Very gently cook eggs, without scrambling, in a small egg pan, one egg at a
time. Repeat.
Form sausage into patties or sausage links (about 4-5 inches long and 1/2 inch
thick). Fry on low to medium heat until cooked through.
Assemble sandwiches: Cut bread/biscuit in half, placing a sausage patty and egg
portion, plus a piece of cheese if desired, on top.
Wrap in plastic wrap, place in a freezer bag, and freeze. To reheat, defrost,
then microwave for 5 minutes or so, or reheat in the oven at 350 degrees
for 10 minutes without defrosting. DO NOT FORGET TO REMOVE PLASTIC WRAP.
After my son
had turkey breakfast sausage at a restaurant in New York, he begged and begged me to make
sausage for breakfast. In vain I searched for a turkey or beef sausage – we
don’t eat pork – but I couldn’t find one in any of our local stores, so I decided to make my own.
This tastes
so close to the Jimmy Dean sausage that my husband, who has always gotten sick
from sausage’s high fat content, was worried! The addition of flour makes the
lean beef very easy to work with, and it keeps the sausage moist.
This recipe
makes 16 patties or 32 links and freezes beautifully.
2 pounds lean
ground beef
2 tsp sea salt or kosher salt
2 tsp black pepper
2 tsp freshly chopped sage leaves
1 tsp fresh or dried thyme
1 tsp fresh rosemary leaves or 1/2 tsp dried
2 tbsp dark brown sugar
1/2 tsp nutmeg
1/4 tsp cayenne pepper
1/2 tsp red pepper flakes
1/4 tsp ground coriander
3 Tbsp (about 1.5oz or 42.5g) Better Batter Gluten Free Flour
Instructions:
Mix all ingredients in a large bowl. You can use this immediately, but for best
taste, let it sit for at least an hour.
Form into patties or sausage links (about 4-5 inches long and 1/2 inch thick).
Fry on low to medium heat until cooked through.
Refrigerate any unused sausage for up to a week, or freeze for up to three
months.
This pizza was made famous by the California Pizza
kitchen. There are a lot of variations available on the web, but most of them
are a little overpowering on the bbq end. You’ll find this pizza a subtle
improvement over the original and a huge improvement over the imitators.
Note: the crust called for here will make one
regular 12 inch pizza or 2 extra thin 12 inch pizzas. We like it best extra
thin, but if you choose to make a single pizza, cut the topping amounts in half.
12 ounces Fontina Cheese
1 pound chicken breasts, cubed
1 large onion, very thinly sliced
olive oil
2 cups GF barbecue sauce PLUS 1/4 c barbecue sauce
2 c pizza sauce or marinara sauce.
Instructions:
Preheat oven to 350 degrees. Line cookie sheets/baking stones with parchment
paper or oil a stone-wear pizza pan.
In a bowl, combine the water, yeast and sugar, stirring to dissolve. Let sit
5 minutes. Add the rest of the ingredients and beat at high speed for 3
minutes.
Spread batter onto prepared pan/s to make one regular crust or two thin
crust large pizzas.
Bake for ten to fifteen minutes, or until crust is slightly puffed and light
brown.
Meanwhile, in a mixing bowl, mix the pizza sauce and barbecue sauce
together, Set aside. Also, sauté the onions in olive oil till soft. Add the
chicken and 2 tbsp of the barbecue sauce and sauté for 10 minutes, gently.
Pour the barbecue/pizza sauce mixture on to the pizza, and cook for 5 more
minutes.
Meanwhile add the last 2 tbsp of barbecue sauce to the chicken and sauté for
5 more minutes, turning the heat up.
Open the oven and spread the chicken and onion mixture onto the pizza. Top
with the cheese and bake until the cheese is melted, about 5-10 minutes.
This
recipe is based off of the heavenly biscuits that an dorm leader at my old
alma mater used to make on leadership retreats. Four ingredients are
all it takes to make meltingly tender biscuits. Feel free to double
this recipe and freeze the UNBAKED biscuits for use later.
1 stick butter, room temperature
1 1/2 c plain yogurt
1 c water
4 c Self Rising Flour
Instructions:
In the bowl of your food processor, or with two knives, combine the butter and
flour until absolutely integrated. The mixture will look a bit like cornmeal.
Mix water and yogurt. Stir into flour mixture and knead until combined.
Mixture will be slightly sticky.
Turn onto floured cookie sheet and pat into 1 inch thickness. Cut with a two
inch biscuit cutter. Arrange biscuits so that the biscuits are just touching.
This is a great pasta recipe, especially for making homemade ravioli, pierogies, pot stickers, or kreplach. This dough can easily be rolled by hand or through a machine. Make sure to follow the instructions exactly as written. Scroll down for the recipe under the video – the video shows eggs, but aquafaba does just fine in this!
4 cups (544g) Better Batter Gluten Free Flour
1 generous tsp salt
6 large eggs or 9fl oz aquafaba (bean juice)
2 tbsp butter, shortening, or oil
Instructions:
Put flour, salt, eggs or aquafaba, and desired fat in the bowl of your mixer.
Turn the mixer on medium speed to combine until the dough begins to resemble a
very thick paste or very sticky play-dough. It should stick to the side of the machine.
Take the paste/dough out of the mixer and let sit about 20 minutes.
Many thanks to Sande Guetthoff for inspiring this recipe. These taste almost exactly like the rolls you can get from the Sheetz Corporation. Slightly salty, buttery, sweet, and chewy – these make the best lunchmeat sandwiches and breakfast-wiches in the world.
Line three or four baking sheets with
parchment paper.
Put the yeast in the warm water and let sit
for five minutes. Add 4 cups of the flour, corn syrup or agave, butter/margarine/shortening,
and salt to the yeast mixture and beat well, on high speed, for three minutes.
The mixture should resemble very, very sticky cookie dough (or even a bit
wetter
Put a cup of flour thickly over a Silpat or
plastic wrap and place
the dough mixture on this. Sprinkle with
another cup of the flour. Now
very carefully incorporate the flour (knead
it by folding the batter in
half, patting it out, and folding gently
again) until all the flour is
absorbed. This should feel like sticky
play-doh.
Separate the dough; into balls slightly
larger than
baseballs but slightly smaller than tennis
balls.
The outside of the ball will get slightly
dry to the touch, but the
inside will be really tacky and sticky
(click pic for a closer look).
Very, very lightly flour your rolling
surface. Taking one ball at a
time, with floured hands, roll the ball
between your hands until it is
about four inches long. Lay onto the
rolling surface.
Roll the dough very gently until it is
about 9 inches long.;
Take the rope and quickly form it, on the parchment
sheets, into a very
tight pretzel shape, about 4 inches in
diameter.. Brush a little egg white or
water onto the surface of each ‘foot’ and
onto the base of the pretzel to adhere the ‘arms’ to
the ‘body’.
Let rise for 30-45 minutes.
Prepare the soda bath:
Mix
the 10 cups of water with the baking soda (10 minutes before you’re ready to
dip the pretzels) heat to a boil. This will be cloudy in appearance. This
should be ready just as the pretzels are done rising
VERY CAREFULLY, using as wide a spatula as
you can (use two– one to
life and one to slide under and support!)
lift the pretzel from the
parchment paper into the boiling soda bath.
This will boil up into
froth, so it’s really important not to do
more than two pretzels at a
time at most! Cover with a lid and time for
1 minute.
This solution will get stronger smelling
with each pretzel and may even
turn a weird bright golden yellow as the
batches progress. That’s okay!!
VERY carefully remove the pretzel(s) from
the water and
place back on the parchment paper. Continue
to do this with the rest of the
pretzels.
Meanwhile heat the oven to 350 degrees.
Brush beaten egg white over ;the pretzels
and
bake for about 15-20 minutes, or until deep
golden brown. ;If you are
going to eat them hot, sprinkle the salt on
before baking. If you are going to
freeze them, wait until you are ready to
heat them to put the salt on.
Brush melted butter generously over the
surface of the entire
pretzel, let cool. Slice and serve or slice
and freeze for later. To
reheat, put in the oven for 5 minutes or
so, or pop in the microwave
This is the simple, shortening-based pie crust that my mother was famous for using in her unbeatable apple pies. We use organic non-transfat vegetable shortening, but you can still use Crisco, if you prefer.
2 1/4 c (9oz or 253g) Better Batter All Purpose Flour
1/2 tsp salt
1 c shortening
7-12 Tbsp ice water Instructions:
Mix the flour and salt. Cut in the shortening until lumps the size of small peas form. Sprinkle ice water on the crumbs, pressing and squeezing them, until the pastry holds together and forms a smooth, pliable ball. This should not be sticky/wet, but should hold together and not crumble easily. Divide into two disks and roll out immediately.
These muffins are rich and buttery with an unusual and delicious twist from pistachio nuts, which take the place of the usual walnuts. We think you’ll find these are head and shoulders above your average breakfast muffin.
3 ripe bananas, mashed
1/2 c butter, melted
3/4 c brown sugar
1 egg, beaten
1 tsp vanilla
1 1/2 tsp baking soda
pinch salt
1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour
1 c chopped pistachios
Instructions:
Mix the bananas, butter and sugar in a bowl. Beat in the egg and vanilla.
Mix the flour, salt, and baking soda in another, smaller bowl.
Spoon the mixture into muffin tins and bake at 350 degrees for 25-35 minutes.
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