Rolls
1 cup milk
3 Tablespoons butter, cut into pieces
½ cup granulated sugar
½ teaspoon salt
1 cake or 1 package active dry yeast
3 eggs
4 to 4½ cup flour
Scald the milk, then add butter, sugar, and salt. Cool to lukewarm and add yeast. Let stand for 3 minutes, then add eggs and 1 cup of flour. Beat well, using a hand mixer if necessary. Add 3 to 3½ cups of flour, depending on the size of your eggs. Grease a bowl for rising. Knead on a floured board. This will be quite a wet and sticky dough, so you will probably want a dough scraper of some sort. Knead for 10 minutes or until the mass has become elastic and is holding together. Place in greased bowl, cover and set in a warm place to rise and double, about 2 hours. Keep an eye on it - may need to be punched down. Make the filling.
Filling
6 Tablespoons butter, softened
½ cup granulated sugar
grated peel of 1 orange
Mix ingredients together and set aside until dough has finished the first proof. Divide the dough into two balls. Roll each one out to 12"x8" on a floured board, and spread with the filling. Roll them up like a jelly roll, and cut 18 slices from each. Place with spiral up in greased pans, setting them slightly apart, and let double for about 1½ hours. Bake at 375° F for 15 minutes. Make the glaze.
Glaze
4-5 Tablespoons orange juice
½ Tablespoon orange liqueur such as Grand Marnier (optional)
2 cups powdered (confectioner's) sugar
Note: I'm not super fond of really sweet glazes, so I cut the sugar back a bit. Laura
Mix all ingredients, stirring until smooth. This should be slightly runny. After rolls have cooled slightly, spoon evenly over the rolls.
Mimi
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Jan's Coffee Cake
Jan Freebersyser was a dear family friend who, with her husband, introduced Gus and Paula. This recipe is always a crowd pleaser.
1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.
Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.
Laura
1/2 cup butter + 2 Tablespoons
3/4 cup sugar + 1/2 cup
one egg
2 cups flour
1/2 teaspoon salt
2 teaspoon baking powder
1 cup buttermilk
1/2 teaspoon baking soda
3/4 teaspoon ground cinnamon
Cream 1/2 cup butter and 3/4 cup sugar. Add beaten egg. Sift flour, salt, and baking powder together. Mix buttermilk with baking soda. Add to creamed mixture alternating with flour mixture. Place batter in two greased cake pans. Mix remaining sugar with cinnamon and sprinkle over top of cakes.
Bake at 375° for 30 minutes. Melt remaining butter and pour over top of cakes when they are finished baking. Serve warm.
Laura
Crème Brulee French Toast
Originally from The Hearstone Inn, Eureka Springs, Arkansas
1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.
Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.
Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.
Laura
1 stick (1/2 c.) unsalted butter
1 c. packed brown sugar
2 Tbsp corn syrup
2 baguettes or 1 loaf French bread
5 large eggs
1 ½ c. half & half
1 tsp. Vanilla
1 tsp. Grand Marnier
¼ tsp salt
In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat, stirring until smooth and pour into a greased 13x9x2 inch baking dish.
Cut 10 to 12 (1 inch thick) slices, reserving ends for another use. Arrange bread slices in one layer in the baking dish, squeezing them slightly to fit. In a bowl, whisk together eggs, half&half, vanilla, Grand Marnier, and salt until combined well and ladle evenly over bread. Chill bread mixture, covered, overnight.
Preheat over to 350°F and bring bread to room temperature. Bake bread mixture, uncovered, in the middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Serves 6.
Laura
Danish Puff
½ cup butter, softened
1 cup flour
2 tbsp water
½ cup butter
1 cup water
1 tsp almond extract
1 cup flour
2 eggs
Heat oven to 350º. Cut ½ cup butter into 1 cup flour. Sprinkle 2 tbsp water over mixture, mix. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12x3 inches. Strips should be about 3 inches apart.
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.
Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.
Variations:
Instead of strips, dough may be shaped into a large circle.
Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.
Paula
Heat ½ cup butter and 1 cup water to rolling boil in medium saucepan. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy.
Divide in half; spread each half evenly over 12x3 strips. Bake about 60 minutes or until topping is crisp and brown. Cool. (Topping will shrink and fall, forming the custardy top of this puff.) Frost with sugar glaze and sprinkle generously with nuts.
Sugar Glaze:
Mix 1 ½ cups confectioners’ sugar, 2 tbsp butter, softened, 1 ½ tsp vanilla and 1-2 tbsp warm water until smooth and of spreading consistency.
Variations:
Instead of strips, dough may be shaped into a large circle.
Individual puffs may be made by patting dough into 3” circles, using a rounded teaspoonful (1-½ tsp) for each. Spread rounded tbsp batter over each circle, extending it just beyond edge of circle. Bake 30 min. Cool slightly and frost puffs with glaze and sprinkle with nuts. Makes two dozen.
Paula
Banana-Nut Muffins
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1 egg, beaten
1 cup water
1/3 cup vegetable oil
3/4 cup mashed banana
1/2 cup chopped walnuts
Preheat oven to 400°. Grease a 12 muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl; make a well in center. Mix milk, egg, water, oil, banana and walnuts in a small bowl. Pour mixture into well. Mix batter just until moistened, do not overmix. Spoon batter into prepared muffin cups. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 min.
Jeff
Jeff
Buttermilk Biscuits
2 cups flour
2-1/4 tsp baking powder
1 tsp salt
6 Tbsp shortening
3/4 cup buttermilk
1/2 tsp soda
2-1/4 tsp baking powder
1 tsp salt
6 Tbsp shortening
3/4 cup buttermilk
1/2 tsp soda
A pastry blender is the essential tool for good biscuit making. Put the dry ingredients into a large bowl and mix. Add the shortening and cut it in with the pastry blender until the flour has the appearance of small pebbles.
Pour the buttermilk into a measuring cup, add the soda water, and stir. Use a fork to stir the flour as you slowly add the buttermilk, until the dough just sticks together. Turn the dough onto a floured board or counter. Knead about a dozen times until the dough is uniform. Add flour to the board as necessary.
Pat the dough until it is about 1/2 inch thick. Cut the biscuits and place on a greased baking sheet. Bake at 450F for 12-15 minutes. This will make about 15 2" biscuits.
Goppie
Pour the buttermilk into a measuring cup, add the soda water, and stir. Use a fork to stir the flour as you slowly add the buttermilk, until the dough just sticks together. Turn the dough onto a floured board or counter. Knead about a dozen times until the dough is uniform. Add flour to the board as necessary.
Pat the dough until it is about 1/2 inch thick. Cut the biscuits and place on a greased baking sheet. Bake at 450F for 12-15 minutes. This will make about 15 2" biscuits.
Goppie
Platt Cakes
This Swedish inspired recipe makes a frequent appearance on Christmas morning. One recipe doesn't go very far in a hungry family, so multiply 2 or 3 times to fit your audience.
1 egg
1/4 cup half & half cream
1/2 cup milk
1/2 cup flour, sifted
1 tsp baking powder
1 tbsp sugar
1/4 tsp salt
2 tbsp melted butter
1 egg
1/4 cup half & half cream
1/2 cup milk
1/2 cup flour, sifted
1 tsp baking powder
1 tbsp sugar
1/4 tsp salt
2 tbsp melted butter
Beat egg slightly, add milk and cream. Beat until well blended, then mix in the sifted flour, baking powder, sugar & salt. Add melted butter. Cook in a hot greased pan until brown on both sides. If possible use a platt cake pan, which has compartments about 2" in diameter.
Bommy
Bommy
Sausage Apple Ring
2 lb sausage, cooked and crumbled
2 eggs
1 ½ cups cracker crumbs
¼ cup onion (minced)
½ cup milk
1 cup diced apple
Mix ingredients together and mold into a ring. Bake on a cookie sheet at 350º. May half bake the day before. Serve with scrambled eggs and broiled fruit.
Norma
Norma
Waffles
Making these waffles brings back memories of going "on the Hill" after Sunday services and having a late breakfast with Aunt Caroline.
2 scant cups of flour
½ tsp. salt
2 tsp. baking powder
2 eggs
2-3 cups buttermilk
10 Tbs. melted butter
½ tsp. baking soda
Mix the flour, salt, and baking powder together.
Beat eggs a lot!! Add half the buttermilk, melted butter, and flour mixture. Beat until smooth, then add remaining buttermilk.
Dissolve the baking soda in a tablespoon of hot water and add to batter. More will be needed if the waffles stick on the first try.
Variations:
From Myra: add chocolate chips or pecans to the batter, serve for dinner with applesauce and bacon on the side.
Aunt Caroline
2 scant cups of flour
½ tsp. salt
2 tsp. baking powder
2 eggs
2-3 cups buttermilk
10 Tbs. melted butter
½ tsp. baking soda
Mix the flour, salt, and baking powder together.
Beat eggs a lot!! Add half the buttermilk, melted butter, and flour mixture. Beat until smooth, then add remaining buttermilk.
Dissolve the baking soda in a tablespoon of hot water and add to batter. More will be needed if the waffles stick on the first try.
Variations:
From Myra: add chocolate chips or pecans to the batter, serve for dinner with applesauce and bacon on the side.
Aunt Caroline
Breakfast Casserole
This is a favorite for Christmas breakfast. Make it the night before, then put it in the oven in the morning so it cooks while the packages are being opened.
4 slices white bread, cubed
1 lb sausage, cooked & crumbled
4 oz shredded cheddar cheese
6 eggs
2 cups milk
1 tsp salt
1 tsp dry mustard
(1 small can chopped green chilies – optional)
In a 13x9 greased baking dish, layer bread cubes, sausage & cheese. Beat remaining ingredients together, then pour into dish. Cover & chill 12 hours. Bake uncovered at 350º for 45 min.
Sarah & Jason
Subscribe to:
Posts (Atom)