I absolutely love this recipe. You will too. The flavours are extraordinary and as I type this, my mouth is watering. No kidding!
This is for two (adjust for more).
- 5 hard boiled eggs
- 1 tbsp. butter
- 2 tbsp. flour
- 1 cup milk
- pinch salt and pepper to taste
- 1/2 cup sour cream
- 1 tbsp. Dijon mustard
- 1 cup shredded Swiss or Monterey Jack cheese
- 1 cup sliced saute’ed mushrooms
- 2 English muffins, halved
- 4 slices ripe tomato
- 4 slices Canadian bacon
Shell eggs, dice egg whites and set aside. Mash yolks until crumbly and also set aside.
In a medium saucepan, melt butter, gradually stirring in the flour to make a roux (paste). Add milk slowly, salt and pepper and whisk until smooth. Continue cooking until sauce thickens and then add the sour cream, mustard and cheese, again stirring until blended. Add the mushrooms and egg white. Remove from heat and cover.
Toast and butter muffins.
To assemble: place a tomato slice on each muffin half, follow with a slice of bacon, top with sauce and sprinkle the top with the crumbled egg yolk.
Oh my goodness, this is so darn gooooooood. Try it.
Stuffed Upright Potatoes
Serves 4
- 4 small baking potatoes
- Butter (optional) or extra virgin olive oil
- 1/2 cup sour cream
- 1/2 cup Monterey Jack cheese, shredded
- 2 tsp. mustard
- 1/2 tsp. salt
- 1/4 tsp pepper
- Whipping cream (as needed)
- 2 hard cooked eggs, peeled and chopped
- 1 half large green pepper, chopped
- Fresh chives (optional)
Preparation:
Preheat oven to 425 degrees. Scrub potatoes and prick all over with a fork. If you wish to have softer skins, just rub in some olive oil. Bake about 40 minutes. Remove from oven and cool slightly.
To make the potatoes stand up, cut enough off the bottom so they won’t tip. Cut a small bit off the top. Scoop pulp from the slices and discard the skin but do not break it. You want to be able to use them like a “bowl ‘ later on.
Place the pulp in a bowl and mash. Stir in the sour cream and butter (if using) cheese, mustard, salt and pepper. If needed, add a little cream to make the desired consistency. Stir in the hard cooked eggs. Carefully spoon this mixture into the skins of the potatoes equally. Stand the potatoes upright in a square baking dish.
Bake in your preheated oven for about 20 minutes until completely heated through and tops are browned. You can prepare these ahead up to putting them in the oven. Cover and refrigerate. Can be reheated in a 325 degree oven for about 45 minutes.
Besides looking pretty they taste amazing.
Poppy Seed Cake With White Chocolate Icing
This is a bit different but still tasty. It takes:
- 3 large eggs
- 1 1/2 cups white sugar
- 1/2 cup melted butter
- 1 1/4 cups shredded coconut
- 1 cup poppy seeds
- 1 cup flour
- 1 tsp. baking powder
- Pinch salt
- 1 cup sour cream
Preparation:
Preheat oven to 350 degrees. In a large bowl beat eggs and sugar until light in colour and thickened. Add butter and continue beating until well combined.
In a small bowl, stir together coconut, poppy seeds, flour, baking powder and salt. Stir half of the mixture into the egg mixture. Add the sour cream and remaining dry ingredients.
Pour batter into a greased and lined with parchment paper 13 x 9 inch baking pan. Smooth the top with an off center spatula and bake for about 30 minutes or until the cake springs back when touched in the center.
FROSTING
- 1/2 cup whipping cream
- 1/4 cup unsalted butter
- 7 oz. white chocolate, chopped
- Poppy seeds
Place butter and chocolate in a double boiler and stir until the chocolate is melted and smooth. Whip the cream until stiff. Slowly whisk in the cooled chocolate into the whipped cream and ice the cake when it is completely cooled. Sprinkle poppy seeds on top.
This is delightful in flavour and texture.
Twice Baked Squash
This is so tasty, so give it a try. Not hard or difficult.'(just like the potatoes)
Serves 4
- 2 butternut squash (about 5 1/2 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation:
Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.
Garlic Mashed Potatoes With Attitude
- Enough potatoes for your guests
- 1 egg
- 1/4 cup butter
- 1/4 cup sour cream
- 2 inch cube of cream cheese
- 1 baked garlic head, flesh only
- Cream
Preparation: Boil your potatoes until they are thoroughly cooked. Drain water and with an old fashioned hand masher, loosely mash the potatoes. Now put the mashed potatoes in your mixer, add all the ingredients and beat until smooth and no lumps appear. Use enough cream to make it light and fluffy.
To bake a head of garlic. Cut off the top of the head and discard, put in tin foil, pour a good quality olive oil just over the top. Seal and bake about 40 minutes at 375 degrees. Make sure it has caramelized before removing from the tin foil. When it has cooled for a few minutes, squeeze out the flesh into the potato mixture.
Always a favourite with friends and family alike.
Squash
(similar to twice-baked potatoes)
Serves 4
- 2 butternut squash (about 5 1/2- 6 lbs in total)
- Pinch of salt and pepper
- 9 tbsp. sour cream
- 1 tsp. paprika
- 3-4 tbsp. panko crumbs, lightly toasted
- Butter
Preparation: Preheat oven to 450 degrees.
Cut the squash in half lengthwise. Remove all seeds and fibers. Sprinkle surface with salt and pepper. Fill a roasting pan with 1/4 inch of water. Place squash in the pan, cover with foil and bake for about forty minutes. Remove from oven and let cool enough for you to handle. Now reduce oven to 425 degrees.
With a large spoon, carefully scoop out the flesh of the squash and put in a bowl making sure to leave one-quarter of an inch so they retain their shape. Add all the ingredients except the crumbs and mix well until smooth. Fill the empty shells with the mixture, sprinkle with toasted panko crumbs and a few tsps. of butter dotting the top. Return to oven and bake for another 25 minutes.
You won’t believe how tasty this is! In a word-yummy.
From my “Stress Free Extraordinary Dinners” Cookbook
Grrreat Grapefruit
With winter coming, this is a great way to serve grapefruit (provided it is not restricted from your diet).
This serves 2
- 1 pink grapefruit
- 1 tsp. vodka to taste
- 2 tbsp. sour cream
- 2 tbsp. brown sugar
Cut grapefuit in half, then with a fruit knife, run it between the membranes and around the outer edge to loosen the segments. Leave the segments in and try to keep the juices in. Put a tsp. of vodka on top of each half and add a heaping tbsp. of sour cream on top and finish with the brown sugar. Place under the broiler until it bubbles. This is YUMMY!
This is from The B & B Cookbook.
Taste Rating: 8.5