1 Egg
1 Cup Milk
1/4 Cup Salad Oil
2 Cups Flour
1/4 Cup Sugar
3 Teaspoons Baking Powder
1 Teaspoon Salt
Jelly or Jam
Beat egg. Stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups only 1/2 full. Drop 1 teaspoon of jam or jelly in the center of each and add batter to fill cups to 2/3 full. Bake at 400 degrees for 20-25 minutes or until golden brown.
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, April 15, 2008
Creepy Crawlers
3 Eggs
1/2 Cup Flour
1/2 Cup Milk
1/2 Cube Margarine/Butter
1/8 Teaspoon Salt
Melt the butter in a 9" square pan on top of the stove. Mix other ingredients together with a mixer. Pour over butter in the pan. Bake at 400 degrees for 20 minutes. Top with syrup, jam, or powdered sugar. Also delivious with warm apple or peach pie filling or vanilla syrup.
1/2 Cup Flour
1/2 Cup Milk
1/2 Cube Margarine/Butter
1/8 Teaspoon Salt
Melt the butter in a 9" square pan on top of the stove. Mix other ingredients together with a mixer. Pour over butter in the pan. Bake at 400 degrees for 20 minutes. Top with syrup, jam, or powdered sugar. Also delivious with warm apple or peach pie filling or vanilla syrup.
Brown Sugar Muffins
1/2 Cup Butter (Not Margarine)
1 Cup Brown Sugar
1 Egg
2 Cups Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1 Cup Milk
Combine butter, eggs and vanilla. Cream together. Add dry ingredients, alternating with milk. Fill muffin tins about 2/3 full. Bake at 375 degrees for 15 minutes.
1 Cup Brown Sugar
1 Egg
2 Cups Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla
1 Cup Milk
Combine butter, eggs and vanilla. Cream together. Add dry ingredients, alternating with milk. Fill muffin tins about 2/3 full. Bake at 375 degrees for 15 minutes.
Pull Aparts
Grease a Bundt pan. Put 22 pieces of Rhodes rolls in a circle in the pan.
Mix:
1 Package Vanilla or Butterscotch Pudding (NOT instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
Sprinkle over the rolls. Melt 1 cube butter or margarine. Pour over the top of the rolls. Cover with plastic wrap. Let raise overnight. Bake at 350 degrees for 30 minutes. Tip upside down when hot to release bread.
Mix:
1 Package Vanilla or Butterscotch Pudding (NOT instant)
1/2 Cup Brown Sugar
2 Teaspoons Cinnamon
Sprinkle over the rolls. Melt 1 cube butter or margarine. Pour over the top of the rolls. Cover with plastic wrap. Let raise overnight. Bake at 350 degrees for 30 minutes. Tip upside down when hot to release bread.
Breakfast Casserole
In a 9x13 pan:
8-10 Slices of Bread, Broken into pieces
1 Pound Sausage (Brown and drained and sprinkled over the bread) (You can also use 1 pound of bacon instead of sausage. Just cook it and crumble it over the bread)
1 Cup Cheddar Cheese, Grated
In a Blender:
6 Eggs
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Salt
Dash of Pepper
Mix and pour over the bread mixture. Refrigerate overnight.
Optional: You can top this with green onion, green pepper and mushrooms. You would put it on top of the bread mixture before you pour the egg mixture over the top.
Bake the next morning at 350 for 35-40 minutes.
8-10 Slices of Bread, Broken into pieces
1 Pound Sausage (Brown and drained and sprinkled over the bread) (You can also use 1 pound of bacon instead of sausage. Just cook it and crumble it over the bread)
1 Cup Cheddar Cheese, Grated
In a Blender:
6 Eggs
2 Cups Milk
1 Teaspoon Dry Mustard
1 Teaspoon Salt
Dash of Pepper
Mix and pour over the bread mixture. Refrigerate overnight.
Optional: You can top this with green onion, green pepper and mushrooms. You would put it on top of the bread mixture before you pour the egg mixture over the top.
Bake the next morning at 350 for 35-40 minutes.
Chocolate Chip Zucchini Muffins
2 Cups Zucchini, Grated
3 Large Eggs
1 1/2 Cups Brown Sugar
1 Tablespoon Vanilla
2 1/4 Cups Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Chocolate Chips (I use semi-sweet but milk chocolate work good too)
1/2 Cup Vegetable Oil
2 Teaspoons Cinnamon
1/4 Teaspoon Baking Powder
3/4 Cups Walnuts, Chopped (Optional)
Mix zucchini, eggs, brown sugar, oil and vanilla. In a separate bowl, mix flour, baking soda, salt, cinnamon and baking powder. Add to wet ingredients. Stir in chocolate chips and nuts (I don't use the nuts when I make this recipe). Fill muffin tins one half full. Bake at 350 degrees for 20 minutes.
Zucchini you might think is a seasonal food and you are right. However, during the summer, I let mine grow fairly good size in the garden. I then peal and grate them and store two cups worth in freezer zip lock bags. Then when I decide to make these, I pull a bag out of the freezer the night before and let it unthaw. The next morning all you need to do is drain off the liquid.
3 Large Eggs
1 1/2 Cups Brown Sugar
1 Tablespoon Vanilla
2 1/4 Cups Flour
2 Teaspoons Baking Soda
1 Teaspoon Salt
1 Cup Chocolate Chips (I use semi-sweet but milk chocolate work good too)
1/2 Cup Vegetable Oil
2 Teaspoons Cinnamon
1/4 Teaspoon Baking Powder
3/4 Cups Walnuts, Chopped (Optional)
Mix zucchini, eggs, brown sugar, oil and vanilla. In a separate bowl, mix flour, baking soda, salt, cinnamon and baking powder. Add to wet ingredients. Stir in chocolate chips and nuts (I don't use the nuts when I make this recipe). Fill muffin tins one half full. Bake at 350 degrees for 20 minutes.
Zucchini you might think is a seasonal food and you are right. However, during the summer, I let mine grow fairly good size in the garden. I then peal and grate them and store two cups worth in freezer zip lock bags. Then when I decide to make these, I pull a bag out of the freezer the night before and let it unthaw. The next morning all you need to do is drain off the liquid.
Subscribe to:
Posts (Atom)