Breakfast, Brunch

Blackberry Almond Breakfast Custard

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Another delicious breakfast recipe ! Perfect warm or cold and a healthy yet decadent looking change from that boring bowl of oatmeal

Ingredients:

1/2 cup liquid eggs

1/2 cup almond milk

1 pint blackberries

2/3 cup of slivered almonds

1/4 cup honey

1Tbsp of coconut sugar

Method:

Blend honey, milk and eggs in a blender

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Spray a 9″pie plate with non-stick cooking spray and pour in the custard

arrange the blackberries all around the plate, so that each slice gets 2-3 berries

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top with almonds and coconut sugar

bake for 40-45mins in 350F oven till the top is golden and the custard has set.

enjoy warm or cold.

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Dinner, Meat, Sides

Pork Chops with Blackberry Balsamic Sauce and Roasted Sweet Potatoes

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My mom had never had sweet potatoes and that needed to be changed.  This is more of a fall menu, perfect on a crisp October evening, but since my mom was visiting, August just had to do.  This meal would pair well with a nice red or even with some pumpkin beer.   I hope you all enjoy this meal–I know my mom loved it !

Blackberry Balsamic Sauce:

1 pint of fresh blackberries
1 Tbsp water
1 Tbsp good quality aged balsamic vinegar
1 sprig fresh rosemary
optional – about 2/3 tsp cornstarch in 1 Tbsp water

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Pork chops:

Sprinkle with salt pepper and Chinese five spice and grill till cooked through.

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Sweet Potatoes:

2 pounds sweet potatoes, about 3 large ones

1/4 cup olive or other vegetable oil

1-2 Tbsp brown sugar

1 Tbsp salt

1-2 Tbsp spice or spice combination of your choice: chipotle powder.

Preheat oven to 450°F. (For more crispiness, preheat your oven to 500°F.)

Peel the sweet potatoes and cut off the ends. Cut the potatoes in half lengthwise and then, if they are very long, in half crosswise. Cut each piece into cubes.

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Put the sweet potatoes into a large bowl and add the oil. Mix well to combine. Sprinkle with salt, sugar and spices of your choice. Use your hands to mix well, so all pieces are coated with oil and spices.

Spread the sweet potatoes out in a single layer on a baking sheet; the oil they are coated with should keep them from sticking to the pan. If you are trying to cut fat, reduce the oil to 2 Tbsp and use a non-stick coating on the baking sheet.

Bake for a total of 25 to 30 minutes. After the first 15 minutes, remove the baking sheet from the oven and turn over all of the sweet potato pieces. Return to the oven and bake for another 10-15 minutes, or until they are well browned. Let cool for 5 minutes before serving.

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Breakfast, Cake, Treats

Blackberry Buttermilk Cake

I adapted this recipe from one that I read on epicurious.  Their cake was baked in a 9″ round pan with fresh blackberries on a the bottom, and flipped upside down when serving.  I had some blackberry jam and I really wanted to make a swirl cake, however, I was also lacking some ingredients that I needed to make a swirl cake ! So I took this recipe and added the jam to it.  I wanted it to ‘swirl’ but the batter is so moist and soft the jam sank to the bottom ! Regardless, I baked it a loaf pan and it tasted AMAZING!!! Super light and extremely moist.  Not too sweet, so perfect for breakfast, afternoon tea or even a light treat after dinner.  I hope you like it.

Ingredients:

3/4 cup (1 1/2 sticks) unsalted butter

2 1/3 cups flour

1/4 cup blackberry jam, warmed in the microwave to make it a little runny

1 1/3 cups sugar

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

3 large eggs, room temperature

2 teaspoons vanilla extract

1 cup buttermilk ( i used the powdered version and reconstituted it with water)

Method”

Preheat oven to 350°.

Sift 2 1/3 cups flour,  baking powder, salt, and baking soda into a medium bowl; set aside.

Using an  electric mixer, beat 3/4 cup butter and 1 1/3 cups sugar in a large  bowl till light and fluffy.

Add eggs, one at a time, beating well after each  addition. Beat in vanilla.

Beat in flour mixture  in 3 additions, alternating with buttermilk in 2 additions, beginning and ending  with flour mixture and beating just until incorporated.

Pour half the batter in the loaf pan, top with jam, add the rest of the batter and top with jam again.

Take a knife and swirl it through the batter.

Bake until cake is golden  brown and a tester inserted into the center comes out clean, about 1 hour 25  minutes.

Let cool in pan set on a wire rack for 15 minutes and cut into slices and serve warm.