Amish Banana Nut Bread 060610

Amish Friendship Banana Nut Bread

2 very ripe bananas, mashed
1/3 cup vegetable oil, butter, or Crisco
1 rounded cup all-purpose flour
1/3 cup light brown or white sugar
2 eggs
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon buttermilk powder (optional)
1/4 teaspoon salt
2 tablespoons myer's rum or banana liqueur
1/2 cup Amish Friendship Starter
1/2 cup chopped pecans, walnuts, or macadamia nuts
Preheat oven to 350°F.

Combine all ingredients. Turn out into a well greased and floured bread loaf pan, flattening the center slightly.

When a cake tester inserted in center comes out clean (about 50 minutes later) remove from oven. Allow to cool for 10 minutes and run a butter knife along side of pan to free cake. Remove from pan and spread butter on the top of cake, if desired.

Geniune Belgian Waffles=032610

Geniune Belgian Waffles

4 eggs, separated
1 c. milk
5 tbsp. butter, melted
1/2 tsp. vanilla
1 c. flour (all-purpose)
1 tbsp. sugar (optional)
1/2 tsp. salt

With an electric or hand mixer, beat egg whites to a stiff peak. Set egg whites aside. Beat egg yolks. Add milk, vanilla and butter to egg yolks and mix well. Combine flour, salt and sugar and add to egg yolk mixture. Mix until you have a thick, smooth batter. Using a rubber spatula, fold egg whites into batter very gently. Cook for about 4 minutes.

Top with your favorite fresh or frozen (thawed) fruit and fresh whipped cream.

Yield 7 to 11 waffles.

Breakfast Casserole=032010

Breakfast Casserole

2 c. Cheddar cheese, shredded
2 1/2 seasoned croutons (one 7 oz. pkg.)
2 lbs. sausage, browned and drained
4 eggs
2 1/2 c. milk
3/4 tsp. dry mustard
1 (4 oz.) can mushrooms, drained
1 c. cream of mushroom soup

Place croutons on bottom of a 9 x 12 inch greased pan. Top with cheese; add sausage. Beat eggs, milk, and mustard. Add mushrooms and soup. Pour over croutons. Refrigerate overnight. Bake, uncovered, at 300 degrees for 1 1/2 hours. Let set 5 minutes and serve.

Just Waffles=032010

Just Waffles

2 c. flour
4 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
4 egg whites, beaten
4 egg yolks, beaten
2 c. milk
6 tbsp. butter, melted

Mix dry ingredients. Add beaten egg yolks and milk. Add butter. Fold in beaten egg whites. Cook according to waffle iron directions.

Sausage Pancakes=032010

Sausage Pancakes

2 pkg. Brown-n-Serve sausages
1 can apple pie filling
2 c. variety baking mix (Bisquick, etc.)
1 egg
1 1/2 c. milk

Heat sausage as directed. Heat pie filling over low heat. Grease pan and mix pancake. Pour on hot pan. Cook. Spread each pancake with butter. Wrap each sausage in a pancake. Put fold side down on plate. Top with pie filling. About 18 cakes.

Berry Good Belgian Waffles

2 1/4 c. cold 2% low-fat milk
2 tbsp. lemon juice
1 tsp. grated lemon peel
1 pkg. (4 serving size) Jell-O Vanilla Flavor Sugar Free Instant Pudding and Pie Filling
1 c. thawed Cool Whip Lite Whipped Topping
1 pt. (about 2 c.) strawberries, quartered
1/2 pt. (about 1 c.) raspberries
1/2 pt. (about 1 c.) blueberries or blackberries
10 sm. frozen Belgian or reg. waffles, toasted

Pour milk, lemon juice and lemon peel into large mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 23 minutes. Gently stir in whipped topping. Refrigerate.

Mix fruit in bowl; refrigerate.

To serve, spoon about 3 tablespoons pudding mixture on each dessert plate. Top each with waffle, additional 2 tablespoons pudding mixture and scant 1/2 cup fruit.

Assemble desserts as needed. Store leftover pudding mixture and fruit in refrigerator. Makes 10 waffles.

Green Eggs and Ham

Ingredients:

2 eggs
2 tablespoons milk
Salt and pepper
1 teaspoon butter
2 tablespoons Tomatillo salsa, warmed
2 tablespoons chopped ham

Preparation:

Beat eggs, milk, salt and pepper in bowl until blended.

Heat butter in nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.

Continue cooking--pulling, lifting and folding egg--until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat.

Top eggs with tomatillo salsa and ham. Serve immediately.

Breakfast Enchiladas 031510

Ingredients:

1 (16 ounce) package frozen hash brown potatoes
1 cup diced cooked ham
1 tablespoon vegetable oil
1 (4.5 ounce) can diced green chile peppers
1 1/2 cups shredded Cheddar cheese, divided
1 (28 ounce) can green chile enchilada sauce
8 (10 inch) flour tortillas

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

Brown hash browns and ham in 1 tablespoon of oil in a medium skillet over medium high heat. Stir in diced green chilies and 1/2 cup of Cheddar cheese. Cook until cheese has melted.

Coat the bottom of a 9x13 inch baking dish with a small amount of enchilada sauce. Dip each tortilla in remaining sauce, and fill with potato-ham mixture. Roll each as tightly as possible and place in the baking dish, seam side down. Top with remaining sauce and cheese, and cover with tin foil.

Bake, covered, in the preheated oven for approximately 20 minutes. Remove foil and bake for another 10 minutes, or until lightly browned on top. Serve immediately.

Swedish Eggs 031310

10 slices bread, cubed
1 lb. Velveeta cheese
2 c. chipped ham or dry beef
1/2 c. butter
12 eggs
1 tsp. dry mustard
1/2 tsp. salt
4 c. milk

Cube bread and put into 9 x 13 inch pan. Cube cheese and put on top of bread. Melt butter and pour over cheese. Put ham on top. Beat eggs, milk, mustard and salt. Pour over ham. Bake at 350 degrees for 1 hour or until sets. Best when sets approximately 10 minutes, before serving. Can be mixed the night before.

Brunch Omelet Torte 030910

CRUST:

1 (17 1/4 oz.) pkg. frozen sheets of puff pastry, thawed

POTATOES:

1/4 c. butter
3 c. new red potatoes, peeled & sliced 1/8"
1 c. diced onion
1/4 tsp. salt
1/4 tsp. pepper

OMELET:

2 tbsp. butter
6 eggs (Egg Beaters can be substituted)
1/ c. chopped parsley, fresh
1/8 tsp. salt
1/8 tsp. pepper
2 tbsp. water

FILLING:

1/2 lb. thin sliced deli ham
8 oz. finely shredded cheddar cheese (lite or fat free is fine)
1 egg, slightly beaten
1 tbsp. water

On lightly floured surface roll each sheet of pastry into a 12" square. Lay 1 sheet into a 10" round deep pie dish and set aside. In a 10" skillet melt butter until sizzling. Add potatoes, onion, salt and pepper. Cover and cook over medium-high heat, turning occasionally until potatoes are lightly browned and crispy tender, 12 to 15 minutes. Set aside.

In clean skillet melt 1 tablespoon butter until sizzling. Meanwhile, in small bowl stir together all omelet ingredients except remaining tablespoon of butter. Pour 1/2 the omelet mixture into skillet with the sizzling butter. Cook over medium heat. As omelet mixture sets, lift lightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.

Layer ingredients into pie pan lined with puff pastry in the following order: 1 omelet, 1/4 lb. ham, half fried potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and omelet. Top with remaining pastry crust. Press together edges of both sheets of pastry to form a rim; trim off excess pastry. Crimp or flute edges of pastry. Cover; refrigerate overnight or heat oven to 375 degrees.

In small bowl stir together 1 egg and 1 tablespoon water; brush over pastry. Bake for 30 to 35 minutes or until golden brown. Let stand 5 minutes before cutting into wedges. If torte is refrigerated overnight, let stand at room temperature before baking.

Mexican Omelette

4 eggs, beaten with 1/2 c. water
2 slices ham, chopped
2 sausage patties, chopped
1/2 c. chopped onion
1/2 c. hash brown potatoes
1/4 c. red and green peppers, chopped
shredded Mexican cheese
4 tbsp. canola oil

Take large skillet and on high, add oil then potato and onions. When they start to brown, add egg and water. When it starts to firm, add ham, cheese, sausage, pepper and tomato. Lower heat. Slide out on plate to help you flip it. Do not fold over.

Substitute frozen potatoes with peppers already added if desired.

Breakfast Calzones 030210

Crust:

2 cups Bisquick
3/4 cup milk
light olive oil

Filling:

1/2 c. ricotta cheese
8 oz. Cheddar cheese, shredded
4 oz. canned mushrooms
1/2 small onion
1/4 lb ground sausage

Scramble five eggs and divide into four portions.

Crust:

Preheat oven to 400°F.

Mix Bisquick and milk until stiff. Roll into large ball, divide into four smaller balls. Roll each ball into 6 inch circles. Brush filling side with olive oil, then add filling in layers as follows.

Filling:

Layer Shredded cheddar, scrambled eggs, ricotta, sausage, onion and mushrooms on one half of each circle.

Moisten edges of dough, then fold each circle over, turnover style, forming 4 "Calzones"; using tines of fork, press edges to seal. Perforate tops with fork.

Grease sheet with with butter and place turnovers on sheet; bake until golden 15 to 17 minutes.

Serve immediately.

Makes 4, serving 1 calzone each.

Herman Hot Rolls Bread

1 c. Herman or Amish Friendship Bread Starter
2 c. flour
1 tsp. baking powder
1 tsp. salt
1 pkg. yeast dissolved in 1/2 c. warm water
1 egg (opt.) but best for rolls
1/4 c. oil

Mix all ingredients together. Dough will be sticky. Let rise to double in size. Add a small amount of flour and knead 10 minutes. Form into loaf or rolls. Let rise to double in size.

Bake at 400°F for 20 minutes for rolls, longer for bread. Use this recipe for cinnamon rolls.

My Mammies Breakfast Platter

12 eggs
1/2 cup milk
Salt and freshly ground pepper to taste
1 Tbs butter
1 cup sour cream
12 slices bacon, cooked and crumbled
1 cup shredded cheddar cheese

In a medium bowl, beat together the eggs, milk, salt and pepper. Set aside. Melt the butter in a large skillet over moderate heat and pour in the egg mixture. Cook, stirring frequently, until eggs are set but still very moist. Remove from heat to cool. Stir in the sour cream and spread evenly into buttered shallow baking dish. Top with crumbled bacon and shredded cheese. Cover with aluminum foil and refrigerate overnight. Preheat oven to 300F degrees. Uncover eggs and bake 15 to 20 minutes, until hot and cheese has melted. Leftovers may be refrigerated. Serves 8 to 10.