Here are the recipes our management staff members made for the Golden Spoon Contest in September:
CHAMPION: Sausage and Cream Cheese Croissants by Justin Rose
- 2lbs of uncased sausage
- 1 uncased chorizo sausage
- (1) 8oz block of cream cheese
- 2 Cans of crescent rolls
Cook all sausage together in a large saute pan. Once cooked, drain the sausage. Mix the sausage and cream together in large bowl. Open the crescent rolls and cut the triangles in half. Spoon sausage and cream cheese mixture onto crescent roll and wrap. Placed on baking sheet and follow crescent roll baking instructions.
Cinnamon French Toast Bites by Brittany Rose
- 4 thick slices of slightly stale white bread (1"/2.5cm thick)
- 2 large eggs (or 3 small eggs)
- 1/4 cup milk
- Pinch of salt
- 1/4 cup white sugar
- 1/2 tsp cinnamon powder
- 3 tbsp butter, separated
- Maple syrup to serve (not optional!)
1. Cut the crust off the bread, then cut each piece into 9 equal cubes.
2. Whisk the eggs, milk and salt in a medium bowl.
3. Combine sugar and cinnamon in a shallow bowl.
4. Melt 1 1/2 tbsp of butter in a fry pan over medium high heat. Don't let the butter brown.
5. Quickly toss half the bread cubes in the egg mixture and use your hands to shake off excess egg mixture. Place the bread cubes in the fry pan and use a wooden spoon to "sauté" them until browned on all sides - about 2 to 3 minutes.
6. Remove the bread cubes from the fry pan straight into the sugar mixture. Toss to coat, then remove onto a plate.
7. Repeat with remaining bread cubes.
8. Serve immediately, with maple syrup for dipping.
Caramelized Black Pepper Bacon by April Lee
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup chopped or whole pecans
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 2 tablespoons pure maple syrup
- 1/2 pound thick-sliced applewood-smoked bacon (I used peppered bacon from Giant)
1. Preheat the oven to 375 degrees. Line a sheet pan with aluminum foil (for easy cleaning) and place a wire baking rack on top.
2. Combine the brown sugar and pecans in a food processor and process until the pecans are finely ground. Add the salt, black pepper, and cayenne pepper and pulse to combine. Add the maple syrup and pulse again to moisten the crumbs.
3. Cut each bacon slice in half crosswise and line up the pieces on the baking rack without touching. With a small spoon, evenly spread the pecan mixture on top of each piece of bacon, using all of the mixture. Bake for 25 to 30 minutes, until the topping is very browned but not burnt. If it’s underbaked, the bacon won’t crisp as it cools.
4. While it’s hot, transfer the bacon to a plate lined with paper towels and set aside to cool. Serve at room temperature.
Overnight Blueberry Coffee Cake by Amy Herd
- 1 egg
- 1⁄2 cup sugar
- 1 1⁄4 cups flour
- 2 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1⁄3 cup milk
- 3 tablespoons butter, melted
- 1 cup blueberries
- 2 tablespoons sugar
In a bowl, beat egg, and 1/2 cup sugar. Combine flour, baking powder, and salt in medium sized bowl. Alternate adding egg mixture and then the milk to flour mixture; beating well after each addition. Stir in melted butter. Fold in blueberries. Pour into a greased 8 inch square pan, sprinkle with 2 tablespoons of remaining sugar. Cover and refrigerate overnight.
Next morning, remove from refrigerator and put on counter for 30 minutes. Preheat oven to 350 degrees. Bake for 30-35 minutes or until toothpick comes out clean.
No Bake Peanut Butter Cereal Bars by Kelly Tyrrell
- 2 cups sugar
- 2 cups corn syrup
- 1 jar (40 ounces) chunky peanut butter
- 6 cups Cheerios oat cereal
- 6 cups Chex crisp rice cereal
In a large saucepan, cook and stir sugar and corn syrup until the sugar is dissolved. Remove from the heat. Add peanut butter; mix well. Stir in cereals. Spread quickly into two lightly greased 15x10x1-in. pans. Cut into bars while warm.
Buffalo Chicken Breakfast Casserole by Jay Cattron
- 8 eggs
- ½ cup full fat coconut milk
- ½ cup hot sauce
- ½ tsp garlic power
- 1 tsp sea salt
- ¼ tsp black pepper
- 2 cups chicken, cooked and shredded
- 2 scallions, chopped (approx. 1/3 cup)
- 1 cup spinach, chopped
1. Preheat over to 350 degrees. Lightly grease an 8x8” baking dish with coconut oil or ghee.
2. Whisk the eggs in a large bowl. Whisk in the coconut milk, hot sauce, garlic powder, salt and papper. Add the chicken, scallions and spinach and stir well.
Pour the egg mixture into the greased baking dish. Bake for 30-40 minutes, or until the center of the casserole is set. Cut into squares and enjoy!
Apple Caramel Puff Pastry Braid with Cream Cheese Filling by Heidi Shatto
- 1 sheet puff pastry; defrosted
- Caramel sauce
- 1 egg white beaten to use on top of the pastry braid.
- 1 to 2 tablespoons white sugar to sprinkle on top of the pastry braid before baking.
- 2 large apples; peeled cored and thinly sliced
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
Cream Cheese Filling
- 8 ounces cream cheese; softened
- 1/2 cup white sugar
- 1 teaspoon vanilla
1.In a medium bowl, combine the 1/2 cup brown sugar and 1/2 teaspoon cinnamon. Add the thinly sliced apples and toss to coat. Set aside.
2.In a mixing bowl, combine the softened cream cheese, 1/2 cup white sugar and 1 teaspoon vanilla. Set aside and prepare the puff pastry.
3.Carefully unfold the sheet of puff pastry. Place on top of a sheet of parchment paper and roll lightly with a floured rolling pin until it is 1/4 inch thick. Transfer the puff pastry with the parchment paper to a baking tray.
4.Add the cream cheese mixture down the center of the puff pastry only.
5.Arrange the apple slices on top of the cream cheese mixture.
6.Using a sharp knife or a pizza cutter, begin slicing diagonal strips down both sides of the puff pastry being careful to leave a 1/2 inch border around the cream cheese and apple slices. You should get around 8 to 10 strips depending on the length of your pastry braid.
7.Starting at one end, begin folding the strips over the apples, alternating sides to "braid" the dough.
8.Continue to fold the dough strips until the apples are covered. Tuck the end strips under.
9.Brush the pastry braid with the beaten egg white and sprinkle the top with 1 to 2 tablespoons white sugar.
10.Bake in a preheated 400 degree oven for 20 to 25 minutes or until golden brown.
11.Allow to cool slightly before drizzling caramel sauce on top.
12.Slice and serve.
Baked Oatmeal by Michelle Bell
- 3 cups rolled oats
- 1 cup brown sugar
- 2 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp salt
- 1 cup milk
- 2 eggs
- ½ cup melted butter
- 2 tsp vanilla
- 1 cup frozen blueberries
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix together oats, brown sugar, cinnamon, baking powder and salt. Beat in milk, eggs, melted butter and vanilla.
3. Gently stir in blueberries.
4. Spread into a 9x13 dish.
5. Bake in preheated oven for 35-40 minutes.