CHRISTMAS BREAKFAST

I can hardly wait for Christmas morning, the stockings will come down, gifts will be opened, Christmas carols will be blasting and breakfast will be relished...because calories don't count on Christmas!  I've already posted a few breakfast recipes that would be terrific for Christmas morning.

This sweet, salty, and tangy Bacon and Maple Stuffed French Toast is filled with cream cheese and bacon, topped off with maple syrup and blue berries.  Sounds crazy right?  Well it's crazy good!

 Meatapalooza Breakfast Hash well I think that the name says it all.

 And Huevos Rancheros will have you singing "Feliz Navidad".

Enjoy y'all!

MAPLE ROASTED ACORN SQUASH

Woo hoo!  I’ve done it!  I got the last dish on my Thanksgiving dinner menu posted!  Perhaps next year I won’t be so late.  It’s doubtful, but it could happen.

What I love about this dish is that not only can it be served warm or at room temperature, freeing up valuable oven space; but it’s also so darned pretty, look how the cut squash resembles a flower!

Just a reminder of what’s on the menu.
Roasted Butternut Squash Soup
Buttermilk Brined Roasted Turkey Breast with Gravy
Green Bean and Mushroom Casserole
Maple Roasted Acorn Squash
Sour Cream Mashed Potatoes
Pumpkin Cheesecake, Chocolate Chip Cookie Bars    

Here’s what you do.

Pre heat the oven to 375 degrees.

 

Wash the outside of the squash well, cuz we're not gonna peel it.  

Have you ever tried to peel an acorn squash; it take about half of a day.

 

Remove the ends from the squash, cut the squash in half, and remove the seeds.

 

Cut the squash into about ¾ inch rings.  Be careful of your fingers! 

 

Lay the squash in a single layer on a sheet pan.

Depending on the size of the pan, you may need two pans.

Coat both sides of the squash with olive oil...

 

…and season both sides with salt and pepper.

I should note that in this picture is only one acorn squash.

 

This is real maple syrup; if you don’t have it then use cane syrup or honey, but please don’t use pancake syrup.

 

Now on only the top side, drizzle about ¾ of a teaspoon of syrup on each squash ring.

 

Pour a little water in the pan, just enough to cover the bottom.

Put the pan in the oven to roast the squash for 20 minutes.

 

After 20 minutes, remove the pan and turn the squash over.

Drizzle some more maple syrup over each squash ring.  Return the pan to the oven for another 20 minutes.

 

Lay the roasted squash in an attractive manner on a platter. 

Drizzle a little balsamic glaze over the top. 

 Balsamic glaze is balsamic vinegar that has been reduced and concentrated to syrup; it has a sweeter flavor than just balsamic vinegar.

 

Sprinkle some nuts over the top.  

I thought that I had hazelnuts in my refrigerator; but I only had pecans, so that’s what I used.  Use which ever nut is your fave!

 

Serves 6 to 8

2                           Acorn squash

¼             cup        Olive oil

                            Salt and Pepper

1/3           cup        Maple syrup 
                            Water

2              Tbsp.      Balsamic glaze (optional)

¼             cup        Chopped hazelnuts or pecans

1.        Pre heat oven to 375 degrees.

2.       Wash the squash well, as it will not be peeled.

3.        Cut the ends off the squash.  Cut the squash in half.  Scoop out the seeds.  Discard the seeds and the ends.

4.       Slice the squash into ¾ inch thick rings. 

5.       Lay the squash rings in a single layer on a sheet pan (or two).  Coat both sides of the squash with olive oil and season both sides with salt and pepper.

6.       Drizzle about ¾ teaspoon of maple syrup on only the top side of each squash ring. 

7.       Add just enough water to cover the bottom of the sheet pan.  Roast the squash in the oven for 20 minutes.

8.       After 20 minutes; remove the squash from the oven, turn the squash over, and drizzle ¾ teaspoon of maple syrup over each squash ring.  Return to the oven for another 20 minutes.

9.       Lay the roasted squash in an attractive manner on a platter.  Drizzle the balsamic glaze, and sprinkle the chopped nuts over the top of the squash.

This dish can be served warm or at room temperature, and is great with turkey, chicken or pork.

MAPLE GLAZED WHOLE WHEAT APPLE BREAD

I don’t know what is wrong with me.  I guess I spaced.  On my last post I pointed out the name change of my blog, but didn’t mention that I will be changing the URL over.  It appears as if the change will be seamless, but just in case I feel that I should give you a heads up.  I’m going to change over on Monday November 12^th.  The URL will change from: loavesanddishes.blogspot.com, to: loavesndishes.com (don’t you think that’s so much simpler?).  If you have me in your reader, you may want to note that.

Now; onto the food!

I am on the Women’s Auxiliary for an organization called His Caring Place, and last weekend we had a blast doing a shopping event to raise funds.  His Caring Place (aka HCP) is a faith based, residential and non-residential program for teens in crisis pregnancy.  The program shows these girls that they are valued and loved.  They are given guidance, education and goals.  You can find out more about HCP by going to hiscaringplace.org.  While HCP is based in Broward County, I know there are similar programs everywhere.  I am so grateful to be a part of this program.  I see how these girls grow into lovely young women and many of them into wonderful mother's.

Our shopping event had lots of great vendors and we had our own table for the Women’s Auxiliary. 

Some of us brought baked goods to sell, which sold out before lunch!   

My contributions were Maple Glazed Whole Wheat Apple Bread, and Chocolaty Caramel Popcorn (coming soon). 

We had more goods, I just spaced once again almost forgetting to take a photo.

  

I found the Oven-safe paper bakeware at Home Goods; they are the perfect size for a bake sale or for gifting.

My recipe for the apple bread is for 2 medium loaves, but I made 4 small loaves; you could also make 6 mini loaves.

Here’s what you do. 

Sorry the pictures are dark.   I was making the bread at 9 pm, which doesn't make for good lighting.

Preheat the oven to 350 degrees.

Grease and flour two medium loaf pans.  Oven-safe paper bakeware does not need to be greased and floured.

 

In a medium bowl combine the whole wheat and all- purpose flour.

If I had made the apple bread with only whole wheat flour the bread would be heavy, so I also use white flour to give a lighter texture.

 

Add the baking soda, salt and spices to the dry ingredients.  

 I prefer freshly grated nutmeg.

 

Use a whisk to mix the dry ingredients together.

 

 Cream the softened butter and sugar together.

I use a whisk because that’s about my only form of exercise, but feel free to use a hand held mixer.

 

 Beat the apple sauce and add the eggs one at a time into the creamed butter and sugar.

 

The mixture will appear curdled, that’s okay.

Beat in the vanilla.

 

The whisk is in the picture, but I removed it and used a spatula to stir in the dry ingredients.

Stir until just combined, do not over mix.

 

 Stir in the diced apples. 

I used one large Honey Crisp, but Gala, Granny Smith or Golden Delicious would be good too.

 

Distribute the batter evenly among the pans. 

Because I used paper bakeware, I put the loaves on a sheet pan.

These small loaves bake for 40 to 50 minutes.  

Bake medium loaves for 50 to 60 minutes and mini loaves for 30 to 40 minutes. Until a skewer inserted into the center comes out clean.

 

For regular pans; cool in the pan for 10 minutes, then turn the loaves out on to a wire rack to cool completely.  

 I put the paper bakeware directly onto the wire rack to cool.

 

Whisk all the ingredients for the glaze together in a small bowl.

 

Put the loaves onto a sheet pan.  The sheet pan will catch any glaze that drips off of the apple bread.  

Spoon the glaze over the completely cooled loaves.  I spooned some of the glaze over, allowed that to set slightly…

…and then spooned more glaze over the loaves.

 

Maple Glazed Whole Wheat Apple Bread is perfect with a cup of coffee or tea…just a suggestion.

Makes 2 medium loaves, 4 small loaves, or 6 mini loaves

1 ½         cups       Whole wheat flour

1              cup         All-purpose flour

2              tsp.        Baking soda

1              tsp.        Salt

1              tsp.        Ground cinnamon

¼             tsp.        Grated nutmeg,

1              cup         Butter, softened to room temperature

1 ¾         cups       Granulated sugar

1              cup         Unsweetened apple sauce

4                              Eggs

2              tsp.        Vanilla extract

1              cup         Apples, peeled and diced into ½ inch cubes

1                              Recipe for Maple Glaze *recipe to follow

1.        Pre heat oven to 350 degrees.

2.       Grease and flour 2 medium loaf pans, 4 small loaf pans, or 6 mini loaf pans.

3.        In a medium bowl, combine the whole wheat flour, all-purpose flour, baking soda, salt, cinnamon and nutmeg; whisk to combine.

4.       Cream the butter and sugar together in a large bowl.

5.       Once the butter and sugar are creamed; whisk (beat) in the apple sauce, the eggs (one at a time), and the vanilla extract.  The mixture will appear curdled, that’s normal.

6.       Stir the dry ingredients into the wet ingredients.  Stir only until combined, do not over mix.

7.       Stir in the diced apples.

8.       Distribute the batter evenly among the loaf pans. 

9.       Bake until a skewer inserted into the center of the loaf comes out clean.  Medium loaves: 50 to 60 minutes, small loaves: 40 to 50 minutes, mini loaves: 30 to 40 minutes.

10.   Cool for 10 minutes in the pan, and then turn out onto a wire rack to cool completely.

11.   When the loaves have completely cooled, spoon maple glaze over the top of each loaf.  * Put the loaves on a sheet pan to catch any glaze that drips.

MAPLE GLAZE

1              cup         Confectioner sugar

5              Tbsp.     Pure maple syrup

1              Tbsp.     Water

1.  Add all the ingredients in a small bowl and whisk until combined.

*Note, Whole Wheat Apple Bread can be frozen for up to two months, just don't glaze the loaves until you're ready to serve.