April 2009 - Breakfast!

April 2009

Breakfast

At the home of: Shana Hart

Potato Pancakes

From the kitchen of: Becky Maher

4 med baking potatoes, peeled

4 large eggs, beaten

1/4 cup chopped onions (if desired)

1/4 cup all-purpose flour

1 tsp salt

1/4 cup oil for frying

1. Shred potatoes to make 4 cups. Rinse, drain, and pat dry.

2. Mix potatoes, eggs, onion, flour, and salt. Heat 2 Tbsp oil in 12" skillet over medium heat. Pour 1/4 cup batter into oil. Flatten with spatula to 4" diameter.

3. Cook pancakes 2 minutes each side or until golden brown. Cover to keep warm. Do not let batter sit, keep mixing. Use remaining oil as needed.

Serve with sour cream, apple sauce, or syrup.

Chocolate Zucchini Bread

From the kitchen of: Karisa Stahle

1 cup oil

2 cups sugar

3 eggs

3 tsp vanilla

2 cups shredded zucchini*

3 cups flour

1 tsp salt

3 tsp cinnamon

1/4 tsp baking powder

4 heaping Tbsp cocoa

(If you have a KitchenAid stand mixer, add all ingredients to bowl and mix.)

If not:

Combine oil, sugar, and eggs in large mixing bowl. Beat well. Blend in vanilla and zucchini. Add dry ingredients to oil mixture and mix well. 

Pour batter into 2 well-greased and lightly floured loaf pans (8

x4x3). Bake at 350 for about 1 hour or until loaves test done. Let stand in pans for 10 minutes, then turn out on racks to cool. 

 

* The smaller the zucchini the better to avoid large seeds. Take 1/2 the peel off prior to shredding for best color results.

Overnight Souffle

From the kitchen of: Stacy Hart

6 eggs

2 cups milk

1 tsp salt

1 tsp dry mustard (or 2 tsp regular mustard)

6 slices bread, cubed

1 lb mild sausage, cooked & drained

1 cup grated cheddar cheese

Brown the sausage, drain on paper towel. In bowl beat eggs, add milk, salt and mustard. Combine with sausage, cheese, and bread cubes. Mix carefully. Spray Pam into 8x12 or 7x11 (for taller pieces) baking dish and refrigerate overnight. Bake at 350 for 45 minutes. Let stand 5 minutes before serving. Serves about 6.

Breakfast Burritos

From the kitchen of: Shana Hart

For 1 person:

2-3 strips of bacon

1 med potato (size of fist), cubed

2 eggs

1/4 onion, chopped

1/4 tsp garlic powder

1/2 tsp Season-All

salt/pepper to taste

1/8 tsp chili powder

2 burrito-size tortillas

Fry bacon and let drain on paper towel. Rinse onions and potatoes that have already been cut and add to bacon grease. Cook on medium-high. Sprinkle seasonings over and stir. Cover and let cook for 10 minutes. (If there appears to be a lot of grease after the 10 minutes, absorb with paper towel.) Add eggs and let cook for 5 minutes. Chop bacon and add. Serve on tortilla and top with cheese.

               

Cherry Coffee Cake

From the kitchen of: Becky McKenna

2 packages active dry yeast

2/3 cup warm water

1 box yellow cake mix

2 eggs

1 cup flour

20 oz can cherry pie filling

2 Tbsp sugar (if desired)

5 Tbsp melted butter

1 cup powdered sugar

1 Tbsp water

1 Tbsp corn syrup

Blend yeast into water until dissolved. Mix 1 1/2 c

ups cake mix with yeast, eggs & flour. Beat for 2 minutes. S

pread in greased 13x9 pan. Spread pie filling on top. Sprinkle sugar over that (not necessary). Take remaining cake mix and butter and mix until crumbly. Add over pie filling. Bake at 375 for 30 minutes. Mix powdered sugar, water and syrup and drizzle over warm cake.

Jewish (Mormon) Coffee Cake

From the kitchen of: Angela Rivers

1 box white cake mix
3 oz box vanilla instant pudding

8 oz sour cream

1/2 cup oil
4 eggs

Topping:

1 cup sugar

1 1/2 tsp cinnamon

1 cup chopped nuts

1/2 tsp cocoa

Mix first 5 ingredients and beat for 5 minutes. Set aside. Combine 

the ingredients for the topping in separate bowl. Pour half of batter in greased angel food cake pan. Sprinkle 3/4 of sugar mixture over batter. Swirl mixture by cutting through with knife. Pour remaining batter and top with remaining sugar. Swirl again. Bake at 350˚ for 55 minutes or more. Test and bake longer if necessary at 325˚. Do not turn upside down. Let cool.Makes 12-16 slices. If using light sour cream there is 414 calories and 62 carbs per slice (1/12 of cake).