Bisquick Mix

Ingredients

• 3 1/4 cups unsifted all-purpose flour
• 1/2 cup sugar
• 1 cup nonfat dry milk powder
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons salt

Instructions

1. Mix all the ingredients together well.

Store the Bisquick mix covered either in the refrigerator or in the cupboard. I prefer to store it in my refrigerator. I put a lid on the bowl I used to make the Bisquick mix and put it in the refrigerator as is.

To Make Pancakes:
2 C mix
1 C milk
2 eggs
1 TB sugar
1 tsp baking powder
1 tsp vanilla

To Make Waffles:
2 C mix
1 1/2 C milk
2 TB vegetable oil
1 egg

To Make Biscuits:
2 1/4 C mix
2/3 C milk
Bake at 450 degrees for 8-10 minutes

Sweet Sausage Gravy

Ingredients

• 4 tablespoons Unsalted Butter
• 1/2 pound Uncooked Sweet Italian Bulk Sausage
• 1/2 Medium Onion
• 1/2 Medium Red Bell Pepper
• 1 tablespoon Crushed Red Pepper Flakes
• 1 tablespoon Minced Garlic
• 1/2 cup All Purpose Flour
• 4 cups Milk
• 1 Juice of Lemon
• Salt and Pepper
• 1/4 cup Grated Parmesan Cheese
• 3 tablespoons Fresh Flat-Leaf Parsley

In a medium saucepan, melt the butter over medium-high heat.

Add the sausage and cook it, breaking it apart with a wooden spoon, until nearly cooked through and thoroughly broken up, 8 to 10 minutes. Add the onion, bell pepper, garlic, and red pepper flakes and cook, stirring, until the mixture is soft and fragrant, about 3 minutes.

Sprinkle the flour over the mixture and stir until the flour is absorbed

Add the milk and cook, stirring, to break up any lumps in the flour and keep the sausage from burning. When the milk simmers, cook, stirring, until the gravy boils.

Stir in the lemon juice and season to taste with salt and pepper.

Cook for several minutes longer, stirring, until the gravy thickens. Stir in the cheese and parsley and serve.

 

 

 

Bacon Pancakes

 

Ingredients

• For the Pancakes:
• 8 Slices Bacon
• 2 cups All-Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 3 tablespoons Sugar
• 2 Large Eggs (lightly beaten)
• 3 cups Buttermilk
• 4 tablespoons Melted Butter (slightly cool)
• For the Syrup:
• 2 tablespoons Bourbon
• 3 tablespoons Butter
• 1 cup Maple Syrup

For the Pancakes: Heat a griddle to medium-high heat. Fry the bacon until crispy and then transfer to a paper-towel lined plate.

Lower the heat to medium, and remove any excess bacon fat. You want there to be a thin layer for the pancakes.

Chop the bacon into crumbs and separate the crumbs into two piles.

In a medium bowl, combine the flour, baking powder, baking soda, salt and sugar, whisking together to thoroughly combine.

Add the buttermilk, butter, half of the bacon, and eggs and whisk together until combined but still slightly lumpy.

Drop spoonfuls onto the griddle, and cook on each side until it bubbles, then flip over. Transfer to a warm oven while finishing the rest.

For the Syrup: In a small saucepot, combine the bourbon and maple syrup, whisking together over medium heat until thoroughly combined and hot.

Cook until reduced slightly, about 5 minutes, then whisk the butter in, a tablespoon at a time, until fully incorporated.

Serve a stack of pancakes covered in syrup and sprinkled with the reserved bacon crumbs to serve.

Fluffy Pancakes

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/4 cup shortening, melted

Directions

1. In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

Cowboy Casserole

We made this for my niece's bridal shower. It came out so yummy. It is the perfect breakfast all in one pan!

2 bags of frozen shredded hash browns

1 lb cooked ham (deli honey ham)

4 cups shredded cheese

6 eggs

1/2 pint half and half (1 cup)

salt and pepper

1 large yellow onion, sauteed

1 lb cooked bacon

Add both bags of hash browns in a 9x13 pan for 1 hour at 400, it will look like it's too much, but they cook down. Mix eggs, half and half and salt and pepper. I cooked my bacon and then sauteed the onions in the bacon grease until they were tender. Layer bacon, ham, cheese, and onion on top of the cooked hash browns. Pour egg mixture over top and cook for 45 min at 350.

(If you choose to make this the night before do everything except pour the egg mixture over the casserole in the morning. I still prepare this the night before so that I don't have to do it in the morning.)

French Toast Casserole

We made this for my neice's bridal shower. It turned out so well. I recommend this for any special event, or just a down home breakfast with family.

1 loaf Kneaders chunky cinnamon bread (Kneaders is a brand of bread, if you do not have a Kneaders, make sure you get the thickest cut of bread or buy 2 loaves)

8 eggs

3 cups milk

1 T brown sugar

3/4 tsp salt

1 T vanilla

2 T butter + some for prepping the pan

Prep a 9x13 pan generously with butter. Place bread flat in baking dish. Mix all remaining ingredients except butter. pour over the top. Cut butter into pieces and dot over the top. Refrigerate over night or at least 1 hour. Bake 45-50 min at 350 degrees. Serves 8-12 Enjoy.

Carmel Syrup

1 cup brown sugar

1 cup cream

1 cup light Karo syrup

Blend together and heat on the stove top until warm.

Strawberry and Rosemary Scones

Courtesy of Giada De Laurentiis

Ingredients

Scones:

• 2 cups all-purpose flour, plus more for dusting
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 tablespoon finely chopped fresh rosemary leaves
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces
• 1 cup heavy cream
• 1/3 cup strawberry jam

Glaze:

• 1/4 cup fresh lemon juice, from 1 large lemon
• 2 cups powdered sugar
• 1 to 2 tablespoons water

Directions

Special equipment: a 3-inch heart-shaped cookie cutter

For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside.

In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes.

For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days.

Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough.

German Pancakes

SO YUMMY!

6 Large eggs: room temp

1 Cup whole milk: room temp

2 Tablespoons powdered sugar

dash of vanilla

1 cup all -purpose flour

1 Tablespoon melted butter

Garnish Powdered sugar

Preheat oven to 475 degrees F.
Beat eggs with electric mixer until well mixed. Add milk, sugar, and vanilla and mix. Add sifted flour and mix until smooth. Let batter rest 10 minutes.

Melt butter in oven proof skillet, swirl pan to coat bottom evenly with butter. Pour batter into pan. Bake in oven for 14-16 minutes or until golden brown with dark brown around the edges.

Remove the pancake from the oven and rest for about a minute. Loosen pancake from edges of pan with a spatula. Slide pancake onto a plate.
Dust with powdered sugar and serve with syrup.

Makes 1 large pancake

Carmel Syrup

1 cup brown sugar

1 cup cream

1 cup light Karo syrup

Blend together and heat on the stove top until warm.

Megan's Cinnamon Rolls

See Dinner Rolls and follow that recipe until you rise the rolls once. Once you have risen the dough one time, pull the dough apart into 2 equal parts. Roll one half out into a large rectangle about 14X10.
Top the dough in this order:

1/4 C melted butter
using only enough of the following ingredients to cover with a thin layer:
Cinnamon
sugar and cinnamon mix
brown sugar
Note: If you use to much the bottom will be really sticky, and chewy.

Roll up the dough from the 14" side in. This will help them be fatter. Once you have rolled it up get a long piece of dental floss and use it to cut the dough. Slide it under the dough and pull it around and it will cut the dough. It is so slick and easy. When you use a knife it can pull and stick. Cut the cinnamon rolls about with a 1"-1 1/2" thick. Place them on a greased cookie sheet. I do 3 across and 4 down on the cookie sheet. Rise for about 45min to 1 1/2 hour until they have almost doubled in size. Bake at 400 for 10-12 minutes or until golden brown. Glaze.

Frost them with the frosting recipe.

I like mine to be dripping in frosting. Others might just like a thin layer. I like frost them when the cinnamon roll is still hot. This way it oozes through the layers. Enjoy!

Dutch Baby Pancake

This puffy baked treat is a breeze to make because you whirl the batter together in the blender. Once out of the oven, the pancake collapses quickly, so have your forks ready.

Ingredients

Serves 4

• 3 tablespoons unsalted butter, room temperature
• 3 large eggs
• 3/4 cup whole milk
• 1/2 cup all-purpose flour (spooned and leveled)
• 1/4 teaspoon salt
• 1/2 teaspoon pure vanilla extract
• 1/4 cup plus 1 tablespoon sugar
• 1 tablespoon fresh lemon juice
  

Directions

1. Preheat oven to 425 degrees. In a medium cast-iron or ovenproof nonstick skillet, melt 2 tablespoons butter over medium heat; set aside.
2. In a blender, combine eggs, milk, flour, salt, vanilla, and 1/4 cup sugar. Blend until foamy, about 1 minute. Pour batter into skillet; bake until pancake is puffed and lightly browned, about 20 minutes.
3. Working quickly, dot pancake with 1 tablespoon butter, and sprinkle with 1 tablespoon sugar and lemon juice. Slice into wedges, and serve immediately.

Scrambled Pasta Recipe

Ingredients

• 1 green Italian frying pepper or 1 green bell pepper, thinly
• 1/4 tsp crushed red pepper flakes (optional)
• 3 tbsps olive oil
• 4 whole scallions, thinly sliced
• 1/2 tsp kosher salt
• 2 c cooked spaghetti (about 1/4 of a 1-lb box)
• 1/2 c finely sliced fresh basil leaves
• 1/2 c grated Parmesan, plus more for serving
• 4 large eggs

Directions

• Heat the oil In a large-ish skillet over med-heat/flame & saute the green pepper, scallions, & crushed red pepper (if using) until the vegetables are tender but not brown.
• In a medium bowl, whisk the eggs with the Parmesan & salt, then add to the skillet with the cooked spaghetti & basil.
• Toss carefully over med-heat/flame until the eggs are set.
• Serve with grated Parmesan & crusty bread.

French Toast with Caramelized Pecans, Strawberries and Cream

Ingredients

• 1 pound fresh strawberries, sliced


• 1/2 cup plus 3 tablespoons sugar


• 3/4 cup heavy cream


• 8 ounces cream cheese, room temperature


• 4 eggs


• 1/4 cup milk


• 2 teaspoons ground cinnamon


• 4 (1 1/2-inch thick) slices stale brioche


• 3 tablespoons butter


• 1/2 cup pecans, chopped


• 1/4 cup brown sugar


• Special equipment: food processor

Directions

In a medium bowl, mix together strawberries and 1/2 cup of sugar. Set aside.

In a food processor, blend together heavy cream, cream cheese and 1 tablespoon sugar until thick and creamy.

In a baking dish, whisk together eggs, milk, cinnamon and remaining 2 tablespoons sugar. Place bread slices in pan and soak on each side until well coated and soaked through. In a large skillet or griddle over medium heat, melt 1 tablespoon butter. Remove and drain the bread slices and cook until golden turning once, about 5 to 7 minutes. Meanwhile, in a skillet over medium heat, add the pecans, brown sugar and 2 tablespoons butter. Stir until sugar has melted and pecans are coated and sticky. Serve French toast with dollop of cream, sticky pecans and strawberries.

Blueberry Muffins

1 cup flour

3 tbsp. sugar

3-1/2 tbsp. brown sugar

2 tsp. baking powder

2 tsp. cinnamon

1/4 tsp. salt

1 egg

1/4 cup margarine, melted

1/2 cup milk

1 cup blueberries

1/4 cup pecans, chopped

1/4 cup brown sugar

2 tbsp. margarine, melted

2 tbsp. flour

Preheat oven to 350F. Cooking time: 25-30 minutes. Line muffin tins. Combine dry ingredients. Make a well in the center and pour in egg, margarine and milk. Stir only until moistened. Don't overbeat. Fold in blueberries. Fill tins 3/4 full. Combine topping ingredients and sprinkle on top of each muffin. Bake 20-25 minutes.

Serves 12

Pancakes or Waffles

1 cup flour

1-1/4 cups buttermilk

2 eggs beaten

1 tsp baking soda

1 tsp baking powder

Pinch of salt

4 tbs melted margarine

2 tbs sugar

Beat with a mixer. Spray griddle or waffle iron with cooking spray. Cook until done. Recipe can be doubled if not big enough for your family.

Old Fashioned Buttermilk Biscuits

2 cups sifted self-rising flour

1/4 tsp baking soda

1/4 cup vegetable shortening

7/8 cup buttermilk

Preheat oven to 450F. Lightly grease baking sheet; set aside. Combine flour and baking soda in bowl. Cut in shortening with pastry blender or 2 knives until mixture is consistency of coarse crumbs. Add buttermilk, stir with fork just until dough leaves sides of bowl. Turn out onto lightly floured board or pastry cloth. Knead gently just until smooth. Roll out to 1/2-inch thickness. Cut into rounds with floured 2 inch biscuit cutter. Place on prepared baking sheet. Bake 10 to 12 minutes, or until golden brown.

Makes about 12 to 14 biscuits.

Old Fashioned Biscuits

2 cups all-Purpose flour

2-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon sugar

1/4 cup cheese, grated (if cheese biscuits are desired)

1/2 cup Crisco shortening/margarine

3/4 cup buttermilk

Mix flour, baking powder, baking soda and sugar in mixing bowl. Add grated cheese. Mix margarine or shortening until mixture resembles coarse crumbs. With a fork, stir in buttermilk to make soft dough. Turn out onto lightly floured board and knead about 10 times to form a smooth ball. Do not over knead or biscuits will not be as tender. Roll out to a 6 x 6 inch square. Place on greased baking sheet, cut dough into 12 portions. Do not separate, leave biscuits in a square. Bake at 400F until golden brown, about 15 minutes.

Hint:
These biscuits are best served with chicken, honey, jams or preserves.

Honey Buns

1/2 cup orange juice

2 tbs salt

1/4 cup soft shortening

3/4 cup honey, divided

1/2 cup mashed sweet potatoes

2 pkg dry yeast

2 eggs

3-1/4 to 3-1/2 cups all-purpose flour

1/3 cup melted butter or margarine

2 cups chopped pecans or raisins

Heat orange juice to lukewarm; add salt, shortening, 1/4 cup honey, and sweet potatoes. Mix well, and add yeast. When yeast is dissolved, add eggs and beat well. Add flour; mix until soft dough forms. Knead dough gently in bowl.

Form dough into ball, and put in a greased bowl. Cover and let rise in warm place (85F) until dough is light and doubled in bulk (about 1-1/2 hours).

Combine butter, 1/2 cup honey, and pecans. Spread over bottom of 2 greased 8 x 12 inch baking pans.

Turn dough out onto floured board; divide in half and fit into pans over honey-nut mixture. Using 2 well-greased sharp knives, cut each pan of dough into 15 buns. Cover and let rise until doubled in bulk (30 minutes). Bake at 325F for 25 minutes. Cool 5 minutes before turning out on racks or serving plate.

Yield: 2-1/2 dozen.