Posts Tagged Breakfast
TANGERINE BISCUIT RING and ANGEL BISCUITS
Posted by patandkrislarkin in Cooking and Baking on December 24, 2012
Loss of sleep keeping the kids in bed until after Santa comes . . . dealing with weird uncle Larry at Christmas dinner . . . . opening an insane amount of gifts or even if you are just chillin’ and taking in the deeper meaning of Christmas and what it means in your life. Any way you cut it, my Tangerine Biscuit Ring will give you the nourishment you will need for the tough Christmas Day ahead!
TANGERINE BISCUIT RING
PREP: 20 minutes
BAKING TIME: 35 MINUTES
OVEN TEMP: 350 DEGREES
SERVES – 10
• 1 1/4 cups sugar
• 1 tablespoon finely shredded tangerine peel
• 1/3 cup tangerine juice
• 1/4 cup butter, melted
• 2 12 ounce package refrigerated biscuits (20 biscuits) or ANGEL biscuits *
• kumquats (optional)
• fresh cranberries (optional)
1. Preheat oven to 350 degrees f. grease a 10-inch fluted tube pan; set aside.
2. In a small bowl, combine sugar and tangerine peel, breaking up any tangerine peel clumps with a fork. In another small bowl, combine tangerine juice and melted butter.
3. Separate biscuits. dip each biscuit into the tangerine juice mixture, then roll in the sugar mixture to coat. Place biscuits on edge in the prepared pan. Pour any remaining tangerine juice mixture over biscuits.
4. Bake for 35 to 40 minutes or until top is golden brown. Cool in pan on a wire rack for 1 minute. Invert pan onto a serving platter with slightly raised sides; remove pan. Cool for 30 to 45 minutes. serve warm.
If desired, garnish center of biscuit ring with kumquats, cranberries, and fresh herbs. This recipe can also be made using oranges instead of tangerines.
Makes 10 servings.
* see additional recipe for Angel Biscuits below:
PREP: 15 MINUTES
COOK TIME: 10 – 12 MINUTES
OVEN TEMP: 450 DEGREES
SERVES – 10
- 1 pkg. active dry yeast
- 1/4 cup warm water
- 2 cups buttermilk
- 5 cups flour
- 1/4 cup sugar 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup lard or shortening, chilled
- 1 tablespoon melted butter
In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted.
- Dissolve yeast in lukewarm water with a pinch of sugar.
- Set aside for 5 minutes.
- Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast.
- In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt.
- Stir all ingredients together to mix well.
Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal.
- Work in the remaining shortening until it resembles large peas.
- Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not overmix.
- On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle. Roll circle out 1/2 to 3/4 inch thick and cut using a floured glass or a 3 inch biscuit cutter. Dip in flour between each cut.
- Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for more crisp sided biscuits.
- Brush with melted butter before serving.
This dough can be refrigerated for 3-5 days, or frozen for up to a month.
As always, thank you for reading.
I wish you a very Merry Christmas and a super holiday season!
In January, we will be starting the year with our “Start the Year Healthy” Cooking Classes at The Lark Inn. Check our Website to learn more about upcoming classes.
Posted by patandkrislarkin in Cooking and Baking on December 15, 2012
How nice it is just in everyday life to have something that is easy to fix for breakfast or brunch. It is even better during the holidays when you have out of town company and guests you want to spend time with and you have something really good to eat . . . that was easy to fix! My Taylor Tots are made with my angel biscuit dough, sausage, egg and cheese and are delightful . . . It doesn’t get much better. these are the best fresh out of the oven. But, here’s a secret . . . they also freeze really well and with a few seconds in the microwave your guests will be hard-pressed to think you haven’t been slaving away in the kitchen since well before they woke up!.
PREP: 20 minutes
BAKING TIME: 10 – 12 MINUTES
OVEN TEMP: 375 DEGREES
SERVES – 10
1 can refrigerated flaky biscuits (such as “Grands”) or Angel Biscuits *
1-8 ounce cream cheese, softened
2 tablespoons milk
½ cup of grated cheddar cheese (or cheese of your choice)
½ cup cooked bulk sausage (such as Jimmy Dean’s)
1. Preheat oven to 375 degrees Spray muffin tins with nonstick spray.
2. Separate each biscuit into three or four pieces (or roll out the Angel Biscuits very thin) and press each piece into a muffin tin, pressing down on dough lightly to mold into the muffin cup.
3. In the bowl of your electric mixer, combine the cream cheese, milk, egg and cheddar cheese. Mix until well combined, just a minute or two.
4. Spoon a teaspoon or so of sausage into the muffin tins on top of the dough. Cover with about 2 tablespoons of the egg and cheese mixture.
5. Bake for about 10- 12 minutes until puffed and golden.
Thank you for reading. Enjoy your holiday season and your family . . . even the weird ones!
Click on these links for more information about upcoming Cooking Classes at The Lark Inn or a great Get-A-Way in the picturesque Flint Hills of Kansas.
MORNING GLORY MUFFINS
Posted by patandkrislarkin in Cooking and Baking on April 17, 2012
Morning Glory Muffins are super easy to make and will delight anyone who tastes them. They are light, not too sweet and go perfectly with a cup of hot tea or coffee in the morning. Because they are so simple and tasty, I often make them for our guests at The Lark Inn Guesthouses. This Recipe may also be found in our recipe book: Wedding Week at The Lark Inn. Let’s make some muffins!
MORNING GLORY MUFFINS
PREP TIME: 15 Minutes
BAKING TIME: 20 – 25 Minutes
BAKES: About 36 Miniature Muffins
1 Cup Chopped Pecans
3 Cups All-Purpose Flour
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 Teaspoon Ground Cinnamon
½ Teaspoon Ground Nutmeg
2 Cups Sugar
¾ Cups Canola Oil
3 Large Eggs
2-1/2 Teaspoons Vanilla Extract
1 (8 oz.) Can Crushed Pineapple, Undrained
2 Large Carrots
1 Cup Golden Raisins
Preheat oven to 350°. Bake pecans in a single layer on a baking sheet 5 to 7 minutes or until lightly toasted and fragrant. Cool completely on a wire rack (about 15 minutes).
Meanwhile, combine flour, salt, baking soda, ground cinnamon, and nutmeg in a large bowl; make a well in center of mixture.
Whisk together sugar, canola oil, eggs, and vanilla extract; fold in crushed pineapple and carrots.
Add to flour mixture, stirring just until dry ingredients are moistened.
Fold in toasted pecans and raisins.
Spoon into greased miniature muffin tins.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Thank you for reading.
The Lark Inn Guesthouses are starting to fill up for the summer. If you are thinking about taking some much needed time off just to relax and regroup . . . please consider us . . . you will be glad you did! Click here for information: THE LARK IN GUESTHOUSES