iwishiwasthere said:
Okay iwiwt....this sounds like HEAVEN in a baking pan! My head is spinning!
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Okay iwiwt....this sounds like HEAVEN in a baking pan! My head is spinning!
MMMMMMMMMMMMMMMMMMMMMMMMMMM!
These recipes look so good. That sweet roll recipe will be tried at our house very soon (when we get back from our Thanksgiving trip). Happy Thanksgiving to all!
I want those cinnamon rolls...RIGHT NOW! I think that the turkey will not be the only one with the name BUTTERBALL after trying all these recipes!!!!
I made the breakfast pizza this morning.( I woke up hungry) Kids and hubby loved it and one is very picky! (son) If you make this...make sure you use a pan with an edge. The eggs run off. 
Tomorrow morning will be breakfast casserole.
Tomorrow morning will be breakfast casserole.
Cornbread and Andouille Dressing -- Emeril Lagassee
With this meal in itself, you want need anything other than a little Cranberry sauce to go with it. ;-)
Note, cook the cornbread a day prior and crumble it into small pieces to dry out.
With this meal in itself, you want need anything other than a little Cranberry sauce to go with it. ;-)
Note, cook the cornbread a day prior and crumble it into small pieces to dry out.
I promised an Apricot Brandy pound cake recipe that should work for the sandcastle cake mold (on another thread). It's an easy recipe and it has never failed on me. Freezes well, too, so you can make it ahead of the party and defrost it when you want it (and then put some nice lemon glazed icing on it early enough in the day so it has time to drip down the sides and harden).
ELLA?S PEACH OR APRICOT BRANDY POUNDCAKE
Serves 12
1 cup butter
3 cups sugar
6 eggs
3 cups flour
? teaspoon baking soda
? teaspoon salt
1 cup sour cream
1 teaspoon rum extract
1 teaspoon orange extract
? teaspoon almond extract (I leave this out if I think there?s someone who may be allergic to nuts)
? teaspoon lemon extract
1 teaspoon vanilla extract
? cup apricot brandy
Heat oven to 325 degrees. Grease and lightly flour 10-inch tube pan. Set aside.
1. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
2. Sift together flour, baking soda, and salt. Set aside.
3. In 32-ounce measuring cup, stir to blend sour cream, extracts, and brandy. Add brandy and sour cream mixture alternately to the sugar mixture until ingredients are blended.
4. Pour batter into prepared pan. Bake 70 minutes or until toothpick comes out clean when inserted in center. Remove cake from oven and let cool 5 minutes. Remove cake from pan and let cool on cake rack.
I usually divide the batter into two smaller tube pans and freeze them. One small cake is enough for 6 ? 8 people. I frost it with a lemon or orange glaze when I take it out of the freezer.
I got this recipe from Dr. Ella Bell who now writes the Essence Magazine column called "Working Smart" in which she answers questions about professional life. Ella was on my dissertation committee and I was supposed to be writing my dissertation and instead decided to get recipes from all my professors and my friends and family and make a cook book. But I finished school anyway and have this enduringly wonderful cake recipe and now a new sandcastle cake pan thanks to Mermaid! I have no doubt, Ella would be very pleased that I'm sharing this recipe here. She's wonderful.
ELLA?S PEACH OR APRICOT BRANDY POUNDCAKE
Serves 12
1 cup butter
3 cups sugar
6 eggs
3 cups flour
? teaspoon baking soda
? teaspoon salt
1 cup sour cream
1 teaspoon rum extract
1 teaspoon orange extract
? teaspoon almond extract (I leave this out if I think there?s someone who may be allergic to nuts)
? teaspoon lemon extract
1 teaspoon vanilla extract
? cup apricot brandy
Heat oven to 325 degrees. Grease and lightly flour 10-inch tube pan. Set aside.
1. In large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
2. Sift together flour, baking soda, and salt. Set aside.
3. In 32-ounce measuring cup, stir to blend sour cream, extracts, and brandy. Add brandy and sour cream mixture alternately to the sugar mixture until ingredients are blended.
4. Pour batter into prepared pan. Bake 70 minutes or until toothpick comes out clean when inserted in center. Remove cake from oven and let cool 5 minutes. Remove cake from pan and let cool on cake rack.
I usually divide the batter into two smaller tube pans and freeze them. One small cake is enough for 6 ? 8 people. I frost it with a lemon or orange glaze when I take it out of the freezer.
I got this recipe from Dr. Ella Bell who now writes the Essence Magazine column called "Working Smart" in which she answers questions about professional life. Ella was on my dissertation committee and I was supposed to be writing my dissertation and instead decided to get recipes from all my professors and my friends and family and make a cook book. But I finished school anyway and have this enduringly wonderful cake recipe and now a new sandcastle cake pan thanks to Mermaid! I have no doubt, Ella would be very pleased that I'm sharing this recipe here. She's wonderful.
YYYYUUUUMMMMM!!!! Thanks Paula.
This is my favorite overnight breakfast dish for houseguests. You put it together the night before (very easy) and just pop it into the oven straight from the fridge the next morning. The toast absorbs the milk/egg mixture overnight. I make the orange syrup several days in advance and keep it in the fridge. You can also give this a shot of rum or bourbon for some kick! (You really do have to cook the toast for 40 minutes, though.)
We like this served with rosemary bacon twists. You cook bacon in the oven or microwave oven until it is limp, then dredge the bacon strips in a brown sugar and rosemary mixture while it's still a little greasy. Curl the bacon and spear it with a toothpick and continue cooking in the oven or microwave until it's crispy. I like to use the microwave for bacon, because the paper towel absorbs more of the grease. Remove the toothpick before serving and the bacon retains its curl.
We had the bacon and French toast with a cranberry banana fruit smoothie for breakfast on Christmas morning at Conch Out. Had hot chocolate with candycane swizzle sticks as the toast cooked and while opening gifts. Santa was happy and so was Butter, because his breakfast was swaddled in the bacon napkin before it was served!
FLUFFY FRENCH TOAST WITH ORANGE SYRUP
2 cups half-and-half *
6 eggs
l loaf rich egg bread or day-old French bread, sliced
Dash each of cinammon and nutmeg
* During the holiday season, when prepared eggnogs are available, you can save time by using the prepared nog or lite nog from the grocery dairy case. I don't think it's quite as good and doesn't absorb quite as well, but is acceptable.
Beat half-and-half, eggs and spices together. Trim all crusts from bread and slice one inch thick. Arrange slices close together in a buttered rectangular casserole dish and top with the milk/egg mixture. Cover and refrigerate for several hours or, better yet, overnight. Preheat oven to 400 degrees and bake for 40 minutes. Serve with orange syrup, which you can reheat on the stove or in the microwave. Serves 6 to 8.
ORANGE SYRUP
1/2 cup sugar
1/4 teaspoon sugar
1 Tbps. cornstarch
1/2 cup freshly-squeezed orange juice
1 tsp. orange rind, grated
1 Tbsp. lemon juice
2 Tbsp. butter
Combine sugar, salt and cornstarch and add 3/4 cup hot water gradually. Bring to a boil over medium-high heat and cook until thickened, stirring constantly. Simmer a few minutes. Add remaining ingredients. Thin with additional orange juice, if necessary. Serve warm. Can be made several days ahead and kept refrigerated. Heat on stovetop or in microwave before serving. Serves 6 to 8.
Bon appetit!
We like this served with rosemary bacon twists. You cook bacon in the oven or microwave oven until it is limp, then dredge the bacon strips in a brown sugar and rosemary mixture while it's still a little greasy. Curl the bacon and spear it with a toothpick and continue cooking in the oven or microwave until it's crispy. I like to use the microwave for bacon, because the paper towel absorbs more of the grease. Remove the toothpick before serving and the bacon retains its curl.
We had the bacon and French toast with a cranberry banana fruit smoothie for breakfast on Christmas morning at Conch Out. Had hot chocolate with candycane swizzle sticks as the toast cooked and while opening gifts. Santa was happy and so was Butter, because his breakfast was swaddled in the bacon napkin before it was served!
FLUFFY FRENCH TOAST WITH ORANGE SYRUP
2 cups half-and-half *
6 eggs
l loaf rich egg bread or day-old French bread, sliced
Dash each of cinammon and nutmeg
* During the holiday season, when prepared eggnogs are available, you can save time by using the prepared nog or lite nog from the grocery dairy case. I don't think it's quite as good and doesn't absorb quite as well, but is acceptable.
Beat half-and-half, eggs and spices together. Trim all crusts from bread and slice one inch thick. Arrange slices close together in a buttered rectangular casserole dish and top with the milk/egg mixture. Cover and refrigerate for several hours or, better yet, overnight. Preheat oven to 400 degrees and bake for 40 minutes. Serve with orange syrup, which you can reheat on the stove or in the microwave. Serves 6 to 8.
ORANGE SYRUP
1/2 cup sugar
1/4 teaspoon sugar
1 Tbps. cornstarch
1/2 cup freshly-squeezed orange juice
1 tsp. orange rind, grated
1 Tbsp. lemon juice
2 Tbsp. butter
Combine sugar, salt and cornstarch and add 3/4 cup hot water gradually. Bring to a boil over medium-high heat and cook until thickened, stirring constantly. Simmer a few minutes. Add remaining ingredients. Thin with additional orange juice, if necessary. Serve warm. Can be made several days ahead and kept refrigerated. Heat on stovetop or in microwave before serving. Serves 6 to 8.
Bon appetit!
Great recipes...keep sharing :clap_1: