JEWISH COFFEE CAKE

 1 pkg. Yellow cake mix

1 pkg. Instant vanilla pudding 

1/2 C oil

4 Eggs

1 C Sour cream

3 tsp. Vanilla

Topping:

3/4 C Sugar

1-1/2 tsps. Cinnamon

2 tbsp. Brown sugar

1-2 tsps. Cocoa

1/2-1 C Chopped nuts (I use Pecans)

Preheat oven to 350 degrees. 

 In a large bowl, combine cake mix, pudding, oil, eggs, sour cream and vanilla.

Mix thoroughly until smooth. Pour cake batter into greased cake pan. Use 9x13 or smaller. I didn’t like the result of a bundt pan, but did like the result using a deep foil pie pan if giving it to someone. 

NOTE: remove about 3/4C of the batter or it will overflow when using the deep pie pan. Sprinkle mixed topping on top of batter. Using a knife, swirl topping into cake batter.

Bake for 45-50 minutes.

Ice if desired.

Overnight French Toast Bake

 1/2 C butter, melted

12 Slices bread (I used potato bread)

3/4 C brown sugar 

1 tsp cinnamon 

5 eggs, beaten

1 1/2 C milk

1 1/2 tsp vanilla 

Powdered sugar (opt)

1. In a 9x13 pan pour melted butter

2.  Layer 6 pieces of bread over the melted butter

3.  In a small bowl mix together your sugar and cinnamon and mix half 

     over the top of bread

4.  Top with remaining 6 slices of bread

5.  In a large bowl whisk together eggs and milk, vanilla and pour over top of bread.

6.  Sprinkle with remaining brown sugar and cinnamon mixture

7.  Cover and refrigerate 8 hours or over night

8.  Preheat oven 350

9.  Place covered dish in oven and bake 30 mins

10.  Remove foil and bake additional 15 mins

11.  Remove from oven and serve with powdered sugar and syrup

This is a very good holiday dish for breakfast 

Creamed Eggs

6 hard boiled eggs
3 C white gravy sauce ( see recipe below)
9-12 slices of toast
Slice or dice eggs and pour into white sauce, salt and pepper to taste
Cut toast into small pieces and place on each plate pouring sauce over top

Can also serve bacon or sausage along with this dish

Southern White Gravy:

5 T Bacon Grease (if no bacon grease use 5 T butter)
4 T Flour ( I use Wonder Flour)
2 C 2 % or Skim Milk
Salt and Pepper to taste

Heat bacon grease in heavy skillet over medium heat.  Add flour and combine salt and pepper.  Stir flour until thickens. Add 1/2 of milk and reduce heat to low. Stir or whisk as needed
Add rest of milk gradually as sauce thickens. If too thin you can add a little more flour to thicken.

Houseguest Eggs

8 eggs
4 oz cream cheese, diced
4 oz sharp cheddar cheese, grated
2 C cream
3 T butter
Canadian Bacon  or Crumbled bacon (If making in Ramkins cut up Canadian Bacon in pcs )
Hash brown potatoes (opt) about 2-3 T when making in Ramkins

Preheat oven 350
Grease 10 inch round casserole.
Place slices of Canadian bacon in casserole
Carefully break eggs into dish without breaking yolks on each piece of bacon
Arrange cream cheese and cheddar cheese over eggs.
Pour cream over all.
Add shredded hash browns over top of all and dot with butter.
Bake 30 min and if hash browns need browning, broil 1-2 mins.
Bake 20 mins when making in Ramkins

Salt and Pepper to taste when serving

Breakfast Ramekins

Butter
Mushrooms, sliced
Bacon, ham or sausage, cooked and cut into small pieces
Cheese ( any) cut into fine cubes
Eggs
Salt
Ground pepper
Heavy cream

Preheat oven 350
The amount of ingredients needed for this recipe depends on the number of serving desired.
One 3 inch ramekin per serving.

Butter ramekins well. Layer bottom of ramekin with mushrooms, meat, cheese, one egg, salt and pepper and another layer of mushrooms then top with cream to completely cover the ingredients.

These can be prepared and refrigerated the evening before.  Fifteen to thirty min. before serving time, place ramekins in a baking pan with one inch of boiling water.
Place in a 350 oven for 15-30 mins., depending of the number of ramekins made.
This dish can be served with points of toast for dipping in the soft egg center.

PB & J Muffins

2 1/4 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
2/3 cup brown sugar
6 tbsp butter, melted and cooled
1/2 cup crunchy peanut butter
2 large eggs
1 cup milk
approx 1/3 cup jam (any kind. I like raspberry)

Preheat oven to 375F and line a muffin tin with paper liners.
In a large bowl, whisk together flour, baking powder, salt and brown sugar.
In a medium bowl, whisk together the melted butter, peanut butter, eggs and milk until smooth. Pour into flour mixture and stir until just combined.
Fill each cup of the prepared muffin tin about halfway up with batter. Top each with a heaping teaspoon of jam and cover with remaining batter. Each muffin cup (of a standard 12-cup muffin tin) should be filled to the top.
Bake for 17-20 minutes, until a tester comes out clean and the top of the muffin springs back when lightly pressed.
Cool on a wire rack.

Sugar Donut Muffins

Sugar Donut Muffins
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk (low fat is fine)
1 tsp vanilla extract

2 tbsp butter, melted
1/2 cup sugar, for rolling

Preheat oven to 350F. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together sugar and egg until light in color.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into egg mixture and stir to combine. Pour in vegetable oil, milk and vanilla extract.
Divide batter evenly into 10 muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes, until a tester inserted into the center comes out clean.
While muffins are baking, melt butter and pour remaining sugar into a small bowl.
When muffins are done, lightly brush the top of each with some melted butter, remove from the pan and roll in sugar. Cool on a wire rack.
Makes 10 muffins

Low Fat Cinnabon

Dough:

1 c skim milk

2 eggs

½ c butter

4 ½ c bread flour

½ c sugar (can use splenda)

1 pkg yeast

Filling

1 c brown sugar (packed)

2 ½ T ground cinnamon

1/3 c butter (soft)

Icing

1 (3oz) fat free cream cheese

¼ c butter soft

1 ½ c powdered sugar

½ tsp vanilla extract

1/8 tsp salt

Milk dough ingredients and let rise until doubled. Punch down and let rise until double again. Turn on lightly floured surface and let rest 10 minutes. In small bowl combine sugar and cinnamon. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 c melted butter and sprinkle lightly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in lightly greased 9x13 baking dish. Cover and let rise until doubled, about 30 minutes. Preheat oven 400. Bake rolls in 400 oven about 15 minutes. While baking cream together ¼ c butter, sugar, vanilla and salt. Spread frosting on warm roll.

*can be frozen but freeze icing separate

Egg and Sausage Breakfast(Moms)

 

1 ½ lbs pork sausage

9 eggs beaten

3 C milk

1 ½ tsp dry mustard

1 tsp salt

3 sliced bread, cubed and dried

1 ½ c shredded cheese

Brown meat and drain. Mix eggs, milk and seasonings. Stir in bread, cheese and sausage. Combined all in casserole dish and refrigerate overnight. Bake uncovered at 300 for 1 hour.

Peanut Butter French Toast

This is a great recipe that kicks your regular french toast up a notch

Ingredients

2 slices of bread

1 egg

a dash of cinnamon

1/4 cup milk

half a banana

a smear of peanut butter

maple syrup

How to:

In a shallow bowl at least the size of your bread slice, whisk together milk, egg and cinnamon. Set aside.

Spread peanut butter on one side of your bread slice and place slices of banana on top. smash the two pieces of bread together to make sure they stick. Dip sandwich into milk/egg mixture. Make sure you get both sides. Places in heated skillet with a little bit of butter. Slightly brown on both side. Remove from pan, plate and drizzle over some yummy maple syrup.

Cinnamon Rolls

     Ingredients

• 2 (.25 ounce) packages active dry yeast
• 1/3 cup white sugar
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon salt
• 6 1/2 cups all-purpose flour, divided
• 2 eggs
• 1/3 cup vegetable oil

• 1/2 cup white sugar
• 2 teaspoons ground cinnamon

In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.

Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 30 minutes, until golden.

French Toast Casserole

1 16oz French bread loaf (cubed)

1 8oz pkg cream cheese cut in pieces

6 lg eggs

4 C half and half

½ c butter melted

½ c maple syrup

2 C fresh strawberries

1 10 oz jar strawberry preserves

Arrange ½ of bread in greased 13x9 pan. Spread cheese over bread and top with remaining bread. Whisk eggs, half and half and butter. Pour over bread. Press so that all bread soaks up the mixture. Cover and chill 8 hours. Bake 350 for 25 minutes covered. Then bake 350 for 20 minutes uncovered. Cool 5 minutes then serve with strawberries and syrup on top.

Ethel's Egg Casserole

18 eggs

1 C sour cream

1 c milk

2 tsp salt

¼ tsp dried basil

2 cups shredded cheddar cheese

4oz can mushrooms

2oz jar of pimento diced

4 thinly sliced green onions white and green.

Mix all ingredients together in a large bowl. Refridgerate overnight. 
When ready to bake melt 1 stick of butter in 9x13 pan. Bake 325 for 45- 55 minutes.


*you can add sausage if you want*