Strawberry Fields Forever

Hello friends, sorry about the recent radio silence. The padre and madre came to España and we have

been wandering around sweating buckets and looking at old things for the past week...

Today I have a quick-and-easy for you: strawberry corn muffins. Corn muffins on their own are kind of sad and unloved--unless you're at Jason's Deli where I have previously shoved a whole handful into my pockets for later consumption (why are they so good there???).

But aside from Jason's corn muffins are typically dry and flavorless and left standing alone when all the good flavor of muffins are gone...until these. These strawberry corn muffins are so dense and sweet and flavorful and basically exploding with fresh berry goodness that they will be gone before you can say strawberry fields forever.

These corn muffins are much healthier than your basic recipe because instead of using canola oil and white sugar they use strawberry yogurt. I am a big fan of mixing 1/2 c. plain non-fat yogurt with 1 tbs. all-fruit strawberry preserves but you can also use store-bought. These little beauties cook up in no time and look so pretty you can give them as a gift or bring them to a brunch.

I recommend using organic wild strawberries for these: they are very small and incredibly sweet and will change the flavor profile entirely. You can also use conventional strawberries but try and pick exceptionally flavorful ones. I have made these with both kinds of strawberries but the wild batch (thank you, Pittsburgh farmer's market!) won by a landslide. It's the perfect recipe to usher in late-spring/early summer produce and these born-again muffins will rock your world.


Ingredients:
1 c. cornmeal
1 c. all-purpose flour
3/4 c. strawberry yogurt
2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/4 tsp. vanilla extract
1/2 c. milk
1 - 1/2 c. ripe strawberries, hulled

1. Preheat oven to 400C. Grease muffin tin or line with paper liners.

2. In a large bowl, mix together dry ingredients. Gently stir in milk, egg, vanilla, yogurt and stir to combine. Fold in strawberries gently.

3. Bake for about 15-20 minutes or until golden brown and springy or a knife inserted into center comes out clean.

Puff Daddy

In my very educated opinion, no breakfast is complete without an egg. Be they scrambled, poached (in the dead of night, natch), sunny-side up or in an omelette, the egg is king of the breakfast castle.

Americans are all about the egg as part of a balanced breakfast but my Spanish school kids look at me like I'm loca when I say I had an egg on toast before coming to school.

What Spaniards have embraced, by contrast, is egg for every OTHER meal of the day, typically by way of tortilla española: an egg casserole filled with thinly sliced potatoes and, maybe, a little onion. Tortilla by itself is great but as far as I'm concerned, 90% of foods could seriously benefit from some cheese. Also, it's kind of a lot of work to make what with the slicing of the potatoes etc. etc. etc.

Therefore, I present to you a staple of the Suss family brunch, served year-round (except Passover). It's cheesy and full of saturated fat and a little spicy too. Best of all, it takes exactly 5 minutes to put together. Not to mention it refrigerates perfectly and reheats like magic. Serve it for any get-together, make it on a Sunday for easy weekday breakfasts or eat it for dinner with a simple green salad (aren't you classy!). Now without further ado...chili cheese egg puff.

Ingredients:

5 eggs
1/4 c. all-purpose flour
1/2 tsp. baking powder
1 c. cottage cheese
2 c. shredded Monterey Jack cheese
1/4 c. melted butter
1 tsp. crushed reds (or to taste)
1/2 tsp. freshly ground black pepper

1. Preheat oven to 350F. Grease an 8x8 baking dish.

2. In a large bowl, beat eggs well. Stir in the rest of the ingredients and pour into prepared pan.

3. Bake for 35-45 minutes or until top is brown and puffy and a knife inserted into the center comes out clean. Serve immediately.

Game of Scones

What comes to mind when you think of the wildly popular HBO series Game of Thrones? Sex, darkness, blood and surprise top my list. Also blonde hair envy...damn. So what does any of that have to do with baking scones?

For my part, scones and I have a love-hate relationship. I love eating them, I hate making them. I always make a gigantic mess while rolling out the sticky dough, invariably spilling flour everywhere which forces my nails into the palms of my hands with surprising force--blood.

The darkness comes from the fact that scones should be baked blind: as in, leave that oven door shut. Opening and closing it over and over again to check the doneness of the scones changes the temperature inside and can reduce fluffiness.

Scones are not really a sexy food either. They're more of an old British grandma drinking tea with her ankles crossed prettily. These scones, however, combine tart lemon and sweet berries in a way that could only be described as food porn. Sex on a scone.

And finally surprise: when I take the first bite of a steaming hot scone fresh out of the oven, I'm instantly inspired to bake more, even though I know it makes me crazy.

These lemon berry scones use greek yogurt which makes them a little bit lighter than normal scones which use cream. That's not to say they're healthy in any way--they're not. But who cares? They're so good it really doesn't matter. And they're too much work to make with any sort of regularity. The trick to good scones is to not handle the dough very much. As with any flour-based baked good, the more you mess with it the worse it will be. Feel free to use blueberries, raspberries and blackberries in any combination for this recipe. There's no way it can be bad.

Ingredients:
2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. lemon zest, finely grated
1/4 tsp. salt
1/4 tsp. turbinado (large-grain) brown sugar
Scant 6 tbs. unsalted butter, cubed and chilled
1 c. greek yogurt
Milk for extra moisture (if necessary) and brushing.
1 heaping cup mixed berries

For the icing:
3/4 c. powdered sugar, sifted
1 tbs. lemon juice
1 tsp. lemon zest

1. Preheat oven to 415F.  Line a flat baking pan with baking paper and set aside.

2. Add flour, baking powder, baking soda, salt, sugar and lemon zest to a large glass or ceramic bowl. Add the butter and use your fingertips (or a food processor) to incorporate it into the flour until the butter is incorporated throughout the flour in the size of small peas (same as making pastry dough).

3. Gently stir in the berries and then add the yogurt. Fold through gently. Add a splash of milk if mixture is too dry.  Do not over-mix.

4. Form the mixture into a ball by kneading gently and place onto a flat, clean, lightly floured surface.  Pat into a round of around 2 inches thick. Slice into triangles and place onto the prepared baking pan, putting the triangles back into the round shape.

5. Brush the tops with extra milk and bake for around 20-25 minutes or until light golden brown on the top and cooked through.

6. While the scones are baking, combine all the ingredients for the icing and whisk hard until they are all incorporated and the glaze is smooth.

7. Transfer scones to a wire rack to cool.  Once completely cool, ice tops with lemon drizzle.

This recipe is originally from A Splash of Vanilla.

French Kisses

Tonight, after eight long days of misery and matzoh meal, Passover ends. At sundown, I will be forking seafood pasta (with shrimp, mussels and clams -- oops, sorry #treyf) into my mouth with hideous abandon.

And to celebrate, I highly recommend you make this disgustingly good baked french toast. It's a Paula Deen original so you KNOW it's chock full of butter, racism and sugary goodness. Wait what?

But seriously, just 20 minutes of prep plus a sleepover in the fridge tonight equals gooey, cinnamony breakfast tomorrow.

Because the grocery store was low on the french bread supplies on Saturday evening (everything is closed on Sundays here), this is what I bought:

Because pecans don't exist in Spain I used walnuts in the streusel topping and it still tasted fantastic. Additionally, this kept well in the fridge for several days. Tommy was overheard to have said that it's the best french toast he's ever had.

And because I'm an intrepid journalist I told him to say that.

In my opinion, this french toast doesn't need any maple syrup (ack, gag) or other toppings. Just serve it piping hot out of the oven and it will make its own buttery, cinnamony sauce. It's okay to lick the plate. You deserve it.

Pairs well with: an exceptionally strong latte, a good Bloody Mary and the knowledge that Passover won't come again for another whole year. L'chaim to that!

Ingredients:

1 loaf French bread or slightly stale challah (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

For the Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons maple syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Directions:

1. Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

2. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

3. The next day, preheat oven to 350 degrees F.

4. To make the praline topping, combine all ingredients in a medium bowl and blend well.

5. Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Mini Me

Unless you live under a rock, you know that Valentine's day is coming up. This Saturday. Boys, that gives you three whole days to scrape together a halfway decent present.

And FYI, if you go to Jared, she's going bye now. Seriously, have some self respect.

And while I'm on the subject, every kiss might begin with "K" but every fight does too. Even if the jewelry from Kay's wasn't fugly, I don't think I could buy it because their advertisements are so damned painful to watch.

But anyway, sometimes you don't have the dinero to buy your S.O. heart-shaped bling or whatever sentimental tchotchke. That's why it's helpful to know how to cook, regardless of your gender.

I know it sounds all repressed and 1950s but ladies, knowing how to cook a nice meal says so much more than "I have my MRS. degree and I am frothing at the mouth to bear your children." It also says: "I took the time to make something nice for you that you can't buy in a store" and "I know what you like to eat besides a spicy chicken sandwich from Chik-Fil-A." It's personal and sweet and that old adage that the way to a boy's heart is through his stomach is TRUE with a bullet. How do you think I've landed all my boyfriends? Not just with my feminine wiles and biting wit. Nothing says settle down and date me like a dozen banana muffins with cinnamon pecan topping.


A nice girl knocks on a boy's front door and waits there. A smart girl goes around back with a freshly-frosted cake and climbs in through a window.

Or you know, does her own thing and doesn't wait around for some dude. Either way.

And boys, being able to cook a few nice things looks very good on your transcript too. Because a sad number of millennial males are total bozos in the kitch, if you can throw together a reasonable plate of chicken and veggies (or really anything besides boxed pasta) you are in like sin. Plus you look cute in an apron.


Therefore I present to you mini frittatas. They are easy as anything, look adorable, and take very little effort. Although I strongly discourage breakfast in bed for a number of reasons (crumbs in the sheets, everything gets cold, hard to get comfortable with a loaded tray on your knees), these are perfect for a late breakfast or brunch. Depending on when you wake up. Ahem.

All you have to do is slice up some fruit, toast some nice crusty bread or shell out for decent pastries and you have a damn fine meal on your hands. It's less stressful than having to cook a whole dinner and they keep well in the fridge too. Can you say breakfast on the go? They're also easily customizable so load them up with anything and everything you can think of. Broccoli, cheddar, peppers, sausages, ham chunks, tomatoes, spinach, feta, green onions -- the frittata is your oyster. Which is an aphrodisiac, by the way.


Ingredients:
(Makes about 16)

8 eggs
1/4 c. skim milk
1/4 c. chopped fresh spinach
1/4 c. cubed feta
1 medium tomato, cubed
1/2 c. red pepper, cubed
1/3 c. onion, diced and divided
1 spicy sausage (andouille, chorizo) link or 2-3 small breakfast sausages
Kosher salt and freshly ground black pepper to taste

1. Grease a muffin tin and preheat the oven to 350.

2. In two separate pans, gently sautée the spinach with half the onion and the red pepper and sausage with the other half until cooked through.

3. In a large bowl, beat the eggs until blended but not too frothy. Add the milk, salt and pepper to taste and whisk again.

4. Divide the egg mixture among the muffin cups, filling each about one-third of the way

Add your fillings of choice, and finish with more egg.

5. Bake for about 20 minutes or until firm in the center. Run a butter knife around the frittata to loosen and serve immediately.

Fritters, Not Quitters

Yesterday morning I woke up with a sore throat.

Yesterday afternoon I felt like a truck hit me.

Last night, I was reasonably sure death was imminent.

Then this morning, when Tommy and I awoke to an extended barrage of cannon fire at exactly 9:15, I was sure we were both done for. But apparently that was just for some unknown festival.

I still felt miserable when Tommy rolled out of bed and inquired about breakfast. Before coming down with this stupid cold, I had said I would make him banana fritters with fresh strawberry sauce. He gallantly told me I didn't have to cook, that I could just tell him what to do, but I decided to soldier on. Strawberry sauce was perhaps a bit far-reaching but I could handle the fritter.

Let me pause here a moment to discuss briefly the lowly fritter. It's just an ingredient of your choice mushed up with egg and flour and fried to golden, crunchy perfection. My Auntie Jasmine is from Jamaica and she makes the finest banana fritters known to man. They're so light and crunchy that if you don't grab one right off the bat they'll rise up and float away. I have no idea how she does it. Everything that woman cooks is magic. Don't even get me started on her chicken curry.

Because I have watched her make them about 6 dozen times, I know the drill. Mashed up bananas, eggs, flour, milk and a generous shake or two of cinnamon and nutmeg. Don't let them burn.

It's not hard.

And what you end up with is a tiny, self-contained banana-bread type thing that combines all the best parts of breakfast foods: crunchy, a little greasy, sweet and piping hot. Even with a throat coated in glass shards and a head full of gunk (where in the sam hill does it all come from??? QUESTIONS THAT NEED ANSWERS) I can make banana fritters. And you can too. Happy Sunday.

Ingredients:
(Makes about 6 3-inch fritters)
3 bananas, roughly mashed
2 eggs
2 heaping tbs. flour
Splash of milk
Hefty pinch of cinnamon
Smaller pinch of nutmeg
1/2 c. vegetable oil

1. Combine banana, egg and flour in a medium bowl, mash to combine.

2. Heat oil in a large, high-sided skillet over medium-low heat.

3. Add milk just to wet the mixture, it shouldn't be too runny. Add cinnamon and nutmeg.

4. Using a 1/4 measuring cup, drop the batter into the hot oil.

Let cook for about a minute on each side, or until golden brown. Drain on paper towels. Sprinkle with more cinnamon and drizzle with honey if desired.

Apples to apples

One more for you today because Dexter is taking a long-ass time to buffer. Also I'm feeling magnanimous and because I'll be gone in Barcelona this coming weekend so there will be no blogging.

I give you: apple salad.

This is one of my favorite breakfasts to make because it not only keeps me full for a long time it's also easy. You can also eat it for a quick snack to tide you over until your next meal and not feel badly about blowing calories on something from a vending machine.

This is always more fun if you have good stuff to put in it like pecans and hazelnuts and stuff like that but the bare bones (apples and yogurt) are good by themselves too.

I always use fat-free Greek yogurt in it because it has more protein in it and fewer calories than most other yogurts. And for god's sake, if you haven't heard this already stop eating "light" flavored yogurt because it's just packed with refined sugars and isn't really worth the calories. You're better off taking plain yogurt or plain Greek yogurt and putting a teaspoon of your favorite jam into it. And yes, just one teaspoon.

Anyway, back to apple salad. I like to spice mine up (ha ha) with a little cinnamon, nutmeg and ground ginger but you can do what you'd like. If plain yogurt isn't sweet enough for you, add a small drizzle of honey, although the sugar in the apple should be more than enough.

When I made this the last time, I added sultana raisins, hazelnuts and walnuts to the mix and it was delicious. Tommy ended up eating a lot more of it than I bargained for but oh well. It's so easy you can make it again in 5 minutes.

Ingredients:
1 half apple, cubed
5 oz. plain non-fat Greek yogurt (just one of those little cups)
1 tbs. raisins
2 tbs. chopped nuts
Pinch each of cinnamon, ground ginger, nutmeg

1. Mix all ingredients together in a small bowl and stir to incorporate the spices. Chow down, guilt free.

When life hands you lemons:

a. Throw them at passing cars
b. Utilize in vodka soda
c. Make bread

What is option 'C,' make bread?

This recipe, called Bermuda Lemon bread (go figure) is one I rescued from my maternal grandmother's enormous recipe box where it was doomed to sit for the rest of eternity amid recipes for pimiento cheese logs and layered crab-bake dip. Ahh, the 1950s, kind neither to women nor waistlines. I pulled it out, read the ingredients and decided this was a must-make. Not only is lemon one of my favorite flavors but this recipe sounded beyond easy and ended with a lemon juice-sugar mixture being poured over the loaf while it was in the pan so as to soak up more tangy goodness. I am so there.

It was easy, it was delicious, and Tommy housed the entire loaf (with a little help from me) in a very short period of time. The recipe calls for crushed nuts but doesn't say what kind. I used walnuts and I liked the bitterness they added since the bread is super sweet. You could also probably do almonds or pecans but I don't love the lemon-pecan combo personally so make at your own risk. You could also leave the nuts out if you really hate them or are allergic but they add such a great counterpoint both in terms of flavor and texture so I don't recommend that either.

Ingredients:
Zest and juice of 1 lemon
6 tbs. unsalted butter at room temperature
1 1/2 C. white sugar
2 eggs

1/2 C. milk
1 1/2 C. all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 C. chopped nuts

Directions:

1. Whisk together flour, salt and baking powder.
2. Cream butter and one cup of the sugar on medium speed. Add eggs one at a time and beat until light and fluffy.
3. Add milk alternately with flour mixture in 2 to 3 parts and mix well. Stir in grated lemon rind and nuts.
4. Pour batter into a greased loaf pan and bake for 50 minutes to 1 hour at 350 degrees. Check after 45 minutes. The bread is done when a wooden skewer or cake tester comes out clean from the middle.
5. Let the bread cool in the pan for 5 minutes and then unmold onto a plate. Continue to let cool for another 10 minutes.
6. While the bread is cooling, mix together the juice from the lemon and the remaining 1/2 cup of sugar until just incorporated. Put the bread back into the pan and use a wooden skewer to poke holes throughout. Slowly pour the lemon juice and sugar mixture over the bread and let soak in. The bread will keep, wrapped in foil for about a week.

Is your muffin buttered?

I was invited to a weekend BBQ held by the spirits writer at the Pittsburgh Post-Gazette where I'm interning this summer. At least half of those in attendance were teething, about to be teething or nursing. Regardless, it was a genuinely enjoyable evening (thunderstorms notwithstanding)  and I thought I'd make a halfway decent impression on these work people and bring something adorable and tasty in a wicker basket. Okay the wicker basket was sort of an afterthought but these muffins are legit. I used organic strawberries grown by this Amish woman who I accosted at a farmer's market and babies/adults alike totally flipped over them. This recipe is from allrecipes.com and though it was good, if I made these again I'd just use a basic buttermilk corn muffin recipe, add 1/2 cup packed light brown sugar and however many cups of hulled, diced strawberries I had on hand.

Ingredients:

• 1 cup all-purpose flour
• 3/4 cup cornmeal
• 1/2 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 cups chopped fresh strawberries
• 1 (8 ounce) container naturally flavored strawberry yogurt
• 1/4 cup butter, melted
• 1 egg, lightly beaten

Directions

1. Preheat oven to 350 degrees F. Lightly grease 12 muffin cups or use paper liners.
2. In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
3. Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
4. Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

Nonconformist pizza

Breakfast is by far my favorite meal of the day. Brunch, to be technical. As Brittany S. Pearce of the once tolerable show Glee pointed out, you can have sweet or salty. If I can't think of anything to make for lunch or dinner, invariably I'll make an omelet, or pancakes or whatever. One breakfast trend I haven't dipped my toes into is that of the breakfast pizza. I see it all over Pinterest among the cats, kitty cats and kittens:   bacon, eggs, cheese and a sprinkling of parsley on top of a pizza crust. Hard to argue with that. But that's kid shit. Bacon and eggs is old news. My version of breakfast pizza involved fresh avocado and lemon juice, bright spring flavors that give greasy pizza a makeover it never expected. Best part is, this is ridiculously easy. I expect the hardest part will be making the eggs. If I had a gas burner, I would have toasted the pita over the flame instead of in the toaster oven because I like a little charred taste but any way you want to do it is fine.

Ingredients:
1 half avocado
1 whole wheat pita
2 eggs
Fresh ground pepper, to taste
Lemon juice, to taste
Garlic salt, to taste

1. Crack the eggs into a small frying pan, cook over medium heat until whites are solid but eggs are still slightly runny

2. While the eggs are cooking, toast the pita

3. Spread the avocado over the pita in a thick layer. Squeeze a quarter-segment of a lemon onto the avocado. Slide the eggs onto the avocado. Sprinkle with ground pepper and garlic salt to taste.

Euphoria Muffins

I found the recipe for these muffins in my enormous recipe folder. It was just sitting there, with proverbial internet dust on it, waiting to be opened and made. In a foul mood this Sunday, I printed it out on a whim. Baking typically cheers me up when babies or animals are unavailable. The recipe was ridiculously easy and didn't seem all that special. The apartment smelled nice while they baked. And then...and then...I dipped the tops in melted butter and cinnamon sugar. And I ate one. And I creamed my pants and came to Jesus and there was a double rainbow and I cried tears of joy and the Bears won a Superbowl. Okay maybe not the last one, but pretty much everything else. A tiny little muffin filled with cinnamon and nutmeg...and it tasted just like a doughnut. Warm and soft and fluffy and delicious and full of cinnamony goodness. SO MUCH FUCKING CINNAMONY GOODNESS. I intend to bake another batch as soon as I have time, only in mini muffin tins so that they are bite-sized blobs of cinnamon-sugar covered beauty. Make these. Do not share. You will not be sorry.

Coffee Cake Muffins with Cinnamon and Sugar

(makes 12)

1-¾ cup flour
1-½ teaspoon baking powder
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon cinnamon
⅓ cup oil
¾ cup granulated sugar
1 egg
¾ cup milk
 

For the Cinnamon Sugar Topping:

2 tbs. butter, melted
1/3 cup granulated sugar
1 Tablespoon cinnamon

1. Preheat the oven to 350º. Whisk together the flour, baking powder, salt, nutmeg, and cinnamon.

2. In a separate, large bowl, combine oil, sugar, egg and milk.

3. Add dry ingredients and stir only to combine.

4.Coat your muffin pan well with nonstick cooking spray and divide the batter evenly among the cups. Bake at 350 degrees for 15-20 minutes.

5. Run a knife around the sides of the muffin and shake them out of the pan while still hot.

6. Melt the butter in a bowl.

7. Combine the white sugar with the cinnamon in another bowl.

8. Dip muffins in butter, then into the sugar/cinnamon mix. Chow the fuck down. 

Stepford Wife Cranberry Orange Bread

Cranberry orange has always been one of my favorite flavor combinations. When Starbucks decided to get cute and totally fuck up and discontinue the almost-perfect cranberry orange muffin they offered, a  part of me died. Anyway, this bread is stupid easy and tastes really good, duh. If I had had fresh oranges in the kitchen I definitely would've zested part of one and used it in the bread for extra orange (and probably nixed the orange extract). It's up to you. I also put vanilla yogurt in this, but I forgot to put it in the picture. Cry about it. This is from the Better Homes and Gardens Cookbook, slightly adapted.

Cranberry Orange Bread:
2 C. flour
1/4 C. sugar
2 tsp. baking powder
1/4 tsp. kosher salt
1 egg, beaten
1/2 C.vanilla yogurt
1/2 C. pulp-free orange juice
1 tbs. milk
1/4 C. cooking oil
1/4 tsp. orange extract
1/3 C. craisins

1. Preheat the oven to 400. Grease a standard loaf pan.

2. In a medium bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture and set aside.

3. In a separate bowl combine egg, milk, yogurt and oil. Add egg mixture all at once to the flour mixture. Fold in the craisins and stir just until moistened (batter should still be lumpy).

4. Spoon batter into prepared pan. Bake for 30-40 minutes or until golden and a wooden toothpick or other stabbing apparatus comes out clean when inserted into center. Cool in pan on a wire rack for 5 minutes.

Serve warm, with marmalade or butter if you're feeling fat and fancy.