Breakfast




Melanie’s Biscuits

Heat oven to 475ºF. Line a rimmed baking sheet with parchment or a Silpat liner. Melt butter. In a large bowl, whisk together the dry ingredients. In a 2 cup liquid measure, stir together the chilled buttermilk and melted butter until the butter forms small clumps. Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and mixture slightly pulls away from the edges of the bowl. Knead the dough just enough to form a ball. Roll dough to ¾ inch height. Use biscuit cutter. Place cut biscuits onto baking sheet touching each other. Baste with buttermilk or melted butter. Bake the biscuits until the tops are golden brown and crisp, 12 to 14 minutes. Remove from oven and brush with melted butter. Yields 12 biscuits.



Classic Waffles

Beat egg yolks, stir in vanilla, milk and oil. Add flour, sugar, baking powder and salt. Stir just until large lumps disappear. Beat egg whites until stiff and gently fold into batter. Bake and serve.



Marilyn’s Blintzes

Crepes:

Beat eggs, blend in milk and salt, fold in flour. Batter should be soupy. Grease heavy skillet in butter and bring to medium heat. Pour in about ½ cup batter to form thin layer. Cook until bottom slightly brown. Bang skillet upside on tea towel to remove blintz.

Filling:

Beat eggs yolks. Add melted butter, vanilla and sugar salt to taste. Stir mixture into cheese. Add large spoon of mixture onto cooked side of blintz and fold into envelope. Brown outside of blintz in butter.



Eggs Goldenrod

Make a white sauce (see “Sauces”). Hard boil eggs. Strain yolks through a strainer. Mix egg whites into the white sauce in a food processor. Toast bread and immediately place whites mixture on toast with strained yolks on top. Sprinkle with paprika and serve immediately.