Make Ahead Buttermilk Pancakes
June 8, 2013 by Diane Watkins
Filed under Breads, Breakfast
- 3 eggs
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sugar
- 2 cups buttermilk
- 5 tablespoons melted butter or margarine
Prep time: Cook time: Total time: Yield: 8 servings
Praline Scone Recipe
June 7, 2013 by Diane Watkins
Filed under Breads, Breakfast
- 1/4 cup granulated sugar
- 2 tablespoons rum or water
- 3/4 cup pecans
- 2 1/4 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, chilled
- 2 large eggs
- 1/4 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/2 teaspoon water
- for garnish pecan halves
Whisk
Saucepan
Large bowl
2 small bowls
Pastry blender
Cookie sheet
- Lightly oil 10-inch-diameter circle on cookie sheet; set aside.
- In a 1-quart saucepan, stir together the granulated sugar and rum. Cook over medium heat, stirring constantly, until the sugar dissolves. Increase heat and bring mixture to a boil. Cook without stirring for 4 minutes, or until mixture turns amber and caramelizes.
- Stir in pecans and coat nuts with syrup.
- Scrape mixture onto prepared cookie sheet. Cool for 20 minutes or until hardened.
- Transfer the mixture to a cutting board and chop the praline; set aside.
- Preheat oven to 400 degrees F.
- Lightly grease a 10-inch-diameter circle in the center of a cookie sheet; set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- With pastry blender or two knives, cut butter into 1/4-inch size pieces and stir them into flour mixture.
- In a small bowl, stir together eggs, cream, and vanilla extract.
- Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
- With lightly floured hands, knead in the praline pieces until evenly distributed.
- With lightly floured hands pat the dough into a 9-inch-diameter circle in the center of the prepared cookie sheet.
- In a small bowl, combine egg yolk and 1/2 teaspoon of water. Brush over the top of the scone dough.
- With a serrated knife, cut circle into 8 wedges. Press a few pecan halves on each wedge.
- Bake for 20-25 minutes, or until toothpick inserted in center of scone comes out clean. Immediately transfer scones to cooling surface.
Prep time: Cook time: Total time: Yield: 8 Scones
For more great scone recipes visit http://kicked-up-cookie-recipes.com/scone-recipes.html
For some great tasting brownie recipes visit http://kicked-up-cookie-recipes.com/brownie-recipes.html
For cookie baking tips and a wide selection of recipes visit http://kicked-up-cookie-recipes.com/
Stewed Kumquats and Prunes
June 5, 2013 by Diane Watkins
Filed under Breakfast, Vegetables
Stewed Kumquats and Prunes Recipe
This recipe is from the 1930’s. It was popular in the more southern regions where Kumquats were plentiful. Serve it as a breakfast dish or a side dish. [Read the rest of this entry…]
South Carolina Scrapple
May 27, 2013 by Diane Watkins
Filed under Breakfast, Frugal, Meats
South Carolina Scrapple Recipe
Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.
Sliced scrapple (Photo credit: Wikipedia)
The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside. The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.
South Carolina Scrapple Recipe
3 lbs bony pieces of pork
Water
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional
- Select 3 pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone.
- Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
- Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
- Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
- Cook for 2 minutes, stirring constantly.
- Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
- Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.
