Breakfast

Vegan Banana French Toast - Alice Selm


Ingredients 1 ripe banana ¾ cup almond milk, or milk of choice ¼ teaspoon cinnamon, or to taste dash of nutmeg, optional 1 teaspoon vanilla extract coconut oil, for greasing French or sourdough loaf cut into any size you like, or use any bread you like (6 slices) maple syrup, for serving Instructions 1. In a flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the cinnamon, vanilla and optional nutmeg, mix well. Lastly, add in the milk and stir until combined.
2. Heat your skillet or griddle on medium heat. While griddle is heating slice your bread and gather your serving items.
3. Using about 1 teaspoon of coconut oil, grease the griddle/skillet (do this each time you make add a new batch). Quickly dip bread into wet mixture and flip to coat the other side being not to not let the slices soak, or you may have soggy french toast.
4. Place slices on griddle/skillet and cook about 3 minutes on each side, or until golden on both sides. If slicing into thick slices you may find that you’ll need a little extra time to completely cook the center. 5. Serve with maple syrup and fresh fruit of choice.
Serves 3




French Toast Casserole - Pam Vogel


1 lb loaf French bread, unsliced 8 eggs 2 1/2 c. milk 6 Tbl. margarine, melted 1/4 c. maple syrup Cut bread into cubes. Makes about 12 cups. Grease a 3 quart rectangluar baking dish. Combine eggs, milk, melted margarine and maple syrup in bowl. Beat until well blended. Pour egg mixture over breadcrumbs. Using spatula, lightly press layers down to moisten. Sprinkle cinnamon over top. Cover and refridgerate 2-24 hours. Remove cover and bake at 325 for 35-40 minutes or until edges are lightly brown and center is set. Let stand 10 minutes. Serve with syrup or powdered sugar. Makes 6 to 8 servings.




Easy Overnight Rolls - Carol Fenimore


1 stick butter 1/2 c. brown sugar 1 large box vanilla pudding 1 c. nuts (optional) 1 pkg. Rich's frozen roll dough Melt butter and brown sugar and pour into a Bundt pan. Sprinkle dry pudding mix over butter and nuts to top over pudding and butter. Cover with dish towel and sit on counter overnight. Bake next morning in a 350 oven 20 minutes.




Zippy Egg Casserole - Ashleigh Ritter


1 lb pork sausage 1 5.5 ounce pkg seasoned croutons 1 1/2 c. shredded cheddar cheese 1 c. shredded swiss 1 c. shredd pepper jack 8 eggs 1 1/2 c. milk 1 1/2 tsp. dry mustard 1 Tbls minced onion salt and pepper Brown sausage. Drain and set aside. In a greased 9x13 pan arrange croutons in a single layer. Layer with cheddar, swiss and pepper jack. Top with cooked sausage. In a large bowl beat eggs, milk, mustard, onions salt and pepper. Pour into the greased 13x9 pan overnight. Back in 350 degree over for 45-60 minutes. Let sit 20 minutes before serving.




Fruit and Franks - Nicki Kirchoff


Ingredients 1 tablespoon cornstarch 1/3 cup lemon juice 1 jar (10 to 12 ounces) apricot preserves 1/2 teaspoon ground cinnamon 1 package (12 ounces) miniature smoked sausage links 1 can (8 ounces) pineapple chunks, drained 1 can (11 ounces) mandarin oranges, drained In a saucepan, combine cornstarch and lemon juice until smooth. Add the preserves and cinnamon. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add sausage and pineapple; stir to coat. Cook for 5 minutes or until heated through. Just before serving, stir in oranges. Serve warm. Refrigerate any leftovers.




Banana Bread from the Magnolia Table Cookbook - Rhonda Albrecht


Prep: 15 minutes Cook: 45 to 50 minutes Cool: 5 to 10 minutes Makes 8 servings Nonstick baking spray for pan 1 stick salted butter, melted 1 c. packed light brown sugar 2 large eggs, beaten 1 1/2 t. pure vanilla extract 4 to 5 very ripe bananas, mashed 1 3/4 c. all purpose flour 1 t. baking soda 1/2 t. kosher salt 1/2 c. chopped pecans (optional) 1 to 2 T. granulated sugar Preheat the oven to 350. Spray an 8x8 inch pan with nonstick baking spray or line it with parchment paper. In a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld electric mixer), beat together the butter, brown sugar, eggs, and vanilla until very well blended. Add the bananas and mix until combined. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Add the pecans (if using) and mix until combined. Pour the batter into the prepared pan and spread it evenly. Sprinkle the sugar over the top. I like to cover the whole surface completely with sugar; use as much as you'd like. Bake until a tester inserted in the center comes out clean, 45 to 50 minutes. Let the bread cool slightly in the pan on a rack. Slice and serve warm with butter. When completely cooled, cover the pan with foil and store at room temperature for up to 2 days.