Breakfast and Brunch

Contents:   (In order posted)
Butterhorns / Vic's Baked Custard French  Toast/ Mexi-Cali Eggs/
Another Blueberry Egg Dish /
Breakfast casserole / Vegetable & Cheese Casserole  Katherine's Fruit Pizzazz 
Blueberry French Toast /   Easy Cake Mix Rolls /
Sandy's Buttermilk Bread  / Wendy's Chewiest Granola Bars /
Resurrection Day Rolls  / Cranberry Almond Biscotti / Dutch Babies /
 2 Raisin Bran Muffin recipes  / Sweet Blueberry Muffins / Spinach Salad/
Quiche Lorraine / 
Sausage Puff  / Frozen Fruit Smoothie /  Peach Yogurt Smoothie

1 Cup butter
2 Cups cottage cheese
2 1/2 Cups Flour
1/2 tsp. salt
Cream butter and cottage cheese, add flour and salt. Refrigerate overnight. Divide dough into three parts and roll out each part into a circle on floured board. Cut dough into 8 pieces/wedges; roll up starting at wide end to form a crescent. Place on a cookie sheet (repeating with each circle/wedges) and bake at 350 for 25 minutes. Frost with a thin icing that you make from melted butter/powdered sugar/vanilla/salt/milk.


I triple this recipe and make it for the men's breakfasts.  It is a particular favourite with them!  In fact some come to the breakfast hoping this will be served.  I prepare it the night before and cook it in the morning.

Vic's Baked Custard French Toast
6 large eggs
1 1/2  Cups Milk
1 Cup light Cream or 1/2 & 1/2
1 1/4 tsp. Vanilla
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
1 loaf Sweet french bread
   sliced 5/8 inch thick
*  *  *  *  *  *  *  *
1/4 cup soft butter
1/2 cup firmly packed light brown sugar
1/2 cup chopped walnuts
1 Tblsp. Corn syrup

Butter 9" x 13" baking dish.  Cover bottom with bread. Fill gaps between slices with pieces of bread.  Combine eggs, milk, cream, vanilla, cinnamon and nutmeg.
Pour entire mixture over bread; cover and refrigerate over night. Next morning. Preheat oven to 350*.  In small bowl combine butter, sugar and corn syrup; spread evenly over the whole surface; sprinkle walnuts over all.  Bake 30 to 40 minutes till puffed and golden. Serves 6.

Adapted from The Wallingford Inn, Wallingford , Vermont


Another Blueberry Egg Dish
10 cups bread, cubed, divided
2 cups fresh or frozen blueberries
1/2 cup sugar
1 1/2 cups shredded low-fat Swiss cheese
8 eggs, beaten, or egg whites
2 cups low-fat milk
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon cinnamon
vanilla yogurt or sour cream
6 mint sprigs

Layer half of bread cubes, blueberries, sugar, cheese and remaining bread cubes in buttered 8-inch baking dish. Combine eggs, milk, vanilla and salt; mix well. Pour mixture over bread; sprinkle with cinnamon. Cover and refrigerate 6 to 24 hours. Uncover and bake at 325 degrees 75 minutes or until knife blade inserted near center comes out clean. Let stand 10 to 15 minutes before serving. Top with yogurt or sour cream, or blueberry syrup; garnish with mint.


Breakfast casserole

1 pound sausage
6 eggs, beaten
2 cups milk
1 teaspoon dry Mustard
4 to 5 slices bread, cubed
1-1/2 cups sharp cheddar cheese, grated
salt & pepper
dash of worchestershire sauce

Cook sausage, drain. Place cubed bread in a greased 9 by 12 inch casserole dish. Add sausage. Mix eggs, milk, mustard, salt, pepper and worchestershire sauce. Pour mixture over sausage and bread crumbs. Sprinkle grated cheese on top. Cover and refrigerate overnight.  Bake at 350 degrees for approx. 1 hour.

Breakfast Casserole with Sausage
6 slices bread
1 pound bulk sausage or 1-1/2 cups ham
1-1/2 cups shredded Cheddar cheese
6 eggs, beaten
2 cups half & half
1 teaspoon salt

Remove crusts from bread. Butter bread. Place slices in 13 x 9 x 2-inch greased baking dish. Cook sausage until brown; crumble and drain. Spoon over bread and sprinkle cheese on top. Combine eggs, half & half, and salt. Mix well and pour over cheese. Cover casserole and chill overnight. Remove from refrigerator 15 minutes before baking, then bake uncovered at 350 degrees for 45 minutes or more.

Hash Brown Brunch Casserole

One 2-pound package frozen hash brown potatoes, thawed One 10-3/4 ounce can cream of celery soup, undiluted
3 cups grated sharp cheddar cheese
1 cup sour cream
1 cup chopped onion
One 6-ounce can french-fried onions

Preheat oven to 350 degrees. Combine first five ingredients in large bowl. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until top is slightly golden, about 1 hour, 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.

Vegetable and Cheese Casserole

 1-1/2 cups shredded frozen hash browns
1 cup frozen chopped broccoli
1/2 cup fresh or canned mushrooms
2 teaspoons garlic powder
1 teaspoon dried basil
12 eggs, beaten
1 cup milk
2 cups cheddar cheese
2 to 3 tomatoes, thinly sliced

Grease a 3-quart baking dish. Place potatoes on bottom of pan and top with a layer of broccoli and mushrooms. Mix together garlic powder, basil, eggs, and milk and season with salt and pepper. Pour over vegetables. Bake at 350 degrees for 1 hour. Pull out of oven and place tomato slices over top and sprinkle with cheese. Return to oven for 10 minutes. Allow to set  before serving. Serves: 12
                   Mexi-Cali Eggs
8 eggs, beaten
1 cup Bisquick baking mix
1 stick butter, melted
1 teaspoon “Mrs. Dash” seasoning
16 ounces low-fat cottage cheese
8 ounces shredded cheese
1 cup milk
One 11-ounce can of corn niblets

Preheat oven to 350 degrees. Mix all the ingredients together and pour into greased 9 x 13-inch baking pan. Bake for 40 to 50 minutes. Cut into squares and top with mild salsa and a dollop of fat-free sour cream. Serves: 12.

  Katherine's Fruit Pizzazz
1 20 oz roll sugar cookie dough
8 oz cream cheese
1/2 cup sugar
1/2 t vanilla
2 T sour cream
Take out cookie dough and cream cheese 1/2 hour before serving.
Spread cookie dough on greased pizza pan. Bake at 350*, 12-15 minutes
until golden.
Meanwhile, prepare glaze:
1/2 C sugar
1 1/2 T cornstarch
6 T water
1/2 Cup orange juice
2 T lemon juice
In a saucepot, mix sugar and cornstarch thoroughly.
Add remaining glaze ingredients and bring to boil for one minute.  Set
aside to pour over top.
Blend remaining cream cheese, etc. ingredients and spread around to
edges. Top with sliced fruit arranged in circles to the edge. pour
glaze over all.
Serves 12

Hints: Add blueberries on top *after* glaze
Don't push dough out to pan edges before baking.


  • Blueberry French Toast  (to be assembled the night before!!)
    12 slices sourdough bread, cut into cubes (crusts removed)
    1 8oz pkg cream cheese
    2 c. fresh or frozen blueberries
    12 eggs
    1 3/4 C. milk
    1/2 C maple syrup
    Spray a 9 x 13 pan, place 1/2 of the bread cubes in the pan, then drop
    "cubes" of cream cheese onto the breadcubes, then sprinkle 1 cup of the
    blueberries over all and then repeat with the remaining bread cubes, cream
    cheese and blueberries. Drizzle the maple syrup over all. Mix the eggs and
    milk and pour over all. Cover with "Saran Wrap" and refrigerate overnight.
    Remove from fridge up to an hour before baking... then bake *covered* at 350
    for 30 minutes and then another 25 minutes or so, uncovered.
    Meanwhile, in a medium saucepan, place 1 C sugar, 3 T cornstarch, 1 C.
    Water, ----bring to a boil over medium heat for three minutes stirring
    constantly... then reduce the heat and stir in 2 C. blueberries and simmer
    for 10 minutes. Stir in 2 T. butter and mix thoroughly. This sauce it to
    serve over the baked french toast. (I double this recipe for the family and
    friends who join us for brunch.)   

And great roll recipe from Cherrie  (thanks!!)

  • Easy Cake Mix Rolls
    1 white cake mix
    2 1/2 cups warm water
    3 packages dry yeast
    4 1/2 cups flour -- (4 1/2 to 5)
    Combine water and yeast. Dissolve. Add flour and cake mix. Stir and
    knead until smooth. Turn onto buttered bowl. Let rise until dough has
    doubled in size. Punch down and repeat. Divide dough into 2 parts,
    roll out on floured surface. Spread with butter, brown sugar and
    cinnamon. Roll up and slice. Dip top of each roll into melted butter,
    then in a mixture of sugar and chopped nuts. Let rise until double.
    Bake at 375* for 20 minutes.
    (you can use your favorite icing to go over the rolls)

  • Sandy's Buttermilk Bread
    yields 2 loaves.

    1-1/2 cups buttermilk
    1/2 cup warm water (110 degrees F/45 degrees C)
    1/2 cup margarine
    1/4 cup white sugar
    1/2 teaspoon baking soda
    2 (.25 ounce) packages active dry yeast
    2 teaspoons salt
    5-1/2 cups bread flour

    1. Proof yeast in warm water.
    2. Place the butter or margarine and buttermilk in a small saucepan.  Heat slowly until butter or margarine has melted.  Cool to lukewarm.
    3. Place sugar, salt, baking soda, buttermilk mixture, and yeast in large mixing bowl.   Add 3 cups flour one cup at a time, and mix with the dough hook attachment of an electric mixer.  Gradually add the remaining flour while continuing to mix.    When dough is not sticky, turn out on a lightly floured surface.  Knead for several minutes, until the dough is soft and smooth. Place in a greased bowl, and turn once.  Allow to rise until doubled in size.
    4. Punch down the dough.  Divide, and shape into 2 loaves.  Place in two well greased  8 x 4 inch bread pans.  Allow to rise until dough has risen one inch above pans.
    5. Bake in a preheated 375 degrees F (190 degrees C) oven for 30 to 35 minutes.   Loaves are done when nicely brown and hollow sounding when thumped.


  • Wendy's Chewiest Granola Bars

1 C brown sugar
½ C light corn syrup
½ C vegetable margarine
2/3 C Peanut butter
2 t Vanilla
½ C sunflower seed
3 C quick oats
½ C coconut
1/3 C wheat germ
½ C rainsins
1 C carob chips
1 C other nuts or dried fruit
You may substitute 1 ½ C crisped rice for 1 ½ C of the oats. Preheat the oven to 350 degrees F. Coat the inside of a glass 9 x 12 baking dish with light vegetable oil. In a large bowl, combine the sugar, corn syrup, the consistency of a paste. Stir in remaining ingredients and work the mixture so that several large clumps adhere together. Using your fingers, press the mixture into the baking dish. Bake at 350 degrees for 15-20 minutes until the preparation turns golden brown. Alow to cool completely before cutting into bars.

his recipe for Dutch babies was posted on a list. This is exactly what we were served for breakfast one of the mornings during our stay at that Bed & Breakfast in Mt. Vernon that I told you about a few months ago. The recipe we had was called Dutch puff. These are popular in the Northwest.

               Dutch Babies
1/3 cup butter or margarine
5 large or extra-large eggs
1 cup milk
1 cup flour
Powdered sugar and fresh lemon wedges. Or syrup and fresh fruit, sour cream, yogurt, etc.

Put butter in a 9 X 9 baking dish and set in a 425 oven to melt. While butter is melting, Whip the eggs. Slowly blend in milk and flour. Remove baking dish from the oven and pour the batter into the hot, melted butter. Return to heated 425 oven and bake until puffed & browned, 20-25 minutes. Serve immediately with raspberry freezer jam, or syrup; or sour cream & powdered sugar drizzled with lemon.


                       Resurrection Rolls
                            HE IS RISEN!
Crescent rolls
Melted Butter
Large Marshmallows
Cinnamon / Sugar
Preheat oven to 350 degrees

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.
Give each child a marshmallow, this represents Jesus.
Have him dip the marshmallow in melted butter, which represents the oils of embalming.
Then dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body.
Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up...but bring the sides up and seal the marshmallow inside. This represents the wrapping of Jesus’ body after death.
Place in a 350 degree oven for 10 - 12 minutes (The oven represents the tomb—pretend like it was three days!).
When the rolls have cooled slightly, the children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN! (The marshmallow melts and the crescent roll is puffed up, but empty).

This recipe was sent to me; it is by Wanda Long & appeared in Home Life magazine.  
Tasty Cranberry Almond Biscotti

These are so very simple. These can be made in advance and if someone drops by, you can welcome them in for biscotti and tea or coffee. These are good ‘dippers.’

2 ¼ C. Flour, 1 C. Sugar, 1 tsp. Baking powder, ½ tsp. Baking soda, 2 egg whites, 2 eggs, 1 Tblsp. Vanilla or Almond ext.(I use 1 tsp. of each), 1 C. dried cranberries, ¾ C. sliced almonds.

Preheat oven to 375 degrees. Combine dry ingredients and set aside---then whisk eggs, whites, and extract in a bowl and then add to dry ingredients mixing just till moistened using your mixer on medium speed, add cranberries and almonds. On a floured surface, divide batter in half and pat into a 12-14" ‘log’ patting the edges and making the center kind of ‘domed.’

Place on cookie sheet and bake 30 mins.---till firm. Remove from oven. Cool on a wire rack... then cut the biscotti into ½ or ¾ inch slices and bake the biscotti slices for an additional 20 minutes. Remove from oven and cool. You can drizzle thin icing over the rack after they cool or leave them as they are.  


Raisin Bran Muffins  (sometimes these are called "6 week muffins")

1 15 oz box Raisin Bran Cereal
5 Cups flour
3 Cups sugar
1 Cup shortening or oil
1 tsp. Salt
5 tsps. Baking soda
4 eggs, well beaten
1 Qt. Buttermilk

Mix well. This batter will ‘keep’ in the refrigerator for 6 weeks. (Date it, so you don’t forget!) Each time you want to make a batch of muffins, you will use the amount you need, and bake for 15-20 minutes at 400*. I do not have the exact time for "jumbo" muffins, but I reduce the heat just a bit and cook them several minutes longer.

AND another Raisin Bran muffin recipe:

Raisin Bran Muffins
Makes 12 Muffins
½ cup whole-bran cereal
1 cup milk
1 large egg, lightly beaten
¼ cup vegetable oil
1 ½ cups unsifted all-purpose flour
1/3 cup dark seedless raisins
3 tablespoons sugar
1 tablespoon baking powder
½ teaspoon salt
1) In medium bowl, combine bran cereal and milk; set aside 10 minutes.
Preheat oven to 425°F. Generously grease 12-cup muffin
2) Beat egg and oil into bran mixture. Add flour, raisins, sugar, baking powder and salt. Stir just until all the dry ingredients have been moistened. The mixture should be lumpy. Divide into the greased muffin-pan cups.
3) Bake muffins 20 to 25 minutes or until the tops are golden brown and centers spring back when gently pressed. Remove from pans and serve warm.

Sweet Blueberry Muffins

Makes 18 Muffins
1 cup sugar
½ cup (1 stick) butter, softened
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
½ cup milk
2 teaspoons baking powder
¼ teaspoon salt
1 cup fresh or frozen blueberries

1)    Preheat oven to 425°F.    Generously grease a 12-cup and a 6-cup muffin pan. Or two oversized (6 cup) muffin pans.
2)    In large bowl, beat sugar and butter until fluffy.  Beat in eggs, one at a time, then beat in vanilla.  Add flour, milk, baking powder and salt.  Stir just until all dry ingredients have been moistened.  Mixture should be lumpy. Gently fold in blueberries and fill the greased muffin-pan cups.
3)    Bake 20 to 25 minutes or until the tops are golden brown and centers spring back when gently pressed.  Longer for the larger sized muffins.   Remove from pans and serve warm.


Delicious Spinach Salad

Hard cooked egg
Dried Cranberries or Craisins
Marti’s low fat Garlic Basil salad dressing (purchased at Costco)

Place the washed and dried spinach on the salad plate, sprinkle with diced egg (still hot) and lots of cranberries. Sprinkle dressing over all.  I think you could easily do this in the "family size" salad bowl and serve individual portions.


         Delicious Quiche Lorraine

A 9 inch single crust pie (unbaked)
10-12 slices bacon
1 ½ cups shredded Swiss cheese
1/3 cup minced sweet onion (sauté in a little of the bacon grease)
4 eggs, beaten
2 cups light cream or ½ & ½
¾ teaspoon salt
½ teaspoon white pepper
1 teaspoon sugar
1/8 to ¼ teaspoon cayenne pepper

Preheat oven to 425 degrees F (220 degrees C).

Fry bacon in a large skillet, over medium-high heat until crisp.    Drain on paper towels, & chop coarsely.  Sprinkle half of the bacon, cheese and onion into pastry shell.

In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell and sprinkle with the other half of the bacon, cheese and onion.

Bake 15 minutes in the preheated oven (425).  Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges for serving. ((Note: a favourite addition to this is to add spinach *or* cooked & crumbled sausage instead of the bacon along with sliced tomato wedges arranged around the edge of the Quiche.))

Sausage Puff presented by
Bechtel Victorian Mansion Bed & Breakfast Inn

1 sheet frozen puff pastry, thawed
1/2 lb. (8 oz) bulk sausage, cooked and drained of fat
1 cup shredded Gruyere or Swiss cheese (about 4 oz)
1/4 cup crumbled blue cheese (about 1 oz)
1 large portabella mushroom, cut into small pieces
1/8 tsp. black pepper
1/4 tsp. parsley
Preheat oven to 425 degrees F. Grease a baking sheet  To make filling, mix together sausage, cheeses, mushroom and spices. Set aside.

Unfold pastry onto a lightly floured 20-inch long sheet of waxed paper. Roll into a 9 x 15 inch rectangle, using a floured rolling pin. spread filling down center of pastry sheet. Fold pastry over filling, folding short sides in first, then fold over the two large sides, envelope style. Pinch seams closed Place seam side down onto prepared sheet. Remove wax paper. Brush with 1 tbsp. melted butter.

Bake 10 minutes at 425 degrees F. Reduce oven temperature to 375 degrees F, bake until golden brown, about 30 more minutes. Transfer baking sheet to wire cooling rack to cool slightly. Cut into slices. Serves 6-8.

Frozen Fruit Smootie

1 large banana - frozen
1 cup fresh strawberries
1 small carton vanilla yogurt
1/2 cup fruit juice

Peach Yogurt Smoothie

1 cup crushed ice
1 cup peach yogurt
2 cups peaches
1/2 tsp. almond extract
2-3 Tbls. sugar

Strawberry or Raspberry Smoothie

1 cup shaved ice
1 cup strawberry or raspberry yogurt
2 cups strawberries or raspberries
1 tsp. vanilla
2 Tbls. sugar

Blend in blender.   Serve immediately in stemmed glasses.  Serves 2.