breakfast

Breakfast For Mother’s Day

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Mother's Day Breakfast.jpgMake for your Mom…

Apple And Pork Pie

Ingredients:

  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 7 cups sliced unpeeled tart cooking apples
  • 2 packages (12 oz. each) bulk seasoned pork sausage
  • 1 cup sliced scallions (green onions)
  • 1 box pie crust roll out dough
  • 1 egg yolk, beaten

Mix sugars, flour, cinnamon and nutmeg in large bowl. Stir in apples; set aside. Cook sausage and scallions in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain and cool. Heat oven to 425 degrees F. Follow instructions on box for pie pastry. Spread half of sausage mixture in pie pastry and cover with half of the apple mixture; repeat layers. Cover layers with pie crust and brush top with beaten egg yolk. Bake 30 minutes. Reduce oven temperature to 350 degrees F. Bake about 30 minutes longer or until crust is golden brown.

Baked Herb Omelet with Fruit Salsa

Ingredients:

  • 1 medium onion, chopped (1/2 cup)
  • ½ cup shredded mozzarella cheese (2 oz.)
  • 1 ½ cups milk
  • 4 eggs
  • 1/3 cup all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. dried basil leaves
  • ¼ tsp. salt

Fruit Salsa Ingredients:

  • 2 kiwi fruit, peeled and chopped
  • 1 medium mango, cut lengthwise in half, pitted and chopped (1 cup)
  • 1 papaya, peeled, pitted and chopped (1 cup)
  • 1 jalapeno chili, seeded and finely chopped
  • 1 cup pineapple chunks
  • 1 tbsp. finely chopped red onion
  • 1 tbsp. chopped fresh cilantro
  • 2 tbsp. lime juice

Make the Fruit Salsa by mixing all ingredients in glass or plastic bowl; store covered in refrigerator. Heat oven to 350 degrees F. Grease pie plate 9 x 1 ¼ inches, or spray with cooking spray. Sprinkle onion and cheese in pie plate. Place remaining ingredients in blender. Cover and blend on medium-high speed about 30 seconds or until smooth. Pour into plate. Bake uncovered about 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Serve with salsa.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Breakfast For New Year’s

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Mexican Brunch Cake

Ingredients:

  • 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

Ingredients:

  • 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

Ingredients:

  • 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.

www.thasc.com

Mattie’s Famous Cinnamon Rolls

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Cinnamon Rolls

Ingredients:

  • 1 package of yeast
  • 3 cups warm water
  • 1 cup sugar
  • 1 teaspoon salt
  • ½ cup malted shortening
  • 2 eggs
  • 8-10 cups flour
  • 1 cup (or less) white or brown sugar
  • ½ cup (or less) melted butter
  • cinnamon

Method:

Starting at 5 p.m., dissolve yeast in 1 cup of warm water to which 1 tablespoon sugar has been added. Put 2 cups water, 1 cup sugar, salt and melted shortening in large bowl. Add eggs and mix well. Add yeast mixture. Work in flour to make a dough that is workable. Cover and let rise. Work down dough each hour. At 10 p.m., roll out dough on buttered surface into 2 rectangles. Dough should be about ½ inch thick. Brush on melted butter. Sprinkle with sugar and cinnamon. Roll like a jelly roll, beginning at wide side. Cut in slices about 1 inch thick. Place in greased pans. Recipe fills 5-8 standard cake pans or three 9/13 inch pans. Cover pans with towel and let set on counter overnight. Next morning, bake at 350 degrees F for 15-25 minutes. Frost with powdered icing. Recipe may be halved. Unfrosted rolls may be frozen.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Spice Apple Raisin Cake

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spiced-apple-raisin-cake3
Great for breakfast or a snack

Ingredients:

 

  • 1 cup unsalted butter, softened, plus extra for greasing
  • Generous 1 cup light brown sugar
  • 4 large eggs, lightly beaten
  • Scan 1 2/3 cups self-rising flour
  • 2 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ cup golden raisins
  • 3 small apples, peeled, cored and thinly sliced
  • 2 tbsp. honey, warmed

Method:

Preheat oven to 350 degrees F. Grease a 9-inch round springform cake pan and line the bottom with parchment paper. Place butter and sugar in a large bowl and beat together until light and fluffy. Gradually beat in the eggs. Sift the flour, cinnamon and nutmeg into the batter and fold in gently using a metal spoon. Fold in the golden raisins. Spoon half the batter into the prepared pan and level the surface. Scatter over half the sliced apples. Spoon over the rest of the cake mixture and gently level the surface. Arrange the rest of the apple slices over the top. Bake in the preheated oven for about 1 ¼ hours until risen, golden brown and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack. Brush the top with the warmed honey and let cool completely.

Serves 8-10

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Citrus Streusel Quick Bread

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citrus-streusel-quick-bread
This bread is great for breakfast or a snack.

Ingredients

 

  • 1 lemon or orange cake mix, divided
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold butter
  • ½ cup chopped pecans
  • 1 package instant vanilla pudding mix
  • 1 cup sour cream
  • 4 eggs
  • 1/3 cup canola oil

Glaze:

  • 1 cup confectioners’ sugar
  • 2 to 3 tablespoons milk

In a small bowl, combine 2 tablespoons cake mix, brown sugar and cinnamon; cut in butter until crumbly. Stir in pecans; set aside. In a large bowl, combine pudding mix, sour cream, eggs, oil and remaining cake mix. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into greased 8 in. x 4 in. x 2 in. loaf pans. Sprinkle with pecan mixture.

Bake at 350 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to wire racks. Combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over warm bread.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Count Down To Christmas

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pound-cake-with-blueberry-butter
This is great for breakfast or a snack in the afternoon.

Pound Cake With Blueberry Butter

 Ingredients:

  • 4 large eggs, separated
  • 1 1/3 cups sugar, divided
  • ½ cup vegetable shortening
  • ½ cup butter, softened
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ½ cups all-purpose flour
  • ¼ cup light whipping cream

Blueberry Butter:

  • ½ cup butter, softened
  • 1/3 cup blueberry preserves

Method:

To make the pound cake: Preheat the oven to 325 degrees F. Grease and flour a 9 x 5 inch loaf pan. In a medium bowl, whip the egg whites on high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar. Set aside. In a large bowl, add the remaining 1 cup sugar with the shortening and butter. Cream at medium speed with an electric mixer until well mixed. Add the vanilla, salt and egg yolks, and continue to beat for about 3 minutes. Reduce the mixer to low speed, and add the flour and cream, alternately, beginning and ending with the flour.

Pour into the prepared pan. Bake 1 hour and 10 minutes until golden brown, or until a cake tester inserted in the center comes out clean. Let cool in the pan for 10 minutes before removing to a cooling rack. Cool completely before serving. To serve, slice into ½ inch thick slices, then again into finger slices. Top with blueberry butter.

To make the butter: In a small bowl, stir the butter and blueberry preserves together. Serve with pound cake.

Makes 12 servings.

Tested in the THASC kitchen. Photo by THASC.

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

www.thasc.com

Getting Ready For Thanksgiving

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frosted-pumpkin-muffins
These muffins are delicious for breakfast or for a treat anytime.

Frosted Pumpkin Muffins

Ingredients:

  • 1 package pound cake mix
  • 1 cup canned pumpkin
  • 2 eggs
  • 1/3 cup water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 1 can cream cheese frosting
  • ½ cup finely chopped pecans, optional

Method:

In a large bowl, combine the cake mix, pumpkin, eggs, water, pumpkin pie spice and baking soda. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Fill greased or paper-lined muffin cups two-thirds full.

Bake at 350 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.

Frost muffins. Sprinkle with pecans if desired. Store in the refrigerator.

Yield: 1 ½ Dozen

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.  http://www.thasc.com

Rise ‘n’ Shine Banana Bread

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Rise n Shine Banana Bread
This simple banana bread is deliciously moist and ideal for breakfast or an afternoon snack.

What You Will Need:

  • 3 very ripe bananas
  • 2 tablespoon apple juice
  • 1 stick unsalted butter, plus extra for greasing
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder

What To Do:

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 x 3 inch loaf pan.

Mash the bananas, using a fork, add the apple juice, and stir to combine.

Cream the butter until light and fluffy, then beat in the eggs, one at a time, and mix well. Fold in the flour until fully combined, then fold in the mashed banana and apple mixture.

Turn the mixture into the prepared pan. Bake for about 40 minutes, until golden. Test the loaf by piercing it with a toothpick: it should come out clean.

Let the loaf cool slightly, then turn it out onto a wire rack to cool completely. Cut it into slices to serve.

Tested in the THASC kitchen. Photo by THASC.

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

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