Breakfasts, Brunches & Breads
  • Recipe Index or Breakfasts, Brunches & Breads II or III




    Tomato Frittata

    2 Tbs (30 ml) olive oil
    2 medium onions, thinly sliced
    1 - 15 oz (420 g) can of Italian tomatoes, drained and coarsely chopped
    6 eggs, beaten
    Salt and freshly ground pepper to taste
    3 Tbs (45 ml) freshly grated Parmesan cheese
    1/2 cup (125 ml) roughly chopped fresh basil

    Heat the olive oil in a large, heavy skillet over moderate heat and saute the onions for 8 to 10 minutes, until golden but not brown. Add the tomatoes and cook an additional 5 minutes, stirring frequently. Combine the eggs, salt, pepper, Parmesan cheese, and basil in a mixing bowl. Turn the heat down to the lowest setting and add the egg mixture to the pan, stirring a little to combine the onions and tomatoes. Cook uncovered for about 15 minutes, until the eggs have set and only the top surface is still runny. Place the skillet under a preheated broiler and cook for 1 or 2 minutes, just until the eggs on the surface have set. Properly cooked, the frittata should not be brown on the top or bottom. Serves 4.

    Breakfast, Brunch & Bread Index




    Cranberry Apple Bread

    1 cups all purpose flour
    1 teaspoons baking powder
    1 teaspoon cinnamon
    1/2 teaspoon baking soda
    3/4 cup sugar
    1/4 cup egg substitute (Egg Beaters)
    2 cups (about 2 large apple) apples, peeled and chopped
    2 tablespoons butter or margarine, melted
    1 cup fresh or frozen cranberries
    1/2 cup chopped walnuts, optional

    Mix flour, baking soda, cinnamon and baking powder in a bowl, set aside. Mix apples, sugar and butter in a bowl. Stir in egg substitute. Add flour mixture, stirring till moist. Batter will be thick. Stir in cranberries and walnuts. Spread batter in greased loaf pan (bread pan). Bake at 350F for 1 hour, or until tested done with toothpick. Let stand in the pan 10 minutes. Remove from pan and cool on wire rack. Can be easily doubled to make two loafs.

    Breakfast, Brunch & Bread Index




    Tamale Pie

    For the crust:
    4 cups (1 L) water
    1 tsp (5 ml) salt
    1 cups (375 ml) cornmeal
    2 Tbs (30 ml) butter

    Bring the water and salt to a boil in a large saucepan. Add the cornmeal gradually, whisking constantly. Continue whisking until the mixture is thick and smooth. Spoon 3/4 of the mixture into a greased 3 quart (3 L) casserole and press it into the bottom and up the sides of the casserole. Cover the remaining cornmeal mush and set aside.

    For the filling:
    2 Tbs (30 ml) butter
    1 medium onion, chopped
    1 green bell pepper, seeded and chopped
    2 cloves garlic, finely chopped
    1 lbs (750 g) lean ground beef
    4 tsp (20 ml) chili powder
    1 tsp (5 ml) dried oregano
    1/2 tsp (2 ml) ground cumin
    1 cup (250 ml) canned or fresh tomatoes, chopped
    Salt and freshly ground pepper to taste

    Melt the butter in a large heavy skillet over moderate heat. Cook the onion, bell pepper, and garlic, and cook until the onions are soft but not brown. Add the beef, chili powder, oregano, and cumin, and stir, breaking up the big chunks of meat, until the beef is browned. Add the remaining ingredients and cook uncovered for 5 minutes. Spoon the meat mixture into the cornmeal crust and top with the remaining cornmeal mush. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top crust is browned. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Zucchini Spoon Bread

    1 cup fresh or frozen whole kernel corn
    cup chopped onion
    cup green pepper strips
    cup water
    1 cup chopped zucchini
    1 cup chopped tomato (2 small)
    1 cup shredded cheddar cheese
    cup cornmeal (yellow)
    2 eggs
    cup milk
    tsp. salt
    1/5 tsp. pepper
    Several dashes bottled hot pepper sauce

    In a large saucepan combine corn, onion, pepper strips and water. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Do not drain. Stir in zucchini, tomatoes, cheese and cornmeal. Set aside.

    In a small mixing bowl beat eggs slightly; stir in milk, salt, pepper and hot pepper sauce. Stir egg mixture into the vegetable mixture in the saucepan. Turn the mixture into a greased 1 qt. casserole dish. bake, uncovered in a 350F oven about 40 minutes or till set. Let stand for 5 minutes.

    Breakfast, Brunch & Bread Index




    Corned Beef Hash

    2 Tbs (30 ml) butter or margarine
    1 small onion, finely chopped
    1 clove garlic, finely chopped
    2 to 3 cups (500 - 750 ml) finely chopped leftover corned beef
    3 to 4 medium potatoes, peeled and diced
    cup (60 ml) water
    3 Tbs (45 ml) ketchup
    1 tsp (5 ml) Worcestershire sauce
    tsp (1 ml) nutmeg
    Salt and freshly ground black pepper to taste
    4 to 6 eggs (optional)

    Melt the butter in a heavy skillet over moderate heat. Add the onion and garlic and saute for about 5 minutes, until tender. Add the remaining ingredients, except the eggs, and bring to a boil. Reduce the heat and cook covered for 45 minutes, stirring occasionally. Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer. Serve immediately. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Beignets

    cup (125 ml) water
    4 Tbs (60 ml) butter
    2 Tbs (30 ml) sugar
    cup (125 ml) all-purpose flour
    4 eggs
    1 tsp (5 ml) vanilla
    tsp (2 ml) grated lemon, orange, or lime rind
    A grating of fresh nutmeg
    Powdered (confectioner's) sugar for dusting

    Combine the water, butter, sugar, and flour in a saucepan and bring to a boil over low heat. Stir for about five minutes, until the batter becomes a shiny ball, and remove from heat. Add one egg at a time, beating vigorously for about 3 minutes after the addition of each egg. Add the vanilla, citrus rind, and nutmeg and beat to combine. Drop by the teaspoonful into deep fat heated to 375F (190C) and cook until golden, turning if necessary (they tend to turn themselves). Drain on paper towels and dust with powdered (confectioner's) sugar. Serve immediately. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Ham Steak with Bananas

    2 bananas, peeled and cut in half lengthwise
    1 Tbs (15 ml) butter
    2 Tbs (30 ml) brown sugar
    1 ham steak, about inch (1 cm) thick
    tsp (2 ml) crushed black pepper corns
    tsp (2 ml) finely chopped garlic
    1 Tbs (15 ml) honey

    Saute the bananas in the butter over medium heat until lightly browned on both sides. Sprinkle with the brown sugar and brown under the broiler until sugar bubbles. Meanwhile, sprinkle the ham steak with the crushed peppercorns and saute in the pan used to saute the bananas, browning lightly on both sides. Add the garlic for the last few second and drizzle with the honey. Pour the pan juices over the ham prior to serving. Serve with scrambled eggs and biscuits. Serves 2.

    Breakfast, Brunch & Bread Index




    Ethiopian Honey Bread

    1 package (1 Tbs, 15 ml) active dry yeast
    cup (60 ml) lukewarm water
    1 egg
    cup (125 ml) honey
    1 Tbs (15 ml) ground coriander
    tsp (2 ml) ground cinnamon
    tsp (1 ml) ground cloves
    1 tsp (5 ml) salt
    1 cup (250 ml) lukewarm milk
    6 Tbs (90 ml) melted butter
    4 to 4 cups (1 to 1.25 L) all purpose flour

    Dissolve the yeast in the water and allow to "proof" in a warm place for 5 minutes, until it is frothy. Combine the egg, honey, spices, and salt in a deep bowl and stir to combine the ingredients. Add the yeast mixture, milk, and 4 tablespoons (60 ml) of the butter, stirring to thoroughly combine. Stir in the flour cup (125 ml) at a time, adding only enough flour to make a dough that can be gathered into a ball. When the dough becomes too stiff to use a spoon, mix in the additional flour with your hands. Knead the dough on a lightly floured surface for about 5 minutes, until it is smooth and elastic. Place the dough in a lightly oiled bowl and cover with a dish cloth. Allow to rise until doubled in volume, about 1 hour. Using a pastry brush, spread the remaining butter on the bottom and sides of a round 3 quart (3 L) baking dish, about 3 inches (8 cm) deep and 8 inches (20 cm) in diameter. Punch the dough down and knead for 1 or 2 minutes. Shape the dough into a round and place it in the baking dish, pressing it out so that it covers the entire bottom of the dish. Allow to rise in a warm place until doubled in volume. Bake in a preheated 300F (150C) oven for 50 to 60 minutes, until the top is crusty and light golden brown. Turn the loaf out of the baking dish onto a wire rack to cool. This bread may be eaten while still warm or completely cooled, and is traditionally served with butter and honey. Makes one 8 inch (20 cm) round loaf.

    Breakfast, Brunch & Bread Index




    Spinach Pie

    3 - 10 oz. pkgs cooked chopped spinach, drained well
    1 - 16 oz. carton of small curd cottage cheese
    2 cups of shredded cheddar cheese
    3 eggs, beaten and added
    3 Tbl. of flour
    cup of green onions, finely chopped
    2 cloves of garlic minced (can use bottled minced garlic)
    salt and pepper to taste

    Mix all the ingredients together well in a big bowl and then transfer to and bake in a 9 x 13 glass Pyrex baking dish at 325F - 350F for 45 minutes. Makes 12 to 15 servings.

    Breakfast, Brunch & Bread Index




    Panettone

    3 packages or cakes (3 Tbs, 45 ml) active dry or compressed yeast
    (60 ml) cup sugar
    1/3 cup (80 ml) lukewarm water
    6 egg yolks
    1 tsp (5 ml) vanilla extract
    tsp (2 ml) freshly grated lemon peel
    tsp (2 ml) salt
    2 to 3 cups (500 to 750 ml) flour
    8 Tbs ( lb, 100 g) butter, softened at room temperature
    1/3 cup (80 ml) diced candied citron
    cup (60 ml) white raisins (sultanas)
    cup (60 ml) dark raisins
    2 Tbs (30 ml) melted butter

    Combine the yeast, lukewarm water, and 1 teaspoon (5 ml) of the sugar in a small bowl, stirring to dissolve, and allow the yeast to "proof" for 5 minutes, until the liquid bubbles. Transfer the yeast mixture to a large bowl and stir in the egg yolks, vanilla, lemon peel, salt, and the remaining sugar. Add 1 cups (375 ml) of the flour cup (125 ml) at a time, mixing it with your hands until the dough forms a rough ball. The dough will still be sticky at this point. Mix the soft butter into the dough, 1/3 at a time. The dough should become heavy and stringy and fall in large blobs when lifted. Add cup to 1 cup more flour a little at a time, mixing with your hands until the dough firm and oily but no longer sticky. Knead on a floured surface for about 10 minutes, until it is smooth and shiny. Shape into a bowl and place in a large bowl. Dust with a little flour and cover the bowl with a pot lid and place in a warm spot to rise for 30 to 45 minutes, until doubled in volume. Punch the dough down and knead in the citron and raisins, form into a ball, and place on a buttered baking sheet. Cut a cross in the top of the loaf with a sharp knife. Generously butter one side of a sheet of brown paper about 25 inches (60 cm) long and 5 inches (12 cm) wide. Wrap the paper around the ball of dough, forming a collar about 8 inches (20 cm) across, fastening the end of the paper with a pin or paper clip. Allow the dough to rise again, until doubled in volume. Brush the top of the dough with melted butter. Bake in the middle of a preheated 400F (200C) oven for 10 minutes, then reduce the temperature to 350F (180C) and brush the top with more butter. Bake for 30 to 40 minutes longer, until the top is crisp and golden. Cool on a wire rack, removing the paper collar when the loaf is cool enough to handle. Serve cut into thick wedges. Will stay fresh for several days if carefully wrapped in aluminum foil or plastic wrap. Makes one loaf.

    Breakfast, Brunch & Bread Index




    Cinnamon Coffee Cake

    Makes 2-3 pans (8 x 8) - 9 servings per pan (approx.)

    4 Tablespoons Shortening
    1 Cup Sugar
    2 Eggs
    1 Cup Milk
    3 Cups Flour
    4 Teaspoons Baking Powder
    1 Teaspoon Salt
    2 Teaspoons Cinnamon

    In a large bowl, mix all ingredients. Pour into greased pans, filling only half full.
    Topping:
    1 Stick butter ( pound)
    12 Tablespoons Sugar
    6 Tablespoons Brown Sugar
    2 Tablespoons Flour
    4 Teaspoons Cinnamon

    Mix together. Drop onto cake batter, swirl if desired. Bake at 400F for 25 minutes. Serve warm. Enjoy.

    Breakfast, Brunch & Bread Index




    Nellie Graham Mead's Danish Pastry

    For the first dough:
    1 cup (250 ml) flour
    cup (125 ml) butter
    2 Tbs (30 ml) water
    For the second dough:
    cup (125 ml) butter
    1 cup (250 ml) water
    1 cup (250 ml) flour
    1 tsp (5 ml) almond flavoring
    3 eggs
    For the topping:
    Powdered (confectioner's) sugar
    Chopped nuts
    Candied fruits

    Mix the ingredients for the first dough and pat into three 9x3 inch (20x8 cm) strips on a baking sheet. For the second dough, bring the butter and water to a boil in a 2 qt (2 L) saucepan. Remove from the heat and mix in the flour and the almond flavoring. Add the eggs, one at a time, mixing the batter until it is smooth before adding the next egg. Spoon this mixture on top of the three strips of "crust". Bake in a preheated 350F (180C) oven for about 1 hour, until it is golden brown and crisp. Decorate with one or all of the suggested ingredients, or top with a frosting of your choice.

    Breakfast, Brunch & Bread Index




    Fruit Gratin

    1 tsp (5 ml) butter or margarine
    4 cups (1 L) thinly sliced peaches, pears, apples, nectarines, or plums, or mixed whole berries, or whole cherries, or any combination of fruits
    cup (60 ml) sugar
    2 Tbs (30 ml) butter, cut into small pieces
    cup all-purpose flour
    cup (60 ml) chopped almonds, walnuts, pecans, or nut of your choice

    Grease a 9 inch (25 cm) square baking pan with the teaspoon (5 ml) of butter or margarine. Place the fruit in the baking dish. In a small bowl combine the remaining ingredients with your fingers, tossing and pinching it until it resembles coarse meal. Sprinkle evenly over the fruit, pressing down gently. Bake in a preheated 350F (180C) oven for 30 to 45 minutes, depending on the fruit, until the fruit is tender and the topping is golden and bubbling. Serve hot or at room temperature. Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Breakfast Egg Dish

    3 packages Egg Beaters
    cup sauteed green onions
    cup sauteed green pepper
    1 cup sauteed mushrooms
    1 cup sauteed Canadian bacon or diced ham

    Prepare white sauce as follows:
    2 tbs. margarine or butter
    tsp. salt
    Pepper to taste
    2 cups milk
    4 ounces shredded Old English Cheese

    Fold white sauce into egg mixture and pour into baking dish.

    Saute 2 cups of soft bread crumbs and spread over egg/white sauce mixture. Sprinkle grated parmesan cheese over bread crumbs. Refrigerate overnight.

    Bake at 350F for 30 minutes. Serves 6 to 8.

    Breakfast, Brunch & Bread Index




    "Dutch Baby" Pancake

    6 Tbs (90 ml) butter
    4 eggs
    1 cup (250 ml) milk
    1 cup (250 ml) flour
    Fresh whole nutmeg
    Powdered sugar for dusting
    1 lemon

    Put the butter in a heavy 10 inch (25 cm) iron skillet (a wok works great, too) in a preheated 450F (230C) oven. Mix the batter quickly while the butter melts. Put the eggs in a blender and mix at high speed for 1 minute. With motor running gradually pour in the milk, then the flour. Mix for 30 seconds. Pour all of the batter into the hot skillet (make sure the skillet is hot) and bake 20 to 25 minutes. Dust with powdered sugar and a grating of fresh nutmeg. Serve with lemon wedges. Serves 4.

    Breakfast, Brunch & Bread Index




    Greek New Year's Bread

    1/3 cup (80 ml) sugar
    4 Tbs (60 ml) butter
    tsp (2 ml) salt
    cup (125 ml) milk
    1 package (1 Tbs, 15 ml) active dry yeast
    cup (60 ml) warm water
    1 tsp (5 ml) ground cardamom
    2 eggs, beaten
    3 to 3 cups (750 to 800 ml) all-purpose flour
    A silver coin wrapped in foil
    1 egg beaten with 1 Tbs (15 ml) water
    Sesame seeds
    Blanched almonds

    Combine the sugar, butter, salt, and milk in a small saucepan and heat over moderate heat until the butter is melted. Cool to lukewarm. Dissolve the yeast in the warm water in a large mixing bowl and add the cooled milk mixture, cardamom, and eggs and beat until combined. Add 1 cups (375 ml) of the flour and beat for 5 minutes. Add enough of the remaining flour to form a soft dough. Knead on a floured surface for about 10 minutes, until the dough is smooth and satiny. Form the dough into a ball and place in an oiled bowl, rotating the dough to grease the surface all over. Cover with a dish towel and allow to rise in a warm place until doubled in volume. Punch the dough down and allow to rise again. Punch the dough down again and form into a 9-inch (25 cm) round, placing the coin in the dough. Place on a greased baking sheet, cover with the towel, and allow to rise again until doubled in size. Brush with the egg and water mixture, sprinkle with sesame seeds, and decorate with the blanched almonds. Bake at 375F (190C) for 20 to 25 minutes, until golden brown. Makes one 9-inch (25 cm) loaf.

    Breakfast, Brunch & Bread Index




    Artichoke Mushroom and Cheese Frittata

    2 Tbs butter
    1 small onion, chopped fine
    lb of mushrooms, sliced
    5 eggs
    3 Tablespoons water
    salt, pepper, parsley,
    dash of hot sauce
    1- 6 oz jar of marinated artichoke
    hearts, drained and chopped
    4 oz grated cheddar
    3 oz chevre or feta, crumbled
    cup fresh bread crumbs

    Cook onion in butter till soft, add mushrooms and cook till most of moisture is dissolved. In a large bowl, stir eggs with fork, add water, seasonings, cheeses, artichokes, bread crumbs, and lastly onion-mushroom mixture. Butter generously a 9" sq glass dish and pour in mixture, cook at 375F for about 35 min.

    This generously feeds 4. It is very rich and satisfying!!

    Breakfast, Brunch & Bread Index




    German Christmas Bread

    2 cups (500 ml) milk, scalded and cooled
    1 tsp (5 ml) sugar
    2 tsp (10 ml) salt
    11 cups (2.75 L) flour (may require more)
    2 packages active dry yeast, or 2 cakes compressed yeast, dissolved in 1/4 cup (60 ml) warm water
    1 lb (450 mg) butter
    1 cups (375 ml) sugar
    6 eggs, beaten
    1/3 cup (80 ml) rum or brandy (may substitute water)
    1 lb (450 g) golden raisins (sultanas)
    1 lb (450 g) assorted candied fruits and peels
    1 lb (450 g) chopped walnuts or slivered almonds
    tsp (2 ml) mace
    tsp (2 ml) nutmeg
    Grated rind of 1 lemon
    cup (60 ml) melted butter for brushing loaves
    1/3 cup (80 ml) rum or brandy for brushing loaves (optional)
    cup (60 ml) powdered sugar for dusting loaves

    In a medium-sized saucepan combine the milk, 1 teaspoon (5 ml) sugar, 1 cup (250 ml) flour, and the yeast. Stir to combine, cover, and let stand until bubbly. Cream 1 pound (450 g) butter and 1+ cups (375 ml) sugar until fluffy. Stir in 5 cups (1.25 L) flour and the yeast mixture. Blend 1 cup (250 ml) flour with the fruits and nuts. Add the flour and fruit mixture, the spices, the lemon peel, and the remaining flour, mixing well to form a firm dough. Turn the dough onto a floured surface and knead thoroughly. Place in a large greased bowl, cover with a dish towel, and allow to rise until it has doubled in volume. Punch the dough down and turn onto a floured surface. Divide the dough into 3 or 4 sections and shape each section into a thick oval shape. Fold one of the ends of the dough about of the way over the other and gently press the edges together. Place on greased cookie sheets and allow the loaves to rise until doubled in size. Brush the loaves with melted butter and bake in a preheated 350F (180C) oven for 1 hour to 1 hour 20 minutes, depending on the size of the loaves, until golden brown. If the loaves brown too fast, cover with aluminum foil. When loaves are done, brush with melted butter and spoon a little rum or brandy (optional) over the loaves and allow it to soak in. Sprinkle liberally with powdered sugar. Allow the bread to mellow for 2 or 3 days before cutting. Slice thinly and serve with whipped butter. Keep tightly wrapped. Makes 3 or 4 loaves.

    Breakfast, Brunch & Bread Index




    Pancakes

    2 Cups sifted flour
    3 teaspoons baking powder
    1 tablespoon sugar
    teaspoon salt
    3 tablespoons oil
    2 eggs
    1 cups of milk

    Sift all the dry ingredients together. Add eggs, milk, and oil. Beat with hand mixer for a good three minutes. You may want to use slightly more or less milk, depending on the desired thickness. Ladle onto hot, greased griddle pan and cook on med to low flame for about 3-4 minutes on each side.

    If desired: you can add 1 cup of blueberries or chocolate chips to the recipe.

    Breakfast, Brunch & Bread Index




    Breakfast Burrito

    4 medium potatoes, cut into in (1 cm) dice
    1 Tbs (15 ml) vegetable oil
    cup (60 ml) chopped red bell pepper
    cup (125 ml) thinly sliced scallions (green onions, spring onions)
    6 eggs
    2 Tbs (30 ml) water
    1 to 2 tsp (5 to 10 ml) Tabasco or other hot pepper sauce, or to taste
    1 cups (375 ml) shredded Cheddar cheese, Monterey jack cheese, or combination of the two
    Salt and freshly ground black pepper to taste
    4 10-inch (25 cm) flour tortillas (burrito size)

    Boil the potatoes in enough water to cover for about 10 minutes, until just tender. Drain. Heat the vegetable oil in a large skillet over high heat and add the potatoes and bell pepper. Cook for about 5 minutes, stirring occasionally. Add the scallions and cook an additional 2 minutes. In a bowl beat the eggs and water and add the hot sauce and cheese. Add this mixture to the potatoes and cook, stirring frequently, about 5 minutes, until the eggs are set. Meanwhile, wrap the tortillas in aluminum foil and heat in a 350F (180C) oven for 10 minutes, or in a plastic bag in the microwave for about 30 seconds. Divide the potato and egg mixture evenly between the four tortillas and wrap burrito style. Makes four servings.

    Breakfast, Brunch & Bread Index




    Curried Eggs

    6 to 8 hard-boiled eggs, peeled and sliced
    4 Tbs butter or margarine
    cup diced onion
    4 Tbs flour
    1 Tbs curry powder
    2 cups milk
    4 to 6 slices bread, toasted

    Melt the butter or margarine in a saucepan over moderate heat. Add the onion and curry powder and cook for 5 minutes, stirring frequently, until the onion is soft but not brown. Add the flour and cook an additional 2 minutes, stirring frequently. Add the milk, cup at a time, stirring until the mixture becomes thick and comes to a boil. Add the sliced eggs and stir very gently so as to break the egg yolks as little as possible. Remove from the heat and let sit for 2 or 3 minutes until the eggs are warm through. Serve on top of toast.

    Breakfast, Brunch & Bread Index




    Good Morning Coffee Cake

    2 cups all-purpose flour
    1 1/3 cups granulated sugar
    teaspoon salt
    cup butter or margarine, softened
    2 teaspoons baking powder
    cup milk
    2 eggs
    1 teaspoon vanilla
    1 (3 ounce) package cream cheese, room temperature
    1 (14 ounce) can sweetened condensed milk
    1/3 cup lemon juice
    2 teaspoons ground cinnamon, divided
    1 (29 ounce) can sliced peaches, well drained and chopped or 1 (21 ounce) can apple pie filling (I like the peaches best)
    1 cup chopped pecans, divided
    1/3 cup firmly packed brown sugar

    Preheat oven to 350F. Butter a 9 x 13-inch baking dish. In large bowl, combine flour, sugar, and salt. Add butter or margarine and beat with an electric mixer until fine crumbs form. Reserve 1 cup of the crumb mixture. To remaining crumb mixture, add baking powder, then milk, eggs and vanilla. Beat on medium speed for 2 minutes. Spread into prepared pan.. Bake 25 minutes or until set. Meanwhile, in a small bowl, beat cream cheese until fluffy. gradually beat in condensed milk. Stir in lemon juice, then the drained and chopped peaches or apple pie filling, cup nuts and 1 teaspoon cinnamon; set aside. In medium bowl, combine reserved crumb mixture, cup nuts, 1 teaspoon cinnamon and the brown sugar. Spread cream cheese mixture evenly over partially baked cake. Sprinkle with crumb mixture. Continue baking 35 minutes longer or until set. Serve warm. (Reheats well in regular oven or in microwave.) Enjoy!

    Breakfast, Brunch & Bread Index




    Corn Bread Souffle

    1 can creamed corn
    1 can undrained whole kernel corn
    1 stick melted butter or margarine
    4 eggs
    1 box jiffy corn muffin mix

    Mix all ingredients together and bake in a casserole dish at 350F for 1 hour.

    Breakfast, Brunch & Bread Index




    Potato Pancakes with Applesauce

    2 lbs (1 kg) baking potatoes, peeled
    2 eggs
    cup (60 ml) finely grated onion
    1/3 cup (80 ml) flour
    1 tsp (5 ml) salt
    A few gratings of fresh nutmeg
    Bacon fat, lard, butter, or vegetable oil for frying
    Applesauce and sour cream, served on the side

    Grate the potatoes and press them in a sieve or colander to remove as much moisture as possible. Beat the eggs in a large mixing bowl, and add the onion, then gradually beat in the flour, salt, and nutmeg. Add the grated potatoes and mix to combine thoroughly. Heat the fat or oil in a heavy iron skillet over high heat and pour in about 1/3 cup (80 ml) of the potato mixture. Using a wooden spoon or a spatula, flatten the potatoes until they form a pancake about 5 inches (12 cm) in diameter. Cook for about 2 minutes on each side, until golden brown and crispy around the edges. Transfer to an ovenproof platter and keep warm in a 250F (120C) oven while the remaining batter is used to cook the rest of the pancakes. Add more fat or oil as needed. Serve as soon as possible with bowls of applesauce and sour cream for the diners to serve themselves. Makes about 8 pancakes, to serve 4 to 8.

    Breakfast, Brunch & Bread Index




    Stonehenge Apple Fritters

    4 apples, peeled and cored
    cups (180 ml) of all-purpose flour
    tsp (2 ml) paprika
    tsp (1 ml) salt
    Dash of black pepper
    cup (180 ml) beer
    Oil for deep frying
    cup (60 ml) sugar
    tsp (1 ml) ground cinnamon

    Slice apples into half inch (1 cm) wedges and coat lightly with flour. In bowl, combine the cup (180 ml) flour, paprika, salt,and pepper. Add beer and beat until smooth. Dip apples into batter and fry in hot oil (375F, 190C) until golden, about one minute per side. Drain and roll in cup (60 ml) sugar and cinnamon. Spoon about cup (60 ml) Bavarian Sauce into dish and arrange fritters in sauce. Serve immediately. Serves 4 to 6.
    Bavarian Sauce
    1 Tbs (22 ml) sugar
    1 tsp (7 ml) of cornstarch
    1 cup (250 ml) milk ( I use 2% )
    1 beaten egg
    tsp (1 ml) vanilla
    3 Tbs (45 ml) of Kirsch
    cup (60 ml) whipping cream, whipped

    In 1 quart (1 L) saucepan, mix sugar and cornstarch. Stir in milk and eggs. Cook over medium heat, stirring constantly for about 10 minutes, till mixture thickens and bubbles. Add vanilla. Cool and stir in Kirsch. Fold in whipped cream. Chill.

    Breakfast, Brunch & Bread Index




    Gallettes

    Beat well: 4 cups milk; 3 eggs; 3 tablespoons vanilla
    Sift together: 4 cups flour; 2 cups granulated sugar; 1 teaspoon salt
    Mix well.
    Refrigerate for one hour or up to overnight.
    Pour cup onto a lightly greased hot skillet, turning the skillet to form a very thin cake. When brown, flip and brown the other side. Spread with jelly, peanut butter, powdered sugar or just roll up and eat.

    Breakfast, Brunch & Bread Index




    Spinach Omelet

    1 lb (900 g) fresh spinach, washed and stems removed
    2 Tbs (30 ml) olive oil
    4 Tbs (60 ml) butter
    1 medium-sized onion, chopped
    1 clove garlic, finely chopped
    Salt and freshly ground black pepper to taste
    2 to 4 slices Italian salami or prosciutto ham, diced
    6 egg, beaten
    4 Tbs (60 ml) grated Parmesan cheese

    Heat the olive oil and butter in a heavy skillet over moderate heat. Add the onion and garlic and cook slowly until lightly browned. Add the spinach, stir, cover, and cook for 10 minutes. Add the salt, pepper, salami or prosciutto and cook uncovered for 2 minutes. Pour the eggs into the skillet and stir. Cook over low heat until the eggs are done to the degree of firmness you prefer. Sprinkle the Parmesan cheese on top and cut into wedges to serve. Serves 4.

    Breakfast, Brunch & Bread Index




    Naan (Indian Flat Bread)

    4 cups (1 L) all-purpose flour
    1 Tbs (15 ml) sugar
    1 Tbs double-acting baking powder
    tsp (1 ml) baking soda
    tsp (2 ml) salt
    2 eggs
    1 cup milk
    4 to 6 tsp (20 to 30 ml) ghee (see below) or melted butter

    Combine the dry ingredients in a large mixing bowl and stir until the ingredients are thoroughly mixed. Make a well in the center of the mixture and add the eggs, stirring them into the mixture. Add the milk in a thin stream (or a little at a time if you only have two hands), and stir until all the ingredients are well combined. Gather the dough into a ball and knead for about 10 minutes, adding a little flour as needed to prevent sticking, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Moisten your hands with a teaspoon (5 ml) of ghee, rub it over the ball of dough, and place it in a bowl. Drape a kitchen towel over the bowl and allow to sit at room temperature for about 3 hours. Place two ungreased baking sheets in the oven and preheat the oven and the sheets to 450F (230C). Divide the dough into 6 equal pieces and flatten each into a tear-drop, or leaf shape about 6 inches (15 cm) long and 3 inches (9 cm) across at its widest point. Use your fingers to do this, and moisten them with ghee as needed to prevent the dough from sticking. The ghee also assures the proper texture of the bread, so moisten your fingers with it even if the dough is not sticky. Arrange the bread "leaves" side by side on the preheated baking sheets and bake them for about 6 minutes, or until they are firm to the touch. Slide them under the broiler for a minute or so to brown the tops lightly. Serve warm or at room temperature. Makes 6 pieces.

    Breakfast, Brunch & Bread Index




    Boston Brown Bread

    2 cups (500 ml) buttermilk
    cup (180 ml) dark molasses
    cup (180 ml) seedless raisins
    1 cup (250 ml) rye flour
    1 cup (250 ml) whole wheat or Graham flour
    1 cup (250 ml) yellow corn meal
    tsp (4 ml) baking soda
    1 tsp (5 ml) salt
    1 Tbs (15 ml) butter, softened

    Beat the molasses and buttermilk vigorously together with a wooden spoon in a large bowl. Stir in the raisins. Combine the dry ingredients and mix them into the buttermilk mixture one cup at a time, stirring well after each addition. Thoroughly wash and dry two empty 28 oz (794 g) tin cans and coat the insides with the butter, using a pastry brush. Divide the batter evenly between the cans. Cover each can loosely with a circle of buttered wax paper and then with a circle of aluminum foil. The foil and waxed paper should be puffed up, like a chef's hat. Tie the wax paper and foil in place with kitchen string. Place the cans in a large pot with enough boiling water to come about of the way up the sides of the cans. Return the water to a boil, cover the pot tightly, and reduce the heat to low. Steam the bread for 2 hours and 15 minutes. Remove the wax paper and foil immediately and turn the bread out of the cans if you plan to serve it immediately. Or you can leave the bread in the cans with the foil and paper in place and steam it 10 to 15 minutes to reheat the loaves before serving at a later date. The cooked loaves, with the covers intact, can safely be kept in the refrigerator for a week to ten days. Makes two 5 by 3 inch (16x8 cm) loaves.

    Breakfast, Brunch & Bread Index




    Brunch Eggs for 15

    13 eggs, slightly beaten
    2 pints small curd cottage cheese
    1 lbs. Monterey Jack cheese, shredded
    lb. mozzarella cheese, shredded
    2 cups milk
    2 cups biscuit mix (Bisquick)
    2 cups melted butter
    2/3 cup sliced mushroom (optional)
    cup chopped onions (optional)
    Grated Parmesan cheese (optional)
    Garlic salt (optional)

    Mix by hand the eggs, cottage cheese, Monterey Jack and mozzarella cheeses, milk, biscuit mix and melted butter. Preheat oven to 350F. Put mixture in lightly greased 3-quart ovenproof dish. Bake 40-60 minutes or until firm. You may add the mushrooms, onions, grated Parmesan cheese, garlic salt or other favorite seasonings to taste. (I often add an herb which we like)

    Breakfast, Brunch & Bread Index




    Best Ever Banana Muffins

    3 large bananas
    1 egg
    1 teaspoon of baking powder
    1 & cups of four
    cup of sugar
    1 teaspoon of baking soda
    teaspoon of salt
    75 g of melted butter

    Mash up the bananas. Add the sugar and the slightly beaten egg. Add the melted butter. Add the batter to the dry ingredients. Bake the mixture at 190C (375F) for 20 minutes.

    Breakfast, Brunch & Bread Index




    Tomato-Basil Pie

    1 recipe of your favorite pie crust, or frozen prepared pie crust for one 9 inch (25 cm) pie
    4 to 6 medium-sized ripe tomatoes, sliced inch (5 mm) thick
    cup (60 ml) roughly chopped basil leaves
    Salt and freshly ground black pepper to taste
    1 cup (375 ml) mayonnaise
    1 cup shredded white cheddar, Monterey Jack, or cheese of your choice

    Bake the pie crust empty in a 350F (180C) oven for 10 minutes, then allow to cool. Place a layer of tomato slices in the bottom, sprinkle with some of the basil, and add salt and pepper to taste. Repeat until the pie is filled to about inch (1 cm) to inch (5 mm) of the rim. Mix the mayonnaise and cheese together and spoon over the tomatoes, spreading it evenly over the contents of the pie. Bake in a 350F (180C) oven for 30 minutes. Allow to cool for at least 10 minutes before serving.
    Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Uncle Chris' Jam Slice

    2 cups (250g, 500 ml) all-purpose flour
    tsp (1 ml) salt
    8 Tbs (125g, 120 ml) butter or margarine
    1 tsp (5 ml) sugar
    Enough cold water to make a firm dough
    About 1 cup (250 ml) of your favorite jam (I like blackberry)

    Sift the flour, salt, and sugar together. Rub in the butter. Mix in water to form a dough and split into thirds. Cover and put in fridge to cool for 30 minutes. Roll out 2 thirds of the dough and press down into a lamington tin [pie plate]. Spread the jam over the dough. Roll out the remaining third of the dough and cut into strips. Layer the strips in a lattice over the jam. Bake in a 400F (200C) oven for 25 - 30 minutes or until browned.

    Breakfast, Brunch & Bread Index




    Fresh Strawberry Bread

    2 cups (500 ml) fresh strawberries, washed and hulled
    1 cups (430 ml) bread or all purpose flour
    1 tsp (5 ml) baking soda
    1 tsp (5 ml) salt
    tsp (1 ml) baking powder
    cup (180 ml) sugar
    1/3 cup (80 ml) butter or other shortening
    2 eggs
    1/3 cup (80 ml) water
    cup (125 ml) chopped walnuts
    Cream cheese, softened (optional)
    Ground cinnamon (optional)

    Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill. In a medium bowl combine the flour, baking soda, salt, and baking powder. In a large mixing bowl beat the sugar and butter together and then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the butter mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Spoon the mixture into a greased 8x4x4 inch (approx. 20x10x10 cm) loaf pan. Bake in a preheated 350F (180C) oven for 1 hour, or until a toothpick inserted in the center comes out clean. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Cut into slices, spread with softened cream cheese, add a light dusting of cinnamon, and top with the reserved chilled strawberries. Makes one loaf.

    Breakfast, Brunch & Bread Index




    Toad-in-the-Hole

    1 cup (250 ml) all-purpose flour
    2 eggs
    1 cup (250 ml) milk
    (2.5 ml) teaspoon salt
    Freshly ground black pepper
    1 pound (900 g) small, fresh pork sausages

    To make the batter in a blender, combine the flour, eggs, milk, salt and a few grindings of pepper in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds. To make the batter by hand, beat the eggs and salt with a whisk or a rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy. Refrigerate the batter for at least 1 hour. Place the sausages side by side in a heavy 10 to 12 inch (25 to 30 cm) skillet, and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons (30 ml) of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate, and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches (15x25 cm) and 2 inches (5 cm) deep, and moisten them with 2 tablespoons (30 ml) of their drippings. Keep them at least an inch (2.5 cm) apart. Then pour the batter over them and bake in the middle of a preheated 400F (200C) oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.
    Serves 4.

    Breakfast, Brunch & Bread Index




    Clafoutis

    1 tsp (5 ml) butter
    1 egg yolk
    (125 ml) cup applesauce
    cup (60 ml) sugar
    cup (60 ml) all-purpose flour
    cup (60 ml) non-fat milk
    tsp (2 ml) almond extract
    4 egg whites
    Pinch of salt
    2 cups (500 ml) pitted cherries, fresh or canned (or other fruit of your choice)

    Use the butter to grease a 9 inch (approx 25 cm) pie pan. In a bowl beat the egg yolk and mix in the applesauce, sugar, flour, milk, and almond extract. In another bowl beat the egg whites and the salt until stiff but not dry. Fold the egg whites into the applesauce mixture and pour into the prepared pie pan. Drop the cherries into the batter - do not press down. Bake in a 350F (180C) oven for 20 minutes, until the clafoutis is golden and puffy, and a toothpick inserted in the center comes out clean. Serves 6 to 8.

    Breakfast, Brunch & Bread Index




    Southern Cantaloupe Cobbler

    1 small or medium cantaloupe (muskmelon) peeled and cut in squares
    1 cup (250 ml) sugar
    1 cup (250 ml) milk
    1 cup (250 ml) self rising flour or Bisquick
    1 egg
    1 cup (250 ml) melted margarine

    Place the cut up melon in a casserole dish. Combine all other ingredients mixing well. Pour over melon. Place in 350F (180C) oven for 45 minutes to one hour. This recipe can be used with any fresh fruit or large can of fruit of choice.

    Breakfast, Brunch & Bread Index




    Crab Sandwiches

    1 small can (6 oz, 170 g) crab meat, drained
    2 ribs celery, finely chopped
    4 green onions (scallions, white and green parts), finely chopped
    cup (125 ml) chopped mushrooms
    1 tsp (5 ml) caraway seed
    4 Tbs (60 ml) mayonnaise
    Salt and freshly ground black pepper to taste
    4 slices bread
    8 slices bacon, fried crisp and drained
    cup (125 ml) grated Cheddar cheese

    Combine the crab meat, celery, scallions, mushrooms, caraway, mayonnaise, salt and pepper in a bowl and mix until thoroughly combined. Toast the bread on one side under the broiler. Spread the crab mixture on the untoasted side, top with the bacon and the Cheddar cheese, and heat under the broiler until the cheese is melted.
    Serves 4.

    Breakfast, Brunch & Bread Index




    Sweet Corn Bread

    7 Tbs (105 ml) butter, softened
    1 cup (250 ml) plus 4 Tbs (60 ml) flour
    2 cups (500 ml) finely chopped candied fruit peel (the type used in fruit cakes)
    3 cups (750 ml) yellow corn flour
    1 Tbs (15 ml) baking powder
    tsp (2 ml) each: ground cinnamon, ground nutmeg, ground cloves
    1 cup (250 ml) milk
    6 Tbs (90 ml) lard
    cup (60 ml) sugar
    4 eggs
    2 cups (500 ml) grated unsweetened coconut
    1 Tbs (15 ml) grated fresh lime rind (zest)

    Grease and flour the bottom and sides of two 7x4x3 inch (approx 18x10x8 cm) loaf pans with 1 Tbs (15 ml) of the butter and 2 Tbs (30 ml) of the flour. Place the candied fruit peel in a bowl and sprinkle 2 Tbs (30 ml) of the flour over it, tossing to coat the pieces and to separate and prevent them from sticking to each other. Sift the remaining 1 cup (250 ml) flour, cornmeal, baking powder, cinnamon, nutmeg, and cloves together. In a large mixing bowl cream the remaining 6 Tbs (90 ml) butter and the lard together, beating until they are light and fluffy. Beat in the sugar and then the eggs, one at a time. Add 1 cup (250 ml) of the cornmeal mixture alternately with about 1/3 of the milk, beating well after each addition, and continue beating until the batter is smooth. Add the candied fruit peel, grated coconut, and lime zest, and mix gently but thoroughly. Pour into the greased and floured loaf pans and bake in a 400F (200C) oven for about 35 minutes, until a toothpick inserted in the center comes out clean, and the tops are golden brown. Let the loaves cool in the pans for about 5 minutes, then turn out onto wire racks to cool. Serve warm or at room temperature.
    Makes two loaves.

    Breakfast, Brunch & Bread Index




    Chocolate Chip Pancakes

    2 eggs
    3 cups (750 ml) buttermilk*
    3 cups (750 ml) all-purpose flour, sifted
    1 tsp (5 ml) baking soda
    2 tsp (10 ml) baking powder
    1 tsp (5 ml) salt
    2 Tbs (30 ml) sugar
    cup (60 ml) melted butter
    1 oz (28 g) chocolate chips
    * If buttermilk is not available in your area, add 1 Tbs (15 ml) lemon juice to 3 cups (750 ml) milk and let stand at room temperature for 10 to 15 minutes.

    In a large bowl beat the eggs and the buttermilk together. Add the remaining ingredients except for the chocolate chips and mix well. Drop batter by spoonfuls onto a hot, well greased skillet or griddle. Drop a few chocolate chips onto the pancake while the first side is cooking, before the bubbles form. Cook until golden brown on the bottom, flip, and cook until the second side is golden brown. Top with your choice of butter, favorite syrup, chocolate syrup, or whipped cream.
    Serves 4 to 6.

    Breakfast, Brunch & Bread Index




    Dill Bread

    1 packet dry yeast
    cup warm water
    1 cup creamed cottage cheese
    3 T. butter
    3 T minced onion
    2 T. melted oleo
    2 T. dill seed
    1 t. salt
    1 unbeaten egg
    3 cups flour
    t soda

    Soften yeast in water and combine in mixing bowl the cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Add flour to form a stiff dough, beating well after each addition. Cover and let rise double in size. You can punch down and turn into greased round casserole or knead slightly and make into rolls or loaves of bread. Bake in 350F oven for 40 to 50 minutes or until golden brown. Brush with butter. Rolls take about 25 minutes.

    Breakfast, Brunch & Bread Index




    Pull-Apart Onion Bread

    2 tubes refrigerator biscuits
    1 teaspoon poppy seeds
    1 medium onion, minced
    6 tablespoons melted butter

    Combine butter and poppy seeds in small bowl, add minced onion. Cut biscuits in half, and dip into butter mixture. Arrange randomly in baking dish (any dish will do, but an Apple Baker is the best method). Pour any remaining butter mixture over tops, and bake at 375F for 30-35 minutes, until browned. Great with pasta dishes.

    Breakfast, Brunch & Bread Index




    Pumpkin Bread

    1 c sugar
    1 c. pumpkin (1 15 oz can)
    3 eggs
    1 c. oil
    c. nuts
    1 tsp vanilla
    2 c. flour
    1 tsp soda
    1 tsp baking powder
    1 tsp salt
    1 tsp cinnamon

    Beat sugar, pumpkin, eggs, oil, vanilla. Then mix in dry ingredients. Grease and flour pans. Bake for 1 hour at 350F.

    Breakfast, Brunch & Bread Index




    Challah (Braided white bread)

    1 cup lukewarm water (110F, 40C)
    3 packages (21 g) dry yeast
    4 Tbs (60 ml) sugar
    5 to 6 cups (1.25 to 1.5 L) all-purpose flour
    2 tsp (10 ml) salt
    3 eggs
    cup (60 ml) plus 1 tsp (5 ml) vegetable oil
    1 egg yolk combined with 2 Tbs (30 ml) water

    Combine cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of the sugar. Stir to dissolve the yeast and allow to rest in a warm place for 5 minutes, or until it becomes frothy. In a large mixing bowl combine 4 cups (1 L) of the flour, the remaining sugar, and the salt. Make a well in the center and add the yeast mixture, the remaining water, the 3 eggs, and cup (60 ml) of the vegetable oil. Gently stir with a wooden spoon to combine, then beat vigorously until all the flour is absorbed. Add up to 2 cups (500 ml) more flour until the dough can be gathered into a soft ball. Place the dough on a lightly floured surface and knead for about 15 minutes until the dough becomes smooth and elastic. Sprinkle as necessary with additional flour to keep it from sticking. Shape the dough into a ball and place in a lightly oiled bowl. Cover loosely with a dish towel and allow to rise in a warm place for about 45 minutes, until the dough has doubled in volume. Punch the dough down and knead for a few minutes to deflate completely. Return to the bowl and allow to rise for 15 minutes. Coat a large baking sheet with the remaining 1 teaspoon (5 ml) vegetable oil. Traditionally the bread is divided into quarters and braided in four parts, but this process is impossible for me to describe without the aid of illustrations. You will achieve acceptable results by dividing it into three parts, rolling each into a length of about 24 inches (60 cm), thicker in the middle and tapered at the ends, and braiding them. Pinch the dough together at both ends and carefully place the loaf on the baking sheet and let it rise in a warm place for about 30 minutes. Brush the top with the egg yolk and water mixture and bake in the middle of a pre-heated 400F (200C) oven for 15 minutes. Reduce the heat to 375F (180C) and bake an additional 30 to 40 minutes, or until the challah is crusty and golden brown. Makes one loaf.

    Breakfast, Brunch & Bread Index




    Applesauce Pumpkin Bread

    2/3 cup Shortening
    2 2/3 cups Sugar
    4 Eggs
    1 cup Applesauce
    1 cup Pumpkin (cooked)
    3 1/3 cups Flour
    2 teaspoons Baking Soda
    teaspoon Baking Powder
    1 teaspoons Salt
    2 teaspoons Cinnamon
    2/3 cup Apple Juice (or Cider)
    1 cup Walnuts or Pecans (chopped)

    Cream together Shortening and Sugar. Add Eggs, one at a time, beating after each addition. Stir in Applesauce and Pumpkin. Sift together dry ingredients and add alternately with Apple Juice. Stir in Nuts. Turn batter into 4 greased 8 by 4 inch foil pans. Run a knife through batter to remove air bubbles. Bake at 350F for 45-60 minutes, or until toothpick comes out clean. Makes 4 loaves. Serve warm or at room temp. You can freeze extra loaves, for about a month. Enjoy!

    Breakfast, Brunch & Bread Index




    Zucchini Pineapple Bread

    1 cup salad oil
    2 cups sugar
    3 eggs
    2 cups shredded unpeeled zucchini
    3 tsp. vanilla
    3 cups flour
    1 tsp. salt
    1 tsp. baking soda
    tsp. baking powder
    tsp. nutmeg
    1 tsp. cinnamon
    cup chopped nuts
    1 cup dates
    1-8 oz. can crushed pineapple (drained)

    Combine oil, sugar, eggs - beat until light and foamy (5-10 min). Stir in zucchini and vanilla. Then add pineapple and mix together. Add dry ingredients and stir just to blend. Then add dates and nuts. Bake in 2 well- greased and floured 9 X 5 pans. Bake 350F for about one hour or until done.

    Breakfast, Brunch & Bread Index




    Quick Pumpkin Bread

    1 cups (450 ml) all-purpose flour
    tsp (1 ml) double-acting baking powder
    1 tsp (5 ml) baking soda
    1 tsp (5 ml) salt
    tsp (2 ml) cinnamon
    tsp (2 ml) ground allspice
    tsp (1 ml) ground cloves
    1 cups (375 ml) sugar
    1/3 cup (80 ml) shortening or butter
    2 eggs
    1 cup (250 ml) cooked or canned pumpkin
    1/3 cup (80 ml) milk
    tsp (2 ml) vanilla extract
    cup (125 ml) chopped pecans, walnuts, or nut of your choice

    Sift the flour, baking powder, soda, salt, and spices together. In a large bowl beat together the sugar, shortening, and eggs until light and fluffy. Beat in the pumpkin and 1/3 of the flour mixture. Beat in the milk, then repeat with another 1/3 of the flour mixture, followed by the remaining milk, and then the remaining 1/3 of the flour mixture. Add the vanilla and nuts and beat just until thoroughly mixed. Pour into a greased 9 x 5 inch (22x12 cm) loaf pan and bake at 350F (180C) about 1 hour, until the loaf has separated from the sides of the pan. Makes one loaf.

    Breakfast, Brunch & Bread Index




    Banana Nut Bread (or Pumpkin)

    1 cup cooking oil
    3 cups sugar
    4 eggs
    3 cups flour
    2 teaspoon soda
    1 teasoop nutmeg
    1 teaspoon cinnamon (little extra)
    2/3 cup raisins and/or pecans
    2/3 cup water

    Blend oil, sugar, eggs well. Add bananas. Add dry ingredients alternating the water. Stir in raisins and nuts. Divide into 3 greased and floured loaf pans or 3 1 lb. coffee cans. Bake at 350F for one hour. You can also add one can of pumpkin for a variety. this makes it very moist. Gift wrap the coffee cans for a gift!

    Breakfast, Brunch & Bread Index

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