Quick and Easy Lazy Quiche - Made with Bread

~ A favorite breakfast when having overnight guests ~

I love this recipe first of all because it is delicious (yes Delicious - so delicious it is hard to eat just one piece). Other reasons for loving it is that it is easy to make, it is best made ahead of time, and it is a great way to use up leftover foods.

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Lazy Quiche

• 16 slices of bread {This does not have to be exact}
• Optional - 1/2 cup melted butter {Actually, I add this ingredient to the recipe because my bread was SO dry. The recipe is good without butter added}
• 8 eggs {I used 12}
• 2 cups milk
• 1 large can diced chilies
• Sausage, cooked {or ham or bacon, diced}
• Green onion
• Cheese, shredded
• Salt and Pepper to taste

{I just sprinkle salt into the beaten eggs, but I see that similar recipes use 1/2 teaspoon salt}

Instructions:

Cover the bottom of a  9 x 13 inch pan with bread (broken into small pieces). (My bread was very dry, so I poured 1/2 cup melted butter over the bread) 

Mix the chilies, sausage, green onion - scatter evenly over the bread. Sprinkle cheese liberally over the bread mixture.

In a large bowl, beat eggs. Mix milk, salt and pepper into eggs - pour mixture over bread, meat, and cheese in pan.

Set in refrigerator overnight.
Bake at 350° for 45 minutes to 1 hour.

Note: this is HOT right out of the oven; let it set at least 10 minutes before serving.

Really, you can change the amount of ingredients to suit your needs and to use the food you have on hand.

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Here are two similar recipes:

 BREAKFAST QUICHE 

and

 Simple Quiche Recipe – Use Bread for the Crust!. 

I ate this for breakfast yesterday, 
and it really is as good as I remember it being.

Griddle Cakes

~ Father's Day Breakfast ~

Recipe from:
~ Joy of Cooking ~

Ingredients:

Sift before measuring:

• 1 1/2 cups all-purpose flour

Resift with:

• 1 teaspoon salt
• 3 tablespoons sugar
• 1 3/4 teaspoons double-acting baking powder

Combine:

• 1 to 2 beaten whole eggs
• 3 tablespoons melted butter
• 1 to 1 1/4 cups milk

Mix the liquid ingredients quickly into the dry ingredients. 

Test griddle: let a few drops of cold water fall on griddle. If the water bounces and sputters, the griddle is ready. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.

Cook about 2-3 minutes before turning. When bubbles appear on surface, but before they break, lift the cakes to check brownness. Turn and cook until done.

Makes about fourteen 4-inch Cakes

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Happy Father's Day!

Saturday Morning Waffles with Blueberries

 I promised my husband that I would make him

waffles with blueberries...

Wonderful waffles

from 

Joy of Cooking.

Here is the recipe.

Waffles

Sift before measuring: 

• 1 3/4 cups cake flour (I use all-purpose flour)

Resift with:

• 2 teaspoons double acting baking powder
• 1/2 teaspoon salt
• 1 Tablespoon sugar

Beat well:

• 3 eggs yolks

Add:

• 2 to 7 tablespoons melted butter or vegetable oil (I use 7)
• 1 1/2 cups milk

Make a hole in the center of the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes (do not over beat of over mix). The batter should have a pebbled look, similar to a muffin batter. At this time, you might want to include one of the following:

• (1/2 cup fresh berries)
• (1/4 cup raisins)
• (1/4 cup finely chopped nuts or coconut)
• (1 cup finely diced cooked ham)

Beat until stiff, but not dry:

• 3 egg whites

Fold them into the batter until they are barely blended. 

To cook, heat waffle iron until the indicator shows it is ready to use. cover the grid surface about two-thirds. Close the lid and wait for 4 minutes. When the waffle is ready, all steam will have stopped emerging from the crack of the iron. (I have a Belgian waffle maker - my waffles take 5 minutes before all the steam stops emerging.) The richer the dough, the crisper the waffle becomes. With the butter flavor baked into the waffle, there is then no reason for adding butter - unless you like lots, as do I.

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Makes 6 waffles with a traditional waffle maker
I have to double this recipe to get 7 - 8  using my Belgian waffle maker.

If you make these waffles, I hope you enjoy them as much as we do.

Cinnamon Rolls

  The Pioneer Woman's cinnamon rolls  Her recipe makes 9-8 pans of cinnamon rolls. I cut it in half and made three pans of 8 rolls each. Total of 24 rolls

Trust me, 

These are not only GOOD, 

They are also NOW my new 

BEST, 

EASIEST, and 

FAVORITE 

go to cinnamon rolls. 

INGREDIENTS:

• 2 cups Whole Milk 
• 1/2 cup Vegetable Oil (I used butter)
• 1/2 cup Sugar 
• 1 package Active Dry Yeast, 0.25 Ounce Packets (I used a tablespoon)
• 4 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour 
• 1/2 teaspoon (heaping) Baking Powder 
• 1/2 teaspoon (scant) Baking Soda 
• 1/2 Tablespoon (heaping) Salt 
• Plenty Of Melted Butter 
• 1 cups Sugar 
• Generous Sprinkling Of Cinnamon

MAPLE FROSTING:

• 1/2 bag Powdered Sugar 
• 1/2 teaspoons Maple Flavoring 
• 1/4 cup Milk 
• 1/8 cup Melted Butter 
• 1/8 cup Brewed Coffee (It's the coffee that makes this so good!)
• Sprinkle of Salt 

For the dough, scald the milk, vegetable oil, and sugar in a medium saucepan over medium heat (to just below a boil). Turn off heat and leave to cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot (110-115 degrees F), sprinkle in the yeast on top (stir it in if you like) and let it sit on the milk for a few minutes. Add 4 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.

After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1/2 cup flour. Stir thoroughly to combine.

Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)

~ Dough after chilling for 1 hour ~

Preheat the oven to 375°F. To assemble the rolls, remove the dough from the pan/bowl. Sprinkle surface generously with flour (the dough is sticky if not chilled first). Roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.

To make the filling, 1/2 - 1 cup of the melted butter over the surface of the dough. Spread the butter evenly.  Sprinkle 1 cup (or more if you like) of the sugar over the butter. Generously sprinkle with ground cinnamon.

Beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log. Slip a cutting board underneath the roll and with a sharp knife, make 1/2-inch slices.

Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)

Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking.

Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.

While the rolls are baking, make the maple icing: In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.

Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor. They only get better with time.

English Muffin Loaf

To Make these muffins, I used the English muffin loaf recipe (below) and cut out a couple of rounds from the dough before putting the dough into bread pans. They turned out as good as the actual English Muffin recipe.

    

I have been making this delicious recipe since 1987.

I love crunchy toasted English muffins spread with butter melting into the nooks and crannies, topped with honey or jam.

You can have the wonderful aroma a freshly baked English Muffin Loaf fill your kitchen while your coffee brews and you set your table for a pleasant weekend breakfast. Maybe you want just the fresh muffin loaf with your morning coffee or tea, or perhaps you would like an egg and maybe tater tots on the side.

However you like it, you can have it baked in a jiffy, with this easy no kneed recipe. Bread making has never been easier. If you start at 7:00 a.m. you can have fresh muffin loaf on the table by 8:20, and you really only spend the first 15 minutes mixing it up and setting it aside to rise.

English Muffin Loaf

2 Tablespoons active dry yeast

6 cups unsifted flour

1 Tablespoon sugar

2 teaspoons salt

¼ teaspoon baking soda

2 cups milk

½ cup water

Cornmeal

Combine 3 cups flour, yeast, sugar, salt, and baking soda. Heat liquids until very warm (120˚-130˚F) Add to flour mixture. Beat well. Stir in rest of flour to make a stiff batter. Spoon into 2 loaf pans (greased and sprinkled with cornmeal). Sprinkle the top of each loaf with cornmeal Cover and let rise in warm place for 45 minutes. Bake at 400˚ for 25 minutes. Remove immediately from pans and cool. Slice and toast or just eat it warm.

A couple of notes: I tend to let the milk get too hot, so I add my ½ cup of water after heating the milk. The dough is very sticky, so I let it set at least 5 minutes, which makes it easier to handle. I then use a large knife to cut the dough down the middle and I scoop it up by hand and plop it into the prepared pans. I warm my oven for 1 minute, turn oven off and place the bread to rise inside the warmed oven. Remove the loaves from the oven in about 35 minutes to heat oven to baking temperature.

Enjoy this delicious English muffin loaf right out of the oven, or bake it and toast it up later...perhaps for afternoon tea (Could you detect my English accent?).

♥ Hope

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Homemade English Muffins

I just love English muffins but seldom buy them because of the price.

This was my first try at making English muffins. I did not achieve the nooks and crannies that I had hoped for; however, if you us a fork to split the muffins, instead of a knife, they will have more texture. I am going to keep trying a few more things to see if I can find a solution to my problem.

Homemade English Muffins
(Roll and Cut Method)

Yields 12 to 14 three inch muffins
Prep: 45 minutes, total time about 2 hours

* 1/4 cup warm water (105° to 115°)
* 1 tablespoon active dry yeast
* 1/8 teaspoon sugar

Combine the active dry yeast, water, and sugar in a small bowl and allow it to stand until foamy, about 7 to 10 minutes.

* 2 teaspoon salt
* 1 egg
* 4 to 4 1/2 cups all-purpose flour
* 1 1/4 cups warm milk (around 95° to 100°)
* 2 tablespoons butter, melted

Combine 2 cups of flour and salt in the bowl of a standing mixer. Pour in the egg, milk, butter and yeast mixture. Stir with a spoon to combine. Fit the mixer with the dough hook and add the remaining flour 1/2 cup at a time, kneading on medium-low speed as you make the additions. Knead for 3 to 5 minutes after the last flour addition.

Place the dough inside a large greased bowl and turn the dough over so that the entire surface is coated. Allow the dough to rise for 1 hour, or until doubled in size.

* Plain yellow corn meal for dusting

Sprinkle a work surface with cornmeal. Pour the dough out of the bowl onto the surface. Sprinkle the top of the dough with cornmeal and roll into a rectangle, slightly less than 1/2-inch thick. Cut muffins with a large round cutter, or with the mouth of a drinking glass.

Lightly oil a skillet and place it over medium heat. Place the muffins in the pan and cook until the bottoms are golden brown, 5-7 minutes per side. (I had to cook mine on low so that they did not get too dark.)

Serve warm or split and toasted with jam and butter, or cool before placing them in an air-tight container. They will keep for 3 days air-tight or up to 1 month in the freezer.

You may use pastry rings or English muffin molds to help the muffins keep their round shape, but I tried the recipe both ways and found they did fine without the rings/molds.

English Muffins Recipe Source

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Honey Nut Granola

Honey Nut Granola

Honey Nut Granola
2 ½ c. oats
1/2 c/ packed brown sugar
1/2 c. chopped nuts
1/3 c. honey
1/3 c. butter, melted
1/4 c. wheat germ
1 t. cinnamon
1 t. vanilla
1/2 c. raisins

Preheat oven to 325 °. Combine all ingredients except raisins; mix well. Bake in lightly greased 9” x 13” pan for 20 – 25 minutes, stirring occasionally. Stir in raisins. Spread mixture onto ungreased cookie sheet; cool. Store in a cool dry place. Makes about 6 cup.

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Cinnamon Rolls ~ Quick and Easy

These really are the easiest/best cinnamon rolls. My daughter had asked me to bake cinnamon rolls today, so I finally tried this recipe that I have had around for a long time. They are quick and easy to make.

Cinnamon Rolls
3/4 cup milk
1/4 cup sugar
1/2 cup butter

Scald milk. Stir in 1/4 cup sugar and butter. Set aside to cool.
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1/2 cup warm water
2 Tablespoons yeast
1/4 cup sugar

Dissolve yeast and 1/4 cup sugar in warm water. Set aside for 5 minutes until bubbly.
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2 eggs
1-teaspoon salt
5 to 6 cups flour, divided

Mix milk, yeast mixture, eggs, salt, and 2 cups flour in kitchen aid. Add enough remaining flour to make soft dough. Knead 5-10 minutes.
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Spray counter top with cooking spray. Divide dough into thirds and roll each into a rectangle.
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Butter, softened
Brown sugar
Cinnamon

Spread with softened butter; sprinkle liberally with brown sugar and cinnamon.

Roll up tightly and cut each roll into eighths. Place in three buttered cake pans.
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Let rise in warm place until double.

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Bake at 375 degrees for 10-12 minutes until light brown. (Servings: 24)
NOTE: My daughter likes them baked 10-12 minutes; my son likes them baked 12-15 minutes.
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For the icing:
2 Tablespoons melted butter
2 cups confectioner's sugar
1 Tablespoon milk

Mix all ingredients until well blended and of spreading consistency.

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Cranberry Scones

So easy to make:
{Source video ~ Scones}

 ~See Recipe Below~

People exaggerate the difficulty of making scones. They are actually very easy to make.  All it takes to make great scones is light handling of the dough.

Make them for breakfast...

your family will love them!

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Scones 
Preheat oven to 400 degrees.

In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
• 2 cups all-purpose flour (spooned and leveled), plus more for work surface
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt

With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in dried cranberries.

 • 6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
 • 2/3 cup dried cranberries

Whisk together 3/4 cup cream and egg.

• 3/4 cup plus 1 tablespoon cold heavy cream
• 1 large egg

With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.) Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet.

Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired.

 • Sanding sugar (optional)

Bake until golden, 16 to 18 minutes, rotating sheet halfway through.

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