Angel Biscuits

Another recipe from Mary Miller...

1 pkg. active dry yeast
1/2 cup warm water
4 cups all purpose flour
1 cup cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
1 cup shortening
1 3/4 cups buttermilk

Preheat oven to 400°F.

Sprinkle the yeast over warm water and sugar, and allow to stand 5 minutes.

In a large bowl, combine dry ingredients thoroughly. Cut in shortening.

Make a well in the center of the dry ingredients and slowly pour in the yeast and water. Add the buttermilk adding enough buttermilk to make the dough very sticky.

Heat well buttered ramikins in preheated oven - Drop dough by spoonfulls – fill about 2/3 full.

Bake at 400°F for 15 – 20 minutes or until lightly to well browned. Biscuits stay in ramilins for serving. Serve in ramikins on a butter plate.

Mary's notes: My family likes to put an X in them and put butter and honey in them, and eat with a fork. The next day- split with fork and heat in broiler and enjoy.

Breakfast Oatmeal Bake

Reheating this is really easy... just scoop out the portion you would like to serve into a bowl, add a little milk or water, cover and microwave for 30 to 60 seconds or until it's warmed through.

2-1/4 cups old fashioned rolled oats, uncooked
1/4 cup granulated sugar
3-1/3 cups milk
2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar
1 cup raisins

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats, raisins and granulated sugar. In medium bowl, combine milk, eggs and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve.

Sausage Pepper Jack Scones

This recipe is from my friend Debra at Debra's Kitchen. She does some great catering work and can be found on the Square in Liberty during the summer at the market.

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
½ cup (1 stick) chilled unsalted butter, cut into small cubes
1 ½ cups shredded Pepper Jack cheese
1 pound sausage, cooked (I use half regular and half spicy)
¾ to 1 ½ cup buttermilk

Preheat the oven to 400. In the mixer, combine the flour, baking powder and salt on low speed. With the mixer running, gradually add the cubes of butter until the mixture is crumbly and studded with flour-butter bits about the size of small peas. Add the cheese and mix just until blended.

Add the sausage and ¾ cup of the buttermilk to the flour and cheese mixture. Mix by hand just until all the ingredients are incorporated. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time, until the dough is pliable and can be formed into a ball. Stir as little as possible to ensure a light-textured scone.

Remove the dough from the bowl and place it on a lightly flour flat surface. Pat the dough into a ball. Using a well-floured rolling pin, flatten the dough into a circle about 8 inches wide and ½ inch thick. Cut the dough into 8 equal wedges.

Place the scones on an ungreased baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle.

Buttermilk Syrup

I found this recipe on White on Rice Couple...
http://www.whiteonricecouple.com/
They suggest using it in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream. Yum...

1 1/2 c (340 g) Butter
1 1/2 c (355 ml) Buttermilk
3 c (575 g) Sugar
1 t (5 ml) Vanilla
1 T (15ml) Baking Soda

1. In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Keeps for at least a couple weeks if you can manage to not use it all up quicker.

Breakfast in a Cookie

This is a brilliant way to get your bowl of outmeal, milk and fruit all in a convenient cookie. This recipe makes a lot so you can freeze plenty for weeks of quick breakfasts, dessserts and snacks.

Position oven racks to accommodate 2 sheets at a time in the cneter of over. Preheat oven to 375 degrees. Coat nonstick cookie sheets with cooking spray.

Mix together in a small bowl and set aside to soad for 10 minutes:
1 cut oat bran
3/4 c orange juice

Meanwhile...combine in a large bowl, using an electric mixer, until smooth:
1 c + 1 T applesauce, unsweetened
2 T canola oil
1 c honey
1/3 c firmly packed brown sugar
3 large eggs
1 1/2 T vanila extract
1 T grated orange rind or 2 tsp orange extract

Measure into a sifter and sift over applesauce mixture:
1 1/2 c whole-wheat flour
1 1/2 c all-purpose flour
1 T baking powder
1 1/2 t baking soda

Add the soaked oat bran and remaining ingredients to the large bowl and mix thoroughly with a storng wooden spoon.
1 c non-fat dry milk
2 1/2 c oats (quick-cooking or old fashioned)
1 c nuts
1 c raisins
1 c ground flax seed (optional)

Drop by slightly heping tablespoons 1" apart. (To save time, load cookie sheets up with as many cookies as possible, baking 2 trays at a time. Stagger trays 1 to the left and 1 ot the right, to allow air circulation around each outer edge.) Bake until lightly browned for 12 to 14 minutes.

Nutrition information for 2 cookies:
Calories 210
Calories from fat 26%
Fat 6 grams
Saturated fat .6 grams
Fiber 4 grams
Cholesterol 22 mg
Sodium 170 mg
Protein 6 grams
Total Carbohydrate 35 grams
Sugars 17 grams

Filo Sausage Egg Bake

Make this excellent breakfast casserole recipe the night before you want to serve it, or freeze for longer storage. It bakes up crisp, brown, savory and delicious in 50-60 minutes.

1 Tbsp. butter
1 red bell pepper, chopped
1 onion, finely chopped
1-1/2 cups sliced mushrooms
1/2 lb. bulk Italian sausage
5 eggs
1 cup shredded Monterey Jack cheese
10 oz. pkg. frozen broccoli florets
1 cup ricotta cheese
2 Tbsp. parsley, chopped
20 filo pastry sheets, thawed
3/4 to 1 cup butter, melted

Preparation:
In a large skillet, melt 1 Tbsp. butter over medium heat. Saute red peppe, onion and mushrooms until tender. Remove from skillet and set aside. In the same skillet, brown sausage until cooked through and no longer pink. Drain and return mushroom mixture to skillet.

In a medium bowl, beat eggs well. Stir into the mushroom/sausage mixture; cook and stir over medium heat until eggs are set, about 5-6 minutes. Add Monterey Jack cheese; remove from heat and let cool for 20-30 minutes. In another medium bowl, combine broccoli, ricotta cheese and parsley. (If you're going to freeze this dish, do not thaw the broccoli.)

Unroll filo sheets and cover with plastic wrap and damp paper towel. Place 1 sheet in a 13x9" glass baking dish, folding to fit. Brush with melted butter. Add four additional filo sheets, brushing each with butter. Spread half of mushroom/sausage mixture over dough. Layer and brush with butter five more sheets filo dough. Spread with all of broccoli/ricotta mixture. Layer and brush with butter five more sheets filo dough. Top with remaining mushroom/sausage mixture. Layer remaining five filo sheets on top, brushing each with butter. Score top of filo dough in a diamond shape.

Cover tightly and refrigerate for 2 to 24 hours or wrap well, and freeze up to 3 months. If refrigerated, uncover and bake at 350 degrees for 50 to 60 minutes or until puffed and golden brown. If frozen, thaw overnight in refrigerator, then bake uncovered at 350 degrees for 60-75 minutes until puffed and golden brown. Serves 10 to 12.

Brunch Egg Burritos

2 c refrigerated shredded hash brown potatoes
3 T butter, divided
6 eggs
1/2 c milk
1 can (4 oz) chopped green chilies
1/4 t salt
1/4 t garlic seasoning
1/4 t pepper
4 to 6 drops hot sauce
12 slices bacon, cooked and crumbled
2 c shredded Monterey Jack cheese
1 c salsa
4 flour tortillas (10 inches), warmed

In a large skillet, cook potatoes in 2 tablespoons butter over medium heat for 6-7 minutes or until golden brown, stirring occasionally.

Meanwhile, in a small bowl, whisk the eggs, milk, chilies, seasonings and hot sauce. In another large skillet, heat remaining butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set.

Layer 1/3 c potatoes, about 1/2 c egg mixture, 1/4 c bacon, 1/2 c cheese and 1/4 c salsa off center on each tortilla. Fold sides and ends over filling and roll up. Serve immediately. 4 servings.

Spinach Sausage Brunch Casserole

1 lb bulk Italian sausage
1 c chopped onions
1 large red bell pepper, roasted*
1 (9 oz) pkg frozen chopped spinach, thawed, well drained
1 c flour
1/4 c grated Parmesan cheese
1 T chopped fresh basil or 1 t dried basil leaves
1/2 t salt
2 c milk
8 eggs
4 oz (1 cup) dhredded Provolone cheese

Heat oven to 425. Grease 13x9-inch pan. In large skillet, brown sausage and onions. Remove from skillet; drain on paper towels. Arrange sausage mixture in greased pan. Reserve half of red peppers for garnish; chop remaining red peppers. Sprinkle chopped red peppers over sausage mixture; top with spinach.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, Parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.**

Bake for 20 to 25 minutes or until knife insterted in center comes out clean. Meanwhile, cut reserved red peppers as desired for garnish.*** Sprinkle casserole with Provolone cheese. Add red pepper garnish to top. Bake for an additional 1 to 2 minutes or until cheese is melted. Let stand 5 minutes. Cut into squares. 8 to 10 servings.


*To roast red pepper, cut in half; remove seeds. Place, skin side up, on foil-line broiler pan. Broil 3 to 4 inches from heat until skin blackens, 5 to 10 minutes. Place in plastic bag; let stand 10 minutes to steam. Peel skin from pepper. Chop and cut pepper as directed.

**At this point, casserole can be covered and refrigerated up to 2 hours. Continue as directed.

*** To make poinsettia garnish, cut reserved red peppers into six to eight petal shapes. Place on top of casserole in pinwheel fashion. If desired, place 1 teaspoon of the shredded cheese or fresh basil in center of pinwheel to resemble poinsettia flower.

One-Rise Caramel Rolls

Topping
1 cup firmlly packed brown sugar
1 cup whipping cream (do not substitute)

Rolls
3 1/2 cups flour
1/4 cup sugar
1 t salt
1 pkg active dry yeast
1 cup water
2 T margarine or butter
1 egg

Filling
1/2 cup sugar
2 t cinnamon
1/2 cup margarine or butter, softened

In ungreased 13 x 9 in pan, combine brown sugar and whipping cream. Set aside. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, 1/4 cup sugar, salt and yeast; blend well. In small saucepan, heat water and 2 tablespoons margarine until very warm (120 to 130). Add warm liquid and egg to flour misture. Blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. On floured surface, kneed 2 to 3 minutes. Press or roll dough to form 15 x 7 inch rectangle.

In small bowl, combine filling ingredients; spread over dough. Starting at longer side, roll up tightly; seal edges. Cut into 15 rolls. Place rolls cut-side-down in prepared pan. Cover; let rise in warm place (80 to 85 degrees F.) until light and doubled in size, 35 to 45 minutes. Heat oven to 400. Bake 20 to 25 minutes ur until golden brown. Allow rolls to cool in pan 10 - 15 minutes. Invert onto serving platter or foil. 15 rolls.

Country Apple Coffee Cake

2 T margarine or butter, softened
1 1/2 cups chopped, peeled, apples
10 oz can Hungry Jack Refrigerated Flaky Biscuits
1/3 c firmly packed brown sgar
1/4 c firmly packed brown sugar
1/4 t cinnamon
1/3 c light corn syrup
1 1/2 t whiskey, if desired

Glaze
1/3 cup powdered sugar
1/4 t vanilla
1 to 2 t milk

Heat oven to 350. Using 1 T margarine, generously grease bottom and sider of 9-inch round cake pan or 8 inch square pan. Spread 1 cup of the apples in prepared pan. Separate dough into 10 biscuits; cut each into 4 pieces. Arrange biscuit pieces point-side-up over apples. Top with remaining apples. In small bowl, combine remaining 1 T margarine, brown sugar, cinnamon, corn syrup, whiskey and egg; beat 2 to 3 minutes until sugar is partially dissolved. Stir in pecans; spoon over biscuit pieces.

Bake at 350 for 35 to 45 minutes or until deep golden brown. Cool 5 minutes. In small bowl, blend all glaze ingredients until smooth; drizzzle over warm coffee cake. Store in refrigerator. 6 to 8 servings

Belgium Blender Waffles

1/2 c milk
1 egg
3 T oil
1 c sour cream
1 c flour
2 t sugar
1 t baking powder
1/4 t baking soda
1/4 t salt

Place milk, egg, oil and sour cream in blender container; blend to mix. Add the flour, sugar, baking powder, baking soda, and salt; blend at low speed just till ingredients are combined.

Almond Streusel Coffee Cake

Cake:
1 1/2 c sugar
3/4 c margarine
3 eggs
1 1/2 t almond extract
1/2 t vanilla
2 1/2 c flour
2 t baking powder
1 t soda
1 t salt
1 c sour cream

Topping:
1/2 c sugar
1/2 c brown sugar
1/4 c flour
4 t cinnamon
1/4 c margarine
1 c quick oats
1/2 c chopped toasted almonds

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in vanilla and almond extract. Add combined dry ingredients alternately with sour cream, mising well after each addition.

Combine sugars, flour and cinnamon; cut in margarine until mixture resembles coarse crumbs. Add oats and almonds; toss lightly. Pour half of batter into greased 13 x 9 inch pan. Sprinkle in half of topping. Repeat layers. Bake at 350 for 45 to 50 minutes.

Crepes

1 c flour
1 1/2 c milk
2 eggs
1 T oil
1/4 t salt

Combine with a wire wisk. If possible let sit about an hour in the refrigerator before cooking. Heat pan with 2 t butter and use about 1/8 cup batter for each crepe. First crepe should usually be discarded.

Blueberry Poppy Seed Brunch Cake

Well, I got the other picture posted, let's try again...


Cake
2/3 cup sugar
1/2 cup margarine or butter, softened
2 teaspoons grated lemon peel
1 egg
1 1/2 cups flour
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Filling
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg

Glaze
1/3 cup powdered sugar
1 to 2 teaspoons milk

Heat oven to 350°F. Grease and flour bottom and sides of 9 or 10-inch springform pan. In large bowl, combine 2/3 cup sugar and margarine; beat until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed.

Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; mix well. Add to margarine mixture alternately with sour cream, beating until well combined. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.

In another medium bowl, combine all filling ingredients; mix well. Spoon over batter.

Bake at 350°F. for 45 to 55 minutes or until crust is golden brown. Cool 10 minutes; remove sides of pan.

In small bowl, blend powdered sugar and enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm or cool. 8 servings