Episode AH1107
Hey, how are you, family? It’s so nice to have you drop by today, we’re so glad you came to visit. It’s always good when you come in to our “At Home” kitchen. You know, I’m just… Paul bought me this for Valentine’s Day, I have my own Kindle and I love it because you can download whatever. It’s not a commercial for them, I’m not getting anything, I’m just saying for what I wanna talk to you about, this is a perfect gift. Because you can download, I think when I ask for downloads of the Bible, I think there was 3800 different types of Bibles you can download and they’re, like, $10 or less, some of them may be 15, but I mean, really inexpensively. And what’s nice about this, you can take this with you if you’re on the bus, if you’re in the car, you’re waiting at the red light, whatever. And why it’s so wonderful is because I believe that, as Christians, when we seek God the first thing in the morning, the very first thing, I believe that it does something more for us and better for us than seeking him late at night or before you go to bed. I believe that when he speaks about the first fruits, that God wants our first fruits, that’s first fruits of our time, first fruits of our offerings, our paychecks, we take the tithe out first because the first fruits belong to the Lord. He blesses the rest that we have left. And when you seek him first in the morning, there used to be a poem, seeking God first thing in the morning when the dew is still on the grass and a beautiful, beautiful poem that speaks, that when you do it then, God will give you something in his word or even as you’re meditating in prayer that will last for you the whole day. It’ll change the outlook of the day, it will give you something to dwell, to your mind to dwell on and your thoughts to dwell on for the rest of the day. I cannot tell you how many times what the scripture I’ve read that morning throughout the day, something’s come up and I think, “Oh! But I just read that this morning, and God’s word says…” And it has brought help, comfort to myself or to somebody else that I’ve been talking to or counseling with. So may I offer you today, give God some time every morning. You say, “I don’t have the time,” you know what? You have time to take a shower, you have 15 minutes to say, Lord, I’m just opening the word, I’m gonna read some scripture, doesn’t have to be a whole chapter. Read a couple verses and then start thinking about it, dwell on it, and let it enrich your soul, and just utter a prayer to the Lord, and he will bless you for it. Now, after you do that, then you go in the kitchen, and you make breakfast, ’cause that’s what we’re doing today here in the “At Home” kitchen. I’m telling you, hang in there because you’re not gonna wanna miss today, this is special. There’s a real big special, wonderful idea at the very end you don’t wanna miss. All right, stay with us, here’s the hint, we’ll be right back in just a minute. Here’s today’s “At Home” hint. Instead of storing asparagus in a bag from the supermarket, stand the stalks upright in a short glass filled with an inch of water. They’ll stay fresh and slime-free for many days longer. If you’ve got a helpful hint, we wanna hear from you. Send your hint to At Home Hints, Cornerstone Television, Wall, Pennsylvania 15148-1499. Well, to get our breakfast specials going today, nothing says breakfast like a muffin. And Patty’s gonna make us some raspberry, these are lemon raspberry.
Raspberry, mm-hmm.
I’m telling you what, and you make them which frozen, which I like.
Yes, I do.
[Arlene] So you don’t have to spend a fortune for a couple little raspberries. And these are frozen, still frozen.
Still frozen.
And what are you gonna put, tell us what’s in there.
There’s plain yogurt. There’s oil, egg whites, little bit of lemon extract, and some fresh lemon juice, and then just, like, flour, sugar, some lemon zest, some baking powder, little salt.
[Arlene] Salt and some sugar.
[Patty] And the sugar’s for the top, to sprinkle.
And you want granulated on the top. I like that, I like that.
I do too, I like that crispy, crunchy.
Okay, go for it, and while you’re doing that, let me talk to you about my cinnamon peach cottage cheese pancakes.
Well, that sounds wonderful.
Did you hear what I said?
I know, that sounds wonderful.
This is has fresh peaches grated right in the batter. Let’s start, okay? Have a nice big bowl here. Wanna get your griddle, your griddle nice and hot, ’cause you’re gonna need that. Whoops.
I think that’s the whole key to making pancakes, if your griddle’s not hot enough.
They don’t do well. No, they have to brown nicely and evenly.
And I love peaches, so I cannot wait.
Cannot wait to try them. I like blueberries, but I’m gonna tell you, I so much more enjoy peaches than I do blueberries in a pancake, and I don’t know why, but I do. I really do. So I have four eggs and I’m gonna add some milk, just a half a cup of milk. This is cottage cheese, cream cottage cheese, one cup. Put her in there. Okay. We have some melted butter. Goes in. Everything’s just poured in.
[Patty] Yep, nice and easy. Nice and easy.
Little vanilla. And then we have two grated peaches. Now, you can use canned peaches, fresh peaches, frozen peaches. That’s all there is to it. Okay. Now, we wanna mix this around really well, get it well incorporated. ‘Cause this is the basis for it. Oh, I’m smelling my griddle, smelling like it’s getting good and hot. That’s what you want. Beat that. I put the griddle on a medium-high heat and we’re going to cover it with a little bit of just some Crisco oil, vegetable oil, which will keep them from sticking. Okay, those are done. Now, my dry. This is flour, little bit of sugar, little bit of salt, little bit of baking soda, and some cinnamon. And we’re gonna mix those around. Like that. Go ahead, Patty.
I’m putting my berries in.
She’s doing her berries, yeah. That’s a generous cup of berries there.
[Patty] Oh, yeah.
[Arlene] And you wanna fold those, you don’t wanna wrap them around and smash them up. You just wanna fold them gently.
I’m being easy.
Yeah.
[Patty] And I just do easy well.
[Arlene] I’m just doing my flour mixture in with that wonderful cottage cheese, the milk, the melted butter, the eggs, and the peaches.
[Patty] That’s gonna be wonderful, I’m looking forward to that.
[Arlene] My mouth is watering ’cause, you know, there’s just something about breakfast. I love to entertain for breakfast. We have friends come for breakfast a lot, ’cause I really enjoy making breakfast. Now, this isn’t gonna be smooth ’cause you can see we have little bits of that cottage cheese in there, and you want that. That’s gonna make them so tender. Yes, it is, okay. Now, let’s work on this, get rid of some of this stuff here. And you okay over there, Patty?
Oh, yeah.
[Arlene] Look at the color.
[Patty] And that’s what I was thinking, they’re gonna be really pretty.
[Arlene] Beautiful. Okay, now, let me take my little bit of oil. I’m just gonna pour that over my griddle. And I’m gonna take my spatula and very easily and gently just distribute it. Now, you can do this ahead of time with a paper towel. You don’t wanna do it when it gets hot though. You really don’t want that to be burning you.
Yeah.
Not a good idea. There we go. Like so. Now, what I have done, get my little, what I’ve done here is taken a piece of parchment and put it on a baking sheet ’cause these are gonna go into the oven, okay? Because we wanna keep them good and hot until everybody gets together to eat. So you just take, this is a fourth cup, and you just lay it right out there.
[Patty] Ooh, you hear it sizzling.
Yessiree, and that’s a good sound. Okay. This is gonna make maybe about 12, hopefully 10 to 12 pancakes. Now, what I haven’t told you is what you serve on top of here is you can use pie filling, peach pie filling, but I made homemade pie filling, homemade peaches with frozen peaches, and it’s so much better and it’s not hard to do at all. You’re gonna wanna try that. And we’re gonna show you that at the end ’cause you serve this with some whipped cream and my peaches. Oh, yes. Can’t wait, can’t wait, can’t wait.
[Patty] I know. I can’t wait for these muffins. That’s one of my favorite foods is muffins.
[Arlene] Yes.
[Patty] I think it should be in its own little flavor.
[Arlene] Did you get 12 out of that?
[Patty] Yep. Got a nice 12.
[Arlene] Great. And see that little bit of sugar, tell ’em why we’re doing that on top.
[Patty] Gives it a nice little crispy…
[Arlene] A bit of a crunch. Yeah, just a little bit of a crunch. And that’s nice ’cause when you go to bite into it, then you know that you’re gonna have, there’s just that little sweetness hits you before the actual muffin, it’s nice.
[Patty] Right.
Okay. She’s gonna pop those into what degree oven?
[Patty] 400 degree oven.
Oh, 400, that’s a pretty hot oven.
Yeah, really hot oven, for about 15 minutes.
15 minutes, okay.
Yep. No, these look amazing.
And while she’s doing that, I’m gonna start watching to see if my pancakes are just about ready to turn. And when we come back, we’ve got some more, plus that really interesting one I’m gonna show you in just a little bit. Stay with us, we’ll be back in just a minute. Well, the pancakes are in the oven, and those raspberry lemon muffins, oh.
They’re done.
They’re awesome. But we’re still not done yet. Patty is making, these are my favorite, I call them Arlene’s breakfast potatoes because I love to make them, we get the little red potatoes, and we do them in the microwave just until you can get the tip of the knife into them. You don’t want them real mushy, you don’t want that, ’cause you want them to hold their shape. So we have some butter and some oil in this skillet, and we have it over a medium-high heat, and she’s just coating, make sure all the potatoes get that coating of the oil and butter. It’s just a couple tablespoons of each. And this is about two, three pounds of potatoes ’cause we’re gonna feed, like, 8, 12 people, okay. And so, she’s just doing that and she’s gonna increase the heat, bring it up a little bit, okay? And then she’s gonna add some unusual things here. Well, I think they’re unusual ’cause you don’t think of them as with potatoes.
Right.
But she’s gonna add…
Ham.
This is ham, this is fully cooked ham, and we’ve just cubed it like that. Very nice, very moist, that’s going in there next. With some onion, green pepper, these are optional, couple cloves of garlic, and then at the very end, she’s gonna salt and pepper really well, and the whole key to this is to just keep turning them, just keep turning them over, ’cause as they brown they just keep turning and you don’t want the garlic to burn. Nothing worse than burned garlic, we all know that. So she’s gonna keep doing that. And go ahead, let’s add the onions in now.
[Patty] The onions.
[Arlene] And the peppers. Now, you can use green onions, you can use white onions, whatever you wanna do.
[Patty] Oh, yeah. This is gonna be good.
[Arlene] I’m telling you, we make this, I can make this for supper for us.
Yeah.
‘Cause you got your, some veggies in there, you have the potato, and here’s, let’s do the garlic next. Okay.
My mom used to make, like, eggs, potatoes, and onions which kind of reminds me of this. It was always our favorite.
[Arlene] My mom would make this and then she would crack a couple, just for, like, she’d crack a couple eggs over it.
Yep. That’s what my mom would do.
And just scramble it.
And I loved it. It was my favorite.
Delicious, okay.
[Patty] And throw the ham in now, or wait?
[Arlene] Oh, let me them cook just a little bit. Then we’ll put that in.
[Patty] Okay.
[Arlene] And then at the very end, you can either use dill weed, we could get fresh, so we use fresh basil today, I just chopped it up. That’s gonna bring that flavor in. You can use seasoned salt, you can use garlic, onion powder, anything that’s the basic, okay. Now, I told you I had an unusual thing I was gonna share with you. Because if you’re serving a crowd for breakfast, eggs are sometimes a problem because you want them all to get done at the same time so everybody can enjoy, especially if you’re having, like, 10, 12, 15 people. I saw this, I heard about this, and I’ve been looking for it, the recipe, and I found it, and I made my own variations. Here’s what you do. You put a big, big pot of water like that, it’s on the stove, boiling water, rapidly boiling water. And you have that going. Then you take Ziploc bag, freezer Ziploc bags, and you write the name of every person who’s gonna be at your function on the front of it. Now, this is how many’s gonna be at my function ’cause this is the crew. Everybody has a bag with their name on it. When your guests come, you have the potatoes done, you have your pancakes done, about 15 minutes before you’re gonna eat, you give the person, your guest, “Here’s your bag.” And then what you do, they open the bag like so. Now, this is what I do so we don’t get sloppiness here. I just turn that end over so it’ll stand up kinda. Then you’re gonna crack no more than two eggs, two large or two extra large into each bag. And you can do that part of it ahead of time. And you can give that to them with the two eggs so they don’t have to crack the eggs. Just like that. Now, you say, here. Then you have all of these different things, we have green pepper, jalapeno peppers, we have ham, fresh tomatoes, we have onion, we have bacon bits, salsa, two kinds of cheeses, and cooked sausage. You can have any variety, you can have olives, you can have mushrooms, you can have cooked, any kind of cooked vegetables. Okay? You have two eggs in here. You wanna mash ’em up a little bit. We’re gonna put a little bit of salt and a little bit of pepper, like that. Okay. And you wanna get them all mashed up, make sure you break the yolks. Now, what’s your pleasure? I’ll put a little bit of that in there, I’ll put a little cheese, and let everybody make their own omelets. They like just a cheese omelet, load ’em up with a lot of cheese. You want a little bit of onion in there, ah, I think I will. Put some onion in there. Okay. I love this, this is so much fun. Little bit of green peppers in there. Can you imagine kids making these?
[Patty] Oh, they’d love it.
[Arlene] What fun. If you had kids having a birthday party or something, or have a sleepover. This is great. Now, when it’s done, every person takes their bag, zips it up, whoops, sorry. You gotta get all the air out of it. That’s important. Zip it up. Now you wanna mix it up like that. What you’re gonna do when you get six or seven of them, ’cause you’re can only do six or seven at a time, you’re gonna take these bags, drop them in the boiling water, just right there on the stove, rapidly boiling. Set your timer for 13 minutes. 13 minutes, at the end of 13 minutes, you take them out, and when you open them up and open the bag, out rolls the nicest omelet you’d ever wanna see. Hot, melted, the cheese melted, you got the goodies in there, and you’ve got your potatoes and everything else you’re having for your meal. Oh, my goodness, what’s not to like? That’s what I call a surprise. Is that neat or what? I’m so excited about that.
I’m excited too.
Everybody’s gonna love it and I know that you’re gonna wanna try it when you have, you’re entertaining for either breakfast or you’re entertaining with kids that need something to do, like a project besides just staying there all night driving you nuts. Let them, say, okay, tomorrow morning we’re gonna have a really unusual breakfast and you’re gonna be helping. 13 minutes. If you have more than six or seven people, do two pots of water, fill it up, get it rapidly boiling, rapid, rapid boiling, because that’s the key, ’cause that’s what’s gonna cook everything that’s in here. Make sure all your meats are cooked. The bacon’s cooked, the sausage is cooked, the ham is cooked. I would even, if I did mushrooms, I’d probably saute them a little bit just because I think the flavor would be better. Yeah, you don’t want anything watery. Put salsa in it, mix up the cheeses, olives, use your imagination, cooked broccoli, cooked cauliflower. Just make it little pieces of all those vegetables. Celery, whatever you like can go into an omelet. It’s as easy as this, okay? Well, Patty, did you get the ham in there?
Putting in now.
Let’s put the ham in. Okay, ham’s going in. Let’s turn that up as high as she’ll go.
[Patty] Okay.
[Arlene] ‘Cause right now, what we wanna do is just to brown up everything. Get it good and brown, did you salt and pepper it yet?
[Patty] Yeah, I put a little salt and pepper on it.
[Arlene] Okay.
[Patty] There you go. High as it’ll go.
[Arlene] Okay, high as it’ll go. Okay, I think what I’d like to do here is add a little bit more pepper.
Oh.
[Arlene] ‘Cause we want some face to it. And did you put much salt?
[Patty] I just put a little bit. Just a little bit.
[Arlene] A little bit, okay, this is sea salt, kosher sea salt. So we’re gonna add a little extra ’cause remember these are potatoes. All right. And just keep moving that around, moving it around. While she’s moving around, we’re gonna move around because we’re gonna start cooking omelets. When we come back, we’re gonna be in the dining room having breakfast! Stay with us, we’ll be back in just a minute. Here’s how you can get the recipes from today, in fact, this whole month right here on “At Home.” Well, I hope you’ve enjoyed the program, us putting it together today, because we’ve had a lot of fun and we wanna show you the fruits of our labors. First of all, down here, let’s go to the potatoes and the ham, and there’s basil, there’s onion. Oh, my goodness, that’s incredible. You can put a little sour cream with that, that goes very nicely. Right next to it, there’s our peach cottage cheese cinnamon flavored pancakes. They are awesome. And there’s the filling that I made there with a spoon in the middle of that. And what you wanna do, you wanna serve one of those on a plate, you put your peaches on it, and then a little dollop of whipped cream, or you could use maple syrup, whatever you like. Next to it is the raspberry lemon muffins with fresh raspberries and boy, they look good. And that little bit of sugar on top gives them a glistening, they look really, really nice. And we just did some other biscuits because, you know, this crowd’s gonna eat biscuits. We added fresh fruit. We have some orange juice, some fresh coffee. And I know you’re wanting to see these, okay. Here are, this is it. This is the omelet that we made. I want you to see how that’s cooked. I’m gonna cut the bag open. Just like this. And remember, you want that to go back, thanks, honey, you want that to go back to a boil after you put them in before you start counting your 13 minutes. And when you’re done, I think these could have cooked just a little bit longer, but when you’re done, here comes your omelet. And I’m telling you, everything you put in that bag is in this bag. Here comes the omelet right out onto your plate. Come on out here, you. Here it comes.
[Patty] That looks good.
[Arlene] I’m telling you. But look how beautifully cooked the egg is. Perfect. You know what? You’re gonna wanna try this. Be sure you send for the recipes. But thanks for joining us because it just wouldn’t be the same without you. We’ll see you next time, family.
[Announcer] Furnishings provided by Levin Furniture, featuring Lane’s Country Living collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.
Add comment