Sausage and Egg Casserole

Sausage and Egg Casserole

This is our Christmas breakfast. Put together a day ahead and refrigerate. Can make with chopped ham or bacon.

2-1/2 C milk
3/4 tsp dry mustard
4 eggs, beaten
8 slices bread (cubed)
2 cups grated cheese
1-1/2 lb. sausage (browned)
1 can Cream of Mushroom soup
1/2 C milk

Butter 9 X 13 pan. Add in this order *Do Not Stir*
1. Bread
2. Cheese
3. Sausage

Mix 2-1/2 C milk, mustard and eggs. Pour over other ingredients. Let stand overnight. In morning mix soup with 1/2 C milk. Pour over casserole. Bake 1 and 1/2 hours in 350* oven.

Cinnamon Rolls

This recipe makes a soft, gooey roll with lots of caramelized sugar on the bottom.  I picked up the recipe when we lived in Denver many years ago and often make them for Christmas morning.

Cinnamon Rolls

2 pkg. or 1 and 1/2 Tbsp yeast
1 C warm water
1/4 tsp. sugar
1 C evaporated milk
3 eggs
1/2 C sugar
1 Tbsp. Salt
3 Tbsp. melted butter or margerine
3 C. flour + another 3 cups
1 C. (2 sticks) butter or margarine - softened
1 3/4 C brown sugar
1 Tbsp. Cinnamon

      Soften the yeast in the warm water with the 1/4 tsp sugar.  While softening in a large bowl mix the evaporated milk, eggs, sugar, salt and butter together.  Beat well then add the yeast mixture.  Add the 3 cups flour and beat well.   Add the next 3 cups of flour 1/2 cup at a time until a soft dough is formed.  You might use a little more or less depending on the humidity. 
       On a floured surface knead 3-5 minutes until medium soft. Place in a greased bowl until doubled in sized.
      Mix the brown sugar and cinnamon together.
      When the dough is doubled roll it into a 36" X 12" rectangle.  Spread the softened butter on top leaving 1"on a long edge. Sprinkle the cinnamon sugar mixture on top. Roll up in jelly roll fashion towards the 1" bare edge.  Cut into 12 rolls (3" each).  Place in a greased 9X12 pan.  Bake for 20-25 minutes at 375*.

 This makes them Cinnabon size. You can make them half as big and make 24 rolls.  Cook in 2 pans and for a couple of minutes less.

Frosting
2 C powdered sugar
2 Tbsp. butter
1 tsp. vanilla
Milk - about a Tbsp.

Mix the first 3 ingredients and add enough milk to make frosting consistency.  Place on rolls after they have cooled enough that the frosting won't melt.

     

Buttermilk Syrup (Magleby Style)

My daughter Alyssa posted about this great syrup so I decided to try.  If you live in the Provo area you have probably heard of the Magleby Fresh pancakes with this sweet bit of heaven poured on.  I actually tried a couple of recipes for it.  One was labeled as "The Best" from the Thermador test kitchen.  I did not think it was the best.  It had 1 Tbsp. of baking soda in it and more butter.  Maybe people like the not as sweet taste and the extra foam but I though it was a little chemically tasting.  I went back to the one with corn syrup and not to much baking soda.  I got this off the Sugar N Spice recipe blog.
 


Buttermilk Syrup
1 cube butter
1 cup sugar
1 cup buttermilk
1 Tbsp. vanilla
1 Tbsp. corn syrup
1/2 tsp. baking soda
Bring first five ingredients to a boil. Remove from heat immediately and add Baking Soda. To avoid boil over I use a fairly deep, heavy pan.