Wednesday, March 10, 2010

Breakfast for Church

DH and I voluntered to cook for our Sunday School class.  I had fun spending a day baking! Here is what I did!
I made a blueberry sour cream pound cake  a puff pastry filled with eggs, sasuage, potatoes and cream cheese.  I made two of each and froze them for my girl's get together the next weekend (which I posted about before this, sorry!)

This was the star! I made a sugar cookie as large as a pizza.  I covered it with cream cheese and sugar combined and then placed the fruit on.  It was great!  I will definately make this again!

Blueberry Sour Cream Pound Cake
from "Don't Panic: Dinner's in the Freezer" by Susie Martinez, Vanda Howell, & Bonnie Garcia

nonstick cooking spray
3T dry bread crumbs
4 C flour
1/3 t. salt
1 1/2 C light sour cream
1 t. baking sod
3/4 c butter, softened
2 3/4 C sugar
2 t. vanilla
3 eggs
2 T. fresh lemon juice
1 C blueberry, fresh or frozen

Yield: One 10 inch tube cake or two medium loaf pans.

Preheat oven to 350 degrees.  Coat a 10 inch pan or two medum loaf pans with cooking spray and dust with bread crumbs.  In medium bowl, stir together flour and salt and set aside.  In a separate bowl, combine sour cream and baking soda; stir well.  Place butter in a large mixing bowl and beat until light and fluffy.  Gradually add sugar and vanilla, beating until well blended.  Add eggs, 1 at a time, beating after each addition.  Add lemon juice and beat 30 seconds.  Add flour mixture alternately with sour cream mixture, beating at low speed.  Begin and end this process with flour mixture.

Fold blueberries into batter.  Spoon batter into prepared pan.  Bake at 350 dgrees for 70 minutes or until wooden toothpick inserted in center comes out clean.  Cool in pan for 10 minutes on a wire rack: remove from pan. 

Breakfast Strudel
from "Don't Panic: Dinner's in the Freezer" by Susie Martinez, Vanda Howell, & Bonnie Garcia

4 frozen puff pastry sheets
11 eggs
2 T. fresh chives or green onions, chopped (optional)
2 T. unsalted butter
1 C frozen hash brown potatoes (I used fresh potatoes)
1 C red and/or green bell peppers, diced (optional)
1 C sasuage, browned (turkey, pork or beef)
1 t. salt
1 t. pepper
4 oz. cream cheese, softened
1 T. water

Yield:  4 strudels

Thaw pastry sheets to room temperature, about 30 minutes.  In a large mixing bowl, wish eggs and chives (or green onions) together. Set aside.  In a large skillet, melt butter over medium-high heat.  Add potatoes and peppers; saute 5 minutes.  Add sasuage and blend.  Add egg mixture to the skillet and scramble just until set.  Season with salt and pepper.  Take egg mixture off burner and stir in cream cheese.  Cool.

Unfold each pastry sheet onto a piece of waxed or parchment paper that has been lightly dusted with flour.  Trim the pastry on the left and right corners in a downward angle.  Make up to 10 slits at a downward angle on the left and right sheets.  Spread the egg filling down the center, dividing the mixture between each pastry sheet.  Braid the pastry sheet.  Mix remaining egg and water together.  Brush each strudel with egg mixture.  Wrap each strudel in a layer of plastic wrap, then a layer of foil, and freeze.

On serving day, thaw strudel.  Preheat oven to 400 degrees.  Place strudel on a greased baking sheet and bake for 20 - 30 minutes or until golden brown.  Cool 5 minutes before serving.

Sugar Cookie Fruit Tart

Make a cookie tart from recipe below
1 8oz. package of cream cheese, softened
1/3 C granulated sugar
1/2 t. vanilla
1 1/2 C fruit

Beat cream cheese, sugar and vanilla in a small mixter bowl until smooth.  Spread evenly over cooled cookie tart or crust within 1/2 inch of edge.  Arrange fruit as desired on top of cream cheese mixture.  Refrigerate for 1 hour.  Slice into wedges.

Sugar Cookie Recipe

2 3/4 C all-purpose flour
1 t. baking soda
1/2 t. baking powder
1 C butter, softened
1 1/2 C sugar
1 egg
1 t. vanilla

Preheat oven to 375 degrees.  In a small bowl, stir together flour, baking soda, and baking powder.  Set aside.  In a large bowl, cream together butter and sugar until smooth.  Beat in egg and vanilla.  Gradually blend in dry ingredients.  Roll dough into a tart pan or onto a pizza sheet Bake 20 - 25 minutes or until golden brown.  Cool on a wire rack.

I hope you try these recipes and enjoy them as much as we did!!

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