Serves 6

2/3 cup mayonnaise
1 tsp. Worcestershire sauce
dash of salt and pepper
¼ cup milk
1 cup shredded cheese
12 eggs

In a small saucepan combine mayonnaise, Worcestershire, salt, and pepper. Add milk gradually, stirring until smooth. Add cheese and cook over low heat, stirring constantly, until cheese has melted and mixture is thick and smooth, about 5 minutes.

Put 1 tbl. of sauce in the bottom of 6 custard cups. Beat eggs and divide into each cup. Place in shallow pan; pour hot water into pan to depth of 1 inch.

Bake at 350º about 25 minutes. 5 minutes before eggs are done, add 2 tbl. of sauce to top of each dish. Bake 5 more minutes.

Makes 8 -10 servings

4 eggs
2 Tbl. sugar
1 cup milk
1 ½ cups Half & Half (or ¾ cup Half & Half and ¾ cup orange juice)
¼ tsp. salt
1 tsp. almond extract or vanilla butter & nut flavor (use vanilla extract when using orange juice)
2 cups flour

Confectioners’ sugar
Strawberries

Preheat oven to 375˚. Grease a 9 x 13” baking dish. In mixing bowl, beat eggs. Add sugar, liquids, salt, and flavoring; mix well. Stir in flour. Pour batter into greased baking dish. Bake for 45 minutes until edges have risen and are golden brown and center is set.

To serve, top each slice with a strawberry and dust with confectioners’ sugar.

For 6 – 8 servings:

3 eggs
1 heaping Tbl. sugar
1 cup milk
1 cup Half & Half (or ½ cup Half & Half and ½ cup orange juice)
pinch of salt
¾ tsp. almond extract or vanilla butter & nut flavor (use vanilla extract when using orange juice)
1 ½ cups flour

Bake in a 7 x 11” baking dish.

Variation: Use vanilla extract and add 1 – 1 ½ cups fresh or frozen berries just before baking. If using blueberries, add up to 1 Tbl. cinnamon or sprinkle top with cinnamon sugar before baking.

Makes 4 serving

1/3 cup cream cheese
1 Tbl. honey
1 tsp. vanilla
1/3 cup chopped pecans (reserve 2 Tbl.)
2 firm fresh pears, peeled
¼ cup orange juice

In a small bowl, combine cream cheese, honey, vanilla and pecans. Set aside. Peel and cut pear in half lengthwise and remove core. Place cut side down in a microwave safe dish. Add orange juice and poach in microwave at full power until pears are soft, 2-3 minutes. Place pear half, core side up, in a serving dish. Spoon ¼ of the cream cheese mixture into each pear half and generously sprinkle reserved chopped pecans over the pears.

Makes 6 servings

1 cup packed brown sugar
½ cup butter
2 Tbl. light corn syrup
12 slices French bread, sliced about 1 inch thick
2 Tbl. sugar and ½ tsp. cinnamon
½ tsp. allspice
½ tsp. cinnamon
6 eggs
1 ½ cups milk
1 tsp. vanilla

In a small saucepan over medium heat, bring brown sugar, butter, and corn syrup to a boil, stirring constantly. Remove from the heat. Pour into a greased 13×9” baking dish. Top with 6 slices of French bread. Combine sugar and ½ tsp. cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. In a large bowl, beat eggs, milk, vanilla, allspice, and remaining cinnamon. Pour over bread. Cover and chill 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 30-35 minutes.

Serves 6

3 large croissants, cut up
1 cup fresh or frozen blueberries
1 pkg. (8 oz.) cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 ¼ cups milk

Place croissant pieces evenly in 6 (1/2 cup) ramekins. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs, vanilla, and milk in medium bowl with electric mixer or a blender until well blended. Pour evenly over croissant pieces. Let stand 10 – 20 minutes.

Bake at 350º for 30 – 40 minutes or until set in centers and golden brown. Serve warm sprinkled with powdered sugar.

Serves 10

10 eggs
2 ½ cups flour
2 ½ cups milk
1/3 cup sugar
pinch of salt
1 tsp. vanilla
6 tbl. butter
1 ½ cups blueberries, frozen or fresh
¼ cup cinnamon sugar

Preheat oven to 425º. In a large bowl, beat eggs. Add flour, milk, sugar, salt, and vanilla; mix until well blended.

Melt butter. Spray 10 ramekins with cooking spray. Spoon melted butter into each ramekin. Divide batter into ramekins.

In a small bowl, mix blueberries and cinnamon sugar. Place a heaping tbl. of blueberries into the center of each ramekin.

Bake for 20 minutes or until puffy and lightly browned.

Sprinkle with powdered sugar and serve with maple syrup.

Serves 8 – 10

1 loaf of crusty bread, cubed
8 well-beaten eggs
2 ½ cups milk
2 tsp. vanilla
½ cup brown sugar
Cinnamon
1 – 2 cups frozen berries
1 cup chopped pecans or walnuts

Grease a 9 x 13” baking dish. Place bread cubes in dish. Mix together in large bowl or blender the eggs, milk, and vanilla extract. Pour over bread cubes. Pour in prepared baking dish. Cover and refrigerate overnight.

Before baking, preheat oven to 350°. Sprinkle brown sugar and cinnamon over bread mixture; top with blueberries and nuts. Bake 1 hour.

To serve: Sprinkle with powder sugar and serve with syrup.

Serves 8 – 10

3 cups shredded Swiss cheese
¾ cup Half & Half
1 ¼ cup milk
10 eggs
pepper
salt
parsley

Grease a 9” x 13” baking dish and spread Swiss cheese on the bottom.

Mix remaining ingredients together. Pour mixture over the cheese.

Bake at 350º for 30 – 35 minutes or until set.

To make 6 servings:

2 cups shredded Swiss cheese
½ cup Half & Half
1 cup milk
7 eggs
salt
pepper
parsley

Follow directions above using a 7 x 11” baking dish.
Variation: add 1 cup chopped broccoli, cooked, and 1 tbl. onion powder; omit parsley; substitute Cheddar cheese for the Swiss cheese

Baked Cheddar Eggs
Makes 8 servings

2 cups shredded Cheddar cheese
¾ cup Half & Half
1 ¼ cups milk
1 tbl. Dijon mustard
10 eggs
pepper
1 tsp. dill
paprika

Grease a 9 x 13” baking dish and spread Cheddar cheese on the bottom. Mix Half & Half, milk, mustard, and eggs together. Pour mixture over the cheese. Sprinkle pepper and dill over the top of the dish. Sprinkle with paprika. This can be covered and refrigerated overnight.

Bake at 350Ëš for 30 minutes, or until set.

To make 6 servings:

1 ½ cups shredded Cheddar cheese
½ cup Half & Half
1 cup milk
2 tsp. Dijon mustard
7 eggs
pepper
¾ tsp. dill
paprika

Follow directions above using a 7 x 11” baking dish.

Variation: Delete mustard and dill. Add 2 tsp. Worcestershire sauce.

Apple Crisp Pancake
Serves 8 – 10

1 egg, beaten
1 cup milk
1 cup chunky applesauce
1 tsp. vanilla extract
2 cups pancake mix

Preheat oven to 375º. In a large bowl combine the egg, milk, applesauce, vanilla, and pancake mix. Spread mixture in a greased 9 x 13” baking pan. In a medium bowl combine the ingredients for the topping. Sprinkle the topping over the pancake batter. Bake for 30 minutes or until done.

Topping:
½ cup quick oats
½ cup pancake mix
½ cup brown sugar
2 tbl. butter