How you doin’? Are you an everyday breakfast person or are you a weekend brunch muncher? Even people who say they never have time to eat breakfast always seem to have the time to grab a cookie or two. For on-the-go eating, kids' breakfasts, or when you're pressed for time, they can be a great option for convenience.
 
You can make my recipe in advance, store them in an air-tight container or freeze the baked cookies (or the cookie dough), and then defrost when you're in a hurry (or bake them fresh in the morning).
 
Last year, I bought a horrible box of granola—and I like granola. The one I bought was like eating horse silage. Even with milk it was hard to choke it down. I was just about to toss what was left in the box when Joan took one of our recipes and turned it into one of the best cookies ever. This basic cookie is great for breakfast.
 
If you want you can add a bit of flax or chia, pumpkin seeds and other nuts or seeds that are nutritious… kind of like eating oatmeal, but without the liquid. You can also use whole wheat flour. For softer cookies change out some of the granulated sugar with honey, agave or maple syrup.
 
Ready to put some cookie power into your morning routine? Okay then… Ready, Set, BAKE!
 
Prep time:  15 minutes
Resting/chill time:  1 hour
Bake time:  10-11 minutes
Yield:  about 44 cookies
 
Ingredients 
1 cup unsalted butter, softened
1 cup maple syrup (or honey or agave syrup)
1 cup packed brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups whole wheat flour
2 teaspoon baking soda
1/2 teaspoons ground nutmeg
3 cups Quaker brand Simply Granola
1/2 cup raisins
1/2 cup cooked, drained and chopped smoky bacon (see note about Benton Bacon)
 
Directions

1. In a medium bowl, cream together the butter, maple syrup and brown sugar.
2. Beat in the eggs one at a time, then stir in vanilla.
3. In a separate bowl, combine the flour, baking soda and nutmeg; stir into the creamed mixture.
4. Mix in the granola, raisins and bacon.
5. Cover, rest and chill dough for at least one hour.
6. Preheat the oven to 375⁰F.
7. Grease cookie sheets. Scoop and roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. 
8. Flatten each cookie with a large fork.
9. Bake the cookies for 10 to 11 minutes, until the edges are golden brown.
10. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

ChefSecret:  I prefer to use Benton’s Smoky Tennessee Bacon. It is all-natural cured with just smoke and salt. You don’t need any added salt. www.bentoncountryham.com – 423-442-5003.

Quip of the Day: “My mind went BLANK! My brain seems to be giving me the silent treatment today.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Baking #Breakfast #PowerBaconBreakfastCookies #BentonBacon #QuakerSimplyGranola #Cookies #Raisins #BreakfastCookies #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                                   ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? How do you feel about the Royal family? You know… Charlie III, Camilla, William, Kate and the utter crazies—Harry and Megan? They’re the two royals who tell tall tales about all the nasty doings inside “the firm?”
 
And soon we have a coronation to celebrate that will create another big opportunity for the wayward prince (Harry) and his not-so-fairy princess-wife to attempt to score more PR points on the world stage. So, to get ready for all the Royal festivities and folderol here is a Happy Hour cocktail—Royal Balmoral Punch—that may even take the scowl or smirk off of Megan’s unhappy face.
 
Balmoral Castle is a large estate house high atop a hill in Aberdeenshire, Scotland, and is one of the residences of the British royal family. It is near the village of Crathie west of Aberdeen.
 
The estate and its original castle were purchased from the Farquharson family in 1852 by Prince Albert, the husband of Queen Victoria. It was also the summer residence of Queen Elizabeth II, who died there on September 8th last year.
 
The castle is an example of Scottish baronial architecture, and is classified by Historic Environment Scotland as a category A listed building. The new castle was completed in 1856 and the old castle demolished shortly thereafter.
 
The Balmoral Estate has been expanded by successive members of the royal family, and now covers an area of approximately 50,000 acres. It is a working estate, including grouse moors, forestry and farmland, as well as managed herds of deer, Highland cattle, sheep and ponies.
 
Queen Victoria and Prince Albert first visited Scotland in 1842, five years after she acceded to the throne and two years after their marriage. In 1848 an arrangement was made that Prince Albert would acquire the remaining part of the lease on Balmoral, together with its furniture and staff, without having seen the property first—it’s good to be royalty. 
 
They felt the house was too small and, in 1848, new designs were commissioned to build out new offices, cottages, and other ancillary buildings. Improvements were also made to the woodlands, gardens and estate buildings.
 
To celebrate this beautiful area in a manner befitting a king, prince, or even a crazy, tattle tale princess, we give you… Royal Balmoral Punch.
 
This punch recipe can easily be multiplied to serve a crowd—just mix up the right portions in a large punch bowl with one large block of ice.
 
Prep time:  10 minutes
Yields:  2 servings
 
Ingredients 
3 ounces Glenfiddich 21-year-old single-malt scotch
2 ounces Granny Smith apple juice
1 ounce tea syrup (see ChefSecret below)
Sparkling lemonade, to top
Champagne, to top
Garnish: lemon wheel
Garnish: thistle (optional if you find one) By the way, in case you didn’t know, a thistle is the common name of a group of flowering plants characterized by leaves with sharp prickle points on the margins
 
Directions

1. Add the scotch, apple juice and tea syrup to a shapely glass teacup and add a large ice cube.
2. Top with equal amounts of sparkling lemonade and Champagne and stir briefly to combine.
3. Garnish with a lemon wheel and a thistle, if desired. My picture doesn’t show a thistle… I couldn’t find one.

ChefSecret:  It’s easy to make Tea Syrup—combine 1 cup freshly hot brewed strong English Breakfast tea and 1 cup granulated sugar, stirring until the sugar dissolves. Store in the refrigerator for up to two weeks.

Quip of the Day:  Meghan Markle once asked the queen, "What's the secret of a long life?" To which the queen replied, "Wear a seat belt and don't piss me off!”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #BalmoralCastle #RoyalBalmoralPunch #Coronation #KingCharles #Glenfiddich #GrannySmith  #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                        ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? They say the best things in life find you when you’re not looking for them—love, dream jobs and desserts. Hopefully this Brookie recipe finds you in a receptive mood.
 
I’m a lover of all things baked—cakes, cookies, pies, brownies and cupcakes. A brookie is everything you love about a brownie plus everything you love about a cookie… this creates a dessert you’ll love more than either a brownie or a cookie. Got it?
 
Who invented this delicious treat? Bertha Palmer, a prominent Chicago socialite whose husband owned the Palmer House Hotel asked a pastry chef for a dessert suitable for ladies attending the Chicago World's Exposition. He came up with the brownie.
 
Later on Toll House Cookies, the most popular cookie in America, was invented by Ruth Wakefield at the Toll House Inn in Whitman, Massachusetts, during the 1930’s.
 
Somewhere down the line someone wanted to throw a party and only had one 9 x 13-inch baking pan and put the two together, thus The Brookie was created.
 
Prep time:  20 minutes
Bake time:  20 minutes
Cool time:  20 minutes
Yield:  20 servings
 
Ingredients 
For the chocolate chip cookie layer
1/2 cup unsalted butter, softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1-1/4 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
 
For the chocolate brownie layer
1 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs
1/3 cup cocoa powder, sifted
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
 
Directions

1. Preheat oven to 350⁰ F.
2. Butter or spray a 9 x 13-inch baking dish.

To prepare the chocolate chip cookie layer

1. Beat the softened butter, light brown sugar, granulated sugar and vanilla extract together in a large bowl until creamy.
2. Add the egg and beat until light and creamy, about 2 minutes.
3. In a separate bowl, whisk the flour, 1/2 teaspoon salt and baking soda together.
4. Using a large wooden spoon gradually stir the flour mixture into the butter mixture until the dough is combined.
5. Stir chocolate chips into dough. Evenly spread dough into the bottom of the prepared baking dish to cover completely.

To prepare the chocolate brownie layer

1. Stir the sugar, melted butter and vanilla extract together in a bowl and mix well.
2. Add the eggs and beat well.
3. Mix the cocoa powder into the butter mixture until well-combined.
4. Stir the flour, baking powder and salt into cocoa mixture until batter is combined.
5. Pour the brownie batter over cookie dough and spread to cover completely.
6. Bake in the preheated oven until a toothpick inserted into the center of the Brookie comes out clean, about 20 to 25 minutes.
7. Cool completely before cutting into bars.

ChefSecret:  On some occasions you might choose to gild the lily by adding a third layer of frosting on top of the brownie. Here is a simple recipe for the frosting layer

• Mix together 3 tablespoons of melted margarine or white shortening (Crisco)with 1/2 cup of sifted cocoa powder
• Stir in 1/3 cup milk and gradually beat in 3-1/2 cups of sifted confectioners' sugar.
• Add more milk as necessary to make a smooth, spreadable frosting.
• Spread the frosting on top of the cooled brookie.

Quip of the Day:  “It’s my friend’s wife’s birthday tomorrow. She has been leaving hints with jewelry catalogues all over the house. He asked me what he should buy her for her 40th and I suggested a magazine rack.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
#Baking #Desserts #Brookies #Brownies #Cookies #ChocolateChips #PalmerHouse #TollHouse #Covid19 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                        ©Perspectives/The Consulting Group, LLC, 2023​

How you doin’? Here is another family friendly meal of creamy yet zesty lemon pasta and tender shrimp. It is simple, elegant and destined to become one of your favorite weeknight dinners. It combines the flavors of wine, lemon and garlic along with cream and Parmesan cheese. When making pasta dishes like this always reserve a little pasta cooking water to use if the sauce isn't coming together. Top with extra Parmesan, if desired.
 
According to culinary history, pasta's earliest roots began in China during the Shang Dynasty (1700-1100 BC) where some form of pasta was made with either wheat or rice flour. Pasta also appears to be a feature in the ancient Greek diet in the first millennium BC.
 
Prep time:  30 minutes
Cook time (including pasta):  25 minutes
Yield:  2 to 3 servings
 
Ingredients 
1/2 pound spaghetti
1/2 pound peeled and deveined shrimp
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons minced garlic
2 lemons zested 1-1/2 tablespoons, plus 2 tablespoons lemon juice, plus more for garnish
2 tablespoons chopped fresh parsley, plus more for garnish
1/4 cup dry white wine
1/4 cup heavy cream
2 tablespoons cold diced unsalted butter
1/2 cup grated Parmesan cheese
1 to 2 tablespoons extra virgin olive oil, to taste
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
 
Directions

1. Bring a large pot of salted water to boil.
2. Cook spaghetti until al dente (11 to 12 minutes); reserve 1/2 cup cooking water then drain the pasta.
3. While the spaghetti is cooking pat the shrimp dry and season with salt and pepper.
4. Combine the olive oil, garlic, lemon zest and parsley in a large skillet set over medium heat. When the oil begins to sizzle, cook for a minute longer until the zest, garlic and parsley are just aromatic, but not brown.
5. Add the shrimp to the skillet in an even layer and cook for about 2 minutes or until barely cooked through. Reserve to a small plate.
6. Deglaze the pan with the wine and bring to a simmer scraping any brown bits from the bottom of the pan; reduce the wine by half then set aside.
7. When the spaghetti is cooked and drained add it to the pan.
8. Add in half of the reserved pasta water and bring to a boil; continue to cook until it begins to thicken, about 4 to 5 minutes.
9. Remove from heat and pour in about half of the cream. Stir well, then pour in the remaining cream. Return the pan to the stove and bring mixture to a boil.
10. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Add as much of the remaining reserved pasta water as necessary to keep the sauce thick and creamy.
11. Remove from heat.
12. Add in the cooked shrimp, butter and lemon juice and mix well to incorporate.
13. Toss together and add the cheese in 2 parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
14. Portion the pasta onto plates and drizzle each portion with a little olive oil, then add a little salt and pepper.
15. Garnish with lemon zest and parsley.

ChefSecret:  You can substitute the shrimp with chicken, asparagus or broccoli for a less expensive dinner.

Quip of the Day:  When he wanted to take her picture, he didn’t ask her to smile; he just told her they were having pasta for dinner and her smile was even more beautiful.
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
#Entrees #Pasta #Spaghetti #LemonShrimpSpaghetti #Italian #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup

                                                                         ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? Many of our past presidents had apple trees on their properties. Some of those harvests must have gone to making apple spirits. In fact, many people consider Apple Jack to be one of America's great spirits. 
 
I don’t rightly care if you’re a democrat or republican when it comes to a good President’s Day Cocktail. I learned a long time ago how to democratize a damn good cocktail. Here’s one that goes back almost 100 years. It was most popular in the 1920's and '30s. It even made an appearance in the Hemingway classic, The Sun Also Rises. 

My Apple Jack Rose Cocktail is both sweet and tart and tastes so much better than the fake flavors of so many Appletinis. I predict that the Apple Jack Rose Cocktail is going to make a comeback after this publication.
 
The Apple Jack Rose Cocktail makes an excellent at-home signature drink to impress family and friends. Make a big batch in a pitcher and keep bringing out newly chilled glasses for refills.
 
Ingredients 
2 ounces applejack (use Calvados as good substitute if applejack is unavailable)
1 ounce fresh lemon or lime juice
1/4 ounce of grenadine
 
Directions

1. Shake all the ingredients together in a shaker.
2. Strain into a chilled martini glass (no ice) for best results.
3. Garnish with a slice of apple.

ChefSecret:  If you use Calvados, the drink will lose a little sweetness but you can correct that with a little simple syrup and retain the fresh apple flavor.

My Woke Quip of the Day:  Why did the apple pie cry? It’s peelings were hurt!
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #AppleJackRoseCocktail #PresidentsDay #ErnestHemingway #Calvados #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
 
                                                                     ©Perspectives/The Consulting Group, LLC, 2023