Wednesday, April 11, 2012

Breakfast Recipes: Tomato Cheddar Strata & Caramel Pecan Rolls

Tomato Cheddar Strata with Broccoli
An impressive brunch dish, strata casseroles are generally assembled the night before their baked, giving the bread time to soak up the dish's flavors.
Ingredients   Makes 8 servings.

  • 4 1/2 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes
  • Butter, for greasing dish
  • 6 ounce(s) shredded Cheddar (about 1 1/2 cups)
  • 1 cup(s) halved grape tomatoes
  • 1 cup(s) frozen broccoli florets
  • 1 1/2 tablespoon(s) chopped fresh Italian parsley
  • 8 large eggs
  • 3 cup(s) milk
  • 1 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) freshly ground pepper
  • 4 ounce(s) (1/2 cup) ricotta cheese
  • 1 teaspoon(s) herbes de Provence

  • Directions
    1. Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
    2. In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.
    3. Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.
    Caramel Pecan Rolls
    Try this award-winning recipe adapted from the Iowa State Fair Cookbook.


  • 1 3/4 cup(s) unsalted butter
  • 3/4 cup(s) granulated sugar
  • 1 teaspoon(s) salt
  • 1 large egg
  • 2 1/4 teaspoon(s) quick-rising active dry yeast
  • 4 cup(s) all-purpose flour
  • 1 cup(s) light brown sugar, packed
  • 1/4 cup(s) light corn syrup
  • 1/2 teaspoon(s) vanilla
  • 1 tablespoon(s) ground cinnamon
  • 1 3/4 cup(s) chopped pecans

  • Directions
    1. Make the dough: Beat 1/2 cup butter, 1/4 cup granulated sugar, and salt together in a medium bowl with an electric mixer set on medium-high, until combined. Add the egg until combined. Combine the yeast and flour in a large bowl. Stir in the butter mixture and 3/4 cup very warm water (120 degrees - 130 degress F) using a wooden spoon. A shaggy dough will form. (Add up to 1/4 cup more water if dough does not come together.) Turn the dough out onto a lightly floured surface and knead until the dough is soft and smooth. Shape into a ball and place in a lightly oiled bowl. Turn the dough to coat with the oil, cover with plastic wrap, and let rise until almost doubled -- about 1 1/2 hours.
    2. Make the syrup: Melt 1 cup butter in a medium saucepan. Add the brown sugar, corn syrup, and vanilla and stir until combined. Pour the syrup into a 9- by 13-inch baking pan.
    3. Shape the rolls: Melt the remaining butter and cool slightly. Mix the remaining 1/2 cup sugar and the cinnamon and set aside. Divide the dough into 2 equal portions. Roll each into an 8- by 14-inch rectangle, and brush with the melted butter. Sprinkle with the cinnamon sugar and pecans and starting at the 8-inch end, roll each into a log. Cut into 9 rolls. Place the rolls in the prepared pan. Cover and let rolls rise until almost doubled -- about 45 minutes. Heat oven to 325°F. Bake for 35 minutes, until lightly golden. Cool slightly. Invert pan onto a plate and serve warm.

    Credit: Recipes and  the photograph are copywrite property of Country Living Magazine.

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