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Archive for the ‘breakfast’ Category

Cinnamon Bagels with Crunchy Topping Recipe

Cinnamon Bagels with Crunchy Topping Recipe

Ingredients
2 teaspoons active dry yeast
1-1/2 cups warm water (110° to 115°)
4 tablespoons brown sugar, divided
3 teaspoons ground cinnamon
1-1/2 teaspoons salt
2-3/4 to 3-1/4 cups all-purpose flour

TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
3 teaspoons ground cinnamon

Directions
In a large bowl, dissolve yeast in warm water. Add 3 tablespoons brown sugar, cinnamon and salt; mix well. Stir in enough flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Shape into 12 balls. Push thumb through each center to form a 1-1/2-in. hole. Stretch and shape dough to form an even ring. Place on a floured surface. Cover and let rest for 10 minutes.

Fill a Dutch oven two-thirds full with water and remaining brown sugar; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain well on paper towels.

In a small bowl, mix topping ingredients; sprinkle over bagels. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: 1 dozen.

Recipe found here: Cinnamon Bagels with Crunchy Topping Recipe

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Cherry Cream Cheese Coffee Cake

Cherry Cream Cheese Coffee Cake

Ingredients
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
3/4 cup sour cream
1 teaspoon almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
1 can (21 ounces) cherry pie filling
1/2 cup slivered almonds

Directions
In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom.

For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture.

Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator. Yield: 8-10 servings.

Recipe found here: Cherry Cream Cheese Coffee Cake

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German Apple Strudel

German Apple Strudel

Ingredients
3 cups all-purpose flour
1/2 cup canola oil, divided
3/4 cup warm water (120°)
1 egg, lightly beaten

FILLING:
1-1/2 cups fresh bread crumbs
6 cups chopped peeled apples (about 6 medium)
1/2 cup raisins
1 cup sugar
1-1/2 teaspoons ground cinnamon
1/3 cup butter, melted
3 tablespoons sour cream

Directions
Place flour in a mixer bowl; beat in 1/4 cup oil (mixture will be slightly crumbly). In a small bowl, slowly whisk warm water into beaten egg; add to flour mixture, mixing well. Beat in remaining oil until smooth. Transfer to a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest in a warm place, about 30 minutes.

Preheat oven to 350°. Spread bread crumbs into an ungreased 15x10x1-in. baking pan. Bake 10-15 minutes or until golden brown, stirring occasionally. Cool completely.

Tape a 30×15-in. sheet of parchment paper onto a work surface; dust lightly with flour. Divide dough in half; place one portion on parchment and roll to a very thin 24×15-in. rectangle. (Keep remaining dough covered.) Remove tape from parchment.

Sprinkle 3/4 cup bread crumbs over rectangle to within 1 in. of edges. Starting 3 in. from a short side, sprinkle 3 cups apples and 1/4 cup raisins over a 3-in.-wide section of dough. Mix sugar and cinnamon; sprinkle half of the mixture over fruit. Drizzle with half of the melted butter.

Roll up jelly-roll style, starting at fruit-covered end and lifting with parchment; fold in sides of dough as you roll to contain filling. Using parchment, transfer strudel to a 15x10x1-in. baking pan; trim parchment to fit pan.
Bake on lowest oven rack 45-55 minutes or until golden brown, brushing top with sour cream two times while baking. Repeat with remaining ingredients.

Using parchment paper, transfer to a wire rack to cool. Serve warm or at room temperature. Yield: 2 strudels (8 slices each).
Editor’s Note: To make fresh bread crumbs, tear bread into pieces and place in a food processor; pulse until fine crumbs form. Two to three bread slices will yield 1-1/2 cups crumbs.

Recipe found here: German Apple Strudel

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Mushroom Quiche Lorraine

Mushroom Quiche Lorraine

Ingredients
1 unbaked pastry shell (9 inches)
1 cup sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons butter
4 large eggs
1-1/4 cups half-and-half cream
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
4 bacon strips, cooked and crumbled
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Directions
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Remove from the oven; reduce heat to 375°.

Meanwhile, in a small skillet, saute mushrooms and onions in butter until tender. In a large bowl, beat the eggs, cream and pepper. Using a slotted spoon, transfer mushrooms and onions to egg mixture. Stir in cheese and bacon.

Pour into crust. Cover edges loosely with foil. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.

Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted near the center to come out clean. Yield: 6 servings.

Recipe found here: Mushroom Quiche Lorraine

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Cheesy Souffles

Cheese Souffles

Ingredients
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon ground mustard
Dash cayenne pepper
1 cup milk
1 cup (4 ounces) shredded cheddar cheese or Swiss cheese
4 eggs, separated

Directions
In a saucepan, melt butter. Stir in the flour, mustard and cayenne until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat; stir in cheese until melted. Remove from the heat.

Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Cool slightly. In a bowl, beat egg whites until stiff peaks form. Fold into egg yolk mixture.

Pour into four greased 10-oz. souffle dishes or custard cups. Bake at 350° for 20 minutes or until a knife inserted near the center comes out clean. Serve immediately. Yield: 4 servings.

Recipe found here: Cheese Souffles

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Crepes Suzette

Crepes Suzette

Ingredients:
For the suzette butter:
1 orange
8 Tbs. (1 stick) unsalted butter
1/3 cup sugar

For the batter:
1/3 cup all-purpose flour
1 tsp. sugar
1/2 tsp. salt
4 eggs
1 3/4 cups milk, plus more as needed
3 Tbs. unsalted butter

6 Tbs. brandy
3 Tbs. Grand Marnier
Thin strips of orange zest for garnish

Directions:
To make the suzette butter, grate the zest from the orange. Cut the orange in half and extract the juice. In a food processor, combine the orange zest, butter and sugar and process until completely blended. With the motor running, slowly add the orange juice and process again until blended. Use immediately or refrigerate in an airtight container for up to 1 week.

To make the batter, in a small bowl, whisk together the flour, sugar and salt. In another bowl, whisk together the eggs and the 1 3/4 cups milk. Gradually whisk in the flour mixture to make a thin, lump-free batter. Cover and refrigerate for 2 hours.

When ready to cook, stir the batter; it should be the consistency of heavy cream. If it is too thick, thin with a little more milk. Heat a 12-inch crepe pan or nonstick fry pan over medium heat until hot. Add 1 tsp. of the unsalted butter and tilt the pan to coat the bottom with the butter as it melts. Ladle about 1/4 cup of the batter into the pan, tilting and swirling the pan to coat the bottom with the batter. Pour any excess batter back into the bowl. Cook until the edges are dry and separate slightly from the pan, 30 to 45 seconds. Using a spatula, turn the crepe over and cook for just a few seconds. Transfer to a warmed plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed. You should have 12 crepes.

In a fry pan over medium-high heat, melt 4 Tbs. of the suzette butter and add 4 crepes to the pan. Using 2 forks, turn the crepes in the butter to coat, then fold each into fourths and nestle them in the pan. Add 2 Tbs. of the brandy and 1 Tbs. of the Grand Marnier. Remove from the heat. Using a long-handled match, ignite the brandy and stir the crepes in the sauce until the flames subside. Transfer to individual plates. Repeat the process in 2 more batches. Serve immediately, garnished with the orange zest strips. Serves 6.

Recipe found here: Crepes Suzette

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Strawberries 'n' Cream Scones

Strawberries ‘n’ Cream Scones

Ingredients
2 cups all-purpose flour
1/3 cup plus 2 teaspoons sugar, divided
2-1/4 teaspoons baking powder
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup cold butter, cubed
2/3 cup half-and-half cream
1/2 cup coarsely chopped fresh strawberries
1 large egg, lightly beaten

Directions
In a large bowl, combine the flour, 1/3 cup sugar, baking powder, lemon peel, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in cream just until moistened.

Turn onto a lightly floured surface; knead five times. Gently knead in strawberries, about five times. Pat into an 8-in. circle; brush with egg and sprinkle with remaining sugar. Cut into eight wedges.

Separate wedges and place 2 in. apart on a greased baking sheet. Bake at 425° for 9-12 minutes or until golden brown. Serve warm. Yield: 8 scones.

Recipe found here: Strawberries ‘n’ Cream Scones

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