Breakfast Casserole

I have made this on Christmas morning many times to accompany our traditional Christmas morning breakfast of sausage bread. It is really delicious.

1 lb shredded cheese (your choice)

12 oz fresh mushrooms or 1 small can (if you don’t like mushrooms, just omit)

1/2 lg onion, chopped

1/2 c butter or margarine (equal to one stick, but you could get by using less)

1 cup chopped cooked ham, OR 1 1/2 lbs bacon cooked and drained or sausage cooked and crumbled

7 eggs

1 3/4 c  milk

1/2 c flour

1 T parsley flakes

1 1/2 t seasoned salt or garlic salt or a mixture of both

In a 9 x 13 pan sprayed with Pam, place half the cheese, cook mushrooms and onions in butter and pour over cheese, Then layer on your meat choice, then the rest of the cheese. Beat eggs with milk and rest of ingredients and pour over meat.  Bake 45 minutes at 350.

 

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True blueberry buttermilk muffins

 

           

2½ cup             All purpose flour

2½ teaspoon    Baking powder

1 cup    Sugar ( I use an extra ¼ cup)

¼ teaspoon      Salt

1 cup    Buttermilk

2          Eggs, beaten

½ cup   Butter, melted&slightly brown

1½ cup Fresh blueberries,rinse (I use more)

 

Grease 24 small muffin cups. In a large bowl sift together the dry ingredients. Make a well in the center, and add the buttermilk, eggs, and butter. Mix well. Fold in the blueberries. Pour into the prepared muffin cups. Bake in a 400F oven for 20 minutes.

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Grandma Kathy’s Biscuits


2 cups Gold Medal self rising flour
2 cups buttermilk		 cooking oil
self rising flour for dusting

Generously grease a 9 x 13 pan with cooking oil. Add flour to a large bowl and pour in buttermilk, mixing together until just mixed. The dough should be sticky and lose. Add a little more buttermilk if the dough is too stiff. Scrape dough onto floured counter or board. Flour your hands and knead in a little flour to get the dough tight enough to pat out into a half inch thick circle. Dough should still be fairly lose. Use a biscuit cutter or small glass to cut out rounds of dough. Dough will be lose and hardly hold it’s shape when you pick up each round so quickly place them in the pan allowing them to touch each other. That’s exactly the way you want dough so you will have tender biscuits. Once they are all cut and in the pan, generously grease tops of biscuits with more cooking oil and bake at 400 - 450 degrees for about 20 minutes or until the tops are golden brown. *Don’t use Pam for this recipe because it’s the generous amount of oil in the bottom and on top that makes a crispy outside on the biscuits. Serve with butter, molasses, honey or jam.

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Hannah’s Favorite Apple Pfannkuchen

 

Hannah’s Favorite! Apple Pfannkuchen (German Pancake)

I made this for years for Hannah’s birthday breakfast!

 

 

1 c milk

2 eggs

2/3 c flour

3 T sugar

½ t salt

½ t grated lemon zest

2 T melted butter.

 

Put all in blender and process until well mixed or just use a bowl and whisk it all together, (that’s what I do). Pour batter into butter pie plate.

Bake in preheated oven 400 for 30-35 minutes until puffy and deep golden brown.

 Will rise high and collapse soon after removing from oven. Call everyone in to see it and when it collapses, place apple pie filling in middle. Serve warm.

 

Apple Filling

 

2 cups apples, thin sliced

3 T sugar

½ t cinnamon

2 t butter

 Melt butter in skillet, add rest, cook over low-med heat until apples are tender.

 

Penny’s version

 

2 fresh peaches

1 golden apple

½ cup sugar

Cook on low w/ a little dab of water until fruit is tender and mixture thickens.

 

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