14
Breakfast, Breads and
Desserts
Breakfast Casserole
1 pound (450 g) hot pork sausage
10 eggs, lightly beaten
1 cup (250 ml) frozen, chopped
green pepper
1 cup (250 ml) frozen, chopped onion
Preheat oven to 325ºF (160ºC). In large skillet; cook sausage over medium-
high heat, stirring frequently until thoroughly cooked and no longer pink. Drain
on paper towel and allow to cool. In large mixing bowl, combine cooked
sausage, eggs, green pepper, onion, milk, pepper and salt; stir well. Distribute
frozen potato tots evenly in a greased 9 x 13 x 2-inch (23 x 33 x 5 cm) baking
dish. Pour the egg mixture into the casserole. Top with cheese. Bake uncov-
ered for 45 minutes, or until eggs are set.
Makes: 8 to 10 servings.
Banana Bread
2 cups (500 ml) flour
3
⁄
4
teaspoon (3.75 ml) baking soda
1
⁄
2
teaspoon (2.5 ml) salt
1 cup (250 ml) sugar
1
⁄
4
cup (60 ml) butter
Preheat oven 350ºF (180ºC). Lightly spoon flour into dry measuring cup; level with
a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place sugar
and butter in a large bowl and beat with a mixer at medium speed until well blend-
ed. Add in eggs one at a time mixing well after each addition. Add banana, yogurt,
and vanilla into mixture. Add flour mixture and beat just until mixed in. Spread
evenly into an 8 x 4-inch (20 x 10 cm) greased loaf pan. Bake for 1 hour.
Coffeecake
1 cup (250 ml) butter, softened
1
1
⁄
2
cups (375 ml) sugar
2 eggs
1
1
⁄
2
teaspoon (7.5 ml) vanilla extract
2 cups (500 ml) cake flour
1 teaspoon (5 ml) baking powder
1 teaspoon (5 ml) baking soda
1 cup (250 ml) sour cream
Preheat oven to 350ºF (180ºC). Butter a 9 x 13-inch (23 x 33 cm) baking pan.
In a mixing bowl, cream butter and gradually add sugar, eggs, and vanilla extract,
beating well after each addition. In another bowl mix flour, baking powder, and
baking soda. Add flour mixture alternately with sour cream to creamed mixture.
Topping: Mix sugars and cinnamon. Pour half of batter in pan. Sprinkle
walnuts and half of topping on top of batter. Add remaining batter and
sprinkle remaining topping on top. Bake for 45 minutes. Serve warm.
1
⁄
2
cup (125 ml) milk
1
⁄
2
teaspoon (2.5 ml) black pepper
1 teaspoon (5 ml) salt
4 cups (1 L) frozen potato tots
2 cups (500 ml) shredded Cheddar cheese
2 eggs
1
1
⁄
2
cups (375 ml) mashed ripe
banana (about 3 bananas)
1
⁄
3
cup (80 ml) plain low fat-fat yogurt
1 teaspoon (5 ml) vanilla extract
Topping:
1
⁄
2
cup (125 ml) brown sugar
1
⁄
4
cup (60 ml) sugar
2 teaspoon (10 ml) cinnamon
1
⁄
2
cup (125 ml) pecan or walnuts,
chopped
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