Crock Maple

3 Aug, 2010 in art pottery by admin

Crock Maple

Warm Breakfasts to Soothe the Winter Blues

Breakfast is well known as the most important meal of the day. That being said, you may not have that thought in mind when you stumble from bed on a cold winter's morning. It can sometimes be tough to resist the lazy impulse to simply pop some bread in the toaster and settle for buttered toast, rather than cook up something hardy and filling. For mornings like this, you need something warm that doesn't require a great deal of preparation (especially important for the non-early bird types!). This article has some great breakfast recipes that are tasty whether you prepare them fresh in the morning or the day before.

Fruit Scones

2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/3 cup Sugar
1 Egg
8 tablespoons Crisco (or frozen butter)
1/2 cup Raisins, Sultanas, Dates, Cherries—whatever you like
1/2 cup Sour Cream

In a bowl, mix together the dry ingredients (flour, baking powder and soda, salt, sugar). When this is mixed, grate the frozen butter or drop small clumps of Crisco into the mixture. Start working it in with your fingers until the mix resembles coarse meal. Add raisins/fruit. In another bowl, whisk the sour cream and egg together. Add sour cream mixture to the "meal" and blend with a fork—this will make the mixture clump up. Using your fingers as a cup, scoop a bit of the mixture and knead it against the bowl until the moisture spreads through the dough ball. On a floured surface, mold the mass into the desired shape (round, triangular, rectangular, etc.). Do the same with the rest of the mixture, placing the scones on a cookie sheet lined with parchment paper. Leave about an inch of room between scones. Bake at 400 degrees F for about 15 minutes. Let them cool slightly before serving, or place in an air-tight container to be enjoyed the following morning.

Biscuits and Sausage Gravy

1 can of ready-to-bake Biscuits
1 cup Maple-Flavored Ground Sausage
White Pepper Gravy (as thick or thin as you usually make it)

This one is super-easy! Pre-heat the oven to the temperature directed on the biscuits package and put the biscuits in the oven. In a skillet, fully cook the sausage meat, adding salt and pepper if desired. Drain the excess grease from the meat. Make the white pepper gravy per the instructions on the package (make any necessary adjustments to obtain your preferred thickness). Add the sausage to the gravy. When the biscuits are done, serve open-faced with a nice ladle-full of gravy. Enjoy!

Fruit Oatmeal a La Crock Pot

2 cups Raw Oats
2 cups Chopped Apple
1/2 cup Chopped Pecans
1/2 cup Almonds (slivered works best)
1 tablespoon Cinnamon (ground)
1 teaspoon Allspice
1 cup Milk
3 cups Water
2 teaspoons Butter

Mix all of the ingredients in the slow cooker and set it on "low" heat. Let it cook for a minimum of eight hours—overnight is best!

All of these recipes can easily be prepared the day before and are ready to eat (re-heated or not) in the morning. So you see you don't have to settle for toast when you can have something toasty warm and long-lasting to jump start your energy. You may even find that a nice morning meal can work wonders in helping you brave the wintry season!

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Making crock pot bean soup?

I have some dry northern beans, I know how to prepare them, but I do not have a ham hock (what I normally use) to flavor them. Any ideas on how to make a good bean soup using something else. I have chicken stock, precooked bacon, and some ground sausage (maple flavor) in the fridge that need used, any recipes that would be good?

Slow Cooker Northern White Bean Bacon Chowder

1 1/2 cups dried great Northern beans, rinsed
2 cups water
6 slices bacon
1 carrot, chopped
1 stalk celery, chopped
1 onion, chopped
1 potato - peeled and cubed
1 teaspoon Italian-style seasoning
1/8 teaspoon ground black pepper
3 (14.5 ounce) cans low-sodium chicken broth
1 cup milk

Place beans in a large bowl with the water, cover, and soak overnight.
In a large skillet over medium to medium high heat, fry the bacon until crispy. Drain the bacon fat and crumble the bacon; set aside.
In a slow cooker, combine the carrot, celery, onion, potato, Italian- style seasoning, ground black pepper, reserved beans and crumbled bacon. Pour the broth over all.
Cover and cook on low setting for 7 1/2 to 9 hours, or until beans are crisp to tender.
Transfer 2 cups at a time to a blender or food processor and puree until smooth. Return all to slow cooker, add the milk, cover and heat on high for about 10 to 15 minutes, or until heated through.

Crock Pot Beef Roast