Angel Biscuits

 From Winnie Day, Harrogate, TN

• 1 pkg yeast
• 2 T warm water
• 5 c flour
• 1 tsp soda
• 2 T sugar
• 3 tsp baking powder
• 1.5 tsp salt
• 1 c Crisco
• 2 c buttermilk
• Melted butter

Dissolve yeast into warm water. Sift dry ingredients, cut in shortening. Add buttermilk to mixture. Stir thoroughly till moistened. Turn out on floured board and knead one or two minutes. Cute with a 2 inch biscuit cutter. Dip in butter. Fold as rolls. Place on untreated baking sheet. Bake 400 degrees for 12-15 min. Yields 2.5 dozen.

Sourdough Oatmeal Muffins

 Combine and soak for one hour.

• 1 cup oats (I used rolled)
• 1 cup milk  (I used coconut)

Grease 12 muffin cups - oven 400, bake 20-25 minutes

Mix wet:

• ½ cup starter (levain)
• ⅓ cup oil
• 1 egg
• ½ cup raisins (I used craisins and nuts)

Mix dry:

• 1 cup flour
• 1.5 tsp baking powder
• ¼ tsp soda
• ½ tsp salt
• ½ cup brown sugar

Add wet to dry. Mix oats in until just moistened. Bake. 

These were VERY good!

Sandy’s Danish Puff

 Oven 350

Cut ½ cup butter into 1 cup flour until size of peas

Sprinkle with 2 Tb water and mix with fork.

Gather pastry into a ball, and divide in half. Pat each half into a rectangle 12 x 3 inches about 3 inches apart.

Heat ½ cut butter and 1 cup water to a rolling boil and remove from heat. Quickly stir in 1 tsp almond extract and 1 cup flour. Stir vigorously over low heat until mix forms a ball, about 1 minute. Remove from heat. Add 3 eggs, beating til smooth and glossy. Spread half over each rectangle. 

Bake until topping is crisp and brown, about 1 hour. Cool.

Spread with glaze:

1.5 cup powdered sugar

2 Tb butter

1.5 tsp vanilla

Add 1 to 2 Tb water a tsp at a time.

Witch Jay’s Fast Crustless Quiche

 Butter a 10” pie plate. In it, sprinkle:

• 4 oz shredded cheese
• 6-7 slices crumbled bacon
• A few sautéed mushrooms if you have them

In the blender, put:

• 4 eggs
• ½ c chopped onion
• ½ c flour
• 2 Tb butter
• ½ tsp salt and some pepper
• 1.5 c milk

Blend for 1 minute. Pour it over the stuff in the pie plate and bake 35 minutes at 350 if it is metal, a bit longer if the plate is glass. Let stand 3 or 4 min before serving.

Favorite Apple Nut Coffee Cake

 I’ve made this a lot over the years.

• 3 medium-sized golden delicious apples
• Sugar
• 1 c softened butter
• 1 16-oz container sour cream
• 2.5 cups flour
• 1 Tb baking powder
• 2 tsp baking soda
• 2 tsp vanilla
• 4 large eggs

Prepare streusel topping and set aside. (Knead 1 c walnuts, ⅔ c flour, ¼ c brown sugar, 4 T butter and 1 tsp cinnamon into large pieces.)

Toss thinly sliced apples with 2 T sugar. Grease 14x10 roasting pan. Preheat oven to 350.

Beat butter with with 1.5 c sugar until light and fluffy. Add sour cream and remaining ingredients until blended. Beat 1 minute. Spread batter in pan and arrange apple slices on top. Sprinkle with streusel topping.

Bake 45-50 min until cake pulls away from pan. Cool 10 minutes. 18 servings.

Sourdough English Muffins

  From New World Sourdough book

Levain build

• 50 g starter
• 50 g bread flour
• 50 g whole-wheat flour
• 100 g warm water

Mix all until incorporated and proof 3 to 4 hours until double. Use immediately or refrigerate for 12 hours for next day.

Final dough mix

• 250 g bread flour
• 100 g all-purpose flour
• 50 g semolina flour plus more for dusting
• 50 g whole wheat flour
• 50 g spelt flour
• 310 g water
• 100 g levain
• 20 g salt

1. In large bowl, mix flours, water, levain, and salt until incorporated. Cover and let rest for 6 hours. Refrigerate dough for 15 hours more.
2. Turn onto a floured surface and stretch into a rectangle about ½ inch thick.
3. Line a sheet pan with parchment and dust it liberally with semolina and cornmeal.
4. Use a 3 or 4 inch round baking ring or cup, cut out about 10 circles from the dough. Place each on the baking sheet and dust tops with a bit more cornmeal.
5. Cover and let proof 1 hour.
6. Heat a cast iron skillet over med-low heat.
7. Dust the skillet with cornmeal and semolina.
8. Place muffins in skillet and cook 4-5 min per side until golden brown on top and bottom and lighter on the sides.
9. Let rest 20 min to ensure inside is fully cooked before cutting.

Oat Gravy and Biscuits

From True Comfort by Cavallari

 1 T arrowroot 

1 c oat flour

¼ c ground flax

2 tsp baking powder

¼ tsp salt

2 T chilled coconut oil

2 eggs

⅓ c nut milk

Oven 350.

Dissolve arrowroot in 1 T water. In large bowl combine flour, flax, baking powder, salt. Add oil til resembles dry sand. Add dissolved arrowroot, eggs and milk. Stir til just combined. Let dough sit 5 minutes.

Use 2 T batter for each biscuit, spoon dough onto lined baking sheet. Bake 10 min.

Sausage Gravy

(Made this 4/15/21 - VERY good. Stick with unsweetened almond milk, though. Would also be good without meat, I think.)

½ lb ground meat (beef, bison, etc.)

1 T coconut oil

1 T finely chopped onions

⅓ c oat flour

¼ tsp garlic powder

½ tsp ground sage

2 c almond milk

1 c full fat coconut milk

2 tsp hot sauce

1 tsp maple syrup

salt

pepper

Saute meat in coconut oil for 2 min. Add onions sauce til browned about 6 min. Add oat flour and stir, add garlic powder and sage, stir. Add milks and bring to a boil. Turn down to high simmer and stir continuously until thickened, about 20 min. Add hot sauce, maple syrup and salt and pepper to taste.

 

Oat Flour Mix and Biscuits

Oat Flour Mix
5 c. gluten free oat flour*
3 1/3 c. tapioca flour
3 c. cornstarch
2/3 c. potato starch
3 Tbs. potato flour
* Ground up gluten free oats
 
Oat Flour Biscuits
I've never much liked gluten free baking powder biscuits. They've always struck me as rather...squeaky. But when my sister Mette made these for me, I changed my mind. The oat flour mix makes these biscuits delicious, better than "regular" biscuits, my Dad says. They are certainly the best gluten free biscuits I've ever had, and I make them all the time. - Betsy 
3 1/2 c. Oat Flour Mix*
2 tsp. xanthan gum
2 Tbs. baking powder
2 tsp. baking soda
4 tsp. sugar
1 tsp. salt
6 Tbs. shortening
6 Tbs. butter or margarine
1 1/4 c. milk or milk alternative
Preheat oven to 350°.
Combine dry ingredients in a medium bowl.** Using a pastry blender or your hands, cut in shortening and butter until mixture resembles coarse crumbs. Stir in the milk and work gently until dough forms a ball. Turn onto a surface dusted with oat flour mix and pat or lightly roll to 1/4 thickness. Cut into small biscuits. Place 1" apart on parchment-paper-lined cookie sheets. Bake for 10 - 12 minutes. 

These biscuits are best on the first day they are baked, but the dough keeps well. Store it in a Ziploc bag in the refrigerator for up to 5 days. ** You may also place all dry ingredients in a large Ziploc bag. Add shortening and butter. Close bag and smoosh around until shortening is well mixed into the flour. Add milk to the flour mixture, then reclose bag and mash it around again until dough forms a ball. (Continue as above).In a hurry? Place all ingredients in the bowl of a stand mixer. Add shortening and butter. Mix on medium speed until mixture resembles small crumbs. Add milk. Mix on medium speed until well blended. Work dough into a ball with your hands. 

Sheet Pan Pancakes

1.75 C all-purpose flour

2 T sugar

1.5 tsp baking powder

1.25 tsp salt

1 tsp soda

2 c whole buttermilk

2 large eggs

3/4 tsp vanilla, divided

10 T butter, melted, divided

1.5 c fresh sliced strawberries

1/2 c honey

Oven 350

Mix dry ingredients. Whisk buttermilk, eggs, and 1/2 tsp vanilla in a bowl and gradually add into flour mix. Gently stir in 1/4 c melted utter. Do not overmix.

Pour batter into lightly greased 15x10 inch rimmed baking sheet. Bake 7 min. Sprinkle with strawberries and continue to bake until golden brown about 15 to 18 more minutes.

Make Honey butter syrup. Stir honey and remaining 6 T butter and 1/4 tsp vanilla in small saucepan over med low, cook til warm about 1 min.

From Southern Living, July 2020

Almond French Toast

from The Healthiest Diet on the Planet

2 c almond milk
1 T brown sugar
1/8 tsp cinnamon
dash turmeric
12 slices whole wheat bread
Combine milk, sugar, cinnamon and turmeric. Shake up or stir well. Dip slices of bread into mix and brown on med-hot nonstick griddle. Serve with warm maple syrup. 

IP Steel Cut Oats

Morning Glory Smoothie

Adapted from The Oh She Glows Cookbook.

Blend:
1 c strawberries
1 frozen banana
1/3 c OJ
1/3 c coconut water or water
1/4 tsp vanilla (opt)
3 to 5 ice cubes

Flu-fighter Smoothie

Adapted from The Oh She Glows Cookbook.

Blend:
2 med navel oranges, peeled and seeded
1 tsp grated fresh ginger
1 - 3 tsp maple syrup
3 to 5 ice cubes
pinch of cayenne (optional)

Chocolate Smoothie

Adapted from The Oh She Glows Cookbook.

Blend until smooth:
2 c almond milk
1/4 c (60 mL) avocado
2 Tb cocoa powder
1 tsp vanilla

Add and blend again until smooth:
small pinch salt
4 to 6 pitted medium Medjool dates
4 to 6 ice cubes (coffee ones would be awesome)
1/4 tsp espresso powder (optional)
This makes 2

If dates are firm, soak them to soften before using.

Lemon Blueberry Scones

Gluten Free Lemon-Blueberry Drop Scones

Yield: 8-10 scones

Ingredients:

315 grams almond flour (about 3 cups)
1 teaspoon baking soda
1/8 teaspoon sea salt
Pinch of cinnamon
Zest of 1 lemon
2 eggs
2 tablespoons honey
2 tablespoons fresh lemon juice
3/4 cup fresh blueberries

1. Preheat your oven to 325 degrees.
2. Add the almond flour, baking soda, salt, cinnamon and lemon zest in a large bowl and stir to combine.
3. Make a well in the center of the flour mixture and add the wet ingredients. Starting in the center, stir the dough until well combined. Fold in blueberries.
4. Using a large cookie or ice cream scoop, drop the scones onto a baking sheet lined with parchment paper. Lightly wet hands and gently flatten the tops of the scones. They should be about 1 inch thick.
5. Bake 18-20 minutes, until the tops are golden brown. Cool on wire rack.

 Very good!

Strawberry Scones

2 cups all-purpose flour

1/3 cup plus 2 teaspoons sugar, divided

2-1/4 teaspoons baking powder

1 teaspoon grated lemon zest

3/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup cold butter, cubed

2/3 cup half-and-half cream

1/2 cup coarsely chopped fresh strawberries

1 large egg, lightly beaten

 

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon zest, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.

Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.

Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm.

1 each: 233 calories, 8g fat (5g saturated fat), 33mg cholesterol, 387mg sodium, 35g carbohydrate (11g sugars, 1g fiber), 4g protein.

From Taste of Home

IP Egg Bites

Breakfast for the week, cooked in my instant pot. Filled jars with broccoli and ham then topped with a mixture of eggs, half and half, and smoked havarti. Stacked them in the instant pot and pressed the egg button, did a natural release. They were way tall when I opened the lid but they sank to a perfect fit. I have lids for the jars, then they just go in the fridge when they cool off and can be reheated each morning.  I will make another batch with sausage, red pepper and cheddar.  Mix and match your favorite veggies, cheeses and proteins (bacon, tofu, etc)
Updated info based on questions:
-Egg setting is 10 minutes, high pressure
-These were on the rack with one cup of water on the bottom, jars sprayed with Pam or equivalent
-1/2 cup (4oz) mason jars can fit 2 layers high, staggering the second layer like bricks (like how I make yogurt)
-they puff up super tall, then settle down as they cool
-cool before adding a lid and refrigerating
-I heard they freeze well (not done it myself)

Sourdough Pancakes

Quick Sourdough Pancakes

Combine dry ingredients:

• 1.25 cup flour
• 2 tsp baking powder
• ¼ tsp soda
• ½ tsp salt
• 1 T sugar

Combine wet ingredients:

• 1 egg
• 1 cup starter
• 1 cup milk
• 3 Tb oil

When skillet is hot, add wet to dry and start cooking. 4-6 servings

This one is probably for a crowd - I haven’t tried.

From www.theperfectloaf.com/my-top-3-leftover-sourdough-starter-recipes/
I made half of this batter this morning, February 8, 2019. My sourdough starter is in day 21, still not viable for bread. Oh my gosh. These were so good. I put blueberries in mine.

I like to use a smoking hot griddle to cook pancakes; it makes a huge difference in the quality of your pancakes. 

• 2 large eggs
• 245g (1 cup) almond milk
• 250g (1 1/2 cup, stirred down) sourdough starter
• 4g (1 teaspoon) vanilla (optional)
• 180g (1 1/2 cups) all-purpose, einkorn, or a mix of all-purpose and whole wheat, flour
• 6g (1 teaspoon) baking soda
• 4g (1 teaspoon) baking powder
• 5g (1 teaspoon) sea salt
• 50g (1/4 cup) granulated sugar
• 63g (1/4 cup or 1/2 stick) melted ghee

Beat eggs in a medium bowl. Add milk, sourdough starter, and optional vanilla. Stir to incorporate.

Sift together flour, baking soda, baking powder, salt, and sugar. Add dry mix to the egg mixture, mixing well. Stir in melted butter. Wait about 30 minutes to let your sourdough starter get going just a bit.

Lightly grease a smokin’ hot griddle. Drop the batter onto the griddle and cook until light brown and bubbles start to appear on top, then flip to cook the other side. Refrain from flipping multiple times.

You might need to adjust the amount of milk depending on the stiffness of your sourdough starter and your preferred batter consistency. The above ingredients work well for my liquid starter; if you’re using a stiff starter, you might want to add around 1/2 cup more milk.

Skillet Granola

1 c quick oats
1 c old-fashioned oats
1 c sliced almonds
½ c each chopped walnuts and pecans
½ c sunflower seeds
¼ c oil
½ c maple syrup
¾ c brown sugar
1 c raisins
(I can see this will be WAY too sweet, and the raisins will get hard)
In large cast iron skillet mix oil, sugar, maple syrup and cook stirring until just beginning to bubble. Add everything else except raisins and stir to coat. Reduce heat to med-low and cook, stirring occasionally until it begins to sizzle and toast, 3 to 4 minutes. Makes about 7 cups.
From the book, 150 Best Ever Cast Iron Recipes.

IP Berry Jam

Instant Pot Berry Jam

This Instant Pot Berry Jam is such an easy, delicious recipe to make with fresh berries. ($.32 per serving)

Course Side Dish

Cuisine American

Keyword Jam

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 16

Calories 26 kcal

Author Annemarie

Ingredients

• 1 lb strawberries
• 1 cup blueberries
• 1 medium apple cored, peeled, and chopped
• 1/4 cup maple syrup
• 1/4 cup orange juice

Instructions

1. Wash the berries and peel, core, and chop the apple. (If the strawberries are large, cut them in half.)
2. Place all the ingredients in the Instant Pot. Cover and turn the vent to Sealing.
3. Cook on manual high pressure for 1 minute. After the cook time, allow the pot to naturally release its pressure for 10 minutes. Then release the remaining pressure if needed and open the pot.
4. Mash the mixture to your desired texture. Set the pot to Saute and simmer it to thicken, stirring regularly (about 8 to 10 minutes). When it starts sticking to the bottom of the pot, it’s almost ready. The jam will continue to thicken as it cools.
5. Store in the refrigerator in sterilized pint jars for up to a couple weeks, or freeze for later use.