Living 2 Eat |

Cinnabon French Toast

2 Cinnabon Cinnamon Rolls

2 eggs

2/3 cup half−and−half

3/4 tsp. vanilla

1 T. sugar

1/8 tsp. cinnamon

1−2 T. butter or margarine

Slice Cinnabon rolls in half horizontally. Place them, cut side up, on a plate and allow to dry for 20−30 minutes.

Combine eggs, half−and−half, vanilla, sugar, and cinnamon. Whisk together until all ingredients are well blended. Refrigerate until ready to use.

At serving time, preheat oven to 400, and place Cinnabon halves in a shallow baking dish. Pour French toast batter over halves and allow to soak for 5−10 minutes until moist.

You may weigh the rolls down (cover them with waxed paper and place a heavy skillet on the paper) during this time to make sure batter is absorbed into the

dough layers.

Heat a heavy skillet and melt butter or margarine in it. When butter is hot, place the Cinnabon halves into the pan, gooey side down. Sear until golden brown. Turn the halves over, and place the skillet in the oven.

Bake 8−10 minutes or until rolls are puffed up and golden. Serve with maple syrup.

Chewy Bran Muffins

2 1/2 cups Bran Flakes cereal
1 1/2 cup milk
1/2 cup oil
2 eggs, beaten
1 (8-oz.) can crushed pineapple in juice
1 1/2 cups all purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1 cup finely chopped Georgia pecans
1 cup flaked coconut

Combine bran flakes and milk in a large mixing bowl. Set aside to allow bran flakes to soften. When flakes are softened, stir in oil, eggs and pineapple.

Sift flour, baking powder, salt and sugar. Stir into cereal mixture. Add pecans and coconut, mixing well. Spoon mixture into greased and floured (or paper lined) muffin pans.

Bake at 400 degrees for 25 minutes or until golden brown. Remove from pans to cool.

Yield: 24 muffins.

Mrs. Mary Behling
Shady Dale, Georgia

Spring Fruit Compote

½ cup Grand Marnier or orange juice
2 tablespoons orange marmalade
1/2 cup quartered dried apricots
Grated zest and sectioned fruit of 1 navel orange
1 fresh pineapple, peeled, cored and cubed
4 pints fresh berries: strawberries, raspberries, blueberries and blackberries

 Combine Grand Marnier, marmalade, dried apricots, orange zest and sections, and pineapple up to 24 hours in advance.

Up to 1 hour before serving, rinse berries. Hull strawberries and slice. Halve blackberries if they are large. Leave blueberries and raspberries whole. Toss berries, as gently as possible, with marinated fruit.

Serves 8 to 10.

Recipe by Crescent Dragonwagon, “Relish the Holiday,” April 2007.

If you want to have these sticky rolls for breakfast, Mama’s sticky buns recipe can be made the night before and allowed to rise the final time in the refrigerator overnight. Just pop them in the oven in the morning and in 30 minutes, you’ve got breakfast rolls that everyone will love. Mama hopes you enjoy this Sticky Buns Recipe!

Mama

Mama’s Southern Cooking

Mama’s  Sticky Buns

For the dough:

1 cup of water (120-130 degrees F)
1 egg
1 teaspoon lemon juice
3 1/2 teaspoons vegetable oil
1/3 cup of sugar
1 teaspoon salt
3 1/2 cups of bread flour
1 1/2 teaspoons Active Dry Yeast

For the filling:

1/2 cup (1 stick) butter, softened
1/3 cup of sugar
1 tablespoon of cinnamon
1/2 cup of chopped pecans or walnuts

For the topping:

3/4 cup of melted butter
3/4 cup of brown sugar

Here’s what you’ll need to do:

Add all of the ingredients, in order into the bread machine and turn on the dough cycle.

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Shape dough into a ball and place in a lightly greased bowl. Cover and let rise in a warm place until double, about 45- 60 minutes.

On a lightly floured surface, roll dough into 12 x 16 rectangles. Spread with butter.

Combine cinnamon, sugar and nuts. Sprinkle over the dough.

Roll up jelly-roll style starting with the longest side. Cut into 1-inch slices.

Combine the topping mixture. Mix well! Spread into a 13 x 9 baking dish. Place slices on top of mixture.

Cover and let rise in a warm place 30 minutes until dough has doubled or you can cover with plastic wrap and allow to rise overnight in the refrigerator.

Bake at 350F for 35 minutes or until done. Immediately invert onto foil lined cookie sheet.

For more information on this recipe, click here.  “Mama” has a great website that you will enjoy.

If you were raised in the South, then you know that an old fashioned fish fry is not complete without several things… cheese grits, coleslaw, baked beans and hush puppies.

Before my lactose intolerance became an issue, I perfected cheese grits.  I would eat them several times per week for months.   A quick easy recipe that anyone can make…

Ben’s Creamy Cheese Grits

Quick grits

Milk or heavy cream

Velveeta - cut into chunks

Tabasco or hot sauce

Salt & pepper

Prepare Quick grits and use milk instead of water.   Do not add any butter.  Salt and pepper — a couple of dashes of each.

As the grits are boiling, reduce heat to simmer and stir in chunks of Velveeta.   The chunks should melt evenly and not clump together if properly stirred.   The grits will thicken and you can add additional milk to thin if desired. 

Carefully watching the grits so they do not scorch, add a couple of dashes of Tabasco for a feiry kick.

NOTE:  Grits at the Starling home were always cooked with milk or cream instead of water.   Grits cooked this way will require little butter and have a smooth consistency.

Shredded cheese can be substituted for Velveeta, however, it does not melt smoothly and can be string-y.

… from the heart and kitchen of Donna Engle Godfrey.  I have made this dish for many a brunch when I catered. I have made it for church conventions for lunch with a nice salad. It is indeed a casserole you can make for a crowd. I have notes on my book where I made this X-10.

PHYLLO-SAUSAGE-EGG BAKE

1-tablespoon butter

1/2-cup chopped onion

minced garlic to taste

4-ounces sliced fresh mushrooms

1/2- pound Italian Sausage

5 eggs

1 cup Monterey Jack cheese

10-ounces frozen chopped broccoli, thawed and drained

1-cup ricotta cheese

1-teaspoon Italian Seasonings

20 frozen phyllo pastry sheet

1/2 cup butter, melted

Preheat to 350 degrees.

Melt the tablespoon of butter; sauté onion, garlic and mushrooms until tender. Remove from skillet. Brown sausage in a skillet over medium heat until it is no longer pink. Drain and add to mushroom mixture.

In another bowl beat eggs lightly, stir in cheese and the mushroom and sausage mixture. In second bowl combine broccoli, ricotta cheese and Italian seasoning.

Melt butter. Unroll phyllo sheets and cover with a damp towel. Place 1 sheet in a 13×9 baking dish. Brush with butter. Continue layering and brushing with butter by adding 4 more sheets.

Spread 1/2 mushroom/sausage mixture evenly over phyllo dough. Layer and brush 5 more sheets and spread with all broccoli mixture. Layer and brush 5 more sheets and spread with the remaining mushroom/sausage. Layer and brush 5 more sheets. Bake for 50-60 minutes or until brown.

Notes: You can use a breakfast bulk sausage for this also. I have used cheddar cheese and a combination of Italian cheeses. Frozen spinach can be used instead of the broccoli. For us at home I used a combination of fresh zucchini and grated carrots and it was good.

Again, I add sea salt to taste and a good dash of hot sauce on the broccoli mixture.

… from the kitchen of

Donna Engle Godfrey

FRENCH TOAST WITH ORANGE MARMALADE SAUCE

For French toast:

1-8 ounce package cream cheese

1/2 cup ricotta cheese

1/4 cup marmalade

2 tablespoons sugar

1 loaf uncut bread…French or Cuban works best

4 eggs

1 cup half and half

1-teaspoon pure vanilla

Grated nutmeg

Preheat oven to 475 degrees.

Lightly grease baking sheet.

Beat cream cheese until smooth and add ricotta, marmalade, and sugar.

Trim ends from bread and cut the remainder into 8 one and half inch slices. Cut a pocket in each slice. Carefully fill each pocket with cream cheese mixture.. Beat eggs in bowl and add half and half and vanilla. Dip each filled slice one by one into egg mixture allowing it to soak up egg mixture. Place on prepared baking sheet and sprinkle with fresh nutmeg. Bake 5 minutes or until golden brown. Serve with prepared sauce

SAUCE:

1-tablespoon butter

1-1/2 cups peeled and chopped peaches

1 cup orange marmalade

1/2 teaspoon freshly ground nutmeg

Melt butter over medium heat. Add chopped fresh peaches and cook stirring often for about 10 minutes. Add marmalade and nutmeg, stirring until marmalade is melted. Transfer to processor and process until peaches are finely chopped.

Serve with sauce warm.

Note: I have made this with canned peaches and it works well. But the fresh peaches do have the best texture and taste. Apricot Jam is good in place of the Orange Marmalade.