Blueberry Pull-Apart Buscuits

Blueberry Pull-Apart Biscuits and Why You Should be Using the Good China

Filed in Breads, Breakfast, Desserts on June 25, 2013 by Stacey
23 Comments

Last week I had the unbelievable opportunity to be invited to Nashville along with 9 other bloggers for the Southern Baking Retreat hosted by Martha White and White Lily.  It was an absolutely amazing experience.  I’m working on a recap post to give you all the details.  While I was there, I met a woman that quickly earned my adoration.  Linda Carman has served as the test kitchen director for Martha White for years.  She works to develop new recipes and products for Martha White.  She is one of those salt-of-the-earth, quintessentially Southern women who just charmed her way right into my heart.  One of the days of the conference were spent talking, learning, and baking biscuits (I’ve got another post in the works for you there, too).  As we were talking with Mrs. Linda, she began telling us a story about her mother’s china.  She said that unlike most folks, they used the good china a lot.  It wasn’t just reserved for super special occasions.  They made occasions special by pulling out the china – not the other way around.  She explained that when her mother first got a dishwasher, she used to always put her good china in there.  Now, we all know that for the most part we’re told not to do that.  Well, sure enough, the dishwasher beat just about all of the gold off of the rim of her plates.  Today, Mrs. Linda still uses that china some.  The vague gold rim can just barely be seen – worn away from all that washing.  But each time she is reminded of all the meals that were made special by that china.   Sure, to some, all they see are plates, cups, bowls, and saucers that are badly worn.  But Mrs. Linda sees all of the memories.
I learned a lot from Mrs. Linda.  I even got to make biscuits with her.  But I think the one thing that I took away from my time with her is that we shouldn’t just pack the china away in a special cabinet, never to be used.  A simple weeknight meal can be made something special just by pulling out the good china.  I urge you to do just that.  Make an ordinary meal special.  Maybe one day your children will be able to look at your worn dishes and have their hearts filled with happy memories just like Mrs. Linda.

———

These super easy pull-apart biscuits are a favorite at our house.  We’ve done them with blueberries, peaches, strawberries – you name it.  I think the glaze is what really makes these special.  I hope y’all enjoy them as much as we do.

Blueberry Pull-Apart Biscuits

Rating: 5

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients

• 3 cups baking mix (like Bisquick)
• 1/3 cup sugar
• 1 pint fresh blueberries, washed
• 4 tablespoons butter, melted
• 1 cup whipping cream, divided
• 2 cups powdered sugar

Instructions

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.

In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.

Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)

Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.

Bake 15 to 17 minutes or until the biscuits are golden brown.

Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.

- See more at: http://southernbite.com/2013/06/25/blueberry-pull-apart-biscuits-and-why-you-should-be-using-the-good-china/#sthash.6QQ7dBsx.dpuf

Ingredients:

• 3 cups baking mix (like Bisquick)
• 1/3 cup sugar
• 1 pint fresh blueberries, washed
• 4 tablespoons butter, melted
• 1 cup whipping cream, divided
• 2 cups powdered sugar

 

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or silicone baking mat, or lightly spray it with non-stick cooking spray.

In a large bowl, whisk together the baking mix and the sugar. Add about half of the blueberries to the mixture and lightly toss.

Add 1/2 cup of whipping cream and the melted butter. Fold gently until the mixture is just combined and a dough forms. (Some of the berries will burst, don't worry.)

Turn the dough out onto the prepared baking sheet. Carefully press it into a rectangle that is about 10 inches by 7 inches. Pour the remaining berries on top of the dough and press them lightly into the dough. Using a paring knife, score the dough to make 12 to 15 biscuits.

Bake 15 to 17 minutes or until the biscuits are golden brown.

Make the glaze by combining the remaining 1/2 cup whipping cream with the 2 cups of powdered sugar. Mix well. Drizzle over the warm biscuits.

Slow Cooker CInnamon Rolls

Ingredients:

• 2 12 oz tubes of cinnamon rolls cut into quarters- divided
• 4 eggs
• 1/2 cup whipping cream
• 3 Tbsp maple syrup
• 2 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker. (Reserve icing packets) 
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well. 
4. Pour evenly over the rolls in the slow cooker. 
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls. 
6. Cover and cook on low for 2 1/2 to 3 hours or until sides are golden and rolls are set. 
7. Drizzle remaining icing over top and serve warm.

Breakfast Dogs on a Stick

Ingredients:

• 16 breakfast sausage links
• 3 cups pancake mix
• 1 cup yellow cornmeal
• Sprinkle of cinnamon
• 1 whole egg, slightly beaten
• 1/2 teaspoon vanilla
• 3 cups water
• Canola oil, for frying
• Warm pancake syrup, for serving
• Special equipment: chopsticks

Directions:

Cook the breakfast sausage links in a cast-iron skillet, turning occasionally until done.

In a large bowl, combine the pancake mix, cornmeal and cinnamon. Stir to combine.

Add the eggs, vanilla and water, adding more water as needed for the batter to become slightly thick (but not overly gloopy.) Start out by adding 1 cup, then work your way up to 3 cups or more.

Heat some canola oil in a large pot over medium-high heat to about 350 degrees F. Drop in a bit of batter to see if it's ready; the batter should immediately start to sizzle but should not immediately brown/burn.

Insert chopsticks into the cooked breakfast sausages so that they're two-thirds of the way through. Dip the sausages into the batter and allow any excess to drip off for a couple of seconds. Carefully drop into the oil (stick and all) and use tongs or a spoon to make sure it doesn't hit the bottom of the pan and stick. Flip it here and there to ensure even browning, and remove it from the oil when the outside is deep golden brown, 2 to 3 minutes.

Serve with warm pancake syrup.

Giant Skillet Cinnamon Roll

Ingredients:

Dough

• 1 cup whole milk
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 4 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (90-110°F)
• 2 eggs, room temperature
• 6 cups all purpose flour, sifted
• 4 tablespoons unsalted butter, melted

Filling

• 1/2 cup butter melted
• 1 cup sugar, 1/2 cup brown sugar and 
• 3 teaspoons ground cinnamon mixed together

Glaze

• 4 oz. cream cheese, slightly melted 
• 4 tablespoons butter, melted 
• 2 cups confectioners' sugar
• 2-4 tablespoons hot milk

Directions:

For the dough, heat milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool while you prepare the other elements.

Dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don't have a stand mixer). Stir with the paddle attachment (or wooden spoon) until well blended. Let stand 10 minutes.

Beat eggs into yeast mixture. Stir in cooled milk mixture (it should be lukewarm), switch to the dough hook then add in flour a little at a time until dough is elastic. Add melted butter and mix, then add in more flour until dough is elastic and pulls away from the sides of the mixer.  Note: you may not have to use all the flour. Do not add so much flour that  the dough does not stick to your hands. Set a timer and knead with the dough hook (or knead with hands on a floured surface) for 5 minutes. 

Place dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place 1 hour or until doubled (mine took a little longer than an hour to double).

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to 12x9-inch rectangles. 

For the filling, brush the rolled dough pieces with the melted butter. Sprinkle each with half the cinnamon sugar mixture. 

Cut the each dough piece into 5 even strip lengthwise. Roll one strip up as if you were making a regular cinnamon roll. When you get to the end, use another strip and continue rolling. When the dough spiral reaches about 6-inches in diameter, (3-4 strips-worth of spiraling) place it in the center of a  lightly greased 12-inch cast-iron skillet. Continue spiraling dough strips around the middle.

When all the dough has been used, cover and let rise about 45 minutes or until doubled.

Preheat oven to 400°. Bake for 18-25 minutes, or until golden. Keep a close eye on it so it doesn't over-bake.

Whisk together glaze ingredients, adding additional milk as needed. Glaze pastry in the pan while it is still hot. Add orange zest if desired. Slice into pieces and serve while still warm.

Healthy Blueberry Scones

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 cup of rolled oats
• 1/4 cup of sugar
• 1 teaspoon baking powder
• 1/2 cup of skim milk
• 3 teaspoons of cooking oil
• 1 egg white
• 1 cup fresh blueberries

Directions:

Preheat oven to 400 degrees. 

Spray baking sheet with nonstick spray.  In a large bowl, combine flour, oats, sugar, and baking powder.  In another bowl, stir together milk, oil and egg white.   Add liquid mixture and blueberries to dry mixture and stir until just moistened. 

On a lightly floured surface, knead dough 10 times.  Roll dough into 3/4 inch thickness.  Cut dough into 12 pieces and transfer to baking sheet. 

Bake for 15-18 minutes or until golden brown  Cool on wire rack. 

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon

1 medium onion, chopped (1 cup)

1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)

2 cups (8 ounces) shredded Cheddar cheese

1 cup shredded mozzarella cheese

1 cup cottage cheese

5 eggs

1 1/2 cups milk

1/2 teaspoon ground mustard

1/2 teaspoon ground nutmeg

 1/4 teaspoon ground pepper 

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings.

Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered.

Let stand 10 minutes.

Bake 40 to 50 minutes or until center is set and top is golden brown.

Sausage Egg Biscuit Casserole

Ingredients:

• 1 lb ground pork sausage with sage, crumbled
• 1/2 cup red peppers, chopped
• 1/2 cup red onion, chopped
• 4 frozen pre-baked biscuits
• 10 eggs
• 1-1/4 cups of milk
• 1 tsp dried oregano
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup frozen broccoli cuts, defrosted
• 1 cup cheddar cheese, shredded 

Directions:

Preheat oven to 350°F. In an 11'' oven-safe pan, sauté the pork sausage, peppers, and onions over medium-high heat for approximately 10 minutes, or until the sausage is fully cooked. Remove from heat.

Cut each biscuit into about 8 pieces and arrange evenly in the pan with the sausage, peppers, and onions.

In a large bowl, beat the eggs, milk, oregano, salt, and pepper until combined. Stir in the broccoli and cheese. Pour the mixture over the sausage, peppers, onions, and biscuits. Give the mixture a slight stir to disperse the ingredients, then press the biscuits down with the back of your spoon to cover them in the egg mixture.

Bake for 35-40 minutes, or until the edges are golden brown and the center is set. Let stand for 5 minutes before serving

Apple & Sausage Strata

Ingredients:

Vanilla Sauce:
2 cups milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
6 egg yolks
¼ cup sugar

Strata:
6 tbsp. unsalted butter
5 medium baking apples, such as Golden Delicious, peeled, cored, and quartered
¾ cup packed light brown sugar
1 ½ tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
Juice of ½ a lemon
¾ cup sugar
¼ tsp. kosher salt
3 eggs
2 cups milk
1 ½ cups heavy cream
2 tsp. vanilla extract
1 Italian or French bread loaf or baguette (about 15 oz.) cut crosswise into ½" slices
1 pound pre-cooked sausage, sliced

Directions:

To make the vanilla sauce: Whisk together sugar and yolks in a 4—qt. saucepan; add milk and vanilla bean with seeds, and stir until smooth. Place saucepan over medium heat; cook, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of the spoon, about 10 minutes. Remove from heat, and pour through a fine strainer into a bowl; chill until thickened.

To make the strata: Heat oven to 375°. Heat butter in a 12" cast iron skillet over medium-high heat. Add apples, and cook, stirring, until just soft, about 12 minutes. Add ¼ cup brown sugar, cinnamon, nutmeg and juice, and cook until sugar melts and apples are beginning to caramelize, about 5 minutes. Remove from heat and let cool.

In a large bowl, whisk remaining brown sugar along with sugar, salt, and eggs until smooth. Add milk, cream, and vanilla, and whisk until smooth. Add bread slices to skillet with apples and sausage slices, nestling them in among the apples, and then pour egg mixture over top, making sure all bread and apples are covered. Let sit for 20 minutes, pressing down bread once or twice, until bread soaks up most of the egg mixture.

Bake until golden brown and slightly puffed, about 35 minutes. Let cool slightly and then scoop into serving bowls and drizzle with vanilla sauce.

Chocolate French Toast

Ingredients:

10 slices bread
1/4 cup cocoa powder
1/4 cup hot water
5 large eggs
3/4 cup heavy cream
1 cup milk
1/4 cup sugar
1 tsp vanilla
1/2 tsp salt
12 oz. semisweet chocolate chopped, or semisweet chocolate chips
 Prepared butter flavored pancake syrup

Directions:

In a small bowl, dissolve cocoa powder in hot water. Whisk until blended; set aside.

In shallow pan (such as a 1 1/4 quart baking dish) whisk together eggs, cream, milk, sugar, vanilla and salt.  Add chocolate cocoa mixture; whisk again until incorporated.

Melt a small piece of butter in a 12" non-stick pan over medium high heat.  Dip 2 bread pieces in egg mixture (turning if necessary) and place in pan.  Turn pieces after about 2-3 minutes and cover one piece with chopped chocolate or chips.  Place the other piece of bread on top of the chocolate covered piece, creating a sandwich.  Heat until chocolate has melted.  Repeat process with remaining pieces.  Serve with butter flavored pancake syrup.

Cheesy Bacon & Egg Casserole

Ingredients:

8 slices bacon
1 medium onion, chopped (1 cup)
1 loaf (8 ounces) Italian bread, cut into 1-inch cubes (5 cups)
2 cups (8 ounces) shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup cottage cheese
5 eggs
1 1/2 cups milk
1/2 teaspoon Mustard, Ground
1/2 teaspoon Nutmeg, Ground
1/4 teaspoon Black Pepper, Ground

Directions:

Preheat oven to 350°F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in skillet; cook and stir 3 minutes or until softened.
 

Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
 

Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper; beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
 

Bake 40 to 50 minutes or until center is set and top is golden brown.

Crescent Cinnamon Roll

Ingredients:

1 tube (8 count) Pillsbury Crescent Rolls, unrolled and separated
Filling
6 tablespoons butter,softened
1/4 cup white sugar
2 1/2 teaspoons cinnamon
Glaze
2 tablespoons butter, melted
1/4 cup + 2 tablespoons powdered Sugar
1/2 teaspoon vanilla extract

Instructions:

Preheat oven to 375

Place the unrolled and separate crescent rolls on an un greased cookie sheet (one with sides)

Filling

In a small bowl, mix together the butter, sugar and cinnamon

Assemble

Evenly spread the cinnamon butter over the crescent rolls and roll up

Place tip side down on the cookie sheet

Bake for 10-12 minutes

Glaze

In a small bowl, mix together the butter, powdered sugar and vanilla until smooth

Place in a zip lock bag and snip a tiny corner off

Drizzle the glaze over the cinnamon rolls

Egg-in-a-Basket Breakfast

Ingredients:

1 slice Of Your Favorite Kind Of Bread
1 Tablespoon Butter
1 whole Egg
Salt To Taste
Pepper To Taste

Directions:

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.

Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.

Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly.

Cheddar Bacon Waffle Sandwich

Ingredients:

1 cup white cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups buttermilk
5 tablespoons unsalted butter, melted
1/4 cup plus 2 tablespoons pure maple syrup
2 large eggs
Nonstick cooking spray
2 tablespoons Dijon mustard
1 1/4 cup grated sharp Cheddar
6 slices bacon, cooked until crisp

Directions:

Preheat the oven to 300 degrees F.

Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.

Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.

Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.

Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted.

Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm.

Sundy Brunch Casserole

Ingredients:

10 eggs
1 cup cottage cheese
1 cup ham (diced)
1 cup cheddar cheese (grated)
1/4 cup jalapeno peppers (sliced)
2 green onions (chopped)
salt and pepper to taste

Directions:

Mix everything in a bowl.  Pour into an 8 inch square baking pan.

Bake in a preheated 375F oven until the eggs are firmly set and golden brown on top, about 20-30 minutes.

French Toast Strada With Chicken Sausage

Ingredients:

Room-temperature butter, for greasing the baking dish
1 loaf (3/4 pound) brioche or challah, cut into 2-inch-thick slices and halved crosswise
4 fully cooked chicken sausages (about 12 ounces total), thinly sliced
8 large eggs
2 1/2 cups whole milk
1/2 cup pure maple syrup, plus more for serving
1 teaspoon coarse salt 

Directions:

Butter a two-quart shallow baking dish; arrange bread slices in dish, overlapping slightly. Place sausage slices between bread slices.

In a large bowl, whisk together eggs, milk, maple syrup, and salt until combined. Pour egg mixture over bread and sausage, pressing down on the bread to submerge it. Cover dish tightly with plastic wrap; refrigerate at least two hours (or up to overnight).

Preheat the oven to 350ºF. Remove the plastic wrap and place the baking dish on a rimmed baking sheet. Bake until the strata is puffed and set in center, about an hour and a half (tent with aluminum foil if it's browning too quickly). Let cool 10 minutes.

Ham & Cheese Waffle

Ingredients:

1 3/4 cups flour
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 large egg whites
3 large egg yolks
1 cup (2 sticks) melted butter
1 cup buttermilk
3/4 cup soda water
Non-stick vegetable oil spray
1 cup thinly-cut strips of ham
3/4 cup shredded sharp white cheddar
Maple syrup  

Special Equipment: Waffle maker

Direction:

Preheat oven to 300°. Heat waffle iron until very hot. Whisk flour, sugar, baking powder, baking soda, and kosher salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until medium-soft peaks form. Whisk egg yolks, melted butter, buttermilk, and soda water in a medium bowl; gradually whisk into dry ingredients. Fold in egg whites.

Coat waffle iron with non-stick vegetable oil spray. Pour batter onto iron, spreading it into corners (amount of batter needed will vary according to machine). Scatter 1 rounded Tbsp. ham and 1 Tbsp. white cheddar over each waffle. Cook until golden brown and cooked through. Transfer to a baking sheet; keep waffles warm in oven between batches. Serve with butter and warm maple syrup.

Breakfast Pizza

Ingredients:

4 eggs, lightly beaten
2 tablespoons butter
2 (8-inch) pizza crusts
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend
4 fully cooked sausage patties, crumbled
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning

Directions:

Preheat oven to 450 degrees F. 

In a medium pan over medium heat, scramble eggs in butter; set aside.

Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. 

Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble. 

Serve hot, cut into wedges. 

Bacon, Egg & Cheese Ring

Ingredients:

• 1 can of crescent rolls
• 5 large eggs; scrambled
• 1 cup of shredded Colby and Monterrey jack cheese
• 8 slices of cooked bacon (I bought the pre-cooked stuff)
• 1 teaspoon of season salt

Directions:

Heat oven to 375 degrees. Scramble eggs on stove top. Lay out crescents
on a parchment lined pizza pan in a star formation (the longer sides of each crescent on the inside with the pointed ends pointing out.)

Place cooked bacon around the inside center of the ring. Top with about 1/3 of the cheese, scrambled eggs, season salt (or whatever seasoning you're using), and remaining cheese.

Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them together.

Place in oven and bake for 15-17 minutes, or until golden brown. Slice in between each crescent to make 8 individual pieces.

Baked Eggs in Bread

Ingredients:

• 4 sourdough baguettes
• 5 eggs
• 1/3 cup heavy cream
• 4 ounces pancetta, finely chopped and fried until crisp
• 3 ounces gruyere cheese, grated
• 2 green onions, thinly sliced
• salt and pepper to taste 

Directions:

Preheat oven to 350 degrees F.
 

Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.
 

Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.
 

Divide and pour the mixture into each baguette boat and place onto a baking sheet.
 

Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.
 

Allow to cool for about 5 minutes, cut and serve.

Cinnamon Roll Cake

Ingredients:

Cake

3 cups Flour
1/4 teaspoon Salt
1 cup Sugar
4 teaspoons Baking Powder
1 1/2 cups Milk
2 Eggs
2 teaspoons Vanilla
1/2 cup (1 stick)  Butter, melted

 

Topping

1 cup ( 2 sticks) Butter, softened
1 cup Brown Sugar
2 Tablespoons Flour
1 Tablespoon Cinnamon

 

Glaze

2 cups Powdered Sugar
5 Tablespoons Milk
1 teaspoon Vanilla

Directions:

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 28-32 minutes or when a toothpick inserted near the center comes out nearly clean.

Glaze: In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.