CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

• Cut bread into 1 inch cubes.
• Spray a 9×13 baking dish with non stick cooking spray.
• Place bread cubes in a large mixing bowl.
• In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
• Evenly sprinkle the cinnamon mixture over bread cubes and toss.
• Whisk together the milk, eggs, vanilla and sugar.
• Pour evenly over bread cubes and toss to coat.
• Fold in raisins.
• Arrange an even layer in the baking dish.
• Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

• Preheat oven to 350°.
• Uncover casserole.
• Mix together 1/4 cup sugar and cinnamon.
• Sprinkle over casserole.
• Drizzle melted butter over casserole.
• Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

• Cream together the cream cheese and butter until light and fluffy.
• Add vanilla and 4 tablespoons milk, blending until smooth.
• Gradually add powdered sugar until well incorporated.
• Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
• Pour over slightly cooled french toast casserole and serve.

APPLE PIE STREUSEL MUFFINS

APPLE PIE STREUSEL MUFFINS adapted from OMG CHOCOLATE DESERTS I made this batch using a Texas size muffin pan, but find they are better as regular size because they are so rich and filling.

CINNAMON STREUSEL TOPPING
1 cup all-purpose flour
¼ cup granulated sugar
¼ cup light brown sugar
6 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon QUALITY cinnamon

• In a small bowl, whisk together flour, sugar, brown sugar and cinnamon, add melted butter and stir with a fork until crumbly and set in the fridge until ready to use.

MUFFINS
2 cup all purpose flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 1/2 teaspoons QUALITY ground cinnamon
2 LARGE eggs
1 cup granulated sugar
1 cup vanilla Greek yogurt
1/2 cup vegetable oil
1 teaspoon PURE vanilla extract
1 ½ cups COMSTOCK apple pie filling, chopped small

• Preheat the oven to 400°.
• Line standard muffin pan with paper liners and set aside.
• Prepare streusel topping and set aside.
• In a large bowl stir together flour, baking powder, salt, cinnamon and nutmeg, then set aside.
• In a medium bowl, whisk together eggs and granulated sugar until combined.
• Whisk in yogurt, oil, and vanilla extract – mixture should be a pale yellow.
• Fold wet ingredients into dry ingredients and mix everything together by hand. The batter will be quite thick.
• Spoon batter into prepared muffin tins, filling less than two thirds.
• Tap the pan onto working surface to remove air bubbles.
• Add a heaping tablespoon of chopped apple pie filling on top of batter and gently press the apples into the batter.
• Reduce the heat to 375° and place pan in center of shelf.
• Bake about 19-22 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.

Honestly these are great without the glaze, but they are phenomenal with the glaze.

GLAZE
1 cup powdered sugar
1–2 Tablespoons milk

• Stir together powdered sugar and milk. If it’s too thin add more powdered sugar, if it’s too thick add more milk.
• Drizzle glaze over cooled muffins.

MELT IN YOUR MOUTH BANANA BREAD or SNACK CAKE

I’ve been making this moist and flavorful banana bread, or at least my version of it since college. I found the original recipe in the Village Voice and adapted it to my liking 😀 It’s been in our family cookbook and a friend uses it for her family holidays and when making boxes to send to the troops overseas. I gave her a copy of the family cookbook and she loved it. When she posted that on Facebook, it melted my heart to see her copy of the recipe all banana bread splattered and well used!

MELT IN YOUR MOUTH BANANA BREAD or SNACK CAKE
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/4 cup coconut flavored rum
1/2 cup crushed walnuts
2 LARGE, RIPE bananas
1/2 cup sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

• Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  
• Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
• Add nuts and raisins.
• Stir until well coated & set aside to cool.
• Cream softened butter, sugar and eggs until fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add this to the creamed mixture gradually until well blended.
• Add cooled banana mixture.
• Pour into greased and floured pan(s)*
• Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1 snack cake or 18 muffins…

FROSTING (optional) – use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Refrigerate 1 hour to set icing before serving.

MELT IN YOUR MOUTH BANANA BREAD

I’ve been making this moist and flavorful banana bread, or at least my version of it since college. I found the original recipe in the Village Voice and adapted it to my liking 😀 It’s been in our family cookbook and a friend uses it for her family holidays and when making boxes to send to the troops overseas. I gave her a copy of the family cookbook and she loved it. When she posted that on Facebook, it melted my heart to see her copy of the recipe all banana bread splattered and well used!

MELT IN YOUR MOUTH BANANA BREAD or SNACK CAKE
1 cup packed brown sugar
1 cup butter, DIVIDED
2 JUMBO eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/4 cup coconut flavored rum
1/2 cup crushed walnuts
2 LARGE, RIPE bananas
1/2 cup sugar
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda

• Place the raisins in a small bowl and cover with rum. Set aside to soak for 10 minutes and then drain WELL.
  
• Combine 1 stick of the butter, brown sugar and bananas in a sauce pan cooking until smooth and sugar is dissolved.
• Add nuts and raisins.
• Stir until well coated & set aside to cool.
• Cream softened butter, sugar and eggs until fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add this to the creamed mixture gradually until well blended.
• Add cooled banana mixture.
• Pour into greased and floured pan(s)*
• Bake at 350° for 45+ minutes.

*NOTE:* This recipe will make 2 large loaves or 1 snack cake or 18 muffins…

FROSTING (optional) – use this if you want to turn it into a snack cake.
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 SMALL lemon
1 teaspoons PURE vanilla extract
1 1/2 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Refrigerate 1 hour to set icing before serving.

SOUR CREAM YEAST ROLLS

SOUR CREAM FAN ROLLS yields 15 rolls
3-4 cups all purpose flour
1/4 cup fine sugar
1 tablespoon active dry yeast
3/4 teaspoon sea salt
1/8 teaspoon baking powder
1 cup sour cream
1/2 cup water
3 tablespoons butter, cubed
1 LARGE egg, lightly beaten

• In a large bowl combine 1 1/2 cups flour, sugar, yeast, salt and baking powder. Set aside.
• In a small saucepan heat sour cream, water and butter to 125°.
• Add to dry ingredients and beat on medium speed 2 minutes.
• Add eggs and 1/4 cup flour. Beat 2 more minutes.
• Stir in enough remaining flour until a soft dough forms.
• Turn out onto a lightly floured surface.
• Knead until smooth and elastic, about 5 minutes.
• Place in a greased bowl, turning to coat the dough. Cover with a cheesecloth and let rise in a warm place until double in size, about 1 hour.

 

• Punch down dough and turn out onto a lightly floured surface. Divide in half.
• Roll each portion in a rectangle about 9×23.
• Cut the dough into 1 1/2 inch pieces.
• Stack 5 strips together.
• Cut into 1 1/2 inch pieces and place cut sides up in greased muffin cups.
• Repeat until all dough is used.
• Cover with cheesecloth and place in warm area to let rise again until doubled, about 20 minutes.

 

• Bake at 350° for 20-25 minutes or until golden.
• Cool on wire racks.

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW with CHEESY SCALLION SODA BREAD

TUSCAN CHICKEN VEGGIE STEW
1 red onion, chopped small
4-6 cloves garlic, FINELY minced
1/4-1/2 teaspoon crushed red pepper
1/2 teaspoon FRESH ground black pepper
1/4 cup avocado oil
3 celery heart ribs, FINELY diced
2 carrots, FINELY diced
1 red bell pepper, chopped small
2 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste
1 bunch Italian flat leaf parsley, chopped
2 tablespoons FRESH chopped thyme leaves
2 tablespoons FRESH chopped rosemary leaves (optional)
4 cups chicken stock**
4 cups diced rotisserie chicken pieces
1-2 cans cannellini beans, drained WELL
1 can stewed tomatoes
1 cup Arborio rice

• Heat avocado oil over medium heat in a large cast iron saute pan or enamel covered cast iron.
• Add onions, red pepper, garlic and black pepper and stir 2-3 minutes.
• Add celery, carrots, bell pepper and tomato paste.
• Season generously and saute 4-5 minutes.
• Add herbs, stock tomatoes and cannellini beans.
• Simmer at least 45 minutes to an hour. It tastes better the longer it simmers. :)
• 45 minutes before serving add chicken pieces and rice, stirring to combine.
• Simmer until rice is tender.

**NOTES:

• I like to use homemade chicken tomato bone broth from the end of the garden season.
• Because it tastes so much better the longer it simmers, it makes a WONDERFUL slow cooker dish.

CHEESY SCALLION SODA BREAD
3 1/2 cups all purpose flour
1 teaspoon FRESH ground black pepper
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon FRESH ground sea salt
1/2 cup + 2 tablespoons butter, softened
1 cup shredded sharp cheddar cheese
1/2 cup shredded Parmesan cheese
1 large bunch green onions, halved and sliced thin
1 cup heavy cream
1/4-1/3 WHOLE milk, depending on consistency
1 LARGE egg

• Preheat oven to 350°.
• Sift together the dry ingredients.
• Cut in softened butter.
• Add cheeses and mix until crumbly.
• Add onion pieces and mix until well distributed.
• Whisk egg into whole milk and heavy cream.
• Add wet ingredients to the dry ingredients, mixing dough just until it comes together.
• Form into a LARGE round or 4 small rounds.
• Transfer to baking sheet lined with a SILPAT.
• Slice an X into the tops for venting.
• Bake 1 hour.
• Let cool 15-30 minutes before serving. The centers will continue baking during the cooling time.

NOTE:

• If making into smaller rounds or roll size, adjust the baking time accordingly. For 4 rounds I bake 45 minutes. For 8 rolls I bake 25-30 minutes.

This meal is a

SALTED CHOCOLATE BANANA BREAD

 

SALTED CHOCOLATE BANANA BREAD adapted from JET TILA
1/2 cup unsalted butter, at room temperature, plus additional for greasing
1 1/2 cups all-purpose flour 
1 tablespoon flaked sea salt, plus more for garnish 
1 teaspoon baking soda 
1/2 teaspoon QUALITY ground cinnamon 
1/8 teaspoon FRESH ground nutmeg 
1 cup sugar OR monkfruit 
1 1/4 cups smashed overripe bananas
1/3 cup currants 
1/2 cup sour cream 
2 LARGE eggs
2 teaspoons homemade rum vanilla extract (see recipe below) OR PURE vanilla extract 
3 1/2 ounces semisweet chocolate, roughly chopped 
1/3 cup finely chopped walnuts (OPTIONAL)

• Preheat the oven to 350°.
• Butter a 9-by-5-inch loaf pan.
• In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg until well combined. Set aside.
• In a small bowl soak the currants with the vanilla. Set aside.
• Place the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and cream together until fully combined.
• Add the bananas and mix another minute to make sure bananas are mashed thoroughly.
• Add the sour cream and eggs.
• Gradually add the flour mixture and mix until JUST combined. DO NOT OVER MIX!
• Melt the chopped chocolate over a double boiler or microwave it in a glass or plastic bowl in 30-second intervals, stirring between intervals so the chocolate does not burn. Allow the chocolate to cool slightly.
• In a medium bowl, mix 1 cup of the banana batter with the chocolate until well combined. Set aside.
• Pour the banana batter into the prepared pan.
• Pour the chocolate batter in the center of the batter and swirl throughout the batter with a spoon to create the marbling effect.
• Bake 50-60 minutes until a toothpick inserted in the center of the loaf comes out clean.
• Allow the loaf to cool in the pan for 5 minutes, then transfer it from the pan to a cooling rack to continue cooling to room temperature.
• Slice, sprinkle with flaked sea salt and a touch of chili powder.

Making your own vanilla extract is easy too.  Most recipes call for vodka, but I find flavored rums work really well to as do whiskeys. Just make sure to use a good qaulity brand for the smoothest flavor.

VANILLA EXTRACT
6 whole Vanilla Beans
1 cup QUALITY ALCOHOL (Rum is my favorite) of your choice

• Slice the vanilla beans in half lengthwise with scissors or a knife, leaving a bit intact at the end just to make it pretty. Cut the beans down to fit the height of your jar.
• Place beans in jar.
• Cover with alcohol.
• Screw the lid on tight or cork it and give it a good shake.
• Place in a cool, dark place for at least 2 months. The longer it sits, the stronger the flavor will be. Be sure and give the jar a shake every week or so.

CHEDDAR PAN ROLLS

 

 

CHEDDAR PAN ROLLS
3-4 1/4 cups flour
2 tablespoons sugar
1 tablespoon salt 1 package (1/4 ounce) active dry yeast
2 cups WHOLE milk
1 tablespoon butter
2 cups + 1/4 cup FINELY shredded cheddar cheese
1 LARGE egg white, beaten

• In a large bowl whisk together 2 cups of the flour, sugar, salt and yeast.
• In a small saucepan heat the milk and butter to 120°-130°.
• Add milk mixture into the dry ingredients, beating until smooth.
• Stir in cheese and enough flour to form a soft dough, but do not knead!
• Cover and let rise in a warm place 45-60 minutes until doubled in size. Dough will be soft.
• Punch dough down and divide into 2 portions.
• Shape each portion into 12 balls.
• Place your rolls into a greased 9×13 greased baking pan.
• Cover and let rise in a warm place for another 45 minutes or so until double in size.
• Preheat oven to 350°.
• Brush with beaten egg white.
• Bake 20-25 minutes until golden.
• Sprinkle with 1/4 cup cheese last 5minutes.

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT

 

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT
2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

• Preheat oven to 400°.
• Lightly grease a cookie sheet or baking pan.
• In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
• Stir in milk.
• Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
• Bake in preheated oven for 10 minutes.
• Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
• Bake for 5 more minutes, or until lightly browned on the bottom.

GRANNY SMTH APPLE BREAD

 

GRANNY SMITH APPLE BREAD
BREAD
1 3/4 cups all purpose flour
2 teaspoons apple pie spice
1/2 teaspoon QUALITY cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 1 teaspoon sea salt
2 LARGE eggs
3/4 cup sugar
1/2 cup Tillamook old fashioned vanilla yogurt
1 teaspoon PURE vanilla
2/3 cup avocado oil
2 GRANNY SMITH apples
Juice of 1 lemon

• Preheat oven to 350°.
• Generously spray pan with non-stick cooking spray.
• In one bowl sift together the flour, apple pie spice, cinnamon, baking powder, baking soda and salt. Set aside.
• In another bowl mix together the eggs and sugar, beating until fluffy.
• Add yogurt and vanilla, beating to incorporate.
• Gradually beat in the avocado oil, beating until well combined.
• Add the flour mixture, scraping down the sides until well mixed.
• Peel and core apples.
• Slice one half of an apple into thin slices. Small dice the remaining apples.
• Fold all but 1/2 cup of small diced apples into the batter.
• Spread batter in loaf pan.
• Bake 1 hour or until cake tester comes out clean.
• Cool in pan 15 minutes and then transfer to rack to cool completely.
• Toss remaining 1/2 cup apple pieces with lemon juice. Drain off juice and reserve for glaze.

GLAZE
4 PACKED tablespoons brown sugar
3 tablespoons unsalted butter
3 teaspoons heavy cream

• Heat brown sugar and butter in a small saucepan over medium heat, stirring until the sugar melts.
• Add cream and salt.
• Bring to a SLOW simmer.
• Remove from heat and let cool, stirring occasionally until slightly thickened.
• Fold in reserved apple pieces.
• Drizzle over bread and serve immediately.
• Store any remaining bread in an airtight container in the refrigerator.

CHEDDAR MUFFINS

These are moist, cheesy, flavorful and most importantly light and fluffy muffins that complement any chili, soup or stew!

CHEDDAR MUFFINS yields 18 regular sized muffins
3 strips bacon, chopped and cooked crisped
2 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 LARGE egg, room temperature
1 1/2 cups buttermilk
1/2 cup avocado oil
2-3 cloves garlic, minced
2 cups shredded cheddar cheese
1 small bunch green onions, halved and sliced
2 sweet mini red peppers, FINELY chopped
2 tablespoons chopped sun-dried tomatoes in oil, DRAINED well
1/2 cup shredded Parmesan cheese

• Preheat oven to 400°.
• Whisk together the flour, sugar, baking powder, baking soda and salt.
• In another bowl, whisk together the egg, buttermilk and oil. Add in minced garlic.
• Add wet mixture to dry mixture JUST until moistened.
• Fold in cheddar cheese, onions, peppers, tomatoes and bacon pieces.
• Fill greased or papered muffin cups 3/4 full.
• Sprinkle with Parmesan cheese.
• Bake 15-18 minutes until toothpick comes out clean.
• Cool 5 minutes before removing from muffin tins.
• Serve warm with FRESH butter.

BACON CHEDDAR CORNBREAD

BACON CHEDDAR CORNBREAD
6 slices thick bacon, diced, reserve a few pieces for garnish
1 small onion, FINELY diced
1 can white shoepeg kernel corn
2 cups yellow cornmeal
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 1/4 cups finely grated sharp cheddar cheese, divided, reserve a small amount for garnish
2 cups buttermilk
2 LARGE eggs

• Preheat oven to 400°.
• Brown bacon pieces in a deep 10 inch cast iron pan until crisp.
• Remove bacon with a slotted spoon to paper toweling.
• Reserve all but 2 tablespoons of the bacon grease in a small bowl, leaving the 2 tablespoons in the skillet.
• Add onion and corn, cooking until tender for 2-3 minutes.
• Remove corn and onions from pan.
• Add reserved bacon dripping back to the skillet.
• Whisk together the cornmeal, flour, salt, sugar and baking powder in a large bowl.
• Add 1 cup of the cheese.
• In a separate bowl, whisk together the buttermilk, eggs and any remaining drippings.
• Make a well in the center of the dry ingredients.
• Add buttermilk mixture to the well, stirring JUST until combined.
• Sprinkle a thin layer of the cornmeal in the skillet.
• Pour batter into skillet and top with bacon and remaining cheese.
• Bake 25-30 minutes until toothpick comes out clean.
• Garnish with a few bacon pieces.
• Serve with butter.

SEAFOOD SALAD & PARMESAN CHEESE ROLLS

This recipe is from my mother-in-law. She told the story that it was something she would make at the end of the month when funds were short because it was cheap.  Cheap works though!  This is one of the most flavorful salads and always a family favorite.  The rolls date back to hubby’s grandfather’s Beverly Hills restaurant, The Castle from MANY years ago.

SEAFOOD SALAD
Green leaf lettuce, torn into bite sized pieces
2 bunches green onions, chopped
2 Roma tomatoes, chopped
1 can albacore tuna IN OIL, drained VERY WELL
1 can bay shrimp drained, or 1 cup fresh
1 large lemon, juiced
1/4 cup mayonnaise
FRESH ground salt & pepper, to taste

• In a large bowl mix together the lettuce, green onions and tomatoes.
• Add the tuna and shrimp. Toss well.
• Squeeze with lemon juice.
• Sprinkle with salt and pepper to taste and toss again.
• Add mayonnaise and toss until well coated.

PARMESAN ROLLS
4 French Sandwich rolls, cut into halves
3 tablespoons olive oil
3 tablespoons butter, melted
1/4 cup grated or sliced Fontina cheese
1/2 cup grated Parmesan cheese

• Mix together the melted butter and olive oil.
• Dip tops of rolls into butter mixture.
• Dip into the Fontina cheese pressing slightly so the cheese adheres.
• Sprinkle with the Parmesan cheese.
• Broil until golden and crusty.

GOLDEN POPOVERS

GOLDEN POPOVERS
4 LARGE eggs
1 1/2 cups WHOLE milk
3/4-1 teaspoon salt (I like a Himalayan sea salt)
A PINCH of FRESH ground black pepper
1 1/2 cups all purpose flour
3 tablespoons melted butter

• Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
• Preheat the oven to 450°.
• Move one oven rack to a lowest position so tops don’t touch the shelf above as they grow.  Move the other oven rack up to the top and place a baking sheet on it to shield your popovers from the direct heating elements and prevent them from getting too dark.
• Grease the popover pan thoroughly inside each cup as well as around the top edges.
• With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
• Add the flour and whisk until the mixture is frothy and all large lumps are gone.
• Quickly stir in the melted butter.
• Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
• Bake the popovers for 20 minutes.
• Reduce the heat to 350°. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
• Serve immediately and enjoy them warm!

NOTES:

• DO NOT OPEN THE OVEN until the end!

This recipe is adapted from the King Arthur recipe for Popovers.

BANANA NUT ROLL

I have no excuse for NOT making this recipe sooner and hubby is really mad that I didn’t.  This is one of those recipes that you could make each and EVERY week and NEVER get tired of!!

BANANA NUT ROLL
CAKE
4 eggs
1/2 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
pinch of salt
1/2 teaspoon PURE vanilla extract
1/3 + 1/2 cup sugar
1/2 cup mashed banana
1/2 cup chopped walnuts
1/4 cup finely chopped walnuts
1/4 cup (garnish) finely chopped walnuts
1/4-1/3 cup golden raisins

• Separate eggs. Let stand at room temperature for 30 minutes.
• Lightly grease 15×10 jelly roll pan. Line with wax paper and grease the wax paper. Set aside.
• Sift together the flour, baking powder, baking soda and pinch of salt. Set aside.

• Prepare the cream cheese filling. (SEE BELOW)
• Spread filling in prepared pan. Set aside.

• Preheat the oven to 375°.
• In a small mixing bowl beat the egg yolks with the vanilla, beating about 5 minutes until thick and lemon colored.
• Gradually add the 1/3 cup sugar beating on high until sugar is completely dissolved.
• With a spatula fold in banana and 1/2 cup nuts until well blended.
• Thoroughly wash the beaters.

• In a separate chilled clean bowl beat egg whites until soft peaks form.
• Gradually add the 1/2 cup sugar until STIFF peaks form.
• Fold banana mixture into the egg whites GENTLY and JUST until combined.
• GENTLY spoon batter over the filling in the pan and carefully spread evenly.
• Bake 15-20 minutes or until cake springs back.
• Immediately run a knife around the edge of the pan and turn cake out onto a cheesecloth sprinkled with powdered sugar.
• Carefully peel off wax paper and discard.
• Sprinkle with 1/4 cup finely chopped walnuts and raisins.
• Starting from the short side, roll cake into a spiral.
• Cool on a wire rack.
• Prepare icing.
• Spread with cream cheese icing.
• Sprinkle with finely chopped nuts.

CREAM CHEESE FILLING
8 + 3 ounces cream cheese, room temperature
1/2 cup sugar
1 egg
3 tablespoons milk

• Combine softened cream cheese in mixing bowl with the sugar, beating until smooth.
• Add egg and milk, beating until well blended.

CREAM CHEESE ICING
3 ounces cream cheese, room temperature
1/2 teaspoon almond extract
1/2 teaspoon PURE vanilla extract
2 cups sifted powdered sugar
1-2 tablespoons milk

• Combine cream cheese, almond extract and vanilla extract, beating until light and fluffy.
• Gradually beat in the powdered sugar.
• Add in milk 1 tablespoon at a time to reach a spreadable consistency.

NOTE:  This icing recipe makes enough to cover the ENTIRE roll thickly.  If you just want a drizzle, cut the icing recipe in half!

CINNAMON CRUMB APPLE OATMEAL MUFFINS

CINNAMON CRUMB APPLE OATMEAL MUFFINS – yields 22 standard muffins
MUFFINS
1 ½ cups all purpose flour
1 cup QUICK cooking oats
2 ¼ teaspoon baking powder
pinch of salt
1 ¼ teaspoon QUALITY cinnamon
¼ teaspoon FRESH grated nutmeg
¾ cup sugar
2 large eggs
½ cup butter, melted and cooled
½ cup milk
2 large or 4 small Granny Smith apples chopped SMALL

• Preheat oven to 350°.
• In a medium bowl, whisk together the flour, oats, baking powder, salt, and cinnamon.
• In a separate bowl, whisk together the sugar, eggs, butter and milk.
• Stir the flour mixture with the liquid mixture.
• Stir in the apples.
• Divide batter evenly between 12 muffin cups.

TOPPING
½ cup dark brown sugar
1 tablespoon Wonderer flour
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH grated nutmeg
1 tablespoon butter

• Whisk together the sugar, flour and cinnamon.
• Cut in the butter.
• Sprinkle on top of the muffins.
• Bake about 20 minutes or when a toothpick inserted in the middle comes out clean.
• Cool in pan 5 minutes, then remove to wire rack to cool completely.

SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD

In my humble opinion (especially now that bread is a rarity in my diet) a “dressed” garlic bread is the ONLY way to go! The strong penetrating flavor of the  Pecorino cheese in the garlic bread as well as the meatballs raises your normal spaghetti to a NEW level.


SPAGHETTI with RICOTTA MEATBALLS & PECORINO GARLIC BREAD – serves 2
2 tablespoons Pecorino cheese
2 tablespoons Parmesan cheese
2 tablespoons chopped FRESH Parsley, minced
2 tablespoons chopped FRESH Basil leaves, chopped
3 Garlic Cloves, minced and divide in thirds
3/4 pound LEAN ground beef
2 tablespoons Ricotta cheese
¼ cup Italian Breadcrumbs
1/3 pound spaghetti noodles
1 cup of your favorite marinara sauce
Avocado oil
Fresh ground salt and pepper, to taste
1 French Roll

• Preheat oven to 375°.
• Bring a medium pot of salted water to a FULL boil.
• Prepare a small baking sheet with foil
.

• Mix together the ground beef, ricotta cheese, parsley, 1/3 of the garlic, pepper and 1 tablespoon of the Pecorino cheese with your hands until well blended.
• Shape meat into ping pong sized meatballs.

• Heat avocado oil in a medium skillet over medium high heat.
• Add meatballs to hot oil stirring occasionally until browned ALL over, 6-9 minutes.
• Set aside.

• While meatballs are cooking cook spaghetti in salted boiling water until al dente, 8-10 minutes.
• Reserve 1/2 cup of the pasta water.
• Drain pasta. Toss with oil.

• In a small mixing bowl combine 1 tablespoon of Pecorino cheese and 1 tablespoon avocado oil together into a paste.
• Stir in 1/3 of the garlic.
• Place bread on lightly greased baking sheet.
• Spread paste over bread and bake until golden brown.
• Top with sprinkle of Parmesan cheese.

• In a medium sauce pan combine marinara, a pinch of salt and reserved pasta water. Bring to a boil.
• Return meatball pan to a medium heat. Add remaining garlic, cooking until fragrant.
• Reduce heat to a simmer, stirring occasionally until meatballs are warmed through, 8 minutes or so.
• Plate and serve immediately.

TOFFEE WALNUT CINNAMON PULLS

I hadn't made this recipe in a LOOOOOONNNNNNNNNNNG time. I made it during the winter storm a few days ago because it has a lot less sugar and I was hoping to get a few bites myself. TOFFEE WALNUT CINNAMON PULLS DOUGH
2 1/2 - 3 cups KING ARTHUR all purpose flour
1 package Fleischman’s Active Dry Yeast
3/4 cup milk 1/4 cup fine sugar
1/4 cup butter
1 teaspoon salt
1 LARGE egg

• In the bowl of your mixer combine 1 1/4 cups of the flour and package of yeast.
• In a small saucepan combine the milk, sugar, butter and salt heating just until warm (120-130°) and butter almost melts.
• Add milk mixture to flour mixture, mixing until just incorporated.
• Add egg beating on low 1 minute, scraping bowl continuously. Beat on high 3 minutes.
• Add as much of the remaining flour as possible.
• Turn dough out onto lightly floured surface, kneading until you have a soft, smooth, elastic dough, 3-5 minutes.
• Shape dough into a ball and place in a lightly greased bowl, turning dough to coat in grease. Cover and place in a warm place to rise to double in size, about 90 minutes.

 

• Punch dough down and turn out onto lightly greased surface.
• Cover and let rest 10 minutes.
• Grease a baking sheet. Set aside.

FILLING
1/4 cup fine sugar
1/4 cup brown sugar
1/3 cups chopped walnuts, ground fine**
1/3 cup Heath bar toffee bits
2 teaspoons QUALITY RED APE cinnamon
2 tablespoons butter, melted
Caramel ice cream topping - warmed (Optional)

• Combine sugars, walnuts, cinnamon and toffee bits.

**NOTE: I measure straight from the bag and then use my mini food processor to grind the nuts slightly. This gives a better coverage on the dough. ASSEMBLY 2 tablespoons butter, melted

• Roll dough into a 20 inch x10 inch rectangle.
• Brush with melted butter.
• Evenly sprinkle nut mixture over butter, leaving about 1 inch unfilled along a long edge.
• Roll up from the long filled edge, sealing seam by pinching dough together.
• Place seam side down and cut into 8 equal portions.

 

• Cut each piece (once from each side) at the 1/3 third mark, BUT DO NIT CUT ALL THE WAY THROUGH.
• Place each roll on prepared baking sheet 3 inches apart. As you arrange each piece gently pull each end to fan the roll slightly.
• Cover and place in warm place to rise again for 45 minutes.

 

• Preheat oven to 350°.
• Bake 12-15 minutes or until golden.
• Drizzle with caramel ice cream topping.

BLUEBERRY BANANA MAPLE MUFFINS

I made these recently for a friend’s birthday and instantly fell in love <3 with them!  I’ve adapted the original recipe just slightly and think it’s absolutely perfect now.

BLUEBERRY BANANA MAPLE MUFFINS slightly adapted from Brandi Milloy
yields 18 muffins
½ cup unsalted butter, room temperature
²⁄³ cups PURE maple syrup
1 LARGE egg, room temperature
2 small VERY RIPE bananas, mashed
¹⁄³ cup WHOLE milk
1 teaspoon PURE vanilla extract
2 cups sifted cake flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2 cups SMALL WILD blueberries
¼ cup FINELY chopped walnuts
¼ cup DARK brown sugar, for topping

• Preheat oven to 350°.
• Line muffin tin with cupcake liners or grease tins well.
• In an electric mixer bowl, cream together the butter and maple syrup.
• Add egg, mashed banana, milk and vanilla extract, mixing until well blended.
• In a separate bowl, whisk together flour, baking powder, baking soda and salt.
• If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined.
• Then FOLD in blueberries.
• If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.
• Scoop batter into muffin tins until they’re about ¾ of the way full.
• Whisk together the brown sugar and walnuts.
• Top with a generous sprinkle of the brown sugar nut mix.
• Bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
• Cool COMPLETELY on wire rack.

TOMATO CHEDDAR DUMPLINGS

 
TOMATO CHEDDAR DUMPLINGS
SAUCE
2 green onions, minced
1 SMALL stalk celery, finely diced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
2-15 ounce cans diced tomatoes
1 teaspoon sugar
FRESH ground sea salt and black pepper

• Heat avocado oil in a large skillet.
• Add onion and celery, sauteing until soft.
• Add flour, stirring to combine.
• Add tomatoes and sugar, blending well.
• Season with salt and pepper, bring to a SLOW boil.
• Reduce heat and simmer 5 minutes.

DUMPLINGS
1 cup all purpose flour
2 teaspoons baking powder
FRESH ground sea salt and black pepper
2 tablespoons COLD butter, diced
½ cup shredded cheddar cheese
½ cup milk

• Combine flour, baking powder and salt until well blended.
• Cut in butter until coarse crumbs form.
• Add cheese.
• Stir in milk until JUST moist.
• Drop by tablespoons into simmering tomato sauce.
• Cover and simmer, undisturbed, 20 minutes or until toothpick comes out clean.