ID:
21
Catagory:
Breakfast
Ingredients:
2 1/2 cups of self rising flour or
2 cups flour and 1 1/2 tbsp baking powder
1/4 tsp baking soda
2 teaspoons sugar
1/2 cup shortening or butter cold
3/4 to 1 cup buttermilk
Instructions:
Preheat oven to 425
Mix all ingredents together
Roll out to 1/2 inch thick and use cookie cutter to cut the biscuits
Place on cookie sheet and bake 13 minutes
ID:
57
Catagory:
Breakfast
Ingredients:
Topping
1/3 cup butter, melted
1/2 cup packed brown sugar
1 tablespoon water
1 cup pecan halves
Cake
1 1/2 cups Original Bisquick™ mix
1/2 cup granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1 egg
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk
Instructions:
1 Heat oven to 350°F. Spray 9-inch round cake pan with cooking spray; line with
cooking parchment paper.
2 In medium bowl, stir melted butter, brown sugar and
water until well blended. Stir in pecans to coat evenly.
Pour into pan, and spread pecans in an even layer; set aside.
3 In large bowl, beat Cake ingredients with electric mixer on
low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 2 minutes, scraping bowl
occasionally. Pour batter evenly over pecan mixture in pan.
4 Bake 29 to 34 minutes or until toothpick inserted in
center comes out clean. Run knife around side of pan
to loosen cake. Cool pan on cooling rack 5 minutes.
Place heatproof serving plate upside down over pan
; turn plate and pan over. Remove pan. Replace any pecans
that may still be in pan on top of cake. Cool 15 minutes.
5 In small bowl, mix powdered sugar and 2 teaspoons of the
milk until well blended. If too thick to drizzle,
add additional milk, 1/4 teaspoon at a time. Drizzle with fork
over top. For 8 servings, cut into 8 wedges. Store loosely covered in refrigerator.
ID:
58
Catagory:
Breakfast
Ingredients:
Sausage Mixture
3/4
lb ground pork breakfast sausage
1
medium onion, chopped (1/2 cup)
1
can (4 oz) mushroom pieces and stems, drained
1/2
teaspoon salt
3
tablespoons chopped fresh sage
1
cup shredded Cheddar cheese (4 oz)
Baking Mixture
1/2
cup Original Bisquick™ mix
1/2
cup milk
2 eggs
Instructions:
1
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
2
In 10-inch skillet, cook sausage and onion over medium-high heat 5 to 7 minutes, stirring frequently, until sausage is no longer pink; drain. Cool 5 minutes; stir in mushrooms, salt, sage and cheese.
3
In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup sausage mixture. Spoon 1 tablespoon baking mixture onto sausage mixture in each muffin cup.
4
Bake about 30 minutes or until toothpick inserted in center comes out clean, and tops of muffins are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.
ID:
59
Catagory:
Breakfast
Ingredients:
1 cup Original Bisquick™ mix
2 cups milk SAVE $
1/4 teaspoon pepper
4 eggs
1 lb bacon, crisply cooked and chopped
6 cups Cascadian Farm™ Spud Puppies™ frozen organic crispy golden potatoes
1 cup shredded Cheddar cheese (4 oz)
1 tablespoon sliced green onion (1 medium)
Ketchup, if desired
Instructions:
1 Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
2 In large bowl, stir Bisquick mix, milk, pepper and eggs until blended;
pour into baking dish, and top with half of the bacon.
3 Place frozen potato nuggets in single layer on ungreased large cookie sheet with sides. Place both the baking dish and cookie sheet in oven. Bake 20 minutes.
4 Place potato nuggets evenly on top of Bisquick bake; top with cheese and remaining bacon.
Bake 10 to 15 minutes longer or until knife inserted in center comes out clean.
Cool 5 minutes.
Top with green onion. Serve with ketchup.
5 Make-Ahead Directions: Make Bisquick bake as directed through step 2.
Cover and refrigerate up to 12 hours. Uncover, and continue as directed in step 3.
ID:
124
Catagory:
Breakfast
Ingredients:
3 Potato's
salt and pepper
drizzle with olive oil
TBSP butter
3 eggs
3.5 OZ Chedder cheese
1/2 tsp sweet paprika
1/2 tsp oregano
2 tbsp milk
Instructions:
Chop potatoes into 1/2 in cubes
Fry on low heat in covered pan for 12-15 minutes.
scramble eggs, paprika, oregano, salt, milk, and pepper
when potatoes are done spread out in pan and gently pour
in the egg mixture.
cook on low for 7 minutes
place dish on top of frying pan and flip the potatoes over.
slide the potatoes back off the plate into the frying pan.
sprinkle with cheese an cook 4 more minutes.
ID:
158
Catagory:
Breakfast
Ingredients:
1 1/3 cups (320 grams) milk
1 tablespoon (13 grams) melted butter
1 tablespoon (15 grams) granulated white sugar
1 teaspoon (4 grams) salt
2 cups (260 grams) all purpose (plain) flour
2 1/4 teaspoons (7 grams) SAF Red instant yeast Available on Amazon
Instructions:
Heat the milk until lukewarm (this can be done in the microwave or on the stove). Add the melted butter, sugar, and salt and stir until the sugar and salt are dissolved. Let cool to room temperature.
Meanwhile in a large bowl stir the flour with the yeast. Add the milk mixture and stir until all the flour is moistened. Cover with plastic wrap and let rise at room temperature (73 - 76 F) (23 - 24 C) for about one hour or until doubled in size.
If using an electric griddle or an electric frying pan, preheat to 300 degrees F (150 degrees C). Alternately you can heat a stove top griddle or heavy skillet over medium heat. (If your griddle isn't non stick, then lightly oil or spray the griddle with a non stick vegetable spray.)
Also, preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Lightly brush the insides of 6 - 4 inch (10 cm) metal rings with melted butter or a flavorless oil. Place the rings on the griddle. Sprinkle a little cornmeal or semolina onto the bottom surface of each ring. Place about 1/3 cup (80 grams) of batter into each ring (I use an ice cream scoop). Sprinkle a little cornmeal (semolina) on top of the batter. Cook for about 5 to 6 minutes or until golden brown. With a spatula, flip the rings over and cook for another 5 to 6 minutes or until golden brown. Remove the muffins from the griddle, take off the rings, and place the muffins on your baking sheet. Bake for about 5 minutes or until cooked through.
Remove from oven and place on a wire rack to cool completely. Using a fork, split the English Muffins in half. If desired, toast until lightly brown. Spread with butter and/or jam. Enjoy.
Makes about 6 - 4 inch (10 cm) English Muffins.