Breakfast Club

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Overnight Carmel French Toast
by Marlo Bockting, Morrison, Mo.

1 cup brown sugar, packed
½ cup margarine
2 tbls. light corn syrup
12 slices white or whole-wheat bread (or Texas toast)
¼ cup sugar
1 tsp. cinnamon, divided
6 eggs
1 ½ cup milk
1 tsp. vanilla

In a small saucepan over medium heat, bring brown sugar, margarine and corn syrup to a boil, stirring constantly. Remove from heat. Pour into a greased 13x9-inch baking dish. Top with 6 slices of bread. Combine sugar and ½ teaspoon of cinnamon; sprinkle half over bread. Place remaining bread on top. Sprinkle with remaining sugar-cinnamon. In a large bowl, beat eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill 8 hours overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350º for 30 to 35 minutes. Yields 4 to 6 servings.

Over-Night Breakfast
Miss Emma Bontrager, Clark, Mo.

16 slices firm white bread or toast
2 ½ cups cooked, cubed ham or sausage
16 oz. cheese, shredded
6 eggs
3 cups milk
½ tsp. dry mustard
¹⁄8 to ¼ tsp. onion powder
Topping:
3 cups cornflakes
½ cup oleo, melted
Cut bread slices in half. Grease a 9x13-inch baking pan and layer as follows: Cover bottom of pan with half of bread, half of meat and half of cheese: repeat layers. Combine eggs, milk and seasonings. Pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine topping ingredients; sprinkle over casserole. Bake at 375º for 40 minutes. Cover loosely with foil to prevent top from over-browning. Let stand 10 minutes before cutting into squares. Yields 12 to 15 servings.

Skillet Scramble
Lizzie Miller, Clark, Mo.

2 large potatoes, baked and cubed
½ cup green peppers, chopped
1 small onion, chopped
2 tbls. olive or vegetable oil
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. seasoned salt
8 eggs, lightly beaten
½ lb. fully cooked ham, cubed
¼ cup water
¼ cup salsa
½ tsp. salt
¼ tsp. pepper
½ cup shredded cheddar cheese
In a large 8-inch skillet, sauté potatoes, green peppers and onion in oil. Sprinkle with onion powder, garlic powder and seasoned salt; mix well. In a four-quart bowl, combine eggs, ham, water, salsa, salt and pepper. Add to potato mixture. Cook until eggs are set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted. Yields 6 to 8 servings.

Ham and Cheese Quiche
Kirsty Blanchard, Sheldon, Mo.

1 (9-inch) pastry shell
1 cup fully cooked ham, diced
1 cup (4 oz.) shredded sharp cheddar cheese
1 tsp. dried minced onion
2 eggs
1 cup half-and-half
¼ tsp. salt
¹⁄8 tsp. pepper
Line pastry shell with a double thickness of heavy-duty foil. Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer. Put ham, cheese and onion in shell. In a bowl, whisk eggs, cream, salt and pepper. Pour into shell. Cover edges with foil and bake at 400º for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yields 6 servings.

Breakfast Cocoa
Mary Shetler, Madison, Mo.

¹⁄³ cup unsweetened cocoa powder
¹⁄³ cup sugar
Dash of salt
½ cup water
3 ½ cup milk
½ tsp. vanilla
Marshmallow crème
In a saucepan, mix unsweetened cocoa powder, sugar and salt; add water. Bring to boil, stirring constantly. Boil 1 minute. Stir in milk and heat to almost boiling (do not boil). Add vanilla, beat with rotary beater just before serving. Float dollops of marshmallow crème on top of each serving. Yields 4 cups.

Frozen Fruit Cups
Ellen Boydston, Camden Point, Mo.

1 (8 oz.) package peach Jell-O
2 cups pineapple juice (divided)
2 cups orange juice concentrate
3 tbls. lemon juice
1 (20 oz.) can crushed pineapple with juice
½ cup mandarin oranges
½ cup sliced peaches
½ cup maraschino cherries (optional)
1 cup strawberries, diced (fresh or frozen)
3 bananas, diced
1 cup 7UP

Dissolve Jell-O in 1 cup of pineapple juice. Add remaining pineapple juice, orange juice, lemon juice, crushed pineapple, oranges, peaches, cherries, strawberries and bananas; blend well. Add 7UP. Spoon mixture into 3-ounce plastic cups; freeze. Defrost until slushy to serve. Yields 30 to 40 cups.

Sunrise Mini Pizzas
Anna Shirk, Barnett, Mo.

8 to 10 eggs
3 tbls. milk
Salt and pepper to taste
1 tbls. butter or margarine
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

In a bowl, beat eggs. Add milk, salt and pepper. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set; remove from heat and set aside. Shape each dinner roll into 5-inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until cheese is melted. Yields 10 mini pizzas.

Pancake Pizza
Rhoda Miller, Clark, Mo.

2 cups biscuit baking mix
2 eggs
1 cup milk
1 tbls. vegetable oil
1 tsp. pancake syrup
1 cup granola without raisins
1 cup walnuts, chopped
Additional pancake syrup

Place biscuit mix in a four-quart bowl. Combine the eggs, milk, oil and syrup; add to biscuit mix and mix well. Spread onto a greased 14-inch pizza pan; sprinkle with granola and walnuts. Bake at 450 to 12 to 15 minutes, or until golden brown. Cut into wedges. Serve with additional syrup. Yields 8 servings.

Sausage Breakfast Casserole
Stacey Gilkeson, Warrensburg, Mo.

1 lb. sausage
12 eggs
½ cup milk
Salt and pepper
8 oz. mild cheddar cheese
2 tubes of crescent rolls (8 rolls in each)
Brown and drain sausage, beat eggs, add milk, salt and pepper to taste. Scramble eggs. While eggs are still hot, add cheese and cooked sausage. Spray a 9x13-inch baking pan with cooking spray. Press eight of the crescent rolls in pan until they are smooth and completely cover bottom of pan. Pour scrambled egg and sausage mixture on top of crescents, press the other eight crescents on top. Bake at 350 about 25 minutes or until top and bottom crescents are brown. Yields 12 to 16 servings.

Country Grits and Sausage
Ola Lancaster, Mountain Grove, Mo.

2 cups water
½ tsp. salt
½ cup uncooked grits
4 cups (16 oz.) cheddar cheese
4 eggs, beaten
1 cup milk
½ tsp. dried whole thyme
1/8 tsp. garlic salt
2 lbs. sausage, cooked, crumbled and drained
Bring water and salt to a boil. Stir in grits; return to a boil and reduce heat. Cook 4 minutes, stirring occasionally. Combine grits and cheese in a large mixing bowl; stir until cheese is melted. Combine eggs, milk, thyme and garlic salt. Add small amount of hot grit mixture to egg mixture; stirring well. Stir egg mixture into grit mixture. Add sausage. Pour into 12x9-inch baking dish. Cover and refrigerate overnight. Remove from refrigerator, let stand 15 minutes. Bake at 350 for 50 to 55 minutes. Yields 8 servings.

Burgers  will be featured in the summer issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by march 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to:
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