Crustless Asparagus Quiche – brought to you by the Mandolin Inn

Serves 12-16 people    (indicates changes you can make to lower the fat) 

In a large bowl beat eggs, then combine the rest of the ingredients except for the asparagus and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Place asparagus on top. Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve. 

(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)  

Sausage and Mushrooms with Curry Sauce – brought to you by The Mandolin Inn 

Serves 12-25 

In skillet, brown sausage, breaking up with spatula.  Drain sausage in a colander.

Sauté mushrooms in skillet.  Place sausage and mushrooms into 2-4 (depending on how much sausage you used – I usually make in large 5 pound batches) glass pie dishes. Melt butter in small saucepan. Stir in flour and curry powder; heat until bubbly. Gradually stir in half- &-half and cook over low heat, stirring constantly until smooth and slightly thick. (If too thick, add more half- &-half.) Pour sauce over sausage mixture. Arrange peppers on top. Sprinkle Parmesan over top. Bake at 350° for 30-45 minutes, or until bubbly.  Serves lots.    

(Note – this may be prepared ahead except for baking, then frozen until needed.  Defrost, then bake.)

Hot from the oven – Baked Sausage Pudding

Savory Baked English Breakfast Pudding with Sausage, Tomatoes and Scallions

• Preheat oven to 425 degrees
• Brown 1 pound sausage and 5 trimmed scallions in 1 TBSP extra virgin oil in a 10 inch cast iron pan
• Blend 1 ½ cups all purpose flour, 1 ½ cups milk (skim, 1%, 2% or whole), 3 large eggs and 2 TBSP melted butter
• Pour batter over the sausage and scallions. Top with 10-12 cherry tomatoes. Bake until puffed and set – about 30 minutes.
• Serves 4-5 people.

Delicious and very healthy – high protein gluten-free baked oatmeal

Gluten-Free Baked Oatmeal

Total Time: 50 minutes
Serves: 10-12

Ingredients
2-2/3 cups gluten-free rolled oats (steel cut oats)
1/3 cup brown sugar (or stevia if desired)
1-1/3  teaspoon baking powder
1-1/3  teaspoon cinnamon
1/2 teaspoon salt
1-1/3 cup raw walnut (or almond or pecan) pieces
1-1/3 cup raspberries {any berries work}
2/3 cup chocolate chips (or any chips or shredded coconut)
2-2/3 cups milk(1%, skim or almond milk)
1 extra large egg (or appropriate egg substitute if for vegans)
3 tablespoons butter, melted (this can be omitted or you may use coconut oil for vegans)
1-1/3 tablespoon vanilla extract
1 ripe banana, peeled, 1/2-inch slices

Instructions:
Preheat oven to 375°F and generously spray the inside of a 13 by 9-1/2  inch baking dish with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, cinnamon, salt, half the walnuts, half the strawberries and half the chocolate. (Save the other half of strawberries, walnuts and chocolate for the top of the oatmeal).
In another large bowl, whisk together the milk, egg, butter and vanilla extract.

Add the oat mixture to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top. Add the banana slices to the top then pour the milk mixture over everything. Gently shake the baking dish to help the milk mixture go throughout the oats.
Bake 35 to 40 minutes or until the top is nicely golden brown and the milk mixture has set. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar.

 - every kid, old and young, loves these

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, mel1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)

1. Preheat oven to 400 degrees F. Blend first six ingredients (milk thru orange zest) in a blender. Be careful to see that any flour clumps get well-blended.

2. Blend in butter a little at a time in order to temper the eggs.

3. Grease muffin tins well and distribute batter evenly between 24 tins. Bake for 15 minutes, or until puffy and golden on top.

4. Served with your favorite toppings. (Mine was a dusting of powdered sugar and apple cider sauce and a dollop of fresh whipped cream. Fruit compote, fresh berries or peaches are also wonderful.)

Pre-heat oven to 350٥. Brush a sheet pan generously with vegetable oil.

Combine pecans, 2 tbsp vegetable oil, maple syrup, brown sugar, orange

juice and chipotle powder in large mixing bowl. Toss to coat the nuts

evenly. Add 2 tbsp of the fresh minced rosemary and 2 tsp of salt and

toss again. Place on baking pan and spread nuts evenly. Roast the nuts

for 25 minutes, stirring twice with a large metal spatula. Bake until the

nuts are glazed and golden brown. Remove from the oven and sprinkle

with 2 more tsp of salt and the remaining 2 tbsp of fresh minced rosemary.

Toss well and set aside at room temperature, stirring occasionally to

prevent sticking as they cool. Taste for seasoning. Serve warm or cool

completely and store in airtight containers at room temperature. ENJOY!!

Apple-Cinnamon Baked French Toast

 - brought to you by The Mandolin Inn

Serves 12 – 16

    (What I do to lower the fat content if you are so inclined)

Slice bread into 1-½ inch slices. Spray 9×13-inch glass pan with non-stick spray. Place bread in glass dish, making sure to place tightly together. In separate bowl, beat together by hand eggs, ½ cup sugar, milk/half and half and vanilla. Pour ½ of this egg/milk mixture over bread.

Peel, core and slice apples. Place sliced apples on top of bread to cover. Pour balance of egg/milk mixture evenly over apples. Mix remaining ½ cup sugar with cinnamon and nutmeg and sprinkle evenly on top of apples. Dot with butter. Cover and refrigerate overnight.

Next day: Preheat oven to 350°.  Uncover dish and bake in oven for one hour. It will rise high and brown nicely. Remove from oven and allow to rest for 5 to 10 minutes before serving.  Cut into squares and serve with warm apple cider (recipe below) or maple syrup, plus your favorite breakfast meat.

Apple Cider Syrup 

 (I usually quadruple this recipe so that I use all cider – the syrup keeps well for a long time)

Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over baked French toast.

Country Apple Sausage Ring 

- brought to you by The Mandolin Inn

Serves 12-16

In a large bowl, combine all ingredients and mix thoroughly. Press lightly into a greased 6-cup ring mold or Bundt pan.  Bake at 350° for 1 hour, drain and serve. (Note – may be prepared and baked for 30 minutes, then refrigerated overnight and baked for an final 30-60 minutes the next day – the longer time is for situations where you are baking something else  – like baked apple French toast – along with the sausage in the morning.)

So pretty – shirred (baked) eggs florentine

Shirred Eggs Florentine in Ham(or turkey) Cups – brought to you by the Mandolin Inn

Serves 6 people    (indicates changes you can make to lower the fat)

• · Preheat oven to 400°

• ·Prepare Spinach:

            Cook spinach and garlic in butter with salt and pepper in a large, heavy skillet over moderately high heat, stirring, until spinach is tender and liquid is evaporated. Remove from heat and stir in sour cream and tarragon.

• ·Assemble and Bake:

            Fit one slice of ham into each of 12 lightly oiled (PAM) muffin cups. Divide and place spinach mixture into bottom of the 12 ham cups and carefully crack 1 egg into each cup. Bake in the middle of the oven whites are cooked but yolks are still a bit runny, about 15 minutes.

• . Remove ham cups from the muffin tin carefully, using 2 spoons or small spatulas.

• ·Serve with your favorite potato recipe (we like fried new red potatoes) and fresh fruit

• ·Note – The eggs in this recipe are not fully cooked, which may be of some concern if salmonella is a problem in your area.

Serves 12-16 people    (indicates changes you can make to lower the fat)

Melt butter in skillet, add minced garlic, diced zucchini and diced tomatoes and sauté until soft. Add basil and oregano, mix well and simmer on low for 10-15 minutes.

In a large bowl beat eggs, then combine the rest of the ingredients and mix well. Spray two deep-dish glass pie pans (or one 9×13 inch glass-baking dish) with cooking spray, and then fill with contents of mixing bowl.  Bake in a 350° oven for 40-45 minutes.  Let stand 5 minutes then cut into wedges and serve.

(Note – this may be prepared in advance except for baking, then refrigerated, covered overnight.)

Serves 8-12 people    (indicates changes you can make to lower the fat)

Microwave or sauté the chopped green onions in butter until tender.  Bake the potatoes in a 250° oven for one hour.  In a large bowl beat eggs then combine the rest of the ingredients except for the bacon and mix well. Spray a 9×13 inch glass baking dish with cooking spray then fill with contents of mixing bowl.  Bake in a 350° oven for 60-65 minutes. Sprinkle crumbled bacon over the casserole 10 minutes before the casserole is done.  Let stand 5 minutes then cut and serve.

May be prepared in advance and refrigerated, covered.  If placed in the oven directly from the refrigerator, uncover and bake for 70-75 minutes.

Bread Pudding with Apple Cider Sauce  -  Serves 12

    (What I do to lower the fat content if you are so inclined)

Coat 9 x 13 inch pan with vegetable spray like PAM.  Place one layer of bread cubes in the pan.  Sprinkle the cubed cream cheese over the bread.  Place another layer of bread over the cream cheese.  Mix remaining four ingredients and pour over top.  Optional – I often sprinkle some raisins or other dried fruit or chocolate chips across the top at this point. Cover and refrigerate overnight.  Bake at 350° for 35-45 minutes.  Let stand 10 minutes and serve with “Apple Cider Syrup.”

Apple Cider Syrup  (I usually quadruple this recipe so that I use all cider – the syrup keeps well in the refridgerator for a long time)

Mix sugar and cornstarch.  Add cider, lemon juice and cinnamon and place in heavy saucepan.  Cook and stir until thickened.  Serve warm over bread pudding.

Sour Dough Baked French Toast!

Sour Dough Baked French Toast - brought to you by The Mandolin Inn

Serves 6-8

    (What I do to lower the fat content if you are so inclined)

Coat 9 x 13-inch pan with non-stick cooking spray. Arrange breads slices to fill pan. In a medium bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well, then pour over bread slices. Cover and refrigerate overnight.

Next Day – preheat oven to 350°.  In a small bowl, add melted butter, sugar and corn syrup. Mix well and spread evenly over bread. Sprinkle with almonds. Bake for 60 minutes, or until puffed and golden.

Serve with Old Fashioned Rhubarb sauce (recipe below) and sausage links.

Old Fashioned Rhubarb Sauce

Place rhubarb in large saucepan. Cover with sugar. Let these ingredients stand for 12 hours. Then, bring quickly to the boiling point. Add strawberries. Simmer until thick – about 15 minutes.

(Note – leftover sauce refrigerates well.)