A more “eggcellent” way to make Eggs Benedict. Surprisingly, they are easy to make in your kitchen! An English muffin sliced in half or a homemade No Knead Roll, ham, poached eggs, hollandaise sauce, and garnished with micro arugula. Yum!
A Roll and a Biscuit in one! Mix, cut, bake and serve with plenty of butter.
Ingredients
2CupsWarm water (108 degrees)
2Pkgs.Dry yeast
4T.Sugar
5 1/2CupsWhite Lily Self Rising Flour
1/2CupDry powdered milk
1tsp.Baking Powder
1tsp.Salt
1/2CupButter - hardened / cold
Instructions
Preheat oven to 450 degrees. Combine warm water (108 degrees), sugar and yeast, set aside to proof.
In a bowl, whisk; 1 C flour, dry milk, salt and baking powder
Cut butter into dry ingredients with a pastry blender.
Add the yeast mixture, which should now formed a foam on the top, to the dry ingredients.
Add one more cup of flour, stir to combine. Repeat with the remaining flour.
Pour dough onto a lightly floured silicone baking mat. Knead the dough by folding in half about 10-12 times. Pat out the dough with your hands to approximately 3/4" thick. Cut with biscuit cutter leaving as little amount between cuts as possible. Place cut biscuits in lightly oiled pan and cover with a clean dish cloth. Set aside to rise in a draft free place for 45 minutes.
Blending a Hollandaise sauce mixed in a blender is every bit as delicious as a Hollandaise sauce made by the traditional French technique AND it is much easier to make!
One of the classic French sauces, Hollandaise sauce is the classic butter sauce made from the emulsion of egg yolks and butter flavored with lemon juice. It is the perfect sauce for fish, vegetables, and Eggs Benedict.
Most often the sauce is made in a double boiler. Although, a double boiler is very helpful for many recipes. Making the sauce in a double boiler by the traditional French technique may result in a curdled sauce. It’s tricky!
Blender Hollandaise sauce is a safer bet. I have yet to see it separate or curdle!
Tips:
Clarified butter is preferred.
Set out all equipment and ingredients prior to blending the hollandaise sauce.
Loving Pink Hearts, the perfect expression of love for your Valentine! It’s not too late to bake a batch!
Growing up in Louisiana, we baked the Plain Roll-Out Cookies in the Cook’s Tour of Shreveport. For every holiday and in between, we made triple batches of cookie dough and went on week-long cookie decorating binges. Billie Apple said, “There was blue icing on the ceiling!” It was everywhere, but my mom loved to see her girls baking in her kitchen.
In all of my years of baking cookies, I have never found a better plain roll-out cookie recipe!
Here’s what you will need for Loving Pink Hearts . . .
Gluten free chocolate cake makes everything better. The secret ingredient is Bob's Red Mill® 1 to 1 baking flour!
Ingredients
3 1/2cupsBob's Red Mill® Gluten Free 1 to 1 Baking Flour
2cupssugar
1T. baking soda
1tsp.salt
2/3cupdutch processed cocoa
1/2cup boiling water
2 cupsVegetable Oil
2cupssour cream
6large eggs
2 tsp.vanilla
Instructions
Preheat oven to 350º degrees.
Line three 8 inch round cake pans with parchment paper and spray with cooking spray; set aside.
Combine dry ingredients, set aside.
Mix cocoa and boiling water, set aside.
In the bowl of an electric mixer fitted with a paddle attachment, mix the remaining wet ingredients; add the cocoa mixture. Gradually, add dry ingredients.
Pour batter into the prepared cake pans.
Bake at 350 degrees for 30 - 35 minutes or until a toothpick inserted in the middle comes out clean.
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