|
Baked French Toast
(Overnight)
French bread cut into one inch slices, making eight slices
Combine:
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla
Pour over bread slices, cover and refrigerate overnight.
Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas,
thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup
sugar and 1 tablespoon apple pie spice over strawberries and bananas.
Place slices of egg-soaked bread on top of strawberries and bananas.
Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25
minutes.
Serve with whipped cream or powdered sugar.
<><><><><><><><><><>
Cinnamon Butter
1/2 lb butter
1/2 lb confectioners sugar
3 tablespoons cinnamon
Combine the ingredients and mix well with an electric mixture. Store in
refrigerator.
<><><><><><><><><><>
Peach
Muffins - 1
- (with
brown sugar)
THESE ARE
SO GOOD!
4 c. all purpose flour
2/3 c. packed brown sugar
2 tbsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground allspice
2 eggs
2 c. sour cream
1/2 c. cooking oil
1 c. chopped fresh, frozen or canned
peaches
In large mixing bowl, stir together flour, sugar, baking powder, salt,
baking soda and allspice. Make a well in center. Combine eggs, sour
cream and oil; stir in peaches. Add peach mix all at once to flour mix.
Stir just until moist. Batter should be lumpy. Spoon into greased muffin
cups filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Makes
about 20 muffins.
<><><><><><><><><><>
PEACH MUFFINS - 2
(MY FAVORITE)
1 1/2 c.
flour
3/4 tsp. salt
1/2 tsp. baking soda
1 c. sugar
2 eggs, well beaten
1/2 c. oil
1 1/4 c. fresh or drained canned
peaches, coarsely chopped
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 c. chopped almonds (optional)
Combine flour, salt, soda and sugar. Make a well in center. Add eggs and
oil. Stir only until moistened. Stir in peaches, extracts and nuts Fill
muffin tins 2/3 full. Bake at 350 degrees for 20-25 minutes. Yields: 16
muffins. Split and fill with cream cheese for snack. FOR BREAD: Spoon
batter into 9-inch loaf pan. Bake at 350 degrees for 1 hour.
<><><><><><><><><><>
OATMEAL-COCONUT MUFFINS
1 c. rolled slow cook oats
1 c. buttermilk
1 c. sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1 1/2 tsp. baking powder
1/2 c. melted shortening (do not use
butter or margarine)
1/2 c. brown sugar
1 egg
3/4 c. shredded coconut
Strawberry preserves
Preheat oven to 400 degrees. Soak oats in buttermilk for at least 30
minutes. Sift flour with salt, baking soda and baking powder. Blend
together melted shortening, brown sugar, coconut and egg. Then blend in
thoroughly oatmeal and buttermilk mixture. Stir in dry ingredients,
mixing only enough to moisten. Spoon into greased muffin tins. Using
small teaspoon, place 1 teaspoon strawberry preserves in each muffin.
Cover with a dab of dough. Bake at 400 degrees for 20 minutes. Makes 1
dozen.
<><><><><><><><><><>
APPLE MUFFINS
4 tbsp. Crisco
1 egg, beaten
1 c. finely chopped apples
2 c. flour
3 tsp. baking powder
1/2 c. sugar
1 c. milk
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
Nuts - optional
Cream shortening with sugar, add egg, milk and apples. Blend well. Sift
dry ingredients into apple mixture. Do not beat, just stir until mixture
is moistened. Put into greased muffin tins. Sprinkle with sugar and
cinnamon before baking. Bake at 375 degrees for 20-25 minutes. Makes 12
muffins.
<><><><><><><><><><>
Breakfast Pizza
1 lb. bulk pork sausage (your choice,
mild or hot)
1 (8 oz.) pkg. refrigerated crescent
rolls
1 c. frozen loose pack hash brown
potatoes, thawed
1 c. shredded cheddar cheese, sharp
or mild
1/4 c. milk
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. Parmesan cheese
5 med. eggs (or 4 lg. eggs)
In a skillet cook sausage until browned; drain off excess fat. Separate
crescent dough into 8 triangles. Place in ungreased 12" pizza pan
with points toward the center. Press over bottom and up sides with
fingers to form a crust; spoon sausage over crust, sprinkle with
potatoes. Top with cheddar cheese. In a bowl, beat together eggs, milk,
salt, and pepper. Pour into crust. Sprinkle Parmesan cheese over all.
Bake in preheated 375 degree oven for 25 to 30 minutes. Makes 6 to 8
servings. NOTE: It's also good with Swiss or Monterey Jack cheese in
place of cheddar
<><><><><><><><><><>
SAUSAGE GRAVY
Serve
only occasionally as it is fattening
1/4 lb. spicy bulk sausage
1/4 c. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
Cook sausage in medium pan until browned, stirring to crumble. Drain off
all fat except about 2 tablespoons. Stir in flour. Cook, stirring
constantly, until thickened. Gradually whisk in milk, salt and pepper.
Cook, stirring constantly until thick and bubbly. Serve over hot
biscuits.
<><><><><><><><><><>
BUTTERY BISCUITS
Fattening,
but good. Just go for one serving
2 c. all-purpose flour
1 tbsp. baking powder
1 tbsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 c. margarine or butter
3/4 c. whipping cream, light cream or
milk
In a bowl stir together flour, baking powder, sugar, cream of tartar,
and salt. Using a pastry blender, cut in margarine until mixture
resembles coarse crumbs. Make a well in the center of dry mixture, then
add cream all at once. Using a fork, stir just until moistened. Turn the
dough out onto a lightly floured surface. Quickly knead the dough by
gently folding and pressing dough for 10-12 strokes or until dough is
nearly smooth. Pat or roll dough to 1/2 inch thickness. Cut dough with a
floured 2 1/2 inch biscuit cutter, dipping the cutter into flour between
cuts. Place biscuits on an ungreased baking sheet. Bake in a 450 degree
oven for 10-12 minutes or until done. Remove biscuits from baking sheet;
serve hot.
VARIATIONS:
BUTTERY BREAKFAST TURNOVERS: For filling, in a small mixing bowl beat 1
(3 ounce) package of cream cheese, softened, and 1 egg yolk with an
electric mixer until combined. Stir in 1/3 cup pineapple or peach
preserves. Set filling aside. Prepare dough for biscuits as directed
except roll dough to 1/8 inch thickness. Cut dough with a 4-inch round
biscuit cutter. Spoon 1 rounded teaspoon of filling onto center of each
circle of dough. Fold each in half, sealing edges with the tines of a
fork.
<><><><><><><><><><>
BREAKFAST BISCUITS
2 c. biscuit mix
2 tbsp. sugar
1/4 c. margarine, melted
2/3 c. milk
Mix all the above until just combined. Spray muffin tins. Cover bottoms
with layer of dough (1/4 inch). Add 1 teaspoon of any flavor jam
(raspberry, strawberry, blackberry etc.) Cover with dough. Bake at 450
degrees for 12-15 minutes. Top with Powdered Sugar Glaze.
<><><><><><><><><><>
German Pancakes
3 c. Bisquick
1/2 c. sugar
3/4 c. milk
2 eggs
1 stick margarine, melted
Mix all ingredients together. Spread on slightly greased large cookie
sheet. Place sliced apples on top. Combine small amount cinnamon and
sugar and sprinkle on top of apples. Bake 20 to 25 minutes in 375 degree
oven. Combine confectionary sugar, water and vanilla. Dribble glaze over
cool cake.
<><><><><><><><><><>
Applesauce Puffs
2 c. Bisquick
1/2 c. sugar
2 tbsp. vegetable oil
1/2 tsp. cinnamon
1/2 c. applesauce
1/4 c. milk
1 egg
Mix dry ingredients together. Stir in applesauce, milk and egg. Drop
into well greased muffin tins. Bake at 400 degrees for 12 minutes. While
still warm dip into melted butter and dip in a mixture of 1/4 cup sugar
and 1/2 teaspoon of cinnamon. Makes 24 muffins.
<><><><><><><><><><>
Apple Crisp Oven Pancake
1/2 cup oats -- (regular)
1/4 cup Bisquick baking mix
1/4 cup brown sugar
2 tablespoons butter -- (softened)
3/4 teaspoon cinnamon
2 cups Bisquick baking mix
3/4 cup milk
3/4 cup applesauce -- (chunky)
1/4 teaspoon vanilla
1 egg
Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup Bisquick,
brown sugar, butter (or margarine) and cinnamon. Reserve. Beat remaining
ingredients with whisk until well-blended. Pour into pan. Spread batter
to edges. Sprinkle with oats mixture. Bake 14 to 16 minutes, or until
light golden brown. Cut into 6 pieces and serve. Serving Size : 6
<><><><><><><><><><>
Granola Bars
1 1/2 c. Bisquick baking mix
1 1/2 c. quick cooking oats
1 c. brown sugar
1/2 c. margarine or butter, softened
1 egg
1/2 c. semi-sweet chocolate chips,
raisins or chopped nuts
Heat oven to 350 degrees. Mix all ingredients together except chocolate
chips until moistened. Stir in chocolate chips. Press mixture evenly in
ungreased 9 x 13 inch pan. Bake until center is set, 15 to 17 minutes.
JUICER DRINK
2 c. unsweetened pineapple juice
2 c. unsweetened apple juice
2 c. unsweetened orange juice
2 c. club soda
Pour all ingredients in 1/2 gallon container. Stir or shake to blend
well. Serve over crushed ice or ice cubes in tall glasses.
<><><><><><><><><>
|