Peach Schnapps French Toast
Honey and Cinnamon Glazed Pineapple
Lobster Newburg
Bountiful Brunch Pizza
Crockpot Egg Casserole
Pull-Apart Bacon Bread
Apple-Bacon-Cheddar-Bake
Denver Quiche



I have gotten all of these from rec.food.recipes

Peach Schnapps French Toast

Serves 12.
36 slices French bread
2 cups sliced peaches (fresh or canned)
12 extra large eggs
1 cup peach schnapps
1 cup cream
1 tsp ground cinnamon
4 tsp brown sugar
Powdered sugar or crushed corn flakes (optional)

Place peaches, eggs, schnapps, cream, cinnamon and sugar in blender
and process on high until fully liquefied. Pour onto flat pans and
soak bread slices in it overnight. In morning cook slices of bread on
lightly oiled non-stick griddle at medium-high heat. May be dipped in
crushed corn flakes before cooking. If not, sprinkle with powdered
sugar before serving. (A healthier version may be made using egg
whites to replace the eggs and low fat milk instead of cream.




Honey and Cinnamon Glazed Pineapple

Here's another one that's fast, easy and only takes a few ingredients!

Serves 4 to 6

1 pineapple, peeled and cored
1/2 cup honey
1/4 cup cinnamon*

Optional garnishes and accompaniments include cinnamon stick, ice
cream, maraschino cherries or whipped cream Clean and preheat grill.
Combine honey and cinnamon in a small bowl until the cinnamon is
evenly distributed throughout the honey. Set aside.
Cut the pineapple into 1/2-inch thick rings.
Brush the honey mixture on the entire surface of each pineapple ring.
Grill the rings, covered and on low to medium heat, until golden brown.
Plate and serve.





Lobster Newburg

cooking time: 15 minutes
2 lbs. cooked lobster meat or crab meat or shrimp
1 quart cream
1 cup butter, melted
3/4 cup clam juice
1/2 cup sherry
2 tbsp. cornstarch
1 1/2 tsp. worcestershire sauce
1 tsp. dry mustard
1/4 tsp. nutmeg (optional)

In a large cooking part, melt butter, then add Clam juice, sherry,
Worcestershire sauce and mustard; add Lobster and cook over medium
heat (10 minutes), stirring often to thoroughly mix ingredients. Add
cream and nutmeg and heat just until the boiling point, then add
cornstarch (moistened with water), and stir sauce has thickened.
Serve immediately over toast.
Servings Per Recipe: 6-8.



Bountiful Brunch Pizza

Crust:
1 pkg. (24 oz.) frozen shredded hash browns, thawed & broken apart
1 egg, beaten
Salt and ground black pepper to taste

Egg Topping:
7 eggs
1/2 cup milk
Salt and ground black pepper to taste
1 cup chopped ham
1/2 cup sliced fresh mushrooms
1/4 cup green onion slices
1/4 cup chopped green bell pepper
1 1/2 cups (6 oz.) shredded Cheddar cheese

Preheat oven to 400 F. Cover 15" round baking stone with parchment
paper. For crust, combine potatoes, egg, salt and pepper. Mix
well. Spread potato mixture into 14 inch circle on prepared baking
stone. Pat down with back of spoon.
Bake 20 minutes; remove from oven.

For egg topping, whisk eggs and milk. Season with salt and black
pepper.
Microwave on HIGH for 3 minutes; stir. Microwave an additional three
minutes; stir. Spread cooked egg mixture evenly over potato crust.
Top with ham, mushrooms, green onion and bell pepper. Sprinkle with
cheese. Return to oven.
Bake 10 minutes. To serve, cut into wedges with pizza cutter.

Yield: 10 servings.


Crockpot Egg Casserole

Use your imagination when making this recipe. Try Canadian bacon
instead of ham. Use Havarti or Swiss cheese instead of Cheddar. Add
some minced jalapeno peppers if you like hot foods. Then enjoy!

1 32 oz. bag frozen hash brown potatoes
1 lb. cooked ham, cubed
1/2 cup chopped onion
1 green bell pepper, chopped
1 1/2 cups shredded Cheddar cheese
12 eggs
1 cup whole milk
1/2 tsp. salt
1 tsp. pepper
Serves 12

Spray inside of slow cooker with nonstick cooking spray. Place one
third of the frozen hash brown potatoes in the slow cooker. Add one
third of the ham, onion, green pepper and cheese. Repeat layers,
ending with the cheese. In a large bowl, beat the eggs, milk and
seasonings until well mixed. Pour over the ingredients in the slow
cooker, cover and turn on low. Cook for 10-12 hours, until casserole
is set and eggs are thoroughly
cooked. Serves 12




Pull-Apart Bacon Bread

1 pound package bacon
1 Tbsp. butter
3/4 cup cored, seeded & chopped sweet green bell pepper (optional)
3/4 cup peeled and chopped sweet type onion
3 cans (7-1/2 ounces each) buttermilk biscuits
1/2 cup butter -- melted
1/2 cup shredded sharp cheddar cheese -- (2 ounces)
Herbs of choice as Dill Weed (optional)

Cook bacon until crisp. Drain, crumble and set aside. Place bacon drippings in
skillet; heat over medium-high heat until warm. Add green pepper and onion,
saute until tender. Cut biscuits in fourths and place in large mixing bowl. Add
sauteed vegetables, crisp bacon, butter, herbs and cheese; toss until
thoroughly mixed. Don't make and reheat, it will be too greasy. Don't add more
cheese, it will make it too greasy as well. You may cut back a bit on the
butter, if desired. Place in a 10-inch tube pan coated with cooking spray. Bake
in a 350 degree F. oven for 30 minutes. Immediately invert onto large serving
plate. Serve warm.



Apple-Bacon-Cheddar-Bake

I used "BisQuick" last time I made this, and it was just as good as
making my own mix.

1 lb. bacon, fried crisp, crumbled
About 3 cups sliced apples
2 Tbsp. sugar
2 cups shredded cheddar
2 cups biscuit mix
2 cups milk
4 - 5 eggs

Mix apples and sugar. Layer in 9x13 pan in rows. Cover apples with cheese.
Sprinkle with bacon. Beat remaining ingredients together. Using ladle, pour
evenly over apples, cheese and bacon. Bake at 375 F for 35-40 minutes till
lightly browned. Serve Warm. Serves: 8




Denver Quiche

1 pre-baked cooled pastry for 9 1/2" by 2" quiche pan with
removable bottom
1 tablespoon butter or oil
1 large sweet onion --diced
1 red bell pepper --diced
1/2 cup diced ham
1/4 teaspoon salt
Freshly-ground black pepper --to taste
3 tablespoon flour
5 eggs
1 cup whipping cream
1 1/2 cups grated Gruyere and
Fontina Val d'Aosta cheeses

Place a rack in the upper third of the oven and heat the oven to 325 degrees.
Heat the butter or oil in a large nonstick skillet over medium heat. When it's
hot, add the onion, bell pepper, ham, salt and pepper to taste. Cook, stirring
often, until the onion is soft, about 5 minutes. Stir in the flour. Set aside.
Whisk the eggs well in a large bowl. Whisk in the cream, stir in the Gruyere
and Fontina cheeses and the vegetable mixture. Ladle into the cooled crust. Set
the pan on a baking sheet. Bake the quiche until it is puffed and golden, 55 to
60 minutes. Cool it at least 15 minutes before serving. Remove the ring; slide
the quiche off the bottom and onto a large serving plate. This can also be
served at room temperature.



--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/