Monday, December 22, 2008

Christmas Eve Breakfast Menu:

Granny Jones' Sausage-Egg Casserole:
(hand-written on an index card in my grandma's beautiful script)

Brown 1 lb. sausage and drain. (I use turkey sausage)
Beat 6 eggs
Mix: 2 cups milk, 1 tsp. dry mustard, 1/2 tsp. salt, and 2 slices bread (diced....I use whole wheat and it's still good). Mix with eggs and sausage. Refrigerate over night. Bake at 350 for 45 minutes.

Make-ahead Ooey-Gooey Sticky Buns
From (which is awesome!)

1 package dry yeast (about 2 1/4 teaspoons)
1 teaspoon granulated sugar
1/4 cup warm water (105° to 115°)
4 cups all-purpose flour, divided
1/4 cup granulated sugar
1 teaspoon ground nutmeg
3/4 teaspoon salt
1 cup evaporated skim milk, divided
1/4 cup water
1 large egg, lightly beaten
Cooking spray
1 1/4 cups packed dark brown sugar, divided
1/3 cup dark corn syrup
2 tablespoons stick margarine or butter
3/4 cup chopped pecans
1 tablespoon ground cinnamon

1. Dissolve yeast and 1 teaspoon granulated sugar in 1/4 cup warm water in a small bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Place 3 3/4 cups flour, 1/4 cup granulated sugar, nutmeg, and salt in a food processor; pulse 2 times or until blended. Combine 2/3 cup milk, 1/4 cup water, and egg.

2. With processor on, slowly add milk mixture and yeast mixture through food chute; process until dough forms a ball. Process for an additional minute. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. Combine 1/3 cup milk, 1 cup brown sugar, corn syrup, and margarine in a small saucepan; bring to a boil, stirring constantly. Remove from heat. Divide pecans evenly between 2 (9-inch) round cake pans coated with cooking spray. Top each with half of brown sugar mixture.

4. Punch dough down; let rest 5 minutes. Roll into a 24 x 10-inch rectangle on a lightly floured surface; coat entire surface of dough with cooking spray. Combine 1/4 cup brown sugar and cinnamon in a smallbowl; sprinkle evenly over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut roll into 24 (1-inch) slices, using string or dental floss. Arrange 12 slices, cut sides up, in each pan. Cover with plastic wrap coated with cooking spray, and let rise in refrigerator 8 to 24 hours or until doubled in size.

4. Bake rolls at 375° for 23 minutes. Run a knife around outside edges of pans. Place a plate upside down on top of pan; invert onto plate.

Pictures to come! Also, I promise to post pictures of our beautiful Griswald-esque tree and house.

Merry Christmas!

Love, The Herndons

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