Jacobs Coffee with Morning Scones

For the scones:
3 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
8 pc roasted tomatoes, chopped
8 tbsp. cold unsalted butter, cut into small cubes
4 green onions, thinly sliced
10 slices Brandt Smoked Side Bacon, cooked and chopped or crumbled into small pieces
1 cup buttermilk (plus up to ½ cup extra, if needed)
1-2 tsp. ground black pepper (depending on your preference)

For the egg wash:
1 large egg and 2 tbsp. water

Preparation: Preheat the oven to 400˚ F. In a bowl combine the flour, baking powder, salt and black pepper; mix briefly to combine. Add the cubes of butter using two knives to cut the butter into the dry ingredients until the mixture is crumbly and the butter pieces are about the size of small peas. Add the green onions, Brandt Smoked Side Bacon, roasted tomatoes, and 1 cup of the buttermilk into the flour-butter mixture. Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in the remaining buttermilk a tablespoon at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat or roll the dough until about 3/4" thick. Use the rim of a glass or your favourite cookie cutter to portion into scones. In a small bowl combine the egg and water and whisk together. Brush each scone lightly with the egg wash.  Transfer the scones to an ungreased baking sheet.  Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Serve while enjoying a hot cup of Jacobs Coffee.

Serves 6-8

Brandt Black Forest Ham Easter Brunch Ring


4 slices Brandt Black Forest Ham, deli sliced and cut in half
2/3 cup plus 1 tbsp. milk
9 eggs, slightly beaten
1/2 red pepper, chopped
3/4 cup Mexican cheese blend, shredded
2 pkg. of crescent rolls
freshly ground pepper and salt to taste

Preheat the oven to 375º F. Line large pizza pan with parchment paper. In medium bowl, beat 8 eggs and milk. Stir in bell pepper. Pour egg mixture into non-stick skillet. As mixture heats, portions of the eggs will begin to set. Gently push cooked portions with spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge and place it on top of the already set egg mixture. Cook until eggs are thickened throughout but still moist. Unroll dough; separate into 16 triangles. On the pizza pan, arrange triangles with widest side in the center, overlapping into a star shape, leaving a 6-inch round circle in center of the pan. Crescent dough points will hang over edge of pizza pan. Press overlapping dough to flatten at the center. Sprinkle all of the cheese onto widest part of dough. Spoon eggs over cheese. Roll the 1/2 slices of Brandt Black Forest Ham and place at the very edge of the dough. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Whisk the one remaining egg andcarefully brush dough. Bake 20 to 25 minutes or until deep golden brown. With broad spatula, carefully loosen ring from pizza pan; slide onto serving platter.

Serves 6-8

Recipe: Simple Pan Egg Breakfast Open Faced Sandwiches


6 slices of Rudolph's Bavarian Multigrain Bread, toasted
6 slices of Brandt Black Forest Ham, cut into strips
12 large eggs
1 tbsp. of milk
1 tsp. Italian herbs
1 cup baby arugula optional
freshly ground pepper and salt to taste

Preheat the oven to 300°F. Generously coat a half sheet pan with non-stick cooking spray. In a large bowl, crack all 12 eggs, add salt and pepper, Italian herbs and milk, whisk until well combined. Add the Brandt Black Forest Ham strips and gently fold until mixed. Pour the mixture into the prepared pan. Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares. Toast the Rudolph's Bavarian Multigrain Bread. Place a egg square onto each toast slices. Add baby arugual or other greens (optional).

Serves 4-6