Breakfast, Brunch & Lunch recipes by BumbleBeeBoogie

Reply Sat 8 Mar, 2003 08:48 am
An original recipe by BumbleBeeBoogie.
(My favorite Brunch recipe)

2 Tbsp. butter
4 large eggs
1 ripe avocado, mashed into small chunks
2 green onions, thinly sliced
1/3 cup sour cream
salt and freshly ground pepper, to taste

Whisk the eggs, salt and pepper together until blended.

In a medium size frying pan, melt the butter over low heat; add the green onions and saute for 2 minutes. Add the egg, mashed avocado, and salt and pepper mixture. Stir constantly until the eggs just begin to set. Immediately add the sour cream to the egg mixture, stirring to blend over low heat until the egg mixture sets but is still moist. Take care that the scrambled eggs remain moist.

This is a wonderful brunch dish served with sides of bacon or ham and fresh fruit. Its especially good with my Finnish Limpa Bread toast. Serves 3 to 4 people.
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Reply Sat 8 Mar, 2003 08:52 am
Two Versions of Biscuits and Gravy; Southern and Nothern
By BumbleBeeBoogie

Several years ago, while on a bus trip from Washington D.C. to Williamsburg, Virginia, I found the best biscuits and gravy I've ever tasted made by an old Black woman in the Greyhound Bus Depot. When I got home, I searched far and wide in restaurants, but never found any as good.

I developed the following recipe, which comes as close as possible to the old woman's dish:


1 roll (1 pound) Jimmy Dean regular ground sausage mix
3 tablespoons all- purpose flour
2 cups whole COLD milk, half-and-half, or canned undiluted evaporated milk
1 teaspoon ground sage
1/8 teaspoon salt
freshly ground black pepper, to taste
additional butter, if needed

In a black cast iron skillet, break up the sausage meat and saute over medium heat until browned. Remove the sausage to a bowl.

Pour off all but four tablespoons of the sausage fat and juices. Quickly blend in the flour with a fork, constantly stirring to brown. Add additional butter, if needed. Gradually add the COLD milk, constantly stirring with the fork to avoid lumps. Add the salt, pepper, ground sage; bring the gravy to a boil. Reduce the heat to low, return the cooked sausage to the pan and simmer for two or three minutes, adding more milk a tablespoonful at a time if the gravy gets too thick.

Makes 2-1/2 to 3 cups of gravy for 4 servings over hot open-faced biscuits.


4 cups White Lily self-rising flour (a soft white flour)
1/2 cup chilled lard
1-3/4 to 2 cups chilled buttermilk

Preheat the oven at 450 degrees F.

In a large bowl, cut the lard into the flour with a pastry blender until the size of peas. Stir in buttermilk with a fork, being careful not to over-mix. The dough should be fairly wet and sticky. Sprinkle extra flour over the dough in the bowl to keep it from sticking to your hands.

Form rough lumpy biscuits with your floured hands. Scoop a lump of dough about the size of a lemon, and quickly pat it into a rough biscuit about 3 inches in diameter and about 1/2 to 3/4 -inches thick by passing it back and forth lightly between your hands. Do not handle the dough any longer than absolutely necessary. Repeat, to make 12 large biscuits.

Place the biscuits side- by-side on baking sheet, they should be touching. . Bake 15 to 20 minutes or until golden brown.


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 cup tablespoons chilled solid shortening or butter
2/3 cup chilled buttermilk

Preheat the oven at 425 degrees F.

In a large bowl, sift together the dry ingredients. Cut the chilled shortening or butter into the dry ingredients until the mixture is crumbly.

Using a fork, stir in the chilled buttermilk. Do not over-mix.

Gather the sticky dough on a floured board or marble pastry slab and role or pat and press into a circle about 1/2 inch thick. Cut the biscuits with a floured cutter. Do not twist the cutter; use a straight down motion so the edges will rise properly. Do not handle the dough too much or it will get tough.

Place the cut biscuits with the edges touching each other on a non-stick cookie sheet. Bake in the center of the oven for 15 to 20 minutes until golden brown.
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Reply Sat 8 Mar, 2003 08:58 am
2 versions of Cranberry-Orange Scones
An original recipe by BumbleBeeBoogie
These are the world's best cranberry scones. Why? Because they are made differently than any other scone recipe.

2 cups bleached all-purpose flour
1/2 teaspoon salt
2 teaspoons double-action baking powder
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
2 tablespoons granulated white sugar
1/2 cup solid butter-flavor vegetable shortening
1/2 cup fresh buttermilk
1/3 cup fresh orange juice

Bring one cup of water to a boil in a saucepan or in a microwave oven. Remove from the heat; add the dried cranberries, cover and let rest for at least 15 minutes to soften the berries; when softened, thoroughly drain the cranberries.

Preheat the oven at 425 degrees F. Lightly grease a large non-stick baking sheet.

In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, soda, cream of tartar and sugar. Add the shortening; using your hands to work the shortening into the dry ingredients until the mixture resembles a coarse meal. Add the softened, drained cranberries and toss with a fork until the berries are coated.

Add the milk and orange juice to the dry ingredients and stir with a fork until the ingredients are moistened and the dough clings together and is soft. (Be very careful that you do not over-mix the dough or the scones will be tough.)

Using a large spoon, drop the scone dough onto the baking sheet, one heaping tablespoon at a time, to make a total of 15 scones. Place the scones at least 1-inch apart on the baking sheet to allow for expansion. Bake for 15 minutes.

While the scones are baking, prepare the Glaze:

3 tablespoons granulated white sugar
1/4 teaspoon ground cinnamon
1 tablespoon butter, melted
1 tablespoon heavy cream

In a bowl, melt the butter in a microwave oven. Then combine the ingredients to make a paste.

Remove the scones from the oven and brush with the glaze. Return the glazed scones to the oven and bake for 2 minutes longer, or until the scones are lightly browned.

Remove the hot scones from the baking sheet and place in a napkin-lined basket to keep them warm. Serve the scones plain, or with whipped sweet butter, clotted cream, strawberry preserves, or Lingonberry preserves. Makes 15 scones. Best eaten while warm, but still good hours later.

You may substitute golden raisins for the cranberries, if desired, but the cranberry scones are my favorite breakfast treat.

An original recipe by BumbleBeeBoogie

3 cups all-purpose flour
1/4 cup granulated white sugar
1 3/4 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried cranberries
1 tablespoon orange zest, minced
1-1/4 sticks unsalted butter, chilled, cut into small pieces
1/2 cup buttermilk
2 large eggs
1 large egg
1 teaspoon orange juice
2 teaspoons granulated white sugar
1 teaspoon ground cinnamon

Preheat the oven at 375 F. Place the rack in the center of the oven. Butter two 9" diameter cake pans.

In a large bowl, whisk to combine the flour, 1/4 cup of sugar, baking powder, baking soda and salt. Add the butter pieces, rub in with fingertips or a pastry blender until the mixture resembles coarse meal. Stir in the dried cranberries and the orange zest.

In a large bowl, whisk to combine the buttermilk and 2 eggs. Add the flour mixture and stir just enough to blend.

Flour your hands and transfer the sticky dough to a lightly floured surface. Gently shape the dough into a mound. Divide the dough into 2 pieces. Gently form each piece into ball. Transfer each dough ball to a prepared pan and press to fill the 8" diameter pan. Using a sharp knife, deeply score the top of each dough round into 8 wedges.

In a small bowl, whisk remaining 1 egg with 1 teaspoon of orange juice. Brush the mixture over the scones. Combine the 2 teaspoons of sugar and 1 teaspoon cinnamon and sprinkle over the tops of the scones.

Bake the scones until golden, about 30 minutes. Cool in the pan 5 minutes. Invert the scones onto platters; turn right side up. Cut along the score marks to separate the scones. Serve warm.
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Reply Sat 8 Mar, 2003 09:01 am
Finnish-Style Limpa Bread recipe by BumbleBeeBoogie
The Best In The World!
By BumbleBeeBoogie

1 & 1/2 cups of warm water
2 packages of active dry yeast
1/4 cup of light or medium molasses
1/4 cup of white granulated sugar
1 tablespoon of salt
Finely grated rind of 2 oranges
2 tablespoons soft butter
2 & 1/2 cups of rye flour, sifted
2 & 1/2 cups of all-purpose white flour, sifted

Place the warm water in a large warm mixing bowl. Sprinkle the yeast over the water until dissolved. Mix in the molasses, sugar, salt and orange rind.

Add the soft butter and rye flour; mix well. Stir in the all-purpose white flour.

Turn the dough onto a floured surface; knead the dough until it is smooth and elastic. If the dough is too sticky, work in a little more of the all-purpose white flour (about 2 tablespoons.) The dough may optionally be kneaded with a power mixer and a dough hook.

FIRST RISING: Grease a large bowl and place the dough in it. Cover it with a clean dry towel or plastic wrap. Let the dough rise in a warm, draft-free place until it is double in bulk, about 1 & 1/2 hours.

SECOND RISING: Punch the dough down and let it rise again until it is double in bulk, about 1 hour.

THIRD RISING: Flour your hands. Punch the dough down again. Divide the dough in half. Shape the dough into two oblong loaves. Place the two loaves on one or two greased baking sheets. Cover the loaves with a warm, damp towel. Let the dough rise again until it has doubled in bulk, about 1 hour.

Uncover the two loaves. Bake them in a 375' over for 35 minutes or until the loaves are a rich brown. Remove the loaves from the oven, brush them with additional melted butter.

This recipe makes two loaves that will keep well wrapped in a refrigerator or freezer protective wrap. This bread is a lovely moist, dense, easy to slice bread, delicately flavored with orange, that makes wonderful sandwiches or toast.

I've tested this recipe in a bread machine, but it has a texture different than the more desirable hand-kneaded loaves.
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Reply Sat 8 Mar, 2003 09:06 am
An original recipe by BumbleBeeBoogie

(For 2 sandwiches)

1/2 cup flaked water-canned white meat tuna
1 large egg, hard cooked
1 tablespoon sweet pickle relish, drained
2 tablespoons finely chopped celery
2 tablespoons Granny Smith apples, unpeeled, finely chopped
1 tablespoon finely grated carrots (optional)
1 teaspoon finely minced lemon zest, fresh or dried
2 to 3 tablespoons mayonnaise (as needed to moisten)
1 teaspoon dried dill or freshly snipped dill
1/2 teaspoon freshly ground black pepper
2 tablespoons shredded lettuce or Napa cabbage
4 slices of good quality toasted bread of choice.

Drain the tuna; flake the tuna with a fork into a bowl; drain again. Combine with all ingredients--- except the lettuce (or cabbage) and bread toast---in the bowl and mix well.

Mound the tuna filling on a toasted bread slice, add the shredded lettuce (or cabbage) and cover with a second slice; cut the sandwich into halves and serve. My Finnish Style Swedish Limpa Bread is a wonderful base for this sandwich.
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Reply Sat 8 Mar, 2003 10:21 am
Adaptation courtesy of Bumble Bee Boogie

This recipe makes three 1-pound loaves. Amateurs will benefit from watching an experienced bread maker go through the entire process.

3 cups warm water (105 to 115 degrees F.)
2 packages dry active yeast OR 2 scant tablespoons dry active yeast
2 tablespoons granulated white sugar

Place the water, yeast and sugar in a large bowl and let stand for 5 minutes.

1-1/4 cups nonfat dry milk powder
3 teaspoons salt, or less
2 tablespoons solid shortening, melted
4 cups enriched unbleached white flour

Stirring constantly, add the dry milk, salt, melted shortening, and about 4 cups of the flour to the liquid. Beat vigorously (about 75 strokes or 2 minutes with an electric mixer).

1/2 cup full fat soya flour
3 tablespoons wheat germ

Add the wheat germ and soya flour and mix thoroughly.

3-1/2 to 4 cups remaining flour

Add enough of the remaining flour to form a stiff batter that will pull away from the sides of the bowl. (Flours vary in the amount of moisture absorbed.)

Turn the dough out onto a floured surface, adding only enough flour to prevent sticking. Knead the dough about 5 minutes or until the dough is smooth and elastic.

Place the dough in a greased bowl (turning the dough to coat it completely with the grease). Cover the dough; let it rise in a warm place (80 to 85 degrees F., for about 45 minutes, or until nearly double in size. (The amount of time needed for yeast dough to rise depends on the temperature. On a cool day, more time will be needed than that indicated in this recipe.)

Punch the dough down, fold over the edges, and turn upside down in the bowl (brush the top of the dough with grease) and let it rise another 20 to 30 minutes.

Turn the dough onto a floured surface and knead for 20 strokes. Divide the dough into three portions. To shape the loaves, flatten each portion with your hands into a long rectangle, about
9 x 7 inches.

Tightly roll the resulting rectangle, squeezing out any air pockets, tucking in the outside edges. Fit the dough in 3 greased 3-1/2 x 7-1/2-inch nonstick bread pans, placing the seam side down. Cover and let the loaves rise until they are doubled in size, about 45 minutes. If allowed to rise too much, the bread will be difficult to slice.

Preheat the oven at 375 degrees F.

Bake for 20 minutes. REDUCE THE OVEN TEMPERATURE to 325 degrees F., and bake 20 to 30 minutes longer. The bread is done when it has a hollow sound when tipped with your finger.

Remove the bread from the pans and place them on a wire rack to cool. If a soft crust is desired, brush the top of the loaves with melted butter. Do not wrap or store the loaves until they have completely cooled.

Bread, if frozen as soon as it has cooled to room temperature, will retain the freshly baked taste.
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Reply Sat 8 Mar, 2003 10:23 am
By BumbleBeeBoogie writes

Egg casserole breakfast would be great for New Year's party late lingerers.

6 large eggs
2 cups whole or low fat milk
1 pound ground sausage (I like Jimmy Dean's sausage with sage)
1 small yellow onion, peeled and finely chopped
2 slices white bread, cubed
1 teaspoon dry mustard
Tabasco Sauce, number of drops to taste
1/2 teaspoon salt (optional)
Freshly ground black pepper, to taste
1-1/2 cups of cheddar cheese or smoky gouda cheese, or a mixture of both, shredded
1 small can black olives, sliced or chopped (optional)

Saute the ground sausage and chopped onion in a frying pan over medium heat, stirring frequently to break the sausage into crumb-size pieces, until the sausage is done and the onion is translucent; drain the fat. (Note: if the sausage you use does not contain lots of sage, you may want to add ground sage to the ingredients.)

In a large bowl, beat the eggs until frothy; add the dry seasoning ingredients and beat until blended. Add the milk, sausage/onion mixture, bread, cheeses and olives; stir until well mixed.

Butter the inside of a 9" x 13" baking pan or dish. Pour the mixture into the dish; cover with plastic wrap or foil and refrigerate overnight.

An hour before serving, preheat the oven at 350 degrees F. Remove the plastic wrap from the baking dish and stir the ingredients. Place the dish on the center shelf of the oven and bake for 45 minutes.

This wonderful brunch dish may be garnished on serving plates with sour cream sprinkled with snipped fresh green chives.

It is wonderful for a brunch or late dinner. Because it is prepared the day before, it is ideal for New Year's Day breakfast for guests lingering after the midnight celebration. Enjoy!
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Reply Sat 8 Mar, 2003 10:25 am
Adapted by BumbleBeeBoogie

6 to 8 lb. boneless pork butt, tied

1 cup Kosher salt
1 cup course freshly ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips

Hog Sauce
2 large yellow onions, peeled and chopped
3 tablespoons vegetable oil
1 tablespoon ground paprika,
1 tablespoons chili powder
1 tablespoon red pepper flakes (sweet Hungarian is best)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup fresh orange juice
1/4 cup dark brown sugar, firmly packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon freshly ground coarse black pepper
12 large round rolls

Combine all of the rub ingredients. Coat the pork butt evenly with mixture, shaking off any excess.

Soak the wood chips in water for 30 minutes. Place the pork butt in a smoker on a rack at 220 degrees F. for 8 hours, with the smoke going for 2 hours. The pork may also be smoked in a charcoal barbecue, such as a round Weber Grill. Just arrange the charcoal around the edge of the inside of the grill. When the coals are hot, place the soaked wood chips on them, and then place the pork on the center of the rack above the coals. Cover. Cook the meat for 2-4 hours or until the internal temperature comes to 150 to 165 degrees F. Let the pork cool slightly. Break the meat apart with your hands.

Sauté the onions in oil in a heavy saucepan until they are translucent. Add the remaining ingredients and cook until mixture is thick and coats the back of a spoon. Puree the sauce in small batches in a blender or a food processor, and let it cool. (The sauce can be made 2 to 3 days in advance and refrigerated, covered.)

Combine the pork and the sauce (to taste) in a heavy saucepan. Cook over medium heat until it is heated through. Or the mixture can be reheated in a bowl in a microwave oven.

To serve: Mound the pork on the rolls. Serve with French fries and cole slaw, if desired. Yields 12 servings.
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Reply Sat 8 Mar, 2003 10:26 am
From "A Real American Breakfast"
Adapted by Bumble Bee Boogie

6 large eggs
Tabasco Sauce or Hot Pepper Sauce, to taste (2 or 3 drops)
Salt, to taste
Black pepper, freshly ground, to taste
1 teaspoon fresh basil or oregano, minced (or ½ teaspoon dried herb)
1 tablespoon virgin olive oil
1 tablespoon unsalted butter
1 medium yellow onion, peeled and diced
½ pound lean beef, freshly "chili" (coarse) ground
3/4 to 1 pound fresh spinach, the crinkled Savoy variety, trimmed of stems, rinsed and thoroughly dried, and chopped; (or substitute a 10-ounce package frozen chopped spinach, thawed and thoroughly drained), but fresh spinach is best.

Bring the eggs to room temperature. In a medium size bowl, briefly whisk together the eggs, Tabasco Sauce, salt, pepper and basil. Whisk long enough to combine the ingredients while retaining the large bubbles.

In a large skillet (with a lid) over medium heat (I like to use a black cast iron skillet), warm the olive oil and the butter. Add the diced onions and saute them about 4 minutes until soft, but not browned. Add the ground beef, breaking it in to small pieces as it cooks, to uniformly brown.

Scatter the spinach over the top of the meat mixture and cover the skillet with its lid; cook for about 3 minutes until the spinach wilts. (If using frozen spinach, cook covered 1 minute to warm the spinach.) Stir the spinach into the meat mixture, cooking briefly to reduce the amount of liquid in the pan.

Pour the egg mixture over the meat-spinach mixture, stirring from the bottom of the skillet until the eggs begin to set. Remove the skillet from the heat and continue to stir the mixture until the eggs cook through, but not too dry.

Serve immediately along with slices of good quality sourdough toast. Makes 4 servings.
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Reply Fri 4 Apr, 2003 05:23 pm
Poached Eggs Florentine with Mornay Sauce For a Crowd
Poached Eggs Florentine with Mornay Sauce For a Crowd
Adapted by BumbleBeeBoogie

Mornay Sauce:
1/4 cup butter
1/4 cup all-purpose white flour
1 tablespoon chicken broth
4 cups half-and-half (cream and milk)
1 cup Swiss or Gruyere cheese, shredded
dash of freshly grated nutmeg
dash of red pepper

In a small, heavy saucepot, melt the butter over medium heat. Add the flour, broth, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the roux begins to look runny. Using a wire whisk, stir in the half-and-half. Heat to boiling, stirring constantly. Add the cheese and stir until it is thoroughly melted.

Florentine Eggs:

2-3/4 cups frozen chopped spinach, thawed and drained
32 large eggs
1 cup parmesan cheese, grated
1/2 cup fresh breadcrumbs

Preheat the oven at 200 degrees F.

Spread the spinach on a large, ovenproof serving platter and place it in the oven while cooking the eggs.

In a large, wide skillet (can be done in an egg poacher or a skillet) poach the eggs until they are opaque. Remove the spinach from the oven and transfer the eggs to the bed of spinach.

Pour a few tablespoons of the mornay sauce over each egg, then sprinkle with the parmesan cheese and the breadcrumbs.

Set the oven to broil and place the platter of spinach and eggs under the flame for two to three minutes, or until the cheese melts and the breadcrumbs begin to brown.

Serves 16.
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