Mary Ann Dames, M.S., R.D.

Smoothies are filling and refreshing. They can be made so many different ways.

If you don't have fresh apricots, you could use canned apricots. If you don't have apricots, what other fruits would you like to try?

I froze the leftovers in a shallow pan. After it was frozen, let it thaw about 10-15 minutes. You might have to break it up with a fork, but you can eat it instead of ice cream.

We're at the tail end of the apricot season here in the United States. You can start the day with this protein and calcium packed Apricot Smoothie or have it as a refreshing treat as you sit in the shade of the elm tree tonight.

Apricot Smoothie
Ingredients
8 ounces fresh apricots, washed, pitted, and quartered
1/4 cup instant non-fat milk powder
1/2 cup apricot nectar
1 1/2 cups apricot or apricot-mango yogurt
6 ice cubes

Combine apricot, milk powder, apricot nectar, and yogurt in a food processor. Blend until smooth. Add ice cubes. Pulse until "crushed."

I like my Apricot Smoothie a bit tart. Depending on ripeness of the apricots and personal taste, you might want to add a bit of honey or other sweetener.

Makes about 4 cups.
Mary Ann Dames, M.S., R.D. ©2010

Can you imagine being a pioneer and having to bake biscuits and fry bacon over a fire? I don't think I'd have liked the job of collecting cow chips? How about you? That was the job of the children. There weren't many cows on the Oregon Trail so buffalo chips were used.

Today, making biscuits is simple. How many different easier ways can you think of get make or get a biscuit without making the recipe from yesterday?

1. Use a biscuit mix. Add water or milk. Mix. Roll out. Put on a baking sheet. Bake. Clean up your mess and wash the dishes.

2. Buy a roll of refrigerated biscuits. Pop the roll open. Put on a baking sheet. Bake. Throw out the package.

3. Buy a bag of frozen biscuits. Open the bag. Put on a baking sheet. Bake. Close up the bag and put it back in the freezer.

4. Go the a restaurant to buy breakfast made with biscuits.

Can you think of simpler ways? I can. Ask my mom to make them.

I was re-reading biography I had as a kid, Gene Rhodes, Cowboy. When he was herding cattle or riding the range, he and his friends would often make breakfast and lunch out of bacon sandwiched in cold biscuits. My grandpa's letters also talks about bacon and biscuits eaten in the saddle. You don't have to be a cowpoke or riding to eat these.

"Bacon" was not necessarily the kind we know now. It was a word used more or less to mean any kind of pork meat. Often times it was salt pork.

Bacon Biscuits
Ingredients
4 slices thick bacon, cooked crisp and drained
1/3 cup unbleached flour*
1/3 cup whole-wheat flour*
1 1/4 teaspoons baking powder
1/4 teaspoon salt
5 teaspoons butter, at room temperature
1/3 cup milk

Preheat your oven to 450 degrees F.

In a medium mixing bowl, combine flours, baking powder and salt. Add butter mix lightly with your finger tips until the mixture resembles coarse bread crumbs. Add the milk and stir just until everything is moistened.

Turn out onto lightly floured work surface. Knead (fold and press the dough with your hands) about 8 to 10 times. If the dough is too moist, add a bit more flour.

Pat the dough flat until it is about 3/4-inch thick. Cut with a 2 1/1 inch biscuit cutter. If you don't have a biscuit cutter, simply cut the patted out dough into 4 pieces. Place the biscuits on an ungreased baking sheet.

Bake in preheated 450 degree F. oven for 10 to 12 minutes or until lightly brown.

Cool.

To make one Bacon Biscuit Sandwich, split a biscuit in half. Break one slice of bacon into 2 or 3 pieces and put on one half of the biscuit. Place the other biscuit half on top. Repeat for the remaining biscuits.

*If you don't have unbleached flour or whole-wheat flour, you can use all-purpose flour. After you mix the dough, if you might have to adjust the amount of milk.

Mary Ann Dames, M.S., R.D. ©2010

I know today is Tuesday so why am I posting Recipe Wednesday now? Because Shavuot is tomorrow and you just might want to make this delicious Orangy Blintz Souffle for breakfast. One thing nice about this recipe is you start with frozen cheese blintzes. Another nice thing is you can make and bake it the same day or assemble it 24 hours in advance, cover, and refrigerate until time to cook.

In reading about Shavuot, I learned that the Torah mentions milk and honey. The cheese in the blintzes and the sour cream are dairy so that takes care of the milk. I also used honey for a sweetener.

I tested several variations of this and was able to make it a bit healthier by cutting down on the sour cream and butter. I reduced the amount of sweetener for a less sweet result.

Ingredients
1/4 cup butter
4 teaspoons honey
1/2 cup dairy sour cream
2 large eggs
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon vanilla extract
1 package (6 blintzes) frozen cheese blintzes

Preheat oven to 350 degrees F.

Microwave butter in a microwave safe 8x8-inch glass pan for about 30 to 45 seconds or until melted. Set aside to cool while doing the next step.

In a medium bowl, combine sugar, sour cream, eggs, orange juice, orange zest and vanilla extract. Set aside.

By this time the melted butter should be cool enough that it is safe to work with. Roll the frozen blintzes in the butter. Arrange them two across and three down. Gently pour the sour cream mixture over.*

Bake, uncovered, at 350 degrees F for about 40-45 minutes or until golden brown.

To serve, cut between the blintzes. Garnish with fresh fruit or jam.

Makes 6 servings.

This can be doubled and baked in a 9 x 13-inch pan. I believe the cooking time would be closer to 60-65 minutes but start checking at 50 minutes in case my guestimate is wrong.

*This can be made to this step, covered, and refrigerated overnight. To cook, uncover, and bake in 350 degree F oven for 45 - 60 minutes or until golden.

Mary Ann Dames, M.S., R.D. ©2010

I keep thinking about how I could use waffles instead of French toast. I tried sticking raspberries in the holes of the waffles to make a heart but they were too big. I really wanted to make a heart design so I didn't try other things. I really wanted the heart to be red so didn't try other things. I could have tried strawberry jelly to fill the holes but I wanted to use fruit.

But, as soon as I let go of heart and red and fruit, I can think of all sorts of things I could use in a waffle: strawberry jam, blueberries, almond butter, or cream cheese came to mind. The design could be my mother's initials. Or a cat or flower. It could be almost any color food that would work. I bet you can think of all sorts of yummy foods to make a design.

And it wouldn't have to be put on a waffle either, would it? I could do any of these on French toast or regular toast.

The Breakfast-for-Lunch Sandwich has only three ingredients. Which ones could you change to make it different?

I thought about using frozen French toast instead of the frozen waffle. Yesterday, D.M. commented, thinking about making this with pancakes.

Maybe I'd use a different kind of cheese.

Instead of ham, what meat would you like to use? Remember, it would have to be already cooked. Or maybe you wouldn't use any meat.

Maybe you'd like to have the Breakfast-for-Lunch Sandwich for breakfast.

Be sure to wear your pajamas to lunch.

Breakfast-for-Lunch Sandwich

Ingredients
2 frozen waffles*, thawed for five minutes
1 slice American cheese
1 ounce thinly sliced ham

Place the American cheese and ham on one waffle. Top with the other waffle. Put it in a non-stick skillet. Grill over low heat until the waffle starts to brown and the cheese begins to melt.

Makes 1 "sandwich"

*You can use whole wheat waffles or gluten-free ones.

Mary Ann Dames, M.S., R.D. ©2010

Wild Rice Pancakes are versatile. Serve them with maple syrup for a sweet accent to any meal or top with a dollop of sour cream for a savory touch. Eat them while reading Escaping Tornado Season by Julie Williams.

The pancakes are great for breakfast, a perfect snack, or yummy at dinner. Children can mix all the ingredients and, depending on their age, even fry up these yummy treats.

Ingredients
1 cup cooked wild rice, drained
2 tablespoons pecan pieces
2 tablespoons dried cranberries
1 tablespoon all-purpose flour
1/8 teaspoon baking powder
1 egg, beaten

In a medium bowl, combine wild rice, pecans, cranberries, flour and baking powder. Add egg and stir well to coat the rice.

Spray a large skillet with cooking spray. Heat. Using a ¼ cup measurer, drop mixture into prepared skillet. Using a spatula, shape each pancake if needed. Cook about 2 to 3 minutes per side or until golden.

Makes 5 or 6 pancakes.

Mary Ann Dames, M.S., R.D., ©2009

Here is a tasty freezer recipe. Get the kids involved by letting them stack various layers on the tortillas. For four kid size servings: an adult can crumble and cook 3 links breakfast sausage. When cooked, add and softly scramble 3 eggs. Meanwhile, the kids can lay slices of low-fat cheese of choice (pepper jack is good) on each of four corn tortillas. Layer each with three (more…)

I gave part of the cake to my friends without telling them it was gluten free. They loved it! Firstly, they liked that the cake wasn't too sweet. Secondly, they liked the texture, a bit dense like a quick bread. I knew they were being honest as the eight pieces of cake were devoured by the four friends within 10 minutes, one of whom is in culinary school and two who run a food business.

I made the persimmon cake this morning. It’s not too sweet so will make a nice addition to tomorrow’s breakfast, if there is any left. I suspect it will taste even better after aging a day, much like a quick bread would.

Gluten Free Spiced Persimmon Cake - For recipe click on "more".
Ingredients:
1 ¼ cup persimmon pureed, about 2-3 persimmons
1 teaspoon baking soda
½ cup butter
1 cup granulated sugar
2 cups gluten free flour blend
½ teaspoon xanthan gum
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon salt
½ cup chopped pecans
1 teaspoon grated orange peel
½ teaspoon grated lemon peel.
Powdered sugar or whipped cream, optional

1. Grease an 8 or 9-inch square pan. Preheat oven to 350 degrees F.
2. Combine the persimmon puree and baking soda. Set aside.
3. In a large mixing bowl, cream together the butter and sugar. Add the persimmon puree.
4. Sift together the gluten free flour blend, xanthan gum, baking powder, cinnamon, nutmeg, cloves and salt. Gradually blend into the batter.
5. Add the pecans and peels. Beat until well blended. Batter will be stiff.
6. Spoon into prepared pan. Bake for about 35-40 minutes or until a toothpick inserted near center comes out clean.
7. Cool for 10 minutes in pan. Invert cake onto cooling rack. Let cool about 15 minutes more.
8. To serve, dust with powdered sugar or top with whipped cream.

Makes 9 squares.

© Mary Ann Dames, MS, RD