• 63°
franklin county times

What's cooking Suzanne?

By Staff
Greetings cooks!
I hope you are preparing for your Christmas celebration. Cooking baked goods early and freezing them really helps when the time comes.
Today we are going to feature two quick breakfast breads for the holidays.
You may serve one or both for your Christmas breakfast. Having these on hand will give you more time to spend with family and friends before having to start with the big Christmas dinner. Many people prefer a continental breakfast so add a little fruit on the side of these and enjoy it as a special treat.
Our first featured recipe is Caramel Breakfast break-a-way bread and gooey cinnamon rolls. You might want to serve a loaf of banana bread also. Enjoy.
Caramel Breakfast Break-a-way Bread
1 loaf frozen bread dough
4 T. butter
1/2 c. brown sugar
2 to 3 T. corn syrup
Chopped pecans
Cinnamon sugar (1/2 c. sugar and 1/4 t. cinnamon)
Grease 9-inch bunt pan or casserole dish. Melt butter, brown sugar, and corn syrup together and pour into greased pan. Cut frozen bread dough into bite-size pieces. Place in pan. Roll pecans in cinnamon sugar and arrange in pan. Let rise overnight. Bake in the morning at 350 degrees for 30 minutes. Cool 5 to 10 minutes and turn out on plate.
Gooey Cinnamon Rolls
1 pkg. refrigerator biscuits (fluffy buttermilk biscuits are better)
1/2 c. sugar
2 t. cinnamon
3 T. melted butter or margarine
1/2 c. miniature marshmallows
Separate and flatten biscuits. Combine sugar and cinnamon. Dip biscuits into batter, then into sugar mixture. Place 4 marshmallows in center of each biscuit; bring edges up to form balls. Place in greased muffin cups, seam side down. Bake at 400 degrees for 10 minutes. Remove from pan immediately and serve while warm.
Other recipes:
1 1/2 1b. Ground beef
1 egg
1/2 c. chopped onion
1 t. salt
1/2 t. pepper
1 1/2 cans (8 oz) tomato sauce
3 T. vinegar
1 t. mustard
2t. Worcestershire sauce
Make sauce first. Mix meat and first four ingredients along with 1/2 of the sauce and place in casserole dish. Cook at 350 degrees for 30 to 40 minutes or until almost done. Pour the rest of the sauce over the meat and cook 10 to 15 minutes.
Sugar Plum Pudding
2 c. flour
1 and 1/2 c. sugar
2 t. cinnamon
1 t. nutmeg
1 c. prunes, chopped
3/4 c. butter
1 c. buttermilk
1 and 1/4 t. soda
1/4 lb butter
1/2 c. buttermilk
1 c. sugar
1 t. vanilla
Sift ingredients together. Cream butter and sugar and eggs. Add dry ingredients with buttermilk. Fold in prunes. Pour in greased floured pan. Bake at 325 degrees for 25 minutes. Pour glaze over hot cake.
Ham and Cheese Delight
1 can pressed, chopped ham
1 pkg. natural cheddar cheese
20 soda crackers, rolled
3 eggs
1 and 1/2 c. milk
Sour cream
Coarsely chop ham and cheese. Mix with cracker crumbs in a large bowl, add beaten eggs and milk and blend well. Pour into ungreased 2 quart baking dish, place dish in shallow water and bake for 1 hour removing the water pan the last 15 minutes at 350 degrees. Top each portion with a spoonful of sour cream and serve hot.
Red Velvet Cake
2 and 1/2 c. self-rising flour
1 c. buttermilk
1 and 1/2 f c. vegetable oil
1 t. baking soda
1 t. vanilla
1/4 c. (two 1.oz.) red food coloring
1 and 1/2 c. sugar
1 t. unsweetened cocoa
1 t. white vinegar
2 lg. eggs
1/3 lb. (1 and 1/3 sticks) softened butter
10 oz. cream cheese, softened
1 lb. box confectioners sugar
2 c. chopped pecans
Cake: Heat oven to 350. Mix together all ingredients with electric mixer. Spray three (9-inch) round cake pans with nonstick coating. Pour batter equally into pans and bake for 20 minutes. Cool layers on wire rack.
Frosting: Combine butter, cream cheese, and sugar in a bowl; beat until fluffy and then fold in 1 and 1/2 c. pecans. Use to frost cake when it is cool. Decorate top of cake with remaining pecans. Refrigerate 1 hour before serving. Makes 10 to 15 servings.
Baked Macaroni and Cheese
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat.
Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.