Posted in Recipes
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LILLI'S BRUNCH SHOWER
Egg and Sausage Casserole
French Toast Casserole 1 loaf french or italian bread 1 1/2 cups half and half 1 1/2 cups milk 6 eggs 1 tsp. vanilla 1 tsp. cinnamon Beat the eggs, milk, and vanilla together and pour over the bread that has been broken up in a 9x13 pan. Refigerate overnight and in the morning pour topping over Topping 1 stick melted butter 1 cup brown sugar 1 cup pecans Bake at 350 for 40 minutes or until done.
Egg Casserole 9 eggs 2 1/2 cups milk 1 tsp salt 1 tsp dried mustard 6 slices white bread 3 cups meat-can use sausage, smoky links, ham, or bacon 2 1/2 cups shredded cheese Break up bread and put meat on top, mix eggs and milk pour on and top with cheese bake at 350 for 45 minutes
Delicious Breakfast Casserole 8 slices Sandwich bread no crust 1 1/4 lb. shaved ham american chees slices 8 slices sandwich bread not crust Layer this in a buttered 9 x 13 pan Beat 6 eggs 1/4 tsp salt dash of pepper 1 tsp onion 1 tsp dry mustard 2 1/2 cups milk few drops of worcestershire sauce Pour this over the layers. Cover and let set overnight. Before baking, top with 2 cups crusehd potato chips and 1 stick melted butter.
Breakfast Casserole 6 eggs 3/4 cups half and half 3/4 cups milk 1/2 tsp lawry salt 32 oz Mr. Dells shredded potatoes 2/3 cup melted margarine 2 c. Cheddar cheese 2 c. Mozzarella cheese 1 lb smokies cut up Grease 9 x 13 pan. Press forzen potatoe in pan. Brush with margarine. Bake at 425 for 25 minutes. Cool and refrigerate. Put chopped meat and cheese on top. Mix eggs, mild, and salt. Pour over top. Bake 350 for 50 minutes.
Fruit Dip 1 7 oz jar marshmallow creme 1 8 oz package of cream cheese softened Mix together and serve Fruity Fruit Dip Recipe
2 packs (8 oz) fruit flavored cream cheese 2 jars (7 oz) marshmallow cream 1 small (8 oz) container Cool Whip Directions: Let cream cheese soften. Then mix with marshmallow cream. Fold in Cool Whip. Chill
Elizabeth's No Need to Knead Cinnamon Rolls
Dough: 1 yellow cake mix 2 ½ c warm water 3 packages of yeast 1 tsp salt 5 c flour (give or take a little) Filling: ½ cup butter ¾ cup sugar 2 tablespoons ground cinnamon Pre-heat oven to 350 degrees Fahrenheit. First, put the cake mix in a large bowl and add salt. Dissolve yeast in warm water. Alternate mixing the flour and water into the cake mix. Kneading is not necessary. Place in oiled bowl, cover, and let rise for approximately one hour or until dough is doubled in size. After rising, punch down and shape into desired form. For cinnamon rolls, divide dough in half (it may be a little sticky) and roll out one half on a floured surface into a 15 by 10-inch rectangle. Spread butter over dough (keep butter one inch from the edge). Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, chocolate chips, or raisins if desired. Beginning at the 15-inch side, roll up dough and pinch edge together to seal. Cut into 15 slices and place in greased 9 x13 baking pan. Cover and let rise until the dough is doubled in size. Bake for 15-20 minutes or until light golden brown. Yield: 30 cinnamon rolls (two 9x13 baking pans full). Caramel Icing (enough for two 9 X 13 pans): 1 ½ c butter 1 ½ c brown sugar 3 T vanilla ½ tsp salt Powdered sugar Melt butter, add brown sugar, salt, and vanilla and bring to a boil. Take off the stove and add enough powdered sugar to bring it to the consistency that you wish. Beat with electric mixer. Pour over warm rolls. Glaze for cinnamon rolls: Mix 2T butter with a little milk, add powdered sugar to the right consistency and add vanilla. Topping for pecan rolls: ½ c brown sugar ¼ c butter 1 T corn syrup Heat, slowly, until blended. Remove from heat. Pour into baking pan and sprinkle with pecans. Then place cinnamon rolls on top of pecan mixture and bake.
Vanilla Cinnamon Rolls
1 pkgs (3.4 oz) instant vanilla pudding mix 2 pkgs (1/4 oz each) active dry yeast ½ cup warm water (110-115) ½ cup plus 2 tbsp butter, melted, divided 2 eggs 1 tsp salt 6 cups all purpose flour ½ packed brown sugar 1 tsp ground cinnamon
Frosting: 1 cup packed brown sugar ½ cup heavy whipping cream ½ cup butter, cubed 2 cups powdered sugar
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