Tag Archives: Breakfast

Banana Date Bread

Andrea was right, this really is some of the best banana bread out there.  I was lucky enough to have my first loaf sent by Andrea herself, but thankfully, I have been able to make a few loafs on my own.  This recipe is also pretty healthy since it uses applesauce instead of oil/butter and sneaks in some white wheat flour. Continue reading

Cinnamon Rolls

Even though I am not religious, I wanted to make something new and special on Easter Sunday.  I have been reading about wonderful brunch menus in magazines and on blogs, and I figured that I should be allowed in on the fun.  I decided to pull out my new bread book and see if anything inspired me.  I was originally drawn to bagels but quickly decided that I wanted something sweet, and then I was quickly sucked in by the recipe for cinnamon rolls. Continue reading


Within a few days of booking my flight home to TX, my March Gourmet had an article about Central Texas kolaches in Good Living: Road Food. I always knew about The Village Bakery in West, Texas (yes, the town of West not the directional region) because it was on the 1-35 route between Ft. Worth and Waco that I traveled many times sophomore year. But I had forgotten that the Czechs had settled in areas with the Germans in Central Texas, including La Grange where we were staying the night before heading south to Shiner. After mentioning to my friends that I was going to have to try out a bunch of Kolaches, I realized that Kolaches aren’t a commonly known thing in the Northeast (CT, PA) Georgia or Missouri. Who knew?

We first tried out the goods at Weikel’s Store and Bakery on the 71 bypass but we had heard from a local that theses were just not the best in town.

I tried a cheese, poppy-seed and cheery. The dough was just like I remembered a kolache tasting and I did enjoy the cheese. However, the poppy-seed was just a little odd in my opinion.

The next morning, we hit up the “better” bakery on the square surrounding the courthouse. Lukas was the real deal.

We decided to stock up on a bunch of their famous pigs in the blanket, which I currently have in the freezer for a rainy day. We also bought some homemade Krenek’s Bohemian Noodles which I will have to find a worthy soup to toss them in. But of course, we had to try the kolaches.

These were fantastic. They had a greater filling to dough ratio which made for a more satisfying treat. You could also tell that they used real fruit because they weren’t overly sweet and were more complex.

My favorite was the cheese. It was almost a cottage cheese with a healthy sprinkle of cinnamon. Fantastic.

Dear Gourmet, this is where you should go for kolaches in La Grange.

My Mom enjoyed the apricot. If you ever find yourself wanting to spend a day exploring La Grange and the other small towns in central TX, make sure to hit up Lukas Bakery for breakfast. You won’t regret it.

A wonderful use for Summer Corn…Pancakes

Ear of Corn

Well…I haven’t fully found the time to really get this blog started but since I enjoy other blogs so much, I will try to make a better effort.  I have really been enjoying all of the amazing finds at the Green City Market, in particular…Corn.  I can’t go to the market without buying the 5 ears for $2 from Nichols Farm. Dave and I have been eating them off the cobb and I have made Kristen’s Corn Chowder to freeze for quick dinners more than a few times. One Saturday morning at Green City, the Chef (sadly the recipe doesn’t say who or which restaurant this came from) were sampling Corn Pancakes. The are kinda a mix between sweet cornbread and a thin pancake/crepe. Really great for a weekend morning. They are even good leftover and just nuked a bit to warm them back up. I hope you enjoy.

Fresh Corn Pancakes (makes 16-4in. cakes)-from Green City Market’s Cooking Demonstration.

Kernels cut from 1 ear of corn (approx. 1 cup)
2 Cups of Buttermilk
2 Large eggs
6 Tablespoons unsalted butter-melted
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 Teaspoons sugar
1/2 teaspoon baking soda
1 teaspoon kosher salt
Honey for serving (I don’t like Honey but Dave enjoyed this).

In a small box, whisk together the buttermilk, eggs and butter. In a larger bowl, whisk together the flour, cornmeal, sugar, baking soda and salt to blend. Add the wet ingredients to the dry and stir until just combined (there will still be lumps). Gently fold in the corn kernels.

Spray a skillet with cooking spray (I tried to melt some butter but the cooking spray really works better for this) and heat it over medium heat. Pour 1/4 cup of batter on the griddle and let its spread in a circle. When the bubbles break on the top, flip the pancake. This should take 1-3 mins. (I had trouble flipping a few and I realized I was flipping just a tad too early-make sure there are a decent amount of popped bubbles on the top). You can stick a cookie sheet in the oven on warm to keep the pancakes warm while you finish cooking the rest. Serve with the honey, or a little butter, or just plain. Enjoy!