Saturday, September 20, 2008

Cinnamon Swirl Bread

Cinnamon Swirl Bread
2 loaves

1 cup warm milk
1/4 cup water
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups flour
2-1/4 teaspoons active dry yeast
for filling
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon cinnamon
for glaze1 cup confectioners' sugar
4 to 5 teaspoons milk
1/2 teaspoon vanilla extract

In bread machine pan, place the first eight ingredients. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10 inch x 8 inch rectangle. Combine butter, sugar and cinnamon; spread over dough. Roll up tightly, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 inch loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35 minutes. Lay a piece of foil across both loaves for the last ten minutes of baking to prevent tops from getting to brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves. Enjoy!

Cheddar Sausage Muffins

Cheddar Sausage Muffins
12 servings

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/2 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese

In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.  These also freeze well for a quick breakfast on busy mornings.

Cracker Barrel Hash Brown Casserole

Hash Brown Casserole
12 servings

1 can condensed cream of celery soup
8 ounces Colby cheese, grated
1/2 cup butter, melted
1/4 cup minced onion
1 teaspoon salt
1/2 teaspoon black pepper
1 (2 pound) bag frozen shredded hash browns, thawed
Grease a 13x9x2 inch baking pan; set aside. Combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake at 350° for 45 minutes, until heated through and top is browned. Enjoy!

Maybe not identical, but this tastes a lot like Craker Barrel's! ;-)

Glazed Fruit Salad

Glazed Fruit Salad
12 servings

1 can pineapple chunks
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup orange juice
any or all of the following -
cubed cantaloupe
cubed honeydew
strawberries, halved
seedless grapes
bananas, sliced

Drain pineapple, reserving 1 cup juice; set pineapple aside. In a small saucepan, combine pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine chosen fruit to make about 6 cups. Toss with pudding mixture. Refrigerate until serving. Enjoy!