2 cups cake flour
2 cups all-purpose flour
4 tsp baking powder
1/2 cup granulated sugar
1/4 tsp salt
4 ounces (1/2 cup) butter,
chilled and cut up
1 large egg, beaten
3/4 cup milk
4 ounces dried tart cherries
Light cream (or half-and-half)
granulated sugar

DIRECTIONS;
In a food processor,
combine cake and all-purpose flour,
baking powder, sugar and salt.
Add butter, egg and milk;
pulse until dough starts
to come together.

Empty dough onto a lightly
floured board and knead lightly,
folding in dried cherries
at the same time.

Form dough into a
smooth 10-inch circle
about 1 inch thick.
With a large knife, cut dough
into 12 pie shaped wedges.

Brush each lightly with cream
and dust with sugar.

Place on lightly greased cookie sheet.
Bake in a preheated 375 oven
about 20 minutes,
or until lightly browned.
Serve warm.

1 lb. ground sausage
1/2 cup flour
3 cups milk
oil
salt and pepper

DIRECTIONS;
Cook the sausage until done
over a medium heat.
Remove from skillet
and set aside.

Drain off the drippings and
add enough oil to make half a cup.

Add the oil and the flour to
the skillet and cook over
med high heat until browned.

Reduce the heat and add
the milk,salt and pepper,
cook until bubbly.

Stir well to prevent lumps
Add the sausage to the gravy
and cook a couple of minutes more

4 bacon strips
18 eggs
1 cup milk
4 ounces grated Longhorn cheese
8 ounces sour cream
1/4 cup sliced green onions
2 teaspoons salt
1/2 teaspoon pepper

DIRECTIONS;
In a skillet, cook bacon until crisp.
Remove to paper towel to drain.
In a large bowl, beat eggs.
Add milk, cheese, sour cream,
onions, salt, and pepper.

Pour into a greased 13 x 9 baking dish.
Crumble bacon and sprinkle on top.

Bake, uncovered, at 325
for 40 to 45 minutes
or until a knife inserted
near the center comes out clean.

Let stand for 5 minutes.

1 pound bulk breakfast sausage
2 tablespoons all purpose flour
1 1/2 cups whole milk
1-pound package frozen hash brown potatoes
4 green onions, finely chopped
1 1/4 cups grated sharp cheddar cheese

DIRECTIONS;
Preheat oven to 350° Butter
8x8x2-inch glass baking dish.
Cook sausage in heavy large skillet
over medium-high heat until brown,
breaking into small pieces with
back of spoon, about 5 minutes.

Mix in flour, then milk.
Cook until mixture thickens and
comes to boil, stirring occasionally,
about 5 minutes.

Arrange potatoes in prepared dish.
Top with 1/3 of green onions,
1 cup cheese, 1/3 of green onions,
sausage mixture and
remaining 1/4 cup cheese.

Bake casserole until potatoes
are tender, about 45 minutes.
Sprinkle with remaining
green onions and serve.

8 slices of bacon
2 med. onions sliced
12 slices white bread quartered
1/2 lb. Swiss cheese,shredded
8 eggs
4 cups milk
1 1/2 tsp salt
1/4 tsp pepper
Tobasco or
prepared mustard,to taste

DIRECTIONS;
Cook bacon until crisp;
remove from pan,drain,crumble.

In bacon drippings cook the
onions until soft.

Arrange half of the bread slices
in a single layer in the bottom
of a greased pan or casserole.

Sprinkle with half of the
bacon crumbs,cheese and onions.

Repeat layer with the remaining
bread,bacon,onions,and cheese.

Combine remaining ingredients;
pour over top layer.
Bake in a 375 oven
until mixture is set
and top is puffed and golden,
about 50 minutes.

This takes all of the elements of a BLT
sandwich and puts them together
in this delicious make-ahead dish.

2 med tomatoes
1 med onion
1 tbsp vegetable oil
10 slices whole wheat or white bread
2 cups grated Cheddar cheese
5 eggs
2 cups milk
1 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp pepper
4 slices bacon
2 leaves lettuce

DIRECTIONS;
Slice tomatoes 1/4 inch thick.
Coarsely chop onion.

In medium skillet,
warm oil over med heat
Add onion and sautè until wilted,
1-2 minutes.

Butter a 9x13 inch baking dish.
Spread half of bread on the
bottom of baking dish.

Top with a layer of tomatoes.
Top tomatoes with cheese
and continue layering
, ending with cheese.

In large bowl, lightly beat eggs.
Add the sautèed onion, milk,
mustard, salt and pepper.

Pour egg mixture over
ingredients in baking dish.

Cover and refrigerate for 2 hours
or overnight.
OVERNIGHT is the best

Preheat oven to 350º
Bake strata, uncovered,
for 50 minutes, or
until puffed and golden and
a knife inserted in the center
comes out clean.

Let stand 10 minutes before cutting.

Meanwhile, in a medium skillet,
cook bacon until crisp,
about 10 minutes.
Drain on paper towels,
crumble and set aside.

NOTE... I use the microwave
to cook the bacon

Shred lettuce.

Serve garnished with
shredded lettuce and crumbled bacon.

1 c. flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 egg
1/2 c milk
1 1/2 c. finely chopped apples

DIRECTIONS;
Mix all ingredients together
Drop approx one Tablespoon full
in hot oil.
Fry until golden

Drain on paper towel
and roll in powdered sugar.
OR you can use a
powered sugar glaze.

Cooking spray
6 slices bread (white, wheat or raisin)
1 tsp cinnamon
3 eggs
1/2 cup milk
1/2 cup maple syrup
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
Fruit, for garnish (optional)

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Spray a 13 by 9-inch baking dish with cooking spray
. Arrange bread slices to fit in single layer in dish; sprinkle with cinnamon.
  In a bowl, beat eggs with milk, syrup, butter and vanilla just until blended.
  Pour evenly over bread.
Bake immediately or cover and refrigerate several hours or overnight.
  Preheat oven to 350 degrees. Bake uncovered 30 minutes or until firm to the touch.
Garnish with fruit. Serve hot, with additional syrup.

Filling:
2/3 c. dried apricots, soaked & slivered
3/4 c. toasted chopped pecans
  2 tbl. brown sugar
1 tsp. cinnamon

Batter:
1 c. unsalted butter, softened
1 c. sugar
2 eggs, slightly beaten
2 c. flour
1 tsp. baking powder
Pinch salt
1 c. sour cream
1 tsp. vanilla

===================
Heat oven to 375º.  Grease & flour a 10" bundt pan or 8 mini-bundts.
Mix all filling ingredients together.

For cake:  cream butter until light & fluffy.  Beat in sugar.  Beat in eggs, scraping down bowl, until mixture is smooth.
Combine flour, baking powder and salt and add to creamed mixture, alternating with sour cream and vanilla.  Do not overmix.
Spoon about 1/2 of batter into pan or pans, top with filling, then rest of batter.
  Bake 60 to 70 minutes for large pan, 35 to 40 minutes for minis

++SOURCE: Evie Werthmann   (CooksReward)

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