TIA GFY Recipe blog


Make-ahead Company Breakfast Bake (Carrie)
June 13, 2008, 4:00 pm
Filed under: breakfast | Tags: , ,

INGREDIENTS

1 lb sausage

1 cup grated Cheddar cheese

1.5 cups milk

6 slices of bread, cubed

1 tsp dry mustard

6 eggs, beaten

DIRECTIONS

1.  Cube bread and place in bottom of greased casserole dish

2. Fry sausage and chop into fine pieces

3. Beat eggs, and add cheese, milk and dry mustard

4. Sprinkle sausage over bread, then add egg mixture

5. Cover tightly and chill overnight

6. Put in cold oven and set temperature to 350 degrees for 45 minutes

This is a classic dish in Phil’s family, and really tasty! Great for when you have guests in town. Make it the night before, then just pop it in the oven in the morning.

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Great Grandma Blohm’s Stollen recipe
December 23, 2007, 5:37 pm
Filed under: Christmas, breakfast, dessert | Tags: , ,
This recipe is for Hungarian Christmas Stollen. My great Grandma brought it over in the early 1900’s from Hungary when she emigrated to the US. It a very old family recipe, so count yourselves lucky that I”m sharing. Its amazing, and unlike any other stollen you will ever eat. The recipe is redone a bit to make the dough in a bread machine, but you can also do it in a mixer with ahook, just let it rise at least twice.
Dough Ingredients
2 cups milk
1/2 c melted butter
3/4 c sugar
1 1/2 tsp salt
1 whole beaten egg
6 1/2 cups bread flour
2 1/2 tsp yeast
Combine milk and butter and heat to a temp of 90-100 degrees. Pour into a 2# automatic bread machine. Add ingredients in the following order: sugar, salt, beaten egg, flour. Add yeast into a well in the flour. Set machine on dough and let it rise
Filling:
3 cups crushed walnuts 
1 cup white sugar
1/2 cup packed brown sugar
1/2 cup melted butter.
Mix together. You may have to tweak the measurements a little. If you squeeze some in your fist, it should hold together, not crumble apart.
Roll out dough. Brush with melted butter. Spread filling on top of dough and roll AS TIGHTLY AS POSSIBLE. Fold ends over. Cover with a towel and Place in a warm spot and let rise. Brush with butter and bake at 350 degrees for 40-50 minutes.
When cool frost (recipe to follow) and top with maraschino cherries.
Frosting
1/2 c butter
2 c powdered sugar
1 egg white
1 tsp vanilla
1 tbsp milk
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Banana cranberry chocolate chip muffins (Britta)
December 22, 2007, 10:26 pm
Filed under: breakfast

I posted these on my blog, with photo.

Preheat oven to 350 degrees.

Cream together:

  • 1/3 cup vegetable shortening
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla

Then add and mix until light and fluffy:

  • 1 egg
  • 2 egg whites
  • 2-3 mushed ripe bananas

Sift together:

  • 1.75 cups flour
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt

Blend until just mixed, then add

  • 1 heaping cup of cut up cranberries
  • 1/2 cup chocolate chips (or more, depending on your mood)

Bake for 15-20 minutes, depending on how heaping they are.  This can also be done in a bread loaf, and that bakes for 1 hour.  Remember, if using glass (Pyrex), turn temp down 25 degrees and bake 15 extra minutes to prevent uneven burning along the edge of the pan.

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Light Pumpkin Muffins (Heather)
December 21, 2007, 11:54 pm
Filed under: breakfast | Tags: , , ,

Can also be made as bread loaves.

3 cups flour (I use a 2:1 ratio whole wheat flour to regular flour)
2/3 cup Splenda BLEND Sugar for baking
1/4 cup Splenda BLEND Brown Sugar Blend
2 tsp baking soda
1/2 tsp baking powder
2 tsp pumpkin pie spice (or blend of cloves, nutmeg, allspice, ginger)
1 tsp cinnamon
1 tsp salt
1 can pumpkin
1 tsp vanilla extract
1/3 cup vegetable oil
1/3 cup applesauce
3/4 cup egg beaters OR 3 eggs
3/4 cup semisweet chocolate chips

1) Preheat oven to 350 degrees. Spray muffin cups or loaf pans with non-strick spray
2) In large bowl, stir flour, sugar, baking soda, baking powder, cinnamon, pumpkin pie spice and salt
3) In a separate bowl, combine pumpkin, eggs, vanilla, oil and applesauce.
4) Stir pumpkin mixture into flour mixture until smooth. Fold in chocolate chips. Scoop into muffin pans or bread loaf pans.
5) Bake muffins 25 minutes, small loaves need 30-35 minutes, and larger breads need 45-50 minutes.

Note: Only half as much sweetener volume is used in this Splenda BLEND recipe – for an alternative, use 2/3 cup regular sugar and 2/3 cup regular splenda sugar. Likewise, you would use 1/2 cup of regular brown sugar in place of 1/4 cup Splenda BLEND Brown Sugar Blend.

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