SUNSHINE BREAKFAST CASSEROLE - RECIPE
Ingredients:
6 eggs
1 cup milk
6 oz. cheddar cheese, grated
1-lb sausage or bacon, crumbled
4 Hash brown patties, frozen
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 cup chopped onion
Directions:
Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, and dry mustard. Pour over meat and hash browns. Top with grated cheddar cheese. Refrigerate overnight. Bake in a preheated oven at 350 degrees for 45 minutes to 1 hour.
Yield: 4-6 servings
Showing posts with label Bread recipes. Show all posts
Showing posts with label Bread recipes. Show all posts
11.8.17
STUFFED PICNIC BREAD - Recipes
STUFFED PICNIC BREAD
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped
Directions:
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees. Combine the ham, cheese, pimento and olive in a medium mixing bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends; alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 400 degrees for 20 to 30 minutes or until golden brown.
Yield: 1 loaf
Ingredients
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F)
3 cups all-purpose flour
1 egg
1 tablespoon butter
1 tablespoon white sugar
1 teaspoon salt
1 cup cooked ham, diced
1 cup shredded mozzarella cheese
1/2 cup chopped pimento
1/4 cup pitted olives, chopped
Directions:
In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the flour, egg, butter, sugar and salt; mix well. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large mixing, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees. Combine the ham, cheese, pimento and olive in a medium mixing bowl; set aside. Deflate the dough and turn it out onto a lightly floured surface. Roll or pat the dough into a 10x14 inch rectangle. Make parallel cuts 3/4 inch wide and 2 inches long on the two long edges of the rectangle. Evenly spread the filling mixture over the center of the rectangle. Fold the short ends of the rectangle over the filling. Starting from one of these ends; alternately stretch strips from the two sides across the filling so that the strips overlap diagonally. Transfer the loaf to a lightly greased baking sheet, cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Bake at 400 degrees for 20 to 30 minutes or until golden brown.
Yield: 1 loaf
15.12.16
Cheddar-Pepper Bread Recipe
Cheddar-Pepper Bread Recipe
Ingredients:
1 package yeast
1/4 cup warm water
3 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons freshly-ground black pepper
1/2 cup warm milk
2 tablespoons butter, melted
1 large egg
1 cup sharp Cheddar cheese, grated
Directions:
In a small bowl, combine yeast and lukewarm water, stirring with a fork until dissolved. Let stand 5 to 10 minutes.
In a food processor with a metal blade, combine flour, sugar and pepper. Pulse the processor several times to mix the dry ingredients.
In a separate bowl, combine milk, butter and egg and stir well.
With processor running, pour yeast mixture and then milk mixture through feed tube. When dough has formed a ball around the center, stop and add cheese. Pulse again for approximately 14 seconds until cheese is mixed into dough.
Turn dough out on a lightly floured surface and knead until smooth, about 1 minute. Place dough in a warm, buttered bowl, rotating to coat all sides. Cover loosely with plastic wrap and a towel. Let rise 30 minutes.
Punch down, form into a loaf and place in an 8 x 4-1/2 inch lightly greased loaf pan, or make a free-form loaf and place it on a greased baking sheet. Cover and let rise 30 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake in preheated oven for 30 to 35 minutes.
Serves: 6 - 8
Ingredients:
1 package yeast
1/4 cup warm water
3 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons freshly-ground black pepper
1/2 cup warm milk
2 tablespoons butter, melted
1 large egg
1 cup sharp Cheddar cheese, grated
Directions:
In a small bowl, combine yeast and lukewarm water, stirring with a fork until dissolved. Let stand 5 to 10 minutes.
In a food processor with a metal blade, combine flour, sugar and pepper. Pulse the processor several times to mix the dry ingredients.
In a separate bowl, combine milk, butter and egg and stir well.
With processor running, pour yeast mixture and then milk mixture through feed tube. When dough has formed a ball around the center, stop and add cheese. Pulse again for approximately 14 seconds until cheese is mixed into dough.
Turn dough out on a lightly floured surface and knead until smooth, about 1 minute. Place dough in a warm, buttered bowl, rotating to coat all sides. Cover loosely with plastic wrap and a towel. Let rise 30 minutes.
Punch down, form into a loaf and place in an 8 x 4-1/2 inch lightly greased loaf pan, or make a free-form loaf and place it on a greased baking sheet. Cover and let rise 30 minutes. During the last 10 minutes of rising time, preheat oven to 350 degrees. Bake in preheated oven for 30 to 35 minutes.
Serves: 6 - 8
24.8.15
Easy Pumpkin Bread Recipes [24-8-15]
Easy Pumpkin Bread
Ingredients
1+3/4 cups (430 ml) all-purpose flour
1/4 tsp (1 ml) double-acting baking powder
1 tsp (5 ml) baking soda
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) ground cinnamon
1/4 tsp (1 ml) ground cloves
1 cup (250 ml) sugar
1/3 cup (80 ml) shortening or butter
2 eggs
1 cup (250 ml) canned pumpkin
1/3 cup (60 ml) milk combined with
1/2 tsp (2 ml) vanilla extract
1/2 cup (125 ml) chopped nuts (optional)
1/2 cup (125 ml) raisins or chopped dates (optional)
Directions
Sift together the flour, baking soda, salt, cinnamon, and cloves. In a large bowl beat the sugar, shortening, and eggs until light and fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry ingredients in 3 portions, alternating with the milk. Do not beat any more than necessary to combine the ingredients. Fold in the optional nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a toothpick inserted in the middle comes out clean.
Makes 1 loaf.
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