Month: September 2011

Categories
Breads Breakfast

Cinnabon’s Cinnamon Rolls

1 cup warm water
3 (1/4-ounce) packages active dry yeast or 3 cakes fresh yeast (5/8 ounce each)
1/2 cup granulated sugar
1/3 cup butter, softened
1 cup milk, scalded and cooled
3 large eggs
1-1/4 teaspoons salt
3-1/2 cups all-purpose flour, unsifted
1/2 cup raisins, optional
3-1/2 cups whole wheat pastry flour, unsifted
.
Combine water, yeast and sugar in large mixing bowl and let stand 5 minutes. Add butter to cooling milk to soften. When cool, add milk mixture to yeast mixture and stir well. Add eggs and salt and stir well with wire whisk. 
Begin adding all-purpose flour, mixing well with wooden spoon until mixture resembles thick cake batter. Add raisins. Add 2-1/2 cups whole wheat pastry flour. Mix well again until dough is quite sticky and begins to leave sides of bowl. Place 1/2 cup remaining whole wheat pastry flour onto board. 
Turn dough out and knead about 10 minutes until smooth and shiny, slowly adding more flour if needed. (Dough should be somewhat soft and resilient, almost sticky.)  Shape dough into ball and place in large greased bowl, turning to grease top. Cover with damp towel. Let rise in warm place about 45 minutes or until doubled in bulk. Turn dough onto large floured board. Roll out to 24×20″ rectangle. (Dough will be quite thin.)
FILLING 
2 cups butter, melted 3 cups dark brown sugar, packed 6 tablespoons ground cinnamon 3/4 cup chopped walnuts, optional 
Mix together melted butter, brown sugar and cinnamon. Spread entire rectangle of dough with mixture (it should be very glossy in order to produce syrup). Sprinkle with walnuts if using. 
Roll rectangle tightly from long side (filling will be slightly runny and dough will be soft).  Make sure seam side is on bottom. Shape with hands to make roll uniform in size from end to end. With very sharp knife, cut roll into 16 equal portions. Place side by side, cut sides up, in 2 well-greased 13″x9″3″ metal baking pans. (Glass pans will tend to caramelize syrup too quickly.)
Cover with warm, damp towel and let rise in warm place 30 to 40 minutes or until almost doubled in size.
  
Bake at 350 degrees until nicely browned and filling is bubbly, about 35 minutes. Immediately invert onto serving platter or baking sheet, allowing syrup to drip from pan onto rolls (this is the secret). 
Makes 16 large cinnamon rolls. 
Cinnabon Frosting The key to this is whipping it up for at least 12 minutes. 
1 Pound butter or margarine 1 Pound cream cheese 2 Pounds powdered sugar 2 Teaspoons lemon juice 2 Teaspoons vanilla extract .
Allow butter and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl, mix for at least an additional 12 minutes. When almost done, add the extracts.
12  Servings
Categories
Breakfast Potatoes

Breakfast Casserole

This is a recipe I make on Christmas eve and bake Christmas morning while we are opening gifts.  Super good!
1     package hash brown potatoes, Simply Potatoes – shredded potatoes, fried til golden brown
1     onion, medium, diced
1     red and yellow bell pepper, diced
1     package sausage, brown and serve, cooked and sliced into bite-sized pieces
12    eggs, whipped with dash of milk, salt & pepper
2     cups cheddar cheese, shredded
Cook hash browns, spread in bottom of buttered 13 x 9 baking dish.  Saute onions and peppers; spread over potatoes.  Place slices of sausage on top of casserole.  Spread 1 1/2 cups cheese over entire casserole.  Pour eggs  into casserole.  Bake at 350 for 1 hour. Remove from oven 5 minutes early and sprinkle remaining cheese on top, then bake until melted. 
*May substitute diced ham for the sausage.
 8  Servings
Categories
Breakfast Fruit

Blueberry French Toast Casserole

This recipe is super!  We have it on Christmas mornings.  I make it up the night before and keep it in the fridge until we wake up.  Then while the gifts are being opened, this is baking and filling the house with a wonderful aroma.  Mmmmmmm!

6 slices bread — 1 inch cubes
8 ounces cream cheese — 1/2″ cubes
1/2 cup blueberries — fresh or frozen
6 eggs — beaten
1 cup Milk
1/2 teaspoon Vanilla
1/4 cup Maple Syrup
1/2 cup Sugar
1 tablespoon Cornstarch
1/2 cup Water
1/2 cup blueberries — fresh or frozen
1/2 tablespoon butter
Spray or grease a baking dish. Arrange half of the bread cubes in the dish. Top with cream cheese cubes. Sprinkle 1/2 C. blueberries over the cream cheese. Top with the remaining bread cubes.
In a large bowl, mix the beaten eggs, milk, vanilla extract and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight if serving the next day. If not, continue with freezing instructions.
Freezing and Cooking Directions: Cover the pan loosely with plastic wrap and place inside a labeled one or two gallon freezer bag. Remove excess air, seal and freeze.
To serve, thaw if frozen (takes about 12-14 in refrigerator). Remove the casserole from the refrigerator about 30 minutes before baking.
Bake covered for 30 minutes at 350 degrees. Uncover and continue baking 25-30 minutes until center is firm and surface is lightly browned.
For sauce, in a medium saucepan mix the sugar, cornstarch and water. Bring to a boil, stirring constantly cook 3-4 minutes. Mix in the remaining blueberries (1/2 C. per recipe). Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked French toast casserole.
6  Servings
Categories
Breakfast Fruit

Baked Peach French Toast

6 1″-thick slices whole-grain bread
1 8-ounce package cream cheese
6 medium (or 8 small) fresh peaches, sliced
1/2 cup pecans, chopped
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup maple syrup
3 large eggs
2 tablespoon unsalted butter, melted
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 tablespoon Kahlua coffee liqueur (optional)
Pre-heat oven to 400 degrees.  Lay bread slices in a buttered or sprayed casserole dish or other baking dish. 
Prick bread 3-4 times each with a paring knife.  Spread a layer of cream cheese on top of each slice of bread.  Arrange peach slices on top of bread slices to cover bread.  Combine milk, buttermilk, maple syrup, eggs, butter, sugar, cinnamon, vanilla and Kahlua and mix well.
Pour over bread and peaches; liquid should come to at least the tops of the slices of bread.
Sprinkle nuts over peaches.  Bake 30 minutes, or until bread is no longer “soggy” and just begins to brown on the edges.
Plate each slice separately and serve with maple syrup 
Note: You may also let assembled French toast sit refrigerated in liquid for several hours or overnight before baking. Cored and peeled apple slices may also be substituted for the peach slices.
Categories
Breakfast

Baked French Toast Casserole

dash salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon vanilla extract
2 tablespoon sugar
1 cup milk
8   large eggs
2 cup half-and-half
Butter, for pan
1   loaf French bread (13 to 16 ounces)
Praline Topping, recipe follows
Raspberry Syrup, recipe follows
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2-teaspoon ground nutmeg
  
Raspberry Syrup:
1 cup raspberry preserves
3 tablespoons water
2 tablespoons raspberry liqueur (recommended: Framboise)
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
Praline Topping:
Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
  
Raspberry Syrup:
Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.

8  Servings

Categories
Bacon Breakfast

Bacon

1     pound bacon 
Cooking methods are listed from messiest to neatest.
  
To fry: Heat skillet over medium high heat.  Lay bacon slices in bottom of pan without overlapping.  You will have to do at least a couple batches to cook the whole package.  Cover with a lid to prevent getting splattered with hot grease.  Flip bacon over and cook on other side until browned nicely.  Place cooked bacon on a layer of paper towels to drain.
  
To bake:  Heat oven to 400.  Place bacon on broiler pan without overlapping slices.  Bake for 15 minutes, flip then bake approximately another 5 minutes until crispy.  Place cooked bacon on a layer of paper towels to drain.
To microwave:  Layer 5 paper towels on microwave turntable.  Place 5 slices of bacon on top without overlapping.  Place 2 paper towels over top.  Microwave on high for 3 minutes and check for done-ness.  Add more time if needed.  Place cooked bacon on a fresh layer of paper towels to drain.
Cook the entire package and place unused slices in a ziplock bag and keep in freezer until ready to use.  To make bacon bits, place cooked bacon in a food processor and pulse until chopped, or crumble by hand when cooled.
 8  Servings
Categories
Breakfast Vegetarian

Asiago Bagel Breakfast Bake

8 eggs
1/4 teaspoon salt
2 cups milk
1 tablespoon chopped fresh tarragon (or 1/2 tspn dried tarragon)
1/4 teaspoon paprika
6 ounces grated monterey jack cheese (or medium Cheddar cheese)
6 ounces grated asiago cheese
4 asiago cheese bagels (or plain bagels)
This dish must be prepared the night before you plan to bake it.
In a large mixing bowl, beat together the eggs, salt, milk, tarragon and paprika. Add fresh ground pepper to taste. Mix the grated cheeses together in a bowl. Cut the bagels into small bite-size pieces.
Grease a 2-quart souffle or casserole dish and, starting with the bagel pieces, place them in the dish in alternating layers with the grated cheese. Pour the egg mixture evenly over all, cover the dish, and place it in the refrigerator overnight.
Bake it uncovered, in a pre-heated 350 degree oven for 1 hour, until the top is golden brown.
8  Servings
Categories
Soups Vegetarian

Tuscan Tomato Soup

1 teaspoon olive oil 
1 clove garlic, minced
2 cups country bread, cubed
3 pounds tomatoes, ripe, each cut into quarters
1/4 cup fresh basil leaves, loosely packed, chopped, plus additional for garnish
1 teaspoon sugar
salt
In small skillet, heat oil on medium until hot.  Add garlic and cook 1 minute, stirring.  Remove skillet from heat.  In food processor with knife blade attached, pulse bread until coarsely chopped.  Add tomatoes and garlic; pulse until soup is almost pureed.  Pour into saucepan.  Stir in chopped basil, sugar and 1/2  teaspoon salt.  Simmer on low for 20 minutes.  Garnish with additional basil leaves.
4  Servings
Categories
Soups Turkey

Turkey Tortilla Soup

1  pound turkey, cooked, cubed 
1 celery stalk, diced
1/2 cup onions, chopped
1/2 cup carrots, chopped
salt and pepper
4 cups water
1 (15 oz.) can cream of mushroom soup
1 teaspoon poultry seasoning
6 flour tortillas, (8″) cut into 3 inch pieces
1/2 cup frozen petite peas
Boil turkey, celery, onion, carrot, salt and pepper in water.  Add soup and poultry seasoning.  Bring to a boil.  Add tortilla pieces and frozen peas.  Cook for 2 minutes.  Turn off heat; cover and let stand 5 to 10 minutes before serving.  Great make ahead dish to be reheated.
*You may use your choice of cream soups.  Cream of chicken and cream of celery are also excellent choices.
6  Servings
Categories
Soups

Three Onion Soup

4  tablespoons unsalted butter
2  pounds red onions, thinly sliced
2  pounds yellow onions, thinly sliced
1/2  pound shallots, thinly sliced
1  tablespoon plus 2 teaspoons chopped fresh thyme
4  cups beef stock or low-sodium canned broth
1/4  cup dry sherry
1  log (4 oz.) soft mild goat cheese, softened
3  tablespoons extra-virgin olive oil
10  slices (1/4 inch thick) French baguette
Melt 2 tablespoons butter in each of 2 large skillets over moderate heat. Divide onions, shallots, and 1 tablespoon thyme between pans and cook, stirring occasionally, until onions are golden brown (do not burn), about 1 hour. Add 1/2 cup stock to each skillet and simmer, stirring occasionally, until liquid reduces to a glaze. Transfer both onion mixtures to a 5-quart pot; stir in 4 cups water and remaining 3 cups stock. Simmer soup, uncovered, until reduced to 6 cups. Add sherry; salt and pepper to taste. Remove from heat; keep soup hot, covered. 
Meanwhile, stir together goat cheese, 2 tablespoons oil and remaining 2 teaspoons thyme; salt and pepper to taste. Preheat broiler. Brush bread slices on one side with remaining 1 tablespoon oil and broil, turning, until golden brown. Spread toasts with goat cheese mixture. Serve soup ladled into bowl with cheese toasts on side. 
Makes 6 servings.