Breakfast, Brownies and Mini Turkey Loaves

I’ve been so lazy this past month. Have you noticed?! No food posts since August 27, but I continue to cook and eat. Can’t avoid it.

Just for today, some photos of foods I’ve been eating ~ no detailed recipes, only brief descriptions and comments.

BACON, EGG & CHEESE CUPS
This breakfast (or brunch) dish starts with bacon, so why in the world would you need to grease the muffin tin? Because, in spite of the bacon grease, they stick to the muffin tin. Maybe lining each “cup” with parchment paper would work. Start with bacon, sprinkle with shredded cheese, pour in eggs mixed with chopped chives or green onions, salt & pepper. Bake in a preheated 350-degree fahrenheit oven 30-35 minutes until the bacon is crisp and the egg mixture is “set”. If you don’t eat them all, wrapped them carefully and freeze for future consumption!

A HEARTY BREAKFAST
Scrambled eggs, toasted homemade English Muffin Bread, strawberries and what I believe was a slice of Spam.

BROWNIES
I bought a brownie divider pan and just love it. After baking them, I decorated with nuts, chocolate chips and Reese’s PB cups. After they cooled, I simply lifted the divider out and was left with twelve equal sized brownies.

MINI TURKEY AND VEGGIE MEATLOAVES
Yes, it’s the brownie divider pan. It worked on mini turkey loaves, too. Follow the Food Network recipe and each piece (when using this divider pan) is about 125 calories. I ate two, then wrapped and froze the rest individually. For this recipe, I placed the brownie pan in a cookie sheet to catch any grease... the pan consists of three parts and the bottom part has a big square opening that is covered by the second part. While the brownie batter didn’t leak through, I knew the grease would.



******


My other blog is CORNING NY STEP BY STEP -- a view of the city where I live.)

CORNING NY STEP BY STEP is now on Facebook. LIKE it and you’ll see when I post a new entry to that blog, plus there will be extra photos of people, places and things of Corning that didn’t make it into the blog.

English Muffin Bread

Imagine the best English Muffins you’ve ever tasted. Now step it up a notch by baking this English Muffin Bread, then slicing it and toasting the individual slices as you need them.

English Muffin Bread has long been a favorite of mine, and I don’t make it anywhere near often enough. So, each time that I do bake this delicious bread, I’m once more pleasantly surprised by the texture and taste.

The recipe I followed looks like I might have cut it out of a magazine (and taped it onto an index card), but I don’t know for sure what magazine or when or who came up with the recipe. I’m guessing, however, that it might have been the producers of Fleischmann’s Active Dry Yeast.


ENGLISH MUFFIN BREAD
(Makes 2 loaves)

Ingredients...

2 packages Fleischmann’s Active Dry Yeast
6 cups unsifted flour
1 tablespoon sugar
2 teaspoons salt
1/4-teaspoon baking soda
2 cups milk
1/2-cup water
cornmeal

Directions...

1. Combine half the flour (3 cups), yeast, sugar, salt and baking soda.

2. Heat liquids until very warm (120-130 degrees Fahrenheit).

3. Add liquids to dry mixture and beat well.

4. Stir in rest of flour to make a stiff batter.

5. Spoon into two 8-1/2 x 4-1/2 inch pans that have been greased and sprinkled with cornmeal.

6. Sprinkle tops of uncooked loaves with cornmeal. Cover and let rise in a warm place for 45 minutes.

7. Bake at 400 degrees Fahrenheit for 25 minutes. Remove from pans immediately and cool.

8. Slice and toast before eating. Serve with butter and/or jam.

...or peanut butter


...or Nutella




TV TRAY

As a single person, I sometimes often take my meal to the living room and eat off a TV tray while watching a movie or documentary. TV tray meals are usually carefully prepared thrown together with whatever happens to be in the kitchen, no measurements recorded.

Pasta, canned tomatoes, scallions, asparagus, mascarpone cheese, basil, S&P; buttered carrots, mango.