Thursday's Birthday's for the week:
- Katherine Victoria Vananderland
- Sep 14, 2021
- 9 min read
Caramel-Pecan Monkey Bread
Ingredients
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
5 tablespoons plus 1/2 cup butter, divided
1-1/4 cups warm 2% milk (110° to 115°)
2 large eggs, room temperature
1-1/4 cups sugar, divided
1 teaspoon salt
5 cups all-purpose flour
1 teaspoon ground cinnamon
caramel:
2/3 cup packed brown sugar
1/4 cup butter, cubed
1/4 cup heavy whipping cream
3/4 cup chopped pecans, divided
optional glaze:
4 ounces cream cheese, softened
1/4 cup butter, softened
1-1/2 cups confectioners' sugar
3 to 5 tablespoons 2% milk
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Directions
Dissolve yeast in warm water. Melt 5 tablespoons butter. Add milk, eggs and melted butter; stir in 1/4 cup sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Refrigerate, covered, overnight.
Punch dough down; shape into 40 balls (about 1-1/4 in. diameter). Melt remaining butter. In a shallow bowl, combine cinnamon and remaining sugar. Dip balls in butter, then roll in sugar mixture.
For caramel, bring brown sugar, butter and cream to a boil in a small saucepan over medium heat. Cook and stir 3 minutes. Pour half of the caramel into a greased 10-in. fluted tube pan; layer with half the pecans and half the dough balls; repeat. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 350°. Bake until golden brown, 30-40 minutes. (Cover loosely with foil for last 10 minutes if top browns too quickly.) Cool 10 minutes before inverting onto a serving plate.
For optional glaze, beat cream cheese and butter until blended; gradually beat in confectioners' sugar. Add enough milk to reach desired consistency. Drizzle glaze over warm bread.
Nutrition Facts 2 pieces: 334 calories, 15g fat (8g saturated fat), 52mg cholesterol, 207mg sodium, 45g carbohydrate (21g sugars, 1g fiber), 5g protein.
Sunny-Side-Up Pizza
Ingredients
1 prebaked 12-inch thin pizza crust
6 large eggs
1-1/2 cups shredded part-skim mozzarella cheese
8 bacon strips, cooked and crumbled
1/2 cup chopped sweet red pepepr
1/2 cup chopped green pepper
1 small onion, chopped
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Directions
Preheat oven to 450°. Place crust on a greased pizza pan. Using a 2-1/2-in. biscuit cutter, cut out 6 circles from crust. (Remove circles and save for another use.) Break an egg into each hole. Sprinkle with cheese, bacon, peppers and onion. Bake until eggs are completely set, 8-10 minutes.
Nutrition Facts 1 slice: 355 calories, 18g fat (7g saturated fat), 242mg cholesterol, 578mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 20g protein.
You can make these bites in advance and refrigerate them before frying. Just be sure to bring the dough to room temperature before frying. —Renee Greene, Smithtown, New York
Ingredients
2 large eggs
1 tablespoon water
1 tube (16.3 ounces) large refrigerated flaky biscuits (8 count)
2/3 cup Nutella
Extra Virgin Olive Oil for deep-fat frying
Confectioners' sugar
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Directions
Whisk egg with water. On a lightly floured surface, roll each biscuit into a 6-in. circle; cut each into 4 wedges. Brush lightly with egg mixture; top each wedge with 1 teaspoon Nutella. Bring up corners over filling; pinch edges firmly to seal.
In a large cast-iron or electric skillet, heat oil to 350°. In small batches, place doughnuts in hot oil, seam side down; fry until golden brown, 1-2 minutes per side. Drain on paper towels. Dust with confectioners' sugar; serve warm.
Nutrition Facts 1 doughnut: 99 calories, 6g fat (1g saturated fat), 6mg cholesterol, 142mg sodium, 10g carbohydrate (5g sugars, 0 fiber), 2g protein.
With herbs from the garden to use, I created a quiche with basil, parsley and dill along with feta, Swiss, Gruyere and mozzarella. Goat cheese is also yummy. —Sonya Labbe, West Hollywood, California
Ingredients
1/2 cup shredded part-skim mozzarella cheese
1 sheet refrigerated pie crust
1/2 cup shredded Swiss cheese
1/2 cup shredded Gruyere or additional Swiss cheese
1/2 cup crumbled feta cheese
5 large eggs
1 cup half-and-half cream
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley
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Directions
Preheat oven to 400°. Unroll crust into a 9-in. pie plate; flute edge. Sprinkle cheeses into crust. In a large bowl, whisk eggs and cream until blended. Stir in herbs; pour over top.
Bake on a lower oven rack 25-30 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before cutting.
Nutrition Facts 1 piece: 394 calories, 26g fat (13g saturated fat), 209mg cholesterol, 380mg sodium, 21g carbohydrate (3g sugars, 0 fiber), 17g protein.
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
Ingredients
12 slices day-old French bread (1 inch thick)
6 large eggs
1-1/2 cups 2% milk
1 cup half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
topping:
1 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
1 cup chopped pecans
4 cups chopped fresh strawberries
Additional maple syrup
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Directions
Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.
Nutrition Facts 1 piece (calculated without additional syrup): 377 calories, 20g fat (8g saturated fat), 126mg cholesterol, 266mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 8g protein.
The buttery crunch of croissants goes perfectly with the smooth Swiss and tender eggs. Breakfast for a crew doesn't get much easier than this!—Kathy Harding, Richmond, Missouri
Ingredients
16 large eggs
2 cups 2% milk
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups shredded Swiss cheese
8 ounces sliced deli ham, chopped
4 croissants, torn into 1-1/2-inch pieces
1 tablespoon minced chives
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Directions
Preheat oven to 350°. Whisk together eggs, milk, salt and nutmeg. Sprinkle cheese and ham into a greased 13x9-in. baking dish or pan; pour in egg mixture. Sprinkle croissant pieces over top.
Bake, uncovered, until puffed and golden brown, 35-40 minutes. Sprinkle with chives. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts 1 piece: 354 calories, 23g fat (11g saturated fat), 306mg cholesterol, 545mg sodium, 12g carbohydrate (5g sugars, 1g fiber), 24g protein.
Gingerbread Buttermilk Waffles
Ingredients
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground cloves
1/3 cup packed brown sugar
1 large egg, separated, room temperature
3/4 cup buttermilk
1/4 cup molasses
3 tablespoons butter, melted
1/8 teaspoon cream of tartar
Confectioners' sugar, optional
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Directions
In a large bowl, combine the first 7 ingredients. In a small bowl, beat the brown sugar and egg yolk until fluffy; add the buttermilk, molasses and butter. Stir into dry ingredients just until combined.
In another small bowl, beat the egg white and cream of tartar until stiff peaks form. Gently fold into batter. Quickly spoon onto a preheated waffle maker. Bake according to manufacturer's directions until golden brown. Sprinkle with confectioners' sugar if desired. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a resealable freezer container. To use, reheat waffles in a toaster on medium setting. Or, microwave each waffle on high for 30-60 seconds or until heated through.
Nutrition Facts 2 filled pita half: 353 calories, 11g fat (6g saturated fat), 78mg cholesterol, 621mg sodium, 59g carbohydrate (33g sugars, 1g fiber), 6g protein.
For our brunches, we bake eggs in cornbread cups. With cheddar sauce and more cheese sprinkled on top, they make a cute little meal-in-one package. —Lisa Speer, Palm Beach, Florida
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 cup buttermilk
2 tablespoons sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup crumbled cooked bacon
12 large eggs
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
topping:
4 teaspoons butter
4 teaspoons all-purpose flour
1 cup Whole Milk
1-1/4 cups shredded sharp cheddar cheese, divided
1/8 teaspoon dried thyme
1/4 teaspoon seasoned salt, divided
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Directions
Preheat oven to 375°. In a small bowl, combine muffin mix, buttermilk and sour cream just until moistened; fold in cheese and bacon. Spoon into 12 greased muffin cups. Crack an egg into each cup; sprinkle with salt and pepper.
Bake until egg whites are completely set and yolks are still soft, 18-22 minutes. Cool 5 minutes before removing from pan.
Meanwhile, in a small saucepan, melt butter over medium-low heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in 1 cup cheese, thyme and 1/8 teaspoon seasoned salt until cheese is melted.
Serve muffins with sauce; sprinkle with the remaining cheese and seasoned salt. Serve immediately.
Nutrition Facts 1 muffin: 262 calories, 15g fat (7g saturated fat), 244mg cholesterol, 598mg sodium, 18g carbohydrate (7g sugars, 0 fiber), 14g protein.
Waffle Monte Christo's
Waffles packed with turkey, ham, bacon and apricot preserves have so much sweet, smoky love going on. I use frozen waffles to save time, but have at it if you want to put your waffle iron to good use. —Kelly Reynolds, Urbana, Illinois
Ingredients
1/2 cup apricot preserves
8 frozen waffles
4 slices deli turkey
4 slices deli ham
4 slices Havarti cheese (about 3 ounces)
4 bacon strips, cooked
2 tablespoons butter, softened
Maple syrup
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Directions
Preheat griddle over medium heat. Spread preserves over four waffles. Layer with turkey, ham, cheese and bacon; top with remaining waffles. Lightly spread outsides of waffles with butter.
Place on griddle; cook 4-5 minutes on each side or until golden brown and heated through. Serve with syrup for dipping.
HEALTH TIP:Yep, this is one decadent sandwich. Use cooking spray instead of butter and cut the bacon and cheese in half to save 130 calories, 7 g saturated fat and almost 300 mg sodium per serving.
Nutrition Facts 1 sandwich (calculated without syrup): 511 calories, 23g fat (10g saturated fat), 70mg cholesterol, 1163mg sodium, 57g carbohydrate (22g sugars, 2g fiber), 21g protein.
My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. —Amy Brnger, Portsmouth, New Hampshire
Total Time Prep: 15 min. Bake: 20 min. Makes 10 servings
Ingredients
1-1/2 cups all-purpose flour
1/2 cup oat flour
1/2 cup old-fashioned oats
3 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
3 tablespoons cold butter, cubed
1 cup buttermilk
1/3 cup dried cherries, chopped
1/3 cup miniature semisweet chocolate chips
1/4 cup finely chopped pecans, toasted
Two Room Temperature Egg
topping:
1 tablespoon coarse sugar
1 tablespoon old-fashioned oats
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Directions
Preheat oven to 400°. Whisk together first 7 ingredients; cut in butter until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened. Stir in cherries, chocolate chips and pecans.
Transfer to a parchment-lined baking sheet; pat into a 6-in. circle. Cut into 10 wedges, but do not separate. Sprinkle with coarse sugar and oats.
Bake until golden brown, 20-25 minutes. Serve warm. Freeze option: Freeze cooled scones in freezer containers. To use, thaw at room temperature or, if desired, microwave each scone on high until heated through, 20-30 seconds.
Nutrition Facts 1 scone: 229 calories, 8g fat (4g saturated fat), 10mg cholesterol, 321mg sodium, 36g carbohydrate (13g sugars, 2g fiber), 5g protein.
This hearty combination of sausage, hash browns and eggs will warm you up on a cold winter morning. —Bonnie Roberts, Newaygo, Michigan
Ingredients
6 large eggs
1/3 cup Whole Milk
1/2 teaspoon dried parsley flakes
a dash of salt
6 ounces bulk pork sausage
1 tablespoon butter
1-1/2 cups frozen cubed hash brown potatoes, thawed
1/4 cup chopped onion
1 cup shredded cheddar cheese
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Directions
Whisk eggs, milk, parsley and salt; set aside. In a 9-in. cast-iron or other heavy skillet, cook sausage over medium heat until no longer pink; remove and drain. In same skillet, heat butter over medium heat. Add potatoes and onion; cook and stir until tender, 5-7 minutes. Return sausage to pan.
Add egg mixture; cook and stir until almost set. Sprinkle with cheese. Cover and cook until cheese is melted, 1-2 minutes.
TEST KITCHEN TIPSIf you don’t have frozen hash brown potatoes handy, use parcooked cubed potatoes. Nutrition Facts 1 cup: 330 calories, 24g fat (11g saturated fat), 364mg cholesterol, 612mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 20g protein.
Your bunch will say a big "yes" to breakfast when these waffles are on the menu. Top them with syrup, fruit or powdered sugar. —Susan Bell, Spruce Pine, North Carolina
Ingredients
1-1/4 cups all-purpose flour
1/4 cup wheat bran
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1-1/2 cups whole Milk
2 tablespoons canola oil
1/3 cup chopped pecans
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Directions
In a bowl, whisk together first 5 ingredients. In another bowl, whisk together egg, egg white, milk and oil; add to flour mixture, stirring just until moistened. Fold in pecans.
Bake in a preheated waffle iron according to manufacturer’s directions until golden.
Nutrition Facts 1 round waffle: 227 calories, 10g fat (1g saturated fat), 32mg cholesterol, 444mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
Pecan Wheat Waffles
Total Time Prep/Total Time: 30 min. Makes 6 servings Your bunch will say a big "yes" to breakfast when these waffles are on the menu. Top them with syrup, fruit or powdered sugar. —Susan Bell, Spruce Pine, North Carolina
Ingredients
1-1/4 cups all-purpose flour
1/4 cup wheat bran
1 tablespoon sugar
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 large egg white, room temperature
1-1/2 cups whole milk
2 tablespoons Extra Virgin Olive oil
1/3 cup chopped pecans
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Directions
In a bowl, whisk together first 5 ingredients. In another bowl, whisk together egg, egg white, milk and oil; add to flour mixture, stirring just until moistened. Fold in pecans.
Bake in a preheated waffle iron according to manufacturer’s directions until golden.
Nutrition Facts 1 round waffle: 227 calories, 10g fat (1g saturated fat), 32mg cholesterol, 444mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 2 fat.
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