Preheat the oven to 350°
For the streusel:
Melt one stick (8 Tbsp) of butter. Combine the ¼ cup granulated sugar, brown sugar, cardamom, and nutmeg in a bowl. Stir in the melted butter and then 1 ¼ cup flour. Mix well and set aside.
For the cake:
Prepare a 9-inch cake pan by greasing it with 2 Tbsp of butter and dusting with 2 Tbsp of flour. In a large bowl, cream the rest of the butter (6 Tbsp) and sugar (¾ cup) on high speed for 4 to 5 minutes, until light and fluffy. This step adds air to the finished product and should not be skipped. Reduce to low speed and add the eggs 1 at a time. Then add the vanilla, orange zest, and yogurt. In a separate bowl, gently whisk together the rest of the flour (1 1/3 cup), baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries until just incorporated.
Pour the batter into the prepared pan and even it out. Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a toothpick comes out clean. Cool and dust with powdered sugar.
Add the warm water, yeast and 1 tablespoon of sugar to a standing mixer bowl and whisk until combined. Let sit for about 5 minutes or until the yeast starts to bubble a bit.
In a separate small bowl add the remaining 1/3 cup sugar and lemon zest to the bowl. Begin to massage the two ingredients together, releasing the oils of the lemon to infuse.
Then add the sugar, lemon mixture, poppy seeds, milk, eggs, and melted butter to the stand mixture bowl and whisk until combined.
Replace the whisk attachment with the dough hook attachment and add in the salt and flour. Mix on medium speed until smooth and the dough has pulled away from the inside of the bowl, about 2-3 minutes.
Cover the dough with plastic wrap or a towel and let sit at room temperature until it has doubled in size, about 1.5 hours.
Prior to rolling out the dough set up a stove top fryer using a wok or wide, mid side pot. Fill about 2/3 of the way up with fryer oil and heat to 335° (at altitude) 350° at sea level.
Transfer the dough to a large clean surface dusted with flour and roll out until it is 1/2” to 3/4” thick and cut into 1 1/2” to 2” squares or rectangles.
Add 5-6 of the beignets to the set-up fryer and cook for 1 1/2-2 minutes per side or until golden brown.
Cook in batches until the beignets have all been fried and set on a sheet pan lined with paper towels to drain.
Coat heavily in powdered sugar and serve.
*Alternatively, the dough can proof in the refrigerator overnight. It will need to come to room temperature the next day and must be left out about one hour prior to use.
**For a stronger lemon flavor, add 1 teaspoon lemon extract with the melted butter.
Preheat oven to 425°. Slice red onion into thin strips, cherry tomatoes in half, and zucchini into thin half moons. Place all vegetables on a 13″ x 18″ baking sheet. Drizzle with 2 tablespoons olive oil and lightly sprinkle with 1/8 teaspoon salt and a pinch of black pepper. Roast in oven for 15 minutes.
While roasting, whisk together 12 eggs, 1/2 cup reduced-fat milk, 1/4 teaspoon oregano, and 1/4 teaspoon salt. After 15 minutes, remove baking sheet and stir roasted vegetables with spatula. Pour egg mixture over vegetables, then sprinkle 1/4 cup crumbled feta evenly across the baking sheet. Roast for an additional 10 minutes, or until the egg is just set in the center.
Portion into 6 servings. Serve immediately, or refrigerate and reheat for quick breakfasts.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, zest, juice, butter, eggs and vanilla until well combined.
Pour the liquid ingredients into the flour mixture and fold together until combined. Let stand 20 – 30 minutes.
Heat a skillet or griddle over medium-high heat until hot. Generously oil the hot skillet. Pour about 1/4 cup batter per pancake into the pan, far enough apart so the pancakes don’t touch.
Serve hot, with butter and your favorite syrup.
Preheat oven to 325° Unwrap ham from packaging and place in a large baking dish. Pour water into the bottom of the dish. Cover ham and baking dish tightly with foil, and bake in pre-heated oven for 60-90 minutes, until ham is warmed through (100-110° when a thermometer is inserted into the thickest part). When the ham is nearly warmed through, start the glaze. In a medium sauce pan over medium heat, melt butter. Continue to cook butter, stirring frequently, until butter starts to become a golden-brown color and smells nutty, about 1-2 minutes. Add brown sugar, maple syrup, Dijon mustard, cinnamon, cloves, nutmeg, and garlic, stirring to combine. Bring to a gentle boil and cook for 2-3 minutes until thickened slightly and fragrant.
Once the ham reaches 100-110° as above, remove from the oven. Increase oven temperature to 400° Arrange peeled pears in the baking dish around the ham. Brush half of the glaze mixture over the ham and pears. Place in the oven and bake for 10 minutes, uncovered. Remove from the oven and brush the remaining glaze over the ham and pears. Baste with accumulated juices in the bottom of the pan. Return to the oven and bake another 10 minutes. Remove from the oven and baste with accumulated juice in the bottom of the pan. Return to the oven and bake another 5-10 minutes, until ham reaches at least 140°, glaze is thick and beginning to caramelize, and pears are tender. Remove from the oven. Baste with accumulated juices in the bottom of the pan. Let sit for approximately 15 minutes. Cut pears into desired portions, then serve with ham slices.
Thank you to Melissa Wright at @thewrightfamilytable for the recipe
Directions:
⦁ Preheat oven to 275° Spread bread in an even layer on a baking sheet, and bake until completely dried, about 35 minutes. Remove from oven and allow to cool to room temperature
⦁ In a large heavy bottom sauté pan or cast-iron skillet, cook sausage over medium heat, stirring frequently, until golden and crisp, about 10 minutes. Using a slotted spoon or similar, transfer and reserve sausage. If skillet is dry add about 1 Tbsp of avocado oil.
⦁ Add kale, season lightly with salt, and cook until kale is wilted but still has a nice green color, about 3 minutes. Remove from the heat and reserve
⦁ In a large bowl, whisk together eggs, milk, heavy cream, Dijon, thyme, 2 tsp salt, pepper, and nutmeg until well combined. Add the dried bread and fold together gently. Let soak until bread is softened and slightly puffed. At least 15 minutes, no more than 30.
⦁ Grease a large 12 in round ceramic baking dish with butter. Using a slotted spoon, add half of the soaked bread to the prepared baking dish, spreading in an even layer. Top with half of the kale, half the sausage, half the roasted bell peppers and half of the cheese. Repeat will the remaining layers and top with cheese/remaining peppers. Pour any remaining liquid egg mixture over the casserole and press down gently so that all the layers are submerged. Cover tightly with aluminum foil and allow to stand at room temperature for 30 minutes if baking right away. Rest in refrigerator overnight to bake in the morning.
⦁ When ready to bake, preheat oven to 325° and bake with the foil for about 30 minutes. Remove foil and return baking dish to oven and continue to bake until strata are puffed, and the center is not jiggling. About 30 minutes. Remove from oven.
⦁ Adjust oven rack to 6 inches below broiler element and preheat boiler on high. Broil until strata is lightly browned in spots, about 2 minutes. Remove from oven and allow to cool for about 10 minutes. Cut into portions and serve!
French Toast Directions
Cut Challah bread in thick slices and leave out uncovered to dry overnight.
Whisk cream, eggs, extract, cloves, nutmeg, cinnamon and salt together in a bowl.
Heat one teaspoon of oil in a skillet over medium heat. Working in batches, dip each slice of challah bread in the egg mixture and cook in the hot oil until golden brown, 2 to 3 minutes per side, adding more oil as needed to keep French toast from sticking. Transfer French toast to a plate and tent with foil until ready to serve. To serve, place on plates and top with slices of Christmas Cherry Maple Butter from recipe below. Harmon’s Honey Smoked Bacon makes a great side with this dish!
Christmas Cherry Maple Butter Directions
In the bowl of a stand mixer, using the whisk attachment, begin whisking softened butter on low speed. Increase speed to medium and whip until butter lightens in color significantly. Add maple syrup, orange bitters and orange zest and continue to mix until liquid is fully absorbed. Decrease speed to low and add cherries and pecans, mix until thoroughly combined.
Scoop butter onto parchment sheet and roll, twisting ends like a piece of candy. Refrigerate until butter is firm.
This recipe was contributed by Dietetic Intern Emily Tew
Boil water. Add baking soda and set aside. Cream Spectrum brand shortening. Add sugar and eggs. Stir in buttermilk, salt, cinnamon, and flour until just mixed. Add cereals a little at a time along with water and baking soda from before. Dice apples and fold into batter. Don’t overmix! Bake in muffin tins 15-20 min. at 375ºF. Yields approximately 2 dozen.
Nutrition per serving: 166 calories; 5.5g total fat (2.5g saturated); 228mg sodium; 27g carbohydrates; 3g dietary fiber; 13g sugar (10g added sugar); 3g protein
This recipe was contributed by Dietetic Intern Emily Tew.
Any variety of apple will be delicious in this recipe! Red apples like Fuji, Pink Lady, or Honeycrisp will provide a sweeter flavor.
Throw all ingredients in the blender. Top with cinnamon and your favorite granola.
Nutrition per serving: 233 calories; 1.5g total fat (0g saturated); 75mg sodium; 44g carbohydrates; 4g dietary fiber; 30g sugar (6g added sugar); 11g protein
In a small bowl, beat the eggs with salt, pepper, and cumin.
Heat a 10-inch skillet over medium and add oil. Add the onion, mushroom, chiles, and cheddar evenly to the skillet. Pour the egg mixture over the vegetable mixture and immediately place the tortilla on top. Cook for 2 minutes or just until the egg is set. Flip the eggs and tortilla over so that the tortilla side is down and cook for 2 more minutes. Remove from pan to a plate and carefully roll up. Enjoy this portable breakfast with a side of fruit.
Nutrition per serving: 400 calories; 25g total fat (6g saturated); 560mg sodium; 25g carbohydrates; 1g dietary fiber; 2g sugar (0g added sugar); 19g protein
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