Perfect for a spring breakfast, brunch, or dessert, our Sour Cream and Cardamom Quick Bread is swirled inside and topped with a delicious Walnut Streusel. Moist and delicious, you can also bake the bread in cute mini loaf pans to give as gifts.
Remember to avoid over mixing the batter; combine until the dry ingredients are just moistened. Be sure to bake in the center of a preheated oven and test for doneness by inserting a wooden pick into the center of the loaf. This quick bread freezes well, so you can bake ahead and wrap tightly in foil before freezing.
For the Cake
6 tablespoons unsalted butter, room temperature, plus more for the loaf pan
¾ cup sugar
1 large egg, plus 1 egg yolk, room temperature
1 teaspoon pure vanilla extract
¾ cup sour cream
1¼ cups cake flour
1 teaspoon baking powder
½ teaspoon cardamom
¼ teaspoon baking soda
¼ teaspoon kosher salt
For the Streusel
¼ cup dark brown sugar
½ cup all-purpose flour
1½ teaspoons ground cardamom
¼ teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into small cubes
¾ cup chopped walnuts, toasted
For the Icing
1 cup confectioners’ sugar
1 tablespoon egg white powder
½ teaspoon vanilla
¼ cup milk
Preheat the oven to 350 degrees. Grease an 8″x4″ loaf pan with softened butter. Then line the bottom and 8″ sides with one long piece of parchment paper. Be sure to have the paper long enough to hanging over the edges to help remove the loaf from the pan. Grease the parchment then flour the inside of the pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and all the sugar has dissolved into the butter. Add the egg and egg yolk, one at a time, then add the vanilla and sour cream. In a large bowl, combine the flour, baking powder, cardamom, baking soda, and salt. Turn the mixer to low and add the flour mixture to the batter, mixing until just combined. Remove the bowl from the mixer and stir the batter once or twice with a spatula to assure all ingredients are combined.
To make the cardamom streusel, in another bowl, add the brown sugar, flour, cardamom, salt, and butter. Using your fingers, cut in the butter until it forms a crumble. Insert the walnuts and combine.
Spoon half the batter into the pan and spread it out with an offset spatula. Sprinkle with 1/2 of the streusel. Spoon the rest of the batter in the pan, spread it evenly again, and add the remaining streusel on top. Place in the oven and bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at 10 minutes. Run a knife around the sides without parchment and using the excess parchment, carefully lift the cake out. Remove all the parchment paper and cool completely on a rack. Whisk the confectioners’ sugar and egg white powder. Add the vanilla and milk together, then whisk in the sugar/ egg white powder to make a thick icing. Using a fork, drizzle over the loaf. Let the icing set and serve.
Steel-cut Irish Oatmeal is completely different than regular rolled oats. These oats are chewier and have a delicious nutty texture. In most cases, they take longer to cook, so to speed things up in this easy recipe; you soak the oats before cooking. Soaked steel cut oats not only cook faster, but they are also healthier for you. Overnight soaking in yogurt or lemon juice at room temperatures helps the vitamins and minerals from the oatmeal absorb into your body. However, we all know oatmeal is all about the toppings, so be sure to use fresh butter, cream, fruit, and toasted nuts.
1 cup steel cut Irish Oatmeal
1 tablespoon of yogurt or fresh lemon juice
½ teaspoon kosher salt
Fresh or dried fruit
White or brown sugar
In a glass bowl, add 3 cups of warm water, the oatmeal, and yogurt or lemon juice. Stir to combine, cover and rest overnight, at least 7-8 hours. When ready to prepare, strain and rinse the oats.
In a saucepan, heat 1 cup of water and the salt on medium high to a boil. Add the soaked oatmeal to the saucepan, reduce the heat to medium-low and cook, stirring occasionally, until hot and creamy, about 8 to 10 minutes.
Serve warm oatmeal in bowls with fresh butter, cream, fruit and toasted nuts.
These winter veggies are a delight for your palate – roasted to perfection, then combined with a Fontina cheese filling, and surrounded by a crunchy parmesan cheese crust. Served slightly warm with a side salad, this Quiche makes a comforting winter dinner.
2 ¼ cups all-purpose flour
½ cup finely grated Parmesan cheese
Pinch of sugar
1 teaspoon coarse salt
¾ cup cold (1½ sticks) unsalted butter
1 large egg yolk
¼ to ½ cup ice water
10 large Brussels sprouts
1 red bell pepper, seeds removed, cut into ½ ” pieces
1 yellow bell pepper, seeds removed, cut into ½ ” pieces
1 medium onion, thinly sliced wedges
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 ½ cups grated fontina or mozzarella cheese
2 large eggs
¼ cup heavy cream
½ cup Crème Fraîche or Sour Cream
Pulse flour, cheese, sugar, salt, and butter in a food processor until mixture resembles coarse meal. Add egg yolk and pulse until just combined. With processor running, drizzle in ¼ cup ice water, then pulse until dough just comes together. If the dough is too crumbly add up to 1/4 cup more water adding only 1 tablespoon at a time until the dough just comes together. Dump the dough on a sheet of plastic wrap, bring it together and shape into a disk. Wrap tightly and refrigerate until cold, about 2 hours.
Preheat the oven to 350 degrees. Roll out dough on a lightly floured surface to a 15″ round. Transfer to 9″ spring form pan, easing the sides down into the pan so you don’t stretch the dough. Press onto bottom and up sides of springform pan, then trim the dough even with the top, freeze for 15 minutes.
Line the center with non-stick foil or parchment paper and fill with dried beans or pie weights. Place in the oven and bake for 25 minutes. Remove from the oven and remove the foil/parchment and pie weights. Return the crust to oven and bake for 25 minutes longer or until browned. Let crust cool while you make the filling. Increase the oven to 425 degrees.
Remove as many outer leaves as possible of the Brussels sprouts and add to a large bowl. Quarter the remaining centers and add to the bowl as well. Add the peppers, onions, and cauliflower florets to the bowl then add 2 tablespoons of olive oil and 1 teaspoon of salt. Toss to mix well. Pour out onto two sheet pans and roast, switching the pans in the oven halfway through, until the vegetables are cooked through and their edges are browned, about 25-30 minutes.
Reduce the oven back to 350 degrees. Scatter ½ the roasted vegetables over bottom of tart crust. Scatter 1 teaspoon of thyme over the vegetables and top with ½ the grated cheese. Add the balance of the roasted vegetables and cheese. Whisk eggs, Crème Fraîche and cream in a small bowl. Slowly pour egg mixture over vegetables. Scatter remaining thyme on top.
Bake until the filling is set, about 60 minutes. Let stand for at least 10 minutes. Remove the springform and serve warm or at room temperature. Make 8 servings.
Breakfast can be the forgotten meal on Thanksgiving or any busy Holiday morning. Our Gingerbread Waffles are an easy “go-to” breakfast when made ahead of time and frozen. They can simply be reheated and served. Offer the waffles with syrup and toppings such as toasted walnuts, extra candied ginger, plus one of our special whipped cream toppings. It’s definitely worth picking up the Dark Muscovado sugar – it adds a great Gingerbread flavor. It can be found, along with Candied Ginger, at the Fresh Market and Whole Foods.
4 large eggs
2 cups whole milk
1 tablespoon black strap molasses
5 ounces melted butter, cooled
2-1/4 cups all-purpose flour
1-1/2 teaspoons cinnamon
1 teaspoon cloves
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 teaspoons baking soda
1 teaspoon kosher salt
2 tablespoons packed dark Muscovado sugar or dark brown sugar
1/2 cup candied ginger (more for sprinkling on the waffle when serving)
Additional Candied Ginger
Pumpkin Cinnamon Whipped Cream
Peppermint Whipped Cream
Set a wire rack on a baking sheet.
Place the eggs, milk, molasses, and butter. Place in a bowl and whisk until well combined.
Combine the flour, cinnamon, cloves, ginger, nutmeg, baking soda, salt and sugar in a large bowl and whisk to combine. Make a hole in the flour mixture and pour the egg/milk/molasses/butter mixture in the center, careful whisk to form a smooth batter. Add the candied ginger and stir in with a wooden spoon.
Heat a Belgian waffle iron and cook the waffles according to the manufacturer’s instructions. Transfer the waffles to the wire rack on the baking sheet to cool completely. Repeat with the remaining batter. When completely cool, stack with a small piece of parchment paper in between each waffle and carefully wrap in plastic or place in a freezer bag; freeze.
To reheat on the morning you are serving – preheat the oven to 350 degrees. Place the waffles on a parchment lined sheet tray and heat for 00 minutes. Offer toppings such as toasted walnuts, additional candied ginger, and maple syrup. For an additional treat, see our Holiday Special Toppings below.
Toasted Walnuts – Preheat the oven to 350 degrees, Place ½ cup chopped walnuts on a sheet tray and toast for 10 minutes. Cool completely and place in a airtight container.
Whipped Cream Toppings can be made the night before and refrigerated.
Thanksgiving Pumpkin Cinnamon Whipped Cream
Using a hand mixer, beat 1-1/2 cups of whipping cream until soft peaks form. Add 2 tablespoons of powdered sugar, 1/4 cup of canned pumpkin, 1 teaspoon of cinnamon. Beat until still peaks form and refrigerate until ready to use. When serving, top with finely crushed walnuts and a drizzle of syrup.
Holiday Peppermint Whipped Cream
Using a hand mixer, beat 1-1/2 cups of whipping cream until soft peaks form. Add 2 tablespoons of powdered sugar with 1/2 teaspoon of peppermint extract. Beat until still soft peaks form and refrigerate until ready to use. When serving, top with crushed candy cane.
Delicious blueberries are at their peak right now. Our cake recipe is loaded with fresh berries and flavored with a walnut cardamom topping. Perfect with just a cup of coffee for breakfast or as a dessert. Add icing as a special treat by combining 1 cup of powdered sugar with 1 tablespoon of fresh lemon juice. Then whisk until completely smooth. Lightly drizzle the icing over your cake right before serving.
11 tablespoons unsalted butter, at room temperature, divided, plus more for greasing the pan
2 ⅓ cups plus 2 teaspoons all-purpose flour, plus more for flouring the pan
½ cup chopped walnuts
¼ cup plus ⅔ cup sugar
⅓ cup packed dark brown sugar
½ teaspoon salt, divided
½ teaspoon, plus ¼ teaspoon cardamom
2 cups fresh blueberries
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk
Preheat the oven to 350 degrees. Butter and flour an 8×8 inch square baking pan. Place the walnuts on a sheet tray and toast in the oven for 10 minutes; remove from the oven and cool. Leave the oven on.
Put 5 tablespoons of butter, ¼ cup sugar, ⅓ cup dark brown sugar, ⅓ cup all-purpose flour, ¼ teaspoon of salt, and ½ teaspoon of ground cardamom in a food processor and pulse just until the mixture forms large clumps. Scrape into a bowl, stir in the toasted walnuts. Cover tightly and refrigerate.
Gently toss the blueberries in 2 teaspoons of the flour to coat; set aside. Whisk together the remaining 2 cups flour, the baking powder, baking soda, salt, cinnamon, and ¼ teaspoon cardamom. Set aside.
Into the work bowl of a stand mixer add the remaining 6 tablespoons of butter. With the paddle attachment beat the ⅔ cup sugar at medium speed for 3 minutes or until light and fluffy. Add the eggs one by one, beating for about 1 minute after each addition, then beat in the vanilla extract. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternating between the two, beginning and ending with the dry ingredients. Blend just until you have a thick, creamy batter; do not over mix. With a rubber spatula, gently stir in the flour coated berries.
Scrape the batter into the buttered pan and smooth the top gently with the spatula. Using your fingertips, break the topping into pieces and scatter over the batter, gently pressing them into the batter. Place in the oven and bake 55 to 65 minutes, or until a knife inserted into the center of the cake comes out clean. The topping should be nicely browned. Cool before serving. You can serve this cake warm or at room temperature.
Thanksgiving breakfast is the easiest meal to skip; it is often the forgotten meal but the most important of the day. Skipping breakfast on Thanksgiving can increase your chances of overindulging or making poor food choices later in the day. Or even worse, a hurried unplanned breakfast can lead to poor sugary food choices. Our easy fall granola can be prepared prior to Thanksgiving and simply stored in a tightly sealed jar or container. To make your day easier, on Thanksgiving morning set out the granola with honey cinnamon yogurt and fresh juice so family members and overnight guests can make their own breakfast. Are you eating Thanksgiving Dinner as a guest? Take a jar to your host/hostess as a gift; you will be their hero when they wake up on Friday morning.
5 cups old fashion oats (not one-minute)
2 cups sweetened coconut
1 cup pistachios, unsalted
1 cup walnuts, unsalted
1/2 cup sunflower seeds, unsalted
1/2 cup pumpkin seeds, unsalted
1/4 teaspoon kosher salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup grape seed (preferred) or canola oil
1/2 cup honey
1/2 cup diced dried apple
1/2 cup diced dried apricots
1/2 cup currents
1/2 cup dried cranberries
Preheat the oven to 325 degrees. In a large bowl, mix together the oats, coconut, salt, and all the nuts. In a smaller bowl, whisk together the cinnamon, nutmeg, canola oil, and honey. Pour over the oats, coconut, and nut mixture and mix until all is coated. Pour onto a baking sheet lined with heavy-duty foil. Bake for one hour, stirring every 15 minutes, until the mixture is a nice even golden brown. Remove from the oven and stir in the dried fruit; cool completely. Scoop the granola into an air-tight container. Store for up to 3 weeks. Serve with the Honey Cinnamon Yogurt recipe below.
Honey Cinnamon Yogurt
2 cups Greek yogurt
2 tablespoons honey
1 teaspoon cinnamon
1/4 teaspoon ground clove
Place all the ingredients in a bowl and whisk until combined.