Silk's Favorite Breakfast Delights
- 2 lbs frozen shredded potatoes
- 1/2 cup melted butter
- 1 can of chicken soup
- 2 cups of grated cheddar cheese
- 8 oz. of sour cream
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 small onion
- 2 cups of Cornflakes, crushed
- 1/2 cup of melted butter
Place thawed potatoes in 13x9 pan that has been coated with non-stick spray. Mix together next 7 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle with melted butter. Bake uncovered in 350 ° preheated oven for 45 minutes. Serves 12.
Fresh Fruit 'N Honey
- 3/4 cup Miracle Whip
- 1/2 cup honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon almond extract
- 8 oz yogurt
Mix Miracle Whip, honey, lemon juice and almond extract with a spoon. Fold in yogurt. Cover and refrigerate. Serve over chunked fresh fruit. Makes 2 cups. This is good with any meal and for great for parties.
Tennessee Mountaintop Bacon
Serve this bacon for breakfast with scrambled eggs or French toast.
- 1/2 cup flour
- 1/4 cup packed brown sugar
- 1 teaspoon black pepper
- 1 pound country style (thick-sliced) bacon
Mix flour, sugar, and black pepper together and coat bacon. Pan fry or bake in 400° oven until brown and crisp. Makes 4-6 servings. This recipe comes from the Von-Bryan Inn, right here in Sevierville.
- 5 cups raw rolled oats
- 2 1/2 cups milk
- 4 eggs
- 1/2 cup honey
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- Pinch salt
- 1 teaspoon vanilla
- 1/2 cup raisins
Mix together and pour into an ungreased 9 x 13 baking pan. Bake at 350° for 30-35 minutes until golden brown. Serve in individual bowls topped with warm maple syrup and 1/2 and 1/2. This reheats and freezes well.
Pineapple Upside-Down French Toast
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup firmly packed dark brown sugar
- 10 oz. well-drained, canned crushed pineapple in juice, reserve 1/4 cup juice
- 2 large eggs
- 1 cup milk
- 1/4 half and half (or cream)
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 8 1" thick slices bread of your choice (French, Italian, Sourdough)
- Preheat oven to 400°
- In a saucepan melt butter over moderate heat and stir in sugar until dissolved. Add pineapple, stirring well to incorporate. In a bowl, whisk together eggs, milk, half and half, reserved pineapple juice, salt, cinnamon and vanilla extract.
- Lightly grease a 13 by 9 by 2 baking dish and spread pineapple mixture evenly over bottom. Dip bread slices into milk mixture and arrange in one layer on top of pineapple mixture.
- Bake French toast in middle of oven 20 to 25 minutes or until bread is golden. Serves 4.
- French toast can be made a day ahead of time, covered with plastic wrap and stored in the refrigerator.
- Proudly served by The Bouldin House Bed & Breakfast, Archdale (High Point), North Carolina
Peaches and Cream French Toast
Cut French bread into 3/4 inch thick slices on slight diagonal across width of bread, 2 slices of bread per person.
- Mix in blender:
- 12 eggs
- 2 cups of milk
- 2/3 cups of sliced peaches
- 1 tablespoon vanilla
- 1 teaspoon cinnamon
- Scant 1/4 cup Apricot or Peach Brandy
- Pour into large bowl. Dip slices long enough to be well absorbed but not soggy (remove excess batter if necessary). Lay out on cooking sheets to be frozen (may cover with aluminum foil after first layer complete and place second layer). Cover entirely with aluminum foil and freeze.
- Slices should be removed from freezer no later than the day before you want to serve them. Thaw by placing them in the refrigerator in the evening for breakfast the next day. Cook on griddle at 350° until golden. Top with warm sliced peaches and powdered sugar. Serve with bacon. Serves 22
- A Brafferton Inn recipe, Gettysburg, Pennsylvania