Saturday, February 04, 2006
More Recipes from January
Apple-Raisin French Toast Cassada
1 c. brown sugar
1 tsp. cinnamon
1/2 c. butter, melted
3 apples - peeled, cored and sliced
1/2 c. raisins
1 (1 lb) baguette, cut into 1" slices
6 eggs, lightly beaten
1 1/2 c. milk
1 tsp vanilla
2 tsp cinnamon
Grease a 9x13 baking dish. In a large bowl, mix together brown sugar and 1 tsp cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and two tsp cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with foil and refrigerate overnight.
Preheat oven to 375. Remove dish from the refrigerator while oven is heating. Bake, covered, for 40 minutes. Remove cover and bake 5 minutes before serving.
Maple Nut Sticky Buns
1 c. coarsely chopped pecans or walnuts
1/2 c. maple syrup
3 c. all purpose flour
1/4 c. sugar
1 package quick-rising active dry yeast
1 tsp salt
1 cup warm water (120-130)
6 Tbsp butter, softened and divided
1 egg, at room temp
1/2 c. packed light brown sugar, divided
1 tsp cinnamon
Grease a 9x13 pan and spread pecans and syrup evenly over the bottom.
Combine 2 cups flour, sugar, yeast and salt in a large bowl. Stir in water, 2 tablespoons butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
On lightly floured surface, roll dough into 15x12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12" side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; place on a wire rack set over large pan of hot water. Let rise until buns double, 30-45 minutes. Preheat oven to 375. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Texas Cheese Grits
6 c hot water
1 1/2 c grits
1 lb grated sharp cheddar cheese
1 tsp seasoning salt
2 eggs
paprika
1 teaspoon salt
1 stick of butter
Cook grits according to directions.
Cool for 5 minutes.
Add butter, cheese, eggs, salt and seasoning salt, and sprinkle with paprika.
Bake at 250 for 1.5 - 2 hours
May be frozen, but omit cheese and add when thawed and ready to eat.
Oven Omelet Supreme
1/4 c grated fresh Parmesan cheese
4 oz cream cheese, softened
3/4 c milk
2 Tbsp flour
12 eggs
1 plum tomato, seeded and diced
1 c green bell pepper, diced
1 c mushrooms, sliced
1/2 onion, chopped
1 tsp Italian seasoning mix (optional)
1 1/2 c (6 oz) shredded mozzarella cheese
Additional Italian seasoning mix and grated Parmesan cheese
Spaghetti sauce, warmed (optional)
Preheat oven to 375. Place cream cheese in a small bowl; whisk until smooth. Gradually add milk to cream cheese, whisking until smooth. Whisk in flour and Parmesan cheese. In separate bowl, whisk eggs. Add cream cheese mixture and mix well.
Line bar pan with an 18" piece of parchment paper, pressing into bottom and up sides; pinch corners. Pour egg mixture into pan. Bake 30-33 minutes, or until omelet is puffy and golden brown.
Meanwhile, spray small saute pan with vegetable oil; cook pepper, mushrooms and onion over medium head 3-4 minutes or until crisp-tender. Remove from heat; set aside.
Remove omelet from oven; immediately sprinkle with tomato, vegetables, seasoning mix, if desired, and mozzarella cheese. Starting at short end, life parchment to roll omelet, jelly-roll fashion. Let stand 5 minutes to allow cheese to melt; transfer to serving platter. Sprinkle with additional seasoning mix and grated Parmesan cheese, if desired. Cut omelet into slices; serve with sauce, if desired.
1 c. brown sugar
1 tsp. cinnamon
1/2 c. butter, melted
3 apples - peeled, cored and sliced
1/2 c. raisins
1 (1 lb) baguette, cut into 1" slices
6 eggs, lightly beaten
1 1/2 c. milk
1 tsp vanilla
2 tsp cinnamon
Grease a 9x13 baking dish. In a large bowl, mix together brown sugar and 1 tsp cinnamon. Mix in melted butter. Stir in apples and raisins until evenly coated. Pour into prepared pan. Arrange bread slices in an even layer over apples.
In the bowl, whisk together eggs, milk, vanilla and two tsp cinnamon. Pour over bread, making sure every slice is fully soaked. Cover with foil and refrigerate overnight.
Preheat oven to 375. Remove dish from the refrigerator while oven is heating. Bake, covered, for 40 minutes. Remove cover and bake 5 minutes before serving.
Maple Nut Sticky Buns
1 c. coarsely chopped pecans or walnuts
1/2 c. maple syrup
3 c. all purpose flour
1/4 c. sugar
1 package quick-rising active dry yeast
1 tsp salt
1 cup warm water (120-130)
6 Tbsp butter, softened and divided
1 egg, at room temp
1/2 c. packed light brown sugar, divided
1 tsp cinnamon
Grease a 9x13 pan and spread pecans and syrup evenly over the bottom.
Combine 2 cups flour, sugar, yeast and salt in a large bowl. Stir in water, 2 tablespoons butter and egg. Beat until smooth; gradually stir in remaining flour until soft dough forms. Cover with plastic wrap; let rise until doubled, about 30 minutes.
On lightly floured surface, roll dough into 15x12 rectangle. Spread with remaining butter. Mix brown sugar with cinnamon; sprinkle over surface. Starting with a 12" side, roll up tightly.
Cut into 12 slices; place cut side down in prepared pan. Cover with plastic wrap; place on a wire rack set over large pan of hot water. Let rise until buns double, 30-45 minutes. Preheat oven to 375. Uncover buns. Bake until golden brown, 25-30 minutes. Cool for 1 minute. Loosen edges; invert onto a serving plate. Serve warm.
Texas Cheese Grits
6 c hot water
1 1/2 c grits
1 lb grated sharp cheddar cheese
1 tsp seasoning salt
2 eggs
paprika
1 teaspoon salt
1 stick of butter
Cook grits according to directions.
Cool for 5 minutes.
Add butter, cheese, eggs, salt and seasoning salt, and sprinkle with paprika.
Bake at 250 for 1.5 - 2 hours
May be frozen, but omit cheese and add when thawed and ready to eat.
Oven Omelet Supreme
1/4 c grated fresh Parmesan cheese
4 oz cream cheese, softened
3/4 c milk
2 Tbsp flour
12 eggs
1 plum tomato, seeded and diced
1 c green bell pepper, diced
1 c mushrooms, sliced
1/2 onion, chopped
1 tsp Italian seasoning mix (optional)
1 1/2 c (6 oz) shredded mozzarella cheese
Additional Italian seasoning mix and grated Parmesan cheese
Spaghetti sauce, warmed (optional)
Preheat oven to 375. Place cream cheese in a small bowl; whisk until smooth. Gradually add milk to cream cheese, whisking until smooth. Whisk in flour and Parmesan cheese. In separate bowl, whisk eggs. Add cream cheese mixture and mix well.
Line bar pan with an 18" piece of parchment paper, pressing into bottom and up sides; pinch corners. Pour egg mixture into pan. Bake 30-33 minutes, or until omelet is puffy and golden brown.
Meanwhile, spray small saute pan with vegetable oil; cook pepper, mushrooms and onion over medium head 3-4 minutes or until crisp-tender. Remove from heat; set aside.
Remove omelet from oven; immediately sprinkle with tomato, vegetables, seasoning mix, if desired, and mozzarella cheese. Starting at short end, life parchment to roll omelet, jelly-roll fashion. Let stand 5 minutes to allow cheese to melt; transfer to serving platter. Sprinkle with additional seasoning mix and grated Parmesan cheese, if desired. Cut omelet into slices; serve with sauce, if desired.
// posted by Doodlebug @ 4:10 AM 
