Thanksgiving French Toast

Contributed by Rose McClaskey, Concord I Ward

Ingredients:

½ cup margarine
1 1/2 cups brown sugar
1 Tsp cinnamon
8-12 slices of thick bread (double layer in pan)
8-9 eggs
2 Tbsp sugar
2 Tsp vanilla
Pinch of salt
1-3/4 to 2 cups of milk (use ½ cup evaporated milk)

Pan size: 10 X 16

Make the “night before” – ALWAYS (steps 1-6)

Directions:

1. Melt margarine in pan
2. Add brown sugar and cinnamon and stir
3. Layer bread on mixture
4. Beat eggs, salt, sugar and vanilla together, then add milk
5. Pour over bread
6. Cover and place in refrigerator OVERNIGHT
7. Next morning, uncover and bake at 350 degrees for 45 min.
8. Cut into squares and place upside down on plate so melted sugar/cinnamon is on top.

Farmer's Casserole

Contributed by Tara Taylor, Concord 1st Ward

Makes 6 servings

Layer the ingredients in a baking dish the night before. Then cover and refrigerate. In the morning, pop the casserole into the oven about an hour before serving.

Ingredients:

3 cups frozen shredded hash brown potatoes
3/4 cup (3 oz) shredded Monterey Jack cheese w/ jalapeno peppers or shredded cheddar
1 cup dived fully cooked ham or canadian bacon
1/4 cup sliced green onion
4 beaten eggs
1-12 oz. can (1 1/2 cups) evaporated milk

1/4 tsp. pepper
1/8 tsp. salt

Directions:

• Grease a 2-quart square baking dish
• Arrange potatoes evenly in the bottom of the dish
• Sprinkle with cheese, ham, and green onion
• In a medium mixing bowl combine eggs, milk, pepper, and salt
• Pour egg mixture over potato mixture in dish
• The dish may be covered and refrigerated at this point for several hours or overnight
• Bake, uncovered, in a 350 degree oven for 40 minutes to 45 minutes (or 55 to 60 minutes if made ahead and chilled) or till center appears set
• Let stand 5 minutes before serving

Seminary Students' Favorite Cake

Contributed by Tracey Schwartz, Martinez Ward

Here's an easy coffee cake recipe that my seminary students LOVE! However, instead of calling it coffee cake, I thought another title might be more appropriate.

Ingredients:

1 box of butter-flavor cake mix
2/3 cup Bisquick mix
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
4 tablespoons firm butter or margarine

Directions:

• Mix cake mix according to package directions
• Pour into greased 13x9 cake pan
• In a separate bowl, combine all the other ingredients until well mixed............it should be crumbly.
• Sprinkle evenly over cake mix.
• Put in preheated 350 degree oven, bake for approximately 25-30 minutes.
• Let cool or eat warm (I make it the night before seminary).................enjoy!

Chocolate Pancakes

Contributed by Christina Pearson, Richmond 3rd Ward

Ingredients:

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
7 Oreo Cookies

Directions:

• In a large bowl, sift together the flour, baking powder, salt and sugar
• Make a well in the center and pour in the milk, egg, 7 Oreo Cookies and melted butter
• Mix until smooth
• Heat a lightly oiled griddle or frying pan over medium high heat
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake
• Brown on both sides and serve hot

Breakfast Cobbler

Contributed by Alison Curtis, Richmond 3rd YSA Branch

Ingredients:

1 stick of butter
1 cup milk
1 cup sugar
1 cup flour
1 T. baking powder
pinch or two of salt
frozen or canned fruit

Fruit suggestions:

Canned sliced peaches (cut into smaller bites)

Frozen berry mix, blackberries, or strawberries,

Kiwi (peeled and cut into small pieces)

*Fresh fruit should be chosen carefully as to how they will cook*

Directions:

• Preheat oven to 350.
• Cube butter into 9x13 pan then place in oven to melt.
• Once the butter is melted, remove pan from oven then add milk, sugar, flour, salt and baking powder to pan.
• Mix together thoroughly.
• Lastly, add desired amount of fruit by scattering evenly throughout the pan.
• Bake for about 15-20 minutes or until golden on top and edges start to pull away from sides of pan.

Hash Brown Quiche

Contributed by Cary Seoane, Hilltop 1st Ward

This is a family favorite.

Ingredients:

1-12 oz. pkg frozen hash brown potatoes
½ cup butter

8 eggs
½ cup of cream or milk

Filling Ingredients:

1 cup Gouda or cheddar cheese
1 cup pepper cheese

Additional ingredients of choice:

Ham, onions, bacon and veggies.

Directions:

• Thaw frozen hash brown potatoes.
• Add ½ cup melted butter.
• Mix together and form into a 9-inch pie plate.
• Bake at 250 degrees for 30 minutes or until golden.
• Remove from oven.
• Arrange both cheeses and any additional ingredients evenly in the shell.
• Beat eggs, adding milk or cream and beating into the eggs.
• Pour egg and cream mixture over cheese mixture in shell to cover the ingredients.
• Bake at 370 degrees for 30 minutes.
• Test the middle to make sure the eggs are cooked.
• Let cool 10 minutes before serving.

Helpful Hints:

• The recipe may take fewer eggs depending on how much ingredients you put in the pie. I bake the crust, toss in the ingredients and then beat enough eggs to cover the ingredients.
• You can do this in a 9 x 11 pan also for larger groups. You will need to cook the 9 x 11 size longer.

Deluxe Whole Wheat Hot Cakes (Pancakes)

Contributed by Merrilyn Smith, Pleasant Hill 2nd Ward

This is our very favorite hotcake recipe. They are so light and flavorful. I found the recipe in a little cookbook called WHEAT FOR MAN, Why and How in the late 60’s. I like to serve the pancakes with butter and syrup (of course) but also fresh fruit, a little yogurt and, on special, occasions a little whipped cream on top. Yummy.

Ingredients:

1 ½ cups sifted whole wheat flour
1 tbsp. baking powder
¾ tsp. salt
3 tbsp. brown sugar

2 egg yolks
1 1/2 cups whole milk
3 tbsp. oil

2 egg whites, beaten

Directions:

• Combine ingredients in order given, folding in beaten egg whites last.
• Bake on lightly greased hot griddle.

Helpful Hints:

• This is a sweeter-than-usual hot cake. Amount of sugar may be reduced, if desired. (I never do.)
• Flour may be varied (1 cup whole wheat and ½ cup white).
• Always double the recipe and cook all the batter up at once. Any left over pancakes will be eaten as a snack before the day is up or they can be frozen and popped in the toaster for another breakfast.

Apple Roll

Contributed by Kathy Karns-White, Hilltop II Ward

Simple and economical

Dough Ingredients:

2 c flour

4 tsp baking powder

6 Tbsp shortening

¾ c. milk

1 tsp salt

cinnamon (for sprinkling)

3 Tbsp sugar

Directions:

• Peel and slice 4 medium sized apples. 
• Roll dough to round shape. 
• Place apples on dough evenly and sprinkle with Cinnamon and 3 T. sugar. 
• Roll up as for cinnamon rolls and slice.
• Place slices in buttered baking dish. Pour hot syrup (see below) over rolls. 
  
• Bake 40 min. at 350F.  
• Makes 8 – 10 rolls

Syrup Ingredients:

2 c water

1 ½ c sugar

1 Tbsp butter

1 Tbsp vanilla

Directions:

• Mix all syrup ingredients in saucepan.
• Bring to boil.
• Boil for 5 minutes.

Apple Pancakes and Apple Syrup

Contributed by Sabrina Ferguson, Martinez Ward

This is a wonderful recipe my mother-in-law passed along to me. We love everything from the apple-cinnamon scent to the warm, delicious taste. We served this at our last family reunion and received great reviews!

Apple pancakes:

2 C. Bisquick Mix (or pancake mix according to package directions)
1 egg
1 1/3 C. milk
3/4 C. grated apples
1/2 tsp. cinnamon

• Cook pancakes in the traditional way you are comfortable with.
  

Apple syrup:

1 C. sugar
2 Tbs. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 C. apple juice
2 Tbs. lemon juice
1/2 C. real butter

• Mix sugar, cornstarch, cinnamon and nutmeg in a saucepan. 
• Stir in apple juice and lemon juice. 
• Heat to boiling, stirring constantly. 
• Boil for 1 minute. 
• Blend in butter until melted. 
• Serve warm over pancakes. 

Mmmm...

Apple-Cinnamon Breakfast Pancakes

Contributed by Cheryl Meibos
Originally published in San Francisco Encore, 1986
Modified by Cheryl Meibos

Serves 4-6
Preparation time-- 10 minutes
Cooking time—25 minutes

4 Tablespoons butter
¼ cup sugar
2 teaspoons ground cinnamon
2-3 large green apples, peeled, cored, and thinly sliced
4 eggs
1 cup flour
1 cup plus 2 tablespoons milk
1 teaspoon vanilla
Powdered sugar

• Preheat oven to 425 degrees. 
• In a cast-iron skillet (or other skillet that can go directly into the oven) melt butter over medium-high heat. 
• Stir in sugar and cinnamon. 
• Add apples. 
• Cook over medium-high heat, stirring frequently, until apples are translucent (about 5 minutes). 
• While that is cooking, prepare the batter.
  

Batter preparation:

• In a separate bowl, beat the eggs. 
• Add flour and milk. 
• Beat until smooth. 
• Pour the batter evenly over the cooked apples in skillet.
• Put skillet in oven. 
• Bake uncovered until pancake is puffy and golden (about 15 minutes). 
• Sift powdered sugar over the pancake. 
• Cut into wedges. 
• Serve immediately.