Best Ever Pumpkin Roll Recipe

 Recipe via Marci Fritz

https://sweetpeaskitchen.com/best-ever-pumpkin-roll-recipe/?fbclid=IwY2xjawGyzC1leHRuA2FlbQIxMAABHSjPYEV0xeCzpRgzFCl6SX-mE_wxfUUGKgnbKN_fUVjC_rnq76gJaXe0sA_aem_WUhyoLHCLqykkzLYj_SYaQ

 Bacon and Spinach Breakfast Quiche with a Potato Crust

I love quiche recipes.  This is a new one for me to try.
I found this one on Facebook from Bobby Parrish 

Ingredients:

1.5 lb small potatoes

Salt & Pepper

6 strips bacon

1 small onion, diced

3 cloves garlic, finely chopped

8-10 oz frozen spinach (thawed and liquid squeezed out)

6 eggs 

1/2 cup whole milk

Parmesan, grated finely

Directions:

Preheat oven to 350F. 

Add the potatoes to a pot of boiling water and add a generous pinch of salt. Let it cook for 10-12 minutes. Then take a spring form pan, line the bottom with parchment paper, and drizzle some olive oil on the bottom then spread that around. Take the potatoes and dump them into the pan. Then take a small cup and gently press down on the potatoes to smash them. Creating one even layer of potatoes all around the bottom and about 1-1.5 inches up the side forming a ‘crust’. 

Drizzle some olive oil over top, add some salt and pepper, then put it in the oven to crisp up for 15 minutes. 

Next chop the bacon and add it to a lightly oiled ceramic pan on medium heat. Slow cook it until it’s cooked through, then remove it from the pan, saving about 2 tablespoons of the bacon fat in the pan. 

Dice the onion and finely chop the garlic cloves, then add that to the ceramic pan with the bacon grease, add a pinch of salt and cook it for about 6 minutes. When it has a nice golden color, add the thawed and drained spinach then add another pinch of salt and cook it for another 2 minutes or until the spinach is warmed through. Remove from heat and set aside. 

In a medium bowl, crack in the eggs, add the milk, and grate over some Parmesan (as much as you like), whisk to combine, then add in the bacon, onions, garlic, and spinach and give it another whisk up. 

Pour the egg mixture into the potato crust, and bake it in the oven for about 30 minutes or until the center is set and not jiggly. 

Let it cool for about 5 minutes before you run a knife around the edge and release the spring form. 

Slice in to cut your perfect piece and enjoy!

Break Cake

 Break Cake

My mom made this. It was delicious. Below is a picture of the recipe in her hand. I made it today, November 3rd in her honor. I have added a few more details.

Step 1: Activate the yeast. Scald 2 cups of milk with 1/2 cup butter. Then let the milk cool to between 100 - 110 degrees F. I pour it into another bowl.

Step 2: While the milk is cooling, assemble the other ingredients.

• Measure 5 cups of flour in a large bowl. Add 1/2 cup granulated sugar and 1 t. salt and mix together.
• Combine the sugar, cinnamon and nut mixture.
• Chop 1 cup nuts
• Add 1/2 cup granulated sugar
• Add 1 t. cinnamon
• Beat the eggs
• 5 whole eggs
• 3 egg whites
• Grease the bundt or angel food cake pan.

Step 3: Once the milk has cooled, add 2 T granulated sugar and 2 packages of yeast. Mix this together and let sit for 10 - 15 minutes. The mixture will rise to the top.

Step 4: Add the eggs, flour, sugar and salt mixture and mix well together. You may need to add more flour if the mixture is too soupy.

Step 5: Let rise for 1 - 2 hours. Cover with a towel and place in a warm area. The dough will double in size.

Step 6: Take the dough out of the bowl and place on a floured surface.  It will be rather sticky. Cut into strips and then small squares. Melt a stick of butter and roll the squared in butter. Place the dough squares in a greased bundt pan. Sprinkle each layer with the cinnamon, sugar and nut mixture.  I like to also add shredded apple, I used 2 apples. Continue layering until the pan is 2/3 full. The dough will continue to rise when baking.

Bake at 375 degrees F. for 45 - 60 minutes