Breakfast For New Year’s

Mexican Brunch Cake


  • 1 lb. bulk chorizo sausage
  • 1 ¼ cups all-purpose flour
  • ½ cup yellow cornmeal
  • 1 ¼ cups milk
  • 3 tbsp. vegetable oil
  • 3 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. chili powder
  • ½ tsp. salt
  • 2 eggs
  • 1 can (8 oz.) whole kernel corn, drained

Assorted toppings: shredded Cheddar cheese, salsa, sliced ripe olives, chopped green onions, chopped tomato, chopped lettuce, canned black beans (rinsed and drained) and sour cream, if desired

Heat oven to 450 degrees F. Grease and flour rectangular pan, 13x9x2 inches. Cook sausage in 10 inch skillet over medium heat, stirring frequently, until no longer pink; drain.

Beat remaining ingredients except corn and topping with hand beater until well blended. Pour into pan. Sprinkle with sausage and corn.

Bake uncovered 20 to 25 minutes or until puffy and golden brown. Serve hot with toppings. We doubled this recipe and made it ahead of time. It was loved by all our tasters.

Nancy’s Peach Puff Pancake


  • 6 tbsp. butter or margarine
  • 6 eggs
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/8 tsp. salt
  • 1 cup milk
  • 1 tsp. almond extract or vanilla
  • 3 medium peaches (1 lb.), peeled and sliced (2 cups)
  • Peaches preserves, warmed, if desired
  • Maple syrup, if desired

Heat oven to 375 degrees F. Spray 2 ½ quart casserole or rectangular baking dish, 13x9x2 inches, with cooking spray. Melt butter in baking dish in oven.

Beat eggs slightly in large bowl with wire whisk or hand beater. Beat in flour, sugar, salt, milk and almond extract until smooth.

Stir peaches into butter in baking dish; return to oven 2 to 3 minutes or until sizzling.

Pour butter over peaches. Bake about 20 minutes or until puffed and golden. Serve immediately with peach preserves and maple syrup. A lovely sweet treat!

Alison’s Strawberry Nut Bread


  • 1 bag (16 oz.) frozen whole strawberries, thawed and drained
  • 2 cups sugar
  • 1 ¼ cups vegetable oil
  • 4 eggs
  • 3 cups all-purpose flour
  • 3 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup chopped walnuts

Heat oven 350 degrees F. Grease and flour angel food cake pan (tube pan), 10×4 inches.

Slightly mash strawberries; set aside. Mix sugar and oil in large bowl. Stir in eggs until well blended. Stir in strawberries until well mixed. Stir in remaining ingredients except walnuts just until moistened. Stir in walnuts. Pour into pan.

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 5 minutes. Loosen sides of bread from pan; remove from pan to wire rack. Cool completely before slicing. A wonderful moist cake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

Getting Ready for the Fourth of July

Baked French Toast

Baked French Toast


  • Butter for the pan
  • 1 brioche loaf (about 1 pound)
  • 1 ¼ cups whole milk
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon granulated sugar
  • Strawberries, hulled and quartered for serving
  • Blueberries, rinsed for serving

 Vanilla Syrup:

  • 1 vanilla bean
  • 1 cup water
  • 1 cup granulated sugar


Butter a 9-inch square baking dish. Cut 6 slices of the brioche about ½ inch thick. Cut the rest into 1-inch cubes. Place the cubes in the baking dish. Using a star shaped cookie cutter, cut out stars from the 6 slices of bread. Place them on top of the cubes in the dish. In a medium bowl, thoroughly mix together the milk, eggs, vanilla and salt. Pour the custard mixture over the brioche, pressing down gently so all the bread absorbs the liquid. Cover and refrigerate for at least 1 hour or up to overnight so the liquid is completely absorbed. Preheat the oven to 350 degrees F with a rack in the middle position. Sprinkle the top of the French toast casserole with the sugar. Bake until golden brown, about 35 minutes. To make the syrup: Halve the vanilla bean length wise and scrape out the seeds using a small knife. Discard the pod. In a small saucepan, bring the water, sugar and vanilla seeds to a boil. Simmer for 5 minutes, until the sugar has dissolved and the mixture is syrupy. Cool slightly. Serve the French toast warm, topped with the strawberries, blueberries and warm vanilla syrup.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.