Recipe: Assorted Breakfast Recipes (11)

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10-19-99 Breakfast Breads: Assorted Breakfast Recipes

Becky,.LA (10:41:16) :

2lb RAISIN BREAD (bread machine)
Recipe By : BECKY

1 1/2 cups warm water -- 95-110 degrees
1/2 cup sugar
2 tablespoons butter -- melted
4 cups bread flour
2 Teaspoons ground cinnamon
1 teaspoon salt
1/4 cup powdered milk
2 1/4 teaspoons yeast (or bread machine yeast)*
1 cup raisins -- dusted with sugar

Add to bread machine according to machine directions.
Follow machine directions.

*yeast amount not included with original post

Debbie.D.,.AL (10:14:54) : MILE HIGH BISCUITS

3 cups flour
2 T. sugar
1 T. plus 1 1/2 tsps. baking powder
3/4 tsp. cream of tartar
3/4 tsp. salt
3/4 cup butter-flavor Crisco
1 egg, beaten
3/4 cup milk

Mix flour, sugar, baking powder, cream of tartar, and salt together. Cut in shortening with a knife or pastry blender until mixture looks like coarse meal. Combine egg and milk and add to flour mixture. Stir only until ingredients are moistened. Place dough on floured surface and knead 8-10 times. Roll dough to 1" thickness. Cut with biscuit cutter. Place biscuits on an ungreased cookie sheet. Bake at 450 for 10-12 minutes. Check frequently and do not overcook.

Shelby,.IA (05:09:22) : Egg Biscuit Bake

1 can(5oz)evaporated milk
8oz process American cheese, cubed
1 tsp prepared mustard
3/4 cup cubed fully cooked ham
1/2 cup frozen peas
2 Tbsp butter or margarine
10 eggs, beaten
1 tube(12oz) refrigerated buttermilk biscuits

In a saucepan, combine the milk, cheese and mustard; cook over low heat until smooth, stirring constantly. Stir in ham and peas. Melt butter in a large skillet; add eggs. Cook and stir over med. heat until the eggs are set. Add cheese sauce and stir gently. Spoon into an ungreased shallow 2-qt. baking dish. Separate the biscuits and cut in half. Place with cut side down around outer edge of dish. Bake, uncovered, at 375 for 15-20 minutes or until the biscuits are golden brown. Yield: 4-6 servings.

Shelby,.IA (05:01:11) : Baked Brunch Sandwiches

3 Tbsp Dijon mustard
12 slices bread
6 slices fully cooked ham
12 slices cheddar or Swiss cheese
1 med. tomato, thinly sliced
3 Tbsp butter or margarine, softened
4 eggs
1/4 cup milk
1/4 tsp pepper

Spread mustard on one side of six slices of bread. Layer ham, cheese and tomato oveer mustard; top with remaining bread. Butter the outside of the sandwiches; cut in half. Arrange in a greased 13x9x2 baking dish. Beat eggs, milk and pepper; pour over sandwiches. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375 for 30 minutes or until the sandwiches are golden brown and the cheese is melted. Yield: 6 servings.

cc.in.ohio (01:09:10) : Hilda's Granola

1 lb old fashioned oats
1 cup chopped nuts (walnuts, pecans, almonds or combo of all)
1 cup wheat germ
1 cup hulled sunflower seeds
1/2 cup honey
1/2 cup light vegetable oil
1/2 cup brown sugar
2 teaspoons vanilla
1-1/2 cups raisins, or diced prunes, or dried cranberries, or dried
cherries, or diced dried apricots, or a combo of any or all

Combine first 4 ingredients. Put next four ingredients into a small saucepan, heat, and stir, but do not boil. Pour over oats mixture. Stir until well blended. Spread evenly in two oiled cookie sheets. Bake at 325 degrees 20 to 25 minutes, stirring occasionally. Remove from oven. Stir in dried fruit. Cool. Store in tightly closed container or seal in plastic bags. Makes about 3 pounds.

ValPal,.Ca (11:51:22) :

For Strawberry Spread: Add the sugar to one of the bowls with cream cheese and mix it with a fork until you can't see the sugar anymore. Then mix in the chopped strawberries, trying not to mash the fruit.

For Peanut Butter and Honey Spread: Add the peanut butter and honey to another bowl with cream cheese, and mix with a clean fork until it is all the same color.

For Peach Melba Spread: Stir the raspberry preserves into the third piece of cream cheese with a clean fork, then place the slices of fresh peach on top.

Toast the bagels or bread and place them on a large plate. Arrange the three small bowls on the plate (if it is big enough) or next to the plate on a tray and bring it to your mother in bed. Here's a tip: find out the night before what time she wants to get up, and have the tray ready at that time. Don't forget a cup of her favorite breakfast drink. And here's an extra tip: a fresh flower on the tray will make her smile and give you a big kiss.

ValPal,.Ca (11:40:13) : Breakfast Cookies So-called because (note the ingredients) they are a
meal in themselves.

This is your cookie base. Blend until smooth:
3/4 cup oil
2/3 cup honey
3 or 4 large apples, peeled or unpeeled, cored and chopped
2 tsp. vanilla and/or small wedge lemon

Mix in:
3 cups oatmeal flakes
1 cup sunflower seeds
1 cup raisins or chopped dates

Let stand for 1/2 hour to let the oatmeal soak in the flavors.

Drop by spoonful onto the drying trays, and dry until firm. Texture can be according to your preference. The cookies should store well, if you can keep your fingers off 'em long enough to save a few!

What, no sunflower seeds? Peanut butter does or other nuts wonderfully well as a substitute. The cooky base also makes a delicious fruit-salad topping with maybe some sesame cracker crumbles on top.

ValPal,.Ca (11:30:24) : Clean-up-the-fridge Frittata
Below is the recipe but I use whatever I have. I have made 1 big pan that served 8 easily.

1/4 c. dried tomatoes (not packed in oil)
1 Tbsp. olive oil
1 c. chopped onion
1 large baked potato, cut in chunks
1/2 c. chopped ham
6 eggs
1/2 c. shredded Cheddar cheese
Soak dried tomatoes for 10 min, cut in thin strips
Heat oil in skillet, add onion & saute until softened. Add potato & han, cook 1-2 min.
Add tomatoes
Beat eggs & cheese in small bowl.
Add to skillet
Cook 3 minutes more
Bake in preheated 350 oven for 10 minutes or until eggs are set.
Serve immediately.

ValPal,.Ca (11:54:39) : LEMON-WALNUT SCONES (Makes 12)
Cut together:

1/4 cup salted butter
1/4 cup margarine
1 Tbl baking powder
1/2 cup sugar
1 grated lemon peel
Cut into above:
2 cups sifted flour

Mix & add to above: (Dough should be loose and sticky.
Add more milk if necessary)
1 egg
1 tsp vanilla extract
Milk to a total of 1 cup
Add:
1/3 cup chopped walnuts

Scoop or cut 1/4 cup -size balls. Roll in flour and flatten slightly on an ungreased cookie sheet. Bake at 400 deg. for 20 min. - until slightly brown.

cc.in.ohio (01:00:46) : Baked Apple Donuts

Sift together:
1-1/2 c. flour
1/2 tsp. nutmeg
1-3/4 tsp. baking powder
1/2 c. sugar
1/2 tsp. salt

Combine and then add dry ingredients:
1 egg
1/2 c. grated apple or
3/4 c. applesauce
1/2 c. oil
1/4 c. milk

Fill 12 greased muffin cups 2/3 full, bake at 350 degrees for 20-25 minutes. Remove from pan, brush with 1/4 c. butter and then roll in mixture of 2/3 c. sugar and 2 tsp. cinnamon.

cc.in.ohio (12:51:52) : Jumbo Caramel Sticky Rolls
SERVES :8

3 3/4 c All-purpose flour*
1/3 c Granulated sugar
1 ts Salt
2 pk Regular or quick-acting Active dry yeast
1 c Very warm milk (120 to 130 Degrees)
1/3 c Margarine or butter, softened
1 Egg
1 c Packed brown sugar
1/2 c Margarine or butter
1/4 c Dark corn syrup
3/4 c Pecan halves
2 tb Margarine or Butter, softened
1/2 c Chopped pecans
2 tb Granulated sugar
2 tb Packed brown sugar
1 ts Ground cinnamon

Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched.)

Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves. Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even.

Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double. Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan.

* If using self-rising flour, omit salt.