Cooking Archives - Page 241 of 566 - Garden Seeds and Honey Bees

Basil Breakfast Casserole

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Hash Brown Layer/Crust

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*4 cups Frozen Shredded Hash Browns

*3 tablespoons Extra Light Olive Oil

*2 Tablespoons Butter

*1/2 teaspoon Sea Salt and Fresh Ground Pepper, or taste

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In a cast Iron Skillet on medium heat add the olive oil and melt the butter. Then add the frozen hash browns. Cook on medium low heat for about 5 minutes without turning or until hash browns are a golden brown. Then turn over hash browns for another 5 minutes.

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Egg Mixture

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*12 Eggs, slightly beaten

*1 cup Almond Flour

*1 teaspoon Baking Powder

*1 cup chopped Fresh Basil

*12 ounces Cottage Cheese

*1 teaspoon Kosher Salt

*1/2 freshly ground Black Pepper

*1 tablespoon Sugar or Honey

**1 pound Monterey Jack Cheese, cubed or shredded if desired

**5 tablespoons Butter, melted in glass baking dish

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Beat eggs in large mixing bowl and then add almond flour and baking powder and mix in until there are no lumps. Then add basil, cottage cheese kosher salt, black pepper and honey. Stir until combined.

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In a 9×13 glass baking dish add **5 tablespoons of butter and melt in a 350*F. oven, this will take a couple of minutes, then remove pan from the oven and add the layer of hash browns. Add 1/2 of the **cubed cheese. Now, Pour egg mixture on the ** cubed cheese and hash browns and top with the remaining cheese cubes.

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Bake casserole in a 350*F. oven for 30-35 minutes or until the center is slightly firm and is no longer jiggles, also the casserole will be turning a slight golden brown. Remove casserole and allow to cool slightly. Then serve casserole by cutting into 12 large serving squares or as desired

Enjoy!

Lindy

Peaches and Cream Bars

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Crust and Topping

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*1 cup Butter

*1 cup Sugar

*4 Eggs

*1 teaspoon Clear Vanilla Extract

*1/4 teaspoon Almond Extract

*1/4 teaspoon Lemon Zest

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Cream together in a medium bowl the butter and sugar. Then vanilla, almond extract, lemon zest and add 1 egg at a time, stirring in each egg until incorporated. Save 1 to 1 and 1/2 cups of dough for topping.

Greek Cream Cheese Filling

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*1 (8 ounce) Greek Cream Cheese, room temperature

*1/4 cup Sugar

*1 Egg

*1 teaspoon Clear Vanilla Extract

*1/8 teaspoon Almond Extract

*Pinch Sea Salt

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In a medium bowl using a hand mixer best together on medium speed the cream cheese and sugar until combined. Then add the egg, sea salt, vanilla and almond extract. Beat until smooth.

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Peach Layer

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*5 Peaches, peeled And diced

*1/4 cup Sugar

*1 tablespoon Corn Starch

*1 tablespoon Fresh Lemon Juice

*1/4 teaspoon Lemon Zest

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Stir together in a medium bowl the peaches, sugar, corn starch, lemon juice and lemon zest. Set aside for about 15 minutes.

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Piping Icing

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*1 cup Powdered Sugar

*1-2 tablespoons Whipping Cream

*1/4 teaspoon Lemon Zest, finely grated

*1/4 teaspoon Lemon Extract

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In a small bowl combine powdered sugar, whipping cream, lemon zest and lemon extract. Add water for thinning and more powdered sugar until desired piping consistency. Pour or spoon icing in pastry bag with tip and pipe diagonally on top of the baked and cooled bars.

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Layering:

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In a parchment lined baking pan scoop the about 3/4 of the dough onto parchment paper and press dough flat. Then spread on the cream cheese layer, peach layer and then scoop or spoon on rounded teaspoon sized dough pieces onto the peach layer.

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Optional: Add 2 tablespoon of cold butter cut into small pieces. Add on as the last layer on the peaches and cream bars before baking and you could also sprinkle bars with crystal sugar.

Supplies:

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*9 x 13 Baking Pan, lined with parchment paper for easy removal

*Parchment Paper

*Cooking Spray

*Pastry Bag with tip or plastic bag with a small corner of the bag cut just enough to pipe icing.

Bake in a pre-heated 375* F. oven for 30 to 40 minutes or until the top turns lightly brown.