Time 1h15m Yield 8 to 10 servings Number Of Ingredients 10 Steps:
Preheat the oven to 375 degrees F. Spread the tater tots on a baking sheet and bake until just golden brown and crispy, about 25 minutes. Meanwhile, whisk together the heavy cream, eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until browned and crispy, 7 to 8 minutes. Use a slotted spoon to transfer to a paper towel-lined plate. Pour off the bacon drippings and reserve 2 tablespoons. Add 1 tablespoon of the drippings and the sausage to the skillet and heat over medium-high. Cook, breaking up any large chunks with a wooden spoon, until cooked through and brown in some spots, 3 to 4 minutes. Transfer to a bowl and set aside. Return the skillet over medium heat and add the remaining tablespoon of bacon drippings. Once hot and shimmering, add the egg mixture and cook, stirring frequently, with a rubber spatula, until soft and fluffy and almost completely cooked through but still a bit runny, 3 to 5 minutes. Transfer to a clean large bowl. Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun). Spoon the egg mixture over the short ends of the triangles closest to the ramekin. Sprinkle the sausage on top of the eggs then sprinkle the bacon over the sausage. Cover the bacon with the American and Cheddar cheese. Top with the potato tots and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely but should cover the tater tots). Repeat with the remaining triangles (there will be some gaps where you can see the filling). Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with maple syrup, ketchup, hot sauce or white gravy if desired.
Time 40m Yield 1 coffee cake, 16 servings. Number Of Ingredients 8 Steps:
In a small bowl, beat the cream cheese, sugar and orange zest until blended; set aside., Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds., Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350° for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack., Combine confectioners’ sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.
Time 50m Yield 8 serving(s) Number Of Ingredients 11 Steps:
Heat oven to 375 degrees F; Spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, cook sausage and onions over medium-high heat 5-8 minutes or until thoroughly cooked; drain. Stir in bell pepper; cook until tender. Remove from pan. In small bowl, beat 5 eggs, the salt and pepper. Add egg mixture to skillet; cook over medium heat, stirring occasionally from outside edge to center. Cook until eggs are set but still moist. Stir in sausage mixture and cream cheese. Unroll both cans of dough. Place dough on cookie sheet, long sides overlapping, to form 14x13-inch rectangle; firmly press edges to seal. Spoon egg mixture down center to within 1/2-inch of edges. Sprinkle with cheese. Starting at longest side, roll up; press edges to seal. Shape into a circle; pinch ends to seal. Cut six 2-inch slits around top of dough. Brush dough with egg; sprinkle with sesame seed. Bake 25-30 minutes or until deep golden brown.
Number Of Ingredients 6 Steps:
Combine sugar and orange juice rid. Separate biscuits; dip each in butter then sugar. Stand biscuits on sides, overlapping edges in 9 inch tube pan. Bake at 350 for 40 minutes. Remove ring from pan and invert on serving platter. Combine cream cheese and powered sugar. Mix well till smooth. Add orange juice. Stir well. Spoon mixture over top while hot. Serve warm.
Time 40m Yield 16 Number Of Ingredients 8 Steps:
In a small mixing bowl, beat the cream cheese, sugar and orange peel until blended; set aside. Unroll both tubes of dough; press perforations and seams together to form two rectangles. Overlap rectangles at one end and press the seam to seal. Spread cream cheese mixture over dough to within 1/2 in. of edges. Sprinkle with the chopped almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Bake at 350 degrees F for 15-18 minutes or until golden brown. Cool for 10 minutes before carefully removing from pan to a wire rack. Combine confectioners’ sugar and orange juice; drizzle over warm coffee cake. Garnish with sliced almonds.
Time 2h15m Yield 10 Number Of Ingredients 20 Steps:
Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine. Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes. Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool. Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface. Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling. Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely. Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.
Time 40m Yield 8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Split each biscuit in half, making 2 circles and spread a small amount of cream cheese in the middle of each piece and add a few pecan pieces. Fold biscuit in half and crimp edge to resemble a taco. Melt butter in small bowl and mix cinnamon & sugar in separate small bowl. Roll in butter and cinnamon & sugar. Place crimped side down in a bundt pan and bake at 350 for 30 minutes. Turn onto plate and top with orange glaze.
Time 1h40m Yield 12 servings. Number Of Ingredients 12 Steps:
In a large bowl, dissolve yeast in warm milk. Add the sugar, egg yolks, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape into balls. In a shallow bowl, combine sugar and orange zest. , Sprinkle 1/4 cup almonds into a greased 10-in. fluted tube pan. Dip half the balls in melted butter; roll in sugar mixture. Arrange over almonds. Sprinkle with remaining 1/4 cup almonds. Repeat with remaining balls. Cover and let rise until doubled, about 30 minutes. , Bake on lowest oven rack at 350° for 38-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before inverting onto a platter.
