The Queen’s Kitchen

 

Breakfast Casserole December 25, 2016

Filed under: Beef/Pork,bread,breakfast,Main Dish — Carrie @ 9:23 am

This is a recipe I adapted for our Christmas morning, since most recipes are for a large number of people and we just needed a two person recipe. This will serve 4.

Prepare night before you plan on eating!

1/2 loaf challah bread, cubed
8 oz quality sausage
1 small onion, diced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 tsp ground mustard
2 tsp thyme
1 cup grated smoked gouda
4 eggs
1/2 cup milk

Put cubed challah bread in a large bowl.

Brown sausage in skilled over medium heat until cooked through. Put sausage into the bowl with the bread, leaving fat in the pan.

Gently brown the diced onions in the sausage fat. Add in sugar, salt, and pepper. Once onions are carmelized, add to bread mixture.
Put cheese into bread mixture. Gently stir the bread mixture so ingredients are evenly distributed.

Put the bread mixture into an 8×8 or 9×9 pan.

Crack eggs in a bowl and beat with milk, mustard, and thyme. Pour egg mixture over bread mixture and cover tightly. Put in fridge overnight.

Preheat oven to 350. Bake casserole uncovered for about 35 minutes.

 
 

Sourdough Biscuits April 22, 2008

Filed under: bread — Carrie @ 7:14 am

This recipe is so good that I have been making it weekly! I wanted to put it in a spot I wouldn’t lose it. I hope I don’t get in trouble for violating copyright.

Nancy Wagoner’s Sourdough Buttermilk Biscuits

2 cups flour
1 teaspoon salt
½ teaspoon soda
1 teaspoon baking powder
½ cup butter [I use butter flavor Crisco]
1 cup sourdough starter at room temperature, but not necessarily freshly fed
½ cup buttermilk at room temperature
Melted butter (for brushing the tops of the unbaked biscuits)

Sift or stir together the flour, salt, soda, and baking powder to mix well. Cut the butter into the dry ingredients using a pastry blender, two knives or your fingers until the mixture resembles cornmeal.

Mix the buttermilk and the sourdough starter. I take the starter out of the fridge, measure it into a measuring cup, add the buttermilk to the starter, mix with a spatula, and put the sourdough-buttermilk mixture which is in the measuring cup into a larger container of hot water–changing the water until the starter-buttermilk mixture is room temperature. I feel safe using older starter which has been refrigerated. I am not relying on the yeast in the starter to do all of the work of leavening. The baking powder and soda will do a lot of the leavening for these biscuits. However, there is still some life left in the starter. I wouldn’t warm the mixture in the microwave because the ‘hot spots’ created in a microwave could kill the critters in the starter and we need them to be alive. You could gently warm the buttermilk to no more than 85°, however, and let the starter sit at room temperature for an hour or so and then mix them together.

With a fork, stir the buttermilk-starter mixture into the dry ingredients until a soft dough forms and it comes away from the sides of the bowl.

Turn dough onto a floured surface and knead gently for 30 seconds. Roll ½ inch thick. Cut biscuits and place on a lightly greased baking sheet with sides touching. Brush tops with melted butter. Cover and let rest for 30 minutes in a warm place. Bake in the center of the oven at 425° for 12 to 15 minutes or until golden brown.