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Dawn_MO

We are doing a brunch this year.


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #18010 at 8:40 am on Mar 31, 2010

Croissant Breakfast Casserole
Zippy Praline Bacon
Lox and Cheese Terrine
Mini Onion Bagels (I bought some just in case)
Miniature Artichoke Tarts(taken off my to do list)
Seafood Salad
Holly's Apple Muffins
Deviled Eggs
Fruit Salad
Strawberry Cream Pie (from Meryl)
Bloody Marys


* Exported from MasterCook *

Zippy Praline Bacon

Recipe By :TOH all recipes
Serving Size : 8 Preparation Time :0:00
Categories : Bacon-wrapped Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound bacon
3 tablespoons brown sugar
1 1/2 teaspoons chili powder
1/4 cup finely chopped pecans

Line two 15-in. x 10-in. x 1-in. baking pans with foil. Arrange bacon in a single layer in pans. Bake at 425 degrees F for 10 minutes; drain.
Combine the brown sugar and chili powder; sprinkle over bacon. Sprinkle with pecans. Bake 5-10 minutes longer or until bacon is crisp. Drain on paper towels.

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* Exported from MasterCook *

Croissant Breakfast Casserole" ~ by MarieAlice

Recipe By :MarieAlice/Recipezaar/Deb-in-MI
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Overnights

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 plain croissants
1 tablespoon butter
2 cups sliced fresh mushrooms
1/4 cup sliced green onions
4 eggs
1 cup milk
1 cup shredded swiss cheese
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole. Melt butter in a fry pan. Saute mushrooms and green onion until tender and liquid has evaporated. Set aside. Beat together eggs and milk. Pour half over croissants, layer mushroom mixture and cheeses
on top, then pour over remaining liquid. Position croissant tops over the bottoms, cut side down. Let stand over night in the refrigerator. Bake at 350*F for 25 to 30 minutes or until set. Cover with foil if browns too quickly.
Dnote: this is a very forgiving recipe. You may add what you like to it, and leave out what you don't like. The tops of the croissants become golden brown and very flaky. I think this would be good with some diced ham, Canadian bacon, bacon, cooked shrimp or crabmeat. You get the drift. Play with this recipe to your liking both with the ingredients, and the cheeses. You can easily double this recipe or halve it. Serve with sausage, bacon, or ham, and a nice fruit salad.
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* Exported from MasterCook *

Lox and Cheese Terrine

Recipe By :Sunset Annual 1989
Serving Size : 12 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces cream cheese -- at
room temperature
2 tablespoons fresh dill -- chopped
2 tablespoons fresh lemon juice
6 ounces lox -- thinly sliced
1 medium red onion
2/3 cup vinegar
2 cups water
2 cups ice cubes
fresh dill sprigs
12 bagels

Beat together until blended, cream cheese, chopped dill, and lemon juice. Line a 3-by 6-inch loaf pan with plastic wrap. Line the bottom of the pan with 1/3 of the lox. Spread 1/4 of the cream cheese mixture in an even layer over the lox. Cover with 1/3 of the lox, and repeat layers, ending with lox. Gently press to even out layers. Cover and chill until firm, at least 3 hours or up to 2 days. Lift terrine out of pan and remove plastic wrap. With a thin, sharp knife, cut terrine into 1/2-inch thick slices and place on salad plates alongside crisp red onions
and bagels. Garnish with dill sprigs. To eat, spread terrine on bagels and add onions.
Crisp Red Onions: Thinly slice 1 medium red onion. Immerse in a mixture of water, vinegar, and ice cubes. Let stand until crisp, about 20 minutes. Drain and lift out onions.

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* Exported from MasterCook *

Onion Bagels Recipe #192456

Recipe By :Kzim4
Serving Size : 12 Preparation Time :0:00
Categories : Bread Breakfast
Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups warm water
1/2 ounce active dry yeast
4 tablespoons sugar, divided
1 tablespoon salt
1/2 cup chopped dehydrated onion
5 cups all-purpose flour -- (5-5 3/4 cup flour)
cornmeal for sprinkling on baking sheet
1 egg yolk
1 tablespoon water



1. Combine warm water, yeast and 3 tablespoons sugar. Let stand 5 minutes or until foamy. Stir in salt and onion.
2. Gradually mix in 4 cups of flour, beat on medium speed for 5 minutes. Add enough of remaining flour to make a stiff dough. Turn onto floured board and knead until smooth and no longre sticky (about 15 minutes), or knead in heavy-duty mixer for 2 minutes, adding more flour as needed.
3. Place in greased bowl, turning to coat all sides. Cover; let rise until doubled in size (about 40 minutes).
4. Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ballHolding ball with both hands,poke your thumbs through the center. With one thumb in hole, work around the perimiter, shaping like a doughnut 3-3 1/2 inches across.
5. Place shaped bagel on lightly floured board, cover lightly and let stand in a warm place for 20 minutes.
6. Bring 3 quarts of water and remaining 1 tablespoon of sugar to boiling in a large kettle (like a dutch oven). Adjust heat to keep it gently boiling.
7. Lightly grease a baking sheet and sprinle with cornmeal. Heat oven to 400 degrees.
8. Gently lift one bagel at a time and drop into water, boiling 4-5 at a time (depending on the size of your pot). Boil for 5 minutes, turning often.
9. Lift out with a slotted spoon, drain breifly on a towel and then place on prepared baking sheet. Repeat until all bagels are boiled.
10. Combine egg yolk with 1 tablespoon water and brush on top of bagels.
11. Bake for 35-40 minutes, or until well browned and crusty. Cool on rack.
12. **I like to have smaller bagels, so I divide my dough into 16 pieces and bake for 30-35 minutes.

Kzim4 NOTES : My family loves onion bagels, but they are expensive to buy for as many as they would eat, so I found this recipe online.
by Kzim4


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* Exported from MasterCook *

Miniature Artichoke Tarts

Recipe By :Michelle/Saskatchewan, Canada
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 small jars marinated artichoke hearts -- (170 mL each)
1 onion -- finely chopped
1 clove garlic -- minced
4 eggs
1/4 cup fine dry bread crumbs
1/2 tsp salt
1/4 tsp oregano
1 dash hot pepper sauce
black pepper
2 cups shredded cheddar cheese

Drain the artichokes, reserving 1/4 cup of the marinade. Chop artichokes into 1/2 inch pieces; set aside. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (don't let the garlic brown) In bowl, beat eggs; stir in onion mixture, bread crumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes. Spoon mixture into a well-greased or non-stick small tart tins, filling to about 2/3 full. Bake at 325F for 10 to 15 minutes or until set. Makes about 3 dozen.
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* Exported from MasterCook *

Holly's Apple Muffins

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1 3/4 cups flour
1 large Granny Smith apple -- peeled and cut into chunks
( I use 2-3)
1 cup buttermilk
1/3 teaspoon salt
1/2 cup brown sugar
4 1/2 teaspoons cinnamon
1 egg
1 teaspoon baking soda
1/2 cup sugar
1/3 cup brown sugar -- for muffin tops

Preheat oven to 400. Grease 12 muffin cups. Cream butter and 1/2 C. brown sugar and 1/2 C. white sugar until fluffy. Add egg, fold in buttermilk carefully. Do not overmix or it will curdle. In another bowl mix flour, cinnamon, salt, and soda. Add to mixture, mixing only to blend, no lumps. Fold in apple. Fill muffin tins almost to the top. Sprinkle with 1/3 C brown sugar. Bake 15 minutes. Remove almost immediately from pan or they will stick.

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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