Biscuits and Sausage Gravy recipe
3 cups self-rising soft wheat flour
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1/2 cup butter-flavored shortening
1 1/4 cups buttermilk
Butter or margarine, melted
Sausage Gravy
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is
crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a
lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a lightly greased
baking sheet. Bake at 425 degrees F for 12 minutes or until golden. Brush tops with butter.
Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.
Foolproof Scrambled Eggs recipe
6 eggs
1/3 cup light cream or milk
3/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon Worcestershire sauce
Beat eggs; beat in cream or milk and seasonings. Cook in upper part of double boiler over hot
water until just set, stirring often. Serve at once with toast.
Montana Omelet recipe
6 large eggs
1/2 cup sour cream or half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped meat (jerky, dry
salami, ham or cooked bacon)
1/4 cup finely chopped onion
1 cup chopped cooked potatoes
2 tablespoons each butter and cooking oil
1 cup shredded Cheddar cheese
Beat eggs, sour cream, salt and pepper well or mix in a blender. Cook meat, onions and potatoes
in butter and oil until onion is tender and potatoes are lightly browned.
Pour eggs mixture over all, lifting potatoes to let eggs run under. Cook slowly in a covered fry pan
until eggs are set, 8 to 10 minutes. Sprinkle with cheese and serve.
Makes 3 or 4 servings.
Baked Raspberry Almond French Toast recipe
1/2 cup whole milk
1 large egg
2 tablespoons sugar
2 tablespoons amaretto or 1/2 teaspoon almond extract
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
3 tablespoons raspberry preserves
2 large store bought croissants, halved horizontally
1/4 cup sliced almonds
1 tablespoon unsalted butter, melted
Honey (warmed) or confectioners' sugar for garnish
Fresh raspberries for garnish
Place the milk, egg, sugar, amaretto, cinnamon and salt in a shallow 1-quart baking dish and
whisk to blend well.
Spread 1 1/2 tablespoons of the raspberry preserves over the bottom half of each croissant.
Replace the croissant tops and press them together. Place the filled croissants in the baking dish,
turning to coat with the custard. Let the croissants soak for 30 minutes to absorb the custard
mixture, turning often.
Place a rack in the center of the oven and preheat the oven to 325 degrees F. Butter a cookie sheet.
Place the almonds in a shallow bowl. Carefully remove the soaked croissants from the bowl and
coat both sides with almonds. Place the coated croissants on the buttered baking sheets and
brush with melted butter. Discard any custard mixture left in the baking dish. Bake until the
croissants are puffed and browned, and the custard is set, 25 to 27 minutes.
Remove the baking sheet from the oven and transfer the croissants to serving plates. Drizzle
honey over croissants or sift confectioners' sugar over them, and garnish with fresh raspberries.
Makes 2 servings.
Country Grits and Sausage Casserole recipe
2 cups water
1/2 cup quick-cooking grits, uncooked
3 1/2 cups shredded extra-sharp Cheddar cheese
4 eggs, lightly beaten garnish)
1 cup milk
1/2 teaspoon dried whole thyme
1/8 teaspoon garlic powder
1 1/2 pounds mild bulk pork sausage,
cooked, crumbled and drained
Tomato wedges (for garnish)
Fresh parsley sprigs (for garnish)
Bring water to boil; stir in grits. Return to boil; reduce heat to low, and cook 4 minutes, stirring
occasionally. Add cheese, stirring until melted.
Combine eggs, milk, thyme and garlic powder; stir well. Gradually stir about one-fourth of hot grits
mixture into egg mixture; add to remaining hot mixture, stirring constantly. Stir in sausage. Pour
into a lightly greased 11 x 7-inch baking dish. At this point, you can refrigerate for up to 8 hours.
Bake, uncovered, at 350 degrees F for 50 minutes or until set. Garnish, if desired.
Yields 6 to 8 servings.
Belgian Waffles
1 envelope active dry yeast
2 cups warm milk
2 1/4 cups all-purpose flour
1 egg
3 tablespoons granulated sugar
3 eggs yolks
8 tablespoons butter, melted and cooled to room temperature
1 teaspoon vanilla extract
3 egg whites, beaten to soft peaks
Combine the yeast and 1/4 cup of the warm milk in a small bowl and allow to proof for 5 minutes.
Sift the flour into a large mixing bowl and add the egg, yeast mixture, and sugar. Stir to mix well with
a wooden spoon. Add the remaining milk and the egg yolks one at a time, stirring to incorporate.
Add the melted butter and vanilla extract, stirring just to combine. Fold the egg whites into the
batter, cover with a towel, and allow to rise for 1 hour.
Stir down the batter when ready to cook and cook according to your waffle iron's directions.
Makes about 12 waffles.
Dave's breakfast
1 cup coffee, large
forget the food
hit the door running
Breaskfast