RASPBERRY AND CREAM CHEESE-STUFFED BISCUITS Serves 16
This breakfast biscuit is simple enough to assemble Christmas morning, but also can be prepped in advance. To do so, assemble as directed, then cover tightly with plastic wrap and freeze. When ready to serve, bake at 400 F for 25 to 30 minutes, or until golden brown and cooked through.
3 cups all-purpose flour
1 tablespoon baking powder
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1 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons sugar
1 cup buttermilk
3 cup heavy cream
¾ cup (1½ sticks) cold unsalted butter, cut into small cubes
1 cup (8 ounces) raspberry jam
4 ounces cream cheese, room temperature
2 tablespoons turbinado sugar
1. If cooking immediately, heat the oven to 400 F. Coat a 9-by-13-inch baking pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and sugar. In another bowl, whisk together the buttermilk, cream and eggs.
3. Stir the butter cubes into the flour, flattening them and breaking them up slightly. Gently stir the buttermilk mixture into the flour and butter. It should make a shaggy dough with clumps of butter clearly visible. Dollop half of the mixture into the prepared pan, patting it with slightly dampened hands to cover the bottom of the pan.
4. Spread the jam over the surface, coming to just a ½ inch from the edge. Dot small dollops of cream cheese over the jam. Dollop the remaining biscuit dough over the top, then sprinkle with turbinado sugar. Place the pan in the freezer for 10 minutes. (If not cooking immediately, cover tightly with plastic wrap and freeze.)
5. If cooking immediately, bake for 15 to 20 minutes, or until golden brown and cooked through. Serve warm.
— Alison Ladman, The Associated Press
ALMOND FRENCH TOAST WITH RASPBERRY-MAPLE SYRUP
Makes 8 slices
1 (10-ounce) package frozen raspberries in light syrup
3 cup maple syrup
3 large eggs
¾ cup milk
½ teaspoon almond extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
8 slices egg-sesame bread
About 2 tablespoons butter
½ cup sliced almonds
1. To prepare the syrup: Defrost the berries and pour into a food processor or blender. Purée and force through a sieve to remove the seeds. Stir in the maple syrup; set aside.
2. To prepare the French toast: Whisk together the eggs, milk, almond extract, cinnamon and nutmeg. Dip each slice of bread in the milk mixture and put on a large plate.
3. Using 2 large nonstick skillets, heat about 1 teaspoon butter in each. When hot, place soaked bread in skillet. (Usually 2 slices will fit in each skillet.) Sprinkle tops with sliced almonds and cook until nicely browned on one side, about three minutes. Carefully flip over, adding about another teaspoon butter to each pan. Cook about three minutes more. Hold in a warm oven. Repeat with remaining bread, butter and almonds.
4. Warm the raspberry-maple syrup in a small saucepan or in a microwave. Serve with the toast.
From The Seattle Times archives, 1997
BRIE AND HAM STRATA
Serves 6 to 8
2 tablespoons olive oil
1 cup finely chopped onion
1 medium red bell pepper, stemmed, seeded and finely chopped
Olive oil or nonstick cooking spray
7 cups bread cubes, using a good-quality French or Italian bread
½ pound Brie, rind removed, cut into small, rough cubes
3 pound sliced cooked ham, cut into slivers
6 eggs, lightly beaten
2 cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon minced chives
1. In a skillet, heat the olive oil over medium heat. Add the onion and bell pepper; saute five minutes. Set aside to cool.
2. Spray a 9-by-13-inch pan with cooking spray. Spread the bread cubes in the bottom of the pan. Top with the vegetables, pieces of Brie and ham.
3. Whisk together the eggs, milk, salt and pepper. Pour over the ingredients in the pan, pressing down lightly to immerse. Sprinkle top with chives. Cover and refrigerate several hours or overnight.
4. Remove from refrigerator 30 minutes before baking. Bake, covered, in a preheated 350-degree oven 30 minutes. Uncover and continue baking 15 minutes, or until the strata is done in the center. Let cool 10 minutes before serving.
From The Seattle Times archives, 1998
BROWN SUGAR-BACON WAFFLES
Note: One waffle consists of one grid.
1¾ cups flour
¼ cup dark-brown sugar
2 teaspoons baking powder
½ teaspoon salt
3 eggs, separated
1½ cups milk
6 tablespoons butter, melted and cooled
8 slices bacon, cooked until crisp, drained and crumbled
1. Sift together flour, brown sugar, baking powder and salt.
2. Beat egg whites until stiff peaks form.
3. Whisk together egg yolks and milk; whisk into the flour mixture. Stir in butter and crumbled bacon. Fold in beaten egg whites.
4. Heat waffle iron. Place ¼ cup batter for each waffle in the iron, close and cook five minutes, or until the waffles are completely cooked through.
5. Keep the waffles in a warm oven while cooking remaining batter. (Do not stack or waffles will become soggy).
6. Serve two waffles to each person with maple syrup.
From The Seattle Times archives, 1984