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| Carrot Cheesecake Muffins
1/3 cup butter
2 eggs
1/2 cup evaporated milk
1 1/4 cups finely grated carrots
1/2 cup chopped walnuts
1 teaspoon baking powder
8 ounces cream cheese, softened
1/2 cup lightly packed brown sugar
2 tablespoons frozen orange juice concentrate
1 1/2 teaspoons finely grated orange rind
1/2 cup raisins
1 1/4 cups flour
1/2 teaspoon cinnamon
2 tablespoons sugar
Blend cream cheese, 2 T. granulated sugar and 1/2 tsp. orange rind until thoroughly mixed and set aside until needed. Cream butter and brown sugar until light. Beat in eggs, orange juice concentrate and evaporated milk. Stir in orange rind, carrot, raisins and walnuts and thoroughly blend. In a large bowl, combine flour, baking powder and cinnamon. Add carrot mixture and stir just until moistened. Spoon 2 T. batter into each greased muffin tin. Spoon 1 T. cream cheese mixture on top. Cover with remaining batter. Bake at 350ºF for 15-20 minutes. | |
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Make Ahead Breakfast Eggs 1 dozen eggs
1/2 C. milk
1/2 t. salt
1/4 t. pepper
1 T. margarine
8 oz. sour cream
12 slices bacon, fried and crumbled
1 C. shredded sharp cheese
Beat eggs, stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook 'til set but still moist; cool and stir in sour cream. Put mixture in buttered 12 x 7 pan. Top with bacon and cheese. Cover and refrigerate overnight.
Bake at 300°F. for 15-20 minutes.
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Ricotta Pancakes 4 large eggs, separated
2 C. ricotta cheese
2/3 C. sour cream
1 1/3 C. all-purpose flour
1 T. baking powder
1/2 t. salt
1/2 t. baking soda
1 1/2 C. milk
Melted butter
Maple syrup
Fresh fruit, if desired
Whisk yolks, ricotta and sour cream in large bowl to blend. Combine flour, baking powder, salt and baking soda in another large bowl. Add flour mixture to yolk mixture; mix together until blended well. Stir in milk.
Beat egg whites with electric mixer in separate bowl until soft peaks form. Fold beaten egg whites into batter.
Heat griddle on large flat skillet over medium heat. Brush with butter. Working in batches, spoon two tablespoons batter onto hot griddle for each pancake. Cook until golden brown, several minutes per side.
Serve with butter and maple syrup; garnish with fresh fruit, if desired. Makes about 40 small pancakes.
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| Mud Pie Coffee Cake
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup sour cream
2 eggs, beaten
1/2 teaspoon soda
1 cup chopped pecans
Preheat oven to 350 degrees. Cream butter, white and brown sugars in mixer bowl until light and fluffy. Add flour, cinnamon and salt; mix well. Reserve 1 cup of mixture for topping.
Combine sour cream, eggs and soda in small bowl. Add to creamed mixture; mix well.
Sprinkle greased 8-inch square pan with pecans. Spoon batter over top. Sprinkle with reserved topping. Bake at 350 degrees for 35 minutes. Makes 9 to 12 servings. | |
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| Deviled Ham Puffs
2 drops Tabasco sauce
1 teaspoon Worcestershire sauce
1 4 1/2 ounce deviled ham
8 slices white bread
1/2 pound shredded cheddar cheese
3 eggs, slightly beaten
2 cups milk
1 tablespoon chopped pimento
1 green pepper, chopped
salt and pepper to taste
Grease shallow baking dish or 2 qt. casserole well. Blend Tabasco and Worcestershire sauce with deviled ham. Spread evenly onto each slice of bread. Cut bread into 1-inch squares. Place layer of bread in baking dish. Sprinkle with 1/2 of the cheese. Repeat. Blend eggs, milk, pimento, salt and pepper; pour over bread and cheese. Let stand for about 15 minutes. Bake in a 350ºF oven until puffed and brown, about 20 minutes. | |
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| Canadian Bacon Casserole
12 slices Canadian bacon 1 tablespoon sweet butter 8 slices Swiss cheese 12 eggs 3/4 cup light cream salt and pepper to taste 2 tablespoons Parmesan cheese 2 tablespoons chopped fresh parsley
Preheat oven to 350ºF. Saute Canadian bacon in butter, 1 minute each side, drain. Fit bacon slices around rim of 10" pie pan to form a scalloped edge. Place cheese slices in bottom of pan, slightly overlapping bacon. Break each egg into a small dish and carefully slice onto cheese. Cover with cream; season with salt and pepper. Sprinkle grated cheese on top. Bake 20 to 30 minutes, until eggs are set and top is lightly browned. Sprinkle with parsley. | |
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Salmon Mousse
2 lbs. fresh salmon, skin off, de-boned
2 cups white wine
1/2 cup sour cream
1/3 cup mayonnaise
1 tsp horseradish
1/2 tsp dried dill (or 1 Tbsp fresh)
1 Tbsp capers Cut the salmon into uniformly thick pieces. Cover and poach in the wine until done. Remove salmon from poaching liquid and chill. Discard liquid.
Place salmon in a bowl. Using a fork, mash the fish until it is of a smooth consistency. A food processor may be used, but the preferred method is by hand.
Add all of the additional ingredients, blending until fully incorporated. Place in a serving dish and chill until serving time. Garnish with sprigs of dill, parsley, capers, etc.
Serve with bread or crackers.
If you wish to mold the mousse, add 1 Tbsp of gelatin, softened in 2 Tbsp warm water after mixing in all of the ingredients. Line the mold with plastic wrap. Make it as smooth as possible. Push the mousse down firmly when filling the mold to prevent air pockets. Chill until firm. Place on a serving platter, removing mold and plastic wrap. Garnish as desired. Sliced almonds work well to represent "scales" if you are using a fish-shaped mold. Rusty Duck Restaurant, Longview, WA |
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| Pineapple Cheddar Cheese Ball
16 ounces cream cheese, softened
8 1/2 ounces crushed pineapple, drained
10 ounces grated cheddar cheese
2 tablespoons chopped green onions
2 teaspoons Worcestershire sauce
2 cups chopped pecans
In a medium bowl, beat together softened cream cheese and grated cheddar cheese. Add crushed pineapple, chopped green onions, and Worcestershire sauce. Shape into a ball and chill. Roll in chopped pecans until evenly coated. Serve with crackers or baguettes. | |
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| Southern Eggs and Biscuits
10 hard cooked eggs, sliced
1 pound sliced bacon, diced
1/3 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups milk
2 cups cubed process American cheese
Biscuits:
1/2 cup shortening
3 cups self-rising flour
1 1/4 cups buttermilk
Place eggs in the bottom of a greased 13 x 9 inch baking dish. In a large skillet, cook bacon until crisp. Drain, discarding all but 1/4 cup drippings. Sprinkle bacon over eggs. Stir flour, salt and pepper into reserved drippings; cook until bubbly. Stir in cheese until melted; pour over eggs. For biscuits, cut shortening into flour until mixture resembles coarse crumbs. Stir in buttermilk; knead dough gently six to eight times. Roll out on lightly floured surface to 1/2 inch thickness. Cut with a 2 1/2 inch biscuit cutter and place on a greased baking sheet. Bake biscuits and eggs at 400ºF for 25 minutes or until biscuits are golden brown. Serve eggs over biscuits. Serves 6-8. | |
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Blueberry French Toast Cobbler
4 eggs
1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day old French bread (3/4 inch thick)
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened
In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9 inch baking pan. Cover and chill 8 hours or overnight. Remove both pans from refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. Bake, uncovered, at 400 F for 30-35 minutes or until toast is golden brown and blueberries are bubbly. Yield: 6-8 servings. |
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| Italian Brunch Casserole
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot. | |
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Ham and Apple Dumplings
3 pounds cooked good quality ham
1 teaspoon salt
4 cups dried tart apples
3 tablespoons brown sugar
1 large onion, finely chopped
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten
3 tablespoons melted unsalted butter
1/2 cup milk
Place the ham and salt in a large pot and cover with water. Bring to boil. Reduce the heat and simmer until the ham is tender, about 2 hours. Place the apples in large bowl, cover with water, and soak for 2 to 3 hours.
When the ham is tender, add the apples and their soaking liquid to the pot. Add the brown sugar and onions, and bring to a boil. Reduce the heat and simmer, covered, for 1 1/2 hours. Into a large bowl, sift together the flour, baking powder, salt, and pepper. Add the egg and melted butter, and enough milk to make a moist, fairly stiff batter.
Uncover the ham and apples, and bring the cooking liquid to a boil. Drop the batter by tablespoonfuls into the boiling liquid. Cover tightly and simmer for 12 to 15 minutes. Season to taste with salt and freshly ground black pepper. To serve, transfer the ham to a large platter and let sit for 5 minutes. Carve thinly and spoon the dumplings around the meat. Serve. Yield: 6 to 8 servings Emeril Lagasse |
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Golden Egg Casserole
12 Eggs, hard cooked, finely chopped
1/4 cup Pimiento chopped
1/2 cup Celery minced, with leaves
2 cups Mayonnaise
1 t Salt
1 1/2 ts Garlic salt
3/4 ts Pepper
1/2 cup Milk
2 3/4 cups Cracker crumbs, fine saltine, divided
1/4 cup Butter (or margarine) melted
Combine first 8 ingredients; blend well, and stir in 2 cups cracker crumbs. Spoon into a lightly greased 2-quart casserole. Combine remaining cracker crumbs and butter; sprinkle over egg mixture. Bake at 400° F. for 25 minutes or until golden brown. Serves 10 Southern Living Magazine, December, 1975 |
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Eggs in Potato Basket For each nest you need:
1 medium boiled potato
1 egg
Peel potatoes and grate them into coated frying pan. Turn over when golden brown. Make indention in middle and add egg, cook covered till done. |
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Make Ahead Breakfast Eggs 1 dozen eggs
1/2 C. milk
1/2 t. salt
1/4 t. pepper
1 T. margarine
8 oz. sour cream
12 slices bacon, fried and crumbled
1 C. shredded sharp cheese
Beat eggs, stir in milk, salt and pepper. In skillet, melt margarine and pour in egg mixture. Cook 'til set but still moist; cool and stir in sour cream. Put mixture in buttered 12 x 7 pan. Top with bacon and cheese. Cover and refrigerate overnight.
Bake at 300°F. for 15-20 minutes. |
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