Orange Rolls

I posted this recipe back in April of 2011 and thought I should bring them back up since Christmas is almost here.  I make these for Christmas morning every year.  Easter, too.  I LOVE these rolls.  They are soft, sweet but not too sweet, and bursting with orange flavor.

APRIL 2011:

These are SO GOOD!!! If you love the Pillsbury orange rolls but want a preservative-free alternative, these are your rolls. These are now my favorite breakfast rolls.  Loooove them!

I've adjusted the recipe using rapid rise yeast. I rarely have the patience to wait through two risings, so I prefer the speed of using rapid rise yeast. For directions on how to make these with regular yeast, click on the link to the original recipe. Just note that I have adjusted the amount of orange zest in the dough and changed the filling and frosting from the original.

ORANGE ROLLS
adapted from Orange Cinnamon Rolls on Food.com

1 (0.25 oz) packet (or 2 1/4 tsp.) rapid rise yeast
1/2 cup water
1/2 cup orange juice
2 Tbsp. butter, melted
1/4 cup sugar
1 tsp. salt
1 egg
zest of 1 orange
3 - 3 1/2 cups all-purpose flour

Filling:
2 Tbsp. butter, softened
1/4 cup sugar
2 tsp. cinnamon
zest of 1 orange

Frosting:
1 1/2 cups powdered sugar
2 Tbsp. orange juice
zest of 1 orange
1 1/2 tsp. vanilla
2 Tbsp. butter, softened

Combine 1 1/2 cups of the flour with the rapid rise yeast, sugar, and salt in a mixing bowl. Combine water, orange juice, and melted butter in a microwave safe bowl or measuring cup and heat to 120-130 degrees. Mix in liquid with flour mixture until smooth. Add egg and orange zest. Beat in enough of remaining flour to make a dough easy to handle.

Knead dough on a lightly floured surface for 5 minutes or until smooth and elastic. Let dough rest 10 minutes in a lightly greased bowl.

Meanwhile, combine 1/4 cup sugar, cinnamon, and orange zest in a small bowl. On a lightly floured surface, roll dough into a 9x15 inch rectangle. Spread with softened butter and sprinkle with sugar mixture. Roll dough, lengthwise into a 15-inch tube, pinching to seal. Using dental floss or serrated knife, cut into 1-inch rolls (should make 15 rolls) and place in lightly greased 9x13 baking dish. Cover with plastic wrap and let rise in a warm place until almost doubled in size.

Preheat oven to 375 degrees. Bake for 12-15 minutes or until golden brown.

To make frosting: in a medium size bowl, beat powdered sugar, orange juice, orange zest, vanilla, and butter until smooth. Spread over warm rolls.

Eggs Benedict Casserole

I made this casserole to bring to a brunch our family attended earlier in the month.  I like it because it's different from the usual egg casseroles I make.  The Hollandaise sauce totally makes it.  The hardest part of this recipe is finding Canadian bacon!  I finally found some in the lunch meat section of my local grocery store, next to the pepperoni. 

The Hollandaise sauce would also be delicious over veggies like asparagus or broccoli.  Yum!

EGGS BENEDICT CASSEROLE
from SusieDavis.org

6 English muffins, cubed
10-12 oz. Canadian bacon, diced
8 eggs
2 cups milk
1 tsp. onion powder

Hollandaise sauce:
1 stick (1/2 cup) butter
4 egg yolks, beaten
1/2 cup heavy cream
2 Tbsp. lemon juice
1 tsp. Dijon mustard

Spread the cubed English muffins and diced Canadian bacon evenly in a 9x13 baking dish.  In a large bowl, beat the 8 eggs, then whisk in the milk and onion powder.  Pour over the muffins and bacon.  Cover and refrigerate overnight.

Remove dish from refrigerator and let casserole come to room temp (about 20 minutes or so).  Preheat oven to 350 degrees.  Bake, covered for 35 minutes.  Remove cover and bake another 15-20 minutes or until center is set.  Let stand 5 minutes before serving.

While casserole is baking, prepare the Hollandaise sauce:

In a microwave-safe bowl, melt butter and let cool slightly.  Whisk in beaten eggs, then whisk in cream and lemon juice until smooth.  Heat the mixture in the microwave on HIGH for 1-2 minutes, beating after every 20 seconds until the mixture thickens.*  Stir in Dijon mustard.  Serve with casserole.


*I have a pathetic 700 watt microwave.  It took me more like 3 minutes to get my sauce to thicken.  Just keep this in mind if you also have a wimpy microwave.

Buttermilk Syrup

This is buttermilk syrup.  Otherwise known as liquid gold or caramel crack.  It's bad for you, like most delicious things.  It's totally sinful, so I kind of save it for special occasions.  Like Tuesdays.

Buttermilk syrup goes with anything.  Pancakes, waffles, french toast, ice cream, brownie sundaes, cheesecake, etc.  We recently paired it with Honey Orange French Toast; oo la la!  **Update: today we dipped apple slices in this stuff - fabulous!

BUTTERMILK SYRUP
from OurBestBites

3/4 cup buttermilk
1 1/2 cups sugar
1 stick (1/2 cup) real butter
2 Tbsp. corn syrup
1 tsp. baking soda
1 tsp. vanilla

In a LARGE pot (like a stock pot - this foams while cooking!), combine buttermilk, sugar, butter, corn syrup, and baking soda.  Bring ingredients to a boil and then reduce heat to low; cook, stirring frequently, for 8-9 minutes or until golden brown.  Remove from heat and stir in vanilla.  Let cool slightly before serving.  You can skim the foam off the top if you wish.

Honey Orange French Toast

There's a fabulous restaurant chain in the South (FL, GA, NC) called The Flying Biscuit.  I've mentioned it before - that's where the Cranberry Apple Butter recipe comes from.  Their specialty is mile-high biscuits but everything on their menu is amazing.  The first thing I ever ordered was the Orange Scented French Toast with raspberry sauce and honey creme anglaise.  Heaven.  I've never forgotten it.

Imagine my delight when I came across a similar recipe on Pinterest!  It comes from the blog Blue Eyed Bakers, which is just a delight to peruse on a lazy Sunday afternoon. 

This time around I just sprinkled the toast with powdered sugar, but here is a recipe for raspberry sauce if you would like to make it.  Or you can wait until Wednesday when I'll post a recipe for buttermilk syrup - which is basically caramel sauce.  Yum.  My daughter usually doesn't care for french toast but when I served her this Honey Orange French Toast with some buttermilk syrup?  She devoured it and asked for more!

HONEY ORANGE FRENCH TOAST
slightly adapted from Fall French Toast on Blue Eyed Bakers

4 eggs
1 cup half-and-half (I used fat free)
1/4 cup honey
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. orange zest
pinch of salt

1/2 loaf of bread, cut into 1-inch slices (about 8-10 slices)
powdered sugar for garnish

In a medium bowl, whisk together eggs, half-and-half, honey, cinnamon, vanilla, zest, and salt.  Preheat griddle to medium heat or 325 degrees.  While griddle heats, soak bread slices in egg mixture.  Spray griddle lightly with cooking spray.  Cook toast until lightly browned and flip.  Toast is done when center is firm, not soggy.  Dust with powdered sugar.

Strawberries and Cream Crepes

Do you ever find a dish you love at a restaurant and forever after always order only that dish?  I do.  I mean, why mess with perfection?  It drives my husband crazy.  He doesn't get it.  The particular dish I'm referring to is the strawberry crepes at Village Inn.  I always order them.  Always.  Why?  

1. They are seriously good.
2. I never make them at home.  (Cuz crepes are scary.)

Well, I thought they were scary and complicated.  Until some friends of ours invited us over for brunch and served...crepes!  I was in awe, and complimented my friend on her culinary prowess.  She kept insisting they were really easy.  I kept thinking, "Maybe for you."

Funny thing.  After that brunch my HUSBAND was inspired to make crepes.  The man whose skills in the kitchen extend to making eggs...and pretty much nothing else.  I was laughing inside and expecting an epic fail but was completely surprised when he succeeded.  And easily!  Honestly, I was a little miffed that a culinary neanderthal had triumphed at something I'd been too scared to try.

The secret to his success?  A super easy recipe that doesn't require you to chill the batter for an hour or more (one of the reasons I'd avoided crepes - I never plan ahead).  And a non-stick frying pan or skillet.  Seriously no fail.

Well, once I put on my big girl panties and decided to try making them myself, I decided I wasn't just going to make crepes, I was going to make strawberries and cream crepes like the ones at Village Inn!   And after lots of internet searches and some adjustments, I've got something close enough that I may actually order something DIFFERENT next time.

If you would feel better seeing a video tutorial, check out this one.  He disses making the batter in a blender, but just ignore him because it's much simpler.  Starting at about 1:10 he shows you how to make a crepe.  He makes them much thinner than me, but you get the general idea.

Here's a crappy photo of my crepes:

One side is usually a mottled light brown, and the other side will have a lacy golden brown pattern.  They are VERY EASY to flip over.  You just slip a spatula under it and turn it over.  And it holds together and doesn't rip apart!

Now, some people like to roll their crepes, but I like to fold them.  I spread half the crepe with the cream mixture like so:

Then fold the top over, and fold in half again:

And by the way, you don't have to fill these with strawberries and cream.  You can just use fresh fruit or do what my brunch friend does - fill them with strawberries, bananas, and Nutella!

Crepes can also be a savory dish, filled with veggies and sauces.  Just Google "savory crepes recipe" and you'll find all kinds of recipes to try.

Don't be afraid to try making them, like me.  You can do it!  I recommend making the strawberry glaze and cream filling first.

BASIC CREPES
from Allrecipes.com

4 eggs
2 cups all-purpose flour
1 cup milk
1 cup water
1/2 tsp. salt
4 Tbsp. butter, melted

Add all ingredients into a blender.  Blend until smooth, scraping down sides as needed.

Heat an 8- or 10-inch nonstick griddle or frying pan over medium heat.  Lightly coat with cooking spray.  Pour about 1/4 cup of batter into pan, tilting the pan in a circular motion so the batter coats evenly.  Cook until top is dry and bottom is a light golden brown (about 45 seconds).  Flip with a spatula and finish cooking other side (about 20 seconds).  Repeat with remaining batter.  (You probably won't need more cooking spray.)

Makes about 16-18 8-inch crepes.


CREAM FILLING
from Strawberry Creme Crepes on tasteofhome.com

1 cup heavy whipping cream
8 oz cream cheese, softened
2 cups powdered sugar
1 tsp. vanilla

In a small bowl, beat the cream until stiff peaks form; set aside.  In a medium bowl, beat the cream cheese, sugar, and vanilla until smooth.  Fold in whipped cream.  Refrigerate until using.


STRAWBERRY TOPPING
adapted from Strawberry Creme Crepes on tasteofhome.com

4 cups fresh, sliced strawberries
1/2 cup sugar
1 1/2 Tbsp. cornstarch (= 4 1/2 tsp.)
3/4 cup water (or more for a thinner glaze)
1 tsp. lemon juice
red food coloring, optional

Mash enough strawberries to equal 1/2 cup strawberry puree.  In a small saucepan, mix together sugar and cornstarch.  Whisk in strawberry puree, water, and lemon juice.  Bring to a boil over medium heat; cook and stir for one minute, until thickened (adding a little more water if you want a thinner glaze).  Stir in a couple of drops of red food coloring, if desired.  Let cool to room temperature before stirring in sliced strawberries.  Refrigerate leftovers.

Icebox Bran Muffins

My mom got this recipe back in the early 70's.  You can find all kinds of variations of it online.  I keep coming back to this one (probably because it's what I expect of a bran muffin - moist, dense, delicious).  The recipe calls for two different bran cereals: bran flakes and 100% bran.  These days the 100% bran cereal I use is Kellogg's Original All-Bran.  This is NOT the same as the original Fiber One cereal.  When it comes to the flakes, I buy what's cheapest.  This time I used the Kroger brand, which are 40% bran, I think.

And since this recipe originates in the 70's it calls for shortening.  Some people balk at using shortening these days.  For the most part, I don't.  Probably because I don't use it very often, so I don't feel like I'm constantly clogging my arteries with horrible trans fats.  Plus all that bran probably scrubs it right out.  If you do the math, it boils down to 1 teaspoon of shortening per muffin.  If that's just too much for you, you can sub the shortening for a stick of softened butter + 1/2 cup of applesauce.  However, if you make this substitution, I can't vouch for it's moistness (since I never do it myself) and your batter will have a shorter shelf life: one month vs. seven weeks.

Which brings me to the beauty of this recipe.  It makes enough batter for 4 dozen muffins.  You can bake them all at once, or store some of the batter in the fridge for the next time you get a craving.  The recipe will divide perfectly into four, 1 quart jars.  Each jar makes a dozen muffins.  I think it makes a great neighbor gift for holidays when people are overloaded on sweets and super-rich foods.

If you do decide to store the batter in jars, might I suggest you use wide-mouth jars (for easier scooping) and take a trip to Wal-mart to buy some of these handy-dandy babies:

These are BPA-free plastic lids for canning jars.  They are not meant for the actual canning process, but are great for storage and sharing (when you have an open jar of applesauce in the fridge or want to give your neighbors a cookie mix).  They fit both brands of mason jars (Ball and Kerr) and even fit the Better Homes and Gardens brand jars.  You'll find both regular-mouth and wide-mouth lids and at my Wal-mart (in the Phoenix area) a pack of 8 was less than $3!  Much cheaper than the Ball brand of lids.  Just a thought.  And no, I'm not being paid for any of this.  I just think they're fabulous.

Okay, enough talk. Here's the recipe:

ICEBOX BRAN MUFFINS

2 cups 100% bran cereal (All-Bran)
2 cups boiling water
1 cup shortening (or 1 stick of softened butter + 1/2 cup applesauce)
3 cups sugar
4 eggs, beaten
1 quart buttermilk (low-fat is fine)
5 cups all-purpose flour
5 tsp. baking soda
2 tsp. salt
4 cups bran flakes cereal

To make batter:

In a medium bowl, pour boiling water over 100% bran (All-Bran) and let cool.

In a very large mixing bowl, cream shortening and sugar; add eggs, buttermilk, and bran and water mixture.  Stir in flour, soda, salt, and bran flakes until thoroughly combined.  Store batter in 4, 1 quart mason jars in the refrigerator up to seven weeks (unless you made it with butter and applesauce, then you can keep it up to one month).

To make muffins:

Preheat oven to 400 degrees.  Grease or line a muffin tin.  Fill muffin cups about 3/4 full.  Bake for 15-20 minutes or until golden brown and tops spring back when pressed.  (Mine are usually done right at 16 minutes.)  Store muffins in an airtight container up to one week - if they last that long!

Pumpkin Pie Oatmeal

Here's a great way to use up that little bit of leftover pumpkin!  I discovered this little gem of a recipe last year and made this oatmeal quite often (for myself...).  The recipe is for an individual serving, but you could easily bump it up to make more.  Although, I would recommend cooking it on the stove top if you're making it for more than 2 people - I think you'd get a better result.  Just for reference: 4 Tbsp = 1/4 cup.

PUMPKIN PIE OATMEAL (individual serving)
slightly adapted from The Craving Chronicles

1/3 cup old-fashioned oats (I use a heaping 1/3 cup)
2 Tbsp. canned pumpkin
1 Tbsp. packed brown sugar
1/4 cup water
2 Tbsp. milk
1/8 tsp. vanilla
pinch of salt
dash of cinnamon, cloves, allspice, and ginger*
dried cranberries, optional
chopped pecans, optional

Stir together pumpkin, brown sugar, water, milk, vanilla, salt, and spices in a microwave-safe bowl.  Stir in oats and cranberries and/or pecans, if using, until well mixed.  Microwave on HIGH for 1-2 minutes, or until desired consistency.  Top with more pecans and cranberries, if desired.  Serve immediately.

* You could also just use a few dashes of pumpkin pie spice.

Pumpkin Spice Granola

My husband thinks I'm on a granola kick.  Maybe I am.  I have made a lot of granola bars lately....  But this is my first time making good, ol' fashioned granola.

I saw a recipe for Pumpkin Spice Granola last year on The Baker Chick.  I thought it sounded good but in all the hubbub that is the holidays, I never got around to making it.  This year I'm starting the pumpkin goodness early, partly to give my readers time to try it themselves and partly because I love pumpkin and usually don't get enough of it before the holidays are over.

As usual, I wasn't content with the recipe as-is and decided to tweak it a bit.  I wanted some Rice Krispies and sliced almonds mixed in for variety.  I've also changed the cooking directions a bit, more closely following this similar recipe.  And if you want to "walk on the wild side" and try cooking your granola in a slow cooker (yes, it can be done!), try following these directions.

PUMPKIN SPICE GRANOLA
adapted from The Baker Chick

4 cups old-fashioned rolled oats
2 cups crisp rice cereal
2 1/2 tsp. pumpkin pie spice*
3/4 tsp. salt
3/4 cup brown sugar
3/4 cup canned pumpkin (not pumpkin pie filling)
1/4 cup applesauce (not chunky)
1/4 cup maple syrup or honey
1 tsp. vanilla
1/3 cup sliced or slivered almonds, optional
1/4 cup pepitas, optional
1/2 cup sweetened, dried cranberries, optional

Preheat oven to 325 degrees.  Line a large, rimmed baking sheet with parchment paper.

In a large bowl, combine oats and rice cereal.  In a medium bowl, whisk together pumpkin pie spice, salt, brown sugar, pumpkin, applesauce, maple syrup, and vanilla.  Pour wet ingredients into the oat mixture and stir until evenly coated.  Evenly spread the mixture onto the prepared baking sheet.

Bake for 30 minutes.  Remove pan from oven and stir the granola.  Sprinkle with almonds and pepitas, if using.  Bake for 10 minutes more or until granola is golden.  Depending on the size of your pan and the thickness of your granola layer, the center may not dry as quickly and you may need to remove the outer edges to cool on waxed paper and bake the center another few minutes until it's done.  Cool in pan or on waxed paper.  Break up granola as desired and store in an airtight container.

*If you don't have pumpkin pie spice, you can use 1 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/8 tsp. cloves

Homemade Granola Bars

This recipe comes from the Pioneer Woman.  Does she make anything that isn't delicious?  I've made these bars twice now and my family loves them.

The first time I baked them for the full 20 minutes stated in the recipe and they turned out crun-chy!  Very similar to the original Nature Valley granola bars.  However, these homemade ones turn out thicker, so being thick and crunchy can be more time consuming to eat.  I don't mind it so much, but I do think it's hard work for little ones with small teeth and small mouths.

The second batch I only baked for 8 minutes and they turned out delightfully chewy.  I think this batch will get eaten a lot faster.  I know I can't stop eating them!

GRANOLA BARS
slightly adapted from the Pioneer Woman's recipe

6 cups rolled oats (old-fashioned - NOT quick oats)
4 Tbsp. butter, melted
1/4 cup canola or vegetable oil
1 tsp. salt
1 cup packed brown sugar
1/2 cup honey
1/4 cup molasses
1/4 cup apple juice
1 tsp. cinnamon, optional
1 Tbsp. vanilla
2 cups Rice Krispies
1 cup wheat germ
1/2 cup finely chopped almonds or pecans
1/2 cup sunflower seeds or pepitas (pumpkin seeds)
1 cup raisins, Craisins, or chopped dried fruit (optional)

Preheat oven to 350 degrees.  In a bowl, toss the oats with the canola oil, melted butter, and salt.  Spread the mixture in a large, rimmed baking sheet lined with heavy-duty foil and toast in the oven for 15-20 minutes, stirring every 5 minutes or so to make sure they don't burn.  Remove from the oven and set aside.

**Reduce the oven heat to 325 degrees.**  In a medium saucepan, combine the brown sugar, honey, molasses, apple juice, and cinnamon (if using).  Heat the mixture over medium heat, just until it starts to bubble.  Remove from heat and stir in the vanilla.

In a large bowl, toss together the toasted oats, rice cereal, wheat germ, almonds, sunflower seeds or pecans.  Pour in the sugar mixture, stirring as you pour.  Toss in raisins, if using, until evenly coated.

Spray foil-lined baking sheet (the one you used to toast the oats) with cooking spray.  Press the granola into the pan (very firmly for chewy bars - so it really sticks together).  Bake for 8 minutes for chewy bars, 20-25 minutes for crunchy bars.  Remove from the oven and let cool completely.  Remove from pan and cut into bars with a sharp knife.  Store in an airtight container.

Country Griddle Cakes With Blueberry Compote

Don't you hate it when a restaurant stops serving one of your favorite dishes?  That's what happened to me when IHOP stopped serving their Country Griddle Cakes.  I was so mad and I still don't understand what their problem is.  It took me years to find a decent copycat recipe and this one is the closest to the real thing.  It comes out of a cookbook that is made up entirely of copycat recipes of popular restaurant dishes.  If you want to purchase the book, you'll find it here. 

The recipe calls for instant Cream of Wheat.  I take this to mean the 1 minute kind that comes in a cream colored box:

I've had better success with this variety over the 2 1/2 minute kind in the red box.

COUNTRY GRIDDLE CAKES
from Top Secret Restaurant Recipes 2

1 1/4 cup all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 cup vegetable oil
1/2 tsp. salt

Preheat griddle over medium heat (325 degrees).  Spray with non-stick cooking spray.  In a medium bowl, mix the dry ingredients, then add the egg, oil, and buttermilk.  Beat with an electric mixer at medium speed until smooth (do not over mix).  Pour the batter by 1/3 cup-fuls onto the hot griddle and cook for 1-3 minutes on each side or until browned.

BLUEBERRY COMPOTE
adapted from justapinch.com

2 cups fresh blueberries
1/4 cup water
1/4 cup sugar
2 tsp. lemon juice (fresh is best)

Combine 1 cup of blueberries, water, sugar, and lemon juice in a small saucepan.  Cook over medium heat for 8 minutes.  Add the remaining blueberries and cook for 8 minutes more (reducing heat if mixture thickens too quickly).  Serve warm. 

Fluffy Pancakes

I have to admit, I think this is the first time I've made pancakes from scratch. I usually rely on a box mix, but the other day I wanted pancakes for breakfast and we were all out of mix. So I did a quick search of the recipes I'd saved on Allrecipes.com over the years and found one that fit the bill. Simple, quick, and easy. I may never buy a box mix again!

It's very important that your griddle is preheated. You want to start pouring those pancakes as soon as you're done mixing the batter. Otherwise, the batter will start to get real thick and you won't see as good results.

FLUFFY PANCAKES
adapted from Good Oldfahsioned Pancakes on Allrecipes.com

1 1/2 cups all-purpose flour
3 1/2 tsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1 1/2 cups milk (you may want a little more if you like thinner pancakes)
1 egg
3 Tbsp. butter, melted
1/2 tsp. vanilla, optional

Preheat griddle to med-high heat.

In a large bowl, whisk together flour, baking powder, salt, and sugar. Make a well in the center and add the milk, egg, butter, and vanilla, if using; mix until smooth. Pour by 1/4 cupfulls onto griddle. Once bubbles stop popping, flip and brown other side. Serve hot. Makes about 12-14 pancakes.

Sausage Cheese Balls

These remind me of a sausage breakfast biscuit. Some people like to dip them in maple syrup, others in barbecue sauce. Me, I like them plain. Great as an appetizer or a side dish for brunch.

SAUSAGE CHEESE BALLS
adjusted from Tablespoon.com

1 lb. bulk pork sausage (like Jimmy Dean)
1 1/2 cups Bisquick baking mix
4 cups (16 oz) shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup milk
1/2 tsp. dried rosemary leaves, crushed
1/2 tsp. dried parsley

Preheat oven to 350 degrees. In a large bowl, combine all ingredients (easiest if you use your hands). Roll into 1-inch balls and place on lightly greased, foil-lined jelly roll pan. Bake 20-25 minutes, until golden brown.

If you wish to make these ahead of time, just cover the pan with plastic wrap after rolling the balls and freeze until ready to bake. Preheat oven, remove from freezer and let thaw for 10-15 minutes before baking.

French Toast Casserole

An easy way to get the french toast taste without all the hassle. This got two thumbs up from the hubby and kid. It bakes up fluffy and has an almost custardy texture. It's great with maple syrup but you could also sprinkle it with powdered sugar. I also like the idea of adding fresh blueberries and maybe cubes of cream cheese before baking. This is easily doubled if you want to make enough to fill a 9x13 pan.

You can make the casserole ahead of time, refrigerating it overnight and then baking it in the morning. Let it stand at room temp at least 15 minutes before baking.

FRENCH TOAST CASSEROLE
adapted from Allrecipes.com

5 cups bread cubes
4 eggs
1 1/2 cups milk
1/4 cup sugar, divided
1/4 tsp. salt
1 tsp. vanilla extract
2 tsp. cinnamon, divided
dash of cloves
dash of nutmeg

Preheat oven to 350 degrees. Spray an 8x8 baking dish with cooking spray.

In a large bowl, beat together eggs, milk, 2 Tbsp. sugar, salt, vanilla, 1 tsp. cinnamon, cloves, and nutmeg. Fold in bread cubes and press gently to help bread soak up egg mixture. Let stand 10 minutes then mix and press again. Pour into prepared baking dish. In a small bowl, combine 2 Tbsp. sugar and 1 tsp. cinnamon; sprinkle over casserole. Bake for 45-50 minutes, or until top is golden and casserole is set. Serve with maple syrup or a sprinkling of powdered sugar.

Faster Cinnamon Rolls

Of all the cinnamon roll recipes I've tried so far I like this one the best. It's fast and the rolls are nice and moist. I just don't have the patience to wait for dough to rise twice.

I have not tried freezing these rolls, but I imagine if you freeze them before they rise then thaw them in the refrigerator, they could work out.

The easiest way to cut cinnamon rolls is with dental floss, but a serrated knife works well too. If you want to try the dental floss method, cut a piece of dental floss about 18 inches long, slide the center of it under the rolled dough, cross the two ends over the dough and pull through. It makes a perfectly even and smooth cut.

I found this made about 18 one+ inch thick (when cut) cinnamon rolls. You could try either cutting them thicker to make an even dozen or put 12 in a 9x13 and 6 in an 8x8. I have a large casserole dish that I squeezed 17 into and the last one ended up in the sink. Next time I may just try cutting them thicker...

Your "warm" liquids should be between 120 - 130 degrees.

I halved the icing recipe for the rolls you see in the photo above. I wish I hadn't.


FASTER CINNAMON ROLLS
adapted from Cinnamon Rolls III on Allrecipes.com

4 cups bread flour
1 (.25 oz) packet rapid-rise yeast, room temperature
half of a (3.4 oz) package dry vanilla instant pudding
1 Tbsp. sugar
1/2 tsp. salt
1 cup warm milk
1/4 cup warm water
1/4 cup melted butter
1 egg

1/4 cup butter, softened
1 cup brown sugar
4 tsp. cinnamon

2 cups confectioner's (powdered) sugar
3 Tbsp. melted butter
3 Tbsp. milk
1/2 tsp. vanilla

Combine flour, yeast, dry pudding, 1 Tbsp. sugar, and salt in mixing bowl. Beat in milk, water, and melted butter. Add egg. Once dough comes together, knead in mixer on 2nd setting for 8 minutes (or knead by hand on a lightly floured surface). Spray a bowl with cooking spray; roll dough into a ball and place in bowl, then flip dough over. Cover with a towel and let rest 10 minutes.

Meanwhile, combine brown sugar and cinnamon in a small bowl. Lightly flour work surface and roll dough into approximately a 10x17 inch rectangle. Spread with softened butter; sprinkle evently with cinnamon mixture. Beginning with long end, roll dough into a 17-inch tube. Slice into 1-inch rolls. Place rolls in lightly greased baking dish and cover with plastic wrap. Set rolls in a warm place and let rise until almost doubled in size.

Preheat oven to 350 degrees. Bake rolls for 15-20 minutes.

For icing, beat powdered sugar, milk, butter, and vanilla until smooth. Spread over warm rolls and serve.

Hashbrown Breakfast Casserole

This is a Christmas morning tradition in our household. I got this recipe from my mother-in-law, Cindy. It calls for hashbrowns and honestly I prefer the shredded variety, but the diced kind (Southern style) work as well. You can use left over ham, bacon, or sausage. I don't use onions and green peppers because I have digestive issues with those two things, but I will add a Tbsp. or two of minced dried onion instead.

You can make this up the night before, refrigerate it, then bake it in the morning. If you do so, let it stand at room temp at least 15 minutes before baking.

HASHBROWN BREAKFAST CASSEROLE

12 large eggs
16 0z. frozen hashbrowns, thawed
1/2 - 1 lb. diced ham or bacon, or breakfast sausage
1/2 cup diced onion
1/2 cup diced green pepper
1 cup milk
2 cups shredded sharp cheddar cheese
1 tsp. salt
1/2 tsp. pepper

Saute onion and pepper with chosen meat until tender (and meat is cooked through).

Preheat oven to 350 degrees. In a large bowl, beat eggs, milk, salt, and pepper. Stir in meat and veggie mixture, hashbrowns, and cheese. Pour into a lightly greased 9x13 baking dish. Bake for 35 - 45 minutes or until center is firm and edges are lightly browned.

German Pancake

This next recipe is not like a fluffy buttermilk pancake, but is dense and almost custard-like. It expands up the sides of the baking dish, making this a fun recipe to make with kids:


GERMAN PANCAKE

1/4 cup butter, melted
6 eggs
1 cup milk
1 cup flour
4 Tbsp. sugar
1 tsp. vanilla

Preheat oven to 400 degrees. Spread melted butter in bottom of 9x13 baking dish. Combine remaining ingredients in a blender and pulse until well mixed (you may need to scrape the sides of the blender with a rubber spatula to get all of the flour mixed in). Pour batter into 9x13 and bake for 20-25 minutes or until edges are golden brown. Serve warm, sprinkled with powdered sugar.