breakfast | Simple By Cindy

Cream Biscuits

Mar. 18
2016

So now that I am a connoisseur of making savory scones, I thought I would try to make biscuits.

I thought about all those Grandmas who would make them every Sunday morning and wondered why they did it.

Well it turns out that the prep time is minimal, the dough is super simple and it doesn’t take much time at all!

That’s why!

Again, it will seem like you worked a lot harder than you really did!

Give these a try. They were a huge “hit” for my family!

Ingredients for the Cream Biscuits

2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, plus 1 tbsp. set aside
1 cup heavy cream, plus additional if required
1 egg, beaten

You will need a 2 1/2 inch round cutter. If you do not have one (as I did not) a round glass similar to that size will do just fine.

Preheat oven to 425.

Lightly grease a baking sheet.

Sift together flour, baking powder and salt into a large bowl.

Using a grater, grate the 6 tbsp. of butter into the the flour mixture.

Using your fingertips mix flour and butter mixture until the mixture resembles coarse meal.

Add cream, stirring with a fork until just combined. If mixture is too dry, you can add more cream 1 tbsp. at a time until it is molded into a ball.

Transfer mixture to a lightly floured surface and gently knead it about 3 times until it forms a dough.

Pat or roll dough until it is an 8 1/2 round, and about 1/2 inch thick.

Using the round cutter or glass, cut out biscuits dipping the round cutter in flour after each use.

Arrange about 1 inch apart on baking sheet.

Gather and pat out scraps 1 or 2 more times and cut out more biscuits.

Brush the tops of each biscuit with beaten egg.

Bake until biscuits are pale golden brown and cooked through, about 15-20 minutes.

It’s that simple!

Bacon and Cheddar Cheese Scones

Feb. 22
2016

Now that I had my first success at making simple scones, I was ready to undertake a slightly more complex scone recipe.

This recipe contained some of the same ingredients as the first, with the addition of bacon and cheddar cheese. What could be bad?

Nothing! It was easier than I anticipated and just plain delicious.

I am definitely on a “scone kick”. My family and friends thoroughly enjoyed these savory scones! I think you will too. They are great for breakfast or lunch. If you need to bring a tasty treat to a brunch, this is a must!

The recipe involved very little prep time but it will seem like you have been baking all day!

I can keep a secret! Give these a try!

Ingredients for the Scones

2 cups of all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
8 tbsp. (1 Stick) unsalted butter, frozen
1/2 cup of sour cream
1 large egg
1 1/2 cup cheddar cheese, shredded
3/4 pound of bacon, cooked and chopped
4 tbsp. chives, chopped
1/4 cup of heavy cream

Preheat oven to 400.

Adjust the oven rack to lower-middle position.

Line a baking sheet with parchment paper.

In a medium bowl, mix the flour, baking powder. baking soda and salt.

Using the large holes of a box grater, grate the frozen butter into the flour mixture. Use your fingers to gently work in the butter. The dough should look crumbly.

In a small bowl, whisk the sour cream and egg together until smooth.

Using a fork, stir the sour cream mixture into the flour mixture until large clumps form. Stir in the cheese, bacon and chives until they are well incorporated into the dough.

Use your hands to press the dough against the bowl until it forms into a ball. As you press and turn the bowl, the dough will come together.

Place on a lightly floured surface and pat into a 7-8 inch wide circle about 3/4 inch thick. Savory scones circle

Using a sharp knife, cut into 8 triangles.

Lightly beat the egg. Brush the top of each scone with the heavy cream.

Bake until golden, about 15-17 minutes.

Oh they are so good!

It’s that simple!

Simple Scones

Feb. 3
2016

I am not a big breakfast eater. I love breakfast foods like omelets and pancakes but I usually just prefer a simple latte in the morning.

On most Sundays in the summer, my husband and go to this wonderful pastry place not far from our home. It has the most delicious treats. Their biscuits and scones are scrumptious and I have to admit, I can’t resist.

I have always wanted to try and make the scones but I was intimidated because I thought they were going to be very difficult. As I have previously written, baking is not my forte.

To my surprise, this recipe could not have been easier. As I read through the recipe, I knew I had to try it.

This recipe is courtesy of allrecipes.com. The scones are delicious! They are perfect to share with family or friends for breakfast, brunch or lunch—or just for an ideal treat!

Whatever your reason, these scones are a must-try! You will love them!

Ingredients for the Scones

2 cups all-purpose flour
1/3 cup sugar, plus 1 tsp. reserved
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
8 tbsp. unsalted butter, (1 stick) frozen
1/2 cup raisins (or dried currants)
1/2 cup sour cream
1 large egg

Preheat oven to 400.

Adjust rack to lower-middle position.

In a medium bowl, mix flour, 1/3 cup of sugar, baking powder, baking soda and salt.

Grate the butter into the flour mixture on the large holes of a grater.

Use your fingers to work in the butter. The mixture should resemble coarse meal.

Stir in the raisins.

In a small bowl, whisk the sour cream and egg until smooth.

Using a fork, stir the sour cream mixture into the flour mixture until large dough clumps form.

Using your hands, press the dough against the bowl into a ball. The dough may be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.

Place on a light floured surface and pat into a 7-8-inch wide circle about 3/4 inch thick.

Sprinkle with remaining 2 tsp. of sugar.

Using a sharp knife, cut into 8 triangles.

Place in baking pan lined with parchment paper about 1 inch apart.

Bake until golden, about 15-17 minutes.

Cool for 5 minutes and serve warm or at room temperature.

Delicious! Enjoy!

It’s that simple!

The Best Egg Salad

Jan. 25
2016

Every Thanksgiving, my family (aka: the cooking team) and I make a batch of this egg salad to munch on when we get a free minute or two.

It is so delicious that it has become a staple in our food repertoire. We can never get enough!

This very light egg salad is wonderful for any brunch, snack or Sunday morning breakfast.

This recipe is courtesy of Ina Garten. It is so good you may find it addicting!

Ingredients for the Egg Salad

12 extra-large eggs, hard boiled 

1/3 cup mayonnaise 

3 tsp. whole grain mustard 

1 tbsp. dill, minced plus extra whole for garnish 

1 tsp. kosher salt

 1/2 tsp. pepper 

1 loaf -French baguette, sliced 

Today’s Hint: Be careful when hard boiling eggs. It is very easy to over-boil them. The eggs yolks should be bright yellow. If they are green, they have been over-cooked. Try to adjust your cooking time to assure you get a beautiful yellow center.

After boiling the eggs, place them in a bath of cool water with ice cubes to stop the cooking process. Take out one egg at a time, peel and place it back into the cool water.

Using your hand, feel around each egg, making sure there are no shells left on them and take them out one at a time. Place on paper towel to dry.

This recipe originally uses a food processor to grate eggs. I like my egg salad chunky, so I use a regular grater or chop them up with a fork.

Add the mayonnaise, whole-grain mustard, dill, kosher salt and pepper to the grated eggs and mix to combine.

Cut a french baguette into slices. Place a small amount of egg salad onto each slice. Garnish with dill.

Of course you can make a sandwich, use your favorite bread or eat it right off the spoon. It is delicious, any way you choose!

Enjoy!

It’s that simple!

Carrot Cupcakes

Nov. 4
2015

I really prefer cooking than baking. Good baking is a skill that some people have and some do not. I, unfortunately, am in the “some who do not” category.

Every once in a while, I do give it a try. If a recipe I read seems easy I will make an attempt. This creme cheese carrot cupcake recipe caught my eye.

It is from a magazine called ” Cook’s Illustrated”. This is one of my favorites. The recipes are carefully constructed and prepared more than once to get the best results.

Although it may initially appear to have many ingredients, it was “easy and simple” to make and worth every minute of it. The trick is to measure all the ingredients out first so you have them right there when you need them.

These cupcakes are a must! They come out moist and delicious. The frosting with the pecans on top finishes them off into a delightful decadent treat!

These are great for breakfast, dessert or just to satisfy the need for something sweet. I say whatever the reason, go for it. You won’t be sorry!

Ingredients for Carrot Cupcakes

8 tbsp. (1 stick) unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 1/4 cups all purpose flour
3 carrots, peeled and grated on the small hole of box grater
1/2 cup currants or chopped raisins (optional, I used currants)
1/2 cup pecans, chopped, plus extra whole for garnish
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 recipe Fluffy Creme Cheese Frosting (to follow)

Adjust oven rack to middle postion and preheat oven to 350.

Line 12 cup muffin tin with paper liners.

Whisk together melted butter, granulated sugar, brown sugar and eggs in large bowl until combined. Using a rubber spatula, gently fold in flour, carrots, pecans, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until mixture just comes together (do not overmix).

Divide batter evenly among muffin cups.

Bake until toothpick inserted in center comes out clean about 25 minutes.

Let cupcakes cool in muffin tin for 5 minutes. They will initially come out round and fluffy, and then they drop down in the middle (at least mine did!). Remove cupcakes from muffin tin and let cool completely, about 1 hour.

Ingredients for Fluffy Creme Cheese Frosting

4 tbsp. unsalted butter, softened
1 cup (4 ounces) confectioners’ sugar
4 ounces creme cheese, softened and cut into 4 pieces
1 tsp. vanilla extract

Soften the creme cheese at room temperature for at least 15 minutes.

Do not soften the creme cheese in microwave or the texture of the frosting will be runny.

Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Add cream cheese, 1 piece at a time, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Add vanilla and mix until no lumps remain.

Mound about 2 tablespoons frosting on center of each cupcake. Using a small spatula or butter knife, spread frosting to the edge of cupcake, leaving small mound in center. Serve.

To Store: Before frosting, transfer cupcakes to airtight container and store at room temperature for up to 3 days. Or you can wrap each individually in plastic wrap, place in zipper-lock freezer bag and freeze for up to 1 month. Unwrap cupcakes, let thaw completely at room temperature, about 3 hours. Then frost on as directed above.