Aunty Alvina

This recipe was given to me by my dear, sweet Aunty Alvina.  She passed away today at the ripe old age of 94; she would have been 95 next week.

Aunty Alvina in 2004 with my children

She was an amazing woman with a beautiful disposition.  I'm convinced that the key to her longevity was her ability to always look at the bright side of life.  I believe that God honored her with a long, healthy life because she always cared so much for others.  She married my Uncle Joe, a widower with two small children, when she was in her 20's. They later had another child.

I always admired their marital relationship, and I remember that I asked for her best advice when I was getting married.  She told me to remember to honor my husband's family as if they were my family, too, and to split our time evenly between both of our families.  Alvina means "wise friend" in the Hebrew language, which definitely described her.

Aunty Al was a fabulous cook, one of those people who can take simple ingredients and make them into the most delicious comfort food.  This recipe is made with pantry ingredients, but it doesn't taste like it.  It is a recipe I pull out often, and whenever I do, I think of Aunty Al.  In the past several years, when we would visit her in the summertime, we would always go to breakfast at Cracker Barrel because she loved their waffles!  And I love hers....and her.  I will miss you, Aunty Al, but I know that you are rejoicing in the presence of Jesus our Savior tonight.  I cannot wait to see you again in heaven.  XOXO

Aunty Alvina's Belgian Waffles

(click here to print)

2 cups buttermilk biscuit mix (such as Bisquick or Jiffy)

1 large egg

3 Tbsp. vegetable oil

12 oz. can DIET 7-Up OR Sprite OR club soda

Preheat oven to 200 degrees.

Lightly oil a Belgian waffle maker.  While it is preheating, mix all ingredients.  Pour about 1/3 cup of batter onto waffle iron and close lid.  Cook until golden brown, 3-5 minutes depending on your waffle iron.  

To keep waffles warm while making others, place in preheated oven with a sheet of foil between each waffle.  Serve immediately with toppings of your choice.

Berry, Berry Extraordinary French Toast

My local go-to place for breakfast or brunch is: 

 

It is a California-based chain with a French theme.  The location near me has more of a New Orleans' theme which makes me feel right at home.  Mimi's is known for its giant muffins, particularly the carrot raisin muffin, but they have a whole roster of delicious breakfast dishes.

My favorite item on the breakfast menu is called Mixed Berry Pain Perdu.  This is how they describe it:

French toast stuffed with cream cheese and orange marmalade and topped with fresh strawberries, blueberries and strawberry puree.

It is delicious, and I practically lick my plate clean.
 
Mimi's always has a line of customers on Sunday morning and I didn't feel like waiting in the 100+ degree heat.

So I decided to try my hand at creating this signature dish at home.  For the filling, I used half the filling recipe that I used in my fruit tart but added a little marmalade to ramp up the orange flavor.  My kids said it was very close to Mimi's--even better!--so I guess I can officially call this a copycat recipe. 

Mixed Berry Pain Perdu
(click here to print)

Blueberry Syrup:
(original recipe from Cooks.com)

1/2 cup sugar (next time I'll probably use a little less, like 1/3 cup)
1/4 cup water
1/4 cup light corn syrup
1 Tbsp. cornstarch
2 tsp. lemon juice
2 cups blueberries

Combine sugar and cornstarch in 4 cup or larger pyrex measuring cup.  Add water, syrup, and lemon juice. Stir in blueberries.  Microwave on high power 4 1/2 to 5 minutes or until thickened.  Set aside.

Cream Cheese Orange Filling:

4 oz. cream cheese, softened
1/4 cup powdered sugar
1/2 tsp. vanilla extract and a few drops of orange oil - you could use 1/2 tsp. orange zest, too)
1/2 Tbsp. orange marmalade

Combine all ingredients and mix thoroughly.   Using 8 pieces of cinnamon raisin bread, make 4 sandwiches with the filling in between.  Lightly butter the outside of the bread  (use real butter for best flavor).

French Toast:

2 eggs
1/2 cup milk
1/2 tsp. cinnamon
4 tsp. sugar
1 tsp. vanilla
a little freshly grated nutmeg (about 1/8 tsp.)


Combine all ingredients and whisk until thoroughly combined.  Heat a nonstick frying pan or griddle to medium high heat.  Dip each sandwich into the egg mixture, coating evenly.  Fry until golden brown, about 3 minutes per side.

Cut the french toast sandwiches into triangles and dust with powdered sugar.  Serve with homemade blueberry syrup and garnish with fresh strawberries, blueberries, and raspberries.

Bon appetit!

Linking to:

Eggs-cellent Crustless Spinach Quiche

When I was in high school, I worked in a mom-and-pop restaurant which would probably be classified as a diner.  It was only open for breakfast and lunch.  I was a waitress, dishwasher, and even a short-order cook.

I probably made thousands of eggs when I worked there: over-easy, sunnyside up, scrambled, poached, basted, and boiled.

Eggs are a very inexpensive source of protein: one egg has 6 grams of protein and costs less than 20 cents!   Most people have them on hand all the time.  Here's one of my favorite eggs-cellent recipes for an anytime light meal.  Serve it with fresh fruit on the side or with bacon or sausage if you need to satisfy your man's carnivore cravings!

Crustless Spinach Quiche
Adapted from allrecipes.com
click here to print

1 T. olive oil
1/2 large onion, chopped
6 large eggs, beaten well
2 cups cheddar cheese (or variety of your choice--even combine them!)
10 oz. pkg. frozen spinach, thawed and drained
salt and pepper to taste

Preheat oven to 350 degrees.  Saute' the onion in the olive oil over medium heat until clear.  Add the spinach and stir until the moisture has evaporated.  Cool slightly.

Combine the eggs, cheese, onions, and spinach mixture.  Turn into a well-greased 9-inch pie pan.  Bake for 25-30 minutes or until eggs are set.
 

NOTE:  You could also make individual quiches for an on-the-go breakfast or even an appetizer by dividing the mixture into muffin cups and baking for a shorter time, probably 15-20 minutes or until they are set.

Defrost spinach by cooking it in the microwave on HIGH for 3-4 minutes with no water.  Then turn the spinach into a clean (but not precious!) linen kitchen towel and squeeze the moisture out.  You'll be amazed at how much moisture is in there!