Pastry and rolls

This last Sunday was my day to take breakfast for our Sunday School class at church, I made Benedict eggs in pastry and Cappuccino cinnamon rolls. I'd been looking at these recipes for a while. I'd seen them in the April/May issue of Taste of Home, and I was happy to have a good excuse to make them! The Cappuccino Rolls were fun to try, and turned out well, but I don't think I'll make them again, most of the kids were not fond of them (though Mr. M, our coffee drinker, LOVED them). The Benedict eggs were wonderful, and quite the hit, I'm sure I'll make them again.!

The cappuccino rolls were made like any other cinnamon rolls, but 4 tsp. of instant coffee granules were added to the brown sugar and cinnamon for the filling. The icing also had some espresso in it.

Benedict eggs in pastry

2 eggs yolks 7 eggs. divided

2 Tbsp. lemon juice 2 Tbsp. milk

1 tsp. Dijon mustard 1 pkg. frozen puff pastry, thawed

1/2 cup butter, melted 1 cup shredded cheddar cheese

Dash cayenne pepper 1 Tbsp. water

2 cups cubed fully cooked ham Minced fresh tarragon, optional

2 green onions, chopped

1 Tbsp. butter

In a double boiler over simmering water or a small heavy saucepan, constantly whisk the egg yolks, lemon juice and mustard until mixture begins to thicken and reaches 160. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in cayenne.

Transfer to a small bowl if necessary. Place bowl in a larger bowl of warm water. Keep warm, stirring occasionally, until ready to use.

In a large skillet over medium heat, cook and stir ham and onions in butter until onions are tender. in a large bowl, whisk six eggs and milk. Add egg mixture to the pan; cook and stir until set. Remove from the heat; stir in 1/3 cup reserved hollandaise sauce. Set aside.

On a lightly floured surface, unfold puff pastry. Roll each sheet into a 12-in. x 9-1/2-in. rectangle; cut each in half widthwise. place 1 cup egg mixture on half of each rectangle; sprinkle with cheese.

Beat water and remaining egg; brush over pastry edges. Bring an opposite corner of pastry over the egg mixture; pinch seams to seal. With a small sharp knife, cut several slits on the top.

Transfer to a greased baking sheet; brush with remaining egg mixture. Bake at 400 for 18-22 minutes or until golden brown. Serve with remaining hollandaise sauce. Sprinkle with tarragon if desired.

*the above instructions will leave you with servings for four. However, I did a double batch and made them much smaller (six servings from each pastry sheet). They were a great size for picking up and eating without a fork, but still plenty big.