Recipe: Breakfast and Brunch Recipes (33) - 02-13-2000 Recipe Swap (updated)
Breakfast and Brunch33 BREAKFAST AND BRUNCH RECIPES
Recipe Swap - February 13, 2000
RECIPES IN THIS FILE:
Classic Sunday Coffee Cake
Easy Apple Coffee Cake
Easy Coffeecake
Hershey Cake
Dutch Coffee Cake
Florida Orange-Honey Mustard Biscuits with Ham
Apple Puffed Pancake
Cinnamon Heart Puffs
Early Morning Peach Fuzz Buzz
Goat Cheese and Spinach Morning Tart
Strawberry Sparklers
Yellow Birds
Sweet Zucchini Muffins
Orange Iced Tea
Layered Fruits In Lemon-Pear Sauce
Fresh Mushroom, Bacon and Egg Puff
Oatmeal Raisin Scones with Strawberry Honey Butter
Spinach-Ricotta Pie
Spinach Quiche
Florentine Quiche Lorraine
Farmer's Stand Quiche
Orange Ginger Muffins
Mcclenning Apple Muffins
Lemon and Blueberry Tea Cake
German Apple Pockets
Almond Crunch Tea Bread
Vegetable Fritatta
Ham And Cheese Pie
Caribbean Muffins
Banana Pancakes with Cinnamon Syrup
Apple French Toast
Creamed Chipped Beef
Egg-In-Jail
CLASSIC SUNDAY COFFEE CAKE
Adapted from source: Coffee Cakes by Lou Seibert Pappas
Makes one 9-inch cake
"This versatile cake works with a range of fruits. Tart berries or cherries and crunchy, spicy nut topping interplay for a sublime duo."
FOR THE CAKE BATTER:
4 tablespoons (1/2 stick) unsalted butter, softened
6 tablespoons sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons grated orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 1/2 cups fresh blueberries, boysenberries, raspberries, loganberries, blackberries, red currants, or pitted sour cherries
FOR THE STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts
10 pecan or walnut halves
Preheat the oven to 350 degrees F. Grease and flour a 9-inch pie pan.
PREPARE THE BATTER:
In a large bowl, cream the 4 tablespoons butter and 6 tablespoons sugar until light and fluffy. Add the egg, vanilla, and orange zest; beat well.
Stir together 1 cup flour, baking powder, baking soda, and salt, and add to the butter mixture along with the buttermilk, mixing just until the batter is smooth and thick. Fold in the fruit and spread in the prepared pan.
PREPARE THE STREUSEL TOPPING:
In a bowl, combine 1/4 cup flour, 2 tablespoons butter, 1/4 cup sugar, and cinnamon, mixing until crumbly; mix in the chopped nuts. Sprinkle over the top of the batter and stud with nut halves.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm, cut into wedges.
EASY APPLE COFFEE CAKE
From: KellyWA
2 cups peeled, sliced apples (2 to 3 apples)
1 tablespoon lemon juice
1 1/2 cup all-purpose flour
1/2 cup white granulated sugar
2 tsp baking powder
1 tsp salt
1 egg, beaten
2/3 cup milk
3 tablespoons oil
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 tsp. ground cinnamon
Toss the apples with lemon juice to prevent browning; set aside.
Stir together the flour, white sugar, baking powder and salt; set aside.
Combine the egg, milk and oil. Add the liquid all at once to the flour mixture, stirring only until the flour is moistened. Pour the batter into a greased 9-inch round layer pan.
Arrange the apple slices over the batter. Drizzle the butter over the apples.
Mix the brown sugar and the cinnamon, and, sprinkle over the apples.
Bake in preheated 400 degree F oven for 25 to 30 minutes, or until the cake tester comes out clean.
*Spoon the flour into a dry measuring cup, level. Do not scoop. If self-rising flour is used omit baking powder and salt.
EASY COFFEECAKE
From: granny/sc
FOR THE CAKE BATTER:
1 (2-layer-size) yellow cake mix
1/2 cup oil
4 eggs
1 cup sour cream
1 (4-serving-size) pkg. instant vanilla pudding
1/4 cup orange juice
FOR THE TOPPING:
1/2 cup sugar
3 tsp. ground cinnamon
Chopped nuts (optional)
Preheat oven to 350 degrees F. Grease and flour 2 loaf pans or 1 tube pan.
Mix together the ingredients for the cake batter and beat at high speed for 10 minutes. Do not cut down on beating time.
Put in layer of batter and then sprinkle with topping mix. Repeat layers. Cut through and swirl with knife.
Bake at 350 degrees F about 50 minutes or until cake springs back.
HERSHEY CAKE
From: Lori.NY
If I am taking the Hershey Cake to party or work I cut in squares and put in decorated Xmas, Halloween, or Birthday cupcake papers.
DO NOT use electric mixer!!
With a wooden spoon cream together:
1 cup margarine, softened
1 cup sugar
1 tsp. vanilla
Stir in one at a time, mixing well after each:
4 eggs
Stir in:
1 (16 oz.) can Hershey syrup
1 cup flour
Pour into greased and floured 13x9-inch pan.
Bake in 350 degree F oven for 25 to 30 minutes.
As soon as cake comes from oven, prepare icing.
ICING
In a saucepan bring to a boil:
1 cup sugar
1 stick (1/2 cup) margarine
1/4 cup milk
Boil for 3 minutes.
Remove from heat and add:
4 plain Hershey Bars (regular size, they come 6 in a pack)
Stir till smooth. Pour on hot cake.
Sprinkle with:
Chopped nuts, optional (I sometimes do half the top with nuts.)
Let cool and refrigerate. Cut into squares.
DUTCH COFFEE CAKE
Source: Dawn to Dusk A Taste of Holland by The Holland Junior Welfare League (Holland, Michigan)
From: Lori, NY
Makes 1 (8-inch) cake
FOR THE TOPPING:
3 tablespoons butter, softened
1/3 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
FOR THE CAKE BATTER:
1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1/3 cup shortening
1 egg, beaten
1/3 cup milk
3 firm bananas, cut diagonally into 1/4-inch slices
Preheat oven to 375 degrees F. Grease an 8x8-inch baking pan.
TO MAKE THE TOPPING:
Cream the butter in a mixer bowl until light and fluffy. Add 1/3 cup sugar and 1/3 cup flour gradually, beating well after each addition. Stir in cinnamon and pecans. Set aside.
TO MAKE THE CAKE BATTER:
Sift 1 1/2 cups flour, baking powder, salt and 1/4 cup sugar into a large bowl. Cut in shortening until crumbly. Add a mixture of the egg and milk, stirring until a stiff dough forms.
TO ASSEMBLE AND BAKE:
Spread the dough evenly in the prepared baking pan. Arrange the bananas over the dough, allowing the slices to overlap. Sprinkle the topping over the bananas.
Bake at 375 degrees F for 30 minutes. Serve warm.
FLORIDA ORANGE-HONEY MUSTARD BISCUITS WITH HAM
From: Gina, Fla
Makes 8 servings
FOR THE BISCUITS:
2 cups flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup butter
2/3 cup milk
1 Tbsp. chopped fresh parsley
FOR THE ORANGE-HONEY MUSTARD:
1/2 cup Dijon mustard
3 Tbsp. mayonnaise
1/4 cup honey
2 Tbsp orange juice
FOR SERVING:
Orange-Honey Mustard (recipe follows)
16 slices thin country-baked ham
TO MAKE THE BISCUITS:
Preheat oven to 350 degrees F.
Sift dry ingredients into large bowl. Cut in butter until coarse crumbs. Add milk and stir gently with fork until dough forms.
Turn dough out onto lightly floured surface. Sprinkle with parsley and roll out into 1/2-inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2-inch cutter dipped in flour.
Bake on ungreased cookie sheet 10-12 minutes.
TO SERVE:
Split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.
ORANGE-HONEY-MUSTARD
1/2 cup Dijon mustard
1/4 cup honey
3 Tbsp. mayonnaise
2 Tbsp orange juice
Blend all ingredients in a small bowl and refrigerate to set flavors.
APPLE PUFFED PANCAKE
From: Gina, Fla
Makes 6 servings
6 eggs
1 1/2 cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup butter
2 Granny Smith apples, peeled and sliced very thin
2 to 3 Tbsp. brown sugar
Maple syrup, warmed (for serving)
Preheat oven to 425 degrees F.
Blend eggs, milk, flour, sugar, vanilla, salt and cinnamon in a large bowl. Batter may remain lumpy. Set aside.
Add butter to a fluted 12-inch quiche or tart pan and melt in oven.
Add apple slices to pan and return to oven until butter sizzles BUT DOES NOT BURN.
Remove from oven and immediately pour in batter. Sprinkle with brown sugar and bake for 20 minutes or until all puffed and brown.
Serve with warmed maple syrup.
CINNAMON HEART PUFFS
From: Gina, Fla
Makes 16
1 sheet frozen puff pastry, thawed
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Roll pastry out onto a lightly floured surface into an 11x14-inch rectangle. Cut out 16 hearts with a heart cookie cutter. Carefully transfer to a cookie sheet.
Combine sugar and spices and sprinkle over hearts.
Bake 15 minutes at 350 degrees F.
Cool on rack. Can be stored in airtight cont. for several days.
EARLY MORNING PEACH FUZZ BUZZ
From: Gina, Fla
Makes 8 drinks
4 medium-size ripe peaches
1 (6 oz.) container frozen pink lemonade
6 oz. rum
4 oz. vodka
Ice
Cut up the peaches, leaving the peel on. Place in a blender with remaining ingredients. Blend till smooth.
GOAT CHEESE AND SPINACH MORNING TART
From: Gina, Fla
Makes 8 servings
2 to 3 shallots, minced
2 cloves garlic, minced
1/4 cup fresh dill
Handful fresh spinach leaves
9 to 11 oz. goat cheese
1 cup heavy whipping cream
3 eggs
Ground white pepper, to taste
1 unbaked pie shell
Preheat oven to 350 degrees F.
Saute shallots and garlic until limp. Stir in dill and spinach and let it wilt.
Puree cheese, heavy cream, eggs and pepper. Blend together with spinach mixture and pour into pie shell.
Bake at 350 degree F for 45 minutes or until golden and puffy.
STRAWBERRY SPARKLERS
From: Gina, Fla
Makes 6-8 drinks
1 (10 oz.) package frozen strawberries, partially thawed
2 1/2 cups freshly squeezed orange juice
1 bottle dry champagne, chilled
Whole strawberries, for garnish
Put berries and juice in the blender and blend. Pour into a pitcher and refrigerate.
Just before serving, add champagne and stir gently. Garnish with a berry.
YELLOW BIRDS
From: Gina, Fla
Makes 8-10 drinks
8 oz. creme de banana liqueur
8 oz. light rum
2 oz. lemon juice
4 oz. pineapple juice
4 oz. orange juice
Combine everything in a large pitcher and serve over crushed ice.
SWEET ZUCCHINI MUFFINS
From: Gina, Fla
Makes 12 muffins
1 1/2 cups flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup sugar
1/2 cup vegetable oil
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. lemon or orange zest
1 cup pecans, chopped
1/2 cup dates, chopped
1 small zucchini, grated
Preheat oven to 350 degrees F. Grease 12 muffin pan cups.
Sift together flour, cinnamon, baking powder and baking soda; set aside.
Blend together sugar, oil, egg, vanilla and salt in a large bowl. Gradually add flour mixture and stir well.
Add zest, nuts and dates and blend well. Stir in zucchini. Batter will be stiff and thick. Spoon into prepared muffin tins.
Bake at 350 degrees F for 30-35 minutes.
ORANGE ICED TEA
From: Gina, Fla
Makes 12 drinks
3 large tea bags
6 cups boiling water
3 cups orange juice
1 1/2 cups sugar
21 oz. club soda
6 Tbsp. lemon juice
Add tea bags to 6 cups boiling water. Allow to steep for 30 minutes. Discard tea bags.
Pour tea and remaining ingredients into a large pitcher. Refrigerate until ready to serve.
LAYERED FRUITS IN LEMON-PEAR SAUCE
From: Gina, Fla
Makes 8-10 servings
1 (29 oz.) can pear halves in heavy syrup
1 egg, beaten
2 Tbsp. flour
1 tsp. butter
2 tsp. lemon juice
1 cup heavy whipping cream, whipped
2 Tbsp. powdered sugar
1 (16 oz.) canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
FOR SERVING:
2 kiwis, chilled, peeled and sliced
1/4 cup slivered almonds or pecans
Drain the pears, reserve 1 cup juice. Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears; set aside.
Combine the reserved juice, egg and flour in a saucepan. Cook until thickened. Stir in butter and lemon juice. Cool thoroughly.
Fold in whipped cream sweetened with the 2 tablespoons powdered sugar.
Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight.
JUST BEFORE SERVING:
Decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.
FRESH MUSHROOM, BACON AND EGG PUFF
From: Gina, Fla
Makes 8-10 servings
Must be made 1 day ahead.
4 cups day old white or French bread
2 cups shredded Cheddar cheese
1/2 of a medium-sized onion, chopped
1/2 cup fresh sliced mushrooms
2 garlic cloves, minced
Butter
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Dash of black pepper
10 slices cooked crisp bacon, crumbled
1/2 cup chopped tomatoes
Generously butter a 9x13-inch baking pan. Arrange the bread cubes in it and sprinkle the cheese all over it; set aside.
Saute the chopped onion, mushrooms and garlic in some butter until limp. Cool and set aside.
Beat together the eggs, milk, mustard, salt, onion powder and pepper. Blend in the onion mixture and pour all this on top of the bread and cheese. Sprinkle with the crumbled bacon and tomatoes. Cover and chill overnight.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
Bake uncovered, until set, 1 hour. Tent with foil if top gets too brown.
OATMEAL RAISIN SCONES WITH STRAWBERRY HONEY BUTTER
From: Gina, Fla - 02-13-2000
Makes 8-12 scones
Strawberry season begins in January here in Central Florida. This is a wonderful way of enjoy the fruits of the labor!
1 1/2 cups flour
1 1/4 cups quick cooking oats, uncooked
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup butter, melted
1/2 cup milk
2 egg whites
1 tsp. vanilla
1/2 cup raisins
1/3 cup chopped pecans
Strawberry Honey Butter (for serving)
Preheat oven to 425 degrees F.
Combine flour, oats, sugar, baking powder and salt in a bowl. Add butter, milk, egg whites and vanilla, stirring until just moistened. Stir in raisins and nuts.
Place mixture on lightly floured surface and press out dough to about 3/4-inch thickness. Cut into wedges with a knife.
Bake on a greased cookie sheet 12-15 minutes or until golden brown.
STRAWBERRY HONEY BUTTER
Makes approximately 1 cup
1 pint strawberries, washed and hulled
3 Tbsp. honey
1 tsp. sugar
1 tsp. fresh lime juice
3/4 cup unsalted butter, slightly softened
Puree strawberries in food processor and strain thru a fine sieve.
Place the strawberry puree in a saucepan with the remaining ingredients except butter; boil until thickened. Set aside to cool (at room temperature).
Add to butter to cooled mixture and mix well, let stand covered for 1 hour.
SPINACH-RICOTTA PIE
From: Gina, Fla
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees for 30-40 minutes or until set.
SPINACH QUICHE
From: Gina, Fla
1 pie shell, unbaked
1/2 package of Ranch dressing powder
1/2 cup Monterrey Jack cheese, shredded
3/4 cup shredded mozzarella cheese
3/4 cup shredded Swiss cheese
1 pkg. frozen chopped spinach, thawed and drained
3 eggs, beaten
1 cup half and half
1 tsp. salt
1 tsp. oregano
1/2 tsp. garlic powder
Dash of black pepper
Sprinkling of chopped fresh parsley (for garnish)
Set oven at 350 degrees F.
Sprinkle dry Ranch dressing powder inside pie shell, set aside.
Combine cheeses and spinach ingredients; spread in prepared pie shell.
Mix remaining ingredients (except parsley) and pour over spinach mixture. Place on center of a cookie sheet.
Bake for 45-55 minutes or until set.
FLORENTINE QUICHE LORRAINE
From: Gina, Fla
1/2 lb. bacon
1 small onion, finely chopped
1 clove garlic, minced
2 Tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained well
3 eggs, plus 1 yolk
1/2 cup half and half
1/2 cup milk
2 cups grated Swiss cheese tossed in 2 Tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 (9 1/2-inch) pie shell, partially baked
Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take off heat.
Beat eggs till foamy; add half and half and milk and beat well.
Fold in bacon, cheese, parsley and seasonings; blend well. Pour into pie shell.
Bake at 350 degrees F for 50-60 minutes.
FARMER'S STAND QUICHE
From: Gina, Fla
2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg
Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.
In a large bowl with mixer beat eggs, adding the cream.
Add the cream cheese in pinches along with the torn bread.
Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.
Bake on a cookie sheet for 55 minutes at 350 degrees F.
ORANGE GINGER MUFFINS
Source: Houston Chronicle, January 20, 1999
From: Gina, Fla
Makes 12 muffins
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger
Preheat oven to 375 degrees F.
Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside.
With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour.
Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top.
Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.
MCCLENNING APPLE MUFFINS
From: Gina, Fla
Makes 12 muffins
1 Cup Flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Quaker Oats, uncooked
1 cup pared and chopped Golden Delicious apples
1/2 cup milk
1/2 cup white granulated sugar
1/4 cup brown sugar
1 egg, beaten
FOR TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F.
Sift flour, baking powder, cinnamon, nutmeg and salt together. Add remaining ingredients except topping; mix only until ingredients are moistened. Spoon into greased muffin tins.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon for topping and sprinkle on muffins before baking.
Bake for 15-20 minutes.
LEMON AND BLUEBERRY TEA CAKE
Source: Emeril Lagasse
From: Gina, Fla
Makes 1 loaf
1 1/2 cups white granulated sugar, divided use
1/4 cup brown sugar
2 1/3 cups flour, divided use
8 tablespoons butter, room temperature, divided use
1 teaspoon ground cinnamon, divided use
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice
Preheat the oven to 375 degrees F. Grease a 9x5-inch loaf pan.
For the topping, in a small mixing bowl, combine 1/4 cup of the white sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon.
Using an electric mixer, cream the remaining 1 1/4 cups white sugar and remaining 4 tablespoons butter together. Add the egg, half and half, sour cream and lemon juice; blend until smooth. Set aside.
In a mixing bowl, sift the remaining 2 cups flour, baking powder, salt and remaining 1/2 teaspoon cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated.
Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter.
Bake for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove from the pan and cool on a wire rack. Slice and serve.
GERMAN APPLE POCKETS
From: Gina, Fla
Makes 8 pockets
FOR THE CRUST:
2 to 2 1/2 cups flour, divided use
1 envelope active dry yeast
2 teaspoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut up
FOR THE FILLING:
2 cups thinly sliced, peeled apples, Rome are good
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
FOR TOPPING:
1 egg, lightly beaten
1 tablespoon water
Additional sugar (for sprinkling)
TO PREPARE THE DOUGH:
In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt; set aside.
Heat water and butter until very warm (120 to 130 degrees F); butter does not need to melt. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
TO PREPARE THE FILLING:
In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and spices; toss to coat evenly; set aside.
TO MAKE THE POCKETS:
Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
In small bowl, combine egg and water; brush onto tops of dough. Sprinkle with sugar.
Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.
ALMOND CRUNCH TEA BREAD
From: Gina, Fla
FOR THE ALMOND CRUNCH:
1/3 cup all-purpose flour
1/3 cup sugar
2 Tbsp. butter, softened
1 Tbsp. ground cinnamon
1/2 cup crushed almonds
FOR THE BATTER:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 stick (1/2 cup) butter, softened
1 1/2 cups sugar
2 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
1 tsp. almond extract
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
TO PREPARE THE ALMOND CRUNCH:
Combine 1/3 cup flour, 1/3 cup sugar, 2 tablespoons butter, cinnamon and almonds; stir with a fork until mixture is crumbly. Sprinkle this mixture evenly onto the bottom of the prepared pan; set aside.
TO PREPARE THE BATTER:
Combine 2 cups flour, baking powder, baking soda and salt in a bowl and set aside.
Beat cream cheese and 1/2 cup butter together until real fluffy. Gradually add the 1 1/2 cups sugar, beating well. Add the eggs one at a time until all yellow disappears. Add the flour mix alternating with the buttermilk just till blended. Stir in the vanilla and almond. Pour batter over the almond crunch in the prepared pan.
Bake for 1 hour. Cool pan on wire rack for 10 minutes then invert and let cool completely.
VEGETABLE FRITATTA
Source: Real American Food by Michael and Jane Stern
From: Gina, Fla
Makes 6-8 servings
1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream
2 pkg. (8 oz. each) cream cheese, softened
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. ground black pepper
Saute zucchini, mushrooms, bell pepper, onion and garlic in oil until barely soft. Set aside to cool.
Preheat oven to 350 degrees F.
Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan.
Bake 55 minutes. Let stand 10-15 minutes before serving.
HAM AND CHEESE PIE
Adapted by Debbie D., AL from source: River Roads II
From: Gina, Fla
1 (9-inch) deep-dish pie shell
FOR THE FILLING:
4 large eggs
1/4 tsp. ground black pepper
1/4 tsp. baking powder
1/2 cup milk
2 cups finely chopped ham
1 cup grated cheese
1 to 2 roasted red peppers, chopped fine*
1 small onion, chopped fine*
1 tsp. chopped garlic*
1 (4 oz.) can mushrooms, drained*
Seasoned salt, if desired
Put all of the ingredients for the filling into a large bowl and beat until blended. Pour the egg mixture into the pie shell.
Bake for 40 minutes or until a toothpick stuck into the center of the pie comes out clean.
Makes 1 pie
*The original recipe didn't call for the peppers, onions, garlic, or mushrooms, but we like it better when they're added to the pie. - Debbie
CARIBBEAN MUFFINS
From: Gina, Fla
Makes 18 muffins
2 1/2 cups unprocessed bran
1 1/3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups raisins
1 cup flaked coconut
1 whole orange, scrubbed, quartered and seeds removed
2 eggs
1 cup mashed ripe banana
1/2 cup vegetable oil
1/2 cup honey
Stir together bran, flour, baking powder, soda, salt, raisins and coconut; set aside.
In a food processor fitted with the steel blade, process the orange quarters until peel is very finely chopped. Add eggs, bananas, oil and honey and process till thoroughly mixed. Pulse in the dry ingredients.
Spoon into 18 greased muffin cups.
Bake at 375 degrees F for 20-25 minutes. Serve warm or at room temperature.
BANANA PANCAKES WITH CINNAMON SYRUP
From: Gina, Fla
Makes 4-6 servings
Delicious for Brunch.
2 cups flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking soda
2 cups buttermilk
2 eggs
2 Tbsp. oil
2 mashed bananas
Cinnamon Syrup (for serving, recipe follows)
In a large bowl, sift together the flour, sugar, salt and baking soda.
In a separate bowl, mix together the buttermilk, eggs and oil. Stir just until mixed. Add the bananas. Mix the liquid ingredients with the dry ingred.
Preheat a griddle and pour the batter by 1/4 cup. Cook until dry around edges, then flip and cook till browned.
Serve with Cinnamon Syrup.
CINNAMON SYRUP
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 tsp. ground cinnamon
1 cup heavy whipping cream
In a saucepan stir together 2 cups sugar, corn syrup, 1/2 cup water, and cinnamon. Stir constantly and bring to a boil over medium heat. Boil for 2 minutes. Remove from heat and stir in heavy cream. Cool for 30 minutes. It will thicken as it cools. Cinnamon syrup keeps for months in the fridge.
APPLE FRENCH TOAST
From: Gina, Fla
This is the "Queen" of all French Toast recipes, kids and hubbies just love this with cold milk, ummmm, just awesome!!
1 cup firmly packed brown sugar (dark)
1/2 cup butter, melted
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1/2 cup cranberries
2 tbsp lite corn syrup
3 eggs
1 cup milk
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp Spice Blend*
1 loaf of day-old French bread, in 3/4-inch slices
In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 minutes Pour into a ungreased 9x13-inch baking pan (glass is best).
In a large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate overnight.
Bake next day in oven at 350 for 35-40 minutes.
*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of: ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.
CREAMED CHIPPED BEEF
Source: Southern Living magazine, 1992
From: linda, RI
1 (5 ounce) jar dried beef, chopped
2 Tablespoons butter or margarine, melted
4 1/2 cups milk, divided use
1/2 cup all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground white pepper
FOR SERVING:
Toast or 8 commercial frozen puff pastry shells, baked
Saute beef in butter in a large skillet 1-2 minutes. Stir in 3 1/2 cups milk; simmer 2 minutes. stirring often.
Combine flour and bouillon granules in a small bowl; gradually stir in remaining 1 cup milk. Gradually stir flour mixture into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly (you don't want lumps). Stir in salt and pepper.
Spoon mixture on toast and serve.
RAY.....Cleveland OH: EGG-IN-JAIL: My favorite breakfast from my childhood has alot of other names in other states but quite simply, take a piece of bread and cut a hole in the center of it (we used small Dixie cups as the cutter) and crack an egg into the center. Fry in butter until bread is browned and egg is cooked to your liking.
susannahoh: We call that "Egg in a Frame."
Recipe Swap - February 13, 2000
RECIPES IN THIS FILE:
Classic Sunday Coffee Cake
Easy Apple Coffee Cake
Easy Coffeecake
Hershey Cake
Dutch Coffee Cake
Florida Orange-Honey Mustard Biscuits with Ham
Apple Puffed Pancake
Cinnamon Heart Puffs
Early Morning Peach Fuzz Buzz
Goat Cheese and Spinach Morning Tart
Strawberry Sparklers
Yellow Birds
Sweet Zucchini Muffins
Orange Iced Tea
Layered Fruits In Lemon-Pear Sauce
Fresh Mushroom, Bacon and Egg Puff
Oatmeal Raisin Scones with Strawberry Honey Butter
Spinach-Ricotta Pie
Spinach Quiche
Florentine Quiche Lorraine
Farmer's Stand Quiche
Orange Ginger Muffins
Mcclenning Apple Muffins
Lemon and Blueberry Tea Cake
German Apple Pockets
Almond Crunch Tea Bread
Vegetable Fritatta
Ham And Cheese Pie
Caribbean Muffins
Banana Pancakes with Cinnamon Syrup
Apple French Toast
Creamed Chipped Beef
Egg-In-Jail
CLASSIC SUNDAY COFFEE CAKE
Adapted from source: Coffee Cakes by Lou Seibert Pappas
Makes one 9-inch cake
"This versatile cake works with a range of fruits. Tart berries or cherries and crunchy, spicy nut topping interplay for a sublime duo."
FOR THE CAKE BATTER:
4 tablespoons (1/2 stick) unsalted butter, softened
6 tablespoons sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons grated orange zest
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk
1 1/2 cups fresh blueberries, boysenberries, raspberries, loganberries, blackberries, red currants, or pitted sour cherries
FOR THE STREUSEL TOPPING:
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans or walnuts
10 pecan or walnut halves
Preheat the oven to 350 degrees F. Grease and flour a 9-inch pie pan.
PREPARE THE BATTER:
In a large bowl, cream the 4 tablespoons butter and 6 tablespoons sugar until light and fluffy. Add the egg, vanilla, and orange zest; beat well.
Stir together 1 cup flour, baking powder, baking soda, and salt, and add to the butter mixture along with the buttermilk, mixing just until the batter is smooth and thick. Fold in the fruit and spread in the prepared pan.
PREPARE THE STREUSEL TOPPING:
In a bowl, combine 1/4 cup flour, 2 tablespoons butter, 1/4 cup sugar, and cinnamon, mixing until crumbly; mix in the chopped nuts. Sprinkle over the top of the batter and stud with nut halves.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm, cut into wedges.
EASY APPLE COFFEE CAKE
From: KellyWA
2 cups peeled, sliced apples (2 to 3 apples)
1 tablespoon lemon juice
1 1/2 cup all-purpose flour
1/2 cup white granulated sugar
2 tsp baking powder
1 tsp salt
1 egg, beaten
2/3 cup milk
3 tablespoons oil
2 tablespoons butter, melted
1/4 cup brown sugar
1/2 tsp. ground cinnamon
Toss the apples with lemon juice to prevent browning; set aside.
Stir together the flour, white sugar, baking powder and salt; set aside.
Combine the egg, milk and oil. Add the liquid all at once to the flour mixture, stirring only until the flour is moistened. Pour the batter into a greased 9-inch round layer pan.
Arrange the apple slices over the batter. Drizzle the butter over the apples.
Mix the brown sugar and the cinnamon, and, sprinkle over the apples.
Bake in preheated 400 degree F oven for 25 to 30 minutes, or until the cake tester comes out clean.
*Spoon the flour into a dry measuring cup, level. Do not scoop. If self-rising flour is used omit baking powder and salt.
EASY COFFEECAKE
From: granny/sc
FOR THE CAKE BATTER:
1 (2-layer-size) yellow cake mix
1/2 cup oil
4 eggs
1 cup sour cream
1 (4-serving-size) pkg. instant vanilla pudding
1/4 cup orange juice
FOR THE TOPPING:
1/2 cup sugar
3 tsp. ground cinnamon
Chopped nuts (optional)
Preheat oven to 350 degrees F. Grease and flour 2 loaf pans or 1 tube pan.
Mix together the ingredients for the cake batter and beat at high speed for 10 minutes. Do not cut down on beating time.
Put in layer of batter and then sprinkle with topping mix. Repeat layers. Cut through and swirl with knife.
Bake at 350 degrees F about 50 minutes or until cake springs back.
HERSHEY CAKE
From: Lori.NY
If I am taking the Hershey Cake to party or work I cut in squares and put in decorated Xmas, Halloween, or Birthday cupcake papers.
DO NOT use electric mixer!!
With a wooden spoon cream together:
1 cup margarine, softened
1 cup sugar
1 tsp. vanilla
Stir in one at a time, mixing well after each:
4 eggs
Stir in:
1 (16 oz.) can Hershey syrup
1 cup flour
Pour into greased and floured 13x9-inch pan.
Bake in 350 degree F oven for 25 to 30 minutes.
As soon as cake comes from oven, prepare icing.
ICING
In a saucepan bring to a boil:
1 cup sugar
1 stick (1/2 cup) margarine
1/4 cup milk
Boil for 3 minutes.
Remove from heat and add:
4 plain Hershey Bars (regular size, they come 6 in a pack)
Stir till smooth. Pour on hot cake.
Sprinkle with:
Chopped nuts, optional (I sometimes do half the top with nuts.)
Let cool and refrigerate. Cut into squares.
DUTCH COFFEE CAKE
Source: Dawn to Dusk A Taste of Holland by The Holland Junior Welfare League (Holland, Michigan)
From: Lori, NY
Makes 1 (8-inch) cake
FOR THE TOPPING:
3 tablespoons butter, softened
1/3 cup sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
FOR THE CAKE BATTER:
1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup sugar
1/3 cup shortening
1 egg, beaten
1/3 cup milk
3 firm bananas, cut diagonally into 1/4-inch slices
Preheat oven to 375 degrees F. Grease an 8x8-inch baking pan.
TO MAKE THE TOPPING:
Cream the butter in a mixer bowl until light and fluffy. Add 1/3 cup sugar and 1/3 cup flour gradually, beating well after each addition. Stir in cinnamon and pecans. Set aside.
TO MAKE THE CAKE BATTER:
Sift 1 1/2 cups flour, baking powder, salt and 1/4 cup sugar into a large bowl. Cut in shortening until crumbly. Add a mixture of the egg and milk, stirring until a stiff dough forms.
TO ASSEMBLE AND BAKE:
Spread the dough evenly in the prepared baking pan. Arrange the bananas over the dough, allowing the slices to overlap. Sprinkle the topping over the bananas.
Bake at 375 degrees F for 30 minutes. Serve warm.
FLORIDA ORANGE-HONEY MUSTARD BISCUITS WITH HAM
From: Gina, Fla
Makes 8 servings
FOR THE BISCUITS:
2 cups flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup butter
2/3 cup milk
1 Tbsp. chopped fresh parsley
FOR THE ORANGE-HONEY MUSTARD:
1/2 cup Dijon mustard
3 Tbsp. mayonnaise
1/4 cup honey
2 Tbsp orange juice
FOR SERVING:
Orange-Honey Mustard (recipe follows)
16 slices thin country-baked ham
TO MAKE THE BISCUITS:
Preheat oven to 350 degrees F.
Sift dry ingredients into large bowl. Cut in butter until coarse crumbs. Add milk and stir gently with fork until dough forms.
Turn dough out onto lightly floured surface. Sprinkle with parsley and roll out into 1/2-inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2-inch cutter dipped in flour.
Bake on ungreased cookie sheet 10-12 minutes.
TO SERVE:
Split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.
ORANGE-HONEY-MUSTARD
1/2 cup Dijon mustard
1/4 cup honey
3 Tbsp. mayonnaise
2 Tbsp orange juice
Blend all ingredients in a small bowl and refrigerate to set flavors.
APPLE PUFFED PANCAKE
From: Gina, Fla
Makes 6 servings
6 eggs
1 1/2 cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup butter
2 Granny Smith apples, peeled and sliced very thin
2 to 3 Tbsp. brown sugar
Maple syrup, warmed (for serving)
Preheat oven to 425 degrees F.
Blend eggs, milk, flour, sugar, vanilla, salt and cinnamon in a large bowl. Batter may remain lumpy. Set aside.
Add butter to a fluted 12-inch quiche or tart pan and melt in oven.
Add apple slices to pan and return to oven until butter sizzles BUT DOES NOT BURN.
Remove from oven and immediately pour in batter. Sprinkle with brown sugar and bake for 20 minutes or until all puffed and brown.
Serve with warmed maple syrup.
CINNAMON HEART PUFFS
From: Gina, Fla
Makes 16
1 sheet frozen puff pastry, thawed
2 Tbsp. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Roll pastry out onto a lightly floured surface into an 11x14-inch rectangle. Cut out 16 hearts with a heart cookie cutter. Carefully transfer to a cookie sheet.
Combine sugar and spices and sprinkle over hearts.
Bake 15 minutes at 350 degrees F.
Cool on rack. Can be stored in airtight cont. for several days.
EARLY MORNING PEACH FUZZ BUZZ
From: Gina, Fla
Makes 8 drinks
4 medium-size ripe peaches
1 (6 oz.) container frozen pink lemonade
6 oz. rum
4 oz. vodka
Ice
Cut up the peaches, leaving the peel on. Place in a blender with remaining ingredients. Blend till smooth.
GOAT CHEESE AND SPINACH MORNING TART
From: Gina, Fla
Makes 8 servings
2 to 3 shallots, minced
2 cloves garlic, minced
1/4 cup fresh dill
Handful fresh spinach leaves
9 to 11 oz. goat cheese
1 cup heavy whipping cream
3 eggs
Ground white pepper, to taste
1 unbaked pie shell
Preheat oven to 350 degrees F.
Saute shallots and garlic until limp. Stir in dill and spinach and let it wilt.
Puree cheese, heavy cream, eggs and pepper. Blend together with spinach mixture and pour into pie shell.
Bake at 350 degree F for 45 minutes or until golden and puffy.
STRAWBERRY SPARKLERS
From: Gina, Fla
Makes 6-8 drinks
1 (10 oz.) package frozen strawberries, partially thawed
2 1/2 cups freshly squeezed orange juice
1 bottle dry champagne, chilled
Whole strawberries, for garnish
Put berries and juice in the blender and blend. Pour into a pitcher and refrigerate.
Just before serving, add champagne and stir gently. Garnish with a berry.
YELLOW BIRDS
From: Gina, Fla
Makes 8-10 drinks
8 oz. creme de banana liqueur
8 oz. light rum
2 oz. lemon juice
4 oz. pineapple juice
4 oz. orange juice
Combine everything in a large pitcher and serve over crushed ice.
SWEET ZUCCHINI MUFFINS
From: Gina, Fla
Makes 12 muffins
1 1/2 cups flour
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. baking soda
1 cup sugar
1/2 cup vegetable oil
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. lemon or orange zest
1 cup pecans, chopped
1/2 cup dates, chopped
1 small zucchini, grated
Preheat oven to 350 degrees F. Grease 12 muffin pan cups.
Sift together flour, cinnamon, baking powder and baking soda; set aside.
Blend together sugar, oil, egg, vanilla and salt in a large bowl. Gradually add flour mixture and stir well.
Add zest, nuts and dates and blend well. Stir in zucchini. Batter will be stiff and thick. Spoon into prepared muffin tins.
Bake at 350 degrees F for 30-35 minutes.
ORANGE ICED TEA
From: Gina, Fla
Makes 12 drinks
3 large tea bags
6 cups boiling water
3 cups orange juice
1 1/2 cups sugar
21 oz. club soda
6 Tbsp. lemon juice
Add tea bags to 6 cups boiling water. Allow to steep for 30 minutes. Discard tea bags.
Pour tea and remaining ingredients into a large pitcher. Refrigerate until ready to serve.
LAYERED FRUITS IN LEMON-PEAR SAUCE
From: Gina, Fla
Makes 8-10 servings
1 (29 oz.) can pear halves in heavy syrup
1 egg, beaten
2 Tbsp. flour
1 tsp. butter
2 tsp. lemon juice
1 cup heavy whipping cream, whipped
2 Tbsp. powdered sugar
1 (16 oz.) canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
FOR SERVING:
2 kiwis, chilled, peeled and sliced
1/4 cup slivered almonds or pecans
Drain the pears, reserve 1 cup juice. Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears; set aside.
Combine the reserved juice, egg and flour in a saucepan. Cook until thickened. Stir in butter and lemon juice. Cool thoroughly.
Fold in whipped cream sweetened with the 2 tablespoons powdered sugar.
Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight.
JUST BEFORE SERVING:
Decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.
FRESH MUSHROOM, BACON AND EGG PUFF
From: Gina, Fla
Makes 8-10 servings
Must be made 1 day ahead.
4 cups day old white or French bread
2 cups shredded Cheddar cheese
1/2 of a medium-sized onion, chopped
1/2 cup fresh sliced mushrooms
2 garlic cloves, minced
Butter
10 eggs, slightly beaten
4 cups milk
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. onion powder
Dash of black pepper
10 slices cooked crisp bacon, crumbled
1/2 cup chopped tomatoes
Generously butter a 9x13-inch baking pan. Arrange the bread cubes in it and sprinkle the cheese all over it; set aside.
Saute the chopped onion, mushrooms and garlic in some butter until limp. Cool and set aside.
Beat together the eggs, milk, mustard, salt, onion powder and pepper. Blend in the onion mixture and pour all this on top of the bread and cheese. Sprinkle with the crumbled bacon and tomatoes. Cover and chill overnight.
WHEN READY TO BAKE:
Preheat oven to 325 degrees F.
Bake uncovered, until set, 1 hour. Tent with foil if top gets too brown.
OATMEAL RAISIN SCONES WITH STRAWBERRY HONEY BUTTER
From: Gina, Fla - 02-13-2000
Makes 8-12 scones
Strawberry season begins in January here in Central Florida. This is a wonderful way of enjoy the fruits of the labor!
1 1/2 cups flour
1 1/4 cups quick cooking oats, uncooked
1/4 cup brown sugar
1 Tbsp. baking powder
1/2 tsp. salt
2/3 cup butter, melted
1/2 cup milk
2 egg whites
1 tsp. vanilla
1/2 cup raisins
1/3 cup chopped pecans
Strawberry Honey Butter (for serving)
Preheat oven to 425 degrees F.
Combine flour, oats, sugar, baking powder and salt in a bowl. Add butter, milk, egg whites and vanilla, stirring until just moistened. Stir in raisins and nuts.
Place mixture on lightly floured surface and press out dough to about 3/4-inch thickness. Cut into wedges with a knife.
Bake on a greased cookie sheet 12-15 minutes or until golden brown.
STRAWBERRY HONEY BUTTER
Makes approximately 1 cup
1 pint strawberries, washed and hulled
3 Tbsp. honey
1 tsp. sugar
1 tsp. fresh lime juice
3/4 cup unsalted butter, slightly softened
Puree strawberries in food processor and strain thru a fine sieve.
Place the strawberry puree in a saucepan with the remaining ingredients except butter; boil until thickened. Set aside to cool (at room temperature).
Add to butter to cooled mixture and mix well, let stand covered for 1 hour.
SPINACH-RICOTTA PIE
From: Gina, Fla
1 (10 oz.) pkg. frozen chopped spinach
3 tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, minced
3 large eggs
3/4 cup Parmesan cheese
2 cups ricotta cheese
8 oz. mozzarella cheese, grated
Dash oregano
Dash nutmeg
Salt and pepper to taste
1 unbaked pie shell
Cook spinach according to package directions. Drain well and set aside.
Heat oil in a skillet and saute onion. At the last minute, throw in the garlic. Stir well.
In a separate bowl, beat the eggs slightly, add the cheeses, mix well. Add the sauteed veggies and the spinach along with the spices, salt and pepper. Pour into the pie shell.
Bake at 375 degrees for 30-40 minutes or until set.
SPINACH QUICHE
From: Gina, Fla
1 pie shell, unbaked
1/2 package of Ranch dressing powder
1/2 cup Monterrey Jack cheese, shredded
3/4 cup shredded mozzarella cheese
3/4 cup shredded Swiss cheese
1 pkg. frozen chopped spinach, thawed and drained
3 eggs, beaten
1 cup half and half
1 tsp. salt
1 tsp. oregano
1/2 tsp. garlic powder
Dash of black pepper
Sprinkling of chopped fresh parsley (for garnish)
Set oven at 350 degrees F.
Sprinkle dry Ranch dressing powder inside pie shell, set aside.
Combine cheeses and spinach ingredients; spread in prepared pie shell.
Mix remaining ingredients (except parsley) and pour over spinach mixture. Place on center of a cookie sheet.
Bake for 45-55 minutes or until set.
FLORENTINE QUICHE LORRAINE
From: Gina, Fla
1/2 lb. bacon
1 small onion, finely chopped
1 clove garlic, minced
2 Tbsp. butter
1 (10 oz.) pkg. frozen chopped spinach, thawed, drained well
3 eggs, plus 1 yolk
1/2 cup half and half
1/2 cup milk
2 cups grated Swiss cheese tossed in 2 Tbsp. flour
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
1/8 tsp. ground black pepper
1/4 tsp. ground nutmeg
1 (9 1/2-inch) pie shell, partially baked
Cook bacon, drain and crumble. Set aside.
Saute onion and garlic in butter. Add spinach and blend well. Take off heat.
Beat eggs till foamy; add half and half and milk and beat well.
Fold in bacon, cheese, parsley and seasonings; blend well. Pour into pie shell.
Bake at 350 degrees F for 50-60 minutes.
FARMER'S STAND QUICHE
From: Gina, Fla
2 small yellow squash, washed and chopped
1/2 cup chopped onions
1/2 sweet red bell pepper, washed, seeded, cored and chopped
4 garlic cloves, minced
3 Tbsp. olive oil
6 eggs, well beaten
1 cup cream
1 (8 oz.) pkg cream cheese, softened
4 slices bread, crusts removed and torn
1 pkg. frozen chopped spinach, thaw and drain well
2 cups grated Swiss cheese
1/2 cup grated sharp Cheddar cheese
Salt and pepper to taste
1/2 tsp. ground nutmeg
Saute squash, onions, red bell pepper and garlic in olive oil. Set aside to cool.
In a large bowl with mixer beat eggs, adding the cream.
Add the cream cheese in pinches along with the torn bread.
Add the spinach, cheeses, spices and cooled veggies. Mix well. Pour into a well buttered 10-inch springform pan.
Bake on a cookie sheet for 55 minutes at 350 degrees F.
ORANGE GINGER MUFFINS
Source: Houston Chronicle, January 20, 1999
From: Gina, Fla
Makes 12 muffins
1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger
Preheat oven to 375 degrees F.
Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside.
With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour.
Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top.
Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.
MCCLENNING APPLE MUFFINS
From: Gina, Fla
Makes 12 muffins
1 Cup Flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup Quaker Oats, uncooked
1 cup pared and chopped Golden Delicious apples
1/2 cup milk
1/2 cup white granulated sugar
1/4 cup brown sugar
1 egg, beaten
FOR TOPPING:
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Preheat oven to 425 degrees F.
Sift flour, baking powder, cinnamon, nutmeg and salt together. Add remaining ingredients except topping; mix only until ingredients are moistened. Spoon into greased muffin tins.
Combine 1 tablespoon sugar and 1/4 teaspoon cinnamon for topping and sprinkle on muffins before baking.
Bake for 15-20 minutes.
LEMON AND BLUEBERRY TEA CAKE
Source: Emeril Lagasse
From: Gina, Fla
Makes 1 loaf
1 1/2 cups white granulated sugar, divided use
1/4 cup brown sugar
2 1/3 cups flour, divided use
8 tablespoons butter, room temperature, divided use
1 teaspoon ground cinnamon, divided use
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice
Preheat the oven to 375 degrees F. Grease a 9x5-inch loaf pan.
For the topping, in a small mixing bowl, combine 1/4 cup of the white sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon.
Using an electric mixer, cream the remaining 1 1/4 cups white sugar and remaining 4 tablespoons butter together. Add the egg, half and half, sour cream and lemon juice; blend until smooth. Set aside.
In a mixing bowl, sift the remaining 2 cups flour, baking powder, salt and remaining 1/2 teaspoon cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated.
Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter.
Bake for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove from the pan and cool on a wire rack. Slice and serve.
GERMAN APPLE POCKETS
From: Gina, Fla
Makes 8 pockets
FOR THE CRUST:
2 to 2 1/2 cups flour, divided use
1 envelope active dry yeast
2 teaspoons sugar
1 teaspoon vanilla
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut up
FOR THE FILLING:
2 cups thinly sliced, peeled apples, Rome are good
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
FOR TOPPING:
1 egg, lightly beaten
1 tablespoon water
Additional sugar (for sprinkling)
TO PREPARE THE DOUGH:
In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt; set aside.
Heat water and butter until very warm (120 to 130 degrees F); butter does not need to melt. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.
TO PREPARE THE FILLING:
In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and spices; toss to coat evenly; set aside.
TO MAKE THE POCKETS:
Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.
In small bowl, combine egg and water; brush onto tops of dough. Sprinkle with sugar.
Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.
ALMOND CRUNCH TEA BREAD
From: Gina, Fla
FOR THE ALMOND CRUNCH:
1/3 cup all-purpose flour
1/3 cup sugar
2 Tbsp. butter, softened
1 Tbsp. ground cinnamon
1/2 cup crushed almonds
FOR THE BATTER:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) pkg. cream cheese, softened
1 stick (1/2 cup) butter, softened
1 1/2 cups sugar
2 large eggs
1/2 cup buttermilk
1 tsp. vanilla extract
1 tsp. almond extract
Preheat oven to 350 degrees F. Grease and flour a Bundt pan.
TO PREPARE THE ALMOND CRUNCH:
Combine 1/3 cup flour, 1/3 cup sugar, 2 tablespoons butter, cinnamon and almonds; stir with a fork until mixture is crumbly. Sprinkle this mixture evenly onto the bottom of the prepared pan; set aside.
TO PREPARE THE BATTER:
Combine 2 cups flour, baking powder, baking soda and salt in a bowl and set aside.
Beat cream cheese and 1/2 cup butter together until real fluffy. Gradually add the 1 1/2 cups sugar, beating well. Add the eggs one at a time until all yellow disappears. Add the flour mix alternating with the buttermilk just till blended. Stir in the vanilla and almond. Pour batter over the almond crunch in the prepared pan.
Bake for 1 hour. Cool pan on wire rack for 10 minutes then invert and let cool completely.
VEGETABLE FRITATTA
Source: Real American Food by Michael and Jane Stern
From: Gina, Fla
Makes 6-8 servings
1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream
2 pkg. (8 oz. each) cream cheese, softened
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. ground black pepper
Saute zucchini, mushrooms, bell pepper, onion and garlic in oil until barely soft. Set aside to cool.
Preheat oven to 350 degrees F.
Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan.
Bake 55 minutes. Let stand 10-15 minutes before serving.
HAM AND CHEESE PIE
Adapted by Debbie D., AL from source: River Roads II
From: Gina, Fla
1 (9-inch) deep-dish pie shell
FOR THE FILLING:
4 large eggs
1/4 tsp. ground black pepper
1/4 tsp. baking powder
1/2 cup milk
2 cups finely chopped ham
1 cup grated cheese
1 to 2 roasted red peppers, chopped fine*
1 small onion, chopped fine*
1 tsp. chopped garlic*
1 (4 oz.) can mushrooms, drained*
Seasoned salt, if desired
Put all of the ingredients for the filling into a large bowl and beat until blended. Pour the egg mixture into the pie shell.
Bake for 40 minutes or until a toothpick stuck into the center of the pie comes out clean.
Makes 1 pie
*The original recipe didn't call for the peppers, onions, garlic, or mushrooms, but we like it better when they're added to the pie. - Debbie
CARIBBEAN MUFFINS
From: Gina, Fla
Makes 18 muffins
2 1/2 cups unprocessed bran
1 1/3 cups whole wheat flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups raisins
1 cup flaked coconut
1 whole orange, scrubbed, quartered and seeds removed
2 eggs
1 cup mashed ripe banana
1/2 cup vegetable oil
1/2 cup honey
Stir together bran, flour, baking powder, soda, salt, raisins and coconut; set aside.
In a food processor fitted with the steel blade, process the orange quarters until peel is very finely chopped. Add eggs, bananas, oil and honey and process till thoroughly mixed. Pulse in the dry ingredients.
Spoon into 18 greased muffin cups.
Bake at 375 degrees F for 20-25 minutes. Serve warm or at room temperature.
BANANA PANCAKES WITH CINNAMON SYRUP
From: Gina, Fla
Makes 4-6 servings
Delicious for Brunch.
2 cups flour
2 Tbsp. sugar
1/2 tsp. salt
1 tsp. baking soda
2 cups buttermilk
2 eggs
2 Tbsp. oil
2 mashed bananas
Cinnamon Syrup (for serving, recipe follows)
In a large bowl, sift together the flour, sugar, salt and baking soda.
In a separate bowl, mix together the buttermilk, eggs and oil. Stir just until mixed. Add the bananas. Mix the liquid ingredients with the dry ingred.
Preheat a griddle and pour the batter by 1/4 cup. Cook until dry around edges, then flip and cook till browned.
Serve with Cinnamon Syrup.
CINNAMON SYRUP
2 cups sugar
1 cup light corn syrup
1/2 cup water
1 tsp. ground cinnamon
1 cup heavy whipping cream
In a saucepan stir together 2 cups sugar, corn syrup, 1/2 cup water, and cinnamon. Stir constantly and bring to a boil over medium heat. Boil for 2 minutes. Remove from heat and stir in heavy cream. Cool for 30 minutes. It will thicken as it cools. Cinnamon syrup keeps for months in the fridge.
APPLE FRENCH TOAST
From: Gina, Fla
This is the "Queen" of all French Toast recipes, kids and hubbies just love this with cold milk, ummmm, just awesome!!
1 cup firmly packed brown sugar (dark)
1/2 cup butter, melted
1 large Granny Smith (or any other) apple, cored, peeled and cut up
1/2 cup cranberries
2 tbsp lite corn syrup
3 eggs
1 cup milk
1 tbsp vanilla extract
1 tsp ground cinnamon
1 tsp Spice Blend*
1 loaf of day-old French bread, in 3/4-inch slices
In a small pan, combine the brown sugar, butter, apples, cranberries and corn syrup and cook till thick, 2-3 minutes Pour into a ungreased 9x13-inch baking pan (glass is best).
In a large bowl beat the eggs, milk and vanilla and spices. Dip the bread into the mixture and let each slice soak for 30 seconds. Arrange on top of the fruit mixture. Pour any excess liquid over, cover and refrigerate overnight.
Bake next day in oven at 350 for 35-40 minutes.
*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I kept the jar with the ingredients and now I make my own. It is simply equal portions grounded of: ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.
CREAMED CHIPPED BEEF
Source: Southern Living magazine, 1992
From: linda, RI
1 (5 ounce) jar dried beef, chopped
2 Tablespoons butter or margarine, melted
4 1/2 cups milk, divided use
1/2 cup all-purpose flour
1 teaspoon beef-flavored bouillon granules
1/2 teaspoon salt
1/4 teaspoon ground white pepper
FOR SERVING:
Toast or 8 commercial frozen puff pastry shells, baked
Saute beef in butter in a large skillet 1-2 minutes. Stir in 3 1/2 cups milk; simmer 2 minutes. stirring often.
Combine flour and bouillon granules in a small bowl; gradually stir in remaining 1 cup milk. Gradually stir flour mixture into beef mixture. Cook over medium heat, stirring constantly, until thickened and bubbly (you don't want lumps). Stir in salt and pepper.
Spoon mixture on toast and serve.
RAY.....Cleveland OH: EGG-IN-JAIL: My favorite breakfast from my childhood has alot of other names in other states but quite simply, take a piece of bread and cut a hole in the center of it (we used small Dixie cups as the cutter) and crack an egg into the center. Fry in butter until bread is browned and egg is cooked to your liking.
susannahoh: We call that "Egg in a Frame."
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