How you doin’? Two of my favorite things in life are really good bread and really great ice cream. I am especially partial to Ben & Jerry’s brand. Years ago, they were acquired by one of the giant international food companies, but they have kept up the quality of the ice cream and the inventiveness of the flavors and are still spot on. A while back I was hearing things about this new, easy-to-make Ice Cream Bread, and I needed to try it out.
 
At first, I thought it was just a joke, but I kept on reading more and more about it. I started asking all the important questions. Does it need any yeast or baking powder to rise? Does it have to be just plain vanilla ice cream? Can I use any mix-ins? I decided to give it a try.
 
The first time I made it, I had an unopened pint of B & J’s Cherry Garcia (cherry ice cream with cherries & fudge flakes) in the freezer. I quickly whipped up the batter and to my surprise, the bread actually turned out well! It was moist, yet fluffy. All of the ice cream flavors came through. And in future tests I discovered you shouldn’t use yeast or other leavening agents.
 
You can use most flavors of ice cream and you can add mix-ins in moderation in addition to those already in the ice cream such as fruit, chocolate chips and nuts. This is one of the easiest, most rewarding, fool-proof recipes I’ve come across, and it's fun for the kids, too! I hope you enjoy it as much as I did.
 
Ingredients 
1 pint ice cream—flavor of your choice
1-1/2 cups Self-Rising Flour
1/2 cup Chocolate Chips (any complimentary chip flavor, dark, milk or white chocolate)
 
Directions
1.    Preheat an oven to 350º F.
2.    Spray a loaf pan with cooking spray.
3.    In the bowl of an electric mixer, mix the ice cream and flour until combined.
4.    Scoop batter into the loaf pan.
5.    Bake for 40-45 minutes or until it springs back to the touch.
6.    Let the bread cool on a rack, slice and enjoy!
 
ChefSecret: For best results, use a premium grade of ice cream. I prefer Ben & Jerry’s; Häagen-Dazs also works well in this recipe.  Non-premium ice cream brands have much more air whipped into them and don’t deliver enough structure or flavor.
 
Quip of the Day: “If ever I am on life support, unplug me and plug me back in… see if that works.”
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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 #Snack #Dessert #Kids #IceCreamBread #Ben&Jerrys #HaagenDazs #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
 
                                                                                   ©Perspectives/The Consulting Group, LLC, 2023

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’? Tomorrow is Valentine’s Day! If you’re like me, you don’t like to go out to restaurants on “amateur” days when many restaurants are over-booked, understaffed. If you want to make your sweetie a special homemade dessert here is one recipe you ought to put in your Survival Guide. My crêpes will make you the star of Valentine’s dinner and it so easy. If you can scramble an egg, you can make a sophisticated French dessert.
 
This is one of the most romantic desserts you can easily make at home. Don’t be intimidated by the thought of making crêpes at home. My crêpe recipe yields perfectly delicate, tender results that are failure proof every time.
 
Crêpes are very thin pancakes that can be served with a wide variety of sweet and savory fillings and toppings. This dessert or breakfast staple dates back to at least 13th-century France.
 
Making homemade crêpes is easier than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics first. Crêpes are easy to make with just the basic ingredients you already have on hand.
 
Basic French crêpes start with a cup of all-purpose flour for the basic matrix; eggs act as a binder to hold all the batter ingredient together; milk adds moisture and keeps the crêpes light and tender; water helps thin the batter to keep the crêpes thin; just a pinch of salt enhances the overall flavor; and butter lends richness and moisture to the crêpes.
 
You can fill and top your crêpes with whatever you like! Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, chocolate sauce, Grand Marnier and granulated sugar and chocolate-hazelnut spread (such as Nutella) or peanut butter. They make perfect blintzes and you can also make savory crepes with a variety cheeses, meats, and veggies.
 
Prep time:  10 minutes
Batter rest time: 20 minutes
Cook time:  3-5 minutes
 
Ingredients
1 cup all-purpose flour
2 large eggs
1/2 cup whole milk
1/2 cup water
1/4 teaspoon pure vanilla extract( for sweet crêpes)
1/8 teaspoon salt
2 tablespoons butter, melted
 
Directions

1. Whisk the flour and eggs together in a large mixing bowl; gradually adding in milk and water; stir to combine.
2. Add the vanilla if making sweet crêpes; leave it out if making savory crepes.
3. Add salt and melted butter; beat until smooth.
4. Let the batter sit for 20 minutes to release any bubbles.
5. Heat a lightly oiled sauté pan over medium-high heat. If you have a crêpe pan so much the better, but it isn’t necessary.
6. Pour the batter into the pan, using approximately 1/4 cup for each crêpe.
7. Tilt the pan with a circular motion so that the batter coats the surface evenly.
8. Pour out any liquid not sticking back into the unused batter.
9. Cook until the top of the crêpe is no longer wet and the bottom has turned light brown, 1 to 2 minutes.
10. Run a rubber spatula around the edge of the pan to loosen the crêpe.
11. Flip and continue to cook until the other side has turned light brown, about 1 minute more.
12. Top, fill and roll or fold with your choice of filling.
13. Serve hot.

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ChefSecret: Stack the crepes with wax paper in between each layer. Place them in an airtight container or zip-top bag, then store in the refrigerator for up to two days. You can freeze the crêpes for up to a month.

Quip of the Day:  I checked in to one of the haunted bed and breakfast places in France last summer. I had to leave because the place was giving me the crêpes.
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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.
 
#Desserts #Crepes #SweetCrepes #SavoryCrepes #DarkChocolate #ValentinesDayDesserts #HappyValentinesDay #Covid19 #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                         ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? There was a time, right here in the United States, when the most popular person on a school campus was the old reliable cafeteria lady. They knew all the secret recipes that made school happy times—mac and cheese, cinnamon rolls, sheet tray pizza and old fashioned crumb cake which was the most popular BHSD Crumb Cake. In fact, in those days, she might even be ready and willing to help you make it.
 
Apparently, this very recipe has been rocking local cafeteria trays since 1954, so if you went to public school, chances are you probably have fond memories of it. This was a time when the federal government gave away surplus commodities to public schools like flour, vegetable oil and cheese.
 
In my recipe of in-home pantry ingredients, the combination of vegetable oil, buttermilk and egg gives this cake a super moist and fluffy crumb. Add handfuls of brown sugar, nutmeg and cinnamon (what could go wrong?), and the flavor is reminiscent of grandma’s spice cake.
 
We love its simple, cozy warmth and light, crumbly streusel topping. It’s one of those recipes that works for all meals, from brunch to dinner and afternoon snacks, too. My crumb cake recipe comes together with a handful of steps and a little bit of whisking. Oh yes, and definitely pair this one with a great big glass of milk!
 
Prep time:  15 minutes
Bake time:  30 to 40 minutes
Yield:  12 servings
 
Ingredients
Cooking spray (I prefer Pam)
2-1/2 cups all-purpose flour
1 cup packed dark brown sugar
1 cup granulated sugar
1 teaspoon kosher salt
1 teaspoon ground nutmeg
3/4 cup vegetable oil
2 tablespoons ground cinnamon, divided
1 teaspoon baking soda
1 large egg
1 cup buttermilk
 
Directions
1.    Preheat an oven to 375°.
2.    Spray a 9”x 13” baking pan with cooking spray.
3.    In a large mixing bowl, whisk together the all-purpose flour, brown sugar, granulated sugar, kosher salt and nutmeg until smooth.
4.    Fold in the vegetable oil to create an evenly hydrated, crumbly mixture.
5.    Transfer a packed 1/2 cup of the cake mixture to a small bowl, stir in 1 tablespoon cinnamon and set aside for the topping.
6.    In a separate small bowl, whisk together the remaining 1 tablespoon cinnamon, baking soda, egg and buttermilk, and blend well.
7.    Fold the buttermilk mixture into the flour mixture just until smooth. Be careful to not overmix.
8.    Transfer the batter to the prepared baking pan.
9.    Evenly sprinkle the reserved topping over the cake. Bake for 30 to 40 minutes, or until an inserted toothpick comes out clean.
10.Transfer to a wire rack to cool.

ChefSecret:  Our professional advice would be to exercise caution on step #6, when you mix in the buttermilk. If you over-whisk, the cake will get a bit rubbery.

Quip of the Day:  Trust the science. Studies show that if your parents didn’t have children there’s a high probability you won’t either.
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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 #CrumbCake #BeverlyHillsSchoolDistrict #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                                         ©Perspectives/The Consulting Group, LLC, 2023

How you doin’? In 1951, Brennan’s Restaurant on Bourbon Street was getting rave reviews.  Owen Brennan asked his sister Ella to come up with a fancy new dessert for a dinner honoring Richard Foster for being named chairman of the New Orleans Crime Commission.
 
An already-overworked Ella Brennan gathered her chef, Paul Blange, and headwaiter in the kitchen to help her dream up the new dessert. Scanning the kitchen and spying bananas, she thought of a simple dessert her mother had made by splitting bananas and sauteing the halves with butter and brown sugar. To jazz it up, they poured rum and banana liqueur on top, setting the mixture on fire at tableside, tossing in cinnamon to make it sparkle and serving the concoction over vanilla ice cream. And that’s how the classic Bananas Foster was born. I jazzed it up a bit by cooking sliced bananas and walnuts in a buttery rum sauce and serving it over waffles with vanilla ice cream. My version of Bananas Foster is a Christmas morning (or the day after) favorite we all love! Splurge… Add a touch of whipped cream on the top!
 
Prep time: 5 minutes
Cook time: 15 minutes
Yield:  6 to 8 servings
 
Ingredients 
1/4 cup unsalted butter
2/3 cup dark brown sugar
3-1/2 tablespoons rum
1-1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise
1/4 cup coarsely chopped walnuts or pecans
Waffles (see recipe below)
1 pint vanilla ice cream (for this recipe I used Signature brand French vanilla)
 
Directions

1. Melt the butter in a large, deep skillet over medium heat.
2. Stir in brown sugar, rum, vanilla and cinnamon; bring to a low boil.
3. Place the bananas and nuts in the pan. Cook until bananas have softened, 1 to 2 minutes.
4. Serve at once over hot, just-made waffles topped with a scoop of ice cream.

​ChefSecret:  You can use any good quality frozen waffles for this recipe or you can dig out Aunt Ethel’s old Sunbeam waffle iron and whip up some homemade beauties. You’ll make her proud.
 
                          Quick & Easy, Great-Tasting Homemade Waffles
Prep time:  10 minutes
Cook time:  3 to 5 minutes per waffle
Yield:  8 to 10 thin waffles
 
Ingredients 
2 large eggs
2 cups all-purpose flour
1-3/4 cups milk
1/2 cup melted butter
2 tablespoons granulated sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon pure vanilla extract
nonstick cooking spray as needed
 
Directions

1. Preheat a waffle iron according to manufacturer's instructions.
2. Whisk the eggs in a large bowl until light and fluffy.
3. Add the flour, milk and melted butter and mix to combine.
4. Whisk in the sugar, then mix in baking powder, salt, and vanilla just until smooth, being careful not to overmix.
5. Spray the preheated waffle iron with nonstick spray.
6. Pour the batter onto the hot waffle iron and cook until golden brown and the iron stops steaming; about 3 to 5 minutes.

Note:  Preheat an oven to 200⁰ F to keep waffles warm until ready to serve.

Quip of the Day:  Holidays are for giving gifts, sleeping in and making waffles.
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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.

#Breakfast #Waffles #BananasFoster #BrennansRestaurant #EllaBrennan #Bananas #IceCream #Rum #Christmas #Holidays2022 #HolidayRecipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup
 
                                                  ©Perspectives/The Consulting Group, LLC, 2022