Breakfast & Brunch
Farmer Cheese Pancakes
2 lbs. farmer cheese * 1 cup flour * 1 tsp. baking powder * 1 Tbsp. sugar * pinch salt (optional) * 4 eggs, beaten * flour for dredging pancakes * unsalted butter for frying * maple syrup or jam
Break up cheese with fork. Combine flour, baking powder, sugar, and salt. Add cheese to flour mixture and knead to form a large ball. Shape mixture into long, sausage-shaped rolls, about 2 inches in diameter. Wrap in waxed paper and refrigerate several hours or overnight. Slice rolls into 1-inch thick pancakes. Dredge each pancake in flour. Fry in unsalted butter until golden. Garnish with sliced fruit and serve with maple syrup or jam. Serves 8. NOTE: Instead of frying, you can place pancakes on a greased cookie sheet, baste lightly with butter, and bake at 325º until golden brown.
Puff Pancakes
2 eggs * 1 cup milk * 2 1/3 cups Bisquick * 2 tbsp. sugar * 1/4 cup melted shortening
Beat eggs with rotary beater or mixer until soft peaks form Blend in milk; add Bisquick and sugar. Mix just until well dampened, then fold in shortening. Spoon onto un-greased medium-hot griddle. Turn when puffed up and bubbles begin to break. Cook other side. Makes 15 to 20 pancakes. PANCAKE POINTERS-For fewer dirty dishes, mix batter in wide-mouthed pitcher ready to pour onto griddle. Leftover batter can be stored, covered, in refrigerator and thinned with milk when used again.
Sausage 'n Cheese Brunch Tarts
1/2 lb. bulk pork sausage * 1 1/4 cups Bisquick baking mix * 1/4 cup margarine or butter, softened * 2 Tbsp. boiling water * 1/2 cup half-and-half * 1 egg * 2 Tbsp. thinly sliced green onions * 1/4 tsp. salt * 1/2 cup shredded Swiss Cheese
Heat oven to to 375º. Generously grease 12 muffin cups, 2 1/2x1 1/4 inches. Cook and stir sausage until brown; drain. Mix baking mix and margarine. Add boiling water; stir vigorously until soft dough forms. Press 1 level tablespoon dough on bottom and up sides of each cup. Divide sausage evenly among cups. Beat half-and-half and egg; stir in onions and salt. Spoon about 1 tablespoonful into each cup; sprinkle cheese over tops. Bake until edges are golden brown and centers are set, about 25 minutes. Refrigerate any remaining tarts. 1 dozen tarts.
Special Syrups for Pancakes and Waffles
Butter-kissed: Melt butter over very low heat and mix
with warm syrup-a perfect topping.
Orange Honey: Dilute honey with orange juice concentrate to taste.
Spice with cloves and cinnamon. Heat before serving this delectable treat.
Maple Whip: Cream 1/2 cup soft butter. Add 1 cup maple-blended
syrup gradually. Beat until smooth and of spreading consistency.
Maple Apricot Syrup: Blend 3/4 cup maple-blended syrup, 1 tbsp. butter,
and 1/4 cup apricot nectar; heat.
(Try some of your own ideas. Honey and cream cheese well blended sound
good to me.)
Sunday Morning Sausage Ring
2 lb. bulk pork sausage * 2 eggs, beaten * 2 tbsp. grated onion * 1/2 cups fine dry toast or bread crumbs * 1/4 cup chopped parsley, if desired
Heat oven to 350º. Lightly butter a 9" ring mold.
Mix ingredients well and pack into mold. Bake 20 minutes., take from oven
and pour off excess fat. Bake 20 minutes more. Turn onto heated
platter and fill with scrambled eggs (8 to 12 eggs or Eggs à la King, recipe
below).
Eggs à la King: Cut 4 hard-cooked eggs in
quarters; add to 1 cup well-seasoned Medium Cream Sauce, recipe below. Serve on
hot buttered toast, in Toast Cups or in center of Sunday Morning Sausage Ring.
Sprinkle with paprika. (Try this with 1 cup diced cooked ham and 1/4 cup
mushrooms - browned in butter used in making Cream Sauce - to eggs.)
Cream Sauce
The Thin Sauce is like coffee cream; for creamed vegetables and soup.
the Medium Sauce is like thick cream; for creamed and scalloped dishes.
The Thick Sauce is like a batter; for croquettes and souffles.
MEDIUM 2 tbsp. butter * 2 tbsp. flour * 1/4 tsp. salt * 1/8 tsp. pepper *
1 cup milk
THICK 1/4 cup butter * 1/4 cup flour * 1/4 tsp. salt * 1/8 tsp. pepper *
1 cup milk
Melt butter over low heat in saucepan. Blend in flour and seasonings. Cook
over low heat, stirring until mixture is smooth and bubbly. Remove from
heat. Stir in milk. Bring to boil, stirring constantly. Boil 1 min.
(Makes 1 cup sauce.)
Velvet Sauce: Make Medium Sauce, except use chicken, veal, or fish stock
in place of milk. Add 1/8 tsp. nutmeg.
Cheese Sauce: Make Medium Sauce except add 1/2 cup grated Cheddar cheese.
Stir until cheese is melted.
Mustard Cream Sauce: Make Medium Sauce except add 1 tbsp. prepared
mustard.
Horse-radish Sauce: Make Medium Cream Sauce except add 1/3 cup bottled
horse-radish, 1/4 tsp. dry mustard, and a dash of paprika.
Curry Sauce: make medium Sauce except saute 1/2 tsp. curry powder in the
butter before adding flour and other seasonings.
Egg Sauce: Make Medium Sauce except add 2 diced hard-cooked eggs.