Song: Taste and See: Breakfast: Banana with Rice Cake Sandwich et. al.

Have you ever tried to whistle in vibrato Taste and See | Catholic Communion Hymn | James E. Moore Jr. | Choir with Lyrics | Sunday 7pm Choir while making breakfast?

Breakfast: a freeform sliced half banana, strategically placed on a rice cake spread with sunflower seed butter topped with a graham cracker square (omit this step if gluten-free). Store bought toffee cashews that tasted like petroleum, next time I will make them myself. A 2-cup mug of 2 min. nuked water with lime peel and a sundried tomato. Next time skip the sundried tomato.

CB

Poached Pears

2 cups dry red wine

1 cup water

1/4 cup sugar

4 whole cloves

2 cinnamon sticks

4 ripe but firm pears, peeled sliced in half lengthwise and the centers cored

1 tsp white vinegar (preferably Italian)

Combine the first five ingredients, wine through cinnamon sticks, in a large saucepan and bring to a boil over medium heat stirring occasionally until sugar dissolves. Add pears, reduce heat to a low simmer, and simmer gently until tender, about 30 minutes. Put a plate slightly smaller than the pan on the saucepan to submerge the pears in the liquid.

Remove from heat and let cool slightly. With a slotted spoon remove pears into a large bowl. Reduce liquid in the saucepan by at least half over high heat. Let the liquid cool slightly and add the white vinegar. Pour reduced liquid over the pears. To serve place a pear half in an individual bowl and spoon some of the liquid over. Refrigerate unused pears and poaching liquid.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from The Martha Stewart Living Cookbook

Blueberry Slump

Filling:

1 quart fresh blueberries or 3 10 to 12 oz. bags of frozen blueberries thawed and drained

3/4 cup sugar

2 teaspoons vanilla extract

juice from one lemon (approx. 2 tablespoons)

juice from one lime (approx. 2 tablespoons)

1 tablespoon fruit vinegar  

Topping:

1/2 cup all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1 1/2 cups milk

5 tablespoons unsalted butter

1 teaspoon vanilla extract

heavy cream or yogurt (optional)

Combine all filling ingredients in a medium bowl and set aside.

Combine the first seven topping ingredients, the flour through nutmeg, in a large bowl.

In a small saucepan, bring milk just to a boil over medium heat, stirring often to keep from sticking to the bottom of the pan. Add butter and vanilla extract and stir until the butter melts. Remove from the heat and add to the flour mixture. Mix with a spoon just until the milk is incorporated.

Bring the blueberry filling mixture to a boil over medium heat in a 10-inch skillet. As soon as the blueberries start to boil, spoon the topping by the tablespoon over the blueberries. Cover, reduce the heat to low, and cook for about 13 minutes. Remove from the heat and let cool for a few minutes.

Spoon some warm blueberry slump into a bowl and pour a little heavy cream or a dollop of yogurt on top.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Chef Paul Prudhomme's Seasoned America cookbook

Cranberry Sauce

3 cups (12 ounces) cranberries

1/2 cup sugar

1/2 cup water

zest and juice of 1 orange

2 tablespoons fresh grated ginger

cinnamon stick

Place cranberries, sugar, water and orange juice in a saucepan. Bring to a boil and then lower to a simmer.

Stir in ginger, orange zest, and cinnamon stick. Cook until cranberries burst and thicken, about 15 minutes.

Once thick remove from heat and let cool to room temperature. Refrigerate until ready to serve.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from a Bing recipe.

Nutted Date Bars

1 cup dates, chopped, approximately 20 dates

1 cup walnuts, chopped

2 eggs

1 cup powdered sugar

1 tablespoon melted shortening

1 tablespoon lemon juice

1/4 cup flour

1/2 teaspoon salt

Combine dates and nuts. 

Beat eggs until light. Add powdered sugar, melted shortening, lemon juice, flour and salt.

Combine the two mixtures. Spread on a greased 8x8 inch baking pan. Bake on 350F for 20 minutes.

Let cool. Cut into bars. 

(Optional) Dip into powdered sugar.

Submitted by Joan Dodge, Blessed Trinity Catholic Community, from her Mom's recipe box

Copycat Starbucks Lemon Loaf

1 1/2 cups all-purpose flour

1 cup sugar

1 cup plain Greek yogurt

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice (1 1/2 to 2 lemons)

3 eggs

2 tablespoons lemon zest

2 teaspoons baking powder

1/2 teaspoon salt

Icing:

2 cups powdered sugar

4-5 tablespoons freshly squeezed lemon juice

Preheat oven to 350F and lightly grease a 9x5-inch loaf pan with butter of non-stick spray.

In a large bowl, beat eggs and sugar together, then add Greek yogurt and vegetable oil.

Whisk in lemon juice and lemon zest.

In a medium bowl, toss together flour, baking powder, and salt, then add them to the wet ingredients until just incorporated. Don't overmix

Pour batter into loaf pan and smooth out the top, then place in the oven, and bake for 50 minutes, or until a toothpick inserted in the center comes out mostly clean.

If necessary, cover the loaf pan with aluminum foil during the last 5 - 10 min to prevent browning.

Remove from oven and let cool.

While the loaf is baking, whisk together 2 cups of powdered sugar and 4 tablespoons of lemon juice together to create a glaze. Add 1-3 more teaspoons of lemon juice to achieve the desired thickness.

Once the loaf has cooled, extract it from the loaf pan, place it on a cake plate, and pour the glaze over the top. Let the glaze set and serve fresh, or store, refrigerated, in an airtight container.

Source, blog 12 Tomatoes: Copycat Starbucks Lemon Loaf | 12 Tomatoes

Rum & raisin dark chocolate fudge squares

1/4 cup rum or 1 tablespoon rum extract

1/2 cup raisins

approx.14 oz. dark chocolate, coarsely chopped

approx.14 oz. can of sweetened condensed milk

3 tablespoons unsalted butter

Line an 8x8x2 square pan with parchment paper. Combine the rum (or rum extract) and raisins in a small bowl. Set aside for 1 hour or longer to macerate.

Place the chocolate, condensed milk, and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl does not touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. 

Stir in the raisin mixture. Spoon into a lined pan and use the back of a spoon to smooth the surface. Set aside to cool. Place in the fridge overnight to set. Cut into squares. 

Adapted from Louise Pickford, https://www.taste.com.au

Rhubarb Cake and Cream

1 box yellow cake mix

4 cups rhubarb, chopped

1 cup sugar

1 cup whipping cream

Preheat oven to 350F

Mix yellow cake mix according to the directions on the box and pour into a 9x13 inch pan.

Sprinkle rhubarb and sugar over the cake batter. Pour whipping cream over rhubarb.

Bake at 350F for 45 minutes. If using a dark or nonstick pan bake at 325F for 45 minutes.

Let cool and serve with ice cream if you like.

Adapted from COOKS.COM

Raspberry or Blackberry Cobbler with Coconut Pecan Topping

Filling:

8 cups raspberries or blackberries, fresh or frozen (thawed slightly if frozen)

1 cup sugar

1/4 cup instant tapioca

juice of 1/2 lime

pinch of salt

Topping:

1 cup all-purpose flour

1 cup sweetened shredded coconut

3/4 cup sugar

1 cup pecans, coarsely chopped

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter, cubed (1 stick)

1 egg

Toss berries with 1 cup sugar, tapioca, lime juice, and a pinch of salt in a medium bowl. Spoon into a 2-quart baking dish. 

Combine flour, coconut, 3/4 cup sugar, pecans, baking powder, and salt in a second medium bowl. Using your fingertips, knead the butter until incorporated. The mixture should look like course sand. Blend in the egg, then arrange topping over the berries in clumps, covering them evenly. 

Bake the cobbler for 45-50 minutes, or until golden and crisp and the filling is thick and bubbly.

Cool on a rack for at least 1 hour before serving. Serve with ice cream if you like.

Adapted from www.CusineAtHome.com August 2005

Whole Wheat Banana Nut Muffins

2 cups whole wheat flour

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup honey

3 eggs

1/3 cup vegetable oil

1 teaspoon vanilla flavoring

1 cup mashed bananas (2 to 3)

1/2 cup chopped walnuts

Preheat oven to 350F and line a standard muffin tin with standard paper baking cups.

Sift the first 6 dry ingredients together in a medium bowl. Combine honey, eggs, vegetable oil, vanilla flavoring, and mashed bananas in a separate large bowl and beat until smooth and fluffy. Gradually add the dry ingredients to the banana batter and beat until smooth. Add and mix in walnuts. Scoop approximately 1/4 cup mix evenly into each muffin tin. Bake at 350F for 25 minutes. Yields 12 muffins.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, adapted from Favorite Brand Name Recipe Cookbook