Archive for the ‘Recipes’ Category
Eggy in a Basket
You might know this dish from the movie V for Vendetta.
It is very simple to prepare.
2 Pieces of bread.
Cut about 2 inch hole in center of bread (I use a cookie cutter)
Butter both sides and place in a non-stick pan at medium heat. Add butter to center hollowed out area and crack one egg into each piece of bread.
When egg starts to set around edges of hole then flip.
Cook egg to desired state. Season with salt and pepper.
I like my eggs over-easy and I toast the bread centers for dipping in the egg yolk.
Breakfast is my favorite meal of the day. Please share your unusual breakfast dishes.
Peanut Butter and Jelly Cookie Bars
Ingredients
3/4 cup sugar
3/4 cup tightly packed brown sugar
1 teaspoon pure vanilla extract
(I sometimes add 1 teaspoon of espresso)
2 extra-large eggs, at room temperature
8 ounces unsalted butter, at room temperature
2 cups chunky peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 – 2 cups of your favorite jam/jelly/perserve/etc
Procedure
Preheat the oven to 350 degrees F.
Grease a 9 by 13 by 2-inch baking pan.
Cream the butter and sugars. Add the vanilla, eggs, and peanut butter, and any other liquid ingredients. Mix well.
In a small bowl, sift together the flour, baking powder, and salt. Add dry ingredients to wet and mix till just combined (all flour absorbed)
Add jam/jelly/preserves and give it a few mixes till it is swirled together but not incorporated. Spread evenly in baking pan and bake for approximately 20 – 30 minutes. Until golden brown and a toothpick comes out clean.
Cool.
Cut into bars and serve.
If you try this recipe please tell me how it turned out. I have developed it myself and so far I am happy with the results. I like to use St. Dalfour brand preserves for the Jelly part because they use no refined sugars, are well made, and intensely flavored.
