Bacon Breakfast Pizza
■1- 8 count can crescent roll dough
■3 cups shredded hash browns (can used cubed)
■dozen eggs
■1 cup shredded cheddar
■6 slices bacon (more or less, depending on what you have on hand)
■Salt and Pepper to taste
■Optional: Other toppings of your choice. Examples are: Onions, mushrooms, other meats, other vegetables, etc
Cook bacon and set aside. Spray a 9×13 inch pan with cooking spray. Place crescent roll dough in the bottom of the pan, pinching seams together to seal. Spread frozen hash browns over dough. Salt and pepper to taste (I start with 1/2 tsp of each). Beat all eggs in a bowl and pour over hash browns. Sprinkle crumbled bacon over. Place in oven at 350 degrees for 40-45 minutes, or until set in center. Sprinkle cheese over top and return to oven just until melted. Serve warm.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Wednesday, July 7, 2010
Friday, January 1, 2010
Buttermilk Biscuits
Southern Plate's Buttermilk Biscuits
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
1/2 cup cold butter or margarine
2 1/4 c self rising soft wheat flour
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
*To make your own self rising flour, simply add 1 1/2 tsp baking powder and 1/2 tsp salt for EACH cup of all purpose flour.
1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)
4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
VOILA!! I’m done!!!!
Sunday, November 29, 2009
Homemade Cinnamon Rolls (Shortcut and Scratch)
Cinna-Buns
■1 loaf frozen white bread dough (such as Rhode’s)
Filling:
■1/4 C butter or margarine, softened
■1 C brown sugar, packed
■3 T ground cinnamon
Icing:
■3 ounce cream cheese, softened
■1/4 C butter or margarine, softened
■1 1/2 C confectioner’s sugar
■1/2 tsp vanilla (optional, I usually just leave it out)
Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.
In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.
Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.
From Scratch Dough
*This dough replaces the frozen loaf of bread dough. Use the rest of the recipe as written above.
* 1 Cup Lukewarm Milk
* 2 Large eggs, at room temp
* 1/3 C unsalted butter or margarine, cut up
* 4 3/4 Cups All Purpose Flour
* 1 3/4 tsp Salt
* 1/2 C Sugar
* 2 1/2 tsp instant or bread machine yeast
Place all of the dough ingredients into the pan of your bread machine in the order listed. Program the machine for dough or manual and press start. After about ten minutes, check the doughs consistency. It should be smooth, not too sticky and not too dry. Adjust it’s consistency with additional flour or water if necessary to allow the machine to complete the kneading.
*If not using a bread machine, combine all of the dough ingredients in a large mixing bowl and stir until mixture becomes cohesive. Transfer to lightly oiled work surface and knead by hand for five to eight minutes or until it is smooth. The way I think of smooth is…~looks around to make sure no one is listening~ it needs to be like a baby’s bottom.
Place kneaded dough in a lightly oiled bowl, turn to grease all sides. Cover the bowl with plastic wrap and let rise in warm place for one hour, until it is nearly doubled. Transfer to floured work surface and roll into a 16×21 inch rectangle. Spread with 1/2 stick margarine and sprinkle with cinnamon/sugar mixture. Complete using recipe above.
■1 loaf frozen white bread dough (such as Rhode’s)
Filling:
■1/4 C butter or margarine, softened
■1 C brown sugar, packed
■3 T ground cinnamon
Icing:
■3 ounce cream cheese, softened
■1/4 C butter or margarine, softened
■1 1/2 C confectioner’s sugar
■1/2 tsp vanilla (optional, I usually just leave it out)
Place loaf of dough on plate and let sit at room temperature until thawed. Once thawed, roll out onto floured surface to a size of about nine inches by sixteen inches. Spread 1/4 C margarine over dough.
In small bowl mix together brown sugar and 3 T cinnamon. Sprinkle over top of cinnamon roll, stopping about 1/2 an inch away from the sides so it will seal (see photos). Carefully roll up cinnamon roll into a log and press lightly to seal. Slice into one inch slices with serrated knife. Place in greased 9×13 inch pan and cover with cling wrap. Place in warm spot and allow to rise until doubled in size. Remove cling wrap and bake at 400 for about 15 minutes, or until done.
Icing: Mix all ingredients together and beat with electric mixer until creamy. Spread over cinnamon rolls.
From Scratch Dough
*This dough replaces the frozen loaf of bread dough. Use the rest of the recipe as written above.
* 1 Cup Lukewarm Milk
* 2 Large eggs, at room temp
* 1/3 C unsalted butter or margarine, cut up
* 4 3/4 Cups All Purpose Flour
* 1 3/4 tsp Salt
* 1/2 C Sugar
* 2 1/2 tsp instant or bread machine yeast
Place all of the dough ingredients into the pan of your bread machine in the order listed. Program the machine for dough or manual and press start. After about ten minutes, check the doughs consistency. It should be smooth, not too sticky and not too dry. Adjust it’s consistency with additional flour or water if necessary to allow the machine to complete the kneading.
*If not using a bread machine, combine all of the dough ingredients in a large mixing bowl and stir until mixture becomes cohesive. Transfer to lightly oiled work surface and knead by hand for five to eight minutes or until it is smooth. The way I think of smooth is…~looks around to make sure no one is listening~ it needs to be like a baby’s bottom.
Place kneaded dough in a lightly oiled bowl, turn to grease all sides. Cover the bowl with plastic wrap and let rise in warm place for one hour, until it is nearly doubled. Transfer to floured work surface and roll into a 16×21 inch rectangle. Spread with 1/2 stick margarine and sprinkle with cinnamon/sugar mixture. Complete using recipe above.
Saturday, November 21, 2009
Fluffy Buttermilk Biscuits
Fluffy Buttermilk Biscuits
Prep Time: 20 minutes
Cook Time: 13 minutes
Ingredients:
1 cup all purpose flour
1 cup cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 Tbsp. unsalted butter, chilled
3/4 cup cold buttermilk
2 Tbsp. melted butter
Preparation:
Preheat oven to 425 degrees. Make sure oven rack is in the middle of the oven.
In large bowl, combine flour, cake flour, baking powder, baking soda, sugar and salt. Mix with spoon or wire whisk until blended. Cut the COLD butter into small pieces and drop into the flour mixture. Using the tips of your fingers, two knives (hold one knife in each hand), or a pastry blender, mash the butter quickly into the flour mixture until it looks like cornmeal, with some bigger pieces of butter still visible. When you start this process, it seems like it will never work, but keep with it! The proportion of flour to fat is correct.
Then stir in buttermilk with a fork just until the mixture forms a soft, sticky ball. Don't stir too much!
Place the dough onto a lightly floured work surface and divide into 12 equal portions, using lightly floured hands. Pass the dough back and forth between your floured hands a few times to smooth it out and form into a rough ball, then place on an ungreased cookie sheet.
Repeat with remaining balls of dough, placing them 1" apart. Brush the tops of the biscuits with a bit of melted butter and bake at 425 degrees for 10-14 minutes until the tops are light brown. Serve immediately.
Prep Time: 20 minutes
Cook Time: 13 minutes
Ingredients:
1 cup all purpose flour
1 cup cake flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
1/2 tsp. salt
8 Tbsp. unsalted butter, chilled
3/4 cup cold buttermilk
2 Tbsp. melted butter
Preparation:
Preheat oven to 425 degrees. Make sure oven rack is in the middle of the oven.
In large bowl, combine flour, cake flour, baking powder, baking soda, sugar and salt. Mix with spoon or wire whisk until blended. Cut the COLD butter into small pieces and drop into the flour mixture. Using the tips of your fingers, two knives (hold one knife in each hand), or a pastry blender, mash the butter quickly into the flour mixture until it looks like cornmeal, with some bigger pieces of butter still visible. When you start this process, it seems like it will never work, but keep with it! The proportion of flour to fat is correct.
Then stir in buttermilk with a fork just until the mixture forms a soft, sticky ball. Don't stir too much!
Place the dough onto a lightly floured work surface and divide into 12 equal portions, using lightly floured hands. Pass the dough back and forth between your floured hands a few times to smooth it out and form into a rough ball, then place on an ungreased cookie sheet.
Repeat with remaining balls of dough, placing them 1" apart. Brush the tops of the biscuits with a bit of melted butter and bake at 425 degrees for 10-14 minutes until the tops are light brown. Serve immediately.
Quick Hashbrowns (Freezer)
Quick Hashbrowns
2-3 bags of frozen hash browns
Onion powder
Sausage (ground or link) broken up into pieces
Grated shredded cheddar cheese
Mix all ingredients in a huge bowl. I normally freeze this in 5 quart ice cream buckets. Layer wax paper, 2 cups hashbrowns or whatever would make a meal, wax paper, and so forth until you are done. Also can use large round Rubbermaid storage to freeze, then transfer to zipplock bags.
To cook this I take the frozen hashbrown patties and place it in a nonstick skillet on low with a lid over it for about 20 minutes and then turn the heat up stir and brown.
Note: If potatoes start to turn color rinse the starch off. Then pat dry with paper towel and continue.
2-3 bags of frozen hash browns
Onion powder
Sausage (ground or link) broken up into pieces
Grated shredded cheddar cheese
Mix all ingredients in a huge bowl. I normally freeze this in 5 quart ice cream buckets. Layer wax paper, 2 cups hashbrowns or whatever would make a meal, wax paper, and so forth until you are done. Also can use large round Rubbermaid storage to freeze, then transfer to zipplock bags.
To cook this I take the frozen hashbrown patties and place it in a nonstick skillet on low with a lid over it for about 20 minutes and then turn the heat up stir and brown.
Note: If potatoes start to turn color rinse the starch off. Then pat dry with paper towel and continue.
Subscribe to:
Posts (Atom)