JANICE'S CHILI EGG PUFF BREAKFAST CASSEROLE

 My friend Janice is a great cook and shared this recipe with me.  Actually she made it one time when we were having a girls' weekend at her house, and we all loved it.  Most breakfast casseroles have bread in them and for some reason my family has never been a fan.  This one is very light, airy and flavorful and the one I always make when I am having overnight guests.

10 eggs

1 pint small curd cottage cheese

1/2 c butter, melted

1 lb pan sausage, browned and drained

1/2 c flour

1 t baking powder

1/2 t salt

1 lb Monterrey Jack cheese, grated

1 - 4 oz cans diced green chilis

Salsa or Pico de Gallo to serve

Preheat oven to 350 degrees.  Grease a 9x13 pan.

Beat eggs until light and lemon-colored.  Add remaining ingredients and pour into pan.  Bake for 35 minutes.  Serve with salsa or pico.

HAM AND CHEESE PUFF PASTRIES

                                                                             

Don't judge this recipe by my picture!! By the time I thought to take a picture I only had slices from the two pastries left so they aren't even the same size, but I decided seeing them will help even though the picture isn't good.  I will get a better picture of it next time I make these, because I will definitely be making these again.  Since our football game was at 11:00 I googled brunch football food and found these.  Because I had an abundance of puff pastry in the freezer I decided to make them and man are they easy to throw together but also very tasty.  Since I refrigerated the leftovers I heated one this morning for a quick breakfast and enjoyed it again.  They were served at room temperature but of course are especially tasty when the cheese is melted and warm.

3 TB Creole mustard*

1 TB honey

1 (17 oz) pkg. frozen puff pastry sheets, thawed

Flour for work surface

8 deli ham slices (I used HEB Old Fashioned ham, sliced on a 3, but any good ham would work.)

4 Gruyere cheese slices (I also had it sliced on a 3.)

3/4 t chopped fresh thyme leaves

1 large egg, lightly beaten**

Preheat oven to 425 degrees with racks in upper third and lower third positions.  Line 2 large baking sheets with parchment paper and set aside.**

Stir together Creole mustard and honey in a small bowl.

Unfold each puff pastry sheet on a lightly flowered work surface.  Roll each sheet into a 15x12" rectangle.  Transfer pastry rectangles to prepared baking sheets.

Spread mustard mixture evenly over bottom half of each rectangle lengthwise, leaving a 1/2" border around edges. Layer ham and cheese slices evenly over mustard mixture, leaving a 1/2" border. Sprinkle with half of the thyme.

Whisk together egg and 1 TB water in a small bowl.  Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling,  creating 2 (15x6" rectangles), and crimp all edges with a fork to seal. Brush top of each pastry with egg wash. **  Cut 5 diagonal 3" slits on top of each pastry and gently separate slits to slightly reveal filling.**

Bake in preheated oven until puff pastries are deep golden brown 20-25 minutes, rotating baking sheets between top and bottom racks halfway through bake time.  Remove from oven and cool slightly, about 5 minutes. Transfer to a cutting board and cut each pastry crosswise into 5 pieces. Transfer to a serving plate.

*Creole Mustard is difficult to find so I found a recipe and made it, but I think any interesting mustard would work here -- possibly even a honey mustard so you can skip that step of adding honey.

**These pastries can be filled, sealed, and refrigerated up to 2 days ahead, or frozen for up to 2 weeks.  Thaw overnight in the fridge if frozen.  I didn't freeze mine but instead covered and refrigerated them overnight.  Before baking I brushed the tops with the egg wash, cut slits and baked as directed.

ERIC'S CHEESY TACOS

 

Eric is a genius when it comes to easy but incredibly tasty recipes.  I normally wouldn't show the steps with pictures, but it will make it much easier to understand. The first picture is a breakfast version of these tacos, with an egg and garnishes of sour cream and Salsa Verde on top.  When Eric first made these for us at Christmas this year he was also putting pieces of rotisserie chicken in them and on top was just sour cream, pico de gallo and avocado.  We all fell in love with them and anytime anyone wanted a little bite of something we would make a different version of these.  One morning for breakfast we decided to forego the meat inside and put an egg on top, which is what I made for JT for breakfast this morning.  The last picture is the lunch/dinner version, and I was so into eating the deliciousness that I forgot to take a picture first.  It is the only picture I have of that version and wanted to inspire you to make one.  Sorry I didn't wipe the plate or make it prettier.  

If you will grate a block of cheese and keep it in your fridge and a container of refried beans, you can make one of these in 5 minutes tops.  Trust me this is one recipe that is addictive because of how quickly you can make them, and how much you will love the taste.  Experiment with your favorite flavors.  Thanks Eric for introducing us to these wonderful tacos!

Grated cheese (This was Colby Jack but I frequently use Sharp Cheddar.)

Refried beans -- pinto or black

Corn tortillas

Queso if you have access to bought containers (This was HEB Queso Blanco.)

Rotisserie chicken or any other cooked meat (Beef fajita or Pork fajita meat would be great.)

Mashed potatoes? (an idea that just came to me that would be delicious)

Toppings suggestions:

Sour cream

Pico de Gallo

Salsa

Avocado

Spread a little refried beans onto one side of a corn tortilla.  Sprinkle some grated cheese into a small nonstick skillet.  It will immediately start to melt so have your tortilla ready and lay it on top of the cheese.  Drizzle a little queso on it or possibly sprinkle a little cheese on it.  If you are doing a lunch/dinner taco lay small pieces of meat on top. (OR if you also like the idea of a potato taco, dollop some mashed potatoes on the tortilla and either drizzle queso or sprinkle cheese on them.  I might even have to make some mashed potatoes just to have leftovers so I can have one.  I love potato tacos and have only had them in LA while visiting Eric.)

Once you can see that the cheese underneath is starting to brown flip one side of the tortilla onto the other side.  You can gently press it to be sure the top adheres to the bottom to keep the ingredients inside.  Let it cook another minute to be sure the cheese on the bottom begins to lightly brown then flip it over and let the other side brown a little.

Serve it immediately with any choice of toppings.  If you are doing the breakfast version you can cook the egg in the same skillet.  It didn't fit well inside the taco so we just serve it on top and then add our favorite toppings on top of the egg.

KIM'S CORN AND ZUCCHINI PIE

                                   
This pie can be served multiple ways -- as a quiche, a side dish, or a main for vegetarians.  I loved it but wasn't sure my boys would like it, because neither is wild about zucchini.  How wrong I was!  JT had seconds and Logan thought it was tasty, and that the zucchini wasn't too overpowering. Since it is so thick it goes a long way too.  It is so nice to have a side dish that covers all the bases.  Grill a piece of meat and serve this pie, and you have dinner.  You could also make a salad and have it for lunch.  Like I said this is a multi-functioning dish!  Thanks for the recipe Kim!

1/2 stick unsalted butter
1/2 medium onion, diced
2 ears corn, cut off the cob
2 large zucchini, sliced thinly, preferably with a mandoline, 
       (about 4 cups)
8 oz. sliced mushrooms
1 TB dried basil
1 t. dried oregano
1/2 t. Kosher salt
Fresh black pepper to taste
12 oz. shredded cheese (I used 4 oz. mozzarella and 8 oz. Swiss)
About 1/3 c. grated Parmesan (or more if you wish)
4 eggs, beaten

Preheat the oven to 375 degrees.  Spray a pie plate with Pam or line it with parchment paper.

Heat the butter in a large, deep skillet over medium high heat.  Add the onions, zucchini, and mushrooms.  While the veggies saute, cut the corn off the cob.  Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes.  Remove from heat and gently drain off any excess liquid.  Cool the mixture for a few minutes.

Stir in the basil, oregano, salt, pepper, beaten eggs, Parmesan and all except one cup of cheese.  Transfer the mixture to the pie plate. If desired, arrange some of the zucchini on top so it looks decorative.  I didn't because I didn't want my boys to immediately see zucchini. Top with the remaining cup of cheese.

Cover loosely with greased foil and bake for 20 minutes.  Remove foil and bake an additional 10 minutes or so, until the top edges brown and the mixture is firm.  Let stand about an hour before cutting into slices.  Refrigerate leftovers.

SOURDOUGH BREAD

         
Eric has become an expert at making sourdough bread and has shared his technique and tips with me. This bread isn't too sour, is somewhat chewy and just perfect for a sandwich, toast, garlic bread -- anytime you want to treat yourself or those you love!  Everyone who has had it thinks it is scrumptious.  Eric  ordered his starter from Breadtopia back in March, and when we were together in Palm Springs in June he gave me some of his starter in a jar.  I also made videos of all his steps in the correct order and have now typed them up.  This post is mostly for me so that I can pull it up on my iPad when I am making it and for anyone that wants me to give them some starter.  I have made 4 loaves now, and they are all delicious. The only difficulty I am having is getting it put in the bread pan properly so that it comes out perfectly symmetrical, but I will discuss that in Step Five below.  You can see the seam issue on my picture above.  There are several steps but each one only takes 5-10 minutes, so don't let that scare you.  BTW these directions are for using a bread pan to make a loaf.  Eric started by making the round bread in a "proofing bowl" and baking it in a Dutch oven, but switched to a bread pan for a more uniform bread.  I prefer slices the same size so I doubt I will ever attempt the round loaf.  Eric has also used his starter to make pizza dough, pancakes, pretzels, and kolaches, but I will try and perfect my loaf before attempting any of those.

General Info:

The starter should be fed every 3-5 days (I have gone as long as 7) and kept in the refrigerator with the top loosely on it.  I have a glass jar that has a metal snap to hold the lid tight, but I don't snap it and instead let it sit gently on the top.  Eric says even if you forget to feed it you can still use it unless it gets mold or something on top.  Also if a lot of liquid (looks like water) is floating on top, pour the bulk of that off before feeding (which is what I had to do when I waited 7 days to feed it).  

When you are NOT going to make bread but need to feed it you can do one of two things.  Because it is going to increase in volume, if your jar is large enough you can just feed it.  You can also take some out and put it in a "discard jar" or give some to a friend.    Pour in 2/3 cup unchlorinated water (I buy Spring water, but Eric says you can also use distilled) and stir to loosen it up.  Then add 1 cup all-purpose flour and stir it in till all the flour is wet.  It's fine if there are still lumps in it.  Put it back in the refrigerator.

If you use a discard jar also keep it refrigerated.  Once you have accumulated enough, probably 2-3 times, you can use it to make other things.  I made crackers with only one "discard" and it wasn't nearly enough.  Simply spread the discard onto a parchment-lined cookie sheet, sprinkle it with herbs and bake it.  You can score it to be the shape you prefer for crackers or just break it up once it comes out of the oven.

When you do make bread you can start it when you are going to be around about 5 hours for all the steps.  Eric says if you have to leave just put the dough in the refrigerator while you are gone and that will slow down the rising.  I have not attempted this and have started making mine mid afternoon and baking it the next morning since that is how we did it in Palm Springs.  Eric says once the bread is in the bread pan, it can stay in the refrigerator 12-24 hours before baking it. He also says if you want to bake the bread the same day you can let it rise a couple more hours once it is in the bread pan instead of refrigerating it.  I have also not attempted that either.

Making Bread:

STEP ONE:

Take about 3/4 cup of starter out of the jar and put it into a glass bowl.  (You can use as little as 2 TB but it will take longer to rise.)

To feed both your starter jar and make bread, put 2/3 cup* unchlorinated water into the starter jar and also into your glass bowl. Stir well, breaking up the starter in each.  Then add 1 cup all-purpose flour into both the jar and bowl and stir until all the flour is wet, kind of a chunky paste.  It doesn't have to be perfect, the flour just needs to be wet.  Close the lid on the starter jar and put back in the refrigerator, but remember not to tighten or seal the lid.  If by chance you are making bread again the next day you can leave the starter out on the counter.  I have not done that yet.

Tip:  Put a little water on your fingers to get the excess off the spoon.

Pull off a piece of saran big enough to cover your bread pan because you will use this same piece of saran on every step.  Lightly put saran wrap on the bowl and set aside for about two hours.  It depends on how warm it is in your house.  It might take about 2 hours if the temperature is lower than 75 degrees, but anything higher than 75 will decrease the amount of time for this step.

STEP TWO:

Check it after an hour.  You want it to rise and bubbles to form but you don't want the bubbles to pop.  With it being summer and hotter I have only waited an hour, because I have had a few popped bubbles after an hour.  I am assuming it will take longer when the weather cools off.

Scrape it into the Kitchen Aid mixing bowl.  It should be a little stretchy.  Add 2/3 cup water and stir it to break it up.  Add 2 cups bread flour (works best but if you can't get it then all-purpose will work).  Stir it with a wooden spoon till all the flour is soaked in.  It should be pretty dry but with no big chunks of dry flour.  Put saran back on for about 15 minutes to let all the water soak into the dough.

STEP THREE:

Sprinkle 1-1/2 teaspoons non-iodized salt (like sea salt) over the dough and pinch it in with your fingers.  Put it on your mixer with the dough hook on LEVEL TWO and mix for 5-7 minutes.  Wet your fingers to get extra dough off the dough hook.  Re-cover it with saran and leave it for about an hour.

STEP FOUR:

After about an hour it should look pretty smooth.  Put some oil (I use Canola but vegetable will also be fine) on your fingers and go around the bottom of the dough pulling it up.  Stretch it up (like up about 8") and then fold it back over and tap it back down over itself.  Keep doing that all the way around about four times.  This is supposed to help you get the bubbles in the bread for a nice consistency and is just another way of kneading it.  Put saran back on for another hour.

STEP FIVE:

Pour a little canola in a glass bread pan and rub it around really well. Put flour on your countertop (not too much) and dust it around.  Use the pastry scraper and scrape dough out onto floured counter. Sprinkle dough with a teeny bit of flour.  You want the outside to not be super sticky.  If the dough is still really wet and not as firm as you think it should be you can sprinkle a teeny bit more flour.  Too much flour will make your bread tough so definitely experiment with this step and don't add too much flour.  Do the stretch and fold routine four times again, being sure that the last fold you tap it down.  That seam needs to go on the bottom of the bread pan, and surprsingly that has been the most difficult task for me to achieve.  If that seam isn't on the bottom then when the bread bakes that seam sort of separates a little and keeps the loaf from looking perfect.  It doesn't affect the taste at all, but of course my goal is for the loaf to be as perfect-looking as it tastes.  So once you have done the final stretch and fold, gently use your hands to shape it to fit in the bread pan.  It doesn't matter if it doesn't totally reach the ends because as it rises it will fill in.  Spray that same piece of saran with cooking spray and cover the bread pan and put it in the refrigerator overnight.  Eric says you can bake it the same day by letting it rise a couple more hours but he thinks it works best to let it sit in the refrigerator overnight.

STEP SIX:

The next morning set it out and leave the saran on the top while preheating the oven to 450 degrees.  Preheat the oven for 30-45 minutes so it is really hot.  Take the saran off and bake it for 30 minutes.  It needs to be a little brown on top but not too brown.

Let it sit in the pan about 10 minutes then use a knife to go around the sides to loosen it and dump it out of the pan.  Wrap it in a tea towel and let it cool for 2 hours before cutting it.

*Because we have more humidity in Texas than CA (duh!) my final dough is a little wetter than it was in CA so I am going to experiment with using a scant 2/3 cup of water to see if it will help get a firmer loaf to put in the bread pan thus making it easier to set that seam on the bottom and get my loaf more perfect.  I definitely don't want to change the texture or taste so if it makes it tougher doing that, I will go back to the full 2/3 cup.  In discussing this with Eric he said to try scoring the top of the loaf so it will let out the steam a little and possibly prevent the "blowout" I am getting on the sides.  If that's the case I will leave my dough a little wet like I have been doing because the taste and chew are perfect.  Obviously in making bread there are all kinds of experiments but it's fun to try and perfect it!  Good luck!!

CHILAQUILES BRUNCH CASSEROLE

I have found my go-to breakfast casserole for guests!  My family loves Mexican food of every variety, and this recipe is so simple, yet it tastes like I am a genius in the kitchen!  This recipe was found on smittenkitchen.com, and she has some incredible dishes.  I added more cheese because there can never be too much cheese for us, but other than that I followed her recipe.  Update:  Getting the egg correctly cooked with the yellow runny and the white firm is tricky so recently I have just cooked the eggs separately and served them on top of the chip concoction.  It's not quite as wonderful but still pretty damn tasty -- and much quicker and easier!

12 or more (6 inch) corn tortillas, quartered and fried until crisp *

10 oz. can red enchilada sauce (I used Hatch)

15 ox. can black beans drained and rinsed

3 c. (12 oz) coarsely grated cheese (I used 8 oz sharp cheddar & 4 oz. pepper jack)

6-8 large eggs (I used 6)

Kosher salt and freshly ground black pepper

Thinly sliced scallions, sour cream , diced avocado, and salsa as toppings

Chorizo, or your favorite cooked breakfast meat, totally optional**

*I am lucky in that my HEB makes fresh tortilla chips so I bought a bag of them and used about 8 oz of them.  (In Austin, Fiesta also makes its own chips.)  I think a high-quality chip is critical to the outcome of the dish, so if you don’t have access to them I would recommend frying the fresh tortillas, but you can easily do them the day before and store them in an airtight container.

Heat the oven to 375 degrees.  In a baking dish (8x12 or possibly 9x13 if you make your layers thinner), spray with Pam.  Line ¼ of the tortillas in the bottom of the dish.  Drizzle with ¼ of the enchilada sauce, followed by black beans and cheese.  Repeat these layers 3 times.  Bake for 15 minutes, until cheese is melted and tortillas have softened a little.  

Remove from the oven to a cooling rack (leaving oven on) and use a spoon to push little nests into the tortillas where you would like each egg to go.  It won’t fully hold it, but it will help them stay in place.  Crack an egg into each nest and season the egg with salt and pepper.   Return the casserole to the oven until the whites of the eggs are opaque but not fully set.  This part is tricky because if you leave the eggs too long the yolk will harden, and you want the yolk to be runny.  The goal is to let the whites finish cooking in the residual heat of the casserole, which should occur in about 8 minutes.  After about 4 minutes I put my casserole back in the oven a little longer hoping to get the egg whites a little more done.  The whites were still a little jiggly but once served it wasn’t noticeable that they weren’t totally set.  If you leave the casserole in until the whites are set the yolks will harden in the residual heat.

Scoop out an egg with the chip concoction underneath for each person and serve with the toppings.  We of course used all of them.   **No one thought the chorizo was necessary at all, so I would make the dish without it the first time and see if anyone complains about the lack of meat.

CRaye’s BANANA BREAD

My best friend growing up was Carla Raye, and my name is Carolyn Rae, so we have always called each other CRaye or CRae.  CRaye gave me this recipe at the beginning of quarantine because we were both getting so many bananas delivered that were past their prime.  I have never had so many frozen bananas in my freezer in my life!  I have another banana bread recipe on the blog that has been requested for years because it is so yummy.  It has a glaze over it that makes it sweeter, and honestly it is more like a banana loaf cake.  This recipe is a traditional banana bread, and my boys love it because their sweet tooth isn’t as strong as mine.  With the addition of sour cream it stays very moist and will definitely satisfy your hankering for banana bread.

1 c. mashed bananas (3-4 bananas, if it goes over a cup it’s fine, just not less)*

1 c. sour cream

¼ c. unsalted butter

1-1/3 c. white sugar

2 eggs

1 t. vanilla

2 c. all purpose flour

1 t. baking soda

1 t. baking powder

¼ t. salt

Preheat the oven to 350 degrees.  Grease and flour two 7x3” loaf pans.

Combine the bananas and sour cream and set aside.

In a large mixing bowl, cream together the margarine and sugar until smooth.  Beat in the eggs, one at a time.  Stir in the vanilla and the banana/sour cream mixture.

Combine the flour, baking soda, baking powder and salt.  Stir into the banana mixture.  Spread evenly into prepared pans.

Bake for 50 minutes or until a toothpick inserted into the center comes out clean.

*To freeze bananas I cut them in chunks and spread them on a cookie sheet until frozen; then drop them in a freezer bag.  Thaw them and they are honestly pretty nasty-looking once they thaw and you begin to mash them, but they work perfectly in banana bread.  “Waste not, want not!”

COWAN APPLE STRUDEL

Justin’s mother was one of 12 Cowan children.  At every family function her brother Ray’s wife Donna would bring her apple strudels.  The Cowan sisters would hide them from the rest of us so they could eat them!  Finally Donna decided it was time to teach us how to make them and invited anyone interested to Aunt Clara’s for strudel lessons.  After that Aunt Clara and I would annually get together and make several recipes of them to freeze for the holidays.  Then Aunt Clara moved to North Carolina and would send me boxes of apples every Fall from an orchard there, and I would continue to make them by myself.  Our sweet Aunt Clara passed away in 2008, and I haven’t made them since.  This Thanksgiving Justin’s sister Joni and her daughter Kelle and I decided to rekindle the tradition.  Friday after we had our leftovers we got to work.  The recipe makes 6 strudels, so I did 2 as an example, Joni did 2, Kelle did 1, and my son Logan decided he would do 1.  Hopefully this family tradition can be carried on now!  BTW, they are magnificent, and it is such a special treat to pull one out of the freezer.  They aren’t very large and one will be devoured immediately.  Because of that and the time involved I always at least double the recipe when I am making them so that I can give a few as gifts.  When we finished making them Joni said “This was fun – I wish we had made more!”  It’s a wonderful way to spend time in the kitchen with family or friends, and the rewards are even greater!

STRUDEL DOUGH:

¾ c. cold butter

1 c. warm milk

2 egg yolks

3 c. flour

(Extra wide heavy duty foil)

(Melted butter)

Cut butter into the flour with a pastry dough blender.  Beat the yolks with a fork and add them to the milk.  Pour the mixture into the flour and stir until blended – it will be a very sticky dough.  Cover the bowl and chill the dough at least 2 hours or as long as overnight.  Divide the dough into 6 pieces in the bowl.  If doubling the recipe keep part of the dough in the frig while working with the rest.  Roll out one piece of the dough on a heavily floured cloth into a rectangle about 12” long and 8-9” wide.  You will probably have to continue flouring your rolling pin and cloth so the dough doesn’t stick to it.  Move the rectangle onto a piece of foil about 18” wide.  Brush the side facing up with melted butter, leaving about 1” without butter around all edges.  The unbuttered section will help the strudel seal more easily.

STRUESEL:

1 stick cold butter

1 c. flour

1 c. sugar

Cut the butter into flour/sugar mixture with a pastry dough blender till crumbly.

FILLING:

Coconut

6-8 apples, peeled and sliced thinly

Sugar

Cinnamon

Struesel

Box of vanilla wafers made into crumbs with a food processor

Raisins if desired

Chopped pecans

About 1-1/2 sticks butter, softened

Line up all the ingredients in the above order in a row as if in an assembly line.  In a vertical line down the middle of the dough piece about 2” from the top and bottom and about 4” wide layer the filling ingredients, finishing with about 4 thin slices of butter.  It’s hard to estimate how much of each ingredient, but you want the end product about 3” tall so experiment as you go.  I would guess about 3 TB of sugar for a pile of apples that are about 2” tall, maybe more if you are using tart apples.  Be generous with the cinnamon.  I usually go fairly heavy on the cookie crumbs and maybe 3-4 TB of the struesel.

Fold one side of the dough over the filling pulling it so it is somewhat tight around the filling.  Bring the other side of dough over the first side, sealing it.  Roll the top and bottom edges down to close and finish sealing the strudel.  Gently flip it over so the seams are on the bottom of the foil.  Brush the top of the strudel with more melted butter and sprinkle more streusel on top.  Bring the side foil edges together like a tent and roll them down to seal the packet.  As you did with the strudel, roll the top and bottom edges of the foil toward the strudel to close and seal the packet.  Freeze until ready to use. (I have kept mine probably as long as 3 months before.) You may choose to bake one before you freeze the others!

To bake, unroll the foil and set it on a baking sheet.  Bake at 350 degrees about 30-45 minutes, depending on whether it was frozen when you put it in the oven.  Bake until it is only lightly browned.  The apples will continue to stream so don’t let it get too brown.  Let cool a bit before serving.  Whew!  Lots of work but well worth it all...

PUMPKIN MONKEY BREAD

My son Logan likes everything flavored pumpkin, so when I saw this on Thrillist it screamed at me to make it for my boy.  It is a cross between a sticky bun and monkey bread but is flavored with pumpkin.  It would be perfect for a Brunch or Thanksgiving morning -- quick and easy yet very tasty.  

1 stick unsalted butter

½ c. pumpkin puree

1-1/2 c. packed brown sugar

1 c. white sugar

1 t. pumpkin pie spice

¼ t. salt

2 cans Pillsbury Grands biscuits

½ c. toffee bits

½ c. walnuts, chopped

Preheat oven to 350 degrees.  Grease a bundt pan.

In a medium saucepan, combine butter and pumpkin.  Stir over medium heat until butter is melted; add sugars, pumpkin spice, and salt.  Stir constantly until sugars are melted and the mixture begins to bubble and thicken.

Cut each of the 16 biscuits into quarters, making 64 pieces. Cover the bottom of the bundt pan with pieces; sprinkle some of the toffee and walnuts over them then drizzle some of the pumpkin mixture, trying to coat the dough evenly.  Repeat the process until all the pieces, toffee bits, walnuts and pumpkin mixture is used.

Bake for 30 minutes, until golden brown.  Remove the bread from the oven and let cool in the pan for 15 minutes.  Invert it out of the pan onto a plate.  Serve warm if possible.  Room temp works too.

CROQUE MADAME SANDWICHES

Yummy for a quick but special breakfast.

½ stick unsalted butter, room temperature

16 slices thin white sandwich bread
¼ lb. Gruyere cheese, thinly sliced
½ lb. thinly sliced deli ham
Coarse salt and fresh ground black pepper
8 lg. eggs

Preheat oven to 450 degrees.

Spread ½ t. butter on each bread slice and place 8 slices, butter side down on a rimmed baking sheet.  Divide cheese and ham evenly among slices, season with salt and pepper, and top with remaining bread slices, butter side up.  Bake until bread is golden brown and cheese is melted, about 10 minutes, flipping halfway through.

Meanwhile in a large nonstick skillet melt 2 t. butter over medium heat.  Cook 4 eggs until whites are set and yolks are still runny, about 5 minutes; transfer to a plate and keep warm.  Repeat with remaining butter and eggs.  Top each sandwich with 1 egg.  Season with salt and pepper and serve immediately.

 

 

ROSVELIA’S HOMEMADE CORN TORTILLAS

My cleaning lady Rosvelia was here today and taught me how to make them – I’m so excited!  I had bought a tortilla press and already had the comal so all I needed was the lesson.  Surprisingly they go very fast and of course they are SO much better than ones from the grocery store.  It takes practice to get them onto the comal smoothly, but I am determined to make them as well as she did.  Of course she didn’t measure anything so I tried to measure as best as I could.

2 c. Ma Se Ca (Instant corn masa flour)*

1 c. flour
Water (will measure this next time I try to make them)

On the tortilla press cut out two pieces of a plastic bag the size of the circle.  I had understood you should do it with a ziplock bag, but Rosvelia just cut up a plastic grocery sack.  The tortilla will be pressed between these two pieces of plastic. 

Start heating your comal on high heat so it will be really hot.  Once it is really hot turn it down a little bit.

Put the masa and flour in a bowl.  Slowly add water, kneading as you add it go.  The mixture should be very pliable and soft and kind of moist but not at all wet.  Pinch off about a golfball size piece and roll it in your hands to make it round.  Press it a little so it is about ½” thick.   Set it on the bottom piece of the plastic bag on the press and put the other piece of the bag on top.  Press down with the handle of the tortilla press.  Flip the tortilla in the bags over and press again.

Here is where it gets tricky to us novices.  Peel off the plastic on one side and as you peel off the other side of plastic lay the tortilla on your right hand with half of it hanging off.  This makes it easier (supposedly!) to lay the tortilla on the comal without it getting wrinkled.  If it gets wrinkled don’t bother it.  Heat it on that side for a few minutes and then with your hand (!) pick up one edge and flip it over – hoping to straighten out the wrinkles if you have made any – but don’t fuss with it – you can pinch off the bad parts and just have an ugly tortilla.  I’m thinking by messing with it, the tortilla might get tough, since that’s what happens with pancakes.  Rosvelia didn’t share why but she was adamant that I not mess with it even when parts of it were flipped over and laying on top of the tortilla.  You will need to flip the tortilla several times until it starts to puff up.  Once it puffs up it is ready – but you want to wait until the whole thing is puffy before taking it off the comal.

Stack the fresh tortillas in a tea towel to keep warm and fresh.

*There is a white corn masa and a yellow corn masa.  The white doesn’t say white on it but at the bottom the yellow one says yellow corn masa flour.  Rosvelia says the yellow one is for tamales, and the white one is for tortillas.