What I love the most about this bread is that you can "top" it any way you want!  I love the mix of maraschino cherries and nuts the best (slightly crushed cardamom comes in a close second.)   This is the perfect bread for a special morning breakfast (think - Holidays) the smell they create baking is magnificent - who wouldn't want to 'wake' to that!?  This recipe makes 2 large loaves and you can do with that what you want too.  I made one large and two smaller.  I usually like to form one into a ring after braiding too (think Christmas wreath)  You can also make them into even smaller 'personal sized' servings and let your kids or guests 'create their own' topping... The bread itself is slightly sweet. A perfect addition to start your day! ~Enjoy! Diane 

Morning "Coffee" Bread 

Ingredients: 
1/4 Cup Water, (100-110 degrees) 
1 Pkg. Active Dry Yeast
3 Tbs Sugar
1/2 Cup Milk, warmed
4 Cups All-purpose Flour
3 Eggs
1/2 Cup Butter, cut into small cubes
1/2 teaspoon salt 

Directions: 

Heat your oven to its lowest setting (mine is 170 - as soon as it reaches 170, turn oven OFF and leave oven door slightly cracked/ajar until dough is ready)  you are creating a draft-free and warm proofing box for your dough to rise. 

Dissolve yeast in warm water.  Let that sit while you prepare your other ingredients. 
In a large mixing bowl;  (I use my Kitchen Aide Mixer with Dough Hook for this recipe)  Add the sugar and flour and combine. Add in the remaining ingredients (adding the yeast and water into the bowl last) and mix with dough hook for about 4-6 minutes (adding water or flour if needed *according to your humidity at the time) Once a cohesive, soft dough ball forms place dough into an oiled bowl, turning once to coat the dough. Cover and let rise in your warmed oven (close oven door during rising, oven remains OFF) for 1.5 hours (or until dough doubles in bulk)  

After first rise, take dough out and 'punch down' dough - gather up the dough and roll out onto a lightly floured surface.  For two loaves: divide dough in half.  Then divide each half into three equal portions and roll each out into a 14" rope/strand for braiding.  Gather/pinch the top of the three strands together and braid the bread - pinch the three strands together at the bottom of braid and roll under bread - place on a parchment lined baking sheet and cover with saran (not tightly covered)  Let rise in oven (turned OFF) for another hour. 

The last 5 minutes of second rise time - remove the baking sheet from oven, so you can heat your oven for baking.  Remove saran from bread, and heat your oven to 375. 
Bake Bread 20-30 minutes, until golden. 
Remove, let cool and top as preferred. 

Basic Vanilla Glaze: 

1 Cup Powdered Sugar
1-2 Tbs Milk (you want to be able to drizzle on glaze without it being too runny) 
1 Tsp Vanilla (I like using Vanilla Bean paste) 

*Dried Fruits and Nuts as preferred to top glaze.

Recipe Adapted from: Nancy Molldrem:  "Braided Coffee Bread" 
Photos by: Diane Baker for Canning and Cooking at Home 

    This wonderful casserole has fantastic flavors all throughout - the fennel adds the perfect touch. ~Enjoy! Diane 

Penne & Meatball Bake with Fennel

Ingredients:
3/4 lbs (12-oz.) cooked Penne pasta
1 small sweet onion, thinly sliced
1 medium-size fennel bulb, thinly sliced
2 tablespoons olive oil or canola oil
3 garlic cloves, minced
1 teaspoon fennel seeds
1 (24-oz.) jar marinara sauce *I use Aiello's or *my own homemade sauce (click here) 
1/4 cup orange juice 
1 (12-oz.) packages frozen 1/2oz" Italian meatballs, thawed *or make mine (click here) 
1/2 teaspoon kosher salt
1 cup fresh basil, chopped
2 cups fresh shredded mozzarella  
 
Directions:
1. Preheat oven to 350°.  Prepare Penne pasta according to package directions. Once cooked & drained, add a bit of butter to prevent noodles from sticking. Transfer to a lightly greased/buttered 13- x 9-inch baking dish. (the baking dish I used was a 12 x 8 oval) If you are making my meatballs, make into 1/2 oz rounds for this recipe. If you are using frozen meatballs from the store, make sure to thaw and use the smaller 1/2 oz meatballs if possible or even the minis - if preferred.  Once thawed, place meatballs in and around pasta in baking dish. 

2. Sauté onion and fennel bulb in hot oil in a Dutch oven or large saucepan over medium heat 8 to 10 minutes or until tender. Add garlic and fennel seeds, and saute 1 minute. Stir in marinara sauce and the orange juice, bring to medium heat then lower and simmer covered: 10 minutes, stirring regularly. Remove from heat, and stir in basil, and salt to taste.  Transfer to  baking dish, stirring into cooked pasta & meatballs, top with cheese and bake uncovered. 

3. Bake at 350° for 25 minutes or until bubbly. Broil the final 3-4 minutes to brown the cheese on top if preferred. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 

Sunrise Challah French Toast Bake 

Ingredients: 
3-4 slices of challah, sliced (regular or thick, depending on preference) 
4 eggs, beaten 
1 1/2 cups milk
1 1/2 Tbs brown sugar  **
1 teaspoon vanilla bean paste, or extract 
1/2 teaspoon cinnamon **
dash of nutmeg 
1-2 Tbs butter, cubed 
Maple Syrup *

Directions:
Grease a 9-inch pie dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary.

Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg -  pour over the challah.

Preheat oven to 375F
Let sit on counter for at least 10 mins for bread to absorb egg mixture. **add another sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces. 
Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over french toast the last 5 mins. of cooking time if preferred ... Serve warm with butter and maple syrup on the side.

Suggestions:
Sprinkle with confectioner's sugar before serving.

Recipe & Photos by: Diane Baker for Canning and Cooking at Home 
Serves 2-4

Go ahead and make fresh from scratch crepe dough OR use my cheat.  What is it? How can it be? It's Egg Roll Wrappers!!  What??? 
Yep!  You can find them in any produce section of your local grocery store (refrigerated section.) 
This savory recipe creates that 'comfort food' vibe that is brought on by full fresh flavors of spinach, garlic, basil and Swiss cheese (I've posted the recipe for my Swiss Cheese Sauce - needed as well)  This recipe makes 8 delectable "Crepes" and will leave you wanting more!  They are filling to say the least but, OH so tasty!  Enjoy! Diane 

Chicken & Spinach Swiss Crepes 

Ingredients: 
1 (12 ounce) jar roasted red bell peppers, drained 
Swiss Cheese Sauce *click here for my recipe 
3 cups finely chopped cooked chicken, or one pint of pressure canned chicken breast meat
1 (6 ounce package) fresh baby spinach, rough chopped
1/4 Cup fresh basil, chopped
1 cup shredded Swiss cheese
2 teaspoons minced garlic
1/3 teaspoon pepper
1 teaspoon salt
8 egg roll wrappers

Directions: 

Preheat oven to 350ºF.  

Process peppers in a blender until smooth.  Pour all into a lightly greased 9″x13″ baking dish.
Prepare the Swiss Cheese Sauce and keep warm while preparing the rest of the crepe filling. 
In a large sauce pan, stir together cooked chicken, spinach, basil, garlic, salt, and pepper until spinach is wilted down, taste to adjust any seasonings, stir in 1 cup of the Swiss Cheese Sauce.  

Divide mixture among wrappers, spooning approx 2 heaping Tablespoons of filling down the middle of each and rolling the wrapper up around the filling (I moisten closing flap/seam with a bit of water.)  Place, seam side down, atop the red pepper puree in the baking dish.  Once the dish is filled with the crepes, top with remaining Swiss Cheese Sauce and Sprinkle with shredded Swiss. (I did sprinkle top of entire dish with a bit more fresh basil and spinach that was rough chopped.)

Cover with foil and bake  – for 30 minutes or until bubbly and thoroughly heated.  I remove foil and turn broiler on for 3-4 minutes to brown up the cheese on top,  at the end of cooking time.  Serve hot. 

Makes 4-6 Servings. 

Recipe - Filling adapted from:  Southern Living: Swiss Chicken Crepes
Photos by: Diane Baker for Canning and Cooking at Home

Now now now - I know you've read the Title of the recipe and say to yourself "the best?" Well, heck ya! This sauce is so good you can sit down with a spoon and eat it all by itself (dare you not to!)  What makes mine different?  I think I am one of the few that adds a dash of nutmeg to all things Swiss or Gruyere because it really deepens the flavor and brings out the nuttiness in the cheeses.   Without further ado - here is my 'schauce', its da boss!!   and WHY am I sharing this now? Because you will need this sauce for my next recipe - Chicken & Spinach Swiss Crepes.  ~Enjoy! Diane  

My Swiss Cheese Sauce

Ingredients: 

3 Tbs Butter
1/2 tsp Minced Garlic  
3 Tbs Flour
3 Cups Half and Half Cream
2 Cups Grated Swiss Cheese
1-2 teaspoons Worcestershire Sauce 
2-3 Tbs Hot Sauce (I use Louisiana Hot Sauce) 
1 tsp Kosher Salt  
1 tsp Ground Black Pepper
1/8 tsp Ground Nutmeg

Directions: 
In a medium saucepan melt butter over medium heat.  Add in garlic and flour and whisk until the butter and flour roux become fragrant (it will brown and smell nutty.)  Reduce heat to medium-low and slowly add in the half and half.  Keep whisking until completely mixed in and starts to thicken.  Add in the grated Swiss cheese until all melted.  Stir in all your remaining spices and let cook for 2-3 minutes over low heat. 
Check seasonings and add any more hot sauce, salt, pepper, or nutmeg as preferred.  

Makes approx 5 cups of sauce. 

Recipe and photos by: Diane Baker for Canning and Cooking at Home