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Baked Eggs
Breakfast

Baked Eggs

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
  3. 3 Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.

By Michele O'Sullivan

Bread Pudding Made with Cinnamon Rolls
Breakfast

Bread Pudding Made with Cinnamon Rolls

5.0

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  2. 2 Mix evaporated milk, pudding mix, almond extract, and pumpkin pie spice together in a large bowl. Add cinnamon rolls, raisins, and pecans and mix until well combined. Let stand for 5 minutes.
  3. 3 Transfer cinnamon roll mix to a casserole dish and dot with butter.
  4. 4 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Let cool for 10 to 15 minutes before serving.

By Kellidd

Spiced Up Hot Cereal
Breakfast

Spiced Up Hot Cereal

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place water, milk, vanilla extract, cinnamon, salt, nutmeg, and butter into a large saucepan and place over medium-high heat. Once the butter has melted and the water is steaming but not boiling, whisk in the cream of wheat cereal. Stir constantly until thickened, then reduce heat to low, and cook for 5 minutes, stirring occasionally. Stir in sugar to taste before serving.

By PORUSGIRL

Cardamom Bread
Breakfast

Cardamom Bread

3.9

Prep
Cook
Total

Instructions

  1. 1 Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.
  2. 2 At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.
  3. 3 Shape dough into a loaf, and place it in a 9 x 5 inch greased bread pan. Cover, and let rise for 45 minutes.
  4. 4 Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

By Ruth

Best Breakfast Sausage Balls Ever
Breakfast American

Best Breakfast Sausage Balls Ever

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Combine sausage, baking mix, Cheddar cheese, egg, and evaporated milk in the bowl of a stand mixer; mix on low speed until thoroughly combined.
  3. 3 Shape sausage mixture into 1-inch balls and arrange onto baking sheets.
  4. 4 Bake in preheated oven until no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Raven

Baked Egg Casserole
Breakfast

Baked Egg Casserole

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in evaporated milk and water. Season with salt, white pepper and cayenne pepper. Cook, stirring frequently, until thickened.
  3. 3 Arrange sliced eggs in a medium baking dish. Pour sauce over eggs. Place cheese slices on top.
  4. 4 Bake in preheated oven for 15 to 20 minutes. Place toast on plates, and spoon egg mixture over.

By Katherine Poulsen

Easy Chili Relleno Casserole
Breakfast Mexican

Easy Chili Relleno Casserole

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  2. 2 Split chiles open and spread half of the chiles into the bottom of the prepared baking dish. Layer with Cheddar cheese and top with remaining canned chiles. Whisk eggs, flour, and evaporated milk together in a bowl; pour mixture over chiles and cheese.
  3. 3 Bake in the preheated oven until set, about 30 minutes; remove casserole, and top with Monterey Jack cheese. Pour green enchilada sauce over the top; return to the oven and bake until cheese is melted, about 15 more minutes.

By Monya Heath Williams

Long Johns
Breakfast

Long Johns

4.0

Prep
15 min
Cook
6 min
Total
91 min

Instructions

  1. 1 In a small bowl, dissolve yeast in warm water. Set aside until bubbly, about 10 minutes. In a large bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.
  2. 2 Mix evaporated milk, eggs, nutmeg, sugar, and salt into shortening and water. Stir in yeast mixture and one cup of flour until well blended. Gradually mix in remaining flour 1 cup at a time until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until smooth. Let rest for 10 minutes.
  3. 3 Roll dough out on a floured surface to 1/4-inch thick. Cut into strips 1-inch wide and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.
  4. 4 Heat oil in a deep fryer or large heavy skillet to 350 degrees F (175 degrees C). Carefully remove doughnuts from the waxed paper and place a few at a time in hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to drain. Drizzle with glaze.
  5. 5 To make glaze, mix the confectioners' sugar with enough water to make it able to drizzle in a long strand. Adjust amounts if necessary.

By DONNAE3

Loaded Overnight Breakfast Casserole
Breakfast

Loaded Overnight Breakfast Casserole

4.5

Prep
15 min
Cook
65 min
Total
600 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat and let cool slightly, about 5 minutes. Transfer to a large bowl.
  2. 2 Add hash browns, ham, Monterey Jack cheese, dry mustard, and onion powder to sausage; mix to combine. Pour loosely into a greased 9x13-inch baking pan. Whisk eggs, evaporated milk, half-and-half, salt, and pepper together in a large bowl. Pour evenly over the hash brown mixture, cover with aluminum foil, and refrigerate, 8 hours to overnight.
  3. 3 Pull from the refrigerator 30 minutes prior to cooking. Add Cheddar cheese and recover.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Cook in the preheated oven for 45 minutes. Remove foil and continue to cook, uncovered, until cheese is bubbly, 15 to 20 minutes more. Let stand for 10 minutes to firm up before serving.

By SouthernMaster

Just Peachy Freezer Oatmeal Cups
Breakfast American

Just Peachy Freezer Oatmeal Cups

4.0

Prep
10 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Lightly grease a 12-cup muffin tin with nonstick cooking spray.
  2. 2 Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
  3. 3 Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
  4. 4 To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

By thedailygourmet

Sausage Biscuits and Gravy
Breakfast American

Sausage Biscuits and Gravy

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Arrange biscuits on a baking sheet spaced about 1 1/2 inches apart.
  3. 3 Bake in the preheated oven until golden brown, 13 to 17 minutes. Slice in half crosswise; keep warm.
  4. 4 Meanwhile, crumble sausage into a large skillet over medium heat; cook, breaking sausage apart, until no longer pink, about 10 minutes. Sprinkle sausage and pan drippings with flour; cook and stir until sausage coated, about 1 more minute. Reduce heat to medium-low.
  5. 5 Stir in evaporated milk, followed by milk until thoroughly combined; bring to a simmer, stirring constantly, until desired thickness, 3 to 5 minutes. Season with salt and black pepper; stir in butter until melted. Stir in more flour if gravy isn't thick enough.
  6. 6 Serve biscuits, cut sides up, topped with sausage gravy.

By chrisser27

Down-Home Country Breakfast Gravy
Breakfast American

Down-Home Country Breakfast Gravy

4.5

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
  2. 2 Add flour to the bacon grease and stir until a paste forms. Cook and stir until lightly browned, about 2 minutes. Gradually add evaporated milk and milk, stirring frequently. Add butter, sugar, pepper, and salt; continue to cook until thickened, about 5 minutes. Stir in crumbled bacon and serve.

By Angela Welch

Becky's Healthier Ham and Cheese Quiche
Breakfast American

Becky's Healthier Ham and Cheese Quiche

4.5

Prep
15 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Unroll pie crust and press into an 8-inch pie dish; set aside.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir green onions in hot oil until wilted and beginning to brown, 2 to 3 minutes. Remove from heat. Spread ham in pie crust and top with green onions.
  3. 3 Whisk egg substitute, evaporated milk, and mozzarella cheese in a bowl. Pour over ham mixture. Sprinkle with Parmesan cheese and chives.
  4. 4 Bake in the preheated oven for 20 minutes. Increase heat to 350 degrees F (175 degrees C) and continue baking until quiche is browned, 15 to 20 minutes. Remove from the oven and allow quiche to rest until eggs are set, about 30 minutes more.

By Becky Fletcher Holloway

Potato Crust Quiche
Breakfast American

Potato Crust Quiche

3.8

Prep
30 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place the potatoes into a pot and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Place the butter into the pot, and mash the potatoes and butter with a masher until smooth.
  2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie plate or quiche dish. Beat the eggs with evaporated milk in a bowl until well combined.
  3. 3 Spoon the mashed potatoes into the prepared pie plate, smoothing the potatoes around the bottom and up the the sides of the dish with a spoon to make an even crust about 1/2-inch thick. Place the vegetables into the bottom of the crust, and sprinkle with Cheddar cheese. Pour the egg mixture over the quiche, and sprinkle with bread crumbs, salt and pepper.
  4. 4 Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, 40 to 50 minutes. Let the quiche stand for about 10 minutes before slicing into wedges for serving.

By Robin Hopkins Fitzherbert

Farmer's Casserole
Breakfast American

Farmer's Casserole

4.4

Prep
25 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spray a 2-quart casserole dish with cooking spray.
  3. 3 Arrange hash brown potatoes evenly in the bottom of the prepared dish. Sprinkle with pepper Jack cheese, then ham, and finally green onions.
  4. 4 Whisk evaporated milk, eggs, pepper, and salt together in a medium bowl; pour over layers in the baking dish.
  5. 5 Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 45 minutes.
  6. 6 Remove from the oven and let rest for 5 minutes before serving.

By Lorrie Starks

Crissi's Sweet Potato Biscuits
Breakfast American

Crissi's Sweet Potato Biscuits

3.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Into a large bowl, sift together the flour, wheat germ, baking powder, and salt. Mix in butter, evaporated milk, sweet potatoes, milk, and nutmeg, stirring by hand until dough is smooth.
  3. 3 On a lightly floured board, roll out the dough until it is about 1/2-inch thick. With a sharp knife, cut into 3-inch squares or diamonds. Place squares on greased baking sheet, and bake for 15 to 20 minutes. Serve warm.

By WickedWitchTink

Beignets
Breakfast American

Beignets

4.8

Prep
30 min
Cook
30 min
Total
180 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
  3. 3 Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
  4. 4 Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
  5. 5 Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
  6. 6 Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!

By ginampls

Quick Butter Croissants
Breakfast French

Quick Butter Croissants

4.4

Prep
30 min
Cook
35 min
Total
425 min

Instructions

  1. 1 In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Stir in milk, salt, sugar, 1 egg, 1 cup flour and melted butter. Beat to make a smooth batter; set aside.
  2. 2 In a large bowl, cut the one cup firm butter into remaining four cups flour until butter particles are the size of dried kidney beans. Pour the yeast batter over this and carefully turn the mixture over with a spatula to blend, just until all flour is moistened. Cover with plastic wrap and refrigerate until well chilled, at least 4 hours or up to four days.
  3. 3 Turn dough out onto a floured surface; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into four equal parts. Shape one at a time. Refrigerate the remaining dough.
  4. 4 Roll one part of the dough on a floured board into a circle 17 inches in diameter. With a sharp knife or pizza cutter, cut the circle into eight equal pie-shaped wedges. Roll the wedges loosely toward the point. Shape each roll into a crescent and place on an ungreased baking sheet. Allow 1 1/2 inches space between each roll.
  5. 5 Cover and let rise at room temperature until almost doubled in size. Approximately 2 hours. Meanwhile, preheat oven to 325 degrees F (165 degrees C).
  6. 6 Brush croissants with beaten egg. Bake in preheated oven for 35 minutes, until golden.

By MARCIAMOLINA

Costas French Market Doughnuts (Beignets)
Breakfast American

Costas French Market Doughnuts (Beignets)

4.6

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Pour ½ cup room temperature water into a small bowl; sprinkle yeast over water and let stand to dissolve, about 5 minutes.
  2. 2 Combine white sugar, shortening, and salt in a large bowl; pour 1 cup boiling water over shortening mixture, then stir in evaporated milk. Cool mixture until lukewarm, then add yeast mixture and beaten eggs.
  3. 3 Slowly mix in flour until dough forms a ball. Cover dough with plastic wrap and refrigerate 30 to 60 minutes.
  4. 4 Roll out dough, working with a small portion (a little larger than a baseball) at a time, until ⅛-inch thick. Cut dough into strips 2- to 3-inches wide, then cut at an angle in the opposite direction, making diamond shapes.
  5. 5 Heat oil in a deep, wide, heavy-bottomed skillet over medium-high heat to 360 degrees F (180 degrees C).
  6. 6 Lower dough diamonds carefully into the hot oil in batches. Fry until puffed and golden brown, 3 to 5 minutes. Carefully transfer to a rack set on paper towels to drain; cool until you can handle them.
  7. 7 Place beignets in a clean paper bag with confectioners' sugar; shake gently until covered generously. Or use a sifter to dust beignets with confectioners' sugar.

By Adrienne Belaire

Grandma's Soul Food Pancakes (with Plantains)
Breakfast American

Grandma's Soul Food Pancakes (with Plantains)

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat 1 tablespoon butter in a skillet over medium-low heat; saute plantains until golden brown, about 5 minutes per side. Transfer plantains to a paper towel-lined plate using a slotted spoon.
  2. 2 Beat egg in a large bowl until fluffy. Stir milk and margarine into egg; add flour, sugar, baking powder, vanilla extract, and salt. Stir mixture until batter is smooth. Fold plantains into batter.
  3. 3 Melt 1 teaspoon butter in a heavy griddle or frying pan over medium heat. Griddle is ready with a drop of water breaks into several smaller balls that dance around griddle. Pour batter, about 1/4 cup per pancake, into hot griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip pancakes and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Andrrreag

Vanilla and Chocolate Conchas
Breakfast Mexican

Vanilla and Chocolate Conchas

4.5

Prep
30 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.
  2. 2 Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.
  3. 3 Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.
  4. 4 Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.
  5. 5 Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.
  6. 6 Preheat the oven to 325 degrees F (165 degrees C).
  7. 7 Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.

By Amanda Zepeda

Conchas (Mexican Sweet Bread)
Breakfast Mexican

Conchas (Mexican Sweet Bread)

4.5

Prep
20 min
Cook
20 min
Total
145 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the bread: combine warm water and yeast in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
  3. 3 Mix in 2 cups flour, milk, 3/8 cup sugar, ⅓ cup melted butter, egg, and salt until combined.
  4. 4 Gradually mix in remaining 2 cups flour and ½ teaspoon cinnamon until dough comes together.
  5. 5 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat.
  6. 6 Cover; let dough rise in a warm place until doubled in volume, about 1 hour.
  7. 7 Meanwhile, make the topping: Beat ⅔ cup sugar and ½ cup butter in a medium bowl with an electric mixer until light and fluffy.
  8. 8 Stir in 1 cup flour until a thick paste forms.
  9. 9 Divide paste in half; place each half in separate bowls. Stir 2 teaspoons cinnamon into one half and vanilla extract into other half.
  10. 10 Divide dough into 12 equal pieces; shape into balls and place 3 inches apart onto a greased cookie sheet.
  11. 11 Divide each topping paste into 6 balls; pat each until flat. Place flattened topping circles onto dough balls, patting down lightly. Cut grooves in topping like a seashell using a knife.
  12. 12 Cover; let dough balls rise until doubled in volume, about 45 minutes.
  13. 13 Preheat the oven to 375 degrees F (190 degrees C).
  14. 14 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By MelissaAmador

Pumpkin Breakfast Casserole
Breakfast American

Pumpkin Breakfast Casserole

4.3

Prep
15 min
Cook
45 min
Total
540 min

Instructions

  1. 1 Coat a 9x13-inch baking dish with cooking spray; add bread cubes.
  2. 2 Combine pumpkin, eggs, milk, sugar, evaporated milk, pecans, cinnamon, vanilla, ginger, nutmeg, and salt in a bowl; pour over bread cubes. Cover the bowl with plastic wrap; refrigerate 8 hours to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C).
  4. 4 Bake, uncovered, in the preheated oven until pumpkin mixture is set and a toothpick inserted into center comes out clean, about 45 minutes.

By cooks4forty

Malasadas
Breakfast American

Malasadas

4.3

Prep
Cook
Total

Instructions

  1. 1 Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water; set aside.
  2. 2 In small bowl, beat eggs until thick.
  3. 3 Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled.
  4. 4 Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot.

By IDAJ

Creamy Biscuits and Gravy
Breakfast American

Creamy Biscuits and Gravy

4.7

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
  3. 3 Roll dough out to a thickness of 3/4- to 1-inch thick, cut with a biscuit cutter, and place biscuits onto the prepared baking sheet. Brush tops of biscuits melted butter.
  4. 4 Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
  5. 5 Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
  6. 6 Serve biscuits with sausage gravy.

By user

Kelsandra's Pumpkin Cinnamon Rolls
Breakfast American

Kelsandra's Pumpkin Cinnamon Rolls

4.4

Prep
30 min
Cook
35 min
Total
115 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the dough: Pour warm water into a large mixing bowl and sprinkle yeast over top. Allow to stand until yeast begins to form a creamy foam, 5 to 10 minutes.
  3. 3 Add pumpkin puree, sugar, evaporated milk, olive oil, and egg to the yeast mixture; mix until thoroughly combined. Stir in pumpkin pie spice, then mix in about 5 cups of flour, or as needed, until a stiff dough forms.
  4. 4 Turn dough out onto a floured work surface and knead until smooth and elastic, but still slightly sticky, about 8 minutes. Form dough into a ball, then place in an oiled bowl, cover with a cloth, and let rise in a warm place for about 45 minutes. (The dough will rise, but it won't double.)
  5. 5 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  6. 6 Punch down the dough, then roll it out on a floured work surface to an 18x26-inch rectangle. Brush the top with melted butter. Make the filling: Mix together brown sugar and pumpkin pie spice in a small bowl; sprinkle evenly over the buttered dough.
  7. 7 Start at the longer edge and roll dough over filling into a log. Pinch the seam closed, then use a serrated knife to cut the log into 12 equal rolls.
  8. 8 Transfer rolls to the prepared baking dish with the cut-sides facing up. Bake in the preheated oven until light golden brown on the edges, 30 to 40 minutes.
  9. 9 While the rolls are baking, make the glaze: Beat confectioners' sugar, milk, butter, cream cheese, and vanilla in a bowl until well combined.
  10. 10 Remove pumpkin rolls from the oven and immediately spread glaze over top. Serve and enjoy!

By dpht3

Horchata de Arroz (Rice Drink)
Drink Caribbean

Horchata de Arroz (Rice Drink)

4.4

Prep
15 min
Cook
Total
735 min

Instructions

  1. 1 Place the rice in a bowl with enough water to cover it and let it soak overnight.
  2. 2 Strain the rice and discard the water. Stir the cold water and evaporated milk together. Place the drained rice into a blender along with half of the diluted milk. Blend until the rice is finely ground, about 30 seconds. Add the sugar, cinnamon, and vanilla; blend well. Pour in the remaining diluted milk; blend.
  3. 3 Line a strainer with two layers of cheesecloth. Place the strainer over another bowl to catch the liquid. Strain the rice milk through the cheesecloth, discard the solids. Repeat the process if necessary. Serve over ice.

By LatinaCook