Dutch Honey Syrup
1 cup sugar
1 cup karo syrup
1 cup whipping cream
1 teaspoon vanilla
Combine sugar, corn syrup and cream in medium
saucepan.
Bring to a boil over medium heat; boil 5 minutes or
until slightly thickened, stirring occasionally.
Remove from heat. Stir in vanilla. Yield: 2 cups
1 cup sugar
1 cup karo syrup
1 cup whipping cream
1 teaspoon vanilla
Combine sugar, corn syrup and cream in medium
saucepan.
Bring to a boil over medium heat; boil 5 minutes or
until slightly thickened, stirring occasionally.
Remove from heat. Stir in vanilla. Yield: 2 cups
Fresh Apple Bread
2 eggs 1/4 t. baking powder
2 c. sugar 2 t. vanilla
3/4 c. vegetable oil 2 c. flour
1 t. salt 4 c. apples, peeled and diced
1-1/2 t. cinnamon 1-1/2 c. chopped walnuts
1 t. baking soda 1 t. nutmeg (optional)
Preheat oven to 350. Grease and flour two standard loaf pans. Whisk
together sugar, oil, eggs, spices, salt, baking powder and soda in a
large mixing bowl. Stir in flour just until evenly mixed. Add apples
and walnuts. Stir until well blended. Pour into prepared pans. Bake
for 55 to 60 minutes until center is set. Tip: Rome, Gala, McIntosh
are good to use.
2 eggs 1/4 t. baking powder
2 c. sugar 2 t. vanilla
3/4 c. vegetable oil 2 c. flour
1 t. salt 4 c. apples, peeled and diced
1-1/2 t. cinnamon 1-1/2 c. chopped walnuts
1 t. baking soda 1 t. nutmeg (optional)
Preheat oven to 350. Grease and flour two standard loaf pans. Whisk
together sugar, oil, eggs, spices, salt, baking powder and soda in a
large mixing bowl. Stir in flour just until evenly mixed. Add apples
and walnuts. Stir until well blended. Pour into prepared pans. Bake
for 55 to 60 minutes until center is set. Tip: Rome, Gala, McIntosh
are good to use.
Best Baked Egg Strata
4 pieces thickly sliced bread
4 pieces ham, or cubedham, or bacon, or sausage
1-1/2 c. grated cheddar cheese
2 plum tomatoes
2 Russet potatoes, 1/8” slices
1/2 bunch scallions, sliced thin
8 large eggs
1/2 c. butter melted
Preheat oven to 350. Grease 4 ovenproof bowls or small casserole
dish. Toast and butter bread. Press one piece into each bowl. Top
with meat of choice. Sprinkle half the cheese over the meat. Fry the
potato slices in small amount of oil, browning on both sides. Sprinkle
with salt & pepper, layer on cheese. Top potatoes with scallions and
sliced tomatoes. Sprinkle with remaining cheese. Crack eggs and
carefully drop onto each casserole. Drizzle melted butter on eggs
and sprinkle with salt & pepper. Place bowls on cookie sheet and
bake about 12 minutes. Whites should be completely set. Serves 4
4 pieces thickly sliced bread
4 pieces ham, or cubedham, or bacon, or sausage
1-1/2 c. grated cheddar cheese
2 plum tomatoes
2 Russet potatoes, 1/8” slices
1/2 bunch scallions, sliced thin
8 large eggs
1/2 c. butter melted
Preheat oven to 350. Grease 4 ovenproof bowls or small casserole
dish. Toast and butter bread. Press one piece into each bowl. Top
with meat of choice. Sprinkle half the cheese over the meat. Fry the
potato slices in small amount of oil, browning on both sides. Sprinkle
with salt & pepper, layer on cheese. Top potatoes with scallions and
sliced tomatoes. Sprinkle with remaining cheese. Crack eggs and
carefully drop onto each casserole. Drizzle melted butter on eggs
and sprinkle with salt & pepper. Place bowls on cookie sheet and
bake about 12 minutes. Whites should be completely set. Serves 4
Quick Breakfast Rolls
15-20 Frozen Bread Rolls 1
Stick Butter - Melted
1 pkg. Butterscotch Pudding
Chopped Nuts (Optional)
3/4 c. Brown Sugar
Spray or grease Bundt pan or angel food pan. Place
frozen bread rolls in bottom (they can overlap). Do
NOT overfill pan. Rolls will more than double in size
and come to the top of the pan. Sprinkle pudding
and brown sugar over all. Drizzle melted butter
over all. Add nuts. Cover and set out over night to
rise. Bake at 350 for about 30 minutes. Turn out
onto large plate or into bread basket.
I use Rhodes Frozen Biscuit Rolls.
15-20 Frozen Bread Rolls 1
Stick Butter - Melted
1 pkg. Butterscotch Pudding
Chopped Nuts (Optional)
3/4 c. Brown Sugar
Spray or grease Bundt pan or angel food pan. Place
frozen bread rolls in bottom (they can overlap). Do
NOT overfill pan. Rolls will more than double in size
and come to the top of the pan. Sprinkle pudding
and brown sugar over all. Drizzle melted butter
over all. Add nuts. Cover and set out over night to
rise. Bake at 350 for about 30 minutes. Turn out
onto large plate or into bread basket.
I use Rhodes Frozen Biscuit Rolls.
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Favorite Bed & Breakfast Recipes