What�s for
Breakfast?
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Submit
your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.
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Overnight
Apple French Toast
From Doug and Linda Wine of Dayton
Ingredients:
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1 cup brown
sugar |
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1⁄2 t
margarine |
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2 T corn syrup |
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2 large
apples, peeled |
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3 eggs |
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1 cup milk
(could use eggnog) |
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1 t vanilla |
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Loaf of
day-old French bread |
Directions: Cook brown sugar, margarine and corn syrup over low
heat 5 to 7 minutes and pour into an ungreased 9'' x 13'' dish. Slice
apples over syrup. Mix eggs, milk, and vanilla in bowl. Slice the French
bread and dip slices in egg mixture. Place on top of apples. Sprinkle top
with nutmeg. Cover and refrigerate overnight. Bake uncovered at 350˚
for 30 to 35 minutes. Flip over to serve.
Butterscotch Sticky Buns
From Arlene Hines of Richmond
Ingredients:
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20-24 frozen
dinner rolls |
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1 small pkg. butterscotch pudding (not instant) |
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1⁄2 cup
chopped pecans |
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6 T margarine |
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1⁄2 cup
brown sugar |
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3⁄4 t
cinnamon |
Directions: Lightly
grease Bundt or tube pan. Sprinkle nuts on bottom. Put rolls in and
sprinkle with dry pudding mix. Melt margarine. Add brown sugar and
cinnamon to margarine. Pour over rolls and let rise in unheated oven
overnight. Bake at 350˚ for 30 minutes. Invert pan onto platter.
Breakfast Bread
From Brenda Mansfield of Suffolk
Ingredients:
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6 slices
bacon, diced |
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1 cup cooked
ham, diced |
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1 cup Monterey
Jack cheese, shredded |
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1 cup mild
cheddar or Longhorn cheese, shredded |
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1⁄2 t
salt |
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6 eggs |
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3⁄4 cup
milk |
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1 1⁄2
cups plain flour |
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2 1⁄2 t
baking powder |
Directions: Brown bacon until light golden; drain. Beat eggs
until foamy; add milk, flour, baking powder, and salt. Beat by hand until
smooth. Stir in meats and cheese; blend well. Pour into greased and
floured 9'' x 5'' loaf pan. Bake at 350˚ for 50 to 60 minutes.
(Freezes well. Slice and heat in microwave about 15 seconds per slice.)
Breakfast Eggs
From Sharon Foster of Glen Allen
Ingredients:
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9 eggs |
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3 cups milk |
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3 slices white
bread cubed (no crusts) |
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1 1⁄2
lbs. pork sausage, cooked and drained |
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1 1⁄2 t
dry mustard |
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1 1⁄2
cups grated cheddar cheese |
Directions: Brown sausage and drain. Beat eggs and add milk,
mustard and cubed bread. Stir in cheese and sausage. Put in a
9'' x 13'' pan and refrigerate overnight. Bake at
350˚ for 45 minutes. Let stand 10 minutes.
Banana Loaf
From Blair Johnstone of Midlothian
Ingredients:
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1 3⁄4
cups all-purpose flour |
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3⁄4 t
baking soda |
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1⁄2 t
salt |
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3⁄4 cup
sugar |
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1 1⁄4 t
cream of tartar |
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2 eggs, beaten |
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1⁄2 cup
vegetable oil |
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3 ripe
bananas, mashed |
Directions: Combine
first 5 ingredients in a large bowl; make a well in the center of mixture.
Combine remaining ingredients; add to dry mixture, stirring until
moistened. Pour batter into greased 9'' x 5'' x 3'' loaf pan. Bake at
350˚ for 45 minutes or until wooden pick comes out clean. Cool 10
minutes before removing from pan to cool on wire rack. If making muffins,
fill 3⁄4 full and bake at 400˚ for 18 minutes or until golden
brown. Remove immediately.
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