1 cup warm milk (45 degrees C/110 degrees F)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (90 ml/3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 40 x 53 cm (16 x 21-inch) rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 23 x 33 cm (9 x 13 inch) baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 degrees C (400 degrees F).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.
Hash Brown and Egg Casserole
1 (900 g/2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
1. Preheat oven to 175 degrees C (350 degrees F). Grease a 1.9 liter (2 quart) baking dish. Place the hash brown potatoes in the bottom of the baking dish.
2. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil.
3. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Blueberry French Toast
2 (240 ml/8 ounce) packages cream cheese, cut into 2.5 cm (1 inch) cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter
1. Lightly grease a 23 x 33 cm (9 x 13 inch) baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 175 degrees C (350 degrees F).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast
Banana Sour Cream Bread
1/4 cup white sugar
1 teaspoon ground cinnamon
3/4 cup butter
3 cups white sugar
6 very ripe bananas, mashed
1 (450 g/16 ounce) container sour cream
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup chopped walnuts (optional)
1. Preheat oven to 150 degrees C (300 degrees F). Grease four 18 x 8 cm (7x3 inch) loaf pans. In a small bowl, stir together 1/4 cup white sugar and 1 teaspoon cinnamon. Dust pans lightly with cinnamon and sugar mixture.
2. In a large bowl, cream butter and 3 cups sugar. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon. Mix in salt, baking soda and flour. Stir in nuts. Divide into prepared pans.
3. Bake for 1 hour, until a toothpick inserted in center comes out clean.
1 (285 g/10 ounce) can refrigerated crescent roll dough
1 (450 g/16 ounce) package cocktail sausages
1. Preheat oven to 190 degrees C (375 degrees F). Lightly grease a large baking sheet.
2. Separate crescent rolls. Flatten rolls and cut into triangles which measure 4.25 cm (1 1/2 inches) on each side. Wrap each sausage in a triangle of dough. Place on prepared baking sheet.
3. Bake in preheated oven for 15 minutes, until golden.
Spinach and Bacon Quiche
3/4 pound sliced bacon
1 (23 cm/9 inch) single refrigerated pie crust
6 eggs, beaten
1 1/2 cups heavy cream salt and ground black pepper to taste
2 dashes Worcestershire sauce
5 dashes hot pepper sauce, or to taste
1 (285 g/10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped green onion
1/4 cup grated Parmesan cheese
1. Preheat oven to 190 degrees C (375 degrees F).
2. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop when cool.
3. Fit the pie crust into a 23 cm (9-inch) pie dish, and set aside.
4. In a bowl, whisk together the eggs, cream, salt, black pepper, Worcestershire sauce, and hot pepper sauce. Spread the spinach into the bottom of the pie crust; top with bacon, Cheddar cheese, and green onion. Pour the egg mixture over the filling, and sprinkle the quiche with Parmesan cheese.
5. Bake in the preheated oven until the top is lightly puffed and browned, and a knife inserted into the center of the quiche comes out clean, 35 to 45 minutes.