Breakfast

Sour Cream Coffee Cake 

1 box white or yellow cake mix
½ cup sugar
4 eggs
¾ cup vegetable oil
1 cup sour cream

Filling:

4 tbsp. brown sugar
2 tsp. cinnamon
¾ cup chopped nuts

Glaze:

1 cup powdered sugar
2 tbsp. milk

To cake mix add sugar, sour cream and oil. Blend well. Add eggs one at a time, beating well after each addition. Grease and flour large tube pan. Pour in a batter. Mix well filling mixture - sprinkle some of the mixture over batter, repeat above ending with the filling mixture. Bake at 325 degrees for 1 hour. Test cake to make sure it’s done. Cool 10 minutes. Stir powdered sugar and milk together. Remove cake to rack and pour glaze over.

Tiny Cinnamon Rolls Contributed by: Quick Cooking

1 (8oz.) can refrigerated crescent rolls
1 tbsp. sugar
1 tsp. ground cinnamon
b cup sifted powdered sugar
2 tsp. milk
2 drops of vanilla extract

Unroll dough, and separate into 4 rectangles; pinch perforations within rectangles to seal. Stir together sugar and cinnamon; sprinkle mixture over rectangles.

Roll up, jellyroll fashion, starting with a long side; pinch edges to seal. Gently cut each log into 5 slices, and place, cut side down, in a lightly greased 8 or 9 inch round cakepan.

Bake at 375 for 15 min. or until rolls begin to brown.

Combine powdered sugar, milk, and vanilla, stirring until smooth; drizzle over warm rolls.

Yield: 20 rolls

¼ cup Olive Oil, divided
5 cups raw Hash Brown Potatoes
2 cups cooked Ham, cubed
½ cup Onion, chopped
½ cup Green Bell Pepper, chopped
8 large Eggs, beaten
Salt and Black Pepper to taste

Warm two tablespoons of oil in a large, deep heavy skillet over medium-high heat.

Reduce the heat to medium, and sauté the hash brown potatoes, ham, onion, and green pepper for about 10 to 15 minutes, or until golden brown, turning the mixture frequently as it cooks.

Remove the golden mixture from the skillet, and add the remaining two tablespoons of olive oil to warm. Return the potatoes and ham to the skillet and add the eggs.

Stir the mixture as it cooks until the eggs are set, much as you would prepare scrambled eggs.

Season with salt and pepper and serve warm with love.

Serves 8

Apple-Pecan Coffeecake Contributed by: Recipe a Day

Serves 6

¼ cup Butter or Margarine
1 Egg
b cup Pecans
2-3 Cooking Apples
1 cup Flour
1 cup Sugar
½ tsp. Salt
1 tsp. Baking Soda
1 tsp. Cinnamon
¼ tsp. Cloves
¼ tsp. Nutmeg

Preheat oven to 350-F degrees. Melt butter; beat egg. Mix together. Chop pecans. Core apples, and peel if desired; chop fine. Mix apples and pecans, and stir into butter-egg mixture. Set aside.

In a food processor, whirl together the flour, sugar, salt, baking soda, cinnamon, cloves, and nutmeg. Mix well with the apple-and-nut combination.

Lightly grease an 8- or 9-inch square baking pan. Spread the batter in it to the edges, and bake 30-40 minutes, until lightly browned.

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