Monday, December 30, 2013

Cranberry Orange Cinnamon Buns



Cranberry Orange Cinnamon Buns
Not ready to say good bye to fresh cranberries?  Neither am I!  And the combination of cranberry and orange? One of my favorite flavor combinations... in the entire world.  It's just heavenly!  I HAD to add cranberries and orange zest to the Buttery Soft Holiday Roll recipe to create THE BEST cinnamon rolls ever!  This will make LOTS of cinnamon rolls!  So be prepared to give some, freeze some, and devour many immediately!  These are perfect for brunches and special holiday breakfasts with friends and family.  Enjoy!  

Dough:
3 ½ c.  warm water
4 Tbsp. yeast
¾ c. oil
¾ c. sugar
1 c. powdered milk
1 ½ c. potato flakes
1 Tbsp. salt
3 eggs (room temp.)
10 to 12 c. flour

Dissolve yeast in warm water in bowl of electric mixer.  Add oil and eggs.  Add remaining ingredients and mix for 10 minutes. Let rise to double, about an hour.  Meanwhile prepare 3 large rimmed baking sheets. Spray baking sheets with bakers spray or line each with parchment paper. Divide dough into three equal portions.  Roll a portion of dough into a large rectangle about 1/2 inch thick.  Spread 1/4 cup butter on each rectangle.  Mix chopped cranberries and orange zest together in a bowl. Sprinkle 3/4 cup cranberry and orange peel mixture over buttered dough.  Mix brown sugar and cinnamon together in a bowl.  Sprinkle a heaping 1/2 cup of cinnamon sugar mixture over cranberries.  Roll dough up tightly lengthwise, into a long jelly roll. Cut 1 inch slices with a piece of dental floss. Lay floss under dough and wrap it up around the dough, cutting it.  Arrange 12-15 rolls on each rimmed baking sheet. Cover with a piece of plastic wrap sprayed with bakers spray and  let rise until doubled.  Bake at 350 degrees for 15-18 minutes or until edges are golden brown.  While rolls are baking make the frosting.  Spread frosting on hot cinnamon buns.    

¾ cup butter, softened 

Cranberry Orange Mixture:
2 oranges, peel grated finely, juice reserved
2 cup fresh cranberries, roughly chopped ( using a food processor if needed)

Cinnamon Sugar Mixture:
2 cups brown sugar
2 tablespoons cinnamon

Orange Frosting:
6 cups powdered sugar
1 cup butter, softened
4 teaspoons vanilla
6 tablespoon fresh squeezed orange juice 
zest from one orange

Beat ingredients with electric mixer until smooth.  Spread each hot cinnamon bun generously with a scoop of frosting.  OHHHH! Enjoy immediately.  Rolls are easily reheated to enjoy later! 

Saturday, December 28, 2013

Macadamia Nut and White Chocolate Cookies

Macadamia Nut and White Chocolate Cookies

This is a variation on my mother’s “Mrs. Fields’ Fakes” recipe that I suited to use all the macadamia nuts my in-law’s would send us from their visits to Hawaii. These are one of my favorite cookies.  I've always loved the look of jumbo cookies, so I like to make them large but you can make them small just as well.  Just use a shorter baking time for smaller cookies.  I'll be making LOTS of these cookies for a cookie exchange party next week! 
1 lb. butter, softened
1 1/2 cups sugar
2 cups brown sugar
4 eggs, beaten
2 tablespoons vanilla
6 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 pkg. white chocolate chips
1 ¼ cup macadamia nuts chopped
1 cup flaked coconut

In an electric mixer, cream butter and sugars together.  Add beaten eggs and vanilla and mix until light and fluffy.  Put dough hook on mixer.  Sift dry ingredients together and add to creamed mixture, mix until combined.  Add white chocolate chips, nuts and coconut and mix until combined.  For jumbo cookies use a ¼ cup size measuring cup or large ice cream scoop to place dough on cookie sheet.  Bake at 375 for 8-10 minutes. Do not over bake.  Cookies will not look done until completely cooled. 

Thursday, December 26, 2013

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

This soup is one of our very favorites, yes the kids all love it too.  It is has so much flavor and just makes you feel so good!  This is so delicious with some crusty baguettes or the soft buttery holiday roll too.  Add a salad and you have one amazing meal!  I started with a recipe my friend Tammy Shinner gave me years ago and have been making this ever since!  Enjoy!

3 cups peeled, whole tomatoes with juice, canned or fresh
1/8 cup canola oil or olive oil
1 cup celery, finely chopped
1 cup carrots, finely chopped
1 onion finely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ bay leaf
4 cups chicken broth
¼ cup butter
¼ cup flour
2-3 cups half and half, depending on desired consistency
1 teaspoon coarse salt
¼ teaspoon white pepper
Garnish with grated Parmesan cheese

Puree tomatoes and juice in blender and set aside. In large pot, heat oil and sauté carrots, celery, onion, basil, oregano and bay leaf for 30 minutes or until vegetables are soft. Add tomatoes and chicken broth and simmer for 15 minutes. While soup simmers, prepare the roux.  Melt butter and stir in flour until smooth. Stir roux into soup and simmer 10 minutes.  Stir in half and half.  Bring soup to desired temperature and garnish individual servings with a few croutons and a sprinkle of Parmesan cheese.  Serve with plenty of crusty bread. If needed, thin pot of soup with more half and half, milk, chicken or vegetable broth to reach desired consistency.

Monday, December 23, 2013

Cranberry Gingerbread Baby Cakes



Cranberry Gingerbread Baby Cakes

This is such a great holiday party dessert.  Why?  Because what is Christmas without gingerbread?  And because you can make it ahead a day ahead!  You can bake this gingerbread in a rimmed baking sheet or in muffin tins with cupcake liners, depending on how you'd like to serve this.  Both ways make great presentations. On the night of the party, cut gingerbread into squares and place on individual dessert plates, or place each baby cake on a dessert plate.  Top with Brown Butter Sauce and a dollop of sweetened whipped cream if desired.  I'll be serving this for dessert on Christmas Eve.  

3 cups flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground all spice
½ teaspoon cardamom
1 cup unsalted butter, at room temperature
1 cup packed light brown sugar
1 egg
1 cup molasses
1 cup buttermilk
2 cups fresh whole cranberries
1 ½ cup heavy whipping cream
6 tablespoons powdered sugar

Preheat oven to 350 degrees.  Line a 12x17 inch rimmed baking sheet with parchment paper. Or line 24 muffin cups with cupcake liners.  In a large bowl stir together flour, baking soda, salt, ground ginger, cinnamon and allspice and cardamom.  In the bowl of an electric mixer beat butter and brown sugar until creamy. Add egg. Add molasses and beat until well mixed.  Beat in flour mixture, alternating with the buttermilk.  Stir in whole cranberries. Spread batter into prepared pan, or full muffin tins 3/4 full.  Bake for 25-30 minutes for the cake and 18 minutes for the cupcake size.  Cake is done when a toothpick inserted in center comes out clean.  Let gingerbread cool completely before cutting into squares or triangles. Top with sweetened whipped cream and Hot Buttered Sauce.

                                          Hot Buttered Sauce:

½ cup butter
1 ½ cups sugar
2 tablespoons maple syrup or corn syrup
¾ cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla

In a medium sauce pan saucepan, melt butter, sugar, maple syrup, buttermilk and baking soda and bring to a boil.  Reduce heat and simmer for about 5-7 minutes or until mixture turns a light golden color.  Remove from heat and carefully stir in vanilla.  Serve over gingerbread.



Saturday, December 21, 2013

Linguine Carbonara

Linguine Carbonara


I could ALMOST be a vegetarian if it weren't for bacon.  My kids will eat almost anything with bacon.  Needless to say they love this pasta.  I LOVE this pasta!   My son Timothy has been asking me to make this for days!  It’s the best carbonara, ever and totally packed with flavor.  My husband requested a lighter version, so I've replaced the majority of cream with starchy pasta water and cut the amount of eggs in half, and truthfully, I like it on the lighter side!  So you can feel better about eating this too!  I like to add some sauteed asparagus and or mushrooms for a fabulous variation. 

16 ounces bacon, sliced across the grain into half inch pieces
4 cloves garlic, minced
1 white or yellow onion chopped
3 eggs
¼ - 1/2 cup cream or half and half (depending on the richness you desire)  
3/4 cup reserved pasta water from pot of cooked linguine
½ teaspoon salt
several grinds of fresh ground pepper
2 teaspoons chicken or vegetable bouillon granules (or 2 cubes, crushed)
1 1/2 cups super fine grated Parmesan cheese, divided (gourmet or Kraft style)
1 lb. linguine pasta, cooked according to package directions

First, cut block of bacon across the grain into 1/2 inch slices.  Chop onion.  In large saute pan, saute bacon and onions in 1/2 cup water until bacon is browned and crisp and onions are soft. Bring a pot of water to boil.  Add salt and a little oil to the pot.  While bacon is cooking, in medium bowl whisk together eggs, cream, 1 cup Parmesan cheese, salt, pepper and bouillon granules.  Cover and let stand and come to room temperature, while bacon cooks.  Cook linguine according to package directions and reserve 3/4 cup pasta water.  Add pasta water to egg mixture. When bacon is browned and crisp, stir in garlic and sauté a minute or two.  Add bacon mixture to egg mixture and whisk together.  After draining hot pasta, return pasta back to the pot and place pot back on burner set to low.  Pour egg and cream mixture on pasta and gently toss.  Heat thoroughly for a minute or two which will cook the egg mixture just enough.  Pour into large pasta serving bowl and garnish with ½ cup grated Parmesan cheese if desired.. Or make pasta nests by placing a large serving fork into pasta and twirl up a serving using a large serving spoon to help balance the tines of the fork. Gently place pasta nest on dinner plate and lift fork out of pasta nest.  Add some fresh ground pepper and serve immediately.  Pass additional Parmesan cheese around the table.

Pasta nests make a great presentation.

Friday, December 20, 2013

Paris Bistro Fresh Mozzarella and Roasted Vegetable Salad

Paris Bistro Fresh Mozzarella and Roasted Vegetable Salad
An amazing salad is just something I crave, like all the time.  Serve this with some nice crusty bread and I am one happy gal!  A French restaurant in Salt Lake City, the Paris Bistro, made a salad similar to this for a while.  Savoring theirs gave me the inspiration to create this salad at home for my family.  This is what I came up with.  C’est magnifique!  You could roast any variety of fresh seasonal vegetables for this salad, just arrange vegetables in groups around the fresh mozzarella for a beautiful presentation.  Serve this salad on a large platter with plenty of crusty bread.  Try serving it with Homemade Baguettes or the Herbed crusty bread, click here for the recipes... http://www.mygirlfriendsbestrecipes.blogspot.com/search/label/Breads   

3 large beets
1 lb. mushrooms, halved
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
6 plum or 1 cup cherry tomatoes, quartered
1  lb. asparagus
1 small egg plant, sliced into 1/2 inch rounds
1 head of romaine, or favorite greens torn into bite sized pieces
handful of flat leaf parsley
1 large ball fresh mozzarella 

First roast the beets, you can do this in the morning or even a day ahead.  Wrap beets in foil and place on a baking sheet and roast at 425 for 1 hour.  Cool, peel and slice into wedges.  Roast remaining vegetables, except for the lettuce.  On baking sheet place mushrooms, peppers, tomatoes and asparagus and eggplant in their own individual piles.   Toss each group of vegetable with a little olive oil and sprinkle with salt and fresh ground pepper. Add a pinch or two of thyme or other herb blend.  Place in 425 degree oven for 15-20 minutes or until vegetables are tender.  Arrange lettuce on a large serving platter, place fresh mozzarella on top in the center of the platter. Arrange roasted vegetables together in groups around the mozzarella.  Drizzle the Balsamic Glaze over the top and serve with a crusty baguette. Garnish with some fresh Italian parsley or fresh basil if desired. Can be refrigerated until ready to serve or serve at room temperature.

Balsamic Glaze:

2 ½ tablespoons balsamic vinegar
¾ teaspoon honey
½ teaspoon salt
½ teaspoon pepper
3½ tablespoons olive oil

In small bowl whisk vinegar, honey, salt and pepper together.  Slowly drizzle in olive oil while whisking.  Drizzle over Fresh Mozzarella Salad with Roasted Vegetables.

Thursday, December 19, 2013

Chocolate Dipped Caramel Turtles




Chocolate Dipped Caramel Turtles
With Christmas just around the corner, I am trying to get my last few packages off.  Giving little boxes of handmade chocolates is one of my favorite gifts to give. I like to buy small chocolate boxes in bulk to have on hand for the holidays and for birthdays.  I love to fill the boxes with handmade chocolates and tie it up with a bow.  It will be gorgeous and outrageously good, not to mention always enjoyed and appreciated!  A neighbor friend once brought me some of her amazing homemade turtles as a gift.  They were so wonderful I asked her for the recipe, she however didn't want to divulge the recipe!  Well then!  I just made them up on my own!  And I WILL divulge the recipe!

8-12 ounces whole pecan halves
2 cups whipping cream
½ cup milk
1 ¼ light corn syrup
2 cups sugar
¼ teaspoon salt
½ cup evaporated milk
1 teaspoon vanilla
2 lb. milk dipping chocolate 

Easy "Cheaters" Dipping Method:

2, 11 ounce bags quality milk chocolate chips 
2 tablespoons shortening gently melted together


Cover two large baking sheets with wax paper.  Arrange groups of pecans in fours on baking sheet leaving three inches in-between pecan groups. Set aside.  In bowl combine cream and milk. Set aside.  In large, heavy saucepan, place 1/3 of cream mixture, corn syrup, sugar and salt. Bring to a boil, stirring constantly with a wooden spoon.  Turn heat down to low and simmer for 30 minutes in which time mixture will turn a light tan color.   Attach candy thermometer and turn up heat to medium.   While mixture is boiling gradually add the remaining cream mixture. Cook until candy thermometer reaches 232 degrees.  Add evaporated milk and cook to 232 degrees again, stirring constantly.  Remove from heat, add vanilla and stir.  With 1/8 cup, dip into caramel and pour about half that amount over each group of pecans.  Allow to cool.  Chill in refrigerator for 5-10 minutes prior to dipping. Melt chocolate in double boiler or on lowest possible setting in a small crock pot.   Spoon a tablespoon of melted chocolate over the tops of each caramel turtle.  You can garnish with a sprinkle of coarse sea salt or a swirl of melted white chocolate if desired.






Friday, December 13, 2013

Peanut Butter Kisses Cookies



Peanut Butter Kisses

Happy Cookie Friday!  These fun and delicious cookies are a total kid favorite, but adults can’t resist them either.  Who doesn’t love peanut butter and chocolate?   No chocolate kisses on hand?  Simply press an x with a fork into the top of each ball of dough before you bake them or stir 1 cup of chocolate chips into the dough for peanut butter chocolate chip cookies and bake as directed.
½ cup butter
1/3 cup peanut butter
½ cup sugar
½ cup brown sugar, packed
1 egg
1 teaspoon vanilla
1 1/3 cup flour
1 teaspoon baking soda
½ teaspoon salt
44 chocolate kisses, unwrapped
* extra granulated sugar for rolling dough balls in

 In electric mixer, cream butter and peanut butter.  Add sugar and beat until creamy.  Beat in egg and vanilla.  In separate bowl combine flour, salt, soda. Add to butter mixture and mix well.  Roll dough into 1 inch balls and roll into granulated sugar.  Place on ungreased cookie sheet and bake at 350 for 8 minutes.  Remove from oven and top each cookie with a kiss and return to oven to bake for 3-5 more minutes, or until each kiss is slightly melted.  Remove from oven and cool.

Thursday, December 12, 2013

Garlic Shrimp Scampi

Garlic Shrimp Scampi

This is one of the simplest, fastest and tastiest meals you can make. It's a great go-to week night meal because it's just so fast, easy and fresh.  It's definitely one of our favorites, because all of my kids love shrimp.  Serve with some crusty bread.

12 ounces linguine
1-2 lbs. shrimp, raw, peeled and deveined 
1/4 cup olive oil
1/4 cup butter
4 garlic cloves minced
pinch red pepper flakes
2 tablespoons dried parsley
1 cup pasta water
Salt and fresh ground pepper
Parmesan cheese

Fill large pot with water.  Add a little salt and olive oil. Bring to a boil and cook linguine according to package directions, reserving 1 cup cooking liquid to add to sauce.  In large skillet combine butter, olive oil and pasta water.  Add garlic, shrimp, parsley and red pepper flakes to skillet. Season with salt and pepper.  Sauté for a few minutes until shrimp are cooked through. Serve sauce over pasta and garnish with Parmesan cheese and fresh parsley. 


Tuesday, December 10, 2013

Apple Cider Chicken


Apple Cider Chicken

This Apple Cider Chicken is downright delicious! And the mushroom sauce is heavenly!   A friend gave me a version of this well- loved recipe, that I simplified with out sacrificing the deep flavors.  This recipe reminds me of summers in Finland when we would often go to the forests in and pick a variety of wild mushrooms.  We would bring them home and make a fabulous cream sauce out of them and serve it alongside a chicken breast or a cut of grilled steak.  Cream, mushrooms, apple cider and chicken makes a marvelous combination of flavors!  Serve along side some wild rice.

6 boneless, skinless chicken breasts, seasoned with salt and pepper
1 tablespoon olive oil
3 tablespoons. butter, divided
2 cups apple cider or apple juice
2 cups cream
1  lb. mushrooms, sliced



In large sauté pan, melt 2 tablespoons butter and sauté mushrooms until browned and softened, about 5 minutes. In separate large skillet, brown chicken in 1 tablespoon olive oil and 1 tablespoon butter for about 5 minutes on each side.  Pour apple cider into skillet with the chicken and bring to a boil, scrapping bottom of pan with wooden spoon to loosen all the browned bits.  Add cream and bring to a boil again.  Simmer on low heat until reduced and thickened to coat the back of a wooden spoon. Stir in mushrooms and liquid and simmer until chicken is cooked thoroughly.  Sauce will thicken and turn a light caramel color.  
                                                                       

Monday, December 9, 2013

Polar Express Breakfast Menu


"The bell still rings for all who truly believe!"
 One of my favorite children's Christmas books is The Polar Express.  Written and Illustrated by Chris Van Allsburg.  He is one of my favorite authors and illustrators.  He has written many other favorites like the Garden of Abdul Gazi, Jumanji and Just A Dream, which are some of my other favorites. These are beautifully illustrated and written books to share with your children all year long.   This "Mix and Match Menu" is meant to be shared along with this delightful story on Christmas morning!



Polar Express Breakfast Menu
*
Hot Chocolatella and French Hot Chocolate
Fresh Fruit Compote
Cranberry Orange Cinnamon Buns
Crunchy French Toast with Cranberry Compote
Poached Eggs with Sugared Bacon Twists
Roasted Potato and Onion Hashbrowns

Hot Chocolatella
2-3 cups milk ( depending on the richness you desire)
1/2 cup Nutella


Heat milk in a small pot on the stove top over low heat.  Whisk constantly to prevent scorching.  Whisk in Nutella and whisk until smooth and thoroughly combined.  That's a lot of whisking!  




French Hot Chocolate
You can't find a smoother, richer or creamier hot chocolate than this.  Well, maybe somewhere along the Champs-Elysees!  My friend Andrea Hamilton gave me this family recipe and we love it.  My husband likes to tease that it's really not how the French make their hot chocolate!


2 cups whipping cream

1 cup Hershey’s chocolate syrup
1 cup granulated sugar
4 cups milk

 In medium bowl whip the cream with a hand mixer. As it begins to thicken, alternate adding chocolate syrup and sugar until all ingredients are combined. Chill chocolate cream in airtight container in refrigerator until ready to use.  Heat milk in a tea pot or crock pot and stir in all of the whipped chocolate cream.  Heat until hot and serve or fill mugs about 1/3 full of chocolate cream, add hot milk. Stir and serve.


 Peppermint Marshmallows


4 envelopes unflavored gelatin1 1/2 cups water, divided

3 cups sugar
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
drop of red food coloring
4 boxes full size candy canes, crushed in heavy zip lock bag or ground in food processor



Peppermint Marshmallows
Oil a 9x13 inch baking dish with vegetable oil.  Line the dish with aluminum foil and oil foil with vegetable oil.  In the bowl of electric mixer, add gelatin and 3/4 cup water.  In small pot stir together sugar, corn syrup, 3/4 cup water and salt.  Bring to a boil and cook over high heat until the syrup reaches 234 to 240 degrees on a candy thermometer.  Stir in vanilla and food coloring.  Using the whisk on the electric mixer at full speed, pour the hot syrup into gelatin mixture and whip for 15 minutes.  Pour out into prepared dish and smooth the top of marshmallow with an oiled spatula.  Let stand at room temperature for 10 hours uncovered.  Sprinkle crushed candy canes onto  countertop or large cutting board.  Turn out marshmallows onto crushed candy canes.  Sprinkle crushed candy canes over the top of marshmallow block and rub in with hands to prevent marshmallows from sticking.  Cut marshmallows with oiled cookie cutters or an oiled knife and roll in crushed candy canes.  Makes 64 large square marshmallows.    
Fruit Salad Compote

I love this beautiful salad because it's a really fast, easy and delicious way to add healthy fruits to your menu.  You can add any kind of fresh fruit you have on hand to make this salad even better.  I love to add any combination of pears, strawberries, blueberries, mango, pineapple, grapes, pomegranate seeds and fresh mint to this salad for variation! 

3 apples, sliced (you can peel these if you prefer)
3 oranges, peel, separate sections, and slice into bite sized pieces
3 bananas, sliced
1 teaspoon poppy seeds
a little sugar and orange juice



I like to use a knife to peel the oranges because it easily removes the white peel.  You can use a knife to separate the sections from their casings.  Place cut fruit in serving bowl.  Add poppy seeds, sugar and orange juice and gently toss. Let stand 15 minutes before serving. 
                                




Cranberry Orange Cinnamon Buns

Dough:
3 ½ c.  warm water
4 Tbsp. yeast
¾ c. oil
¾ c. sugar
1 c. powdered milk
1 ½ c. potato flakes
1 Tbsp. salt
3 eggs (room temp.)
10 to 12 c. flour

Dissolve yeast in warm water in bowl of electric mixer.  Add oil and eggs.  Add remaining ingredients and mix for 10 minutes. Let rise to double, about an hour.  Meanwhile prepare 3 large rimmed baking sheets. Spray baking sheets with bakers spray or line each with parchment paper. Divide dough into three equal portions.  Roll a portion of dough into a large rectangle about 1/2 inch thick.  Spread 1/4 cup butter on each rectangle.  Mix chopped cranberries and orange zest together in a bowl. Sprinkle 3/4 cup cranberry and orange peel mixture over buttered dough.  Mix brown sugar and cinnamon together in a bowl.  Sprinkle a heaping 1/2 cup of cinnamon sugar mixture over cranberries.  Roll dough up tightly lengthwise, into a long jelly roll. Cut 1 inch slices with a piece of dental floss. Lay floss under dough and wrap it up around the dough, cutting it.  Arrange 12-15 rolls on each rimmed baking sheet. Cover with a piece of plastic wrap sprayed with bakers spray and  let rise until doubled.  Bake at 350 degrees for 15-18 minutes or until edges are golden brown.  While rolls are baking make the frosting.  Spread frosting on hot cinnamon buns.    

¾ cup butter, softened 

Cranberry Orange Mixture:
2 oranges, peel grated finely, juice reserved
2 cup fresh cranberries, roughly chopped ( using a food processor if needed)



Cinnamon Sugar Mixture:

2 cups brown sugar
2 tablespoons cinnamon



Orange Frosting:
6 cups powdered sugar
1 cup butter, softened
4 teaspoons vanilla
6 tablespoon fresh squeezed orange juice 
zest from one orange

Beat ingredients with electric mixer until smooth.  Spread each hot cinnamon bun generously with a scoop of frosting.  OHHHH! Enjoy immediately.  Rolls are easily reheated to enjoy later! 



                                                                                   


                                                
Crunchy French Toast with Cranberry Compote


1 large loaf Texas toast white bread, or thick sliced wheat bread

2 cups milk
5 eggs
2 tablespoons sugar
2 tablespoons vanilla
2 teaspoons cinnamon
18 ounce bag corn flake dry cereal
butter or margarine for cooking French Toast 

Remove inner bag from Corn Flake box.  Without opening bag, use a rolling pin and coarsely crush corn flakes.  Pour into large bowl or baking dish.  In large bowl whisk together milk, eggs, sugar, vanilla and cinnamon.   Dip Texas toast in egg mixture and then dip in cornflakes.  Coat griddle or pan with butter or margarine and cook until cooked through and crispy.  Top with butter and Cranberry Syrup Compote and a dollop of whipped cream if desired or maple syrup.

                                     Cranberry Syrup Compote

14 ounces canned cranberry sauce
½ cup sugar
3/4  cup orange juice, or juice and zest of one orange
1 lemon, juice and zest
1 teaspoon vanilla
dash cinnamon

 In saucepan bring all ingredients to a simmer. Stir and simmer for 5-10 minutes.  Puree mixture with a hand held mixer if desired, or mash cranberries slightly.  Serve over Crispy French Toast.  Top with a dollop of whipped cream and garnish with fresh chopped cranberries if desired.        
                                                             
Roasted Potato and Onion Hashbrown


5 pounds potatoes, cut into bite sized pieces
2 onions, chopped
2 cloves garlic, minced
4 tablespoons olive oil
pinch or two of red pepper flakes
handful of fresh chopped herbs or 1 teaspoon dried herbs

Preheat oven to 425 degrees.  On large 11x18 " rimmed baking sheet, toss potatoes, onions and garlic with olive oil and season with plenty of salt, fresh ground pepper, red pepper flakes and fresh or dried herbs like thyme, rosemary and sage.  Roast for 35 minutes. Remove from oven and toss with a metal spatula.  Bake another 5-10 minutes, until golden and tender.  Serve with eggs and Sugared Bacon Twists.
                                               
 Poached Eggs with Sugared Bacon Twists
My brother in law Doug Owens shared this easy method of cooking eggs for a crowd.  You can easily prepare up to 12 eggs for a breakfast gathering of family and friends in no time at all.  Serve Poached Eggs with the Bacon Twists and some delicious breakfast breads and fresh fruit.  Start the bacon first and try to both bacon and eggs in the oven, simultaneously.

Bacon:
1 lb. bacon
1 cup brown sugar
fresh ground pepper

 Eggs:
Up to 12 eggs
12 tablespoons heavy cream
salt and fresh ground pepper
pinch fresh herbs or herb mix

Heat oven to 400.   Remove bacon from packaging and cut block of bacon in half crosswise, so you'll have short pieces of bacon when you separate them.  Separate bacon strips and coat each piece in brown sugar.  Line a baking sheet with foil and place a bakers rack on foil lined baking sheet.  Twist bacon and place on bakers rack.  Season with fresh ground pepper.  Bake for 12-15 minutes or until bacon is crisp.  For quick clean up, discard foil off baking sheet immediately after bacon is ready.  Don't let the drippings and sugar cool and harden on the baking sheet.   Serve bacon alongside poached eggs. In bottom of muffin tin, drizzle about 1 tablespoon cream for each egg you'll be cooking in each cup.  Add a pinch of fresh or dried herbs. Crack one egg in each muffin tin cup and sprinkle with salt and pepper.  Bake at 375 degrees for about 5-10 minutes or until egg is set.  With a large serving spoon, scoop egg out of tin and place on serving dish.   Serve with Roasted Potato and Onion Hashbrown.