Parmesan & Bacon Strata with Spinach

IMG_4890This is my very favourite Strata.  To be honest I’ve never been a fan of Stratas in general. Ones I’ve had in the past tend to have too much cheese, too much sausage, and left me feeling overfull.  To fix this, I thought it best to figure out the right ratio of bread, egg, & milk.  Once that was figured out, I started to build it up with just enough ingredients to give it a full flavour.  I’m happy to serve this for any breakfast / brunch event, and it disappears quickly.

The bread, egg, & milk ratio (1# bread to 3 cups milk and 10 eggs) can be accented with either savoury or sweet ingredients; just use your imagination.  For instance, add some vanilla and maple syrup to the egg mixture, and tuck in some thin apple slices and pieces of cream cheese.  This will give you a lovely, French toast type Strata.  Be inventive! Continue reading

Triple Chocolate Chip Cookies

IMG_4170Cookies are usually the first baking for children to help with.  They do well stirred with a big wooden spoon, taste great raw, and take just a few minutes to bake, with instant results.   They are also an easy fix for a well-earned hunger, or a comfort with a book and a cup of tea.

I can still remember making cookies as a young girl, usually with my sister.  We had a pamphlet cookbook that had lots of recipes in it, but the most used was the one for Chocolate Chip Jumbles.  Having found the original book of recipes recently, it didn’t surprise me that the only page missing, besides the covers, was the page that had that recipe on it!  Probably years of wear and tear had it loose and lose-able! IMG_4384

This version of chocolate chip cookies (the one I’ve made most often for the past several years) makes large cookies with tender centers, an essential to good chocolate chip cookies. Continue reading

Popovers

IMG_4066We’re not much of a family for pancakes.  Occasionally we make a batch of waffles, maybe twice a year.  However these little treats are a family favourite.  Easy to put together, then nothing to do but leave them to cook in the oven.

They have a steamy, custardy center, which is perfect with a spoonful of jam tucked inside.  The only oil used is that to grease the pan.  With berry season arriving soon, and a whole summer of “no-school” mornings ahead, take the time to bake these, then sit outside in the sunshine and munch through them all while fresh. Continue reading