Breakfast Foods

RICE PUDDING

from Lion House Cookbook

2 cups cooked rice
2 cups milk
1 small can (5 oz.) evaporated milk
1/2 cup raisins
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 cup plus 2 tablespoons sugar
2 eggs, slightly beaten
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
In a small saucepan, scald the milks together. Measure raisins into a strainer and set over boiling water just long enough to plump them. In a heavy 2- or 3-quart saucepan combine cornstarch, salt, and sugar, and blend well. Stir in hot milk mixture, stirring constantly over medium heat until thick and smooth. Add rice; reheat to a full boil. Remove from heat. Pour a little of the hot mixture into beaten eggs while stirring rapidly. Return egg mixture to hot milk and rice ad stir until thickened (only a minute or two). Remove from heat. Stir in raisins, spices, and vanilla. Chill. Makes eight 1/2-cup servings.

EGG AND POTATO CASSEROLE

1 1/2 packages (24 oz.) shredded hash browns (thawed)

2/3 cup melted butter (optional)

2 cups medium or sharp cheddar cheese, grated

2 cups Swiss cheese, grated

2 cups diced ham or sausage

1 cup milk

6 eggs, beaten

1/2 teaspoon season salt

Preheat oven to 350 degrees F. Spray PAM in bottom of 9 X 13 pan. Press hash browns in bottom of pan forming a crust. Brush melted butter on top of hash browns. Alternate ham or sausage, and cheese; sprinkle with season salt. Mix milk and eggs and pour over mixture. Bake for 40 minutes to one hour. Serves 10-12 people.

BREAKFAST OMELET

1 lb chopped ham 1 lg loaf bread, crusts removed

1 lb grated Swiss cheese 6 eggs, well beaten

1 lb grated cheddar cheese 2 c milk

1 bunch green onions, chopped

Butter bread slightly. Line 1/2 of bread in bottom of 9x13 pan. Sprinkle 1/2 of cheese, ham and onion on bread. Repeat with other 1/2 of bread, cheese, ham and onion. Smash bread and cheese with one hand. Cover with eggs and milk. Refrigerate overnight. Bake one hour in 350' oven.

SAUSAGE GRAVY

1 lb ground sausage

1/3 c flour

2 1/2 c milk

Brown sausage. Add flour to sausage and stir until all flour is absorbed. Add milk. Heat on medium heat until sauce becomes thick. Serve over biscuits.

STUFFED FRENCH CASSEROLE

Put in 9X13 pan:

8 slides cubed bread (SAFEWAY maple swirl bread is the best)

8 oz cream cheese cut into small cubes

1 1/2 cups blueberries

Whisk together in bowl:

4 eggs

1/2 cups brown sugar

drizzle syrup over eggs and sugar

Stove top, heat till frothy:

2 cups milk

1 cup nonfat half & half

pinch of salt

1 tsp. vanilla

Let COOL a bit; you don't want to cook the eggs when you mix it with the eggs

Whisk egg mixture and milk mixture a little at a time. Pour over top of bread mixture. Let soak for 30 minutes before baking. (You can soak overnight).

Bake in 9X13 pan on cookie sheet with water on the bottom at 350 degrees for about 40 minutes. It will be a bit jiggly when it is done. After you take it out it will set up.

And More...

Cinnamon Rolls

2 cups milk
1 cube margarine
2 tsp. salt
1/2 cup sugar

Combine these and microwave for 4 minutes. Pour into mixer bowl.

Cool to lukewarm and add 2 eggs. Dissolve 2 yeast packets (4 1/2 teaspoons) in 1/2 cup warm water and add to other liquids.
Add 4 cups flour and mix with whip until just blended well on 3-4 speed. Put in dough hook and knead for 3 1/2 minutes at 3-4 speed, then add 3 cups flour and knead until mixed well and dough pulls away from sides of bowl. Cover with a dish towel and let rise to top of bowl. Punch down and roll into a rectangle. Spread with melted butter and then sprinkle with sugar and cinnamon. Roll and cut into 12-15 rolls (I use thread for cutting).
Let rise until double (when you press lightly on roll, the dent stays in the roll). Bake at 350 for 16-17 minutes. Frost while hot.

Frosting
4 cups powdered sugar
4 oz. cream cheese, softened
3 tbs. butter, softened

Add milk a few drops at a time if it is too thick

ARTICHOKE BREAD

1 c mayo

1 c powdered Parmesan cheese

1/2 t garlic salt

1 small jar marinated artichoke hearts, drained and finely chopped

Mix all together and spread over French bread sliced from the top down the middle. Broil in oven on middle rack on a cookie sheet lined with foil. Broil as long as you can without burning. Then turn off oven and wrap up in foil. Let sit in hot oven (turned off) for 20-30 min. Serve in slices.

WHEAT BREAD

2 q/2 c warm water

1 1/2 T yeast

1 c wheat flour

mix in your blender and let sit for 15 min. until foamy. Then add:

1/3 c honey

1/3 c oil

2 1/2 t salt

1 1/2 T dough enhancer (optional)

5-6 c wheat flour (can use half wheat half white)

Knead for 6-10 min. on speed 4 or by hand. Raise 30-60 min. in a greased pan. Bake @ 350' for 25-30 min. Brush with oil, butter, or egg white after baking for a softer crust.

Breads and Sweets

EASY WHITE BREAD

Oven: Bake at 350' for 35-40 min.
Generously grease two 9x5" loaf pans
2 c flour
1 t salt
combine in a large bowl

2 pkgs dry yeast (disslove in 1/2 c warm water, and 1/4 c sugar)
2 1/4 c milk heat in microwave just until warm
1/4 c oil
Add 1 egg or 1/4 c egg beaters to milk and oil. Add yeast mixture. Mix with wire wisk.
Add liquid to flour, salt mixture. Coat bowl/beaters with cooking spray. Beat for 1/2 min. at low speed. 3 min at med speed. Gradually add 4-5 c additional flour.
Knead on a floured surface until smooth and elastic (1 min). Cover dough with warm wet towel. Let rise until doubled. Punch down, form loaves. Let rese again. Bake in oven 35-40 min, until loaf sounds hollow when tapped.

STUFFED FRENCH BREAD

1 lg loaf french bread 1 can tomato soup

1 3/4 - 2 lbs hamburger 1 small onion, diced

2 eggs (1/2 c egg beaters) 1 green pepper, diced

bread from loaf salt and pepper to taste

Cut off one end and remove soft bread from French loaf. Mix all ingredients and stuff into bread crust. Bake @ 350' for approx. 1 hour. Remove and cover with wet cloth for 10 min. Cut and serve. This can be frozen and reheated for a later meal. For individual servings, hard rolls ma be used instead of French Bread.

HARAMES ICE BOX POTATO ROLLS

Scald: 1 c milk. add /4 c butter, 1/4 c shortening, 3/4 c sugar, 1 t salt, 1 c mashed potatos. Let cool until lukewarm. Add 1 pkg. yeast. Cool.

Whip 3 eggs well (3/4 c egg beaters). Pour mixture into eggs. Sift 2 c flour with 1 t baking powder and 1/2 t soda. Add to mixture. Add more flour as needed to make thick batter. Let raise 2 hours>
Pour out onto flour board. Knead to make soft dough. Place in icebox and leave until 2 hrs before serving.

Form rolls and let rise until time to bake. Bake 10 min in hot oven (375'). Lightly butter and flour baked rolls.

This recipe is probably 100 years old. The rolls are quite sweet and tender, yet hardy.

ROLL SUGAR COOKIES

2 c shortening 1 c sour cream

2 c sugar 1 t soda

3 eggs 2 t vanilla

5 c sifted flour (or more) 1/2 t salt

2 t baking powder

Mix alternately. Chill before rolling. Roll 1/4" thick. Bake until light brown on bottom side. (8-10 min @ 350')

CREAM CHEESE ICING

1 lb powdered sugar

1 stick butter

1 t vanilla

1 T water

1 sm pkg cream cheese

Melt butter slowly, add cream cheese, water, vanilla and sugar.

MARY FARNES' BROWNIES

3/4 c flour 2/3 unsweetened chocolate or Handi-Bake pkts

1/2 t baking powder 2 eggs

1/4 t salt 1 c sugar

1/3 c shortening or cooking oil 1/2 c chopped walnuts

1 tsp vanilla

Sift flour, baking powder and shortening together. Melt sugar and chocolate together over hot water. Beat eggs adding sugar gradually, then beat thoroughly. Add chocolate mixture, blend. Add flour and mix well; stir in nuts and vanilla. Bake in greased 8x8x2" pan in moderate oven (350') 25 min for moist, chewy brownies or 30 min for cake-like brownies. Cool in pan; then cut in squares or rectangles. Makes about 20 brownies.

GRANDMA FARNES' APPLESAUCE COOKIES

1 c shortening 2 t cinnamon

2 c sugar 2 t nutmeg

4 eggs 1 t salt

2 c applesauce 5 c flour

2 t baking soda 1/2 pkg chocolate chips

1 t cloves nuts, chopped thin (opt.)

Drop by spoonfuls on cookie sheet and bake @ 350' until done, approx. 10-15 min. Do not double the recipe.

GRANDMA FARNES' NO FAIL PIE CRUST

1 3/4 c shortening 1 egg, beaten

1 t sugar 1/2 c very cold water

2 t salt 1 t white vinegar

4 c flour. leveled

Sift flour, sugar, salt. Cut in shortening.

Combine egg, water and vinegar. Cut into flour/shortening mixture, mixing as little as possible.

Roll out, shape and place in pie tins. For shells, prick bottom with fork and bake @ 425' for 10 min. Watch closely that crust does not overcook.

GRANDMA FARNES' FEATHER ROLLS

Combine and let stand 20 min:

2 yeast cakes

1/2 c warm water 1 T sugar

Combine then add yeast mixture:

1 c scalded milk

1/3 c shortening

1/3 c sugar

2 well beaten eggs

Mix in approx 4 c flour; place in refrigerator overnight. Two hours before serving time, place on breadboard and knead. Divide into two parts. Roll each part to 1" thickness. Spread with butter and roll up. Cut each part into 12 rolls. Let raise and bake @ 425' for 10 min.

REFRIGERATOR ROLLS

1/4 c warm water

1 T instant yeast

1 c warm milk or water

1 cube butter

1/2 c sugar

1 t salt

3 eggs

4 1/2 c flour

First combine 1/4 c warm water with 1 T yeast. Then combine 1 c warm water or milk with softened butter. Add sugar, salt, 1 c flour, 3 stirred eggs and lastly the 1/4 c water/yeast mixture. Add remaining 3 1/2 c flour. Mix completely (dough is sticky) about 10 min. in a bosch mixer or kitchen-aid. Refrigerate at least 2 hours or overnight in a non-stick bowl, take out and divide dough in half. Roll each half into a circle about 12-14" using flour. Spread melted butter on dough. Cut into 12 pie shaped pieces with pizza cutter, roll like a crescent roll. Spread more butter on top. Let raise about 2-3 hours.

Bake @ 400' for 10 minutes. You can freeze after buttering tops, before baking. Allow about an extra hour to thaw and rise. Works GREAT!

PUMPKIN CHOCOLATE CHIP BREAD

15 oz canned pumpkin

1 spice cake mix

chocolate chips

Mix together all ingredients and put in bread pans. Bake @ 350' for 45 min