We are often asked to hand over the recipe for one of the dishes Sheryl whips up each morning. So to make things a little easier we have provided an easy resource for you to get those carefully guarded secrets. Enjoy!
Ingredients - Flaky Morning Buns
For the Dough - 3 cups (15 ounces) All-purpose Flour, 1 Tablespoon Granulated Sugar, 2 ¼ Teaspoons Instant or Rapid Rise Yeast, ¾ Teaspoon of Salt, 24 Tablespoons (3 Sticks) Unsalted Butter cut into ¼" thick slices and chilled, 1 Cup Sour Cream chilled, ¼ Cup Orange Juice chilled, 3 Tablespoons Ice Water, 1 Large Egg Yolk. For the Filling - ½ Cup (3½ Ones) Granulated Sugar, ½ Cup packed (3½ ounces) Light Brown Sugar, 1 Tablespoon Grated Orange Zest, 2 Teaspoons Ground Cinnamon, 1 Teaspoon Vanilla Extract.
For the Dough - Line a baking sheet with parchment paper. Combine flour, sugar, yeast, and salt in a 1 gallon zip lock bag. Add butter to bag, seal and shake to coat. Press air out of bagged reseal. roll over bag several times with a rolling pin, shaking bag after each roll, until butter is pressed into large flakes. Transfer mixture into a large mixing bowling stir in sour cream, orange juice, ice water, and egg yolk until combined. Transfer dough to a floured countermand knead briefly to form smooth, cohesive ball. Roll dough into a 20 by 12 inch rectangle. Starting at the short end, roll dough into a tight cylinder. Pat cylinder into a 12 by 4 inch rectangle and transfer to the prepared sheet. Cover dough with plastic wrap and freeze for 15 minutes. For the Filling - Line 12 cup muffin tin with foil liners and spray the liners with vegetable oil spray. Combine all of the filling ingredients in a medium bowl. Transfer dough to a lightly floured counter. Roll dough into a 20 by 12" rectangle and sprinkle evenly with filling, leaving a ½" border around the edges. Starting at the long end, roll the dough into a tight cylinder and pinch lightly to seal seam. Trim a ½" of dough from each end end and discard. Cut cylinder into quarters, and then cut each quarter into thirds to make 12 pieces. Transfer pieces, cut side up, to prepared muffin tin. Cover loosely with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.
Adjust oven rack to the middle position and heat oven to 200 degrees. Once oven reaches 200 degrees, turn off oven. Remove buns from oven and discard plastic. Let buns rise in turned off oven until puffed and doubled in size, approximately 20-30 minutes. Removes buns from oven and heat oven to 425 degrees. Bake until buns begin to rise, about 5 minutes, then reduce oven temp to 325 degrees. Bake until deep golden brown, 40- 50 minutes, rotating halfway through baking. Let buns cool in muffin tin for 5 minutes, transfer to a wire rack and discard liners. Serve warm.
Ingredients - Frittata
10 Eggs or 1 qt of liquid eggs, ½ Diced Green Pepper, ½ Red Pepper Diced, 1 Red Onion Diced, ½ lb. Bacon Diced, 1 ½ lb Hash Brown Potatoes, ¾ cup Cheddar Cheese.
Preheat oven to 375 degrees, Place 4 qt. oven safe pan on the stove over medium heat and cook bacon until almost crispy. Add potatoes and brown. Add rest of ingredients and cook for about 4 minutes. Add eggs and cook for 3 minutes. Stir. Stir in cheese. Place pan in oven and cook for 20-30 minutes or set. Serve
Ingredients - Panna Cotta & Fruit
1 ½ Tablespoons of Water, 1 Teaspoon Unflavored Gelatin, 1 Cup Heavy Cream, ¼ cup Sugar, ½ Teaspoon Vanilla Extract, Fruit(s), of Your Choice Sliced .
In a large bowl combine water and gelatin, stir once, and let sit for 4 minutes. While the water and gelatin are coming together, in a microwave-safe bowl,microwave the heavy cream and sugar for 30 seconds on high. Remove from the microwave and stir. Repeat, microwaving for 30 seconds and stirring, for a total of 1 ½ minutes. Remove the bowl from the microwave and stir in the vanilla, then pour in the warm cream mixture over the gelatin mixture. Stir and make sure all the gelatin and sugar have dissolved, then pour into ramekins. Cover with plastic wrap and let sit in the refrigerator for 4 hours or overnight. When ready to serve, place sliced fruit on top of the Pan Cotta
Dairy Free Ingredients -
1 Can (13.5 oz) full fat coconut milk, ⅓ cup maple syrup, 1 teaspoon vanilla extract, 1 ¼ teaspoon grass-fed gelatin.
Directions - Essentially the same as above
In a small sauce pan, whisk together 1 cup of coconut milk with the powdered gelatin. Allow to sit for 5 minutes to allow the gelatin to “bloom”. Add in the vanilla, then gently heat the mixture over medium to low heat, whisking well to help the gelatin to dissolve. Avoid boiling this mixture! Once the gelatin has completely dissolved, remove from the heat and stir in the maple syrup and the remaining coconut milk. Pour the mixture into ramekins, cover with plastic wrap and place in the fridge to set for at least 4 hours before serving. Add your fruit of choice.
Ingredients - Quiche
1 Premade (9-inch) Deep Dish Pie Crust, 5 Large Eggs, 1 Cup Heavy Cream, 1 Teaspoon Salt, 1 Cup Shredded Parmesan, Swiss, or Cheddar Cheese.
Preheat oven to to 375 degrees. Place the piecrust on a baking sheet and set aside. In a bowl, whisk together the eggs, cream, and salt until well combined. Add the cheese and then wisk a few times until the ingredients are combined. The original recipe called for 5 ounces of Prosciutto to be added with the cheese but we found it to be to salty so you can substitute ground sausage, bell peppers, tomatoes, really anything you would normally add to an omelet. Pour the egg mixture into the pie crust and and bake for 40 - 45 minutes, or until the top is golden brown. The quiche will puff up. Remove from the oven and allow to cool for 5 minutes (it will set). Slice and serve.
The Sant Fe Railroad served this french toast on their Super Chief train from Chicago to L.A. from 1937 to 1971. This route was known for it's gourmet food and also as "The Train of the Stars" for the famous people it carried. This recipe makes 3 - 4 servings.
Ingredients - Santa Fe RR French Toast
5 (3/4-inch-thick) slices from an unsliced loaf of firm white sandwich bread, pre sliced Texas toast, or challah (works best). 1 cup heavy cream. 4 large eggs, lightly beaten. 1/4 teaspoon salt. About 4 cups vegetable oil for frying. Confectioners sugar for dusting. Accompaniment: warm maple syrup or honey. Special equipment: a deep-fat thermometer
Preheat oven to 400°F. Cut off and discard crusts from bread, then diagonally halve slices. Arrange in 1 layer in a baking pan. Whisk together cream, eggs, and salt, then pour over bread. Soak bread, turning once, until most of liquid is absorbed but bread is not falling apart, about 2 minutes. Carefully transfer soaked bread with a slotted spatula to a tray. Heat 1/2 inch oil in a 12-inch heavy skillet over moderate heat until thermometer registers 325°F. Fry bread, 3 pieces at a time, turning over once, until golden brown and crisp, about 2 minutes. (Return oil to 325°F between batches.) Transfer toast to paper towels to drain briefly, then arrange in 1 layer on a baking sheet. Once all bread is fried, bake toast in middle of oven until puffed, about 4 minutes. Serve dusted with confectioners sugar.
Ingredients - Basic Sweet Crepes
For the Batter - 1 ⅓ Cups Milk, 4 Large Eggs, 1 ⅓ Cups of Flour, Pinch of Salt, 1 Tablespoon of Granulated Sugar, ½ tick of Melted Butter. For the Filling - 4 Onces Softened Cream Cheese, ½ Pint Cottage Cheese, 1 Pint Ricotta Cheese, ½ Cup Granulated Sugar, 1 Teaspoon Vanilla Extract
For the Crepes - Mix the milk, eggs, flour, salt, and sugar in a blender, scraping down all side to incorporate all of the ingredients. Slowly pour in the melted butter through the opening in the blender lid and mix for another few seconds . The consistency should be similar to heavy cream. Let the batter sit in the refrigerator at least 30 minutes or up to 1 day. For the Cheese Filling - Place the cream, cottage, and ricotta cheeses in a food processor along with the sugared vanilla extract and mix until very smooth. Remove the crepe batter from the refrigerator. You'll need a shallow, non stick frying pan or crepe pan 8 to 9 inches in diameter. Heat the pan over a medium high heat. Coat with non-stick or a little butter. Pour a small amount of the batter (about ¼ cup) into the pan directly from the blender to coat the pan, swirling around to spread to ensure it stats thin. Cook until the edges just turn slightly brown, about 2 minutes, and flip to cook another 30 seconds or so.Remove the crepe by sliding it out of the pan and onto a piece of wax paper and read with the remaining batter, regreasing the pan each time and stacking crepes as they are done. Place 2 tablespoons of filling in the center of each crepe. At this point , if you are adding ingredients, you'd do so now. Fold each side four times, creating small square pouches. Place the crepe seam side down onto a parchment-lined, rimmed baking sheet. Repeat with the remaining crepes. Bake for 30 minutes until puffed. Dust the tops with powered sugar and/or any type of fresh fruit.
Ingredients - Malted Milk Pancakes
2 Cups of Flour, 4 Tablespoons of Sugar, 1 Teaspoon of Baking Powder, ½ Teaspoon of Salt, 2 Tablespoons of Malted Milk Powder, 1 Cup of Milk, 2 Eggs Beaten, 1 Teaspoon of Vanilla Extract, 4 Tablespoons of Melted Butter.
In a large bowl whisk together dry ingredients. In a medium bowl whisk together the wet ingredients minus the butter. Add the wet ingredients to the dry ingredients along with the melted buttered whisk for 15-20 seconds util a smooth, thick batter is formed. Allow batter to rest for 5 minutes. Heat a large nonstick pan over medium heat. In batches, laden a ¼ cup of batter per pancake onto the pan. Cook until the top of the pancakes begin to bubble, about 2 minutes. With a spatula, flip and cook for an additional minute. Serve immediately.
Ingredients - Carrot Cake Waffles with Cream Cheese Butter
For the Waffles - 1 ¾ Cups of All Purpose Flour, 4 Teaspoons Baking Powder, 1 Tablespoon Sugar, ½ Teaspoon of Cinnamon, ½ Teaspoon of Salt, ¾ Cups of Carrots Shredded, 2 Tablespoons of Shredded Coconut, ¼ Cup of Walnuts Chopped, 2 Tablespoons Crushed Pineapple Drained, 2 Eggs Separated, ½ Cup Buttered Melted, 1 Cup Milk, ¼ Cup Buttermilk, ½ Teaspoon Vanilla Extract. For the Butter - ½ Cup of Butter Softened, ¼ cup Cream Cheese Softened, 1 Cup Powdered Sugar, ¼ Cup Cream or Milk, ¼ Teaspoon Salt, ½ Teaspoon Vanilla Extract.
For the Cream Cheese Butter - Beat the softened butter and cream cheese until fluffy. Beat in the sugar, milk, vanilla, and salt. Beat until smooth and set aside. Directions for the Waffles - In a large bowl, mix together the flour, sugar, baking powder, cinnamon, and salt. Add the carrots, coconut, walnuts, and pineapple, Stir until everything is well mixed. In a small bowl, beat egg whites until stiff. In a separate bowl, mix the egg yolks, melted butter, milk, buttermilk, and vanilla extract. Add this to the the dry ingredients. Stir well. Food in the beaten egg whites stopping short of mixing them all the way through. Ladle mixture into a hot waffle iron. Cook for approximately 4-6 minutes on medium-high or until the waffle maker stops steaming. Place the waffles on a baking sheet in the oven set for 200˚ to keep them warm and crisp until ready to serve.
Ingredients - Cheese Blintzes
For the Blintzes - 4 Large Eggs, 1 Cup of flour, ⅓ cup of Sugar, ¾ Cup of milk, ¼ Cup of water, 1 Teaspoon of Vanilla, Pinch of Salt, Nonstick Cooking Oil Spray. For the Filling - 1 Cup Low Fat Ricotta Cheese, 8oz. Cream Cheese (1 Package), ¼ Cup of Sugar, 1 Large Egg yolk, 2 Teaspoons Fresh Lemon Juice, 1 Teaspoon Vanilla, Pinch of Salt.
For the Blintzes - The Night Before: Place the ricotta cheese from the filling ingredients into a strainer lined with cheese cloth placed on top of a large bowl. Let the ricotta drain overnight in the refrigerator to remove excess liquid. Blend all of the blintz ingredients together using a food processor, blender, immersion blender, or electric hand mixer. Consistency of the the batter should be smooth with no lumps. Alternatively you can use a fork to mix all too the ingredients together until the batter is smooth. Make sure to get rid of ALL the lumps! Warm up a nonstick skillet on medium heat until hot. The skillet is ready when a drop of water sizzles on the surface of the pan. Grease the entire surface of the pan with the nonstick cooking oil spray. Pour the blintz batter by ⅓ cupfuls into the pan, tilt the pan in a circular motion till the batter coats the entire bottom of the pain a large, thin, circular shape. Let each blintz cook for 60-75 seconds until the edges of the blintz is golden brown. Do not flip the blintz to cook the other side. Use a spatula to take the blintz out of the pan and place it on a plate. Keep the blintzes separated by a piece of parchment paper, wax paper, or paper towels. For the Filling - When all of the blintzes are cooked, create the filling by mixing all of the filling ingredients in a bowl with a fork until mixed well with it being slightly lumpy. Put 3 tablespoons of the filling on the lower part of the blintz about an inch from the edge. Fold the lower edge of the blintz up over the filling. Fold the sides inward, as though you’re folding an envelope. Roll the blintz up over the filling like a burrito, tucking the edges as you roll. When the blintzes are all stuffed and folded, you are ready to fry them. Pour a 1/4 cup of oil into the the skillet and heat over a medium flame till hot. Cook the blintzes in batches of three, carefully placing them flap side down into the hot oil. The blintzes should fry for 1 ½ to 2 minutes on each side until they and brown and crispy evenly on both sides. Serve warm as is or topped with fruit topping, apple sauce, whipped cream, or maple syrup.
Ingredients - Amish Hash Browns
½ Cup of Flour, ⅓ Cup of Yellow Cornmeal, 2 Teaspoons of Salt, 1 Teaspoon of Baking Soda, % cups of peeled and shredded Potatoes, ⅓ cup of Vegetable Oil, 2 eggs, 1 Onion, Minced, ¼ Cup of Vegetable Oil.
In a large bowl, mix together the flour, cornmeal, salt, and baking powder. Add the potatoes, ⅓ cup of oil, eggs, and onion and mix until evenly blended. Heat the ¼ cup of oil in a large skillet over a medium / high heat. Drop heaping tablespoons of the potatoes into the hot oil, flattening slightly. cook until browned on the bottom and then flip and cook on the other side. Keep in a warm oven while frying the rest.
Ingredients - Blueberry Cream Cheese French Toast Casserole
For the French Toast - 12 Slices of Bread, any kind of or loaf of French Bread, 2 Packages of 8oz. Cream Cheese, 1 Cup of Blueberries fresh or frozen, 12 large Eggs, 1 Cup of Milk, add a little at a time until milk is absorbed by the bread, ⅓ Cup of Maple Syrup or Honey. For the Blueberry Sauce - 1 Cup of Sugar, 2 Tablespoons of Cornstarch, 1 Cup of Water, 1 Cup of Blueberries, fresh or frozen, 1 Tablespoon of Butter.
For the Casserole - Spray a 9x13 inch casserole dish with Pam. Cut or tear the bread into cubes and arrange in the bottom of the dish. Cut up the cream cheese into 1 inch cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup of blueberries over the top. in a mixing bowl, combine 12 eggs, 1 cup of milk, ⅓ cup of maple syrup or honey. Pour this mixture, a little at time until the bread soaks up the milk but not soggy. Cover with foil and refrigerate overnight. For the Blueberry Sauce - You can make this ahead of time and refrigerate and then warm it up before serving. Stir together 1 cup of sugar and 2 tablespoons of cornstarch a medium sauce pan. Add 1 cup of water and stir until smooth. Still wells cornstarch isn’t clumpy. Heat to boiling and stir 2-3 minutes until thickened. Add 1 cup of blueberries, simmer for 8-10 minutes, stirring occasionally until the berries just start to burst but not all of them. Leave some whole. Turn off the heat to the sauce and stir in the butter. Store in a container and refrigerate until ready to use. Preheat the oven to 350 degrees and place the covered casserole dish in the oven and bake for 30 minutes. then uncover and bake for another 25-30 minutes or until the top is golden brown and the center is set. While the casserole is baking heat up the blueberry sauce on the stove top or microwave oven until warm. Serve over the top of the casserole. Add a dollop of whipped cream if desired.
Ingredients - Dairy-Free Hollandaise Sauce for 2
2 Egg Yolks, 1 Tablespoon Lemon Juice, 3 Tablespoons Refined Coconut Oil Melted, ½ Teaspoon Sea Salt, ¼ Teaspoon White Pepper, ⅛ Teaspoon Onion Powder, ⅛ Teaspoon Garlic Powder, ⅛ Teaspoon Cayenne Pepper.
In a metal or glass bowl, whisk the egg yolks and the lemon juice until emulsified and the volume has doubled in size. In a sauce pan over medium heat, simmer an inch or two of water. Once it’s gently simmering, place the bowl over the saucepan (the water should not touch the bowl) and whisk constantly while you pour in the melted coconut oil. When it has doubled in size again, remove the bowl from the heat and whisk in the seasonings. Serve immediately with eggs or over vegetables like asparagus or green beans.