Scones & Buttermilk Syrup

-Heather Starr Masten

Scones 1 pkg yeast 3 tsp sugar, divided ~6 cups flour 2 1/4 cups warm water, divided 2 tsp salt Butter In large mixing bowl, dissolve yeast and 1 tsp sugar in 1/4 cup water, let sit 10 minutes. Combine salt, remaining sugar and water. Add to yeast mixture. Add 3 cups of flour, beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled, about 1 hour. In a skillet melt some butter on medium heat. Pinch off 1 1/2 inch pieces of dough and flatten. Place in skillet, flipping when that side is golden. Repeat. Enjoy! Buttermilk Syrup 1 cup buttermilk 1 stick butter 1 tsp baking soda 2 cups sugar 2T white corn syrup (2tsp vanilla, reserve for end) Mix all ingredients (except for vanilla) and boil for 5 minutes, stirring constantly. Use a large saucepan, this will bubble/foam up considerably larger than the initial liquid, then reduce back down. Add 2 tsp vanilla. Stir. Serve.

Sour dough waffles

-Gary Morgan


Combine
2 1/2 cups flour
2 1/2 cups milk
starter

Let sit a few hours to overnight.
Remove 2 cups of starter.

In a separate bowl, combine
1 tsp baking soda
1 tsp salt
1/4 cup sugar
1/2 cup margarine

Add flour, mix
Add 2 eggs, mix.

"Healthy" Waffles

my adaptation from Gary Morgan's sour dough waffle recipe
yield - 4 Belgian style waffles

1 cup white whole wheat flour
1 cup milk
4 Tbs buttermilk powder
Blend.

In a separate bowl, combine:
1/2 tsp baking soda
1/2 tsp salt
1/8 cup sugar (stevia/raw/mixed)
1/4 cup coconut oil

Add 1 egg, blend.

Cooks to a dark brown, so keep waffle iron on a very low setting.

Waffles

Adapted from Basic Waffles in The Joy of Cooking

Preheat waffle iron.
Whisk together in a large bowl:
1 3/4 cups all-purpose flour
1 T baking powder
1 T sugar
1/2 tsp salt
Whisk together in a large bowl:
3 large egg yolks (whip whites and keep separate)
splash of vanilla (Mexican)
4-16 T unsalted butter, melted (4 T for reduced-fat, 8 T for classic, 16 T for crunchy)
1 1/2 cup milk

Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes. Fold egg whites into batter.  (The batter should have a pebbled look, similar to muffin batter).  If you wish, fold in 1/2 cup frozen berries, chopped toasted nuts, soft dried fruit, bacon, cheese; or 1/4 cup shredded coconut or choc chips.

Spoon 1/2 cup batter onto hot iron, spread to within 1/4 in of edge of grids.  Cook.

To keep warm or reheat, heat oven to 200, place waffles in single layer directly on the rack.

Spanish Eggs

1/2 cup chopped onion
3 T butter
3 T flour
2 tsp sugar
1 1-lb 12 oz can tomatoes
1 bay leaf
6 hard cooked eggs
1/4 cup mayo
1 tsp prepared mustard
3/4 cup fine dry bread crumbs
2 T butter, melted

In skillet, cook onion in 3 T butter till tender.  Blend in flour, sugar and 3/4 tsp salt and a dash of pepper.  Add tomatoes & bay leaf.  Cook till thick and bubbly, stirring constantly.  Remove bay leaf.  Pour into 10x6 baking dish.

Halve eggs lengthwise. Remove yolks and mash.  Mis with mayo, mustard, 1/8 tsp salt & dash pepper; refill egg whites.  Put in dish.  Combine crumbs & melted butter; sprilnkle atop.  Bake at 425 for 10 min, or till hot.  Serve over buttered noodles or toast.

Note: I have this in my cookbook from when I was a teenager. I remember that I found it while doing research for my Spanish class, but other than that, don't remember where I got it, or making it.  It sounds yummy, though.  I think I'll have to re-try it soon!

Cheddar Grits

taken from another recipe on this blog

I think this is for around 6 servings

2 Cups instant Grits
3 cups milk
3 cups water
1 cup grated white Cheddar

Bring the 6 cups of liquid to a boil. Add Grits and stir until soft. Add Cheddar at the very end.
Season with salt and pepper. Cover and keep warm on stove top.

Add sunny side up eggs, crumbled bacon, salt and cracked pepper for an oh-so-yummy, hearty breakfast or brunch!

Buttermilk Syrup

Dorothy Larson

1 cup butter (not margarine)
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda
1 tsp vanilla

Mix first 3 together until melted on stove top.  Add baking soda and vanilla.  It will foam, so use a little bigger sauce pan to allow for that.

Pumpkin Pancakes

Dorothy Larson

2 cups pancake or waffle mix
2 T brown sugar
1 T cinnamon
1 12-oz can evaporated milk
1 cup pumkin
3 T veg oil
2 tsp vanilla extract
2 eggs

Mix all together and beat until smooth.  Cook like regular pancakes.

Great with Buttermilk Syrup! (Find recipe under Breakfast)

Pani Popo

(my adaptation from several other recipes and trial and error)

Rolls:
Cheater way - use Rhode's Rolls
Or use the roll recipe from your favorite cinnamon rolls.  

Coconut Sauce:
2 cans coconut milk
1 cup sugar
add cornstarch to thicken (about 1 T)

Heat coconut milk and sugar until sugar dissolves and milk thickens a little.  Sweeten the milk a little more than you feel comfortable, and then it will be just right after baking. 

Place rolls in 9x13 pan sprayed with cooking spray, spaced about3 across by 5 down or 4 rolls across by 6 rolls down, depending on how many you are making and how big you want them to be.  Pour 1/2 of the coconut milk mixture over the frozen rolls, allow to rise (will rise quite a bit more during baking, so you don't have to wait for them to raise all the way).  Meanwhile, preheat oven to 350.  When rolls have risen, bake for 15 min, or until tops are golden.  Pour the rest of the coconut milk mixture over top.  Serve warm.

Sister Nicoll's Famous Cinnamon Rolls
(Well, at least I think they should be famous! And they are for anyone that's ever had them!)
Joyce Nicoll
(You need a mixer with a dough hook for this recipe. It takes only about an hour)

Heat 3 cups milk to almost boiling (when it gets a little skim on it)
Put in a mixer with 1/2 cup butter and 2/3 cup sugar
Mix
Add 2 cups cold water & 5 cups flour
Mix
While mixing, add 3 pkts yeast (a little less than 3 Tbsp), about 1/4 tsp salt and then 5-6 cups more of flour (until dough pulls away from the sides of the mixing bowl).
Mix 6 minutes on high
Butter deep cookie sheets or jelly roll pans, or line with parchment paper
Divide dough into 2
Oil the counter (and your hands) and push the dough out into a rectangle with your hands (approx 18"x12")
Spread dough liberally with butter and cinnamon sugar, roll up and cut individual rolls to desired thickness
Let rise to double
Bake 350 for about 12 min, until golden. If doing 2 pans, one on top of the other, switch their position in the oven half way through cooking so they evenly cook on the tops and bottoms.
Spread with frosting

Frosting:
3/4 stick butter, melted
1 lb powdered sugar
vanilla
Mix, add hot water to desired consistency (less for more frosting type, more for glaze type)

My notes: First of all, the picture doesn't do them justice! This was my first time making these, and I had a couple of findings for next time: I think I'll do 2/3+ cups of sugar, less salt and my oven needed at least 16-18 min, but next time, check at 14 min and go from there.

Crepes
Moe Tefan
this recipe is more floury, more of a European type crepe

1 cup flour
pinch salt
1 egg
1 1/4 cup milk
vegetable oil
tiny bit of beer (to thin)

Mix flour and salt together in medium bowl. Push flour to the sides of the bowl, making a well in the center.
Put egg & milk into a separate bowl and beat together. Pour into the well of the flour mix. Mix gently by stirring & drawing in flour until it has all been incorporated. Add a tiny bit of beer to thin the batter. (since I don't use beer, I either add a tiny bit of extra milk, or don't do anything and just spread it thinly)
Heat a little oil in a small frying pan oven med heat; pour a little batter in the pan, tilting the pan to let the batter distribute itself thinly around the pan. Use a spatula tip to spread thiner or even out, if needed. Cook to desired doneness (generally just before golden). Use spatula to flip and cook other side.

Serving ideas: with Nutela, bananas & whipped cream; fruit & whipped cream; fruit & vanilla creme sauce (found on this blog under Dessert Sauces); sandwich fixins; Turkey Crepes (found on this blog under Dinners).

Crepes
Cathy Starr
this recipe is a more eggy crepe

3 eggs
1/2 cup milk
1/2 cup water
3 T. melted butter
3/4 cup flour
1/2 tsp salt

Mix in a blender for 1 min, scraping down the sides. Refrigerate 1 hour. Pour in oiled or sprayed frying pan, cook each side till golden. Makes about 1 dozen.

Serving ideas: Same as above. This recipe to use just depends on your taste of type of crepe. My favorite way of eating these was to fill them with spinach souffle. Sounds weird, but I love it!

Oven Baked Apple French Toast
Carolyn Morgan

1 large loaf french bread or 2 small loaves
8 eggs
3 c. milk
3/4 c. sugar, divided
1 T. vanilla
3 granny smith apples-you don't have to peel them
2 tsp cinnamon

Preheat oven to 4oo
spray 9x13 glass dish with oil
slice bread 1 1/2 inch slices and place in baking dish. Mix 1/4 sugar, milk, eggs, vanilla and pour over bread. Mix remaining sugar with cin. and coat apples and spread them on top. Dot with butter, bake 35 minutes or cover and refrigerate overnight and bake 50 minutes in the morning.

Buttermilk syrup:
1 c. butter
1 c. sugar
1/2 c. buttermilk

Cook in pan on med. stir until it boils, remove from heat. Use a big enough pan for syrup to double in amount. Add: 1 tsp. vanilla, 1/2 tsp soda.

Butterscotch Rolls
Cathy Starr
easy make-ahead breakfast; always a winner!

1 cup nuts, chopped
1 pkg frozen dinner rolls (approx. 1 dozen)
1 ½ cubes margarine
1 cup brown sugar
1 tsp cinnamon
1 small (4 serving size) pkg. butterscotch pudding (not instant)

Grease a 9”x13” pan and place chopped nuts in the bottom. Put frozen dinner rolls on top of the nuts. In a small pan, melt the butter, sugar cinnamon and dry pudding mix. Melt until all sugar has dissolved. Pour over rolls and let rise for a few hours, or in the fridge all night. Bake (in the morning for breakfast) at 350 for 20 min. Turn pan upside down onto serving plate and serve hot. (I just leave it in the baking dish.)