RECIPES – BREAKFAST/LUNCH

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BAKED BLUEBERRY FRENCH TOAST Submitted by Karen Ostrander

TOAST
18 slices French or Italian bread, crusts removed
2 (8oz) pkgs. cream cheese (cut into 1 inch cubes) (I have used only one sometimes)
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cups maple syrup or honey

SAUCE
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 cup fresh or frozen blueberries
2 Tbsp. butter

FRENCH TOAST
1. Cut bread into 1” cubes. Sprinkle half into greased 9” x 13” pan.
2. Layer cubed cream cheese, then blueberries, and then remaining bread cubes.
3. In large bowl beat eggs, and then add milk and syrup. Mix well and pour over bread.
4. Cover and chill overnight.
5. Half hour before baking, remove and uncover, then bake 30 minutes at 350º or until golden brown

SAUCE
1. Combine sugar and cornstarch in saucepan.
2. Add water and bring to a boil for 3 minutes, stirring constantly.
3. Add berries, reduce heat and simmer 10 minutes.
4. Stir in butter.
5. Serve warm over toast.

GAELIC SWISS CHEESE QUICHE BLARNEY BRUNCH Submitted by: M J Mylen Served at St Patrick's Brunch

Makes 8 servings – 10” pie pan
Preheat oven to 350°F

INGREDIENTS
1/2 stick of butter (1/4 cup)
1/4 cup all-purpose flour
3/4 cups milk
1 cup cottage cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon Dijon mustard
5 eggs
4 ounces cream cheese, softened
6 ounces shredded Swiss cheese
3 Tbsp grated Parmesan cheese
1/4 cup chopped parsley

COOKING DIRECTIONS
1 – Melt the butter in a medium saucepan on medium heat. Stir in flour; cook, stirring until bubbly. Gradually add the milk; cook over medium heat, stirring occasionally, until sauce thickens. Remove from the heat; set aside to cool, about 15-20 minutes.
2 – Combine cottage cheese, baking powder, salt and mustard; set aside.
3 – Beat the eggs in a large mixing bowl. Slowly add the cream cheese, the cottage cheese mixture and the milk/flour sauce. Fold in the Swiss and Parmesan cheeses.
4 – Pour into a buttered 10″ pie plate. Sprinkle the top with chopped parsley. Bake at 350°F for 40 minutes, until puffy and lightly browned. A knife inserted into the center of the quiche should come out clean. Let rest for 15 minutes, serve.
Can be make the day before and bring

CINNAMON PECAN FRENCH TOAST CASSEROLE Submitted by Deanna Roberts

1/3 Cup butter (melted)
2 cans refrigerated cinnamon rolls
(with icing)
8 eggs
3 tsp. ground cinnamon
½ cup heavy whipping cream
2 tsp vanilla
1 ½ cups chopped pecans
1 cup pancake syrup

Preheat oven to 375º. Pour melted butter into 9” X 13” casserole dish. Break cinnamon roll dough into small pieces and spread out evenly on bottom of casserole dish.

Beat eggs, whipping cream, cinnamon & vanilla together in bowl. Pour over dough pieces. Sprinkle with the pecans and then drizzle the syrup over everything.

Bake uncovered about 25 minutes until golden brown. Remove from oven and let cool for about 20 minutes. Heat the icing and drizzle over casserole.

FRENCH TOAST CASSEROLE Submitted by Mary Sterricker Served at the New Orleans Brunch 2014

1 cup brown sugar
1/2 cup butter
2 tbsp. maple syrup
2 tart apples such as granny smith, peeled and sliced
5 eggs beaten
1 1/2 cups milk
1 tsp vanilla
1 loaf French bread sliced in 3/4 inch pieces

1. In a small saucepan cook brown sugar, butter and syrup over low heat 2-3 minutes until smooth. Pour into 9 by 13 baking pan. Layer apple slices over syrup in pan and top with French bread slices.
2. Combine beaten eggs with milk and vanilla, pour over bread and refrigerate overnight. Bake in a 350 oven 40 min. until golden and crusty. Sprinkle with powdered sugar.

This recipe is easily divided in half using 3 eggs and an 8 by 8 baking dish.

BAKED FRENCH TOAST WITH APPLES Submitted by Karen Ostrander

10 slices of French bread – ¾ inch thick
6 eggs lightly beaten
2 ¾ cup milk
2/3 cup sugar, divided in half
1 Tbsp. vanilla
4 apples, peeled and thinly sliced
2 tsp. cinnamon
¾ tsp nutmeg
½ stick butter

Grease bottom of 9” x 13” pan and arrange bread. Pour ½ egg, milk & vanilla mixture, then sprinkle ½ of sugar & ½ of apples over bread. Flip bread. Add cinnamon and nutmeg. Pour remaining milk, egg, vanilla mixture over bread. Sprinkle with remaining sugar and apples. Chunk butter on top. You can add some brown sugar.

Cover in frig overnight. Take out ½ hour before baking. Bake @ 350º for one hour.

CRAISINS-CHOCOLATE CHIP SCONES Submitted by Bea Marlette Served at Morning Coffee 2012

5 T butter or margarine – softened
2/3 C sugar
1 tsp cinnamon
2 C Bisquick
2/3 C sour cream
Handful of Craisins
½ C chocolate chips

Mix together – add a little milk if it is too dry. Drop on cookie sheet. Bake 400° for 12 minutes or a little brown on top.

*Can use raisins and more chocolate chips if you like.

SAUSAGE SOUFFLÉ Submitted by Donna Dugan

5 slices white bread, torn up
¾ pound sausage, browned
6 eggs
2 cups milk
1 tsp dry mustard
½ pound grated Colby cheese

Spray 9” x 13” with Pam. Put bread in bottom and sprinkle sausage over. Mix eggs & milk with mustard. Beat well and pour over bread and sausage. Sprinkle cheese over top and stir slightly. Cover and refrigerate overnight.

Bake 325º for 45 minutes uncovered. Serves 8.

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