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Breakfast Entrees
GRANDMA JEAN'S SCRAPPLE
6 servings
· 1 lb. best quality sausage
· 1¼ cup water
· 1 14-oz. can evaporated milk
· ½ cup cornmeal
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· ¼ tsp. each salt and pepper
· 1 cup cornflake crumbs
· oil and butter
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Brown the sausage over medium high heat in a heavy skillet; drain and discard the fat,
and crumble the meat to tiny pieces. Combine the water and enough milk to equal 2½ cups;
add to sausage and reserve remaining milk. Heat sausage mixture to boiling and stir in
cornmeal and seasonings. Cook 5 minutes, stirring, until thick. Pour into a greased metal
loaf pan and chill till firm. Unmold and slice into 12” thick slices. Dip slices in cornflake
crumbs, then milk, and back into cornflakes. Heat butter and oil together in a non-stick skillet
and brown the slices on both sides. Drain on paper towels and keep warm until time to serve with
Christmas breakfast.
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BLUEBERRY BREAKFAST CAKE
12 servings
· ½ cup unsalted butter,
softened
· 1 cup sugar
· 2 eggs
· 2 cups flour, un-sifted
· 1 tsp. each cinnamon & grated
orange peel
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· ½ tsp. each soda, salt, cloves
· 2 cups fresh blueberries
· ½ cup orange juice
· 1 tsp. vanilla
· Orange Glaze
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Using electric mixer, beat butter and sugar together until creamy. Add eggs one at a time, beating after each addition. Combine flour, baking powder, cinnamon, orange peel, soda, salt and cloves; mix ¼ cup flour mixture with blueberries and reserve. Beat remaining flour mixture into butter mixture alternately with orange juice mixed with vanilla. By hand fold in blueberry mixture. Turn batter into a greased, flour-dusted 10-cup tube or bundt pan. Bake in 350º oven for 50 minutes or until pick inserted in center comes out clean. Cool in pan 10 minutes; invert onto rack. Drizzle with glaze.
Orange Glaze:
Blend ½ cup un-sifted powdered sugar and 1½ Tbsp. orange juice until smooth.
And finally, how about your prettiest cut glass or heirloom bowl piled high with beautiful, juicy strawberries…and perhaps some cocoa-flavored powdered sugar to dunk them in!
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