Breads, Breakfast & Brunch
BREADS, BREAKFAST & BRUNCH
Banana Nut Bread
Biscuits
Bread Pudding (see also desserts)
Breakfast Muffins
Cinnabons (bread maker, homemade)
Cinnamon Rolls
Cinnamon Pecan Rolls
Cinnamon Toast
Cornbread
- Crawfish Cornbread
- Hot water Cornbread I, II
- Mexican Cornbread
Rolls
- All Bran rolls
- Dinner Roll
- Ice Box Rolls
Doughnuts
Cake Doughnuts
French Market Doughnuts I, II
French Toast
- Holiday, Stuffed
Gingerbread
Hushpuppies
BRUNCH
Brunch Casserole
Cheese-Sausage Breakfast Casserole
Garlic Cheese Grits
Mexican Breakfast Casserole
Spinach and Sausage Breakfast Casserole
Quiche
Pancakes
Waffles & Syrup
BANANA NUT BREAD
½ C. (1 stick) unsalted butter-softened
1 C. sugar
2 lg. eggs
2 lg. ripe bananas-mashed (not overripe)
2 C. All-Purpose Flour
1 t. salt
1 t. baking powder
½ t. nutmeg
¼ t. cinnamon
½ t. baking soda
1 C. sour cream
½ C. chopped pecans
1½ t. pure vanilla
Directions
Preheat oven 350 degrees. Spray 9 in. loaf pan with a can of “Bakers” Baking spray with flour. Beat together butter & sugar at medium speed until light and fluffy. Add eggs, one at a time, beating well, after each addition. Beat in bananas. In another bowl, mix together flour, salt, baking powder, nutmeg, cinnamon and baking soda. Alternatively stir flour mixture and sour cream into egg mixture until dry ingredients are just moistened. Stir in nuts and vanilla. Do not over mix the batter it should be smooth. Spoon batter into pan. Bake until lightly golden and for testing doneness use a knife to insert in center and is done when it comes out clean. Start checking oven after first 40 minutes. (Some ovens take approx. 1 hour). Recipe can be doubled.
*Can make muffins by using paper liners. Makes 12 muffins.
*Freezes well and makes great gifts.
Jamie Brown
BISCUITS
(Homemade)
2 C. flour
4 t. baking powder
4 T. Crisco
1 t. salt
1 C. milk
1 t. sugar
Directions: sift dry ingredients, rub Crisco in with tips of fingers or use round hand cutter until mixture has a consistency of corn meal, then stir in milk. Toss on floured board and knead until smooth. Roll ½ in. thick. (Can use a biscuit cutter or glass the size of a biscuit). Melt a small amount of grease in pan in order to turn biscuits so a little coating of grease will be on top of biscuits as the pan should be lightly greased. Bake in a 400 degree oven 10-15 minutes.
BREAKFAST MUFFINS
2 C. flour
3 T. sugar
1 T. baking powder
½ t. salt
1 egg
1 C. milk
¼ C. veg. oil
Preheat oven 425 degrees. Grease bottoms of 12 medium muffin pan . Combine flour, sugar, baking powder, and salt. Beat eggs lightly, stirring milk and oil, adding all at once to dry ingredients. Stir lightly until liquid is absorbed. Batter should be lumpy. Spoon batter into prepared cups, filing 2/3 to ¾ full. Bake 20-25 minutes until golden brown. Use wooden toothpick when inserted and should come out clean. Cool in cups on wire wrack 3-5 minutes Serve hot; makes 12 medium muffins or 6 large.
*Can add blueberry’s adjusting sugar and milk slightly and other fruit mixtures.
Oleta Pafford
CINNABONS
(With bread maker)
Dough
2 pkg. active dry yeast
1 C. warm water (105-115 degrees)
2/3 C. plus 1 t. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 t. salt
2 eggs lightly beaten
7-8 C. All-Purpose Flour(or more if needed)
Filling
½ C. butter (softened)
1 C. brown sugar
2 t. cinnamon
¼ C. chopped walnuts/pecans(opt)
¼ C. raisins (opt.)
Frosting
4 oz. cream cheese, room temperature
¼ C. butter softened
½ C. powdered sugar
½ t. vanilla
1½ t. milk
3 T. of real maple syrup
Beat all ingredients until creamy, can add more nuts & raisins
Directions/Dough: In a small bowl, mix together warm water, yeast and sugar plus 1 T. of sugar. Set aside. Beat in a large bowl; milk and remaining 2/3 C. sugar, melted butter, salt and eggs stirring well. Then add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff.
Turn out onto a well floured board or surface. Knead 5-10 minutes in well buttered glass or plastic bowl. Cover and let rise in a draft free place until doubled in size(about an hour).
*To help speed up the rising, you can turn oven on “warm” setting, then turn off & put bowl in oven)
When doubled, punch down dough & let rest 5 minutes out on floured surface into a 15 x 20 rectangle pan. Makes 12 large rolls
Filling
Combine first three ingredients and mix well. Heat in microwave a few seconds until spreadable. Spread over rolled-out dough with rubber spatula getting as close to edges as possible. Sprinkle with nuts or raisins.
Roll upwards (jellyroll fashion), starting with largest/widest end & roll tightly. Slice roll into about 12 slices (1 ½ -2 in. rolls) and place in buttered or sprayed (pan) 13 x 9 in. pan. Let rolls rise in warm place until dough is doubled in size (about 45 min).
Preheat oven to 350 degrees. Bake 25-30 minutes or until nicely browned. Cool slightly and cover with frosting.
**Can also replace raisins in the filling with chopped dried cherries, blueberries, or strawberries. (When doing this add 1 T. of matching fruit jam to frosting)
Jamie Brown
CINNABONS
(Homemade)
Ingredients:
Dough:
2 pkg. active dry yeast
1 C. warm water (105-115 degree)
2/3 C. plus 1 t. granulated sugar, divided
1 C. warmed milk
2/3 C. butter
2 t. salt
2 eggs, slightly beaten
7-8 C. All-Purpose Flour, or more if needed
Filling:
1 C. melted butter, divided (2 sticks)
1¾ C. granulated sugar, divided
3 T. ground cinnamon
1½ C. chopped walnuts, optional
1½ C raisins, optional
creamy glaze:
2/3 C. melted butter (1 stick plus 2 T)
4 C. powdered sugar
2 t. vanilla
4-8 T. hot water
Preparation:
In a small bowl mix together warm water, yeast, sugar and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stirring well and add yeast mixture. Then add half the flour and beat until smooth stirring in enough of the remaining flour until dough is slightly stiff (dough will be sticky).
Turn out onto a well-floured board; knead 5 -10 minutes. Place in well-buttered glass or plastic bowl. Cover and let rise in warm place free from drafts until doubled in bulk(about 1 to 1 1/2 hours).
When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle.
To prepare filling: Spread dough with ½ cup melted butter. Mix together 1½ cups sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts and raisins, if desired.
Roll up (jellyroll-fashion) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13-by-9-inch baking pan and a 8-inch square pan with remaining ½ cup melted butter, then sprinkle with remaining ¼ cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, (about 45 minutes).
Preheat oven to 350 degrees. Bake 25-30 minutes, or until rolls are nicely browned. Cool rolls slightly.
To prepare glaze: Meanwhile, in medium bowl, mix melted butter, powdered sugar and vanilla. Then add hot water 1 T. at a time until glaze reaches desired spreading consistency. Spread over slightly cooled rolls.
Icing
Ingredients:
1 lb. margarine
1 lb. cream cheese
2 lbs. powdered sugar
2 t. lemon juice
2 t. vanilla extract
Preparation:
Allow margarine and cream cheese to reach room temperature. Beat cream cheese and margarine together in a bowl with a mixer. Slowly add in all powdered sugar. Once all of the sugar is in the bowl mix for at least an additional 12 minutes. When almost done, add in the extracts. Enjoy!
CINNAMON ROLLS
2 C. luke warm water
2 yeast cakes
1 t. salt
½ C. sugar
½ C. melted Crisco
7 C. flour
1 egg
DOUGH PORTION
Directions: Crumble yeast in sugar and salt, add warm water, well beaten egg and 3½ C. flour. Beat until smooth, and add melted Crisco. Add remainder of flour and knead until dough is smooth. Place in greased mixing bowl; cover and let rise until double in bulk. (This dough may be covered, and placed in fridge, and rolls made out as required. Keep punched down and covered.) Make into rolls, let rise until light and bake in 425 degree oven.
*This dough is also used as Nonnie’s basic dinner rolls.
Directions: Roll ¼ in. thick, spread generously with cinnamon and filling/syrup. Sprinkle with chopped pecans and cinnamon. Roll as jelly roll and slice in ½ in. pieces. Place in a well buttered cake pan or cookie sheet and sprinkle lightly with sugar, cinnamon and finely chopped pecans. Let rise until double in bulk. Then bake 15 – 20 minutes in 400 degree oven.
Filling/syrup:
1½ C. brown sugar
¼ C. water
¼ lb of butter
1 T. white Karo
Mix ingredients and boil to medium syrup or to 236 degrees.
Rita “Nonnie” Ratcliff
CINNAMON PECAN ROLLS
Nut Topping:
¼ C. butter, melted
½ C. firmly packed brown sugar
¼ C. Karo light corn syrup
¾ C. chopped pecans
Dough
5-5 ½ C. All-Purpose Flour
½ C. Sugar
2 (env.) Fleischmann’s Rapid Rise Yeast
1-1½ t. salt
½ C. water
½ C. milk
½ C. butter
2 lg. eggs
Cinnamon Filling:
¼ C. butter, melted
½ C. sugar
1 T. cinnamon
Directions: NUT TOPPING: Combine all topping ingredients; stir to blend. Spread evenly in bottom of 13 X 9 in. baking pan. Set Aside.
Directions: DOUGH; combine 2 C. flour, sugar, dissolved yeast and salt in a large bowl. Heat water, milk and butter until very warm (120 degrees F to 130F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 C. flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic (about 8-10 minutes). Cover; let rest 10 minutes.
Roll dough to 24 x 12 in. rectangle. For CINNAMON TOPPING/FILLING: Brush with melted butter; sprinkle with sugar and cinnamon. Beginning at long end, roll up tightly like a jelly roll. Pinch seam to seal. With sharp knife, cut into 20 equal portions. Place CUT SIDE UP in prepared pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Preheat oven to 350F. Bake for 25-30 minutes or until done. Let cool in pan on wire rack for 10 minutes. Turn “UPSIDE DOWN” and remove from pan; cool completely on wire rack.
* Makes 20 servings. Prep time; 1 hr., plus 70 minutes rising time: cook time 25-30 minutes.
CINNAMON T.OAST
sliced bread
real butter
cinnamon
sugar
Pre heat oven 350-400 degrees. Place 3-6 pieces of bread in rectangular cookie sheet/pan. Slice very thin to average 6 or 7 slices of butter and place on bread across and up and down. (like tic tac toe board) sprinkle sugar liberally all over. Then sprinkle cinnamon. Put in 400 degree oven until done, watching not to burn. (Takes usually about 5 minutes or so). Can put on broil, temperature.
Rita “Nonnie” Ratcliff
CORN BREAD
1 C. corn meal
1 C. flour
3 t. baking powder
½ t salt
1 egg
1 C. milk
¼ C. melted shortening or oil
Sift together corn meal, flour, baking powder and salt. Beat egg; add milk and oil. Add to dry ingredients, stirring just enough to moisten. Pour into greased pan 8x8x2in. or hot round 8 in. cast iron skillet. Bake in hot oven 400 degrees 30 minutes.
CRAWFISH CORN BREAD
1 lb. crawfish
2 C. Cheddar or Colby Cheese
½ C. Jalapenos
1 pkg. thawed chopped broccoli
½ C. onion
2 boxes Jiffy Cornbread Mix
Cajun Seasonings
Mix altogether. Bake in greased muffin tins 20-30 minutes at 400 degrees.
HOT WATER CORN BREAD I
7 heaping T. corn meal (white)
½ t. salt
1 egg
Beat egg and add to corn meal. Pour boiling water until stiff
Mix well in a ball and cook in hot oil,(deep pan or skillet) makes 7 pieces.
MeMe Motes
HOT WATER CORN BREAD II
1 C. white corn meal
1 C. yellow corn meal
1 t. salt
2 T. Crisco
2 C. water
½ t. baking powder
2 T warm water
Directions: combine first three ingredients in bowl. Add melted Crisco and bring water to rolling boil; add to cornmeal mixture and stir well. Let cool 20 minutes. Combine baking powder and two T. of water then add to meal mixture and stir. Shape dough into 1 in. round balls. Press each ball in between two fingers to make a slight indention on two sides. Carefully drop shaped dough into deep hot oil 375 degrees, cooking a few at a time. (1-2 minutes until golden brown).
MEXICAN CORNBREAD
4 eggs
1 can creamed corn (15 oz.)
1 can corn, drained
1½ C. buttermilk
2 plus cups Cheddar Cheese
2/3 C. vegetable oil
2 C. corn meal
1 t salt
2 cans green chilies (4 ½ oz.)
Directions: beat eggs, add buttermilk, oil and dry ingredients; mix well. Pour half mixture in greased pan and layer green chilies, cheese and other half mixture. Repeat with remaining chilies and cheese. Bake at 350 degree’s for approximately 45-50 minutes.
Lynn Hamblin
ALL BRAN ROLLS
1 C. boiling water
1 C. Crisco
1 C. All Bran Cereal
¾ C. sugar
1 t salt
2 pkg. yeast (2 cakes) Put in 1 C. tepid water)
2 eggs
6 C. All-Purpose flour
Directions: Dissolve 2 pkg. yeast into the one cup tepid water. Set aside. Dissolve cereal, Crisco, sugar and salt in one cup boiling water, stirring occasionally to help break up Crisco; once this mixture is completely dissolved, set aside until it becomes tepid. Add (already dissolved) yeast, eggs, and flour to dissolved Crisco/sugar/cereal mixture; Stirring or mixing on low speed until dough forms.
Let dough rise to double its bulk in mixing bowl. Press air out of dough, cover with damp cloth and let stand in refrigerator until 2 hours before needed. Remove ¼ dough and roll out(on wax paper) to about ½ in. thickness. Cut into medium sized circular shapes (with drinking glass or other cutter). Brush both sides of rolls with melted butter and fold dough in half, making a crescent shape. Press middle of crescent shaped rolls with finger to seal and place in greased 9 in. round baking tins, sides loosely touching. Repeat with remaining dough. Let rolls rise for two hours in greased baking tins. Bake 350 degrees until slightly brown. (Approximately 10-12 minutes). Serve hot. Makes approx. 5 baking tins of rolls. Can brush slightly with melted butter on top.
*to freeze rolls, bake for 5 minutes only, cool and place pan in plastic freezer bag and freeze. Makes a lighter roll if refrigerated before using. Some cook these on 450F for 20 minutes, try both.
** Missy Johnson : After mixing dough with mixer; she does not let dough rise and punch down, she puts dough in large greased mixing bowl, covers with slightly damp towel and places in refrigerator, approximately two hours before needed. (However dough does rise to double its size while in fridge), then she takes dough out, makes the rolls, puts them in the pan, and into the oven to cook. The dough actually rises again in the oven while cooking and takes up most of the pan.
If overnight; Use Missy’s version; After the mixing the dough with the mixer putting the dough (covered in bowl,etc.) straight into the fridge keeping the dough in fridge overnight and next day make out rolls.
Jackie “Nana” Brown
DINNER ROLLS
2 C. luke warm water
2 yeast cakes
1 t. salt
½ C. sugar
½ C. melted Crisco
7 C. flour
1 egg
Directions: Crumble yeast in sugar and salt, add warm water, well beaten egg and 3 ½ C. flour. Beat until smooth and add melted Crisco. Add remainder of flour and knead until dough is smooth. Place in greased mixing bowl; cover and let rise until double in bulk. (This dough may be covered and placed in fridge and rolls made out as required. Keep punched down and covered.) Make into rolls, let rise until light and bake in 425 degree oven.
*This is used for dough of Nonnie’s cinnamon rolls
Rita “Nonnie” Ratcliff
ICE BOX ROLLS
1 pkg. dry yeast
1 C. warm water
½ C. Crisco
¼ C. sugar
1 egg
3 C. flour
pinch salt
Directions: Dissolve yeast in warm water. Mash Crisco with sugar, beat in eggs, and add yeast mixture and beat until well mixed. Add salt and flour working until smooth dough is formed . Place in fridge until ready to use. Roll and form into rolls. Let rise for 1½ hours. Bake 350 degrees for 15 minutes.
Aunt Glady Jones
DOUGHNUTS
1 yeast cake
1¼ C. milk
2 T. sugar
4½ C. flour
½ C. sugar
3 T. Crisco
1 egg
¼ t. salt
Directions: Dissolve yeast and 2 T. sugar in warm milk, add 1½ C. flour and beat well. Cover and let rise until bubbles burst on top. Add butter and sugar creamed (mashed), beaten egg and remainder of flour, then knead. Cover and let rise 1½ hours. Roll ½ in. thick and cut into doughnuts. Let rise 45 minutes. Fry in deep hot oil, drain on paper towel. Roll in powder sugar or pour icing sugar on top.
*The doughnut holes make nice tidbits for kids.
CAKE DOUGHNUTS
2 T. Crisco
1 C. sugar
2 eggs
3 ¾ C. flour
4 t. baking powder
½ t. salt
¾ C. milk
nutmeg
cinnamon
vanilla
Directions: mix Crisco and sugar. Add to egg and set aside. Mix separate baking powder with flour and salt. Fold in milk, flour and baking powder mixture into the sugar, egg mixture. Mix well. Roll out dough about ¼ thick, cut with glass or other round cutter, then use thimble to cut out center of hole. Deep fry in fry daddy or skillet with a lot of oil until golden brown on both sides and they rise. Keep flipping. Place on paper towel to drain. Roll in powdered sugar or granulated sugar. Sprinkle nutmeg and cinnamon on top.
*Steve/Jan’s favorite, they’d eat the dough after the hole was punched out.
Jewel “Maw maw” Ratcliff
FRENCH MARKET DOUGHNUTS I
2½ C. flour
2 T. powdered or granulated sugar
2 t. vanilla
1 pkg. dry yeast
¾ warm water
2 T. oil
Directions: dissolve yeast and 2 T. oil in warm water until smooth. Add remaining ingredients and knead. If necessary add more water or flour for dough. Let rise for 2 hours in large greased covered bowl with damp cloth over it. Roll out and cut in squares, place in sq. pan and place waxed paper over dough and between. Let rise one more hour. Fry in deep oil sprinkle with powdered sugar.
*Can be frozen Ann Boustany
FRENCH MARKET DOUGHNUTS II
1¼ oz. dry yeast
½ C. warm water
6 T. shortening
4 T. sugar
1 C. warm milk
3 ½- 4 C. flour
½ t. nutmeg
Combine sugar and shortening. Add warm milk and yeast mixture. Add flour and nutmeg – mix. Knead gently (add more flour if needed). Let rise for 1 hour. Roll and cut into 2 – 3 inch rectangles. Fry in oil until golden brown. Sprinkle with powdered sugar.
Margie Boustany
FRENCH TOAST
2 eggs
2/3 C. cream
8-10 slices of bread (not too fresh)
½ t. vanilla
1 t. sugar
½ t. salt
powdered sugar (opt.)
Directions: Remove crust from bread (opt.) Cut in slices or round pieces. Beat eggs lightly add cream sugar and salt. Dip bread in mixture, brown the bread on each side on a hot buttered griddle. Drain on paper towel. Sprinkle with powdered sugar or granulated sugar and cinnamon.
Rita “Nonnie” Ratcliff
HOLIDAY FRENCH T.OAST
1 loaf French bread
8 large eggs
1 t. sugar
1 T. vanilla
3 C. milk
¾ t. salt
2 T. butter
Directions: butter or spray a 9x14x2 pan. Cut bread in 1 in. slices and arrange in pan. Beat eggs with remaining ingredients except the butter. Pour over bread, cover tightly with foil and put in the refrigerator overnight. Dot with butter and bake uncovered 350 degrees for 45-50 minutes until fluffy and light brown. Let stand 5 minutes after taking out of oven. Serve with syrup, honey or powdered sugar.
Sharon Woods
STUFFED FRENCH T.OAST
1 pkg. (8 oz.) cream cheese, softened
1 pkg. ( 3 oz.) cream cheese, softened
2 T. sugar
1½ t. vanilla,divided
¾ C. chopped pecans
2 loaves (12 oz. ea.) soft French bread
10 eggs beaten
2 C. milk
1 t. ground nutmeg
2 t. unsalted butter
2 jars(12 oz. ea.) apricot preserves
1 C. orange juice
Confectioners’ sugar for dusting
In medium bowl combine cream cheese, sugar and 1 t. vanilla. Stir in pecans; set aside. Trim ends from bread and discard. Cut bread into 1 in. slices. Using a small, sharp knife cut a small slit in top of bread slice and gently open to form a pocket. Repeat with remaining slices of bread. Spoon an equal amount of cream cheese filling into each pocket. Press together to seal. In large bowl whisk together eggs, milk, nutmeg and remaining ½ t. vanilla. Soak the stuffed bread in the egg mixture until saturated but not falling apart. Melt butter in large skillet over medium-low heat. Add as many slices of stuffed bread to the skillet as will fit without crowding. Cook until golden, about 4-5 minutes turning once. Place on baking sheet in warm oven. Repeat with remaining slices, adding more butter as necessary. In saucepan heat preserves and orange juice 3-4 minutes until slightly thickened, stirring occasionally. To serve, dust toast with confectioners’ sugar and offer apricot syrup on the side. Serves 12
GINGERBREAD
½ C. sugar
½ C. butter
1 ½ t. soda
1 t. cinnamon
1 t. ginger
1 egg
2 ½ C. sifted flour
½ t. cloves
½ t. salt
1 C. hot water
1 molasses
Directions: Cream butter with sugar, add beaten eggs, molasses and dry ingredients which have been sifted together. Add hot water last and beat until smooth. Pour in shallow pan. Bake 40 – 45 minutes in 350 degree oven.
Jewel “Maw Maw” Ratcliff
HUSHPUPPIES
1 C. corn meal
½ C. flour
3 T. sugar
2 t. baking powder
1 t. salt
¼ C. grated onion
1 egg
2/3 C. milk
2 T. melted Crisco
Directions: Mix dry ingredients all together. Then add onion, egg and beat mixture well. Add shortening and milk. Form into small round balls. Drop in small portions in deep hot oil. Fry until golden brown.
*Sonny loves to have these at his fish fry’s see also Seafood-catfish.
BRUNCH
BRUNCH CASSEROLE
1 lb. sausage
6 eggs
2 C. milk
6 slices bread
8 oz. Cheddar Cheese
½ t. salt
¾ t. dry mustard
Tear bread in bite size pieces and set aside. Brown sausage and drain well. Beat eggs; add milk, salt and mustard. Beat again. Add bread, cheese and sausage. Stir well. Put in greased 9 x 13 baking dish. Refrigerate overnight. Bake for 40 to 45 minutes in a 350 degree oven.
Sharon Woods
CHEESE AND SAUSAGE BREAKFAST CASSEROLE
8 white bread slices, cut into cubes
1 pound bulk pork sausage, crumbled and cooked
1½ C. grated Sharp Cheddar
10 large eggs
2 C. milk (do not use low fat or nonfat)
2 t. dry mustard
1 t. salt
pepper
Grease 9×13-inch glass baking dish. Place bread in prepared dish. Top with sausage and cheese. Beat together eggs and next three ingredients. Season with pepper. Pour over sausage mixture. (Can be prepared 1 day ahead. Chill.)
Preheat oven to 350°F. Bake casserole until puffed and center is set. (about 50 minutes). Cut into squares.
Jamie Brown
GARLIC CHEESE GRITS
1 C. grits
1t. salt
5 C. boiling water
2 rolls (6 oz) pasteurized garlic cheese rolls
** Cheese rolls may be substituted with 1½ C. grated Sharp Cheese, but it is smoother with the rolls) cheese rolls are not bread rolls, cheese in cold section of grocery store in plastic.
1 stick of butter
4 eggs
½ t. salt
¼ t. cracked pepper
1 t. Lea & Perrins
6 T. – 8 T. heavy cream
¼ C. chives chopped
Opt.: 1 T. chopped jalapeño
Directions:
Mix grits, salt and water together. Cook over slow heat for 25 – 30 minutes . (can use quick grits) Stir occasionally. Remove from stove. While hot, add cheese. Stir in butter and 4 well beaten whole eggs. Then add cream, seasonings, chopped chives and Lea & Perrins.
Bake in greased (butter) 9 x 12 glass dish at 325 degrees for 1 hour (covered w/foil, take foil off for last 10 minutes)
Rita Hendrix
MEXICAN BREAKFAST CASSEROLE
6 poblano chili peppers (about 1 ½ lbs) (can also use hatch green chilies)
1 t. unsalted butter
1½ lbs Mexican Chorizo or other hot sausage, removed from casings and crumbled
1 C. chopped yellow onions
½ C. chopped red bell peppers
1 T. plus 1 t. minced garlic
1 T. plus 1 t. chili powder
1 T. plus 2 t. vegetable oil, or more as needed
5 flour tortillas
10 large eggs
3 C. Half-and-Half (I use 2 C. whole milk)
½ t. red pepper sauce (Tabasco or other)
½ t salt
½ t. freshly ground black pepper
½ C. chopped green onions, green tops only
¼ C. chopped fresh cilantro
1½ C. grated pepper jack cheese
1½ C. grated medium Cheddar Cheese
salsa & sour cream for garnish
Preheat over to 350 degrees.
Roast chili peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black (7-10 minutes). (Alternatively, the peppers can be roasted under a broiler or on top of a gas or charcoal grill). Place the blackened peppers in a bowl and cover with plastic wrap. Let rest until cool enough to handle, about 15 minutes. Peel the peppers, split in half lengthwise and discard the seeds and stems.
Grease a 9.13 baking dish with butter. Spread the poblanos in a flat layer across the bottom of the dish.
In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add onions and bell peppers and cook, stirring, for 4 minutes. Add garlic, chili powder and cook, stirring, for 1 minutes. Remove from heat.
In a separate skillet, heat about 1 t. of vegetable oil over medium-high heat. Add 1 tortilla and cook until softened. (about 30 seconds per side). Remove from pan and cut into quarters. Add more oil to the pan and repeat with the remaining tortillas.
Combine the eggs, Half-and-Half milk, hot sauce, salt and black pepper in a large bowl and whisk. Combine the green onions, cilantro and cheeses in a medium bowl and mix well.
Spoon one-third of the sausage mixture over the poblanos in the baking dish. Top with one-third of the tortilla quarters and then one-third of the cheese mixture. Repeat the layering, ending with a cheese layer. Pour the egg mixture over the ingredients. Let rest, covered, in the refrigerator for at least 6 hours or overnight (if you don’t have time, it still comes out good without letting it sit).
Bake the casserole uncovered until bubbly and golden brown, and a knife inserted comes out clean (about 1 hour and 10 minute). Remove from oven and let rest 10 minute before serving. Serve with salsa and sour cream.
SPINACH & SAUSAGE BREAKFAST CASSEROLE
W GOAT CHEESE
1 loaf day-old French bread, cut into cubes
1 lb. Andouie sausage, cooked and cut into cubes
8-12 oz. crumbled goat cheese (feta)
10 large eggs
1 fresh red pepper, roasted (can also use roasted red peppers in a jar) (to roast, place pepper on grill or bake until cooked, almost charred, cool and remove skin) and sliced
fresh spinach, chopped
salt & pepper
Grease 9×13 inch baking dish. Place bread in prepared dish. Top with sausage, spinach, red pepper strips and cheese. Beat together eggs, milk, salt & pepper and pour over sausage mixture. (Can be prepared the night before, covered, and chilled in refrigerator). Preheat over to 350 degrees. Bake until puffed and center is set, about 20-30 minutes. Cut into squares.
Variation: Can substitute any type of bread (or rolls), sausage (even regular pork sausage), cheese or vegetable. A good variation for kids is to use regular pork sausage and Cheddar Cheese and top with salsa.
Jamie Brown
HAM QUICHE
1 pkg. chopped broccoli (fresh)
½ lb. cubed ham
½ lb. grated Swiss
2 T. flour(mix with Swiss Cheese)
2 T. chopped onion (fresh chives)
9 in. pie shell
Use 3/4 C. milk & 2 beaten eggs(or 1¼ C. milk & 3 eggs for 10 in. shell. Layer broccoli, ham, cheese into uncooked pie shell. Sprinkle onion over top and pour egg/milk over all. Bake 375 1 hr.
Janet Brown
PANCAKES
1-2 eggs
¼ melted shortening
4 t. baking powder
2 T. sugar
1½ C. milk
1 t. salt
2 C. flour
Directions – Sift dry ingredients, mix milk with well beaten eggs and add to dry ingredients, add shortening and beat until smooth. Drop on slightly greased med. hot griddle.
WAFFLES
2 C. flour
3 t. baking powder
¼ t. salt
2 T. sugar
2 egg yolks
1¼ C. milk
6 T. melted shortening
2 egg whites
Sift together flour, baking powder, salt and sugar. Beat egg yolks; add milk. Combine with dry ingredients, mixing smooth. Add shortening or veg/corn oil. Beat egg whites stiff; fold in. Bake according to manufacturer’s directions for operating waffle iron. Serve Hot. (4)
*cheese (1/2 C. grated American Cheese), coconut (1/2 C. shredded added to batter), (1/3 C. molasses can be substituted for sugar)can be added
SYRUP
2 C. white sugar
handful of brown sugar
1/8 t. cream of tartar
1 C. water
maple flavoring
Mix everything but maple flavoring, heat on stove and stir until dissolved then boil for 3½ minutes and turn off. Then put ½ t. of maple flavoring.
Don Day
