Breakfast Cookbook Pastries

Apricot Crescents

Sounds strange but good.

1 C. butter (no substitutes)
2 C. flour
1 egg yolk
1/2 C. sour cream
1/2 C. apricot preserves
1/2 C. flaked coconut
1/4 C. pecans, finely chopped

Cut butter into flour, coarse crumbs. Beat egg yolk and sour cream; add to crumb mixture and mix well. Chill several hours. Divide dough into fourths. On a sugared surface, roll each into 10″ circle. Turn dough over to sugar top. Combine preserves, coconut and pecans. Spread over circle. Cut each circle into 12 wedges and roll each wedge into a crescent shape, starting at wide end. Sprinkle with sugar. Place points down 1″ apart on ungreased sheet. Bake at 350° for 15 to 17 minutes, until lightly brown. Immediately remove to wire racks to cool.

Makes 48.

Breakfast Cakes Cookbook

Rhubarb Strawberry Coffee Cake

Another great recipe from Mabel Holdiman. It looks like a lot of work but it’s not, and it’s worth the effort!

3 C. flour
1 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 tsp. vanilla
1 C. sugar
1 tsp. baking powder
1 C. butter
2 eggs, slightly beaten

3 C. rhubarb
2 T. lemon juice
1/3 C. cornstarch
1 – 16 oz. pkg. frozen strawberries
1 C. sugar

3/4 C. sugar
1/4 C. butter
1/2 C. flour

Place dry “cake” ingredients in bowl. Cut in butter until like crumbs. Beat in buttermilk, eggs and vanilla. Place 1/2 batter in a 9×13″ pan. For filling, Combine rhubarb and strawberries and cook, covered, for 5 minutes. Add the lemon juice. Combine sugar and cornstarch and add to filling mix. cook until bubbly and then cool. Spread cooled filling over the batter in the pan and top with spoonfuls of remaining batter. Sprinkle with crumb topping. Bake at 350º for 40 to 45 minutes.

Breakfast Cakes Cookbook

Marlys Sage’s Coffee Cake

1/4 C. Crisco
3/4 C. sugar
1 egg
2 C. flour
3/4 C. milk
3 tsp. baking powder
1/2 tsp. salt

1/2 C. sugar
4 T. butter
6 tsp. cinnamon
4 T. flour

Cream Crisco and sugar. Add egg. Combine dry ingredients and add to creamed mixture alternating with milk. Put half of batter in an 8×8″ greased tin. Add 1/2 of topping mixture, then remaining batter, then toping. Bake at 375º for 30 minutes.

Breakfast Cakes Cookbook

Corky’s Coffee Cake

1 pkg. white cake mix
1 pkg. instant coconut pudding
1 C. water
1/2 C. oil
1 egg
1 tsp. vanilla
1 tsp. butter flavoring

1/2 C. sugar
1/2 C. pecans, chopped
1/2 tsp. cinnamon

1 C. powdered sugar
1 tsp. vanilla
2 T. milk
1/2 tsp. butter flavoring

Mix all ingredients for 8 minutes with mixer on medium speed. Put half of mixture in 9×13″ pan. Sprinkle with half the streusel mixture; add remaining batter and then rest of streusel mixture. Bake for 40 minutes, cook 10 minutes and drizzle with frosting.

Breakfast Cakes Cookbook

Christmas Coffee Cake

1/2 C. margarine
2 eggs
1 C. sugar
1 tsp. vanilla
2 C. flour

1 C. brown sugar
3 tsp. cinnamon
1 tsp. soda
1 tsp. baking powder
1/4 tsp. salt
1 C. sour cream
1 C. apples, peeled and diced
4 T. margarine

Cream the margarine, eggs, sugar and vanilla. Combine the flour, soda, baking powder and salt. Add slowly to the creamed mixture. Add the sour cream and fold in the peeled, diced apples. Pour into a greased 9×13″ pan. Sprinkle the crumbled mixture over top of cake. Can refrigerate overnight. Bake at 350º for 30 to 35 minutes.

Breakfast Cakes Cookbook

Candy Cane Coffee Cake

Aunt Leta, Aunt Elaine and I would get together once a month at each other’s house. The person hosting got to plan the activities for the day. Sometimes we painted, wallpapered, cleaned and sometimes we baked. This was an activity that we made at Leta’s (the bread maker) house before Christmas one year.

2 C. sour cream
2 pkgs, yeast
1/2 C. warm water
1/4 C. butter
1/3 C. sugar
2 tsp. salt
2 eggs
About 6 C. flour
Fruit filling of your choice (can use can of prepared pie filling)

2 C. powdered sugar
2 T. water

  1. Heat sour cream over low heat until lukewarm.
  2. Dissolve yeast in warm water. Stir in sour cream, butter, sugar, salt, eggs and 2 cups flour. Beat until smooth.
  3. Mix in enough flour to make dough easy to handle.
  4. Turn dough onto board, knead until smooth, about 10 minutes.
  5. Place in greased bowl, turn greased-side up.
  6. Cover and let rise until double, about 1 hour.
  7. Heat oven to 375º.
  8. Punch down dough; divide into 3 parts.
  9. Roll each into a 15×6″ rectangle. Place rectangle on a greased baking sheet. With scissors, make 2″ cuts at 1/5″ intervals along both long sides of rectangle.
  10. Spread fruit filling down center of rectangle.
  11. Crisscross strips, stretch dough into candy cane shape (approximately 22″).
  12. Bake 15 to 20 minutes.
  13. While warm, brush candy cane with butter and drizzle with icing.
  14. Decorate with green and red maraschino cherries as holly and berries.
Breakfast Cookbook Pork

Salsa Sausage Quiche

This looks strange – pink quiche – but it’s really good, especially topped with sour cream and salsa. Perhaps use one additional egg and a little less salsa for a more quichey look.

3/4 lb. bulk pork sausage
1 – 9″ unbaked pastry shell
2 C. Cheddar cheese, shredded, divided
3 eggs
1 C. salsa

  1. In a skillet over medium heat, cook the sausage until no longer pink; drain.
  2. Transfer to the pastry shell.
  3. Sprinkle with half of cheese.
  4. In a bowl, lightly beat the eggs; stir in salsa. Pour over cheese.
  5. Bake at 375º for 30 to 35 minutes, or until a knife inserted near the center comes out clean.
  6. Sprinkle with remaining cheese.
  7. Bake 5 minutes longer, or until cheese is melted.

Serve with sour cream and additional salsa.

Breakfast Cookbook Egg Pork

Market Square Ham Soufflé

16 slices white bread
4 C. ham, diced
16 oz. Swiss cheese, shredded
16 oz. Cheddar cheese, shredded
6 eggs
3 C. milk
1/2 tsp. onion salt
1/2 tsp. dry mustard
3 C. cornflakes, crushed
1/2 C. butter, melted

  1. Trim crust from bread and cube.
  2. Grease a 9×13″ baking dish and layer the following:
    • Bread to cover bottom of pan;
    • 2 cups ham
    • 8 ounces Swiss cheese and 8 ounces Cheddar cheese
    • Repeat layers
  3. Combine milk, eggs and seasonings.
  4. Pour over layers.
  5. Refrigerate overnight.
  6. Remove from refrigerator 1/2 hour before baking.
  7. Combine cornflakes and melted butter. Sprinkle over top of casserole before baking.
  8. Bake at 375º for 40 minutes.
Breakfast Cookbook

French Toast

1 loaf Rustic Italian bread, or the equivalent (heavy bread)
1 egg (2 eggs if making the whole loaf)
Cinnamon-sugar mixture
2 tsp. vanilla
1 C. milk, or more

  1. I whisk my eggs in a 9×9″ cake pan. Then add the cinnamon-sugar (like you use for toast) mixture – I’m guessing 1 tablespoon or more.
  2. Add vanilla, then milk.
  3. Heat frypan or griddle until hot.
  4. Pour a small amount of oil on pan or use Pam.
  5. Dip 1 side of bread in batter, flip over; don’t let it soak. Place on hot griddle.
  6. Flip over when brown on bottom side and cook other side.

NOTE — If you are running out of batter and have more to make, just add a little milk as you go.

Breakfast Casseroles Cookbook Egg

Clark Christmas Morning Casserole

This is nice because you can make it the night before.

8 slices white bread, crusts trimmed, buttered on both sides
5 eggs
2 C. milk
2 C. ham, finely chopped
1 C. Cheddar cheese, grated

Place slices of bread in a shallow baking dish without overlapping. Sprinkle ham and grated cheese over bread. Beat eggs and milk and pour over the bread. Cover and refrigerate overnight. Uncover and bake at 325º for 1 hour.