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Please share your favorite breakfast recipes here - looking for ideas for Christmas morning
- Thread starter lisainla
- Start date
Here's my favorite: Overnight Caramel French Toast
We make this a lot, and I'm not sure who first posted it. *I've always made this with Cinnamon Swirl bread that is sold at Costco, and it makes a big difference in the texture from French bread. Brioche would be a great substitute as well. And while the instructions suggest serving with syrup, no one I've served it to ever uses it.
CARAMEL FRENCH TOAST
Serving Size: 6
1 loaf French bread*
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit
Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x 13 casserole pan.
Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread.
Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup.
We make this a lot, and I'm not sure who first posted it. *I've always made this with Cinnamon Swirl bread that is sold at Costco, and it makes a big difference in the texture from French bread. Brioche would be a great substitute as well. And while the instructions suggest serving with syrup, no one I've served it to ever uses it.
CARAMEL FRENCH TOAST
Serving Size: 6
1 loaf French bread*
1 stick butter
1 cup brown sugar
3 tablespoons Karo Syrup
6 eggs
1 1/2 cups milk
1 tablespoon vanilla
cinnamon
fresh fruit
Melt butter and brown sugar and Karo syrup over medium heat stirring. Bring to boil and then pour into 9 x 13 casserole pan.
Slice bread into 1 inch widths and lay over caramel mixture. Mix eggs and milk and vanilla and pour over bread.
Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350 degree oven 45 minutes. Serve with fresh fruit and syrup.
There a bunch of good ones in T&T but here are 2 of my favourites.
Brunch Enchiladas
2 cups cubed, fully cooked ham
½ cup of chopped onions
½ cup of chopped peppers, optional
2½ cups of shredded cheese
10 8 inch flour tortillas
6 eggs, lightly beaten
2½ cups half-and-half, light cream or milk
(I used 2% milk - was good)
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
A few drops of hot pepper sauce
Avocado Slices
Salsa
Sour Cream
Place 1/3 cup of ham at one end of each tortilla. Sprinkle with chopped onions, green peppers (if using) and 2 or 3 tablespoons of shredded cheese. Roll up fairly tightly. Arrange the tortillas, seam side down in a greased 13 x 9 baking dish. Combine the eggs, milk, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Pancake, Puffy Oven
2 tablespoons margarine or butter
2 large eggs
½ cup all-purpose flour
½ cup milk
1 teaspoon sugar
¼ teaspoon salt
Lemon juice, and powdered sugar or cut-up fruit, if desired.
Heat oven to 400 degrees. Melt butter/margarine in pie plate (9") in oven; brush butter on sides of pie plate.
Beat eggs slightly in medium bowl with wire whisk. Beat in remaining ingredients (except lemon juice) until well mixed. Pour into pie plate.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.
Apple Oven Pancake:
Prepare Puffy Oven Pancake as directed - except - sprinkle 2 tablespoons packed brown sugar and ¼ teaspoon ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinly sliced peeled baking apples (1 medium) over sugar. Pour batter over apples. Bake about 30 to 35 minutes or until golden brown. Immediately loosen edge of pancake and turn upside down onto serving plate.
Brunch Enchiladas
2 cups cubed, fully cooked ham
½ cup of chopped onions
½ cup of chopped peppers, optional
2½ cups of shredded cheese
10 8 inch flour tortillas
6 eggs, lightly beaten
2½ cups half-and-half, light cream or milk
(I used 2% milk - was good)
1 tablespoon of flour
¼ teaspoon of salt
¼ teaspoon of garlic powder
A few drops of hot pepper sauce
Avocado Slices
Salsa
Sour Cream
Place 1/3 cup of ham at one end of each tortilla. Sprinkle with chopped onions, green peppers (if using) and 2 or 3 tablespoons of shredded cheese. Roll up fairly tightly. Arrange the tortillas, seam side down in a greased 13 x 9 baking dish. Combine the eggs, milk, flour, salt, garlic powder and hot pepper sauce. Pour over tortillas. Cover and refrigerate several hours or overnight.
Cover and bake at 350 degrees for 25 minutes. Uncover, bake for 10 minutes. Sprinkle with remaining cheese, bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.
Pancake, Puffy Oven
2 tablespoons margarine or butter
2 large eggs
½ cup all-purpose flour
½ cup milk
1 teaspoon sugar
¼ teaspoon salt
Lemon juice, and powdered sugar or cut-up fruit, if desired.
Heat oven to 400 degrees. Melt butter/margarine in pie plate (9") in oven; brush butter on sides of pie plate.
Beat eggs slightly in medium bowl with wire whisk. Beat in remaining ingredients (except lemon juice) until well mixed. Pour into pie plate.
Bake 25 to 30 minutes or until puffy and deep golden brown. Serve immediately sprinkled with lemon juice and powdered sugar.
Apple Oven Pancake:
Prepare Puffy Oven Pancake as directed - except - sprinkle 2 tablespoons packed brown sugar and ¼ teaspoon ground cinnamon evenly over melted butter in pie plate. Arrange 1 cup thinly sliced peeled baking apples (1 medium) over sugar. Pour batter over apples. Bake about 30 to 35 minutes or until golden brown. Immediately loosen edge of pancake and turn upside down onto serving plate.
The chipotle sausage thing that I posted last week is even good as a leftover.
Chipotle Sausage Bake Preheat oven to 350ºF Serves 3
4 oz chipotle sausage, thinly, sliced
3 oz cream cheese, softened
1/4 cup cornmeal
1 ½ tbsp sugar
2 eggs
3/4 c. corn kernels, fresh or frozen
3/4 cup shredded cheddar cheese, or nacho mix
3 green onions, sliced
1/4 jalapeno pepper, seeded, and, minced
2 tbsp. chopped fresh cilantro
1/4 tsp salt
1/4 tsp pepper
In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until slightly golden.
Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, ½ cup of the cheddar cheese, onions, jalapeno pepper, cilantro, salt and pepper.
Pour half of the egg mixture into greased 6-cup casserole. Cover with three-quarters of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese.
Bake in oven for about 20-30 minutes or until light golden and barely set. Serve immediately while centre is still sloppy.
Good reheated as a leftover.
Chipotle Sausage Bake Preheat oven to 350ºF Serves 3
4 oz chipotle sausage, thinly, sliced
3 oz cream cheese, softened
1/4 cup cornmeal
1 ½ tbsp sugar
2 eggs
3/4 c. corn kernels, fresh or frozen
3/4 cup shredded cheddar cheese, or nacho mix
3 green onions, sliced
1/4 jalapeno pepper, seeded, and, minced
2 tbsp. chopped fresh cilantro
1/4 tsp salt
1/4 tsp pepper
In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until slightly golden.
Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth.
Beat in eggs, 1 at a time, beating until smooth after each addition. Stir in corn, ½ cup of the cheddar cheese, onions, jalapeno pepper, cilantro, salt and pepper.
Pour half of the egg mixture into greased 6-cup casserole. Cover with three-quarters of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheddar cheese.
Bake in oven for about 20-30 minutes or until light golden and barely set. Serve immediately while centre is still sloppy.
Good reheated as a leftover.
Leek and Cheese Phyllo Tart
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
Leek and Cheese Phyllo Tart By: Lucy Waverman
This is like a large phyllo pizza. Cut in slices to serve. Vary the vegetables with other ones you like. To clean leeks, remove dark green leaves and discard. Slice leeks down to root and wash under warm water to dislodge any dirt, then slice.
Serves 10 to 12
2 tbsp (25 mL) olive oil
6 cups (1.5 L) sliced leeks
1 zucchini, diced
Salt and freshly ground pepper
1/2 cup (125 mL) goat cheese
1 1/2 cups (375 mL) ricotta cheese
3 tbsp (45 mL) chopped dill
2 tsp (10 mL) crushed fennel seed
3 eggs, beaten
1/3 cup (75 mL) melted butter
10 sheets phyllo
1. Preheat oven to 350̊F (180̊C).
2. Heat olive oil in a large skillet on medium-high heat. Add leeks and zucchini and sauté for 5 minutes or until softened. Season well.
3. Combine goat and ricotta cheese in bowl, then whisk in dill, fennel and eggs until well incorporated. Season with salt and pepper. Stir in leek and zucchini mixture.
4. Brush a 15-inch (38-cm) pizza pan with butter. Brush 1 sheet of phyllo with butter and place across pan. The sheet will overhang a little. Butter a second sheet and overlap first sheet by about 3 inches (8-cm). Continue to make a circle using about 8 to 10 sheets, buttering each sheet as you go.
5. Spoon in the filling leaving a 1-inch (2.5-cm) border. Fold the overhang on to the filling and make a free-form "crimped" edge. Butter edge.
6. Place in bottom shelf of oven and bake for 20 to 25 minutes or until pastry is golden and filling is set. Serve warm or at room temperature.
And it looks like a food editor from LA Times agrees. REC:
Sour cream waffles
Total time: About 40 minutes
Servings: Makes 12 to 16 waffles
Note: Adapted from the 1957 edition of “Joy of Cooking”
1 cup cake flour
1 1/2 teaspoons baking powder
Dash salt
1 teaspoon sugar
1 teaspoon baking soda
3 eggs, separated
2 cups sour cream
1. In a medium mixing bowl, whisk together the cake flour, baking powder, salt, sugar and baking soda.
2. In a small bowl, mix the egg yolks and sour cream until smooth and whisk them into the dry ingredients.
3. Beat the egg whites until stiff but not dry. Stir approximately one-third of the egg whites into the sour cream mixture to lighten it, then gently fold the remaining egg whites into the batter. Bake according to manufacturer’s instructions for your waffle maker. Serve immediately; they will soften on standing.
Each of 16 waffles: 108 calories; 3 grams protein; 8 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 52 mg. cholesterol; 162 mg. sodium.
Sour cream waffles
Total time: About 40 minutes
Servings: Makes 12 to 16 waffles
Note: Adapted from the 1957 edition of “Joy of Cooking”
1 cup cake flour
1 1/2 teaspoons baking powder
Dash salt
1 teaspoon sugar
1 teaspoon baking soda
3 eggs, separated
2 cups sour cream
1. In a medium mixing bowl, whisk together the cake flour, baking powder, salt, sugar and baking soda.
2. In a small bowl, mix the egg yolks and sour cream until smooth and whisk them into the dry ingredients.
3. Beat the egg whites until stiff but not dry. Stir approximately one-third of the egg whites into the sour cream mixture to lighten it, then gently fold the remaining egg whites into the batter. Bake according to manufacturer’s instructions for your waffle maker. Serve immediately; they will soften on standing.
Each of 16 waffles: 108 calories; 3 grams protein; 8 grams carbohydrates; 0 fiber; 7 grams fat; 4 grams saturated fat; 52 mg. cholesterol; 162 mg. sodium.
melissa-dallas
Well-known member
Southern Kitchen Cinnamon Rolls
I have often made these up the night before and allowed to rise overnight in the fridge. I take them out and let them warm up and finish rising before baking.
Southern Kitchen Cinnamon Rolls
Difficulty: Medium
DOUGH MIXTURE
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons dry yeast
2 tablespoons warm water
2 1/4 cups flour
1 egg
Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.
CINNAMON SUGAR MIXTURE
1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter
Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until double. Bake at 375 F. until done - about 20 minutes. Serve warm.
Happy cooking!
I have often made these up the night before and allowed to rise overnight in the fridge. I take them out and let them warm up and finish rising before baking.
Southern Kitchen Cinnamon Rolls
Difficulty: Medium
DOUGH MIXTURE
1/2 cup milk
1/2 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons dry yeast
2 tablespoons warm water
2 1/4 cups flour
1 egg
Scald milk, add butter and stir until the butter is melted. Add sugar and salt and stir until dissolved. Dissolve yeast in warm water and add to milk mixture. Add 1 cup of flour and beat well. Add egg, which has been beaten lightly, and beat about 2 minutes. Add 1 cup of flour and beat well. Then add rest of flour and mix well. Place on floured board and knead very lightly - about 8 times. Put in well greased bowl, cover and let rise until double in bulk.
CINNAMON SUGAR MIXTURE
1 cup sugar
1/2 cup light brown sugar, well packed
1 tablespoon cinnamon
6 tablespoons butter
Mix sugar, brown sugar and cinnamon together until well blended. Roll dough out to 8" x 20". Completely cover with 1 tablespoon melted butter. Spread cinnamon sugar mixture evenly over surface, reserving about 3/4 cup for top. Roll up and cut into 24 even pieces. Melt 5 tablespoons butter in 7" x 10 1/2" pan and put rolls in pan placing cut side up. Press down to force butter up around rolls. Then spread remaining sugar mixture evenly over top. Press down. Let rise until double. Bake at 375 F. until done - about 20 minutes. Serve warm.
Happy cooking!
I LOVE this recipe - it's not an overnight one, though: Baked Banana-Stuffed French Toast
Tastes rich, but is lowfat!
(I suggest using regular-sliced whole wheat bread - the thin slices won't hold up all that filling, plus will get too wet).
BAKED BANANA-STUFFED FRENCH TOAST
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
Tastes rich, but is lowfat!
(I suggest using regular-sliced whole wheat bread - the thin slices won't hold up all that filling, plus will get too wet).
BAKED BANANA-STUFFED FRENCH TOAST
INGREDIENTS:
4 ripe bananas, peeled, each cut into 4 pieces
8 thin slices light (reduced-fat) mixed-grain bread (I use regular sliced whole wheat bread)
1/2 cup nonfat milk (I use lowfat)
2 large eggs
1 teaspoon vanilla extract
Pinch of ground cinnamon (I use more)!
Nonstick vegetable oil spray
Powdered sugar
8 large strawberries(I use 12, sliced).
Pure maple syrup (optional) (I always serve this with pure maple syrup).
DIRECTIONS:
Preheat oven to 350 F. (325 F for dark pans).
Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices.
Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes.
Transfer to plates. Dust with powdered sugar. Garnish with strawberries.
Serve with maple syrup, if desired. (*Maple syrup is a must)!
Serves 4.
Bon Appétit - November 1997
music-city-missy
Well-known member
CathyZ Bacon & Sausage is always a hit
I've prepared it for customers as well as family and it's always one of the first things to go. It's simple and wonderful!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=10443
I've prepared it for customers as well as family and it's always one of the first things to go. It's simple and wonderful!
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=10443
music-city-missy
Well-known member
The brown sugar laquered bacon is also one that goes fast
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=54525
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=54525
music-city-missy
Well-known member
I've also made this several times to rave reviews - Baked Blueberry Pecan French Toast
Meryl post the link and I've made it from this recipe which is an adaptation, the original recipe, as well as gilded the lily by adding a struesel crumb topping. It goes over great evfery time.
http://savorynotebook.blogspot.com/2005/08/baked-blueberry-pecan-french-toast.html
Meryl post the link and I've made it from this recipe which is an adaptation, the original recipe, as well as gilded the lily by adding a struesel crumb topping. It goes over great evfery time.
http://savorynotebook.blogspot.com/2005/08/baked-blueberry-pecan-french-toast.html
Ok here is my family's fav
LAZY BRUNCH CASSEROLE
Serves: 6
INGREDIENTS:
6 eggs
1 pound of sausage
6 slices of crumbled bread
1 cup of shredded cheddar cheese
1 teaspoon of salt
1 teaspoon of dried mustard
2 cups of milk
DIRECTIONS:
Cook and crumble sausage and drain. In a large bowl mix eggs, salt, mustard and milk. Next put bread crumbs on the bottom of an 8x11.5 casserole dish, then add sausage and then the cheese. Next, you pour the egg mixture over the top. Cover with aluminum foil and Refrigerate for 1 hour or overnight. Preheat oven to 350 degrees. Bake for 45 minutes.
LAZY BRUNCH CASSEROLE
Serves: 6
INGREDIENTS:
6 eggs
1 pound of sausage
6 slices of crumbled bread
1 cup of shredded cheddar cheese
1 teaspoon of salt
1 teaspoon of dried mustard
2 cups of milk
DIRECTIONS:
Cook and crumble sausage and drain. In a large bowl mix eggs, salt, mustard and milk. Next put bread crumbs on the bottom of an 8x11.5 casserole dish, then add sausage and then the cheese. Next, you pour the egg mixture over the top. Cover with aluminum foil and Refrigerate for 1 hour or overnight. Preheat oven to 350 degrees. Bake for 45 minutes.
patbastrop
Well-known member
I've been making this one since 1983, from Southern Living -- Holiday Wreath
Holiday Wreath
Pinch dried whole saffron
1 1/4 cups buttermilk
2 packages dry yeast
1/2 cup warm water (105 to 115 degrees)
6 1/2 to 7 cups all purpose flour, divided
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1/2 cup candied citron, finelly chopped
1/4 cup chopped blanched almonds
1 tablespoon grated lemon zest
glaze (recipe follows)
Candied citron
Candied red cherries
Grated lemon zest
whole blanched almonds, toasted
Combine saffron and buttermilk. Let mixture stand for 10 to 15 minutes, stirring occasionally.
Dissolve yeast in warm water in a large mixer bowl; set aside.
Combine 2 1/2 cups flour, sugar, baking powder and salt; stir well. Add buttermilk mixture, butter, eggs, and flour mixture to yeast; beat at low speed of electric mixture 30 seconds, scraping sides of bowl constantly with a spatula.
Combine 1/2 cup additional flour and 1/2 cup candied citron, stirring well; stir citron mixture, chopped almonds, and one tablespoon lemon zest into dough. Gradually add enough of the remaining flour to make a soft dough. The dough should be soft and slightly sticky.
Turn dough out onto a heavily floured surface. Knead about 5 minutes or until dough is smooth and elastic. Cover dough, and let it rest 10 minutes.
Divide dough in half; shape each portion into a ball. Divide one ball of dough into three equal portions, and shape each into a 24 inch rope. Do the same with the other ball. Keep covered until ready to work.
Transfer ropes to a large greased baking sheet. Firmly pinch ends of the three ropes together at one end to seal. Braid ropes together; firmly pinch finished end together to seal. Shape braid into a circle with a 5-inch diameter hole. Join ends of the braid; firmly pinch ends to seal. Invert a well greased 3 1/2 inch custard cup in the center of the wreath. Repeat procedure with the remaining dough on another greased baking sheet.
Cover and let the loaves rise in a warm place (85 degrees), free from drafts, until dough is doubled in bulk.
Bake at 375 degrees for 25 to 30 minutes or until golden brown and braids sound hollow when tapped with finger. Carefully transfer to wire rack to cool.
Glaze
4 cups sifted powdered sugar
1/4 cup water
Combine sugar and water, mix until smooth. Yields about 2 cups.
Glaze loaves and decorate with the remaining citron, cherries, lemon zest and toasted whole almonds.
It wouldn't be Christmas in our house without these.
Holiday Wreath
Pinch dried whole saffron
1 1/4 cups buttermilk
2 packages dry yeast
1/2 cup warm water (105 to 115 degrees)
6 1/2 to 7 cups all purpose flour, divided
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1/2 cup butter or margarine, softened
2 eggs, slightly beaten
1/2 cup candied citron, finelly chopped
1/4 cup chopped blanched almonds
1 tablespoon grated lemon zest
glaze (recipe follows)
Candied citron
Candied red cherries
Grated lemon zest
whole blanched almonds, toasted
Combine saffron and buttermilk. Let mixture stand for 10 to 15 minutes, stirring occasionally.
Dissolve yeast in warm water in a large mixer bowl; set aside.
Combine 2 1/2 cups flour, sugar, baking powder and salt; stir well. Add buttermilk mixture, butter, eggs, and flour mixture to yeast; beat at low speed of electric mixture 30 seconds, scraping sides of bowl constantly with a spatula.
Combine 1/2 cup additional flour and 1/2 cup candied citron, stirring well; stir citron mixture, chopped almonds, and one tablespoon lemon zest into dough. Gradually add enough of the remaining flour to make a soft dough. The dough should be soft and slightly sticky.
Turn dough out onto a heavily floured surface. Knead about 5 minutes or until dough is smooth and elastic. Cover dough, and let it rest 10 minutes.
Divide dough in half; shape each portion into a ball. Divide one ball of dough into three equal portions, and shape each into a 24 inch rope. Do the same with the other ball. Keep covered until ready to work.
Transfer ropes to a large greased baking sheet. Firmly pinch ends of the three ropes together at one end to seal. Braid ropes together; firmly pinch finished end together to seal. Shape braid into a circle with a 5-inch diameter hole. Join ends of the braid; firmly pinch ends to seal. Invert a well greased 3 1/2 inch custard cup in the center of the wreath. Repeat procedure with the remaining dough on another greased baking sheet.
Cover and let the loaves rise in a warm place (85 degrees), free from drafts, until dough is doubled in bulk.
Bake at 375 degrees for 25 to 30 minutes or until golden brown and braids sound hollow when tapped with finger. Carefully transfer to wire rack to cool.
Glaze
4 cups sifted powdered sugar
1/4 cup water
Combine sugar and water, mix until smooth. Yields about 2 cups.
Glaze loaves and decorate with the remaining citron, cherries, lemon zest and toasted whole almonds.
It wouldn't be Christmas in our house without these.
patbastrop
Well-known member
Sorry Mercy, I put this in the wrong place!
richard-in-cincy
Well-known member
Rec: French Rolled Omelet with Scallions and Swiss Cheese
Scroll down to Preparation, Make omelets.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=57050
Scroll down to Preparation, Make omelets.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=57050