Tag Archives: egg recipes

Pear Cranberry Bread Pudding

Add this delicious recipe to your holiday line up! This recipe for Pear Cranberry Bread Pudding is quick to assemble making  for a perfect ending to a holiday meal serve warm with vanilla ice cream or fresh whipped cream, an excellent addition to your holiday buffet along side a baked ham or use in place of french toast for breakfast or brunch with powdered sugar on top and a little warm maple syrup served on the side along with sausage or bacon! The cranberries give it a festive note. This bread pudding uses brioche bread that is toasted , it can be fresh or stale bread. No need to wait hours or overnight for soaking the bread pudding in the milk and eggs, just 5 to 10 minutes, so it can be assembled last minute. Try and enjoy this holiday season!

From by the bay wishing you yummy bread pudding food memories!


Pear Cranberry Bread Pudding

Serves 6


  • 1 pound broiche, cut into 1 inch cubes, with crust ( 1 loaf of broiche from 14 to 16 ounces )
  • 5 tablespoons butter
  • 3 large pears ( such as Bosc) peeled, cored and cut into 1/2 inch cubes
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup brandy such as Calvados
  • 1/2 cup dried cranberries
  • 4 large eggs beaten
  • 3 cups milk
  • 1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F. Spread the bread cubes evenly on a large rimmed baking sheet and toast in the oven until golden and dry, approximately 15 minutes. In the meantime, melt 2 tablespoons of butter in a medium saute pan, then add the pears and 1/4 cup sugar. Continue to cook over moderate heat, stirring occasionally until the pears become soft and caramelized, approximately 15 minutes. Stir in cinnamon. Remove from heat, then add the brandy and cranberries. Stir well. The mixture should be syrupy and thick, if not place back on a low heat until it’s syrupy. Set aside. In a large bowl beat together the milk, eggs, 3/4 cup of sugar and vanilla extract. Melt the remaining 3 tablespoons of butter. Brush a  8″ by 11″ baking dish with about 1/3 of the melted butter. Add the bread cubes and then the custard mixture, stir well coating the bread cubes. Next add the pear and cranberry mixture to the bread and custard, mix again well. Let stand for 5 to 10 minutes so the bread will soak some of the custard. Place in the oven and bake for approximately 50 minutes until golden brown and the custard is set. Remove from oven and let cool slightly. To serve sprinkle with confectioner’s sugar and then serve with whipped cream or ice cream if serving for dessert.

Note: If not serving immediately, cover with foil to keep warm . Serve within the hour.


Turkey Cobb Salad with Cranberry Vinaigrette

Here is a perfect use of your leftover turkey and cranberry sauce by making a cobb salad. This salad uses layers of flavor – starting with cubes of turkey meat, tomatoes, avocado, blue cheese, bacon, boiled eggs and lots of fresh lettuce. I use some leftover cranberry sauce to make the perfect vinaigrette – that is both slightly sweet and acidic at the same time. The best part is this meal is light and healthy after the excesses of Thanksgiving Day. Look forward to this meal the day after Thanksgiving – there is nothing leftover about it!

From by the bay, wishing you turkey leftover food memories!


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Turkey Cobb Salad with Cranberry Vinaigrette


  • 8 cups of you favorite assorted greens, such as romaine, boston, baby lettuce leaves
  • 4 slices of lean bacon, chopped fine
  • 2 ripe avocados (preferably California)
  • 2 cups diced turkey
  • 1 tomato, seeded and chopped fine
  • 1/2 hard-boiled large egg, separated, the yolk grated fine and the white grated fine
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons leftover cranberry sauce
  • 1/3 cup red-wine vinegar
  • 1 tablespoon Dijon-style mustard
  • 2/3 cup olive oil
  • 1/2 cup finely grated Roquefort


In a large salad bowl toss together assorted greens. In a skillet cook the bacon over moderate heat, stirring, until it is crisp and transfer it with a slotted spoon to paper towels to drain. Halve, pit, and peel the avocados and cut them into 1/2-inch pieces. Arrange the turkey, the bacon, the tomato, and the avocado decoratively over the greens and garnish the salad with the grated egg and the chives. In a small bowl whisk together the vinegar, the mustard, cranberry sauce and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Stir in the Roquefort. Whisk the dressing, pour it over the salad, and toss the salad well.

Scrambled Eggs Breakfast Panini

We all work hard during the week! Most days I’m up and out quickly, so when I have a quiet morning without work or errands to run, it’s a real luxury. Nothing is better than relaxing with a long quiet cup of coffee, reading the newspaper ( on my ipad of course) and enjoying breakfast. This breakfast panini is perfect for one of these mornings. My favorite type of recipe is one with small effort and big enjoyment. If you don’t have a panini press you can use a a skillet and cover. Heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down  with the skillet cover making full contact with the hot pan.

From by the bay, wishing you relaxing food memories!


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Breakfast Panini

Makes two panini


4 slices bread such as ciabatta

2 tablespoons unsalted butter, room temperature

4 slices prosciutto

1/4 cup shredded asiago cheese

3 eggs, scrambled moist


Heat panini press according to manufacturer’s directions. Spread butter evenly on one side of each bread slice. Layer prosciutto, cheese and scrambled eggs evenly on unbuttered side of two bread slices. Cover with remaining bread, buttered side up. Grill sandwiches in panini press, on medium-high heat, until bread is toasted and cheese is melted, about 2 minutes.


Sweet Potato Breakfast Slider

Here is the perfect breakfast treat, a small breakfast slider. These tasty little sweet potato biscuits filled with crispy bacon and  fried egg would be the perfect start to any morning. It works as a quick grab and go breakfast or a relaxing start to the day with the morning paper.  You’ll love these little sliders……maybe try for New Year morning!

From by the bay, wishing you sweet food memories!


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Sweet Potato Breakfast Slider

For each slider use one sweet potato biscuit sliced in half ( recipe follows), one fried egg done to your liking, one slice of crisp bacon cut in half. Assemble egg and bacon inside the biscuit . I use the biscuit cutter to make the fried egg the same size as the biscuit.

Sweet Potato Biscuits

Makes approximately 12 biscuits

Source: Food Network Magazine, Thanksgiving Issue Volume 4 Number 9 11/2011

3/4 c. cooked mashed sweet potato (about 1 large sweet potato)
1/3 – 1/2 c. whole milk, as needed
1 1/2 c. all-purpose flour, plus more for dusting
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. salt
6 tbsp. cold unsalted butter, cut in to small bits

Preheat oven to 425. Grease baking sheet with butter, oil, or cooking spray. In a small bowl whisk together the sweet potato and milk (less up front, and more if needed). Set aside. In a large bowl, whisk together the dry ingredients. Cut in the butter with a pastry cutter (or a fork if you don’t have a pastry cutter) until the mixture is a crumbly texture or resemble coarse meal. Add the sweet potato mixture and gently fold to combine. Add the remaining milk a little at a time until all of the flour is moistened. The amount of milk you will need will depend on the moisture of the sweet potato. Sprinkle a small handful of flour on a work surface. Turn the dough out onto the surface and knead lightly 2-3 times with the palm of your hand until the dough comes together. Pat the dough out into a 1/2-in thick round. Using a 2 1/2-in round biscuit cutter, cut the dough in to biscuits, Gently reroll the scraps and cut out more biscuits. Place on to prepared baking sheet and bake 12-14 minutes or until light golden brown and firm to the touch. Serve warm or at room temperature.


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Lemon Pound Cake

One of my grandmother’s favorite recipes  was this delicious pound cake.  My grandmother always had her homemade baked goods in the house just waiting for a beloved guest to show up at her door to share a cup of coffee and a little something sweet along with it. Grandma’s pound cake is light and airy since it prepared similar to a sponge cake. The eggs are separately and the egg whites are whipped into soft peaks and then gently folded into the batter. This is definitely one a family favorite. Thank you Grandma!!

From by the bay, wishing you light pound cake food memories!


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Lemon Pound Cake


  • 1/2 pound butter , at room temperature
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 5 eggs, at room temperature
  • 1 cup whole milk
  • 1 tablespoon fresh lemon juice
  • zest of one lemon


Preheat oven to 350 degrees F. In a bowl sift together flour, baking powder and salt. Grease and flour one 10 inch tube pan. In the bowl of an electric mixer cream together the butter and  sugar until light and fluffy. Gradually beat in the eggs yolks, lemon juice and zest scraping down the sides of the bowl. In a separate bowl, beat the whites until fluffy, continue beating until stiff peaks form. Gently fold some of the flour mixture into the yolk mixture, then some of the whites, and continue alternating this way until you have a well-combined, smooth, fluffy batter. Pour the batter into the tube pan. Make sure to avoid air pockets. Place on baking sheet in the oven for 55 to 60 minutes, until a tester comes out clean. Remove and cool for 10 minutes then invert on rack to finish cooling. Once cool remove from pan and place on tray and serve.

Ricotta Strawberry Muffins





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My grandparents farm had lots of fresh strawberries to pick. The strawberries would rarely last long enough to bake . I would say the same holds true today. But if you do find yourself with some berries this is the perfect morning treat.  A moist muffin that is not too sweet. It’s the perfect start to a nice relaxing weekend morning!

From by the bay , wishing you berry food memories!


Ricotta Strawberry Muffins
Makes 12 muffins


  • 1 1/2 cups all purpose flour
  • 1/4 cup white sugar, plus extra tablespoon to sprinkle on top of muffins
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon lemon zest
  • 4 tablespoons melted butter
  • 3/4 cup fresh ricotta cheese
  • 1/4 cup buttermilk
  • 2 eggs
  • 3/4 cup fresh strawberries, hulled and chopped

Preheat oven to 400 F. Take a 12 muffin pan and line with paper baking cups. Put tin to the side. In a bowl combine flour, 1/4 cup sugar, salt, baking powder, baking soda and lemon zest. Add melted butter, ricotta cheese and stir. Add the eggs to the buttermilk , mix and pour into the flour mixture and combine. Add strawberries, mix and then fill each muffin liner about 3/4 filled. sprinkle tops of muffins with remaining sugar. Place tin on baking sheet and bake on the center rack for 20 to 25 minutes until cake tester comes out clean. Cool 5 minutes then remove muffins to wire rack to cool. Serve warm or room temperature.

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Asparagus, Egg and Croutons with Pine Nut Dressing

I recently had dinner with a good friend of mine at Franny’s in Brooklyn.  Over a great bottle of wine we shared a few dishes and this one was a seasonal standout. We enjoyd the roasted asparagus topped with a creamy and nutty pine nut dressing, egg and croutons. Here is my take on a memorable dish. It may seem as if this is a lot of steps, but they are all little simple ones and the results are delicious. You could double the recipe and it make it the star dish of the evening and serve it with something simple off the grill.  

From by the bay, wishing for Franny-like  food memories!



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Asparagus, Egg and Croutons with Pine Nut Dressing

Serves 4


  • 1 pound fresh asparagus
  • 1 egg
  • 1 thick slice rustic bread
  • 1/4 cup pine nuts
  • 1/4 cup olive oil, plus 2 teaspoons for bread and asparagus
  • 1 tablespoon wine vinegar
  • 1/8 teaspoon fresh ground black pepper
  • 1/2 teaspoon fine sea salt


To make the egg, place in small sauce pan and cover with cold water. Bring to a low simmer for 1 minute.  Remove from heat and cover. Keep covered for 10 minutes. Remove egg from the pan and place in an ice bath or cool under cold water. Set aside. Preheat over to 400 degrees F. Place bread on baking sheet and brush both sides with 1/2 teaspoon olive oil. Place in oven for 5 minutes until one side is brown, turn over for another 3 to 5 minutes until brown. Remove from oven and cool. Pull bread apart into large pieces to make croutons. Clean and trim stems of the asparagus and place on baking sheet. Drizzle asparagus with remaining 1 1/2 teaspoons olive oil. Sprinkle with 1/4 teaspoon salt and  1/8 teaspoon fresh ground pepper. Place in the same oven for about 15 minutes until the asparagus are tender and start to brown. Place asparagus on a serving platter. Remove from oven and cool. Place a small dry pan with pine nuts over medium heat until the nuts start to brown. Remove from heat and cool. Take 1 tablespoon of the toasted pine nuts aside to garnish.  To make dressing  place the remaining pine nuts go into a small food processor. Add 1/4 cup olive oil, vinegar, 1/4 teaspoon fine sea salt  and pulse until blended and creamy. Peel egg and break into small pieces over the asparagus, then drizzle dressing and add croutons and remaining toasted pine nuts. Serve immediately at room temperature.


Rhubarb Strawberry Crumble with Vanilla Custard Sauce

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Rhubarb Strawberry Crumble with Vanilla Custard Sauce

Serves 4-6



3 cups rhubarb, cut into ½ inch pieces

2 cups fresh strawberries

2 tablespoons Grand Marnier

½ cup fine sugar

1 tablespoon cornstarch

1/8 teaspoon kosher salt



½ cup light brown sugar

½ cup flour

½ cup quick cooking oats

½ cup unsalted butter, chilled

1 vanilla pod, add just the seeds

¼ cup ground almonds


Preheat oven to 350F. Grease a 9 x13 pan. In a bowl add the rhubarb, strawberries and Grand Marnier , let sit ten minutes. Then add the sugar , cornstarch and salt. Mix and pour into the greased pan. In a medium bowl ,mix together the brown sugar, flour and oats. Cut butter into mixture with pastry blender until crumbs are pea size. Spread across the fruit mixture. Bake in oven for 45 minutes or until rhubarb is tender. Serve with ice cream , whipped cream or vanilla custard sauce.


Vanilla Custard Sauce

Makes 1 cup

¾ cup whole milk

¼ cup fine sugar

2 egg yolks

1 teaspoon vanilla


Whisk yolks in a bowl until blended. In a medium sauce pan bring milk and sugar to a boil without stirring. Remove from heat and whisk slowly into the bowl with the egg yolks. Return the mixture back into the saucepan and cook over moderate heat, stirring constantly until the sauce thickens. Sauce is thick enough when it coats the back of a wooden spoon. Pour the sauce through a sieve into a bowl and place the bowl into another large bowl with ice and cold water. Stir in vanilla and whisk occasionally until custard is cool. Once cooled , cover the custard with wax paper to prevent a skin from forming. Chill in the refrigerator for at least 4 hrs. before serving with Rhubarb Raspberry Crumble.




Raisin Pound Cake

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As I was thinking about what to write for my Mother’s Day blog, I decided to look through my Grandmother’s recipes. I love looking at the tattered, fragile pieces of paper, remembering the recipe, the family gathered for some occasion or just an ordinary day made special with the love that comes along with the food. The recipes are all hand written, many of them just a list of ingredients mostly for baking. I figured this is all Grandma needed if that, it’s in baking that you need the precise measurements. Most of Grandma’s recipes were committed to memory. Each time I try a recipe it’s requires a bit of work for me to figure out the technique to transform the ingredients in the recipe. So as I was looking through the recipes, I found this recipe for raisin cake. I have no idea the origin of the recipe, but what I do know that making the cake for my sister and mother while working on this blog, we not only enjoyed the cake but all the memories that came along with it.
From by the bay , wishing you a Happy Mother’s Day making your own special memories.
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Raisin Pound Cake
Unsalted butter and unbleached all-purpose flour or baking spray for the tube pan
3 cups unbleached all-purpose flour, plus 2 tablespoons
3 teaspoons baking powder
1/4 teaspoon kosher salt
1 pound raisins
1 cup (1/2 pound) unsalted butter, at room temperature
1 1/2 cups superfine sugar
4 eggs, beaten
1 cup whole milk
1 tablespoon grated lemon zest
1 tablespoon grated orange zest
confectioner’s sugar, to dust on top of cake


Thoroughly butter the bottom and sides of a tube cake pan then coat the sides of the pan with flour, shaking out the excess or spray the sides of the pan with a baking spray.

Make the cake: In a saucepan add raisins and water until the raisins are just covered and bring to a boil. Strain raisins, discarding liquid and cool in a bowl.  After raisins have cooled, add 2 tablespoons of flour to coat the raisins. Preheat oven to 350 degrees F. Sift the flour, baking powder and salt into a bowl. Set aside. In an electric mixer, cream the butter until smooth. Add the sugar gradually, beating until well blended. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Beat in the lemon and orange zest. Alternately, add the flour and milk , then the raisins. Pour batter into the greased tube pan. Place on a baking sheet and bake cake for 1 hour and 15 minutes or until a tester comes out of the cake clean. Place tube on baking rack until cool. Use a knife to loosen sides and remove outer rim. Loosen cake around the tube. Take a sheet of parchment paper slightly larger then the cake and cut a hole in the middle to place tube through. Flip cake over into the parchment paper carefully.  Place on top of cake stand. Put the confectioner’s sugar in a sieve and dust the surface of the cake lightly with it. Serve.

Lemon Poppyseed Pancakes with Honey Butter

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It’s a perfect spring sunday morning by the bay and I’m planning on heading to the beach for the “Annual Car Show”, featuring  a wide variety of vintage cars.  The very thought of the show had me thinking of classics, so I decided on another classic for breakfast my buttermilk pancakes. Much like the enthusiasts who breath new life into these vintage cars, I decided to update my classic recipe with some new ingredients, like lemon juice and zest along with poppy seeds and the results were fantastic. Set the stage for enjoying your next weekend with these delicious pancakes!

From by the bay, wishing you great classic food memories!

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Lemon Poppyseed Pancakes with Honey Butter
Serves 4-6

11/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

2 tablespoons poppy seeds

2 tablespoons fine granulated sugar

1 tablespoons lemon zest
2 cups buttermilk

1 tablespoon fresh lemon juice
2 large eggs, at room temperature, separated keep egg white in separate bowl

In a medium bowl combine all dry ingredients: flour, baking soda, baking powder, salt and poppy seeds and mix. To this add lemon zest and sugar. To the dry ingredients add the wet ingredients the buttermilk, lemon juice and egg yolks and combine- do not over mix. Batter will be a little lumpy. Take the bowl with egg whites and use an electric mixer, beat egg whites until soft peaks. Fold egg whites with rubber spatula into the batter. Set aside for 20 minutes. Spray a griddle pan with cooking spray and heat.  Spread 1/4 cup of batter for each cake, cook  approximately two minutes on the first side, the pancake will just start to bubble slightly on the outer edges and flip and cook another minute. Place on baking sheet and keep warm in oven until all cakes are made and ready to serve. Serve with honey butter and maple syrup.

Honey Butter

1 stick unsalted butter, softened
1 tablespoon honey

To butter add honey and combine well.

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