Bed and Breakfast at Home

We love breakfast,  so here are a few of our favorites.

  Hashbrowns are so simple to make.  Heat a 9 inch cast iron skillet with 1/3 cup of oil.  Dice 3 large unpeeled red rose potatoes,  and add to a medium hot skillet. (No. 6 on my range.) Use a metal spatula to quickly turn the potatoes to coat with oil.  Let fry about 5 minutes and place a lid on for about 5 more, turn potatoes and relid, and repeat till almost done.  I have added here precooked tiny carrots, cooked from dinner the nightbefore.  A great addition  is 1 cup of diced leftover roast beef  to make a wonderful hash, added just before you serve.  Cook about five minutes without the lid.  To add 1/2 a diced onion, saute it in a separate little non stick skillet and add with the meat and carrot because it can burn if you add it to soon.  Sprinkle generously with salt and cracked black pepper.

Overnite Biscuits

2 1/2 cups all purpose flour

1 1/2 sticks of cold butter

4 teaspoons of Baking Powder

1 Teaspoon of salt

Slice cold butter and cut in with two knives.

In a separate bowl add:

3/4  cup cold buttermilk

1 wisked egg

Work the two together by hand or with a mixer.  Roll out on to a floured cutting board.  Coat the ball with some flour and fold over a few times.  Roll out to about 3/4 inch.  Cut  and place on parchment paper.  Cover and Chill overnite.  In the morning brush with a little milk and and bake at 425 degrees for about 25 minutes.   These can be made extra special by adding some poultry seasoning on top.

Real Butter Spread

We love real butter, so to keep it always spreadable.....
Mix equal parts grapeseed oil and slightly softened butter in your blender.  Scoop out mixture back into a plastic lidded container for setting on the table.  Ready to spread right from the fridge and you can't tell the difference.  If you don't want grapeseed, try Public Brand Olive Oil.  It has no taste or smell.

Fresh Strawberry Jam

4 cups fresh strawberries, cut in half

3 cups of white sugar, wirled in the blender to make it finer

2 Tablespoons of Orange Juice

1 diced green apple, for the pectin

1/2 cup of fresh blueberries

Simmer and stir till all the sugar is disolved, and then begin to bring to 220 degrees.  You may need to skim off a little foam.  When this reaches 220 remove from the heat and pour in a heatproof bowl, cover and chill for breakfast in the morning. 

Cinnamon Raisin Scones

Put in a small saucer 4 oz. of sour cream and 1 teas. of baking soda. Set aside. Soak 3/4 cup of raisins in 1 teas. of water. Set aside. In another saucer, mix 1 egg, 1 teas. of vanilla and 1 Tbs. of sugar. In a medium mixing bowl put 2 1/4 cups of flour, 1 Tbs. baking powder and cut in 1 stick of cold butter then add scant 1/2 cup of brown sugar and 1/2 teas. salt. Drain raisins and toss with cinnamon. add to flour mixture. Mix together the sour cream mix and the egg mix and fold into the flour mix. Add about 1/4 -1/2 cup of buttermilk  and knead like you would a regular biscuit mix. Pat onto a floured covered cutting board into a 8 inch circle and cut into 6 - 8 wedges. Brush lightly with milk. Bake at 400' for about 25 minutes.
I use King Arthur Flour.

Quick Blueberry Sauce

In a small sauce pan, put 2 cups of fresh blueberries, 1 Tblsp. sugar, 1 rounded teas. cornstarch, and 1/2 cup  of orange juice.  Stir and slowly bring to a boil.  When the berries have popped and  this has cooked down a little, sprinkle a some cinnamon on top and serve hot on your split  biscuits.   I like to put each biscuit in a 1 1/2 cup pyrex glass dish and top with hot blueberry sauce.
Check out my homemade Blackberry Maple Syrup in "Home Canned Favorites".

Scrambled Eggs with Cheese

4 eggs, wisked till bubbly

Spray a non stick 9 inch skillet with a cooking spray

Heat the skillet till warm, not hot

Pour in the eggs

Let this cook with the lid on for about 1 minute

Remove lid and stir gently with a non stick spatula

Sprinkle with freshly grated cheddar cheese

Replace lid for another minute

Turn off the heat.

Sprinkle with salt and pepper.

Replace lid

Fried Apples and Bacon

Ooooo, it does not get any better than this

  4 - 5  apples, peeled or unpeeled,
 6 - 8 slices per apple
1/2 cup light brown sugar
 3/4  stick of butter, approx.
1/2 cup of honey, approx.
1 teas. cinnamon or pumpkin pie spice

This is not an exact science.  Melt the butter in a non stick skillet on medium low.  Add the apple slices and 1/2 the brown sugar, stir to coat.  Cover and let steam for 5 minutes, remove the lid and stir.  Continue to saute till the apples are done, maybe 10 minutes.  Add more sugar and honey to coat.  You should have a pretty caramel sauce bubbling around the apples.  Blend in the cinnamon.  If we're not in the mood for all this butter and sugar, I add water, maybe 1/2 cup, and let them steam.  Finish off with a little brown sugar and butter.

while in the microwave you have

Rolled 4 - 5 slices of bacon in papertowels and cooked till almost done.  Cut in half and after you pour away the fried apples, finish off the bacon in the same skillet.  Don't turn the heat up to high or it will burn.  Serve beside the apples.

 Hot Apple Pineapple Cider
my daughter and grand daughter's favorite

In a stainless steel medium sauce pan, pour 2 qts. apple cider,
 1 6oz. orange pineapple frozen consentrate.
Slowly heat to the temperature you would for hot cocoa.
Add 2 Tablespoons of real butter
Keep warm by putting in a small crockpot on the table.
For added flavor, take 1 cup of juice
 and heat with 2 teaspoons of red hots
and a cinnamon stick.
Add back to the hot apple cider.

This can be prepared ahead of time
 in a crockpot to be ready anytime on a chilly evening.
Enjoy.