3 Cups All Purpose Flour
1 TBS Baking Powder
1 tsp Baking Soda
1/8 Tsp Salt
1/2 Cup Sugar
3/4 cup Butter
1/2 Cup Almonds
1-1/2 Tsp Lemon Rind
3/4 cup Milk
3/4 Cup Sour Cream
1 Cup Fresh or Frozen Blueberries
** If using frozen blueberries, let thaw and drain a bit in a colander
In a large mixing bowl add butter and flour. Cut in butter with pastry blender or fork.
Add Almonds and lemon rind and mix in. Pour in milk and sour cream and mix in
Add blueberries and mix gently. Dough will be sticky.
On a cutting board or smooth surface sprinkle flour and pour out dough.
Lightly knead the dough into the flour turning about 4 times.
Roll dough to 1/4 inch thickness and cut with a biscuit cutter 2-1/4 in round.
Lightly grease a baking sheet and place biscuits about an inch apart.
Bake 425 degrees for 15 minutes
1/2 pound breakfast bulk sausage
4 large pita bread rounds
1/2 Green Pepper sliced thin
1/2 Onion, sliced thin
6 eggs, lightly beaten
1 TBS Milk
1 TBS Butter
1 TBS Olive Oil
Salt and Pepper to taste
In a skillet, brown sausage until fully cooked. Set sausage aside and drain fat. Add Olive oil, peppers, onions and saute until soft.
Put sausage back into pan. Cover to keep warm.
In a mixing bowl, crack open 6 eggs and beat well with 1 TBS Milk. Add pinch of Salt and Pepper.
Add to another pan and stir while cooking until scrambled over medium heat.
Cut pita breads in half crosswise, but not all the way. You want to preserve the pocket.
Put into microwave 20 seconds or until warm.
Spoon scrambled eggs into pita halves and top with sausage mixture.
4 Eggs
3/4 cup Milk or Half and Half
1 tsp Cinnamon
1/2 tsp Almond Extrat
1 TBS butter
4 slices Texas Toast, each cut, lengthwise, into 4 pieces
Sugar Maple syrup
In a medium size mixing bowl add eggs, milk and almond extract.
Beat well with a whisk. Add slices of bread and soak until egg mixture is set but bread is not soggy..
Heat griddle or skillet to medium and add butter to melt.
Brown the bread sticks in skillet on each side
Remove to platter or individual plates.
Sprinkle with a little sugar and cinnamon and serve with maple syrup.
You can also serve this with cut up fruit - banana, strawberries, blueberries etc.
1 cup Self Rising Flour
2 TBS Sugar
1 tsp baking powder
1/4 teaspoon salt
1 cup buttermilk
2 tablespoons Milk
1 egg
2 TBS Butter, melted
1 tsp Vanilla
In a large bowl, combine flour, sugar, baking powder, and salt. In another bowl, beat buttermilk, milk, eggs, vanilla and melted butter.
Heat a lightly oiled griddle or frying panover medium high heat.
Pour the wet mixture into the dry mixture and whisk until just blended. (Do not over mix!)
Using a ladel, pour onto hot skillet ( about 1/2 cup full) for each pancake.
When you see bubbles forming on the top, carefully flip to cook a couple minutes more on the other side.
Serve with fresh berries and the syrup of your choice. ‘
Serves 4
This is a great recipe for a few people to a crowd. Its, fresh, quick, easy and delicious!
4 eggs
3 tablespoons sour cream
1/4 cup shredded Cheddar cheese
1 TBS butter
1 TBS Chives
1/2 tsp Salt
Pepper to taste
Whisk eggs and sour cream in a bowl. Stir in Cheddar cheese, salt/ pepper and chives.
Melt butter in a skillet over medium heat and add egg mixture. cook, stirring constantly, until eggs are set.
Makes 2 Servings
We serve these eggs with Texas Toast and Jam.
Texas Toast is a bread that is about an inch thick and buttered on both sides. It is too big for the toaster, you can bake on a cookie sheet or baking pan or broil until lightly golden brown.
1/2 Chicken
1 Stalk Celery chopped small
2 whole Scallions chopped small
1 Tsp Rosemary dried or 1 Sprig Fresh
1 tsp Parsley dried or 1 TBS Fresh Parsley
Salt / Pepper to taste
1/2 cup Mayonnaise
1 TBS Ketchup
Lettuce
Tomato 1/4 inch Slices
1 tsp Liquid Smoke
Your Favorite Roll
You could use a roasted chicken from the grocery store for this or cook your own.
Peel off the skin and remove meat from bones. Place meat in bowl.
On a cutting board, chop up Celery, Scallions ( green onions) rosemary and parsley if fresh.
Add to bowl and season with salt and pepper.
Add Mayonnaise, ketchup and liquid smoke to a small bowl and mix. ( Add more liquid smoke if desired)
Pour into chicken mixture and mix well.
On a your favorite roll add a little more mayonnaise if desired, lettuce, chicken salad and top with tomato.
4 Thick Slices Bacon
1 (10 ounce) package frozen chopped spinach,
5eggs
1/4 cup Half and Half - or Milk
1 cup ricotta cheese
3/4 cup freshly grated Parmesan cheese
2 TBS Fresh Parsley
Salt and pepper, to taste
2 TBS Olive Oil
3/4 cup sliced mushrooms of your choice
1/2 cup finely chopped scallions with green tops
On a baking sheet layout the bacon and cook at 350 degrees about 10 minutes until crisp.
Chop and add to large bowl with, spinach (thawed and squeezed thoroughly in a Kitchen towel to remove liquid), Half and Half, ricotta, Parmesan, parsley, salt, pepper and eggs. Mix well.
In skillet ( that can go in the oven, like cast iron) add olive oil and mushrooms and scallions.
Saute until scallions are soft and mushrooms firm.
Remove mushrooms and scallions, add to egg mixture and mix in.
Spray or grease skillet including the inner sides. Pour in all Frittata mix.
Bake 350 degrees to 25 - 30 minutes or until lightly golden and set. Let cool 10 minutes.
Cut into wedges and serve with toast and fruit.
Serves 6
1/4 cup chopped onion
1/4 cup diced green pepper
1 TBS Olive Oil
1/2 cup diced fully cooked ham
1 tsp dry Parsley or 1 TBS Fresh Parsley
1 tsp dry Cilantro or 1 TBS Fresh Cilantro
2 eggs
2 Slice Provolone Cheese cut into 1/4’s
2 slices bread, toasted and buttered
salt and pepper to taste
In a large skillet or omelet pan over medium heat, saute onion and green pepper in Olive Oil until tender and add ham to heat through. In a small bowl Beat eggs with parsley and cilantro; pour into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set top with cheese cover and remove from the heat to melt cheese.
Cut into wedges; serve on toast.
2 cups All Purpose Flour
4 tsp. baking powder
1/2 tsp. salt
1/2 Cup Shortening (Cold)
2/3 Cup Milk
1 Egg
In a large bowl, sift flour, baking powder and sale. Cut in shortening with a fork until it resembles course crumbs. (do not use your hands as the shorting will become warm). Add egg to milk and mix well. Than gradually add to flour mixture, stirring until soft dough is formed.
Turn out on slightly floured boardand lightly “knead”. Roll 3/4inch thick and cut with 2-1/2 inch floured biscuit cutter.
Bake on lightly greased baking sheet in a pre heated 450 degree oven for 8-10 minures or until golden.
These are great served with tea, jam or honey.
Makes 12 Biscuits
2 Large eggs, beaten
2 TBS Milk or Half & Half
4 large fresh mushrooms, sliced
1 Shallot Sliced
1/4 Green or Red Pepper sliced
1 Slice Swiss cheese
1/4 teaspoon dried taragon leaves
Salt / Pepper to taste
1 tablespoon olive oil
Heat olive oil in a skillet or Omelet pan over medium heat. Add mushrooms and saute until golden. Set aside in bowl.
Add shallots, peppers; saute until soft and add to mushrooms.
In another bowl, beat eggs with milk, tarragon salt/pepper. Pour eggs into same skillet return to heat.
Cook eggs until just set on bottom.
Add mushroom mixture on one side and cover with Swiss Cheese. Gently fold over from other side to make half moon of omelet
Cook cover and cook until eggs are firm about 5 minutes
Serve immediately
Serves 1
2 Sticks or 1/2 Cup Butter
1 Cup Sugar
2 Eggs
1 tsp Lemon Extract
1/2 tsp Vanilla
1 3/4 Cup All Purpose Flour
1/2 tsp Salt
1/4 tsp Baking Soda
1/2 Cup Sour Cream
Rind of 1 Lemon
In a large mixing bowl, with a mixer beat the butter and sugar until fluffy. Whip in the eggs and extracts.
Add in Sour Cream and Lemon rind, stir until mixed in.
In another mixing bowl, sift flour, salt and baking soda.
Spoon dry mixture in small stages to butter mixture until all is incorporated.
Prepare a muffin pan with cooking spray or paper liners. Fill each cup 3/4 of the way.
Bake 400 degrees for 18-20 minutes and check to be done by inserting a toothpick into center that comes out dry.
Let pan cool for 5 minutes before removing the muffins.
** You could also add chopped walnuts, pecans etc when you add the dry ingredients.
3 oz white chocolate, chopped
1 Cup Milk
1 Cup Half and Half
2 Cups Fresh Brewed Coffee
Whipped Cream
Mint Leaves
CoCo Powder
In a saucepan heat milk and chocolate on low until chocolate is melted
Stir in coffee and mint leaves. Let stand 5 minutes covered.
Pour into coffee mugs and top with whipped cream spinkled with coco powder.
Welcome!
This is an on going online cookbook with new recipes added weekly! Contact Me
if there is a recipe you would like to see on Magies Place Cookbook or if you have a question.
3 Cups All Purpose Flour
