Recipes from our kitchen to yours
Breakfast Casserole ala Williams House
- 1 lb. sausage browned (I use only Jimmy Dean’s Maple flavored)
- 12 slices bread (crust removed and cut into quarters)
- 6 eggs
- 2 cups milk
- 1 Lb. grated cheese
Grease 9 x 13 baking dish. Place bed quarters in bottom of pan. Add browned sausage. Combine eggs and milk and pour over sausage and bread. Top w/ cheese. Cover and refrigerate overnight.
Bake at 350° covered for 30 min. Remove foil and bake 30 minutes more.
Williams House Baked Apples
- 6 McIntosh apples, peeled and cored
- Chopped walnuts
- Dried cherries, chopped
Fill center of apples with walnuts and cherries
In saucepan combine 1/2 cup brown sugar, 3 Tbsp butter over medium heat until sugar is melted. Boil for 1 minute stirring constantly.
Pour over apples and bake for 30-35 minutes. Serve with whipped cream or ice cream.
Brown Sugar Bananas
- 1/4 c. butter
- 4 med bananas sliced
- 1/2 c. firmly packed brown sugar
- 1/2 c. maple syrup
- 1/2 tsp ground cinnamon
- 1/4 c. whipping cream
- 1/4 c. flaked coconut
- 1 prepared loaf of pound cake
Melt butter in large skillet over med-high heat. Add next 3 ingredients. Sauté mixture 5 min. or until sugar melts. Add bananas. Slice pound cake. Spoon bananas mixture over pound cake. Top with whipped cream and coconut.
(I use Sara lee frozen pound cake.)
Pineapple Breakfast Delight
- 2 cans (20 oz) pineapple chunks (drained)
- 1 cup of sugar
- 1 cup of cheddar cheese
- 1/4 cup flour
- 1 sleeve Ritz crackers crushed
- 1 stick butter, melted
Preheat oven to 350°. Grease 9″ x 13″ baking dish. Combine pineapple, sugar, flour & cheese together and spread in pan. Combine crackers with melted butter and sprinkle over pineapple mixture. Bake for 30 min. Serve Warm with whipped cream or ice cream.
- 12 slices of French bread cut into 1″ cubes
- 2-8 oz cream cheese, cubed
- 1 c. fresh blueberries
- 12 large eggs
- 1/3 c. maple syrup
- 2 cups milk
Grease 9″ x 13″ baking dish. Add ½ cubed bread. Scatter cream cheese cubes and blueberries over bread. Top with remaining bread. Combine eggs, milk and syrup and pour over bread. Press bread down so that all bread cubes become saturated with the egg mixture. Cover and refrigerate overnight.
Bake at 350° covered for 30 min
Remove foil and bake 30 minutes more.