An easy breakfast treat. Can be prepared ahead of time and reheated as needed. Preheat oven to 350°. Select a large six-cup muffin pan and, if needed, lightly grease it. (I generally use a silicone muffin pan without buttering it.) Add a tablespoon or two of fillings to each cup. Some choices include: Add the
These make a great accompaniment for eggs. Use yellow or red potatoes, like Yukon Gold, not the brown russet potatoes. Cut them into uniform-sized chunks, like 1/2″ x 1/2″ x 1″ or thereabouts. (The exact size isn’t critical, but avoid having a mix of big chunks and little bits, because you want them all to
Simmer 1/2 cup barley in 2 cups of almond milk. Use the lowest possible heat; almond milk boils over if you look at it sideways. In about 45 minutes, the grains will have absorbed all the almond milk. Options: add a couple of eggs to the hot pot, spoon hot barley on top, put the
Preheat oven and cast-iron frying pan to 450ºF. Mixing bowl, large fork: 300g. cake [or Southern all-purpose or biscuit] flour 1T baking powder 1T sugar 1t salt Stir together. Pastry cutter: 1 stick (4 oz). butter 1c. (8 oz.) buttermilk Cut butter into dry ingredients. You can mash with a fork or use your fingers,
1/4 cup stone-ground grits 1 cup water butter salt This makes a single serving of grits. Multiply as needed. Bring water, butter & salt to a boil. Stir in grits. Turn down heat to medium-low. Simmer covered, stirring frequently, for ~30 minutes, until thick. Taste for doneness. Salt and butter to taste. Variations: Near the
3 cups water 1 cup steel-cut oats Bring water to a boil in a covered pot. Add oats. Turn down heat to a simmer. Stir frequently, then occasionally, while simmering uncovered for 20 minutes. If you remember to throw the oats and water into a pot the night before, you can bring the covered pot
By way of http://www.cooks.com/rec/view/0,175,148173-252198,00.html Waffle iron! For reference, my grandfather’s recipe, attributed to Mrs. Mary Charlton Ligon:
My pancake go-to recipe has always been the classic Joy of Cooking receipt. However, I rarely make it because I find the measuring fiddly, and because it works best made the day before, resting in the fridge overnight. And to be honest, my son just doesn’t like pancakes enough to make that worthwhile. So, I
The Evans family poundcake receipt. 2 sticks butter (1/2 lb.) 2 cups sugar 5 eggs 2 cups flour (240 grams) Cream butter & sugar together. Separate eggs. Beat in the egg yolks. Mix in flour. Fold in the egg whites. Do not over-beat. You should expect a sour-cream-like consistency to your batter. Line a ring
Fool-proof pre-coffee morning biscuits. (Piglet’s recipe.) Preheat oven to 375 deg. F. A mixing bowl and a large mixing fork • self-rising flour, 1 1/2 cups (160 grams) • Sugar, 1 tablespoon, or to taste Stir the flour and sugar together into the bowl. • Heavy cream, 3/4 cup (170 grams) Stir in the cream