Breakfast

Christmas Morning Sticky Buns

These make a fantastic gift for others or yourself! And you don't have to wait until Christmas to make them!

Makes 24 rolls

For the rolls:

3/4 cup sugar

2 tablespoons yeast

1/2 cup water

at 110 degrees

1/2 cup goat milk

at 110 degrees

1 teaspoon salt

2 eggs

beaten

5 cups flour

1/2 cup butter

melted

2 teaspoons cinnamon

For the topping:

4 tablespoons butter

1/2 cup brown sugar

2 tablespoons Karo syrup

1/2 cup pecan halves

optional

Measure out 1/2 cup of the sugar, then remove 1 tablespoon of the sugar and add the yeast and water in a large bowl and let it set for about 10 minutes or until foamy and bubbly. Add the goat milk, the rest of the 1/2 cup of sugar, salt, eggs, and flour and mix well. Turn out onto a floured surface and knead for about 10 minutes. Place in a large well-greased bowl and cover. Let the dough rise for 1 to 1 1/2 hours.

On a floured surface, turn out the dough and roll it out into a rectangle.

Paint the rectangle with the melted butter, then sprinkle it well with 1/4 cup of sugar mixed with cinnamon. Roll the dough up like a jelly roll and slice into 1 to 1 1/2 inch slices. You will get 24 slices out of this roll.

Now make the topping. Combine 2 tablespoons of butter, 1/4 cup brown sugar, and 1 tablespoon Karo syrup in each of the two 9 inch cake pans. Place the pans on your stove burners set on the lowest setting and stir until the butter is melted.

Mix this well and make sure it’s spread all over the bottom of the pan. Remove from heat.

If you want to put pecans on your sticky buns, now is the time to put some on top of the syrup mixture.

Now count how many little rolls you have, divide in half, and carefully place half into each cake pan.

At this point, you can let them rise for an hour. Then preheat the oven to 375 degrees and bake for 25 to 30 minutes.

Alternatively, you can place the pan in the center of a sheet of plastic wrap, tie up with a ribbon, and freeze! Make sure you put these instructions with the buns for eating on Christmas morning: Remove from freezer the night before Christmas. Remove the plastic wrap and cover lightly with a cloth. Leave on the countertop overnight. In the morning, preheat the oven to 375 degrees and bake for 25 to 30 minutes!

Sausage Breakfast Casserole

This casserole needs to be prepared the night before. I usually make it with Honey and Whole-Wheat Bread, and it’s great!

Serves 6 to 8

1 1/2 pounds loose goat breakfast sausage, uncooked

(see below)

9 large eggs

3 cups goat milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 1/2 teaspoons dry mustard

12 slices bread

cut into cubes

1 1/2 cups shredded cheese

either queso fresco or cheddar work well

paprika

for sprinkling

Brown the sausage and drain really well on paper towels.

In a large bowl, beat the eggs and then add the milk, salt, pepper, and mustard. Mix well.

In a deep 9 x 13 inch pan that has been sprayed well with cooking spray, place the bread cubes. On top of the bread cubes, spread out the cheese, then the sausage. Pour the milk and egg mixture over the top. Cover the pan and place in the refrigerator overnight.

About 1/2 hour before serving, preheat the oven to 350 degrees and place the casserole on the counter to warm up a bit. Sprinkle with paprika.

Bake the casserole for 45 minutes. This casserole is best if it’s allowed to stand for about 10 minutes before serving.

Chevon Breakfast Sausage

This sausage mixture can be used in any recipe that requires loose breakfast sausage. Or you can make this into delicious sausage patties!

1 pound ground chevon

(goat meat)

1/2 tablespoon Kosher salt

1/2 teaspoon chopped sage

1/3 teaspoon chopped summer savory

1/8 teaspoon ground nutmeg

2/3 teaspoon ground marjoram

1/3 teaspoon freshly ground black pepper

Mix the chevon, salt, sage, savory, nutmeg, marjoram, and pepper together well. Add to any recipe requiring raw sausage meat and cook according to the recipe, or form the meat into patties and cook in a non-stick frying pan.

Sour Cream Coffee Cake

This coffee cake is not only delicious, but it’s also really classy. The layer of topping in the center really sets it apart!

Serves 8

1 stick butter

softened

2 eggs

beaten

1 teaspoon vanilla

2 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 1/4 cups sugar

1/2 pint sour cream

1 teaspoon baking powder

1/2 cup chopped nuts

1 teaspoon cinnamon

Preheat the oven to 350 degrees.

In a large bowl, place the butter, eggs, vanilla, flour, salt, baking soda, 1 cup of the sugar, sour cream, and baking powder. Mix well.

Grease a tube pan, and then place half of the batter in the pan.

Mix together the remaining sugar, chopped nuts, and cinnamon, and divide in half. Place half of the topping on top of the batter. Put the rest of the batter in the pan and sprinkle with the rest of the topping.

Bake for 40 to 45 minutes.

Tex-Mex Omelet

This is one of my husband’s favorite breakfasts, especially if it’s made with my homemade salsa!

serves 1

2 large eggs

2 tablespoons goat milk

1 ounce shredded goat mozzarella

1 1/2 tablespoons salsa

Beat the eggs and milk together, then place in a small non-stick frying pan over medium heat. As it cooks, I lift the edges a bit and let the uncooked egg mixture run under and get cooked.

When the eggs are cooked, place the mozzarella on the eggs and allow a minute or so for it to start to melt.

Place the salsa on one half of the eggs and fold the other half over. It’s ready!

Veggie and Chevre Omelet

This is a great omelet! I have used garlic and onion chevre, sundried tomato and basil or horseradish and dill chevre in it.

Serves 1

1/4 cup diced Roma tomato

1 green onion

green and white parts, well diced

1 small mushroom

chopped

2 eggs

well beaten

1 tablespoon goat milk

2 tablespoons chevre

(garlic and onion is really good!)

Place the tomato, green onion, and mushroom in a small bowl and heat in the microwave for 30 seconds.

Mix the eggs with the milk and place in a non-stick frying pan over medium heat. As it cooks, lift the edges a bit and let the uncooked egg mixture run under and get cooked.

When the eggs are cooked, spread the chevre over the top. Place the warmed veggies on one half of the eggs and fold over.