‘Breakfast’

Otto’s Swiss Rösti

rosti.jpg

Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage

Mushrooms

Cheese

Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.





Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

German Oven Pancake




Oven 400 F

Serves 2

Place 12” skillet in the oven and preheat to 400 F.

3 eggs

½ tsp salt

Beat the eggs and salt with a wire whip until light.

1/3 cup sifted flour

1 T sugar

½ cup milk

Add flour and sugar, blend till smooth. Add milk. Beat thoroughly.

2 T butter

Place the butter in the hot skillet. Coat the bottom of the pan with butter. Pour in the batter and return to the oven. Bake 12-15 minutes until the pancake is puffy, risen and lightly browned.

Suggested Toppings:

Powdered sugar

Butter

Fresh lemon

Apricot jam

Strawberries

Serve with your favorite toppings.

Blueberry Crumb Cake

Blueberry_Crumb_Cake

Oven 350 F

1 cup sugar

1/3 cup shortening

1 egg

Beat together.

1 cup milk

Add and beat.

2 cups flour

3 tsp baking powder

1 tsp salt

Sift together, add and beat.

3 cups fresh blueberries

or substitute frozen blueberries, thawed and drained

Grease and flour a 9×13 pan. Spread half of the batter in the pan. Sprinkle with half of the blueberries. Cover with remaining batter and sprinkle with blueberries. Bake at 350 F for 30-40 minutes. To test for doneness, lightly touch the center of the cake. It springs back when done. Cool and frost with Buttercream Frosting. I like to create a lattice of frosting with a decorating tip and bag.

Banana Oatmeal Muffins

Banana Oatmeal Muffin

 

 

Oven 400 F

1 dozen

1 egg

1/3  cup milk

½ cup oil

1 tsp vanilla

 

Beat together.

1 cup whole wheat flour

1 cup oatmeal

1/3 cup brown sugar

¼ cup flax meal

3 tsp baking powder

1 tsp salt

¼ tsp cinnamon

 

Add dry ingredients.

1 cup mashed bananas

(2-3 very ripe)

 

Mash the bananas with a fork, and gently stir into the batter. Line a cupcake pan with baking papers and fill the cups. Bake 15-18 minutes until the center is dry and springs back to the touch.

 

I suggest a very fine ground whole wheat flour such as Bob’s Red Mill brand.

Cinnamon Rolls

Cinnamon Rolls

 

Oven 350 F

Yields 2 dozen

1 ½ cups warm water

½ cup sugar

1 tsp salt

¼ cup shortening

Mix ingredients in a large bowl with your mixer. Make sure the warm water is less than 115 F or it will kill the yeast.

 

2 pkgs yeast

½ cup warm water

In a separate small bowl or cup, mix the water and yeast well with a fork until dissolved. Add to the batter.

 

1 egg

Add to batter and mix well.

 

5 cups flour

Add half the flour and mix well with the mixer. Add the rest of the flour and mix with a large wooden spoon. You should have a soft dough as shown:

 Dough Before Kneading

½ cup flour

Spread ½ cup of  flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Place the dough in a greased bowl, cover with a warm, slightly damp towel and set in a warm place to rise for about one hour.

Dough After Rising

 

2 Tbsp shortening

Grease two 9×13 pans.

 

¼ cup flour

Spread the flour on the countertop in a 12” circle. Turn out the dough onto the flour.  Knead the dough 12 times. Roll out the dough in a rectangular shape to ¼ inch thickness. The rectangle should be approximately 18” x 24”.

 

½ cup butter (1 stick)

Soften the butter to room temperature or microwave on power level 1 for one minute; don’t melt.  Spread the soft butter all over the dough.

 

½ cup sugar

3 Tbsp cinnamon

Mix together and sprinkle evenly over the dough. Starting with the long side of your rectangle, roll the dough tightly into a log. Using a very sharp knife with a sawing motion, cut 1” slices. Place in the greased pan. Cover with a dry towel and set in a warm place to rise for 30 minutes. Bake at 350 F for 15-18 minutes until golden brown. Cool.

 

¼ cup butter (½ stick)

1 lb powdered sugar

3 Tbsp hot water

1 tsp vanilla

 

Icing:

Mix well with mixer. Add additional sugar or hot water to reach desired consistency. Spread icing on buns with a spatula.

Sausage Cups

 

 

Oven 350 F

Approx 60 Appetizers

1 lb ground beef or turkey

1 tsp minced garlic

1/4 tsp black pepper

1/4 tsp cayenne pepper

1 tsp Frank’s Red Hot Sauce

 Optional:

½  red bell pepper, finely chopped

Crumble the meat into a frying pan over medium heat.  Add spices and cook till done. Add the red pepper and sauté for 5 minutes. Drain excess fat.  

½  cup of black or green olives, pitted

¾ cup grated sharp cheddar cheese

1/3  cup Ranch Dressing

 

Add ingredients and toss together.

Taste the mixture. If you want to heat it up, add an additional ¼ tsp cayenne pepper.

60 mini phyllo (fillo) shells, frozen

Fill the cups with a teaspoon and place on a baking sheet. Bake at 350 F  for 8-10 minutes until cheese is melted.

 

This makes a great brunch dish- substitute spicy breakfast sausage and omit the spices and olives.

Biscuits

Basket of Biscuits   Biscuits with Honey

 

Oven 425 F

Yields 12 Biscuits

2 cups flour

4 tsp baking powder

1 tsp salt

 

Mix together in a medium mixing bowl.

6 Tbsp Crisco shortening

Cut the shortening into the flour with a pastry blender until the mixture is like tiny gravel.

 

1 cup milk

 

Add the milk all at once, and mix with a fork just until all is moistened. The batter should be very soft and sticky.

 

Biscuit Dough

 

½ cup flour

Spread ½ cup of flour on the countertop in a 12” circle. Turn out the batter onto the flour. Sprinkle 2 Tbsp of flour on top.

 Cutting Biscuits 

Gently knead about 12 times, pulling from under the outer edge and folding in to the center to knead in the flour.

This is the critical point for fluffy biscuits- don’t handle the dough too much and don’t mix in too much flour or the biscuits will be tough.

When the dough is just stiff enough to hold its shape without sticking to your fingers, pat it down evenly to 1” thickness. Cut with a round biscuit cutter or just cut into wedges. Rub the cutter or knife in the flour between cuts. If you don’t have a cutter, use a drinking glass.

Cutting out Biscuits

Place on an ungreased cookie sheet.

Gather up the remnants of dough into a ball and pat down for a few more cuts. Use the last bit of dough to form the Funny Biscuit.

The Funny Biscuit

 Bake at 425 F for 10-12 minutes. Yum!

 

Biscuits were the staple food of my childhood. As she took the biscuits out of the oven, Mom would yell out, “Hales bales, I almost burnt the biscuits!” We always fought over who got the Funny Biscuit. If you want a real Southern treat, try the biscuits with sausage gravy.

Sausage Gravy

1 lb of ground breakfast sausage

 or

Brown and crumble the sausage in a skillet over medium heat.
Healthier alternative:

1 lb of lean ground turkey

3 Tbsp canola oil

½ tsp cayenne pepper

½ tsp sage

¼ tsp oregano

A grating of black pepper

Pour the oil in the skillet and heat. Crumble in the turkey and sprinkle the spices. Brown and crumble the turkey in a skillet over medium heat.

Approx. ¼ cup flour

Approx. 1 cup milk

 

Cayenne pepper

Salt and pepper

Turn up the heat to med-high. Sprinkle the flour over the sausage and mix well to absorb the oil. Use a little less flour for the turkey option. Cook for about 1 minute. Add ½ cup milk, stir, cook until for a minute or so until thick and add ¼ cup additional milk, cook and stir. Keep adding milk a bit at a time and continue stirring until the gravy is the desired consistency and does not continue to thicken.If you like it spicy, add a bit more cayenne pepper (careful!). Add salt and pepper to taste. Serve with biscuits.

Syruple (Maple Syrup)

1 cup sugar

1 cup brown sugar, firmly packed

1 cup water

Measure the sugar into a 4 cup glass measuring cup or deep bowl. Add the water and stir. Microwave on high for one minute. Stir well. Microwave at one minute intervals and stir until the syrup is boiling for 30 seconds. Remove and stir.

 

2 Tbsp light corn syrup

1 tsp vanilla

½ tsp maple extract

Add and stir. Serve warm on your pancakes.

 

Store in a jar in the refrigerator.

 

This is the maple syrup of my childhood. Dad called it “syruple”. When I first tasted real maple syrup, I thought it tasted funny. I still prefer syruple over the real stuff.

Blueberry Sauce

1 lb bag frozen blueberries

1 cup warm water

¼ cup sugar

2 Tbsp cornstarch

Pinch of salt

Place about 1 cup of the blueberries in a 4 cup glass measuring cup or bowl. Add the rest and mix with a fork until the cornstarch is dissolved. Microwave on high for one minute. Stir well. Microwave at one minute intervals and stir until the sauce is boiling and translucent.

 

Trader Joe’s frozen wild boreal blueberries are best!

Add the remaining blueberries. Cover with plastic and set aside for a few minutes to defrost. Microwave on high for one minute just before serving on your pancakes.