BROWN BUTTER LEMON RICOTTA PANCAKES

 

Pancakes

• ¼ cup browned butter
• ¼ cup sugar
• Zest of 1 lemon
• ¾ cup flour
• 1½ tsp baking powder
• ¾ tsp salt
• 3 eggs
• ¾ cup ricotta
• ¼ cup buttermilk (or add ¼ Tbsp vinegar to milk)
• 1½ tsp vanilla extract

Whipped Ricotta

• ½ cup ricotta
• 1 tsp honey
• 2 Tbsp lemon juice

Lemon Glaze

• ½ cup powdered sugar
• 1–2 Tbsp lemon juice

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Instructions

1. Brown the butter.
2. Mix the sugar and lemon zest together to infuse the sugar.
3. Add the flour, baking powder, and salt.
4. In a separate bowl, whisk together the eggs, ricotta, buttermilk, and vanilla.
5. Combine the wet and dry ingredients, then add the browned butter.
6. Gently mix until just combined.
7. Let the batter rest for 10 minutes. Meanwhile, make the whipped ricotta.
8. Whisk together the ricotta, honey, and lemon juice. Refrigerate until serving.
9. Mix the powdered sugar and lemon juice to make the glaze.
10. Cook the pancakes and serve topped with whipped ricotta and lemon glaze.

OVERNIGHT CHEESE PUFF EGGS

10 eggs

1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1 pint cottage cheese (=2 cups = 16 oz)

3/4 lb. Monterey Jack cheese shredded

1/3 lb. Swiss cheese, shredded 

1/2 cup butter, melted

4 oz can green chilis

Beat eggs until lemon color. Add flour, baking powder, and salt. Add cottage cheese and green chilis. Fold in grated cheese. Blend in melted butter. Place in a 9x13" dish, cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 30-60 minutes, util lightly brown and center is firm. 

CROISSANT EGG CUPS

3 large bakery croissants, halved

6 large eggs

Shredded cheddar cheese

4 slices ham 

4 slices cooked bacon

Salt and black pepper, to taste

Fresh parsley or chives

Preheat oven to 375°F. and lightly grease a muffin tin. Slice croissants in half and gently press the centers to form a shallow “bowl” that fits into the muffin cups. Crack one egg into each croissant half, then sprinkle with salt, and pepper. Place diced turkey or ham, and cooked bacon, into each croissant cup. Add a sprinkle of cheese. Bake between 20 and 25 minutes, or until eggs are set and cheese is melted and bubbly. Garnish with fresh herbs and serve warm.

CHEESY SPINACH SAUSAGE QUICHE

 CHEESY SPINACH SAUSAGE QUICHE

1 deep dish pie shell (16 oz)

8 oz breakfast sausage cooked and drained

2 cups fresh spinach

½ cup shredded cheddar cheese

6 large eggs

½ cup heavy cream

½ cup milk

¼ tsp salt

¼ tsp ground black pepper

Pre-bake the pie crust: Heat the oven to 400˚F. Place parchment in the crust and fill it with dried beans (Do not poke holes in the crust as the egg may leak through if the holes do not completely close during baking.). Bake for 12-15 minutes or until golden brown. Remove from oven and allow to cool to room temperature. Reduce oven temperature to 350˚F.  Make the custard: In a medium bowl, add the eggs, heavy cream, milk, salt and pepper. Beat with a hand mixer until completely combined.  Roughly chop the spinach, then place half of it in the bottom of the pie crust. Layer half of the sausage and half of the cheese on top of the spinach, then repeat with the remaining spinach, sausage, and cheese. Pour the egg mixture over the quiche. Place the quiche on a baking sheet and bake for 45-55 minutes or until the center is just set. Let sit for 20 minutes and serve warm to room temperature.

OH BOY WAFFLES

 “Oh boy Waffles “

2 1/4 C flour
4 tsp Baking Powder
3/4 tsp salt
1-1/2 Tb sugar
2 eggs
2-1/4 C milk
1/2 C oil
Mix well

SOURDOUGH ENGLISH MUFFINS

 Ingredients

• 75 grams active sourdough starter
• 15 grams cane sugar
• 220 grams whole milk
• 135 grams water
• 3 tablespoons unsalted butter
• 9 grams fine sea salt
• 500 grams organic all-purpose flour
• cornmeal for dusting

Instructions

• In the bowl of your stand mixer, add starter and sugar.
• Add milk, water, and butter to a bowl. Microwave 40ish seconds, until butter is just melted. Let cool for 5 minutes, you don’t want it to be too hot.
• Add liquid mixture to bowl, and whisk with a fork to combine and disperse the starter.
• Add flour and salt. Put dough hook on mixer, and start on low, speed 2 on kitchenaid mixer to incorporate flour, about one minute. Then turn to medium, speed 4 on a Kitchenaid, for 8 minutes. When finished, the dough will very wet. This is normal. Take a spatula and scrape the edges of the dough up onto itself, to round it out.
• Let dough bulk ferment. This will take about 8-10 hours if your house is at 70 degrees. (So you could do this overnight while you sleep). Bulk ferment is complete when the dough has at least doubled, and is puffy and domed on the top. It should look pillowy and domed.
• Dust your work surface with flour, and grab underneath the dough to take it out of the bowl and onto the surface. Let rest for 15 minutes. Pat into a 3/4 inch inch high circle or rectangle. Dust the top of muffins with flour, and a vase or glass mouth that is about 4 inches wide. Cut out circles, and move them onto a parchment lined baking sheet dusted with cornmeal. They will stick if you do not do this.
• Cover pan with a very light towel, and let rise again for about 1 to 1 1/2 hours, until your english muffins are puffy. They will not rise a ton. It’s the puffiness you’re going for.
• Heat griddle or cast iron skillet to about 350 degrees F. You can add a knob of butter to griddle or skillet if you’d like, but optional. They’ll now puff when they cook! Leave undisturbed, cooking english muffins for about 7 minutes on each side, until internal temperature reaches 200 degrees F.

MACY’S AVOCADO TOAST

Good French or sourdough bread 

Ripe, mashed avocado

Extra virgin olive oil (EVOO)

Salt and pepper

Trader Joe’s Everything but the bagel seasoning

Trader Joe’s Chile Lime seasoning

Other Seasonings (optional)

Toast bread, spread with mashed avocado, drizzle with EVOO, sprinkle seasonings to your liking.

LAURIE'S HOMEMADE GRANOLA

3 cups old fashioned oats
1 cup sliced almonds
1 cup chopped pecans
1 cup shredded coconut
3 tablespoons chia seeds
2 tablespoons flax seeds
1 tablespoon cinnamon 
1/2 teaspoon salt
1/4 cup honey
2 tablespoons melted coconut oil
1/2 teaspoon vanilla

1. Preheat the oven to 300 degrees. 

2. In a large bowl, mix together oats, almonds, pecans, coconut, chia seeds, flax seeds, cinnamon, and salt.

3. In a small bowl, whisk together honey, coconut oil, and vanilla, then pour over the oat mixture and stir until combined.  

4. Spread granola onto a baking sheet covered with parchment paper or a baking mat in an even layer.

5. Bake for 30 minutes (stirring halfway through), then remove and let cool. 

6. Transfer to an airtight container and store at room temperature for up to 2 weeks.

PERFECT HOMEMADE BISCUITS

3 cups all-purpose flour
3 tbsp sugar
1/2 tsp salt
4 tsp baking powder
1/2 tsp cream of tartar
3/4 cup COLD butter
1 egg
1 cup whole milk
Preheat oven to 450 degrees.


The secret to excellent biscuits is COLD BUTTER. Really cold. Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven. Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough.

Combine the dry ingredients in a large bowl.

Use a pastry cutter to cut cold butter into flour mixture. Don't go too crazy here - you want to see small, pea-sized pieces of butter throughout the dough.


Add in the milk and egg and mix just until the ingredients are combined. The dough will be sticky but don't keep working it. You should be able to see the butter pieces in the dough.


Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times. If the dough is super sticky just sprinkle on some additional flour.


Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass. I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.


Place the biscuits on a lightly greased baking sheet or parchment lined baking sheet and bake for 10 to 15 minutes or until golden brown on top.


For extra yumminess, brush the tops of the biscuits with melted butter...

DIPPY EGGS

3 large eggs at room temperature

3 slices bread

1 pinch Fleur de Sel Salt

1 pinch pepper

Bring a small saucepan of water to a full boil. Drop the room temperature eggs carefully into the water, covering the eggs by about an inch.  Turn the heat down to a medium boil and turn the timer on to 6-8 minutes immediately.

As soon as the timer goes off, take the eggs out. Run it quickly under warm water, sit it in an egg holder, cut the top off, and add salt and pepper. While the eggs are cooking, toast the bread and then slice it into small strips.

Start dipping and enjoy!

THE BEST EVER FLUFFY PANCAKES

2 cups flour
1/4 cup sugar
1 tablespoon baking powder
2 teaspoons baking soda 
1 teaspoon Kosher salt
2 cups buttermilk 
1/2 cup plus 2 tablespoons vegetable oil or melted bacon grease or 10 tablespoons (1 1/4 stick) butter, melter, plus vegetable oil for the skillet 
2 large eggs

Combine ingredients then let rest for 20-30 minutes before cooking. 

(From Joanna Gaines Cookbook)

FRENCH CREPES

Ingredients
3/4 cup all-purpose flour
1 teaspoons salt
1 cup milk (preferably whole)
2 eggs
2 tablespoons sugar
1 tablespoon melted butter, plus more for cooking crepes (which I actually never use on our crepe  maker but, you know)
1/2 teaspoon vanilla extract

PALEO BLUEBERRY MUFFINS

• 2 1/2 cups almond meal (almond flour)
• 3 large eggs, fresh
• 1/2 cups Cooper’s pure raw honey
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1 cup blueberries, fresh

Directions:

1. Preheat oven to 300°.
2. Line a 6 cup muffin pan with muffin liners.
3. In a large bowl, mix all ingredients together, except blueberries, until full combined. Gently fold in blueberries.
4. Fill each liner 3/4 full with batter.
5. Bake for 30-40 minutes. (Top should be spongy, but firm when pressed.)
6. Cool for 5 minutes and remove from muffin pan.

BANANA BREAD

1 cup sugar

1 egg

¼ cup margarine

½ cup applesauce

2 bananas 

2 cups flour

1 teaspoon salt

1 teaspoon baking soda

Mix together.  Bake for 1 hour and 15 minutes at 350°. Makes one large loaf or two small loaves.

SWEET POTATO, SAUSAGE & GREEN PEPPER HASH

2 small sweet potatoes, peeled, halved lengthwise, and cut into ½-inch slices

12 oz bulk pork sausage

1 fresh Anaheim or green pepper, seeded and chopped

4 cups spinach

½ teaspoon ground cumin

½ medium orange

1 tablespoon olive oil

4 eggs

Crushed red pepper

In a very large skillet heat 2 tablespoons water over medium head.  Add sweet potatoes.  Cover; cook 12 minutes.  Uncover skillet; add sausage and pepper.  Cook over medium-high heat until sausage is brown and sweet potatoes are tender, stirring occasionally to break up sausage.  Drain fat if necessary.  Stir in spinach and cumin; squeeze orange half over spinach.  Cook and stir 1 to 2 minutes or until wilted.  Transfer to a serving dish; cover to keep warm.  

Add oil to skillet.  Heat over medium heat.  Crack eggs into skillet; sprinkle with crushed red pepper and salt.  Cover; cook 2 to 3 minutes or until desired done-ness.  Serve over hash.   

FLAKY BUTTERMILK BISCUITS

4 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon cream of tartar

½ teaspoon salt

½ teaspoon baking soda

Mix all above ingredients and then add:

1 cup chilled butter

Cut butter into dry ingredients using a pastry cutter and then add:

1 1/3 cup buttermilk

Mix with a fork, then knead dough a couple of times on a lightly floured counter top.

Roll dough out to about ½ inch thick. Use a circle cookie cutter, place on ungreased cookie sheet and bake at 450° for about 10 to 12 minutes. Makes about 30 biscuits.

BISCUITS & SAUSAGE GRAVY

10 Flaky Buttermilk Biscuits

1 lb. pork sausage

2 tablespoons flour

1 pint half & half

1 tablespoons butter

Pepper, to taste 

Brown sausage in a large saucepan.  Add flour, butter, and half & half.  Cook on medium-low until thickened (5-10 minutes). Season with crushed black pepper. Add a little more flour if you want to make it thicker, or a little milk if you want to make it thinner.

BUTTERMILK FRENCH TOAST

• 1 1/2 cups well-shaken buttermilk
• 4 large eggs
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
• 4 1/2 tablespoons unsalted butter, divided

Preheat oven to 200°F. 

Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes. 

Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.

RICE PUDDING

3/4 cup uncooked white rice
2 cups milk, divided
1/3 cup white sugar
1/4 teaspoon salt
1 egg, beaten
2/3 cup golden raisins
1 tablespoon butter
1/2 teaspoon vanilla extract

1. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.

2. In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

SOUR DOUGH PANCAKES

Sour Dough Pancakes

Step #1  Starter  (You can also buy starters in kitchen specialty shops.)

Mix in crockery container:
2 1/2 C flour
2 C warm distilled water
1 pkg. dry yeast

Cover with a towel and let set on counter or warm area until it bubbles and smells sour or fermented (1-3 days, depending on temperature).

Step #2  Basic Batter
Repeat Step #1 in separate bowl.

Add 1 C starter and mix together.

Cover with a towel and let sit out 1-3 days.

Pancakes

Take 1 C of Step #2 and return to original starter (Step #1)  Refrigerate for future use.

Use the rest of what's in Step #2 and add the following ingredients that have been mixed well:
1 egg
2 T oil
1/4 C evaporated milk
Beat thoroughly.

Combine:
1 t salt
1 t baking soda
2 T sugar

Gradually fold dry ingredients into liquid ingredients and batter.  Allow batter to rest 10-20 min.

Cook on lightly oiled, hot griddle.  Use only 1-2 T batter to make dollar sized pancakes.

Enjoy with fruit, syrup, jam, but take time to eat the first one with butter only to taste the sour flavor!