Use just a little butter to grease 2 silicone cups. (You can make more than this if you would like. The time will remain the same.)
Put 1 cup of water in the bottom of your Instant Pot, then put a rack in the pot. Place the silicone cups on top of the rack.
Crack 1 egg in each of the silicone cups. Salt & pepper if desired.
Put on lid, seal and set valve to "sealing". Set time for 2 minutes high pressure by pressing the Manual button, the Pressure Cook button or the Egg button and adjusting the time using the + and - buttons.
When the 2 minutes is up, leave the lid on and let it naturally release pressure for 2 minutes. This works perfect in my 3 quart IP every time! But my 8 quart IP requires 2 1/2 minutes NPR time.
Manually release remaining pressure and remove lid. Use tongs to remove silicone cups from pot and place carefully onto plate.
The eggs should slide right out of the silicone cup onto your plate. Some brands of silicone cups require you to loosen the egg a bit with a spoon.
Put inner pot into Instant Pot. Pour water into insert. Add steamer rack.
Add eggs directly to steamer rack or put into a steamer basket. Put lid on and set to Sealing mode. Press Egg button or set manually for 4 minutes. This will made medium boiled eggs. If you would like them more or less well done, add or subtract 1 minute and continue.
When timer goes off, let the pressure release naturally for 4 minutes. Then release any remaining pressure manually. After that, put eggs in an ice water bath for 4 minutes.
These actually have more the consistency of muffins, but they are wonderful, regardless! I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4 cups and weighs about 236 grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is my new favorite breakfast and snack! I love the crunch of the homemade healthy granola with the creaminess and the tang of the yogurt and the freshness of the fruit! And it is very healthy and simple to make! In fact, it is not really even a recipe, but just photos and ingredients. You can make it however you like. Our grandsons (ages 9 and 11) tried it yesterday, and they loved it!
I make my own granola in a big batch and it keeps for a long time in a tightly sealed container. Here is the recipe:
This is a very popular breakfast casserole at our family get-togethers. Obviously, you can make substitutions. If you don’t like sausage, you can substitute ham, Italian sausage, bacon or whatever. If you don’t want cream of mushroom soup, use cream of celery, cream of onion, or whatever cream soup you like. I make my own soup for this because of my food allergies. However, if you would like to use canned soup, use 1 can of soup and 1 can of milk.
This breakfast casserole uses meat, onions, peppers, potatoes and eggs, along with a generous amount of cheese. We made a double batch of this for a family vacation and combined sausage, bacon and Canadian bacon for the meats, and used a variety of cheeses, including Swiss, Italian, sharp cheddar, Mexican blend, and more. It was a huge hit!
Saute the bacon in a large skillet. When it starts to brown, add sausage, onions, sweet pepper, garlic and jalapenos (if you are using them). Saute until the sausage is fully cooked. Season with salt, pepper and garlic powder as it is cooking. Drain fat.
Preheat oven to 350 degrees if baking now.
In a large bowl, combine potatoes, hot sauce (opt.), meat and veggies. Stir in cottage cheese and all but 1/2 cup of cheddar and 1/2 cup of Swiss cheeses. Add beaten eggs.
Grease a 9x13" pan. Spread the mixture into the pan. Top with reserved cheese.
At this point, if you are making this ahead, cover the casserole with foil or plastic wrap and place in the refrigerator. About 30 minutes before you will bake it, remove it from the fridge so that it can start to come to room temp. Preheat the oven to 350 degrees.
Bake for 40-45 minutes, or until all the cheese is melted and bubbling, and the casserole has set up in the middle. Allow the casserole to cool for a few minutes, then cut into pieces and serve.
This is what was left.
The original recipe is from www.centercutcook.com/amish-breakfast-casserole/
This recipe came from www.thebusybaker.ca/2015/04/healthy-buttermilk-pancakes.html. The idea is that the butter and sugar is replaced with mashed banana, which makes it healthier. They were pretty good, light and fluffy, had a bit of a banana taste, but not too much. I cut the recipe down because it made a huge batch!
Whisk together flour, baking powder, baking soda and salt in a medium sized bowl. Set aside.
Mash banana. Add egg and vanilla and beat until smooth. I just used a fork.
Add banana mixture and buttermilk to flour mixture. Stir everything just until combined.
Heat well seasoned cast iron (or your choice) griddle over medium heat. Add a little butter or oil if necessary. Ladle about 1/2 cup batter at a time onto griddle. When you see some of the bubbles around the edge begin to break, flip the pancakes over. Cook on the other side just until a nice golden brown. Serve immediately!
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt flour with no problem. Obviously, you should not eat spelt if it is a problem for you.
Nutrition info for 2 pancakes (1/4 of the batch):
179 calories, 4 g fat, 301 mg potassium, 30 g carb, 2 g fiber, 7 g sugar, 8 g protein
Crepes are so versatile! They can be used for breakfast, lunch, dinner, dessert or a snack! This is a very good basic recipe that is based on the recipe from www.chef-in-training.com. I liked it better than the other recipes I tried, so I am sharing it here.
We had a Create Your Own Crepe bar for Mother’s Day. My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips. There are so many possibilities! Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself. It turned out great! We also made some chocolate crepes, but I preferred these to the chocolate ones!
The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.
4tsp.sugarif making dessert crepes, omit for savory crepes
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.