Breakfast Casserole

From Jacque Munns

1 loaf French bread

¾ lb mild cheddar cheese, grated

8 oz cream cheese, softened

½ Tbsp dry mustard

8 eggs

2 c milk

1 c butter

½ tsp salt

¼ tsp pepper

Tear bread in bite size pieces and mix with cheese.  Put in a greased 9x13.  Put rest of ingredients n blender.  Pour over bread and cheese.  Cover and refrigerate overnight.  Bake at 325* for 50 minutes covered, 10 minutes uncovered.

Crepes

From Salena Thomas

• 
  
• 4 eggs, lightly beaten
• 1 1/3 cups milk
• 2 tablespoons butter, melted
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 
  
• In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
• Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
• Fill with either sweet or savory fillings.  For a truly French experience, use Nutella.  

Pumpkin-Apple Bundt Bread

By Jocelyn Denyer

2 c flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ginger
1 1/2 c sugar
2 eggs
1/2 c + 2 Tbsp butter, room temp, cut into 5 pieces
1 c pumpkin puree
2 c unpeeled shredded tart apples (abt 2 large)
2 Tbsp powdered sugar (opt)

Position rack in center of oven and preheat to 350.  Generously butter 12-cup bundt pan;  set aside.  If using food processor, mix first 8 ingredients;  remove and set aside.  Process sugar and eggs until fluffy.  Add butter and process 1 minute.  Add pumpkin and apples and process 2 seconds.  Add dry ingredients, combining with as few on/off turns as possible to just blend flour into batter;  do not overprocess or texture will be coarse.
If using mixer, combine first 8 ingredients and blend well;  set aside.  Cream butter and sugar in large mixing bowl.  Add eggs and pumpkin and mix until fluffy.  Add apples and blend thoroughly.  Mix in dry ingredients.
Turn batter into prepared pan and bake until bread begins to pull away from sides of pan, about 50 - 55 minutes.  Remove from oven and let stand on wire rack 5 minutes.  Invert onto rack and cool completely.  Press powdered sugar through sieve onto bread just before serving, if desired.

Breakfast Pizza
from Salena Thomas

Pizza crust

1 lb sausage

¼ c milk

½ tsp salt
1 c frozen hash browns

1 c sharp cheddar
5 eggs

2 Tbsp Parmesan
1/8 tsp pepper

Crumble sausage and cook. Sprinkle potatoes and sausage on crust in a 9 x 13. Sprinkle with cheese. Beat together eggs, milk, salt, and pepper. Pour into crust. Sprinkle with parmesan cheese. Bake at 350 for 30 minutes or until eggs are set.

Cheddar Strata with Grilled Onions

from Roz Brown

1 teaspoon vegetable oil
2 medium onions, sliced
8 slices rye bread
2 tablespoons Dijon mustard
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 large tomato, seeded and coarsely chopped (1 cup)
1 1/2 cups milk
4 eggs

Heat oven to 300ºF. Spray square baking dish, 8x8x2 inches, with cooking spray. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook onions in oil 6 to 8 minutes, stirring frequently, until golden brown; remove from heat. Trim crusts from bread. Spread mustard on 1 side of each bread slice. Arrange 4 slices, mustard sides up, in baking dish. Layer 1 cup of the cheese, the tomato and onions on bread. Place remaining bread, mustard sides down, on onions. Beat milk and eggs until well blended. Pour evenly over bread. Bake uncovered about 1 hour or until center is set and bread is golden brown. Sprinkle with remaining 1/2 cup cheese. Let stand 10 minutes before cutting.

Maple Syrup

From Salena Thomas

I grew up with homemade syrup. It tastes so much better than store bought. I tweaked Mom's recipe a bit and I think this one is perfect. Rich and thick and maple-ie. 100x better than store bought.

So I thought I'd share.

2 c white sugar
1 c brown sugar
1 c water
1/2 c corn syrup
Dash or two of salt
1 tbsp maple extract (more to taste)
Splash vanilla

Mix all except maple and vanilla in saucepan over high heat. Bring to a boil and boil til syrup turns clear. It only takes a couple seconds. Remove from heat and add flavorings. I usually buy a microwaveable Hungry Jack syrup every time we move just for the container. Use or dump out the syrup and keep the bottle. The bottle is a perfect size and will keep forever.