CARMEL BREAKFAST CAKE

Borrowed & Shareing

Karen Doss

 

Caramel Breakfast Cake
 
INGREDIENTS

2 tablespoons sugar
3⁄4 cup caramel ice cream topping
2 (8 ounce) packages refrigerated buttermilk biscuits
1⁄3 cup butter or 1⁄3 cup margarine, melted
1⁄4 cup chopped pecans
DIRECTIONS
Preheat oven to 400°.
Sprinkle sugar on bottom of well-greased 9" layer pan; cover with nuts.
Pour topping over nuts.
Dip biscuits in butter; arrange in pan with 15 biscuits overlapping around outer edge and 5 in center.
Bake at 400° for 23-25 minutes.
Let stand 5 minutes; invert onto serving plate.
Serve warm.

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Lemon Bread

Lemon Bread

Borrowed and Shareing

Ingredients

For the Lemon Cake
• 1 1/2 cups cake flour
• 1 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 2 1/4 cups sugar
• 8 large eggs, at room temperature
• 1 teaspoon grated lemon zest
• 1/4 cup fresh lemon juice
• 2 cups (1 pound, the whole box!) unsalted butter, melted and cooled
• 1/2 cup sour cream, at room temperature
• 2 teaspoons pure vanilla extract
For the Lemon Syrup~
• 1/3 cup fresh lemon juice
• 1/3 cup sugar
For the Lemon Glaze ~
• 2 cups powdered sugar
• 4-6 Tablespoons fresh lemon juice

Instructions

1. Step 1-the cake-Preheat oven to 350 degrees. Spray loaf pans (2 regular size) with non-stick baking spray. then place parchment paper on bottom of pan and spray again. (once you spray it, it will lay flat)
2. Sift flours, Baking soda, baking powder and salt together.
3. In separate bowl, combine sugar, eggs, lemon zest and lemon juice, mixing with mixer till well blended. Continue mixing and add butter, then sour cream and vanilla.
4. Fold in flour with a rubber spatula, 1/3 at a time. Mix just till all flour is combined. Pour into prepared pans, and bake at 350 degrees for 20 minutes.
5. At 20 minutes, rotate pans (I didn't) and turn down oven to 325 degrees and continue baking for another 30-35 minutes. Use a toothpick to test for doneness.
6. My little loaves were done at 25 minutes, the larger one at 30.
7. Immediately after removing from oven, run a knife down the sides of the pan to prevent sticking.
8. Once cool enough to handle, about 15 minutes, remove loaves from pan to a wire rack.
9. Step 2-the lemon syrup-Combine 1/3 cup sugar and 1/3 cup lemon juice in a saucepan. Heat over low temperature until sugar is completely dissolved. Once dissolved, heat for an additional 3 minutes. Remove from stove to cool.
10. When loaves are almost cool (still slightly warm) place on parchment lined cookie sheet and poke holes in tops with a toothpick. The more holes the better. Now take that lovely sour syrup and brush over the tops of the loaves. Let the syrup start to soak in then glaze a second time. You want to use all the glaze, trust me.
11. Let loaves cool completely.
12. Step 3-the glaze-Combine powdered sugar and lemon juice, just till all liquefied, don't let it get too runny or it will all run off your loaf onto the parchment paper. And you want this glaze on your loaf. Yes you do.
13. Now start spooning the glaze over the tops of your loaves. Use the back of the spoon to make sure you get your corners. Try not to let it run off the top, when it does, stop and let the glaze set then apply a second coating.
14. Let the glaze set completely before removing.

Notes

recipe source ChocolateChocolateandmore.com

Slow Cooker Chicken And Dumplings

Gerald Davis‎Smokey Joe's Yummy Recipes

Borrowed and  Shareing

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

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Macaroni & Cheese w/ Hatch Green Chilies from The brown Eyed Baker

Four years ago: Traditional Pavlova

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HATCH CHILE MAC AND CHEESE

yield: 8 servings

prep time: 20 minutes

cook time: 20 minutes

total time: 40 minutes

Wonderfully creamy macaroni and cheese made with seasonal Hatch chiles. Substitute poblano or Anaheim chiles if you can't get Hatch chiles.

INGREDIENTS:

For the Macaroni and Cheese:
16 ounces cavatappi pasta (or shaped pasta of your choice)
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
6 ounces sharp cheddar cheese, shredded (about 1½ cups)
6 ounces smoked gouda cheese, shredded (about 1½ cups)
Salt and pepper, to taste
5 Hatch chiles, roasted, seeded and finely chopped

For the Topping:
2 ounces sharp cheddar cheese, shredded (about ½ cup)
2 ounces smoked gouda cheese, shredded (about ½ cup)
4 tablespoons unsalted butter, melted
1 cup plain breadcrumbs

DIRECTIONS:

1. Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.

2. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.

3. While the pasta is cooking, make the sauce. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.

4. Once the sauce comes to a simmer, stir in 6 ounces each of the cheddar and gouda cheeses, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.

5. Add the cooked, drained pasta and Hatch chiles to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.

6. In a small bowl, mix the melted butter with the breadcrumbs.

7. Sprinkle the macaroni and cheese with the remaining shredded cheeses. Sprinkle the breadcrumb mixture on top of the cheese.

8. Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.

German October Fest

Potato & Sauerkraut Kartoffelpuffer
Makes about 30

3 pounds russet potatoes, peeled and shredded
1-1/2 cups shredded peeled apples
1-1/2 cups sauerkraut, rinsed and well drained
6 eggs, lightly beaten
6 tbsp all-purpose flour
2 tsp salt
1-1/2 tsp pepper
3/4 cup canola or peanut oil
Sour cream, cured salmon & chopped green onions, for garnish


In a large bowl, combine the potatoes, apples, sauerkraut and eggs and mix well. Add the flour, salt and pepper, and stir into potato mixture. Meanwhile heat 2 tablespoons of oil in a large nonstick skillet over medium heat. Drop the batter by 1/4 cupfuls into the oil, pressing lightly to flatten. Fry in batches until the latkes are golden brown on both sides, using remaining oil as needed. Drain briefly on paper towels. Serve on a warm platter as an appetizer garnished with sour cream, cured salmon and green onions.

Jaegerschnitzel
Serves 4

4 boneless pork chops

1/2 pound bacon, chopped

2 cups cremini mushrooms, quartered

2 tbsp olive oil, plus more if necessary

1/2 cup flour, for dredging

2 large eggs, lightly beaten

1 cup bread crumbs

4 tbsp Butter

4 tbsp Flour

3 cups beef broth

Salt and Pepper

To prepare the pork, cut each pork chop in half through the middle to create two thinner pieces out of each chop. Place each pork chop in a ziploc bag, and with a mallet, pound to flatten to about 1/4-inch thick. Season each piece with a bit of salt. Then dredge the pork in the flour, dip in the lightly beaten eggs, and coat in the bread crumbs. Set the breaded chops aside.

In a large pan, over medium heat, cook the bacon until it just begins to get crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan. Set the bacon aside.

Add the mushrooms to the bacon fat remaining in the pan and cook for 5-7 minutes over medium heat until the mushrooms are tender and lightly browned. Use a slotted spoon to remove the mushrooms and set aside.

Add 1-2 tablespoons of olive oil to the bacon fat remaining in the pan, so that you have a very thin, even layer of bacon fat and oil. Add the breaded pork cutlets and cook for 2-3 minutes on each side, over medium heat, until they become lightly browned and cooked through. Cook in batches, adding more oil between each batch, if necessary. Set the cooked pork aside.

If the pan has any burned bits on the bottom, clean the pan before proceeding or use a new pan for the following steps.

Add butter and flour to the pan over medium heat. Whisk to combine. Cook for a minute or two. Then, gradually begin whisking in the beef stock. Bring to a simmer. Simmer for about 5 minutes, whisking frequently. The sauce will thicken. Season with salt and pepper, to taste.

Add the cooked pork cutlets, mushrooms, bacon, and any juices to the sauce. Gently move the pan to coat the pork in the sauce. Cook for a minute or two to reheat all components. Taste and adjust seasonings if necessary.

Serve with warm butter-sautéed spaetzle or German-style fried potatoes.

Spaetzle

Serves 4-6

1 cup all-purpose flour

1 tsp salt

1/2 tsp ground pepper

1/2 tsp ground nutmeg

2 large eggs

1/4 cup milk

3 tbsp unsalted butter

2 tbsp minced fresh thyme or chives

In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Dump the spaetzle into a colander and give it a quick rinse with cool water.

Melt the butter in a large skillet over medium heat and add the spaetzle; tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color, and then sprinkle with the chopped chives and season with salt and pepper before serving.

German-Style Fried Potatoes - Bratkartoffeln
Serves 4

1 1/2 lb small potatoes, boiled in their skins, peel, then place the potatoes in the fridge overnight)
1 medium onion, finely chopped
4 thin slices of bacon or speck, cut into small cubes
2-3 tbsps of olive oil & butter (50/50)
Salt and black pepper to season


Slice the cold potatoes into thin 1/8" slices, then set aside. Add about 1 tbsp of the oil to a large frying pan and heat gently. Fry the onions till soft then add the bacon pieces. Continue frying till the bacon and onions are lightly browned then remove from the pan with a slotted spoon. Set aside for now. Add the remaining oil and butter to the pan and fry the potato slices over a low/medium heat, turning them occassionally. Allow them to brown lightly on one side before turning, repeating the process till most of the potatoes are golden brown. Once the potatoes are almost done, return the onion and bacon mix to the pan, season with salt and plenty of black pepper, then continue frying over a medium heat till everything is nicely browned.

German Chocolate Brownies
Serves 10-12 

4 oz unsweetened chocolate, coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour

Topping:
1/2 cup evaporated milk
1/2 cup granulated sugar
1 egg yolk, beaten
4 tbsp unsalted butter
1 tsp vanilla extract
1/2 cup chopped pecans, toasted and cooled
1/2 cup flaked coconut, toasted

Preheat oven to 350°F. In a medium saucepan, cook the chocolate and butter over low heat until the chocolate has melted, about 6-8 minutes. Let cool about 10 minutes, then whisk in the sugar, eggs, vanilla and salt. Gradually add in flour, and stir until just combined.

Line an 8 or 9-inch square baking pan with parchment paper, or line with foil and spray with nonstick spray. Pour in the batter into the prepared pan, smoothing as needed with a spatula. Bake for 30-35 minutes. Once done, set on a wire cooling rack.

For the Topping:
In a large saucepan combine evaporated milk, sugar, egg yolk and butter and cook over low heat, stirring constantly, until thickened, about 5-7 minutes. Remove from heat and stir in vanilla, pecans, and coconut. Spread the topping over the brownies while still warm. To serve, gently remove the brownies from the pan and cut as desired.

Jamaican Banana Bread

Borrowed and Shareing

JAMAICAN BANANA BREAD

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt 
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut

Cooking spray

1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack.

Recipe and photo credit: Sharon Fox

Oat Muffins

LOW FAT OATMEAL BLUEBERRY APPLESAUCE MUFFINS 

We all need a little help making life easier, and with mornings being super crazy, these tasty muffins do the trick.  I make them for my kids (and myself) as a grab-n-go healthy breakfast.  They down 2-3 of these and they are set till lunch.

Makes 12 muffins

Any Oats will work, use old fashion or steel cut oats for hardier texture.  Made with whole grains and very little fat, these muffins are a guilt free breakfast treat.

1-1/4 cp   whole wheat flour

1-1/4 cp   oats

1 tsp        baking powder

1/2 tsp     baking soda

1/4 tsp     salt

1/2 tsp     cinnamon

1 cp         unsweetened applesauce

1/2 cp      low-fat buttermilk

1/2 cp     firmly packed brown sugar

2 tbsp     coconut oil

1 lg egg,  lightly beaten

3/4 cp     blueberries (fresh or frozen)

Preheat oven to 375 degrees (F)

Line a 12 cup muffin tin with paper liners or spray with cooking spray.

In a large bowl whisk together the flour, oats, baking powder & soda, salt and cinnamon.  Combine the applesauce, buttermilk, sugar, oil and egg in a med. bowl.  Make a well in dry ingredients and add liquid mixture, stirring until just moist (don't over mix).  The batter will be thicker than your average muffin batter.  Carefully fold in blueberries.

Spoon batter into cups and bake for 16-18 min.