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  Listing of Kathy's Favorite Breads and Brunch:
   

Zucchini Bread

Ingredients:

     3 eggs, well beaten
     1 cup oil
     2 1/3 cups sugar
     3 cups flour
     3 cups zucchini, grated or ground
     1/2 tsp salt
     1 tbsp vanilla
     1 tsp baking soda
     1 cup chopped nuts, optional

Instructions:

Preheat oven to 350 degrees.  Grease and flour two loaf pans.  Mix everything together (I alternate mixing part of the flour and part of the zucchini in with the other ingredients.)  Bake in greased/floured loaf pans at 350 degrees for one hour (or until a toothpick inserted in the center comes out clean.)

Makes 2 loaves.  Freezes well. 
Serving suggestion:  Serve with cream cheese or make a spread by mixing cream cheese and chopped olives.

--The original recipe is called "Safie's Zucchini Bread, Adapted by Julie McQueen"


Date Nut Bread

Ingredients:

           3/4 cup chopped walnuts
           1 cup chopped pitted dates
            1 1/2 teaspoons baking soda
            1/2 teaspoons salt
            3 Tablespoons shortening
            3/4 cup boiling water
           
2 eggs
            1 tsp vanilla extract
            1 cup granulated sugar
            1 1/2 cups all-purpose flour

 
Instructions:

1.  Mix first four ingredients with a fork.
2.  Add shortening and boiling water.  Let stand for 20 minutes
3.  Heat oven to 350 degrees.
4.  In a large bowl, beat eggs.
5.  Add vanilla, then sugar and flour, beating with a fork.
6.  Add date mixture, mixing until blended.
7.  Pour into a greased 9x5x3 loaf pan.
8.  Bake at 350 degrees for approximately 65 minutes (or until toothpick comes out clean.)

This delicious bread was served with Rachel Ray's Chutney & Cheese Spread.  Wonderful!


Bonelos (Coconut Doughnuts)

Ingredients:

           2 cups coconut milk
            1 cup sugar
            4-5 cups flour
            3 tsp baking powder
            coconut or cooking oil
            powdered sugar

 
Instructions:

1.  Mix sugar and coconut milk.
2.  Mix together flour and baking powder.

3.  Gradually add flour mixture to the milk mixture to make dough.
4Roll dough into small balls and deep fry in hot oil until brown.
5.  While warm, roll in powdered sugar.

This recipe is from "Leblon Finatinas Para Guam" (Guam Cookbook.)  These doughnuts are very good!


French Toast Casserole

Ingredients:

         10 to 12 thick slices of bread
         12 eggs, beaten
         2 cups milk
         1/4 to 1/2 cup maple syrup
         1 (8 oz.) package cream cheese, still chilled
         Cinnamon sugar

 
Instructions:

1.  Preheat oven to 350 degrees.
2.  Coat a 9x13 glass baking dish with vegetable spray.
3.  Cut bread into cubes and place in pan evenly.
4.  In a bowl, mix together eggs, milk, and syrup, and pour over bread cubes.
5.  Break cream cheese into pieces and place evenly over mixture.
6.  Sprinkle with cinnamon sugar.
7.  Bake for 1 hour. 
8.  Serve with warm maple syrup and confectioners sugar.

Makes 8 servings.

From "Ladies of the Church Present Heavenly Creations"
(Albemarle Road Presbyterian Church, Charlotte, NC, 2003)



Cream Biscuits

Ingredients:

           2 cups (10 ounces) unbleached all-purpose flour
            2 teaspoons sugar
            1 teaspoon baking powder
            1 teaspoon salt
            1 1/2 cups heavy cream

 
Instructions:

1.  Adjust oven rack to upper-middle position and heat oven to 425 degrees.
2.  Line baking sheet with parchment paper.
3.  Whisk together flour, sugar, baking powder, and salt in medium bowl.
4.  Add 1 1/4 cups cream and stir with wooden spoon until dough forms, about 30 seconds.
5.  Transfer dough from bowl to countertop, leaving all dry, floury bits behind in the bowl.
6.  In 1 tablespoon increments, add up to 1/4 cup cream to the dry bits in the bowl, mixing with wooden spoon after each addition, until moistened.
7.  Add these moistened bits to the rest of the dough and knead by hand just until smooth, about 30 seconds.
8.  To shape the biscuits, you can make round or wedge biscuits, by pressing the dough into an 8-inch cake pan, then turn the dough out onto a lightly-floured work surface. 
      To make wedge biscuits, use a knife or bench scraper to cut the dough into eight wedges.
      To make round biscuites, use a biscuit cutter.  Push together remaining dough into a 3/4-inch-thick round and cut out several more biscuits.   Discard remaining scraps.
9.  Place wedges or rounds onto parchment-lined baking sheet.  Bake until golden brown, about 15 minutes.
Serve immediately.

Variations: 
Cream Biscuits with fresh herbs:  whisk 2 tablespoons of minced fresh herbs into flour along with sugar, baking powder, and salt.

Cheddar Cheese Biscuits:  stir 1/2 cup sharp cheddar cheese cut into 1/4-inch pieces into flour along with sugar, baking powder, and salt.  Increase baking time to 18 minutes.

-- This recipe is from The America's Test Kitchen Cookbook
They are excellent biscuits and the wedges are so easy and no dough goes to waste.   Definitely a hit!


The Best Banana Bread

Ingredients:

            1 cup sugar
            1 stick butter
            3 eggs
            3 bananas (mashed with 1 teaspoon salt and 1 teaspoon baking soda)
            2 cups flour
            1 teaspoon vanilla
            1 cup chopped walnuts

 
Instructions:

               Preheat oven to 345 degrees F.  Grease and flour a loaf pan.  Cream butter and sugar in a mixer.  Add eggs one at a time and beat.  Add banana mixture alternately with flour.  Mix in nuts and vanilla.  Pour mixture into greased and floured loaf pan.  Bake for approximately 50 minutes or until toothpick inserted in the center comes out clean.   This freezes beautifully (although there won't be any left to freeze).  This is really good when slices are toasted in a toaster oven.

-- Elizabeth Welch's recipe from the Treasures and Pleasures cookbook, Apopka, FL 1990


Brown Sugar Bacon

Ingredients:

     2 pounds of sliced bacon
     1 cup brown sugar

Instructions:

Preheat oven to 350 degrees F.  Separate strips of bacon and coat with brown sugar.  Fold each piece in half on a slight angle.  Place on parcement paper in a baking dish. 

(Ok, here's an editorial comment from Kathy:   Parchment paper is important!  The sugar carmelizes -- Go to the store and get some before you make this dish!) 

Bake in the oven for 10 to 15 minutes or until crisp.  Remove from the oven and let cool on another piece of parchment paper.  Transfer to a serving platter once the bacon hardens.

This can be made early in the day and served at room temperature.   Makes approximately 25 servings.

-- From the Disney Institute's Autumn Brunch cooking class in Orlando, FL. 


Baked Garlic Grits

Ingredients:

     1 Roll of Kraft Garlic Cheese
     4 cups cooked grits
     2 eggs, beaten
     1/2 cup milk
     1 stick butter or margarine, melted
     Corn flakes, onion rings, or cracker crumbs for topping

Instructions:

Preheat oven to 350 degrees.  Cut 3/4 of the cheese into cubes.  Add cubes to hot grits.  Beat eggs and milk together and add to grits.  Pour 1/2 of melted butter in with grits.   Spray a 2-quart casserole dish with cooking spray (like Pam).  Blend grits mixture well and pour into a 2 quart casserole dish.  Add topping and remaining garlic cheese.  Drizzle with remaining melted butter.  Bake at 350 degrees for 45 minutes.

--From the kitchen of Chris Paulk, Atlanta, GA
This was a big hit at the 1998 Paulk Family Reunion!


Vegetable Cheese Pie

Ingredients:

     4 eggs, beaten
     1 1/2 cups milk
     1 cup shredded cheddar cheese
     1 package KNORR Spring Vegetable with Herbs Soup and Recipe Mix
     1 package (10 oz.) frozen chopped spinach, thawed and squeezed-dry
     1 9-inch deep dish pie crust

Instructions:

Preheat oven and cookie sheet to 375 degrees.  In large bowl combine first 5 ingredients.  Spoon into frozen pie crust.  Bake pie on the cookie sheet for 50 minutes or until knife inserted halfway between the edge and the middle comes out clean.  Serves 6-8 people.

-- From the kitchen of Chris Paulk, Atlanta, GA


Green Chili Frittata

Ingredients:

     1/2 cup all-purpose white flour
    1 teaspoon baking powder
     10 eggs, lightly beaten
     1/4 pound butter or margarine, melted and slightly cooled
     2 cups small curd cottage cheese
     1 pound Monterey Jack cheese, grated
     3 4-ounce cans diced green chilies
     Salt to taste

Instructions:

Preheat oven and cookie sheet to 350 degrees. Butter a 9x13-inch glass baking dish.  Mix flour and baking powder.  Add eggs and butter, blending well.  Blend in remaining ingredients.  Put mixture in prepared baking dish and bake for 35-45 minutes, or until set.  Cut into squares and serve very hot.   Terrific with fruit and breakfast breads.  Serves 8 people as a luncheon dish, or 12 as hor d'oeuvre.

-- This recipe is a hit at my church, St. Mark's Episcopal Church,  Santa Clara, CA

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