CALLIE'S CHARLESTON BISCUITS

A recent trip to Charleston, SC with my cousin.  The food was amazing everywhere we went.  Even though I live on the Gulf Coast and have access to lots of seafood, I enjoyed my first taste of Shrimp of Grits.  Prepared many different ways and the restaurant we ate at  (Hymans Seafood) prepared them with a creamy Parmesan sauce that was awesome.  Callie's Hot Little Biscuit is also a chain that is everywhere.  We had seen her on the Food Network on The Kitchen.  Her stores sell the biscuits along with her cookbook and also items to make her biscuits.  We looked up her recipe online and made them when we returned.  They are a little different than most but very good. I wish we had White Lily Flour here in Texas as most Southern cooks believe it is the best for biscuits.  Regular all-purpose works well too.  She bakes hers at a high temp to start then lowers, I chose to use my usual biscuit baking temp of 425 degrees.

CALLIE'S CHARLESTON BISCUITS

2 cups self-rising flour (can use 2 cups all-purpose with 3 teaspoons baking soda and salt to make equivalent)

1/4 cup butter (half a stick) (she states room temp but I prefer cold)

1/4 cup cream cheese (2 ounces)

3/4 to 1 cup buttermilk (can use milk with 1 tablespoon lemon juice or vinegar)

Preheat oven to 425 degrees.  Prepare pan with 1 tablespoon butter melted.  Put flour in a large mixing bowl.  Cut in butter and cream cheese with fingers or pastry blender.  Make a well in the center and add milk gradually until flour is incorporated well.  Scatter flour on countertop.  Place dough and pat with flour until 1-1/2 to 2 inches thick. Cut out biscuits with 2 inch biscuit cutter or glass.  Arrange just touching each other.  Bake for 12-15 minutes until golden brown.  Brush with melted butter when done.

EGG, HAM AND CHEESE BREAKFAST SLIDERS

I had a good friend come for breakfast on the weekend. I like to try new things so I searched for breakfast ideas and came up with breakfast sliders.  You can make these the night before and bake the next morning for an easy breakfast also.  These turned out really nice.

BREAKFAST SLIDERS

1 package rolls (I used Sara Lee Savory) Kings Hawaiian Rolls are a good idea too
6 eggs
8-10 slices thin-sliced ham
1 cup shredded cheese (I used pepper jack)
Melted Butter

Slice rolls horizontally.  Place bottom in a 9 x 13 pan.  Brush with melted butter.  Scramble 6 eggs as you would normally.  Spread over buttered rolls.  Sprinkle shredded cheese over.  Slice ham and sprinkle on top of cheese.  Place tops on the rolls and brush with additional butter.  Bake at 350 degrees for 15 minutes.  

French Toast Casserole

A breakfast for a coworker recently at work who is changing offices.  I got this recipe from a message board I have read for years.  The ladies on there share some really good recipes.  This is one of those overnight casseroles that is so easy for a morning when you have things to do while it bakes.  A friend of mine and his wife sent me some wonderful genuine New York Maple Syrup.  Although this is sweet enough without, it was a great addition for those who wanted a little something extra.

FRENCH TOAST CASSEROLE

1 loaf cinnamon bread ( I used Sara Lee) with or without raisins
6 eggs
1 1/2 cups milk
1 cup 1/2 and 1/2
1 teaspoon vanilla
1/4 teaspoon cinnamon

TOPPING:
1/4 cup melted butter
1/2 cup packed brown sugar
1/2 cup nuts (I used pecans)

Spray a 9x13 pan with Pam.  Tear up the bread. Mix the eggs, milk, 1/2 and 1/2, vanilla and cinnamon together.  Pour over bread and press down to get break soaked. Cover and refrigerate overnight. In the morning, mix the topping ingredients until they crumb.  Sprinkle over the casserole. Bake 350 for 40 minutes until golden brown.

Sour Cream Coffee Cake

We had a birthday breakfast celebration at work yesterday for a coworker. I went in search of a coffee cake recipe to make. I just love allrecipes.com. Besides getting great recipes, you have other cooks who have posted reviews and made comments about changes they made. According to the group who ate this, it was a good cake.

SOUR CREAM COFFEE CAKE

1 cup butter, softened
2 cups white sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt

1/3 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons melted butter
1 teaspoon ground cinnamon
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a large bowl, cream together 1 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups flour, baking powder, and salt. Spread 1/2 of batter in the prepared pan. This batter is really thick and this is a bit of a challenge, but just work with it and it.

Prepare the filling: In a medium bowl mix 1/3 cup flour, brown sugar, 2 tablespoons melted butter, and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling, and top with remaining filling.

Bake 35 minutes in the preheated oven or until a toothpick inserted near the center comes out clean.

Breakfast in a Cup

I love breakfast. Especially on weekends when there is a bit more time. Paula Deen demonstrated this recipe on her show last week and it looked interesting. This was pretty good and the only thing that would have made it better would have been to be eating it on the front porch of a cabin overlooking some mountains and trees with the temperature being about 65 and hearing the wind in the trees. But I had to have it in reality -- oh about 85 degrees and 200% humidity!

BREAKFAST IN A CUP

Grits
2 eggs to scramble or poach
Ground country bulk sausage
Shredded cheddar cheese
Parsley for garnish

For the grits:

2 cups water
1/2 cup quick cooking grits (not instant)
Salt to taste
1 Tablespoon butter

Bring 2 cups of salted water to a boil. Slowly stir in 1/2 cup quick grits, stir immediately and reduce the heat, then bring back to boil. Add butter and stir. Reduce the heat and simmer. Let cook approximately 5-7 minutes. (Paula adds half and half to make them creamier -- I did not).
Cook crumbled sausage and drain. (A way to lighten this up is to use Morning Star soy sausage patties -- 75% less fat and taste really good).

Scramble two eggs according to your favorite way. Paula also showed using a poached egg. Some people like the drippy stuff with their grits.

To assemble: Spoon grits into mug, about 2/3 full. Spoon sausage on top of grits. Add poached or scrambled egg. Sprinkle cheese on top then garnish with parsley. You'll notice in my picture that I used cilantro -- I didn't have parsley -- but hey, it was a photo op -- I could have gone in the yard and got a dandelion!