Hamilton Beach 40115 Manuale Utente
14
Breakfast, Breads and
Desserts
Desserts
Breakfast Casserole
1 pound hot pork sausage
10 eggs, lightly beaten
1 cup frozen, chopped green pepper
1 cup frozen, chopped onion
10 eggs, lightly beaten
1 cup frozen, chopped green pepper
1 cup frozen, chopped onion
1
⁄
2
cup milk
Preheat oven to 325ºF. In large skillet; cook sausage over medium-high heat,
stirring frequently until thoroughly cooked and no longer pink. Drain on paper
towel and allow to cool. In large mixing bowl, combine cooked sausage, eggs,
green pepper, onion, milk, pepper and salt; stir well. Distribute frozen potato
tots evenly in a greased 9” x 13” x 2” baking dish. Pour the egg mixture into
the casserole. Top with cheese. Bake uncovered for 45 minutes, or until eggs
are set. Makes: 8 to 10 servings.
stirring frequently until thoroughly cooked and no longer pink. Drain on paper
towel and allow to cool. In large mixing bowl, combine cooked sausage, eggs,
green pepper, onion, milk, pepper and salt; stir well. Distribute frozen potato
tots evenly in a greased 9” x 13” x 2” baking dish. Pour the egg mixture into
the casserole. Top with cheese. Bake uncovered for 45 minutes, or until eggs
are set. Makes: 8 to 10 servings.
Banana Bread
2 cups flour
3
⁄
4
teaspoon baking soda
1
⁄
2
teaspoon salt
1 cup sugar
1
⁄
4
cup butter
Preheat oven 350ºF. Lightly spoon flour into dry measuring cup; level with a
knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar
and butter in a large bowl and beat with a mixer at medium speed until well
blended. Add in eggs one at a time mixing well after each addition. Add banana,
yogurt, and vanilla into mixture. Add flour mixture and beat just until mixed in.
Spread evenly into an 8 x 4-inch greased loaf pan. Bake for 1 hour.
knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar
and butter in a large bowl and beat with a mixer at medium speed until well
blended. Add in eggs one at a time mixing well after each addition. Add banana,
yogurt, and vanilla into mixture. Add flour mixture and beat just until mixed in.
Spread evenly into an 8 x 4-inch greased loaf pan. Bake for 1 hour.
Coffeecake
1 cup butter, softened
1
1
1
⁄
2
cups sugar
2 eggs
1
1
1
⁄
2
teaspoon vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
Preheat oven to 350ºF. Butter a 9 x 13-inch baking pan.
In a mixing bowl, cream butter and gradually add sugar, eggs, and vanilla extract,
beating well after each addition. In another bowl mix flour, baking powder, and
baking soda. Add flour mixture alternately with sour cream to creamed mixture.
beating well after each addition. In another bowl mix flour, baking powder, and
baking soda. Add flour mixture alternately with sour cream to creamed mixture.
Topping: Mix sugars and cinnamon. Pour half of batter in pan. Sprinkle walnuts
and half of topping on top of batter. Add remaining batter and sprinkle remain-
ing topping on top. Bake for 45 minutes. Serve warm.
and half of topping on top of batter. Add remaining batter and sprinkle remain-
ing topping on top. Bake for 45 minutes. Serve warm.
1
⁄
2
teaspoon black pepper
1 teaspoon salt
4 cups frozen potato tots
2 cups shredded sharp Cheddar cheese
4 cups frozen potato tots
2 cups shredded sharp Cheddar cheese
2 eggs
1
1
1
⁄
2
cups mashed ripe banana (about
3 bananas)
1
⁄
3
cup plain low fat-fat yogurt
1 teaspoon vanilla extract
Topping:
1
⁄
2
cup brown sugar
1
⁄
4
cup sugar
2 teaspoon cinnamon
1
⁄
2
cup pecan or walnuts, chopped
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