Post by Alison Hein.

Hang on to your hats, we’re going back to the 70s. Not for polyester leisure suits, pet rocks, or even to listen to great music (although that would be cool). Nope, we’re going back for the food – specifically: granola bread! You already know I love granola, so it’s not such a stretch to slip some into an easy quick bread batter to revive a delicious but forgotten tradition. Granola bread is textured, and lightly sweet, with a faint yogurt tanginess lingering on the first bite.

The bread will vary dramatically based on the underlying flavors of the granola you choose (think bran vs. sesame seeds; coconut vs. cranberries). Most granolas, though, bring a delicious oat crunch to the final product. I like to use oil and honey (instead of butter and sugar) as part of my retro-baking repertoire. Measure out the oil first, then use the same container for the honey to keep it from sticking. The bowl will also be easy to clean.

Slice a few thin pieces – baked-in grains and nuts make granola bread just right for toasting. Pop them in your toaster – tantalizing warm almond and vanilla aromas will soon arise. When golden, remove your toasted bread, add a slather of salted butter, and serve with morning coffee for a trip back in time and delectable, retro breakfast in bed.

Ingredients
½ cup safflower oil
½ cup honey
2 eggs
1 teaspoon vanilla
½ cup yogurt
1 ¼ cups unbleached white flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 cup granola
½ cup oat flour-rolled date pieces (or substitute raisins, currants, or other dried fruit)

Preparation
Preheat oven to 350°. Grease loaf pan. Cream together oil and honey. Beat in eggs. Add vanilla and yogurt and mix well.

In separate bowl, mix white flour, wheat flour, baking powder and salt. Combine dry ingredients with oil mixture. Stir in granola and dates. Pour into loaf pan and bake at 350° for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly on rack before removing from tin.

To serve, slice thin, lightly toast and spread with butter.

If you like, make granola muffins instead, shortening baking time to 25 to 30 minutes.

Makes 1 loaf, or 12 muffins.

Tags: bed, bedroom, Breakfast in Bed, Charles P. Rogers, family, Granola Bread, Recipes

Post by Alison Hein.

My husband, Kevin, really enjoys homemade cream soups, so I make them fairly often. Some of our favorites include just-out-of-the-shell lobster bisque, creamy asparagus soup, and potage St. Germain made with fresh spring peas. (Don’t worry – no breakfast soup recipe follows this story). To add a little kick, particularly for mild vegetarian soups, I add a dollop of sour cream mixed with a touch of horseradish. Then, for color and texture, I garnish the soup with fresh chopped parsley.

As I mixed a bit of horseradish cream recently to spice up a couple of bowls of vichyssoise, I realized that this combination would be delicious on an omelet. The crunch of fresh parsley would also be nice, but perhaps not quite crunchy enough….thus – bacon. Serve your omelet with a side of hash browns, or lovely, ripe fruit – all ingredients conspiring for a kicked-up, colorful breakfast in bed.

Ingredients
2 strips bacon
¼ cup sour cream
1 teaspoon cream-style horseradish
1 tablespoon butter
2 eggs
1 teaspoon chopped fresh parsley
Salt and pepper to taste

Preparation
Cook bacon strips slowly over medium heat until browned and crispy, turning once. Remove from pan and drain on paper towel. When cool enough to handle, crumble into very small pieces and set aside.

In a small bowl, mix sour cream and horseradish cream together. Set aside.

Melt butter in small, heavy pan over high heat. Break eggs into small bowl and whisk until mixed. Add eggs to heated pan all at once and swirl to evenly cover the pan. Tilt pan slightly, and every few seconds, use a jerking motion to pull the pan towards you so the eggs move away as they begin to cook. When the eggs begin to set but are still very soft in the center, remove the pan from the heat for a few seconds.

Lightly spread the horseradish cream over the eggs and sprinkle with bacon. Retain some bacon for garnish, if you like. Return the pan to the stove, and continue the jerking motion, this time holding the pan at an even higher angle, until the omelet begins to flip over onto itself. Give the eggs a little push with a spoon or spatula if necessary. Turn the omelet out onto a plate, garnish with fresh parsley, sprinkle with salt and pepper, and serve immediately.

Makes 1 serving.

Tags: bed, bedroom, Breakfast, Charles, family, Horseradish Cream and Bacon Omelet, Recipes

Post by Alison Hein.

My poor, poor dear friend Rosie… one week before long-delayed rotator cuff surgery, she twisted both her ankles while hiking on a steep mountain path. We’ve been friends forever, so I knew it would be torture for an active person like her to be confined during the healing process.

Rosie was a sorry sight indeed when I picked her up after surgery, reduced to the use of only one good limb. ☹ I took her home and helped her settle in. Then the doorbell began to ring, with one cheerful gift basket arriving after the next. “Take some of this stuff home,” she demanded. “Or I’ll be fat as well as miserable.” Unable to refuse her command, I helped myself to a petite jar of honey hot mustard, two lovely organic D’Anjou pears, and a package of French chèvre.

The end result: a slightly sweet dough, topped with a rich, spicy filling, then layered with fresh pears and dusted with cinnamon sugar. A sweet and savory custard kuchen, full of surprisingly delightful flavor twists and turns – one bite spicy sweet, the next spicy hot. Just right for a recuperating patient, and a surprisingly delightful breakfast in bed.

Update: As of this writing, Rosie is well on her way to full recovery and busy planning her next exciting outdoor adventure.

Ingredients
4 ½ ounces chèvre goat cheese
2 eggs
3 tablespoons honey hot mustard (Harry & David’s is a good choice)
1 ¼ cup flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 tablespoon plus 1 ½ teaspoon sugar
½ cup milk
2 tablespoons plus 1 tablespoon butter
2 D’Anjou pears
1 ½ teaspoon cinnamon

Preparation
In small bowl, mix together goat cheese, one egg, and mustard. Set aside.

Preheat oven to 425°. In large bowl, mix together flour, baking powder, salt and sugar. Sift a few times to lighten flour. Set aside. Pour milk into separate small bowl. Add the remaining egg and mix together. Set aside. Melt 2 tablespoons butter in small pan over medium heat and allow to cool.

Peel, core, and cut pears into thin slices. Set aside while mixing dough.

Add melted butter to milk and egg mixture and stir well. Pour into flour mixture and mix by hand until just dampened, but not smooth. Turn batter out into greased 8×8-inch pan. Using the back of a wooden spoon or spatula, spread into a thin, even layer. Gently spread goat cheese filling on top of batter.

Arrange pear slices evenly on top of filling, pressing into the dough lightly when finished. Melt remaining tablespoon of butter and drizzle over pears. Mix remaining sugar with cinnamon and sprinkle evenly on pears. Bake for 20 to 25 minutes until golden brown, and a toothpick inserted in the center comes out clean.

Tags: bed, bedroom, Breakfast in Bed, Breakfast Recipes, Charles P. Rogers

Post by Alison Hein.

Reporting live on location from the beautiful Caribbean island of St. Martin…

My husband, Kevin, and I love to visit this glorious spot. We are very fortunate to be renting a house with a gorgeous outdoor area, magnificent view, and full kitchen facilities. What a beautiful setting for my weekly breakfast post!

Shopping in the local French supermarket provided a lot of inspiration – farm fresh dairy products, lush tropical fruits, and outrageously delicious French breads. So, I’m thinking about all these edibles, and I’m thinking about vacationing on a French island. Next thing you know, I’m thinking about piña coladas (because I’m on vacation), and then I’m thinking about breakfast, and voila! I’ve come full circle to Piña Colada French Toast.

Lacking my favorite maple, I decided to create a little twist on a simple syrup, using a pineapple/coconut combo in place of water. Then, to balance the sugary flavored syrup, I used unsweetened coconut flakes and fresh pineapple. French pavé bread, with a thick crust and cream-colored nutty center, makes an excellent base if you can find some. If not, other types of French bread, such as baguettes, also work well.

If you are not able to dine (like us) al fresco, don’t worry – simply recreate this recipe at home for a glorious, French breakfast in bed.

Ingredients
Syrup*
1 cup sugar
1/2 cup coconut milk
1/2 cup pineapple juice

French Toast
1 cup milk
2 eggs
8 slices pavé bread (or other French bread)
2 to 4 tablespoons butter
1 cup unsweetened shredded coconut
1 cup chopped, fresh pineapple

Preparation
To make syrup: Pour sugar into a small heavy saucepan. Add coconut milk and pineapple juice. Mix well. Place over medium-high to high heat and bring to a boil, stirring frequently. Turn down heat, and simmer for 2 to 3 minutes until sauce is thickened. Set aside and allow to cool.

Makes about 1 cup of syrup.

To make French toast: In large, shallow bowl, whisk together milk and eggs. Dip bread slices into the egg mixture, turning once to completely saturate. Roll and cover in shredded coconut. Melt 2 tablespoons of butter in heavy skillet. Add bread slices and cook over medium to medium-low heat, turning once, until golden and cooked through, about 8 to 10 minutes, adding more butter as needed. Place French toast on plates. Arrange fresh pineapple on top, and drizzle with syrup. Serve immediately.

Makes 4 servings.

• Syrup can be made in advance and stored in the refrigerator in an airtight container for up to one month.

Tags: bed, Breakfast in Bed, Charles P. Rogers, Pina Colada French Toast, Recipes

Post by Alison Hein.

You know how sometimes people disguise vegetables to try to get their family members to eat them? Well I’m hoping that in this case, these bright, naturally sweet carrot muffins will delight your loved ones without the need for subterfuge.

Yes, they do contain butter and sugar, but when calculated, it amounts to 1 teaspoon of each per muffin. Just the right amount to complement a cup of morning tea or coffee. Raisins add a little burst of fruity sweetness, but can be omitted, or swapped out for some chopped nuts if you like. Whole wheat adds body (to prevent our muffins from becoming cupcake-like), and sour cream helps attain a nice smooth texture.

The topping is simply whipped cream cheese, mixed with honey and a touch of lemon juice – surprisingly easy and tasty. All in all, a simple fix (and some extra veggies) can make a bright, naturally sweet breakfast in bed.

Ingredients
4 tablespoons butter, softened
½ cup brown sugar
2 eggs
1 teaspoon vanilla
½ cup sour cream
1 ½ finely grated carrots (3- 4 large carrots)
¼ teaspoon ground ginger
1 cup white flour
½ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon salt
1 cup raisins

Topping
4 ounces whipped cream cheese
2 tablespoons honey
1 tablespoon lemon juice

Preparation
Preheat oven to 350°. Line muffin tin with paper or foil baking cups. Cream together butter and sugar. Add eggs, vanilla and sour cream. Mix well. Stir in grated carrots and ginger.

In separate bowl, mix remaining dry ingredients. Combine dry ingredients with carrot mixture. Fold in raisins. Batter will be fairly thick. Spoon into lined muffin tin and bake at 350° for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly on rack before removing muffins from tin. Allow to cool completely before applying topping.

To make topping, mix together cream cheese, honey and lemon juice until smooth. Spread about one teaspoonful on each muffin.

Makes 12 muffins.

Tags: Breakfast in Bed, Breakfast Recipes, Carrot Muffins, Charles P. Rogers, family