Breakfast, Brunch & Bread

HAM & EGGS BRUNCH CAKE

1/2 C onion - chopped


1 Tbsp butter or margarine


1 large slice of ham - cut up


1 large tomato - chopped


2 C Bisquick


1/2 C cold water


1 C shredded cheese - cheddar or swiss


1/2 C milk


4 eggs


1/4 tsp salt


1/4 tsp pepper




Lightly grease 13x9x2 baking dish & preheat oven to 350 degrees.




Sautee onion in butter.  Remove from heat.  Stir in ham and tomato.  Set aside.




In a bowl, mix Bisquick with cold water until soft dough forms, beat 20 strokes.  Pat dough into greased baking dish with floured hands and press 1/2 inch up sides.

Spread ham mixture over dough.  Sprinkle with cheese.




In a bowl, beat milk, eggs, salt & pepper with hand beater until foamy.  Pour over cheese.




Bake at 350 degrees for 20-30 minutes until golden brown.  Slice and serve.




**Sometimes I sprinkle the top with scallions (chopped fresh green onions)


JAMIE'S QUICHE

1 Pillsbury Refrigerated Pie Crust

6 Eggs

1 1/4 C half & half or cream

1/2 tsp salt

1/8 tsp Nutmeg

1/3 tsp pepper

Bacon or Ham or Sausage or Broccoli/Mushrooms

1 C Cheese (cheddar/Swiss/whatever)


Spray pie pan with nonstick spray then roll out dough and cook shell only for 5 min at 450 degrees.


Mix other ingredients together (scramble eggs first HARD) and pour over cooked crust for 45-60 min at 350 degrees - cover crust edges with foil or they will burn- let stand 10 min before cutting - test with knife in center to make sure it doesn't stick - should be firm in middle

TORTILLA BRUNCH CASSEROLE

3 tsp extra-virgin olive oil, divided 

1 small onion, thinly sliced 

1 C precooked diced red potatoes 

1 Tbsp Thyme 

½ tsp Paprika 

6 large eggs 

4 large egg whites 

½ C shredded cheese (Manchego or Jack is best) 

3 C baby spinach, roughly chopped 

½ tsp salt 

½ tsp pepper 


Heat 2 tsp oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3-4 minutes. Add potatoes, thyme and paprika – cook for 2 minutes more. 


Lightly whisk eggs and egg whites in a large bowl, gently stir the potato mixture into the eggs along with the cheese, spinach, salt & pepper until combined. 


Wipe the pan clean; add the remaining 1 tsp oil and heat over medium heat. Pour in the egg mixture, COVER and cook until the edges are set and the bottom is browned, 4-5 minutes. 


To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3-6 minutes. 


Serve warm or cold. 

HASHBROWN HAM QUICHE

3 cups frozen shredded hash brown potatoes, thawed
 

1/4 cup butter, melted, divided
 

1 cup shredded cheddar or pepper-jack cheese
 

1 cup shredded Swiss or monterey-jack cheese
 

1 cup diced fully cooked ham
 

1/4 cup onion, chopped
 

4 eggs and 2 egg whites


1/2 cup milk 


salt & pepper to taste 


Press hash browns between paper towels to remove excess moisture. 


Grease a 9-inch pie plate with 2 T. butter. Press hash browns onto the bottom and up the sides of pie plate. Drizzle with remaining melted butter. 


Bake, uncovered, at 425° for 20-25 minutes or until edges are browned. 


Combine cheeses, ham { if the ham has moisture, press the ham between two paper towels } and onion; spoon into the crust. 


In a bowl, beat the eggs & milk, salt & pepper until fluffy; { about 5 minutes } pour over ham. Reduce heat to 350°. Bake, uncovered, for 45 ~ 55 minutes or until golden brown. It's done, when a knife is inserted near the center and comes out clean. 


Let stand 10 minutes before cutting. Serves 6.

EASY ORANGE COFFEE BUNS

1 can "Grands" Biscuits - 8 count


4 Tbsp (1/2 stick) melted butter


1/4 C walnuts or pecans - chopped


1/3 C sugar


1 Large Orange - divided into 2 tsp zest & as much juice as you can squeeze out of it


4 oz cream cheese - softened to room temperature


1 C powdered sugar




Preheat oven to 375 degrees and grease a 9" round cake pan.




Cut 7 of the biscuits in half, leaving 1 uncut.  Start to form a "flower" with the biscuits on the pan - starting with the uncut one for the center, and then continue to place the 14 halves from the center to the edge - making a "flower" look.  Slightlypress biscuits into pan.  Brush tops of biscuits with melted butter.




Combine 2 tsp orange zest into 1/3 C sugar, then stir in nuts.  Pour this mixture over the buttered biscuits.




Bake at 375 degrees for 20-25 minutes.  

Immediately pour frosting over top and serve.




Frosting:
 combine cream cheese and powdered sugar until well mixed (a fork works best) - then add the fresh squeezed orange juice until a thick icing forms.


EASY CINNAMON COFFEE BUNS

1 can "Grands" Biscuits - 8 count


4 Tbsp (1/2 stick) melted butter


1/4 C walnuts or pecans - chopped


1/3 C sugar


1 Tbsp cinnamon


4 oz cream cheese - softened to room temperature


1 C powdered sugar


1 tsp cinnamon


1 tsp vanilla




Preheat oven to 375 degrees and grease a 9" round cake pan.




Cut 7 of the biscuits in half, leaving 1 uncut.  Start to form a "flower" withe biscuits on the pan - starting with the uncut one for the center, and then continue to place the 14 halves from the center to the edge - making a "flower" look.  Slightly press biscuits into pan.  Brush tops of biscuits with melted butter.




Stir together 1 Tbsp cinnamon into 1/3 C sugar, then stir in nuts.  Pour this mixture over the buttered biscuits.




Bake at 375 degrees for 20-25 minutes.  Immediately pour frosting over top and serve.




Frosting:
combine cream cheese, powdered sugar and 1 tsp cinnamon until well mixed (a fork works best) - then add vanilla until a thick icing forms.

BANANA FRITTERS

2 ripe bananas, peeled
1 cup pancake mix
½ teaspoon cinnamon
¾ cup milk
oil, for frying
powdered sugar, to serve


Heat oil to 350 degrees


In a mixing bowl, use a fork to smash the bananas.


Add in pancake mix, cinnamon and milk. Whisk together until combined.


Fry in oil. About 1 tablespoon per fritter.


Cook for about 2-3 minutes until they are golden brown and cooked through the middle.


Sprinkle hot fritters with powdered sugar.


Enjoy!

LEMON SCONES

2 C flour 

1/3 C sugar 

1 Tbsp baking powder 

1/4 tsp salt 

1 Lemon - divided into 1 tsp zest & juice the lemon 

1 C whipping cream 

2-4 Tbsp water 

4 oz cream cheese - softened to room temp 

1 C powdered sugar 


Preheat oven to 375 degrees and grease a round cookie sheet 


Combine flour, sugar, baking powder and salt - stir in lemon peel.  


With a fork, stir in whipping cream and enough water as needed to form a rough mass dough.  


Knead 5-6 times on a floured surface - place onto a greased round cookie sheet and pat down to an 8" circle. 


Using a sharp knife, cut/score deeply (not all the way through) into 8 pie shaped pieces.  


Bake for 20-25 minutes and cool on a wire rack.  Frost with lemon icing and serve. 


Lemon Icing: 

Combine cream cheese and powdered sugar until well mixed (a fork works best) - then add the fresh squeezed lemon juice until a thick icing forms.  Drizzle scones with frosting.

MAMA GEORGE'S BEST EVER BANANA BREAD

1 3/4 C flour


1 1/2 C sugar
 + extra for sprinkling on top

1 tsp baking soda


1/2 tsp salt


2 eggs


3 ripe medium bananas
- mashed 

1/2 C vegetable oil


1/3 C buttermilk
 - DO NOT SUBSTITUTE

1 tsp vanilla



Preheat oven to 325 degrees




Grease pan (see pan options below)


In a large bowl, stir together flour, sugar, baking soda and salt.  


In another bowl, combine eggs, bananas, oil, buttermilk and vanilla.  


Add wet mixture to dry mixture, folding/stirring gently by hand just until combined - DO NOT BEAT OR OVERMIX.  


*If using a regular loaf pan, GREASE pan and bake for 55-60 minutes.  Don't forget to sprinkle raw dough with sugar for a sweet crust topping effect.


*If using an 8 small loaf pan, GREASE pan and bake at 325 degrees for 22-25 minutes.  Don't forget to sprinkle raw dough with sugar for a sweet crust topping effect.


*If using a 6 large muffin pan, GREASE pan and bake at 325 degrees for 30-35 minutes.  Don't forget to sprinkle raw dough with sugar for a sweet crust topping effect.


*If using a 12 cupcake/muffin pan, GREASE pan and bake at 325 degrees for 30-35 minutes. Don't forget to sprinkle raw dough with sugar for a sweet crust topping effect.


*If using a 40 mini muffin pan, GREASE pan and bake at 325 degrees for 14-17 minutes.  Don't forget to sprinkle raw dough with sugar for a sweet crust topping effect.


*If using a Bundt Pan, GREASE pan and bake at 325 degrees for 50-55 minutes.

  Don't forget to sprinkle raw dough with sugar for a sweet crust topping effect.


***THIS RECIPE DOES NOT DOUBLE WELL***

SOUR CREAM LEMON POUND CAKE

POUND CAKE:

1 cup real butter, softened

3 cups sugar

6 eggs

5 tablespoons lemon juice

1 tablespoon grated lemon peel

1 teaspoon lemon extract

3 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/4 cups sour cream

 

ICING:

1/4 cup sour cream

2 tablespoons butter, softened

2 1/2 cups confectioners' sugar

3 tablespoons lemon juice

2 teaspoons grated lemon peel


In a large mixing bowl, cream butter and sugar until light and fluffy, about 5 minutes. 


Add eggs, one at a time, beating well after each addition. 


Stir in lemon juice, peel and extract. 


Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined.



Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. 


Cool for 10 minutes before removing from pan to a wire rack to cool completely.


For icing, in a small mixing bowl, beat the sour cream and butter until blended. 


Gradually add confectioners' sugar. 


Beat in lemon juice and peel. 


Drizzle over the cake. 


Store in the refrigerator.

BOOB'S BEER BREAD

2 1/2 C Self-Rising Flour

1/4 C Sugar or Honey

1 Can Beer

6 Tbsp Butter - melted


Mix flour, sugar (or honey) and beer together and pour into a greased loaf pan.  


Pour melted butter over the top. 


Let stand for 15 minutes.


Bake @ 350 degrees for 75-90 minutes, until deep, golden brown.  


Serve warm



GRANDMA'S TOODELUM (Tomato & Sausage Gravy)

1 lb. Breakfast Sausage

2 Heaping Wooden Spoonfuls Flour

1 can Crushed Tomatoes 

1 - 2 C Water

Salt & Pepper to taste

2 Tbsp Kitchen Bouquet 


In a large skillet, brown sausage into crumbles (not too small)


Season with salt & pepper


Add flour until well combined


Add 1 C water, Kitchen Bouquet & crushed tomatoes.  Stir and simmer for 30 minutes.  


***Depending on how much flour you used, your gravy may get really thick.  If so, you will need to add more water to thin out the gravy.  (be careful - you do not want runny gravy).




MICROWAVE "DIET" CRUSTLESS SPINACH QUICHE

1 10 oz package frozen chopped spinach

1/2 C onion - chopped

2 eggs

1 1/2 C ricotta cheese

1/4 C parmesan cheese

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

2 tsp flour

1/8 tsp paprika


Combine spinach and onion in 2 qt. casserole dish.  Cover.


Microwave at high for 4-6 minutes, stirring after 1/2 time.  Drain well.


In a medium bowl, beat eggs with fork.  Stir in ricotta, parmesan, salt, pepper, nutmeg and flour.  Blend in drained spinach and onion.


Spread mixture in a 9" pyrex pie plate with spatula.  Sprinkle with paprika.


Microwave 4 minutes on high, rotating at 2 minutes. 


Microwave 6 minutes on 50% power or until firm and dry in center.


*** Only 60 calories per serving (1/8th of quiche)

EASY DOUGHNUTS

1 (8 count) canned biscuits (no flaky layers)

1/2 cup or so of Vegetable oil (enough for frying)

2 Teaspoon Cinnamon- per 8 doughnuts

1/2 cup Sugar 

1 stick of butter, melted


OPTIONAL GLAZE INGREDIENTS:

If you don't like Cinnamon Sugar or if you just want a variety


FOR ORIGINAL GLAZE:

1/2 cup powdered sugar

1/2 teaspoon vanilla

2 to 3 teaspoons milk


FOR CHOCOLATE GLAZE:

1/2 cup powdered sugar

1 tablespoon unsweetened cocoa

1 tablespoon butter, melted

2 to 3 teaspoons milk


Take your canned biscuits and cut out the centers of each biscuit using a cookie cutter or small biscuit cutter, even a bottle cap works, Set aside.


Melt your butter in a shallow bowl that is large enough to dip a doughnut into, set aside.


In another shallow bowl, mix in the cinnamon & sugar, set aside.


In a medium frying pan, fill with the vegetable oil, only about half an inch or so


Heat the oil to 350F, if you don't have a cooking thermometer, use one little biscuit center and drop it into the pan, making sure it sizzles when it hits the oil.


Once the oil is ready drop 1-2 doughnuts at a time into the oil, because they cook quickly


When one side is golden brown, flip it over with tongs and when that side is golden remove from oil and place on a paper towel lined pan or plate.


If you are doing the Cinnamon Sugar Coating:

When the doughnuts have cooled off enough to handle, use your fingers dip one side in the melted butter, allowing the excess drip off, then dip in cinnamon and sugar mixture. 


Flip over and repeat for the other side.


If you Chose another Glazed Option: 

For each of the other Glaze options, in small shallow bowls combine ingredients until smooth, adding enough liquid for desired glaze consistency.


Dip the top of each doughnut into your desired glaze.


ENJOY!

MOIST YELLOW SQUASH MUFFINS

1 pound yellow summer squash, cut into 1-inch slices (about 3 1/2 squash)

1 stick (1/2 C) butter, melted

1 large egg, lightly beaten

1 1/2 C flour

1/2 C sugar

2 1/2 tsp baking powder

1/2 tsp salt


Preheat oven to 375 degrees.


Grease a 12 muffin pan - set aside


Melt the butter - set aside


In a small dish, lightly beat the egg - set aside.


In a bowl, combine the flour, sugar, baking powder and salt - set aside 


Place 1 inch of water in a saucepan; add squash. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until tender. Drain well and mash.


Stir in the melted butter and lightly beaten egg. 


Stir the squash mixture into the flour mixture, just until moistened.  DO NOT OVER MIX!


Fill 12 greased muffin cups 3/4 full. 


Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. 


Cool for 5 minutes before removing from pan to a wire rack.

EASY BUNDT CAKE

1 box of white cake mix

1 cup of water

2 boxes (3.4 ounces each)  Instant Pudding Mix (any flavor)

1/2 cup of oil (canola or vegetable)

5 large eggs

Powdered sugar to sprinkle on top


Preheat oven to 350 degrees F.  


Spray a bundt cake pan with non-stick cooking spray, making sure it is coated well.


In a large mixing bowl, beat the first four ingredients together, then add one egg at a time, beating into the mix. Mix for 2 minutes.


Pour batter into prepared bundt pan. 


Bake on middle rack of oven for 55-60 minutes. - check at 45 minutes.


Check center of cake with a toothpick to make sure it comes out clean. 


Remove from oven and cool in pan for 10-15 minutes, then transfer  to a cooling rack and allow to cool completely. 


Dust with powdered sugar, slice, serve, enjoy!

MORE RECIPES COMING SOON

MORE RECIPES COMING SOON