Tags: recipes - breakfast

The Incredible Exploding ....Banana Bread?

Hey folks. So last year a friend gave me Collapse ) The problem is that without fail, every single time I make it, the batter explodes and oozes over one (long) side of the loaf pan. (It's a good thing that after the first few times, I had the foresight to put a baking sheet under the pan!) I've tried omitting some of the batter from the pan since maybe it was an overfilling issue, but it still exploded.

Why is this happening?! How can I fix it?! Halp please D:

(posted to cooking, bakebakebake and hip_domestics)
  • __bin

Poaching eggs in the microwave

Okay, so I tried it this morning after getting tips from all of you, and it worked!

Here's how I did it:

-Coat a small microwave safe dish with margarine (cooking spray was recommended but I didn't have any).
-Crack the egg into the dish.
-Poke the yolk a few times with a fork.
-Microwave on high for 1 minute + 15 seconds.

I ate it with a slice of cheese on a toasted English muffin. This has changed my morning routine FOREVER. :)
stitch brain hurt

Breakfast Cereal Bars?

I've recently come into custody of a 14-year-old. He and I are figuring it out as we go, and I'm feeling slightly less hip but way more domestic now. One of the first things we did was go grocery shopping to buy lots of his favorite kinds of cereal. He's finding, though, that cereal takes too much time to consume in the mornings (he can get ~10 minutes more sleep if he doesn't eat something involving a bowl and a table).

So, I'm wondering if any of you have any tried and true recipes for turning kid-friendly cereals (Trix, Fruit Loops, etc.) into breakfast bars. I checked the memories and my Google powers are failing me. Please help!
  • tokio

a few questions on quiche

My boyfriend loves quiche, but I absolutely HATE it. I'd like to surprise him with one after a hard day because it's kind of a comfort food for him and he hasn't had it in a long time. The thing is that while I have found recipes, they seem to only be for the filling itself rather than the pie-like crust on the bottom. The type of quiche he's used to has a crust, and I know it's not the same as pie crust, which is the only kind of crust I know how to make.

I'm not concerned with healthiness because this is just for comfort food and I won't be eating any of it. I was thinking an "Italian" quiche with mozzarella, parmesan, ricotta, cubed pepper basil chicken (because he doesn't care for sausage), garlic, a bit of thyme and rosemary would go over well and we already have everything we need. Can I just basically combine these with a few eggs and smooth it out over the crust?

Here are my questions:

1. Does anyone have a good recipe for the crust?

2. Does anyone have any general tips for making quiche?

3. How will I know when the eggs are set? I've never made quiche before, obviously, so I don't know what I'll be looking for when it's done.
  • beewee

Mother's Day brunch

Hello...I'm hosting a Mother's Day brunch this Sunday and wanted some feedback on my tentative menu. This is what I plan on serving, let me know if you think I should add anything or if something seems weird. I frequently entertain but I've never done a brunch before!

-Coffee, tea
-Iced tea
-OJ and cranberry juice

-Assorted pastries from local French patisserie (Croissants, turnovers, danish, brioche)

-Goat cheese and apple finger sandwiches
-Cucumber and cream cheese finger sandwiches
-Lox and watercress on pumpernickel finger sandwiches

-Swiss and spinach quiche
-Mushroom and some kind of cheese quiche

-Fruit tart
-Chocolate cake

Let me know what you think!
Captain Marvel

Bleached vs Unbleached vs Bread

Problem: I'm stuck in the house tomorrow and with nothing else to do I thought I'd try to make bagels, which I've never done before. I check my cookbook and find I've got all the ingredients I need except the right kind of flour. The recipe calls for unbleached all-purpose flour. I don't have that on hand. I've got bleached all-purpose and I've got bread flour. No unbleached.

I know the difference between bleached and unbleached is the protein content, but I don't know enough about making bagels to know how crucial the difference is.

So - can/should I try the recipe with the bleached? Should I use the high-protein bread flour? Should I try some combination of the two?

Or should I just wait until I can get to the store and get the right kind of flour in the first place? =/


My favorite thing for breakfast in the winter is chocolate gravy over homemade biscuits, with bacon & coffee. I think there are some recipes for chocolate gravy around, but I've noticed most are a little different than the way I learned to make it so I thought I'd share it. This is one of the very few things that I know how to make without an actual recipe, so this is all very approximate.

Chocolate Gravy

Start with 14-16 table spoons of sugar. (On this & the cocoa I don't mean a measuring spoon, just a regular spoon used to eat)

Using a flat wooden spoon mix in a couple of heaping spoons of flour (probably about 3 measured tablespoons?).

Add a couple of table spoons of cocoa.

Stir that up & add about a cup & a half of water, heat slowly using a wire whisk to prevent lumps. If it seems too thick stir in a little more water.

Bring to a boil until it thickens. Pour over biscuits.

Hopefully that is clear enough for if anyone actually wants to make it.