Homemade Granola
By Annie Copps

Friday, August 6, 2010
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Monday through Friday, I eat breakfast on the go—usually a cup of coffee and a bowl of yogurt with granola. Store bought granola can have some hidden ingredients, too much salt, and sugar as well as extra calories that may not be the best way for you to start the day.

Preparation Time: 20 minutes
Start to Finish Time: 1.5 hours
Yield: about 5 cups

3 cups rolled oats
1 cup whole almonds
3/4 cup shredded coconut
1/3 cup plus 2 tablespoons dark brown sugar
1/3 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon kosher or sea salt
1 cup raisins or chopped dried cherries

Heat oven to 250.° In a large bowl, combine all ingredients except raisins (or cherries); make sure oats, almonds, and coconut are well coated with sugar, syrup, and oil. Spread out on one large baking sheet (or two small sheets). Bake 1 hour, stirring every 15 minutes for even browning.

Remove the sheet from the oven and let cool on wire racks. Scoop or pour granola into a large bowl, add raisins or cherries, and mix well. Store in well-sealed containers at room temperature up to two weeks.

(Courtesy: Yankee Magazine)
annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Revenge of the Omelette

Monday, December 24, 2012
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Dr. Fuhrman’s Immunity Solution

Friday, August 17, 2012
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Baked Eggs with Chives and Cream

By Susie Middleton   |   Friday, March 16, 2012
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Roasted Shrimp with Rosemary and Thyme

These eggs are surprisingly easy: Just four ingredients, and they’re ready in about 10 minutes

Serves: 2


2 tsp. unsalted butter, softened
4 large eggs
Kosher salt and freshly ground black pepper
1-1/2 tsp. chopped fresh chives
2 Tbs. heavy cream


Position a rack in the center of the oven and heat the oven to 425°F. Butter 2 oven-safe 6-inch gratin dishes with 1 tsp. butter each.

Crack 2 eggs into each gratin dish. Season with a pinch of salt and pepper, and sprinkle with the chives. Drizzle 1 Tbs. cream in each dish, starting over the yolks and working around the dish. Bake until the eggs are bubbly and browned on the edges but not quite set in the middle, 5 minutes. (For firmer eggs, bake an additional 1 minute .)

Heat the broiler on high. Broil the eggs, still on the center rack of the oven, until the center is just set, about 2 minutes. Remove from the oven immediately—the eggs will continue to set.

Nutrition information (per serving):

Calories (kcal): 230; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 9; Protein (g): 13; Monounsaturated Fat (g): 6; Carbohydrates (g): 1; Polyunsaturated Fat (g): 1.5; Sodium (mg): 290; Cholesterol (mg): 455; Fiber (g): 0;

Susie Middleton is editor at large for Fine Cooking magazine.

Braided Brunch Loaf By Annie Copps

Monday, March 14, 2011
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braided brunch loaf

Yes, you will have me to thank for this semi-genius breakfast or brunch dish. I"ll call it a braided brunch loaf because I don"t know how else to describe it, but my inability to properly name it doesn"t take away from the considerable wow factor of it"s presentation. And yes... it is very easy and forgiving to prepare.

Basically what we are talking about here is puff pastry stuffed with scrambled eggs and whatever else tastes good to you. I like to go with a bit of everything, so I start with cooking some potato with onions and red bell pepper. Then I add in some bacon or chopped ham, a dozen eggs, some scallions, and cheese. Cook until just set—don"t fully cook.

Lay down a sheet of puff pastry—yes, defrosted store bought, you and I are not making that from scratch. Cut horizontal strips 1/3 of the way down the length of both sides of the pastry. Lay the scrambled egg down the center, then fold in the sides of the dough like braid to cover the eggs. Bake until the pastry is browned and puffed. Grab a cup of coffee and enjoy the ohs and ahs.

braided brunch loaf, step 1

braided brunch loaf, step 2

braided brunch loaf, step 3

braided brunch loaf, step 4

2 tablespoons unsalted butter
1 russet potato, peeled and cut into ½ inch cubes
1 small yellow onion, finely chopped
1 red bell pepper, seeded and diced into ¼ inch
4 strips cooked bacon, chopped (or ham)
1 dozen eggs
2 scallions finely chopped
8 ounces cream cheese, cut into small pieces
½ cup shredded mild cheddar or Monterey jack cheese
1 egg white
1 teaspoon water
2 sheets frozen puff pastry, defrosted

In a large saute pan, over medium high heat, melt butter and sauté potatoes for 5 minutes, or until they begin to soften. Add onion and pepper and cook 8 to 10 minutes, or until onion is cooked, flipping ingredients with a spatula every so often, being careful not to break up potato. Add bacon. Lower heat to medium.

In medium bowl, whisk together eggs and scallion. Add to sauté pan. Fold in cream cheese and cheddar and gently scramble until just set. Remove to a separate bowl and cool to room temperature (or refrigerate).

Heat oven to 375 degrees.

In a small bowl, whisk together egg white and water.

On a lightly floured work surface, roll one sheet of puff pastry into a 10-by-12-inch rectangle.

Place on a baking sheet lined with parchment or Silpat.

Trim pastry (see photo 1).

Place half of egg mixture into center of pastry and braid (see photos 2 and 3, for folding pattern).

Brush with egg wash (see photo 4).

Repeat with other pastry sheet.

Bake 25 to 30 minutes, or until browned.

(Courtesy: Yankee Magazine)

Photos courtesy of Keller + Keller

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Stuffing Egg Cups By Annie Copps

Tuesday, November 23, 2010
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stuffing egg on plate
The day after the big feast, the house is full of people young and old and although the fridge is bursting with leftovers no one's quite ready for turkey with their coffee. We use two morning staples—cornbread and sausage—in our stuffing, so why not begin the fourth Friday of November with a hearty breakfast?

Okay, for the record, this is so divinely delicious and ingenious (if I do say so myself), you are going to want me to be your new queen… seriously. All you do is line a muffin tin (or individual ramekins) with leftover stuffing—press it around the sides to form a nest. Crack an egg into each cup and bake. That is it. A perfect breakfast to fortify you for all those Friday-after shopping bargains.

Start to Finish Time: 30 minutes
Yield: 6 servings

6 cups (approximately) leftover stuffing
12 large eggs
Kosher or sea salt and freshly ground black pepper

Heat oven to 350.° Mist the 12 cups of a large muffin tin with nonstick cooking spray. Put about 1/2 cup stuffing into each cup, pressing the bottom and along the sides to about halfway up. Without breaking the yolk, crack 1 egg into each cup. Season with salt and pepper.

Bake 15 minutes for slightly loose yolks, 20 or more for hard-cooked.

About the Author
Susie Middleton Susie Middleton
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.

Follow her on Twitter at @sixburnersue


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