|Toffee Coffee Cake|
Regarding the recipes, if you haven't made Eggs Benedict before, this is the recipe to try! The Farmhouse Benedict is made with a cornbread that's an improvement on the classic Eggs Benedict - yes, it is possible! The recipe is a bit labor intensive but is well worth the effort and definitely has that "WOW" factor. I followed the recipe as is, keeping the pre-poached eggs in a bowl of water until ready to plate the dish. I recommend preparing the eggs in advance rather than trying to poach them on the spot - it can get a little messy and time consuming if you are cooking for a group! The recipe for the Rosemary Hollandaise in the sidebar of the cookbook sounded a bit "involved" so I found a fabulous recipe for a quick and delicious Blender Hollandaise that I just added the rosemary to (click link for the recipe). It worked beautifully and was creamy, rich and flavorful - I definitely recommend doubling the recipe!
|Decadent Ice Cream Cake Dessert|
|The Birthday Girl!|
Toffee Coffee Cake (pg. 98)
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1 cup packed brown sugar
2 cups flour
7 1/2 ounces brickle pieces
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup buttermilk
1/2 cup chopped pecans
Cream the butter, sugar and brown sugar in a bowl until light. Stir in the flour and 1/2 cup of the brickle pieces. Remove 1/2 cup of the mixture and set aside. Add the baking soda, egg, vanilla and buttermilk to the remaining mixture and stir well.
Pour into a greased and floured 9x13-inch baking pan. Top with the reserved brown sugar mixture, remaining brickle pieces and pecans. Bake at 350 degrees for 30 minutes or until golden brown.
Note: If buttermilk is not available, add 1 tablespoon of white vinegar or lemon juice to 1 cup of whole milk and let stand for 10 minutes before using.