Makes: 1 dozen Hands-on time: 30 min. Total time: 2 hrs., 30 min.
1 (25-oz.) package frozen biscuits
1 cup golden raisins
¼ cup butter, softened
¾ cup firmly packed light brown sugar
1 tsp. ground cinnamon
½ cup chopped pecans, toasted
1½ cups powdered sugar
3 tbsp. milk
½ tsp. vanilla extract
1. Arrange frozen biscuits with sides touching in 3 rows of 4 biscuits on a lightly floured surface. Let stand 30 to 45 minutes or until biscuits are thawed but still cool to the touch.
2. Preheat oven to 375º. Pour boiling water to cover over raisins and let stand 10 minutes; drain well.
3. Sprinkle thawed biscuits lightly with flour. Press biscuit edges together, and pat to form a 10×12-in. rectangle of dough; spread evenly with softened butter. Stir together brown sugar and cinnamon; sprinkle evenly over butter. Sprinkle raisins and pecans evenly over brown sugar mixture.
4. Roll up, starting at one long end; cut into 12 (about 1-in. thick) slices. Place rolls into a lightly greased 9-in. square pan.
5. Bake at 375º for 35 to 40 minutes or until center rolls are golden brown and done; let stand 10 minutes. Remove rolls to wire rack; cool completely.
6. Stir together powdered sugar, milk and vanilla; drizzle evenly over rolls. Let stand until glaze is set.
Makes: 4 to 6 servings Hands-on time: 20 min. Total time: 1 hr., 30 min.
1 (16-oz.) package refrigerated prepared pizza dough
3 tbsp. extra-virgin olive oil, divided
12 oz. turkey sausage, cooked and crumbled
½ small red onion, halved vertically and thinly sliced into crescents
½ cup grape tomatoes, halved
2 oz. (½ cup) goat cheese crumbles
Crushed red pepper flakes
1–1½ cups baby arugula
1. Remove dough from refrigerator; let rest at room temperature for 1 hour. Preheat oven to 400º. Roll dough into an 8×12-in. oval on a lightly floured surface; transfer dough to a parchment-paper-lined baking sheet.
2. Brush dough with 1 tbsp. olive oil. Top with turkey sausage and next 3 ingredients. Sprinkle with sea salt and crushed red pepper flakes.
3. Bake for 20 to 25 minutes or until crust is golden. Remove from oven to wire rack; let stand 5 minutes. Sprinkle with arugula; drizzle with remaining olive oil. Cut into wedges.
SPINACH-BACON BREAKFAST BAKES
Makes: 4 servings Hands-on time: 20 min. Total time: 45 min.
8 large eggs, divided
¼ cup half-and-half
6 tbsp. shredded Swiss cheese, divided
¼ cup shredded cheddar cheese
½ tsp. salt
¼ tsp. freshly ground pepper
½ tsp. freshly ground nutmeg
½ tsp. freshly ground red pepper
4 slices thick-sliced bacon, cooked and crumbled
½ (10-oz.) package frozen, chopped spinach, thawed and well-drained
1 (8-oz.) tube refrigerated butter flake crescent roll dough
1 tbsp. melted butter
1. Preheat oven to 375º. Whisk together 7 eggs and half-and-half in microwave-safe bowl. Stir in ¼ cup Swiss cheese and next 5 ingredients. Microwave 2½ to 3 minutes on high power, stirring every 30 seconds, until mixture thickens and eggs begin to set. Stir in bacon and spinach; set aside.
2. Unroll crescent dough on lightly floured surface. Separate dough into 4 pieces; press along seams to form 4 dough squares. Roll each square with a lightly floured rolling pin into a 6-in. square.
3. Brush interior of 4 (6-oz.) ramekins with melted butter. Line ramekins evenly with dough squares, allowing excess dough to extend over edge of ramekins. Fill ramekins evenly with egg mixture; sprinkle with remaining Swiss cheese. Fold dough edges to form crust around edges of mixture.
4. Whisk remaining egg in a small bowl. Brush dough with egg. Bake ramekins at 375º on a parchment-paper-lined baking sheet 20 to 25 minutes or until set and golden. Remove to wire rack; cool 5 minutes. Loosen edges of each bake with a small, sharp knife. Invert onto wire rack. Serve immediately.
Makes: 12 pancakes Hands-on time: 15 min. Total time: 20 min.
2 cups all-purpose baking mix
1¼ cups cold club soda
1 large egg, lightly beaten
¼ cup butter, melted
1. Place baking mix in a large bowl; set aside. Whisk together club soda, egg and butter in a small bowl; gently whisk egg mixture into baking mix. (Mixture will be lumpy.) Let stand 3 minutes.
2. Pour about ¼ cup batter for each pancake onto a hot, lightly greased griddle or a large nonstick skillet. Cook pancakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side. Serve with butter and maple syrup.
FARMER’S OVEN-BAKED OMELET
Makes: 10 to 12 servings Hands-on time: 30 min. Total time: 1 hr.
12 large eggs
½ cup sour cream
2 tbsp. chopped fresh thyme
1 tsp. salt
¾ tsp. freshly ground pepper
¼ tsp. baking powder
2 tbsp. butter
16 frozen potato wedges, thawed
6 small plum tomatoes, seeded and chopped
8 oz. Havarti or Monterey Jack cheese, shredded
½ cup chopped basil
Garnish: fresh basil leaves (optional)
1. Preheat oven to 350º. Beat eggs and next 5 ingredients at medium speed with an electric mixer 2 to 3 minutes or until well-blended.
2. Melt butter in a 12-in. ovenproof skillet. Pour half of egg mixture into skillet. Place potatoes in a single layer over egg mixture. Pour remaining egg mixture over potatoes.
3. Bake at 350º for 15 minutes. Remove from oven; sprinkle with tomatoes, cheese and basil. Return to oven, and bake 15 to 20 minutes or until set. Garnish if desired; serve immediately.