Category Archives: Breakfast

Buttermilk Biscuits

12 Friday Jun 2020

Posted by in Breads, Breakfast, Comfort Food

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I found this biscuit recipe on Food 52 and am posting it here so that I can find it again when I am ready to try baking these.

Ingredients-

  • 8 tablespoons (4 ounces) unsalted butter, frozen, plus more, for the pan
  • 2 1/2 cups (310g) all-purpose flour, plus more for shaping the biscuits
  • 1 tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 tablespoons vegetable shortening, at room temperature
  • 1 1/2 cups whole-milk buttermilk, cold
  1. Butter a half-sheet pan.
  2. Mix flour, baking powder, sugar, salt, and baking soda in a large bowl using your fingers. Add the shortening and use your fingertips to rub it completely into the flour until the mixture resembles coarse crumbs. If you feel any lumps of shortening, rub the flour through the palms of your hands to work it all in.
  3. Roll your frozen butter in the dry ingredients to make it easier to handle. Using a box grater, grate the frozen butter on the large holes into the flour. Anytime the butter warms up and gets slippery, roll it in the flour again. As you go, shake the grated butter into the flour once or twice and toss to coat it evenly. When you’re done grating, make sure all pieces are coated with flour, then quickly and lightly pinch them into the flour. Make a well in the center of your flour, add most of the buttermilk to the flour mixture, and fold using a rubber spatula, running the flat edge of it through the center of the mixture like a hash mark and then around the edge while you rotate the bowl. Keep at it, while being as gentle as possible, until the dry ingredients are evenly moistened—it will look wetter than you think it should. If there are still dry crumbly bits, stir in the rest of the buttermilk.
  4. Lightly coat your work surface with neutral oil or nonstick cooking spray, then flour. (The spray keeps the flour in place.) Sprinkle a little more flour in the center of the board.
  5. Turn the dough out onto the prepared surface and gently toss it around like a cat playing with a ball of yarn, until the sticky ball of dough is covered in a thin layer of flour. Pat into a 1/2-inch-thick rectangle. Sprinkle the dough with flour, then fold it in thirds like a letter. Repeat the patting, sprinkling and folding twice, rotating the dough 90° each time. Pat the dough into 3/4-inch thickness. It should no longer be sticky.
  6. Flour a 2-inch-round biscuit cutter (or clean, hollowed out can) and press it straight down to cut the dough, then twist to remove the biscuit. Transfer the round to the buttered pan, placing the bottom side up. Repeat, cutting the rounds as close together as possible, and spacing them 1 inch apart on the pan. Gather the scraps, smoosh them between your palms to 3/4-inch thickness, lay the dough flat, and cut again. Refrigerate the rounds until cold, at least 15 minutes.
  7. Heat the oven to 450°F.
  8. Bake the biscuits until the tops are golden brown and crisp, about 16 minutes. Let cool for 5 minutes on the pan before serving hot.
  9. To make ahead: You can let the biscuits cool completely, then freeze them for up to 2 months. To serve, thaw them and then bake in a 350°F oven until toasted and warm.

Fanny Farmer’s Raised Waffles

03 Friday Apr 2020

Posted by in Breads, Breakfast, Comfort Food

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Makes 8-10 waffles 8-10 waffles.

1 (1/4-ounce) envelope active dry yeast or 1 1/2 teaspoons
2 cups milk, warmed
1/2 cup butter, melted
1 teaspoon salt
1 teaspoon sugar
2 cups all-purpose flour
2 large eggs
1/4 teaspoon baking soda

Add the milk, butter, salt, sugar, yeast and flour mixing bowl and whisk until smooth and blended. Cover the bowl with plastic wrap and let stand overnight at room temperature.

Heat a nonstick waffle iron. Whisk eggs and baking soda into batter. Pour about 1/2 to 3/4 cup batter into waffle iron. Bake until they are golden and crisp.

The Best Biscuits

15 Saturday Feb 2020

Posted by in Breads, Breakfast, Comfort Food, Uncategorized

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I have been on a search for the best biscuit recipe. This one is close I just wish they were a little taller.

Ingredients-

3 cups flour
3 T sugar
1/2 t salt
4 t baking powder
1/2 t cream of tartar
3/4 cup cold butter
1 egg
1 cup whole milk

Method-

  1. Preheat oven to 450 degrees
  2. I’ve heard that the secret to excellent biscuits is cold butter. I actually took mine out of the freezer and grated it on the big holes of my cheese grater. This was an excellent idea minus the incredibly frozen fingers I ended up with.
  3. Mix the dry ingredients in a bowl.
  4. Since my butter was grated I just mixed it into the dry ingredients with a large spoon and broke up larger chunks quickly with my fingers. You don’t want to mix so much that your butter gets too soft.
  5. I took the milk and egg straight from the refrigerator. Add to the dry ingredient and butter mixture and mix just until everything is well combined.
  6. Turn the dough out onto a floured surface and knead it just a few times then shape into a round.
  7. I used a floured rolling pin to roll it out to a 1 inch thickness. Then cut with a biscuit cutter and place on a parchment lined baking sheet.
  8. Bake for 10-15 minutes or until lightly browned on the top.
  9. Brush the tops with melted butter. The recipe says it makes 12, I got 9.

 

Swedish Waffles

18 Thursday Jan 2018

Posted by in Breakfast

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2 eggs – separate the yolk and whites
1 cup sour cream (or buttermilk)
1/3 cup melted better
3/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda (mix with a bit of water)
3 teaspoons milk

Beat the egg yolk and mix in sour cream, flour, melted butter, salt and baking soda/water mix and the milk.

Beat the egg whites separately until light and fluffy and fold into batter. Bake in a waffle iron.

Apple Pumpkin Muffins

16 Wednesday Sep 2015

Posted by in Autumn, Breakfast, Muffins

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Fall is in the air…somedays! These sound yummy…

Ingredients-

Muffin batter-
2 1/2 cup flour
2 cup sugar
1 teaspoon soda
1/2 teaspoon salt
1 tablespoon pumpkin pie spice or a combination of cinnamon, nutmeg and cloves
2 eggs, beaten
1 cup pumpkin
1/2 cup melted butter
2 cup finely chopped apples

Streusel Topping-
2 /3 cup flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon
1/3 cup light brown sugar
1 tablespoon granulated sugar

Method-
Whisk the flour, sugar, soda, salt and spices together and set aside. Then combine the eggs, pumpkin and oil together. Stir in the flour mixture until just combined. Gently fold in the chopped apples. Using 1/4 measuring cup or scoop fill muffin cups. Mix all the streusel ingredients together until well combined and crumbly. Sprinkle the streusel on top of each muffin and light press it down so it will stick. Bake at 350 degrees for 18-20 minutes and test with a toothpick.

Chocolate Banana Zucchini Muffins

05 Saturday Sep 2015

Posted by in Breakfast, Chocolate, Muffins

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IMG_5787

I found this muffin recipe at Chef-in-Training. YUM!!!

Ingredients
  • 1 cup mashed bananas
  • ⅓ cup oil
  • 1 egg
  • 1 cup sugar
  • 1½ cups zucchini, grated and well drained
  • 1¾ cups flour
  • ¼ cup cocoa
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup mini chocolate chips
Method
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, combine bananas, oil, egg, and zucchini.
  3. In a separate bowl, whisk together sugar, flour, cocoa, baking soda, baking powder. Add to banana/zucchini mixture. Stir in mini chocolate chips.
  4. I used my 1/4 cup scoop to put batter into cupcake paper lined muffin tins.
  5. Bake for 20 to 25 minutes at 350 degrees F. I baked for 18 minutes. My current oven runs a little hot. Just test with a toothpick to make sure they are done.

IMG_5788

Olive Oil Granola with Dried Apricots and Pistachios

22 Saturday Aug 2015

Posted by in Breakfast

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This certainly sounds delicious- other dried fruit and different nuts could be used. Just be sure to add the fruit after baking otherwise it can dry out and taste burnt. This is on my list of recipes to try from NYT Cooking.

INGREDIENTS

  • 3 cups old-fashioned rolled oats
  • 1 ½ cups raw pistachios, hulled
  • 1 cup raw pumpkin seeds, hulled
  • 1 cup coconut chips
  • ¾ cup pure maple syrup
  • ½ cup extra virgin olive oil
  • ½ cup packed light brown sugar
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ¾ cup chopped dried apricots

METHOD-

  1. Preheat oven to 300 degrees. In a large bowl, combine oats, pistachios, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted.
  2. Transfer granola to a large bowl and add apricots, tossing to combine.

Blueberry Pancakes

20 Friday Mar 2015

Posted by in Breakfast

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1 1/8 cups flour
1 cup buttermilk
3 tablespoons margarine
3 tablespoons sugar
1 tablespoons baking powder
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
About 1 cup blueberries

Preheat griddle to 350 degrees. Melt the butter in the microwave or in a small pan on top of the stove. Add the baking powder to a bowl then mix in the melted, hot butter. Add the sugar, egg, vanilla, salt and buttermilk. Mix after you add each ingredient. After adding the flour only mix lightly until barely combined.

Lightly oil griddle and using a 1/4 cup measure ladle batter on griddle. Immediately add several blueberries to the surface of each pancake. When the batter has bubbles and the edges look dry flip each pancake. Serve hot with maple syrup. Makes 10 pancakes.

Cinnamon Bun Pancakes with Maple Butter Icing

14 Saturday Feb 2015

Posted by in Breakfast

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These are my second favorite pancakes next to James’s. I found the recipe on The Pioneer Woman website. I have linked to it, but the link is broken and will not take you to the recipe. You can look at her yummy photographs, though. I am posting the whole recipe here so I can always find it. Also, the last time I was able to link to it the icing recipe was not there. Make these often!

Ingredients–

1 1/2 cups all purpose flour
3 tablespoons white sugar
1/2 teaspoon salt
4 teaspoons baking powder
1 tablespoon cinnamon
2 whole eggs, beaten
1 cup milk
2 tablespoons corn syrup
1/4 cup butter, melted
1 tablespoon vanilla

Instructions–

In a medium bowl, combine flour, sugar, salt, baking powder, and cinnamon with a whisk.

In a separate bowl, beat together eggs, milk, corn syrup, butter, and vanilla. Combine with the flour mixture. It’s okay if it’s slightly lumpy.

I cook mine on an electric griddle at 350 degrees. Pour about 1/4 cup batter onto the griddle. I have a scoop that is exactly 1/4 cup and this works perfectly. Drizzle with warm icing to serve.

Icing–

1 cup powdered sugar
1/4 cup melted butter
Dash of salt
1 tablespoon maple syrup
1/4 cup milk

Whisk all ingredients together until smooth, adding more milk as needed.