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Reply
| | From:  Genie· (Original Message) | Sent: 4/13/2008 8:42 PM |
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Reply
| | | From: Genie· | Sent: 4/16/2008 8:47 PM |
Make Ahead Butterhorns
2 pks dry yeast
1/3 c. warm water
9 cups flour (divided) I use bread flour
2 cups warm milk
1 cup shortening
1 cup sugar
6 eggs
2 tsp salt
Let rise 2 to 3 hours (I let 3 hrs). Punch down. Divide into 4 equal parts. roll out into round 9"
Put margarine on dough - cut into 8 tbs. before cutting. I get 12 sometimes.
Roll from outer edge into small part - place on flat pan. Place rolls side by side. Freeze. When frozen take off and put in plastic bag. When ready to use spray cookie sheet and place rolls apart for 5 hours. They will raise (also better to cover lightly with plastic wrap while raising). Bake 350o until lightly browned.
*Can also sprinkle sugar and cinnamon on top of margarine to have it as cinnamon rolls.
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Reply
| | | From: Genie· | Sent: 4/19/2008 8:19 PM |
Muffins-in-the-Morning
With a head-start the night before, you can have these muffins in the oven in 5 minutes and then head for the shower while breakfast bakes.
1 1/4 cups unsifted all-purpose flour
1/2 cup unsifted rolled oats
1/3 cup dried sour cherries
1/3 cup chopped walnuts
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
1/4 cup vegetable oil
1) The night before baking, combine flour, oats, sour cherries, walnuts, sugar, baking powder and salt in a large bowl. Wrap tightly with plastic wrap and set aside at room temperature overnight. In a pint jar, beat together milk, egg, and vegetable oil; cover with a tight lid and refrigerate overnight. Generously grease a 12-cup muffin pan; cover the top with plastic wrap and set aside.
2) The next morning, turn on the oven to 425°F. Shake the milk mixture in the jar and add to the flour mixture. Stir just until all the dry ingredients have been moistened. The mixture should be lumpy. Divide into the greased muffin-pan cups.
3) Put the pan in the oven even if it's not quite preheated, and bake 20 to 25 minutes or until the tops are golden brown and centers spring back when gently pressed. Remove from pans and serve warm. Makes 12 Muffins | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:00 AM |
| Make Ahead Bran Muffins
15 oz. box Kelloggs Raisin Bran
4 eggs
1 cup oil
3 cups sugar
5 cups flour
5 tsp. baking soda
2 tsp. salt
1 quart low-fat buttermilk Mix eggs, oil, sugar and dry ingredients with mixer in a large bowl. Add buttermilk and raisin bran. Stir to mix well. Put in covered container in fridge. Will keep for up to 6 weeks, refrigerated. To make muffins, fill muffin cups 2/3 full. Bake at 400 for 15 - 20 minutes.
Makes about 48 servings.
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:04 AM |
| Freezer Breakfast Burritos
3 cloves garlic, minced
1 4 oz. can diced chilies
1 tsp. ground cumin
1 lb. ground turkey
12 eggs, scrambled
14 10" tortillas
1 cup shredded cheddar cheese
You will need to scramble your eggs. You can do this on the stove top or in the microwave. Just scramble and set aside.
Saute your garlic in a non-stick pan. Add the turkey, diced chilies and cumin. When turkey is browned and crumbled, stir in the eggs.
Warm the tortillas and begin to assemble. First sprinkle the cheese and then top with approximately 1/4 cup of the turkey/egg combination. Flip in each end and then roll. Place tortillas on a baking sheet sprayed with non-stick spray and place in freezer. You will probably need two baking sheets. When they are frozen, wrap each burrito in wax paper and place them in gallon size freezer bags.
When you're ready to eat, unwrap your burrito, re-wrap in a paper towel and microwave for two minutes.!
Serves 14
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:24 AM |
| Make Ahead Breakfast Burritos Ingredients:
12 eggs
2 cups cheddar or Monterey Jack cheese, shredded
1 cup chopped veggie trio (red, peppers, green peppers, onions)
1/2 cup milk
salt & pepper to taste
24 medium flour tortillas OR 12 large flour tortillas
salsa
Make-Ahead Preparation:
In a large bowl, lightly beat the eggs with the milk and salt and pepper.
Heat a large non-stick skillet over medium heat. Add the egg mixture and cook, stirring constantly, being careful not to brown the eggs, until cooked through.
While the eggs are cooking, place your tortillas on a microwave-safe dish and cover with plastic wrap. Heat for 30 to 45 seconds or until tortillas are just slightly warm. (Warming the tortillas makes them more pliable. If your tortillas are already soft enough to roll, you can omit this step.)
When the eggs are cooked through, stir veggies.
Place ½ cup egg mixture into each tortilla (more if using larger tortillas); sprinkle with cheese and top with some salsa. Roll them up burrito-style.
Wrap each tortilla in tin foil, place on a large baking sheet and freeze. Once frozen through, transfer the burritos in batches to ziploc bags. Freeze for up to one month.
Last Minute Preparation:
Preheat oven to 350 degrees. Remove burritos from ziploc bags and heat in the tin foil for 10 to 15 minutes or until heated through. | |
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Reply
| | | From: Genie· | Sent: 5/16/2008 4:35 AM |
Quiche Quiche has always been a holiday breakfast staple in our house. My children think it's a "special treat". I'm certainly not going to be the one to tell them that I make quiche only at the holidays because I can make it ahead of time and just pop it in the oven in the morning to heat up!
This is a recipe that you can get absolutely creative with. Try different meats, cheese and veggies until you find the combination that suits your taste buds the best!
Ingredients:
one 9" deep dish crust pie shell, unbaked
5 large eggs
2 cups heavy cream
1 tbs butter, softened
salt & pepper (preferably white pepper)
pinch of nutmeg
1/2 lb bacon, ham or breakfast sausage, cooked and chopped
2 cups shredded cheddar or other sharp cheese
Make Ahead Preparation:
Preheat the oven to 425 degrees. Spread softened butter on the bottom of the pie shell.
In a large bowl, beat the eggs slightly. Add the cream, salt & pepper and nutmeg and beat until combined.
Pile the bacon, ham or sausage (cooked, chopped and cooled) into the pie shell. Top with the shredded cheese. Pour the egg and cream mixture over the top.
Bake at 425 degrees for 15 minutes. Reduce the heat to 300 and cook for another 30 to 40 minutes, or until a knife inserted in the center comes out clean.
If eating immediately, cool for 10 minutes before serving. Best served with a nice side of arugula salad.
Quiche can also be tightly wrapped in tinfoil and refrigerated for several days or frozen for up to two weeks.
Last Minute Assembly:
Refrigerated quiche can be heated in a 350 oven for approximately 15 minutes, or individual slices can be microwaved for approximately 60 seconds.
Frozen quiche should be baked in a 350 oven for approximately 30 minutes. | |
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Reply
| | | From: Genie· | Sent: 6/17/2008 1:20 AM |
| Crunchy Toffee Muffins
Prep: 20 min. Bake: 20 min. Ingredients
1-1/2 cups all-purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
1/2 cup dairy sour cream
3 tablespoons butter, melted
1 teaspoon vanilla
3 1.4-ounce bars chocolate-covered English toffee, finely chopped
Directions 1. Preheat oven to 400 degrees F. Grease ten 2-1/2-inch muffin cups or line with paper bake cups; set aside.
2. In a medium bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture.
3. In another medium bowl, combine egg, milk, sour cream, melted butter, and vanilla. Add all at once to the flour mixture. Stir just until moistened (batter should be lumpy). Gently fold two-thirds of the chopped toffee into batter.
4. Spoon batter into prepared muffin cups, dividing batter evenly. Sprinkle tops with remaining chopped toffee.
5. Bake about 20 minutes or until muffin tops are golden brown and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 10 muffins.
6. Make-Ahead Tip: Prepare and bake the muffins as directed; cool completely. Place in an airtight container and freeze for up to 3 months. Thaw muffins, covered, at room temperature. Wrap the muffins in foil and bake in a 300 degree F oven about 15 minutes or until heated through.
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Reply
| | | From: Genie· | Sent: 8/11/2008 5:49 PM |
| Gingerbread Muffins 12 muffins
1/2 cup shortening
1/2 cup margarine
1 cup sugar
1 cup dark molasses
4 eggs
2 teaspoons baking soda
1 cup buttermilk
4 cups flour
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup sour cream
1 cup raisins
1 cup chopped pecans, toasted
Preheat oven to 350 degrees. In large bowl, cream
shortening, margarine, sugar and molasses. Add eggs,
one at a time, beating well after each. In small bowl,
dissolve baking soda in buttermilk. In separate bowl,
combine flour and spices. Add flour mixture
alternately with buttermilk to creamed mixture. Fold
in sour cream, raisins, and pecans. Fill greased
muffin cups 2/3 full. Bake 20 to 25 minutes or until
muffins test done. (Note: This batter can be stored in
covered airtight container in refrigerator up to 2
weeks.)
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Reply
| | | From: Genie· | Sent: 9/20/2008 8:59 PM |
| Bacon and Double Cheese Quiche Crust:
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2-3 tablespoons cold water
Filling:
10 strips lean bacon
4 large eggs
1 1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup shredded Gruyere cheese (about 2 ounces)
1/2 cup shredded white cheddar cheese (about 2 ounces)
To prepare the crust, in a large bowl, mix together the flour and salt. using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
Mean while, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and cheddar cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.
To freeze; Cool baked quiche completely, wrap airtight, and freeze for up to 1 month. | |
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