1/2 pound Bulk pork sausage
1 1/2 cups Finely chopped apple
1/2 teaspoon Ground cinnamon
1/2 teaspoon Ground nutmeg
1 cup Shredded sharp Cheddar
4 Eggs, beaten
1 cup Half & Half
1/2 cup Biscuit mix
Cook sausage until browned, stirring to crumble; drain fat off and set aside.
Combine chopped apple, spices, cheese and sausage. Spoon into 9-inch quiche dish or deep-dish pieplate.
Combine eggs, half&half, and biscuit mix in a mixing bowl; mix well. Pour over apple mixture then bake at 375 degrees for 40 minutes or until set.
Solstice Wreath Coffee Cake
1 1/2 c. sifted cake/pastry flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, slightly beaten
3/4 c. sugar
1/3 c. melted shortening
1/2 c. milk
1 tsp. vanilla
1/2 c. firmly packed brown sugar
2 tbsp. cake/pastry flour
3/4 tsp. cinnamon
2 tbsp. butter or shortening
Sift together flour, baking powder, salt. Combine remaining ingredients. Stir all at once into flour mixture just until blended.
Combine sugar, flour, cinnamon; cut in butter or shortening until crumbly.
Preheat oven to 375 degrees F. Place half of streusel in greased 1 quart ring mold; top with half of batter. Repeat layers. Bake for about 30 minutes. Cool 10 minutes in mold. Invert on wire rack; cool. Drizzle with confectioners' glaze and decorate.
2 pkg Pound cake mix (16oz each)
2 teaspoon Pumpkin pie spice
2 teaspoon Baking soda
2/3 cup Water
1 3/4 cups Solid pack pumpkin
3/4 cup Brown sugar, packed
3/4 cup Chopped nuts
1/2 cup Flour
1/3 cup Butter or margarine
Combine pound cake mixes, pie spice and baking soda in a large mixing bowl. Add water, pumpkin and eggs; beat on medium speed for 3 minutes. Spread half of batter into greased 9x13-inch baking pan; sprinkle with half of the topping. Carefully spread remaining batter; sprinkle with remaining topping. Bake in preheated 325 degree oven for 50-55 minutes or until tested done.
Topping: Combine brown sugar, nuts and flour in a medium bowl. Cut in butter with pastry blender or two knives until crumbly.
In a large bowl sift together the flour, baking powder, cocoa, ginger, cinnamon and cloves; stir in hazelnuts. Set aside. In a medium bowl whisk together milk, egg whites and molasses.
Make a well in the dry ingredients and pour wet ingredients into it. Stir just enough to moisten; batter will be lumpy. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Makes 9 servings
Cranberry Swirl Coffee Cake
1/2 cup butter
1 cup white sugar
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 (8 ounce) can whole cranberry sauce
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 or 10 inch tube pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour, baking powder, baking soda, and salt; stir into the creamed mixture alternately with the sour cream.
Pour 1/3 of the batter into the prepared tube pan. Swirl 1/2 of the cranberry sauce into the batter. Repeat, ending with the batter on top.
Bake 55 minutes in the preheated oven, until golden brown.
Makes 14 servings
Swedish Tea Ring
1 cup milk
1 egg, beaten
1 tablespoon butter
3 tablespoons white sugar
1/2 teaspoon salt
3 1/4 cups bread flour
3/4 teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup raisins
In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle. Start. Butter 2 cookie sheets; set aside.
Divide dough in half. Roll each piece out into rectangles, about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins. Sprinkle mixture onto rectangles. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings. Place them onto prepared cookie sheets with sealed edges down. Pinch ends together to form a ring. Using clean scissors, cut 2/3 way of the way through the loaf at about 1 inch intervals. Spread each cut slightly. Cover with a clean towel and let loaves rise until double. At this time, you may cover tightly with plastic wrap and refrigerate until later.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 20 minutes. The loaf will be light brown on top and the filling will be oozing and bubbling through. Repeat for second ring.
In a small mixing bowl, combine confectioners sugar, almond extract, and milk. Drizzle icing over warm bread.
Makes 24 servings
1 loaf frozen bread dough, thawed
1 egg, beaten
1 pound spicy or regular sausage, cooked and drained
1 cup shredded Cheddar cheese
Roll the bread dough into a large rectangle. Paint dough with beaten egg, then sprinkle sausage and cheese evenly over dough. Roll up jellyroll fashion and place on a large baking sheet. Let rise 30 minutes.
Preheat oven to 350 degrees. Brush outside of roll with remaining beaten egg. Bake for 25 minutes, until golden brown on outside and cooked throughout.