Bran Cake Breakfast with Yogurt and Berries

 Ingredients:

1 cup bran flake cereal

3 TBS milk

1/2 cup flour

1/2 cup whole wheat flour

1/2 cup sugar

1 TBS grated orange peel

2 tsp baking powder

1 tsp cinnamon

3 TBS butter

2 large eggs beaten to blend

3 cups mixed berries

2 cups plain yogurt

Directions:

In a small bowl stir bran flakes with milk and set aside to soften. In another bowl mix both flours, 3 TBS sugar, orange peel, baking powder, and cinnamon. With fingers mix in butter until texture is like coarse meal. Add bran mixture and eggs, stir just until moistened evenly. On a greased baking sheet pat the dough into an even 6" diameter round. With a floured knife, lightly score the round, make cuts no more than 1/4 inch deep. Bake in 400º oven until shortcake is lightly browned, 15-20 minutes (or until toothpick comes out clean). Transfer onto a rack to cool until warm With a long serrated knife, split the shortcake in half horizontally. In a bowl, mix together the berries, yogurt and sugar to taste. Spoon mixture into shortcake and on top to taste.

Notes: I used Spelt flour last time instead of whole wheat, and it was delicious. Sometimes I use maple syrup to sweeten the yogurt instead of sugar. I usually cook it on parchment paper.

Source: Mom

Fruitcake Cookies

 

Ingredients:

1 cup margarine

1 1/2 cups sugar

2 eggs

2 1/2 cups flour

1 tsp soda

1 tsp salt

1 tsp cinnamon

1/2 lb cherries (candied)

1/2 lb pineapple (candied)

3 cups finely chopped pecans

16 oz dates

Directions:

Cream margarine and sugar until fluffy. Add eggs until mixture is smooth. Add all other ingredients. Drop by teaspoonfuls onto uncreased cookie sheet. Bake 8-10 minutes at 375º.

Source: April

Farro Salad with Roasted Sweet Potatoes, Red Onion, and Goat Cheese

Ingredients:

1 large sweet potato, unpeeled and sliced into 1/2 - inch thick rounds, large rounds halved

1 red onion, cut into 1/2 - inch wedges

4 TBS olive oil, divided

salt and pepper

3/4 cup dried farro (or Israeli couscous)

2 TBS red wine vinegar

3 radishes, thinly sliced on mandolin

1 small handful of dill, roughly chopped

2 TBS salted pistachios, roasted and roughly chopped

2-3 oz goat cheese, broken into bite-size pieces

1/2 lemon, juiced

pinch of smoked paprika, for serving

flakey sea salt, for serving

Directions:

Pre-heat oven to 425º F.

Spread sweet potato rounds and onion wedges on baking sheet, drizzle with 3 TBS olive oil, and season with salt and pepper. Roast, shaking the baking sheet 1/2 way through, until the sweet potatoes are golden brown and tender, 15-20 minutes. Let cool slightly.

Cook farro according to the package directions. Drain.

In a medium bowl, season the warm farro with vinegar, remaining 1 TBS oil, salt and pepper. Add sweet potato, onion, radishes, dill, pistachios, and goat cheese. To finish, drizzle the salad with the lemon juice and sprinkle with smoked paprika, flakey sea salt, and pepper. If the dish seems a little dry, drizzle it with extra oil.

Notes:

I always use couscous, but I'm sure farro is delicious. Also, I usually omit the paprika out of laziness and it's still delicious. 

Source:  Epicurious