Cara's Yummy Recipes » Breakfast

Scones

Cara — Mon, 05 Jul 2010 15:57:34 +0000

Ingredients

2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sugar
1 cup heavy whipping cream

Directions

Mix dry ingredients together. Stir in up to 1 cup whipping cream until the dough turns bisquity (add in small increments as you get close to one cup because it changes quickly). Knead lightly and shape into a ball. Place on baking sheet and flatten to about 1-1.5 inches thick. Cut into 6 pieces and pull apart slightly. Bake at 425 for 10 minutes.

Orange Rolls

Cara — Sat, 20 Dec 2008 00:43:07 +0000

Ingredients

Rolls

3 1/2 cups flour
1 pack yeast
1 1/4 cup milk
1/4 cup sugar
1/4 cup crisco
1 t salt
1 egg (room temperature)

Filling

2 tablespoons butter, melted
1/4 cup sugar
2 teaspoons orange peel

Directions

Combine 1 1/2 c flour and yeast in mixing bowl. In a small saucepan, heat milk, shortening, sugar and salt to 115 degrees (so that shortening just melts). Add milk mixture to flour mixture and mix. Mix in egg. Beat at low for 30 seconds, then at high speed for 3 minutes. Mix in remaining flour. Put in buttered bowl, cover with a piece of saran wrap covered in butter. Let rise for about 1 1/2 hours. Divide the dough into 2 parts. Roll each out into a 12″x8″ rectangle. Makes enough for 2 pans of rolls.

Spread melted butter onto dough. Mix together sugar and orange peels. Spread onto buttered dough. Roll up into a 12″ log. Slice into 12 slices. Place in an 8″ cake pan. Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan.

Bake at 375 for 20 minutes. Cool for 3 minutes and invert onto a plate.

Cinnamon Rolls

Cara — Sat, 20 Dec 2008 00:39:38 +0000

Ingredients

Rolls

3 1/2 cups flour
1 pack yeast
1 1/4 cup milk
1/4 cup sugar
1/4 cup crisco
1 t salt
1 egg (room temperature)

Filling

1 teaspoon cinnamon
3/4 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
pecans

Directions

Heat 1/2 cup brown sugar, butter and corn syrup in a small saucepan for about 5 minutes. Add the pecans. Put in the bottom of an 8″ cake pan.

Spread melted butter onto dough. Mix together cinnamon and 1/4 cup brown sugar. Spread onto buttered dough. Roll up into a 12″ log. Slice into 12 slices. Place in pan on top of pecan mixture. Cover with buttered saran wrap and let rise again about 30-45 minutes (or overnight in the fridge) until they are just over the top of the pan.

Bake at 375 for 20 minutes. Cool for 3 minutes and invert onto a plate.

Shannon’s Tasty (Oohmommy) Quiche

Cara — Mon, 17 Dec 2007 02:29:43 +0000

Ingredients

3 eggs
1 cup heavy cream
1/4 cup onion or shallot, diced
1 clove garlic, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh thyme, minced
1/2 cup frozen spinach, defrosted and drained
1/4 teaspoon salt
1/8 teaspoon pepper
pinch of nutmeg
4 mushrooms, sliced
4 pieces bacon, baked and diced

Directions

Make pate brisee. Poke with holes, line with foil and put weights in the pan. Prebake at 425 for 25 minutes.

Beat eggs. Mix in heavy cream through nutmeg. Place bacon in prebaked crust and then pour in egg mixture. Cover crust with foil. Bake at 425 for 25 minutes.

Puff Pancakes

Cara — Fri, 01 Apr 2005 00:57:10 +0000

Ingredients

* 1/2 cup flour
* 1/2 cup milk
* 2 tablespoons sugar
* 1/4 teaspoon salt
* 1 egg
* 1 egg white
* 2 tablespoons butter

Directions

Preheat oven to 425�.

Combine flour, milk, sugar, salt, egg and egg white in a large bowl. Stir until moist.

Melt the butter in a cast-iron skillet over medium heat. Pour the batter into the pan and cook for 1 minute (do not stir). Place the cast-iron skillet in the oven and bake from 15 minuites. Sprinkle with powdered sugar.

Cooking Light Magazine

Crepes

Cara — Thu, 10 Mar 2005 23:07:45 +0000

Ingredients

* 1 1/2 cups milk
* 2 egg
* 1 cup flour
* 1/2 teaspoon salt
* 2 tablespoons butter

Directions

In a medium bowl, beat milk and egg. Add flour and salt. Beat until smooth.

Melt butter in crepe pan, then pour into batter and mix. Let stand 30 minutes or cover and regrigerate 2 hours to overnight.

In a crepe pan over medium heat, melt a small tab of butter. Pour batter into pan, tilting pan to spread batter to edges. Return to heat and cook until golden, about 1-2 minutes per side.