Blackberry Honey

Blackberry Picking

In June, I took the kids blackberry picking at a local blackberry farm.  It was fun but hot in the afternoon sun.  The problem with picking blackberries is that not everyone likes the seeds.  We usually pick blueberries too and all the kids like those, eating most of them before we get home.  I love blackberries and so does my oldest, but little children may find the seeds unpleasant.  So, even though there are numerous recipes that use up those yummy blackberries like pies and cobblers, consider this recipe for blackberry honey. 

Remember, patience is a virtue...in the bucket not in your mouth!

You actually cook the blackberries with the honey and strain them through a sieve.  The kids will love this concoction spread on toast for breakfast.  It is also delicious over pancakes or waffles. This recipe makes enough to fill one 2 cup wide-mouth Ball jar. 

If you want to store the honey long term, you can certainly follow all the steps to canning jams, like sterilizing the jars, lids and seals and sealing the jars in boiling water. I find that a single jar will keep in the refridgerator for several weeks without all the fuss and it doesn't last that long anyway.  Make some yeast biscuits to go with the honey and it might not even last that long.

Blackberry Honey

Blackberry Honey Recipe

2 pints fresh blackberries
2 cups honey
1 tablespoon lemon juice
1 teaspoon cinnamon

In large saucepan, combine blackberries and honey. Crush slightly. Let stand 20 minutes to release juices. Add lemon juice and cinnamon. Bring mixture to a boil over medium heat and cook 10-15 minutes or until thick.

For younger kids, strain the contents through a sieve.  Ladle into hot sterilized jars. (I run the jars, lids and seals through the dishwasher on high heat.)   If you want to store in pantry, process according to manufacturer's directions.  If not, honey will keep in refrigerator for several weeks.  Makes 2 cups which will fill 1 wide-mouth Ball jar.

No Time for Posts!

Puerto Vallerta

Thought I would share the reasons for my lack of posts in June.  First, a family vacation to Mexico, which no decriptions will do justice.  The pools were so fun...I want this one in my backyard (palm trees, hut and drink service included).  What do you think?

The kids loved swimming with the dolphins and sea lions. OK, even the adults had a great time!

Alexandra had to put her hands on that sweet, slick face

(even though they recommended no hands). 

We will just call her the "dolphin whisperer"

Sam getting double attention from the sea lions.  Boy, those whiskers are ticklish.

Cameron kissing a dolphin.  It's hard not to smile. :)

But, of course, delicious food was part of the vacation (even in the pool). Plenty of inspiration with every meal...

But as you can see, summer fun didn't end with vacation. We have been celebrating holidays, visiting libraries and museums, reading books, swimming at the pool, going to movies, grilling out and generally having a relaxing time. Throw in a few cooking camps and you can see why the blog has been sitting idly by without any exciting summer posts.

Can you forgive me?  I have been saving up all my ideas.  Coming soon, we went blackberry picking and I have a tasty recipe for blackberry honey.  We've also made some homemade popsicles, fried our own corndogs and tried out a chocolate mousse icebox pie.  So, come back and visit soon.  There is still plenty of summer left to enjoy and I look forward to sharing the rest of ours with you!

Gingerbread Waffles with Apple Compote and Whipped Cream

We made this delicious recipe for our "Mother's Day Brunch" cooking class.  These waffles were just incredible.  Just too good to describe.  No waffle iron?  No problem.  Add a little flour to thicken the batter and make pancakes instead!

Gingerbread Waffles

3 eggs
1/4 cup sugar
1/2 cup molasses
1 cup buttermilk
1 and 1/2 cups flour
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 tsp ground cloves
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
6 tablespoon (3/4 stick) butter -- melted

Preheat waffle iron to medium.  In a small bowl, beat eggs until light and fluffy. Add sugar, molasses and buttermilk, then beat.

In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda and baking powder. Add to batter and stir until smooth, then add butter and combine.

Pour about 1/2 to 3/4 cup batter into very hot waffle iron and bake for four to five minutes. Serve hot.


Apple Compote

2 medium green apples, diced
1/4 cup sugar
3/4-1 cup water
1 teaspoon cinnamon
1 teaspoon corn starch
1/2 teaspoon lemon juice
pinch of salt

Place apples in a saucepan. Add all the other ingredients and stir over medium heat until the mixture comes to a boil. Lower heat, and simmer until the mixture becomes thick and the apples are soft.

Add water, as much as needed, to make sauce the right syrupy consistency which will flow over the waffles.

Maple Ham and Egg Cups

Maple Ham and Egg Cups

We made these simple and delicious Maple Ham and Egg cups in our Mother's Day Brunch class.  They are fun and easy to make for a quick, protein-filled breakfast.  The kids can make the egg cups and you can put the muffin tin in the oven for them.  Fifteen minutes later and voila... a breakfast you can practically eat with your hands!

Pop them in your mouth while they are still warm!

Maple Ham and Egg Cups

6 slices of Maple-glazed Ham (I used Boar's Head)

6 eggs

salt and pepper

non-stick cooking spray

Optional toppings:

shredded cheddar cheese
parmesan cheese
cherry tomatoes
green onions or chives
red or green peppers

Preheat Oven to 350 degrees.  Spray cooking oil in all the cups of a large 6 cup muffin tin.  Line each cup with a slice of ham.  Crack an egg in each ham cup.  Salt and pepper and top with your favorite toppings.  Bake in the oven for 15-20 minutes or until the egg is set; depending on how you firm you like your yolk.  Remove from oven and twist the ham cups out of the tin.  Serve with toast and fruit.

Summer Cooking Camps are Back!



Join us for a week-long course designed for kids with a unique and exciting theme that offers hands-on participation, detailed cooking instruction and their very own notebook full of recipes to take home! Plus, every day the kids get to eat what they create! The camps will run Monday through Thursday during the months of June and July at my home in Fairfield. Your kids are invited to join the fun as I look forward to teaching them the art of cooking.



Six Flags Over Texas
June 7-10
Mon.-Thurs. 10 am-12 pm
8-12 year old
$70

 Six Flags over Texas is the slogan used to describe the six nations that had sovereignty over the current territory of the US state of Texas. We are going to take a culinary tour through Texas history and explore how the cuisine of each nation is reflected in the foods we love today. We will travel through history creating and tasting recipes from the past. We’ll include a day for pioneers, eating like cowboys on the trail, and exploring the cuisine of the French, Spanish, Mexican (even German and Czech) immigrants who influenced our current culinary tastes with dishes like homemade tortillas, kolaches and pailla. Join us for the best tasting history lesson you’ve ever had!






Sizzling Summer
July 12-15   (Please note the new date)
Mon.-Thurs. 10 am-12 pm
5-8 year olds
$70

Summertime in Texas is HOT! So, the best recipes for summer are light, yummy and keep you cool. Sizzlin' Summer Fun will include all the elements of a great summer soiree as we make our own frozen treats, learn how to pack the perfect picnic and enjoy fun and safe ways for kids to help with the barbeque grill. A summer isn’t perfect without a day at the fair, so homemade corndogs, Belgian waffles and strawberry lemonade are sure to be included!



Manners Matter: Traveling in Style
July 19-22
Mon.-Thurs. 10 am-12 pm
8-12 year olds
$70

Having good manners are important every day, not just when we sit down to dine at a fancy restaurant. This four-week session will focus on etiquette, setting the table and good table manners as we cook recipes that test even the neatest and most polite child!



Please don’t think this is a “stuffy, boring” class…for we will use our etiquette expertise to “travel” to exotic lands and have…high tea in England…pastries on the sidewalk cafes of Paris…fondue on the long voyage aboard the Orient Express from Paris, Vienna, Amsterdam to Turkey…and a fine dining experience at the Plaza in New York.

TO REGISTER: EMAIL ME AT ROBIN@SUSSIEBOX.COM

Peach Praline Bread Pudding

Peach Praline Bread Pudding

I combined several recipes to create this Peach Praline Bread Pudding.  Serve it with a dollop of cinnamon whipped cream for a yummy dessert or decadent brunch.  The whole family will enjoy this recipe and if you have guests, they may never want to leave!

Peach Praline Bread Pudding

Caramel Sauce

1/4 cup butter

1/2 cup corn syrup

1/4 cup brown sugar

1 teaspoon almond extract

Bread Pudding

1 bag of frozen peaches or 1 1/2 cups sliced fresh peaches

1 loaf of brioche, sliced and cubed into 1 inch pieces

7 eggs

1 1/2 cups half and half

1 teaspoon vanilla

1 teaspoon cinnamon

Praline Topping

1 cup packed brown sugar

1/c cup flour

1/2 cup butter

1 teaspoon cinnamon

1/2 cup finely chopped pecans (optional)

To make the caramel sauce, melt the butter, corn syrup, almond extract and brown sugar in a small sauce pan over low heat until the butter is melted and the brown sugar is dissolved.  Pour into the bottom of a casserole dish.  Place  the sliced peaches over the caramel sauce.

In a separate bowl, combine the eggs, half and half, vanilla and cinnamon to make the custard for the bread pudding.  Whisk until combined.  Toss the cubed brioche bread pieces with the egg mixture until all the liquid is absorbed.  Layer the wet bread mixture over the peaches and caramel inthe baking dish.

In a small bowl, combine the brown sugar, flour, cinnamon and pecans.  Mix until combined.  Cut the butter into small pieces and incorporate into the sugar mixture until it forms a crumbly texture.  Sprinkle the praline mixture over the bread pudding.  Bake in the oven, uncovered for 40-45 minutes or until bubbling.  Spoon onto plate and top with cinnamon whipped cream!

Cinnamon Whipped Cream

1 cup heavy whipping cream

1 teaspoon vanilla

1 teaspoon cinnamon

2 tablespoons sugar

In a large bowl, combine the whipping cream, vanilla, cinnamon and sugar.  Whip with an electric beater until soft peaks forms. Serve with Peach Praline Bread Pudding.

Ham and Cheese Frittata

Ham and Cheese Frittata

My kids love it when I make a frittata, whether it's for breakfast, lunch or dinner.  A simple, earthy egg dish similar to an omelette or quiche, the Italian frittata is usually started in a pan on the stove and is finished by baking in the oven.  You can add any kind of meat, cheese or vegetable to the dish to create hundreds of combinations to suit your taste.  I like the "fancy" combinations like spinach and feta or smoked salmon and goat cheese, but my kids love the simpler and more traditional "ham and cheese."  All of these combinations are wonderful, and the dish looks beautiful sliced in wedges like a pie and served with fresh fruit.  Frittatas are easy to make, taste delicious and look beautiful when served.  They make a nice addition to a brunch or an easy Friday night dinner.  


This is a dish the kids can help create.  Kids love to help by cracking all those eggs (just watch for shells)!  The following recipe, as with most frittata recipes serves 4-6 depending on the size of your wedges.  Two adults might be able to eat one half but if I add buttermilk biscuits and fruit, my family has a hard time finishing the dish.  Who cares!  I'll just warm up that last slice for breakfast when nobody is looking!

Ham and Cheese Frittata

2 tablespoons unsalted butter
3/4 teaspoon kosher salt
Freshly ground black pepper
8 large eggs
1/4 cup milk
1 cup diced ham
1 tbs chopped fresh herbs, like parsley or dill (optinal)
1 cup grated Swiss or cheddar cheese


Whisk the eggs and milk in a medium bowl with the salt and some pepper until smooth.  Melt the butter in a medium non-stick skillet over medium heat. Season with 1/2 teaspoon salt and some pepper. Stir the ham, herbs and cheese into the eggs.


Heat the non-stick skillet. Add the butter and let it melt.  Pour the frittata mixture into the pan and stir to make sure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Then let the mixture cook undisturbed until the bottom sets, about 5 minutes. Transfer the skillet to the oven and broil until the eggs are just set and brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes.  You can turn the frittata upside down onto a large platter. Cut into wedges and serve warm or at room temperature.