Zucchine/Egg Quiche

Zucchine/Egg Quiche by Traci

Ingredients: Several eggs
Shreded Zucchine
Garlic salt, and pepper
Grated Parmesean Cheese

Separate the egg yolks from the whites. Beat the egg whites
with electric beater so as to become foamy.
and frothy. Beat the egg yolks in separate bowl with a fork.
Add the garlic salt, pepper, and cheese into the bowl with the
egg yolks. In a small pan on stove top add some butter and
let melt on low/med heat.
Then add the sliced zucchine into the pan. Take the egg whites
and fold them into the egg yolk mixture and then add all of
that into the pan. Let it all cook for several minutes letting
the mixture in pan to get firm. Once done slide it out of pan
and enjoy."

Overnight Cinnamon Rolls

Overnight Cinnamon Rolls by Kris (Good Eats on the Food Network)

Ingredients

Dough:

4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray

Filling:

8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Directions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

Breakfast Casserole

Breakfast Casserole by Becca

12 slices of bread with crust cut off, buttered on 1 side
margarine
1 cup ham (or sausage... or both)
2 cups cheese
1 3/4 cup milk
3 eggs
Options: mushrooms, red peppers, tomatoes, cooked onions, etc.

Directions:
1. Butter one side of bread and place 6 slices buttered side down in a 9 x 13 pan
2. Spread out ham, optional add ins, and cheese
3. Arrange the other 6 slices with the buttered side up
4. Scramble eggs with milk and pour on top (I only use 1 1/2 cups milk if using watery add ins like tomatoes and mushrooms)
5. Bake at 375 for 30 minutes until top of bread is toasted. (My mom claims it is best if made the night ahead but I have cooked it right away and it tastes just fine.)

zucchini Pancakes

Zucchini Pancakes by Cora

1 c. shredded zuke
3 T biscuit mix
1 egg
2 T shredded cheddar cheese
1/4 t. dried basil (optional)
1/8 t. salt
1/8 t. pepper

Place zuke in colander to drain, squeeze to remove excess liquid. Pat dry. In a small bowl, combine zuke, biscuit mix, egg, cheese, basil, salt and pepper. Spoon by 1/3 cupfuls onto large skillet or griddle coated with cooking spray. Cook over medium for 3-4 mins. on each side or until golden brown (2 servings).

Blackberry Syrup

Blackberry Syrup by Cora

4 cups blackberry juice
4 cups white sugar

Mix the blackberry juice and sugar, bring to a boil. Boil rapidly for 2 minutes. Skim off foam. Pour into HOT sterile jars or bottles.

This makes a thin syrup (like true maple syrup). If you want it slightly thicker, you can add a small amount of powdered pectin (less than half a 2 ounce box) to the cold syrup and sugar mixture.

Homemade Maple Syrup

Homemade Maple Syrup by Cora (allrecipes.com)

1 cup water
2 cup brown sugar
1 tablespoon maple flavored extract

Bring the water, white sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple extract; simmer 3 minutes longer.

***This recipe is very forgiving. I used vanilla extract instead of maple. If you want a milder taste try using half white sugar and half brown sugar.

Cheesy Hash Brown Casserole

Cheesy Hash Brown Casserole by Amy Shadd

2 lb frozen hash browns (shredded style)
1 stick butter (1/2 cup), melted
1 can cream of chicken soup
1 pint sour cream
1/2 cup diced onion
2 cups cheddar cheese, grated
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 & spray an 11 X 14 baking dish with cooking spray
Mix all of the ingredients together in a large bowl, then pour into pan and bake for 45 - 55 min, until golden brown on top (I put mine under the broiler for a few minutes at the end, just to crisp up the top a little more).

Healthy Banana Blueberry Muffins

Healthy Banana Blueberry Muffins by Cora (from Allrecipes.com)

Ingredients
2 cups whole wheat flour
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 cups mashed bananas
2 egg
3 Tablespoons Butter (optional)
1 teaspoon vanilla extract
1 cup fresh blueberries

Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 12 cup muffin pan.

In a large bowl, mix the whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. In a separate bowl, mix the bananas, egg whites, butter (the original recipe does not include butter. I haven't made them without butter but I think I will try next time), and vanilla extract.

Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin pan.

Bake 16 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.