Made this one for the library’s Page to Table (cookbook potluck book club) event last week and quite liked it! The fact that you start with vegetables sort of makes me forget that there’s beef and bacon and I think it’s somehow a healthy meal. …We’ll not bring in any nutritionists on that one, thanks.
Ingredients:
- 4 beets, peeled and cut into 1/2″ cubes
- 1 sweet onion, cut into 1″ pieces
- extra-virgin olive oil
- 4 fresh rosemary sprigs, plus more for garnish
- 1 teaspoon ground cinnamon
- kosher salt
- black pepper
- 8 slices bacon, cut into 1″ pieces
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 8 eggs
- sliced scallions
Preheat your oven to 450 and place a rack in the upper third. Combine the beets and onion on a rimmed sheet and toss with some olive oil. Spread in a single layer, then put the rosemary sprigs on top. Sprinkle with the cinnamon and some salt and pepper, the roast for 15-20 minutes, until it’s easy to pierce the beet with a fork. Your kitchen will smell INTENSELY of rosemary.
Meanwhile, in a cast iron skillet over medium heat, cook the bacon until crispy, then remove to drain on paper towel. Cook the ground beef, breaking it up, until it’s fully browned through, then remove the pan from the heat and pour off any excess grease. Season with salt and pepper.
Combine the bacon and cooked veggies into the cast iron pan with the ground beef and mix together.
Top with the cheese, then use a spoon to make 8 dents and gently break an egg into each, being careful not to break the yolks.
Season the eggs with salt and pepper, then bake about 8 minutes, until the egg whites are set but the yolks are still runny. — Even if they still look like they’re jiggling suspiciously much, if the whites are actually white, not clear/translucent, they’re cooked enough, and you should yank them then.
Spoon onto plates and serve with a drizzle of olive oil and some scallions and extra rosemary.
Beet and Bacon Hash
Tinsy bit adapted from The Fresh Eggs Daily Cookbook.
- 4 beets, peeled and cut into 1/2″ cubes
- 1 sweet onion, cut into 1″ pieces
- extra-virgin olive oil
- 4 fresh rosemary sprigs, plus more for garnish
- 1 teaspoon ground cinnamon
- kosher salt
- black pepper
- 8 slices bacon, cut into 1″ pieces
- 1 pound ground beef
- 1 cup shredded cheddar cheese
- 8 eggs
- sliced scallions
Preheat your oven to 450 and place a rack in the upper third. Combine the beets and onion on a rimmed sheet and toss with some olive oil. Spread in a single layer, then put the rosemary sprigs on top. Sprinkle with the cinnamon and some salt and pepper, the roast for 15-20 minutes, until it’s easy to pierce the beet with a fork.
Meanwhile, in a cast iron skillet over medium heat, cook the bacon until crispy, then remove to drain on paper towel. Cook the ground beef, breaking it up, until it’s fully browned through, then remove the pan from the heat and pour off any excess grease. Season with salt and pepper.
Combine the bacon and cooked veggies into the cast iron pan with the ground beef and mix together. Top with the cheese, then use a spoon to make 8 dents and gently break an egg into each, being careful not to break the yolks. Season the eggs with salt and pepper, then bake about 8 minutes, until the egg whites are set but the yolks are still runny.
Spoon onto plates and serve with a drizzle of olive oil and some scallions and extra rosemary.
Ingredients:
Stir in the milk to form a soft dough. (I needed to add a bit more flour one of the two times I made it, using different brands of flour, to get it not super sticky.) Roll out 1/4″ thick on a lightly floured surface.
In a medium bowl, cream together the butter, sugar, and cinnamon of the filling.
Spread over the dough to within 1/4″ of the edges, the sprinkle the raisins evenly on top of that.
Roll up like a jelly roll and cut into 1″ thick slices.
Combine the butter and sugar of the topping in a 9×9″ dish. Place in the oven until the butter melts and stir the sugar in. Cook a few more minutes until the butter dissolves, then remove from the oven.
Place the cut slices/the cinnamon buns into the hot sugar mixture, cut-sides-down, being cautious of the hot sugar.
Bake at 425 for 15 minutes, then reduce the heat to 350 and cook an additional 15 minutes.
Remove the rolls from the pan at once, turning sugar-side up. (If you had a large platter you could probably flip the whole dish out at once, but with that very hot butter/sugar mixture, I didn’t want any drips getting on anything/anyone, so fished the buns out one-by-one with 2 forks.)
Ingredients:
Roast 15-20 minutes until tender (=easy to stick a fork into).
Meanwhile, in a large bowl whisk together the eggs, milk, flour, and cayenne, then stir in the cheese.
When the squash is cooked, turn it out into a plate/bowl, and put the butter in the still-hot pan, placing back in the oven for a minute if necessary to melt the butter. Turn the pan all around to grease the insides of the pan.
Bake until puffed and browned at the edges, 30-35 minutes.
Remove from the oven, sprinkle with some more of the Parm blend and some chives, and let stand 15 minutes before cutting and enjoying!
Bring to a boil. Remove from the heat and stir in the cheese, pepper, mustard powder (if desired), and salt. Stir every few minutes until the cheese is fully melted in.
Stir the pasta into the cheese sauce, then spoon into the prepared dish(es).
Melt the butter and add the garlic oil and pizza seasoning. Stir into the Panko in a small bowl, then spread a thick layer over the macaroni.
Bake 25-35 minutes, until bubbly and browned. Remove from the oven and serve still hot.
Add the milk, oil, and vanilla into the well, then stir together until smooth.
Stir in the peanut butter – if desired, you can microwave it for a few seconds first to make it a bit easier to stir. Stir in the chocolate chips, then transfer to the crockpot and spread evenly.
In a small bowl, combine the cocoa and sugar for the topping. Pour in the boiling water and whisk until smooth.
Gently pour over the cake batter, so it doesn’t mix in. Cover the crockpot and cook on high until the top is set, 2 – 2 1/2 hours. Turn off the heat and let stand, covered, for 30 minutes, then serve with some vanilla ice cream. The ‘pudding’ made by just the cocoa powder, sugar, and water is surprisingly delicious as a topping!
Ingredients:
Beat in the egg, syrup, and vanilla until well mixed.
Add the flour mixture and beat in until just combined.
Stir in the white chocolate chips by hand.
Put the white sugar in a small dish. Roll heaping tablespoons of dough into balls, then roll the balls in the white sugar. Place on your pans about 2″ apart, and press on them gently to flatten a bit.
Bake 8-10 minutes (for very heaping tablespoons, you’ll need the full 10 minutes), then let cool a few minutes on the pan before transferring to a wire rack to cool.
For me, it took baking three pans’ worth of cookies. They stay soft once cooled, and are real nice!
Ingredients:
Add the eggs one at a time, beating after each. (I actually did 2 at a time…)
Add the flour in 2 batches, beating on low speed until just incorporated. Add the salt and baking soda and again beat until just combined. Add the sour cream and vanilla and beat one final time until just combined, with no streaks left.
Pour into the prepared bundt pan and bake 75-85 minutes, until it passes the toothpick test. I ended up giving mine 80.
Cool in the pan for 10 minutes, then turn out and cool completely before adding the frosting/icing of your choice.
Ingredients:
Press the mixture evenly into the bottom of the pan and bake 10 minutes. I found that it was only just barely enough to cover the pan, with a few tiny gaps, but the crust expanded a bit while baking and filled in the gaps. Let the baked crust cool completely, at least 15 minutes.
To make the filling, combine the butter, chocolate chips, marshmallows, milk and salt in a large saucepan over medium heat. Cook, stirring occasionally, until well melted and smooth. Remove from the heat, stir in the vanilla, and let cool to room temperature. (It would cool faster if you transferred to another bowl, but who wants to make that extra dish to clean?)
Meanwhile, beat 3 of the cups of cream to stiff peaks.
Fold the whipped cream into the cooled chocolate mixture, and spread evenly over the cooled crust.
Let chill in the refrigerator, uncovered, at least an hour, up to a day. In that time, the mousse will firm up enough that if you then cover it, the plastic wrap won’t stick.
When ready to serve, beat up the remaining cup of heavy cream with the sugar to stiff peaks, then use to decorate/top. A tip I got from my mom that works well here is, if you’re not going to serve/eat all that whipped cream right then, once it’s beaten to stiff peaks, beat in a spoonfull of vanilla or white chocolate pudding powder – this will keep the whipped cream from separating (oozing liquid), so you can top the dessert and not have to worry about the whipped cream going weird before you’ve gotten through all the leftovers. Additionally, if you’re going to be bringing this dessert with you, you can scoop the whipped cream into a ziplock, get where you’re going, and cut a corner off the ziplock to use as a piping bag, and squeeze it onto the mousse when ready to serve. (I cut off an excessively large corner, so my decorating was a ridiculous joke.)
Stir in the sour cream, eggs, sugar, and salt.
Stir in the box of Jiffy until just combined.
Pour into the greased dish.
Bake until golden on top, and nearly set in the center, about 35 minutes. It may still look jiggly, but if a knife inserted 2″ away from the center comes out clean, you’re good.
Let cool for 15 minutes before serving.
Ingredients:
Add the beaten egg yolks and beat well. Add the flour mixture in 3 additions, alternating with 2 of milk, beating after each addition. Stir in the vanilla.
Spread in the prepared pan and bake for 50 minutes, or until the edges are browned and start to pull away from the walls of the pan. Cool in the pan for 10 minutes, then turn out to cool completely on a wire rack.
To make the frosting, first beat together the zest and butter.
Beat in 1 cup of the powdered sugar and the salt. Beat in 1 tablespoon of the lemon juice and the water, then another cup of powdered sugar. Add the remaining tablespoon of lemon juice, then beat in the final cup of powdered sugar, and frost your cake.
sparecake 