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Recipes |
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Make brunch for Mom
OVERNIGHT COFFE CAKE
(Combine all ingredients the night before, refrigerate and bake in the
morning for a wonderful wake upper)
2 cups all-purpose flour
1 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup buttermilk*
2/3 cup shortening
2 eggs
Topping
1/2 cup firmly packed brown sugar
1/2 cup chopped nuts
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg (if desired) Butter (not oil) and
flour bottom only of 13 x 9 inch pan. In large bowl, combine all
ingredients except topping. Blend at low speed
until moistened, beat 3 minutes at medium speed. Pour batter into
prepared pan. Blend topping ingredients, sprinkle over batter. Cover refrigerate
overnight. Heat oven to 350º F. Bake 30 to 40 minutes until golden
brown. Serve warm. *To substitute for
buttermilk, use 1 tablespoon vinegar plus enough milk to equal 1 cup. 1 cup shredded Swiss cheese 1 unbaked pie shell 3 ounces julienne sliced ham 2 green onions (with tops) 4 eggs (slightly beaten) 1 ¼ cups half and half 1/2 teaspoon salt 1/2 teaspoon nutmeg Parsley
Sprinkle cheese
in pie shell, then add ham and thinly sliced onions. Beat eggs, half and
half and seasoning to blend. Pour in pie shell. Bake on low rack at 350º
for 40 minutes or until done. Let stand 10 minutes. Garnish with
parsley.
BRUNCH EGG SOUFFLE 12 slices bread (white) 1 cup grated Cheddar cheese 1 cup grated Swiss cheese Diced ham (any amount) 7 eggs 3 ¼ cups milk 1/4 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon dried mustard 2 or 3 cups corn flakes, crushed and
buttered
Beat eggs and
milk; add seasonings. Cut crusts off bread; line baking dish (13 x 9
inch) with 6 slices of bread. Top with ham and cheese. Cover with
remaining 6 slices of bread. Pour egg mixture over all. Refrigerate for
at least 24 hours or overnight. Cover with buttered corn flakes. Bake,
uncovered, at 325º for 1 hour.
BANANA MUFFINS 1 cup sugar 1 egg 1 stick margarine, melted 1 very ripe banana, mashed, milk added to
make 1 cup 1 teaspoon baking soda 1 ½ cups flour Pinch of salt Mix together. Bake for
25 minutes at 350º. Makes 18 muffins
HEALTHY CARROT–PINEAPPLE BREAD
3 eggs
2 cups sugar
1 cup vegetable oil
1 cup finely shredded carrots
1 can (8 ounces) crushed pineapple,
undrained
2 teaspoons vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt In a mixing bowl, beat
eggs, sugar and oil; add carrots, pineapple and vanilla. Combine dry
ingredients; beat into carrot mixture.
PINEAPPLE SAUSAGE CASSEROLE
20 ounces can pineapple chunks in juice, drained Drain the pineapple chunks, reserving the juice. Add enough water to the juice to measure 1 1/4 cups. Set aside. Place pineapple chunks, sweet potatoes, and sausage in a 10 x 6 x 11 baking dish. Set aside. Combine sugar, cornstarch, and salt in a saucepan. Gradually add pineapple juice mixture, stirring until blended. Cook, stirring constantly, until mixture thickens and comes to a boil; boil 1 minute, stirring constantly. Remove from heat and add butter, stirring to melt. Pour over sausage mixture. Cover and bake at 350F for 35 to 40 minutes.
APPLE PANCAKES In large skillet:
1/2 cup margarine
6 cups peeled and sliced apples
1/4 cup sugar
1/2 teaspoon cinnamon Mix in bowl:
2 eggs, beaten
1/2 cup flour 1/2 cup milk Melt margarine in large
skillet. Add apples, sugar, cinnamon. Cook until apples are tender. Keep
on low heat. Mix together eggs, flour, and milk. Heat oven-proof 8-inch
skillet at 450 degrees until hot. Coat skillet with margarine. Pour in
batter. Bake on lowest rack in oven at 450 degrees for 10 minutes.
Reduce heat to 350 degrees; continue baking for 10 more minutes. Put on
platter and fill with apple mixture. Serve immediately!!!
HAM AND POTATO OMELET
1/4 cup 1% low-fat milk
Preparation Preheat oven to 450°. Combine first 5
ingredients, stirring with a whisk. Heat oil in a large
cast-iron skillet over medium-high heat. Add potatoes; sauté 5 minutes.
Stir in ham; sauté 1 minute. Stir in egg mixture. Bake at 450° for 12
minutes or until set. Cover and let stand 10 minutes. Cut into 8 wedges.
4 servings (serving size: 2 wedges)
ARTICHOKE FRITTATA
1 cup canned artichoke hearts in water
Spread artichokes in
well-greased individual au gratin dishes. Sprinkle grated cheddar cheese
on top. In bowl beat eggs with milk, half-and-half, salt, pepper, and
nutmeg. Pour mixture over artichokes & cheddar. Top with Parmesan. |