14
Breakfast Foods
Baked Eggs
1
1
⁄
2
cups (375 ml) milk
3 dozen eggs
1 teaspoon (5 ml) salt
In a large bowl, beat milk, eggs, salt, and pepper with mixer. Pour melted butter
into 9x13-inch (23 x 33 cm) baking pan and tilt pan to coat bottom and sides.
Pour egg mixture into pan. Place in roaster oven and bake eggs at 400ºF (205ºC)
for 30 minutes, stirring and scraping sides of pan with a rubber spatula every 10
minutes to ensure even cooking.
Makes 15 servings.
Overnight Sticky Buns
2
⁄
3
cup (150 ml) finely chopped pecans
1 pound, 9-ounce (705 g) bag frozen
roll dough
4 tablespoons (60 ml) + 1 teaspoon (5 ml)
butterscotch cook & serve pudding
mix, (
1
⁄
2
of a 3.5 ounce [100 g] box)
Grease a 10-inch (26 cm) tube or bundt pan. Sprinkle pecans in bottom of pan.
Place frozen rolls in pan. Sprinkle with pudding mix. Pour melted butter over rolls.
Combine brown sugar and cinnamon and sprinkle over rolls. Cover with wax
paper and let sit at room temperature overnight. In the morning, remove wax
paper, place in roaster oven, and bake at 350ºF (180ºC) for 20 to 30 minutes.
Remove from oven and immediately place serving plate on top of pan. Use hot
mitts and flip the pan to remove sticky buns.
1
⁄
2
teaspoon (2.5 ml) pepper
1
⁄
4
cup (60 ml) melted butter
1
⁄
4
cup (60 ml) butter, melted
1
⁄
2
cup (125 ml) brown sugar
1 teaspoon (5 ml) cinnamon
Harvest Apple Cake
1 cup (250 ml) sugar
1 cup (250 ml) light brown sugar
1
1
⁄
2
cups (375 ml) vegetable oil
3 eggs
2 teaspoons (10 ml) vanilla extract
3 cups (750 ml) flour
Preheat roaster oven to 325ºF (160ºC). In a large mixing bowl beat together sug-
ars, oil, eggs, and vanilla. Add flour, soda, salt, cinnamon, and nutmeg. Mix until
blended. Stir in apples and nuts. Pour into greased 10-12 cup (2.5-3 L) bundt or
tube pan. Place in roaster oven and bake 1 hour or until toothpick inserted in cen-
ter comes out clean. Let cool in pan 5 minutes then invert on cookie rack to cool.
1 teaspoon (5 ml) baking soda
1 teaspoon (5 ml) salt
1
⁄
2
teaspoon (2.5 ml) cinnamon
1
⁄
2
teaspoon (2.5 ml) nutmeg
2 cups (500 ml) finely chopped apples
1 cup (250 ml) chopped pecans
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