Archive for August, 2010

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We have a lot of eggs right now, and I mean a lot.  I usually make this dish up when we have a lot of egg production, (or eggs on sale when I use to buy them from store), as well as on Easter and Christmas mornings.  It’s simple to make and easy to freeze two of my favorite things.

Breakfast Bake

4 slices of bread (heels work wonderful), broken and placed in bottom of dish.

6 slices bacon, cooked and crumbled (or ham, sausage.)

8 eggs

3/4 cup milk

1/4 cup onions, diced

1/2 cup green (or red, yellow) peppers diced.

1/2 cup Velvetta cheese small cubed or shredded cheeses

1 tsp sage

1 tsp thyme

1 tsp pepper

1 tsp paprika

Combine all ingredients but bread in a bowl and whisk to break up eggs.  Place bread in bottom of greased baking pan.  Pour rest of ingredients over top and bake 350 degrees for 35-45 minutes or until eggs no longer runny.  Slice into square and serve.  (Can also be made in a pie pan.).  You can also add mushrooms, tomatoes, jalapeno, or whatever you normally like in a omelet.

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Other Projects

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This took a bit of time as it’s all hand stitched rather then machine done.  The front “veil” is not finished yet which will hide the hood stitching, but other then that it’s completed.  She couldn’t wait to try it on.

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The crisp coolness of crab salad on these hot days is a delight.  Made into crescent roll sandwiches, wrapped in romaine lettuce, or just as a side on a plate there is nothing that beats it’s rich sweetness. I know there are hundreds of recipes for various ways to make crab salad but this is one I personally prefer.

Imitation Crab Salad

1 pkg imitation crab meat

2 cups shredded lettuce

1/2 cup shredded carrots

1/4 cup fine chopped celery

1/4 cup fine chopped onions or green onions

1/2 cup mayonnaise

1/4 tsp dill weed

1 tsp horseradish, prepared

1 tsp parsley

1/2 tsp lemon juice

Combine salad ingredients in bowl,  combine dressing ingredients in second bowl and combine. Stir gently to distribute and let sit at least 4 hours in refrigerator to marinade and flavor mingle.

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My children love cinnamon bread to start their day on. Whether it’s warmed with butter, toasted or made into french toast they just cherish this delight.  A blessing for me is that making it is no more difficult then making a simple loaf of fresh bread.  This is the recipe I use and so far it’s been fail proof.

Cinnamon Raisin Walnut Loaf

7 to 7 1/2 cups flour

2 packages active dry yeast

2 cups milk

1/2 cup sugar

1/2 cup butter (melted and cooled)

2 tsp salt

2 eggs

1/2 cup sugar

2 tsp ground cinnamon

1/2 cup raisins

1/2 cup walnuts (chopped)

Combine 3 1/2 cups flour in mixer with yeast proofed in 1/4 cup warm water to activate. Add sugar, butter and salt.  Mix well.  Add egg and beat on low speed for 1/2 minute then an additional 3 minutes at  high speed.  The dough will be soft when turned out onto a floured surface for kneading.  Knead until smooth and elastic (5-8 minutes) add additional flour as needed for consistency.  Shape into ball and place in lightly covered greased bowl.  Be sure entire ball is coated.

Cover and let rise in warm location until doubled.  Punch down and turn onto floured surface. Divide dough in half and form into logs.  Place logs in bread pans and cover to rest to rise again.

Bake 375 degrees for 35-40 minutes.

Makes 2 loaves.

Cinnamon Raisin Walnut French Toast

Making French Toast is probably the easiest breakfast food to create. All you need is a skillet or grill, slices of bread and butter to spread on them. Coat each side of bread with the butter and place on a warmed skillet.  Cook until browned, flip, brown and done.

I have a habit of making two additional loaves of bread with each batch I make. Once cooled I slice them and French Toast them to put in freezer between wax paper layers.  This allows me to just grab a slice and place in toaster or heat up quick for those days I just don’t have time to make a meal from scratch.

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Baked these up for the “tea/slumber party” for my little 3 year old.  They didn’t last long and were worth the smiles.  Sprinkles optional.

1 1/2 cups flour

6 cups light brown sugar

6 tbsp sugar

2 tsp vanilla

1 egg

5 tbsp butter, room temperature

1/2 tsp salt

1/2 tsp baking soda

Preheat oven to 375 degrees

Grease baking sheets and combine flour, salt and soda in bowl.  Combine sugars, vanilla, egg and butter in another and beat until fluffy.  Combine both ingredients and blend completely.  Drop by tsp onto baking sheets spacing them 1 inch apart.  Bake for 8 minutes or until golden.  Let cool.


1 cup powdered sugar

1/2 cup brown sugar

2 tsp melted butter

2-3 tbsp milk or enough to make a thick liquid

Drizzle on top of cookies in a zigzag design or merely dip the cookies in glaze and let dry on rack.

40 cookies.

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My cherry tree’s are slow to ripen this year, but loaded down with fruit.  I picked the first of the ripened sweet cherries today and put them into muffins to be eaten fresh or put in freezer for quick breakfasts on the go.  This recipe is a personal favorite of mine for how to make Cherry muffins and can be made with fresh, frozen or even canned cherries.

2 cups flour

1/4 tsp salt

1 tbsp baking powder

1/2 cup sugar

3/4 tsp cinnamon

1 cup coarse chopped cherries (canned, fresh,frozen)

1/2 tsp almond extract

1/2 cup coarse chopped walnuts

1 large egg

1 cup milk

1/4 cup melted butter

Mix dry ingredients together in bowl, add wet ingredients to dry and mix well.  Add cherries and nuts and stir gently into the batter.  Fill greased muffin tins or muffin cups 2/3 full and bake 250 degrees for 20 minutes.

Makes 1 dozen muffins.

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