Drop Biscuits

 

Drop Biscuits from Erin Jeanne McDowell

INGREDIENTS

360 g / 3 cups all purpose flour

39 g / 3 tablespoons brown sugar

15 g / 1 tablespoon baking powder

3 g / ¾ teaspoon fine sea salt

113 g / 8 tablespoons cold unsalted butter, cut into ½ inch / 1 cm cubes

226 g / 1 cup buttermilk

56 g / 1 large egg

egg wash, as needed for finishing (see Note)

METHOD

1. Preheat the oven to 375°F / 190°C with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.

2. In the bowl of a food processor, pulse the flour, brown sugar, baking powder, and salt to combine. Add the butter, breaking up the cubes as you add them to the bowl. Pulse until the butter is almost fully blended into the flour; the mixture should resemble a coarse meal.

3. In a liquid measuring cup, whisk the buttermilk and egg to combine. Add to the food processor and pulse until a sticky dough forms.

4. Using a heaping ¼ cup / #16 scoop (see Note), scoop the batter onto the prepared baking sheets, staggering the rows and leaving at least 2 inch / 5 cm between the biscuits. If desired, egg-wash the biscuits.

5. Bake until the biscuits start to show some browning, 25-28 minutes. When you gently press a biscuit in the center, it should spring back slightly.

6. Cool for at least 10 minutes before serving warm, or cool completely and serve at room temperature.

Easy Bananas Foster Food.com

From Food.com

Ingredients

2 tablespoons butter

2 bananas, sliced

1 cup light brown sugar

1 teaspoon vanilla

1⁄2 teaspoon cinnamon

1 pinch salt

• Melt butter in a saucepan over medium heat.

  Add sliced bananas and stir for 2 minutes.

  Add brown sugar, vanilla, cinnamon, and salt.

  Lower heat and continue cooking, stirring constantly for 2 more minutes.

  Serve over a scoops of ice cream.

  Note: 1 oz of booze may be added during the last 2 minutes of cooking (Rum works well), add with the pan off of the heat- Beware of flaming.

This was a great topping for French Toast Casserole.

Easy Baked French Toast Casserole Recipe

 From Kindly Unspoken website.

Ingredients

S

FRENCH TOAST

• 1 loaf of bread (Brioche or French recommended)
• 8 large eggs
• 1 1/2 cups milk
• 2 tsp cinnamon
• 1 tbsp vanilla extract
• 1/4 cup granulated sugar
• 1/2 tbsp orange juice (optional)

BROWN SUGAR CINNAMON TOPPING

• 4 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 1/8 tsp salt

OPTIONAL TOPPINGS

• Maple Syrup
• Powdered Sugar
• Bananas Foster!

Instructions

• Start by spraying a 9×13 baking dish (we did this in our large oval corning wear) liberally with non-stick cooking spray.
• Next, cut or tear your bread into cubes or small pieces and place into a large bowl. Set aside.
• In a separate large mixing bowl combine eggs, milk, sugar, vanilla, cinnamon, and orange juice and whisk until combined.
• Pour the mixture over your bread cubes and gently fold until combined.
• Transfer coated bread to the prepared glass baking dish, cover, and refrigerate for a minimum of 2 hours or overnight.
• Once ready to bake, remove the casserole dish from the refrigerator and preheat oven to 375 degrees.
• Prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, sugar, cinnamon, and salt in a mixing bowl. Whisk until smooth.
• Spoon mixture evenly over the top of your French toast casserole and bake in the oven for 35-45 minutes or until it is a light golden brown and your desired level of crispiness.
• Place on a wire cooling rack to cool for 10 minutes. (It came out bubbling and I thought it wasn't done, but letting it cool firmed it up nicely)
• If desired, top with sifted powdered sugar or a drizzle of this maple syrup and enjoy!

Granola based on Alton Brown Reloaded Recipe

 Original recipe here.

283 grams (2 ¾ cups) old-fashioned rolled oats

113 grams ( 1 cup) slivered almonds

85 grams (3/4 cup) pecan halves, roughly chopped

84 grams light brown sugar

57 grams pumpkin seeds

43 grams (generous half cup) unsweetened shredded coconut

15 grams ( 2 TBLS) flaxseed meal

85 grams (1/4 cup) dark maple syrup

28 grams coconut oil, melted

28 grams grapeseed oil

¼ cup avocado oil

1/2 teaspoon kosher salt

57 grams dried cranberries, or other dried fruit (optional)

57 grams dried blueberries,

½ - ¾ cup dried cherries

Procedure

1.       Crank the oven to 250°F and place a rack in the middle position.

2.       Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.

3.       Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.

4.       Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.

5.       Serve on ice cream for breakfast...it’s the only way.

 

Shakshuka

Adapted from: https://www.corriecooks.com/instant-pot-eggs-spicy-tomato-sauce/

Ingredients

2 tbsp olive oil

1 medium onion chopped

2 bell peppers deseeded and julienned

1 jalapeno pepper diced (or a can of diced green chilis)

1 tsp crushed garlic

1 28 ounce can crushed tomatoes

1 tsp cumin

2 tsp paprika

2 tsp chipotle pepper

4 large eggs

salt and pepper to taste

Instructions

1. Pour the oil in the Instant Pot and select “Sauté”.
2. Stir in onion cook for 7-8 minutes until a little browned.
3. Add garlic and saute for a minute 
4. Add tomatoes, peppers, seasonings and stir for 2 minutes.
5. Close the lid and cook for 10 minute at high pressure.
6. Do a quick release and remove the lid.
7. Create a small holes inside the sauce, and crack an egg over each one.
8. Cook at high pressure for 1 minute. If you want the eggs to be hard-boiled, cook for a longer time. Quick release.
9. Serve with toasty bread or eat on its own.

Sourdough Bagels

This is a blending of this recipe:100% Naturally Leavened New York Bagels with Sourdough
and this one: King Arthur Water Bagels (and simplified).

For the dough:

300g active 100% sourdough starter
350g bread flour*
125g 200g cold water
20g non-diastatic malt
10g salt
*or 350g white whole wheat plus 40g gluten
Water Bath 2 quarts (1814g) water 2 tablespoons (18g) non-diastatic malt powder 1 tablespoon (14g) sugar

1. Mix all the dough ingredients together. I had to add a bit more water to bring it together.
2. Refrigerate overnight.
3. Place dough on counter and knead to make smooth ball. Should take less than a minute since the gluten development happened in the fridge overnight!
4. Divide dough into 8 pieces and make into rounds.
5. Shape the bagels and place on parchment. King Arthur bagel shaping tips here.
6. Let bagels rise one to two hours, depending on how active your starter was and whether you use a proofing setting in your oven.

Boiling and baking:

1. Preheat oven to 425. 
2. Assemble water bath and bring to gentle boil.
3. Place bagels in water, two at a time and boil 30-45 seconds and turn over for another 30-45 seconds.
4. Remove from water and place on another parchment sheet (on a baker's peel if you have one).
5. Sprinkle with seasonings.
6. Repeat with rest of bagels.
7. Depending on your oven, you can bake four at a time or all at once.
8. Bake 20 - 25 minutes until brown to preference.
9. Remove and place on wire rack to cool.

I did four on a baking steel and the bottoms were super crunchy and a bit overcooked for some, but I thought they were perfect.

The other four I did with my new Lloyd Pans Sicilian Style Pizza Pan, and they were less dark on the bottom.

Thanks to Lee Yan of 24 Hour Kitchen and King Arthur for the solid framework!

King Arthur Classic Sourdough Waffles or Pancakes

Crisp, feathery light, and with a delightful, mild tang, these waffles evoke memories of Goldrush days in California, when sourdough pancakes, biscuits, and bread were served to miners morning, noon, and night. This recipe also makes great pancakes. 

To convert amounts among volume, ounces and grams go here.

New to sourdough? Find the help you need for all of your sourdough baking at our Sourdough Essentials page.

Overnight sponge

• 241g King Arthur Unbleached All-Purpose Flour
• 28g sugar
• 454g buttermilk
• 241g sourdough starter, unfed/discard

Waffle or pancake batter

• all of the overnight sponge
• 2 large eggs
• 50g vegetable oil or melted butter
• 3/4 teaspoon salt
• 1 teaspoon baking soda

Directions

1. To make the overnight sponge, stir down your refrigerated starter, and remove 1 cup. Note: This is a good opportunity to feed the remainder, if necessary.
2. In a large mixing bowl, stir together the 1 cup unfed starter, flour, sugar, and buttermilk.
3. Cover and let rest at cool room temperature (about 65°F to 70°F) for about 12 hours, or overnight.
4. In a small bowl or mixing cup, beat together the eggs, and oil or butter. Add to the overnight sponge.
5. Add the salt and baking soda, stirring to combine. The batter will bubble.
6. Pour batter onto your preheated, greased waffle iron, and bake according to the manufacturer's instructions.
7. Serve waffles immediately, to ensure crispness. Or hold in a warm oven till ready to serve.
8. Yield: 1 dozen 8" waffles or about 2 dozen medium pancakes.

Tips from our bakers

• Want to make pancakes? Simply cook the batter in rounds on a griddle, rather than in a waffle iron.
• For whole-grain waffles, substitute our white whole wheat flour or Premium whole wheat flour for some or all of the all-purpose flour.

Banana Pecan Waffles

1 cup flour
1/2 T sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup chopped pecans
1 egg, separated - beat egg yolk and whip white.
1 cup sour cream
1/4 cup milk
1/4 cup butter
1 banana, mashed

Sift together dry ingredients and set aside.
Mix together beaten egg yolk, sour cream, milk, butter, and banana.
Add to flour mixture, mixing well.
Fold in whipped egg white and pour into waffle iron.

Mom's Pumpkin Walnut Pancakes

1 1/2 cups flour or prepared Whole grain pancake mix
1 tsp cinnamon
1/4 tsp nutmeg
1 teaspoons baking powder
2 TBLS dark brown sugar
1/4 cup ground flax seed
Salt optional (not used)
*combine dry ingredients and set aside

Beat an egg,add:
1/2 cup of pumpkin
2 tbs vegetable oil, then
1 cup milk

Mix wet and dry ingredients, add walnuts or pecans to preference

Spanish Tortilla (potato fritata?) from America's Test Kitchen

Serves 4 as light entrée; 6 as an appetizer




Spanish tortillas are often served warm or at room temperature with olives, pickles, and Garlic Mayonnaise (see related recipe) as an appetizer. They may also be served with a salad as a light entrée. For the most traditional tortilla, omit the roasted red peppers and peas. We recommend using our winning brand of extra-virgin olive oil, Columela.



Ingredients

6 tablespoons plus 1 teaspoon extra virgin olive oil

1 1/2 pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices

1 small onion , halved and sliced thin

1 teaspoon table salt

1/4 teaspoon ground black pepper

8 large eggs

1/2 cup jarred roasted red peppers , rinsed, dried, and cut into 1/2-inch pieces

1/2 cup frozen peas , thawed

Garlic Mayonnaise (see note) (optional)

Instructions

1. Toss 4 tablespoons oil, potatoes, onion, ½ teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes (it’s OK if some potato slices break into smaller pieces).

2. Meanwhile, whisk eggs and remaining ½ teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, red peppers, and peas into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining teaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.

3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Following photos below, slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds, until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or serving plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and serve with Garlic Mayonnaise, if desired.