Hamilton Beach 40132H Use & Care - Page 14

840141700 ENv00.qxd 10/25/05 9:55 AM Page 14 Breakfast, Breads and Desserts Breakfast Casserole 1 pound (450 g) hot pork sausage 10 eggs, lightly beaten 1 cup (250 ml) frozen, chopped green pepper 1 cup (250 ml) frozen, chopped onion 1⁄2 cup (125 ml) milk 1⁄2 teaspoon (2.5 ml) black pepper 1 teaspoon (5 ml) salt 4 cups (1 L) frozen potato tots 2 cups (500 ml) shredded Cheddar cheese Preheat oven to 325ºF (160ºC). In large skillet; cook sausage over mediumhigh 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-inch (23 x 33 x 5 cm) 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 (500 ml) flour 3⁄4 teaspoon (3.75 ml) baking soda 1⁄2 teaspoon (2.5 ml) salt 1 cup (250 ml) sugar 1⁄4 cup (60 ml) butter 2 eggs 11⁄2 cups (375 ml) mashed ripe banana (about 3 bananas) 1⁄3 cup (80 ml) plain low fat-fat yogurt 1 teaspoon (5 ml) vanilla extract Preheat oven 350ºF (180ºC). Lightly spoon flour into dry measuring cup; level with a knife. Combine 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 (20 x 10 cm) greased loaf pan. Bake for 1 hour. Coffeecake 1 cup (250 ml) butter, softened 11⁄2 cups (375 ml) sugar 2 eggs 11⁄2 teaspoon (7.5 ml) vanilla extract 2 cups (500 ml) cake flour 1 teaspoon (5 ml) baking powder 1 teaspoon (5 ml) baking soda 1 cup (250 ml) sour cream Topping: 1⁄2 cup (125 ml) brown sugar 1⁄4 cup (60 ml) sugar 2 teaspoon (10 ml) cinnamon 1⁄2 cup (125 ml) pecan or walnuts, chopped Preheat oven to 350ºF (180ºC). Butter a 9 x 13-inch (23 x 33 cm) 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. 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 remaining topping on top. Bake for 45 minutes. Serve warm. 14