10 slices stale white bread
2 T. Dijon mustard
4 oz. sliced cooked ham or soy substitute, cut up (or bacon or facon, cooked and crumbled), divided
4 oz. shredded cheddar cheese, divided
2 c. milk
4 eggs
Grease an 8" square baking dish. Spread one side of bread with mustard. Arrange 4 slices, mustard side up, over bottom of dish. Top with half of ham or bacon and cheese. Cover with rest of bread, mustard side down and slices overlapping. Top with rest of ham or bacon and cheese.
Blend milk and eggs; pour over bread.
Bake at 350 degrees for 40-45 minutes or until it tests done with a knife.
Serves 4.
Source unknown.
Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts
Saturday, April 15, 2017
Saturday, February 18, 2017
Maple-Roasted Granola
4 c. old-fashioned rolled oats
1 c. unsalted raw cashews
1 c. sliced raw almonds
1/2 c. pine nuts
1 c. raw hulled pumpkin seeds
3/4 c. vegetable oil
1/2 c. maple syrup
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1 c. dried cranberries
1 c. chopped dried papaya
Preheat the oven to 350 degrees with the rack in the middle position.
In a large bowl, mix together the oats, nuts, and pumpkin seeds. In a separate small bowl, mix together oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.
Place on a baking sheet and bake for about 30 minutes, stirring 3 times, until golden.
Cool completely, then mix in the cranberries and papaya. Store in an airtight container.
This will keep for 1 month and is good as a cereal, topping, or snack. Use any kinds of nuts, seeds, and fruit you like.
Makes about 9 cups.
Adapted from Sweet Paul Eat & Make, p. 37.
1 c. unsalted raw cashews
1 c. sliced raw almonds
1/2 c. pine nuts
1 c. raw hulled pumpkin seeds
3/4 c. vegetable oil
1/2 c. maple syrup
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1 c. dried cranberries
1 c. chopped dried papaya
Preheat the oven to 350 degrees with the rack in the middle position.
In a large bowl, mix together the oats, nuts, and pumpkin seeds. In a separate small bowl, mix together oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.
Place on a baking sheet and bake for about 30 minutes, stirring 3 times, until golden.
Cool completely, then mix in the cranberries and papaya. Store in an airtight container.
This will keep for 1 month and is good as a cereal, topping, or snack. Use any kinds of nuts, seeds, and fruit you like.
Makes about 9 cups.
Adapted from Sweet Paul Eat & Make, p. 37.
Baked Snug Eggs
2 medium Yukon Gold potatoes, diced
1 T. butter, plus more for the pan
8 medium-thick slices good-quality smoked ham (or salmon or another substitute?)
2 scallions, thinly sliced
8 large eggs
4 T. heavy cream
Salt and freshly ground pepper
Preheat oven to 375 degrees with the rack in the middle position. Butter four small gratin dishes.
Fry the potatoes in butter in a large skillet oven medium heat, stirring occasionally, until golden, 5-7 minutes.
Place 2 slices of ham in each dish. Divide the potatoes and scallions evenly between the dishes, then add 2 eggs and 1 T. cream to each dish. Season with salt and pepper.
Bake for 15-18 minutes, or until the eggs are set. Serve warm.
Serves 4.
Adapted from Sweet Paul Eat & Make, p. 25.
1 T. butter, plus more for the pan
8 medium-thick slices good-quality smoked ham (or salmon or another substitute?)
2 scallions, thinly sliced
8 large eggs
4 T. heavy cream
Salt and freshly ground pepper
Preheat oven to 375 degrees with the rack in the middle position. Butter four small gratin dishes.
Fry the potatoes in butter in a large skillet oven medium heat, stirring occasionally, until golden, 5-7 minutes.
Place 2 slices of ham in each dish. Divide the potatoes and scallions evenly between the dishes, then add 2 eggs and 1 T. cream to each dish. Season with salt and pepper.
Bake for 15-18 minutes, or until the eggs are set. Serve warm.
Serves 4.
Adapted from Sweet Paul Eat & Make, p. 25.
Baked French Toast with Strawberries
Butter for the pan
1 brioche loaf (about 1 lb.)
1-1/2 c. milk
4 large eggs
1 t. vanilla extract
Pinch of salt
1 T. granulated sugar
Strawberries, hulled and quartered, for serving
Maple syrup
Butter a 9" square baking dish.
Cut 6 slices of the brioche and set aside. Cut the rest of the bread into 1" cubes. Place the cubes in the baking dish.
Using a star-shaped cookie cutter, cut out stars from the 6 brioche slices (or use a drinking glass to make circles). Place on top of the cubes in the dish.
In a medium bowl, thoroughly mix together the milk, eggs, vanilla, and salt. Pour over the bread in the dish, pressing down gently so the bread absorbs all the liquid. Cover and refrigerate at least 1 hour or overnight so the liquid is completely absorbed.
Preheat oven to 350 degrees with the rack in the middle position. Sprinkle the top of the casserole with the sugar. Bake until golden, about 35 minutes.
Serve warm, with strawberries and syrup.
Serves 4.
Adapted from Sweet Paul Eat & Make, p. 20.
1 brioche loaf (about 1 lb.)
1-1/2 c. milk
4 large eggs
1 t. vanilla extract
Pinch of salt
1 T. granulated sugar
Strawberries, hulled and quartered, for serving
Maple syrup
Butter a 9" square baking dish.
Cut 6 slices of the brioche and set aside. Cut the rest of the bread into 1" cubes. Place the cubes in the baking dish.
Using a star-shaped cookie cutter, cut out stars from the 6 brioche slices (or use a drinking glass to make circles). Place on top of the cubes in the dish.
In a medium bowl, thoroughly mix together the milk, eggs, vanilla, and salt. Pour over the bread in the dish, pressing down gently so the bread absorbs all the liquid. Cover and refrigerate at least 1 hour or overnight so the liquid is completely absorbed.
Preheat oven to 350 degrees with the rack in the middle position. Sprinkle the top of the casserole with the sugar. Bake until golden, about 35 minutes.
Serve warm, with strawberries and syrup.
Serves 4.
Adapted from Sweet Paul Eat & Make, p. 20.
Thursday, September 8, 2016
Cranberry Coffee Cake
2 c. sifted all-purpose flour
3 t. double-acting baking powder
1/4 t. salt
1/2 c. sugar
5 T. butter
1 egg, beaten
1/2 c. milk
2-1/2 c. fresh cranberries, coarsely chopped
Topping:
1/4 c. all-purpose flour
1/2 c. sugar
3 T. butter
Sift flour, baking powder, salt, and sugar together. Cut in butter with a pastry blender until crumbly. Mix beaten egg and milk. Add to flour mixture. Stir slowly to mix, then beat until blended well. Butter an 8 x 8 x 2" baking dish and spread batter evenly into it. Sprinkle cranberries evenly over the top.
For topping, mix flour and sugar together. Cut in butter. Sprinkle over cranberries.
Bake at 375 degrees for 30-35 minutes.
Makes 9 coffee cake squares.
Adapted from 101 All-Time Favorite Cranberry Recipes, p. 8.
3 t. double-acting baking powder
1/4 t. salt
1/2 c. sugar
5 T. butter
1 egg, beaten
1/2 c. milk
2-1/2 c. fresh cranberries, coarsely chopped
Topping:
1/4 c. all-purpose flour
1/2 c. sugar
3 T. butter
Sift flour, baking powder, salt, and sugar together. Cut in butter with a pastry blender until crumbly. Mix beaten egg and milk. Add to flour mixture. Stir slowly to mix, then beat until blended well. Butter an 8 x 8 x 2" baking dish and spread batter evenly into it. Sprinkle cranberries evenly over the top.
For topping, mix flour and sugar together. Cut in butter. Sprinkle over cranberries.
Bake at 375 degrees for 30-35 minutes.
Makes 9 coffee cake squares.
Adapted from 101 All-Time Favorite Cranberry Recipes, p. 8.
Saturday, September 3, 2016
Southwest Frittata
3 T. unsalted butter, divided
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish
Position an oven rack about 5" from the broiler element and heat the broiler.
In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.
Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.
Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.
Serves 2-4.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.
1 small red or green bell pepper, seeded and chopped
1/4 c. finely chopped onion
1 T. minced seeded jalapeno pepper
6 large eggs
1/4 c. whole milk or half-and-half
2 t. finely chopped fresh cilantro or flat-leaf parsley
2 t. finely chopped fresh oregano
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Monterey Jack cheese
2 T. grated Parmesan cheese
Sour cream and salsa, for garnish
Position an oven rack about 5" from the broiler element and heat the broiler.
In a 10" ovenproof frying pan or omelet pan, over medium heat, melt 1 T. of butter. Add the bell pepper, onion, and jalapeno and saute until tender, 2-3 minutes. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the milk and whisk until well combined. Site in the cilantro, oregano, salt, and pepper. Add the vegetable mixture and the Jack cheese to the egg mixture and stir gently until combined.
Wipe the frying pan clean. Add the remaining 2 T. butter and melt over medium heat. Add the egg mixture to the pan. Reduce the heat to low, cover, and cook until the edges are golden brown and the egg mixture is just set in the center but not dry, about 10 minutes. Uncover and remove the pan from the heat. Sprinkle the Parmesan cheese over the top.
Place the pan under the broiler and broil until the top is golden brown, about 2 minutes. Remove the pan from the oven. Serve hot.
Serves 2-4.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 175.
Mushroom Frittata
Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 c. sliced fresh white button or baby bella mushrooms
1/4 c. finely chopped onion
1-1/2 t. minced garlic
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 c. crumbled feta cheese
1/2 c. grated Monterey Jack cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the mushrooms, onion, and garlic, and saute until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the mushroom mixture, feta, and Jack cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 172.
1 T. unsalted butter
1-1/2 c. sliced fresh white button or baby bella mushrooms
1/4 c. finely chopped onion
1-1/2 t. minced garlic
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
1/2 c. crumbled feta cheese
1/2 c. grated Monterey Jack cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the mushrooms, onion, and garlic, and saute until the mushrooms are tender and the onion is translucent, about 5 minutes. Remove from heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the mushroom mixture, feta, and Jack cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes or until the edges are puffed up and golden brown and the center is set. Remove the pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 172.
Zucchini Frittata
Nonstick cooking spray, for the pan
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.
1 T. unsalted butter
1-1/2 t. minced garlic
2-3 small zucchini, thinly sliced
8 large eggs
1/3 c. sour cream
1/4 c. whole milk or half-and-half
1/8 t. salt
1/8 t. freshly ground black pepper
2/3 c. grated Gruyere cheese
1/3 c. grated Parmesan cheese
Heat the oven to 350 degrees. Spray a 9" square or 10" round baking dish with nonstick cooking spray.
In a large frying pan, over medium heat, melt the butter. Add the garlic and saute until tender, about 2 minutes. Add the zucchini to the pan, stir to combine, and cook for 1 minute. Remove the pan from the heat and set aside.
In a large bowl, using a wire whisk, lightly beat the eggs just until the yolks and whites are fully combined. Add the sour cream and whisk until smooth and well combined. Gradually whisk in the milk. Stir in the salt and pepper. Add the zucchini mixture and the Gruyere and Parmesan cheese to the egg mixture and stir gently until combined. Pour into the prepared baking dish.
Bake for 25-30 minutes, or until the edges are puffed up and golden brown and the center is set. Remove th pan from the oven and cool on a wire rack for 5 minutes before cutting and serving.
Serves 4-6.
Adapted from Gluten-Free Breakfast, Brunch and Beyond, p. 170.
Sunday, August 7, 2016
Morning Glory Muffins
2 c. flour
1-1/4 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
1-1/2 c. finely grated carrot
1-1/2 c. finely grated apple
3/4 c. coconut
2/3 c. chopped pitted dates
3/4 c. pecans
3 beaten eggs
1 c. vegetable oil
1/2 t. vanilla
Grease muffin pan or use liners. Preheat oven to 375 degrees.
In a mixing bowl, combine flour, sugar, soda, cinnamon, and salt.
In another bowl, combine carrot, apple, coconut, dates, and pecans. Stir in beaten eggs, oil, and vanilla. Add to dry ingredients, stirring until moistened. Spoon evenly into muffin pan. Bake for 18-20 minutes.
Makes about 24 muffins.
Adapted from Camellia Rose Inn Cookbook, p. 34.
1-1/4 c. sugar
2 t. baking soda
2 t. cinnamon
1/2 t. salt
1-1/2 c. finely grated carrot
1-1/2 c. finely grated apple
3/4 c. coconut
2/3 c. chopped pitted dates
3/4 c. pecans
3 beaten eggs
1 c. vegetable oil
1/2 t. vanilla
Grease muffin pan or use liners. Preheat oven to 375 degrees.
In a mixing bowl, combine flour, sugar, soda, cinnamon, and salt.
In another bowl, combine carrot, apple, coconut, dates, and pecans. Stir in beaten eggs, oil, and vanilla. Add to dry ingredients, stirring until moistened. Spoon evenly into muffin pan. Bake for 18-20 minutes.
Makes about 24 muffins.
Adapted from Camellia Rose Inn Cookbook, p. 34.
Best Ever Blueberry Coffee Cake
2 c. flour
2 t. baking powder
1/2 t. salt
8 oz. cream cheese, softened
1/2 c. butter, melted
2 c. sugar plus 3 T. sugar, divided
2 large eggs
2 t. vanilla
2 c. blueberries, fresh or frozen
1-1/2 t. ground cinnamon
Preheat oven for 350 degrees. Lightly grease a 13 x 9 x 2" baking pan; set aside.
In a small bowl, blend together flour, baking powder, and salt; set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 c. sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture and beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top.
In a small bowl, stir together 3 T. sugar and the cinnamon. Sprinkle over batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Adapted from Camellia Rose Inn Cookbook, p. 26.
2 t. baking powder
1/2 t. salt
8 oz. cream cheese, softened
1/2 c. butter, melted
2 c. sugar plus 3 T. sugar, divided
2 large eggs
2 t. vanilla
2 c. blueberries, fresh or frozen
1-1/2 t. ground cinnamon
Preheat oven for 350 degrees. Lightly grease a 13 x 9 x 2" baking pan; set aside.
In a small bowl, blend together flour, baking powder, and salt; set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 c. sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture and beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top.
In a small bowl, stir together 3 T. sugar and the cinnamon. Sprinkle over batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Adapted from Camellia Rose Inn Cookbook, p. 26.
Overnight Challah French Toast
1 loaf Challah bread, torn into large chunks, enough to almost fill a 9 x 13" pan
5 eggs
3 T. sugar
2 t. vanilla
3 c. milk
3 c. fresh or frozen berries (blueberries, strawberries, cranberries, etc.)
Crumb topping:
3/4 c. flour
1/2 c. brown sugar
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter, softened
Combine topping ingredients in a bowl and cut together until coarse crumbs form. Cover or put in a ziplock bag and refrigerate.
Grease a 9 x 13" baking dish. Place torn challah in dish.
In a medium sized mixing bowl, lightly beat the eggs, sugar, and vanilla. Add the milk and mix. Pour over the bread. Cover and refrigerate overnight.
In the morning, stir the bread mixture in the pan and smooth into an even layer. Allow the dish to sit out at room temperature for 30 minutes. Sprinkle berries over the top. Sprinkle the crumb topping over the fruit. Preheat the oven and bake at 375 degrees (350 degrees if using a glass dish) for about 55-60 minutes, until the center is set. Serve hot and enjoy. (Also good cold.)
Serves 16.
Adapted from Camellia Rose Inn Cookbook, p. 24.
5 eggs
3 T. sugar
2 t. vanilla
3 c. milk
3 c. fresh or frozen berries (blueberries, strawberries, cranberries, etc.)
Crumb topping:
3/4 c. flour
1/2 c. brown sugar
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter, softened
Combine topping ingredients in a bowl and cut together until coarse crumbs form. Cover or put in a ziplock bag and refrigerate.
Grease a 9 x 13" baking dish. Place torn challah in dish.
In a medium sized mixing bowl, lightly beat the eggs, sugar, and vanilla. Add the milk and mix. Pour over the bread. Cover and refrigerate overnight.
In the morning, stir the bread mixture in the pan and smooth into an even layer. Allow the dish to sit out at room temperature for 30 minutes. Sprinkle berries over the top. Sprinkle the crumb topping over the fruit. Preheat the oven and bake at 375 degrees (350 degrees if using a glass dish) for about 55-60 minutes, until the center is set. Serve hot and enjoy. (Also good cold.)
Serves 16.
Adapted from Camellia Rose Inn Cookbook, p. 24.
Baked Garlic Cheese Grits
6 c. vegetable broth
1 t. salt
1/4 t. pepper
1/4 t. garlic powder
2 c. regular grits
16 oz. cheddar cheese, cubed
1/2 c. milk
4 large eggs, beaten
1/2 c. unsalted butter
8 oz. grated sharp white cheddar cheese
Preheat oven to 350 degrees. Grease a 4-qt. casserole dish.
Bring broth, salt, pepper, and garlic powder to a boil in a 2 qt. saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer until the grits are thick, about 8-10 minutes. Add the cubed cheese and milk, and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 35-40 minutes or until set.
Serves 12 or more.
Adapted from Camellia Rose Inn Cookbook, p. 14.
1 t. salt
1/4 t. pepper
1/4 t. garlic powder
2 c. regular grits
16 oz. cheddar cheese, cubed
1/2 c. milk
4 large eggs, beaten
1/2 c. unsalted butter
8 oz. grated sharp white cheddar cheese
Preheat oven to 350 degrees. Grease a 4-qt. casserole dish.
Bring broth, salt, pepper, and garlic powder to a boil in a 2 qt. saucepan. Stir in the grits and whisk until completely combined. Reduce heat to low and simmer until the grits are thick, about 8-10 minutes. Add the cubed cheese and milk, and stir. Gradually stir in the eggs and butter, stirring until all are combined. Pour the mixture into the prepared casserole dish. Sprinkle with the white cheddar and bake for 35-40 minutes or until set.
Serves 12 or more.
Adapted from Camellia Rose Inn Cookbook, p. 14.
Cinnamon Raisin Souffle
1 large or 1-1/2 small loaves of cinnamon raisin bread, chopped (enough to fill a 9 x 12" pan)
12 oz. cream cheese, softened
6 oz. butter, softened
3/4 c. maple syrup, divided
10 eggs
3 c. half-and-half
Cinnamon sugar
Powdered sugar
Additional maple syrup
Place chopped cinnamon bread in a well-buttered 9 x 12" glass pan.
With a mixer, mix cream cheese, butter, and 1/4 c. maple syrup until smooth. Spread mixture on top of bread, leaving some openings in order to pour through the eggs in the next step.
Beat eggs, half-and-half, and 1/2 c. maple syrup. Pour over bread. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 60 minutes at 350 degrees. Cover in the last 10 minutes to keep from burning.
To serve, cut into squares and sprinkle with powdered sugar and drizzle with maple syrup.
Serves 8-12.
Adapted from Camellia Rose Inn Cookbook, p. 11.
12 oz. cream cheese, softened
6 oz. butter, softened
3/4 c. maple syrup, divided
10 eggs
3 c. half-and-half
Cinnamon sugar
Powdered sugar
Additional maple syrup
Place chopped cinnamon bread in a well-buttered 9 x 12" glass pan.
With a mixer, mix cream cheese, butter, and 1/4 c. maple syrup until smooth. Spread mixture on top of bread, leaving some openings in order to pour through the eggs in the next step.
Beat eggs, half-and-half, and 1/2 c. maple syrup. Pour over bread. Sprinkle with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 60 minutes at 350 degrees. Cover in the last 10 minutes to keep from burning.
To serve, cut into squares and sprinkle with powdered sugar and drizzle with maple syrup.
Serves 8-12.
Adapted from Camellia Rose Inn Cookbook, p. 11.
Sausage & Potato Breakfast Casserole
1 lb. bulk breakfast sausage or soy sausage
2 T. all-purpose flour
1-1/2 c. milk (do not use low fat)
1 16-oz. package of fresh shredded hash brown potatoes (found near the eggs)
Sazon Adobo seasoning, to taste
4 green onions, finely chopped, divided
1-1/4 c. grated sharp cheddar cheese, divided
Preheat oven to 350 degrees. Butter an 8 x 8 x 2" glass baking dish.
If using meat sausage, cook sausage in a heavy skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (If using soy sausage, just warm it up and proceed.) Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish and sprinkle with Sazon Adobo. Top in this order: one third of the onions, 1 c. cheese, another third of the onions, sausage mixture, and remaining 1/4 c. cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with the rest of the green onions and serve.
Serves 6-9.
Adapted from Camellia Rose Inn Cookbook, p. 9.
2 T. all-purpose flour
1-1/2 c. milk (do not use low fat)
1 16-oz. package of fresh shredded hash brown potatoes (found near the eggs)
Sazon Adobo seasoning, to taste
4 green onions, finely chopped, divided
1-1/4 c. grated sharp cheddar cheese, divided
Preheat oven to 350 degrees. Butter an 8 x 8 x 2" glass baking dish.
If using meat sausage, cook sausage in a heavy skillet over medium-high heat until brown, breaking into small pieces with back of spoon, about 5 minutes. (If using soy sausage, just warm it up and proceed.) Mix in flour, then milk. Cook until mixture thickens and comes to a boil, stirring occasionally, about 5 minutes.
Arrange potatoes in prepared dish and sprinkle with Sazon Adobo. Top in this order: one third of the onions, 1 c. cheese, another third of the onions, sausage mixture, and remaining 1/4 c. cheese.
Bake casserole until potatoes are tender, about 45 minutes. Sprinkle with the rest of the green onions and serve.
Serves 6-9.
Adapted from Camellia Rose Inn Cookbook, p. 9.
Three Cheese Egg Bake
4 eggs
1/2 c. milk
1 t. sugar
1/2 lb. cheese shredded (cheddar, muenster, jack, or combo)
2 oz. cream cheese, cubed
1 c. small curd cottage cheese
1/3 c. butter, melted
1/4 c. all-purpose flour
1/2 t. baking powder
Preheat oven to 350 degrees. Spray a 2-qt. baking dish with cooking spray.
In a medium bowl, beat together the eggs, milk, and sugar. Add the cheeses and butter and mix well. Stir in the flour and baking powder. Pour the mixture into the prepared dish and bake 45-50 minutes, or until a knife inserted in the center comes out clean. Cut into wedges and serve immediately.
This recipe doubles very well; just use a 9 x 12" baking dish.
Adapted from Camellia Rose Inn Cookbook, p. 8.
1/2 c. milk
1 t. sugar
1/2 lb. cheese shredded (cheddar, muenster, jack, or combo)
2 oz. cream cheese, cubed
1 c. small curd cottage cheese
1/3 c. butter, melted
1/4 c. all-purpose flour
1/2 t. baking powder
Preheat oven to 350 degrees. Spray a 2-qt. baking dish with cooking spray.
In a medium bowl, beat together the eggs, milk, and sugar. Add the cheeses and butter and mix well. Stir in the flour and baking powder. Pour the mixture into the prepared dish and bake 45-50 minutes, or until a knife inserted in the center comes out clean. Cut into wedges and serve immediately.
This recipe doubles very well; just use a 9 x 12" baking dish.
Adapted from Camellia Rose Inn Cookbook, p. 8.
Tomato-Basil Quiche
1 c. shredded cheddar cheese
1 c. shredded Monterey Jack cheese
1 c. Swiss cheese
1 T. flour
6 eggs, beaten
1 T. Worchestershire sauce
1/2 c. half-and-half
1 medium tomato, chopped
1 T. dried basil or 1/2 c. freshly chopped basil
Preheat oven to 350 degrees. Coat an 8" quiche pan with nonstick spray.
Combine cheeses. In a small bowl, toss 1 c. of the cheeses with the flour. Place mixture in the bottom of the quiche pan. Spread the remaining cheese on top.
Lightly whisk eggs together in a bowl. Add half-and-half and Worcestershire sauce and whisk until frothy. Pour over cheese and sprinkle with tomato and basil. Bake 35-40 minutes or until center is domed and nicely browned. Let stand our of oven 20-30 minutes to allow eggs to set up.
Serves 6-8.
Adapted from Camellia Rose Inn Cookbook, p. 4.
1 c. shredded Monterey Jack cheese
1 c. Swiss cheese
1 T. flour
6 eggs, beaten
1 T. Worchestershire sauce
1/2 c. half-and-half
1 medium tomato, chopped
1 T. dried basil or 1/2 c. freshly chopped basil
Preheat oven to 350 degrees. Coat an 8" quiche pan with nonstick spray.
Combine cheeses. In a small bowl, toss 1 c. of the cheeses with the flour. Place mixture in the bottom of the quiche pan. Spread the remaining cheese on top.
Lightly whisk eggs together in a bowl. Add half-and-half and Worcestershire sauce and whisk until frothy. Pour over cheese and sprinkle with tomato and basil. Bake 35-40 minutes or until center is domed and nicely browned. Let stand our of oven 20-30 minutes to allow eggs to set up.
Serves 6-8.
Adapted from Camellia Rose Inn Cookbook, p. 4.
Thursday, April 14, 2016
Deb's Mom's Coffee Cake
1 c. sugar
2 c. flour
1/2 t. salt
2 t. baking powder
1 t. cinnamon
1 c. milk
1 T. butter, melted
Additional butter, cinnamon and sugar for topping
Mix dry ingredients. Add milk and butter. Mix well. Pour into greased 8" round pan. Bake at 350 degrees for about 35 minutes.
While cake is still warm, rub the end of a stick of butter over the top or spread lightly with butter. Mix a little cinnamon and sugar, and sprinkle mixture over top of cake.
Can also sprinkle berries on top of batter and increase baking time slightly.
From Deborah Gooch.
2 c. flour
1/2 t. salt
2 t. baking powder
1 t. cinnamon
1 c. milk
1 T. butter, melted
Additional butter, cinnamon and sugar for topping
Mix dry ingredients. Add milk and butter. Mix well. Pour into greased 8" round pan. Bake at 350 degrees for about 35 minutes.
While cake is still warm, rub the end of a stick of butter over the top or spread lightly with butter. Mix a little cinnamon and sugar, and sprinkle mixture over top of cake.
Can also sprinkle berries on top of batter and increase baking time slightly.
From Deborah Gooch.
Monday, March 7, 2016
"Inconceivable" Banana Muffins*
2 c. all-purpose flour
1 T. baking powder
1/2 t. salt
1/2 c. chopped pecans or walnuts
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
3 eggs
2-3 mashed ripe bananas
Blend flour, baking powder, and salt in a large bowl. Mix in nuts.
Combine butter and sugar until fluffy. Add eggs and beat well. Blend in bananas. Add wet ingredients to dry ingredients and stir just to moisten, about 20 seconds. Divide into muffin tin with paper liners. Bake at 400 degrees for 20-25 minutes until golden brown.
Makes 12 large muffins.
*"Inconceivable" is my own name for this recipe, in homage to The Princess Bride. These muffins are inconceivable because they taste wonderful without any spices or flavorings.
Source unknown.
1 T. baking powder
1/2 t. salt
1/2 c. chopped pecans or walnuts
1/2 c. (1 stick) unsalted butter, softened
1 c. sugar
3 eggs
2-3 mashed ripe bananas
Blend flour, baking powder, and salt in a large bowl. Mix in nuts.
Combine butter and sugar until fluffy. Add eggs and beat well. Blend in bananas. Add wet ingredients to dry ingredients and stir just to moisten, about 20 seconds. Divide into muffin tin with paper liners. Bake at 400 degrees for 20-25 minutes until golden brown.
Makes 12 large muffins.
*"Inconceivable" is my own name for this recipe, in homage to The Princess Bride. These muffins are inconceivable because they taste wonderful without any spices or flavorings.
Source unknown.
Friday, October 9, 2015
Apple & Noodle Kugel
4 c. cooked wide egg noodles
3 large eggs, lightly beaten
4 T. (packed) light brown sugar
6 medium-size tart apples (such as Granny Smith), peeled and cored
2 T. fresh lemon juice
1/2 c. raisins
1/4 c. slivered almonds
1 T. ground cinnamon
2 T. unflavored fine, dry bread crumbs
4 T. (1/2 stick) butter, melted
Preheat the oven to 375 degrees.
In a large bowl, mix the noodles with the beaten eggs and 2 T. of the sugar. Set aside.
Grate the apples into another bowl and sprinkle with the lemon juice. Add the remaining sugar, raisins, almonds, and cinnamon and mix well. Let stand for 10 minutes.
Butter a round baking dish and sprinkle with some of the bread crumbs. Arrange one third of the noodle mixture on the bottom and top with half the apple mixture. Repeat the layers, finishing with the remaining noodles. Sprinkle the top with the remaining bread crumbs and drizzle with the melted butter. Bake until the top is golden brown, about 50 minutes.
Cool slightly and serve. Ideal for brunch, but also works as dessert.
Serves 4.
Please to the Table cookbook, p. 416..
3 large eggs, lightly beaten
4 T. (packed) light brown sugar
6 medium-size tart apples (such as Granny Smith), peeled and cored
2 T. fresh lemon juice
1/2 c. raisins
1/4 c. slivered almonds
1 T. ground cinnamon
2 T. unflavored fine, dry bread crumbs
4 T. (1/2 stick) butter, melted
Preheat the oven to 375 degrees.
In a large bowl, mix the noodles with the beaten eggs and 2 T. of the sugar. Set aside.
Grate the apples into another bowl and sprinkle with the lemon juice. Add the remaining sugar, raisins, almonds, and cinnamon and mix well. Let stand for 10 minutes.
Butter a round baking dish and sprinkle with some of the bread crumbs. Arrange one third of the noodle mixture on the bottom and top with half the apple mixture. Repeat the layers, finishing with the remaining noodles. Sprinkle the top with the remaining bread crumbs and drizzle with the melted butter. Bake until the top is golden brown, about 50 minutes.
Cool slightly and serve. Ideal for brunch, but also works as dessert.
Serves 4.
Please to the Table cookbook, p. 416..
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