Monthly Archives: April 2015

Horseradish ham cheddar and egg biscuits

Breakfast on Sundays at the Ulam’s is always warm. This is something quick you can make in a few minutes. It is not 100 % homemade, I did cheat a little with Pilsbury small biscuits but they could be made easily with homemade biscuits.

This recipe yields 10 muffins.

Preheat the oven to 375 degrees. 


One container of small biscuits (Pillsbury) <10 per container> 

Three large eggs and 4 egg whites

One large piece of ham about 2- 3 ounces (diced)

1 tablespoon of homemade horseradish (my grandma’s is the best & homegrown)

half a cup of cheddar cheese

1 to 2 tablespoons of chives

Salt and pepper to taste


Place eggs, egg whites, horseradish and pepper in a medium bowl. Whisk to incorporate. Set aside.

Cooking spray 10 muffin tins to prepare the dish for the oven. Take the biscuits and flatten slightly to press into the tin.

Evenly destribute the ham (scant TB) on top of the flatten biscuit.  


Add the cheese next, about heaping TB.  


Add the egg mixture, make sure to divide evenly. Each tin takes about 2.5 tbs of mixture each.


Sprinkle with chives. Bake for 15 minutes at 375 degrees. 


Meyer Lemon Poppyseed Blondies

 My husband and I went to the strip district last weekend and I was surprised to see Meyer Lemons for a decent price! I had to pick some up. The first item to make to come to mind was a blondie aka nonchocolate brownie. This is definitely a spring time refreshing dessert despite the snow we encountered this lovely April morning. 

Pre directions: Preheat oven to 350 degrees. Foil line an 8 by 8 glass baking dish. Spray with cooking spray. Set aside. 

Recipe yields 9 Blondies 

Batter Ingredients: 

8 TB of canola oil

3/4 cup sugar

3/4 cup AP flour

1/4 tsp kosher salt

6 TB egg substitute or 4 large egg whites

1/2 a Meyer lemon zested (1tsp) and 1/2 lemon juiced (1tb)

1 TB poppyseeds (optional)
Lemon glaze

1/2 cup powdered sugar

1/2 Meyer lemon juiced and zested (the other half)

1. Place the canola oil, zest, sugar and salt into a medium mixing bowl.  

2. Mix to incorporate. Add egg substitute and use a whisk to incorporate but do not over mix. 


3. Add lemon juice and poppyseeds and mix in with whisk.

4. Add flour and mix until no dry residue remains. 

5. Pour batter into prepared dish and bake for  23- 25 minutes or until toothpick comes out of the center clean. 
6. Allow to cool to room temperature before glazing. 

7. Place all glaze ingredients in small bowl whisk until no lumps remain.  


8. Remove blondie from pan using sides of foil and pour glaze over top to cover. 

9. Cut into 9 squares and enjoy! 


Bran Muffins with Orange Zest


 Our neighbor brought us over some of his homemade jelly. He prepares the jelly from his Peach Plum Trees. He mentioned this is a tree his family used to have where he grew up in Mariland. I was trying to think of a good muffin to try the jelly on. This bran recipe came to mind. I cannot wait for them to come out of the oven and enjoy with some coffee!

Yields 19 muffins


Preheat oven to 375 degrees and prep standard size muffin tins with either silicone muffin liner or paper liners and spray with cook my spray. Set aside.


1 1/8 cup AP flour
1/4 cup wheat germ
3/4 cup all brain original cereal
1 1/2 cups buttermilk plus two TB 
1/2 cup water
2 TB fresh orange juice
1 tsp orange zest
9 prunes
1 small apple grated (about a half of a cup)
1 tsp ground cinnamon 
1 tsp baking powder
1 TB maple surup
 6 TB egg white substitute 
1/2 cup raw sugar plus some to sprinkle


1. Place bran cereal, orange juice, orange zest, egg substitute, and buttermilk in large bowl. Set aside for 10 minutes to soak.
2. Sift flour, cinnamon, baking powder, wheat germ in a separate medium bowl. Set aside. 
3. In the food processor add prunes, shredded apple and water. Food process for 3 minutes.   

4. Add puréed prune mix to buttermilk batter.   

5. Mix to incorporate & fold in flour mixture. Fold in dry ingredients until no dry residue remains.


6. Use a size 16 scoop to portion out into muffin tins evenly.  Sprinkle with raw sugar before placing in the oven.


7. Bake for 30 to 33 minutes at 375.


Please note they do shrink after they come out of the oven. Please let them cool for 5 minutes in pan and remove to wire rack to cool completely. Enjoy! 

Rhubarb Buckwheat Popovers


Yesterday my husband and I went downtown to the strip district, bottom line my favorite place to bike and market shop in the warmer months. One of my favorite kitchen stores had a popover pan half off. Yahtzee only $10.99!  I was so excited, I’ve been wanting a popover pan for 2 years. Today, I had to make something with it! Savory or sweet decisions, decisions. I debated for a while but after pruning the brushes and doing yard work yesterday I noticed my rhubarb plants were starting to grow. They reminded me I have a few frozen bags of rhubarb in the freezer. 

Yields mini 10 popovers


1/2 cup buckwheat flour

1/2 cup AP flour

1 cup skim milk

2 large eggs

1 tsp blood orange zest

1/2 tsp pure vanilla extract 

1/4 cup kosher salt

1/2 Cup raw sugar plus 1 tsp

1 cup of fresh rhubarb or frozen (thawed and excess water removed) 

Pre directions

Preheat oven to 375. Cooking spray 10 of the 12 popover vessels. 

Place tsp of raw sugar with rhubarb and toss to coat and set aside.


1. Whisk skim milk, orange zest, vanilla, and eggs together to fully incorporate.

2. Add buckwheat, flour, salt, sugar. Whisk to fully incorporate. 


3. Place batter evenly amongst 10 popover vessels pre cooking sprayed with Pam or alternative. Top batter  with rhubarb 1 to 2 TB. Bake at 375 for 30 to 32 minutes. 

Remove from oven and enjoy! 

   Dust with powder sugar if you desire or homemade rhubarb jam.



Crunchy Peanut Butter Oat Bars


Today we had our Quarterly NST meeting and I had to come up with a quick snack for our 12:00 o’clock meeting to fuel the team. I love these diverse bars. You can add whatever you have on hand. They are quick to make but quick to be gone as well. Bonus they are no bake.

Yields: 18 bars


1.5 cups 100% quick oats

1.5 cups brown puffed rice

1/4 cup raw sugar

1/2 cup honey

1 tsp Mexican vanilla extract 

1/8 kosher salt

1/4 cup mini chocolate chips

1/4 cup unsalted roasted peanuts

1/2 cup crunchy peanut butter

1/2 cup creamy peanut butter

2 TB milled flaxseed 

Pre directions: foil line a 9 by 13 and spray with cooking spray. Set aside.


1. Place puffed rice, oats, peanuts, flaxseed

 and mini chocolate chips in a medium bowl. 


 2. In a seperate large bowl add peanut butters, honey and raw sugar. Microwave for 1 minute and stir about half way through and continue to heat mixture.  



3. Add the vanilla and stir. Add in dry ingredients.  Stir to combine.


4. Once throughly mixed pour mixture into the foil lined pan. 


5. Spread evenly into pan with spatula.

6. Cover and let set overnight in refrigerator to set. 



7. Lift bars out of the pan by foil and set on cuting board and cut into 18 bars.