Baked Pineapple Toast

(6  servings)  

    *   6 white bread slices (slightly stale is preferred) 
    *   1 8-ounce can crushed pineapple - drained 
    *   2 large eggs 
    *   1 and 1/2 cups milk 
    *   1/4 cup butter or margarine - melted 
    *   1/2 cup firmly packed brown sugar 
    *   1/2 teaspoon salt

Preheat oven to 325 degrees.

In a  medium bowl, combine butter, sugar and pineapple. Spread on bottom of a
lightly  greased 13 x 9-inch baking dish. Top with bread.

Clean the bowl and  re-use to beat eggs with milk and salt. Pour mixture over
bread.

Bake  uncovered for 25 minutes or until golden brown.

Cool slightly and invert  onto a serving platter.

Coconut Toast

(6  servings)

    *   1 cup flaked coconut 
    *   1 cup sugar 
    *   1/2 cup melted butter 
    *   1 egg beaten 
    *   1 teaspoon vanilla 
    *   12 slices of white bread

In bowl combine coconut, sugar,  butter, egg and vanilla. Mix well

Spread over each slice of  bread.

Place on ungreased baking sheet.

Bake at 350 F for 15-20  minutes or until lightly browned.

BREAKFAST TOAST CUPS

12		slices sandwich bread
1/4		cup LAND O LAKES® Butter, melted

6		(3/4-ounce) slices LAND O LAKES® Deli American Cheese
1/4		cup water
10		LAND O LAKES�?All Natural Farm Fresh Eggs
2		tablespoons LAND O LAKES® Butter
1/4		pound sliced deli ham, chopped
		Dash pepper, if desired

Heat oven to 400°F. Flatten each bread slice with rolling pin. Make 1-inch lengthwise cut into each corner of bread slice with sharp knife. Lightly brush both sides of bread slices with melted butter. Gently press flattened bread slices into cups of ungreased 12-cup muffin pan, overlapping crust to form cup. Bake for 8 to 10 minutes or until lightly browned.

Meanwhile, reserve 2 slices cheese; cut each slice into 12 thin strips. Cut remaining slices into bite-sized pieces.

Beat water and eggs in large bowl with wire whisk until well mixed.

Melt 2 tablespoons butter in 10-inch skillet. Pour eggs into skillet; sprinkle with ham. Cook over medium heat, gently lifting portions with spatula so uncooked portion flows underneath, until eggs are set (3 to 5 minutes). Sprinkle with cheese pieces and pepper, if desired. Continue cooking, gently stirring, just until cheese is melted (1 minute).

Fill each toast cup with about 1/3 cup egg mixture. Place 2 strips cheese on each toast cup.

Baked Cheddar Toast

Serving Size: 6



1 cup heavy cream

1 cup cheddar cheese -- shredded

1/2 teaspoon nutmeg

1/4 teaspoon white pepper

4 large eggs -- well beaten

12 slices bread



In the top of a double boiler, combine the cream,

cheddar, white pepper, and nutmeg. Stir over hot water

until the cheese melts and the mixture is well

blended. Remove from the heat and cool to lukewarm.

Generously butter a large baking sheet and set aside.

Cut the bread slices diagonally and dip each triangle

into the cheddar mixture. Place 1/2-inch apart on the

baking sheet and bake until browned and bubbly, about

15 minutes. Serve hot.

ITALIAN CHEESE TOAST

(8 Slices)



1-1/4 cups half and half

1 tbsp. olive or salad oil

1 tsp. cornstarch

1/2 tsp. paprika

1 tbsp. capers

1 12" loaf Italian bread

1 8 oz. package Mozzarella cheese

1 tbsp. chopped parsley



In 2-qt. saucepan, combine first 4 ingredients. Cook over medium

heat, until boiling, stirring constantly. Boil 1 minute. Reduce

heat, stir in capers, cover, keep warm.

Preheat broiler. From Italian bread, diagonally cut 8 one inch thick

slices (save remaining bread).

Toast bread in broiler on each side. Put sliced cheese on each piece

and broil until melted.

Spoon cream mixture over cheese. Garnish with parsley. Serve

immediately.