Cheesy Bacon Muffins

Cheese. Bacon. Can't go wrong. ;)

• 5 1/4 c. all-purpose flour
• 1 1/2 c. shredded sharp cheddar
• 3/4 c. sugar
• 2 tbs. baking powder
• 3/4 tsp salt
• 1/4 tsp cayenne
• 3 eggs
• 2 1/4 c. milk
• 1 c. vegetable oil
• 18 + strips bacon, cooked and crumbled

Prepare muffin tins. Preheat oven to 375*.

Combine flour, cheddar, sugar, baking powder, salt, cayenne, and bacon in a large bowl.

In another bowl, combine eggs, milk, and oil. Stir into flour mixture until just moist.

Fill greased muffin cups until 2/3 full. Bake for 10-25 minutes, until lightly brown on top.

Yield: ... I got 31. :)

Raspberry-Swirl Sweet Rolls

DOUGH

1 cup milk
2/3 cup sugar
1 1/2 tablespoons active dry yeast
1 stick unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
1/2 teaspoon fine sea salt
4 1/4 cups all-purpose flour, plus more for dusting

FILLING

One 10-ounce package IQF (Individually Quick Frozen) raspberries, not thawed
1/4 cup plus 2 tablespoons sugar
1 teaspoon cornstarch

GLAZE

3/4 cup confectioners' sugar
3 tablespoons unsalted butter, melted
1 1/2 tablespoons heavy cream

DIRECTIONS

MAKE THE DOUGH: In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 9-by-13-inch baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle.

MAKE THE FILLING: In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24-inch-long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

MEANWHILE, MAKE THE GLAZE: In a small bowl, whisk the confectioners' sugar with the butter and heavy cream until the glaze is thick and spreadable.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop glaze over each roll and spread with an offset spatula. Serve warm or at room temperature.

MAKE AHEAD

The recipe can be prepared through Step 4. Cover the rolls, refrigerate overnight and then return to room temperature before baking.

NOTES

Variation The sweet rolls can be filled with a variety of frozen fruit. Try blackberries, strawberries, blueberries or chopped sweet cherries.

Here is the link to the recipe: http://www.foodandwine.com/recipes/raspberry-swirl-sweet-rolls

Buttermilk Pancakes

Okay, now for the pancakes. :)

• 3 cups soft white wheat flour
• 3/4 tsp. salt
• 2 tsp. baking soda
• 1/4 tsp. nutmeg
• 1/2 tsp. cinnamon
• 3 eggs
• 3 cups buttermilk

Mix the dry ingredients in a large bowl; add eggs and buttermilk and gently mix. Pour onto griddle or skillet. Let bake and then flip over.

We always double the recipe; a regular batch serves about 5 people. I like to make several bags of the dry ingredients and then store them in the freezer so that when we want pancakes all we have to do is add the eggs and buttermilk. If you don't have buttermilk, just mix equal amounts of milk and yogurt. We also like to add either chopped pecans or fresh blueberries for variation. (Is that better, Laura?) :D

Clarabelle's Egg Scramble

1. Prepare Cheese Sauce. Blend butter and flour; stir in remaining ingredients; cook and stir until thickened over medium heat:
2 tablespoons melted butter
2 tablespoons whole wheat flour
1 1/2 cup raw milk
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 teaspoons worcesterchire sauce

2. Stir in cheese to melt:
1 cup firmly packed grated raw milk cheddar cheese

3. Prepare Toasted Bread Crumb Mixture. Mix together:
1 cup toasted whole grain bread crumbs (I used Tricia Ann's oat bread.)
1 1/2 teaspoon melted butter

4. Butter bottom and sides of 13 x 9 casserole dish.

5. Prepare Scrambled Eggs. Combine eggs and onion; scramble in butter until lightly done:
12 large farm-fresh eggs, lightly beaten
1/4 cup chopped green onion
2 oz. can diced green chiles ( I'd like to try fresh ones from the garden this summer.)
3 tablespoons melted butter

6. Cover bottom of casserole dish with Scrambled Egg mixture. Spread Cheese Sauce over the top; top with Toasted Bread Crumb Mixture.

7. Garnish with paprika and minced parsley.

8. Refrigerate until ready to bake. Bake and 325 for about 45 minutes.

This is the casserole that I served the Bradshaw's for breakfast the day they picked up Clarabelle, their new milk cow. I adapted it from Sue Gregg's Breakfasts cookbook p. 228. It's a good "company" breakfast recipe because it can be made a day or two in advance and kept in the refrigerator until time to bake.

~Trish