Breakfast: Southern Living's Chicken Pecan Quiche

From Shelly Carey

Ingredients
1 cup all-purpose flour
1 cup (4 ounces) shredded sharp Cheddar cheese
¾ cup chopped pecans
½ teaspoon salt
¼ teaspoon paprika
1/3 cup vegetable oil
1 cup sour cream
1/2 cup chicken broth
¼ cup mayonnaise
3 large eggs, lightly beaten
2 cups finely chopped cooked chicken
½ cup (2 ounces) shredded sharp Cheddar cheese
¼ cup minced onion
3 drops of hot sauce
¼ cup pecan halves

Directions
Combine first 5 ingredients in a medium bowl; stir well. Add oil; stir well. Firmly press mixture in bottom and up sides of a 9-nch deep-dish pie plate. Bake at 350 degrees for 12 minutes. Cool completely.

Combine sour cream and next 3 ingredients; sir with a wire whisk until smooth. Stir in chicken, ½ cup cheese, onion, and hot sauce. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350 degrees for 55 minutes or until set. Let stand 10 minutes before serving.

Yield: 8 servings

Breakfast: Breakfast Casserole

From Shelly Carey (from Southern Living)

Ingredients
1 lb ground pork sausage (Bob Evans mild sausage) *
10 white sandwich bread slices, cubed (Pepperidge Farms Italian bread)
2 cups shredded sharp cheddar cheese
6 large eggs
2 cups milk
1 teaspoon salt
¼ teaspoon Worcestershire sauce

Directions:
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink. Drain well.

Place bread cubes in a lightly greased 13 X 9 inch baking dish; sprinkle bread evenly with cheese, and top with sausage.

Whisk together eggs and remaining ingredients; pour evenly over sausage mixture. Cover and chill casserole for 8 hours. Let stand at room temperature 30 minutes.

Bake at 350 degrees for 45 minutes or until set. Let stand 5 minutes before serving.

Yield: 6-8 servings.

* - Substitute 2 cups cubed cooked ham for sausage, if desired.

Breakfast: Swedish Tea Ring (aka Apple Ring)

From Shelly Carey
Note: This is my Grandmother’s recipe. Many family members request that she make this recipe for their birthday. You can omit the nuts and or raisins, if you prefer.

Ingredients:
Filling
9 – 10 oz dehydrated apples
2 teaspoons cinnamon
2 cups water
1 ½ cups chopped pecans (optional)
¾ cup sugar
1 ½ cups raisins (optional)
¼ cup butter
2 teaspoons vanilla
Sweet Dough
2 packages active dry yeast
1 teaspoon salt
½ cup warm water (105-115 F)
2 eggs
½ cup lukewarm milk (scalded & cooled)
½ cup sugar
½ cup shortening or butter, softened
4 ½ - 5 cups all-purpose flour
Vanilla “Drizzle”
2 cups confectioners’ sugar
3-4 Tablespoons warm milk
1 teaspoon vanilla

Directions
In a large saucepan, add 2 cups water, dried apples, ¾ cup sugar, ¼ cup butter and 2 teaspoons cinnamon. Bring to a boil, lower heat to a simmer. Stir every 20 minutes. Add small amounts of water when needed (if needed). Mash with potato masher. Consistency should be thick, like mashed potatoes. Add pecans, raisins and vanilla.

For dough, dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening & 2 ½ cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured board; knead until elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. (Dough is ready if impression remains when touched with finger). Punch down. Let rest 15 minutes.

Divide dough into 4 pieces. Divide filling into four, as well. Doing so will yield four separate apple rings.

On a lightly floured surface, roll the dough (first ¼ portion of the entire recipe) into a 10 x 18-inch rectangle. Brush with 2 Tablespoons butter; sprinkle with 1 T. sugar mixed with 1 tsp cinnamon. Spread ¼ of total apple mixture over dough. Roll up starting at long end. Place on greased pan. Join ends to form a ring; seal ends. With scissors, cut two-thirds of the way through the ring, at 1-inch intervals. Turn each section on its side. Let double in volume, about 45 minutes.

Repeat steps in the previous paragraph for the three remaining portions of dough and filling. You should end-up with a total of four apple rings. Bake at 350 degrees for 25-35 minutes. If you would like to make buns like “Cinnabuns”, just cut through the entire roll and lay each piece flat on it’s side in a pie pan.

For vanilla drizzle, mix all ingredients. Brush or spread over the apple rings, while still slightly warm.

Breakfast: Chocolate Chip Coffee Cake

From Mary Carey (Boy Scout Cake) and Jackie Schuler

Cake Ingredients
1 package yellow cake mix
1 small box instant vanilla pudding mix
4 eggs
2/3 cup oil
¾ cup water
Topping ingredients:
½ cup sugar
1 Tablespoon cocoa
1 Teaspoon cinnamon
¾ cup semi-sweet chocolate chips

Directions
Beat cake ingredients for 10 minutes with mixer. Pour half of batter into 9 x 13 inch greased pan. In a large bowl, mix topping ingredients together. Sprinkle about ¾ of topping mixture over dough. Add remaining batter. Swirl with knife. Sprinkle top with remaining topping mixture. Bake at 350 for 40-45 minutes.

Breakfast: Buttermilk Breakfast Cake with Vanilla Glaze

From Jackie Schuler

Ingredients
1 (18.25 oz) package Pillsbury Moist Supreme Classic White Cake Mix
1 cup buttermilk
½ cup melted butter
5 large eggs
3 Tablespoons light brown sugar
2 teaspoons ground cinnamon
shortening
1 Tablespoon granulated sugar
Buttermilk-Vanilla Glaze
1 cup powdered sugar
1 Tablespoon melted butter
1 teaspoon vanilla extract
1-2 Tablespoons buttermilk

Directions
Preheat oven to 350 degrees. Beat first three ingredients at medium speed with an electric mixer 1 ½ minutes or until thoroughly blended; add eggs, 1 at a time, beating well after each addition.

Stir together brown sugar and cinnamon in a small bowl.

Grease a 12-cup Bundt pan with shortening; sprinkle with 1 Tablespoon granulated sugar.

Spoon one-third of batter into prepared pan; sprinkle brown sugar mixture evenly over batter. Top with remaining batter.

Bake at 350 degrees for 45 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool 20 minutes. Drizzle Buttermilk-Vanilla Glaze over slightly warm cake.

For glaze: Stir together first three ingredients and 1 Tablespoon buttermilk until smooth, adding additional 1 Tablespoon buttermilk, if necessary, for desired consistency.

Breakfast: Best Ever Waffles or Pancakes

From Shelly Carey

Ingredients
½ cup wheat flour
½ cup white flour
1 Tablespoon sugar
½ tsp cinnamon
½ tsp nutmeg
½ tsp ground cloves
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
1 cup buttermilk (or 1 scant cup milk with 1 Tablespoon white vinegar)
¼ cup water
1 egg
oil (to grease waffle-maker, if necessary)

Directions
Put dry ingredients in bowl. Add wet ingredients and mix together. Pour 2/3 cup onto hot greased waffle maker and cook. Garnish with whipped cream, fresh fruit, and syrup

Yields 4-6 waffles.

Drinks: Wassail Punch

From Doug Carey and Mike Schuler

Ingredients
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg

Directions
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.