Breads & Breakfast

Harold's Tex-Mex Muffins
Chicken-Sausage Hash
Blueberry Buttermilk Biscuits
Southern Biscuits
Southern Bread (Bread Machine Recipe)
Southern Sweet Potato Pecan Bread
Buttermilk Corn Bread

Harold’s Tex-Mex Muffins

 These were a Sunday morning tradition in the Harkrider household of Odessa Texas. As far as we know, they have never been sighted anywhere outside of Harold’s kitchen. They are a wonderful meal all by themselves and are most unique. Try these and you may never go back to pancakes.

Salsa---as hot as you like (or can stand it)
6 eggs
1 ½ c. of your favorite breakfast meat. Cooked and crumbled/diced
bacon, sausage or ham do best
1 ½ c. of mixed cheddar and Monterey jack, shredded
20 broken tortilla chips----Doritos, white corn or whatever you like
Large-muffin tin---six cup type

Assemble in this order only!!

In bottom of large muffin cups, place 1 ½ or 2 tbsp. salsa
1 beaten egg
2 T. breakfast meat
2 T. cheese
Top with the broken chips

Bake at 400° for ½ hour-----ENJOY!!!!!!
(In case you are a Yankee or some-such, or just not used to Texas cookin', turn the muffin pan over to remove these jewels. That way, the good stuff stays on top where it belongs)

Chicken-Sausage Hash

Serves 4

4 t. canola oil
1 small onion, diced
12 oz. fully-cooked seasoned chicken sausages, diced
7 oz. pkg. frozen toaster hash brown patties, diced
1 T. butter
1 c. frozen mixed pepper strips, chopped & thawed
1/2 t. Tabasco sauce 
2 T. fresh parsley, chopped
1 c. bottled salsa
4 poached eggs

Heat 2 t. oil in large nonstick skillet over medium heat.  Add onion and sausage; sauté 8 minutes, until onion is softened.  Transfer to large bowl.
Wipe out skillet with paper towel.  Heat 2 t. oil, add hash browns cook over med-high heat 5 min.  Add butter, cook until golden.  Add to sausage mixture in bowl.
Wipe out skillet, add chopped pepper strips and pepper sauce; cook 3 minutes, until softened.  Add to sausage mixture in bowl Add parsley and salsa.  Divide among 4 plates.  Top with eggs. 

 

 

 

 

 

Blueberry Buttermilk Biscuits

2 c. Flour -- Sifted
1/2 c. Sugar
3 t. Baking Powder
1/4 t. Baking Soda
1 t. Salt
1/3 c. Crisco Shortening
1 t. Orange Peel -- Grated
1 Egg -- Beaten
3/4 c. Buttermilk
1/2 c. Frozen Blueberries (Must Be Frozen)
*****Topping*****
3 T. Butter -- melted
3 T. Sugar
1/4 t. Cinnamon
Dash Nutmeg

Preheat oven to 400°.  Combine first 5 ingredients.  Cut in Crisco until mixture resembles coarse meal.  Add orange peel; mix lightly.  Combine egg and buttermilk; add to flour mixture, stirring to blend.  Add frozen blueberries and stir gently. Transfer dough to a lightly floured surface.  Knead gently 5 or 6 times.   Pat dough to 1/2 inch thickness.  Cut out biscuits with floured 2 inch cutter.   Bake on ungreased cookie sheet 15 minutes or until brown.  Combine Topping ingredients and brush on top of biscuits while warm.

Southern Biscuits

Makes 1 dozen

2 c. flour
2 t. sugar
2 t. baking powder
1 t. salt
1/2 t. soda
1/3 c. shortening
2/3 c. buttermilk

Heat oven to 450°.  Measure flour, sugar, baking powder, salt and soda into bowl.   Cut in shortening thoroughly, till mixture looks like meal.  Stir in most of the buttermilk.  If dough is not pliable, stir in just enough milk to make a puffy, easy to roll dough.  Round up dough on a lightly floured cloth covered surface.  Knead lightly 20 to 25 times then  roll about 1/2" thick.  Cut with floured biscuit cutter or glass with a 2 1/2 to 3" diameter. Place on ungreased cookie sheet not touching. Bake 10 -12 minutes or until golden brown.  

Southern Bread (Bread Machine Recipe)

-----1 1/2 LB. LOAF-----

1 1/2 t. Active dry yeast
2 t. Wheat germ
1 t. Sugar
2 t. Dry milk
3 c. Bread flour
1 t. Salt
1 T. Butter
9 oz. Warm water

-----1 LB. LOAF-----

1 t. Active dry yeast
5 t. Wheat germ
1/2 T. Sugar
2 T. Dry milk
2 c. Bread flour
1/2 t. Salt
1/2 T. Butter
6 oz. Warm water

-----NOTES-----
For Panasonic/National machines -- use 3 tsp. of yeast for the 1 1/2 lb. loaf
For DAK/Welbilt machines -- use 2 additional tbsp. of warm water for the 1 1/2 lb. loaf
SOURCE: Quick & Delicious Bread Machine Recipes by Norman A. Garrett, copyright 1993. ISBN #0-8069-8812-6.

Southern Sweet Potato Pecan Bread

FYI  for folks north of Dallas:  The word "pecan" is pronounced pa-cahn not pee-can!!

1 1/2 c. all-purpose flour -- sifted
2 t. baking powder
1/4 t. salt
1 t. mace
1/2 t. cinnamon
1 c. sugar
2 eggs -- lightly beaten
1/2 c. applesauce
2 T. 1/2% milk
1 c. sweet potatoes -- cooked and mashed
1 c. pecans -- chopped
1/2 c. golden raisins

Preheat oven to 325°.  Grease bottom only of an 8.5 x 4.5 x 2.5-inchloaf pan. Stir together flour, baking powder, salt and spices in mixing bowl. With a spoon, stir in sugar, eggs, applesauce and milk; stir to blend. Stir in sweet potatoes, pecans and raisins. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until toothpick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan and cool on wire rack. For easier slicing, wrap loaf and store overnight in a cool place.

Buttermilk Corn Bread

3 T. oil
2 c white self-rising corn meal
1 or 2 T. sugar (optional)
1/2 t. baking soda
1 3/4 c. buttermilk
1 egg, beaten

Heat oven to 425°.  Heat oil in 10-in. cast iron skillet for 3 min. rotating skillet to coat all the sides.  Meanwhile combine dry ingredients. Add milk and egg; mix until blended.  Add hot oil mix well.  Pour into hot skillet; bake 20 to 25 min. You can flip over for  last five minutes to brown  top.