how about Sunday breakfast??

[Kitchen Witch]

Sunday has always been a day for those "special" breakfasts! Served after church and before the sports started on television. Mom always felt that if she stuffed you real good for breakfast on Sunday everyone would stay out of the kitchen while those big Sunday dinners were prepared! You wouldn't dare come into the kitchen unless you wanted to slave for hours cooking!

Omelets: diced green and red bell pepper, onion - sauteed in butter until tender; add diced ham and continue to saute for a minute; pour beaten eggs over. Cook on one side and flip to cook the other side. Sliced cheese placed on top and slide the omelet onto your serving plate, foldling it in half; top with additional cheese. At this point you can either broil or pop in the microwave for just a few seconds to melt the cheese on top.

Homemade breakfast sausage patties and/or thick slices of slab bacon; pancakes on the griddle and frozen blueberries and raspberries or chocolate chips were on hand if you wanted them in your pancakes. Served with warm maple syrup or a fruit syrup unless you had chocolate chip pancakes - then you got chocolate syrup and whipped cream!

Homemade bread (large round loaves) cut horizontally and toasted in the broiler, buttered and cut with the pizza wheel and served with homemade jelly or jam.

Sometimes homefries with onions were also served.

Fresh squeezed OJ and coffee and tea.

The mess was cleaned and the dinner cooking was started. Everyone ate at our house every Sunday and holiday so they would start arriving soon - with over 20 mouths to feed there was plenty of cooking going on and 3 large tables to set!

[kyragee]

Its really wonderful how most people love Sunday foods.
There is no doubt my favorite meal of teh week is Sunday Brunch - Eggs Benedict with smoked salmon, Hollandaise and coffee - not to forget: a cold glass of water

[Kitchen Witch]

We have such wonderful memories from all those Sundays with the whole family. You looked forward to it. Back in my day - there wasn't much to do on a Sunday - it was a family day. Stores weren't opened and of course - malls didn't pop up until the teen years. Heck - we didn't even have a color television. We had 3 channels and thought we had it all!! The adults had great conversations, usually the women congregated in the kitchen, the men were circled around the boob-tube watching some sports program or a football game and the kids just played and ran from room to room.

I remember the old coffee pot going all day on the stove (we didn't have an electric perculator yet!). Still have that pot today. Made the best darn coffee ever. There was plenty of food - you ate all day long!

Sundays were the best day of the week!

[srandjr@infowest.com]

We have always had Sunday breakfast, as a family and still do today...one of
everyone's favorites is what I call:
Sunday Eggs!

Beat 8-eggs with 1-8oz. soften pkg of cream cheese in a micro-safe bowl
Micro for approximately 10-minutes, (or until 'fluffed' or double in bulk)
The hard thing is staying by the micro and giving the eggs a quick stir
every minute. About half way through the cooking cooked chopped ham,
bacon, crumbled sausage and/or chopped peppers and onions can be
added. Serve immediately with salsa...

[bookwoman]

Found this on another recipe site I visit. It has become our Sunday breakfast favorite:


Recipe Name: BACON FLODDIES
Category: BREAKFAST
Serves: 4

8 Ounce potato, peeled
2 Medium onion, peeled
6 Ounce bacon, finely chopped
2 Ounce flour, self rising
salt and pepper , to taste
2 eggs, beaten
4 Tblsp oil
or
1 1/2 Ounce bacon fat

Served with sausages and eggs as a breakfast or supper dish, they can be served on their own if preferred. Floddies are traditional to the Tyneside town of Gateshead.

Grate the potatoes, squeeze out any liquid and place in a bowl.

Grate or finely chop the onions and add to the potatoes with the bacon, flour and seasoning. Mix very well together.

Stir in the eggs. Heat the oil or bacon fat in a large frying pan. Put tablespoons of the mixture into the pan and fry steadily for 5-8 minutes, turning once, until golden brown and cooked through.

Drain on kitchen paper and keep hot until ready to serve with sausages and eggs.

[kyragee]

does any one have a killer french toast recipe?
great sunday morning treat with fresh berries and bananas

[Kitchen Witch]

French Toast with Banana Cream Topping

Begin the Topping at least two hours in advance of serving.


French Toast:

8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 tablespoon cinnamon
1 teaspoon vanilla extract
Butter or margarine for frying

Banana Cream Topping:

2 ripe bananas, peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup confectioners' sugar
3 tablespoons fresh lemon juice

Topping: In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the
bananas become very soft. With a slotted spoon, transfer bananas to
blender. Add 1/4 cup liquid from the pan and puree until smooth.
Cover with plastic wrap in medium bowl and chill until cold (at least
2 hours).

Just before removing banana mixture from the refrigerator, beat
whipping cream in a medium bowl until stiff peaks form. Remove banana
puree and fold into the whipping cream.

French Toast: In a large bowl, whisk together the eggs, milk,
cinnamon and vanilla extract. Dip bread slices into egg mixture,
coating both sides generously. On a griddle or skillet at medium heat,
melt butter and then cook slices until each side is golden-brown. You
can place completed French toast slices on a serving plate in an oven
set to 100 degrees F to keep finished slices warm as you cook the
others.

Top each serving of French toast with a generous dollop of the Banana
Cream Topping. Garnish with a few slices of freshly-sliced banana.

Yield: 4 servings



Banana-Stuffed French Toast

16 Slices cinnamon-rasin bread
1/2 C. whipped cream cheese
4 large bananas, peeled and thinly sliced
1/2 stich butter ( unsalted suggested- I used salted)
6 eggs
3/4 C. milk
1 t. vanilla
pinch of salt (Kosher suggested)
1/2 C. warm maple syrup for serving

Preheat oven to 225

1. Lay 8 slices of bread on a work surface and spread 1 side of each with cream cheese. Top each with slightly overlapping banana slices. Cover with remaining bread to make sandwiches.

2. Melt 2 T. butter over medium heat in a large nonstick skillet. Meanwhile, in a large, shallow bowl, beat eggs, milk, vanilla and salt with a fork. Dip f sandwiches into egg mixture to soak both sides, about 5 sec. (don't over soak). Lay sandwiches in skillet and cook, turning until browned, about 5 minutes one side and 3 the other. Repeat with remaining butter and sandwiches. When done, transfer to oven racks; don not stack. Serve hot with warm syrup



Blueberry French Toast


1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter

Place half of the bread cubes in a lightly greased 9x13 inch baking
pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup
blueberries and remaining bread. In a large bowl, beat together eggs,
milk and maple syrup. Pour egg mixture over bread. Cover pan and
refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before
baking. Preheat oven to 350F. Cover pan with aluminum foil and bake
in preheated oven for 30 minutes. Uncover pan and bake for an
additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add
water. Boil over medium heat for 3 minutes, stirring constantly. Stir
in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the
berries have burst. Stir in butter until melted. Serve the sauce over
squares of french toast.


Strawberry-Stuffed French Toast

Serves 4

1 8-ounce package cream cheese, softened
1/2 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
8 slice bread, white or whole wheat
3 cups strawberries, hulled and sliced
3 eggs, beaten
2 tablespoons milk
4 tablespoons butter (optional)
2 tablespoons powdered sugar, sifted

In a small bowl, combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of the bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal strawberries inside sandwich.

In a shallow bowl, combine the eggs and milk; mix well and set aside.

Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large nonstick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat.

Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwiches from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.

Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup.

Warm Strawberry Syrup:
1/2 cup maple syrup
2 tablespoons orange juice or Grand Marnier
3/4 cup puréed strawberries

In a small saucepan, combine the maple syrup, orange juice and puréed strawberries. Heat mixture over medium heat for 5 minutes or until thickened slightly, stirring frequently. Serve while warm.

[rhodry69]

the only way i eat french toast is with heated stewed tomatoes spread on top then sprinkled with salt & pepper. yummy