Omelet Maison

Serves 8

1 ½ lbs. sausage (if turkey sausage is used, season highly with sage and thyme)
3 lg. Granny Smith apples, chopped
1 lg. onion, chopped
8 eggs, lightly beaten, season with dill or other spice

  • Fry and drain the sausage.
  • Brown the apples and onion the the grease left from the sausage.
  • In a lightly greased 10” quiche dish, place layer of the sausage and cover with apple/onion mixture (any extra sausage may be added to the mixture).
  • Pour beaten eggs over all (can be refrigerated overnight at this point)
  • Bake at 350 degrees for 30 minutes or until set and golden.

Country Brunch

Serves 12 to 15

16 slices firm white bread
2 ½ c. cubed, cooked ham (1 lb.)
16 oz. shredded cheddar cheese
16 oz. shredded mozzarella cheese
6 eggs
3 c. milk
½ tsp. dry mustard
¼ tsp. onion powder

Topping:
3 c. whole cornflakes
½ c. melted butter

  • Trim crust from bread; cut slices in half.
  • Grease a 13” x 9” x 2” pan’ cover bottom with bread, ½ of ham, ½ of each cheese; repeat layers.
  • Combine eggs, milk and seasoning.  Pour over layers and refrigerate overnight.
  • Remove 30 minutes before baking.
  • Combine topping ingredients; sprinkle over top.
  • Bake at 375 degrees for 45 minutes to 1 hr; cover loosely with foil to prevent over browning.
  • Let stand 10-15 minutes before serving.

Jewish Coffee Cake

Cream together:
¼ lb. butter or margarine
1 c. sugar
Add and beat well:
2 eggs 1 tsp. vanilla
Lightly blend in:
1 c. sour cream
Blend together with:
1 ½ c. flour
1 tsp baking soda
1 ½  tsp. baking powder

Place in oblong, greased pan and top with:
½ c. crushed pecans
½ c. sugar
2 tsp. cinnamon

  • Bake at 350 degrees for 25 minutes or until knife inserted in center comes out clean.

Chocolate Chip Mini Muffins

½ c. sugar
¼ c. shortening
1 egg
½ c. milk
½ tsp. vanilla extract
1 c. all purpose flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
2/3 c. miniature semi-sweet chocolate chips.

  • In a large mixing bowl, cream sugar and shortening until fluffy.
  • Add egg, milk and vanilla; mix well.  Combine dry ingredients.
  • Gradually add the creamed ;mixture; mix well. Fold in chocolate chips. Spoon about 1 tblsp of batter into each greased or paper-lined mini muffin cup.
  • Bake at 375 degrees for 10 to 13 minutes or until muffins test done.
  • Cool in pan for 10 minutes before removing to a wire rack.Yield: 1 dozen muffins
    From: Taste of Home Magazine

Quiche

Serves 8

Mix in blender:
1 ¼ c. milk/light cream
¼ c melted butter or margarine
¼ tsp. salt, dash pepper
3 eggs
½ c. baking mix
Lightly grease 9-inch pie or quiche dish
Add:
1 c. shredded cheese
½ c. meat of choice
Mixed vegetables
1 tsp. minced onion

  • Bake at 350 degrees for 45 minutes.  Allow to set for 10 minutes before serving.  Cut into six servings.

Banana, Zucchini or Pumpkin Bread

First mix together
½ c. oil
1 c. sugar
2 eggs
1 ½ tsp. vanilla
Mix together and add:
1 ½ c. flour
1 ½ tsp. cinnamon
½ tsp. salt
½ tsp. baking soda
½ tsp baking posder
Mash 3 small bananas (or 1 c. peeled, grated zucchini, or 1 c. pumpkin) and add:
½ c. dates
½ c. raisins
½ c. broken (chopped nuts (optional)

  • Grease muffin tins.
  • Bake at 350 degrees; small muffins-15 minutes, large muffins-20-25 minutes or until top sprints back.
  • Bake 40 minutes for two small loaves, 50 minutes for one large loaf.

Blueberry Buttermilk Pancakes

Serves 4

Pancakes
1 ½ c. flour
½ tsp. salt
1 ¼ tsp. baking soda
2 c. buttermilk
1 tsp. vanilla
1 egg separated
1 c. blueberries (fresh or frozen)Blueberry sauce:
Cook ¾ c. sugar, 1 tblsp cornstarch, ¾ c. water, ½ c. orange juice and 1 c. berries.

  • In a large bowl, combine flour, salt and baking soda.
  • Add:
    Buttermilk, vanilla and egg yolk; stir until just mixed.  Beat egg white until stiff; fold into batter.
  • Using a 1/3 cup measure, drop batter onto hot, greased griddle. Add blueberries and cook until bubble form.  Flip and brown other side.

Cinnamon Butter Puffs

1/3 c. shortening
½ c sugar (or less if desired)
1 egg
1 ½ c. all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
¼ tsp. nutmeg
½ c. milk

Topping:
½ c. (1 stick) butter, melted
½ c. sugar combined with 1 tsp. cinnamon

  • Preheat oven to 350 degrees. Grease muffin tins.
  • Put the shortening, sugar and eggin  a mixing bowl.  Beat well. Mix together the flour, baking powder, salt and nutmeg and add to the first mixture.  Pour in the milk and beat until blended and smooth.
  • Fill the muffin tins about 2/3 full. Bake about 20 minutes or until lightly golden.
  • For the topping, have the melted butter ready in a bowl that is just large enough to hold one puff.  Have a shallow bowl ready nearby with the combined sugar and cinnamon.  As soon as the puffs are done, remove them from the pan and dip them one by one into the melted butter; roll in the cinnamon-sugar mixture.

Baked Pineapple

Serves 6 – 8

1 peeled and chunked (6c.)
1 tblsp tapioca or cornstarch
1 c. flour
1 c. brown sugar
1 c. quick oats
½ c. unsalted butter

  • Put pineapple in buttered 2-quart dish; sprinkle with sugar and tapioca; mix well.
  • In a separate bowl, mix together:
    Flour, brown sugar and oats, blend & cut batter into pats and mix in, a little at a time, with pastry cutter.
  • Sprinkle over pineapple and bake for 35-40 minutes at 375 degrees.

Best Blueberry Muffins

½ c (1 stick) butter at room temperature
1 c. granulated sugar or slightly less depending on tartness of blueberries
2 large eggs
1 tsp. vanilla extract
2 tsp. baking powder
¼ tsp. salt
2 ½ c blueberries (mash ½ c. frozen with fork)
2 c. all purpose flour
½ c. milk
1 tblsp. Sugar mixed with ¼ tsp ground nutmeg

  • Heat oven to 375 degrees F. Grease 12 regular muffin cups, including the area between each cut, or use fold baking cups.
  • In a medium size bowl, beat butter until creamy.  Beat in the sugar until pale and fluffy.  Beat in eggs, one at a time.  Beat in vanilla, baking powder and salt.
    Mix mashed berries into batt
  • Fold in half of the flour with a spatula, then half the milk.  Add remaining flour and milk.  Foldin remaining blueberries.
  • Scoop batter into muffin cups.
  • Sprinkle with nutmeg sugar.
  • Bake 25 to 30 minutes, or until golden brown.  Let muffins cool at least 30 minutes in pan before removing.

Yield: 12 muffins

Caramel Apple Breakfast Pudding

Serves 8

2 large apples (Jonathan or Granny Smith)
¾ tsp. ground cinnamon
½ c. packed brown sugar
2 tblsp light colored corn syrup
2 tblsp margarine or butter
¼ c. pecan pieces
3 beaten eggs
1 ¼ c. milk
1 tsp vanilla
¼ tsp. ground nutmeg
8 to 10  ½ inch  thick slices of Italian or French bread

  • Peel, core and slice apples (2 cups).  In a small saucepan, combine apple slices and ¼ cup water. Bring to boil, reduce heat.  Cook, covered, over medium-low heat for 5-7 minutes or until apples are tender, stirring occasionally.  Drain in a colander.  Transfer apples to a small bowl.  Gently stir cinnamon into cooked apples.
  • Set aside.
  • In the same small saucepan combine brown sugar, light colored corn syrup and margarine or butter.  Cook and stir over medium heat until mixture just comes to a boil.  Remove from heat.  Pour mixture into a 2-quart square baking dish.
  • Sprinkle pecans over all.
  • In a medium mixing bowl combine the eggs, milk, vanilla, and nutmeg.  Arrange a  layer of half the bread slices in the baking dish atop the caramel mixture, trimming the bread to fit.  Spoon cooked apples evenly over bread layer.
  • Arrange remaining bread slices on top.  Carefully pour the egg mixture over bread, pressing the bread down gently to moisten the slices completely.  Cover with plastic wrap and refrigerate for at least 3 hours or up to 24 hours.
  • At serving time, remove the plastic wrap.  Bake, uncovered in a 325 degree over for 40 to 45 minutes or until a knife comes out clean.  Remove from oven; run a knife around edge to loosen.  Let stand for 15 minutes.  Carefully invert pudding onto a platter. Spoon any remaining caramel mixture in over pudding.) Cut into triangles. Serve warm or cool.

Banana Crumb Muffins

Muffins:
1 ½ c. all-purpose flour
1 tsp. baking soda
1 tsp. Baking powder
½ tsp. salt
3 large ripe bananas, mashed
¾ c. sugar
1 egg, lightly beaten
1/3 c. butter or margarine, melted

Topping:
1/3 c. packed brown sugar
1 tblsp. All purpose flour 1/8 tsp. ground cinnamon

  • In a  large bowl, combine dry ingredients.  Combine bananas, sugar, egg and butter; mix well Stir into dry ingredients just until moistened.  Fill greased or paper lined muffin cups ¾ full.
  • Combine the first three topping ingredients; cut in butter until crumbly.  Sprinkle over muffins.  Bake at 375 degrees for 18-20 minutes or until muffins test done.  Cool in pan for 10 minutes before removing to  a wire rack.Yield: 1 dozen muffins
    From: Taste of Home Magazine

Orange Oatmeal Pie

Serves 8

Preheat oven to 350 degrees
1 ¼ c. milk
5 eggs beaten with milk
¾ c. orange juice
¼ c. sugar
¾ c. quick cooking oatmeal
3 Tblsp. Melted butter
1 tsp. orange rind (or to taste)
½ tsp. salt
9-inch pie shell, unbaked.

  • Mix all ingredients and pour into shell.  Bake for 35 minutes.  Let stand for 15 minutes before serving Optional: Top with yogurt.