Category: Breakfast

Pumpkin Bread

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Joanna received this recipe for pumpkin bread from Laura Tatten in 2002 and she’s been baking it up ever since…

Ingredients

Sift these dry ingredients together:

  • 3 1/3 C flour
  • 2 t baking soda
  • 1 1/2 t salt
  • 1 t cinnamon
  • 1 t nutmeg

Add:

  • 3 C sugar

Mix:

  • 1 can pumpkin puree
  • 4 eggs
  • 2/3 C water
  • 1 C oil

Directions

Make a well in the dry ingredients and add the pumpkin mixture. Mix until smooth. Bake in 4 greased loaf pans for 1 hour at 350 degrees. Cool for 10 minutes on their sides and remove from loaf pans. Cool completely, cover with foil and refrigerate.

Jen’s Hot and Spicy Egg Bake

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Jen whips up this hot and spicy egg bake for all the good little Sutter boys (and girls) Christmas morning…

Instructions

  • 8 slices of white bread, crust removed and cubed
  • 1 pound HOT Jimmy Dean Sausage cooked and drained
  • 2 cups shredded cheddar cheese
  • 8 eggs, lightly beaten add a dash of salt and black peppa’
  • 2 2/3 cups milk

Directions

Grease a 9 x 13 pan. Layer bread, sausage and 1 cup of cheese in pan. Combine eggs and milk and pour over bread, sausage and cheese mixture.Cover the top of that with the remaining cheese. Cover and refrigerate overnight. In the morning set out on the counter for 30 minutes before putting in the oven. Bake in preheated 350 oven for 45-50 minutes.

Almond Egg Soufflé

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Christmas morning brunch would not be the same without the ooooh’s and ahhh’s of Gramie Sutter’s Almond Egg Soufflé…

Ingredients

  • 10 slices day-old bread, crusts removed and cubed (about 4 cups)
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2-2/3 cups milk
  • 4 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/8 to 1/4 teaspoon almond extract
  • 1/4 cup butter, melted
  • 1/2 cup slivered almonds

Directions

In a greased 2-qt. baking dish, layer a fourth of the bread and cheese. Repeat three times. In a large bowl, whisk together the milk, eggs, salt and extract; pour over top. Cover; refrigerate for 8 hours or overnight.Remove from the refrigerator 30 minutes before baking. Drizzle with butter and sprinkle with almonds. Bake, uncovered, at 350° for 40-45 minutes or until firm and golden brown. Yield: 6-8 servings.

Pineapple Crescant Rolls

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Here is a recipe for Emma’s pineapple cream cheese pastries that Gramzie made quite often…

Ingredients

  • 1 tube Crescent rolls
  • 1 large package of cream cheese
  • 1 large can crushed pineapple
  • 1/3 cup sugar
  • 1 tsp vanilla
  • 1 egg yolk, 1 egg white

Directions

Roll crescent rolls on ungreased cookie sheet. Combine cheese, egg yolk, sugar and vanilla. Drain crushed pineapple. Spread cheese mixture on dough to the edges. Spread pineapple on top of mixture. Fold in middle close ends. Paint with egg whites.
Bake 350-375 for 30 minutes. Bake until brown.

Pizzelle’s

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Joanna’s version of the pizzelle recipe…

Instructions

  • 2 cups flour
  • 1 cup sugar
  • 2 T anise seed (Joanna uses a lot more)
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 1/4 cup oil
  • 3 large eggs slightly beaten

Directions

Stir dry ingredients together. Blend wet ingredients together. Mix together the dry and wet ingredients. Bake on a hot pizzelle iron coated with non-stick baking spray for @60 seconds or until lightly brown.

Joanna Banana Bread

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Peanut butter, chocolate chip, and banana bread. A Christmas morning tradition.

Ingredients

  • 2 Cups All-purpose flour
  • 1 Cup Sugar
  • 1 T Baking powder
  • 1 t Salt
  • 1 Cup Mashed ripe bananas (about 2 medium)
  • 1/3 Cup Milk
  • 1/3 Cup Peanut butter
  • 3 T Vegetable oil
  • 1 egg
  • 1 Cup Milk chocolate morsels, divided
  • 1/3 Cup Peanuts, chopped

Directions

Preheat oven to 350 degrees. Spray bottom of loaf pan with vegetable oil. Combine flour, sugar, baking powder and salt. Add bananas, milk, peanut butter, oil and egg; stir just until dry ingredients are moistened. Stir in 3/4 cup of the milk chocolate morsels. Spoon batter into pan. Sprinkle chopped peanuts and remaining 1/4 cup milk chocolate morsels evenly over batter. Bake 60 minutes or until center is set.

Cool in pan for 10 minutes.