Cracker Barrel's Hashbrown Casserole

26 Oz. Bag country style hash browns
2 cups shredded Colby Cheese
1/4 C Minced Onion
1 C Milk
1/2 C Beef stock
2 T. Melted butter,
1 tsp Salt,
1/4 tsp. Pepper,
Dash garlic powder.

Preheat oven to 425 Combine hash browns, cheese, and onion in large bowl. Combine beef stock, 1/2 melted butter, garlic powder, salt, pepper in another bowl until well blended. Pour over hash browns and mix well. Heat rest of butter in large oven proof skillet over high heat. When skillet is hot add hash browns. Cook stirring occasionally until hot and cheese has melted. Put skillet into oven and bake for 45-60 min or until surface of hash browns are dark brown.

http://recipecircus.com/recipes/DollyJ/BREAKFAST/Cracker_Barrel39s_Hashbrown_Casserole.html

Breakfast Kielbasa

5 ounds potatoes
1 oz eggs
1 onion, med to large
2 green bell peppers or 1 red 1 green
1-2 pounds kielbasa

Boil potatoes till tender, peel and grate oe use a food processer. Hard boil eggs till done, peel and chop. Chop onion and peppers. Cut kielbasa into bite sized pieces. Mix everything in a big bowl. Line the bottom of a clean, 5qt ice cream bucket with waxed paper. Spread out the amount needed for 1 breakfast on the wax paper (about enough to fill 1 skillet full), top with another sheet of wax paper. Continue till all is used up, top with wax paper then the bucket lid. To cook: take out one frozen layer, put in a non stick skillet with a tiny bit of oil. Cook covered on low 20 min then turn up to brown for the 5 min. This is really good and very simple to do.

http://recipecircus.com/recipes/DollyJ/BREAKFAST/Breakfast_Kielbasa.html

Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling tops
1 tablespoon baking powder
3/4 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces
1 1/2 cups fresh blueberries, picked over and rinsed
1 teaspoon grated lemon zest
1/3 cup heavy cream, plus more for brushing tops
2 large eggs, lightly beaten

Adjust rack to center of oven, and heat to 400 degrees. Place a Silpat baking mat on a baking sheet, and set aside.
In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in butter until the largest pieces are the size of small peas. Stir in blueberries and zest.
Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool.

http://recipecircus.com/recipes/mimi/BREAD/Blueberry_Scones_.html

Blintz Loaf

1/2 c. margerine
2 beaten eggs
11/4 c. flour
1/2 t. salt
1/4 c. sugar
3/4 c. milk
1 t. baking powder
Filling:
8oz. dry cottage cheese dash of vanilla
8oz. creamed cottage cheese 2 eggs
1/2 t. cinnamon 2-4 T. sugar & pinch salt

Cream together margerine and sugar. Beat in eggs nad milk. Mix flour, bp, & salt. Blend. Preheat oven 350 F.
Mix together filling.
Pour half batter into greased 8X8 glass pan. Pour in all the filling and spread evenly. Cover with remain batter. Bake 55 minutes. cool slightly, cut into 12 servings. Serve with sour cream and jam.

http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Blintz_Loaf.html

Apple-Cranberry Breakfast Pudding

1 cup fresh halved cranberries
1/4 c. packed brown sugar
4 c. skim milk
1/2 c. packed brown sugar (this is not an error)
1/2 t. salt
1/2 c. golden raisins
2 c. old fashioned rolled oats.
4-5 Delicious apples, thin sliced
1 c. chopped nuts
sour cream
Cinnamon sugar

Coat cranberries with brown sugar by shaking together in a plastic bag.
Place milk, sugar and salt in large micro bowl and heat until very hot but not boiling, abut 6-8 minutes. Add raisins, oatmeal, apples, cranberries and nuts. Mix well.
Put into stoneware bowl, I use my French Black Pyrex.
Bake 30 minutes. Stir before serving. Serve with sour cream and cinn sugar.

http://recipecircus.com/recipes/Bonnie/BreakfastBrunch/Apple-Cranberry_Breakfast_Pudding.html

SWEET POTATO ROLLS

1 cup cooked sweet potatoes
3 TBLS. butter or margarine
1 pkg. dry yeast
1/2 cup water
1 egg
1 1/2 tsp. salt
3 TBLS. sugar
5 cups flour
3/4 cups warm water

Blend together potatoes and butter. Dissolve the yeast in 1/2 cup warm water, then add mashed sweet potatoes. Add egg, salt, and sugar; blend together. Sift flour and measure. Add alternately with 3/4 cups warm water. Turn onto well floured board and knead. Place in greased bowl and cover. Allow to rise for 2 hours. Place on board and roll to desired thickness and make into various shapes. Brush tops of rolls with melted butter or margarine. Place on greased cookie sheet and allow to rise for 1 hour, or until doubled. Bake in a 425* oven for 15 to 20 minutes.

http://recipecircus.com/recipes/ACKCB/BREAD/SWEET_POTATO_ROLLS.html

Grandmomma's Lemon Apple Filling

3 apples, grated
juice of 2 lemons
2 t lemon zest or 1 t dried lemon peel
1 C sugar
1/2 stick margarine
1 egg yolk

Mix all ingredients and cook over medium heat until thick.

Grandmomma used this on plain yellow or white cakes.

http://recipecircus.com/recipes/vishusvi/CAKESandPIES/Grandmomma39s_Lemon_Apple_Filling.html

Grandmomma's Fluffy Dumplings

1 1/2 C flour
2/3 t salt
4 t baking powder
1 egg
1 T oil
2/3 C milk

Mix all well. Drop by teaspoons into boiling broth. Cover and cook gently for 8-10 minutes or till done.

http://recipecircus.com/recipes/vishusvi/BREAD/Grandmomma39s_Fluffy_Dumplings.html

Chocolate Cinnamon Rolls

1 C milk, scalded
1 C water, cold
1 T sugar
2 pckgs. yeast
1/2 C cocoa
6 T shortening
1 t butter flavoring
1/2 C sugar
3 eggs
7 C flour

Filling Ingredients

1 C sugar
1 C brown sugar
1/4 C cocoa
1 C pecans, finely chopped
2 T cinnamon
1 stick butter, melted

Icing Ingredients

2 C powdered sugar
3 T cocoa
1 t vanilla
enough milk to make thin glaze

Mix milk, water, 1 T sugar and yeast. Set aside til foamy. Cream shortening, butter flavoring, cocoa and 1/2 C sugar. Add eggs and beat well. Stir in yeast mixture, alternating with 4 cups flour. Add remaining flour til you have a soft dough. Knead with dough hook or by hand til smooth. Let rise til doubled. Divide in half. Roll each half into a large rectangle. Mix together all filling ingredients except butter. Spread each dough half with melted butter and sprinkle with half of filling. Roll up into long rolls. Slice each roll into 12 pieces. Place in pans and let rise again til rolls are very large and fill the pan. Bake at 375 until light brown. Drizzle with icing while warm.

Pancakes from International House of Pancakes

Nonstick Spray
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.

http://www.geocities.com/cndbanks/PancakesfromInternationalHouseofPancakes.html

Cinnamon Butter

1/2 lb butter
1/2 lb confectioners sugar
3 tablespoons cinnamon

Combine the ingredients and mix well with an electric mixture. Store in
refrigerator.

Baked French Toast (Overnight)

French bread cut into one inch slices, making eight slices

Combine:
6 eggs
3/4 cup milk
1/4 teaspoon baking powder
1 tablespoon vanilla

Pour over bread slices, cover and refrigerate overnight.

Next morning: Combine 10 ounce bag frozen strawberries, 4 ripe bananas,
thick sliced, place in glass casserole dish, sprinkle mixture of 3/4 cup
sugar and 1 tablespoon apple pie spice over strawberries and bananas.
Place slices of egg-soaked bread on top of strawberries and bananas.
Sprinkle top with cinnamon and sugar. Bake 450 degrees for 20-25 minutes.
Serve with whipped cream or powdered sugar.

Bagels

4 1/2 cups all-purpose flour
2 tsp salt
3 tsp sugar
2 tsp vegetable oil
2 tsp yeast
1 egg
1 cup warm water

In a bowl put the warm water, yeast and sugar. Let stand for 10 minutes
until the yeast is working. Add the salt, egg, oil and flour and stir
everything together. Dump the dough out on a floured board and knead
until everything is of one consistancy. (Exactly like making bread).
Put the dough into a warm bowl and put (covered) in a draft-free place
for about 1 and 1/2 hours or until the dough has doubled in size. Punch
down the dough and divide it into 20 pieces. Shape each piece into a
ball. Then roll each ball into a rope (like you would plasticine) about
7 inches long. Press the two ends of the "rope" together to give you
the basic bagel shape. Put the bagels on a floured board, cover with a
tea towel, and leave for about an hour to rise. During the last part of
the rising time, put a pot on the stove and fill it with boiling water.
Also turn the oven on to 375 Degrees F. Dump about 5 bagels at a time
into the boiling water. They will fall to the bottom of the pot and
then rise. When they rise turn them over. Boil them for a total
(including time at bottom of pan) of 2 minutes. Lift the bagels out of
the water with a slotted spoon and leave them to drain while you do
remaining bagels. Put all the bagels on a cookie sheet and put them in
the oven to bake for about 15 minutes (Until they turn brown).

Morning Glory Muffins

2 1/4 cups flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots (4 medium-large)
1 apple, cored and shredded
1/2 cup each: shredded coconut, raisins & pecans or walnuts
1 (8 oz) can crushed pineapple, drained
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract

Into large bowl, sift together flour,sugar, cinnamon, baking soda & salt
Stir in carrots, apple, coconut, raisins, nuts & pineapple.
In a separate bowl, whisk together eggs, oil and vanilla. Pour into bowl
with dry ingredients; blend well.
Spoon batter into 16 muffin cups that are greased or lines with paper
muffin liners. Fill almost to the top. Bake in a pre-heated 350 degree
oven about 35 minutes. Cool muffins in pan about 10 minutes. then turn
out onti wire rack to cool completely. Store in airtight container.
Best when allowed to "ripen" for 24 hours.
- Mostly Harmless

Walnut Loaf

2 cups flour
2 tsp baking powder
1/2 cup sugar
1/2 cup walnuts chopped
pinch salt
1 egg beaten
1 Tbs golden syrup warmed
1 cup milk

Sift flour and baking powder, add sugar and nuts. Make a well in centre
and add beaten egg, milk and warmed golden syrup.
Bake in loaf tin 1 hr. at 400 degs. F.

Anzac Biscuits

1/2 cup butter
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
2 tbsp boiling water
1 cup uncooked rolled oats
1 cup desiccated coconut
1 cup plain flour
1 cup brown sugar
2 tsp ginger

Melt butter and golden syrup in large pan over a low heat. Add bicarbonate
of soda mixed with boiling water.
Combine dry ingredients in a mixing bowl, then pour melted mixture into
center and mix to a moist but firm consistency.
Drop slightly rounded teaspoonful of mixture on to cold greased tray. Cook
for about 15 minutes in a moderate oven. Cool on a wire rack. Makes 5 dozen.
- Embassy of Australia

Crockpot Apricot Nut Bread

3/4 cup dried apricots
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup sugar
3/4 cup milk
1 egg, slightly beaten
1 Tbsp grated orange peel
1 Tbsp vegetable oil
1/2 cup whole wheat flour
1 cup coarsely chopped walnuts

Place the apricots on a chopping block. Sprinkle 1 T flour over them.
Dip a knife into the flour and chop the apricots finely. Flour the
knife often to keep the cut up fruit from sticking together. Sift
the remaining flour, baking powder, baking soda, salt and sugar into a
large bowl. Combine the milk, egg, orange peel, and oil. Stir the
flour mixture and the whole wheat flour. Fold in the cut up apricots,
any flour left on the cutting block and the walnuts. Pour into a
well greased, floured bakin unit. Cover and place on a rack in the slow
cooker, but prop the lid open a fraction with a toothpick or a twist of
foil to let excess steam escape. Cook on High for 4 to 6 hours. Cool
on a rack for 10 minutes. Serve warm or cold.

DO NOT LIFT THE LID WHILE BAKING THIS BREAD.
- Maggie

Kahlua Banana Brunch Cake

1 cup butter, softened
1-1/2 cups granulated sugar
3-1/2 cups sifted all-purpose flour
1 cup mashed ripe bananas (about 2 medium)
1/2 cup Kahlua
4 large eggs
1/4 cup milk
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup flaked coconut
3/4 cup chopped walnuts
Optional: sifted powdered sugar

Grease 10 in. tube pan well. Preheat oven to 350 F. Cream butter and
sugar until fluffy. Beat in flour, 1/2 cup at a time, with remaining
ingredients except coconut and nuts. Beat on low speed until mixture
is well blended. On medium speed, beat 2 min., scraping bowl as you
beat. Stir in coconut and nuts. Turn into prepared pan. Bake 45
to 50 min., or until golden brown. Remove from oven; let stand 10
min. Invert on cake rack; remove pan. When fully cooled, dust with
powdered sugar, if desired.

Serves 10-12.

Rich Seed Cake

1 cup butter
1 cup granulated sugar
2 beaten egggs
1 tsp caraway seed
1/3 cup candied orange peel
pinch of nutmeg
1 cup flour
0.5 tsp baking powder
0.25 cup brandy OR
0.25 light cream

Cream together butter and sugar. Gradually add the beaten eggs and a
little flour at the same time to prevent curdling. Mix in the caraway
seed, candied peel and a pinch of nutmeg. Carefully incorporate the rest
of the flour sifted with the baking powder. A little brandy can be added
as liquid, but this is optional. Milk or light cream may be
substituted. The cake will keep longer with the brandy. Bake 1 hour at
400 degrees.

Lardy Jacks & Johnny Boys (Medieval English Sweet Cakes)

Basic English Egg Dough(a bread dough made of milk butter and eggs)
1 1/2 cups milk, scalded
1/2 cup butter
2 teaspoons salt
1/2 cup sugar
21 g dry yeast (3 packets)
1/2 cup warm water
2 egg, beaten
9 cups flour

Lardy Jacks (use 1/3 cup egg dough)
1/2 cup sugar
1/2 cup butter, very soft
3/4 cup raisins
3/4 cup nuts

Johnny Boys
3 tablespoons cinnamon

Basic English Egg Dough:.
Pour scalded milk over butter, salt, & sugar. Cool. Dissolve yeast in warm water. Let stand until it bubbles. Add yeast to beaten eggs and then to cooled milk. Gradually add flour - only enough to make an easily handled dough. Turn out on floured surface and knead until smooth & elastic. Place in greased bowl, cover and let rise about 1 hour. Punch down and shape into 3 loaves. Place in greased loaf pan and let rise until doubled. Bake at 450º F for 10 minutes. Lower temperature to 350º F and bake 40 minutes longer.

For Lardy Jacks:.
After first rising of the Egg Dough,knead in the sugar, butter, raisins, & nuts. Roll dough to 1/2-inch thick. Cut into triangles.
Brush with milk and sprinkle with sugar. Bake on greased baking sheet at 400º F until done about 15 minutes.

For Johnny Boys:.
Follow Lardy Jacks recipe above, but add 3 Tbs. cinnamon to the sugar. Shape the triangles like a boy with outflung arms (or use a gingerbreadman cookie cutter).

- Marlitt