French Toast Casserole

May 7, 2025

I made this for supper one evening when neither Marvin nor I really had a taste for anything... boy did this turn out to be a great choice!  We loved it.  I was even able to reheat it the next day in the air fryer and it didn't lose anything that way.  (I would probably not want to just reheat in the microwave... the air fyer kept the good texture).  Will definitely do this again. 

French Toast Casserole

To make the casserole: 

1 Tbsp. butter

10 cups cubed up bread (I used a mixture of leftover oatmeal bread, some buns, rolls, and Italian bread - older bread is best) 

2 cups milk

6 large eggs

¼ cup lightly packed brown sugar

2 tsp. vanilla extract

1 tsp. ground cinnamon 

1 tsp. salt

To make the topping: 

4 Tbsp. butter, melted

½ cup lightly packed brown sugar

½ tsp. ground cinnamon

Pinch of salt

Prepare your baking dish - grease with butter or pam spray if needed.  Place cubed bread in baking dish, spreading into an even layer. 

In a medium bowl combine the milk, eggs, brown sugar, vanilla, cinnamon and salt. Whisk until smooth. 

Pour this custard mixture over the bread and press gently down to help the bread absorb the liquid.  Set aside, covered, for at least 30 minutes at room temperature.  You may also store this in the refrigerator for up to 12 hours, then allow to come to room temperature 30 minute before baking.

Heat oven to 400 degrees.  Make the topping by mixing in a small bowl the melted butter, brown sugar, cinnamon and salt.  Dollop this mixture over the top of the casserole and sort of spread it out over the entire surface as you are able. (If you are making this casserole ahead of time, save this step for the end before baking.) 

Bake, uncovered, in the oven for 30 to 35 minutes or until the casserole is puffed up and golden brown.  Cut and serve.  We served it with a bit of half and half dolloped over it and maple syrup.  You could also top it with fresh raspberries or even blueberries. 

Biscuits and Gravy Casserole

Daddy loved this one...

Biscuits and Gravy Casserole

1 pound breakfast sausage

1 can Grands biscuits

8 eggs 

white gravy - See note below

Brown the sausage in a skillet until it is cooked through and crumbly.  

Use a large can of Grands biscuits and cut each biscuit into 4 pieces.  Then spread them out on the bottom of a 9x13 baking dish.  (prepared with Pam spray)

You may add seasoning to the top of the biscuits if you like - including sprinkling some everything bagel seasoning or just salt & pepper.  

Then spread the crumbled, cooked sausage over the biscuit layer.  

Lightly scramble the eggs with a splash of milk, salt, pepper and onion powder.  Spread over the sausage layer.  You can add some shredded cheese if you like (I never do)

Then make your gravy (see note below).  Pour half of it over the top of the eggs.  Bake in oven at 350 for about 15-20 minutes.  Then remove and pour the rest of the gravy over top.  Put back in oven for about 5 minutes more - until it looks like the biscuits have browned up and the whole thing is heated through.  

Note - You can make your own white gravy using the drippings from the browned sausage or you can use a couple packets of gravy mix.  I prefer Williams Country Gravy - it really is most like homemade, especially if you use milk instead of water to make it.  I also make it in the skillet with the sausage drippings just for good measure.  :)

https://www.hy-vee.com/aisles-online/p/13893/Williams-Original-Country-Gravy-Mix

Note, this will not reheat in a microwave very well.  Those biscuits will just turn back to dough in a microwave.  So eat it all or reheat it in the oven or an air fryer. 

Pan de Elote

Daddy really liked this. I wasn't so sure. :D

Pan de Elote

I made this in my 8x8 baking pan.  This is after it is turned out on a paper towel lined plate. 

1 (15 oz) bag frozen yellow corn kernels, defrosted (about 2 ½ cups)

1 (14 oz) can sweetened condensed milk

3 large eggs, room temperature

¼ cup unsalted butter, melted (I used salted)

1 tsp. vanilla extract

1 cup all purpose flour

2 tsp. baking powder

½ tsp. salt

powdered sugar for dusting (optional)  (we didn't do this)

Preheat the oven to 350 degrees.  Prepare baking pan with non-stick spray.  Line with parchment paper and then spray again. 

Add to a blender... the corn, sweetened condensed milk, eggs, butter and vanilla.  Blend until well combined and the corn is almost smooth.  Add in the flour, baking powder, and salt.  Blend until just combined.  

Pour the batter into the prepared baking pan.  (I used my 8x8)  Bake until golden - about 40-45 minutes.  Serve warm or at room temperature, dusted with powdered sugar if you like. 

Foccacia Bread (or pizza dough)

This was good but we all agreed it would be even better as a pizza crust. May try that next time...

Foccacia Bread (or pizza dough)

Ingredients

4 cups all-purpose flour

2 teaspoons kosher salt

2¼ teaspoons instant yeast (1 packet)

2 cups warm tap water

1 teaspoon soft butter for greasing pan

4 tablespoons olive oil divided

Italian seasoning or finely chopped fresh herbs

flaky sea salt

Instructions

Prepare the dough:

In a medium-large bowl, combine flour, salt, and instant yeast. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour. Cover the bowl with a plastic wrap and refrigerate for at least 8 hours and up to 24 hours.

Lightly butter two 9-inch cake pans. Line pans with parchment paper. (I just used my 9x13 cake pan)  Pour one tablespoon of olive oil into the center of each pan. Divide dough in half with a large spoon or rubber spatula and place one piece of dough in each pan, turning to coat with oil. Tuck edges of dough underneath to form a rough ball.

Cover each pan tightly with plastic wrap and allow the dough balls to rest for 2 hours (it may take as long as 3 hours, depending on the warmth of your kitchen). The dough should cover most of the pan.

Bake:

Preheat oven to 450˚F with a rack positioned in the center of the oven.

Drizzle another tablespoon of oil over each round of dough. With oiled fingers, using both hands, press straight down and create deep dimples that go all the way through the dough (in other words, you'll actually be making deep holes.) If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan.

Sprinkle tops with Italian seasoning (or fresh herbs) and flaky sea salt.

Transfer the pans to the oven and immediately reduce the temperature to 425˚F. Bake for 22 to 28 minutes, until the tops are golden and the undersides are crisp. Remove pans from the oven. Remove bread to a cooking rack.

Serve warm or allow to cool completely then store in a zippered bag.

Jonathan's Breakfast (Brunch) Quesadilla

Jonathan's Breakfast (Brunch) Quesadilla

Another tasty concoction from Jonathan.  I wanted to capture this for the blog so that I can make it myself in the future.  

Cook sausage and set aside (cut up into bite size pieces).  Cook two eggs in skillet - break the yolks but you don't scramble them.  Put flour tortilla in skillet and cover with cheese.  Then layer on the sausage and egg, followed by a bit more cheese and some seasoning (PC Southwest seasoning is perfect - can also use Everything Bagel seasoning)  Cover with top flour tortilla and cook until browned and cheese is melty.  Flip and repeat.  :)  Yum!!!!

Tater Tot Breakfast Casserole

A favorite from the family reunion.

Tater Tot Breakfast Casserole

1 medium onion, diced

6 oz. Canadian bacon, diced (I just used diced ham)

4 cups frozen Tater Tots, thawed (I used a full regular bag of tots and they just sat on the counter for a bit before baking - not fully thawed)

6 large eggs, beaten  (I used about 10 eggs)

½ cup sour cream

½ cup milk or half & half

½ tsp. garlic powder

salt and pepper to taste

1½ - 2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  In a skillet, sauté the onion.  Lay tater tots along bottom of baking dish (9x13).  Top with the diced ham and the sautéed onion.  

In a large bowl whisk together the eggs, sour cream, milk and seasonings.  Stir in the cheese then pour over top of the tots, ham and onion.  Bake for 35-50 minutes or until eggs are set.  

Apple Dip

Such a quick and easy apple dip. Mav loves it and so do I!

Apple Dip

I mixed about ½ and ½ peanut butter and Two Good Vanilla Greek Yogurt. Then added a bit more yogurt. Added a drop or two of vanilla extract. Whipped with spoon. Served with apple wedges.

Rosemary Herb Bread

Debbie's recipe from Sept. wine night... Sauvignon Blanc

This bread was delicious and I have made it a couple times since that night!  Thanks to Debbie for brining it to wine night.  :) 

Romano's Macaroni Grill Rosemary Bread

1 Tbsp. yeast

1 Tbsp. sugar

1 cup warm water

2 ½ cups flour

1 tsp. salt

2 Tbsp. rosemary

2 Tbsp. butter

Place yeast, sugar, and water in large bowl or food processor and allow mixture to become bubbly.  Mix in 1 Tbsp. butter, the salt, and 2 cups of the flour.  Add 1 Tbsp. of the fresh chopped rosemary.  Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic.  Add more flour if necessary.  

Oil a bowl, put dough in it and cover with a towel.  Let the dough rise in a warm place for an hour until doubled.  Punch down dough and divide in half.  Let dough rest about 5 minutes.  

Spray baking pan or cookie sheet with cooking spray.  Shape the dough into 2 small rounded oval loaves.  Sprinkle remaining 1 Tbsp. of rosemary over the loaves and press lightly into the surface.  Let loaves rise again until doubled, about 45 minutes.  

Preheat oven to 375 degrees.  Bake for 15 to 20 minutes, until lightly browned.  Carefully remove from oven, brush with remaining butter (and salt if desired).  

Smoothies - we are hooked!

Here are notes about more smoothies we have been enjoying. Goodness, we are all hooked on smoothies! I love my Instant Pot Ace blender for making smoothies. They come out perfect every single time. 

Basic recipe to tweak...

1 cup milk (almond or coconut are my preference)

1 banana (frozen is best)

½-1 cup fruit (frozen or fresh)

½-1 cup veggies (fresh or frozen)

I love to add ½ avocado to any smoothie regardless of ingredients - for creaminess and health benefits.

Optional add ins include... 1 tsp. flaxseed meal, 1 tsp. chia seeds, 1-2 Tbsp. any kind of nut butter, 1-2 Tbsp. cocoa powder, ¼ to ½ cup oats, 1 scoop protein powder (don't use for children), 1 scoop fiber powder, ½ tsp. any kind of extract, 1 Tbsp. unsweetened coconut flakes, 1-2 tsp honey or maple syrup (I never add - they are always sweet enough as is).  You can also add Kefir for a more tangy tasting smoothie - I like using the blueberry, strawberry or vanilla Kefir.  

Here are some combinations we have enjoyed so far (will keep adding to this post).

  
Mixed Berry Avocado Smoothie

½ avocado

¾ cup mixed berries (I used the frozen antioxidant mixed berries with arils)

1 banana (frozen is best if you have it)

big handful of spinach

½ cup plain or Vanilla Greek yogurt

1 scoop Vanilla protein powder

1 tsp. flaxseed meal

1 tsp. chia seeds

1 cup coconut milk (can also use almond milk)

4-6 ice cubes

Place all ingredients in blender and hit the smoothie button on the Ace blender.  It will cycle through.  If you feel it needs one more cycle, press cancel then press the smoothie button again.  Add more milk as needed for desired consistency.

Avocado Chocolate Peanut Butter Smoothie

½ avocado

1 banana (frozen is best if you have it)

2 Tbsp. cocoa powder

3 Tbsp. creamy peanut butter

1 cup unsweetened vanilla almond milk (more or less as desired)

½ tsp. maple extract (optional, but very good)

½ tsp. vanilla extract (optional, but very good)

4-6 ice cubes

Place all ingredients in blender and hit the smoothie button on the Ace blender.  It will cycle through.  If you feel it needs one more cycle, press cancel then press the smoothie button again.  Add more milk as needed for desired consistency.

Peach Strawberry Carrot Smoothie

Peach Strawberry Carrot Smoothie

1 cup peaches (fresh or frozen)

1 cup strawberries (fresh or frozen)

1 cup baby carrots or ¾ cup shredded carrots 

1 banana (frozen is best if you have it)

½ avocado

½ cup Greek yogurt, plain or vanilla

2 tsp. flaxseed meal

1 scoop Vanilla protein powder

1 cup almond or coconut milk

4-6 ice cubes

Place all ingredients in blender and hit the smoothie button on the Ace blender.  It will cycle through.  If you feel it needs one more cycle, press cancel then press the smoothie button again.  Add more milk as needed for desired consistency.

Sunshine Smoothie

1 cup frozen strawberries

½ cup frozen peaches

1 cup Greek yogurt - plain or vanilla

½ cup coconut water or coconut milk

4-6 ice cubes

Place all ingredients in blender and hit the smoothie button on the Ace blender.  It will cycle through.  If you feel it needs one more cycle, press cancel then press the smoothie button again.  Add more milk as needed for desired consistency.

More ideas for fruit and veggie combinations include...

Blueberry Cocoa - milk, banana, blueberries, spinach (raw, cooked & cooled or frozen), cocoa powder

Strawberry Banana - milk, banana, strawberries, cauliflower ((raw, cooked & cooled or frozen)

Mango Coconut Sweet Potato - milk (coconut is preference), mango, sweet potato (cooked & cooled or frozen), avocado.  Can blend in some unsweetened coconut flakes if you like. 

Honey Peach - milk, banana, peaches, raw summer squash (raw, cooked & cooled or frozen), flaxseed

Creamsicle - milk, yogurt, banana, orange, butternut squash (cooked & cooled or frozen)

Tropical Greens - milk, banana, kiwi, kale, chia seeds

Cocoa Banana - milk, banana, spinach, cocoa powder, nut butter

Strawberry Beet - milk, avocado, strawberries, beets (cooked & cooled or frozen/canned), maple syrup and/or extract

Cinnamon Apple - milk, banana, apple, summer squash (raw, cooked & cooled or frozen), dash of cinnamon

Blueberry Avocado Smoothie

Blueberry Avocado Smoothie
½ avocado

½ cup blueberries (I used frozen)

1 banana 

½ cup oatmeal (I used regular oats)

½ cup plain Greek yogurt  (can also use Vanilla Greek yogurt)

2 tsp. flax seed meal

1 scoop vanilla protein powder  (optional - don't use for toddlers)

½-1 cup almond milk  (can also use water or coconut milk)

4-6 ice cubes

Puree all ingredients in high power/high speed blender until smooth.   (Note - if using the Instant Pot Blender just hit the 'Smoothie' button and it will take care of it.)   Serve immediately.  Will keep in refrigerator for up to 48 hours.  

I doubled this recipe and it made 4 nice, but slightly small helpings - enough for Marvin, Laura, Jonathan, and Maverick.

Maverick loved this one!

Protein Pancakes

James first made these for our family at our reunion a couple years ago. They are nutrient dense, flourless, and very tasty. Jonathan and I especially like making these. This recipe as listed below will make enough for 2-3 people.

Protein Pancakes

½ cup Greek yogurt

½ cup vanilla almond milk (can use regular almond milk but I prefer unsweetened)

2 eggs

2 cups oats

2 scoops vanilla protein powder

1 tsp. baking powder

1 tsp. vegetable oil

½ tsp. vanilla extract

1 banana

Blend all ingredients together in a blender.  Let batter rest for 5 minutes.  Pour out batter onto a hot griddle and let brown.  You may want to slightly smush down the top of the pancake, then flip it over.  When browned on both sides remove to plate with paper towels. 

Toddler Muffins

I really don't like that name... although Maverick does love these!!  (but so do I!)  :) 

Toddler Muffins

1 cup brown sugar  (can use less)

½ cup plain or vanilla yogurt (heaping)

½ cup unsweetened applesauce

¼ cup butter, softened

4 eggs

1 can pumpkin puree (15 oz.)

1 cup finely shredded carrots (about 2 medium carrots)

3-4 very ripe bananas, mashed (the riper the better)

1¼ cups quick oats

1 cup whole wheat flour

1 cup all purpose flour

1 tsp. salt

2 tsp. baking soda

2½ tsp. ground cinnamon

⅛ tsp. nutmeg

Preheat oven to 375 degrees.  Line a muffin tin with liners.  Cream together the sugar, yogurt, applesauce and butter.  Add eggs, pumpkin, carrots, and bananas.  Mix well. 

In another bowl, mix together the oats, both flours, salt, baking soda, cinnamon and nutmeg.  When combined add this mixture to the wet ingredients and mix until combined.  

Scoop batter into the muffin liners.  Bake at 375 degrees for about 15 minutes or until a toothpick inserted in the middle of a muffin comes out clean. 

Remove from muffin pan and place on cooling rack.  Makes about 20-24 regular sized muffins.  These freeze well.  

Smoothies 2

I have been enjoying experimenting making smoothies in my Instant Pot blender.  This thing is a wonderful machine!  Really powerful!  I have not yet used the heat version, but look forward to trying out making soups in the future.  I always trust Instant Pot brand and they are always top quality. 

Here are two smoothies I have made so far - more combos coming in the future, for sure!  And the great thing about smoothies is you can just throw in whatever you have on hand.  :)

Berry Smoothie

This was a real hodgepodge... I had leftovers of frozen mixed berries (blueberries, blackberries, raspberries), frozen pitted cherries, then added some frozen banana (about 1½ banana equivalent), a large handful of fresh spinach, some Noosa honey yogurt, some regular milk, about ¼ to ⅓ cup flax seed meal.  Press the Smoothie button the blender and let it go.  That is all you have to do!  This blender really does make the perfect smoothie consistency. 

This one just had a bag of Great Value frozen fruit (pineapple, peach, mango, strawberry), some frozen banana (probably about 1½ equivalent) and some coconut milk (a fair amount - but I just poured it in until it looked right)  Very tasty.  Maverick enjoyed it a lot.  :) 

Overnight Oats

I am loving these overnight oats.  They are fun and easy to put together at the beginning on the week - then you have a fast, easy, nutritious breakfast ready for you all week long.  And the possibilities for flavor and combination are endless!  

Base recipe is ½ cup old fashioned oats, 1 Tbsp. Chia seeds, and ⅔ cup milk (using coconut or almond - unsweetened, but you can use any kind).  Place that in your container (I am using pint Mason jars with the leak proof Ball lids).  Stir these 3 ingredients together well - making sure those chia seeds don't clump up.  Then you get to decide how you want to 'gussy them up'.  :) 

Here are several versions I have made.  For each of these you simply add the additional ingredients to the oats base you already have in your jars.  Be sure to stir them up well when you are finished - put the lids on tight, and store them in the refrigerator.  They should keep well for 4-5 days if you are using coconut milk or almond milk.  I make these on a Saturday or Sunday and we eat them through Thursday or Friday.  When serving you can add even more toppings, if you like.  I also like to drizzle a little Kefir on mine when I serve.  

Ingredients listed are for one serving/Mason jar - increase as needed

Basic recipe 

½ cup old fashioned oats

1 Tbsp. chia seeds

⅔ to ¾ cup milk (coconut or almond are my preferences, but you can use any kind)

Stir these three ingredients together well - make sure chia seeds don't clump.  Then add extra ingredients.  (recipes below)

Tropical 

Start with base recipe (found above)
4 pineapple chunks (from canned or frozen) sliced up 

1 Tbsp. unsweeteened shredded coconut 

1 Tbsp. sliced almonds 

¼ tsp. vanilla extract 

be sure to use coconut milk for this one 

Apple Cinnamon Raisin

Start with base recipe (found above)

3 freeze dried apple chips crumbled/broken (you could certainly use fresh apple, but might want to eat this sooner than later)

¼ tsp. maple extract 

8 raisins 

⅛ tsp. cinnamon 

⅓ cup applesauce 

used almond milk on this one 

Strawberry Banana

Start with base recipe (found above)

6 each freeze dried strawberries and bananas, crumbled/broken (can also use fresh or frozen)

⅓ to ½ cup greek yogurt (honey, vanilla, or even plain if you prefer - used Oikos zero pro vanilla for Daddys and honey noosa for ours) 

¼ tsp. strawberry extract 

¼ tsp. vanilla extract 

used almond milk for this one

Peanut Butter Banana

Start with base recipe (found above)

⅓ cup unsweetened applesauce (optional)

2-4 Tbsp. creamy or crunchy peanut butter (Daddy likes more peanut butter!)

½ tsp. maple syrup extract

½ tsp. banana extract

(can use vanilla extract if you don't have the others, but maple and banana extract really make this yummy!)

½ banana, sliced  (won't last as long in fridge as dried fruit)

you can use almond or coconut milk (I used almond)

This was Peach Vanilla 

Base recipe is ½ cup old fashioned oats, 1 Tbsp. Chia seeds, and ⅔ cup milk (using coconut or almond - unsweetened, but you can use any kind). Then add ingredients, stir well (make sure those chia seeds don't clump up), and put in fridge.   

  

Peach Vanilla

¼ tsp. vanilla extract 

3 dehydrated peach pieces, broken/cumbled (can also use fresh or frozen)

⅓ cup applesauce

This was Blueberry Almond (Daddy's favorite flavor combination so far)

Base recipe is ½ cup old fashioned oats, 1 Tbsp. Chia seeds, and ⅔ cup milk (using coconut or almond - unsweetened, but you can use any kind). Then add ingredients, stir well (make sure those chia seeds don't clump up), and put in fridge.    

Blueberry Almond 

¼ cup blueberries (these were fresh but you could use frozen or dried) 

⅓ cup applesauce 

pinch nutmeg (up to ¼ tsp if you really want it heavy) 

1 Tbsp. sliced almonds 

¼ tsp. almond extract    

Morning Glory Muffins 2

An updated version with even more 'good for you' stuff in them!

Morning Glory Muffins 2

1½ cups flour
½ cup oats

1 tsp. baking powder 

1 tsp. baking soda 

½ tsp. salt 

2 tsp. ground cinnamon 

¾ cup splenda brown sugar (can use 1 cup white sugar if you like)

¼ cup chia seeds 

¼ cup ground flax seed/meal 

¼ cup pumpkin seeds 

¼ cup sunflower seeds 

2 cups shredded carrots 

⅓ cup golden raisins 

½ cup sliced almonds 

½ cup unsweetened coconut flakes (or shredded coconut) 

1 apple cored and shredded 

4 eggs 

½ cup applesauce 

¼ cup vegetable oil 

¼ cup melted coconut oil 

2 tsp. vanilla extract 

Place muffin liners in pan or grease muffin cups.  

In a large bowl mix together the flour, oats, baking powder, baking soda, salt, cinnamon, and splenda brown sugar.  Stir in the chia seeds, flax meal, pumpkin seeds, sunflower seeds, shredded carrots, raisins, sliced almonds, unsweetened coconut, and shredded apple.  In a separate bowl, melt the coconut oil.  Then add the eggs, applesauce, vegetable oil and vanilla extract to that.  Beat all together.  Stir egg mixture into flour/carrot mixture just until moistened.  Scoop batter into the prepared muffin cups.  Bake at 400 degrees for 5 minutes, then 350 degrees for 15-20 more minutes.  Makes 22-24 regular/small muffins.  Can sprinkle oats on top to help with gummy surface if you like. 

Artisan bread in 5 minutes a day

My friend, Carol, shared about using the book Artisan Bread in 5 Minutes a Day to make bread each week.  She made it sound so quick and easy!  Then my friend, Betsy, said she had purchased a cool new gadget called a Danish Dough Whisk.  I have long admired those but never purchased one (or knew anyone who had).  Well, these two fine ladies sold me on trying my hand with this quick and easy artisan bread!  Dear Carol loaned me her book, I ordered a danish dough whisk and this plastic tub, and I was off to the races!  :D  

You may remember that I used to make bread all the time when I had my little in-home bakery (many years ago!)  But it was NEVER this simple!  I like this way better.  :D  I literally just put warm water, salt and yeast in this plastic tub and swish it around.  Then add in the flour and use the danish dough whisk to stir it through.  No kneading required.  Just combine it all well, then let it sit on the counter for a couple hours to rise a bit (seen in this photo below)...

That is it!  Then you store it in the fridge until you want to pull some out to make a loaf!  The book suggests you master the 'master loaf' first, then gives tons of variations on the basic theme.  So far I have only made the master loaf but we all think it is delicious!  The big tub of dough will make about 5 one pound loaves which is perfect for the week.  By adding steam to the baking, as directed in the book, these loaves come out with that perfect crusty exterior and the soft, chewy inside.  SO GOOD!

The book said the loaves would 'sing' when they come out of the oven - and they DO!  It has something to do with the soft inside and that outer crispy crust... I don't know for sure.  But they really do sing and crackle while cooling - which is just extra fun.  :)  

You can find the recipe for the Master Loaf at this link...

https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/

Grandma Jewell's Banana Bread

I can't believe I still don't have a photo of this recipe. We have been making this recipe for decades. I just pulled it out again in the last few weeks because I wanted banana bread that was NOT low in sugar or fat. :D  ha!  Sometimes you just need the full-on real thing. This banana bread gives you all of that. This is my Grandma Jewell's Banana Bread recipe. I definitely think of her when I make this.

Grandma Jewells Banana Bread
¾ cup butter, softened

1½ cups sugar

1½ cups mashed ripe bananas (4-6 bananas)

2 eggs

1 tsp. vanilla

½ cup buttermilk**

2 cups flour

1 tsp. baking soda

¼-½ tsp. salt

Cream butter and sugar well.  Add bananas, eggs, vanilla, and buttermilk.  Mix well. Sift together flour, baking soda and salt in a separate bowl.  Add to bowl with flour mixture, blending well as you add.  Pour into greased loaf pans and bake at 350 degrees for 1 to 1½ hours.   Makes one large loaf or two small loaves. 

**Note - you can substitute powdered buttermilk and ½ cup water for the ½ cup buttermilk if you like.  I like to keep SACO brand buttermilk powder on hand in my refrigerator for use in recipes like this and buttermilk biscuits. 

Pumpkin Banana Muffins

Delicious!

Pumpkin Banana Muffins

¼ cup butter

2 bananas, very ripe

1 cup sugar

¾ cup canned pumpkin

1 egg

1 tsp. vanilla extract

1½ tsp. pumpkin spice

1 tsp. cinnamon

1½ cups flour

½ tsp. salt

1 tsp. baking soda

 

Preheat oven to 425 degrees.  Fill your muffin tin with liners.  (12 count)

In a large bowl, microwave butter until melted, about 15-20 seconds, then add the ripe bananas and mash together.  Add the sugar and pumpkin.  Stir well.  Then stir in the egg and vanilla.  Add the pumpkin spice, cinnamon, flour, salt, and baking soda.  Mix well until there are no dry pockets.  Spoon into the muffin tin/liners.  

Bake for 5 minutes at 425 degrees.  Without opening the door of the oven, lower temperature to 350 degrees and continue baking for 15-16 more minutes.  Baking them at the higher temperature first helps them rise and gives a nice rounded top.

Baked French Eggs

These were easy and good.  I like the idea of making a whole muffin tin of these and freezing them for fast, easy breakfasts.  

Baked French Eggs

6 large eggs 

4 oz. grated or shredded Parmesan cheese

¼ cup heavy cream (I used half and half)

salt and black pepper to taste

Preheat oven to 425 degrees.  Spray the muffin tins with oil (butter flavored is a good choice).  Crack an egg in each muffin cup.  Drizzle each egg with 1-2 Tbsp. heavy cream (or half and half).  You can also choose to drizzle with a bit of melted butter along with or instead of the cream.  Season with salt and pepper to taste. Top with 1 Tbsp. Parmesan cheese.  Place the muffin tin in the oven and cook according to desired doneness in chart below.

7-8 minutes for soft

9-10 minutes for semi-soft

11-12 minutes for firm centers

You may garnish with additional Parmesan cheese. 

Note - you can also place a piece of Canadian Bacon in the bottom of each muffin cup before the egg.  Or a cooked sausage patty, sliced mushrooms, or even a bed of spinach leaves.  

Updating with a new version of this recipe!

We did this for a family lunch recently and this time we added one round of Hormel Canadian Bacon at the bottom of each muffin cup, followed by several spinach leaves.  Cracked the egg on top of that and topped with half and half, salt, pepper, and a little bit of shredded parmesan cheese.  Wow!  So good!  We really liked adding the extra ingredients in.  There are many more possibilities - sausage patties with  chopped onions & peppers might be the next one we try.  

Updated July 2021

I have now made these and frozen them so that I can pull them out of the freezer and reheat in microwave for easy breakfasts.  It works just fine!  I cooked them to soft yolks, let them cool just a bit, then slid them into ziplocks and froze.  When I remove one to eat, I heat in the microwave on defrost for about 30 seconds and then on cook for 50-60 seconds.  Just perfect!

Also of note - for this version (pictured below) I placed a pre-cooked sausage patty in the bottom of the muffin tin, followed by spinach leaves, then the egg, then a tiny bit of shredded parmesan cheese, followed by a small dollop of half and half.  salt and pepper to taste.  Yummy!

Baked eggs, cooling, then ready for a ziplock bag. 

Alabama Biscuits

Mama made these biscuits a month or so ago and I realized I didn't have this recipe down anywhere.  I took a photo of her recipe card, showing she got this one from Mary Kathryn Coffman.  That definitely makes it even more special.  :)

No photo of the biscuits (yet) but here is the recipe.

Alabama Biscuits

2 ½ cups flour

3-4 Tbsp. sugar

1 pkg. dry yeast

½ tsp. baking soda

6 Tbsp. Crisco

½ tsp. salt

1 cup buttermilk, room temperature

Mix dry ingredients, work in shortening, dissolve yeast in ¼ cu warm buttermilk.  Mix into rest of ingredients and buttermilk.  Roll out on a floured board.  Let rise an hour (or more).  Bake at 400 degrees till done. Makes 14 to 18 rolls.