Tag: breakfast
Cherry Vanilla Almond Bread
Cherry Vanilla Almond Bread
This is a very simple, straightforward recipe that has the same base as banana bread; just replacing the bananas with chopped cherries and sliced almonds. Adding in almond extract will help enhance the nutty flavor of the bread, making this a great morning snack; or any time of the day, for that matter. You can substitute any other berry for the cherries such as blueberries, blackberries, or strawberries. Even apples, pineapple, or peaches would work.
Equipment
- loaf pan
Ingredients
- 1 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup butter or vegetable shortening melted
- 2/3 cup sugar
- 2 large eggs
- 1 tbsp almond extract
- 2 tsp vanilla extract
- 1 cup cherries pitted and chopped
- 1/4 cup sliced almonds plus 2 tbsp for the topping
- nonstick spray
Instructions
- In a bowl, mix together the flour, baking powder, and salt. In another bowl, whisk together the butter, sugar, eggs, and both extracts. Mix in the the egg batter to the flour.
- Mix in the chopped cherries and sliced almonds.
- Grease a loaf pan with nonstick spray. Place the batter into the loaf pan. Top with 2 tbsp of sliced almonds. Place in a preheated 350 degree oven for 50 minutes.
- Allow to rest for 30 minutes before slicing.
Serve warm with a droll op of butter. Turn any leftovers into French toast.
Biscuits and Gravy
Biscuits and Gravy
Biscuits and gravy are a breakfast staple of the South, dating back to post-revolutionary war when food supply was short. The gravy is dairy based, made from the drippings of pork sausage, seasoned with black pepper. The sausage gravy drenches flaky buttermilk biscuits, making this the ultimate breakfast comfort food.
Ingredients
Pork Sage Sausage
- 1 lb ground pork
- 1 tbsp brown sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp ground sage
- 1 tsp thyme
- 1/4 tsp cayenne pepper
Sausage Gravy
- 1 lb pork sage sausage
- 1 small onion finely chopped
- 5 garlic cloves minced
- 2 tbsp butter
- 1/3 cup flour
- 3 cups whole milk
- 1 tsp black pepper
- 1/4 tsp salt
Instructions
- Mix together all of the sausage seasonings.
- Mix in with the ground pork. Set aside.
- Melt the butter in a large saucepan over medium high heat. Sauté the onions for 5 minutes. Add in the garlic and cook for another minute.
- Add in the sausage and brown for 8 minutes.
- Whisk in the flour and cook for 2 minutes.
- Pour in the milk. Season with salt and pepper.
- Reduce the heat to medium and continuously whisk for 5 minutes until the gravy has thickened.
Buttermilk Biscuits
Who doesn’t love a good buttermilk biscuit? They are extremely easy to make and are much more cost effective than buying them frozen or in a can. Plus, they taste so much better made from scratch. Once you give this recipe a try, you’ll want to dig up The Colonel’s corpse and show him what a real buttermilk biscuit is.
Equipment
- food processor
- rolling pin
- biscuit cutter
Ingredients
- 2 1/2 cups flour
- 2 tbsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 8 tbsp cold butter cut into small cubes
- 1 cup buttermilk
Instructions
- Sift the flour, baking powder, salt, and sugar.
- Add the flour mix and the butter to a food processor. Briefly pulse 6-7 times.
- Transfer to a bowl. Pour in the buttermilk.
- Mix until a dough forms.
- Lightly dust a clean surface with flour. Roll out the dough to a 1” thick slab.
- Using a biscuit cutter or a small bowl, press out biscuits. Make sure to press straight down and not twist the cutter. This allows the biscuits to rise. Repeat this process until all the dough is used up.
- Preheat the oven to 425 degrees. Place the biscuits on a baking sheet.
- Bake 10-15 minutes. Allow to cool on a rack.
Nasaump, 2 Ways
Nasaump, 2 ways
Nasaump was introduced to the pilgrims over 400 years ago by the Wampanoag indigenous tribes in what is now Plymouth, MA. Flint corn was milled and turned into something similar to grits. The cornmeal was boiled with berries, nuts, seeds, and syrup, becoming similar to a porridge.In addition to this porridge, you can pour any leftovers into a greased baking dish and allow it to cool. Once the mixture solidifies, pieces are cut out and fried in butter until crispy on the sides. Then syrup is drizzled over.
Ingredients
- 1 cup cornmeal
- 2/3 cup mixed berries blueberries, strawberries, raspberries, black berries
- 2 tbsp walnuts crushed
- 2 tbsp pecans crushed
- 2 tbsp pumpkin seeds
- 3 cups water
- 1/4 cup maple syrup
Instructions
Nasaump, First Way
- Add all of the ingredients into a pot. Bring to a boil. Simmer for 5 minutes, consistently stirring.
- Reduce the heat to medium. Continue stirring and cook for 10 more minutes until a porridge is formed.
- Serve in a bowl with more maple syrup.
Nasaump, Second Way
- Take any remaining nasaump and place in a greased pie plate. Let cool. Place in the refrigerator to solidify.
- Cut out a few triangular pieces.
- Melt a couple tbsps of butter in a nonstick pan over medium high heat. Add the nasaump into the pan.
- Brown for 4-5 minutes a side until the edges are nice and crispy.
