Millie babysat our boys when they were little. They loved her and she loved them.
Simmer the following uncovered for 10 minutes:
4 cups white vinegar
1 cup water
1 medium onion
1 tablespoon salt
Then add:
2 dozen hard cooked eggs
1 16 oz jar of sliced hot jalapeno’s
1 tablespoon hot pepper sauce (tobasco)
Place in a gallon glass jar being sure the eggs are covered with the vinegar liquid. Refrigerate for a week. The flavor continues to develop over time.
These appetizers are simple and always a big hit!
24 pitted dates
24 almonds
8 slices bacon
Heat the broiler with rack 4 inches from heat source. Stuff dates with almonds. Cut bacon into thirds crosswise. Wrap each date with a bacon strip. Place seam side down on a slotted broiler pan. Broil until crispy on one side, 3 to 5 minutes. Turn; cook until bacon is crispy throughout, 3 to 5 minutes more. Transfer to paper towels to drain.
Serve with favorite crackers. I love Table Water crackers, because the taste doesn’t compete with the dip. We love artichoke hearts, but don't make this dip often. It is quite rich! But when we do, it goes fast.
1 can drained 13 oz artichoke hearts, quartered
1 c mayo
1 c parmesan cheese
Salsa, to taste
1 7 oz can chopped green chilies
Put hearts in round quiche style dish. Mix the rest of the ingredients and pour over the hearts. Bake for 20 minutes at 350°.
This was Grandma Wenger’s recipe. The crust is super easy and so good! What strikes your fancy or is leftover in your frig? Put it in your quiche and bake it!
½ c butter
3 oz cream cheese, room temperature
1 c flour
Salt to taste
Mix with fork; work into a ball; push into a quiche pan.
½ lb. Swiss cheese—grate into the crust
Add one of the following:
½ lb. shredded ham
8 slices bacon crumbled
1 c crab
1 c slightly cooked spinach & onion
Mix and pour over the above:
3 eggs
1½ c half and half
½ t salt
ground pepper
Bake for 45 minutes at 375°.
12 Servings
¾ cup all-purpose flour
½ cup whole wheat flour
⅔ cup dark brown sugar
2 tablespoons wheat germ
2 teaspoons ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
Pinch fine salt
2 large eggs
⅓ cup vegetable oil
1 tablespoon pure vanilla extract
4 medium carrots, grated (about 2 cups)
½ cup canned crushed pineapple, drained
Special equipment: 12 cup muffin tin and paper liners
Preheat the oven to 350 degrees F. Line twelve ½-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Aunt Sheila’s recipe for 2 loaves of French Bread
1 c mayonnaise
1 c shredded cheddar cheese
¼ c finely chopped onion
½ t parsley flakes dried or 1T fresh chopped
Mix all ingredients and spread on French loaf bread that has been cut lengthwise. Broil long enough to melt cheese. This is enough for two large loaves so Sheila cuts it in half when she is doing it just for family.
This was the first breakfast casserole that Grandma Mary makes for Easter Brunch after church. It is still a favorite of many.
1 lb. pork sausage, crumbled, fried and drained
6 slices bread, cubed
4 eggs, beaten
2 c milk
1 t prepared mustard
½ t salt
1 c grated cheddar cheese
Mix and put in pan. Store in frig overnight. Bake for 45 minutes-1 hour at 350°.
This is a great muffin. Put them in the freezer and then microwave for breakfast in a pinch! Great with a vanilla latte!
2 c rolled oats
2 c flour
½ c brown sugar
⅓ c right stuff 6 grain cereal (Bob’s Red Mill)
2 T baking powder
1½ t cinnamon
1 t salt
1 c cooked bulgar wheat *
2 eggs
1½ c buttermilk
½ c oil
⅓ c honey
2 c blueberries
In a large mixing bowl stir together the oats, flour, sugar, right stuff cereal, baking powder, cinnamon and salt. In medium bowl combine eggs, milk, oil, honey and fruit; add egg mixture all at once to dry ingredients. Stir quickly just until dry ingredients are moistened. Spray muffin tins with non-stick spray and fill ⅔ full. Bake in a 400 degree oven for 15-18 minutes or well done.
* Bulgar wheat (whole wheat, boiled for an hour till soft. Do a large batch, and then freeze them in 1 c batches.)
Grandma Mary makes this each Easter for brunch after church before we go to Aunt Erma’s in the afternoon for an Easter egg hunt and supper.
6 slices bread buttered side down in dish
2 c cheddar cheese shredded
1 lb. cooked ham, chopped
½ lb. bacon crumbled or ½ lb. fresh mushrooms slice (or both)
2 c chopped jalapeno peppers
2 c montery jack cheese grated
6 eggs, beaten
2 c milk
2 t salt
½ t pepper
¼ t dry mustard
Beat eggs milk, salt, pepper and mustard and set aside. Lay bread into a 9 x 13 pan first, follow with all dry ingredients. Pour egg mixture over dry ingredients. Cover with foil and refrigerate overnight. Bake covered 325° for 30 minutes. Remove cover and bake an additional 20 minutes. Let stand 20 minutes before cutting.
This recipe came from my friend, Amy. She won first place in a cooking magazine with this yummy treat. We have it for Christmas morning breakfast.
3 c flour
1 t baking soda
½ t salt
1 t baking powder
1 c sugar
2 sticks butter
2 eggs beaten
1 c sour cream
1 t vanilla
Filling:
1 c water
2 pkg. frozen raspberries
½ pkg. frozen blueberries
2 T lemon juice
1¼ c sugar
⅓ c cornstarch
Topping:
½ c flour
½ c sugar
¼ c butter
chopped pecans
Glaze:
1 c powdered sugar thinned with milk, 1¼ c sugar
½ t vanilla
pinch of salt
Combine fruit with 1 c water. Simmer, uncovered, about 5 minutes. Add juice. Mix sugar and cornstarch. Add to fruit. Cook & stir, till thick. Cool.
Sift together flour, baking soda, baking powder and sugar. Cut in butter; add eggs, sour cream and vanilla. Batter will be very thick! Spread half the batter in a greased 9 x 13 pan. Spread filling over batter then spread rest of batter on top.
To make the topping, cut butter into flour and sugar; stir in pecans. Sprinkle topping on the batter.
Bake at 350° for 45 minutes. Glace with powdered sugar thinned with milk, vanilla and pinch of salt when cake comes out of the oven.
This is our Christmas morning breakfast served with prize winning Raspberry Coffee Cake, oranges, apple/pineapple juice, milk, coffee and hot tea. Serves (10-12) 6-8
(16) 12 hard boiled eggs
(2) 1½ lbs. bacon fried and crumbled
(4) 3 c sour cream
(4) 3 T milk
(4) 3 T onion (used green onions)
Salt to taste
(1) ¾ t paprika
(⅔)¼ t pepper
(2) 1½ c cheddar cheese shredded
(2) 1 can chopped green chilies
(¾) ½ loaf King’s Hawaiian bread-cubed
(4) 3 T butter
(⅔) ¼ c cream
Spray 9 x 13 (larger for bigger amounts) with pam. Layer bread cubes in bottom of dish. Place sliced hard-boiled eggs over them and drizzle with melted butter and cream. Season with salt. Mix sour cream, milk, spices and chilies. Layer on top of eggs. Sprinkle bacon on and layer on the cheese last.
Refrigerate overnight. Bake for 45 minutes at 350°. Let stand for 10 minutes to set.
This used to be what I fixed for breakfast on Christmas morning when our boys were little. It was one of our first "traditions".
2 T bread crumbs
1 egg
1 T cream
Salt & pepper to taste
Cover bottom of greased (Pam) muffin cup with half the bread crumbs. Break egg and slip onto the crumbs. Add the cream. Bake at 350° till the white is firm, about 20 minutes.
When I was young, my Grandma Wenger used to make these for Christmas and Easter. They still keep showing up at different family functions, as they are both yummy and easy!
1½ c milk
½ c butter
4 T sugar
1 t salt
4½ c flour
2 pkg. dry yeast
¼ c warm water
Heat milk and butter till butter melts. Add sugar, salt and ½ of the flour. Mix well. Add yeast that has been dissolved in water. Add rest of flour and beat well. Let rise 15 minutes in bowl, covered with dish cloth in warm spot. Turn onto floured board or counter and pat to ½ inch thickness and cut with a biscuit cutter or a drinking glass. Put a pat of butter in the center and fold over (more than half way). Let rise 15 minutes. Bake 325° for 15 minutes. These are very light brown when done.
I spent a long time looking for a moist, delicious banana bread. When I found this one, I celebrated! It has become a family favorite. You can cut back on the sugar, if you like. Our dear friend Mary makes this and brings it on vacation each summer.
2 ripe medium bananas mashed
2 eggs
1¾ c unsifted all-purpose flour
1½ c sugar
1 c chopped English walnuts
½ c vegetable oil
½ c buttermilk
½ t salt
1 t baking soda
1 t vanilla
Preheat oven to 325°. Grease and flour 9 x 5 loaf pan. Combine all ingredients in large bowl and mix well. Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour and 20 minutes. Serve warm.
DO NOT DOUBLE
This is a favorite pound cake of ours. I used to make it a lot at Christmas time and give it as a gift. Makes 1 large or 4 small loaves.
1 c butter
3 c sugar
6 eggs
3 c flour
¼ t baking soda
½ t salt
1 c sour cream
½ t rum extract
1 t orange extract
¼ t almond extract
½ t lemon extract
1 t vanilla
½ c apricot brandy
Grease and flour bottom of loaf pan (9 x 5) or 4 small loaf pans. Cream butter and sugar. Add eggs one at a time. Mix the dry ingredients and stir into the 1st mixture. Add the moist ingredients. Bake at 325° for 55-60 minutes for the small loaves or 1 hour and 10 minutes for the large loaf.
Small pan size is 7 ¾ x 3⅝ x 2 ¼. Fill pan ⅔ full.
Take out of the pans while it is still warm!
