Family Breakfast

My sister Helen lives in Florida so I don’t get to see her that often. But last week, she and her husband came through town and we got to spend several, delightful days together.

Breakfast was at my house, and together with my mom and other sister Janice, the women of my family had great fun talking, laughing and reminiscing around my kitchen table. Helen’s husband, Steve, was a great sport to endure hours of family stories—you know, the ones that are only interesting if you were there?

So that I could spend as much time as possible with my sister, I chose breakfast menus that allowed me to make most of the meal the night before. This meant little preparation and minimal cleanup in the morning.

I thought you might enjoy these recipes from Helen’s visit. They are perfect for company, but also for a delightful, relaxing vacation breakfast with your family.

TUESDAY BREAKFAST MENU:

Caramel Apple French Toast
Bacon
Coffee and Juice

 Caramel Apple French Toast:
(Meredith Huspeni)

1 cup packed brown sugar
½ cup butter, cubed
2 tablespoons light corn syrup
2 – 3 large tart apples, peeled and sliced ¼ inch thick
3 eggs
1 cup milk
1 teaspoon vanilla extract
9 slices day-old French bread (3/4 inch thick)

In a small saucepan, cook brown sugar, butter and syrup until thick, about 5-7 minutes. Pour into an ungreased 13”x9” baking pan; arrange apples on top. In a large mixing bowl, beat eggs, milk and vanilla. Dip bread slices into the egg mixture for 1 minute; place over apples. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350* for 35-40 minutes.

WEDNESDAY BREAKFAST MENU

Breakfast/Brunch Bake
Cheesy Hash Brown Potatoes
Fresh Fruit platter
Poppy Seed Tea Bread
Coffee and Juice

Breakfast/Brunch Bake
(Betsy Ricucci)

1 lb. sausage
6 eggs
2 cups milk
¼ teaspoon dry mustard
6 slices favorite bread, cubed
10 oz. sharp cheddar cheese
½ teaspoon salt

Saute sausage; drain well. Beat together eggs, milk, salt and mustard. Layer bread cubes on the bottom of a 9”x13” baking dish. Next, layer the sausage and then the cheese. Pour the egg mixture over the top. Cover and refrigerate overnight. Bake at 350* for 45 minutes.
Note: instead of sausage, you can substitute with 1 pound of cooked bacon pieces or ½ pound of cooked ham, cubed.

Cheesy Hash Brown Potatoes:
(Karen Carr)

2 (20-oz.) packages Simply Potatoes shredded hash browns (refrigerated, not frozen)
½ cup chopped onion
1 cup (8 oz.) shredded cheese
1 ½ cups sour cream
½ cup milk
¼ cup butter, melted
Salt and pepper to taste

Grease a 9”x13” baking pan. In a large bowl, mix together all ingredients, place in baking pan and bake in preheated 350* oven, uncovered, for 45 minutes.

Poppy Seed Tea Bread
(Nancy Royer)

3 cups flour
2 ½ cups sugar
1 ¼ teaspoon salt
1 ½ teaspoon baking powder
3 eggs
1 ½ cups milk
1 cup plus 2 tablespoons oil
2 tablespoons poppy seed
1 ½ teaspoon vanilla
1 ½ teaspoon butter flavoring
1 ½ teaspoon almond extract

Preheat oven to 350*.  Mix all the ingredients in the order given with an electric mixer.  Pour batter in 3 greased and floured loaf pans.  Bake for 50 minutes at 350*.  Remove onto racks and glaze while warm.
 
Glaze:
¼ cup orange juice
¾ cup sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
½ teaspoon oil

Melt all ingredients in a saucepan.  Prick loaves with a toothpick and pour the glaze over each.