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Scrambled Eggs
What could be easier than scraqmbled eggs you ask. Scrambled eggs arf suppose to be loose, light and fluffy, not a dry solid mass of yellow.
When making scrambled eggs start with 2 fresh eggs, break into a bowl and
add 1 teaspoon cold water and fresh ground salt and pepper to taste.
Scramble with a fork or whisk.
Now the important part. The pan you are using must be preheated and you should add 1 teaspoon of oil just before the eggs.
Let it heat for a few seconds while you restir the eggs.
Pour them into the hot pan with oil over a medium high flame and let them set for a few seconds.
You will notice that they are setting up and cooking around the edges.
Lift the set eggs up in several spots around the edge with a spatula and let the uncooked egg flow under the cooked.
After doing this several times you will have differant layers of egg in the pan.
There may still be a small amount of uncooked egg on the top, don't worry about it.
Take your spatula and run it through the egg mass to sramble it up and place on a warm plate and serve immediately.
The little uncooked egg that was on the top will cook while you are serving it because of the heat of the rest of the egg.
Serve with your favorite breakfast sausage, ham or bacon, maybe even Kilbasa, and some toast on fuit juice for a wonderful breakfast.
Quiche
9 inch pie crust, from scratch or refrigerated.
4 eggs
2 cups whipping cream
Salt and Pepper to taste
Any flavoring you like, could be mustard, hot sauce, basil, or a freah herb
Your choice of fillings, can use chopped green onions, white onions, ham, cooked breakfast sausage, cooked bacon, turkey, green or yellow squash sliced, root veggies sliced, cooked and squeezed dry spinach, any one or combination of grated cheese. Should have between two and three cups total.
Put filling in crust and top with the cheese. Mix eggs and cream and S/P and flavoring and pour over the filling. Bake in 350o oven for 50 to 60 minutes. Let sit for 5 minutes before cutting. Can be made ahead and served cool
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Basic Muffin Batter
I use this basic muffin batter and add to it to make all of my floffy muffins
Pre-Heat oven to 350 F
6 Tbl. butter, softened
1/2 C white sugar
1 eggs
1 tsp. Vanilla
1 1/2 C flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1/2 C sour cream
1/3 C butter milk
Cream first 4 ingrediants for 3 minutes, until light and floffy.
Sift flour, baking powder, baking soda, and salt together into a bowl.
Mix sour cream and butter milk in small bowl.
Add 1/3 flour mix to butter mix, blend. Add 1/2 sour cream mix to butter mix, blend.
Repeat and finish with last of flour mix.
Add your choice of fruit, cut small, nuts, chocolate chips, totalling approximately 1 1/2 cups.
Spray muffin pans the spray and scoop batter into pans. Bake 20 minutes at 350 F.
Makes approximately 16 muffins.
Blueberry Cream Scones
You can go to this Link
http://www.bnbfinder.com/?action=recipeDisplay&innId=7523&recipeId=608
to get the recipe and write a review.
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