough fresh baking powder for each child to make their own batch of biscuits and started weighing our ingredients.

Then it was time to mix up the dough and break out our rolling pins.  We talked while we rolled out the dough.  We couldn’t help but discuss the generations of our family that had come before us as we used a biscuit cutter that showed signs of wear from its decades of use.  I watched them fill with pride as they gently transferred each round of biscuit dough to the baking pan.

That evening, we gathered around our family table and enjoyed the biscuits as the centerpiece of our meal.  They were delicious used as the bread for our heirloom Green Zebra Tomato BLT sandwiches.  They had a light, flaky texture that was just as delicious when enjoyed for breakfast the next morning, warm with a pat of butter and drizzle of our own maple syrup.

These biscuits were so popular that we have already enjoyed them a second time.  I’m quite certain that we’ll be making them again soon.  I hope that your family will enjoy them as much as mine did.

Buttermilk Biscuits
makes 8 biscuits

The key to making a light, flaky biscuit is to mix the dough enough to break the butter into very small pieces without mixing it so much as to develop the gluten in the flour.  Don’t worry, there’s a simple trick to ensuring that you achieve that state consistently when making biscuits.  Simply grate the butter before adding it to the dry ingredients.  While it may sound unconventional, grating the butter makes all the difference.  The butter will be in small shards and easily distributed through the dry ingredients with little effort.

Take care not to over flour the dough while rolling.  Too much flour will create a dry, heavy biscuit.  I like to use a seasoned french rolling pin or silicone covered rolling pin and rolling mat when making biscuits.  Both are less likely to need excess flour in order to prevent sticking.

1 cup (120 grams) whole wheat flour
1 cup (120 grams) All-purpose flour
1/2 teaspoon salt
2 Tablespoons baking powder
6 Tablespoons butter, grated
3/4 cup (6 ounces) buttermilk

In a large bowl, combine the flours, salt, and baking powder..  Use your dry fingers or a whisk to combine the dry ingredients before adding the grated butter to the bowl.  Using your fingers, gently toss the grated butter and the dry ingredients until the small shards of butter are evenly distributed through the dry ingredients..

Make a well in the center of the dry ingredients before adding the buttermilk all at once.  Use a spoon or your hands to mix the dry ingredients into the buttermilk.  Continue to mix until the dry and wet ingredients are fully combined .Take care not to overmix, stopping as soon as the dough is evenly moist.

Transfer the dough to a lightly floured surface.  Add a sprinkling of flour to the top of the dough and pat into a rectangular shape.  With a rolling pin, roll the dough into a rectangle approximately 1/2 inch thick. Fold the top third down to the middle of the dough.  Fold the bottom third up to the middle of the dough.  Turn the dough 90 degrees and roll until 1/2 inch thick.  Repeat this folding and turning two more times.  The folding and turning will help to create buttery layers in the dough and yield a very flaky biscuit.

Roll the dough into a final rectangle 1/2 inch thick.  Dip a biscuit cutter in flour and cut out each biscuit, disturbing the dough as little as possible.  Gently transfer each round to a baking tray or pan.

Place the pan of biscuits in the refrigerator for at least 30 minutes to allow the butter to solidify.  Take any remaining scraps of dough and gently shape into a rectangle before wrapping with plastic wrap and placing in the refrigerator.  If allowed to rest, this dough can be rolled and cut into biscuits or pressed into the bottom of a pie pan to serve as the crust for sweet or savory dishes.

Preheat the oven to 400 degrees Fahrenheit.  Remove the biscuits from the refrigerator and allow them to come to room temperature as the oven preheats.  Transfer the biscuits to the hot oven.  Bake for 12-16 minutes or until lightly browned with a dry exterior.  Remove from the oven and brush the tops of the biscuits with melted butter if desired.  Serve warm.

Permanent link to this article: http://1840farm.com/2013/09/wholegrain-buttermilk-biscuits/

Yogurt Parfaits with Omega Fields’ Simply Omega-3

Every day I find myself preparing breakfast for the children gathered around our farmhouse table.  I try to balance great flavor with solid nutrition when serving them the first meal of the day.  It isn’t always easy.  So many breakfast options, especially those aimed at children, provide one while sacrificing the other.

I decided to focus on a healthy product that both of my children love:  yogurt.  I was confident that I would be able to develop a recipe that would delight their taste buds and deliver the nutrition they needed to start their day off right.

I started out simply by adding fresh fruit to plain yogurt.  We had a record-breaking crop of red and blackcap raspberries this summer, so I layered yogurt with fresh berries in small jelly canning jars with reusable plastic lids.  I prepared them the night before and was able to serve them in moments when it was time for breakfast the next morning.

The parfaits were a hit, but they seemed to be lacking a little texture.  I had seen numerous recipes on blogs and Pinterest boards that combined yogurt and raw oats.  I always have old fashioned oats in the pantry, so I added a bit to the yogurt before layering it in the jars one evening.

The next morning, I discovered that the oats had softened and the mixture had taken on an almost pudding like consistency.  It was thick and delicious, with just a hint of the texture I had been looking for.  By the end of the first week, everyone in the house had decided that these yogurt parfaits were our new favorite breakfast dish.

Around the time that I found myself making these parfaits every day, I received a new product to evaluate here at 1840 Farm.  As luck would have it, this new product was delicious, nutritious, and quite possible the perfect topping for our yogurt breakfast parfaits.

Omega Fields sent me a collection of products including a bag of their Simply Omega-3 product to evaluate in preparation for a giveaway for the members of The 1840 Farm Community.  The morning after they arrived, I added a teaspoon of the Simply Omega-3 to the top of my parfait.  It added a lovely texture and flavor to my parfait.  It had made it even more delicious.

I wasn’t the only one who loved the flavor and texture that the ground flaxseed added to our parfaits.  I loved being able to sprinkle a little on my children’s breakfast knowing that they loved the taste and that it also delivered a healthy dose of fiber and Omega-3 in an all natural formula without any added sweeteners.

Several months have passed since I first made a yogurt parfait with the hopes that my children would eat it for breakfast.  Since then, they have requested them every morning.  My husband and I have followed their lead, enjoying them every morning as we prepare to start our day.  We have also been enjoying Simply Omega-3 in our favorite homemade bread recipe for Farmhouse Country Loaf.

Now you can enter to win a bag of Simply Omega-3.  Two lucky winners will be randomly selected and sent a bag of Simply Omega-3 courtesy of Omega Fields.  Enter by using the Rafflecopter widget below the recipe.  The winners will be randomly selected on Tuesday, September 17, 2013 and notified via Email.  Good luck to all who enter!

This is a sponsored giveaway. I was provided a complimentary bag of Omega Fields Simply Omega-3 to use here at 1840 Farm.  It was provided in order to allow me to evaluate the product and share my personal experience in this post  The opinions shared are completely my own and were not influenced in any way by the offer of complimentary product, nor did my receipt of product guarantee a positive review.   Any opinions shared in this post are based entirely on my experience using the product.

Yogurt Parfait with Simply Omega-3
serves 2

This recipe can be adjusted to include your family’s favorite yogurt and topping options.  I have used plain and vanilla whole milk organic yogurt and reduced fat yogurt and a variety of berries both fresh and frozen depending on what I have on hand.  All were equally delicious.

1 cup (8 ounces) yogurt
1/2 cup (40 grams) old-fashioned oats
berries or topping of your choice
Simply Omega-3 to taste

In a small bowl, combine the yogurt and oats.  Stir to fully combine.  Spoon 1/4 cup (2 ounces) into the bottom of a container with a lid.  Add berries and top with another equal portion of the yogurt mixture.  Top with more berries before covering and refrigerating overnight.  Add Simply Omega-3 to taste and serve immediately.

a Rafflecopter giveaway

Permanent link to this article: http://1840farm.com/2013/09/yogurt-parfait-with-omega-fields-simply-omega-3/

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