Strawberry Syrup

2 C fresh strawberries, sliced
12 oz jar strawberry preserves

Combine and heat in saucepan or microwave until warm. Goes great with French Toast-Night Before.

Recipe from: Munko's Kitchen.

French Toast - Night Before

1 loaf French bread, cubed
8 large eggs
3 C milk
1/3 C pancake syrup
1/2 tsp cinnamon
3/4 tsp salt
1 tbsp vanilla
1/2 C butter or margarine, melted and cooled

1. Spray 9x13" Pyrex dish with cooking spray. Arrange French bread in dish.
2. Whisk together and beat well: eggs, milk, syrup, cinnamon, salt, and vanilla.
3. Gradually pour in butter while still whisking the mixture.
4. Pour over bread, pressing bread cubes to absorb egg mixture.
5. Cover with foil and chill at least 8 hours.
6. Bake covered at 350° for 20 minutes, uncover and bake for 25 more minutes or until bread is puffy and lightly browned.
7. Remove from oven and let stand 5 minutes before serving with warm strawberry syrup or maple syrup.

Recipe from : Munko's Kitchen 

Baked French Toast

6 Eggs
1 C Milk
3 Tbsp Sugar
1 tsp Cinnamon
1/2 tsp Salt
1 loaf French Bread, sliced 1" thick

In 13"x9"x2" baking dish, beat eggs, milk, sugar, cinnamon, and salt until light and frothy. Add bread; let soak about 20 minutes on each side or until egg mixture is absorbed, or cover and refrigerate overnight.

Bake on heavily greased baking sheet in preheated 500° oven for 8 minutes on each side or until golden brown. (Or cook in a skillet in butter 4 minutes per side or until golden brown.)

Yield: 4 Servings

Sausage Hash Brown Breakfast Casserole

2 lb Sausage
30 oz Frozen Hash Browns
1 1/2 tsp Salt, divided
1/2 tsp Pepper
1 C Shredded Cheddar Cheese
2 C Milk
6 large Eggs

Brown sausage, drain.
Prepare hashbrowns per package directions, using 1/2 tsp salt and pepper.
Stir together hashbrowns, sausage, and cheese. Pour into lightly greased 13 x 9" baking dish.
Whisk together eggs, milk, and remaining 1 tsp salt. Pour evenly over potato mixture.
Bake at 350 degrees for 35-40 minutes.
For a fun twist and individual servings, bake in muffin tins.

Coffee Cake Muffins

¼ C Light Brown Sugar, Firmly Packed   

¼ C Pecans, Chopped (optional)           

1 tsp Ground Cinnamon                      

1½ C All-purpose Flour                     

½ C Sugar                                        

2 tsp Baking Powder

¼ tsp Salt

¼ tsp Baking Soda

1 Egg, Large

¾ C Milk

⅓ C Vegetable Oil

Combine light brown sugar, pecans, and cinnamon. Set aside.

Mix flour, sugar, baking powder, salt and baking soda together. Set aside.

Stir together egg, milk and oil; add to flour mixture, stirring just until dry ingredients are moistened. 

Place paper baking cups in muffin pans or lightly coat with vegetable cooking spray. 

Spoon about 1 Tbsp batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture. 

Top evenly with remaining batter, and sprinkle with remaining brown sugar mixture. 

Bake at 400° for 22-24 minutes or until lightly browned.

Yield: 1 dozen

Sausage Balls

Yield: 5 Dozen Balls

1 Lb Sausage            

2 C Bisquick

1 Lb Cheese           

Sausage and cheese should be at room temperature before combining all ingredients. 

Shape into balls. 

Bake at 375° for 10-15 minutes.

Sausage Crescent Squares

1 Lb Sausage

8 oz mushrooms (optional)

8 oz Cream Cheese

2 pkgs. refrigerated crescent rolls

Brown sausage, drain. Sauté mushrooms in butter if desired. Add cream cheese and stir until melted. Spray jelly roll pan or cookie sheet with non-stick spray. Shape crescent rolls into a rectangle. Spread sausage mixture down middle lengthwise and fold sides over the top.  Bake at 375° for 15 minutes. 

Crescent Cinnamon Rolls

1 Package Refrigerated Crescent Rolls
Margarine
Sugar
Cinnamon
1½ C Powdered Sugar
3 Tbsp Milk

Unroll each rectangle of four rolls gently squeezing the seams together. Prepare each rectangle as follows: Spread soft margarine smoothly over entire surface. Sprinkle with sugar, pretty heavily. Shake cinnamon over entire surface. For small rolls, roll from the long edge of each rectangle. For bigger rolls, roll from the small end of the rectangle. Once rolled, slice rolls from ¼ inch to ½ inch thick. Lay rolls on cookie sheet and bake at 375° for 11-13 minutes. Mix powdered sugar and milk together. Add more of either ingredient to desired consistency for icing. Remove rolls from oven and spoon icing over each roll while still very hot. Remove from pan and serve.

German Streusel

1½ C Flour           

½ tsp Salt             

3 tsp Baking Powder            

¾ C Sugar            

¼ C Margarine            

1 Egg            

½ C Milk            

1 tsp Vanilla           

 

Filling:

½ C Brown Sugar

2 Tbsp Flour

2 tsp Cinnamon

2 Tbsp Margarine, Melted

½ C Nuts, Chopped (Optional)

Combine all ingredients for filling. Mix well and set aside. Sift flour, baking powder, salt, and sugar together. Cut in margarine until mixture is like cornmeal. (A pastry blender works well for this.) Beat egg lightly and combine with milk and vanilla. Add to dry mixture. Do not use electric mixer. Pour half of mixture into greased 8 by 8 inch pan and top with half of filling. Repeat with remainder. Bake in 375° oven for 25 minutes. Or you can make 12 regular sized muffins (bake for 20 minutes) or 24 mini muffins (bake for 17 minutes).

Becky's Bran Muffins

2 C Sugar            

5 C Flour            

2 tsp Baking Soda            

2 tsp Salt            

2 tsp Cinnamon            

1 tsp Nutmeg

4 eggs, beaten

1 C Oil

1 qt Buttermilk

15 - 17 oz box Bran Flakes

chopped pecans (optional)

Mix all ingredients together in a large bowl. Bake muffins at 400° for 15-20 minutes. The batter will keep for over a week in the refrigerator.