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Panera Bread(tm) Ham and Swiss Baked Egg Souffles

Today I have a fantastic secret recipe for a tasty breakfast dish served at Panera Bread.  Panera’s ham and Swiss soufflé is made with a savory egg mixture, Swiss cheese, ham red pepper and puff pastry dough.  You can easily customize this dish with your favorite ingredients by using your favorite types of cheese and protein in this recipe.  These soufflé’s taste best when served immediately, but you can refrigerate and reheat if you wish.

Don’t forget, we have more secret recipes from Panera Bread on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panera Bread(tm) Ham and Swiss Baked Egg Souffles
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 tablespoon butter, melted
1 sheet (1/2 package) frozen puff pastry dough, thawed
6 eggs
2 tablespoons milk
2 tablespoons whipping cream
1/2 cup shredded Swiss cheese
3 tablespoons grated Parmesan cheese, divided
2 ounces thick sliced ham, cut into small cubes
1 tablespoon canned and drained pimento or minced fresh red bell pepper

Preheat oven to 375 degrees F. Brush four 3-inch ramekins with some of the melted butter, reserving the rest.

Roll the thawed sheet of puff pastry lightly with a rolling pin into a 12-inch square. Cut into four 6-inch squares. Fit one square of pastry into each of the ramekins, leaving the corners overhanging the dish.

In a medium bowl, beat the eggs well, then remove 1 tablespoon and set aside. Whisk in the milk and cream. Add the Swiss cheese and half of the parmesan cheese, stirring. Microwave in 30-second increments on high setting, stirring well after each. This should take about 3 increments to reach a soft-scrambled egg stage yet still just slightly runny. Stir in the ham and pimento.

Spoon one quarter of the egg mixture (about ¼ cup) into each ramekin and sprinkle with the remaining parmesan cheese. Gently fold the corners of the pastry loosely over the top. Brush dough with the remaining beaten egg.

Bake 25-30 minutes until the dough is golden brown and cooked through. Cool on a cooling rack for 5 minutes and remove from the ramekins, or serve in the dishes.

Notes:

The puff pastry dough should not appear wet on the cut edges when it is well baked. If necessary, extend the time by 5 minutes until those edges appear completely cooked.

Souffles may be eaten immediately or served at room temperature. Or store in the refrigerator and reheat in the oven, not the microwave, for best results.

Serves 4

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

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1

Panera(tm) Cinnamon Crunch Bagel

At Panera Bread(tm) they serve a delicious cinnamon crunch bagel that is so yummy.  Fresh baked with cinnamon and vanilla flavored chips to flavor the dough and topped with a sweet and crunchy shell of cinnamon sugar.  With today’s secret recipe you can recreate these wonderful bagels at home.

We have some more great secret recipes from Panera on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panera(tm) Cinnamon Crunch Bagel
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 1/4 cups water, warm, 110 to 120 degree F
1 tablespoon yeast
1 teaspoon salt
4 tablespoons honey, divided
1 1/2 cups whole wheat pastry flour, 167g
1/2 tablespoon cinnamon
1 3/4 cups bread flour, not whole wheat, 235g
3/4 cup vanilla chips
cornmeal for sprinkling on the pan

For the topping:

1/4 cup granulated sugar
1/4 cup brown sugar, packed
1 tablespoon cinnamon
1/3 cup coconut oil, melted

Add the warm water and yeast into the bowl of your stand mixer. Stir with a fork and let stand until the yeast begins to blossom, about 10 minutes.

Stir in the honey, whole wheat pastry flour and cinnamon. Using the dough hook, knead the mixture on the lowest setting for 1 minute, to incorporate the flours. Then, scrape the sides of the bowl down and turn up to the second speed setting and knead for 3 more minutes.

Turn the mixer off and let the dough rest for 5 minutes so that the flour can begin to absorb the water. Your batter may have a few lumps, just give it a good stir to break them down.

Once the batter has rested, turn the mixer on to the lowest speed, and add the bread flour, 1/2 a cup at a time. Knead for 7 minutes, add in the vanilla chips, and then knead for 1 minute more to incorporate them. You can scrape the sides of the bowl or dough hook down as needed.

Cover the mixer with a kitchen towel and let rise for one hour.

Turn the risen dough onto a lightly floured surface and punch down. Using a very sharp knife, cut the dough into 8 equal pieces. Roll each piece into a long, thin rope* and let rest for 3-4 minutes. Sprinkle a baking sheet generously with cornmeal.

Then, loop each rope into a circle, really twisting the ends together to make sure that they are nice and secure. Repeat with all the pieces of dough, and place onto the cornmeal covered baking sheet. Cover with a kitchen towel and let rest until they rise slightly, about 10-15 minutes.

While the dough rests bring a 4 1/2 litre pot of water to a boil. Add in the remaining 1 Tbsp of honey and then cover and turn the heat down to keep your water at a low boil.

Preheat your oven to 450 degrees and line a separate baking sheet with parchment paper
Once the bagels have risen, gently place 2-3 at time into the water, cook for 50 seconds and gently flip, cooking an additional 50 seconds. Using a slotted spoon, pick up the bagels and drain any of the water off. Transfer to parchment lined baking sheet. Repeat with remaining bagels.

While the bagels boil, mix together the granulated sugar, brown sugar and cinnamon.
Once all the bagels are done, brush the tops liberally with melted coconut oil and then sprinkle with the cinnamon sugar, rubbing it into the tops of each bagel. Make sure you use all the sugar, as you want these nice and crunchy on top.

Bake until golden brown, about 20-25 minutes. Cool on a wire rack and eat.

Have a comment or question about this recipe? Post it here

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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8

Panera’s(tm) Autumn Squash Soup

Today I have a secret recipe for one of the best autumn squash soups around and it comes from Panera.  Rich and creamy in texture and loaded with great fall flavors.  Right now you can find some great deals on butternut squash at your local supermarket.  If you want to make this soup vegetarian, just use vegetable stock in place of the chicken stock.Remember, when it comes to soup, we have an amazing selection of recipes on our forum: Go Here

Enjoy!

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New Secret Recipe
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Panera’s(tm) Autumn Squash Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

1 large butternut squash (peeled and cut into medium-sized cubes)
1 red bell pepper (diced into medium-sized chunks)
1 small sweet onion (diced into medium-sized chunks)
6 garlic cloves
7 1/2 cups of low sodium chicken broth
1/2 cup apple juice
1/4 cup of half and half
1 tablespoon of butter
2 tablespoons of olive oil
4 sprigs of Rosemary (chopped)
1/2 teaspoon salt
1/4 teaspoon cayenne
1 pinch of Montreal seasoning

Preheat oven to 375 ° F.

Spread the squash, onions and red pepper on a large baking pan and toss with olive oil, rosemary, salt and Montreal seasoning.

Roast the veggies until soft and slightly browned (about 45 minutes) but check throughout and adjust time and heat as necessary.

In batches, transfer the cooked vegetables into a blender with 1 1/2 cups of chicken broth.

Pour blended mixture into a pot and add the half and half, apple juice and butter.

Bring the mixture to a boil.

Reduce heat to low and heat for 20 minutes.

Adjust thickness with chicken broth (adding more or less throughout the cooking as desired).

Garnish with a pinch of cayenne pepper, pumpkin seeds and a sprig of fresh rosemary.

Serves 4-6

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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3

Panera Bistro(tm) French Onion Soup

As the temperatures begin to drop, it’s becoming the perfect weather for soups.  Today I have a secret recipe for a delicious soup served at Panera Bread.  Their bistro French onion soup is a classic.  Caramelized onions in a rich beef broth with croutons and cheese.  Easy to prepare and so enjoyable.

You can always find more secret recipes from Panera Bread on our forum: Go Here

Enjoy!

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Panera Bistro(tm) French Onion Soup
Like this recipe? Get our secret recipe cookbooks on sale – Go Here

4 sweet onions, sliced
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon basil
4 cans sodium reduced beef broth
1/4 cup sherry
1 tablespoon balsamic vinegar reduction
cheese croutons
shredded gruyere and asiago, for garnish

In a large pot, saute sliced onions with the butter and olive oil.  Add the sugar as this will help caramelize.

Cook for 20-30 minutes until nicely browned. Add the thyme, basil, and season with salt and pepper, to taste. Cook for 1 minute.

Add the beef broth and let simmer for 30 minutes. Add the sherry and the vinegar. Simmer for additional 5 minutes.

Pour into individual bowls. Garnish with croutons and cheese. Serve immediately. If you would like melted cheese, broil the soup for a minute.

Serves 4-6

Source: Secret Recipe Forum
Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

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