DEEP FRIED  FRENCH  TOAST

8 slices white bread
4 oz. cream cheese
1 pt. fresh raspberries or 6 oz.
   frozen raspberries
3 tbsp. sugar
4 eggs
3/4 c. sugar
1 tbsp. cinnamon
1/2 c. milk
2 tsp. maple extract
1/2 c. flour
3 c. vegetable oil for frying

Cut crust off bread.  Beat cream cheese with mixer, add raspberries and sugar.  Spread 4 slices of bread with cream cheese mixture and then top with another slice of bread, making a sandwich.  In a medium size mixing bowl combine eggs, sugar, cinnamon, milk, maple and flour.  Beat until smooth.  Cut sandwiches in four diagonally, making triangles. Heat oil in a large skillet over moderate heat.  Dip each triangle in batter and then fry in hot oil until golden brown.  Garnish with powdered sugar and fresh raspberries. Serve with maple syrup or whipped cream. 

Deep-Fried Cherries
Yield: 6 Servings

1 lb fresh ripe red cherries
1 c  flour, all purpose
1/4 c  sugar
1/3 c  milk
1/3 c  dry white wine
3    eggs fat for frying
1    confectioner's sugar
1    cinnamon

"Fresh fruit coated with batter and deep fried is a favorite dessert in several eastern European countries. Plums, apples or currants are prepared in the same manner. In Hungary this dessert is called Cseresznye Kisutve". Wash cherries and wipe dry. Do not remove stems. Tie with thread to form clusters of 4 cherries. Combine flour, sugar, milk, wine and eggs in a
bowl. Mix to make a smooth batter. Dip each cluster of cherries into batter, coating well; and drop into a kettle of deep hot fat (375F on frying thermometer). When golden, remove with a slotted spoon and drain. Serve at once with confectioner's sugar and cinnamon.  SERVES:6

BREADED  "DEEP  FRIED"  CORN

1 c. Bisquick baking mix
1 tsp. baking powder
1/2 water
1 egg
Salt and pepper to taste

Mix all ingredients for batter.  Stir in 1/2 package of frozen corn (keeping corn frozen and in small clumps).  Drop by small spoonfuls into hot oil and deep fry until golden brown.  (Makes four-six large helpings.)

Dutch Eggs and Custards

The dish which apparently by consumer census is the most popular America dish with men (ham and eggs) is, of course, also very popular with the Dutch. Their ham is home-cured and immensely flavorful. It is usually cut too thick, to my point of view, but it certainly makes eggs thoroughly palatable!

The Dutch even pickled eggs; an art which one does not come upon often. And they have made an art of egg custards.

As for omelets (Eierkuchen), they have some interesting ones, a ham and bacon one (Schnitzet Eierkuchen) being rather special. A few Dutch also make a special favorite of mine (known also in New England), a Clam Omelette. There are also one or two other oddities.

Dutch Cheese Toast

Mix 4 tablespoonfuls of milk, 1/4 teaspoon salt with 2 well beaten eggs. Dip four slices of bread into the mixture and fry a light brown on one side. Have ready 4 thin slices of cream cheese, slip one on each piece of bread as it is turned, cover, and by the time the under side of the bread is browned the cheese will be melted. Garnish with parsley and serve on hot plates.

Dutch Lemon Toast

Beat well the yolks of 6 eggs, and add 3 cups of sweet milk. Cut baker's bread, not too stale, into slices, dip them into the milk and lay slices in a pan with sufficient melted butter and lard to fry a nice brown. Beat the whites of 6 eggs to a froth, adding one cup of white sugar, the juice of 2 lemons and 2 cups of boiling water. Serve over the toast.

Dutch Coffee Custard

1/2 lb. roasted coffee
6 eggs
1 quart milk
6 oz. powdered sugar

Bring the milk to a boil, pour in the coffee freshly ground, cover tight and let stand for 30 minutes. Strain through a fine sieve. Beat together the yolks of six and the whites of three eggs, and the powdered sugar, mix with the milk, strain once more, and pour into custard molds. Stand these in a pan of boiling water and place in a mild oven. Do not permit water to boil. When cooked stand away to cool off. Serve cold.

Dutch Apple Custard Pie

Take I pt. apple sauce, sweeten to taste, mix with it 2 eggs well beaten. Flavor with cinnamon and nutmeg. Bake in pastry.

Pumpkin Custard

3/4 pint pumpkin
2 eggs
1 tablespoonful flour
1 cup brown sugar
1/4 teaspoonful ginger
1/4 teaspoonful of nutmeg
1 lump of melted butter

Mix all with pint of milk and sprinkle cinnamon on top.

Pecan Custard

Grind 1/4 lb. of pecan meats very fine, warm 1 1/2 pts. of milk with 1/2 cup of the pecan meats and 3 level tablespoonfuls of sugar. Remove from the fire and flavor with 1/2 teaspoonful of vanilla. Let this stand if possible for 1 hour. Beat 4 eggs slightly and add to the milk and nuts. Season with 1/8 of a teaspoonful of salt. Bake in individual cups slowly for about 40 minutes. When turning these out sprinkle the remaining ground nut meats over the top of the custard.

Cheese Breaktast Eggs

In the same frying pan in which you are frying eggs in butter, place slabs a quarter or a half inch thick of Dutch cup cheese--but select cup cheese which is not too pasty. It should have some coherence. Fry these slabs of cheese alongside the eggs, and do not try to keep eggs and cheese separate. Cut segments apart with knife as desired, and serve on hot plates.

Cornmeal slush with Poached Egg, Otto

Cornmeal Mush
Cream sauce
4 eggs
1/2 cup canned corn

Poach eggs as usual. Fry cornmeal mush. Cut in 1/2 inch slices. Make a thin cream sauce and add 1/2 cup of corn, blending until smooth. Arrange one poached egg on each slice of fried mush. Pour thin sauce around. Garnish with parsley. Serve very hot.

Breakfast York

4 or 5 potatoes
2 teaspoons salt
2 eggs
5 tomatoes
2 tablespoons flour
1/2 teaspoon pepper
1 teaspoon minced onion
1 1/2 lbs. smoked sausage
1/2 teaspoon baking powder

The breakfast consists of potato pancakes, fried tomatoes with brown flour sauce, and the local smoked beef sausages (available anywhere in eastern Pennsylvania) or any sausages. The potato pancakes are made by grating the potatoes-using about 3 cupfuls-after having peeled them and letting them soak overnight in cold water. Beat the eggs, add salt, pepper, flour and baking powder, then the onion. Mix well with potato. Drop batter on smoking hot griddle from a teaspoon, to make small cakes. Brown on both sides, serve hot with fried tomatoes and brown sauce made from the smoked beef sausage drippings.

Omelet Schnitzel

4 slices bacon
5 onions
1/2 slice ham
1 cup milk
4 eggs
5 slices bread

Dice the bacon and fry crisp, then fry the ham diced. Fry also the onions separately until brown, and then mix with bacon and ham in the pan. Beat the eggs, mix with the milk and pour into the pan with the other ingredients. Cook for three minutes and keep stirring. Serve on slices of bread toasted on one side, (toasted side down).

Breakfast, Crefelder

Fry some cornmeal mush, and at the same time fry some tomato slices rolled in flour, and make a brown sauce. Fry also some eggs. Pour the sauce over all.

Kugelhopf, Lehigh

1 pint milk
1 lb. flour
1/2 lb. butter
1 yeast cake
8 eggs
1 tablespoon sugar
1 tablespoon minced citron
1/2 cup raisins

Mix the milk, butter and eggs in a pan and warm it. Add the flour and make a paste. Knead it, add the yeast cake, salt, and sugar, citron, and raisins. Grease a mold, put in the mixture and let rise. Then bake in moderate oven for one hour.

Eggs, Dandelion

Prepare the dandelions (chopped fine) and dandelion sauce as elsewhere described and then pour it hot over poached eggs on toast (one side toasted served with the toasted side down on the plate.)

Eggs, Muhlenberg

Butter some pieces of dried beef and fry gently for a few moments. Serve with fried eggs and Dutch sauce.

Eggs, Smokehouse

Take some fresh or left-over ham and bacon together and dice it and fry lightly; also mince some water-cress or escarole or lettuce. Scramble some eggs, and fold in the ham, bacon and the greens.

Eggs, Sinking Spring

Fry the eggs in butter. Cut lamb kidneys or lamb's tongue, or both, into shreds about 2 inches long. Fry these (if possible in Port wine sauce) and serve with the eggs.

Oyster-Ham Floats, Perkasie

2 doz. oysters
1 tablespoon butter
6 slices boiled ham
1 teaspoon salt
1 teaspoon pepper
6 slices bread

Toast the bread slices on one side only. Lay toasted side down in bake pan, and place a piece of ham on each toast, and also four oysters. Sprinkle with pepper and salt and a piece of butter. Bake it in hot oven for 3 or 4 minutes (until oyster edges curl) - Serve hot, with Dutch fried potatoes or Dutch Tomato Cakes.

Oyster Omelet, Delaware

1 1/2 doz. oysters
4 eggs
1/2 teaspoon salt
1/2 teaspoon minced parsley
2 tablespoons butter
1/4 teaspoons onion juice

Drain oysters and chop fine. Melt one half of the butter, add the parsley and onion juice and fry the oysters gently in this for 5 or 6 minutes. Beat the egg yolks, add the salt and the egg whites, stiffly beaten. Melt the other half of the butter, add the eggs, to the frying pan. When done, pour over it the oyster mixture and fold over. Serve hot with Dutch sauce or plain with watercress.

Corn Omelet, Althouse

1/4 cup Shaker dried corn (or corn cut from cob)
4 eggs
1 tablespoon milk
1/4 teaspoon paprika
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon pepper

After soaking the Shaker dried corn for about 12 hours in lukewarm water, or cutting corn from cob, simmer it in the butter in a frying pan, adding salt and pepper. Beat the eggs with the milk, add, and scramble in the pan. Serve sprinkled with paprika, and sprigs of watercress.

Egg and onion Omelet

6 eggs
2 teaspoons finely chopped onion
1 cup bread crumbs
1 cup milk
Salt, pepper, paprika

Boil the milk and pour hot over the breadcrumbs. In another dish stir the eggs, add the crumbs and milk, season with salt, pepper, paprika. Fry in butter and serve cut in quarters.

Watercress Omelet

4 eggs
1 tablespoon butter
1/2 cup chopped watercress
1/2 teaspoon salt

Beat the egg whites stiff, add the salt, and stir in lightly the egg yolks. Mince the watercress" and then melt the butter in the frying pan, cook the omelet 5 minutes. Fold in the watercress and serve.

Eggs, Lebanon

Eggs
Slices Lebanon bologna (2 to each egg)
1 tablespoon butter
1 tablespoon flour

In a sizzling hot frying pan with the butter place slices of Lebanon bologna, cut about 1/4 of an inch thick, and rolled in flour. Let brown for only a minute; break into the pan the eggs; one egg to each two pieces of bologna. Serve hot with watercress. (Lebanon bologna is a highly spiced home-made beef bologna sold throughout Eastern Pa.

Fried Eggs, Conestoga

8 to 12 eggs
1/4 lb. ham
1 cup butter or good salad oil
1 teaspoon flour
6 ripe tomatoes
1 tablespoon butter
1 teaspoon sugar
1/4 onion

Slice the tomatoes and dice the ham. Melt the butter, stew the sliced onion and ham in it for 10 minutes, then stir in the flour, 1 pt. of water, tomatoes, salt, pepper, and sugar and cook 30 minutes. Then strain through a fine sieve, and sprinkle each egg with salt and pepper and fry in the butter, which should be very hot. Tip the pan or dish a little so the butter or oil covers the eggs. When the white of egg is firm, take it out and put it into a hot tomato dressing. Serve hot.

Egg Croquettes

Hard-boil 6 eggs. Cut in halves, remove yolk and mash these yolks with back of spoon. Add melted butter, salt, and pepper, and sweet cream enough to make a soft paste. Refill the white halves of eggs, and press together to form whole egg. Dip these whole egg, in beaten egg and cracker crumbs, drop in hot fat and fry a old grown. Serve garnished with lettuce.

TOMATOES AND EGGS ALFREDO

2 large fully ripened fresh Florida tomatoes (about 1 pound)
1/2 teaspoon dried thyme
1/4 teaspoon salt
3/4 cup Alfredo sauce (from a 16-ounce jar)
6 eggs, lightly beaten
1 tablespoon butter
2 English muffins (sandwich size), split and toasted
8 slices bacon (about 8 ounces), cooked until crisp, drained

Core tomatoes, cut two thick slices from the center of each tomato; chop and reserve remaining tomato pieces (makes about 1-3/4 cups). Sprinkle thyme and salt on both sides of tomato slices. Heat Alfredo sauce, following directions; keep warm. In a bowl, combine eggs and chopped tomatoes. In a medium skillet, heat butter over medium-low heat. Pour egg-tomato mixture
into skillet; cover and cook until eggs are set, about five minutes; cut in quarters. Place a muffin half on four serving plates. Top each with 1 tablespoon Alfredo sauce, two pieces of the bacon, a quarter of the eggs and 2 tablespoons of the remaining sauce. Place a tomato slice on each serving. Garnish with a sprig of an herb, if desired. Serve immediately.
YIELD: 4 portions

Cornmeal Sticks

Makes 4-1/2 dozen
2 cups cold water
3/4 teaspoon salt
1-1/2 cups yellow cornmeal
6 ounces sharp Cheddar cheese , finely shredded (1-1/2 cups)
crisco for deep frying

Combine water, salt, and cornmeal in a heavy saucepan; mix until smooth. Cook over medium heat, stirring constantly, until mixture is very stiff, thick, and pulls away from sides of pan. (This takes 6 to 9 minutes.) Remove from heat. Add cheese; stir until melted. Pat mixture evenly into ungreased 13 x 9 x 2-inch utility dish. Let stand uncovered 30 minutes at room temperature. Do not chill dough. Cut into 3 lengthwise sections and 18 crosswise strips. Heat Crisco to 365ºF in a deep saucepan or deep fryer. Add sticks to hot Crisco, one at a time, frying 3 sticks at a time for 3 minutes or until golden brown. (If sticks run together, cut apart after frying.) Drain on paper towels. Serve warm.

French Breakfast Puffs

32 puffs
1-1/2 cups unsifted all-purpose flour
1/2 cup confectioners sugar
1 teaspoon baking powder
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 cup milk
1/2 cup water
1/4 cup CRISCO Oil
1-1/2 teaspoons grated lemon peel
3 eggs
CRISCO Oil for frying
Confectioners sugar

Mix flour, 1/2 cup confectioners sugar, baking powder, salt and nutmeg in small mixing bowl. Set aside.
Combine milk, water, Crisco Oil and lemon peel in medium saucepan. Heat to rolling boil over medium-high heat. Add flour mixture all at once. Beat with wooden spoon until mixture pulls away from sides of pan into a ball. Remove from heat; cool slightly. Add eggs, one at a time, beating after each addition.
Heat 2 to 3 inches Crisco Oil in deep fryer or large saucepan to 350ºF.
Drop dough by tablespoonfuls into hot Crisco Oil. Fry 3 or 4 puffs at a time, 4 to 6 minutes, or until golden brown, turning over several times. Drain on paper towels. Sprinkle top of each puff with confectioners sugar.

Fried Apple Raisin Pies
Makes 12 Pies

Filling:
1-1/2 cups chopped pared tart cooking apples
1/3 cup raisins
1/3 cup water
1/3 cup firmly packed brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Pastry:
2 cups all-purpose flour
1 teaspoon salt
1/2 cup crisco shortening
1/2 cup cold water

Heat 2 or 3 inches Crisco to 365ºF in deep fryer or deep saucepan.
For filling, combine apples, raisins and 1/3 cup water in medium saucepan. Cook on medium-high heat until mixture comes to boil. Stir frequently. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes. Stir frequently. Remove from heat. For pastry, combine flour and salt in medium bowl. Cut in crisco  using pastry blender (or 2 knives) until all flour is blended in to form pea-size chunks. Sprinkle 1/2 cup water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Flour rolling surface and pin lightly. Divide dough in half. Roll each half to 1/16 inch thickness. Use lid from 3 pound crisco can as pattern. Cut 6 circles (5-1/4 inches) from each half. (Reroll as necessary.) Place about one tablespoon of apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Fry, a few at a time, in shortening heated to 365ºF. Fry 3 to 5 minutes or until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Serve warm or at room temperature.

Fried Eggs

1 egg 45 seconds to 1 minute 1 to 2 minutes
2 eggs 2 to 3 minutes   1 to 1-1/2 minutes
4 eggs 3 to 4 minutes   2 to 3 minutes

Melt 1 to 2 tablespoons Butter Flavor Crisco in skillet. Break each egg into a measuring cup or saucer. Carefully add eggs one at a time to skillet. Cook over low heat until whites are set Turn eggs gently or cover. Continue cooking to desired doneness. Season with salt and pepper.


Fried Bread
Makes about 4 dozen pieces

package active dry yeast
1 cup warm water (110F to 115F)
2 tablespoons sugar
1-1/2 teaspoons salt
2 tablespoons crisco  all-vegetable shortening or 2 tablespoons crisco stick
2-1/2 to 3 cups sifted all-purpose flour
Crisco Shortening or stick for deep frying

Cinnamon Sugar:
4 tablespoons sugar
2 teaspoons cinnamon

Sprinkle yeast over warm water in a large mixer bowl. Add sugar, salt, 2 tablespoons Crisco, and 1-1/2 cups flour. Blend at low speed until moistened, then beat for 3 minutes at medium speed. Using a spoon, stir in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface and knead until smooth and elastic. Place dough in a greased deep bowl and turn to grease top. Cover; let rise in a warm place until doubled (about 1 hour). Heat Crisco to 365ºF in deep saucepan or deep fryer. Cut yeast dough into 1-inch pieces; stretch pieces slightly and fry in hot Crisco for 1-1/2 minutes or until golden brown; turn over once. Drain on paper towels. Shake in a bag with cinnamon sugar. Serve warm.

Spicy Fried Chicken

4 servings
1-2 teaspoons black pepper
1/2 teaspoon poultry seasonings
1/2 teaspoon paprika
1/2 cayenne pepper
1/4 teaspoon dry mustard (optional)
1 frying chicken (2-1/2 to 3-1/2 pounds), cut up or use chicken pieces
1/4 cup all-purpose flour
2-1/4 teaspoons garlic salt
1/4-1/2 teaspoon salt
1/4 teaspoon celery salt
1/3 cup crisco  shortening or enough to cover bottom of large heavy skillet

Combine black pepper, poultry seasoning, paprika, cayenne pepper and dry mustard. Rub on chicken. Coat evenly (for spicy chicken use all the mixture). Combine flour, garlic salt, salt and celery salt in paper or plastic bag. Add chicken, a few pieces at a time. Shake to coat. Heat Crisco to 340ºF in electric skillet or on medium in large heavy skillet. Add chicken. Fry 30 minutes. Turn every 10 minutes. Increase heat to 355ºF for electric skillet or medium-high for skillet. Fry 5 minutes longer or until chicken is no longer pink at bone. Drain on paper towels.

Six Bran Muffins

cups all purpose flour
 5 tsps baking soda
 2 tsps salt
 2 tsps ground allspice
 1 - 15 ounce box raisin bran
 3 cups sugar
 4 eggs
 1 cup vegetable oil
 1 quart buttermilk
 2 tsps vanilla

Using the LARGEST bowl you have, combine the first four ingredients. Add the bran flakes, and sugar and mix. In a mixer bowl, beat the eggs and then add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a tight fitting cover and store in the refrigerator until ready to use. This batter will keep for 6 weeks! Date the container the day you make the batter.  When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans! Preheat oven to 375ºF. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger.  Foodfan NOTE: I have been making these for years and they are the best!! I prefer to spray my pan with Pam instead of using the paper liners and they come out just fine. I like to let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins

Great Apple French Toast

Make this one night ahead for our Sunday brunch.  Also made this, letting it soak up in the fridge for about 3 hrs. or so, then baked. Let it cool down, and cut or divide by slice into individual portions. Wrap individual servings in foil. Then place these individual portions in the lg. freezer zip lock bag. The foil can be loosened on top and warm in a moderate oven for about 15 minutes. You could warm them easily in a toaster oven also. I would not warm it in the microwave because it would probably be soggy. 

1 cup brown sugar
2 Tbsp. corn syrup
½ cup butter or margarine
2 baking apples, peeled and sliced
5 eggs
1 1/2 cups milk
1 tsp. vanilla
1 loaf French bread, cut into ¾" slices

Cook sugar, butter & syrup until syrupy in small saucepan. Pour into 9x13" baking dish. Spread apple slices over syrup. Placed sliced bread on top of apples. Whisk together remaining ingredients and pour over the bread. Cover and refrigerate overnight. Bake uncovered for about 40 minutes at 350ºF.  Cut into squares or serve each slice. Syrup optional.  Serves 9.

Baked Orange French Toast

1/4 cup fresh orange juice
2 large egg whites 
1/2 teaspoon pure vanilla extract
6 slices day-old French bread, cut 1-inch thick
1 tablespoon powdered sugar
1 medium orange, peeled and cut into 6 wedges

Makes 6 Slices (3 Servings)

Preheat oven to 350°F. Prepare a cookie sheet with nonstick pan spray. Beat the orange juice, egg whites, and vanilla together in a large bowl. Dip the bread slices on both sides and place them on the prepared cookie sheet. Spoon any remaining juice mixture over the slices. Bake for 15 to 17 minutes, or until golden brown, turning once after 8 minutes. Serve hot, sprinkled with powdered sugar and garnished with orange wedges.

Big Muffin Breakfast Sandwich

1 English muffin, (or 2 slices whole grain bread for sodium watchers)
1 slice Canadian bacon
vegetable cooking spray (one 3-second spray)
1/4 cup egg substitute, thawed
1 ounce light cheddar cheese, shredded

Serves 1

Toast muffin or bread. Warm bacon or ham in microwave for 10 seconds. Spray nonstick skillet with vegetable cooking spray, then scramble the egg substitute. Place bacon on bottom half of muffin. Top with egg and shredded cheese. Broil just until cheese melts (less than 1 minute). Top with other English muffin half. Serve warm.

Six Bran Muffins

This recipe is terrific--the muffins taste great and the batter will keep for 6 weeks in your refrigerator so that you can have muffins warm from the oven any time you want them!  

 5 cups all purpose flour
 5 tsps baking soda
 2 tsps salt
 2 tsps ground allspice
 1 - 15 ounce box raisin bran
 3 cups sugar
 4 eggs
 1 cup vegetable oil
 1 quart buttermilk
 2 tsps vanilla

 Using the LARGEST bowl you have, combine the first four ingredients. Add the bran flakes, and sugar and mix. In a mixer bowl, beat the eggs and then add the oil, buttermilk and vanilla to the eggs and blend. Pour the egg mixture over the flour mixture and stir well. Transfer the batter to a large plastic container that has a  tight fitting cover and store in the refrigerator until ready to use. This batter will keep for 6 weeks! Date the container the day you make the batter.  When ready to bake--DO NOT STIR BATTER-- just dip out to fill the muffin pans! Preheat oven to 375ºF. Using about half a cup of batter for each, fill paper lined muffin tins. Bake muffins for 20 minutes or until it springs back when touched with your finger.  Foodfan NOTE: I have been making these for years and they are the best!! I prefer to spray my pan with Pam instead of using the paper liners and they come out  just fine. I like to let the batter set at least 24 hours before baking the first batch--they taste better. Makes 42-48 muffins.

Granola

1 cup honey
2/3 cup smooth peanut butter
2 2/3 cups rolled oats
1 cup whole wheat flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/3 cup wheat germ
2 cups of mix-ins in any combination of the following:
coconut, raisins, chocolate chips, butterscotch chips, peanut butter  chips, unsalted peanuts, miniature M&Ms, any finely chopped dried fruit such as dates, apricots, apples, etc.

Mix honey and peanut butter until well blended.  It might help to warm the honey in the microwave about 20 seconds so that it is not so stiff.  Stir in oats, flour, wheat germ and mix-ins. If  mixture seems too dry, add water 1 Tbsp at a time. If it is  too sticky, add oats 1 Tbsp at a time. Mixture should be slightly sticky, but still easily spread in a pan with greased fingers. Press into a 9x13 pan  lightly greased.  Bake at 350ºF until barely browned. DO NOT OVERBAKE! Cut while warm into desired sized bars. When completely cool, remove from pan with a  greased spatula.  Wrap each bar separately in plastic wrap and  then store in a zip bag or air-tight container. These freeze extremely well. Save the crumbs for ice cream topping. Makes about 2 dozen bars.

Baked Eggs With Chives

16  eggs
3/4  cup  sour cream
1 cup  half & half or milk
1 1/2  cups  cheese bread -- shredded
2 cups  ham, bacon or sausage
1 Tablespoon  chives
2Tablespoons  butter -- melted
salt and pepper -- to taste

 Beat eggs; add remaining ingredients. Beat well and pour into greased 9x13 pan. Bake at 350ºF about 45 min, until mixture is set and top is golden. Enjoy.

Baked Oatmeal

5 cups  oats
2 1/2cups  milk
4 eggs
1/2   cup  honey
1Tablespoon  baking powder
1  teaspoon  cinnamon
1pinch  salt
1teaspoon  vanilla
1/2  cup  raisins

Mix all together and pour into ungreased  9x13 pan. Bake at 350ºF for 30 min until lightly browned. This is SOOO wonderful, and can be made the night before.  Great for company!

Make Ahead Breakfast

 1 dozen eggs
1/2  C  milk
1/2  t  salt
1/4 t  pepper
1 Tablespoon margarine
8  oz. sour cream
12  slices  bacon, fried and crumbled
1 Cup shredded sharp cheese

Beat eggs, stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture.  Cook 'til set but still moist; cool and stir in sour cream. Put mixture in buttered 12 x 7 pan. Top with bacon and cheese. Cover and refrigerate overnight. Bake at 300ºF for 15-20 minutes

French Toast Sticks

6  each  eggs -- well beaten
1 cup  evaporated milk
1/2 cup  sugar
1 teaspoon  cinnamon
2  teaspoons  vanilla extract
16 slices  day old or 2 day old bread

Mix eggs, milk, sugar, cinnamon, and vanilla. Dip bread into mixture, coating both sides. Brown in butter in frying pan or griddle. Turn only once. Flash freeze then cut each piece into four strips and bag in individual portions.

Anytime   Starta

1/2 pound  sliced bacon, cut into 1/2"  pieces
1 cup  chopped fully cooked ham
1/2  small  onion chopped
5  slices  white bread cubed
1/2 cup  cubed cooked potatoes
1 1/2 cups  shredded cheddar cheese
4   eggs
1 1/2  cups  milk
1/2   tsp.  Worcestershire sauce
1  pinch  salt and pepper  

In a skillet cook bacon until crisp; add ham and onion. Cook and stir until onion in tender; drain. In a greased 13 x 9 x 2 inch baking dish, layer half the bread  cubes, potatoes, and cheese. Top with all of the bacon mixture. Repeat layers of bread, potatoes and cheese.  In a bowl beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper. Pour over all. Cover and chill overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 325º for 65-70 minutes or until a knife inserted near the center comes out clean. makes 6-8 servings. I halved the recipe so you will need a slightly smaller dish.

Brie en  Croute With Pecans
Prep: 25 min, Cook: 20 min, plus cooling time.

1 egg
1 Tbs. water
1 lb. Brie cheese
1/4 cup chopped pecans, toasted
1/4 cup parsley, chopped
1 sheet frozen puff pastry, thawed.

Preheat oven to 400°F. Lightly beat egg and water in a bowl and set aside. Slice Brie in half horizontally. Sprinkle bottom half with nuts and parsley. Top with remaining half. Unfold pastry on a lightly floured surface. Roll into a 15 inch circle. Place Brie in center of pastry. Brush pastry edges with egg mixture. Fold edges up and around cheese wheel and press edges firmly to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps, if desired. Brush egg mixture all over pastry and bake 20 minutes, or until golden. Remove and cool on a wire rack 10 minutes before serving. This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

Bruschetta
Prep: 10 min, Cook: 10 min.

1 Tbs. olive oil
3 cloves garlic, minced
4 slices wide country style bread, 1 inch thick, toasted
1-1/4 large tomatoes, seeded and cut into 1/4 inch pieces
1/4 lb. marinated artichoke hearts, drained and coarsely chopped
2/3 cup shredded fat-free mozzarella cheese
1/4 tsp. dried basil

Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 2 minutes. Brush garlic oil over one side of each slice of toast. Add a layer of tomatoes and a layer of artichoke hearts. Top with cheese and sprinkle with basil. Arrange on a baking sheet and bake 10 minutes.

Cinnamon Toast
Prep: 5 min, Cook: 5 min.

5-1/4 slices white bread, crusts cut away
2 Tbs. plus 2 tsp. unsalted butter, softened
1-1/4 tsp. cinnamon
1-1/4 tsp. sugar
2/3 cup brown sugar

Toast bread until golden and spread with butter. Combine remaining ingredients in a bowl. Spread mixture over buttered toast. Return to toaster or place under broiler 1-2 minutes or until glazed.

South Of The Border Sandwich
Prep: 10 min, Cook: 20 min.

2 loaves French bread, or Cuban bread, sliced in half lengthwise
1/4 cup mayonnaise
4 small dill pickles, thinly sliced lengthwise
4 slices Swiss cheese
1/2 lb. cooked pork loin, sliced
1/2 lb. sliced cooked ham
2 Tbs. unsalted butter, melted

Preheat oven to 400°F. Spread both cut surfaces of bread with mayonnaise. Layer one half with pickle slices, cheese, pork and ham. Cover with second slice of bread. Cut in half and place on a lightly oiled heavy cast iron skillet. Compress sandwiches by pushing down with a strong spatula or hands. Brush tops with butter. Bake about 20 minutes, until crisp and hot.

Lemon Breakfast Muffins
Prep: 5 min.

1/2 cup sugar
1/4 cup unsalted butter, softened
1-1/2 tsp. lemon peel, grated
3 Tbs. lemon juice, at room temperature
4 raisin English muffins, split and toasted

Combine sugar and butter in a bowl. Stir in lemon peel and juice until blended. Spread on each muffin half.

Toaster Oven Easy Muffins
Prep: 5 min, Cook: 10 min.

1 cup self-raising flour
1/2 cup milk
2 Tbs. sour cream

Combine all ingredients in a bowl. Divide into six well-greased muffin cups. Bake at 450°F for 10-15 minutes, or until done. This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Breakfast Casserole

Great for hungry guests. Very filling, and will last until lunch! Makes 8 servings.

1 (10.75 ounce) can condensed cream of chicken soup
1 (16 ounce) container sour cream
1 (2 pound) package frozen hash brown potatoes, thawed
1 cup cubed, cooked chicken meat
1 cup diced ham
1 onion, chopped
3/4 cup shredded Cheddar cheese
1 cup crushed potato chips
1/4 cup butter, melted

1 Combine undiluted soup, sour cream, hash browns, cubed chicken and ham, onions, and cheese. Pour into a lightly  greased 9 x 13 inch pan.
2 Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with crumbs, and drizzle with melted butter or  margarine. Bake for another 15 minutes.

Bacon Breakfast Stack

This is a lightened version of one my favorite breakfasts. Hot pepper sauce is necessity! Sprinkle it over the top before you dig in! Canadian bacon comes from the loin area of the hog so it is very lean and quite tender. Makes 4 servings.

1 pound collard greens, rinsed and trimmed
1 onion, chopped
1/4 pound salt pork
6 egg whites
salt and pepper to taste
4 thick slices Canadian-style bacon
4 thick slices whole-grain bread, toasted
1 cup shredded Cheddar cheese
2 tablespoons chopped fresh chives

1 Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
2 Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
3 Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
4 To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.

Lemon Poppyseed Scones

Makes 12 scones (12 servings).

2 cups oat flour
1 1/4 cups whole wheat pastry flour
1 1/4 cups all-purpose flour
4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup white sugar
1/2 cup shortening
1/2 cup butter
1 tablespoon grated lemon zest
2 tablespoons poppy seeds
2/3 cup buttermilk
1 tablespoon melted butter

1 Preheat the oven to 375 degrees F (190 degrees C).
2 In a large bowl, stir together the oat flour, whole wheat flour, all-purpose flour, baking powder, salt and sugar. Cut in shortening and 1/2 cup of butter until the lumps are smaller than peas. Stir in the lemon zest and poppy seeds. Make a well in the center and pour in the buttermilk. Stir just until the dry ingredients are moistened.
3 Divide the dough into 2 pieces. Pat each one into a 1 inch thick circle. Cut circles into 6 wedges like a pie. Place pieces onto a baking sheet, and brush the tops with melted butter.
4 Bake for 12 to 15 minutes in the preheated oven, until lightly browned. Cool on a wire rack so they do not get too crumbly.

Buttermilk Biscuits I
This recipe was sent to me by a friend, the biscuits are delicious and very easy to make!

 Makes 18 biscuits (12 servings).

4 cups self-rising flour
2 tablespoon white sugar
11/2 tablespoon baking powder
2/3 cup shortening
2 cups buttermilk
1/4 cup buttermilk

1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease two baking sheets.
2 In a large mixing bowl, combine flour, sugar and baking powder; stir well. Cut in shortening until mixture resembles coarse cornmeal. Add 2 cups buttermilk and mix just to moisten.
3 Roll out dough to 1 inch thick and cut into biscuits. Place biscuits on prepared baking sheets; brush tops with
remaining 1/4 cup buttermilk.
4 Bake in preheated oven for 15 minutes, or until golden

Quick and Easy Eggs Benedict

This is a no-fuss, easy recipe. The sauce is simply put together in a blender - no double boiling necessary. Assemble eggs with sauce over hot buttered English muffins with Canadian bacon, or if you prefer, Serrano ham. Yum!
   
4 slices Canadian bacon
1 teaspoon white vinegar
4 eggs
1 cup butter
3 egg yolks
1 tablespoon heavy cream
1 dash ground cayenne pepper
1/2 teaspoon salt
1 tablespoon lemon juice
4 English muffins, split and toasted

1 In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned.
2 Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the  4 eggs into the water, and cook 2 to 3 minutes, until  whites are set but yolks are still soft. Remove eggs with a  slotted spoon.
3 Meanwhile, melt the butter until bubbly in a small pan or in the microwave. Remove from heat before butter browns.
4 In a blender or large food processor, blend the egg  yolks, heavy cream, cayenne pepper, and salt until smooth.  Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.
5 Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.
Note:This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not eat this.

Spinach Muenster Quiche

This cheese crusted quiche is great with a salad and crusty bread! Makes 8 servings.
  
8 ounces Muenster cheese, sliced
2 (10 ounce) packages frozen chopped spinach, thawed and drained
2 eggs
1/3 cup grated Parmesan cheese
1 (8 ounce) package cream cheese, softened
salt and pepper to taste
garlic powder to taste
4 ounces Muenster cheese, sliced

1 Preheat oven to 350 degrees F (175 degrees C).
2 Line a quiche dish or 9 inch pie pan with the 8 ounces of Muenster cheese slices. Carefully press all of the water out of the spinach and place it in a large mixing bowl. Add eggs, Parmesan cheese, cream cheese, salt, pepper and garlic powder; stir well. Spoon mixture into pan and top with remaining cheese slices.
3 Bake in preheated oven for 35 minutes and allow to set up for 10 minutes before serving. Decrease oven temperature by 25 degrees

Baked Omelet Roll

This omelet is so easy and delicious. It bakes in the oven, so there is no watching the stove. My son loves to make it for us.  Makes 6 servings.

6 eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup shredded Cheddar cheese

1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan.
2 In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan.
3 Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese.
4 Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.

Bacon-Cheddar Rolled Omelet

1/2 cup flour
1 cup milk
2 TB butter, melted
6 eggs
1 cup crumbled bacon (cooked)
1 1/2 cups grated cheddar cheese

Preheat oven to 350. Line jelly roll pan (15 x 10 x 1) with aluminum foil. Generously grease foil with cooking spray. Mix together flour, milk, butter and eggs until smooth. Pour carefully into prepared pan. Sprinkle with bacon. Bake until eggs are set 15-18 minutes. Remove from oven and immediately sprinkle with cheese. Starting at narrow end of pan and using foil to lift roll the omelet. Wrap with foil and return to warm oven for a few minutes. When ready to serve slice into 1 or 1 1/2 inch slices. Serves 3-4.

Baked Cheese Omelet
Serves 6

8 eggs
1/3 C. sour cream
2 C. Monterey Jack cheese, grated (can substitute cheddar, muenster, etc.)
salt and pepper to taste
choice of additions: chopped green onions, fresh dill, sauteed mushrooms, diced ham, chopped zucchini or as desired.

Preheat oven to 350 degrees. Beat eggs until frothy, add sour cream, mixing well. Stir in cheese, salt and pepper, and prepared vegetables and/or meat as desired. Pour into a greased 8x8 baking pan. Bake 25-30 minutes, or until casserole doesn't wobble when jiggled.

Baked Swiss Cheese Omelet

2 1/2 cups grated swiss cheese (10 oz)
1/8 cup butter
dash of pepper
1 cup heavy cream
12 eggs, lightly beaten

Preheat oven to 340. Grease a 13x9x2 inch glass baking dish. Spread the cheese over the bottom of the baking dish. Dot with butter. Pour half the heavy cream over the cheese. Add the eggs and then the remaining cream. Sprinkle with pepper. Bake for 40-45 minutes or until set. Serves 8.

Carols Omelet

3 medium potatoes peeled and cut in 3/4 inch chunks
1 medium onion diced to about 1/2 inch
1 green or red (or mixed) pepper diced to 1/2 inch
1 to 2 cloves finely chopped garlic
3 to 5   Tablespoons olive oil
6 eggs, beaten
1/4 cup of milk
1/3 cup freshly grated Pecorino Romano cheese
Salt and Pepper

Sauté cut potatoes in 3 Tablespoons of oil. Add onions, peppers and garlic. Continue cooking until all are tender. Season to taste with salt and pepper. Evenly distribute vegetables in pan. Beat eggs with milk and pour over vegetables. Sprinkle with cheese, cover and cook over low heat until eggs are set and puffed slightly. Be careful not to burn. Loosen bottom, flip out onto plate and invert back into pan to lightly cook top side. Slice and serve 4. Can be garnished with Italian parsley or basil, cherry tomato. Littleton's serves this omelet with homemade Semolina bread - toasted. *NOTE: Cooks up best in heavy, non-stick 10 inch skillet.

Deep Dish Omelet

This recipe serves 6 -

8.6 eggs
1 cup shredded cheese
1/2 tsp. salt
1/8 tsp. pepper
1 (10 oz.) broccoli, thawed, drained, chopped
1 small onion, chopped
1/2 cup diced roasted red pepper

Whisk together eggs, cheese, salt and pepper; stir in vegetables. Coat 10' frying pan with cooking spray and heat over medium heat. Add egg mixture, cover and cook 9 - 12 minutes until top is set. Slide onto serving platter.


'Feather-Bed' Eggs

6 slices of thick-cut bread
1 1/2 cups grated cheese (white cheddar is our favorite, but we also prepare a three-cheese version)
1 1/2 cups whole milk
6 large eggs
Butter
Pepper
Oregano

Butter, or if you prefer, use non-stick spray on 6 small ramekins. Butter one side of bread, and place a single slice with buttered side up in each ramekin. Generously pepper each slice of bread and sprinkle with 1/4 cup of cheese. Beat milk with eggs and add oregano to taste. Pour over the cheese and bread in the ramekins. Cover and refrigerate overnight. In the morning uncover and place in a cold oven. Set to 350° and bake for 30-40 minutes or until puffed and golden brown. Remove from baking disk and serve immediately. Variations: Instead of individual ramekins, arrange bread in buttered 9x13 baking dish. Add diced ham or sausage, onion, green pepper, or mushrooms to taste. Place these ingredients on top of bread, but under cheese, prior to covering with egg mixture. Serves 6

1800's Breakfast Recipe

pre-cooked pastry for a tart
1/2 lb bacon sautéed and drained
8 eggs, beaten together
16 oz light cream
dash cayenne
salt and pepper to taste
1/4 t freshly grated nutmeg
butter to dab

Place bacon in bottom of pie shell. Combine all other ingredients and pour over bacon. Dot with butter. Bake at 375° for 35-40 min or until knife comes out clean.Bake pie the day before serving and chill.

Apple Crumble

1 cup flour
3/4 cup packed brown sugar
1/2 cup oatmeal
1/4 cup butter (at room temperature)
1 can apple pie filling (can also substitute peaches or pears)
Cinnamon
Make a crumble mixture of dry ingredients by cutting in butter. Put half of mixture in a pan. Add the pie filling and then top with remaining mixture. Sprinkle with cinnamon. Bake at 350 degrees for 35 minutes. Can be served warm or cold. A favorite variation of this recipe: I use one can of apricot pie filling and 1 can of pears or apple pie slices. The apricots add a nice tartness to the recipe.

Breakfast Pizza

1 tube Crescent Rolls
1 lb. breakfast sausage
1 small bag Frozen Hash Browns
8 oz. Grated Cheddar Cheese
6 Eggs
1/2 cup milk

Preheat oven to 350. Spray 10x13" pan with nonstick spray. Brown, crumble, and drain sausage. Press crescent rolls dough onto bottom of pan so that it stretches to edges. Cover dough with drained sausage. Top with frozen hash browns and grated cheese. Scramble 5-6 eggs with milk (uncooked) and pour over all other ingredients. Place in 350 degree oven for 35-55 min. Test for doneness in middle with tooth pick. Cut into squares and serve with, sprig of parsley, slice of orange, and Picante Sauce. We serve this after a first course of Yogurt and Berries
 

Ham Breakfast Tarts

Cook's Ham
List of Ingredients

Tart Dough:
1½ cups all-purpose flour
1 teaspoon sea salt
¼ cup vegetable shortening
¼ cup cold unsalted butter
3-4 tablespoons ice water

Tart Filling:
1 cup milk
3 large eggs
1 tablespoon thyme, chopped
¼ teaspoon freshly ground black pepper
1/2 teaspoon onion
1 cup Cook’s Ham, julienned
½ cup Gruyere cheese, shredded (or Swiss cheese)

In a food processor, combine the flour and salt. Pulse in the vegetable shortening and butter, a tablespoon at a time. When the mixture forms small pea-sized balls, pulse in the ice water until the dough combines to form a ball. Remove from the machine and wrap in plastic, pressing into a disc shape and let it rest in the refrigerator for ½ hour. When the dough has rested, preheat the oven to 425 degrees. Roll out the dough and divide among eight, 4½-inch individual tart pans. Line each tart shell with parchment paper and fill with pie weights or dry beans or rice. Place the tarts together on a baking tray and bake for 10-12 minutes. While tart shells are baking, start making the filling by mixing together milk, eggs, thyme and pepper. Remove the tart shells from the oven and lift off the parchment paper, being careful not to spill the pie weights. Equally divide ham and cheese in the individual tart shells. Carefully pour the liquid filling into each shell. Put the tarts back into the oven and continue to bake for another 30 minutes, or until the filling is set. Cool tarts for 10 minutes on wire rack. Carefully remove tarts from pans. Serve while hot.

Judies Breakfast Shake

This smoothie is popular with guests heading out for an early morning of fishing the Missouri River - at least earlier than our usual breakfast hour of 7 am!

1 banana
1 cup raspberries
1 cup vanilla-flavored yogurt
1 tsp. vanilla
1/2 cup orange juice
8 ice cubes (about 1 cup)
Mint garnish (optional)

In the order listed above, place all ingredients except the mint in the blender. Blend thoroughly. Serve in two stem goblets with mint garnish.

Artichoke Omelet with Tomato Salsa
Serves 8

1 ½ cups medium or hot tomato salsa
1 can (8 ounces) canned or fresh cooked, Artichoke hearts
2 cups sliced fresh mushrooms
2/3 cup grated Parmesan cheese
21/2  cups shredded Monterey Jack cheese
2 cups shredded Cheddar cheese
12 eggs
16 ounces sour cream

Preheat the oven to 350 degrees. Coat 8 individual 4" ramekins with a nonstick cooking oil spray. Layer the bottom of each ramekin with salsa. Cut the artichoke hearts into quarters, and distribute evenly over the salsa, followed with the mushrooms and three cheeses (½ tablespoon Parmesan & 2 tablespoons each of Jack and Cheddar in each Ramekin). In a separate bowl, whisk together the eggs and sour cream until smooth. Pour the egg mixture evenly over the cheese. Bake uncovered for 30 minutes or until set and lightly browned. Serve With  Cornbread.

Princess Scrambled Eggs

8-10 large fresh eggs
2-4 Tbsp water
1 tsp unsalted butter
1/2 package cream cheese

Place cracked eggs into large bowl and add water. Wisk until light and well blended. Heat pan with unsalted butter and add eggs. When eggs are just starting to set up, add small chunks of cream cheese. When eggs are done, cheese will be melted into them. Serve hot with salt and pepper Serve with hot Corn Cakes

Farmhouse Corn Cakes

1 1/2 cups flour
1/2 cup yellow cornmeal
2 tbsp. Sugar
2 tsp. baking powder
2 tsp. salt
3 eggs
3/4 cup milk
4 tbsp. Butter, melted
2 1/2 cups corn kernels, fresh or frozen

Before using corn, thaw and precook frozen corn or cook fresh ears and cut from cob. Sift dry ingredients together. Mix eggs, milk, and butter; add to flour, stirring gently. Add corn and stir. Pour in 4" diameter circles onto a well-buttered, heated skillet. Cook 3 to 4 minutes or until golden. Flip cakes; cook 3 minutes more.

Ham & Cheese Bake

16 slices day old bread, crusts off
16 slices ham
16 slices cheese, Swiss and/or American
6 eggs, beaten
3 cups milk
1/2 tsp. onion salt
1/4 tsp. dried mustard
1/2 cup melted butter
3 cups crushed corn flakes

Grease 9x12" baking dish with butter. Layer in following order; bread, ham, cheese, bread, ham, and cheese. Pour mixture of eggs, milk and seasonings over layers. Refrigerate overnight. Heat oven to 400 degrees. Sprinkle corn flakes mixed with melted butter over top. Cook for 40 minutes. Serves 8.

Overnight Caramel French Toast

1 cup packed brown sugar
1/2 cup butter
2 T light corn syrup
2 T maple syrup
12 slices of bread
6 eggs, beaten
1 1/2 cup milk
1 t vanilla
1/4 t salt
1 apple-peeled, cored and sliced 1/4" thick

Combine sugar, butter, corn syrup and maple syrup in small saucepan. Cook until thickened, stirring constantly. Place apple slices on bottom of 13 x 9 x 2" baking dish. Pour syrup mixture over apples. Place 6 slices of bread on top of syrup. Combine eggs, milk, vanilla and salt. Mix. Pour half egg mixture over bread. Place 6 slices of bread on top. Pour rest of egg on bread. Chill overnight in refrigerator. Bake uncovered at 350 degrees for 40-45 minutes.

Spinach-Sausage Quiche

1 refrigerated pastry shell
8 oz bulk pork sausage
1/4 cup red onion, chopped
1 garlic clove, minced
1/2 pkg (10oz pkg) frozen chopped spinach, cooked, drained well
1/2 cup herb-seasoned stuffing mix
1 1/2 cup shredded Monterey Jack cheese
3 eggs, slightly beaten
1 1/2 cups half & half
2 Tbsp grated Parmesan cheese
Paprika

Preheat oven to 375 degrees. In a medium skillet, cook sausage, onion and garlic over medium-high heat until sausage is done, stirring occasionally. Drain mixture. Stir in spinach and stuffing mix. Sprinkle first cheese and then sausage mixture in the pastry shell. In a medium bowl, combine eggs and half & half with a fork or whisk until mixed well but not frothy. Pour egg mixture over sausage mixture in the pastry shell. Bake 30 minutes. Sprinkle with Parmesan cheese and paprika. Bake 15 minutes or until knife inserted off-center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.

All-In-One Egg Casserole

Yield: 4-6 servings

10 bacon strips, diced
1 cup sliced fresh mushrooms
1/2 cup sliced green onions
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1-1/2 cups shredded cheddar cheese

Scrambled Eggs:
8 eggs
1/2 cup milk
1/2 teaspoon pepper
1/4 teaspoon salt

4 English muffins, split, toasted and lightly buttered
2 tablespoons minced fresh parsley

Instructions:
In a skillet, cook bacon until crisp. Remove bacon and set aside; discard all but 2 tablespoons of drippings.  Saute mushrooms and onions in drippings until tender; set aside. In a saucepan, melt butter. Stir in the flour, salt and pepper until smooth; cook until bubbly. Gradually stir in milk and cheese; cook and stir until thickened. Stir in bacon, mushrooms and onions; remove from the heat and set aside. For scrambled eggs, beat eggs, milk, pepper and salt; pour into a greased skillet. Cook and stir gently until eggs are set. Remove from the heat and set aside. Cut English muffin halves in half again. Place in the bottom and up the side of a greased 11"x7"x2" baking dish. Cover with half of the cheese sauce. Spoon eggs over all; top with remaining sauce. Sprinkle with parsley.

1874 Casserole

1 pkg. Simply Potatoes Southwest Style hash browns (not frozen)
2 cups Mexican blend shredded cheese
3/4 cup cottage cheese
11 eggs

Stir together hash browns, cheese and cottage cheese and spread in greased 8x10 baking dish. Whip eggs in a blender and pour over mixture. Bake in preheated oven at 400 for 15 minutes or until set and brown around the edges. Serve with picante sauce. Serve 6 to 8.

2-3-4 Muffins

2 cups all bran cereal
3 cups raisin bran cereal
4 cups whole wheat flour
2 cups honey
3 eggs
4 cups milk
1 1/2 cups corn oil
5 teaspoon baking soda
5 teaspoon baking powder

Mix all the above together and refrigerate for 24 hours. Bake in greased or papered muffin pans as many as needed at 400 degrees for about 20 minutes. The remaining batter will keep for two weeks in well sealed container.

Marble Strawberry Nut Bread

Makes 20 slices

20 ounces of frozen strawberries, thawed
4 extra large eggs
1 1/4 cups vegetable oil
3 cups flour
2 cups sugar
3 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped walnuts

Stir strawberries, eggs, and oil to combine. Sift dry ingredients. Add all wet ingredients to dry ingredients and stir just to blend. Pour into a large tube pan that has been buttered and floured. Bake at 350º for 1 hour or until tester comes out clean. Cool on rack, slice, and watch it disappear!

Amish Granola Muffins

1 cup flour
1 3/4 cups Amish Granola
1/4 cup sugar
2 1/2 teaspoon baking powder
1/2 cup raisins
1 egg
1 cup milk
1/4 cup canola oil

In a large bowl combine the dry ingredients. In a medium bowl, beat the egg and add the milk and oil. Combine the 2 mixtures & bake at 375 for 15-20 minutes.

Apple Banana Cinnamon Bread

1/2 cup shortening
2 eggs
1/2 cup sugar
1/2 cup brown sugar
3 bananas, mashed
1 small apple, grated
Pinch of salt
1/2 tsp. baking powder
1 tsp. baking soda
2 cups flour

Topping:
1/2 cup brown sugar
3/4 cup pecans or walnuts, chopped
1/4 cup butter or margarine
1 tsp. cinnamon

Blend shortening, eggs, sugars and fruit together. Mix salt, baking powder, baking soda and flour together; add to fruit mixture. Bake 45 min. in greased and floured loaf pan.

For Topping:

Combine brown sugar, nuts, butter and cinnamon together in saucepan. Cook until sugar dissolves. Spread on top of bread and continue to bake 10 to 15 minutes longer. After the first 45 min., and you add the topping and continue to bake, check with a toothpick. It may take a few minutes longer or less. This bread freezes very well and is quite delicious.

 Apple Cranberry Coffee Cake with Bourbon Sauce

4 cups unpeeled chopped apples
1 cup sugar
2 eggs (slightly beaten)
½ cup corn or canola oil
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon allspice
1 teaspoon salt
1 cup raisins
¾ cup butterscotch bits
1 cup broken nuts (walnuts or pecans)
1 cup chopped fresh cranberries

Preheat over to 325. Prepare pans. Sometimes I make this in loaf pans, sometimes as muffins, sometimes in ramekins. It’s up to you. Mix apples and sugar in a large bowl and set aside. Mix eggs, oil and vanilla in a separate bowl. Combine flour, baking soda, cinnamon, allspice and salt with a fork in yet another bowl. Next, combine egg mixture with apples and sugar. Combine flour mixture with apple mixture. Mix thoroughly; it’s very chunky. Then add raisins, cranberries, nuts and butterscotch bits into mixture until evenly distributed. Bake for 25-30 minutes. You may need to bake a little longer for loaf or bundt pans. Check with toothpick. Serve warm or at room temp. For added moisture, drizzle with Bourbon Sauce. (see below.)

Bourbon Sauce:
½ cup brown sugar
3 teaspoons butter
¼ cup Bourbon

Melt butter over medium heat. Add brown sugar and Bourbon. Simmer on low heat, stirring often to cook off some of the alcohol, about 5 minutes. Poke holes in surface of warm cake with wooden skewer and drizzle with sauce. Cover and let stand for a least an hour before serving. Freezes well.

Apricot Cheese Coffee Cake

Crust:
3 cups homemade or commercial biscuit mix
2 Tbsp brown sugar, packed
1/4 cup margarine or butter, melted
1/2 cup milk

Cheese Filling:
1 cup ricotta cheese
1 3-oz package cream cheese
1/3 cup sugar
2 eggs 1 tsp vanilla 1 cup apricot preserves

Make crust by mixing all ingredients together; stir vigorously to make a soft dough, then turn out onto floured surface and knead about 15 times. Pat evenly over bottom and up sides of a 9 inch cake pan. Refrigerate until ready to use. Make filling by beating cheeses, sugar, eggs, and vanilla until smooth. Pour into crust and bake in preheated 350 degree oven 30 to 35 minutes or until filling is "set" in the center. Remove from oven and drizzle apricot preserves over top. Cool 20 minutes before serving

Sweet Basil Sauce for Berries & Melon
Makes 3/4 cup

1/2 cup sugar
1/2 cup water
2 tablespoons fresh lemon juice
1/4 cup basil

Boil sugar and water, stirring until sugar dissolves. Let cool 5 minutes. Add lemon juice and basil. If made ahead, cover and chill until nest day.

Breakfast Pizza

1 cup shredded cheese
1/2 cup chopped peppers
1/4 cup chopped onions
1/2 cup chopped tomatoes
1 cup sliced sausage or crumbled bacon
6 eggs
1/2 cup milk
salt and pepper fresh, chopped parsley or any herb you may enjoy (dill is nice) Spread two cans of crescent rolls on a cookie sheet to make a crust. (If a heavier and thicker crust is desired, use Country Man biscuits.) Sprinkle cheese, vegetables, and meat over dough. In a blender, mix eggs, milk, salt, and pepper. Beat, then pour over cookie sheet. Toss on herbs for color and flavor. Bake at 350 degrees for 12 to 14 minutes until done. Cut in squares. Any topping can be used; use your imagination. Serves: 10.

Fruit Pizza

1/2 cup butter
1/4 cup icing sugar
1 cup flour
8 ounces cream cheese
1/3 cup white sugar
1 teaspoon vanilla
Strawberries
Peaches
Pineapple
Grapes
Kiwi

Mix first 3 ingredients and press into pizza pan. Bake at 350 for 8-10 minutes. Cream the cream cheese, white sugar and vanilla together and spread over the crust. Slice the fruit and spread it over the cream in a pattern. Pour glaze over fruit and chill.

Glaze:
2 tablespoons corn starch
1/2 cup sugar
1 cup pineapple juice

Cook until thickened.

Breakfast Pizza #2
Serves 4 - 8

1 pound browned and crumbled sausage or bacon, or diced ham
1 package crescent rolls
1 cup frozen hash browns
1 cup cheddar cheese, shredded
5 eggs, beaten
Parmesan cheese

Take package of crescent rolls and form them into your pizza pan or round baking dish. Sprinkle with cooked meat. Top with one cup frozen hash browns. Then sprinkle with cheddar cheese. This can be done in advance the night before. Next morning, or immediately, beat five eggs along with a little milk as if making scrambled eggs. Pour over pizza, sprinkle with Parmesan cheese and bake 15-20 minutes at 400 degrees.

You can make a "veggie pizza, or use any variation you'd like. Let your imagination be your guide. If you like your hash browns crisp and browned, you can refry them.

Breakfast Pizza #3

2 pkgs. (8 each) Crescent rolls
1 cup fresh hash brown potatoes
1 1/2 cups shredded cheese (I prefer the mexican blend)
1/2 green bell pepper sliced
1/2 red bell pepper sliced
1/2 cup mushrooms
5 eggs
1/4 cup milk
salt and pepper to taste

Separate rolls into 16 triangles and place in a pizza pan with points to center. Press over bottom and sides to form a crust. Spread potatoes onto crust. Arrange pepper slices and sprinkle with mushrooms. Beat eggs, milk, salt and pepper together and wet scramble. Spread on pizza crust. Sprinkle with cheese. Bake at 375 degrees for 35 to 30 minutes. Serves 6 to 8.

Cappuccino Chip Muffins With Chocolate Cream Cheese Espresso Spread

Makes 1 dozen four ounce muffins or 6 eight ounce muffins.

Muffins:
2 cups flour
3/4 cup sugar
2 1/2 teaspoon baking powder
2 teaspoons instant espresso coffee powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup milk, scalded and cooled
1/2 cup sweet butter, melted and cooled
1 egg, lightly beaten
1 teaspoon vanilla extract
3/4 cup semi-sweet chocolate mini chips

Spread:
4 ounces cream cheese, softened
1 square (1 ounce) semi-sweet chocolate, melted and cooled
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon instant espresso coffee powder

Preheat oven to 375 degrees. Grease 12 four ounce or 6 eight ounce muffin tins. In a large bowl, stir together flour, sugar, baking powder, espresso coffee powder, salt, and cinnamon. In another medium bowl, stir together milk, butter, egg, and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips. Spoon batter into prepared muffin tins; bake 15-20 minutes or until top springs back when touched. Turn out muffins onto wire rack. Place cream cheese, chocolate, sugar, vanilla, and espresso powder in a small bowl and blend thoroughly until smooth and of a consistent color. To serve, allow 10 minutes to soften at room temperature. Serve muffins with a generous amount of Chocolate Espresso Cream Cheese Spread.

Fruit Pizza#2

Crust:
3/4 cups butter
1/2 cup confectioners' sugar
1 1/2 cups all purpose flour

Filling:
8 ounces cream cheese, softened
1/2 cup sugar
2 cups fresh fruit, sliced (peaches, kiwi, strawberries, blueberries, bananas, etc.)

Glaze:
1 cup apple juice
2 tbs. cornstarch
1 tbs. lemon juice
1/2 cup sugar

Crust Preparation:
Mix together by hand, butter, confectioners sugar and flour until crumb-like. Do not melt butter. Pat into 15" pizza pan and bake at 350F for 13-15 minutes until golden brown. Do no overbake.
Filling and Glaze Preparation:
With hand mixer, mix cream cheese, sugar and vanilla until smooth. Spread over cooled crust. Place fruit on top, so design will remain when cut into 12 wedges.

Mix apple juice, cornstarch, lemon juice, and sugar together in saucepan. Cook over medium heat until clear and thick, stirring constantly. Cool. Spread on top of pizza after slicing. 12 servings

Strawberry-Rhubarb Pizza

Before heading out for a day of wine-tasting, guests at Oak Knoll Inn start with an abundant breakfast. The fruit course that begins the meal varies with the season and always incorporates fresh local fruit, prepared in an enticing and original way.

Pizza Dough:
1-1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces cold sweet butter cut into cubes
1/2 cup plus 2 tablespoons cold milk
Sauce:
6 rhubarb stalks
1/2 to 3/4 cups of sugar
1/4 cup Marsala wine
Topping:
1 cup water
3/4 cup sugar
1 cup rhubarb slices, bias-cut
1/2 teaspoon freshly grated nutmeg
strawberries, sliced

Dough:
Mix flour, baking powder and salt in food processor. Add butter and pulse 30 or 35 times to pea-size pieces. Add cold milk and pulse just until combined. There will be small clumps. Knead a few times, turn out onto a floured surface and roll out or push and poke the dough into a 12-inch circle. Place on a cookie sheet. Raise the edge slightly to hold in the sauce and topping.

Sauce:
Chop rhubarb stalks and add to 1/2 to 3/4 cups of sugar (depending on how tart the rhubarb is) and 1/4 cup of Marsala wine. Gently cook in a saucepan until it's mushy, stirring occasionally. This will take about 10 minutes. Let it cool slightly while you prepare the topping.

Topping:
Make a simple syrup of 1 cup water and 3/4 cups sugar. Bring to a boil. Add rhubarb slices and FRESHLY GRATED NUTMEG and return to a boil. Remove from heat, add sliced strawberries and immediately strain liquid from fruit. Set fruit aside. Bring liquid to a boil again and reduce to 1/3 cup.

Assemble:
Spread sauce over pizza dough. Top with sliced strawberries and rhubarb, leaving an edge that's uncovered. Drizzle a little melted butter and Grand Marnier over the top. Bake in a 450-degree preheated oven for 20 minutes until the crust is golden. Remove from oven and pour reduced sugar syrup over top. Let cool for 5 to 10 minutes. Slice into 8 pieces and serve with a wonderful fresh sorbet -- mango or papaya are a nice contrast in flavor, or use strawberry for a same fruit/different temperature and taste contrast.

Alternatives:
Use peaches or mango as a topping over raspberry sauce, or fresh figs with prosciuttos -- whatever is fresh and wonderful in the market.

Cheese Strata

12 slices day-old French bread,
cubed 2 cups cheddar cheese, shredded
1 cup breakfast meat (ham, sausage, or bacon), optional
24 eggs, beaten
4 cups milk
2 teaspoons dry mustard
1 Tablespoon salt
2 teaspoons pepper

Prepare 12 to 24 hours before baking, then refrigerate. Grease a 3-quart casserole dish. Arrange bread cubes, meat, and cheese in dish. Beat eggs and remaining ingredients. Pour egg mixture over bread mixture. Cover and refrigerate. Bake at 350 degrees for about 1 hour. Serves: 12.

Breakfast Strata

Seasoned croutons
1/2 pound cheddar cheese, grated
12 strips cooked bacon (or cooked sausage or ham, or a combination of these)
1/2 cup fresh mushrooms, sliced
1/2 cup sun-dried tomatoes, sliced
8 eggs, beaten
3 cups milk
1 teaspoon prepared mustard
Salt and pepper to taste

Layer seasoned croutons over the bottom of greased 9 x 13-inch baking dish. Sprinkle in half of the grated cheese, meat, mushrooms, and sun-dried tomatoes. Repeat layer of cheese, meat, mushrooms, and sun-dried tomatoes. Beat eggs, milk, mustard, and black pepper together and pour over mixture in the pan. Cover and refrigerate overnight. The next morning, bake at 325 degrees for 50 to 60 minutes or until inserted knife comes out clean. Let stand for 5 to 10 minutes before serving. Serves: 6 to 8.

Good Morning Casserole

2 cups seasoned croutons
1 cup grated Cheddar cheese
One 4-ounce can mushrooms, drained
1-1/2 pounds browned sausage
1/2 cup chopped onion
6 eggs 2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 can cream of mushroom soup
1/2 cup milk

Place croutons in greased 9 x 13 inch pan. Top with cheese and mushrooms. Spread sausage and onion over cheese. Beat eggs with 2 cups milk and seasonings; pour over sausage. Cover and refrigerate overnight. Mix soup with 1/2 cup milk and spread on top. Bake at 325 degrees for 1 hour.

Italiano Eggs Florentine

3 Pillsbury All Ready Crusts Twelve
12-ounce size quiche dishes
7 eggs
3 cups milk
6 Tablespoons flour
1-1/2 packages (16-ounce size) frozen spinach
1 cup shredded Swiss, jack, or mozzarella cheese
6 slices turkey bacon sliced in half
Italian seasoning ground nutmeg
1 small jar of marinara sauce fresh parsley shredded
Parmesan cheese for garnish

Divide each pie crust into four sections and place into greased quiche dish (will form a triangular shaped crust). Beat eggs, milk and flour together and set aside. Evenly divide thawed spinach and place into bottom of each quiche dish on top of crust. Pour egg and milk mixture over spinach, tip with shredded cheese, lay 1 half slice of bacon over cheese and sprinkle with a dash of Italian seasoning and dash of nutmeg. Bake in a 375-degree oven for 30 to 40 minutes or until quiche is firm and slightly brown on top. Remove from oven and place on a plate with lace doily if desired. Garnish with 3 tablespoons of marinara sauce, a sprinkle of Parmesan cheese and a sprig of fresh parsley. Number of Servings: Makes 12

Oven-Baked Monte Cristo

1 to 2 loaves firm bread (We use Earth Grains French)
One 8-ounce package of cream cheese
10 large eggs
1/2 cup real maple syrup
1-1/2 cups half and half
1/2 cup any flavor seedless jam (We use peach or apricot jam, or lemon or orange curd imported from England - do NOT use preserves or jelly)!
6 slices Canadian bacon, cooked
1 teaspoon vanilla extract Butter or margarine

 The night before: Grease a 9 x 12-inch baking dish with butter or margarine. Remove crusts from bread and cube it. Place in a closely-fitting single layer in the baking dish. Pinch off marble-sized lumps of cream cheese with your fingers, evenly distributing them over the bread layer. Dice the Canadian bacon and distribute it over the bread as well. Melt the jam in the microwave or in a double boiler until it is warm and fairly liquid. Do not boil it. Drizzle it over the cream cheese/Canadian bacon. Place a second layer of bread, cubed and closely fitted in the same way, over the cream cheese, etc., layer. Beat the eggs until lemon-yellow and slightly frothy. Add the half and half, maple syrup and vanilla and stir until well blended. Pour this mixture over the bread layers. "Squish" it into bread with your hands. Cover tightly with plastic wrap and refrigerate overnight. (This wonderful dish can be refrigerated as much as three days before baking!) In the morning: Pre-heat oven to 375 degrees. Remove plastic wrap and bake for 50 to 60 minutes until nicely browned on top. Slice in the kitchen and serve warm with more maple syrup, powered sugar, butter and/ or finely-chopped pecans.

Easy Egg Casserole

1 box croutons
1/8 teaspoon onion powder
8 ounces sharp Cheddar cheese,
grated dash of pepper
8 to 9 eggs, beaten
2-1/4 cups milk
1/2 teaspoon Dijon mustard
2 cups bacon, sausage, or ham - crumbled or shredded

Spray a 2-quart casserole dish with non-stick cooking spray. Spread in the bottom cooked crumbled bacon, sausage, or ham, cut up. Add croutons and cheese. Mix eggs, milk, and seasonings. Pour over croutons and cheese. Bake at 325 degrees for 55 to 60 minutes. Serves: 8 to 10.

Country Grits and Sausage Casserole

2 cups water
1/2 cup quick-cooking grits, uncooked
3-1/2 cups shredded extra-sharp Cheddar cheese
4 eggs, lightly beaten
1 cup milk
1/2 teaspoon dried whole thyme
1/8 teaspoon garlic powder
1-1/2 pounds mild bulk sausage, cooked crumbled  and drained tomatoes and parsley

Bring water to a boil; stir in grits. Return to boil; reduce heat to low and cook 4 minutes, stirring occasionally. Add cheese, stirring until melted. Combine eggs, milk, thyme, and garlic powder; stir well. Gradually stir about 1/4 hot grits mixture into egg mixture, then add to remaining hot mixture, stirring constantly. Stir in sausage. Pour into a 11 x 7 x 1-1/2 inch baking pan sprayed with Pam non-stick spray. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 50 minutes or until set. Garnish with tomato wedges and fresh parsley. Serves: 6

Cream Corn Sausage Bake

Four 1-pound cans cream-style corn
1/4 cup onion, chopped
1 pound sausage (pork or turkey) - fried, drained, and crumbled
4 eggs
3 cups breadcrumbs

Prepare a 2-quart baking dish by spraying with non-stick cooking spray. Combine and mix all ingredients. Pour into baking dish and bake for 1-1/4 hours at 375 degrees. Serves: 6 to 8.

 

6 Tbs mild salsa
1/4 C grated Parmesan cheese
1 C shredded sharp Cheddar
16 oz light sour cream
1 can artichokes hearts, chopped
11/2  C shredded Monterey Jack
10 large eggs
parsley sprigs

Spray 6 oz ramekins with butter flavored PAM. Spread 1 TBS salsa in the bottom of each dish. Distribute chopped artichokes evenly in each of 6 dishes. Sprinkle Monterey Jack & cheddar cheese over each. Place the eggs & sour cream in blender container and blend until smooth. Pour the egg mixture over the cheeses. Bake uncovered in a 350 oven for 30-40 minutes or until set. May be made ahead of time: leave overnight in the refrigerator or freeze uncooked. Remove from freezer the night before cooking to aid in thawing. (Substitutions for Artichokes: sausage and cooked onions; frozen spinach, thawed, and cooked crumbled bacon; cubed ham and cooked chopped onions) Serves 6

Asparagus Casserole

2 cans asparagus spears
1 can cream of chicken soup
2 cups sharp cheese, grate
4 hard boiled eggs
12 saltine crackers, crushed

Heat soup with juice from one can of asparagus and set aside. Layer asparagus, sliced eggs, crushed crackers, then grated cheese in dish; pour soup over this layer. On the top layer, pour soup after crackers so cheese is last (on top). Cook until bubbly at 350 degrees.

 

Easy Stollen

8-oz. pkg. cream cheese, softened
1/4 cup sugar
1.5 to 2 teaspoons rum flavoring
1/4 cup chopped blanched almonds
1/2 cup raisins
1/4 cup chopped maraschino cherries
2 (8 oz) cans Pillsbury Refrigerated Quick Crescent Dinner Rolls

Glaze:
1 cup powdered sugar
2 tablespoons milk
Candied red and green cherries, if desired
Recipe

Heat oven to 375º. In small bowl, beat cream cheese and sugar until fluffy. Stir in rum flavoring. Fold in almonds, raisins and cherries. Set aside. Unroll the 2 cans of dough into 4 long rectangles on ungreased cookie sheet. Overlap long sides; firmly press perforations and edges to seal. Pat to form a 13X13 inch square. Spread cream cheese filling crosswise, in a 6-inch wide strip, down center of dough to within 1-inch of ends. Fold ends of dough 1-inch over filling. Bring sides of dough square over filling overlapping edges, forming a 6 X 11 inch loaf. Bake at 375º for 25 to 30 minutes or until light golden brown. Cool. Combine powdered sugar and milk; drizzle over top of cooled bread. Garnish with candied red and green cherries, if desired. Refrigerate leftovers.

Sour Cream Coffee Cake

1 cup Butter
1 1/2 cups Flour, sifted
3 Eggs, separated
1 tsp. Baking soda
1 1/4 cups Sugar
1 tsp. Baking powder
1 cup Sour cream, dairy
1/2 tsp. Cinnamon
1/2 cup Nuts, chopped

Cream 1 cup sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured bundt pan. Sprinkle with topping made of 1/4 cup sugar, cinnamon and nuts. Dot with extra butter. Bake at 325º for 1 hour. Allow to cool in pan for 15 minutes before turning out.

Western Omelet Casserole

1 bag (32 oz.) frozen hash brown potatoes
1 lb. of bacon diced, cooked and drained
OR
1 lb. cooked ham, cubed
1 medium diced onion
1 green bell pepper diced
1 1/2 cups shredded cheddar or Monterey Jack cheese
1 dozen eggs
1 cup milk
1 tsp. salt
1 tsp. pepper (more or less to taste)

Serves 12

Place a layer of frozen potatoes on the bottom of the slow cooker, followed by a layer of bacon then onions, green pepper and cheese. Repeat the layering process two or three more times, ending with a layer of cheese. Beat the eggs, milk and salt & pepper together. Pour over the crock pot mixture, cover and turn on low. Cook for 10-12 hours.

Ham & Cheese Quiche

1 pastry pie shell
5 eggs
1/2 tsp dry mustard
1/2 tsp worchestershire sauce
hot sauce to taste (a few generous dashes)
1 cup diced ham
1 1/2 cups shredded cheddar cheese
1 small can of Durkee onion rings

Mix together and set aside:
1 cup whipping cream
1 Tbsp flour
paprika

Preheat oven to 350. Line pastry shell first with diced ham, onion rings, and then cheddar cheese. Whip eggs and seasonings, then add whipping cream mixture and pour into pie shell. Sprinkle top with paprika. Bake for 30-45 minutes.

Breakfast Fruit and Sausage Bake

2 cups Bisquick
1 cup milk
2 eggs, beaten
1/4 cup oil
1 (17 oz) can apricots, peaches
1 (8 oz) brown and serve sausage links.

Combine first 4 ingredients, stir well (batter will be lumpy). Pour in 13 x 9 x 2 pan. Drain fruit reserve 1/2 cup liquid. Cut each sausage in half and arrange with fruit over butter. Bake 30 minutes.

Fruit syrup:
1/4 cup sugar
1/2 cup jam
1 Tbsp margarine
1 Tbsp cornstarch
3/4 cup maple syrup

Combine sugar and cornstarch
Stir in juice. Cook 'til thick, add syrup and margarine.

Hidden Fruit French Toast
Serves Five

10 slices French bread (about 1/4 inch thick)
3 eggs
1 tablespoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon baking powder
1 cup milk
1/2 cup flour
Fruit of your choice, we offer: blueberry, strawberry, banana, banana nut, chocolate chip, or Reese's peanut butter chips

Cut French bread and set aside to allow slices to dry a little. Using a wire whip, whip eggs, sugar, cinnamon, nutmeg, baking powder and milk together. Add flour a little at a time and continue whipping batter as you do so. Dip a slice of bread quickly on both sides, allowing excess batter to drip off. Do not soak! Whip batter before dipping each slice. Place dipped bread into a medium hot skillet (I use an electric toaster oven l set at 350º.).  Add your choice of fruit generously over the top of each slice. Press fruit into bread with the back of a spoon. Cover fruit with about 1 tablespoon of batter. Turn slices when golden brown and cook fruit side until golden brown. Serve with a sprinkle of powdered sugar on top.

Quick and Easy Fruit Skewers

Wooden or metal Skewers
Your favorite fruit that can be skewered (suggestions: Pineapple, Stone fruit, Kiwi, Bananas)
Vermont maple Syrup
Powdered sugar

Skewer fruit. Baste with Vermont maple syrup. Broil for 2-3 minutes depending upon the fruit. Remove from broiler and sprinkle with powdered sugar.

Serve alone, over pancakes or waffles for breakfast, or with ice cream or sorbet as a dessert.

Raspberry Breakfast Cake

2 tablespoons butter, melted
3 eggs, beaten
1 1/2 cups milk
3/4 cup all purpose flour
1/3 cup sugar
8 oz. plain yogurt or sour cream
1/4 cup brown sugar
3 cups raspberries or other fruit in season, sugared to taste
1 kiwi fruit for garnish

In blender, mix eggs, milk, flour, and sugar. Pour melted butter into fluted quiche pan. (Regular quiche pan will work, but it's not as pretty.) Pour mixture into pan and bake at 375 degrees for 30 minutes or until edges are brown and center is set. Sprinkle fruit with sugar to taste. Mix yogurt with brown sugar. When cake is done, turn it over onto serving tray. Fill center with yogurt mixture and top with fruit. Garnish with sliced kiwi fruit and serve. Makes 8 servings.

Crab and Cream Cheese Breakfast Bake

Spray 9" x 9" glass pan with cooking spray. Layer 6- 8 oz crab meat (imitation crab okay). 8 oz cream cheese cubed (low fat okay)
Blend: 8 eggs
1 1/2 cups milk (can use skim milk)
3 Tbsp butter
1 tsp mustard
1/4 tsp salt
1/4 tsp pepper
1/4 tsp crushed garlic
1 tsp dill weed

Pour over crab and cream cheese. Bake at 350 degrees for 45-55 minutes 'til set. Serves 6-9 people.  (Nice light breakfast casserole, also good with 2-3 strips of crumbled cooked bacon.)

Sunrise Quiche

1 16-oz package bulk sausage
6 eggs
2 cups grated sharp cheese
2 cups milk
1/4 lb fresh mushrooms, sliced
1 cup biscuit mix
1 tsp parsley flakes
2 Tbsp chopped green onions
1/2 tsp Tony Chachere's Creole seasonings

Cook and drain sausage. Put in 8 x 11-inch casserole dish. Mix together thoroughly the remaining ingredients. Pour egg mixture over sausage and bake in a 350-degree oven for 40 minutes. (I frequently have a small group at our inn, so we divide the mixture in several small casseroles or loaf pans and freeze them until we need them. They keep very well.)

Mexican Breakfast

8-9 eggs
1 jar mild salsa
french bread cubed
1 bag taco cheese
1 lb pork sausage
3/4 cup milk

Spray pan with Pam. Place bread cubes on bottom. Brown sausage, put over bread. Beat eggs with 3/4 cups milk. Pour in pan. Layer sauce, then cheese. Refrigerate overnight. Bake at 350 degrees for 45 minutes. Set for 5 minutes, serve.


Breakfast Delight
Makes 10-14 servings

1 can cream of onion soup
1 can cheddar cheese
32 ounces frozen hash brown potatoes
3 ounces cream cheese, softened

Grease 9" x 13" pan. Mix all ingredients together in large bowl. Pour into pan. Bake at 400 degrees for 40 minutes. Enjoy!

Hot Fruit Casserole
Serves 12-14

1 28-ounce can peach halves
1 28-ounce can peach slices
1 15 1/4-ounce can pineapple chunks
1 17-ounce can apricot halves
1 28-ounce can pear halves
1 17-ounce can pitted dark cherries
1 17-ounce can Kadota figs, or figs packed in light syrup
6 dozen almond macaroons, or Nabisco coconut
3-4 bananas
Lemon juice
Brown sugar
Butter
2 2-ounce packages slivered almonds
2/3 cup banana liqueur or Cointreau

Drain fruit. Dry and crumble macaroons. The day of serving, slice bananas and sprinkle with lemon juice to keep from turning brown. Mix all fruits together. Layer macaroons and fruits in two 2-quart casseroles. Sprinkle liberally with brown sugar and dot with butter. Sprinkle almonds on top. Pour liqueur over top. Bake at 300 degrees for 20-30 minutes.

French Toast Sandwiches

Cranberry bread
Cranberry marmalade
Soft cream cheese
1 egg
1/2 cup buttermilk
1 tsp. cinnamon and nutmeg

Spread bread with soft cream cheese topped with 1 tbsp. marmalade. Soak sandwiches in egg mixture. Cook on greased griddle till warm inside, golden outside.

Topping:
Saute in butter - sliced apples, fresh cranberries, cinnamon and nutmeg, and brown sugar. Top sandwiches with fruit mixture. Sprinkle with powdered sugar.

Egg Muffin

3 tablespoons butter, softened
8 English muffins, toasted
4 ounces Swiss cheese
4 ounces American cheese
6 ounces Canadian bacon
6 large eggs
3 cups milk
1/4 teaspoon each salt & pepper
Chopped parsley

Coat a shallow 2 1/2 to 3 quart baking dish with 2 teaspoons butter. Lightly spread remaining butter over toasted muffins. Using half the cheese and half the Canadian bacon, make sandwiches with 5 English muffins. Cut each muffin sandwich in half. Arrange remaining 6 muffin halves, split side up, over bottom of prepared baking dish. Coarsely chop remaining Canadian bacon; sprinkle over muffins in dish. Top with alternating and overlapping slices of remaining cheese. Top with sandwich halves, keeping sandwiches intact. Whisk eggs, milk, salt and pepper in bowl. Pour evenly over sandwiches. Cover with foil and refrigerate for 3 hours. Heat oven to 350 degrees. Uncover pudding and bake 55 to 60 minutes, until puffed and brown. Let stand 10 minutes before serving. Garnish with parsley.

Scones with Currants

7 cups all-purpose flour
1 1/2 cups sugar
5 tsp. baking powder
1 tsp. baking soda
1 1/2 cups butter, softened
1 1/2 cups currants soaked in liquor
2 cups buttermilk

In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the currants. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl. Gather the dough together with your hands into a ball. Put on a lightly floured board and roll or pat into a circle. Using a small heart shape or daisy shaped cookie cutter cut into individual scones. Place 1 1/2 inches apart on lightly greased baking sheet. If you wish, brush the tops of half the scones with cream. Lightly sprinkle on a mixture of cinnamon and sugar. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes. Tops are lightly brown. Serve warm with creme fraiche, raspberry butter or lemon curd.

Dutch Babies

1/2 cup canola oil
1 1/2 cups milk
1 1/2 cups flour
6 eggs

In blender, blend eggs for 30 seconds, then add milk and blend for another 30 seconds. Blend in the flour until smooth. Then blend in canola oil. Pour the batter into ramekins. Place a tbsp. or two of diced fresh fruit in the middle of the Dutch babies and place in preheated oven. The fruit can be baked right in the dish or put on after it is baked. Bake at 350 degrees for 20 minutes or puffy and golden brown on the edges. The Dutch babies should have a pop-over effect, but make sure to serve them immediately after taking them out of the oven as they will fall a bit.

Surprise Muffins

4 cups all-purpose flour
2/3 cup sugar
4 tsp. baking powder
1 tsp. salt
1 pkg. of Borden's mincemeat
4 eggs
2/3 cup water
2/3 cup canola oil
2 tsp. vanilla
2 cups chopped walnuts

Preheat oven to 350 degrees. Spray muffin pans. In a large bowl, stir together flour, sugar, baking powder and salt. In another bowl, mix prepared mincemeat, eggs, water oil and vanilla until blended. Combine dry ingredients and mincemeat mixture, stir in walnuts. Spoon batter into prepared muffin pans, sprinkle with raw sugar. Bake 20 to 25 minutes. Makes 24 medium muffins.

Ricotta Stuffed French Toast

1 lb. Italian Bread
8 oz. ricotta cheese
4 eggs
1/2 cup cream
1 Tbls vanilla
1/2 tsp nutmeg
1/2 tsp cinnamon
Confectioner's sugar
VERMONT maple syrup

Thinly slice bread into 24 slices. Spread 12 slices with fresh ricotta cheese; top with remaining 12 slices. Beat together fresh eggs, cream, vanilla, nutmeg, cinnamon. Dip bread and cheese sandwiches into egg mixture. Broil slowly until browned. Dust with confectioner's sugar; serve with Vermont maple syrup. Serves 8.

Breakfast Pudding

2 cups diced French bread
3 cups diced whole wheat bread (7 grain bread)
1/4 tsp salt
2 cups warmed low fat milk
1 cup orange juice
3/4 cup egg substitute (or 3 eggs)
1/3 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1 Tbsp grated orange rind
1/2 cup regular raisins
1/2 cup golden raisins
1/2 cup chopped nuts

Preheat oven to 350 degrees F. Soak bread in warm milk and orange juice for about 15 minutes. Combine egg, sugar, vanilla, and nutmeg. Mix well. Pour over bread mixture. Add remaining ingredients and stir lightly with fork until well blended. Bake pudding in a baking dish set in a pan of hot water. Bake 45 minutes, or until browned on top and pudding is set. Serve with cream substitute poured over warm pudding.

Egg on a Cloud

6 eggs, carefully separated
6 toasted rounds, cut from your favorite bread
Your favorite Hollandaise sauce recipe

Preheat oven to 350 degrees F. Toast bread rounds and place on baking sheet. Whip egg whites until stiff peaks form. Divide egg whites over round