Sunrisebiscotti Recipes

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SUNRISE BISCUIT CASSEROLE



Sunrise Biscuit Casserole image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield about 12 servings

Number Of Ingredients 16

5 cups all-purpose flour, plus more for dusting
1 tablespoon baking powder
1 tablespoon instant yeast
1 1/2 teaspoons coarse or flaky sea salt
1 teaspoon baking soda
1 stick (1/2 cup) unsalted butter, cold and cubed
1/2 cup shortening or lard, cold and cubed
2 cups buttermilk
2 tablespoons maple syrup
Nonstick cooking spray, for the pan
One 32-ounce bag frozen tater tots (about 70)
6 large maple breakfast sausages (approximately 1.8 pounds), removed from casings
12 large eggs, whisked
Kosher salt and freshly ground black pepper
1 cup shredded sharp Cheddar cheese
4 tablespoons unsalted butter, melted

Steps:

  • For the biscuit topping: In a large mixing bowl, whisk together the flour, baking powder, yeast, salt and baking soda. Add the butter and shortening or lard to the bowl and gently mix to coat the fat. Work the fat into the flour mixture by hand until the mixture resembles cornmeal and there are pea-size bits of fat throughout the dough.
  • Whisk together the buttermilk and maple syrup, then pour over the flour and fat mixture. Gently stir with a wooden spoon (or Danish dough whisk; see Cook's Note) to just combine, making sure there are no flour clumps left. Cover with plastic wrap and refrigerate for at least 2 hours.
  • For the casserole: Preheat the oven to 400 degrees F; spray a 3.5-quart low braising pan or deep skillet with nonstick cooking spray and line with the tater tots. Bake for 20 minutes.
  • In the meantime, in a large nonstick skillet set over medium-high heat, brown the sausage, about 7 minutes. Drain the fat and set the sausage aside. In the same skillet over medium heat, cook the eggs, stirring, until a soft scrambled consistency, then salt and pepper to taste.
  • Roll out the biscuit dough on a lightly floured surface into a 12-inch round. Score the dough in a sun pattern (just a slight score, don't cut all the way through).
  • Remove the pan from the oven and spread the sausage in an even layer over top of the tater tots, then spread the scrambled eggs over the sausage. Sprinkle evenly with the grated Cheddar. Top everything with the biscuit dough round.
  • Reduce the oven temperature to 375 degrees F and bake until the crust is deep golden brown, 35 to 40 minutes. Immediately brush with the melted butter. Let rest for 5 to 10 minutes before serving.

BISCOTTI



Biscotti image

This is a simple, no frills biscotti. My friend at work gave this recipe to me. It's quick, easy and one of my favorite Italian cookie recipes.

Provided by JANDEE

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 42

Number Of Ingredients 6

½ cup vegetable oil
1 cup white sugar
3 ¼ cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 tablespoon anise extract, or 3 drops anise oil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  • In a medium bowl, beat together the oil, eggs, sugar and anise flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1/2 inch thickness.
  • Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When The cookies are cool enough to handle, slice each one crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.

Nutrition Facts : Calories 82.8 calories, Carbohydrate 12.3 g, Cholesterol 13.3 mg, Fat 3.1 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 40 mg, Sugar 4.8 g

SUNRISE BISCOTTI



Sunrise Biscotti image

This refreshing biscotti is brightened up by the beautiful colors of the blood orange. White chocolate & honey add sweetness. This recipe was developed as an entry in the Ready Set Cook #11 contest. I personally like my biscotti a little softer, so it can be enjoyed as a cookie by itself or for dipping in my morning coffee. For a crispier cookie, increase bake times 5-10 minutes each.

Provided by Tinkerbell

Categories     Dessert

Time 1h

Yield 24 cookies

Number Of Ingredients 11

1/4 cup butter (no substitutes)
3/4 cup white sugar
1 blood orange
2 tablespoons honey
1/2 teaspoon almond extract
2 eggs
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white chocolate chips
1/2 cup chopped pecans

Steps:

  • Preheat oven to 325°F.
  • In large mixer bowl, add sugar, butter and honey.
  • Grate the peel from the blood orange using the large side of the cheese grater. Take care not to grate the pith (the white layer between peel and fruit). Add grated peel to mixer bowl.
  • Cut orange in half and squeeze juice out of both halves; add to bowl.
  • Cream all together til light and fluffy.
  • Add almond extract and then both eggs, one at a time, beating well after each.
  • Sift together flour, baking powder and salt. Gradually blend into creamed mixture.
  • With wooden spoon, stir in chopped pecans and white chocolate chips.
  • Dough will be slightly sticky.
  • Turn out onto lightly floured surface and divide into two halves.
  • Using your hands, roll one half into a 10-12 inch log and place lengthwise on greased cookie sheet.
  • Gently flatten log into a long rectangle about 2-1/2 inches wide.
  • Repeat with second half of dough, leaving about 3 inches between flattened logs on cookie sheet.
  • Bake for 20 minutes in preheated oven, or until a pale gold color.
  • Remove from oven but leave logs on baking sheet til cool enough to handle.
  • Gently transfer to cutting board and slice each log on a diagonal into 1-inch wide slices.
  • Return to baking sheet and arrange so that there is a little space between each cookie.
  • Return to oven and bake 10 minutes, then turn each cookie over to expose the opposite cut side and bake for 10 minutes more or until golden and crisp.

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