Eggs Benedict With Hollandaise Sauce

• 4 egg yolks


• 3 1/2 tablespoons lemon juice


• 1 pinch ground white pepper


• 1/8 teaspoon Worcestershire sauce


• 1 tablespoon water


• 1 cup butter, melted


• 1/4 teaspoon salt

Directions

1. Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.


2. Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm until ready to serve.  Serve over Eggs Benedict (see below).

Eggs Benedict

• Begin by poaching the eggs. Crack the egg first into a separate container, and then boil water with a tablespoon or two of vinegar added. Now stir the water in a wide circle and add the whole egg. The slightly acidulated water will set the eggs quickly, while the whirlpool of water will keep the egg in a ball. Poach at a simmer for four to five minutes for set whites and soft yolks.


• Hollandaise sauce is an emulsion of eggs and butter. The eggs and butter must blend at just the right temperature--warm enough to melt the butter, but cold enough not to scramble the eggs--then stay at that temperature until served. The secret? A double-boiler and a thermos. Carefully read the recipe, use a bowl set over simmering (not boiling) water, and stir, stir, stir. Hollandaise does not like to be rushed. Take the time to make sure each step is done before moving on. The double-boiler ensures the eggs won't scramble as they heat, and the thermos ensures the sauce is held at an optimum temperature until served.

Upside Down Banana Muffins

non-stick cooking spray

4 tbsp unsalted butter

1/2 cup dark brown sugar, packed

4 ripe bananas

 

Muffins:

1 cup unbleached all-purpose flour

2 tsp baking powder

1/2 tsp freshly grated nutmeg 

pinch of salt

1/2 cup dark brown sugar, packed

1/3 cup canola oil

2 large eggs, room temperature

3 tbsp whole milk

3 tbsp dark rum

1 tsp vanilla extract

Position a rack in the center of the oven and preheat to 375 F. Lightly spray a 12 cup muffin pan with cooking spray.

 

To prepare the pans, place 2 teaspoons of the butter and 2 teaspoons of the brown sugar in each muffin cup. Bake until the mixture in each cup is melted and bubbly, about 10 minutes. Remove the pan from the oven and cool for a few minutes. Peel the bananas and cut them on a diagonal into 48 thin slices. In each muffin cup, place two banana slices on the bottom and two banana slices along the sides. 

To make the muffins, sift together the flour, baking powder, nutmeg, and salt in a medium sized bowl. In a separate bowl, whisk together the brown sugar, oil, eggs, milk, rum, and vanilla. Make a well in the center of the dry ingredients, add the egg mixture, and stir just until blended. Do not overbeat. Divide evenly among the prepared muffin cups, filling them as full as possible (be sure to divide them evenly, they will be about 3/4 way full).

Bake until the center of a muffin springs back when pressed gently with your finger, about 18 minutes. Immediately invert and unmold the muffins onto a wire rack. Cool briefly and serve. The muffins are best the day they are made.

Vanilla Pudding Cinnamon Rolls

You gotta try these!!!  You know you want to!!!!

Rolls:
½ cup warm water (115-120 degrees)
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour

Filling:
1/2 cup butter, softened to room temperature
1 1/2 cups brown sugar
3 1/2 teaspoons cinnamon

Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk

In a small measuring cup combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl (kitchen aid mixing bowl), take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well with paddle attachment. Then add yeast mixture. Blend. Add 3 cups of flour. Remove paddle attachment, and attach dough hook. Add remaining flour slowly as needed, knead for 8-10 minutes on low. Do not overflour the dough! It should be very soft but not sticky. Place towel over the bowl, and let rise until doubled (I turned my oven to the lowest temp, and then shut it off, and put the bowl into the oven to rise, so that it would be nice and warm, and draft free).

Then roll out on floured board to 34 X 21 inches in size. Use as much flour as you need to help you roll the dough out. Take 1/2 cup soft butter and spread over surface. In bowl, mix 1 1/2 cups brown sugar and 3 1/2 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. (Do the same oven/warm place as described above).

Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency).

Makes about 24 very large rolls.

Pumpkin Pancakes

1 1/4 c flour
6 tbs sugar
2 tsp baking powder
1 1/4 tsp pumpkin pie spice
3/4 tsp salt
1 1/3 c whole milk
3/4 c canned pure pumpkin
4 eggs, separated (room temperature)
1/4 c butter, melted
1 tsp vanilla

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown. They may take a little longer to cook than regular pancakes, so turn down the heat so that they will not burn. Serve with syrup

Strawberry Coffee Cake

 

1 cup all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1/2 cup milk

2 tablespoons butter, melted

1 1/2 cups sliced fresh strawberries

TOPPING:

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup cold butter

1/4 cup chopped pecans

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.


2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.


3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

Caramel Rolls Recipe

1 loaf of sweet roll dough or bread dough, thawed a couple of hours (such as Rhodes, comes in a 3-pack)
1/2 pint of heavy whipping cream
1 cup brown sugar
cinnamon and sugar
butter

Roll thawed dough into approximately 15 x 10 rectangle shape on floured surface. Butter the entire dough surface and sprinkle cinnamon and sugar mixture over top. Roll dough lengthwise and cut into 12 to 15 sections of rolls. Pour brown sugar and cream mixture into bottom of pan, mix well. Place rolls on top of cream mixture, 3 across with smaller pieces at end. Cover pan with plastic wrap and let rise overnight.

In the morning, remove plastic wrap and place in 350 oven for 20 to 25 minutes.

Enjoy!

Caramel Rolls Recipe and Video

Okay, so I'm going to share Troy's recipe and how-to video here.  This is the recipe that my husband prefers as he likes the caramel sauce to be made with cream versus the karo syrup variations.



Caramel Rolls Recipe

1 loaf of sweet roll dough or bread dough, thawed a couple of hours (such as Rhodes, comes in a 3-pack)
1/2 pint of heavy whipping cream
1 cup brown sugar
cinnamon and sugar
butter

Roll thawed dough into approximately 15 x 10 rectangle shape on floured surface. Butter the entire dough surface and sprinkle cinnamon and sugar mixture over top. Roll dough lengthwise and cut into 12 to 15 sections of rolls. Pour brown sugar and cream mixture into bottom of pan, mix well. Place rolls on top of cream mixture, 3 across with smaller pieces at end. Cover pan with plastic wrap and let rise overnight.

In the morning, remove plastic wrap and place in 350 oven for 20 to 25 minutes.

Enjoy!

Here are some progression pics I tooke recently of some of the batches of rolls I've made:

rolled out to approximately 15" l x 10" w



and a decent photo of the baked product is coming soon!  They actually get devoured rather quickly.  Nobody waits for me to take photos of them after smelling them bake.  The kids and hubby think I'm nuts!

Caramel Rolls (bread machine)

• 1 c. warm water (110 degrees F)


• 1 egg


• 3 c. bread flour


• 1/4 c. white sugar


• 3 T. instant powdered milk


• 1 1/2 t. salt


• 5 T. butter, softened


• 1 t. instant yeast


• 1/3 c. butter


• 1/2 c. vanilla ice cream


• 1/2 c. brown sugar


• 1/2 c. butter, softened (for spreading)


• 1 T. ground cinnamon


• 1/2 c. brown sugar

• Place water, egg, bread flour, white sugar, powdered milk, salt, 5 Tablespoons butter and yeast in bread machine in the order suggested. Select DOUGH setting, and turn machine on.


• Meanwhile, in a small saucepan, melt 1/3 cup butter. Add 1/2 cup brown sugar and ice cream; bring to a boil, and cook for 2 minutes. Pour caramel sauce into the bottom of a lightly greased 9 x 13 inch pan.


• Preheat oven to 350 degrees F.


• When machine has finished cycling, remove dough from the machine and turn out onto a lightly floured surface. Pat dough into a rectangle. Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 cup brown sugar over the top. Roll up and seal edges. Cut into 12 rolls, and place in prepared pan of caramel. Allow to rise until double in size, about 45 minutes to an hour.


• Bake at 350 degrees F. for approximately 30 to 35 minutes, until golden brown.

Applesauce Cupcakes

1 stick butter
1 cup granulated sugar
1 teaspoon baking soda
1 cup applesauce
2 cups all-purpose flour, sifted
1 teaspoon ground cloves
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 cup buttermilk
1/2 cup chopped nutmeats
1/2 cup seeded raisins
2 tablespoon brown sugar
Cream the butter and the white sugar together. Dissolve the soda in the applesauce and add them to the creamed mixture; blend well together. Sift the flour with the cloves, the nutmeg and 1 teaspoon of cinnamon and add to the batter along with the buttermilk. Beat all together smoothly. Add in the nutmeats and the raisins. Grease and lightly flour muffin tins and fill them half full. Mix the brown sugar with the remaining teaspoon of cinnamon and sprinkle on top. Bake in a 425 degree oven for about 20 minutes.

Caramel Pecan Sticky Buns

* 1 3/4 cup(s) unsalted butter
* 3/4 cup(s) granulated sugar
* 1 teaspoon(s) salt
* 1 large egg
* 2 1/4 teaspoon(s) quick-rising active dry yeast
* 4 cup(s) all-purpose flour
* 1 cup(s) light brown sugar, packed
* 1/4 cup(s) light corn syrup
* 1/2 teaspoon(s) vanilla
* 1 tablespoon(s) ground cinnamon
* 1 3/4 cup(s) chopped pecans

Directions

1. Make the dough: Beat 1/2 cup butter, 1/4 cup granulated sugar, and salt together in a medium bowl with an electric mixer set on medium-high, until combined. Add the egg until combined. Combine the yeast and flour in a large bowl. Stir in the butter mixture and 3/4 cup very warm water (120 degrees - 130 degress F) using a wooden spoon. A shaggy dough will form. (Add up to 1/4 cup more water if dough does not come together.) Turn the dough out onto a lightly floured surface and knead until the dough is soft and smooth. Shape into a ball and place in a lightly oiled bowl. Turn the dough to coat with the oil, cover with plastic wrap, and let rise until almost doubled -- about 1 1/2 hours.
2. Make the syrup: Melt 1 cup butter in a medium saucepan. Add the brown sugar, corn syrup, and vanilla and stir until combined. Pour the syrup into a 9- by 13-inch baking pan.
3. Shape the rolls: Melt the remaining butter and cool slightly. Mix the remaining 1/2 cup sugar and the cinnamon and set aside. Divide the dough into 2 equal portions. Roll each into an 8- by 14-inch rectangle, and brush with the melted butter. Sprinkle with the cinnamon sugar and pecans and starting at the 8-inch end, roll each into a log. Cut into 9 rolls. Place the rolls in the prepared pan. Cover and let rolls rise until almost doubled -- about 45 minutes. Heat oven to 325°F. Bake for 35 minutes, until lightly golden. Cool slightly. Invert pan onto a plate and serve warm.

Bacon, Egg and Cheese Casserole

a great brunch main dish.....


10 slices bacon, chopped
4 ounces diced onions
3 medium potatoes, cooked with skins on and diced
11 eggs
1 1/4 cup milk
1 teaspoon salt
1/4 teaspoon pepper
4 ounces cheddar cheese, shredded
4 ounces swiss cheese, shredded

Preheat oven to 350 degrees. Sauté bacon and onions. Drain fat. Put bacon mixture in the bottom of a 10-inch quiche pan. Sprinkle diced potatoes over mixture. Beat eggs and milk, then add salt and pepper. Pour over potato mixture. Sprinkle the cheeses over the top. Bake for 1 hour and 15 minutes.

Ham and Cheese Grits Casserole

3.50 cups nonfat milk
1- teaspoon salt
1 1/4- cups quick-cooking grits
4- ounce cooked ham, diced (3/4 cup)
3- ounce low-fat monterey jack cheese shredded, (3/4 cup)
2- tablespoons grated parmesan cheese
1- pickled jalapeno chile, minced
2- large eggs
3- large egg whites

1. Preheat oven to 325 degrees f. Grease shallow 2-quart casserole. In heavy 3-quart saucepan, heat 1 1/2 cups milk, 2 1/4 cups water, and salt to boiling over medium-high heat. Gradually stir in grits, beating constantly with wire whisk. Cover and simmer over low heat 5 minutes, stirring occasionally. Remove from heat, stir in ham, cheeses, and jalapeno. 2. In large bowl, with whisk, beat eggs, egg whites, and 2 cups milk. Gradually add grits to egg mixture (mixture will be lumpy). 3. Pour mixture into casserole. Bake, uncovered, 45 to 50 minutes, until top is set and edges are lightly golden. Remove from oven, let stand 10 minutes.

Hash Brown Skillet Breakfast Casserole

6.00 slices bacon
1.00 packet (12 ounce) frozen hash browns
6.00 eggs, beaten
0.25 cup milk
0.50 teaspoon salt
1.00 dash pepper
1.00 cup cheddar cheese
Picante sauce, (optional)

Cook bacon crisp, drain well. Save drippings. Crumble bacon and set aside. Cook hash browns in drippings until underside is crisp and browned. Combine eggs, milk, salt and pepper. Stir well and pour over potatoes. Top with cheese and sprinkle with bacon. Cover and cook over low heat for about 20 minutes. Cut into wedges and serve. May top with picante sauce.

Egg Casserole

6 slices bread cut in cubes(white, wheat, or rye if you like)
6 eggs
3 cups milk
8 ounce grated cheese (cheddar, swiss, pepper jack)
1/2 medium onion minced
1/2 medium bell pepper
1 pound cooked meat (crumbled breakfast sausage, bacon, diced ham, ham sausage)
Black pepper to taste

Egg casseroles are great and can be prepared ahead and frozen.

Line a 13 x 9 pan with heavy foil and spray the foil with pam. Place cubed bread in the bottom of the pan. Mix eggs and milk together in a separate bowl. Layer all other ingredients on top of bread and pour egg mixture on top of that. Freeze for later or put in refrigerator for minimum of 2 hours before cooking. Cook at 400 degrees for 45-60 minutes. If you make this ahead to freeze, take it out of the pan as soon as it's hard frozen so your pan is not tied up.

Breakfast Castle Casserole

10 white castle cheeseburgers
3 eggs, beaten
2 cup milk
1/2 cup chopped onion
1/2 cup chopped green peppers
1 teaspoon dry mustard
3/4 teaspoon garlic salt
1/4 teaspoon pepper
Grated taco cheese
Paprika

Cut white castle cheeseburgers in half and place in 13x9x2 baking dish or pan.
Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over
white castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and
refrigerate overnight or until thoroughly chilled. Bake at 350 degrees uncovered
for 40-45 minutes or until custard is set. Serve hot or cold.

Overnight Egg Cheese Casserole

2 cups toasted seasoned croutons
6 eggs
2 cups milk
1 teaspoon dry mustard
2 teaspoons season all seasoning
3 teaspoons parsley
1/2 teaspoon oregano
3/4 cup chopped cheese
3/4 or 1/2 cup ham or sausage

Spray casserole dish with spray shortening and spread croutons on bottom of dish.
Beat eggs well, add milk, baking powder and dry mustard while beating. Stir until
lumps dissolve. Add all other dry ingredients. Pour over croutons and refrigerate
over night and in the morning add ham, mushroom, or sausage and then sprinkle cheese
on top. Bake at 375 to 400 degrees for 50 minutes to 1 hour. Fills one quiche dish,
slice into 8 pieces.

Apple Cinnamon Bundt Cake

1 egg
1/2 cup sugar
2 tablespoons oil
1 1/4 cups buttermilk
1 teaspoon vanilla
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1 apple; peel, core, thinly sliced
2 tablespoons cinnamon sugar


Beat together first 5 ingredients until blended. Beat in the next 3 ingredients until blended. Place batter in lightly oiled 10-inch spring form pan and place apples decoratively on top. Sprinkle top with cinnamon sugar. Bake at 350 degrees for about 35-40 minutes, or until a cake tester inserted in center, comes out clean. Allow to cool in pan. When cool, remove from pan and sprinkle with 1 teaspoon sifted powdered sugar.

Breakfast Casserole

3 cups water
3/4 cup uncooked quick grits
6 cups shredded cheddar cheese
8 to 10 slices of lemon pepper turkey (cut into small pieces)
6 eggs, beaten
1 1/2 cups milk
3/4 teaspoon dried thyme
1/8 teaspoon garlic salt


The night before serving, bring water to boil and stir in grits. Return to a boil and reduce heat to simmer. Cool for 4 minutes, stirring frequently. Combine grits and cheese in a large mixing bowl. Stir until cheese is melted. Combine eggs, milk, thyme, and garlic salt; mix well. Stir egg mixture into grits mixture slowly. Add turkey and stir well. Pour into a lightly greased 10 1/2 x14 1/2 inch baking dish. Cover and refrigerate overnight. In the morning, remove from refrigerator and let stand approximately 15 minutes. Bake at 325 degrees for 60 minutes.

Grits Casserole

1 cup grits
5 cups water
2 eggs
1 stick butter
1/2 pound sharp cheese, grated
Dash of cayenne pepper


Stir all the ingredients together. Cook at 350 degrees for 30 minutes in a shallow casserole.

Pumpkin Apple Bread

Ingredients:

* Nonstick cooking spray
* 2 cups all-purpose flour
* 1 1/3 cups whole-wheat flour
* 2 teaspoons baking powder
* 1 teaspoon ground cinnamon or allspice
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
* 1 cup refrigerated or frozen egg product
* 3/4 cup sugar blend for baking (such as SPLENDA)
* 1/2 cup Apple NESTLÉ JUICY JUICE All Natural 100% Juice
* 1/2 cup honey
* 1/3 cup vegetable oil
* 1 teaspoon grated orange peel
* 1/2 cup peeled, chopped green apple

Directions:
PREHEAT oven to 350° F. Spray two 8 x 4-inch loaf pans with nonstick cooking spray.

COMBINE all-purpose flour, whole-wheat flour, baking powder, cinnamon, salt and baking soda in large bowl; stir.

STIR together pumpkin, egg product, sugar blend, Juicy Juice, honey, oil and orange peel in large bowl. Stir pumpkin mixture into flour mixture just until combined. Stir in apple. Divide mixture between prepared pans.

BAKE for 50 to 55 minutes or until wooden pick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.