November 6, 2012 · 7:00 am
Weekday breakfast time at our house is not our finest hour. I’m out the door for a run as soon as the sun is up while Allen makes coffee and handles the dog wake-up calls. We usually shuffle through our individual get-ready routines, catching breakfast on our own. Allen settles for toast and jam many mornings, while I lean toward some kind of protein bar. Exciting, huh?
After we tried and loved Immaculate Baking Co.’s Gingerbread Spice Cookies, we checked out their Supremes Chocolate Chunk Cookies, which were also winners in our book. Would a breakfast upgrade be possible with Immaculate Baking Co.? We put their Blueberry Scones to the test. This was a giant leap of faith for me, because I generally shy away from any kind of ready-to-bake bread in a refrigerated tube. I made the leap partially because of Immaculate’s promise not to use any of the following ingredients:
- Bleached flour
- Trans fats
- Hydrogenated oil
- Aluminum baking powder
- Artificial preservatives
- Artificial flavors
- High fructose corn syrup
- Genetically modified organisms
My other motivations? The 15-minute oven-to-table convenience and a strong desire to get out of our ho-hum breakfast routine!
The scones baked up perfectly golden brown in 15 minutes, and the number of plump blueberries in each one was amazing. Dappled sunlight streaming across the kitchen island and on our beautiful scones set up a perfect start to the autumn morning.
With butter melting on the flaky layers and a little all-natural honey for dipping, we were ready for the crucial taste test. The verdict was unanimous – success! The pastry was tender and the blueberries were tasty. We liked the wholesome ingredients: unbleached flour, pure cane sugar, and sea salt. These blueberry scones banished at least one boring breakfast at our house!
Our post about Immaculate’s Gingerbread Spice Cookies shared the company’s commitments to worthy causes, particularly folk art. Our package of scones profiled North Carolina artist Clyde Jones, who crafts “critters” from scrap wood, so we also had some culture with our morning cuisine. Immaculate Baking Co.’s quality products and corporate conscience make them a go-to favorite.
September 27, 2012 · 6:30 pm
Family meal traditions often revolve around holidays and large family gatherings, but some could be more frequent and informal, like Friday night pizza. While chatting recently, we realized that both of our families had Sunday morning breakfast traditions when we were growing up. At Karen’s house, sweet rolls were on the menu and my family usually had waffles.
Maple syrup might be the widely preferred waffle topping, but for many southeners, cane syrup is the gold standard. Steen’s 100% Pure Cane Syrup is always in my pantry. The Steen family simmers sugarcane in open kettles with no added ingredients. The resulting syrup is dark, rich and so, so delicious. Five generations of the Steen family have been producing syrup in Abbeville, Louisiana since 1910, when the family had to salvage their entire sugarcane crop which froze during unseasonal cold weather.
Finding Steen’s in grocery stores outside of Lousiana can be challenging, but fortunately, the company offers on-line ordering. Steen’s website also contains great recipes and family stories.
Try my mom’s waffle recipe with Steen’s syrup. It might just become your family tradition!
Mom’s Sunday Waffles
- 2 eggs
- 1 1/3 cups milk
- 6 tablespoons vegetable oil
- 1 3/4 cups all-purpose flour (We love King Arthur Unbleached All Purpose flour)
- 3 teaspoons baking powder
- 1 teaspoon salt (I use kosher salt)
Heat waffle iron. Mix first three ingredients with a hand mixer or wire whisk. Sift dry ingredients together and add to liquid ingredients. Beat until smooth, about one minute.
Measure batter according to waffle iron size and pour onto hot waffle iron. Bake until done. Makes about 4 servings
September 25, 2012 · 7:00 am
Karen was in Texas during the week of her birthday, and we had fun searching for new foods and catching up with old friends. Her birthday celebration began by popping RoRo’s Cinn-A-Rolls in the oven for a late breakfast. RoRo’s first caught our eye on Central Market’s “More, Please” blog. Amy Collins and her family established Dallas-based RoRo’s in April 2011, using the cinnamon roll recipe her grandmother (AKA “RoRo”) created to wow neighbors and friends. RoRo is actively involved in the company, from baking duty to marketing efforts.
We purchased a dozen frozen pre-baked cinnamon rolls, and when we saw the icing already on the rolls, we were a little concerned about the taste and texture outcome after the rolls were warmed. We left them to thaw on the counter overnight, then warmed them in the oven the next morning. Our concerns quickly vanished with the first bite. The cinnamon rolls were flaky, moist, and tender, with a perfect mix of cinnamon and sugar – not too sweet, and the cinnamon was not overwhelming. The warm icing deliciously melted into the rolls for creaminess in each bite.
Like many artisans, Amy and her family are committed to quality, small batch baking. You can almost taste their tagline, “handmade with love”. RoRo’s is distributed through select retailers in several states, including Central Markets in Texas. We can’t think of a better addition to your breakfast or brunch table!