There’s nothing like a sweet pastry to round off a Sunday morning breakfast. On weekdays, when you’re either rushing off to work or getting the kiddos ready for school, there’s typically less time to indulge in something to satisfy your sweet tooth for breakfast. But when the weekends roll around and you have some time to relax, it’s nice to have a pastry or doughnut to complete your morning meals.
This pastry is a combination coffeecake and cream puff and goes well with any breakfast, whether it’s a light one of cereal and fruit, or a hearty one like bacon and eggs or this Western Omelet recipe. This pastry is light and not too sweet so there’s always room for a slice, or even two!
CREAM PUFF COFFEE CAKE
1 (8-ounce) can refrigerated crescent rolls
1 cup water
1/2 cup butter
1 cup all-purpose flour
1/2 teaspoon almond extract
1 cup powdered sugar
1 tablespoon butter, softened
1/2 teaspoon almond extract
3 to 4 teaspoons milk
1/4 cup finely chopped nuts
6-8 maraschino cherries, drained and chopped
Heat oven to 350 degrees. Separate dough into 2 long rectangles. Place on ungreased cookie sheet, forming two 12x3-inch rectangles. Firmly press perforations to seal.
In medium saucepan, heat water and 1/2 cup butter to boiling. Remove from heat; immediately stir in flour until smooth. Add eggs, 1 at a time, beating vigorously after each addition until smooth. Stir in 1/2 teaspoon almond extract. Spoon half of batter over each crust and spread to edges of dough.
Bake at 350 for 25 to 30 minutes or until deep golden brown. Remove from pan to cool.
In small bowl, blend powdered sugar, 1 tablespoon melted margarine, 1/2 teaspoon almond extract and 1 tablespoon of milk at a time until smooth and desired consistency. Drizzle or spread over pastries; sprinkle with nuts and cherries.
Cut into slices to serve. Makes 2 coffee cakes, 8 servings per coffee cake.
1/2 cup shredded Cheddar cheese, divided
2 tablespoons sliced ripe olives
2 tablespoons chopped, green chilies, drained
1/8 teaspoon salt
Dash of black pepper
1 tablespoon butter or margarine
2 tablespoons sour cream
2 tablespoons taco sauce or salsa
Beat together: eggs, 1/4 cup cheese, olives, green chilies, salt and pepper with a fork until blended.
In 8-inch skillet or omelet pan, heat butter just until hot. Add egg mixture; cook over medium heat. As egg mixture sets, lift edges slightly with spatula to allow uncooked portion to flow underneath. When eggs are set, remove from heat.
Sprinkle remaining 1/4 cup shredded cheese and spoon sour cream across center. Fold half of omelet over top and invert onto serving plate.
Top with taco sauce or salsa. Makes 1 serving.
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