valarie's blueberry sour cream pound cake...

when it comes to treats & sweets, valarie always comes through! last month she brought this pound cake & it was so delish! she also brought a lemon cream topping that i will post, but is not pictured. i am actually making this tonight for a morning meeting i have tomorrow! you could easily turn this same recipe into a great denser muffin recipe... yummmmm!

{valarie's blueberry sour cream pound cake}

3 1/4 cups flour plus 2 TBSP

1 tsp. salt

3 sticks butter, softened

1/2 cup sour cream

2 cups sugar

1 tsp. vanilla

9 eggs, at room temperature

2 cups fresh blueberries

4 TBSP coarse sanding sugar

preheat oven to 325 degrees. Butter 2 5x9 loaf pans.

in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.

in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.

toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.

{Lemon Cream Topping}

1 cup heavy cream

2-3 TBSP powdered sugar

2 tsp. lemon zest

beat together to form soft peaks. spoon on top of cooled pound cake.

(remember the previous post about adding softened cream cheese to help the cream hold it's shape)

dani's creme brulee french toast...

this is another great recipe from my friend dani & who doesn't another recipe that seconds as dessert.  this is a perfect choice for your conference saturday or sunday brunch.  pair that with my hashbrown casserole & some fresh fruit you will have a perfectly delicious breakfast!  

{dani's creme brulee french toast}

1/2 c. butter

1 c. packed brown sugar

2 T corn syrup

6 (1 inch thick) slices French Bread

5 eggs

1 1/2 c. half & half 

1 t. vanilla

1 t. orange extract

1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

{raspberry cream syrup}

1 cup heavy cream

1/2 cup butter

1 cup sugar

1 tsp. vanilla

1 pint fresh raspberries

in a medium sauce pan stir all ingredients until sugar is dissolved.  let cool slightly & transfer to the blender.  blend on high power with lid on loosely.  pour into a bowl & stir in raspberries.  cool completely as the syrup will thicken as it cools. 

still looking for sunday brunch ideas...

try one of these, if you haven't already!  your family will love you & so will your tummy:)

ham & cheese hashbrown casserole...

strawberry & cream croissant french toast...

dani's sourdough pancakes, yummmmm:)...

or here is a new one for ya-

this is my mom's Christmas breakfast pie, hence the snowman plate:)  it seems like a lot of step, but it is sooo worth it!  it would be perfect for any brunch.

{mom's Christmas breakfast pie}

                         1 package frozen puff pastry, thawed                          

1/4 cup butter, melted

3 cups thinly sliced red potatoes

1 cup thinly sliced yellow onion

1/4 tsp. salt

1/4 tsp. pepper

Omelette:

6 large eggs

2 TBSP water

1/4 cup minced fresh parsley

salt & pepper

Filling:

2 cups graded cheddar cheese

2 cups cubed ham

Crust glaze:

1 egg, slightly beaten

1 TBSP water

Pre-heat oven to 375 degrees.  Roll each pastry sheet into 12” square.  Place one in a 10” quiche dish-- set aside.

Melt butter in skillet & cook potatoes, onion, salt & pepper for 12 minutes.  Stirring occasionally-- set aside.  

Get quiche pan with puff pastry & layer with 1/2 the cheese, omelet, potatoes & ham.  Reverse & repeat process.  Top with other rolled out piece of puff pastry. Seal edges with a fork & trim off any pastry hang over the edge.  Brush with crust glaze & bake for 30-35 minutes.  Let stand about 10 minutes, slice & ENJOY!!!

Christmas Morning Gorilla Bread...

This bread kicks traditional monkey bread's butt! It's the BEST!

{kesley's gorilla bread}

1/2 c. granulated sugar
2 tsp. cinnamon
1 stick of butter
1 cup packed brown sugar
1 8 ounce package of cream cheese
2 12 ounce cans refrigerated biscuits (10 count)
1 1/2 c coarsely chopped walnuts (optional)

*Preheat oven 350 degrees- *Spray a bundt pan. *Mix sugar & cinnamon together (or you can buy it all ready mixed in the spice isle) *in a saucepan, melt butter and brown sugar on LOW heat, stirring well, set aside. *cut the cream cheese in 20 equal cubes. *Press the biscuits out with your fingers and *sprinkle each with cinnamon & sugar. *Place a cube of cream cheese into center of biscuit, *wrapping and sealing the dough around the cream cheese. *Sprinkle 1/2 the nuts into the bottom of the pan- *place 1/2 the biscuits in pan *sprinkle with cinnamon sugar *sprinkle on nuts. *Layer the remaining biscuits on top, *sprinkle with remaining cinnamon & sugar, * pour butter mixture over the biscuits. *Cover with foil and *Bake for 30 minutes- *let cool for 5 minutes- *place a plate on top and invert! *I make this Christmas Eve and I just don't bake it- so it is ready first thing Christmas morning!
Merry Christmas!

count down to Thanksgiving #10- pumpkin patch muffins...

since our family usually eats at like 2ish on Thanksgiving Day, i don't like to eat a big breakfast.  but i can't completely wait til then to eat.  So these are an easy fun & light little breakfast.  my mom made them all the time when we were growing up & it brings back fun memories!  Maybe they can become a tradition at your house.

{pumpkin patch muffins}

{super yummy with honey butter}

3 cups flour

1 cup sugar

4 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/2 tsp. pumpkin pie spice

1/2 tsp. nutmeg

1 cup milk

1/2 cup butter, melted

1 tsp. vanilla

1 1/4 cups canned pumpkin

Sift together flour, baking powder, salt, cinnamon, pumpkin spice & nutmeg.  Add sugar & mix.  Stir in milk, butter & vanilla.  Mix just until moistened.  Fold in canned pumpkin.  

Fill greased muffin tins 2/3 full.  Bake at 400 degrees for 20 minutes.  

ham & cheese hashbrown casserole...

this is a great option for something more savory.  or as a side dish for one of the sweeter recipes.  also great for a make ahead dish-  just put it together the night before then pop it into the oven that morning!

{ham & cheese hashbrown casserole}

6 cups frozen shredded hashbrowns, thawed

2/3 cup butter, melted

2 cup cooked diced ham

2 cup shredded colby jack cheese

1/2 cup chopped onion

4 eggs

3/4 cup milk

salt & pepper to taste

Press hashbrowns between 2 paper towels to remove excess moisture.  Place hashbrowns in the bottom of an ungreased 11x14 inch baking dish.  Evenly drizzle melted butter over hashbrowns.  Next layer evenly spread the ham into a layer, then the cheese.  Place chopped onions in a ziploc bag.  Add one tablespoon of butter & cook in microwave for 2 minutes.  In a small bowl beat together milk & eggs.  Add cooked onions, salt & pepper.  Pour egg mix over cheese layer.  Bake at 375 degrees for 30-40 minutes or until golden brown on top.

i told you i had more...

this is a favorite for the richer palette.  it's fast, easy & oh so delicious! 

 

{Strawberry & Cream Croissant French Toast}

4 large croissants, cut in half horizontally

1/4 cream cheese, softened

1/4 strawberry jam-homemade if you have it

3 eggs

1/4 milk

in a medium shallow bowl beat together eggs & milk.  set aside.

take the bottom half of each croissant & spread with 1 TBSP cream cheese & then 1 TBSP jam.  put top back on & gently flatten.  try not to squish out filling.  

dredge filled croissant in egg mixture.  place into a pre-heated skillet sprayed with cooking spray or melted butter.  cook on medium until lightly crispy on each side, only flipping once.

top with whipped cream, syrup, fresh strawberries or vanilla cream syrup. 

conference weekend... Sunday brunch-

Sunday is not only conference, it is also my amazing mother's birthday. Nothing better than a house full of family eating great food, giving you gifts & showering you with love. Or at least that is the plan. Here is what we are thinking food wise. I'll post a recipe a day until Sunday. Try a few of these this weekend. I promise you won't be disappointed!

{dani's sourdough pancakes}

in a large bowl mix...

1 cup warm milk (not hot)

1 package yeast

1 TBSP sugar

add flour to the consistency of pancake batter

mix well & let rest 10-15 minutes.

-if you are going to double the recipe you would start that at this point-

2 cups water

2 cups flour

mix well & loosely cover.  do not refrigerate!  let sit out at room temperature overnight.

the next day add...

1/4 cup oil

2 beaten eggs

*mix well*

sift together-

1/4 cup sugar

2 tsp. salt

2 tsp. baking soda

 

add to the rest of the mix & stir just until combined.  DO NOT OVER MIX!

pour onto a hot griddle & cook just like any other  pancakes.  enjoy with kalleen's Vanilla Cream Syrup.

{kalleen's vanilla cream syrup}

1 cup heavy cream

1/2 cup butter

1 cup sugar

1 tsp. vanilla

in a medium sauce pan stir all ingredients until sugar is dissolved.  let cool slightly & transfer to the blender.  blend on high power with lid on loosely.  cool completely as the syrup will thicken as it cools. 

oLd FasHion grAnolA

{a little bit of homemade goodness}

6 c Rolled Oats

1/2 c Wheat Germ

1/4 c Sesame Seeds

1/2 c Sunflower Seeds

1 1/2 c Chopped Nuts (walnuts, pecans, almonds, etc)

2 c Coconut (unsweetened is healthier)

1 c Honey

1 c Canola Oil

1-2 T Vanilla

1 T Almond Extract (optional)

Sprinkle with cinnamon

Mix first eight ingredients. Pour onto a pammed baking sheet. Bake @ 300 for 30 minutes

Take out and mix in extracts and cinnamon (you may have to put it back into a bowl to

do this without making a mess!) Bake for 5 more minutes or until desired. Cool for 20 minutes.

This makes a great topping for cereal, yogurt or try it on ice cream for dessert!

When you're not scarfing your face, store in a air tight container!!!