Whether you use these recipes for a company breakfast or for a light supper, you’ll be pleased with how flavorful they are and by how easy they are to prepare.
Whether you use these recipes for a company breakfast or for a light supper, I believe that you’ll be pleased with how flavorful they are and by how easy they are to prepare. Believe it or not, National Egg Day is celebrated on June 3 so you just might want to “educate” and feed your family that day using this easy recipe for Company Breakfast Casserole. For too much trivial information about this, go to http://wiki.answers.com/Q/What_is_national_egg_day.
I’m offering you two bread choices, hoping that you’ll eventually try both of them because they are so tasty. You will note that the Snickerdoodle Bread is baked in mini-loaves. I would suggest that the recipe calls for this because this bread is so delicious that you’ll be tempted to eat an entire loaf at one sitting. By eating one and freezing the other three, you’ll salve your conscious — and avoid the temptation to eat the entire recipe at one time.
My extremely patient husband can attest to the fact that I have a very wide collection of baking pans in various shapes and sizes and most are rarely, if ever, used. Finally I was able to use the pan that is divided into four mini-loaf pans in order to bake the Snickerdoodle Bread. Since I do realize that many of you aren’t the over enthusiastic “pan-collector” that I am, I did take the time to measure the pans. The correct way to measure a pan is to measure across the top (both ways), measuring ONLY from the inside of one side to the inside of the other. You can then measure the volume the pan will hold by measuring water and pouring in just enough to bring the water to the top of the pan rim. (In the case of the mini-pan, I determined that it would hold 1 3/4 cups). This does not mean to imply that you’ll necessarily fill the pan with batter to the top.
After I determined that I was using the correct size pan(s), I didn’t need to worry about pan conversions. If, however, you find that now — or in the future — you need to change pan sizes, I highly recommend that you go to www.joyofbaking.com. The mini-loaf sizing has become so popular that you can frequently find “throw-away” mini loaf pans (some even come with plastic lids) in the disposable pans section, often found near cake mixes in major grocery stores.
Company Breakfast Casserole
1/2 pound bacon or 1 cup chopped cooked ham
1/2 cup onion, chopped
9 to 12 eggs, beaten
1 cup milk
8 ounces shredded sharp Cheddar cheese
1/2 to 1 teaspoon salt (optional)
1/2 teaspoon freshly ground black pepper
Preheat oven to 350 degrees. Lightly grease a 9-x13-inch baking dish and set aside. Cook bacon until crisp. Place on paper towels to drain. Using just 1 or 2 tablespoons of the bacon drippings, sauté the onion in the drippings until tender; set aside. Crumble bacon. Whisk eggs and milk together in a bowl, gradually adding onion, bacon and remaining ingredients. Pour into prepared baking dish. Bake for 40 to 45 minutes until a knife inserted near the middle comes out clean. Refrigerated leftovers can be reheated quickly in a microwave. Serves 6. Note: This recipe is a “basic formula” and once you have tried it, you may want to also add in some mushrooms that you sauté along with the onion or some diced tomatoes just to change up the flavors. Enjoy.
1 cup butter, room temperature
2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
3/4 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup mini cinnamon chips (*)
3 tablespoons granulated sugar
3 teaspoons ground cinnamon
(*) Mini-cinnamon chips are available at Bylers. Hershey’s also makes a 10-ounce bag of cinnamon chips but they are rarely available in stores in our area.
Preheat oven to 350 degrees. Lightly grease 4 mini-loaf pans. (A mini-loaf pan holds 1 3/4 cups water when filled right to the top). Cream butter and sugar, gradually adding 2 teaspoons of ground cinnamon. Add eggs, one at a time, and mix well. Combine flour, baking powder and salt in a separate bowl. Add to “wet” ingredients and mix just until combined. Stir in cinnamon chips. Combine remaining 3 tablespoons sugar with remaining 3 teaspoons ground cinnamon and mix together. Evenly spoon HALF of the batter into the prepared pans. Sprinkle HALF of the combined sugar and cinnamon evenly over the batter in each pan. Cover with remaining batter. Top evenly with remaining cinnamon-sugar, patting gently to press this mixture into the batter. Bake in preheated oven for 38 to 42 minutes until golden brown. Cool in pans for at least 15 minutes before turning out onto wire rack to cool completely.
Peanut Butter Banana Muffins
(recipe adapted from 1 Mix, 100 Muffins by Susanna Tee)
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2/3 cup firmly packed brown sugar
1 ripe banana, mashed
2 large eggs
3/4 cup milk
6 tablespoons canola oil
1 teaspoon pure vanilla extract
2/3 cup peanut butter (creamy or crunchy)
Granulated sugar (for optional topping)
Preheat oven to 400 degrees. Grease a 12-cup muffin pan or line with 12 paper liners; set aside. Combine flour, baking powder, salt and brown sugar in a large bowl and set aside. In a medium bowl, mash banana. Slowly and carefully whisk in eggs, milk, canola oil, vanilla and peanut butter. Mix until combined. Make a well in the center of the dry ingredients. Pour wet ingredients into “well” and stir gently just until combined. Do not over-mix. (Mixture should be lumpy with a few traces of flour). Spoon batter into prepared pans. Sprinkle with granulated sugar, if desired. Bake in preheated oven for 20 minutes until well-risen, golden brown and firm to the touch. Let muffins cool in pan for 5 minutes then cool completely on a wire rack or serve warm, if desired.