Cinnamon | Chickens in the Road

Posts Tagged ‘cinnamon’

Apr
16

Have breakfast with Grandmother Bread! My classic Egg Grandwich–toasted, buttered Grandmother Bread, fried egg, and your favorite cheese (with or without peppered bacon, sliced ham, or a big sausage patty)–is the most requested breakfast on the farm, but if you’re in the mood for something wildly decadent…..

We can do that, too! It all starts with great, big, wonderful slices of Grandmother Bread.

Get the mother of all bread recipes here. If you’ve never made homemade bread before, learn how to bake bread, and be sure to read the family history behind Grandmother Bread. I grew up with Grandmother Bread and have been making it since I was a little girl. With Grandmother Bread at your fingertips, you can do flips, cartwheels, and leap tall buildings. Okay, that’s not true, but you can make some really rockin’ breakfasts!

Like…. Stuffed French Toast! Thick slices of Grandmother Bread stuffed with cream cheese, soaked in sweet, milky eggs, fried to golden perfection and smothered in whipped cream, strawberries, and syrup. Ahhh…..

How to make Stuffed French Toast:

thick-sliced Grandmother Bread
6 ounces softened cream cheese (plain or strawberry-flavored)
butter
5 eggs
2/3 cup milk
1/4 flour
1/2 cup sugar
1/2 teaspoon vanilla
1 teaspoon cinnamon
powdered sugar
whipped cream
sliced strawberries
maple syrup

Using thick slices of Grandmother Bread, cut a pocket into the top of each slice. With a butter knife, stuff each pocket with cream cheese.

Stack up your stuffed slices.

Does that look good already or what?

Whisk eggs, milk, flour, sugar, vanilla, and cinnamon in a medium-sized bowl. Soak slices one at a time, on each side, in the egg/milk mixture, then fry lightly on each side in hot butter. I like to dash some extra cinnamon-sugar on top while it’s cooking. Transfer to a plate.

Top with powdered sugar, whipped cream, and sliced strawberries then load on the maple syrup! This recipe makes enough for approximiately six slices.

This bite’s for you!

Then try Cheesy Poached Eggs! Not your ordinary poached eggs–these eggs are poached in a cheesy-milk mixture and put to bed on a toasted slice of Grandmother Bread.

How to make Cheesy Poached Eggs:

toasted, sliced Grandmother Bread
2 tablespoons butter
4 eggs
1 cup shredded Cheddar or Swiss
6 ounces cream cheese
1 cup milk

Toast bread slices. Melt butter in a large saucepan over medium heat. Add cheeses and milk. Stir till melted. Crack eggs one at a time in a small cup then pour into the cheese/milk mixture in the pan. Cook, covered, three to five minutes depending on how you like your eggs. Using a spoon, lift each poached egg from the pan and place on top of a toasted slice of Grandmother Bread. Top with more cheese mixture from the pan and sprinkle on coarse ground black pepper and/or chives!

Don’t forget all the other delectable breakfasts you can make with Grandmother Bread! Find out how to make (pictured right) Cinnamon Crispies here! Not to mention Cinnamon-Swirl Bread, Cinnamon Rolls, and Caramel-Pecan Rolls–see the directions in the original Grandmother Bread post!

And one more breakfast treat (pictured below)–the quick standby, Cinnamon Toast! Spread butter on sliced bread, dash on the sugar and cinnamon, and pop it under the broiler for a couple of minutes for the hot, sweet, gooey goodness that is made even better because it’s made with Grandmother Bread.

Do you see now what I go through to bring you this fabulously amateur food photography from my farmhouse kitchen swarming with cats? It’s a challenge, I tell you, a challenge!

So what’s your favorite thing to have for breakfast?

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Posted by Suzanne McMinn | Permalink
Tags: breakfast, cinnamon, eggs, strawberries, yeast breads

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Jan
31

Could anything made with three different kinds of sugar not be magnificent? I’d give you one but we ate them. But–I’m gonna tell you how to make them, too. You gotta start with the mother of all bread recipes, Grandmother Bread.

How to make Cinnamon Crispies:

Start with the one-loaf standard Grandmother Bread recipe for 12 rolls

1 1/2 cups warm water
1 teaspoon yeast
1/2 teaspoon salt
2 tablespoons sugar
4-5 cups flour

In a large bowl, combine water, yeast, sugar, and salt. Let sit five minutes. Stir in flour with a heavy spoon until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, 30-60 minutes.) Uncover bowl; sprinkle in a little more flour and knead again.

Roll out dough on a floured surface into an approximately 9×12-inch rectangle. Brush on a couple of tablespoons of melted butter. Combine 1/4 cup sugar, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Spread over buttered dough.

Roll up, seal seams, and cut into 12 pieces. Place on greased baking sheets a few inches apart. (Because they are going to be flattened out, these make large rolls and you may need two baking sheets, six rolls per pan.) Use the bottom of a glass to flatten rolls. Let rise for 30 minutes. You have time to watch Judge Judy, or fantasize about eating a sweet, hot crispie.

After 30 minutes, cover the rolls with waxed paper and use a rolling pin to flatten the rolls again.

Brush rolls with more melted butter. Sprinkle with more cinnamon and sugar. No being stingy with the butter and sugar. We’re going all out here.

Doesn’t this look unbelievable? You’re almost there! You just have to bake it.

Bake at 400-degrees for 8-10 minutes. Serve sprinkled with powdered sugar.