Brunch Egg and Cheese Casserole
Serves: 20
Preparation Time: 10 min
Cooking Time: 55 min
Ingredients
1 pint cottage cheese
1 pound shredded Monterey jack cheese
1/2 cup butter, melted
10 large eggs, beaten
1/2 cup flour
1 teaspoon baking powder
1 can chopped green chiles
dash salt
Instructions
1.Preheat oven to 400F degrees.
2.Combine melted butter and beaten eggs together.
3.Add cheeses and chiles and mix well.
4.Add flour, baking powder, and salt and combine thoroughly.
5.Spread mixture evenly in a 9"x11" greased baking dish and bake at 400F degrees for 15 minutes.
6.Reduce heat to 350F degrees and continue baking for 35-40 minutes.
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Mar 31, 2010
Baked Overnight French Toast
Serves: 6
Cooking Time: 14 min
Ingredients
1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
Instructions
1.In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
2.In the morning, preheat oven to 400F degrees.
3.Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
4.Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
5.Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
Serves: 6
Cooking Time: 14 min
Ingredients
1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar
Instructions
1.In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
2.In the morning, preheat oven to 400F degrees.
3.Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
4.Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
5.Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.
Grandmother's Sweet Bread
Ingredients
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, chilled
3 (1/4-ounce) packages active dry yeast (3 tablespoons)
3/4 cup warm water (110 degrees F, 45 degrees C)
1 tablespoon plus 1 cup sugar
7 3/4 cups all-purpose flour
1 1/2 cups milk
1 1/4 cups unsalted butter or margarine
6 eggs
2 egg yolks
2 egg whites
1 1/2 teaspoons salt
Instructions
Prepare Topping
1.In a small bowl, combine sugar, flour and cinnamon.
2.Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.
Prepare Bread
1.Grease side and bottom of 2 (10-inch) tube pans.
2.In a shallow, medium bowl, dissolve yeast in warm water.
3.Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.
4.Cover, let stand in a warm place 5 to 10 minutes until foamy.
5.Heat milk and butter or margarine in a small saucepan until melted.
6.Let stand until mixture cools to warm.
7.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
8.Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
9.Gradually beat in 4-1/2 cups flour.
10.Stir in enough remaining flour to make a soft dough.
11.Turn out dough on a lightly floured surface.
12.Knead into a soft, smooth dough.
13.Divide dough in half.
14.Arrange 1 part dough in each greased pan.
15.Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
16.Preheat oven to 350 degrees F (175 degrees C).
17.Lightly beat 2 egg whites in a small bowl until foamy.
18.Brush beaten egg whites on top of dough.
19.Evenly sprinkle Topping over dough.
20.Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
21.Cool cakes in pans 3 to 4 minutes on racks.
22.Turn out of pans, cool completely on racks.
23.Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.
Powdered-Sugar Icing
•2 egg whites
•1-1/2 cups sifted powdered sugar
•1/2 teaspoon lemon juice
1.In a medium bowl, beat egg whites until frothy.
2.Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.
3.Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.
4.Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.
Ingredients
1/4 cup sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter or margarine, chilled
3 (1/4-ounce) packages active dry yeast (3 tablespoons)
3/4 cup warm water (110 degrees F, 45 degrees C)
1 tablespoon plus 1 cup sugar
7 3/4 cups all-purpose flour
1 1/2 cups milk
1 1/4 cups unsalted butter or margarine
6 eggs
2 egg yolks
2 egg whites
1 1/2 teaspoons salt
Instructions
Prepare Topping
1.In a small bowl, combine sugar, flour and cinnamon.
2.Using a pastry blender or 2 knives, cut in butter or margarine until mixture resembles crumbs. Set aside.
Prepare Bread
1.Grease side and bottom of 2 (10-inch) tube pans.
2.In a shallow, medium bowl, dissolve yeast in warm water.
3.Add 1 tablespoon sugar and 1/2 cup flour, stir to combine.
4.Cover, let stand in a warm place 5 to 10 minutes until foamy.
5.Heat milk and butter or margarine in a small saucepan until melted.
6.Let stand until mixture cools to warm.
7.In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy.
8.Add cooled milk mixture, salt and yeast mixture. Beat until smooth.
9.Gradually beat in 4-1/2 cups flour.
10.Stir in enough remaining flour to make a soft dough.
11.Turn out dough on a lightly floured surface.
12.Knead into a soft, smooth dough.
13.Divide dough in half.
14.Arrange 1 part dough in each greased pan.
15.Cover with a damp cloth, let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.
16.Preheat oven to 350 degrees F (175 degrees C).
17.Lightly beat 2 egg whites in a small bowl until foamy.
18.Brush beaten egg whites on top of dough.
19.Evenly sprinkle Topping over dough.
20.Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
21.Cool cakes in pans 3 to 4 minutes on racks.
22.Turn out of pans, cool completely on racks.
23.Frost with Powdered-Sugar Icing, if desired (recipe below). Makes 2 (10-inch) cakes.
Powdered-Sugar Icing
•2 egg whites
•1-1/2 cups sifted powdered sugar
•1/2 teaspoon lemon juice
1.In a medium bowl, beat egg whites until frothy.
2.Gradually add powdered sugar, beating constantly. Beat 10 minutes or until glossy.
3.Add lemon juice, beat 2 minutes or until icing stands up in soft peaks. Makes about 1-1/4 cups icing.
4.Variation: Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.
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