Santa Lucia's Day Cinnamon Buns

This is a Cook's Illustrated recipe Rachel tracked down. We liked it because it was quick to prepare in the morning, having mixed up all the dry ingredients the night before. We didn't have any buttermilk, so she used John's Kefir instead.

Makes 8 buns. Published May 1, 2002.

Melted butter is used in both the filling and the dough and to grease the pan; it’s easiest to melt the total amount (8 tablespoons) at once and measure it out as you need it. The finished buns are best eaten warm, but they hold reasonably well for up to 2 hours.

Ingredients
1 tablespoon unsalted butter , melted, for pan Cinnamon-Sugar Filling
3/4 cup dark brown sugar (packed, 5 1/4 ounces)
1/4 cup granulated sugar (1 3/4 ounces)
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon table salt
1 tablespoon unsalted butter , melted Biscuit Dough
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
2 tablespoons granulated sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter , melted

Icing
2 tablespoons cream cheese , softened
2 tablespoons buttermilk
1 cup confectioners' sugar (4 ounces)

Instructions


1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Pour 1 tablespoon melted butter in 9-inch nonstick cake pan; brush to coat pan. Spray wire rack with nonstick cooking spray; set aside.

2. To make cinnamon-sugar filling: Combine sugars, spices, and salt in small bowl. Add 1 tablespoon melted butter and stir with fork or fingers until mixture resembles wet sand; set filling mixture aside.

3. To make biscuit dough: Whisk flour, sugar, baking powder, baking soda, and salt in large bowl. Whisk buttermilk and 2 tablespoons melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir with wooden spoon until liquid is absorbed (dough will look very shaggy), about 30 seconds. Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy.

4. Pat dough with hands into 12 by 9-inch rectangle. Following illustrations below, fill, roll, cut, and arrange buns in buttered cake pan. Brush with 2 tablespoons remaining melted butter. Bake until edges are golden brown, 23 to 25 minutes. Use offset metal spatula to loosen buns from pan; without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing.

5. To make icing and finish buns: While buns are cooling, line rimmed baking sheet with parchment paper (for easy cleanup); set rack with buns over baking sheet. Whisk cream cheese and buttermilk in large nonreactive bowl until thick and smooth (mixture will look like cottage cheese at first). Sift confectioners’ sugar over; whisk until smooth glaze forms, about 30 seconds. Spoon glaze evenly over buns; serve immediately.

Schamelot Cornbread

This is our favorite cornbread! Sweet, moist--sort of like cake. We always make enough for breakfast the next morning. Mmmm, cornbread, milk and honey!

1 1/2 cups cornmeal
2 1/2 cups milk
2 cups all-purpose flour
1 tablespoon baking powder 1 teaspoon salt
2/3 cup white sugar
2 eggs
1/2 cup vegetable oil


1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Breakfast Recipe Fair

Well, today's the day I promised, for the second time, to post the conclusion of our Breakfast Fair. Everone sent in so many really great recipes! I've tried a few and am looking forward to trying all of them eventually. They all sound delicious and easy, which is the busy mom's dream!

To start with we have several make ahead recipes:
An overnight souffle from Maggie H., a breakfast casserole from Karen A., a strata from Katie H., a cookie good enough for breakfast from Cathy D., vanilla granola from Sandy A., and a super easy overnight oatmeal from Schamelot.

For the pancake and french toast lovers out there we have an easy oven pancake and a healthy yogurt whole wheat pancake from Karen H.; spiced pumpkin pancakes and pancakes with a kick from Karen A.; and a challah french toast recipe from Karen H., too!

We also have bite-sized breakfast quiches from Maggie H., creamy cream of wheat from Ruth T., a healthy breakfast casserole from Lisa A., and a country breakfast bake from Anne W.

When you visit the blog just click on "breakfast" in the index on the right and you'll find a few other delicious recipes I threw in. I hope you all are able to try and enjoy these great recipes, and always feel free to e-mail me if you have something to share. I'd be happy to include it in the Schamelot Kitchen Cookbook!

God bless and Buon Apetito!

Bacon Quiche Biscuit Cups from Maggie H.

"This one is very tasty, but definitely not as easy!"--Maggie H.

Bacon Quiche Biscuit Cups
Serves 10-14

2 cans 10 oz. Hungry Jack Flaky Biscuits (can also use homemade biscuit dough)
6-7 slices cooked bacon, crumbled
8 oz. cream cheese, softened
2 eggs
2 Tablespoons milk
2 oz. or 1/2 cup shredded Swiss cheese
2 Tablespoons chopped green onion

Beat on low speed the cream cheese, milk, and eggs. Add cheese and onion.

Grease a muffin pan and place biscuits into muffin pan, pressing them into the cups. Leave a 1/2 inch rim around the top edge. Crumble 1/2 of the bacon into the bottom of each biscuit cup. Pour quiche mixture equally into each biscuit cup. Crumble remaining half of the bacon on top of quiche cups.

Bake at 350 degrees for 21-26 minutes, until golden.

(This recipe is also delicious without the bacon.)

Overnight Souffle from Maggie H.

"Here's one (that probably everyone has!) that I use when we have a crowd coming for a weekend brunch."--Maggie H.

Overnight Souffle

4 cups day old bread, cubed
2 cups shredded cheddar (a combo including some pepper jack is tasty)
3 Tablespoons chopped onion
10 eggs, beaten
4 cups milk
1 teaspoon dry mustard (or 1 Tablespoon prepared mustard)
1/2 teaspoon salt
pepper to taste

The night before serving, butter a 9" X 13" casserole dish. Put bread cubes in casserole; sprinkle cheese and onions on top. Mix other ingredients and pour over bread. (You can sprinkle 1 pound of sausage, cooked and drained, over the eggs if you wish.)

Cover and chill for 12-24 hours.

Bake at 325 degrees for one hour. Tent with foil if the top browns too quickly. To test for doneness, insert the tip of a knife in the center, if nothing sticks to it, the souffle is done.

Puffy Apple Oven Pancakes from Karen H.

"Doesn't look pretty but the kids said it was the best..."--Karen H.

Puffy Apple Oven Pancake

Eat this pancake while its still warm and puffy!

1 small apple
4 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
3 eggs, at room temperature
1 cup milk, at room temperature
3/4 cup all-purpose flour
3/4 teaspoon vanilla extract
2 tablespoons confectioners sugar

Preheat an oven to 400°F. Grease a 9-inch glass pie dish with butter.

Peel the apple, then cut it into quarters and core. Using a small knife, cut the apple quarters into small chunks.

In a small bowl, using a fork, stir together 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon. Add the apple chunks and toss with the fork until the pieces are evenly coated with the cinnamon-sugar. Pour the apple chunks into the prepared dish, spreading them out evenly with the fork. Set aside.

In a blender, combine the remaining 2 tablespoons sugar, the remaining 1/4 teaspoon cinnamon, the eggs, milk, flour and vanilla.

Blend on medium speed until all the ingredients are well mixed and frothy, about 1 minute.

Put the dish in the oven and bake the apple chunks for 5 minutes. Carefully pull out the oven rack until the dish is visible. Do not remove the dish. Pour the batter evenly over the apples. Slide the rack back into the oven and close the oven door.

Bake the pancake until puffed and brown, about 25 minutes. Carefully remove the dish from the oven and set it on a wire cooling rack. Dust the pancake with confectioners sugar using a fine-mesh sieve. Cut into wedges and serve immediately. Serves 8.

Barefoot Contessa's Challah French Toast from Karen H.

Challah French Toast from Barefoot Contessa

6 extra-large eggs
1 1/2 cups half-and-half or milk
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Unsalted butter
Vegetable oil

To serve: Pure maple syrup
Good raspberry preserves (optional)
Sifted confectioners' sugar (optional)

Preheat the oven to 250 degrees F.

In a large shallow bowl, whisk together the eggs, half-and-half, orange zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 1 tablespoon butter and 1 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked French toast on a sheet pan and keep it warm in the oven. Fry the remaining soaked bread slices, adding butter and oil as needed, until it's all cooked. Serve hot with maple syrup, raspberry preserves, and/or confectioners' sugar.

Whole Wheat Pancakes from Karen H.

"This is a small version that we always double so we can snack on it throughout the day. Feel free to triple it!"--Karen H.

Whole Wheat Pancakes

1 cup whole wheat flour
1 t baking soda
2 T vegetable oil
1 egg
1 cup yogurt or buttermilk -- I use the Stonyfield Farm French vanilla whole milk yogurt. There isn't any sweetener in this recipe so this provides enough sweetness. I've made this with buttermilk before, but it would need a Tablespoon of sugar if you use buttermilk.

Preheat griddle. Meanwhile, combine all ingredients in a large bowl. When griddle or pan is hot enough, spoon on the pancake batter. Flip when tops bubble a bit.

Serve with applesauce or real maple syrup!

Flax Oatmeal Cookies from Cathy D.

-Not a breakfast food I guess, although we eat them for breakfast, especially when we're in a hurry.
-My boys think these taste better than sugar cookies. I didn't call the cookies by their name until everyone had tried them and said they loved the taste.
-Don't overbake these. They don't taste really good when they are too hard.
-We've added cinnamon and that tastes great. I'm going to try adding a bannana or two next time we make them.

"We make a batch almost every Monday and eat them for snack, deserts, breakfast, etc. They're a cookie you can feel good about giving your kids. They keep well if you store them in an airtight container."--Cathy D.

Flax Oatmeal Cookies

Ingredients:

1-1/3 cups butter
1-1/4 cup sugar (we use turbinado)
1-1/2 cups lightly packed brown sugar
2-1/3 cups flaxseed meal (high in omega vitamins)
3 large eggs
1-1/2 tsp. vanilla
3-1/2 cups white flour
1 Tb baking soda
3 cups rolled oats

In bowl, cream butter and sugars; add flaxseed.

In another bowl beat eggs and vanilla together and then add to falxseed mixture.

Sift together flour and baking soda. Mix in oatmeal and combine with other ingredients.

Form dough into 1-1/2" round logs. Place in frezzer and chill.

Preheat oven to 350. Slice dough logs into 1/4" medallions. Place on parchment lined baking sheet leaving about 2" space btwn. cookies.

Bake 13-15 minutes or until slightly golden on top.

Makes approximately 108 cookies

Overnight Oatmeal

If I don't have the cranberries and figs I just use 2 cups of raisins. Sometimes we like to add walnuts or pecans and shredded coconut. I also throw in a little brown sugar. We roll our own oats and I don't know if that's the same as steel cut, but that's what we use anyway. This is really good and easy!

Buon Apetito!


Overnight Oatmeal

1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

Herb Baked Eggs from The Barefoot Contessa

These are so delicious and so elegant! I love to make them just for John and me, but I've figured a way to make a whole bunch of them at once so the kids can enjoy--they're such foodies and they always want to eat whatever the "grown ups" are eating. I just use a lasagna pan instead of the individual gratin dishes and it comes out fine. I also use dried herbs if I don't have fresh and it's still delicious.

Buon Apetito!


Herb Baked Eggs

1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
2 tablespoons minced fresh parsley
2 tablespoons freshly grated parmesan cheese
12 extra large eggs
1/4 cup heavy cream
2 tablespoons unsalted butter
salt & freshly ground black pepper
toasted French bread or brioche bread, for serving (of course at Schamelot it's always Pane Rustica!)

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.
Combine the garlic, thyme, rosemary, parsley and Parmesan Cheese and set aside.
Carefully crack 3 eggs into each of 4 small bowls or teacups (you won't be baking them in these) without breaking the yolks (It's very important to have all the eggs ready to go before you start cooking).
Place 4 individual gratin dishes on a baking sheet.
Place 1 TBS cream and 1/2 TBS of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly.
Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper.
Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked (rotate the baking sheet once, if they aren't cooking evenly).
The eggs will continue to cook after you take them out of the oven.
Allow to set for 60 seconds and serve hot with the toasted bread.

Overnight Breakfast Souffle

If you brown up a whole lot of sausage at once and divide it into ziplocks, this one's a snap to put together! It serves 8 without any fillers, like toast, since it's got that yummy layer of hash browns in it.

Buon Apetito!


Overnight Breakfast Souffle

1 1/2 pound sausage or ham
9 eggs, slightly beaten
3 cups milk
1 1/2 teaspoon dry mustard
1 teaspoon salt
1 1/2 cup grated cheese
2 pounds hash browns
3 tablespoons flour
1/2 cup diced green pepper

Put hash browns (slightly thawed), flour and green pepper in greased 9-x13-inch pan. Brown meat and add rest of ingredients. Pour in pan. refrigerate overnight. Bake at 350 degrees for 1 hour.

Country Breakfast Bake from Ann W.

Country Breakfast Bake

¼ cup green onions with tops, chopped
¼ cup red bell pepper, chopped
3 cups frozen Southern-style hash brown potatoes
4 slices bacon, partially cooked and cut up
3 Tblspn vegetable oil or bacon drippings
4 eggs
Salt and ground pepper to taster
2 oz Colby and Monterey Jack cheese blend, shredded, ~½ cup

Preheat oven to 450⁰. Chop onions and bell pepper and place in 9” square pan. Add potatoes, bacon, and oil. Mix well and spread evenly over bottom of pan. Bake 20 mintues, stirring potato mixture after 10 minutes. Reduce heat to 325⁰. Remove pan from oven and make 4 impressions in potato mixture with back of a spoon. Break an egg into each impression. Sprinkle with salt and pepper. Return to oven and bake 15 mintues or until eggs are set. Remove from oven and sprinkle with cheese.

Breakfast Souffle

Not for the busy mornings of the school week, but wonderful for Saturday or Sunday brunch! Serve with thick slices of Pane Rustica from the day before and you can feed a family of 8-10.

Buon Apetito!


Breakfast Souffle

1 cup grated cheddar cheese
1 cup grated parmesan cheese
8 Tablespoons butter
1/2 cup flour
2 cup milk
pinch salt
pinch cayenne or dry mustard powder
8 yolks
8 egg whites

Preheat oven to 375 degrees. Place a large (9x13 or so) baking pan in the oven and fill with water, about an inch of water. Spray a 3 quart baking dish with cooking spray. I use my crockpot insert.

Melt the butter and whisk in the flour, cooking for a couple of minutes over medium low heat. Whisk in the milk until smooth and cook until thick, three minutes. Stir in cheeses and spices, cook over very low heat until the cheeses melt. Beat a few tablespoons of the very thick sauce into the yolks, then mix the yolk mixture into the sauce.

Beat the egg whites stiff, but not dry. Mix a big scoop of the whites into the cheese sauce to lighten the mixture. Then carefully fold the sauce into the whites. When combined, put in a souffle dish and slip that into the water filled baking pan, bake for 25-30 minutes. Serve immediately with buttered toast.

Breakfast Apple Cobbler

You can also make this with 2 cans of peach slices, all but 1/2 cup of the juice drained, and leaving out the honey.

Buon Apetito!


Breakfast Apple Cobbler

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal

Place apples in crockpot and stir in remaining ingredients. Cover and cook on low 7-9 hours or on high 2-3 hours. Serve hot with milk. Serves 4

Creamy Cream of Wheat from Ruth T.

I tried this this morning with a pat of butter and a spoonful of sugar. It was delicious!



Creamy Cream of Wheat

1 can evaporated milk
1 can milk (use evaporated milk can to measure)
1/4 cup cream of wheat

Bring milks to a simmer and whisk in cream of wheat. Lower heat and stir until thickened and creamy.

Breakfast Casserole from Lisa A.

"Here is my favorite breakfast casserole. I make it for Christmas breakfast, but it is easy enough to do any time. It is pretty healthy too, no creamed soups required. It serves about 8 people."--Lisa A.

Breakfast Casserole

4 slices whole wheat bread (I use Ezekiel)
1 lb turkey sausage, cooked and crumbled
6 eggs, beaten
2 cups milk
salt and pepper to taste
2 cups grated cheddar cheese

Butter the bottom of a 9x13 pan. Spread broken pieces of bread on the bottom of the pan. Sprinkle sausage over bread. Mix the eggs and milk; pour over the sausage. Salt and pepper the mixture and spread the cheese on top. Bake for 35 minutes at 350 degrees.

Make Ahead Breakfast Casserole from Karen A.

Make Ahead Breakfast Casserole

1 loaf of sandwich bread
2 c. shredded cheese (favorite type)
1 lb. cooked bacon or breakfast sausage
8 eggs
2 c. milkdash nutmeg
1/2 t. saltbutter

Butter a 9"x13" baking dish. Line with pieces of white or wheat bread. Layer with shredded cheese and crumbled cooked sausage or bacon. Add two more layers of buttered bread, cheese and sausage. Beat together 8 eggs and 2 cups of milk with a dash of nutmeg and 1/2 t. salt. pour over the bread layers to cover top of casserole. Let sit overnight in fridge. In the morning, bake at 350 degrees for about 45 minutes, or until eggs set. Cut into squares and serve with fresh fruit, orange juice and hot coffee -- yum!

Spiced Pumpkin Pancakes from Karen A.

Spiced Pumpkin Pancakes

Mix together dry ingredients:

1 1/4 c. unbleached flour
3 T. sugar
2 teaspoons baking powder
1 1/4 t. pumpkin pie spice
3/4 t. salt

Whisk together:

1 1/3 c. whole milk
3/4 c. pureed pumpkin (canned or fresh)
4 large egg yolks (reserve whites)
1/2 stick butter, melted
1 t. vanilla extract

Add pumpkin mixture to dry ingredients; whisk just until smooth. Using an electric mixer, beat egg whites in a separate bowl until stiff but not dry. Fold white into batter in 2 additions.Heat griddle with a little oil or butter. Drop batter by tablespoonfuls onto hot griddle and turn once, after bubbles form over top. Serve immediately.

"Pancakes with an extra kick" from Karen A.

"I think these are best with pure maple syrup!"--Karen A.

Three Grain Pancakes

Make a dry mixture of the following ingredients. Of course this can be made well in advance of cook time.

1/2 c. yellow corn meal
1/2 c. unbleached flour
1 c. whole-wheat flour
1 c. rolled oats
2 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. sugar (optional)

Mix the following wet ingredients and then add to the dry ones, stirring just enough to blend. [This can be done the night before.]

3 c. buttermilk
2 eggs
2/3 c. corn oil (or other vegetable oil)

Spray a hot griddle with non-stick spray, or melt a bit of butter and spread around. Drop pancake mixture by tablespoonfuls onto the griddle. Turn only once, when the tops of the pancakes are covered with bubbles. Remove to a warm plate when they are browned on the bottom. Serve immediately with maple or fruit syrup and/or applesauce.