All posts by Teresa

Breakfast

Brunch #1 (Overnight)

Time

Prep: 10 minutes              Ready In: 9 hours 30 minutes

Ingredients

  • 8 slices bread, crust removed, cut into cubes
  • 1 lb Velveeta cheese, cut into cubes
  • 8 eggs
  • ½-¾ t salt
  • 2 t dry mustard
  • 3 ½ c milk
  • ½ c chopped onion
  • ½ c green pepper
  • Optional pimento and mushrooms

Prep/Equipment

  • Buttered 9×13 pan
  • Medium bowl

Directions

  1. Place bread cubes in bottom of 9×13 pan. Spread the Velveeta cheese cubes over the bread.
  2. In medium bowl, mix the remaining ingredients. Pour over bread and cheese.
  3. Cover and refrigerate overnight.
  4. Next morning, preheat oven to 350°. Bake the dish covered (with foil) for 1 hour.  Uncover and bake for another 15 minutes.
Breads, Breakfast, Muffins

Zucchini Chocolate Chip Muffins (Betty Hillenbrand)

Time

Prep: 10 minutes                              Ready In: 45 minutes

Yield

Makes 1 dozen muffins.

Ingredients

  • 1 ½ c flour
  • ¾ c sugar
  • 1 t baking soda
  • 1 t ground cinnamon
  • ½ t salt
  • 1 egg, slightly beaten
  • ½ c vegetable oil
  • ¼ c milk
  • 1 T lemon juice
  • 1 t vanilla
  • 1 c shredded zucchini
  • ¼ c miniature chocolate chips
  • ¼ c chopped walnuts

Prep/Equipment

  • Two medium bowls
  • Electric mixer
  • Muffin pan
  • Paper muffin cups

Directions

  1. Preheat oven to 350°.
  2. In medium bowl (bowl 1), combine flour, sugar, soda, cinnamon, and salt. Set aside.
  3. In second bowl (bowl 2), mix egg, vegetable oil, milk, lemon juice, and vanilla. Stir into bowl 1. Fold in zucchini, chocolate chips, and walnuts.
  4. Fill muffin cups to ⅔ full.  Bake for 20-25 minutes or until toothpick inserted comes out clean.
Breads, Muffins

Ready Bran Muffins

Time

Prep: 15 minutes                              Ready In: 45 minutes

Ingredients

  • 2 c boiling water
  • 6 c 100% bran cereal, separated
  • 1 c shortening or margarine
  • 2 c sugar
  • 4 eggs, beaten
  • 1 quart buttermilk
  • 5 c flour
  • 5 t baking soda
  • 1 t salt

Prep/Equipment

  • Two medium bowls
  • Muffin tins
  • Muffin paper

Directions

  1. Preheat oven to 375°.
  2. In medium bowl, pour 2 c boiling water over 2 cups bran cereal.
  3. In separate medium bowl, cream shortening and sugar. Add eggs and buttermilk.  Add to bran mix.  Fold in flour, baking soda, salt, and remaining 4 c of bran cereal.
  4. Pour into muffin tins until ¾ full.
  5. Bake at 375° for 20-25 minutes.

Notes/Suggestions

Store in jars in fridge for up to 6 weeks or freeze.

Breads, Breakfast

Monkey Bread

Time

Prep: 20 minutes                              Ready In: 1 hour

Ingredients

  • 3 (12 ounce) packages refrigerated biscuit dough
  • 1 c white sugar
  • 2 t ground cinnamon
  • ½ c margarine
  • 1 c packed brown sugar
  • ½ c chopped walnuts (optional)
  • ½ c raisins (optional)

Prep/Equipment

  • Greased Bundt pan.
  • Large plastic Ziploc bag
  • Saucepan

Directions

  1. Preheat oven to 350°.
  2. Mix white sugar and cinnamon in Ziploc bag. Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the cinnamon sugar mix.  Arrange pieces in the bottom of the prepared bundt pan.  Continue until all biscuits are coated and placed in pan.  If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
  3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute.  Pour over biscuits.
  4. Bake at 350° for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate.  Do not cut!  The bread just pulls apart.
Breakfast

French Breakfast Puffs (Grandma Boyer)

Time

Prep: 10 minutes                              Ready In: 40 minutes

Ingredients

Batter:

  • ⅔ c Crisco
  • 1 c sugar
  • 2 eggs
  • 1 c milk
  • 3 c flour
  • 3 t baking powder
  • 1 t salt
  • ½ t nutmeg

Topping:

  • 2 T butter, melted
  • ½ c sugar
  • Ground cinnamon, to taste

Prep/Equipment

  • Medium bowl
  • Whisk
  • Muffin pan
  • Muffin paper

Directions

  1. Preheat oven to 350°.
  2. Place all ingredients in medium bowl. Mix by hand.
  3. Bake in muffin tins for 20-25 minutes.
  4. Remove from pans. Dip immediately in butter, then in cinnamon sugar mixture.
Breakfast

Coffee Cake #5 (Ramona Swan)

Time

Prep: 10 minutes                              Ready In: 1 hour

Ingredients

Batter:

  • 1 stick butter
  • 1 c sugar
  • 2 eggs
  • 1 c sour cream
  • Pinch of salt
  • 2 c flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t vanilla

Topping:

  • ¾ c nuts
  • ⅓ c sugar
  • 1 t cinnamon

Prep/Equipment

  • Greased 9×13 pan
  • Electric mixer

Directions

  1. Preheat oven to 350°.
  2. With electric mixer, mix batter.
  3. In smaller bowl, mix topping ingredients
  4. In 9×13 pan, layer ½ of batter, ½ of topping, and repeat.
  5. Bake for 30-40 minutes.
Breakfast

Coffee Cake #4 (Aunt Alice Stowell)

Time

Prep: 10 minutes                              Ready In: 1 hour 30 minutes

Ingredients

Batter:

  • 1 c shortening
  • 2 c sugar
  • 4 eggs (added 1 at a time)
  • 3 t baking powder
  • ½ t salt
  • ½ t vanilla
  • 1 c milk

Topping (Cinnamon mixture):

  • 2 T cinnamon
  • 8 t sugar

Prep/Equipment

  • Greased angel food pan or bundt cake
  • Electric mixer

Directions

  1. Preheat oven to 325°.
  2. Coat pan with cinnamon mixture.
  3. Mix batter: Mix all ingredients, adding eggs 1 at a time.
  4. Bake for 1 hour 20 minutes on lowest rack.
Breakfast

Coffee Cake #3

Time

Prep: 10 minutes                              Ready In: 50 minutes

Ingredients

Batter:

  • ¾ c margarine
  • 3 eggs
  • 1 ½ t baking powder
  • 1 ½ c sour cream
  • ¾ t salt
  • 1 ½ c sugar
  • 3 c flour
  • 1 ½ t baking soda
  • 1 ½ t vanilla

Filling:

  • ¾ c brown sugar
  • 1 ½ t cinnamon
  • ⅓ c sugar
  • 1 c chopped pecans

Topping:

  • ½ c margarine, melted

Prep/Equipment

  • Greased bundt pan
  • Electric mixer

Directions

  1. Preheat oven to 325°.
  2. Mix batter ingredients in mixer.
  3. Mix filling (brown sugar, cinnamon, sugar, chopped pecans).
  4. Pour ⅓ of batter mixture in greased bundt pan. Sprinkle with ½ of filling.   Repeat until all gone, with batter on top.  Add melted margarine.
  5. Bake for 40 minutes.
Breakfast

Coffee Cake #2

Time

Prep: 10 minutes                              Ready In: 50 minutes

Ingredients

Batter:

  • ¼ lb margarine, softened
  • 1 c sugar
  • 2 eggs
  • 1 c sour cream
  • 2 c flour
  • Generous pinch of salt
  • 1 t baking soda
  • 1 T vanilla

Filling:

  • 1 ½ T flour
  • ¾ c brown sugar
  • 1 T cinnamon
  • 1 c chopped pecans
  • 2 T butter, melted

Icing:

  • 1 T butter, melted
  • 2 T milk
  • 1 c powdered sugar

Prep/Equipment

  • Electric mixer
  • Two medium bowls
  • Greased 9×13 pan

Directions

  1. Preheat oven to 325°.
  2. Mix batter:
    1. With stand mixer, cream together ¼ lb margarine and 1 c sugar.
    2. In medium bowl, beat eggs, sour cream, 2 c flour, salt, baking soda, and vanilla. Add to sugar mixture.
  1. Mix filling:
    1. In medium bowl, mix 1 ½ T flour, brown sugar, cinnamon, pecans, and 2 T butter, melted.
  2. Pour ½ of batter into 9×13 pan. Add ½ of filling mix.  Pour second ½ of batter.  Pour second ½ of filling mix.
  3. Bake for 40 minutes. Allow to cool.
  4. Prepare icing: mix 2 T milk, 1 T butter (melted), and 1 c powdered sugar. Pour over cooled cake.
Breakfast

Coffee Cake #1

Time

Prep: 10 minutes                              Ready In: 50 minutes

Ingredients

Batter:

  • 2 c flour
  • 1 c sugar
  • 1 c butter, melted
  • 1 t baking powder
  • 1 t baking soda
  • ½ t salt
  • 1 c milk
  • 1 t vanilla
  • 2 eggs

Filling:

  • ¼ c sugar
  • ⅓ c brown sugar
  • 1 c chopped walnuts or almonds
  • 1 t cinnamon

Topping:

  • 1 T butter, melted
  • 1 c powdered sugar
  • 2 T milk

Prep/Equipment

  • Greased 9×13 pan
  • Medium bowl
  • Two small bowls

Directions

  1. Preheat oven to 325°.
  2. In medium bowl, Mix batter ingredients. Pour in bottom of 9×13 pan.
  3. In small bowl, mix filling ingredients. Spread over cake.  Bake for 40 minutes.
  4. Allow cake to cool.
  5. Mix icing: 2 T milk, 1 T butter, and 1 c powdered sugar. Drip icing over cooled cake.