Orange Breakfast Rolls

Prepared by Debbie

Ingredients:

3 tablespoons active dry yeast (I used rapid rise yeast)
2/3 cup warm water (110 degrees F/45 degrees C)
1 cup butter, diced
1/2 cup white sugar
2 teaspoons salt
2 cups scalded milk
2 egg, lightly beaten
6-7 cups all-purpose flour
14 tablespoons butter, softened
1 cup white sugar
3 tablespoons grated orange zest

Yield: Approximately 35-40 rolls

Directions:

• In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Combine the diced butter, 1/2 cup sugar, and salt in a large bowl. Stir in the hot milk, and mix to dissolve the butter. Let stand until lukewarm.
• Mix the yeast, eggs, and flour into the milk mixture to form a sticky dough. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth, and let rise for 2 to 3 hours (it should double in size).
• Divide the dough into halves. Roll each half out on a lightly floured surface to 1/4 inch thick rectangle.
• Mix the softened butter, one cup sugar, and orange peel in a bowl. Spread over the dough. Roll up the dough along the long edge. Cut the rolls into one inch slices.Place in greased two 13x9 baking dish. Let rise until doubled in bulk (about 2-3 hours)
• Bake in a preheated 400 degree F (205 degree C) oven for 10 to 15 minutes, or until golden brown.

Dad's Quiche

Prepared by Kathy

Ingredients:

1 lb. fresh or frozen spinach - cooked and drained well
1/2 cup chopped onions
1 clove garlic - minced
2 tbl. butter
1 1/2 cup (6 oz) shredded swiss cheese
3 eggs beaten
3/4 cup milk
1 tsp. basil
1/2 tsp celery salt
2 medium tomatoes thinly sliced (optional)
1 tbl. flavored breaded crumbs
1 tbl. parmesan cheese

Directions:

1. Prepare crust - dad cheats and uses store bought
2. Press excess water out of spinach
3. Saute' onions & garlic; add spinach and cook until excess water evaportates
4. Mix all ingredients except tomato, bread crumbs and parmesan cheese
5. Pour into pie shell and arrange tomatoes on top
6. Bake in a hot oven at450 degrees for 15 minutes
7. Lower heat to 350 degrees and cook for 10 minutes
8. Sprinkle bread crumbs and parmesan cheese on pie and bake 10 minutes longer.

Puffed Pancake with Raspberries

Prepared By Lisa

Ingredients:

6 eggs
1 cup milk (I used 2% - do not use skim)
¼ cup orange juice
½ cup sugar
1 cup flour
¼ teaspoon salt
½ cup butter (1 stick)
½ pint raspberries
Confectioner’s sugar

Directions:

Preheat oven to 350 degrees.
Mix eggs, milk, orange juice, sugar, flour, and salt in a blender.
Melt butter in a 9-inch round glass pie plate (I used ceramic) in oven until sizzling. Do not allow butter to brown.
Pour batter into baking dish and bake in middle of oven until puffed and brown, about 20 -25 minutes. There is a lot of butter on top of the pancake when it is done so I took paper towel and blotted it to get rid of some of the melted butter.
Fill pancake with raspberries and sprinkle with confectioner’s sugar.
To make raspberry sauce – heat 1 jar of seedless raspberry jam.

Apple Cinnamon Quiche

Prepared by Carol

Ingredients:

2 apples, peeled and sliced
2 Tbsp butter
8 oz grated cheddar cheese
1 unbaked 10-inch pastry shell
1 Tbsp sugar
1 tsp cinnamon
4 large eggs
1 1/2 cups whipping cream

Directions:

• Saute' apples in butter for 5 minutes.
• Sprinkle sugar and cinnamon over apples
• Layer apples in pastry shell
• Sprinkle cheese over apple mixture. In medium size bowl, lightly whisk together the eggs and whipping cream
• Pour over the apple/cheese mixture
• Bake in preheated oven 375 degrees for 35 minutes or until set

TT's Theme for February is Breakfast

Breakfast at Patty's this month!

I don't know about you, but when I make breakfast for my family I'm always the last one to sit down. Which means everybody else is almost or already finished eating. This can be prevented by preparing make ahead recipes such as baked french toast, egg strata, crockpot egg casseroles, breakfast rolls. etc. Our TT group will be trying out some of these wonderful ideas on February 10th.

But what if you don't want or don't have time to do make-ahead recipes and just want to cook a nice Sunday breakfast and sit down with your family. Here are some tips on how to keep your breakfast food warm so that everyone can be served at once:

For eggs, bacon and toast:

1. Set your table and be sure to have your jams, jellies, juice etc. set out before you start cooking.
2. Put 4 pieces of toast in the toaster. Have 4 more slice of bread ready to go.
3. Butter your skillet, scramble eggs in the same skillet (if using non-stick skillet, remember to use the appropriate utensils:)). Salt and pepper as they cook. If you have warming tray put them in warming tray and stir in a little sour cream.
4. Butter and put toast in warming tray.
5. Start 2nd set of toast.
6. While oven is preheating place 8-12 strips of bacon on broiling pan. For more bacon have two broiling pans and prepare a second tray to throw on. Place the oven rack on highest shelving. You are only going to broil a few minutes and turn it once in middle of cooking with tongs. Total time will be about 3-5 minutes or so. I like to turn the broiler temp down some. overdone pieces can be crumpled and saved for something else (such as salad, soup toppings, etc.)

Note: If you want you can get the bacon going first and then cook your eggs on the stove top while your bacon is cooking in the broiler.

Pancakes for Everyone, Try this:

You can keep pancakes warm by placing them in a single layer on a paper-towel-lined cookie sheet in a preheated 200 degree oven. Don’t stack warm pancakes or they will become limp and soggy. They'll hold in the oven at 200 degrees for up to 10 minutes. Keep putting the pancakes in the oven as you go, then, as soon as the last batch is cooked, serve it immediately on a warm platter.

Another way is to bring 2 cups water to a simmer in a large saucepan. Place a large heatproof plate on top of the saucepan. As the pancakes are cooked, place them on the warm plate covered with a clean cloth until serving time

Or if you how about keeping pancakes warm in a pancake tortilla warmer. You can purchase these for around $12-$15 at Cooking.com or Amazon.

Speaking of Tortillas! This works great, not only for taco night, but for a breakfast burritos. Here is my recipe for breakfast burritos (I was planning to bring these to our TT breakfast tomorrow but I decided to bring Orange Rolls instead)


Breakfast Burritos:

Ingredients:

1/2 pound bulk pork sausage
1 onion, peeled and finely chopped
1 can (4 oz.) diced green chilies
10 large eggs
1/3 cup milk or cream
About 1/2 teaspoon salt
About 1/2 teaspoon pepper
6 flour tortillas (10 in.)
3 cups shredded cheddar - jack cheese - divided

Directions:

In a 10- to 12-inch nonstick frying pan over medium-high heat, stir sausage, onion, and chilies until meat is crumbled and browned, about 15 minutes. Drain off and discard fat.

In a bowl, beat eggs to blend with 1/3 cup milk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Pour eggs into meat mixture in frying pan; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.

You can serve the egg mixture in a bowl along with your warmed tortillas and shredded cheeses and salsa

Or you can make ahead the night before or make everyone's burrito and bake in the oven:

Lay flour tortillas flat on a counter. Spoon an equal portion of the meat and egg mixture in a band down the center of each tortilla to within 1 inch of opposite edges. Sprinkle mixture evenly with 2 cups of cheese and roll burritos up snugly. Set burritos slightly apart, seams down, in a 10- by 15-inch pan; seal pan with foil. If making up to 1 day ahead, chill.

Bake in a 200° oven until cheese is melted - 15 to 20 minutes; if chilled, bake in a 325° oven until hot in the center, about 15 minutes - remove from oven and sprinkle with remaining cheese, put back in the oven uncovered till cheese melts. Serve Hot!


Egg, Cheese & Vidalia Onion Burrito:
(My favorite!)

1 Vidalia onion (or any sweet onion), peeled and finely chopped
10 large eggs
About 1/2 teaspoon salt
About 1/2 teaspoon pepper
6 flour tortillas (10 in.)
1 cups American cheese (shredded, or cut up pieces of deli american cheese)
1-2 Tbsp butter

In a 10- to 12-inch nonstick frying pan over medium heat, melt butter. Add onions and saute until softened. Pour eggs into onion mixture in frying pan; cook for 1 minute; add cheese; with a wide spatula, stir over medium-high heat, scraping pan bottom often, until eggs are set to your taste, about 3 minutes for creamy eggs - 5 for firm.

Spoon egg mixture on warm flour tortillas and roll burittos tightly.

Make It or Fake It and Take It .....

Sometimes there's just a need to fake it!! ...

Karen came up with a great theme for our January TT outing. Make It, Fake It and Take It - recipes for those that need to bring a dish to pass but you just don't have the time to make something from scratch. At a previous TT outing, Karen had a crazy day but still wanted to come for our dinner so she faked us out with her famous "SC Salsa". So she gave us all the opportunity to fake it. Some faked it, some made it, some even had thier spouse make it.

It was a fun night with our usual group and some brought our husbands along too. One hubby won the Silver Spoon for his Extraodinaire Delived Eggs !! :)

We all made sure to "take" in the great food and fun. Thanks Karen for bringing out the Left Center Right dice game!

SC Salsa
Prepared by Karen at a previous TT outing ...

1. Go to Sam's Club for the special ingredients

2. Show membership card at door.

3. Wander over to the food counter for a slice of pizza.

4. Walk around the store and search out the free food samples.

5. Find the fresh salsa in a container over by the meats, fish and cheeses.

6. Buy it.

7. Come home and put it in a pretty pottery bowl so everyone thinks you made it.

PS - This also works for red potato salad as well as other items.

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Pete's Deviled Eggs Extraordinaire


Prepared by Theresa's husband, Pete ...







Ingredients:

1 ½ doz. Hard-cooked eggs, peeled
½ to ¾ cup mayonnaise
¼ cup each of sour cream and cream cheese
2 Tbsp. Dijon mustard
1 tsp. cider vinegar
¼ tsp. salt
¼ - ½ tsp. (or to taste) cayenne pepper
Paprika and olives for garnish

Directions:

Cut cooked eggs in half lengthwise. Remove yolks, set whites aside. In a small bowl, mash yolks. Add the mayo, sour cream, cream cheese and seasonings; mix well. Stuff or pipe into egg whites. Garnish with paprika and/or olives. Refrigerate until serving.

Yield: 36 halves.

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Roasted Tomatoes with Garlic, Gorgonzola and Herbs
Recipe courtesy Giada De Laurentiis, 2008


Prepared by Kelly







Show: Giada at HomeEpisode: A Day of Indulgence

Prep Time: 5 min, Inactive Prep Time: 15 min, Cook Time: 25 min

Serves: 6 to 8 servings

Ingredients:

12 Roma tomatoes, sliced in 1/2 lengthwise
1/4 cup olive oil
2 cloves garlic, minced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup plain bread crumbs (I will be using my "Magic Powder" breadcrumbs)
3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Directions:

Preheat the oven to 375 degrees F.

Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.

In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes.

In a small bowl mix together the bread crumbs and Gorgonzola cheese.

Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.

Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately.

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Shrimp Dip


Prepared by Cathy






Ingredients:

2 - 8 oz cream cheese (slightly softened)
2 - 8 or 9 oz jars of horseradish
14 med-jumbo shrimp (cut up 11 of the pcs)
ketchup
wax paper
bowl - dome shaped or round
crackers
garnish

Directions:
1. Soften cream cheese and mix w/ 6-8 oz of horseradish (more/less- to taste)
2. Blend in pieces of shrimp
3. Line bowl w/ wax paper and pack mixture in the bowl and wrap the excess wax paper over top
4. Refrigerate for a few hours
5. Garnish plate w/ greens
6. Turn bowl over on greens and peel off the paper
7. Garnish w/ 3 pcs of shrimp and pour cocktail sauce over the mold

NOTE: Mix ketchup and horseradish to make your own cocktail sauce - just keep adding until you enjoy the taste.

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Hot Clam Bread Dip


Prepared by Debbie







Ingredients:

1 (20 ounce) loaf round French bread
2 (8 ounce) packages cream cheese, softened
2 tablespoons grated onion
2 tablespoons beer
2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon hot pepper sauce
2 (6.5 ounce) cans minced clams, drained
Extra bread for dipping (optional)

Directions:

1. Preheat oven to 250 degrees F (120 degrees C).
2. Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf.
3. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil.
4. Bake at 250 degrees F (120 degrees C) for 2 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.

If you don't have time to make this, stop by your grocery store and pickup a container of premade chipped beef dip!!


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Chili Cheese Dip


Prepared by Kathi-Anne's husband, Tim







Ingredients:

1 brick cream cheese
1 cup of Tim's famous Chili
1/4 cup of salsa1 cup shredded cheese

Spread the cream cheese over the bottom of a pie plate, it’s a bit easier to do if it’s not straight out of the fridge. Spread the chili on top, you can use homemade chili if you have leftovers. Top with salsa and then with the cheese. Bake for 15 minutes at 350°F, or until the edges are bubbly. Serve warm with chips.

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Cheese & Crackers












Thanks for the fun night Karen!!

February's theme is Breakfast at Patty's house! See you then.

Happy 2009!

HAPPY NEW YEAR FROM TASTE TEMPTERS!!
Have a Safe & Happy Holiday!

Karen will be hosting this month's TT outing. I can't wait to see what she comes up!

We'll see you soon with a great year of recipes for 2009.