Breakfast

Jodi’s Overnight Cinnamon Rolls

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Submitted by Beth Isola, who calls them “simply delightful”.

  • 24 frozen white dinner rolls (Rhodes brand preferred)
  • 1 large box of butterscotch pudding (not instant)
  • ½ cup butter
  • ¾ cup brown sugar
  • ¾ t. cinnamon
  • 1/2 cup chopped nuts (optional)

Place frozen rolls in a non-stick, sprayed Bundt pan.  Sprinkle dry pudding over frozen rolls.  Sprinkle nuts over frozen rolls.

In a saucepan over low heat, melt butter.  Add brown sugar and cinnamon, increase heat to medium and bring to boil, stirring frequently.

Pour mixture over rolls.

Cover tightly with aluminum foil.  Set on counter overnight.

In morning, preheat oven to 350.  Remove foil, place in oven and bake for 30 minutes.  Remove from oven and let sit for 5 minutes before turning onto large plate.

Crock pot Apple Butter

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Submitted by Mandy Mills, who writes:  “Here is my pseudo-recipe for apple butter. I assume a certain level of proficiency with home canning procedures. This is what I like to do with extra apples that I always buy this time of year because they are so inexpensive and good in the fall, then I don’t eat them all and they get kind of soft and aren’t really good for eating anymore. They still make good apple butter, and the beauty of using the crock pot is that they don’t burn, and you don’t have to watch it all the time like you do on the stovetop (if you’ve ever made it, you know what I mean. If you haven’t, trust me, you have to watch the stuff like a hawk because of all the sugar in it!) Enjoy!”

  • Approximately 5-6 lbs. apples, sliced (not peeled) – I use a variety (enough to fill a standard 5-quart crock pot to the top)
  • Approximately 3 cups sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon nutmeg

Place everything in the crock pot, stir, cover, and turn it on “high” for 1 hour. Turn the temperature down to “low” and cook, stirring occasionally, for 4-5 hours.

At this point, the apples should be very soft, and there will be quite a lot of liquid. I puree everything using an immersion blender, and then continue to cook on “low” for another 3-4 hours or until it is as thick as you want it (remove a spoonful to a plate and let it cool to check consistency).

Meanwhile, wash your canning jars (I use ½ pint jelly jars) and lids, and place the lids in hot (not boiling) water. Fill a boiling-water bath canner with water and heat it up. Jars should be hot, so they don’t crack when you pour hot apple butter into them.

Fill jars to within ½” of rim, wipe rim and threads with a damp cloth or paper towel, put on lid and ring and hand tighten. Place in canner. Once all the jars are filled, make sure the water in the canner covers the jars by 1-2”, bring to a boil, and process for 10 minutes. Remove jars from canner and place them on a dry towel to cool. Refrigerate any that don’t seal and use those first. Sealed jars should keep for one year.

This recipe should make 8 half-pint jars of apple butter.

Steep and Brew Scones

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Submitted by Diane Caylor Jasper, who writes:  “This recipe is from one of our favorite coffee houses in Madison, Wisconsin.”

  • 5 cup flour
  • 6 cups oats
  • 1 1/2 cups sugar
  • 4 Tablespoons baking powder
  • 1 Tablespoon cream of tartar
  • 1 teaspoon salt
  • 1 cup currants
  • 11 ounces melted butter
  • 1 1/3 cups half and half
  • 4 eggs

Combine dry ingredients and currants. Melt butter in oven, remove and mix in half and half. Return to oven until mixture is warmed. Crack eggs into a separate bowl and mix to a uniform consistency. Add to warmed butter and milk mixture, whisking continuously. Add to dry ingredients and combine thoroughly. Do not overwork. Turn onto very lightly floured surface, and, with floured hands, flatten dough to about 1/2-inch thickness. Cut into 15 pieces. Place on parchment paper or lightly greased baking trays and bake for 5 minutes at 425 degrees, then turn trays and bake for an additional 10 minutes at 385 degrees.

 

Makes 15 scones.

Holiday Muffins

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Submitted by Diane Caylor Jasper, who writes:  “On the first day of school each year my quilting group “The Material Girls” and I would bake 6 different types of muffins and drop them off at the teachers’ lounges at all the schools in the district (Granted there is only one high school/middle school and two elementary schools). This was by far the teachers’ favorite!”

  • 1 1/4 cups sugar

  • 2 tsp baking soda
  • 1/2 cup coconut
  • 2 cups flour
  • 1 large apple finely chopped
  • 3 eggs
  • 1/2 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup golden raisins
  • 2 cups shredded carrots
  • 1/2 cup pecans chopped
  • 1 cup oil

Mix it all together.  Fill muffin tins 3/4 full
Bake at 375 degrees for 20 minutes.

Banana bread

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Submitted by Nathalie Padilla, who got it from Cooking Light magazine.

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 1/2 cups mashed ripe bananas (about 3 bananas)
  • 1/3 cup plain low-fat yoghurt
  • 1 teaspoon vanilla extract
  • cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups. Level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yoghurt and vanilla, and beat until blended. Add flour mixture. Beat at low speed just until moist. Spoon batter in an 8 1/2 by 4 1/2 – inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.

Cool 10  minutes in pan on a wire rack. Remove from pan. Cool completely on wire rack.

German Apple Pancake

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Submitted by Mandy Mills, from The Vegetarian Epicure by Anna Thomas

This is a pancake – just one – that you bake, and it’s ready all at once for everyone, instead of a serving at a time. It can be a special-day breakfast for two or three people, or a lovely dessert for four to six.

Pancake

  • 3 Large eggs
  • ¾ cup Milk
  • ¾ cup Flour
  • ½ teaspoon salt
  • 1 ½ Tablespoons Butter

Filling

  • 1 lb. Tart, fresh apples
  • 2 – 3 Tablespoons Melted butter
  • ¼ cup sugar
  • Cinnamon and nutmeg to taste
  1. Preheat the over to 450o. Beat together the eggs, milk, flour, and salt until very smooth. In a heavy 12-inch skillet, melt about 1 ½ Tablespoons butter. As soon as it is quite hot, pour in the batter and put the skillet in the oven. After 15 minutes, lower the over temperature to 350 degrees, and continue baking for another 10 minutes. The pancake should be light brown and crisp. During the first 10 minutes or so of baking, the pancake may puff up in large bubbles. If it does, pierce it thoroughly with a fork or skewer.
  2. While the pancake is baking, prepare the apple filling. Peel and thinly slice a pound of apples. Sauté them lightly in butter and add ¼ cup of sugar. Season to taste with cinnamon and nutmeg. The apples should be just tender, not too soft. 8-10 minutes of cooking over a medium flame should be plenty. The filling can be prepared ahead and reheated just before serving.
  3. When the pancake is ready, slide it onto an oval platter, pour the apple filling over one side and fold the other side over. You can top it with a little powdered sugar if you like. Serve by slicing pieces off crosswise.

Zucchini Bread

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Submitted by JoAnne Levy

  • 3 eggs
  • 1 cup oil (I use canola)
  • 2 cups sugar
  • 2 cups peeled and grated zucchini
  • 1 teaspoon vanilla
  • ½ cup chopped nuts, optional
  • 3 cups flour
  • 1 teaspoon of each of the following-salt, baking soda and baking powder
  • 2 teaspoon cinnamon

Beat eggs until foamy. Add oil, sugar, squash and vanilla. Mix well. Sift the dry ingredients and add to the egg mixture. Add nuts if using. Mix well. Divide into 2 greased & floured loaf pans. (I just use Pam)

Bake in a preheated oven at 350 for 1 hour.

Apple Bread

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Submitted by JoAnne Levy

  • 3 eggs
  • 3 cups diced or shredded apples
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 Tablespoon vanilla
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup chopped walnuts Optional

Topping

  • 2 tablespoons sugar
  • 1 tablespoons cinnamon
  • (Mixed together)

Grease and flour 2 loaf pans and preheat oven to 350 degrees.

Mix oil, sugar, eggs, and vanilla well. Then add all remaining ingredients and blend well. Pour the batter into the loaf pans, then sprinkle the topping on (before baking!!!). Place the loaf pans in the oven and bake for 60 to 70 minutes.

Big Puff Pancake from the Torch River houseboat

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Submitted by Carolyn Comai

  • 2 Tablespoons. butter
  • 3 large eggs and 1 egg white – whisked together
  • 1 ½ cup flour
  • 1 ½ cup skim milk
  • 1 Tablespoons vanilla
  • Pinch of salt
  • ½ cup cinnamon & sugar mixture

1. Preheat oven to 400 degrees.

2. Melt butter in a 9“ round cake pan, pie pan, or 2 qt. casserole.

3. Whisk together the eggs, milk, vanilla, pinch of salt and whisk in the flour.

6. Pour the mixture into pan and sprinkle top with ½ of the cinnamon/sugar mixture.

7. Bake 25 to 30 minutes – until pancake puffs and browns.

8. Cut into pie shape pieces, sprinkle with the remaining cinnamon/sugar mixture. Serve

with and maple syrup.

Serves 2 – 4.

Carolyn’s Cheese Strata

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Submitted by Carolyn Comai, who says, “Assemble this dish in the evening, refrigerate overnight, and pop it into the oven for breakfast or brunch the following day.”

  • 8 – 10 slices nice hearty bread (Trader Joe’s Tuscan Pane works great!)
  • 1 ½ cups grated Mexican mix cheese (combination of cheeses and taco seasoning)
  • 1 ½ cups grated mozzarella – colby blend (or cheddar blend) mix cheese
  • 5 large eggs
  • 2 cups milk (skim or whole)
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • ½ teaspoon dried basil
  • Optional – cooked, drained asparagus cut into small pieces
  • 2 Tablespoons butter

1. Lightly butter an 8”x12“ glass baking dish; line bottom with 4 – 5 slices of bread (fill in any empty spaces with pieces torn from another slice so a solid layer is formed) and sprinkle with half of each cheese.***

2. ***you can add cooked and drained asparagus spears cut into small pieces between the 1st cheese layer and the 2nd bread layer, if you like.

3. Add another layer of bread and sprinkle with the remaining cheeses.

4. Wisk together eggs, milk, salt, pepper and dried basil. Gently and evenly pour this mixture over the bread and cheese layers.

5. Cover and refrigerate overnight .

6. Preheat oven to 325 degrees.

7. Bake strata, for 45 minutes – covered. Remove cover and spread 1 tablespoon of butter on top.

8. Continue baking until puffed and golden, about 10 minutes longer. Let stand 10 minutes before serving.

Serves 6 – 8