Prep: 10 minutes Ready In: 9 hours 10 minutes
Ingredients
6 slices white bread, crust removed, and cubed
8 eggs
4 c milk
2 t salt
2 t dry mustard
1 c shredded cheese
1 c bacon or ham
1 c green pepper
Prep/Equipment
Greased 9×13 pan
Medium bowl
Directions
Place bread at bottom of 9×13 pan.
In medium bowl, mix eggs, milk, salt, and dry mustard. Pour over bread.
Add cheese, bacon, ham and green pepper. Refrigerate overnight.
Next morning, preheat oven to 350°. Bake uncovered for 1 hour.
Prep: 1 hour 30 minutes Ready In: 10 hours 30 minutes
Ingredients
2 lb sausage, mild
2 ½ c seasoned croutons
2 c shredded cheese
4 eggs
¾ t dry mustard
3 c milk, separated
1 can cream of mushroom soup
½ c milk
Prep/Equipment
Skillet
Buttered 9×13 pan
Medium bowl
Small bowl
Directions
In a skillet, cook sausage.
In 9×13 pan, place croutons across bottom. Layer cheese on top. Layer cooked, drained sausage on top.
In medium bowl, beat eggs, dry mustard, and 2 ½ c milk. Pour over meat.
Cover and refrigerate overnight.
Next morning, remove the dish from the refrigerator.
In small bowl, mix ½ c milk and soup. Pour over the bread dish and leave at room temperature for 1 hour before baking
Preheat oven to 300°. Bake uncovered for 1 hour.
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
Place bread cubes in bottom of 9×13 pan. Spread the Velveeta cheese cubes over the bread.
In medium bowl, mix the remaining ingredients. Pour over bread and cheese.
Cover and refrigerate overnight.
Next morning, preheat oven to 350°. Bake the dish covered (with foil) for 1 hour. Uncover and bake for another 15 minutes.
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
Preheat oven to 350°.
In medium bowl (bowl 1), combine flour, sugar, soda, cinnamon, and salt. Set aside.
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.
Fill muffin cups to ⅔ full. Bake for 20-25 minutes or until toothpick inserted comes out clean.
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
Preheat oven to 375°.
In medium bowl, pour 2 c boiling water over 2 cups bran cereal.
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.
Pour into muffin tins until ¾ full.
Bake at 375° for 20-25 minutes.
Notes/Suggestions
Store in jars in fridge for up to 6 weeks or freeze.
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
Preheat oven to 350°.
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.
In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over biscuits.
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.
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
Preheat oven to 350°.
Place all ingredients in medium bowl. Mix by hand.
Bake in muffin tins for 20-25 minutes.
Remove from pans. Dip immediately in butter, then in cinnamon sugar mixture.
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
Preheat oven to 350°.
With electric mixer, mix batter.
In smaller bowl, mix topping ingredients
In 9×13 pan, layer ½ of batter, ½ of topping, and repeat.
Bake for 30-40 minutes.
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):
Prep/Equipment
Greased angel food pan or bundt cake
Electric mixer
Directions
Preheat oven to 325°.
Coat pan with cinnamon mixture.
Mix batter: Mix all ingredients, adding eggs 1 at a time.
Bake for 1 hour 20 minutes on lowest rack.
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:
Prep/Equipment
Greased bundt pan
Electric mixer
Directions
Preheat oven to 325°.
Mix batter ingredients in mixer.
Mix filling (brown sugar, cinnamon, sugar, chopped pecans).
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.
Bake for 40 minutes.
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Cronin/Boyer Family Recipes