Friday, September 25, 2009



1/4 cup butter, softened
3 tablespoons ground cinnamon
8 slices day-old raisin bread
4 tablespoons brown sugar, divided
6 eggs
1-1/2 cups milk
3 tablespoons maple syrup
1 teaspoon vanilla extract
Additional maple syrup

In a small bowl, combine butter and cinnamon; spread over one side of each slice of bread. Place four slices, buttered side up, in a greased 8-in. square baking dish (trim to fit if necessary). Sprinkle with 2 tablespoons brown sugar. Repeat with remaining bread and brown sugar.
In a large bowl, whisk the eggs, milk, syrup and vanilla; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until golden and puffed. Serve with additional syrup!


1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup (8 ounces) 4% cottage cheese
3 eggs, lightly beaten
4 slices process American cheese, chopped

In a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cuttin!


1 medium firm banana, sliced
4 slices Texas toast
2 teaspoons confectioners' sugar, divided
2 large strawberries, sliced
1 egg
1/2 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
2 teaspoons butter
Maple syrup

Place banana slices on two slices of toast. Sprinkle each with 1/2 teaspoon confectioners' sugar. Top with strawberries and remaining toast. In a shallow bowl, whisk the egg, milk, vanilla and cinnamon. Dip toast in egg mixture, coating both sides.
In a large skillet, melt butter over medium heat; cook toast for 2-4 minutes on each side or until golden brown. Sprinkle with remaining confectioners' sugar. Serve with maple syrup!


Unknown said...

Oh your recipes sound wonderful...I have been looking for breakfast recipes..the other day you had a post with the recipes for soup mixes in mason jars...I love them to..This year our theme is back to basics and homemade goodies..Thank you for sharing...Lisa

BirchBerry Farms said...

OMGosh Susie---I am sooooo coming over for breakfast sometime--then we can go garage sale-ing and EVERYTHING!!! I love when you put recipes on here---and have made several of the ones you have listed from time and again---and some are repeaters at this house---they just can't get enough of that peach dump cake---hope all is well and glad you liked the soap---are ya sharing with dear Cearle--heehee--thanks for stopping by and chattin the other day too---you are a dear soul! Renee