Breakfast Recipes

Orange Blossom Muffins
Makes 12 - Bake 375~ for 20 to 25 minutes

2 ¾ cups all-purpose flour ¾ cups buttermilk
3/4 C. firmly packed Lt. Brown sugar 1 T. pure vanilla extract
¾ C.white sugar, plus 2 T.for sprinkling ¾ teasp. Pure lemon extract
1 teasp. Baking powder ¾ teasp. Pure orange extract
1 teasp. Baking soda ¾ C.coarsely chopped mandarin
½ teasp. Salt oranges segments, drain.
1-1/2 sticks butter ¾ C. dried sweetened Cranberries
2 large eggs-room temp. lightly beaten

1. Preheat oven to 375 degrees F. Press a paper liner into each muffin cup, the spray the top of the muffin pan with nonstick cooking spray.
2. In a large bowl, flour, brown sugar, ¾ cup white sugar, baking powder, baking soda, and salt.
3. In a medium bowl, combine the melted butter, eggs, buttermilk, vanilla, lemon, and orange extracts. Add this mixture to the dry ingredients, folding it in only until the four is incorporated. Over-beating the batter will make the muffin tough. Fold in the orange segments and dried cranberries.
4. With an ice-cream scoop or ½ cup measure, drop batter into each prepared muffin cup, mounding it slightly in the center. Sprinkle the top of each muffin with ½ teasp. Of the remaining sugar.
Bake the muffins for 20 to25 minutes or until toothpick inserted in the center comes out clean. Remove the muffin pan to a wire rack and let the muffins cool for 10 minutes, then take them out of the pan and let cool completely on the rack.






OVEN BAKED PANCAKE


10 " cast iron skillet, 425 degrees for 12 to 15 minutes
9"x 9" or 8"x 8" pan, 350 degrees for 30 minutes

Place 1/2 cube butter or margarine in desired pan and place in oven while preheating. Let pan become very hot before adding the following mixture....

Beat: 2 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon nutmeg (opt.)
dash of salt.

Mixture may be lumpy. Pour into hot pan and bake.










EGG, SAUSAGE BRUNCH (DO AHEAD)
1 1/2 hours at 350 degrees

In a greased 9" x 13" pan layer:

8 slices white bread, cubed
2 cups graded cheese
1 1/2 pounds link sausage, cut in 1/3, browned & drain
1/2 to 1 pound crumbled, cooked, & drained bacon (opt)

Beat and pour over the top:
4 eggs
2 1/2 cups milk
3/4 teaspoon dry mustard powder (opt)
Refrigerate over night.

In the morning, dilute: 1 can cream of mushroom soup
1/2 cup milk
and pour over the cheese, sausage, etc. mixture and bake.

Very good by its self or with a fruit salad & sweet rolls.









Scrumptious Eggs (Do ahead)

1 ½ pounds Monterey Jack Cheese, or 1/2n1/2 Cheddar & Jack
¾ pound of mushroom slice or zucchini
½ large onion, chopped, Gr. & red Peppers, chopped
½ cup butter, melted
7 eggs, beat 1 ¾ cups milk
½ flour 1 Table. parsley
1 cup ham, chopped 1 ½ teasp. salt

Place of cheese in bottom of grease 9”x13” pan.
Sauté mushroom, or zucchini & peppers in butter until tender. Place over cheese, top with ham and rest of cheese. Can refrigerate over night to finish next morning, or frozen for use at later date.

When ready , beat eggs, milk, flour, parsley, & season salt. Pour over casserole and bake at 350~ for 45 minutes. Let stand 10 minutes before serving.

MORNING SAVER
9”x13” pan 350~ for 60 minutes (make the night before)

16 slices white bread crusts removed
8 ham slices
1/2 lb. cheddar cheese sliced
6 eggs
½ tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
1/4 c. minced onion
1/4 c. finely chopped gr. pepper

3 c. whole milk
1 dash tobacco
1/4 lb. butter
1 c.crushed cornflakes

Butter a 9 x 13 glass baking dish. Cover bottom with 8 pieces of bread. Add pieces to cover dish entirely. Cover with layers of ham and cheese. Then cover with bread. Beat eggs and seasonings, add milk, onion and gr. pepper. Pour over bread. Cover and put into frige overnight. In morning, melt 1/4 lb. butter and pour over top. Sprinkle with cereal. Bake in a preheated oven 350 deg. uncovered 1 hr. Let sit 10 min. before serving. Serve with fresh fruit and muffins, cinnamon buns or croissants.
I think this could be spiced up a bit, with mushrooms, more cheese on top, or the addition of canned green chills, and maybe some tomatoes, and or sausages.
NOTES : This can be made the night before, and popped in the oven in the morning!

























Vegetable Cheese Strata (Can fix the night before)
4 ½ Quart baking dish 350~ 50 to 60 Minutes

1 ½ cups onion finely chopped
1 cup scallion finely chopped
¾ pound mushrooms sliced thin
3 Tablespoons olive oil
2 whole red pepper cut into thin strips
2 whole green pepper cut into thin strips
9 cups Italian bread cubes (about 1 loaf) cut in 1" cubes
2 ½ cups extra-sharp Cheddar cheese (10 ounces) coarsely grated
1 cup Parmesan cheese grated
12 large eggs
3 ½ cups milk
3 Tablespoons Dijon mustard
Tabasco sauce

In a large skillet, cook the onion, scallion, and mushrooms in the oil over moderately low heat, stirring, until the onion is softened. Add the peppers and salt and pepper to taste and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the mushrooms' liquid is evaporated and the peppers are tender.

Arrange half the bread cubes in a buttered large shallow (4-1/2 quart) baking dish, spread half the vegetable mixture over them and sprinkle with half the Cheddar and half the Parmesan cheese over the vegetables.

Arrange the remaining bread cubes over the cheeses, top with the remaining vegetables, and sprinkle the remaining cheese over the top.

In a bowl, whisk together the eggs, milk, mustard, Tabasco, salt and pepper. Pour egg mixture evenly over the strata, and chill the strata, covered, overnight. Preheat oven to 350°F.Let strata stand at room temperature for 15 minutes, then bake in the middle of oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.


















Creme Brulee French Toast Do ahead
350~ bake for 35 to 40 minutes
1/2 cup (1 stick) butter1 cup packed brown sugar2 tablespoons corn syrup1 (8 to 9) inch round loaf Challah bread5 large eggs1 1/2 cups half and half1 teaspoon vanilla1 teaspoon Grand Marnier or Brandy1/4 teaspoon salt
In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2 - inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degrees and bring bread to room temperature. Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. Prep Time: 8 hours 15 minutes Cook Time: 40 Min.













OMELET
2 To 3 Servings (Microwave)

1 Tablespoons Margarine 1/2 small tomato, cut into small
4 eggs pieces
1/2 cup Milk 1/2 cup grated cheese
1/4 teaspoon salt
dash of pepper 4 mushrooms, sliced

Place margarine in a 9" pie plate. Microwave on HIGH about 1/2 minute; till melted. Beat eggs, milk, and seasonings into melted margarine. Microwave on 7 (roast) for 2 minutes; covered with plastic. Carefully lift plastic and stir gently. Recover. Microwave on 7 for 2 minutes, or until almost set in center. Add tomatoes, cheese, and mushrooms. Recover and MW 1/2 to 1 minute more.Let stand for 2 minutes, covered before serving.
May pre cook bacon or sausage and add after the first 2 minutes.






CANADIAN BRUNCH
4 Servings (Microwave)

1 pkg. (12 oz.) frozen hash browns
1/3 cup milk
1/3 cup sour cream
salt and pepper to taste
1/2 teaspoon seasoning salt (opt)
1 Tablespoon snipped chives
4 slices canadian style bacon
4 eggs

Place potatoes in 2 qt. (8 x 8) glass baking dish. Cover with plastic wrap. Microwave on 100% power for 6 to 8 minutes or partly cooked. Blend in sour cream, milk, salt and chives. Place bacon slices down center of dish. Make two hollows in potatoes on each side of bacon. Break 1 egg into each indentation; recover. Microwave on 7 for 8 to 9 minutes or until eggs are cooked to desired doneness. Let stand, covered, for 2 minutes before serving. Top with salt, pepper, and paprika.



GLAZED GRAPEFRUIT

Remove core and seeds form grapefruit halves; cut edges and between sections. Sprinkle each half with brown sugar; dot with butter or margarine. MW on HIGH (100 %) 2 halves 40 seconds. Put half a maraschino cherry on center and serve.



BAKED FRENCH TOAST

350 degrees for 40 minutes

Cut Banquette French bread into 1" cubes
Combined: 6 large eggs
1 1/2 cups milk
1 cup cream
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
Layer bread cubes into a 9" pan and pour the above mixture over the bread cubes. Put in refrigerator overnight. The next morning,
Combined: 1/4 cup butter or margarine, softened
1/2 cup light brown sugar
1/2 cup walnuts
1 Tablespoon corn syrup
Pour over the top of bread mixture and bake. 350 degrees - 40 minutes.




24 HOUR OMLEITTE
Refrigerate overnight, Bake covered at 350 degrees for 1 hour

Layer the following ingredients in a 9" x 13" greased pan:

8 slices of buttered sandwich bread cut into 1" cubes
Sprinkle bread with 1/2 to 1 pound of grated cheese (your favorite or a mix of different cheeses)
Layer on top of the cheese: chopped onion, green pepper, celery, olives, fresh mushrooms, bacon, sausage ( I would pre cook or partly cook any meat first) or anything that you would normally put in your omelet. Use any amount you desire.

Beat together 8 eggs, 3/4 teaspoon salt, 3 cups milk, 3/4 teaspoon dry mustard, dash of cayenne pepper, and a dash of lemon pepper. (cayenne and lemon pepper optional). Pour liquid mixture over everything in pan.

Refrigerate this mixture for at least 8 hours or overnight. Baked covered at 350 degrees for 1 hour. Uncover for the last 5 to 10 minutes so top will brown. 8 Servings.












WAKE UP CAKE
350 Degrees 25 to 30 minutes 6-8 servings

3/4 cup chunky peanut butter 3/4 cup brown sugar, packed
1/3 cup butter or marg 2 eggs
3/4 cup mashed banana 1 teasp. Vanilla
3/4 cup flour 1/4 cup wheat germ
1 1/4 cups quick oatmeal, dry 1/2 baking soda

Beat together peanut butter, brown sugar, butter and eggs until fluffy. Add vanilla. Stir in bananas. Combine all dry ingredients and add to creamy mixture. Spread evenly into a greased 9" x13" baking pan. Bake. Serve with fruit and eggs.





CHILIQUILES CASSEROLE (Serves 8)

8 large eggs, beaten
1 c milk
1 container (16 oz.) California‑style
cottage cheese
1 can (8‑1/2 oz.) cream‑style corn
1 can (4 oz.) chopped green chilies
with their liquid
3/4 t salt
1/2 t freshly ground pepper
1/8 t ground red pepper
1 package (8 oz.) shredded Cheddar
and mozzarella cheese blend
6 corn tortillas (6 in.), cut into
1/2‑inch strips




Fresh Salsa
1 c diced plum tomatoes
1 avocado, diced
1/4 c chopped fresh cilantro
1/4 c sliced green onions
Whisk eggs, milk, cottage cheese, corn, chilies, salt and
peppers in large bowl. Stir in cheese and tortilla strips.
Pour into shallow 2‑1/2‑ or 3‑quart casserole. Cover and
refrigerate at least 2 hours or overnight.
Preheat oven to 325 degrees. Bake casserole 1 to 1‑1/4
hours or until center is set. Cool 20 minutes. Spoon salsa
on top. Makes 8 servings.
Salsa: Combine all ingredients in small bowl.

370 calories per serving: 21 grams fat, 873 mg sodium and
251 mg cholesterol.










Make ahead BRUNCH
1 day ahead: Assemble bread and custard. Make blueberry syrup Toast pecans, Make syrup, make melon balls. Bake Bacon twist.

ON THE DAY: Bake French toasts, warm bacon twist, combine melons with syrup, and make coffee



Baked Blueberry-Pecan French Toast with Blueberry Syrup
1 (24-inch) baguette6 large eggs3 cups whole milk1/2 teaspoon freshly grated nutmeg1 teaspoon vanilla1 cup packed light brown sugar1 cup pecans (about 3 ounces)1/4 cup (1/2 stick) plus 1 teaspoon butter1/4 teaspoon salt2 cups blueberries (about 12 ounces) or other fruitFor syrup:1 cup blueberries (about 6 ounces)or other fruit1/2 cup pure maple syrup1 tablespoon fresh lemon juice
Butter a 13 by 9-inch baking dish. Cut twenty 1-inch slices, on the bias, from baguette and arrange in one layer in baking dish.
In a large bowl whisk together eggs, milk, nutmeg, vanilla, and 3/4 cup brown sugar and pour evenly over bread. Chill mixture, covered, until all liquid is absorbed by bread, at least 8 hours, and up to 1 day.
Preheat oven to 350 degrees F.
In a shallow baking pan spread pecans evenly and toast in middle of oven until fragrant, about 8 minutes. Toss pecans in pan with 1 teaspoon butter and salt. Increase temperature to 400 degrees F. Sprinkle pecans and blueberries evenly over bread mixture. Cut 2 ounces (1/2 stick) butter into pieces and in a small saucepan heat with remaining 1/4 cup brown sugar, stirring, until butter is melted. Drizzle butter mixture over bread and bake mixture 20 minutes, or until any liquid from blueberries is bubbling.
In a small saucepan cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve into a heatproof pitcher, pressing on solids, and stir in lemon juice. Syrup may be made 1 day ahead and chilled, covered. Reheat syrup before serving. Yield: 6 servings Prep Time: 30 minutes Cook Time: 20 minutes



Bacon Twists

12 slices bacon
Preheat oven to 375 degrees F.
Twist each slice of bacon into a tight spiral and thread each end onto 2 metal, or wooden skewers, continue with the rest of the slices.
Lay the skewers on the rack of a broiler pan. Bake the bacon in the middle of the oven for 15 minutes, or until crisp.
Remove skewers and transfer with a slotted spatula to paper towels to drain.
Yield: 4 servings Prep Time: 10 minutesCook Time: 15 minutes




Honeydew and Cantaloupe in Vanilla Lime Syrup

For syrup:2/3 cup sugar1/3 cup fresh lime juice1/3 cup water2 limes, zest removed in strips with a vegetable peeler1 vanilla bean, split4 cups 3/4 to 1-inch honeydew melon balls (from one 5-pound melon)4 cups 3/4 to 1-inch cantaloupe melon balls (from one 5-pound melon)Garnish: whipped cream and freshly grated lime zest
In a small saucepan simmer syrup ingredients, stirring, until sugar is dissolved, about 1 minute. Remove pan from heat, add split vanilla bean, and cool syrup completely.
Discard zest and vanilla bean. Syrup may be made 1 day ahead and chilled, covered.
Just before serving, in a medium bowl combine melon balls with syrup and divide mixture among 6 martini glasses. Top each serving with a generous dollop of cream and garnish with grated zest.
Yield: 6 servingsPrep Time: 20 minutesCook Time: 15 minutes






Four Flowers Juice

4 bananas, peeled, cut into pieces2 cups chilled orange juice1/2 fresh pineapple, peeled, cored, cut into chunks1 cup cold water2 1/2 tablespoons pure maple syrup 2 tablespoons grenadine1 tablespoon fresh lemon juice 6 fresh strawberries
Combine bananas and 1/4 cup orange juice in processor and puree. Transfer to pitcher. Combine pineapple chunks and 1/4 cup orange juice in processor and puree. Transfer to same pitcher. Mix in water, syrup, grenadine, lemon juice and 1 1/2 cups orange juice.
Can be made 6 hours ahead. Chill. Stir well before serving.
Pour fruit mixture into tall glasses. Garnish with strawberries and serve.
Yield: 6 servingsPrep Time: 20 minutes
















Country Strata
· 1 pound sliced bacon, cut into 1/2" cubes
· 2 cups fully cooked ham, chopped
· 1 small onion, chopped
· 10 slices white bread, cubed
· 1 cup cooked potatoes, cubed
· 3 cups cheddar cheese, shredded
· 8 eggs
· 3 cups milk
· 1 Tablespoon Worcestershire sauce
· 1 teaspoon dry mustard
· 1 pinch salt and pepper
1. In a skillet, cook bacon until crisp;
2. add ham and onion.
3. Cook and stir until onion is tender; drain.
4. In a greased 13x9x2" baking dish, layer half the bread cubes, potatoes and cheese.
5. Top with all of the bacon mixture.
6. Repeat layers of bread, potatoes and cheese.
7. In a bowl, beat the eggs; add milk, Worcestershire sauce, mustard, salt and pepper.
8. Pour over all.
9. Cover and chill overnight.
10. Remove from refrigerate 30 minutes before baking.
11. Bake, uncovered at 325 degrees for 65-70 minutes or until a knife inserted near the center comes out clean.
Yield: 12-16 servings.







BAKED CRÈME BRÛLEE FRENCH TOAST can be done up to several days ahead of the final quick baking and serving Serves 8INGREDIENTS1 quart whipping cream1 vanilla bean8 egg yolks3/4 cup sugar1 3/4 to 2 pounds challah bread, about 1 extra-large large loaf, or other soft-textured egg bread, cut into inch-thick slices3 to 4 tablespoons unsalted butter, meltedReal maple syrup, warmedSoftly whipped creamDIRECTIONSButter a 10-inch springform pan. Wrap the bottom and sides with foil, making the pieces long enough to fold up and over the top of the pan while baking. A criss-cross pattern of two or more long pieces of foil works best. Combine the cream and vanilla bean in a medium saucepan over medium heat just long enough to warm the cream, about 5 minutes. Remove from the heat and let the mixture steep until cool, about 15 minutes. Pour the cream into a mixing bowl, straining out the vanilla bean. Cut the bean open lengthwise, and scrape out all the fragrant little black seeds. (The remaining vanilla pod can be dried and then added to sugar to use for the next batch of French toast or other dishes.) Stir the vanilla seeds back into the cream.Add the egg yolks and sugar to the cream, then whisk the custard mixture until well-combined and uniformly light yellow. Make a layer of bread slices, cutting or tearing slices as needed to fit evenly. Pour about ¼ of the custard mixture evenly over the bread. Repeat with three more layers of bread and custard. The bread may rise a bit above the rim of the pan on the last layer. Pour the remaining custard over it slowly so that you get minimal run-off over the pan’s edge. Fold the foil up over the top. Arrange a plate over the foil and weight it down with a can of beans or other heavy can from the pantry. Refrigerate for about 1 hour, so that the custard soaks through the bread thoroughly. Remove the can and the plate.

Shortly before the mixture is done soaking, preheat the oven to 325° F. Place the springform pan in a water bath that comes about half-way up the pan’s side. Bake about 1½ hours, until firm at the center. Open the foil top and cool the French toast. Fold the foil back over and chill until ready to use. (If you need your springform pan for something else, the French toast can be unmolded after several hours, when it is chilled thoroughly. Run a knife around the inside of the pan, then release the spring on the pan’s side. Wrap the French toast tightly in plastic for longer storage).When you are ready to serve the French toast, preheat the oven to 350° F. Cut the French toast into 8 wedges, or more or less as you wish. Arrange the wedges on a baking sheet, then brush each wedge lightly with melted butter. Bake for about 10 minutes, until warm in the center and lightly toasted and crisp on the surface. (You don’t actually have the caramel topping of crème brûlèe, but you get its familiar creamy custard and contrasting crunchy surface.) Arrange each wedge on a plate, surround with a pool of maple syrup, and garnish fruit and whipped cream. Indulge yourself.