Breakfast
- Tuesday, November 20, 2018Amazing Buttermilk Pancakes½ C butter, melted and cooled 2 ½ C flour, spooned and leveled ¼ C sugar 1 tsp salt 2 tsp baking soda 2 tsp baking powder 2 C buttermilk ½ C milk 2 lg eggs Add the butter to a bowl and microwave to melt. Set aside to cool. In a second bowl, whisk together flour, sugar, salt, baking soda, and baking powder. Add the eggs, milk, and buttermilk to the butter. Add the buttermilk mixture to the dry ingredients. Scoop the batter using a half cup measurement. (Optional: drop blueberries – or other filling – on top right away.) When bubbles on top start to form, flip the pancakes. They should be a nice golden brown. Continue cooking for another 2-3 minutes until they are golden on both sides.
- by Darren BeckettSunday, December 18, 2022Cherry Almond Crescent RingRing1 C (10-oz. jar) maraschino cherries, drained (reserve 5 cherries)1 pkg (8 oz.) cream cheese, softened¾ C chopped almonds½ C sugar½ tsp almond extract2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls2 T chopped almondsReserved 5 maraschino cherries, halvedGrease cookie sheet. Chop 1 cup cherries. In small mixing bowl, combine chopped cherries, cream cheese, nuts, sugar and almond extract; mix well and set aside. Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles; firmly press edges and perforations to seal (this prevents separation during baking). Roll or pat out to form a rectangle about 15x13 inches. Spread cherry-cheese mixture over dough. Starting at longer side, roll up rectangle, pressing edges to seal. On prepared cookie sheet, place seam-side down. Form into a ring, firmly pressing ends together. With scissors or sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side. Bake at 375° for 30 to 35 minutes until golden brown. While warm, drizzle with Glaze. Garnish with almonds and reserved cherry halves. Serve warm.Glaze1 C powdered sugar4 tsp milk¼ tsp almond extractIn small bowl, combine all ingredients; mix well.Tips:If necessary, cover with foil during last 5 minutes of baking to prevent excessive browning. Reheat, loosely wrapped in foil, at 375° for 15 to 20 minutes until warm. To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake as directed.
- Saturday, April 13, 2024CrepesIngredients6 T Butter (melted)2 C Flour2 T Sugar¼ tsp Salt1-½ C Milk (room temperature)1 C Water (room temperature)4 Lg Eggs1 T VanillaInstructionsMelt 6 T of butter Combine the dry ingredients (2 C flour, 2 T sugar, ¼ tsp salt) Add the 4 eggs, 1-½ C milk, 1 C water, 6 T of melted butter, and 1 T vanilla Beat all the ingredients with a mixer until smooth (will be very runny) TipsBe sure to scrape the sides of the bowl while mixing Use a ⅓ cup as the ladle for the perfect size Set the crepe skillet to 4 Makes 14-16 crepes
- Saturday, July 13, 2019Monte Cristo Casserole1 pkg (12.5 oz) frozen french toast sticks, thawed, cubed 3 lg eggs ¾ C milk, warmed 4 oz deli honey baked ham, diced (½ pkg) 4 oz deli roasted turkey, diced (½ pkg) ½ C swiss cheese, grated, divided ¼ tsp salt ¼ tsp mustard powder Preheat oven to 375º F and lightly grease a square baking dish with non-stick spray. In a large bowl, whisk together eggs and milk until combined. Season with mustard powder and salt, then gently fold in cubed french toast. Layer ½ french toast mixture in greased baking dish. Top with ½ diced turkey and ham. Sprinkle ½ cup Swiss cheese over the meats. Top with remaining bread mixture, turkey and ham, then sprinkle remaining cheese on top. Place baking dish in oven and bake for 35-40 minutes, or until cheese is melted and bread is golden brown. (Double all ingredients for 9x13 baking pan)
- by Darren BeckettSunday, September 27, 2020Lemon Ricotta Pancakes1-¾ C All-Purpose Flour1 T Baking Powder1 tsp Kosher Salt1-½ C Buttermilk2 Lg Eggs1 tsp Vanilla2 T Vegetable Oil2 C Fresh Ricotta Cheese4 T Granulated Sugar2 T Lemon Zest (minced)2-½ tsp Vegetable OilINSTRUCTIONSPlace the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.Add the ricotta cheese, sugar and lemon zest into the bowl with the buttermilk. Using a wire whisk, gently stir the ingredients together until evenly combined.Add the flour mix into the bowl with the buttermilk and ricotta cheese. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.Heat ¼ tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.Cook the pancakes for approximately 2-½ minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.Flip each pancake over and continue to cook for another 1-½ minutes or until done.Servings: 8 Pancakes
- by Darren BeckettSunday, September 27, 2020Cinnamon Swirl Pancakes1-¾ C All-Purpose Flour1 T Baking Powder1 tsp Kosher Salt2 C Buttermilk2 Lg Eggs1 tsp Vanilla2 T Vegetable Oil2 tsp Vegetable Oil1 C Cinnamon Swirl½ C Vanilla IcingPowdered Sugar (optional)INSTRUCTIONSPlace the flour, baking powder and salt into a mixing bowl. Stir all of the ingredients together until evenly combined. Set aside.Pour the buttermilk into another mixing bowl. Add the eggs, vanilla and oil into the bowl.Add the flour mix into the bowl with the buttermilk. Continue to fold the ingredients together until evenly combined with a few small lumps remaining in the batter. Do not over mix the batter.Heat ¼ tsp. of vegetable oil on a griddle or in a large non-stick pan. Using a 4 oz. ladle, pour the batter onto the griddle or into the non-stick pan, forming one pancake that is 6” in diameter.Drizzle equal amounts of cinnamon swirl onto each pancake in a spiral motion.Cook the pancakes for approximately 2-½ minutes or until the edges begin to dry and puff up with little air bubbles will start appearing over the top surface of the pancakes.Flip each pancake over and continue to cook for another 1-½ minutes or until done.Place two pancakes onto each serving plate. Drizzle the vanilla icing and sprinkle the powdered sugar over each stack of pancakes.*Vanilla Icing is available at most major grocery stores.CINNAMON SWIRL3 T Butter5 oz Brown Sugar¾ tsp Cinnamon1 T CreamINSTRUCTIONSMelt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.Add the cream into the pot and whisk to incorporate.