Breakfast Monkey Bread

Ingredients

  • No-rise bread dough
  • 1 cup White Sugar
  • 2 tsp Cinnamon
  • 1 cube real Butter (8 tbsp)
  • 1 cup Brown Sugar

Directions

Mix white sugar and cinnamon – keep separate. Melt butter and add brown sugar, stirring until well mixed. Pinch off small balls of dough and roll in cinnamon-sugar. Place dough balls in greased bundt pan. Once you have done half the dough pour half the butter-brown sugar mixture over the dough in the pan. Repeat the process with the second half of the dough – coating balls and placing in the pan – then pour the rest of the butter-brown sugar mixture.

Place the bundt pan on a cookie sheet in the cold oven then bake at 350° for 30 to 35 minutes.

Blueberry Breakfast Casserole

Ingredients

  • 1 loaf unsliced French bread
  • 8 oz Cream Cheese
  • 8 Eggs
  • 2½ cups Milk
  • 6 tbsp Butter
  • ¼ cup Maple Syrup or Honey
  • 2 cups Blueberries (fresh or frozen)

Directions

Preparation should begin the night before. Spray 9X13 pan with cooking spray. Cut bread into 1″ cubes. Spread half the cubes over the bottom of the pan. Cut cream cheese into small cubes and place on top of the bread. Put the rest of the bread over the top. Press lightly with a spatula until the moisture comes to the top of the mixture. Cover and refrigerate for 2 to 24 hours.

When ready to bake the casserole spread the topping (below) over the previously refrigerated casserole. Place the casserole in the cold oven and bake at 325° for 35 to 45 minutes.

Topping

Ingredients

  • ½ cup Flour
  • ½ cup firmly packed Brown Sugar
  • 1 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Salt
  • 1 stick cold Butter

Directions

Mix flour, brown sugar, cinnamon, nutmeg, and salt. Add butter pieces by cutting butter into dry ingredients and stirring until mixture resembles fine pebbles. Refrigerate separate from casserole until casserole is ready to bake.

Potatoes and Sausage

Ingredients

  • 4 large Potatoes
  • 3 Polish Sausages (pre-cooked)
  • 1 tsp Garlic Salt
  • 1 tbsp Oregano
  • 1 tbsp Basil

Directions

Put 3/4 inch of water in the bottom of the oven and sprinkle in garlic salt, oregano, and basil. Fill with chunks of peeled potatoes until they are just above the water level. Cover with a layer of polish sausages sliced up and then bake for 90 minutes with 12 briquettes below and 12 briquettes on top of the oven. The water should be gone (or nearly gone) by the time it is done baking.

If cooking in a conventional oven bake at 350°

Cinnamon Bread

Ingredients
• 16 slices of Bread
• 2 sticks Salted Butter,Softened
•1 cup Sugar
• 3 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla Extract
• 1/8 teaspoons Ground Nutmeg

Directions

Preheat oven to 350°

Smush softened butter with a fork. Dump in sugar,cinnamon,vanilla,and nutmeg. Stir to combine

Spread on slices of bread,completely covering the surface all the way to the edges.

Place toast on a cookie sheet. Place cookie sheet into the oven and bake for 10 min. Turn on the bronler and broil until bubbling

Mamaliga

Ingredients

  • 1 cup Cornmeal
  • ½ cup Sugar
  • ½ tsp Salt
  • 1 tsp Vanilla
  • 3 cups Milk
  • 2 Eggs

Directions

  1. Combine milk, sugar, salt and vanilla and bring to the cusp of boiling.
  2. Stir in eggs and cornmeal and reduce heat.
  3. Stir over low heat for 2 minutes.

Crepes

Ingredients

  • 1 ¼ cups Flour
  • ¼ cup Sugar
  • ¼ tsp Salt
  • 3 beaten Eggs
  • 1 cup Milk
  • ¾ cup Water
  • 1 tsp Vanilla
  • 3 tbsp Butter melted

Directions

Mix flour, sugar, and salt. Separately mix eggs, milk, water, vanilla, and butter. Combine and beat until smooth (we like to use a blender). Set batter aside for 30 minutes before cooking.

These crepes are so good we eat three batches at a sitting. (Imagine when we have teenagers in the house.)