Breakfast Enchiladas 

2    Cups Ham (fully cooked, cubed)

1/2 Cup Green Onions (chopped)

10  Flour Tortillas (8 inch diameter)

2    Cups Cheddar Cheese (shredded, divided)

1    Tbsp. All-purpose Flour

2    Cups Half-and-Half Cream

6    Large Eggs (lightly beaten)

1/4 tsp. Salt

In a large bowl, combine ham and onions; place  about 1/4 cup of ham mixture down the center of each tortilla. Top with 2 tablespoons of cheese. Roll up and place seem side down in a greased 9x13 baking dish.

In another large bowl, combine the flour, cream, eggs and salt, mix until smooth. Pour over the tortillas. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 degrees F. for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with the remaining cheese; bake 3 minutes longer or until cheese melts. Let stand for 10 minutes before serving. Serves 5.

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Orange Banana Salad

1   Can (11 oz.) Mandarin Oranges

1   Can (8 oz.) Crushed Pineapple

Water  

1   pkg (6 oz.) Orange Jell-O

1   Pint Orange Sherbert (softened)

2   Bananas (sliced)

Drain oranges and pineapple, reserve the juice. Set oranges and pineapple aside. Add water to the juices to equal 2 cups total. Place in a saucepan and bring to a boil; pour over Jell-O in a large bowl. Stir until dissolved. Stir in the sherbert until smooth. Chill until partially set (watch carefully) Fold in the bananas, oranges and pineapple. Pour into an oiled 6 cup mold. Chill until firm, unmold and serve. Serves 10.

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Strawberry Shortcake

4       Cups Fresh Strawberries (cleaned, quartered, more for garnish if desired, leave garnish berries whole)

3/4    Cup Sugar (divided)

1/4    tsp. Almond Extract (optional)

1       Cup Whipping Cream

2       Tbsp. Sugar

2 3/4 Cups All-purpose Flour

4       tsp. Baking Powder

3/4    Cup Cold Butter (cut up)

2       Large Eggs (lightly beaten)

1       Cup Sour Cream

1       tsp. Vanilla

Clean and quarter strawberries. Combine with 1/2 cup sugar, and if desired, almond extract. Cover berry mixture and let stand for 2 hours.

Beat the whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill for 2 hours.

Combine the flour, remaining 1/4 cup sugar and baking powder in a large bowl; cut the butter into the flour mixture with a pastry blender or two forks until crumbly.

Whisk together eggs, sour cream and vanilla until blended; add to the flour mixture, stirring just until moistened. Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet. (Coat cup with cooking spray after each drop.)

Bake at 450 degrees F. for 12 to 15 minutes or until golden.

Split shortcakes in half horizontally. Spoon about 1/2 cup of berry mixture onto each shortcake bottom; top each with a rounded tablespoon of chilled whipped cream and cover with top of shortcake. Serve with remaining whipped cream. Garnish if desired. Serves 8

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Carrot Cake

1 1/2 Cups Pecans (chopped)

1       Tbsp. Butter (melted)

1/8    tsp. Salt

2 1/2 Cups Flour

2       tsp. Baking Soda

1 1/2 tsp. Cinnamon

1/2    tsp. Nutmeg

1/2    tsp. Salt

1/2    Cup Butter (softened)

1       Cup Granulated Sugar

1       Cup Light Brown Sugar (packed)

1/2    Cup Canola Oil

3       Large Eggs

3/4    Cup Buttermilk

2       tsp. Vanilla Extract

3       Cups Carrots (grated)

1       Cup Granny Smith Apples (peeled, grated)

1       Cup Sweetened Flaked Coconut

Preheat the oven to 350 degrees F. Toss together the pecans, butter and salt (first three ingredients) and spread in a single layer on a foil lined baking sheet. Bake for 10 minutes or until toasted. Stirring once.

Stir together the flour, baking soda, cinnamon, nutmeg and salt. Set aside. In a mixing bowl, beat the butter and both sugars at medium speed with an electric mixer until blended. Add the oil and beat until blended. Add the eggs, one at a time, beating after each just until blended. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the vanilla; fold in the carrots, apples, flaked coconut and 1 cup of the toasted pecans. Spoon batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans and cool completely. Spread with frosting between layers and on top and sides of cake. Top with remaining toasted pecans. Serves 12.

Brown Sugar Cream Cheese Frosting

7     Cups Powdered Sugar

1/2  Cup Butter (softened)

2     8 oz. Pkg. Cream Cheese (softened)

1/4  Cup Brown Sugar (firmly packed)

2     tsp. Vanilla

Add softened cream cheese to a mixing bowl, add vanilla and butter and cream until fully incorporated. Add the brown sugar and mix thoroughly. Be sure brown sugar is dissolved completely and not gritty. Finally, gradually add the powdered sugar and mix on low speed, until the sugar is completely dissolved and the frosting is the right consistency. Yields 5 cups frosting.

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Raspberry Swirl Rolls

1/2   Cup Whole Milk

1/2   Cup Water

1.25 oz. Pkg. Active Dry Yeast

2      Tbsp. Granulated Sugar

3      Cups Flour

4      Tbsp. Unsalted Butter (melted)

1      tsp. Salt 

Oil (for the pan)

1/3   Cup Raspberry Jam

2      tsp. Lemon Zest

2      Tbsp. Fresh Lemon Juice

2      Cups Frozen Raspberries (do not thaw)

2      Tbsp. Heavy Cream (for brushing)

1/2   Cup Sour Cream

1/4   Cup Confectioner’s Sugar (sifted)

1/2   tsp. Pure Vanilla Extract

In a small saucepan, heat the milk and 1/2 cup water on medium-low heat until warm but not hot to the touch.

Meanwhile, in a large bowl, whisk together yeast, granulated sugar and 1 cup flour. Stir in the warm milk. Cover and set aside until thick and foamy, about 15 minutes. Mix in the melted butter and salt. Gradually mix in remaining 2 cups flour. Cover and let rise until doubled in size, about 1 hour. Meanwhile, lightly coat a 11 x 8 inch pan with oil. Line pan with parchment paper, leaving a 3 inch overhang on 2 long sides; and oil parchment paper.

In a small bowl, combine jam, lemon zest and 1 tablespoon lemon juice.

Turn the dough out onto a floured surface. Roll into a 12 x 9 inch rectangle. Spread with the jam mixture and top with raspberries. Starting from a long side, roll dough into a tight log, pinching seam to seal. Use an unflavored piece of dental floss to cut 12 one inch slices. Slide the dental floss under the roll 1 inch from end and lift ends and cross to cut off a slice. Repeat 11 times. 

Transfer slices to pan, cut sides up, spacing evenly. Cover and let rise until dough has doubled in size and slices are touching, around 50 to 60 minutes. Meanwhile, heat oven to 375 degrees F.  Brush rolls with heavy cream and bake until puffed and light brown, 25 to 27 minutes. Let cool on wire rack for 10 minutes.

Make frosting: In a medium bowl, combine sour cream, confectioners’ sugar, vanilla and remaining 1 tablespoon lemon juice. Spread over warm rolls. Makes 12 rolls.

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