Wintertime breakfasts, brunches, ease weather woes

Every day I start my activities anytime between 6 to 7:30 a.m. depending on whether the cats will let me sleep in or not. Without fail, I get my heart started with one mug of hot steaming black coffee – real coffee with no flavorings sweeteners or cream – and a piece of (real) buttered English Muffin Bread toast while I read the paper. Then it’s the cats’ turn followed by the hanging of the bird-feeders on the front deck, tossing sunflowers seeds out for the raucous turkeys and distributing some peanuts for the resident Jays and ‘Jimmie (my little red tree-squirrel pal).

Then it’s time for heartier fare and herewith I offer some of my long—time favorite quick-bread breakfast recipes. I’m a great fan of baking powder breads because they’re not only fast, but incredibly versatile.

You can bake the batter in a standard loaf pan, a shallow (cornbread) pan, muffin tins, or shape them by hand into a round — as shown in our illustration. That’s my chosen way, since it’s easy to cut into wedges that fit your appetite. And while I always have a dish of (real organic) butter at hand, sometimes I’ll augment it with jelly, jam or today’s great recipe for lemon curd.

You can accompany your bread choices with bacon, eggs, hash-browns, omelet – whatever you wish – for a wonderful attitude-adjustment morning feast. Enjoy!

Cranberry-Nut

Bread

2 cups flour, sifted

1 cup cane sugar

1 1/2 tsps. baking powder

1/2 tsp. baking soda

1 tsp. salt

14 cup butter

3/4 cup orange juice

1 Tbs. grated orange rind

1 large egg, well beaten

1/2 cup chopped walnuts

1 0r 2 cups chopped cranberries sprinkled and tossed with sugar

Preheat oven to 350 degrees. Sift flour with all dry ingredients and cut in the butter. Combine orange juice and grated rind with the egg; pour mixture over the dry ingredients and mix enough to dampen evenly. Fold in chopped nuts and cranberries. Pour mixture into greased 9-inch loaf pan. Bake for 1 hour, cool on rack for 5 minutes; remove from pan and cool on rack completely.

Fresh Citrus

Curd

1 med. lemon

1 med. orange

1 1/2 cups granulated cane sugar

3.4 cup pure butter

4 eggs. Beaten

Grate peel from (washed) lemon and orange and squeeze 1/4 cup of juice from each into heavy 2-quart saucepan. Add sugar and butter, cook over low heat till butter is melted. Gradually stir in eggs stirring constantly till mixture boils and thickens, about 20 minutes. Add lemon and orange peels, blend well, cool slightly. Ladle into clean jars or non-metal containers, cover with tight-fitting lids. Store in refrigerator up to 2 weeks.

Eggnog

Quick Bread

3 eggs

1 cup cane sugar

1 cup dairy eggnog (not canned)

1/2 cup butter, melted

2 tsp. rum extract

1 tsp. vanilla

2 1/2 cups all-purpose flour

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

Heat oven to 350F. Grease bottom only of 9x5-inch loaf pan*. Beat eggs in large bowl. Add sugar, eggnog, butter, extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking powder, salt and nutmeg, stirring just until dry ingredients are moistened. Pour into greased pan. Bake 45-50 minutes or till toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan and cool completely. Wrap tightly and store in refrigerator. Makes a 10-slice loaf.

* Recipe can be baked in two 5 3/4X3 1/4-inch pans at 350F for 35-40 minutes.

Cranberry

Spread

1 3-ounce pkg. cream cheese, softened

1/2 cup powdered sugar

1/4 cup butter softened

1 tsp. vanilla

1/4 cup chopped fresh or frozen cranberries

In small bowl, beat cream cheese, powdered sugar, butter and vanilla until light and fluffy. Stir in cranberries. Store in refrigerator. Makes 3/4 cup.

Apple

Cornbread

2 cups fine yellow cornmeal

1/4 cup granulated cane sugar

1 1/2 tsp. salt

2 cups sour cream

Scant cup of raw chopped apples

2 Tbs. butter, melted

2 eggs, beaten

1 tsp. soda

1 Tbs. cold water

Set oven to 400F. In the top of a double boiler, mix cornmeal, sugar, salt, milk and butter. Cook over hot water about 10 minutes, stirring.

Cool and add eggs, soda dissolved in the water and apples. Bake in 8x8x2-inch pan about 25 minutes or till done. Makes 8 large squares.

For many, gingerbread is a must over the holidays. Here’s a savory recipe followed by an easy, luscious spread.

Gingerbread

Raisin Scones

2 cups flour

1/3 cup packed brown sugar

3/4 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

6 Tbsps. (3/4 stick) real organic butter, chilled, cut into pieces

1/4 cup milk

1 large egg

3 Tbsps. unsulfured molasses

1 tsp. vanilla extract

2/3 cup raisins

Preheat oven to 375F. Lightly grease baking sheet. Blend first 6 ingredients by hand or in processor. Add butter and cut (or process) in till mixture resembles coarse meal.

In large bowl, beat milk, egg, molasses and vanilla to blend; add flour mixture and raisins. Gently stir until dough forms ; gather into a ball and on lightly floured surface pat and press into a 1-inch thick round. Cut into 8 wedges and place on prepared baking sheet.* Bake until toothpick inserted in center comes out clean, about 25 minutes. Do not over-bake.

Cream Cheese

Orange Spread

1 8-oz.pkg, cream cheese, softened

1/4 cup orange marmalade

In small bowl, beat cream cheese till light and fluffy. Gradually add orange marmalade beating well till combined. Store in refrigerator. Makes 1 cup.

May you enjoy some of these recipes at a satisfying winter breakfast with family and friends. Happy New Year!

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.