Category: Breakfast

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

Description
Family breakfast notes for Biscuits and Sausage Gravy ATK.

Ingredients

• YIELD Serves 6
• TIME 1 hour
• Why This Recipe Works
• Biscuits and Sausage Gravy
• Gather Your Ingredients
• Biscuits
• 3 cups (15 ounces/425 grams) all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and chilled
• 4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
• 1 ¼ cups buttermilk (see note)
• Sausage Gravy
• ¼ cup all-purpose flour
• 1 teaspoon ground fennel seed
• 1 teaspoon ground sage
• 1 ½ teaspoons pepper
• 1 ½ pounds (680 grams) bulk pork sausage
• 3 cups whole milk
• Salt
• Before You Begin
• *

Instructions

1. Hearty buttermilk biscuits topped with creamy, spicy sausage gravy are a Southern staple, but many biscuits recipes feature hockey-puck baked goods soaked with pasty, flavorless sauce.
2. We wanted our Biscuits and Sausage Gravy recipe to turn out big, fluffy biscuits with maximum lift, so we used a considerable amount of flour and increased the amount of baking powder and baking soda.
3. Kneading the dough built structure so the biscuits were sturdy enough to stand up to the gravy.
4. In the gravy, our tasters preferred milk to half-and-half or cream, which were overly rich.
5. Bumping up the amount of sausage in our gravy recipe ensured plenty of meat in every bite.
6. Ground fennel and sage supplement the seasonings in the sausage and, along with a generous dose of black pepper, give the gravy—and our Biscuits and Sausage Gravy recipe—some serious flavor.
7. If you don’t have buttermilk on hand, whisk 1 tablespoon of lemon juice into 1 1/4 cups of milk and let it stand until slightly thickened, about 10 minutes.
8. For the biscuits: Adjust oven rack to middle position and heat oven to 450 degrees.
9. Line baking sheet with parchment paper.
10. Pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening in food processor until mixture resembles coarse meal.
11. Transfer to large bowl.
12. Stir in buttermilk until combined.
13. On lightly floured surface, knead dough until smooth, 8 to 10 kneads.
14. Pat dough into 9-inch circle, about 3/4 inch thick.
15. Using 3-inch biscuit cutter dipped in flour, cut out rounds of dough and arrange on prepared baking sheet.
16. Gather remaining dough, pat into 3/4-inch-thick circle, and cut out remaining biscuits.
17. (You should have 8 biscuits in total.)
18. Bake until biscuits begin to rise, about 5 minutes, then rotate pan and reduce oven temperature to 400 degrees.
19. Bake until golden brown, 12 to 15 minutes, then transfer to wire rack and let cool.
20. For the sausage gravy: Combine flour, fennel, sage, and pepper in small bowl.
21. Cook sausage in large nonstick skillet over medium heat, breaking up meat with wooden spoon, until no longer pink, about 8 minutes.
22. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, about 1 minute.
23. Slowly stir in milk and simmer until sauce has thickened, about 5 minutes.
24. Season with salt.
25. Serve over split biscuits.
26. (Biscuits can be stored in zipper-lock bag for 2 days.)

Description
Family breakfast notes for Bear claws.

Ingredients

• 1 cup powdered sugar

Instructions

1. 3 tsp.
2. Milk
3. 1Preheat the oven to 400°F.
4. Line 3 baking sheets with parchment paper.
5. 2For the almond filling: In a food processor, combine the blanched almonds and granulated sugar, and process until finely ground, about 1 minute.
6. Add the butter, flour, almond extract, salt, egg, and egg yolk, and process until smooth.
7. Transfer the filling to a pastry bag or 1-gallon zip-top plastic bag, and set aside.
8. 3For the bear claws: On a lightly floured work surface, roll out 1 of the puff pastry sheets to an 11-inch square.
9. Using the creases left on the dough from being folded as a guide, cut the puff pastry into 3 equal strips (about 3 1/2 inches by 11 inches).
10. 4Cut a 1/2-inch opening at the tip of the pastry bag.
11. Pipe a line of the almond filling down the center of each pastry strip.
12. Lightly brush some egg wash along one of the long edges.
13. Fold one long side of the dough over the filling to encase it; seal the two joined long edges using your hands (there's no need to seal the shorter ends).
14. Using a small, sharp knife, cut each of the strips into 3 pieces (about 1 3/4 inches by 3 1/2 inches), then cut 3 slits (about 1/2 inch) in the filled side of each pastry, leaving the sealed side intact.
15. Be sure to cut just to the center of the pastry.
16. Transfer the pastries to a lined baking sheet (6 on each) and curve them back a little to open up the “claws.” Repeat the process with the second sheet of puff pastry and remaining almond filling.
17. 5Brush the tops of the pastries with the remaining egg wash and scatter over the sliced almonds.
18. Chill in the fridge for at least 30 minutes and up to 12 hours (if chilling longer than 2 hours, cover with plastic); the puff pastry should be firm to the touch after chilling.
19. 6Bake 1 pan at a time until the tops are golden brown, 16 to 18 minutes.
20. The filling will spread out a little as the bear claws bake.
21. If desired, tear away any crispy edges and use a skewer to push any filling back into the opened slits while still warm.
22. Allow the claws to cool completely on a wire rack, about 15 minutes.
23. 7For the glaze: Meanwhile, place the powdered sugar in a small bowl and whisk in the milk a little at a time until the glaze reaches a pourable, glue-like consistency.
24. Drizzle the glaze over the cooled pastries in a zigzag pattern.

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

Description
Family breakfast notes for Klobasniky (sausage roll) ATK.

Ingredients

• YIELD Makes 12 rolls
• TIME 1½ hours, plus 1½ hours rising
• Why This Recipe Works
• Klobásníky
• Gather Your Ingredients
• ½ cup whole milk
• 4 tablespoons salted butter, cut into 4 pieces and softened, plus 2 tablespoons salted butter, melted, divided
• 1 large egg plus 1 large yolk
• 2 tablespoons sugar
• 2¼ teaspoons instant or rapid-rise yeast
• ½ teaspoon table salt
• 2¼ cups (11¼ ounces/319 grams) all-purpose flour
• 1 (1-pound) ring link Prasek's Smoked Pork and Beef sausage, chilled
• Before You Begin
• *

Instructions

1. An authentic homemade klobásník wraps tender, yeasty, milk- and butter-enriched double-risen dough around smoky, garlicky Texas Czech–style sausage and is liberally brushed with butter during the baking process.
2. We pinpointed the ratio of ingredients in our enriched dough to make it easy to work with: soft, pliable, and not at all finicky or sticky.
3. To ensure that our klobásníky were evenly shaped and browned, we rolled the dough portions into taut balls before pressing them flat to wrap around our sausage pieces.
4. Removing the casing from the Texas Czech–style sausage made for klobásníky that were uniformly tender throughout, safeguarding against pulling the sausage out of the roll upon first bite.
5. Brushing the baking pan and the klobásníky before and after baking with melted salted butter not only ensured that they didn't stick but also perfectly seasoned them.
6. One envelope of instant yeast is 2¼ teaspoons.
7. You can find Prasek's brand Smoked Pork and Beef Sausage at H-E-B grocery stores in Texas or online at praseks.com.
8. If unavailable, you can substitute a 14- or 16-ounce link of kielbasa.
9. Removing the casing in step 3 will work best with chilled sausage (though you needn't remove the casing if you're using kielbasa).
10. Using stand mixer fitted with whisk attachment, whisk milk, softened butter, egg and yolk, sugar, yeast, and salt on medium speed until thoroughly combined, about 1 minute (some small lumps of butter will remain).
11. Fit stand mixer with dough hook.
12. Add flour and mix on low speed until no dry flour remains, about 2 minutes, scraping down bowl as needed.
13. Increase speed to medium and knead until dough is smooth and elastic and clears sides of bowl but sticks to bottom, about 3 minutes.
14. Transfer dough to lightly greased counter and knead by hand to form smooth, round ball, about 30 seconds.
15. Place dough seam side down in lightly greased large bowl, cover tightly with plastic wrap, and let rise until doubled in size, 1 to 1½ hours.
16. Meanwhile, cut sausage into 2 equal lengths.
17. Cut each length into 3 equal pieces, each about 3 inches long.
18. Slice each piece in half lengthwise to form 12 equal pieces.
19. Using paring knife, peel casing from sausage pieces; discard casing pieces and set sausage aside.
20. Adjust oven rack to middle position and heat oven to 375 degrees.
21. Grease 13 by 9-inch baking pan with 2 teaspoons melted butter.
22. Transfer dough to lightly greased counter, divide into 12 equal pieces (about 1⅔ ounces each), and cover loosely with plastic.
23. Working with 1 piece of dough at a time (keep remaining pieces covered), form dough into rough ball.
24. Place ball seam side down on counter, then loosely cup dough with your palm and roll in circles against counter to form smooth, tight ball.
25. Cover with plastic wrap.
26. Working with 1 dough ball at a time, place ball seam side up on counter.
27. Using your fingertips, press ball into 4 by 5-inch rectangle.
28. Place 1 piece of sausage cut side up in center of dough, with long side of sausage parallel to long side of rectangle.
29. Bring edges of dough up and around sausage and pinch seams to seal, completely encasing sausage.
30. Arrange shaped klobásníky seam side down in 3 rows of four in prepared pan.
31. Brush klobásníky with 2 teaspoons melted butter, cover with plastic, and let rise again until puffy, 30 to 45 minutes.
32. Remove plastic and bake until tops of klobásníky are light golden brown, 15 to 20 minutes, rotating pan halfway through baking.
33. Brush with remaining 2 teaspoons melted butter and let cool for 10 minutes.
34. Serve.
35. TO MAKE AHEAD: Klobásníky can be stored in airtight container at room temperature for up to 2 days or frozen.
36. To freeze, wrap fully cooled individual klobásníky in plastic wrap and freeze in zipper-lock bag for up to 3 months; thaw before reheating.
37. To reheat, wrap individual klobásníky in paper towels and microwave for about 30 seconds.

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 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.