Author: Chef

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description
Family breakfast notes for Homemade Yogurt ATK.

Ingredients

• YIELD Makes 2 quarts
• TIME 40 minutes, plus 13 hours fermenting and chilling
• Why This Recipe Works
• Homemade Yogurt
• Gather Your Ingredients
• 7½ cups ultra-pasteurized whole, 2 percent low-fat, 1 percent low-fat, or skim milk
• ½ cup plain yogurt
• Before You Begin
• *

Instructions

1. For tangy, creamy yogurt, we skipped the usual preliminary scalding and cooling steps by starting with ultra-pasteurized milk, which has already been rapidly heated and chilled.
2. This lets bacterial cultures turn it into an especially thick and silky yogurt.
3. We brought the milk to 115 degrees and stirred in store-bought yogurt with live cultures, strains of bacteria that digest the lactose in milk, producing lactic acid.
4. This acid is what gives yogurt its flavor and causes the proteins in milk to gradually form a gel, turning liquid milk into creamy yogurt.
5. To provide those bacteria with a cozy environment to do their work, we placed a covered pot of boiling water in the oven beside the pot of warm water holding the jars of milk.
6. This setup helped the oven maintain a temperature of 100 to 115 degrees for hours.
7. After that, it was just a matter of tasting for tartness and thickness to decide when to pop the jars into the fridge to let the yogurt set.
8. This recipe will work only with ultra-pasteurized milk.
9. Most organic milk is ultra-pasteurized; this will be noted on the label.
10. Be sure to use freshly opened containers of milk.
11. Any type of plain yogurt (whole-milk, low-fat, Greek, etc.) that contains live cultures can be used.
12. You can halve this recipe, if preferred.
13. Be sure to save ½ cup of yogurt to use as the starter for a subsequent batch.
14. Bring milk to 115 degrees in saucepan over medium heat, 2 to 5 minutes.
15. (If your milk gets hotter than 115 degrees, let it cool to 115 degrees before proceeding.
16. Higher temperatures can kill some cultures.) Off heat, whisk yogurt into milk until very well combined.
17. Divide mixture evenly between two 1-quart Mason jars (they will be very full; a funnel can be helpful for this step).
18. Add lids, then screw on rings until just finger-tight.
19. Adjust oven rack to lowest position and turn on oven light.
20. Bring 5 quarts water to boil in large covered pot.
21. Place jars in second large pot.
22. Add water until jars are submerged to their necks.
23. (If jars are taller than pot, add water to 1¼ inches from rim of pot.) Remove jars and bring water to 120 degrees over medium heat.
24. Return jars to pot of 120-degree water.
25. Transfer both pots to oven.
26. Incubate yogurt, without opening oven door, for 5 hours.
27. Remove 1 jar from water bath.
28. Using clean spoon, taste yogurt for tartness and consistency.
29. If tarter, thicker yogurt is desired, return jar to water bath and shut oven door.
30. (Bear in mind that yogurt will thicken significantly as it cools but can be loosened up by stirring prior to serving.) Set oven to 350 degrees and heat for 3 minutes (start your timer as soon as you set the dial; oven will not reach 350 degrees).
31. Turn off oven and let incubate for up to 10 more hours, repeating heating step each time oven door is opened.
32. Remove jars from water bath and refrigerate until fully cooled and set, about 8 hours.
33. (Yogurt can be refrigerated for up to 2 weeks.)

Description
Family breakfast notes for Papa's Sausage Balls.

Ingredients

• 1 lb breakfast sausage
• 2 cups bisquick
• 1 package of Edam Cheese
• Bake at 400F until lightly brown (about 20-30 minutes)

Instructions

1. Grate the cheese.
2. Combine everything by hand into balls

Description
Family breakfast notes for Cinn-A-Stack Pancakes.

Ingredients

• 1 cup (240ml) buttermilk
• 1 egg
• 1 egg yolk
• 2 cups (300g) all-purpose flour
• ½ cup (120ml) whole milk
• 1/4 cup (62g) granulated sugar
• 1 teaspoon (4g) fine sea salt
• 1/4 teaspoon (1g) baking soda
• 1 tablespoon (12g) baking powder
• 2 tablespoon (21g) vegetable oil
• 1 tsp (4g) vanilla extract, optional
• Whipped cream to serve
• Cinnamon Spread
• 1 cup (225g) brown sugar
• 1 Tbsp (14g) muscovado sugar
• ½ cup (120ml) water
• ½ cup (120ml) maple syrup
• 2.5 Tbsp (17g) cinnamon
• 1/3 cup (84g) butter
• 1 teaspoon (7g) fine sea salt
• Vanilla Cream Cheese Glaze
• 4 oz (115g) cream cheese
• 3/4 cups (90g) powdered sugar
• 1 vanilla bean
• 2 tablespoons (35g) whole milk

Instructions

1. Traditional Buttermilk Pancake
2. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt.
3. Whisk together until fully combined.
4. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil.
5. Whisk until homogeneous, being careful not to overmix.
6. Optionally, vanilla extract can be added for an extra pop of flavor.
7. Preheat a griddle, or non-stick skillet, over medium heat.
8. Once to temperature, lightly spray with cooking spray.
9. Once hot, spoon ¼” dollops of the pancake batter.
10. Cook for 2-3 minutes or until golden brown on the bottom.
11. Flip and cook for an additional 2-3 minutes.
12. Repeat with the rest of the batter.
13. Top with butter and drizzle with maple syrup to serve.
14. Cinnamon Spread:
15. In a small saucepan add brown sugar, muscovado sugar, and water.
16. Slowly heat the mixture to dissolve.
17. Once dissolved, add maple syrup and bring to a boil.
18. Heat mixture to 230°F (110°C) and cut heat.
19. Stir in cinnamon until fully combined.
20. Add cold butter to the cinnamon mixture and stir to mount butter into the spread.
21. Season with salt to finish.
22. Move to heat proof storage container and allow to cool at room temperature
23. Vanilla Cream Cheese Glaze:
24. To a medium sized bowl add cream cheese.
25. Using an electric beater, mix the cream cheese until softened and spreadable.
26. Begin to add the powdered sugar one half at a time.
27. Mix until fully combined.
28. Beat in whole milk until mixture is smooth
29. Add 1 scraped vanilla bean, and fold into mixture using a rubber spatula until evenly distributed.
30. Cinn-A-Stack Pancake:
31. In a small bowl, whisk together egg, milk and buttermilk.
32. In a separate bowl, whisk and combine all-purpose flour with granulated sugar, salt, baking soda, and baking powder.
33. Mix the dry ingredients with the wet ingredients while constantly whisking.
34. While whisking add in melted unsalted butter.
35. Whisk until combined.
36. Rest for 5 minutes.
37. Preheat a nonstick skillet over medium.
38. Spray with spray oil or unsalted butter.
39. To assemble, place a pancake on a large round plate then spread cinnamon sauce onto the pancake.
40. Repeat this step until your stack is 4 pancakes tall.
41. Spread your top pancake with the cinnamon sauce, then drizzle with your cream cheese glaze.

Description
Family breakfast notes for Traditional Buttermilk Pancake.

Ingredients

• 1 cup (240ml) buttermilk
• 1 egg
• 1 egg yolk
• 2 cups (300g) all-purpose flour
• ½ cup (120ml) whole milk
• 1/4 cup (62g) granulated sugar
• 1 teaspoon (4g) fine sea salt
• 1/4 teaspoon (1g) baking soda
• 1 tablespoon (12g) baking powder
• 2 tablespoon (21g) vegetable oil
• 1 tsp (4g) vanilla extract, optional
• Butter to finish
• Maple syrup to finish

Instructions

1. Traditional Buttermilk Pancake
2. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt.
3. Whisk together until fully combined.
4. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil.
5. Whisk until homogeneous, being careful not to overmix.
6. Optionally, vanilla extract can be added for an extra pop of flavor.
7. Preheat a griddle, or non-stick skillet, over medium heat.
8. Once to temperature, lightly spray with cooking spray.
9. Once hot, spoon ¼” dollops of the pancake batter.
10. Cook for 2-3 minutes or until golden brown on the bottom.
11. Flip and cook for an additional 2-3 minutes.
12. Repeat with the rest of the batter.
13. Top with butter and drizzle with maple syrup to serve.

Description
Family breakfast notes for Double Blueberry Pancake.

Ingredients

• 1 cup (240ml) buttermilk
• 1 egg
• 1 egg yolk
• 2 cups (300g) all-purpose flour
• ½ cup (120ml) milk
• ½ cup (95g) fresh blueberries
• 1/4 cup (62g) granulated sugar
• 1 teaspoon (4g) fine sea salt
• 1/4 teaspoon (1g) baking soda
• 1 tablespoon (12g) baking powder
• 2 tablespoon (21g) vegetable oil
• 1 tsp (4g) vanilla extract, optional
• Whipped cream to serve
• Blueberry Sauce
• 2 ½ cups (285g) fresh blueberries
• 1 cup (200g) granulated white sugar
• ½ cup (120ml) water
• ¼ cup (60ml) maple syrup
• 1 tablespoon (17g) light corn syrup
• 3 tablespoons (55g) tablespoon lemon juice
• Whipped Cream:
• 1 cup (240ml) heavy whipping cream
• 2 tablespoons (14g) powdered sugar
• 1 tablespoon (15g) creme fraiche, optional

Instructions

1. Blueberry Sauce
2. In a small saucepan combine blueberries, sugar, maple syrup, corn syrup, and, water and bring to a boil over medium-low heat.
3. Once boiling, bring mixture to a simmer and cook for 6-8 minutes, stirring occasionally.
4. Cut heat and pass through a fine mesh strainer into a small mixing bowl, then fold in a ½ cup of fresh blueberries.
5. Let cool at room temperature
6. Whipped Cream
7. Add heavy cream to a medium sized bowl and whisk aggressively until it begins to thicken.
8. Add powdered sugar, and continue to whisk until soft peaks have formed.
9. Optionally, creme fraiche can be folded in at the end for extra flavor.
10. Double Blueberry Pancakes
11. Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, and salt.
12. Whisk together until fully combined.
13. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil.
14. Whisk until homogeneous, being careful not to overmix.
15. Optionally, vanilla extract can be added for an extra pop of flavor.
16. Once homogenized, fold in fresh blueberries.
17. Preheat a griddle, or non-stick skillet over medium heat.
18. Once to temperature, lightly spray with cooking spray.
19. Once hot, spoon ¼” dollops of the pancake batter.
20. Cook for 2-3 minutes or until golden brown on the bottom.
21. Flip and cook for an additional 2-3 minutes.
22. Repeat with the rest of the batter.
23. Top with blueberry sauce and a dollop of whipped cream.

Description
Family breakfast notes for Country Breakfast Casserole.

Ingredients

• Eight biscuits
• six eggs
• half cup milk
• ½ tsp salt
• ½ tsp pepper
• 4 Tbls butter
• 4 Tbls flour
• Salt
• Pepper
• 2 cup milk
• Put in 9×13 glass pan
• Biscuits
• 1 lb cooked sausage
• shredded cheese
• Eggs
• Gravy
• Bake at 350 for 35-45 minutes

Instructions

1. Review the raw notes and finish the method before publishing.

Notes

• Imported from incomplete raw notes; method needs a quick review.

Description
Family breakfast notes for Oat yogurt topping.

Ingredients

• Ingredient Checklist
• Nonstick cooking spray
• 2 cups regular rolled oats
• ¾ cup coarsely chopped walnuts and/or almonds
• ¼ cup packed brown sugar or brown sugar substitute equivalent to 1/4 cup brown sugar (see Tip)
• 2 tablespoons canola oil
• ⅛ teaspoon salt
• ¼ teaspoon ground cinnamon (Optional)

Instructions

1. Step 1Preheat oven to 325 degrees F.
2. Coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside.ADVERTISEMENT
3. Step 2In a large bowl, combine rolled oats, nuts, brown sugar, oil, salt, and, if desired, cinnamon.
4. Spread in an even layer in prepared baking pan.
5. Bake about 25 minutes or until golden brown, stirring twice.

Description
Family breakfast notes for Baked Banana Berry Oatmeal.

Ingredients

• 5 Servings
• 1 tablespoon butter
• 3 cups old fashioned rolled oats
• 1 1/4 teaspoon aluminum-free baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon nutmeg
• 1/2 teaspoon kosher salt
• 2 1/2 cups milk
• 2 large eggs
• 1/3 cup maple syrup
• 3 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 3 cups blueberries
• 2 ripe bananas
• 1/2 cup pecan pieces, toasted and chopped

Instructions

1. Preheat the oven to 375°F.
2. Grease a 10 in cast iron skillet with 1 tablespoon butter.
3. In a bowl, mix together the oats, baking powder, cinnamon, nutmeg and salt.
4. In another bowl, whisk together milk, eggs, 2 tablespoons of butter, maple syrup and vanilla.
5. Add to dry ingredients and stir until fully combined.
6. Add blueberries and bananas and gently fold into the mixture.
7. Pour into cast iron pan.
8. Top with the pecans.
9. Bake for 30 to 40 minutes, until golden brown and center is set.
10. Remove from the oven.
11. Let sit for 5 minutes.

Description
Family breakfast notes for Pumpkin Spice Coffee Creamer.

Ingredients

• Homemade Pumpkin Coffee Creamer
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 1 and 3/4 cups
• PRINT RECIPE
• PIN RECIPE
• Description
• 1 and 1/2 cups (360ml) heavy cream, half-and-half, or whole milk*
• 2 Tablespoons (30g) pumpkin puree
• 2 Tablespoons (30ml) pure maple syrup
• 1/2 – 1 teaspoon pumpkin pie spice*
• 1 – 2 cinnamon sticks

Instructions

1. ★★★★★4.9 from 9 reviews
2. Make homemade pumpkin spice coffee creamer in less than 15 minutes! It has incredible flavor thanks to real pumpkin puree.
3. In small saucepan over medium heat, whisk together heavy cream, pumpkin, maple syrup, and pumpkin pie spice.
4. Add cinnamon sticks and increase heat to medium-high.
5. Bring to boil, whisking occasionally, for 1 minute, then remove from heat and let creamer cool in pan 5 minutes before using in your coffee.
6. Add sugar to your coffee if you take it that way.
7. You can also add whipped cream and a sprinkle of cinnamon too.
8. Store leftovers in refrigerator for up to 1 week.
9. Shake well before using.

Description
Family breakfast notes for Cinnamon Rolls.

Ingredients

• 8 Servings
• One pizza dough ball
• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 tablespoon plus 2 teaspoons cinnamon
• 1/2 cup powdered sugar
• 8 to 10 half-and-half creamers

Instructions

1. Preheat oven to 375 degrees.
2. Roll out pizza dough into a large circle.
3. Spread softened butter over dough.
4. In a small bowl, mix sugar and cinnamon.
5. Sprinkle over buttered dough.
6. Roll up dough into a large cylinder and cut into 8 pieces (about 3 inches thick).
7. Place pieces in the cast-iron skillet and bake for about 30 minutes.
8. Meanwhile, in a small bowl, mix the powdered sugar and half-and-half.
9. Drizzle over warm cinnamon rolls