Breakfast Scones

4 C Flour

2 Tbl Sugar

2 Tbl Baking Powder

1 1/2 C Cold Cut Butter

Mix as little as possible so butter does not fully incorporate

4eggs

1 C cold Cream or Milk

Fold in last

Add generous amounts of fresh or dried fruit.  Roll out as you would biscuits, cut into triangles.  Sprinkle generously with sugar.

Bake at 400 for 10-12 minutes.  Makes 16 scones.

Glaze for 1/2 batch

1 C powdered sugar

1/4 teas vanilla

1/8 teas salt

2 TBL milk

Albanian Baked Apple French Toast

Suzanne

1 Loaf Thick cut french bread

3 eggs

1 1/2 C light cream

1 Tbl Sugar

1 tsp vanilla

1 stick butter

3/4 large cooking apples

1/2 tsp cinnamon

1/2 tsp allspice

1/2 cup raisins

Soak raisins in 1/2 cup warm water.  Melt butter in bottom of 9x13 pan.   Cube apples and mix with spices.  Place in bottom of pan, sprinkle with raisins.  Set aside.  Mix cream, eggs, sugar and vanilla.  Dip Bread in egg mixture and arrange tightly over fruit.  Cover and refrigerate overnight.  Bake at 350 got 35-40 minutes until lightly brown.  Serve with a scoop of vanilla ice cream.

Grandmas's Little Quiche

Suzanne

16 oz small curd cottage cheese

8 oz Ricotta Cheese

3/4 C bisquick

5 eggs beaten

1/2 lb butter

12 oz shredded cheese

6 TBL sour cream

Mix all ingredients and pour well sprayed muffin pans.  Bake at 350 for 30 minutes

Breakfast Casserole

Breakfast Casserole

Grease 9x13 pan.  Layer with 24 oz good quality hashbrowns (Ore Ida).  Bake at 400 for 20-30 minutes until dry.  

Layer with cheese, filling, then cheese again.  (Add filling of choice: ham, green peppers, zucchini, tomatoes, sausage, broccoli etc.)

Pour 1/3-1/2 c. melted butter over the top

Mix 6-12 eggs, 1/2-1 c cream (or milk), about a teas of seasoning salt (depending on saltiness of the filling), salt and pepper to taste.  Pour on top.

Bake at 375 for 30-45 minutes