Breakfast & Brunch

Omelette Bar

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Saturday morning at KOA (our camping group Kleerup/Kerrfoot Organized Activity)  we have made to order omelettes.  It makes for a leisurely breakfast (still available for the stragglers) and uses up some of the leftovers from the salad bar the night before.

Ingredients:

  • eggs – 2 per person (If using easy-eggs, about 1/2 cup per person)
  • butter (real butter please)
  • Add-ins
    • diced ham
    • crumbled bacon
    • diced kielbasa
    • shrimp (or any cooked meat)
    • red onion
    • green onion
    • diced chilies
    • diced tomatoes
    • diced peppers – red, green, yellow
    • mushrooms
    • spinach
    • anything else that you can think of
  • Toppers:
    • cheese – jack, cheddar, feta, etc.
    • salsa
    • sour cream
    • guacamole
    • ketchup
    • hot sauce
    • salt and pepper

Directions:

  1. Each person takes a small bowl and chooses the add-ins.
  2. Omelette maker melts 1 Tablespoon butter in pan.
  3. Sautes add-ins.
  4. Adds 1/2 cup easy eggs   (If using whole eggs, scramble with a for in bowl while add-ins are cooking.)
  5. Cook until bottom is set and top is almost set.
  6. Flip if you dare.
  7. Top with cheese.
  8. Fold while sliding onto plate.
  9. Add toppers.

Source:    It kinda developed on its own!

 

Egg Souffle Casserole, a la Providence Speech and Hearing

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Another great “refrigerate over night” brunch dish.  Serve it with sour cream, bacon crumbles, and salsa for an added kick.  An added plus, it reheats.
 
Ingredients:
  • 14 slices of regular squishy grocery white bread, crusts removed
  • 2 tsp dry mustard (don’t skimp!)
  • 1/2 tsp salt

Directions

  1. Butter the bread slices on both sides (use the whole stick).
  2. Divide them into two piles, 7 slices each.
  3. Cut them into 3/4-inch squares.
  4. Grease a 9 x 13 pan generously.
  5. Beat the eggs in a large bowl until foamy.
  6. Add the milk, mustard and salt
  7. Alternate layers of bread and Cheddar twice.
  8. Pour in the egg mixture, and press the bread and Cheddar down into the egg.
  9. Refrigerate overnight, covered, so the bread soaks up the liquid.
  10. About 1 1/2 hours before serving, position a rack in the center of the oven and preheat to 350°.
  11. Bake until puffed, golden and cooked through, about 1 hour.
  12. Serve hot or warm.
Serves:  8 to 10
Source:  Villa Park Providence Speech and Hearing Auxiliary

Sticky Buns with Butterscotch Pudding

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Ingredients:

  • 1 package Bridgford bread roll – frozen (I cut them in half or quarters)
  • 1 package instant butterscotch pudding (or vanilla instant pudding)
  • 3/4 c brown sugar
  • 1/2 c butter, melted
  • 1/2 c nuts

Directions:

  1. Butter or spray a bundt pan. (Or crowd/layer in flat pan)
  2. Put rolls in the pan.
  3. Sprinkle pudding, brown sugar and nuts over the rolls in pan.
  4. Let rise overnight (8 HOURS).
  5. Bake at 350 for 30 minutes.
  6. Cool 10-12 minutes.
  7. Turn over on plate and remove bundt pan.

Serves: 6 – 8

Source: 5 Ingredients or Less, Gail McAuley, Lincoln High School, Stockton, CA

Peach Pecan Kuchen

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Breakfast bread – dessert –take your pick.  Plums or apricots would be tasty too.

Ingredients:

  • 1 pkg (18.25 oz) plain yellow cake mix
  • 1 c sour cream
  • 10 Tab butter, melted ( 1 1/4 sticks)
  • 1 egg
  • 3 c ripe peaches, sliced (about 1 1/2 lbs or 4 large)  I use canned peaches (a #2 1/2 can, drained)  and it was just fine.  Well drained frozen peaches work too.  Just add a little more sugar.
  • 1/2 c sugar
  • 1/2 tsp cinnamon
  • 1/2 c chopped pecans

Directions:

  1. Preheat oven 350°.
  2. Lightly grease a 9 x 13 pan.
  3. Place cake mix, sour cream, 4 Tab milted butter and egg in a large bowl.
  4. Blend with an electric mixer on low speed just until the mixture comes together, about 1 minute.
  5. Press the dough evenly over the bottom of the pan.
  6. Place the pan in the oven.
  7. Bake for 10 minutes.
  8. Mix sugar and cinnamon together.
  9. Remove pan from oven.
  10. Arrange peach slices in rows across the top of the warm cake.
  11. Sprinkle with sugar/cinnamon.
  12. Drizzle the remaining 6 Tab butter over the sugar.
  13. Top with chopped pecans.
  14. Bake 30 – 32 minutes – until golden and a toothpick come out clean
  15. Remove from oven.
  16. Place on wire rack and cool for 20 minutes.

Serves:  18 – 20

Source:   The Cake Mix Doctor

Migas – Crumbs

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Originally made to use up tortillas, this became the favorite “I don’t know what I want” dinner.

Ingredients:

  • 3 large or 6 small corn tortillas, torn into smalish pieces
  • 2 Tab oil
  • 1/2 onion, chopped (You have to love the already chopped ones at the grocery store.  Spread them on a cookie sheet and freeze them – onions anytime)
  • 1/4 green pepper, chopped (chop and freeze the rest for next time – works if you are going to cook them.)
  • 6 eggs, beaten
  • 1/4 c tomato sauce (1/2 small can – freeze the rest for next time)
  • 1/2 tsp garlic salt
  • 1/4 tsp cumin
  • salt and pepper to taste
  • 1 generous cup grated cheese

Directions:

  1. In a frying pan, heat oil, add onions – cook until soft.
  2. Add tortillas and green peppers – cook until tortillas crisp.
  3. Add eggs, mixed with garlic salt and cumin – partially cook.
  4. Add tomato sauce – cook until eggs are almost set.
  5. Add cheese and finish cooking stirring cheese into the eggs.

Serves: 2

Source: Isabelle Prucha

 

 

Impossible Broccoli Quiche – Large Quanity

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Good old Bisquick!  Feel free to vary this (leave out the broccoli)- add spinach, bacon, ham, taco meat, diced chils, mushrooms, different cheese, whatever.  It all works!  Bonus – it can be made the night before and refrigerated.  Just cook a little longer.  See Impossible Ham and Swiss Cheese Quiche for smaller quantities. 

Ingredients:

  • 9 c Bisquick (1 box = 8 c)
  • 3 qt milk
  • 2 ct Easy Eggs (1 carton = 18 eggs)
  • 5# cheddar cheese – grated
  • 90 oz broccoli, chopped – frozen
  • 4 c diced onion – frozen
  • 1 t salt
  • ½ t pepper

Directions:

  1. Heat oven 400°.
  2. Really Pam 6 small foil pans. (1/2 steam table size, approx 9×11.  The center does not cook enough in larger pans.)
  3. Thaw and drain broccoli – squeeze dry.
  4. Mix eggs, milk, Bisquick, salt, pepper
  5. Add broccoli, onion and 3# cheese
  6. Pour into pans.
  7. Bake 35 to 45 minutes (maybe longer) until knife comes out clean.
  8. Top with remaining cheese.
  9. Bake until cheese melts.
  10. Let sit for 5 minutes before serving.

Serves:  48 (cut 2×4) or 70 (cut 3×4)

Source:   Bisquick, Girl Scout Camp Scherman

Swedish Pancakes

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Handed down from Annie Kleerup, Margie’s great-grandmother, who made them over an open fire at family picnics.

Ingredients:

  • 1 egg
  • 1/2 c flour
  • 1 c milk
  • 3/4 Tab salt
  • 1/2 tsp salt
  • 1/3 cube butter

Directions:

  1. Ask Dad.

And Dad says:

  1. Melt the butter in 12 inch frying pan.
  2. Let it cool.
  3. Mix egg and milk with electric beater.  Do not over beat.
  4. Put flour, sugar, salt in sifter.
  5. Sift into egg/milk mixture a little at a time while beating with mixer.
  6. Add melted butter.
  7. Squeegee the pan with a rubber scraper.
  8. Heat the pan.
  9. Ladle 1/3 of the mixture into pan.
  10. Tilt the pan so the mixture goes all the way to the edge to form a full pancake.
  11. Cook until slightly brown.
  12. Run a metal spatula around the edge and  under the edge of the pancake.
  13. With the spatula all the  way under the pancake, flip it (without breaking it.)
  14. When  slightly browned, fold into quarters and serve.
  15. Serve with your choice:  Butter/sugar, fresh strawberries, peanut butter, syrup, etc.

Serves:  Makes 3 using a 12 inch pan.

Source:  Jim, Margie’s father

 

Waffles with Bisquick

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Quick – and really not bad.  Freeze them and heat in the toaster – not as good but kids don’t care.  There are those who substitute club soda for milk – your choice.

Ingredients:

  • 2 c Bisquick
  • 1 egg
  • 1 2/3 c milk
  • 2 Tab oil or melted shortening  (Really?  butter is better)

Directions:  

  1. Beat ingredients together with rotary beater until smooth.
  2. Bake.

Serves:  Makes 3 9 inch round waffles

Source:   Bisquick Cookbook

Notes:  

  1. For crisper waffles, add more milk, for softer cushiony waffles, add more Bisquick.
  2. Make sure waffle iron is well oiled.
  3. Pour batter from a cup into the center of a hot waffle iron.
  4. Avoid keeping iron open any longer than necessary.
  5. Bake until steaming stops.
  6. Lift off the waffle carefully with a fork.
  7. 2 times the recipe makes 4 large square waffles.

Hash Brown-Cheese and Egg Squares

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A simple breakfast casserole that even fourth graders will eat.  AND it is made the night before!

Ingredients:

  • 4 lbs frozen loose pack hash brown potatoes  (or 1 large carton of reconstituted dry hash browns)
  • 25 eggs  (If doubling – cut back on the eggs)
  • 1/2 gal milk (maybe a little less – takes too long to cook)
  • 1 1/2 gal jack or cheddar cheese (or a combo)
  • 3 quarts diced ham or bacon (optional)
  • Diced chilies (optional)

Directions:

  1. Preheat oven 425°.
  2. Coat 18x26x2 pan with Vegelene.
  3. Spread potatoes in pan.
  4. Put in oven for about 25 minutes to brown slightly.
  5. combine eggs and milk and pour over the potatoes.
  6. Top with bacon, ham, chilies if desired.
  7. Spread with cheese.
  8. Store in walk-in over night.
  9. Bake at 350° for 45 – 60 minutes until knife comes out clean.
  10. Cool slightly before cutting – 30 minutes works.
  11. Serve with salsa and sour cream.

Serves:  50 – if they are young Girl Scouts.

Source:  Camp Scherman.  Girl Scout Council of Orange County

 

Fruit Swirl Coffee Cake – Family Size and Large Quantity

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A favorite at the Girl Scout Camp.  Really easy to vary the flavors.  Also makes a good dessert.

Ingredients:

  • 1 1/2 c sugar
  • 1/2 c butter
  • 1/2 c shortening
  • 1 1/2 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp almond extract
  • 4 eggs
  • 3 c flour
  • 1 can (21 oz) apricot, blueberry, or cherry pie filling
  • 1 c powdered sugar
  • 1 – 2 Tab milk

Directions:

  1. Preheat oven 350°.
  2. Grease 15×10 pan or 9×13 pan or 2 9×9 pans.
  3. Beat sugar, butter, shortening, baking powder, vanilla, almond extract and eggs in large mixer bowl on low-speed, scraping bowl constantly until blended.
  4. Beat on high-speed, scraping bowl occasionally, 3 minutes.
  5. Stir in flour.
  6. Spread 2/3 of the batter into the pan.  It is very thick.
  7. Spread pie filling over batter.
  8. Drop remaining batter by tablespoonfuls onto the pie filling.
  9. Bake until light brown, about 45 minutes.
  10. Beat powdered sugar and enough milk to make a thin glaze.
  11. Drizzle with glaze while warm.

Serve:  18 to 30 pieces, depending on pan size.

Source:  Girl Scout Camp Scherman kitchen, Orange County Council

Note:  Freezes well.

Large quality:

8x = 2 12×26 pans      

  • 3/4 gal sugar
  • 2 lb butter
  • 2 lb shortening
  • 4 Tbs baking powder
  • 3 Tbs vanilla
  • 3 Tbs almond extract
  • 32 eggs
  • 1 gal flour
  • 2 #10 cans of pie filling
  • 1/2 gal powdered sugar
  • 1 c milk

12x = 3 12×26 pans

  • 1 1/2 gal sugar + 2 cups
  • 3 lb butter
  • 3 lb shortening
  • 6 Tbs baking powder
  • 5 Tbs vanilla
  • 5 Tbs almond extract
  • 48 eggs
  • 2 gal flour
  • 3 #10 cans of pie filling
  • 3/4 gal powdered sugar
  • 1 c milk or more