BRUNCHES AND EGGS
Baked Eggs
Baked French Toast with
Berries
Best Ever Popovers
Cream Cheese Coffee Cake
Dutch Babies
Granola
Greek Spinach Pie
Libby’s Spinach Pie
One Hour Sticky Buns
Orange Muffins
Osla Kringa
Quiche Lorraine
Sausage Brunch Casserole
Scrambled Eggs
South of the Border
Breakfast Casserole
Baked Eggs
And you thought
eggs had to be scrambled!
For each serving:
1 slice cooked bacon
1 egg
Salt and pepper to taste
2 T. grated cheddar
cheese
Grease a muffin tin and
place the ingredients in the tin in the order given. Bake 10 – 15 minutes in 350 degree oven until
eggs are just cooked and cheese is melted.
Top with salsa if desired. You
can substitute crumbled sausage for the bacon.
~Julie
Baked French Toast with Berries
1 small 8 – 9 oz.
day-old loaf of French bread
3 eggs
3 T. sugar
1 t. vanilla
2 ¼ cups milk
½ cup flour
6 T. dark brown sugar,
packed
½ t. cinnamon
¼ cup butter
1 cup blueberries, fresh
or frozen
1 cup strawberries,
fresh or frozen
Diagonally cut bread
into 1-inch slices and place in a 9 x 13” baking dish.
In a small bowl, lightly
beat eggs, sugar and vanilla. Stir in
the milk until well blended. Pour over
bread, turning pieces to coat well.
Cover and refrigerate overnight.
Preheat oven to 375
degrees.
In a small bowl, combine
flour, brown sugar, and cinnamon. Cut in
butter until mixture resembles coarse crumbs.
Turn bread over in baking dish.
Scatter the blueberries over the bread.
Sprinkle evenly with crumb mixture.
Bake 40 minutes or until golden brown.
Cut into squares. Top with
strawberries or serve them on the side.
~Joan
Best Ever Popovers
A deliciously
light accompaniment to roast beef, brunches, or anytime
3 beaten eggs
2 cups milk
1 even cup flour
½ t. salt
Grease six 3” custard
cups (not muffin tins). Put them in cold
oven. Set to 375 degrees. With electric beater or blender, beat eggs
thoroughly. On “stir” speed, add 2 cups
of milk. Fold in 1-cup flour to which ½
t. salt has been added. Stop mixing as
soon as flour is absorbed and smooth.
Pour batter in cups ½ full. Bake
20 minutes.
~Margaret
Cream Cheese Coffee Cake
2 ¼ cups flour
1 cup sugar
¾ cup butter
1 t. cinnamon
½ t.@ baking powder and
baking soda
¼ t. salt
¾ cup sour cream
2 eggs
1 t. almond extract
8 oz. cream cheese,
softened
1 cup jam or other jelly
(raspberry, apple-cinnamon)
½ cup slivered almonds.
Grease and flour a 10”
spring form pan. Combine flour and ¾ cup
of the sugar; cut in butter until mixture resembles course crumbs. Reserve 1 cup of this mixture. To the remaining crumb mixture, add cinnamon,
baking powder, baking soda, salt, sour cream, 1 of the eggs, and almond
extract; blend well. Spread carefully
over the bottom and about 2 inches up the sides of the spring form pan. In a bowl, combine cream cheese, the
remaining ¼ cup sugar and the remaining egg.
Blend well. Spread cream cheese
mixture over the batter in the pan.
Spoon jelly over cream cheese filling.
Spread the reserved crumb mixture on top of the jelly layer. Sprinkle with slivered almonds. Bake for 1 hour at 350 degrees or until
filling is set and crust is golden brown.
~Helene
Dutch Babies
½ cup milk
½ cup flour
3 eggs
¼ t. salt
Combine all ingredients
and mix at low speed. Melt ¼ stick
butter in a cast iron skillet. Pour
batter evenly in a hot skillet. Bake 12
minutes in 450-degree oven.
Serve with sugared
berries or lemon and powdered sugar for a special breakfast.
~Joan (and Angela)
Granola
8 cups old-fashioned
oats
¾ cup dark brown sugar,
packed
1 ½ cups almonds, sliced
1 ½ cups wheat germ
1 cup oat bran
1 ½ cups raw sunflower
seeds
1 ½ cups safflower oil
¾ cup honey
2 t. vanilla extract
1 t. cinnamon
¼ t. nutmeg
2 cups currants, dried
(or raisin or dates)
In a very large bowl,
combine oats, brown sugar, almonds, wheat germ, oat bran and seeds. In a small saucepan, combine oil, honey,
vanilla and spices. Heat only until
bubbles form; do not boil. Pour liquid
mixture over dry ingredients and mix until dry ingredients are well
coated. Spread in a large baking pan
that has been sprayed with a non-stick spray.
Bake in a preheated oven at 325 degrees, stirring frequently, until
nicely browned, 40 – 60 minutes. Remove
from oven and stir in currants. Stir
frequently while cooling. Store in the
freezer in an airtight container.
Makes 14 cups.
~Helene
Greek Spinach Pie
½ package (1 lb. size)
phyllo pastry sheets
¼ cup butter
½ cup finely chopped
onion
3 packages frozen
chopped spinach, thawed and
drained well
3 eggs
½ pound crumbled feta
cheese
¼ cup chopped parsley
2 T. fresh-chopped dill
¾ cup melted butter
1 t. salt
1/8 t. pepper
Let pastry leaves warm
at room temperature according to package.
Sauté onions in ¼ cup butter for approximately five minutes. Add spinach, stir and remove. In large bowl, beat eggs with wooden
spoon. Stir in cheese, parsley, dill,
salt, pepper and spinach/onion mix. Mix
well. Brush a 13 x 9” pan lightly with
some melted butter. In bottom of pan,
layer phyllo leaves, one by one, brushing top of each with melted butter. Spread evenly with spinach mix. Cover with 8 or more leaves, brushing each
with butter. Using scissors cut off any
uneven edges of pastry. With a sharp knife,
cut through top pastry layer on diagonal, then cutting in opposite direct to
form about nine 3” diamonds. Bake at 350 degreees for 30 to 35 minutes or until
puffy and golden. Serves 8 – 10.
~Margaret
Libby’s Spinach Pie
4 frozen patty shells
1 10-oz. package frozen
chopped spinach
6 eggs
1 3-oz. package cream
cheese, softened
¼ cup shredded cheese,
sharp
2 T sliced green onion
1 T. snipped parsley
½ t. salt
dash pepper
2 T. grated Parmesan
cheese
tomato wedges for
garnish
Thaw patty shells in
refrigerator for 2 hours. (I leave mine out for about 2 hours.) Roll out shells on a lightly floured board to
make a crust for a 10-inch pie plate –let rest 5 minutes. Place in pie plate, flute edges. Cook spinach according to package directions
(salt like package says) and drain well.
Combine eggs, cream cheese and shredded cheese; beat until well
combined. Stir in spinach, green onion,
parsley, salt and pepper. Turn into pie
shell; top with Parmesan. Bake at 425
degrees for 15 minutes or until edges of filling are set. Remove from oven and let stand 10 minutes
before serving. Top pie with tomato
wedges (peeled) and more Parmesan (if desired).
Return to oven three to five minutes just to warm. (Important because this helps it set.) Serves
6-8.
~Julie
One Hour Sticky Buns
4 ½ to 5 cups flour
2 packages yeast
1/3 c. sugar
1 t. salt
1 cup milk
½ cup water
1/3 cup butter
1 egg
Caramel: 1/3 cup butter
1/3 cup brown
sugar
½ cup chopped
nuts
Combine 2 cups flour, yeast,
sugar, and salt. Heat butter and
milk. Add to dry ingredients with
egg. Beat 3 minutes at medium speed. Add enough flour to make firm dough. Let rise in warm oven. Grease 24 muffin cups. Spoon caramel into cups. Shape dough into balls and place on
caramel. Let rise. Bake at 400 degrees for ten minutes. Cool one minute and remove from pans by
turning over on wax paper surface.
~Mother
Orange Muffins
In honor of John
Cartano
1 ½ cups flour
1 ¼ t. baking powder
½ t. salt
½ t. nutmeg
½ cup sugar
1/3 cup shortening or
oil
¼ cup milk
Mix all ingredients
together. Fold in bite-size pieces of
orange. Include orange zest in recipe
for more potent orange flavor. Bake 20 –
25 minutes at 350. Roll the muffins in a
mixture of ½ cup butter, 1/3 cup sugar, 1 t. nutmeg.
~Anna
Osla Kringa
Light and dreamy
breakfast pastry!
Crust: Make a crust of one cup of flour, 1 cup of
butter, 2 T. cold water, 1/8 t. almond flavor, pinch salt. Mix like a crust and roll into 12” diameter on
cookie sheet with flour.
Cream Puff Layer:
1 cup water
1 cube butter
1 cup flour
4 eggs
Heat water. Add butter.
Stir until slight boil. While
boiling, add one cup flour and stir quickly until shape of ball. Let sit two minutes to cool. Add eggs one at a time and beat until well
blended. Add ¼ t. almond flavoring with
last egg. Beat until shiny. Spoon onto crust and spread around leaving ½”
circle in the middle. Bake 425 degrees
for 20 minutes. Lower heat to 350
degrees and bake for 35 minutes. Let
cool and spread frosting.
Frosting:
¼ cup butter
1 ½ cups powdered sugar
¼ t. almond extract
milk as needed for
desired consistency
Decorate for holidays
with green coloring and cherries.
~Anna
Quiche Lorraine
Authentic French
quiche to die for!
1 T. bacon drippings
1 cup thinly sliced
onion
1 ½ cups cubed Gruyere
or Swiss cheese
4 slices crisp bacon
2 cups whole milk
½ t. salt
¼ t. nutmeg
¼ t. white pepper
Line a 9” pastry pan
with pie crust. Bake 5 minutes. Cook onions in bacon drippings until tender
and transparent. Cover bottom with cheese, onions and crumbled bacon. Combine remaining ingredients and pour over
shell. Bake at 450 degrees for 10
minutes, then lower to 350 degrees for 15 to 20 minutes or until a knife comes
out clean.
~Margaret
Sausage Brunch Casserole
8 slices of sour dough
bread, cubed
2 cups shredded sharp
cheddar cheese
1 ½ cups Jimmy Dean
sausage, cooked and crumbled
4 eggs
2 ¼ cups milk
¾ t. dry mustard
1 can cream of mushroom
soup, mixed with
½ cup milk
Place bread cubes in
bottom of greased 3 quart baking dish.
Cover with cheese and then the cooked sausage. Beat eggs with 2 ¼ cups milk and mustard. Pour over top of cheese and sausage. Refrigerate overnight. The next day, dilute the soup with ½ cup of
milk and pour on top of the casserole.
Bake at 350 degrees for 1-½ hours or until set. Serves 6-8.
~Julie
Scrambled Eggs
For each egg, add one
tablespoon of milk and a sprinkle of salt.
Blend well. Melt t. butter per egg
in a skillet or Teflon pan. Cook eggs at
low to medium heat. Gently stir until
scrambled.
South of the Border Breakfast Casserole
4 cups sour dough bread
cubes
6 eggs
½ t. dry mustard
½ cup milk
3 cups shredded cheddar
¾ to 1 pound sausage (hot chorizo or milder)
1 can diced green chili
sour cream and green
chili salsa for garnish
Scatter bread cubes in a
shallow buttered 3-quart casserole.
Lightly beat together eggs, mustard, milk. Pour over bread cubes and sprinkle evenly
with cheese. Brown sausage. (Remove
chorizo from casing first if using that type).
Discard fat. Mix meat with
chilies. Spoon over custard. Chill 8 to 24 hours.
Bake uncovered 350
degrees until hot in center (45 minutes).
Serve with sour cream and salsa if desired. Serves 8
~Mother