Sunny Morning Recipe of the Month

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Guava souffle	Diane's easy carrot cake		Creme Brulee
Baked Mashed Potatoes with eggs and Parmigiano-Reggiano
Frozen Amaretto souffle	Sunny Morning eggnog		Sedona brunch burrito
Sour Cream pancakes	Creme Brulee	Rhubarb custard pie

Baked Mashed Potatoes with eggs and Parmigiano-
Reggiano
(serves 4-6)

4	Medium-sized potatoes
2 cups	Freshly grated Parmigiano-Reggiano
2	Large Sunny Morning eggs
1 cup	Milk
6 tblsp	butter

Boil the potatoes until tender.

Drain, peel while still hot, mash and place into a bowl.

Add the cheese, eggs, milk, salt and pepper, mixing all thoroughly.

Coat baking dish with butter.

Transfer all ingredients into dish and place into a pre-heated oven at 400 degrees for 35 minutes.

Creme Brulee

(serves 6)

1 3/4 cups	Sunny Morning 36% Heavy Cream
1 3/4 cups	Whole Milk
1/2	Split Vanilla Bean
7	Sunny Morning egg yolks
2	Whole Sunny Morning eggs
1/2 cup	Brown Sugar

1. Combine heavy cream, milk and vanilla bean.

2. Heat to boil.

3. Remove from heat and steep 10 minutes with vanilla bean. Scrape bean seeds into the milk mixture.

4. With an electric mixer, combine eggs, egg yolks and sugar. Add the milk mixture in a steady stream

5. Strain mixture through a fine strainer then skim foam.

6. Divide mixture into 6 small ramekins.

7. Set filled famekins in a baking dish and pour enough hot water around the ramekins to come halfway up the sides.

8. Place the aking dish in a 325 degree F. oven for approximately 25 to 30 minutes until set the brulee will tremble slightly.

9. Take ramekins out of the oven and cover the top of each with a sprinkling of brown sugar. Caramelize the brown sugar by heating it with a torch.

Rhubarb
custard pie

(serves 8)

6 cups	Rhubarb -- sliced
6	Large Sunny Morning eggs -- lightly beaten
6 tbls	Flour -- sifted
2 cups	Sugar -- or to taste
1/2 teas	Salt
1	Pie crust (double)

Mix eggs, water, sugar and salt and pour over rhubarb in prepared pie crust.

Allow rhubarb and mix to stand for about an hour. Meanwhile, make the pie crust if you happen to be one of those kinds of dudes. If you're the Pillsbury type, relax and have a cup of coffee or whisky -- whatever you prefer.

Bake 11/2 hour or until done. Enjoy.

Submitted by Lucille Boser, Little Falls, MN

Sour Cream Pancakes

5	Sunny Morning large eggs
20 oz.	Axelrod sour cream
1 1/2 cup	Flour
1/2 cup	Sugar -- caster
2 teas	Baking soda
2 teas	Baking powder

Mix all ingredients, grill on 350 degree griddle.

Add fresh blueberries if desired and serve with Gold Cow Country butter and maple syrup.

Diane's easy carrot cake

1	2-layer yellow cake mix
1 1/4 cup	Salad dressing
4	Sunny Morning extra-large eggs
1/4 cup	Cold water
2 teas	Ground cinnamon
2 cups	Finely shredded fresh carrots
1 cup	Chopped walnuts
Vanilla Axelrod cream cheese frosting

In large bowl of electric mixer, combine cake mix, salad dressing, Sunny Morning eggs, water and cinnamon, mixing at medium speed until well-blended.

Stir in carrots and walnuts. Pour into greased 12x9-inch baking pan. Bake at 350 degrees, 35 minutes or until wood pick inserted in center comes out clean.

Cool. Frost with Vanilla Axelrod cream cheese frosting.

Vanilla Axelrod cream cheese filling

4 oz.	Softened Axelrod brand cream cheese*
1 tbls	Tuscan Dairy Milk
1 teas	Vanilla
3 cups	Sifted powdered sugar
2 teas	Ground cinnamon
2 cups	Finely shredded fresh carrots
1 cup	Chopped walnuts
Vanilla Axelrod cream cheese frosting

Combine Axelrod cream cheese, milk and vanilla, mixing until well-blended.

Gradually add sugar, beating until light and fluffy.

Serve with your favorite coffee and Half and Half or Light cream from Sunny Morning.

Creme
Brulee

(Avoid using excessive heat, which will ruin the texture of the dish. If cooking over direct heat, stir the custard constantly and watch the mixture carefully as it thickens.)

3 cups	Sunny Morning heavy or whipping cream
6	Sunny Morning egg yolks
1/3 cup	sugar
1/3 cup	packed brown sugar
1 teas	Vanilla extract
1 cup	chopped walnuts
Sliced strawberries, bananas, fresh or canned pineapple chunks and canned mandarin-orange sections

In 1-quart saucepan over medium heat, heat cream until tiny bubbles form around edge of pan.

Meanwhile, in 2-quart saucepan with wire whisk, blend yolks with sugar. Slowly stir in cream.

Over medium-low heat, cook the mixture, stirring constantly, until it just coats back of metal spoon, about 15 minutes (do not boil). Stir in vanilla.

Pour mixture into 1.5-quart broiler-safe casserole; refrigerate until well-chilled, about 6 hours.

Preheat broiler if manufacturer desires. Sift brown sugar over chilled cream mixture; broil 3 to 4 minutes until sugar melts. Refrigerate.

To serve: Place casserole in center of large tray; surround with fruit. Serve portions of mixed fruit with Creme Brulee spooned over.

Sedona
brunch
burrito

(YIELD:
12 burritos)

1 lb.	Lean pork shoulder, cut in 0.5-inch cubes
1 1/2 lb.	Canned diced tomatoes
10 oz.	Diced chili pepper
1 1/2 teasp	Tomatillo salsa
1 teasp	Chili powder
1/2 teasp	Ground cumin
1 cup	chopped walnuts
salt and pepper to taste
1 lb.	Turkey sausage
24	Large Sunny Morning eggs, beaten
12	Flour tortillas (8 to 9 inches), warmed
3 cups	Sunny Morning shredded cheddar cheese
3/4 cup	Chopped green onions or sliced olives

In non-stick or spray-coated stockpot or steam-jacketed kettle, brown pork cubes. Drain off fat.

Add diced tomatoes, chilis, broth, salsa, chili powder, jalapenos and cumin.

Simmer, uncovered, until pork is tender and fully cooked, about 1 hour. Season with salt and pepper, if desired. Keep warm.

Cook and crumble turkey sausage in large non-stick skillet until thoroughly cooked and browned. Drain off fat; keep warm.

In another large non-stick skillet, cook eggs over medium heat until firm throughout with no visible liquid egg remaining. Combine sausage with eggs; keep warm.

To serve: Portion about 0.6 cup cooked egg mixture down center of tortilla. Sprinkle 2 tablespoons cheese over filling. Roll up burrito-style. Place seam side down into oval casserole or onto oven-proof plate.

Ladle 0.5 cup heated sauce, 2 tablespoons cheese and 1 tablespoon green onion or olives over each burrito. Place under broiler to melt. Serve immediately. Repeat with remaining tortillas.

Submitted by Lori Feingold

Frozen Amaretto souffle

1 1/2 cups	Coarsely crumbled almond macaroon cookies
6	Sunny Morning egg yolks
2	Sunny Morning whole eggs
3/4 cup	Granulated sugar
1/4 cup	Amaretto
1/2 teasp	Ground cumin
2 cups	Sunny Morning heavy cream, whipped
Garnish - additional Sunny Morning whipped cream

Preheat oven to 300 degrees F. Prepare a 1-quart souffle dish with a 2.5-inch buttered foil collar. Spread the cookie crumbs in a shallow baking pan and toast for 20 minutes, stirring once. Cool.

In a large bowl, combine the egg yolks, eggs and sugar. Beat on high speed until thick and fluffy and the sugar is dissolved, about 6 minutes. Continue beating, gradually adding the liqueur. By hand, fold in the whipped cream and 1 cup of the macaroon crumbs.

Gently spoon the souffle into the prepared souffle dish and freeze for at least 4 to 6 hours.

Serve topped with additional whipped cream and remaining 0.5 cup cookie crumbs.

Submitted by Lori Feingold

Guava
souffle

1 oz.	All-purpose flour -- sifted
1 oz.	Unsalted butter
2 oz.	Sugar -- caster
4 oz.	Light cream
4	Large eggs
1 tbls	Guava paste -- plus

Melt butter and mix with flour. Boil milk and sugar and add flour mixture. Blend well until mixture leaves the side of pan clean.

Remove from heat and beat in egg yolks. Mix in guava puree. Whip egg whites until stiff and carefully fold into paste. Lightly butter 4 souffle dishes and coat with sugar.

Place mixture in each souffl� dish and place on baking tray in hot oven (400 degrees) until firm enough to touch on top. Remove and dust with powdered sugar. Serve with Souffle Sauce and Whipped Cream if desired.

Sunny Morning eggnog

(serves 7)

4 cups	Sunny Morning half and half
1	Sunny Morning heavy whipping cream
3/4 cup	Sugar
8	Large Sunny Morning egg yolks -- beaten
1 tblsp	Vanilla
1 cup	Whole milk -- to thin
1 dash nutmeg -- freshly grated

In a 4- to 5-quart saucepan, with an electric mixer, beat together half and half, cream, sugar and eggs until combined well. Cook mixture over moderate heat, continuing to beat 7 to 10 minutes, until slightly thickened and a thermometer registers 170 degrees. Remove pan from heat. Continue to beat mixture until slightly cooled. Stir in vanilla and nutmeg.

Transfer eggnog to bowl and chill, covered for at least 8 hours and up to 2 days.

Just before serving, thin eggnog with milk to desired consistency. Serve eggnog with rum or brandy on the side for guests to add to taste.

Send e-mail to Dale with your favorite recipe for us to use as a Sunny Morning Recipe of the Month.

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