I had several recipes in mind for this “Mother’s Day” post. I had everyone giving suggestions, requests and comments on what I should prepare. So, I called my mom. My mom lives in Tulsa, Oklahoma which is an 18 hour drive or a 4 hour flight from my home in Green Bay, Wisconsin. Unfortunately, I will not be able to make this amazing breakfast for her. However, this was her choice out of all the possible recipes I could have shared with you. So hugs n’ kisses, and love to my mom, and hopefully, you can make this scrumptious breakfast for your mom.
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Almond Breakfast Bread
What you will need:
2 ½ cups flour
2 ½ tsps baking powder
½ tsp salt
¾ cup butter softened
1 ¼ cup granulated sugar
3 large eggs
¾ cup full cream milk
1 tsp almond extract
For the icing:
1 cup powder sugar (icing sugar)
½ tsp almond extract
3-4 tbsps water
3 tbsps sliced almonds
Here’s how to make the bread:
Preheat oven to 350 F. Lightly butter a 9x5x3” loaf pan. In a medium size bowl blend the flour, baking powder and salt with a whisk. Set aside. In a large bow,l blend the butter and granulated sugar until light and fluffy. I used a hand held mixer, but if you have a stand mixer use that instead. Next add the eggs, one at a time, blending well after each addition. Add the almond extract and continue blending. Now, whatever mixer you are using, you will want to switch to a bread hook attachment. Don’t have one, no worries. You can continue with a standard beater attachment, however, you may need to begin mixing by hand if your dough begins to rise up your beaters. You will now add the flour and milk (about ¼ cup at a time) alternating, mixing well after each addition, starting and stopping with the flour, until all the flour and milk is incorporated to form a smooth bread dough.
Use a spatula to smooth the dough into the prepared loaf pan. Dough will be sticky so try to spread it evenly in the pan. Place pan in the oven. Bake for 1 hour and 5 minutes. Remove from the oven and place on a cooling rack for approximately 15 minutes. Turn loaf out of pan onto a piece of aluminum foil or parchment paper and continue cooling on a rack.
Next in a small mixing bowl blend the powdered sugar, almond extract and water, using a wire whisk. Icing should be stiff but pourable. Pour over cooled bread and top with sliced almonds. Yummy, it is ready to eat! But you have to wait for mom before slicing!!
When mom arrives, pour her a glass of Oak Lane, Chenin Blanc/Sauvignon Blanc. Give her a comfy place to sit and watch you prepare breakfast for her.
Now you are ready to make the Sunday Morning Breakfast Scramble:
What you will need:
3 fresh asparagus cut into bite sized pieces
¼ cut finely chopped onion
½ cup English Spinach
4 medium size portabella mushrooms thinly sliced
1 small clove of garlic minced
5 fresh eggs
1 tbsp milk
Salt & pepper
Dash of cayenne pepper
4 to 5 tbsps plain Chevin (goat cheese)
2 tbsps butter
Start by always, thoroughly, washing your vegetables. Wrap them in a towel to dry. When dry cut the asparagus and chop the mushrooms, set aside. Chop the onion, and mince the garlic, set aside. Place the eggs, milk, salt & pepper and cayenne pepper in a bowl. Use an immersion blender to whip the eggs until foamy. Heat a medium sized skillet over medium heat. Add the butter, once melted add the onion, garlic, mushrooms and asparagus. Saute until the onion and asparagus are soft and the mushrooms have browned, approximately 5 minutes. Add the spinach and cook until spinach wilts, approximately 3-4 minutes. Add the whipped eggs and stir to incorporate. You may need to adjust your heat. You do not want the eggs to get to firm. Continue cooking, stirring, until you have a soft scramble. Turn off heat. Dab the goat cheese over the scramble on tablespoon at a time. Gently fold the goat cheese through the scramble. This recipe serves two. However, you can increase all the ingredients to accommodate your taste & number of people you are serving.
Now, you can slice the bread and serve up the scramble. You may want to garnish the plate with some fresh strawberries or orange slices. Pour mom and yourself a glass of wine, and enjoy! Cheers!
Recipe by Renee Hilliard (Dedicated to her Mum)
Beau Joubert 