Category: Breakfast

Ingredients

• 3 eggs
• 115g flour
• 285 ml milk
• pinch of sea salt
• butter

Directions

Whisk eggs, flour, milk and salt together well. Set aside for 30 minutes.

Turn oven on to 500. Put a popover pan on a baking tray in the oven as it’s warming. When the oven is preheated, remove the trays, close the oven door, and add a tablespoon of butter to each muffin hole. Let it melt, then pour in muffin batter.

Bake for 15 minutes with the door shut. Optionally, for a crispier yorkie, turn oven down to 150 and cook for another 10 minutes.

Ingredients

• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 2 teaspoons cinnamon
• 3/4 cup honey
• 1/3 cup water
• 1/4 cup vegetable oil
• 6 cups oatmeal
• 1/2 cup sesame seeds
• 1/2 cup sunflower seeds
• 1 cup coconut
• 2 cup sliced almonds (at least)
• pecans
• walnuts
• pepitas
• chia seeds

Directions

Whisk salt, cinnamon, honey, water, rice and vanilla together.

In large bowl, mix everything else. Eyeball to decide how many nuts to use. Pour wet ingredients over and mix well.

Line jelly roll pan with parchment paper. Spread granola evenly on pan. Bake at 325. Stir every 6-7 minutes for about 35-42 minutes until it’s toasty brown.

Ingredients

• 1 cup Bisquik
• 6 eggs
• 1 cup milk
• 1 stick butter, melted
• 1 pt small curd cottage cheese
• 1 pound cheddar or jack cheese
• 9 oz chorizo
• 1 can green chilies

Directions
Whisk all ingredients together and pour into a 9×13″ baking dish. (Can be refrigerated overnight at this point). Bake at 350 for 40 minutes. Edges will brown and center will be slightly jiggly when ready. Let stand 15 minutes before serving.

Ingredients

• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 cup heavy whipping cream

Directions

Mix dry ingredients together.  Stir in up to 1 cup whipping cream until the dough turns bisquity (add in small increments as you get close to one cup because it changes quickly).  Knead lightly and shape into a ball.  Place on baking sheet and flatten to about 1-1.5 inches thick.  Cut into 6 pieces and pull apart slightly.  Bake at 425 for 10 minutes.

Ingredients

Rolls

• 3 1/2 cups flour
• 1 pack yeast
• 1 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup crisco
• 1 t salt
• 1 egg (room temperature)

Filling

• 2 tablespoons butter, melted
• 1/4 cup sugar
• 2 teaspoons orange peel

Directions

Combine 1 1/2 c flour and yeast in mixing bowl.  In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts).  Add milk mixture to flour mixture and mix.  Mix in egg.  Beat at low for 30 seconds, then at high speed for 3 minutes.  Mix in remaining flour.  Put in buttered bowl, cover with a piece of saran wrap covered in butter.  Let rise for about 1 1/2 hours.  Divide the dough into 2 parts.  Roll each out into a 12″x8″ rectangle.  Makes enough for 2 pans of rolls.

Spread melted butter onto dough.  Mix together sugar and orange peels.  Spread onto buttered dough.  Roll up into a 12″ log.  Slice into 12 slices.  Place in an 8″ cake pan.  Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan.

Bake at 375 for 20 minutes.  Cool for 3 minutes and invert onto a plate.

Ingredients

Rolls

• 3 1/2 cups flour
• 1 pack yeast
• 1 1/4 cup milk
• 1/4 cup sugar
• 1/4 cup crisco
• 1 t salt
• 1 egg (room temperature)

Filling

• 1 teaspoon cinnamon
• 3/4 cup brown sugar
• 1/2 cup butter
• 2 tablespoons corn syrup
• pecans

Directions

Combine 1 1/2 c flour and yeast in mixing bowl.  In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts).  Add milk mixture to flour mixture and mix.  Mix in egg.  Beat at low for 30 seconds, then at high speed for 3 minutes.  Mix in remaining flour.  Put in buttered bowl, cover with a piece of saran wrap covered in butter.  Let rise for about 1 1/2 hours.  Divide the dough into 2 parts.  Roll each out into a 12″x8″ rectangle.  Makes enough for 2 pans of rolls.

Heat 1/2 cup brown sugar, butter and corn syrup in a small saucepan for about 5 minutes.  Add the pecans.  Put in the bottom of an 8″ cake pan. 

Spread melted butter onto dough.  Mix together cinnamon and 1/4 cup brown sugar.  Spread onto buttered dough.  Roll up into a 12″ log.  Slice into 12 slices.  Place in pan on top of pecan mixture.  Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan. 

Bake at 375 for 20 minutes.  Cool for 3 minutes and invert onto a plate.