Breakfast Bread

This recipe is a tradition from my childhood. My mom made this every Christmas morning. In fact, I think that was the only time she made it and it made us love it all the more because we knew we were only getting once a year! I made it for the first time this year for mine and Charlie's first Christmas. It was delicious and Charlie loved it! My mom usually made 2 loaves, so if you've got more than 3 people and this is the only thing you're serving, I would make more! I froze the leftover bread in individual servings and defrosted them the night before Charlie went to work. Then I popped it in the microwave to heat, wrapped it in tinfoil and sent it with Charlie to eat in the car. Homemade Hot Pocket! He loved it!



Breakfast Bread
Source: Mom


1 frozen loaf of bread dough
4 eggs, beaten
1/2 lb. ground sausage, cooked
1 C cheddar cheese, shredded


Defrost and rise the bread dough according to the package directions. You'll want to do this the night before. With your fingers, push out the dough so that it covers a baking sheet. Top with the sausage leaving an edge around the bread. Sprinkle the cheese over the top. The next part I got Charlie to help me with...Pull up the sides and ends of the dough to make a loaf. While you're holding together the loaf, pour the eggs inside. Seal together. Bake for about 30 minutes at 350. Yum!

Apple Pie and Pie Crust

I learned to make this pie when I was a nanny in college. I got some great recipes from that family! This is a great and easy pie crust recipe. And the apple part is so simple...not many ingredients at all! You could change the fruit and keep everything else the same too!

Pie Crust
Source: Theresa Kramer

2 C sifted all purpose flour
4 T cold water (ice cold)
1 tsp. salt
3/4 C butter

Cut flour and salt in bowl. Sift. Cut in 2/3 C butter until fine. Cut in remaining butter. Sprinkle water 1 T at a time over mixture. Mix thoroughly with fork into a dough consistency. Makes 2 crusts (one top and one bottom).

Apple Pie

Peel and slice about 6 apples. Place in pie crust. Add 1 C sugar. Sprinkle cinnamon over top. Top with remaining crust and seal edges. Brush crust with egg wash (1 egg and 1 T water mixed together) and sprinkle with sugar. Pierce the top of the pie a few times to let the steam out. Bake at 450 for 15 minutes or 350 for 45 minutes.

Almond Swirls

My friend Shelley introduced me to these. If you've ever been to any event catered by Shelley you've had the privilege of tasting these scrumptious treats! They are one of her signature dishes! Shelley made these for my bridal shower. Whenever I have one I almost forget how yummy they are and then I can't stop eating them! The recipe comes from Paula Deen, but we've altered it a bit. Shelley says to use more cream cheese than Paula says. And when Shelley says to do something you do it! I miss Shelley and the smell of almond will always make me think of her!

This recipe makes a ton. Mine turned out smaller than they normally do. This is dangerous because I think they're mini so I can eat more. I also doubled the glaze recipe. I've never done that before, but felt it was necessary. When you refrigerate the rolls, stick the knife you're using to cut them in the fridge too. It helps to use a cold knife.

Shelley, please chime in with any other helpful hints or anything I missed.

Almond Swirls

Source: Shelley Heinrichs and Paula Deen

8 ounces cream cheese, softened
1 teaspoon almond extract
1/2 cup confectioners' sugar
1/2 cup slivered almonds, chopped fine
2 (8-ounce) cans refrigerated crescent dinner rolls
1 egg white
1 teaspoon water

Glaze
1/2 cup confectioners' sugar
4 teaspoons milk
1/2 teaspoon almond extract

In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy. Fold half of the chopped almonds into the cream cheese mixture. Separate 1 can of dough and assemble into 4 rectangles. Firmly press the perforations to seal. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 2 tablespoons of the cream cheese filling to within 1/4-inch of the edges. Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with the other can of dough and remaining filling.

Place on a plate, cover with plastic wrap, and chill until firm, about 30 minutes.

Preheat the oven to 350 while the rolls are chilling.

Remove from the refrigerator and cut each roll into 4 (or 6, whatever you feel like) slices. Place 1/2-inch apart on baking sheets lined with parchment paper. In a small bowl, combine the egg white with 1 teaspoon water. Brush over the swirls. Sprinkle with the remaining chopped almonds. Bake for 18 to 20 minutes, until light brown.

While the swirls are baking, combine the glaze ingredients in a small bowl. Cool the swirls for 3 minutes on wire racks placed over a sheet of waxed paper. Drizzle the icing over the warm swirls.