Tag Archives: Bake

Dinner Side

Baked Carrots

Time

Prep: 20 minutes              Ready In: 1 hour 20 minutes

Ingredients

  • 2 lb carrots
  • 2 bunches green onion
  • 2 T sugar
  • 1 t salt
  • 1 t celery salt
  • ¼ c butter, sliced

Prep/Equipment

  • Large bowl
  • Greased baking dish

Directions

  1. Preheat oven to 325°.
  2. Trim, scrape, and shred carrots (should make about 8 cups). Trim and slice onions, including a little of the green tops (3/4 cup).
  3. Combine carrots, onions, sugar, salt, and celery salt in large bowl. Toss to mix well.  Spoon into prepared baking dish.  Dot with butter.
  4. Cover with tin foil and bake at 325° for 1 hour.
Bars, Desserts

Pretzel Salad

Time

Prep: 30 minutes              Ready In: 1 hour 30 minutes

Ingredients

  • 2 c crushed pretzels
  • ¾ c margarine, melted
  • 3 T sugar + 1 c sugar
  • 1 8-ounce package cream cheese
  • 1 8-ounce package of cool whip
  • 6 oz strawberry Jell-O
  • 2 c boiling water

Prep/Equipment

  • Medium bowl
  • Greased 9×13 pan

Directions

  1. Preheat oven to 400°.
  2. In medium bowl, combine layer #1: pretzels, margarine, 3 T sugar. Place in prepared 9×13 pan and bake at 400° for 8 minutes.
  3. In clean medium bowl, combine layer #2: cream cheese, 1 c sugar, cool whip. Spread over layer #1.
  4. In clean medium bowl, mix Jell-O with boiling water. Let stand for 10 minutes.  Spread on layer #2.
  5. Chill until hardened.
Breakfast

Brunch #3 (Overnight)

Time

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

  1. Place bread at bottom of 9×13 pan.
  2. In medium bowl, mix eggs, milk, salt, and dry mustard. Pour over bread.
  3. Add cheese, bacon, ham and green pepper. Refrigerate overnight.
  4. Next morning, preheat oven to 350°. Bake uncovered for 1 hour.
Breakfast

Brunch #2 (Kathy Simula) (Overnight)

Time

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

  1. In a skillet, cook sausage.
  2. In 9×13 pan, place croutons across bottom. Layer cheese on top.  Layer cooked, drained sausage on top.
  3. In medium bowl, beat eggs, dry mustard, and 2 ½ c milk. Pour over meat.
  4. Cover and refrigerate overnight.
  5. Next morning, remove the dish from the refrigerator.
  6. In small bowl, mix ½ c milk and soup. Pour over the bread dish and leave at room temperature for 1 hour before baking
  7. Preheat oven to 300°. Bake uncovered for 1 hour.
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.