Reader Recipes

What’s for Breakfast?

Submit your favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Overnight Apple French Toast
From Doug and Linda Wine of Dayton

Ingredients:

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1 cup brown sugar

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1⁄2 t margarine

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2 T corn syrup

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2 large apples, peeled

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3 eggs

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1 cup milk (could use eggnog)

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1 t vanilla

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Loaf of day-old French bread

Directions: Cook brown sugar, margarine and corn syrup over low heat 5 to 7 minutes and pour into an ungreased 9'' x 13'' dish. Slice apples over syrup. Mix eggs, milk, and vanilla in bowl. Slice the French bread and dip slices in egg mixture. Place on top of apples. Sprinkle top with nutmeg. Cover and refrigerate overnight. Bake uncovered at 350˚ for 30 to 35 minutes. Flip over to serve.

Butterscotch Sticky Buns
From Arlene Hines of Richmond

Ingredients:

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20-24 frozen dinner rolls

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1 small  pkg. butterscotch pudding (not instant)

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1⁄2 cup chopped pecans

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6 T margarine

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1⁄2 cup brown sugar

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3⁄4 t cinnamon

Directions: Lightly grease Bundt or tube pan. Sprinkle nuts on bottom. Put rolls in and sprinkle with dry pudding mix. Melt margarine. Add brown sugar and cinnamon to margarine. Pour over rolls and let rise in unheated oven overnight. Bake at 350˚ for 30 minutes. Invert pan onto platter.

Breakfast Bread
From Brenda Mansfield of Suffolk

Ingredients:

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6 slices bacon, diced

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1 cup cooked ham, diced

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1 cup Monterey Jack cheese, shredded

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1 cup mild cheddar or Longhorn cheese, shredded

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1⁄2 t salt

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6 eggs

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3⁄4 cup milk

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1 1⁄2 cups plain flour

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2 1⁄2 t baking powder

Directions: Brown bacon until light golden; drain. Beat eggs until foamy; add milk, flour, baking powder, and salt. Beat by hand until smooth. Stir in meats and cheese; blend well. Pour into greased and floured 9'' x 5'' loaf pan. Bake at 350˚ for 50 to 60 minutes. (Freezes well. Slice and heat in microwave about 15 seconds per slice.)

Breakfast Eggs
From Sharon Foster of Glen Allen

Ingredients:

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9 eggs

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3 cups milk

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3 slices white bread cubed (no crusts)

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1 1⁄2 lbs. pork sausage, cooked and drained

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1 1⁄2 t dry mustard

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1 1⁄2 cups grated cheddar cheese

Directions: Brown sausage and drain. Beat eggs and add milk, mustard and cubed bread. Stir in cheese and sausage. Put in a

9'' x 13'' pan and refrigerate overnight. Bake at 350˚ for 45 minutes. Let stand 10 minutes.

Banana Loaf
From Blair Johnstone of Midlothian

Ingredients:

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1 3⁄4 cups all-purpose flour

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3⁄4 t baking soda

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1⁄2 t salt

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3⁄4 cup sugar

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1 1⁄4 t cream of tartar

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2 eggs, beaten

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1⁄2 cup vegetable oil

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3 ripe bananas, mashed

Directions:  Combine first 5 ingredients in a large bowl; make a well in the center of mixture. Combine remaining ingredients; add to dry mixture, stirring until moistened. Pour batter into greased 9'' x 5'' x 3'' loaf pan. Bake at 350˚ for 45 minutes or until wooden pick comes out clean. Cool 10 minutes before removing from pan to cool on wire rack. If making muffins, fill 3⁄4 full and bake at 400˚ for 18 minutes or until golden brown. Remove immediately.

 

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