Ginger-Carrot Bisque
5-6 servings

1/2 tablespoon butter
1/2 large onion, diced
5 carrots, diced
2 stalks celery, diced
1 teaspoons garlic cloves, minced
2 tablespoons cup ginger, peeled and grated
2 tablespoons honey
6 cups water
1/2 cup coconut milk
1/8 teaspoon cayenne
salt & white pepper to taste

Melt the butter in a large pot and saute the onions, carrots, celery & garlic until soft. Add the grated ginger and cook until fragrant. Add the water & honey and bring to a boil. Reduce heat to a simmer and cook until carrots are thoroughly cooked.
Remove pot from heat and let soup cool slightly. Using your food processor or blender, puree soup until smooth, no large chunks!*
Return soup to the pot and bring to a simmer. Add coconut milk (feel free to add more if you want a creamier soup!), cayenne pepper, salt & pepper to taste. Enjoy!

*For a smoother texture pour your soup through a fine sieve after processing.

Sugar Cookies
makes 4 dozen

1 cup powder sugar
2 cups flour
1 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup butter
1/2 cup canola oil
1 egg beaten
1 teaspoon vanilla

Preheat oven to 350.  In a large bowl mix together the powder sugar, flour, cream of tarter and salt.  Cream butter. Add canola oil, egg and vanilla. Mix. Add dry ingredients and mix again until dough forms.
Roll dough into 1 inch balls, roll in granulated sugar, place on cookie sheet and press down on each cookie to slightly flatten.
Bake 8 minutes until cookies are set with a hint of color.

Breakfast Bruschetta
serves 2

4 eggs
2 chicken sausage links, sliced on an angle
2 cups bruschetta topping
4 pieces crostini
4 tablespoons queso fresco
basil chiffonade to garnish

Saute the chicken sausage over med-high heat until cooked through. Reduce heat to medium and add the bruschetta topping to the pan. Cook until heated through and remove from heat. 
In a separate non stick pan, softly scramble the eggs. Place 2 pieces of crostini on each plate and spoon the eggs on top of the crostini. Next, spoon the bruschetta topping with chicken sausage over the eggs
and sprinkle with queso fresco. Garnish with basil chiffonade…Enjoy!

Bruschetta Topping
2 roma tomatoes, diced
2 tablespoon minced red onion
1 tablespoon white balsamic vin
2 tablespoons extra virgin olive oil
1/4 teaspoon dried oregano
1 1/2 teaspoons fresh mixed herbs, finely chopped
salt and pepper

Combine all ingredients in a bowl and season with salt and pepper to taste.

Homemade Crostini
1 baguette
1/4 cup fresh mixed herbs, finely chopped
1/2 cup extra virgin olive oil

Preheat oven to 350 degrees. Slice baguette on an angle, approx. 1/4 inch thick. Brush with extra virgin olive oil and sprinkle with fresh herbs. Bake for approx. 10 minutes or until the crostini is lightly golden.

Baked Almond Oatmeal

2 cups old fashion oats
½ cup steel cut oats
2 tablespoons baking powder
½ tablespoon salt
¼ cup sugar
¼ cup brown sugar
2½ cups milk
2 eggs
½ teaspoon almond extract
¼ cup sliced almonds

Preheat oven to 400.

Mix together old fashion oats, steel cut oats, baking powder, salt, sugar,
brown sugar, milk, eggs, almond extract & sliced almonds.

Portion equally into six 8 oz ramekins.
Bake until set and light brown…about 20-25 minutes.

Here is the recipe everyone has been asking for!  Still too much work?  Just order our bread pudding pancake mix then.

Bread Pudding Pancakes with
Vanilla Custard Sauce and Cinnamon Sugar Butter
Serves 6

Bread Pudding Pancakes
14 slices of firm white bread, crusts removed and cut into 1 inch squares
2 ½ cups milk
3 eggs, beaten
1 teaspoon vegetable oil
1 ¼  cups flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter

Place bread in a large bowl.  Add milk.  Let bread soak for about 10 minutes until softened.  While bread is soaking, mix together in a small bowl the flour, sugar, baking powder and salt.  Add flour mixture to the bread and gently fold until just about half incorporated.  Add eggs and vegetable oil.  Mix gently.

Melt butter in skillet.  Drop batter in 1/3 cup fulls.  Cook 3-4 minutes on each side.  Pancakes will have a moist bread pudding-like inside.

Serve pancakes topped with cinnamon sugar butter with a ramekin of vanilla custard sauce on the side.
  
Cinnamon Sugar Butter
½ pound unsalted butter, cold
1/4 teaspoon salt
2 teaspoon ground cinnamon
2 tablespoons granulated sugar

Melt ¼ pound of butter in a small saucepan; add salt, cinnamon and sugar.  Cook until the sugar is dissolved.   Add remaining ¼ pound of cold butter.  Whisk with hand mixer until creamy and fluffy.
 
Vanilla Custard Sauce
1 pint heavy cream
1 vanilla bean, cut in half lengthwise and seeds scraped out
4 egg yolks, whisked
1/4 cup granulated sugar

Put heavy cream in a sauce pan.  Add the vanilla bean pod and seeds.  Bring to a simmer.  Add sugar to egg yolks and whisk until all there is no clumps.  Add ¼ cup of warm heavy cream mixture to egg yolk mixture and whisk immediately; this is called ‘tempering’.  Add the egg yolk mixture to the warm heavy cream.  Simmer while mixing with wooden spoon until thickened and coats the back of the spoon.

Chill over an ice bath.   

Double Dutch Brownies
 
2/3 cup double Dutch cocoa powder
1 cup flour
1 1/2 cups granulated sugar
1/2 cup powdered sugar
3/4 teaspoon salt
3 eggs
1/2 cup vegetable oil
2 tablespoons of brewed coffee

Preheat oven to 350 degrees.  Grease and flour a 9×9 inch pan.

Mix together in large bowl cocoa powder, granulated sugar, powdered sugar, salt & flour.
Separately whisk together the eggs, vegetable oil & brewed coffee. Add egg mixture to the
cocoa mix and stir until all ingredients are just incorporated. (It’s okay if there are a few lumps)

Spread batter into your prepared 9×9 in pan.

Bake at 350 for 15 minutes.