Glazed Apple Slices
4 tbsp. (1/2 stick) butter
4 tbsp. sugar
2 Cortland apples, cored, seeded, and cut into slices

Turn on the broiler. In a saute pan with a flameproof handle, heat the butter over high heat until it melts, swirling the pan several
times so the butter doesn't burn. Add the sugar, stir, and cook over high heat for 1 minute. Add the apple slices and cook on each
side for 2 minutes, watching them carefully. Transfer the pan to the broiler and broil for 30 seconds or just until the apples are
nicely glazed. Remove the apples from the pan and serve at once.
Serves 4.

Breakfast for Eight

2 lbs. sausage
8 eggs
2 lbs. grated potatoes
2 cups grated cheese
1 diced onion
1/4 cup milk or water

Brown sausage and onion in a 12" or 14" camp Dutch oven. Remove and
brown potatoes in sausage grease. Add sausage, egg, and water
mixture and bake for 20 minutes until eggs are done. Add cheese and
bake until melted.

 

French Toast Casserole

2 8 ounce packages cream cheese
8 slices white bread
1 dozen large eggs
2 cups milk
1/2 cup syrup

 

Tear bread into pieces. Put in a 9 x 13 pan. Cube cream
cheese, put on bread. Mix eggs, milk and syrup. Pour over cheese and
bread. Refrigerate overnight. Bake at 375 degrees for 45 minutes.

Apple Muffins
1 Yellow Cake Mix
2 Eggs
1 Can Apple Pie Filling Or 2 Chopped Apples
1 C Sour Cream
Dash Cinnamon

Bake in 350 degree oven for 25-30 MINUTES

Honey French Toast

2 eggs, slightly beaten
1/4 teaspoon salt
1/4 cup honey
8 slices of bread
1/4 cup milk

Combine first 4 ingredients. Dip bread slices in mixture and fry in butter until golden brown. Serve with honey, sprinkled with cinnamon.

Scrambled Eggs

8 large eggs
1/2 cup water
Salt and pepper to taste
enough butter, margarine, or bacon grease to cover the bottom and sides of a Teflon skillet
4 teaspoons cream cheese
1/2 cup shredded sharp cheddar cheese

In large mixing bowl, beat eggs, water, salt and pepper with whisk until well mixed. Heat skillet to medium high. Add butter/margarine or bacon grease, using a basting brush to completely cover pan. Butter should be bubbling before adding egg mixture. Add egg mixture, cream cheese and 1/4 cup of cheddar cheese. Reserve remaining cheese for topping. With a heat resistant spatula, gently, but constantly lift eggs from sides and bottom. Do not overcook. Eggs should be thickened but still moist. Remove from skillet to plates immediately and top with remaining cheddar. Garnish with fresh herbs...sprigs of dill, basil, parsley, fennel, or choice. A cherry tomato slice or slice of red apple adds nice additional color. Serves 4.

Peachy Souffle Omelet

1 peach
2 teaspoons powdered sugar
2 eggs, separated
2 tablespoons reduced sugar peach jam
1 teaspoon sugar

Peel, pit and chop peach roughly. In a small bowl, mix together peach and warmed jam. Set aside. In a bowl, beat egg yolks and sugar together until creamy. In a separate bowl, beat egg whites until stiff. Over a medium heat, heat a nonstick 7 inch omelet pan. Fold egg whites into egg yolk mixture. Pour into omelet pan. Cook over medium heat 2 to 3 minutes or until omelet is lightly browned underneath. Place pan under a preheated broiler a few minutes until top is browned. Place omelet onto a warm serving plate. Spread with peach mixture and fold omelet over filling. Sift powdered sugar over top of omelet.Using a hot metal skewer, mark crisscross pattern in the sugar. Serve immediately.

Hazelnut Pancakes

3 cups buttermilk pancake mix
1/4 lb. Oregon hazelnuts, chopped
1/4 teaspoon nutmeg
1/4 teaspoon almond extract
1 teaspoon vanilla
water as needed

In a food processor or blender, grind hazelnuts into a meal, some small chunks are fine. Mix nuts with 1 cup water and seasonings. Add to mix with more water, approximately 1 1/2 cups to proper consistency. Cook on griddle.

Raspberry Cream Cheese Stuffed French Toast

3 large eggs
1 cup whole milk
8 slices of sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoons powdered sugar

Place the eggs and mild in a shallow bowl and whisk together. Set aside. Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with powdered sugar, and serve with maple syrup.

Eggs in Bread Cups



Servings: about 4 to 6



6 slices bread, crusts removed

6 large eggs



1/4 cup melted butter or margarine

Salt and Pepper to taste



Position the rack in the center of the oven and

preheat to 400 degrees. Lightly grease a 6-cup muffin

pan.

Rollout the bread slices until flattened and brush

with the butter. Press into the prepared muffin cups

and top with the eggs without breaking the yolk.

Season to taste and top with a drop of butter.

Bake for about 15 or 20 minutes or until the whites of

the eggs are set and the edges of the bread are

toasted. Remove from the oven and serve.