Layer a 9×13 pan with bread slices (with the crusts cut off)
Put a layer of cheddar cheese over the bread (shredded works best–about a
cup or two)
Beat up 8 or so large eggs and add a little salt and pepper and then pour
that over the bread/cheese.
Cover and chill in refrigerator overnight (or at least 4 hours)
Bake at 350° F for 45-60 minutes (when the top starts to brown, take it out)
Recipe courtesy of Chariti Gent.
2 cups of whole wheat flour
2 teaspoons of baking powder
1 teaspoon of salt
2 eggs, well beaten
2 cups of milk
2 tablespoons of vegetable or canola oil
Stir together dry ingredients. Add eggs, milk, and oil. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. Makes approximately sixteen small pancakes or eight large pancakes.
1 cup whole wheat flour
1 cup all-purpose or unbleached flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/8 teaspoon salt
1/2 cup mini chocolate chips (I use the regular size)
1/2 cup chopped pecans
2 eggs
1/2 cup firmly packed brown sugar
1/4 cup unsalted butter
1 teaspoon vanilla
3 ripe medium bananas, mashed (approximately 1 1/2 cups)
1/4 cup plain yogurt (I usually don’t have yogurt on hand, so I use sour cream)
Preheat oven to 350° F. Grease two 7 1/2 x 3 1/2-inch loaf pans.
In a large bowl, combine flours, cinnamon, baking soda, salt, chocolate chips and pecans. In a separate bowl, beat eggs, sugar, butter, vanilla, bananas and yogurt together until well blended. Stir into dry ingredients just until all ingredients are moistened. Spoon batter into greased pans, filling each 2/3 full.
Bake 50-60 minutes, or until deep golden brown and wooden pick inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes; remove loaves to a wire rack and let cool completely.
Serve immediately, or wrap in plastic wrap and refrigerate for up to four days.
Serves: 12
Recipe from The Junior League of Madison, Wisconsin’s Mad about Food cookbook.
Sift together:
1 3/4 cup flour
3 t. baking powder
dash salt
1/2 cup sugar
Mix in another bowl:
1 slightly beaten egg
1 cup milk
1/4 cup melted butter
Pour over flour mixture and stir enough to mix. DO NOT OVER STIR - Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.
Can use frozen blueberries.
Recipe courtesy of Matt’s mom, Margie Mead and The Fannie Farmer Cookbook.
Cut thirty biscuits into quarters with scissors (3 cans of Hungry Jack biscuits). Shake in a bag with ¾ cup of granulated sugar mixed with 3 teaspoons of cinnamon until all pieces are coated and separated. Grease tube pan and place a few nuts and cherries in bottom of pan. Add half of biscuit pieces. Then add coarsely chopped nuts, cherries and raisins. Put in rest of biscuit pieces. Melt one stick of butter and pour over all. Bake at 350° F for 35 minutes. Do not sit very long after baking. Invert on plate. Do not cut cake, simply pick pieces with fingers. Like a monkey.
Recipe courtesy of Laura’s maternal grandmother, Nana.
4 ounces of chipped beef
1/4 cup of butter
1/4 cup of flour
3 cups of milk
1 teaspoon of salt
1 teaspoon of pepper
Melt butter in saucepan, add flour and stir until blended. Whisk in milk and stir over medium heat until thickened, about 2 minutes. Add chipped beef and season to taste with salt and pepper.
Recipe courtesy of Laura’s maternal grandmother, Nana.
Crumb together:
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of flour
oleo, the size of an egg
1 cup sugar
1 cup of milk
1 egg
raisins
1 1/4 cup of flour
Cover with brown sugar, cinnamon and oleo.
40 minutes at 350° F.
Recipe originated from Matt’s paternal great-grandmother, Grammy Brown.
Sift together:
1 3/4 cups of flour
3 teaspoons of baking powder
dash salt
1/2 cup of sugar
Mix in another bowl:
1 slightly beaten egg
1 cup of milk
1/4 cup of melted butter
Pour over flour mixture and stir enough to mix. DO NOT OVER STIR - Batter should not be smooth, but flour mixture should all be dampened. Mix 1 cup blueberries with 1/4 cup flour and blend into batter. Spoon into sprayed or greased muffin tins. Bake at 400° F for 15 minutes or so.
Can use frozen blueberries.
Recipe courtesy of Matt’s mom, Margie and The Fannie Farmer Cookbook.
1 1/2 cups of milk
3 eggs
1/2 cup of Bisquick
1 cup of shredded cheese (I use more, any kind is good)
1 small onion quartered
2 tablespoons of butter
salt and pepper to taste
garlic powder (optional)
Add your favorite meats and veggies - I usually add frozen spinach or broccoli or ham or bacon. Dump all ingredients into a bowl and stir. The original recipe said to dump everything in a blender until it is mixed well (less than 30 seconds) but I have never done the recipe in a blender.
However you decide to mix up your ingredients, pour it into a greased pie pan or similar. Can also put in a partially baked pie shell. Bake uncovered at 350° F for 40 to 45 minutes or until something inserted in the middle (I use a sharp knife) comes out clean.
To freeze, cut in slices after it cools and put it in the freezer in containers.
variations:
Cajun Crustless Quiche : add Cajun spices and crab or crawfish
Mexican Crustless Quiche : add Mexican spices and small pieces of pre-cooked chorizo
Recipe courtesy of Frozen Assets Yahoo Group.
1 (15 ounce) box of raisin bran cereal
1 cup oil (I use canola)
3 cups sugar (I use 2)
4 beaten eggs
1 quart buttermilk
5 cups flour
2 teaspoons salt
5 teaspoons baking soda
2-3 teaspoons cinnamon
Combine all ingredients in a large bowl with a lid (I use the largest rubbermaid bowl I own.) I also add an extra handful of raisins.
Let set 2-3 hours in refrigerator before using.
Bake in greased muffin tins 20 minutes or so (watch them!) at 400°F.
Batter “keeps” in the refrigerator 5 weeks.
Makes 5 dozen muffins.
Recipe courtesy of Matt’s mom, Margie, who got the recipe from her mom, Bettie Fine, who got it from Mrs. Brandenberger, Hillcrest, Delaware.