Rise
and Shine Breakfast Recipes
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Submit your
favorite recipes to: Reader Recipes;
P.O. Box 2340; Glen Allen, VA
23058-2340. Or send your recipe by e-mail to [email protected]. |
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APPLE-RAISIN BREAKFAST
CASSEROLE
From Heather MacMahon of Warrenton
Ingredients:
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1 cup brown sugar |
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3 t ground cinnamon |
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1⁄2 cup butter (melted) |
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3 apples (peeled, cored and sliced) |
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1⁄2 cup raisins |
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1-lb. loaf Hawaiian bread |
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6 eggs (lightly beaten) |
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1 1⁄2 cups milk |
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1 T vanilla |
Directions: Grease a 9x13-inch baking dish. In a
large bowl, mix together brown sugar, 1 teaspoon cinnamon and melted
better. Stir in apples and raisins until evenly coated. Pour into prepared
pan. Tear or slice Hawaiian bread into 1⁄2-inch cubes or chunks.
Arrange bread cubes in an even layer over apples. In the bowl, whisk
together eggs, milk, vanilla and 2 teaspoons cinnamon. Pour over bread,
making sure all pieces are full soaked. Cover with aluminum foil and
refrigerate overnight. Preheat oven to 375�. Remove dish from
refrigerator and bake, covered, for 40 minutes. Remove foil and bake 5
minutes longer to allow bread to brown slightly. Let stand 5 minutes
before serving.
MAYONNAISE BISCUITS
From Connie Wilson of Virgilina
Ingredients:
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1 cup self-rising flour |
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1⁄2 cup buttermilk |
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1 T mayonnaise |
Directions: Combine all ingredients until mixture is
smooth. Let set for 5 minutes. Spoon mixture onto baking sheet and bake at
350� for 15 minutes or until brown. Yields 12-15 biscuits.
EGGS CASSEROLE
From Ruby Cauthorne of Ruther Glen
Ingredients:
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1⁄2 bag shredded hash browns |
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1 lb. cooked sausage (crumbled) |
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8 oz. shredded mild or sharp cheese |
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5 eggs |
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1 cup milk |
Directions: Grease baking dish; add hash browns. Put
crumbled sausage over hash browns and cheese over sausage. Beat eggs and
milk together; pour over cheese. Bake at 350� for about an hour. Makes 5
servings.
BREAKFAST CASSEROLE
From Mary Jane Knight of Arlington
Ingredients:
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2 lbs. of sausage |
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12 eggs |
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4 cups milk |
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2 t dry mustard |
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4 slices bread (cubed) |
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2 lbs. grated cheddar cheese |
Directions: Brown sausage and drain. Beat eggs and
mix with milk, mustard, bread cubes and cheese. Add sausage and put in a
9x13-inch greased casserole dish. Refrigerate overnight and bake at 350�
for one hour.
MONKEY BREAD
From Karen Lunceford of Aylett
Ingredients:
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4 cans of biscuits |
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1 1⁄2 cups sugar |
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2 T cinnamon |
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Baker�s Joy cooking spray |
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1 stick butter |
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1 cup chopped pecans |
Directions: Cut biscuits in quarters. Mix 1 cup of
sugar and 1 1⁄2 tablespoons of cinnamon in a bowl. Coat biscuits and
lay in a Bundt pan greased with Baker�s Joy. Melt butter.
Mix butter, 1⁄2 cup sugar and 1⁄2 tablespoon of
cinnamon together and pour over biscuits. Sprinkle pecans on top. Bake at
350� for 30 minutes.
STICKY BUNS
From April Foubare of Manassas
Ingredients:
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1 pkg. dough balls (Rich�s), 18-20 per pkg.
(frozen) |
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3-oz. pkg. vanilla pudding mix (not instant) |
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1⁄2 cup brown sugar |
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1⁄2 cup pecans (chopped) |
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1 stick butter (melted) |
Directions: Put dough balls in greased Bundt pan. Mix
pudding, sugar and nuts in a small bowl. Pour melted butter over frozen
dough balls and sprinkle with mixture. Cover loosely and let rise
overnight. Bake at 350� for 25-30 minutes; invert onto tray immediately.
GOLDENROD EGGS
From Nita Wise of Cayce, S.C.
Ingredients:
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2 T butter |
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2 T flour |
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3 cups milk |
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1⁄2 t salt |
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6 hard-boiled eggs |
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6 slices toast, torn into pieces |
Directions: Melt butter, add flour, blend well. Add
milk and salt. Cook until slightly thick, stirring constantly.
Cut eggs in half, remove yolks. Chop whites and add
to white sauce, heat. Pour over toast. Sprinkle with crumbled egg yolks.
Breakfast
burritos
From Maureen Epps of Glen Allen
Ingredients:
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1 lb. bulk breakfast sausage |
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8 eggs |
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Shredded cheese |
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Sliced avocado |
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Sour cream |
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Salsa |
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4 flour tortillas |
Directions: Fry sausage in a skillet. Drain off fat
and pat dry with a paper towel. Break eggs into a bowl and scramble with a
fork. Add eggs to skillet with sausage in it. Cook on medium heat until
fluffy. Top with cheese. Layer tortillas with moist paper towels between
each and heat on a plate in the microwave. Fill each tortilla with an
adequate amount of egg/sausage mixture and garnish with sliced avocado,
salsa and sour cream. Serve hot.
COMING SOON!
We will be announcing the winners of our great on the
grill recipe contest in the next issue of Cooperative Living! Be sure to
check your June magazine to meet our 2006 great on the grill grillmasters!
We want your recipes! We pay
$10 for each recipe published.
Categories: Best Barbecue; Super Salads; Easy
Appetizers;
Divine Desserts; Turkey Dressings. Send recipes to:
Reader Recipes, Cooperative Living, P.O. Box 2340, Glen Allen, VA
23058-2340 or e-mail to [email protected], with Reader Recipes as the
subject.
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