Breakfast Show Recipes

RHONDA’S BROCCOLI MUSHROOM QUICHE
Preheat oven to 375°
2 Tablespoons sunflower oil
½ cup chopped onion
1 tsp. dried leaf thyme
1 tsp. basil
2 cups chopped broccoli
2 cups sliced mushrooms
¼ tsp. salt
1 unbaked pie shell
3 eggs
¾ cup sour cream
2 ½ cups grated cheddar cheese
½ cup grated Monterey Jack cheese
¼ tsp. salt
dash of black pepper
Heat the oil in pan and sauté onions, thyme, basil and broccoli over medium heat. Add mushrooms and salt. Sauté until tender Remove from heat; drain juices from vegetables.
Roll out pie crust and place in pie dish. Beat eggs. Add sour cream then cheeses, salt & pepper. Mix well.
Put veggies into pie plate and pour the cheese mixture on top. Bake 40-45 minutes until golden and puffy. Let stand 10 minutes before cutting.
Yield: 6 – 8 servings


RHONDA’S PUMPKIN BREAD
Preheat oven to 350°
2 ½ cups flour
1 cup oil
1 cup whole wheat flour
2/3 cup water
3 cups sugar
4 eggs
2 tsp. baking soda
1 – 15 oz. can – pumpkin (2 cups)
1 ½ tsp. salt 1 cup chopped pecans (optional)
2 tsp. cinnamon
1 tsp. nutmeg
Grease bottom only of two 9 x 5 loaf pans or three 8 x 4 loaf pans. In large bowl, combine dry ingredients (flours, sugar, baking soda, salt, cinnamon & nutmeg. Combine oil, water, eggs and pumpkin; blend well. Add to flour mixture and beat 1 minute at medium speed. Fold in pecans. Pour into greased loaf dishes.
Bake for 60-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Yield: 2 loaves

RHONDA’S APPLE – CINNAMON BAKED FRENCH TOAST
Prepare the day before and refrigerate overnight.
1 large loaf French bread
8 large eggs
3 ½ cups milk (I use 2%)
1 cup sugar
1 Tablespoon vanilla
3 tsp. cinnamon
1 tsp. nutmeg
6 medium-sized cooking apples (Cortland, Rome Beauty)
1 tablespoon butter (cut into pieces)
Use cooking spray or butter inside 9 x 13 baking dish. Slice bread into 1 ½ inch slices and place tightly together in baking dish.
Beat eggs, ½ cup sugar, milk and vanilla. Pour one half of the egg mixture over bread. Mix ½ cup sugar, cinnamon and nutmeg. Sprinkle half of this mixture over the bread.
Peel, core and slice apples. Place sliced apples in 3 rows on top of bread to cover. Pour balance of egg/milk mixture evenly over apples. Sprinkle remaining sugar, cinnamon and nutmeg mixture over apples. Dot with butter. Cover and refrigerate overnight.
Next day: preheat oven to 350. Uncover dish and bake for an hour. (It will rise and brown nicely). Allow to rest 5-10 minutes after removing from oven. Cut into squares and serve with heated syrup.


RHONDA’S BLUEBERRY – WALNUT MUFFINS
Preheat oven to 400°
Combine:
1 stick melted butter (cooled)
1 large egg, beaten
1 tsp. vanilla
½ cup milk
Add:
2 cups flour
1 cup sugar
2 tsp. baking powder
½ tsp. salt
Stir in 2 cups blueberries, ½ cup finely chopped walnuts.
Bake 12 muffins for 22 minutes. Bake mini muffins at same temp for 12-15 minutes.

Courtesy of Rhonda Ritchie, Branch Leader