Breakfast – Plum Cooking.com

Quick And Easy French Toast Recipe For 2

Karen and Denny's Kitchen — Mon, 10 Oct 2022 15:30:25 +0000

Easy French Toast Recipe For 2

A Personal Favorite

Mornings can be hectic.

Get your day up and going with this easy french toast for 2. Quick and easy french toast with a touch of cinnamon, and vanilla.

More Breakfast Ideas

Fresh Eggs In My Area

Make Perfect Soft Boiled Eggs

Karen and Denny's Kitchen — Sat, 24 Sep 2022 04:00:14 +0000

Soft Boiled Eggs

A Personal Favorite

There are many ways to make eggs, but a personal favorite for me has always been soft-boiled in a cup with a bit of butter and seasoning. Simply Delicious!

So what’s the secret to making perfect soft-boiled eggs every time? Well, it’s the same for all boiled eggs whether hard or soft boiled.

If you want to make perfect boiled eggs you need only to follow one simple rule, and that is to never and the eggs to the water until the water is boiling. Then it is just a matter of tracking your time.

For soft boiled eggs with runny yolks, you boil for 4 minutes, soft but firming for 6 minutes. Anything over 7 minutes and you are heading for the hard-boiled stage.

More Breakfast Ideas

Fresh Eggs In My Area

How To Dry Potatoes For Hash Browns – Easy

Karen and Denny's Kitchen — Sat, 18 Dec 2021 20:16:02 +0000

How To Dry Potatoes For Hash Browns

Call them hash browns, hashbrowns, breakfast potatoes, or skillet potatoes, we all love those crispy golden hashbrown potatoes, especially with breakfast but have you ever thought about how to dry potatoes for hash browns?

There certainly not limited to breakfast though. You can use them to make so many meals.

Cheesy hashbrown casserole
Any other casserole you choose to add them to
Add them to your soup
Breakfast burritos
Even sandwiches and so much more.

Have you ever taken the time to consider what you’re paying for those bags of frozen hash browns? Even the small pound and a half bags of generic branded hash browns are going to cost you $2.25 give or take. That’s a full $1.50 per pound for potatoes.

At the moment, a ten-pound bag of potatoes can easily be found for as little as 45 cents per pound and I’ve got to be honest here, I watch the sale papers and it’s not uncommon for me to spot them for 20 cents a pound or even less.

Why Pay More?

Why Dehydrate Them

No, you don’t need to learn how to dry potatoes for hash browns. You can prepare your hashbrowns from scratch and cook them right away. You could also prep them ahead of time and freeze them in small packages. You could even quick-freeze them so you can dip out as many frozen hashbrowns as you need but all that is quite a bit of work.

Personally, I’d rather save my precious freezer space for other things, and learning how to dry potatoes for hash browns, in my opinion, is easier to do than freezing. The nice thing about dehydrated hash browns is they become shelf-stable and don’t require any refrigeration.

Once you learn how to dry potatoes for hash browns you can store them in portion-controlled packages such as mason jars or in bulk, using large food-safe containers such as five-gallon buckets and a gamma seal.

How Do I Rehydrate My Dehydrated Hash Browns

Personally, once I learned how to dry potatoes for hash browns I discovered that I like to store them in vacuum-sealed jars. The sixteen-ounce mason jar seems to be the perfect size for my house. Then when I want to make hash browns I simply open a jar of crisp dry dehydrated hash browns and fill it just above the potato shreds with hot water. Lay the lid back on the jar and let the hashbrown potatoes stand for 10 or 15 minutes. Then I just drain any excess water off and cook them up the same way you would any other hash browns. What could be easier?

Share The Love

When you learn how to dry potatoes for hash browns or make you’ll discover it’s easy to dehydrate a great number of other things as well. Then you can create gifts that are uniquely you. Add your blend of seasonings and a recipe card, to a mason jar or other container decorated up for the occasion.

It’s easy to do, and you can rest assured no one else will be bringing the same gift.

Think It Can’t Happen Here

The Shelves Were Empty

– So Think Again

It wasn’t just a few things that came up missing from the shelves across America during the pandemic.

Panic buying caused shortages of everything from toilet paper to common sense. Canned goods, dried foods, meat, bread, and even pet food began vanishing from grocery store shelves everywhere.

It didn’t stop there either. Many things like bleach, rubbing alcohol, hydrogen peroxide all became difficult to find. In some cases, impossible.

The scariest part. It will happen again, and it will likely be even worse.

The Least Affected

Were The Well Prepared

Before the pandemic, many people looked at the whole prepper thing as just a fad. History, however, tells quite a different story, and after the pandemic, the idea of becoming a prepper has gone viral.

The prepared were not the ones looking for bags of pasta or potatoes. They weathered the storm by opening their well-stocked pantries and storerooms filled with staples, canned goods, dehydrated foods, toilet paper, and napkins. They relied on their forward-thinking and well-laid plans. Our grandparents did it before we started shopping in supermarkets on practically a daily basis so why can’t we?

Store-Bought Convenience

Costs You More Than You Think

Another great reason for learning how to dry potatoes for hash browns, sliced potatoes, diced potatoes, and more is because there is always a trade-off between cost and convenience. Dehydrated hash browns are no exception to this rule. Store-bought convenience puts food manufacturers in charge of your family budget and well-being. Not to mention they add ingredients you would never add to the food you prepare for your family.

Add the words no artificial preservatives, and the salt content goes up. Telling us it’s fat-free usually means more sugar. No salt added often means other preservatives were added. Armed with that knowledge alone was enough to make me want to learn how to dry potatoes for hash browns and how to dry every other vegetable I could find.

Of course, if you learn how to dry potatoes for hash browns as well as other food items yourself, you would be in control of all of these ingredients. The trouble is making these things yourself may seem anything but convenient.

My question to you is, why can’t we make learning how to dry potatoes for hash browns convenient? We build skyscrapers, fly around the world, launch people into space, and we’ve even walked on the moon, but we can’t make cooking homemade convenient? There’s only one reason this could be. Homemade convenience is not where the money is for corporations.

Dehydrating At Home

Should Be A Daily Routine

Dehydrating at home isn’t only how you dry potatoes for hash browns but it’s an excellent way to preserve fruits, vegetables, and with care, even meat. When stored in an air-tight container, dehydrated foods can keep for years in a cool, dry place, out of direct sunlight. Your needed storage space becomes dramatically reduced, and the food weighs a fraction of what it did before dehydration. Better still, there is no refrigeration required making them perfect for long-term storage, camping, backpacking, and so much more.

There are some excellent dehydrators available on the market today that will not only do a great job of preserving your food they’ll make it easy to do regularly. The right dehydrator can take the task of learning how to dry potatoes for hash browns or other dried foods as simple as and as routine as making breakfast.

A truly useful dehydrator should have more than one use in your kitchen. A box design with sliding trays rather than stacking on top of one another allows you to remove trays and use the machine as a proofing box, for example.

Dehydrating Ideas

Farmers Markets

Easy Pancake Recipe – With Self-Rising Flour

Karen and Denny's Kitchen — Sat, 11 Sep 2021 17:36:32 +0000

Easy Pancake Recipe

You’ll love this quick and easy, self-rising pancakes recipe using our homemade self-rising flour.

Not in the mood to cook breakfast? We’d be willing to bet you could find some made fresh just for you at one of these locations

There are not many things that can take your mind home to mom’s kitchen like the smell of breakfast cooking in the morning. Especially when it involves a stack of light, fluffy, and delicious homemade pancakes.

And there is no better way to make them from scratch in the morning than by with an easy pancake recipe using homemade self-rising flour.

Best Homemade Biscuits Almost From Scratch

Karen and Denny's Kitchen — Mon, 06 Jul 2020 03:17:13 +0000

Someone’s Baking Homemade Biscuits

One of my all-time favorites with breakfast in the morning is good, old-fashioned homemade biscuits. Especially buttermilk biscuits.

It could be homemade biscuits for biscuits and gravy. It could be homemade biscuits for a breakfast sandwich, such as sausage, egg, and cheese. Maybe it’s a plate full of scrambled eggs, bacon, and a fresh hot homemade biscuit on the side with butter and honey or perhaps old-fashioned homemade strawberry jam.

No matter how you like your breakfast, it’s just plain hard to beat the smell of fresh warm homemade biscuits coming straight out of the oven in the morning.

People don’t make biscuits from scratch much these days because they either don’t think they have the time, don’t think they have the skills, or have just never learned how, and they’re intimidated by the whole process.

The truth is, that biscuit making can be very simple or very complicated. It’s up to you just how much work you want to put into making homemade biscuits.

But It Says “Just Like Homemade” On The Can

Nowadays, most people peel back the paper label to bust open one of those refrigerated cans of biscuit dough and pop them in the oven because that’s all they think they have time to do. Sadly, I’ve yet to find a canned biscuit that comes remotely close to homemade biscuits, let alone a buttermilk biscuit.

Other alternatives include the pre-made, cooked or uncooked biscuits you can find in the freezer section at your local supermarket, and yes, they tend to be closer to the real thing than those canned biscuits. The trouble is, for anyone who has ever tasted real homemade biscuits, that canned or frozen version is just not going to do the trick.

If you seriously don’t have the time or desire to make homemade biscuits from scratch every time you want to have biscuits. Without question, there are a few excellent mixes out there for homemade biscuits. If you’re going to go that route and buy a pre-made mix, here are a few brands we’ve found on Amazon that get the Plum Cookin’ recommendation.

Southern Biscuit Formula L Biscuit Mix
Weisenberger – Southern Style Buttermilk Biscuit Mix

Better Still – Make Your Mix Yourself

If you’re going to use a mix, why not have all the convenience without the cost, preservatives, or unpronounceable ingredients of a store-bought mix? All you need is a reusable, airtight container and half a dozen ingredients you probably already have in your pantry to make a shelf-stable mix of your own.

My Easy Homemade Biscuit and Baking Mix Recipe

What Type of Milk Should I Use

You can make any of the various homemade biscuits listed here using just about any variety of milk, ranging from powdered non-fat to heavy liquid cream. My favorite by far, however, is made with fresh cultured buttermilk.

If you don’t have any buttermilk on hand, you can make sour milk in a pinch by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it curdle for about ten minutes. The resulting biscuit won’t be quite the same as a fluffy, homemade buttermilk biscuit, but in a pinch, what can I say? It works.

Drop Biscuits

If you look on the back of many biscuit mixes, you’ll find various recipes, one being drop biscuits.

Now, if you’re looking for something simple, it just doesn’t get much easier than drop biscuits from your pre-made, homemade biscuit and baking mix. Making biscuits this way is so easy there’s no reason to limit them to breakfast either. Drop biscuits are an easy and delicious addition to just about any meal or snack. I’ve even used them to make my topping for that quick peach cobbler I was craving at the last minute.

Drop biscuits are a slightly thinner, sticky mix of dough that you scoop out by the spoonful and drop onto a lightly greased or non-stick pan.

To make 8 to 12 Drop Biscuits from your homemade baking mix, preheat your oven to 425 degrees. Then, in a large bowl, add 2 1/2 cups of your homemade biscuit mix and 3/4 to 1 cup of buttermilk, and stir just until combined. You can use any milk you like, but buttermilk will give you the best flavor.

If the batter is very dry, add a little more milk until you have the consistency of an incredibly thick batter. Do not over-mix though the batter will be lumpy.

Using a cookie scoop or a spoon, scoop out large dollops of dough (about a quarter cup in size) and drop them onto a non-stick baking pan. If you use a cast iron pan or any pan that tends to stick, you may want to, lightly grease the pan. Parchment paper works well also.

Bake for 12 to 14 minutes or until the tops are golden brown. Brush the tops of the biscuits with melted butter if desired.

You can make drop biscuits in your oven or a pan on your stovetop. I’ve also baked up a batch of these tasty homemade biscuits in the morning using a cast-iron skillet over a campfire.

Cathead Biscuits

Another biscuit you can make, my Aunt Joanie in Alabama used to call Cathead Biscuits. These homemade biscuits get their name because the biscuit generally bakes up to be about the size of, you guessed it, a cat’s head.

Cathead biscuits are made with a thicker and less sticky dough than drop biscuits and are generally shaped by pinching off a piece of dough and rolling it in your floured hand to shape it, rather than using a biscuit cutter.

To make 8 Cathead Biscuits from your homemade baking mix, preheat your oven to 425 degrees. Then, in a large bowl, add 2 1/2 cups of your homemade biscuit mix and 3/4 to 1 cup of buttermilk, and stir until the dough forms a ball. If the batter is sticky, don’t be afraid to add a little more baking mix but don’t over-mix.

To form the Cathead Biscuits, flour your hands and pinch off a large piece of dough. Give the dough a good roll in your hands to create your biscuit and place it onto a greased or non-stick baking pan.

Bake for 12 to 14 minutes or until the tops are golden brown. Brush the tops of the homemade biscuits with melted butter if desired.

Rolled Biscuits

If you’ve never made Rolled Buttermilk Biscuits before, you’ve been missing out on some of the lightest, fluffiest homemade biscuits ever. Admittedly, a perfect Rolled Buttermilk Biscuit may take a little practice, but there’s nothing wrong with a few delicious mistakes along the way.

To make 12 to 15 Rolled Buttermilk Biscuits from your homemade mix, you’re going to need 4 1/2 cups of your homemade biscuit mix and 1 1/2 to 2 cups of buttermilk. Bring together the homemade mix with the buttermilk and flour your clean work surface with some extra biscuit mix.

Placing your mixed dough onto the floured work surface, pat the dough out by hand to form a large rectangular shape, about 1/2 to 3/4 of an inch thick. If you use a rolling pin for this, be gentle, it’s easy to overwork your dough when using a rolling pin. I find it much easier to just pat mine out by hand.

Fold one end of the rectangle halfway over the middle, and then bring the other half over the top. Rotate your dough 90 degrees and pat the dough out to a 1/2 to 3/4 inch thick rectangle again. Repeat the folding process, rotate the dough again, pat the dough out again, repeating the whole process a third time.

Gently pat the dough out into a large rectangle about 3/4 of an inch thick a fourth time and use a large biscuit cutter to cut your biscuits. Cut the biscuits from the dough as closely as you can to get as many biscuits as you can out of a single piece of dough. Gently pat out any extra dough and continue to cut and shape biscuits until all the dough is gone.

Place your biscuits onto a non-stick or lightly greased baking dish. You can also line a pan with parchment paper if you prefer. For tall, fluffy biscuits, make sure the biscuits are touching each other in the pan.

Place the biscuits into a 425-degree oven for 12 to 14 minutes or until the tops are lightly golden brown. When you pull the pan from the oven, you can immediately brush the tops of the homemade biscuits with melted butter if desired.