Make Ahead Buttermilk Pancakes

June 8, 2013 by  
Filed under Breads, Breakfast

print recipe

Make Ahead Buttermilk Pancakes
Make the batter for these buttermilk pancakes the night before. The batter actually improves with age. I like to make these in a pitcher for easy pouring and refrigerate, covered with plastic wrap. The next morning, just give a quick stir and pour onto the hot griddle. You can sleep late and still look like a breakfast goddess! (Photo credit: Wikipedia)
  • 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
Beat eggs, add flour, baking powder, soda, salt and sugar. Mix well. Add buttermilk and melted butter. Mix again. At this point batter can be refrigerated for later use, flavor improves with age. Lightly oil griddle and get it hot. Test heat with a dot of batter. When griddle is hot, ladle on batter, spreading thin. Bubbles will form on top side of pancake, cook til bubbles pop and pancake begins to appear dry. Flip and cook other side til light brown. Serve with butter or syrup as desired.I like to brush the pancakes with additional melted butter as they come off the griddle, but this is optional.

Prep time: Cook time: Total time: Yield: 8 servings

.........Read more »

Praline Scone Recipe

June 7, 2013 by  
Filed under Breads, Breakfast


print recipe

Praline Scone Recipe
The praline scone recipe will definitely remind you of the famous southern candy! This scone has such a rich flavor it could be a stand alone dessert! Photo credit: Wikipedia
  • 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

Large bowl
2 small bowls
Pastry blender
Cookie sheet
  1. Lightly oil 10-inch-diameter circle on cookie sheet; set aside.
  2. 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.
  3. Stir in pecans and coat nuts with syrup.
  4. Scrape mixture onto prepared cookie sheet. Cool for 20 minutes or until hardened.
  5. Transfer the mixture to a cutting board and chop the praline; set aside.
  6. Preheat oven to 400 degrees F.
  7. Lightly grease a 10-inch-diameter circle in the center of a cookie sheet; set aside.
  8. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
  9. With pastry blender or two knives, cut butter into 1/4-inch size pieces and stir them into flour mixture.
  10. In a small bowl, stir together eggs, cream, and vanilla extract.
  11. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.
  12. With lightly floured hands, knead in the praline pieces until evenly distributed.
  13. With lightly floured hands pat the dough into a 9-inch-diameter circle in the center of the prepared cookie sheet.
  14. In a small bowl, combine egg yolk and 1/2 teaspoon of water. Brush over the top of the scone dough.
  15. With a serrated knife, cut circle into 8 wedges. Press a few pecan halves on each wedge.
  16. 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
For some great tasting brownie recipes visit
For cookie baking tips and a wide selection of recipes visit

.........Read more »

Stewed Kumquats and Prunes

June 5, 2013 by  
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…]

.........Read more »

South Carolina Scrapple

May 27, 2013 by  
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.

English: photo of sliced scrapple

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
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional

  1. 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.
  2. Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
  3. Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
  4. Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
  5. Cook for 2 minutes, stirring constantly.
  6. Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
  7. Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.
Enhanced by Zemanta
.........Read more »