Lisa's French Toast

3-6 eggs

1/3 cup milk

½ Tbsp cinnamon

½ - 1 tsp. vanilla

Dash of nutmeg

Bread (I like to use Texas toast)

Combine ingredients.  Heat griddle.  Dip bread in mixture, turning to coat.  Cook on griddle over medium heat flipping over side has browned.

Serve with syrup, butter, powdered sugar or anything else that sounds delicious.

This freezes well.

This recipe was shared with me by Lisa.  She is awesome.

Cinnamon Streusel Muffins

1¾ cups all-purpose flour

2¾ tsp. baking powder

¾ tsp. table salt

½ cup brown sugar

1 tsp. cinnamon

½ cup chopped pecans or walnuts

1 tsp. vanilla

1 tsp. almond extract

1 large egg

¾ cup buttermilk

1/3 cup cooking oil

Streusel Topping

¼ cup sugar

2½ Tbsp. flour

½ tsp. cinnamon

1½ Tbsp. butter, softened to room temperature

Preheat oven to 400°. Line 12 muffin wells with liners. Set aside.

Lightly spoon the flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, cinnamon, and nuts. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, vanilla, almond extract, and oil. Add to the dry ingredients, stirring just until moistened.

Spoon the batter into lined muffin tins, filling all 12. Set aside.

To make the streusel topping, combine sugar, flour, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the batter and bake for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. 


This recipe can be found here.

Mormon Muffins

1 c. boiling water

2½ tsp. baking soda

½ c. shortening

1 c. sugar

2 eggs

2 c. buttermilk

2½ c. flour

½ tsp. salt

2 c. All Bran cereal

1 c. 40% bran flakes

½ c. chopped walnuts

Directions

Add soda to boiling water and set aside.

Whip shortening and sugar until light and fluffy.  Add the eggs and mix well. Add the buttermilk, flour, salt; mix again.

Add the soda water very slowly. Gently fold the cereals and the walnuts into the mix.

Muffin mix must sit in the refrigerator overnight before baking.

Preheat oven to 350 °

Grease the tops and inside of muffin pans (these will go over the tops of the tins). Spoon batter into muffin tins to the top.

Bake for 30 minutes. Let cool for 5 minutes.

Notes

Muffin batter will last one week, covered and refrigerated.
Makes about 2 dozen regular sized muffins.

The recipe can be found here. 

The Best Coffee Cake. Ever.

1½ sticks butter, softened

2 cups (scant) sugar

3 cups flour, sifted

4 tsp. baking powder

1 tsp. salt

1¼ cups milk

3 egg whites, beaten until stiff

FOR THE TOPPING:

1½ sticks butter, softened

¾ cups flour

1½ cups brown sugar

2 Tbsp. cinnamon

2 cups walnuts, chopped

Preheat oven to 350°. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't over beat.

Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

This recipe can be found here.

Mix and Match Quiche

1. Make the crust

Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough (store-bought or homemade) and crimp as desired; chill 30 minutes.

Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes.

Let cool while you prepare the filling.

2. Choose your vegetables

Prepare 1/2 to 1 cup total (choose up to 3). Transfer to a large bowl.

Asparagus, roasted and chopped

Broccoli, chopped and roasted or steamed

Kale, chopped and sautéed (or frozen chopped spinach, thawed and drained)

Jarred roasted peppers or cherry peppers, roughly chopped

Frozen peas, thawed

Mushrooms, sliced and sautéed

Potatoes, shredded and sautéed

Cherry or grape tomatoes, halved

Radicchio, chopped and sautéed

Olives, pitted and sliced (use up to 1/4 cup)

Onions or shallots, sliced and sautéed

Scallions, chopped

3. Add meat

Prepare up to 1/2 cup total (choose 1 or 2). Add to the bowl with the vegetables.

Bacon, cooked and crumbled

Sausage, cooked and crumbled

Ham or salami, chopped

Corned beef or pastrami, chopped

Rotisserie chicken, shredded

Crabmeat, picked over

4. Add cheese

Shred or crumble 3/4 to 1 cup total (choose 1 or 2). Add to the bowl with the vegetable mixture and toss.

Swiss, gruyere or jarlsberg

Fontina

Manchego

Provolone

Monterey jack or pepper jack

Cheddar

Gouda (regular, aged or smoked)

Mozzarella

Brie

Ricotta salata

Goat cheese

Feta

Parmesan

5. Make the quiche

Whisk 3 eggs, ½ tsp salt, ¼ tsp pepper and 1¼ cups heavy cream, half-and-half or milk in a large bowl. If desired, stir in 1 to 2 Tbsp chopped fresh herbs, ½ tsp. paprika or chile powder, or some grated lemon zest.

Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes.

Let cool at least 30 minutes before slicing.

This recipe can be found here.

Banana Lemon Muffins

1 stick margarine

1¼ cups sugar

2 large eggs

1 cup mashed bananas

Pinch of salt

2 Tbsp lemon juice

1 tsp vanilla

2 cups flour

1 tsp baking soda

¾ cup buttermilk

Preheat oven to 350°.  Grease muffin cups.

Cream margarine and sugar until light and fluffy.  Beat in the eggs, one at a time.  Whip in bananas, lemon juice and vanilla.  Sift dry ingredients together.  Stir in banana mixture alternately with buttermilk. 

Bake for 20 minutes.  Makes 18 muffins

Kneader's Caramel Syrup

1 cup brown sugar

1 cup heavy whipping cream

1 cup light corn syrup

Blend together and heat on stove top until sugar is smooth. 

Serve warm.

This recipe can be found here

French Breakfast Puffs

Ingredients

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• 1/2 teaspoon Ground Nutmeg
• 1 cup Sugar
• 2/3 cups Shortening (Crisco)
• 2 whole Eggs
• 1 cup Milk
• 1-1/2 cup Sugar
• 3 teaspoons Cinnamon
• 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Serve warm!

Found here

Vegetable Quiche Cups to Go

1 pkg (10 oz) frozen chopped spinach

3 eggs

¾ cup reduced fat cheese, shredded

¼ cup green bell pepper, diced

¼ cup onion, diced

3 drops red pepper sauce

Microwave spinach for 2½ minutes on high.  Drain excess liquid.

Line muffin pan with 12 foil baking cups.  Spray cups with cooking spray.

Beat eggs; combine with cheese, peppers, onions, and spinach in a bowl.  Mix well.

Divide evenly among the muffin cups. 

Bake at 350° for 20 minutes, until a knife inserted in the center comes out clean.

Quiche cups may be frozen and reheated in the microwave.  

Any combination of appropriate vegetables and reduced fat cheeses may be used.

Mini Monkey Bread

3 cans Buttermilk biscuits (not the flakey kind)
1/2 cup brown sugar
1 cup sugar
2-3 teaspoons cinnamon
2 sticks butter


Preheat the oven to 350.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. . Dump this mix and the biscuits into a gallon size zip lock back and shake it up really well.

Drop all of the biscuit quarters into muffin cups.

Melt the butter with the brown sugar in a sauce pan over medium-high heat until combined. Once the brown sugar butter has become one color, pour it over the biscuits.

Bake for 20 minutes for the muffin cup ones until the crust is deep brown on the top.

I should now say that you should let it cool for about 15-30 minutes, but that’s practically impossible. Just tear you off a piece, blow on it for a minute and stick it in your mouth.


recipe found here