Page 6 - Demo-Lavender

CAPPUCCINO ROLLS CINNAMON PREP: 45 MIN. + RISING BAKE: 25 MIN. PANINI PREP/TOTAL TIME: 25 MIN.
YIELD: 1 DOZEN

1 cup packed brown sugar
1 pkg. (1/4 oz.) active dry
yeast
4 tsp. instant coffee granules
1 cup warm water (110° to 115°)
2 tsp. ground cinnamon
3/4 cup warm milk (110° to 115°)
2 Tbsp. butter, softened
1 to 2 Tbsp. milk
3 Tbsp. sugar
6 bacon strips
// 1/2 cup buttermilk ICING: BREAKFAST YIELD: 2 SERVINGS 3 oz. Brie or Camembert
2 Tbsp. butter, softened
2 tsp. cappuccino mix
cheese, thinly sliced
1-1/4 tsp. salt 1-1/2 cups confectioners’ 1 tsp. butter
sugar BISTRO 8 thin slices apple
5-1/2 to 6 cups all-purpose flour 4 eggs, beaten
1/2 tsp. vanilla extract 1/2 cup fresh baby
FILLING: 4 slices sourdough bread
1/4 cup butter, melted // (3/4 inch thick) spinach
2 Tbsp. butter, softened
1/8 tsp. salt
In a large bowl, dissolve yeast in warm water. Add the warm milk, buttermilk,
sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir 1/8 tsp. pepper
in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 min- In a large skillet, cook bacon over medium heat until crisp. Remove
utes. Place in a greased bowl, turning once to grease the top. Cover and let rise to paper towels to drain.
in a warm place until doubled, about 1 hour.
Meanwhile, heat butter in a large skillet over medium heat. Add
Punch dough down; turn onto a floured surface. Roll into an 18-in. x 12-in. rec-
tangle; brush with butter. Combine the brown sugar, coffee granules and cin- eggs; cook and stir until set.
namon; sprinkle over dough to within 1/2 in. of edges. Place eggs on two slices of bread; sprinkle with salt and pepper.
Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 Layer with cheese, apple, bacon, spinach and remaining bread. But-
slices. Place rolls, cut side down, in a greased 13-in. x 9-in. baking pan. Cover ter outsides of sandwiches. Cook on a panini maker or indoor grill
and let rise until doubled, about 30 minutes. for 3-4 minutes or until bread is browned and cheese is melted.
Bake at 350° for 22-28 minutes or until golden brown. Place pan on a wire rack. In
asmallbowl,beattheicingingredientsuntilsmooth.Spreadoverrolls.Servewarm.
tasteofhome.com PREP: 30 MIN. COOK: 5 MIN./BATCH
tasteofhome.com
BEAR’S //BURRITOS YIELD: 12 SERVINGS 1 large sweet red pepper, CHEESECAKE FLAPJACKS YIELD: 12 PANCAKES (3/4 CUP TOPPING)
BREAKFAST
COOK: 15 MIN.
PREP: 45 MIN.
2 pkg. (22-1/2 oz. each)
1/4 tsp. salt
1 pkg. (3 oz.) cream
frozen hash brown patties
chopped
cheese, softened
2 eggs, lightly beaten
15 eggs
1 large onion, chopped
3/4 cup whipped topping
1 bunch green onions,
1-1/4 cups buttermilk
2 Tbsp. chili powder
chopped
1 cup all-purpose flour
2 Tbsp. garlic salt
1 Tbsp. ground cumin
1 cup fresh or frozen
crumbs
1 pkg. (28 oz.) flour tortillas
1/2 lb. uncooked chorizo or 3 cups salsa BLUEBERRY // 1/2 cup graham cracker 1/4 cup butter, melted
blueberries
(12 in.), warmed
bulk spicy pork sausage 1 Tbsp. sugar
4 cups (16 oz.) shredded 3/4 cup maple syrup,
6 jalapeno peppers, seeded Monterey Jack cheese 1 tsp. baking powder warmed
and minced
Sour cream, optional
1 large green pepper, chopped 1/2 tsp. baking soda Additional blueberries,
optional
Cook hash browns according to package directions; crumble and keep For topping, in a small bowl, beat cream cheese and whipped top-
warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and ping until smooth. Chill until serving.
cumin. Set aside.
In a large bowl, combine the flour, cracker crumbs, sugar, baking
In a large skillet, cook the chorizo, jalapenos, peppers and onions over powder, baking soda and salt. Combine the eggs, buttermilk and
medium heat until meat is no longer pink; drain. Add reserved egg mixture; butter; add to dry ingredients just until moistened. Fold in
cook and stir over medium heat until eggs are set. Stir in salsa.
Editor’s Note: Editor’s Note: blueberries.
When cutting Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center If using frozen
hot peppers, on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends blueberries, do Pour batter by 1/4 cupfuls onto a greased hot griddle; turn
disposable over filling and roll up. Wrap each burrito in waxed paper and not thaw them when bubbles form on top. Cook until the second side is
gloves are rec- foil. Serve warm with sour cream if desired. Cool remaining bur- before adding golden brown. Spread topping over pancakes. Top with
ommended. to the pancake
Avoid touching ritos to room temperature; freeze for up to 1 month. batter. Be sure warm syrup; sprinkle with additional blueberries if desired.
your face. To use frozen burritos: Remove foil and waxed paper. Place bur- to thaw any
berries used
ritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for in the optional
50-55 minutes or until heated through. garnish.
tasteofhome.com tasteofhome.com
46_tasteofhome.com APRIL/MAY2009