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Recipe Thursday-Pumpkin Cream Cheese Bread with Cinnamon Streusel

Posted on October 29th, 2015 | Posted in Bakery, Breakfast and Brunch, Recipes

Pumpkin Bread (1 of 1)

This rich moist pumpkin bread with cream cheese and cinnamon streusel will start your day out right! Definitely fit for a special occasion.

Yield 1 Loaf
Cream-Cheese Swirl
8 ounces cream cheese, at room temperature (776002, 3#, Smithfield)
1 egg white (EGG011, 15DOZ, Martin’s Quality Eggs)
1 cup confectioners’ sugar (NSU2450, 50#)

Pumpkin Bread
2 cups all-purpose flour (991889, 25#)
1 teaspoon salt (991862, 50#)
¾ teaspoon baking soda (NOT1031, 10#)
½ teaspoon baking powder (NOT1030, 10#)
1 tablespoon pumpkin pie spice (990138, 6/1#, Sauer)
½ cup neutral flavored oil (canola (992013, 35#, Oasis), grapeseed (992066, 2/169OZ, Grifo), peanut (992009, 35#), or olive (992055, 3LTR)–not extra virgin)
1¼ cups sugar (991842, 50#, Golden Barrel)
2 eggs (EGG011, 15DOZ, Martin’s Quality Eggs)
1 teaspoon pure vanilla extract (991796, 6/1QT, McCormick)
1½ cups pumpkin Solid (991625, #10, Savor)

Cinnamon Streusel
1 cup all-purpose flour (991889, 25#)
½ cup brown sugar (992005, 50#, Golden Barrel)
½ cup old-fashioned oats (NOA1150, 50#)
1 teaspoon ground cinnamon (CQC065, QT)
8 tablespoons unsalted butter, at room temperature (880030, 1#)

Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cream-cheese swirl: In a medium bowl, mix the cream cheese with the egg white until smooth and well combined. Add the confectioners’ sugar and mix to combine. Set aside.

Make the bread: In a medium bowl, whisk the flour with the salt, baking soda, baking powder and pumpkin pie spice to combine.

In a large bowl, whisk the oil with the sugar to combine. Add the eggs one at a time and mix to combine. Mix in the vanilla extract and the pumpkin puree.

Add the flour mixture to the bowl with the wet ingredients; mix until evenly combined. Pour the batter into the prepared loaf pan. Drizzle the cream-cheese mixture over the top, then use a skewer or the tip of a knife to swirl the cream cheese into the batter.

Make the streusel: In a small bowl, mix the flour with the brown sugar, oats and cinnamon to combine. Add the butter and mix until moist crumbs form. Sprinkle the streusel evenly on top of the batter in the pan.

Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 45 to 55 minutes. Cool completely before slicing.

Recipe from PureWow.com

Recipe Thursday-Pumpkin Pancakes

Posted on October 15th, 2015 | Posted in Breakfast and Brunch, Recipes

pumpkin pancakesPhoto courtesy of PioneerWoman.com

It’s pumpkin season! Need we say more? We look for any excuse to incorporate pumpkin into our fall menus. These pancakes were delicious and a perfect way to start a crisp Saturday morning!

Yield 6 Servings
3 cups cake flour (NFL2550, 50#, American Beauty)
1 teaspoon salt (991862, 50#)
2 tablespoons baking powder (NOT1030, 10#)
3 tablespoons sugar (991842, 50#, Golden Barrel)
2 cups canned pumpkin puree (991625, #10, Savor)
2 large eggs (EGG011, 15DOZ, Martin’s Quality Eggs)
3 teaspoons vanilla (991796, 6/1QT, McCormick)
2 1/2 cups milk (HPH006, 1/2GAL, Crowley)
1/8 teaspoon cinnamon (CQC065, QT)
1/8 teaspoon nutmeg (CQN061, QT)
1/2 cup heavy cream (HPH010, QT, Crowley)
3 tablespoons maple syrup (991511, 12/16OZ, Mclures)
butter, for serving (880030, 36/1#)
maple syrup, for serving (991511, 12/16OZ, Mclures)
finely chopped pecans, for serving (992506, 2/5#)

(Note: Recipe can easily be halved.)
In a large bowl, combine cake flour, salt, baking powder and sugar. Stir together and set aside.
In a separate bowl, whisk together pumpkin puree, eggs, vanilla, spices and milk. Slowly drizzle wet ingredients into dry ingredients, stirring gently with a spoon as you go. Once combined, if mixture needs more moisture, splash in a little more milk. Batter should be pourable.

Heat large skillet or griddle over medium-low to low heat. Smear a little bit of butter over the surface and drop tablespoon-sized amounts of batter onto the pan (more if you want larger pancakes). Wait a minute or so, then flip to the other side. Pancakes should be light golden brown and set in the middle.

Whip cream with maple syrup until light and fluffy. Set aside.

Serve silver dollar pancakes in a circular pattern on a large plate, ending with one in the center. Top with butter, sprinkle with chopped nuts, and drizzle with syrup. Top the whole thing with the maple whipped cream and serve immediately!

Recipe adapted from PioneerWoman.com


Recipe Thursday-Oatmeal and Browned Butter Pancakes

Posted on September 10th, 2015 | Posted in Breakfast and Brunch, Recipes

serious eats fluffy pancakes

Photo credit SeriousEats.com

I always enjoy trying new breakfast recipes to incorporate Martin’s Quality Eggs, and this one caught my eye with browned butter and oatmeal in it! These pancakes had a nice nutty flavor from the toasted oats and browned butter. They also were light and fluffy, but still were hearty and filling.

Yield 4-6 Servings
6 ounces (about 1 cup) rolled oats (NOA1150, 50#)
2 ounces (4 tablespoons) unsalted butter (880030, 36/1#)
5 ounces (about 1 cup) all-purpose flour (991889, 25#)
2 teaspoons baking powder (NOT1030, 10#)
1/2 teaspoon baking soda (NOT1031, 10#)
1 teaspoon kosher salt (CQS030, 12/3#, Diamond Crystal)
1 1/4 ounces (about 3 tablespoons) sugar (991842, 50#, Golden Barrel)
2 large eggs (EGG011, 15DOZ, Martin Quality Eggs)
16 ounces (about 2 cups) buttermilk (HPH001, 12/QT, Axelrod)
Vegetable oil, for cooking (992065, 6/GAL, Town & Country)
Warm maple syrup, for serving (991511, 12/16OZ, Mclures)

Heat oats in a medium skillet over medium heat, tossing and stirring frequently, until toasted and nutty, about 4 minutes. Transfer to a bowl and allow to cool slightly.

Add butter to now-empty skillet, place over low heat, and cook, swirling constantly, until solids turn a golden brown and butter smells nutty, about 2 minutes. Transfer to a second bowl.

Transfer oats to the jar of a blender and blend on high speed until completely powdered, about 1 minute. Return to bowl. Add flour, baking powder, baking soda, salt, and sugar, and whisk to combine.

Preheat a griddle or a large pan over medium heat. Rub with a paper towel dipped in oil.

Add eggs and buttermilk to bowl with browned butter and whisk to combine. Dump dry ingredients into wet ingredients and whisk until just incorporated and no dry pockets or streaks of flour remain but batter is still lumpy.

Add batter in 1/3-cup ladles and spread gently with the bottom of the ladle into 4-inch disks. Cook without disturbing until bubbles form on the top surface and bottom is a deep golden brown (peek underneath with a spatula). Carefully flip pancakes and continue cooking until second side is golden brown.

Transfer cooked pancakes to a wire rack set in a rimmed baking sheet and store in a warm oven while you cook the remaining pancakes. Serve pancakes immediately with warm maple syrup.

Recipe adapted from SeriousEats.com

Recipe Thursday-Eggs Baked in Tomatoes

Posted on August 12th, 2015 | Posted in Breakfast and Brunch, Main Course, Recipes

Baked Tomatoes with Eggs (1 of 1)

Summer produces some delicious tomatoes so why not change up your morning routine with Baked Eggs in Tomatoes or serve for dinner with a nice glass of Sauvignon Blanc.

Yield: 4 Servings
2 tablespoons olive oil (992055, 3LTR, Pomace)
8 medium tomatoes (01087, 25#)
8 large eggs (EGG011, 15DOZ, Martin’s)
¼ cup milk (HPH004, 6/.5GAL, Crowley)
¼ cup grated Parmesan cheese (LCF701, 4/5#, Red Cow)
Salt (991862, 50#) and freshly ground black pepper (CQP083, 5#)
4 tablespoons chopped fresh herbs (like parsley (00748, 12CT), thyme (01068, 4OZ), rosemary (00940, 4OZ) or a mixture)

Preheat the oven to 400°F. Grease a large, oven-safe skillet with the olive oil.

Using a small paring knife, cut around the stems of the tomatoes and remove them. Use a spoon to scoop out all the insides of the tomatoes. (Reserve the insides and use them to make tomato sauce or salsa.)

Arrange the tomato shells snugly in the prepared skillet. Crack an egg into each tomato. Top each egg with 1 tablespoon milk and 1 tablespoon Parmesan. Season each egg with salt and pepper.

Bake until the tomatoes are tender, the egg whites are set and the yolks are still a little jiggly, 25-30 minutes. Let cool 5 minutes and then garnish with the fresh herbs. Serve immediately.

Recipe adapted from PureWow.com

Recipe Thursday-Salted Chocolate Peanut Butter Cup Smoothie

Posted on August 6th, 2015 | Posted in Breakfast and Brunch, Drinks, Recipes

Almond milk 2 (1 of 1)

At our food show we sampled Almond Breeze’s unsweetened Vanilla and Original Almond Milk (90 day shelf life). These are the most popular items in this line, but we can also source sweetened Vanilla and Original. Almond Milk has recently passed soy milk in national sales and continues to gain market share in the nondairy milk sector. This smoothie is just one delicious, healthy and fast way to utilize almond milk! Make it for breakfast or serve as an after dinner dessert.

Yield 1 Serving
1 cup Almond Breeze Unsweetened Almond Milk (HPH250, 6/.5GAL)
1 tablespoon cocoa powder (993053, 50#, Gerkens)
1 tablespoon peanut butter (991596, 5#, Golbon)
1/2 a frozen banana (00081, 40#) or better yet avocado (05787, 48CT, Wholly Guacamole)
1/2 cup ice
flaky sea salt (CQS031, 12.5#)

Blend all ingredients together and sprinkle with sea salt.

Almond Milk (1 of 1)

Recipe adapted from PureWow.com

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