Baked Parmesan Hash Browns

April 27th, 2016

Hash Browns 1

We have many visitors at the lake during the year.  Because of that, I am always looking for recipes to serve to a crowd.  Breakfast hash browns take time and when you are juggling eggs and bacon, it is just one more pan that has to be watched.  I found this simple baked hash brown recipe on Pinterest.  You can even prep it the night before.

We went for our first boat ride of the season last week.  Spring on the lake is so beautiful.

LL Kissing Alligators

The iconic view of Lake Lure is one of our favorites.  We call this the “kissing alligators” view.  The mountain to the right is obviously an alligator head.  The mountain to the left is a little obscured, but definitely looks like an alligator head.  Our cottage is next to the orange boathouse on the right.

LL French Chateaus 2

I have several favorite houses on the lake.  Surprisingly they all have a French Chateau look to them.  I got in trouble a few years ago peeking into this house when it was under construction.  There were “No Trespassing” signs posted, which I ignored.  The owner was next door and was not happy with me.  I tried to explain that I was a decorator and could not help myself; it fell on deaf ears.

LL French chateaus 1

This stucco house with French blue shutters is for sale if anyone is interested.  Here is a link.  By the way, I am happy to say that we have just sold our Florida house.  We will be returning to Florida soon to arrange an estate sale.

Hash Browns 2

Returning to the subject of these hash browns, I used frozen hash browns from Trader Joe’s.  I like them because they have no artificial ingredients.  Like I said before, you can prep them the night before in the pan and cover with plastic wrap for the morning.  It couldn’t be easier, and they would look great on a serving platter.

BAKED PARMESAN HASH BROWNS ( Recipe from Delicious Table )

1 bag frozen hash brown potatoes
4-5 sliced green onions
1/2 cup grated Parmesan cheese
1 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil

Spray a muffin tin with non-stick spray.  Press dry potatoes in a large mixing bowl with paper towels, this helps them crisp.  You can also use a salad spinner to help dry the potatoes.  Mix all ingredients in the bowl.  Scoop into muffin tin and press with spatula or a spoon.  Bake 45-60 minutes at 400 degrees until crispy.

Printable Recipe

Candied Pecan Sour Cream Coffee Cake

January 1st, 2016

IMG_6769

Happy New Year everyone.  We are still visiting with friends in Hilton Head.  Meal preparation is a shared endeavor when we are together.  It was my turn to make breakfast yesterday.  I found this recipe for a candied pecan sour cream coffee cake with eggnog cream filling on Pinterest a few weeks ago and decided that it would make a great “do ahead” breakfast dish.  I made the cake layers and froze them.  All I had to do when it was time to make breakfast was to prepare the filling.  I also froze the remaining candied pecans to sprinkle over the whipped topping when served.  With the coffee cake I served bacon, scrambled eggs and fruit.IMG_6767

The only thing I would change in the recipe is to possibly use real whipped cream instead of the Cool Whip.  But otherwise it is a wonderful breakfast coffee cake.

New Years 2016 galsBarbara (third from left) is making Paula Dean’s Breakfast Casserole today.  It is a decadent French Toast dish. It is one of our traditional recipes.  We are looking forward to a day of eating and cooking.  What a perfect way to start off the New Year.

CANDIED PECAN SOUR CREAM COFFEE CAKE ( From Melanie Makes )

INGREDIENTS
Candied Pecans:
3 tablespoons brown sugar
3 teaspoons water
1/4 teaspoon vanilla
1/4 teaspoon salt
2 cups chopped pecans
Sour Cream Coffee Cake:
2 cups flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1 cup sour cream
1/3 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
Eggnog Cream Filling:
1 1/4 cups eggnog
3.4 oz. box instant vanilla pudding
2 teaspoons cinnamon
8 ounces whipped topping
INSTRUCTIONS
Candied Pecans:  In a small bowl, stir together brown sugar, water, vanilla and salt.  In a large skillet over medium heat, add pecans and toast until pecans are fragrant, about 2-3 minutes.  Pour sugar mixture over pecans, stirring constantly for one minute and nuts are evenly coated.  Pour pecans onto parchment and allow to cool completely.
Sour Cream Coffee Cake:  Preheat oven to 350 degrees.  In a large bowl, whisk together flour, baking powder, baking soda and salt.
In the bowl of an electric mixer, cream together butter and sugar until fluffy.  Add eggs one at a time, beating well after each addition.  Add vanilla and mix until combined.  Add flour mixture alternately with sour cream to butter mixture.  Mix after each addition until batter is smooth.
Divid batter evenly between two greased 9″ round baking pans.
In a small bowl, stir together 1/3 cup brown sugar, 1/4 cup sugar, 1 teaspoon vanilla and 1 cup candied pecans.  Divide nut mixture evenly, sprinkling half over each cake round.
Bake for 15 to 20 minutes or until set.  Allow to cool completely before assembling coffee cake.
Eggnog Cream Filling:  In a medium bowl, whisk together eggnog, instant pudding and cinnamon.  Let sit for 5 minutes.  Fold in Whipped topping.
To Assemble Coffee Cake:  Place one cake round on serving plate and top with half of Eggnog Cream Filling, spreading evenly to edges of cake.  Place second cake layer on top of filling.  Served wedges of cake with a dollop of additional eggnog cream filling and candied pecans.
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Souffleed Omelet with Canadian Bacon and Gruyere Cheese

May 28th, 2014

Souffleed Omelet 1

This is an easy breakfast dish and very impressive when it comes out of the oven.  Photographing it is another story as it deflates rather quickly.  But, when cut into and served, it is creamy and luscious.  I love the texture of the eggs and the bits of ham and herbs.

Souffleed Omelet 2V

I have so much basil this year that I am putting it in everything.  It holds its own with eggs.  But you could use other herbs.  This souffle is one of those dishes that is easily adaptable.  Substitute sausage or cooked vegetables for the Canadian bacon, parsley or tarragon for the basil, or cheddar cheese for the Gruyere topping.  It doesn’t matter.  The magic still happens and it comes out of the oven puffy and golden.  I liked this so much that I made it two Sundays in a row.

Souffleed Omelet 4

This time I used a combination of fresh tarragon and basil.  David wants to try it with sausage and cheddar next time.  But I am also thinking about that leftover zucchini and corn.  I am sure all of you could come up with some wonderful combinations.  This is a keeper.

SOUFFLEED OMELET WITH CANADIAN BACON AND GRUYERE CHEESE  (Adapted from Gourmet)

6 ounces sliced Canadian bacon, cut into bite-size pieces
2 tablespoons unsalted butter
1 cup heavy cream or 1/2 and 1/2
3 tablespoons flour
8 large eggs, beaten lightly
1/3 cup minced fresh basil
1/2 teaspoon salt
3 ounces freshly grated Gruyere cheese

In a flameproof 1 1/2 quart baking dish cook the bacon in the butter over moderately low heat for 5 minutes, or until it is golden, stir the mixture to coat the sides of the dish with the butter, and remove it from the heat.  In a bowl whisk together the cream the flour, the eggs, the basil and the salt and pour the mixture into the dish.  Sprinkle the mixture with the Gruyere cheese and bake it in a preheated 450 degree oven for 15 to 20 minutes, or until the omelet is puffed and golden.  Serves 4 to 6.

Printable recipe

Triple Cinnamon Scones

May 1st, 2014

Triple Cinnamon Scones 2

 

I love the King Arthur Flour Company.  Not only do they have some of the best flour available, but they also have some of the best baking ingredients and tools to turn out some of the best baked good you will ever taste.  While visiting our family over Easter, Kristen served us these Triple Cinnamon Scones.  I fell in love with them.  They are the best scones I have ever eaten.  She got the recipe and several of the ingredients from King Arthur.

Triple Cinnamon Scones V

I immediately placed an order online for their cinnamon chips and their baker’s cinnamon filling mix; because, you see, these cinnamon scones are indeed a triple blast of cinnamon.  The cinnamon chips, the cinnamon filling and the cinnamon glaze make them sooo delicious – no dry scones here.

Triple Cinnamon Scones 1 close

You can just see the layers of flavor.  Because of that there are a few steps involved in their preparation, but it is totally worth it.  The recipe has some great tips to make successful scones.   One tip is to put the prepared scones in the freezer for 30 minutes before baking.  Another suggestion I have, is to use a very sharp knife to cut the scone shapes.  That way they will not become lopsided while baking.  Make a clean cut without pulling at the batter.  Also, I made only about half of the glaze and just drizzled the tops of the scones instead of slathering the whole thing in glaze.

Triple Cinnamon Scones All

 

A platter of warm scones is the perfect breakfast for a crowd.  I plan on making them (and perfecting my skills) all summer while we have visitors.  I may even make them in advance and freeze a few batches.  My next scone recipe will be an Orange scone using the Candied Orange Peel that I got from King Arthur.

Triple Cinnamon Scones 4By the way, the pretty plate and cup and saucer were a gift from a special blogging friend, Mary, from A Breath of Fresh Air.  Thank you Mary.  The pretty luncheon napkin is one from a set that belonged to my Mother.  She used them for special luncheons with friends when I was just a child.  I treasure them.

TRIPLE CINNAMON SCONES

scones

  • 3/4 cup half and half or evaporated milk
  • 1 cup cinnamon Flav-R-Bites or cinnamon chips
  • 2 3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup cold butter, cut into pats
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

filling

  • 3/4 cup Baker’s Cinnamon Filling*
  • 3 tablespoons water
  • *Or substitute 5 tablespoons butter, 3/4 cup brown sugar, and 2 tablespoons ground cinnamon for the Baker’s Cinnamon Filling mix and water.

glaze

  • 3 1/2 cups confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • 7 tablespoons water

1) Combine the Cinnamon Flav-R-Bites with the half and half or milk in a small bowl. Let the mixture rest for about 20 minutes.

2) While the cinnamon mixture is resting, get started putting together the rest of the ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

3) Work in the butter just until the mixture is unevenly crumbly; it’s OK for some larger chunks of butter to remain unincorporated.

4) Add the eggs and vanilla to the cinnamon-milk mixture, stirring to combine.

5) Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together.

6) Scrape the dough onto a well-floured work surface. Pat/roll it into a rough 9″ square, a scant 3/4″ thick. Make sure the surface underneath the dough is very well floured. If necessary, use a giant spatula (or the biggest spatula you have) to lift the square, and sprinkle more flour underneath.

7) Spread the filling over the dough. Fold one edge into the center and over the filling, as though you were folding a letter. Fold the remaining edge over the center to complete the three-fold. You’ll now have a rectangle that’s stretched to about 4″ x 12″. Gently pat/roll it to lengthen it into a 3″ x 18″ rectangle; it’ll be between 3/4″ and 1″ thick.

8) Cut the rectangle into six 3″ squares. Transfer the squares to a lightly greased (or parchment-lined) baking sheet. Now you have a choice. For large scones, cut each square in half diagonally to make a triangle; you’ll have 12 scones. For medium scones, cut each square in half diagonally again, making four triangular scones from each square. Gently separate the scones (if you like scones with crunchy edges), leaving about 1″ between them. For softer scones, separate the scones just enough to break contact between them.

9) You may also choose to make scone strips, or tiny squares. Cut each 3″ square into three 1″ x 3″ rectangles, for a total of 18 scone strips. Gently separate the strips, leaving about 1/2″ between them. Or cut each 3″ square into nine 1″ squares, to make 54 bite-sized mini scones.

10) For best texture and highest rise, place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 425°F.

11) Bake the scones for 16 to 20 minutes, or until they’re golden brown. Remove the pan from the oven, and allow the scones to cool right on the pan.

11) Make the glaze by stirring together the sugar, cinnamon, and water. If the sugar seems particularly lumpy, sift it first, for an extra-smooth glaze.

12) Now you’re going to coat each scone with glaze. You can dip each one individually, which is quite time-consuming. Or line a baking sheet (with sides) with parchment, and pour about half the glaze atop the parchment. Set the scones atop the glaze, swirling them around a bit to coat their bottoms. Then drizzle the remaining glaze over the top. Use a pastry brush to brush the glaze over each scone, to coat it entirely. The glaze is very thin, so this is easily done.

13) Transfer the scones to a rack set over parchment, to catch any drips. As you pick each scone up, run its sides over the glaze in the bottom of the pan, both to use up some of the extra glaze, and to make sure all sides are coated. Allow the glaze to set before serving the scones.

Yield: one dozen triangles, 5″ x 3″; 2 dozen triangles, 2 1/2″ x 3″; 18 strips, 4″ x 1 1/2″; or 54 mini (1 1/2″) squares.

Printable recipe

Tuscan Spinach Torta Rustica

April 18th, 2014

Tuscan Torta

 

There are many foods that we associate with Easter; ham, eggs and chocolate bunnies to name a few.  In Italy this Spinach Torta is made around Easter time to celebrate the season.  There are many versions of the dish.  Some are made with a yeast crust and a lattice top.  Some top the dish with pine nuts, instead of the almonds that I used.  I added ham to my version.  To me this would make a perfect brunch dish to celebrate Easter.

Tuscan Torta 2V

 

The torta is an Italian version of a quiche.  The flavor additions include Mozzarella and Parmesan instead of Swiss or Gruyere, Italian seasonings instead of a hint of nutmeg and a pine nut or almond topping.  The spinach, eggs, roasted red peppers and cream round out the dish.  Since I was in a hurry I used a store bought pie crust, but you could certainly make your own or leave it out completely.  I actually made another version of this torta a few years ago that is also great to make ahead of time for a brunch party.  Here is the link.

Tuscan Torta 3 This makes me wish for a trip to the Amalfi Coast.  Since that is not possible, David and I will be attending The East Tennessee Italian Fest blogger party at Big Dude’s Almost Heaven South on Saturday June 7th.  For details see Larry’s post here if you are interested in joining us.  I am linking this dish to Tasty Tuesdays at the Comfort of Home.

TUSCAN SPINACH TORTA RUSTICA

1 Refrigerated Pie Crust or Homemade 1 crust pie pastry
1 Tablespoon Dijon Mustard

2 Tablespoons butter
1 cup diced cooked ham
1/2 cup chopped red onion
1 9 ounce package frozen chopped spinach, thawed and squeezed dry
1/4 cup diced roasted red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and pepper to taste

4 eggs, beaten
1/2 cup heavy cream
1/4 cup shredded Mozzarella cheese
1/4 cup shredded Parmesan cheese

1/2 cup sliced almonds

Preheat oven to 425 degrees F.  Fit pie crust into 10-inch tart pan or 9-inch pie plate.  Blind bake in oven for 5 minutes.  Remove foil or parchment paper lined bean weights.  Paint bottom of pie crust with mustard.  Return pie crust to oven and bake for 5 more minutes.  Remove, set aside and reduce oven to 350 degrees F.

Melt 2 tablespoons butter in a large saute pan over medium high heat.  Add ham and onions and cook until onions are soft and ham is slightly browned.  Add red peppers, spinach and seasonings and cook a few minutes to meld flavors.

Beat eggs in large bowl.  Add cream and shredded cheeses.  Add the spinach mixture from the skillet and stir to combine well.  Place in prepared pie crust.  Sprinkle almonds over the top.  Place tart pan in oven and bake for 25 to 30 minutes or until custard is set.

Printable recipe

 

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.