Fluffy Pancakes

Fluffy Pancakes

Rated: Submitted By: kris Photo By: Sara Prep Time: 10 Minutes Cook Time: 10 Minutes Ready In: 25 Minutes Servings: 4

"Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat."

INGREDIENTS:

3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray

DIRECTIONS:

1.	Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2.	Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3.	Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Printed from Allrecipes.com 2/15/2015

Bacon, Cheese and Chive Biscuits

A tasty twist on my biscuit recipe for your Sunday morning breakfasts.  Delicious along side a fried egg and some hash browns or grits. 
Ingredients:

• 2 cups flour
• 2 tsp of baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 6 slices bacon, cooked and chopped
• 1 cup cheddar cheese, grated
• 2 tbsp chives
• 3/4 cup of buttermilk

Directions:
Preheat the oven to 425 degrees.   Mix all the dry ingredients together.   Cut the butter into pieces, and work into the flour mixture with  a pastry cutter until it resembles pea-sized crumbs.   Stir in bacon and cheese and add the liquid and mix/knead in bowl until dough forms, kneading as little as possible.   Turn out dough out on a floured surface and pat out to 3/4” thick.   Using a round cutter or glass cut out your biscuits out, don’t twist the dough. Place on a greased baking sheet close together but not touching and bake for 15 minutes or until the tops are slightly brown.
Makes 8 biscuits.

Bacon Egg and Hash Brown Muffins

This recipe is like a country breakfast in a muffin.  You could mix these up the night before and pop in the oven when you wake up for an easy breakfast for company.  These tasty muffins could also be made ahead and individually frozen for a breakfast on the run.  I have plans this year to start packing Hillbilly’s breakfast and lunch for work so that we can save a little money and he said this one is a keeper.

Ingredients:

• 3 cups frozen hash brown potatoes
• 5 eggs
• 5 slices bacon, cooked crisp and crumbled
• 1/2 cup diced ham
• 1/4 cup evaporated milk
• 1/2 tsp mustard powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp onion powder
• 1 cup shredded cheddar cheese

Directions:

Put hash browns on a microwave proof covered dish and cook for 2 minutes and then allow to cool.  In a large bowl mix together the bacon, hash browns, milk, eggs, seasonings and  the cheese in a bowl, mix well.   Divide mixture into 9-12 well greased muffin tins.   Bake at 375 for 20 minutes.

Baked Omelet

This is an easy method to make omelets for 4-6 people.  You can adjust the ingredients to make it your own, just add whatever you usually like in your omelet.  It’s foolproof so give it a try.

Ingredients:

• 1 small onion, diced
• 1/2 pound mild sausage or bacon
• 8 large eggs
• 1/3 cup whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 bell pepper, diced (optional)
• 1 cup grated cheddar or Swiss cheese
• 6 thin slices of tomato

Directions:

Preheat the oven to 425 degrees F. Spray an 8 by 8-inch baking dish with spray oil.
Heat a tablespoon of oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Or, cook bacon and crumble.  Set aside to cool.
In a large bowl, whisk together the eggs, milk, salt and pepper, to taste, until smooth, about 20 seconds. Add the red bell pepper and 1 cup of  cheese . Stir in the onion mixture. Pour the batter into the prepared pan. Top with sliced tomatoes. Bake for 20  minutes or until golden brown.
Cut into squares and serve with home fries and fruit.  Yum!

Baked French Toast

I’m gearing up for Christmas cooking and I’m putting this on the menu for Christmas Morning so that Hillbilly won’t starve before dinner.  I haven’t tried this recipe myself yet but it gets great reviews so I’m going to go ahead and post.  You make most of it the night before which will help you out on Christmas day.

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon 
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon 

Combine all ingredients in a medium bowl and blend well.

Texas Hash Brown Crust Quiche

Ingredients

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 tbsp finely diced jalapeno
• a sprinkle of tobasco
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.
Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.
Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.
Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Company’s Coming Breakfast Casserole

• 1 pkg sausage, cooked, drained, crumbled or little smokies chopped into thirds
• 4 cups white bread, toasted and cubed
• 2 cups cheddar
• 1 tsp mustard powder
• 1/2 tsp salt
• 2 small cans evaporated milk
• 1/2 tsp onion powder
• 10-12 eggs

Directions:
Grease 13x9 pan.  Place bread  in pan and sprinkle with cheese and then sausage.  Combine evaporated milk, eggs and seasonings.  Pour egg mixture over all.  Cover and refrigerate overnight.
Bake at 325 degrees for 50-55 minutes or until top is browned and middle is done.  Cover with foil if top browns too quick.
Serve with Hashbrown Casserole or maybe some Cheese Grits and a little fruit so you can think you are eating healthy.  Wash it down with Pineapple Mimosas or Bloody Mary’s.