ORANGE STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon orange oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 1 orange

2 eggs

2 drops yellow food coloring, optional
1 drop red food coloring, optional

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon orange oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

LEMON STREUSEL QUICK BREAD

Ingredients (Bread):

2 cups all purpose flour

1 cup sugar

4 teaspoons baking powder

1 teaspoon lemon oil (http://lorannoils.com/)

½ teaspoon salt

1 cup buttermilk

1/3 cup oil

Zest from 2 lemons

2 eggs

1 drop yellow food coloring

Ingredients (Streusel Topping):

6 tablespoons sugar

½ teaspoon lemon oil (http://lorannoils.com/)

2 tablespoons butter
1 tablespoon all purpose flour

Directions:

Preheat oven to 350 degrees F.  Grease and flour a 9X5 loaf pan.  In large bowl, combine all bread ingredients; beat 3 minutes at medium speed.  Pour batter into greased and floured pan.

In a small bowl, combine streusel ingredients until crumbly.  Sprinkle over batter; swirl to marble batter and streusel. 

Bake at 350 for 45 to 55 minutes or until toothpick inserted in the center comes out clean.  Cool 15 minutes; remove from pan.  Cool completely.  Wrap tightly and store in the refrigerator.

BLACKBERRY CREAM CHEESE STREUSEL CAKE

CAKE INGREDIENTS:

2 ¼ cups all-purpose flour

¾ cup white sugar

¾ cup butter, cut into 1-inch pieces

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

¾ cup sour cream

1 teaspoon almond extract

1 egg

1 tablespoon powdered buttermilk

CHEESE FILLING INGREDIENTS:

8 – 10 oz. cream cheese, softened

½ cup white sugar

1 egg

BLACKBERRY INGREDIENTS:

10 oz. blackberry preserves or 1 (10 oz. container)

½ to 1 cup sliced almonds (for the streusel topping)

DIRECTIONS:

Preheat oven to 350 degrees F.  Grease and flour a 9-inch spring-form pan.

Combine flour, ¾ cup sugar, and butter in a food processor, pulse until mixture resembles coarse crumbs.  Remove 1 cup* of mixture from food processor and set aside.  To remaining mixture in processor ADD baking soda, baking powder, salt, sour cream, almond extract, powdered buttermilk and 1 egg; process until batter is just combined and smooth.  Spread batter evenly into bottom and 2 inches up sides of prepared pan.

Beat cream cheese, ½ cup sugar and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly.  Spread blackberry preserves carefully over cheese filling.

Stir reserved crumb mixture and slices almonds together in a small bowl; sprinkle over the layer of blackberry preserves.  Bake in a preheated oven until filling is set and crust is deep golden brown.  45 – 55 minutes.  Cool 15 minutes before removing side of pan.  Chill completely before serving, about 1 hour.

*EXTRA STREUSEL = ½ cup butter cut into cubes, ½ cup sugar, 1 cup flour and ½ teaspoon almond extract.  Mix together in the food processor until it resembles coarse crumbs.  (use up to 1 cup of this and combine with the reserved 1 cup from the recipe – to make 2 cups streusel for the cake)..For the remainder, bake in a 350 degree F oven for 15 minutes, stirring every 5 minutes.  Use the extra for muffins, pancakes and other pastries.

FYI - Using a food processor makes a huge difference in the ease of making this cake.

Ingredients

Mixing Cake

Spreading Cake Batter into Sprinform pan

Cake in pan

Cheese Mixture

Just out of the oven

Cooled

Extra Streusel

Extra Struesel Just out of the oven

RASPBERRY FRENCH TOAST BAKE - A BRUNCH DELIGHT

INGREDIENTS FOR FRENch TOAST:

1 ½  (24 ounces) loaves Italian bread, cut into 1-inch cubes 12 ounces (1 ½ packages)  cream cheese, cubed 12 – 18 ounces raspberries, washed 1 teaspoon powdered sugar INGREDIENTS FOR EGG MIXTURE: 12 eggs 2 cups milk 1/3 cup maple syrup 1 teaspoon vanilla paste ¼ cup sugar 1 teaspoon cinnamon

DIRECTIONS:

1.	Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with raspberries.  Sprinkle powdered sugar over raspberries.  Put remaining bread over raspberries. In a large bowl, beat together eggs, milk, vanilla paste, sugar, cinnamon and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
..	The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
	Cover pan with aluminum foil and bake in preheated oven for 60 - 90 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.  Serve with powdered sugar and syrup.

Ingredients Egg Mixture Bottom Bread Layer Cream Cheese on Bottom Bread Layer Raspberry Layer with Powdered Sugar Final Bread Layer Egg Mixture Poured over Bread Layer, Ready to Chill Overnight Just Out of the Oven - somewhat crispy on top

STEEL CUT OATS, SLOW COOKER

Ingredients:

2 Cups Steel Cut Oats (make sure you don't have the quick cook steel cut oats)

7 – 8 Cups water (depending on how crunchy or creamy you like your oats)

1 pinch salt

¼ - ½ cup brown sugar

2 teaspoons vanilla powder

Toppings (all optional):

Milk

Heavy whipping cream

Pecans

Almonds

Walnuts

Dried fruit

Etc.

Directions:

Put all the ingredients in a lined slow cooker  8 hours before serving.  Turn the slow cooker on LOW  (Go to bed) Wake up to hot creamy steel cut oats.  Serve with desired toppings and mixins.

To make steel cut oats on the range top, reduce water to 3 ½ to 4 cups.  In a heavy saucepan, bring water and salt to boil.  Add still cut oats, brown sugar and vanilla power and simmer approximately 45 minutes or until desired consistency and texture.

Ingredients

Ready to Serve

With Whipping Cream and Pecans

Ready to Eat

BREAKFAST FOR DINNER

Ingredients or Breakfast Options:

Multigrain pancake and waffle mix

Sausage links

Egg  and Bacon casserole (recipe below)

Hash Browns (potatoes – peeled and grated – see recipe below)

Strawberries, sliced

Berries (raspberries, blue berries, etc.)

Whipping cream, whipped

Butter

Maple syrup

Pecans

Chocolate chips

Ketchup

Make pancakes and waffles according to package directions.  Spray waffle iron with cooking spray.  Pour batter on a preheated waffle iron and cook until golden.    I have both Pumpkin and Standard Waffle Pics here.

Standard Waffle Batter

Pumpkin Waffle Mix and Ingredients

Pumpkin Waffle Batter

Pumpkin Waffles with Whipping Cream and Pumpkin Pie Spice

Sausage – cook on preheated grill, turning every 3 minutes until crisp.

My husband likes these the best

Cooking Sausage Links on the Grill

Turn when they look like this (I use both Pork and also Turkey Sausage Links)

Set table with butter, maple syrup, pecans, chocolate chips, ketchup, etc.

Serve waffles and/or pancakes warm and top with butter, whipping cream, pecans, maple syrup, chocolate chips, etc.

Hash Browns.  Peel potatoes and grate them in a food processor.  Place them in a bowl of salt water for 10 – 20 minutes.  Squeeze grated pieces to drain.   In a mixing bowl, add salt and pepper and desired seasoning to taste .  Spray preheated waffle iron with cooking spray.  Add shredded potatoes to waffle iron and cook until crispy.

Grated Potato

Grated Potato in Salt Water

Grated Potato on Waffle Iron

Ready to Eat

Eggs Over Hard – Crack eggs into a sautuesse pan.  Cook on medium low until the eggs turn completely white and are no longer runny.  Carefully turn the eggs over.  Cook for about 5 minutes until the yolk is no longer runny.  Serve hot.

Egg added to sautuesse pan

Eggs cooking and ready to turn over

Eggs Over Hard and Ready to Serve

Egg and Bacon Casserole recipe –

8 eggs,

8 – 12 strips of bacon crumbled,

¼ cup green onion,

1/8 cup milk,

½ cup grated cheese

Garlic Herb Mrs. Dash – to taste

Coarse Ground Pepper – to taste

Cook bacon then crumble it. (I crumble it in a food chopper) .  Over low heat, in a sauteusse pan, add milk.  Add  one egg at a time, beating it as you add it in.  Add crumbled bacon.  Add pepper and Garlic Herb Mrs. Dash.  Mix well.  Cook over low heat until the eggs are no longer runny.  Add green onion.  Mix well.  Sprinkle grated cheese.  Transfer to an oven safe casserole dish and cook for about 10 minutes or until cheese is melted.