Lulu’s Irish Soda Bread

Lulu’s Irish Soda Bread

St Patrick’s day to me conjures up many fun memorable moments. As a kid it was the St Patrick’s Day parade in NYC, wearing all green even down to the elastic in my hair. Trying to find a four leaf clover in our grass, and calling my cousin Patty Powers Smith to say Happy Birthday!

My father always wearing his green hat from Ireland, which now proudly sits a top the bust on my bar in the living room.

Memories are travels for the soul.

Read More

Valentine Breakfast in Bed

 Valentine Breakfast in Bed

Well, I know you know it’s almost Valentines .  Stevie is always the one to make coffee every morning, warm the milk, and get me out of bed so we can share “coffee talk” in the nook, a great little room off my kitchen.  This valentines day I will make him breakfast in bed and I am giving you some really easy ideas if you choose to do the same.

Read More

National Egg Day

Today is National Egg Day and let's be honest; every day should be National Egg Day! I love eggs! On this day I'm sharing one of my favorite childhood recipes, the Soft Boiled Egg. As a kid this was my favorite breakfast. I liked that my mom put my soft boiled eggs into little egg dishes and I cracked the egg open myself with the back of my spoon which she showed me how to do, and then added a little salt and pepper. To this day I eat soft boiled eggs. Once a week my neighbor Bella makes me soft boiled eggs while she tries to teach me French. Bella adds her own twist by serving the eggs with matzoh she has burnt on her gas stove with fresh sweet cream butter. I love to dip the matzoh into the egg yolk.

Screen Shot 2014-06-02 at 10.12.56 PM
Screen Shot 2014-06-02 at 10.12.56 PM


Serves 1


  • 1 egg
  • Butter
  • Salt
  • Potato bread or matzoh
  1. Use a pin or sewing needle to poke a hole in the bread end of each egg. Place each egg into a small saucepan of gently boiling water. [each egg? I thought there was only 1 egg used]
  2. Cook for 3 to 4 minutes and drain.
  3. Run the egg very briefly under cold water, crack the top part of the egg, [what do you mean by this?] and place it in egg cup.
  4. Toast the slices of potato bread and spread them with salted butter. Cut the toast into strips and serve warm with the soft-boiled eggs.

National Maple Syrup Day

Caramelized Bacon

  • 2/3 cup grade A or B maple syrup (not the fake stuff)
  • 2 teaspoons Dijon mustard
  • 1/4 cup firmly packed brown sugar
  • 2 pounds beef or turkey bacon

Preheat the oven to 325oF. In a small heavy saucepan mix together the syrup, mustard, and sugar and heat slowly on low heat, stirring often. Cook until syrup thickens, about 10 minutes. Set aside. Fry bacon in a large pan on medium-high heat using a “bacon weight” to keep the bacon really flat as it cooks. When the bacon is cooked to your liking, drain the bacon on a paper towel. Lay the flattened bacon on a jelly roll pan and brush the glaze on both sides. Bake for 10 to 12 minutes. 

Patty P’s French Coffee Cake

Patty P’s French Coffee Cake

When I was growing up in Connecticut I knew it was Sunday or a holiday when this cake was brought out. My husband and my friend Leslie love this cake today.

  • 2 stick unsalted butter
  • ¾ cup light brown sugar
  • ¾ cup white sugar
  • 5 whole eggs
  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 package vanilla Jello or Kroger pudding
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 cup chopped nuts (walnuts or pecans) or 1 cup oatmeal
  • 1 cup brown sugar
  • 2 tsp cinnamon
  •  Pam


Preheat oven to 350˚. Cream together butter and sugar until light and fluffy. Add eggs one a time beating well after each addition. In a large bowl whisk together: flour, baking powder, baking soda, salt, vanilla pudding. Add dry mixture alternately with sour cream to the wet mixture. Add vanilla and almond extract.  In a small bowl mix nuts or oatmeal, brown sugar and cinnamon. Grease a tube pan or bundt pan with Pam. Pour half the batter into a pan. Put half of the topping over the batter. Finish with the remaining batter and sprinkle with the rest of the cinnamon mixture. Bake for 50 to 60 minutes (depends if it is a heavy pan or if your oven temperature is about right). Stick a skewer in to test if it is done or push gently with your hand. If it springs back it is done. Let it cool in the pan for an hour or more. Take out and wrap in foil or place on serving piece.




I always used to ask”what are we having for breakfast on a Friday night.”  I always new it wold be something yummy but blueberry pancakes were my favorite…….My mother would melt the unsalted land o lakes  butter and heat up the  Vermont maple syrup.  Yes, I practically licked the plate …….




  • 1/2-stick butter sliced into roughly tbsp portions or cooking spray
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/8 cup cinnamon
  • 2 1/4 cups buttermilk
  • 4 large eggs
  • 1/4 cup melted butter
  • 4 large eggs
  • 2 cups blueberries
  • 1/2 stick butter sliced into roughly tbsp portions or cooking spray


Sift the dry ingredients into a large mixing bowl.  In a separate bowl, whisk the buttermilk, eggs and butter.  Add the wet mixture to the dry ingredients and stir just until incorporated.  Batter should be slightly lumpy.  Carefully fold the blueberries into the batter.  Batter may be stored, covered, in the fridge for up to twelve hours.


Heat a large skillet over medium heat.  Add a portion of butter or cooking spray to pan.  Use a 1/4 cup to drop batter into pan leaving at least two inches between pancakes.  Cook on first side until small bubbles on the upper surface start to pop and edges are smooth or set, about 2-3 minutes.  Using a spatula, turn the pancakes and cook on the second side until golden brown—the second side will not take as long to cook as the first.  It may be necessary to adjust the temperature to get a nice golden brown pancake that is cooked thoroughly,

Maple Bacon Herb Cheese Crescents

  • 1 package pepperidge farm puff pastry sheets
  • 1-16 0z (1 pound) package bacon, cooked and crumbled
  • ¾ cup herb cheese
  • ¼ cup real maple syrup (not the fake stuff)
  • 1 egg
  • 1 tbs water


Preheat oven to 4oo degrees.  Mix egg with water in a small bowl.  Mix together cheese with maple syrup in small a bowl.

Lay out thawed pastry.  Roll into 16-inch square.  Cut into 8 uniform rectangles and then into 16 triangles.  Spread each triangle with a thin layer of cheese mixture.  Put about a tablespoon of bacon in the middle of each triangle.  Starting at the wide end, roll each triangle up bending the edges in.  Place seam side down on baking tray.  Brush tops with egg.

Bake for 20 minutes or until golden brown.



Happy Father's Day to all the marvelous fathers out there! This recipe is dedicated to all of you but most of all, my dad. When I was little I had memories of him stashing some of mother's muffins away in the freezer. Then when it was time for afternoon tea, he'd take a couple out, cut them in half, butter them, and toast them. They were just as good a couple days later. It used to always make me laugh but was so clever. He was a man with many tricks up his sleeve. Here's to you dad! ----------------------------------------------------------------------------


  • 1 3/4 cups All Purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  •  (1 stick) melted butter
  • 1cup milk
  • 1 large egg
  • 1teaspoon vanilla
  • 1 1/2cups fresh raspberries
  • 1`cup flour
  • 1cup sugar PLUS 1 TEASPOON OF CINNAMON (topping)


  1. Preheat oven to 400-degrees.  Line a 12 cup muffin tin with paper liners or coat with cooking spray or butter.
  2. In a medium bowl combine dry ingredients, slowly adding melted butter.
  3. Gradually add milk, egg and vanilla and fold into batter until combined.  Mixture will be lumpy.
  4. Carefully fold in raspberries to mixture.
  5. Bake for 17-20 minutes or 10-12 minutes if you’re making mini-muffins.  Set aside and cool for 10 minutes.
  6. Dust sugar on top of muffins

Variations:       Substitute other berries such as blueberries, blackberries or strawberries.  Or combine all for mixed berry muffins



Egg-in-the-hole toasts with ricotta

Happy National Egg Day! Eggs are so wonderful because they are so diverse. They can be the star of a dish or help hold it together (literally!). For this special day I'm going classic and serving brinner. For those of you who aren't familiar with the term, it means serving a traditional breakfast dish for dinner! There's something about having eggs when the sun goes down that whimsical and 2x more delicious. Bon appetit!


Egg-in-the-hole toasts with ricotta

Prep time: 5 min. Total Time: 30 min.

Serves 4


Baked with bread and cheese, eggs go from morning staple to delicious dinner.


4 slices rustic bread (1 inch thick)

1/4 cup extra-virgin olive oil from brushing, plus more for drizzling

8 ounces (1 cup) fresh ricotta cheese

Coarse salt and freshly ground pepper

1 teaspoon chopped fresh thyme

4 large eggs, room temperature

2 ounces (1/4 cup) shaved parmesan cheese, for serving


  1. Preheat oven to 400 F. Tear out middle of each bread slice to form a 1-1/2 inch hole, reserving torn pieces. Arrange slices in a baking dish. Tear bread from middles into smaller pieces. Brush slices on both sides and pieces all over with oil, and sprinkle pieces around slices. Bake until toasted and golden, about 12 minutes. Leave oven on.
  2. Mix ricotta with 1/2 teaspoon salt. Season with pepper, and fold in thyme. Spread mixture onto slices, avoiding the hole in each slice, and drizzle with oil.
  3. Break 1 egg into each hole, and season with salt. Bake until egg whites are set, about 12 minutes. Top each slice with Parmesan, and garnish with toasted bread pieces.