Overnight Danish

Ingredients:

 2 envelopes yeast (5 t)
1/3 C sugar

½ C warm water

4 C flour

2 t salt

1 C cold butter, cut into 1 inch pieces

1 C milk

4 egg yolks

1 egg white, slightly beaten

1 ½ C jam or preserves (or pie filling) 

Directions:

8-24 hours before baking:

Stir 1 t sugar into water and add yeast.  

In a 4 quart mixing bowl, mix flour, remaining sugar and salt.  Add Butter, cutting into the flour with 2 knives or a pastry blender until the mix looks like cornmeal.  

Add milk, egg yolks, and yeast mixture.  Stir with a spoon to make soft dough.

Cover and refrigerate 8-24 hours.

Cut into 24 pieces, roll and coil (loosley) on pan.  Brush with egg white

Let rise 25 minutes or until puffy.  

Make a depression in the middle and place 1-2 t jelly in each center.

Brush with egg white again and bake at 350° 15-20 minutes or until golden brown.

Optional: The kids really like a simple glaze drizzled over the top of these while they are still warm.

Serving Suggestions:

These have always received rave reviews in our family.  Remember- the jam or jelly is extremely hot when it comes out 

Loose coils on the pan:

Filled with jelly and ready to bake:

Ready to Enjoy!

Rice Pudding

This is the exact recipe as dictated by mom, so if you need more directions or other measurements- don't ask me

milk

butter

thicken with cornstarch (1T per cup milk)

eggs (1 per 2-3 cups milk) make sure to temper the eggs-beat them in a bowl, add a little of the hot liquid a stir, add a little more hot liquid and stir, when they are the same temperature as the pot, add them to the milk/butter/cornstarch mixture

sugar

leftover cooked rice

cinnamon

nutmeg

vanilla

I was going to make this tomorrow, but when I called Mom for the recipe, we were talking about using up leftover rice and she suggested fried rice. So now we won't be having rice pudding for breakfast, we will be having fried rice for dinner.

Apple Oatmeal Muffins

1 pkg white or yellow cake mix

1-2 c quick cooking oats

2 t ground cinnamon

1/2 t baking powder

3 eggs

1 3/4 c chopped peeled apples (I don't add these, I tried them the first time and the kids spent the whole time trying to pick out all the apples)

1 1/3 c milk

1/4 c melted butter

1/4 c applesauce (if using apples, delete applesauce and increase butter to 1/2 cup)

Mix all the dry ingredients in a bowl. In a well in the center mix all the wet ingredients and then incorporate the wet into the dry.

Spoon into prepared muffin tins

Bake at 350

20-25 min regular muffins

9-11 min for mini muffins

By the way: If you double the recipe and make mini muffins, be prepared for slightly less than six million muffins!

From: Cake Mix Magic

Eggs a La Goldenrod

Every Easter this is a must for our family. It's usually a little more technicolor from using dyed eggs, but the dyes didn't seem to go through the shells as much this year. This version of the recipe makes a much smaller batch than I have ever made, but you get the general idea.

SERVES 3 -4

• 6 hard-boiled eggs
• 2 cups milk
• 4 tablespoons butter
• 4 tablespoons flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 slices bread, toasted

1. Melt butter, add flour and stir until the mixture is smooth and well blended.
2. Add milk very slowly stirring as you add.
3. Continue to stir and cook over a low heat.
4. Cook until the mixture starts to thicken.
5. Add salt and pepper to mixture and set aside.
6. Peel boiled eggs and remove the yolks from the eggs.
7. Chop the whites of the eggs and add them to the white sauce.
8. Toast bread and slice it diagonally.
9. Arrange the bread slices on a plate and pour the sauce over the toast.
10. Take a grater and grate the egg yolks over the sauce.
11. Serve warm.

From Recipe Zaar #216201