RECIPES FOR BREAKFAST

BAKED FRENCH TOAST
1 pound loaf French bread, cut into cubes
8 eggs
3 cups milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3/4 cup butter
1 cup brown sugar
3 tablespoons corn syrup or honey

Butter a 9x13" baking dish.  Arrange the slices of bread in the bottom.  In a large bowl or blender, beat together eggs, milk, and vanilla.  Pour over bread cubes.  Sprinkle with cinnamon.  Cover and refrigerate overnight.

The next morning, preheat oven to 350 F (180 C).  In a small saucepan, combine butter, brown sugar, and syrup; heat until bubbling.  Pour over bread and egg mixture.  Bake in preheated oven, uncovered, for 60 minutes until puffy.  (It is recommended a large bar pan be placed under the 9x13 baking dish to catch overflow.)

BAKED OATMEAL
1-1/4 cups brown sugar
6 cups oatmeal
2 teaspoons cinnamon
4 teaspoons baking powder
2 teaspoons salt
1 cup melted butter (1/2 applesauce, oil or margarine may be used)
4 eggs, beaten
2 cups milk
2 teaspoons vanilla

Mix dry ingredients together in a bowl.  (Several dry mixes may be made ahead of time and stored until needed.)  In a mixing bowl, combine wet ingredients.  Add dry ingredients and mix well.  Pour into a greased 9x13 pan and bake at 350 F for 35 minutes.  Serve with milk or chopped fruit.

OR after combining the wet and dry ingredients, you may store in the refrigerator until the next morning.  Re-stir and pour into a greased pan and bake as directed.  (This may also be cooked in a crockpot or microwave.) 

BREAKFAST CASSEROLE
12 slices of cubed bread (leftover garlic bread is great)
1/2 pound of medium sharp shredded cheese
8 eggs
2 cups milk
2 cups of ground ham, shrimp, crabmeat, mushrooms or crumbled bacon
1/4 cup butter, melted

Place cubed bread in greased 9x12" baking dish.  Top with cheese.  Beat the eggs and add to the milk.  Pour over the bread and cheese.  Top with your desired meat or vegetables.  Pour melted butter over all.  Cover and refrigerate overnight.

Remove casserole from fridge and allow dish to slightly warm up.  Bake at 350 F for 35-45 minutes.  When done, cover loosely with foil and let rest for 10 minutes.

BUTTERSCOTCH MUFFINS
2 cups all-purpose flour
1 cup sugar
1 package (3.4 ounces) instant butterscotch pudding mix
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons baking powder
1 teaspoon salt
1 cup water
4 eggs
3/4 cup vegetable oil
1 teaspoon vanilla extract

TOPPING:
1/3 cup packed brown sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon

Combine the flour, sugar, pudding mixes, baking powder and salt.  In a separate bowl, combine the water, eggs, oil and vanilla; stir into the dry ingredients just until moistened.  Fill greased or paper-lined muffin cups two-thirds full.  Combine the topping ingredients; sprinkle over batter.  Bake at 350 F (180 C) for 15-20 minutes or until a toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Yield: about 1-1/2 dozen

CHAI
1 quart water
5 teaspoons loose tea or 5 tea bags
3/4 cup sugar
1 tablespoon tea masala
1 quart milk
1-2 teaspoons vanilla

In a 2-quart saucepan, bring water and tea to a boil.  Add sugar and masala.  Stir and bring back to a boil.  Add milk and stir.  Heat until it begins to simmer and turn off heat immediately.  Watch carefully!  Add vanilla and stir.  Strain before serving.

CHOCOLATE CHIP BANANA MUFFINS
2/3 cup brown sugar
1/2 cup butter or margarine, softened
1-1/2 cups mashed ripe bananas
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup mini semi-sweet chocolate chips (optional)
1/3 cup chopped walnuts (optional)

Heat oven to 350 F (180 C).  In large mixing bowl, combine sugar and butter.  Beat at medium speed, scraping bowl often, until mixture is creamy (1-2 minutes).  Add mashed bananas, eggs, and vanilla.  Continue beating, scraping bowl often, until well mixed.

Sift together flour, baking soda, and salt.  Add flour mixture to banana mixture; stir just until moistened.  Fold in chocolate chips and nuts.  Spoon into greased muffin pans.  Bake for 20 minutes or until golden brown.

CINNAMON ROLLS
1/2 pound russet potatoes, peeled and quartered
2 packages (1/4 ounce each) active dry yeast
2 tablespoons plus 3/4 cup sugar, divided
2 cups warm water (110 F - 115 F)
3/4 cup butter, melted
2 eggs, beaten
3/4 cup sugar
2/3 cup nonfat dry milk powder
1 tablespoon salt
2 teaspoons vanilla extract
8 cups all-purpose flour

FILLING:
1/2 cup butter, melted
3/4 cup packed brown sugar
3 tablespoons ground cinnamon

ICING:
2 cups confectioners' or icing sugar
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Place potatoes in a saucepan and cover with water.  Bring to a boil.  Reduce heat; cover and cook for 15-20 minutes or until tender.  Drain, reserving 1/2 cup cooking liquid; set aside.  Mash potatoes; set aside 1 cup.  (Save remaining potatoes for another use.)

Heat reserved potato liquid to 110 - 115 F.  In a large bowl, dissove yeast and 2 tablespoons sugar in potato liquid; let stand 5 minutes.  Add warm water, mashed potatoes, butter, eggs, sugar, milk powder, salt, vanilla, and 5 cups flour; beat until smooth  Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.  Place in a greased bowl; turn once to grease top.  Cover and let rise until double.

Punch dough down.  Turn onto a lightly floured surface, roll each portion into a 12x8" rectangle.  Spread combined filling ingredients to within 1/2" of edges.  Roll up jelly-roll style, starting with a long side; pinch seams to seal.  Cut each into 12 slices; place cut side down in three greased 13x9" baking pans.  Cover and let rise until almost doubled, 45 minutes.

Bake at 350 F for 25-30 minutes.  Combine icing ingredients; drizzle over rolls.  Yield: 3 dozen.

HAM AND CHEESE ROLL-UPS
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup Greek or natural yogurt
Ham, chopped
Cheese, grated

In a bowl, combine the flour and yogurt to form a ball.  Turn out onto a floured board to knead and roll.  Knead for 5-8 minutes.  Roll out half of the dough.  Sprinkle with ham and cheese.  Roll out the other half and place that on top of the ham and cheese.  Roll up jelly-roll style.  Cut into 1" slices and place on greased baking sheet.  Top with additional cheese.  Bake at 350 F (180 C) for 20 minutes or until golden. 

HOT COCOA MIX
4 cups powdered milk
3/4 cup cocoa
1/8 teaspoon salt
2 cups sugar

Mix well.  Store in airtight container. 

TO USE:  Pour 1/4 cup of mix into cup.  Add a small amount of hot water and stir until lumps are dissolved.  Finish adding hot water to fill the cup.  Stir.

SCRAMBLED EGG MUFFINS
1/2 pound bulk pork sausage
12 eggs
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese

Preheat oven to 350 F.  Cook sausage until done; drain.  In a large bowl, beat eggs.  Add onion, green pepper, salt, garlic powder and pepper.  Stir in sausage and cheese.  Spoon by 1/3 cupfuls into muffin cups coated with cooking spray.  Bake 20-25 minutes or until a knife inserted near the center comes out clean.  Yield: 1 dozen

YOGURT
Heat milk to 185 F.  Remove from heat and cool to 110 F.  To 2 quarts milk add 1/4 cup dry milk and stir well.  Pour into hot glass jars.  Place in dehydrator for 8 hours or overnight.  Refrigerate.  To make consistency to be thick, place a thin flour towel or coffee filter in a strainer or colander.  Place the strainer over a larger bowl.  Pour yogurt into the towel and let drain for several hours while in the refrigerator. (One gallon milk makes approximately one quart of Greek yogurt.)

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