3 oz. unsweetened chocolate -Baker's is selling 4 oz. packages - I just use it all :-)
1 quart scalded milk
2 cups homemade bread crumbs
1/3 cup sugar
1/4 cup melted butter
2 eggs, slightly beaten
1/4 teaspoon salt
2 teaspoons vanilla
A couple hand-fulls of semi-sweet chocolate chips for topping
Preheat the oven to 325 degrees. Butter a 1.5-2 quart baking dish. Break the chocolate into bits and melt in the milk, stirring until smooth. Add the bread crumbs, mix well and set aside to cool. When lukewarm, add remaining ingredients. Mix well, pour into buttered disk and bake for about 50 minutes or until set. Let cool for about 10 minutes and top with semi-sweet chocolate chips.
We usually spray a little whipped cream on top or spoon on some of the Utah peaches we froze the previous summer.
12 (6 inch) corn tortillas
1 lb. bulk sausage
1/2 yellow onion, diced
2/3 cup chopped green onions
1 can black olives, quartered
1 7oz. can diced green chiles
2 cups grated Jalapeno Monterey Jack cheese
2 cups grated cheddar cheese
1 cup cottage cheese
1 cup milk
2 t chili powder
1 t black pepper
1/2 t salt
Pre-heat oven to 350 degrees.
Brown the sausage with the diced onions. Drain off the fat. Cut the tortillas into 1/8 triangles (cut each in half, quartered, eighths).
Scramble the eggs with the cottage cheese, milk, chili power, pepper and salt.
Lightly grease a 13"x9" baking dish (non-stick spray is fine). Place a layer of the tortilla triangles in the bottom of the baking dish. Evenly sprinkle half of the sausage and onion mixture over the tortilla layer. Sprinkle half of the green onions, olives, green chiles over the sausage. Layer half of the jack and cheddar cheese. Ladle about half of the egg and cottage cheese mixture evenly over the cheese. Repeat the layering process with the tortillas but keep back some of the egg mixture and the cheese for the final layer.
Add one more layer of tortillas with a light sprinkling remaining cheese and ladling the last of the egg and cottage cheese to moisten the tortillas.
Bake at 350 degrees for 50-60 minutes. You can make this the night before but not bake it. Also, it reheats very nicely. Serve with salsa and sour cream.
Another very good tortilla casserole recipe for dinner is http://www.cooks.com/recipe/yw0zw7kq/tortilla-casserole.html.
Submitted by Deb
Ingredients: 6 c. frozen shredded hash browns
1 1/2 c. shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.
We have had many scrumptious treats for coffee hour recently but I've been so busy that I forget to ask for recipes. Thankfully, I had a couple minutes this morning to ask JJ Snyder to send me the recipe for her rich and irresistable French Toast Souffle. I also have to admit that I'm a soft touch for breakfast casseroles - as you may have noticed :-) ~ Deb
Thank you JJ and Barb for a fabulous coffee hour! Oh, and I overhead JJ mention that she used a cinnamon bread for her creation.
"This is a scrumptious casserole of bread, cream cheese, eggs, and milk. Tastes just like regular French toast but it's made the night before and baked in the oven. This is not really sweet so you might like more maple syrup with it."
Use Pepperidge Farms white bread (about 16 oz.)
May add 1 TBS cinnamon and nutmeg.
If you can't get to Ireland to savour their wonderful Brown Bread, this is the best recipe I've found using American whole wheat flour:
1 3/4 c all purpose flour
1 3/4 c whole wheat flour
3 T toasted wheat bran (you can get this at the Co-op in Bozeman)
3 T toasted wheat germ (you can get this at the Co-op in Bozeman)
2 T old-fashioned oats (sometimes I use 3T)
2 T packed dark brown sugar
1 t baking soda
1/2 t salt
2 T (1/4 stick) of chilled unsalted butter, cut into pieces
2 c buttermilk
Preheat the oven to 425 degrees. Butter a 9x5x3-inch loaf pan. Combine the first 8 ingredients in a large bowl; mix well. Add the butter; rub the butter into the flour mixture with your fingertips until the mixture resembles fine meal. (Takes about 5 minutes.) Stir in enough buttermilk to form a soft dough. Transfer the dough to the prepared loaf pan.
Bake until the bread is dark brown and a tester inserted into the center comes out clean, about 40 minutes. Turn the bread out of the pan and cool right side up on a rack.
The bread freezes well when wrapped in cellophane and then aluminum foil.
Submitted by Debra McNeill
This is Joelene Young's recipe for Communion Bread that we use every Easter season. It's easy to make and pretty yummy!
Prep time: 1.5 hours
Cook time: 20 minutes
1 1/4 c warm water
3 T honey
2 pkgs active dry yeast (2 T)
1 1/2 T butter, softened
1 1/2 T dry milk
1 t salt
1 1/2 c whole wheat flour
1 1/2 c white flour (just use 1 c for mixing into the dough)
In a large mixing bowl, mix water, honey, and yeast. Let yeast proof for 5-10 minutes. Add butter, dry milk and salt.
Mix whole wheat flour with 1 cup of white flour; add flour to wet ingredients to form a soft dough.
Knead adding remaining white flour as needed.
Knead 7-10 minutes, until dough springs back when pressed.
Place in a lightly greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour).
Preheat oven to 350 degrees.
Punch down the dough and roll out to about 1/4" thickness.
Cut into 3" to 4" rounds, place on greased baking sheets, and score a cross on the tops of the loaves with the back of a butter knife.
Let rise 15-20 minutes, then bake for 10-12 minutes until lightly browned. Don't overbake.
Cool on racks and place in zip-loc bags.