Beautiful Round Front Glass Cabinet

This beautiful cabinet has glass shelves and it is lit with candle light.
On top of the cabinet are 5 beautiful plates I was gifted by a great friend.

Jan's Bacon Baked Beans

 JAN’S BACON-BAKED BEANS

 3-16 oz cans of beans

1 small onion, chopped

3T Maple syrup

2T Dijon mustard

2T tomato paste

1/2t ginger

3/4t garlic powder

1/4t pepper

6 slices bacon

 Position rack in the middle third of the oven.  Preheat oven to 400°.  Combine Combine all ingredients except the bacon.  Transfer to a 6-cup baking dish.  Bake on middle rack until thickened and bubbly, about 20 minutes.  Meanwhile arrange bacon in single layer on ungreased jelly-roll pan.  Bake on lower rack, turning once, until crispy, 10-212 minutes.  Drain and arrange over beans and serve.  8 servings. 

 

Sausage-Egg Casserole

 

SAUSAGE-EGG CASSEROLE Serves 6

4 eggs, hard boiled 1/4 c. butter 1/4 c. flour 2 c. milk 1 lb. sausage 2 c. corn 1 c. bread crumbs Slice 2 eggs into casserole dish. Melt butter in a saucepan; add flour, 1/2 teaspoon salt and a dash of pepper. Add milk all at once. Cook stirring constantly until mixture thickens. Cook sausage and drain. Add sausage and corn to sauce and pour over eggs. Slice remaining eggs on top. Sprinkle with bread crumbs. Bake at 375 degrees for 25 minutes.

Praline French Toast Paula Deen

 PAULA DEEN’S PRALINE FRENCH TOAST – serves 6-8

 8 eggs

1 1/2c half and half

1/3 cup maple syrup

1/3c light brown sugar, packed

12 slices soft bread, 1” thick, with crust on

 Butter a 9x13” pan.  Mix 1^st 4 ingredients together.  Layer the bread slices in the dish and pour the egg mixture over it.  Cover and refrigerate overnight.

 Topping:

1/2c butter

1/2c light brown sugar packed

2/3c maple syrup

2c pecans, chopped

Melt the butter in a saucepan, add sugar and syrup and cook for 1-2 minutes; stir in the pecans.  Pour mix over the bread.  Bake for 45-55 minutes at 350°.  Allow to cool 10 minutes before serving.

 

Pecan Morning Casserole

 French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.

 

Baked French Toast Paula Deen

 

BAKED FRENCH TOAST - PAULA DEEN

French Toast:

1 Loaf French bread [13-16 ounces]

8 large eggs

2 cup half and half

1 cup milk

2T sugar

1 t Vanilla

¼ t cinnamon

¼ t nutmeg

Slice bread into slices, 1” each.  Arrange slices in a generously buttered 9x13” pan, in 2 rows, overlapping slices.  In a large bowl, combine the remaining ingredients and beat with a mixer until blended but not too bubbly.  Pour mixture over the bread slices, making sure all are covered evenly with the mixture.  Spoon some of the mixture in between the slices.  Cover with foil and refrigerate overnight. 

 

The next day, preheat oven to 350°. 

 

Praline Topping:

2 sticks butter

1 cup packed light brown sugar

1 cup chopped pecans

2 T light corn syrup

½ t  cinnamon

½ t nutmeg

Combine all ingredients in a medium bowl and blend well.  Spread Praline Topping over the bread and bake for 40 minutes, until puffed and lightly golden.  Serve with syrup.

 

DUTCH Babies II

 Dutch Baby

INGREDIENTS

SERVINGS 2-3

• ³⁄₄cup milk
• ¹⁄₂cup unbleached all-purpose flour
• 2large eggs
• 1 ¹⁄₂tablespoons sugar
• ¹⁄₂teaspoon pure vanilla extract
• 3tablespoons unsalted butter
• 1tablespoon confectioners' sugar

• 1 ¹⁄₂cups thinly sliced fresh fruit, of choice (peaches, nectarines, strawberries, raspberries, blackberries, blueberries,mangoes, etc.)
• Ham, onions, cheese, thyme, chives

 

DIRECTIONS

1.    Fifteen minutes before baking preheat the oven to 450°; have a pie plate or oven-proof skillet ready.

2.    Whisk together the milk, flour, eggs, sugar and vanilla; put the butter in the pie plate or skillet and place the pan in the oven just until the butter is melted; with a brush coat the rim and entire inside of the pan.

3.    Slowly pour batter into hot pan; bake for 20 minutes; reduce heat to 350° and bake another 8-10 minutes, until pancake is well-browned; remove from oven and sieve confectioners' sugar over the top; serve immediately with fruit spooned into the center of the pancake.

 

BIG Dutch Babies

 

OVEN PANCAKE "Big Dutch Babies"

1/4 c. butter 2/3 c. flour 3/4 c. milk 2 eggs 1/2 tsp. salt 1/2 tsp. cinnamon, optional 1. Heat oven to 425 degrees. In a 9 inch pie plate melt butter in the oven 3-4 minutes. 2. In a large bowl combine flour, milk, eggs and salt. Use a beater to beat until smooth (2-3 minutes). 3. Carefully pour batter into hot pie plate with melted butter. 4. Bake 20 minutes. It will puff up to form a shell. FILLING CHOICES: 1: 3 tbsp. butter 1 c. sliced mushrooms 1 med. onion 1/2 lb. cooked ham 1 c. shredded cheese Melt butter in a skillet and saute mushrooms and onions. Stir in ham. Heat through. Add cheese and pour into center of cooked pancake. 2: Heat pie filling apple, cherry, etc. Pour into center of baked pancake. Serve with whipped topping if desired or sprinkle with cinnamon. 3: 3 oz. cream cheese 1/4 c. brown sugar 1/2 c. sour cream (yogurt 1/2 tsp. vanilla 1 c. sliced apple 1/4 c. chopped walnuts Combine cream cheese and sugar. Mix well. Add sour cream and vanilla. Fill baked pancake with 3/4 of cream cheese mixture. Top with apples. Top with remaining cream cheese mixture. Sprinkle with nuts if desired.

Hash Brown Egg Cups

 HASH BROWN EGG CUPS TO GO   yields 60

 36 eggs

2pkg frozen peppers and onions [or fresh] chopped

32oz frozen shredded hash browns

1 1/2t salt

3pkg [16oz] shredded cheddar cheese [or any cheese you prefer]

1# bacon, fried til crisp and crumbled

 Mix all ingredients except cheese and bacon together.  Add 2pkg of the cheese to the mixture.  Pour into greased [or sprayed] muffin cups.  Top with the bacon and the remaining 1pkg of cheese.  Bake 30 minutes at 350°.  Can be frozen and micro-waved to heat.

 

Soft Yeast Pan Rolls

 SOFT YEAST PAN ROLLS

 2pkg active yeast

1c warm water [110-115]

1/2c shortening

1c boiling water

7-7 1/2c flour

1t plus 2/3c sugar, divided

1/2c butter, softened

2 eggs

 In a bowl, dissolve yeast and 1t sugar in warm water; let stand for 5 minutes.  In a bowl, cream butter, shortening, salt and remaining sugar.  Add boiling water, cool to 110-115°.  Add yeast mixture and eggs; mix well.  Stir in enough flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease top.  Cover and let rise until doubled, about 1 hour.  Punch dough down.  Turn onto a lightly floured surface; divide into thirds.  Divide each portion into nine pieces; shape into balls.  Place in 3 greased 9” round baking pans.  Cover and let rise until doubled, about 30 minutes.  Bake at 350° 20-25 minutes or until golden brown.  Cool in pans on wire racks.  Yield 27 rolls

French Breakfast Puffs

 

French Breakfast Puffs

Yield:12 puffs
Level:Easy
Ingredients
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup whole milk
Coating:
1/2 pound (2 sticks) butter
1 1/2 cups sugar
3 teaspoons ground cinnamon
Directions
Preheat the oven to 350 degrees F. Lightly grease 12 muffin cups.  In a large bowl, stir together the flour, baking powder, salt and nutmeg. Set aside.  In a separate large bowl, cream together the sugar and shortening. Add the eggs and mix again. Alternate adding one-third of the flour mixture and one-third of the milk to the creamed mixture, beating well after each addition.

Fill the muffin cups two-thirds full. Bake until golden, 20 to 25 minutes. Remove the muffins from the pan and set aside.  To make the coating, melt the butter in a bowl or glass pan. In a separate container, combine the sugar and cinnamon.  Dip the warm muffins in the butter, coating thoroughly.  Then roll in the cinnamon-sugar mixture. Don't be afraid to really coat 'em up. Let the kids help!

Helpful Hint: After cooling completely, puffs can be frozen in plastic bags and reheated later. They're in the "reheats beautifully" section of my life.   Recipe courtesy of Ree Drummond