Sausage and Cheese Soufflé

Posted on December 21, 2015 by admin
Sausage and Cheese Soufflé
Serves 8
This decadent morning meal chills overnight, so it’s ready to bake even before you’ve had your first cup of coffee. Serve it right out of the oven when it’s hot and bubbly.
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Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
55 min
Total Time
1 hr 15 min
Ingredients
  1. 1 lb. ground pork sausage
  2. 4 oz. extra-sharp Cheddar cheese
  3. 8 large eggs
  4. 2 cups milk
  5. 3/4 tsp. salt
  6. 1/2 tsp. dried oregano
  7. 1/2 tsp. Dijon mustard
  8. 1/4 tsp. freshly ground black pepper
  9. 1/8 tsp. ground red pepper
  10. 1 lb. croissants (about 20 medium), cut into 1-inch cubes
  11. Garnish: minced fresh chives
Instructions
  1. Brown sausage in a large skillet over medium heat, stirring often, 10 to 13 minutes or until meat crumbles and is no longer pink. Drain and pat dry with paper towels.
  2. Grate cheese on the large holes of a box grater. Whisk together eggs and next 6 ingredients in a large bowl. Stir in croissant cubes.
  3. Add sausage and cheese; stir well. Pour into a lightly greased 13- x 9-inch baking dish. Cover and chill 8 to 24 hours.
  4. Preheat oven to 350°. Remove dish from refrigerator, and let dish stand at room temperature while oven preheats. Bake, uncovered, at 350° for 55 minutes or until set. Garnish, if desired. Serve immediately.
Notes
  1. Around the Southern Table by Rebecca Lang (Oxmoor House, 2012) Copyright © Rebecca Lang, Oxmoor House
Adapted from Around the Southern Table
Adapted from Around the Southern Table
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Billie’s White Fruit Cake

Posted on December 15, 2015 by admin
Billie’s White Fruit Cake
Yields 4
Forget everything you know about Fruit Cake, this is nothing like the packaged brick available at the mall this time of year! This recipe has become a holiday tradition here at The Cook's Warehouse and with one bite, you'll understand why! It was shared with us years ago by customer Alva, and was a recipe that her mother (Billie) had passed along to her. One recipe yield four small loaves, but make plenty, as you'll want to keep at least a couple for yourself!
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Ingredients
  1. ¾ lb. chopped pecans
  2. 1 lb. candied cherries, chopped
  3. 1 lb. candied pineapple, chopped
  4. 1 lb. golden raisins
  5. 2 cups sugar
  6. 3 sticks butter
  7. 10 eggs
  8. 1 tsp vanilla
  9. 4 cups all-purpose flour
  10. 1 tsp baking powder
Instructions
  1. Mix together in a large bowl with a little flour so that the fruit doesn’t stick together.
  2. Cream the sugar and butter. Add the vanilla. Add the eggs one at a time until incorporated.
  3. Mix the flour and baking powder together. Add the flour in thirds to the egg mixture.
  4. Fold this mixture into the fruit. Divide into loaves (4 – 3.5" x 7" x 3" pans) and bake for 4 hours at 200°. The cakes should not brown and a toothpick should come out clean.
  5. Let the cakes sit for ½ hour to cool. Unmold, cool completely and wrap with saran/plastic wrap, then an outer layer of aluminum foil to keep.
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Marinated Mushrooms

Posted on December 4, 2015 by admin
Marinated Mushrooms
For holiday entertaining, it doesn't get much easier than these mushrooms! Easily held overnight and served at room temperature, this make-ahead appetizer is a party host's dream! This recipe comes to us from Pamela Sheldon Johns and her cookbook 50 Great Appetizers. Now a certified olive oil sommelier, Pamela returns to The Cook's Warehouse in February for an Olive Oil class and tasting.
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Ingredients
  1. 1 pound white mushrooms, stemmed
  2. 2 cloves garlic, minced
  3. 1/3 cup white wine vinegar
  4. 1 cup extra virgin olive oil
  5. salt, freshly ground pepper, and red pepper flakes
  6. 2 TBSP minced fresh flat-leaf parsley
Instructions
  1. Cut the mushroom caps in half and put in a bowl.
  2. Combine the garlic and vinegar in a small bowl. Gradually whisk in the olive oil. Season with salt, pepper and pepper flakes to taste.
  3. Pour over the mushrooms and let stand at room temperature for 1 hour, or refrigerate for at lest 2 hours or as long as overnight.
  4. Drain the mushrooms and place on a serving platter. Sprinkle with the parsley and serve at room temperature.
Notes
  1. A glass of sparkling Prosecco accompanies a platter of these mushrooms very well. For a variation, add some cured black olives. The flavors will marry better if the mushrooms are refrigerated overnight.
  2. 50 Great Appetizers © 2008 by Pamela Sheldon Johns and Jennifer Barry Design. Published by Andrews McMeel
Adapted from 50 Great Appetizers
Adapted from 50 Great Appetizers
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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