Pull Apart Lemon Coffee CakeCaramel Apple RingBrunch Enchiladas;  Farmer’s Strata; French Toast Bake; French Toast Casserole

Pull Apart Lemon Coffee Cake

Sweet Yeast Dough
2 ¾ cups all-purpose flour (You might not use all of this)
¼ cup granulated sugar
2¼ tsp. (1 envelope) instant yeast
½ tsp. salt
? cup whole milk
2 ounces unsalted butter
¼ cup (2 fluid ounces) water
1½ tsp. pure vanilla extract
2 large eggs, at room temperature
Lemon Sugar Filling
½ cup granulated sugar
Zest of three lemons
1 Tbsp. finely grated orange zest
2 ounces unsalted butter, melted
Tangy Cream Cheese Icing
3 ounces cream cheese, softened
? cup powdered sugar
1 Tbsp. whole milk
1½ Tbsp. fresh lemon juice
Make the dough:
In the microwave heat the butter and the milk together until the butter melts. Set aside to cool slightly. While it is cooling Mix two cups of the flour with the yeast and the sugar in the bowl of a mixer. Then add the water to the milk mixture and stir in the vanilla extract

Pour the milk mixture over the flour mixer and stir until combined. Turn the mixer on low speed and add the eggs one at a time, mixing each egg until it is combined. Add another 1/2 of the flour and the salt and mix till combined.

Sprinkle the dough with 2 tbsp of flour and knead it with the dough hook for 3 minutes. The dough will be sticky but should become soft and smooth from the kneading. Place the dough in a large bowl, cover it with plastic wrap, and let it rise in a warm place 45-60 minutes or until doubled in size.

Make Ahead Tip: If you want to make the dough the night before you bake it just gently deflate the dough after its first rise, place back in the bowl and cover it with plastic. Stick it in the fridge overnight (it will continue to rise, but at a much slower rate. Plus you get added flavor in the bread from the benefit of a slow, cold rise) The next day take the dough out and bring it to room temperature before proceeding with the next steps. I like to cover my dough with a damp piece of paper towel and stick it in my oven at the lowest temperature until it is room temp.

Mix the sugar, lemon zest, and orange zest. It will draw out the citrus oils and make the sugar sandy and fragrant.

Preheat the oven to 350°F (175°C). Grease a 9?x5? loaf pan or spray it will baking spray

Forming the loaf: Deflate the dough with your hand. Flour a work surface and roll the dough into a 20? by 12? rectangle. This part is a lot easier with a ruler on hand! Use a pastry brush to thickly coat the dough with the melted butter

Use a pizza cutter, pastry cutter, or a sharp knife to cut the dough crosswise in five strips, each about 12? by 4? (it might not be this exact size, but try to make the five strips be equal sizes). Sprinkle 1 1/2 tablespoons of the lemon sugar over the first buttered rectangle and gently press the sugar in. Top it with a second rectangle, sprinkling that one with 1 1/2 tablespoons of lemon sugar as well. Continue to top with rectangles and sprinkle, so you have a stack of five 12? by 4? rectangles, all buttered and topped with lemon sugar.

Slice this new stack crosswise, through all five layers, into 6 equal rectangles (each should be 4? by 2?.) Carefully transfer these strips of dough into the loaf pan, cut edges up, side by side. it might be a little roomy, but the bread will rise and expand after baking. Loosely cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 50 minutes.

Bake the loaf for 20 minutes and then check to make sure that top isn’t browning too quickly. If it is, just cover the top of the loaf with tinfoil and continue baking. My loaf took a little over 40 minutes to bake completely. When done, transfer to a wire rack and let cool in the pan for 10 to 15 minutes.

Meanwhile, make the cream cheese icing. Beat the cream cheese and powdered sugar in a medium bowl with a wooden spoon until smooth, then add the milk and lemon juice. Stir until creamy and smooth. Spread over the warm bread (you might want to put some plastic wrap or parchment paper under the bread to catch the drips)

Caramel Apple Ring

3 to 3½ cups all-purpose flour
¼ cup sugar
1 envelope Rapid Rise Yeast
1 tsp. salt
½ cup water
½ cup milk
¼ cup butter or magazine
½ cup prepared caramel topping

Apple Cinnamon Filling:

3 large cooking apples, peeled, cored and chopped
2 Tbsp. all-purpose flour
½ cup brown sugar
¼ butter or margarine
¼ cup light corn syrup
2 Tbsp. ground cinnamon

Dough: Combine 1 cup flour, sugar, undissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120ºF to 130ºF).  Gradually add to flour mixture.  Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.  Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover, let rest 10 minutes.
Roll dough to 20×12-inch rectangle; spread evenly with Apple Cinnamon Filling.
Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal; join ends together to form a ring. Place, seam side down, on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways to expose filling. Cover, let rise in warm, draft-free place until double in size, about 1 hour.
Preheat oven to 350ºF. Bake for 25 to 30 minutes or until golden brown. Remove from sheet, cool slightly on wire rack. Drizzle with caramel topping; serve warm.

Apple Cinnamon Filling: Combine apples, flour, brown sugar, butter and corn syrup in a saucepan. Bring to boil over medium high heat. Cook 3 minutes. Reduce heat to medium low; cook 10 minutes, stirring constantly until thick. Stir in cinnamon. Cool Completely.

Brunch Enchiladas

2 cups cubed fully cooked ham
½ cup chopped green onions
10 (8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided
1 Tbsp. all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
¼ tsp. salt

1.   Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. x 2-in. baking dish.
2.   In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
3.   Remove from the refrigerator 30 minutes before baking. Cover and bake at 350ºF for 25 minutes.  Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving.

Farmer’s Strata

1 pound sliced bacon, cut into ½ inch pieces
2 cups chopped fully cooked ham
1 small onion, chopped
10 slices white bread, cubed
1 cup cubed cooked potatoes
3 cups shredded Cheddar cheese
8 eggs
3 cups milk
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
dash salt and pepper

1.   In a large skillet, cook bacon over medium heat until crisp; add ham and onion. Cook and stir until onion is tender; drain.
2.   In a greased 13-in. x 9-in. x 2-in. baking dish, layer half the bread cubes, potatoes and cheese. Top with all of the bacon mixture.  Repeat layers of bread, potatoes and cheese.
3.   In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight.

4.   Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 325º F for 65-70 minutes or until a knife inserted near the center comes out clean.

French Toast Bake

12 day-old French bread
5 eggs
2½ cups milk
1 cup packed brown sugar, divided
1 tsp. vanilla extract
½ tsp. ground nutmeg
1 cup chopped pecans
¼ cup butter or margarine, melted
2 cups fresh or frozen blueberries

1.   Arrange bread in a greased 13-in. x 9-in. x 2-in. baking dish. In a bowl, combine the eggs, milk, ¾ cup brown sugar, vanilla and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.

2.   Remove from the refrigerator 30 minutes before baking. Sprinkle pecans over egg mixture.

3.   Combine butter and remaining sugar; drizzle over the top. Bake, uncovered, at 400ºF for 25 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

French Toast Casserole

5 cups bread cubes
4 eggs
1½ cups milk
¼ cup white sugar, divided
¼ tsp. salt
1 tsp. vanilla extract
1 Tbsp. margarine, softened
1 tsp. ground cinnamon

1.   Preheat oven to 350ºF. Lightly butter an 8×8 inch baking pan.
2.   Line bottom of pan with bread cubes. In a large bowl, beat together eggs, milk, 2 tablespoons sugar, salt and vanilla. pour egg mixture over bread. Dot with margarine; let stand for 10 minutes.
3.   Combine remaining 2 tablespoons sugar with 1 teaspoon cinnamon and sprinkle over the top.
Bake in preheated oven about 45 to 50 minutes, until top is golden.