Time and again, Arlene said that breakfast was one of her favorite meals, especially for entertaining!
In this episode from 2012, Arlene and Tammy are making a delicious breakfast with crunchy corn flake-covered french toast, cheesy ham and hash brown casserole, mini sticky honey buns, oven baked bacon, and more. Yum!
Note: There is no official recipe for the pineapple Arlene shows at the end of the program. It’s just cubes of pineapple and maraschino cherries, sprinkled with dry Jello powder.
Baked Bacon
Ingredients
- 2 lb thick sliced bacon
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. Place a cooling rack into the baking sheet.
- Arrange bacon on baking sheet in a single layer with the edges touching or slightly overlapping.
- Bake in preheated oven to desired degree of doneness, 10-15 minutes. Remove bacon from the baking sheet with tongs or a fork, and drain on a paper towel-lined plate. Makes 8 servings. Enjoy!
Arlene’s Easy Crunchy Corn Flake French Toast
This breakfast favorite has a crispy cereal coating!
Ingredients
- 1 doz large eggs
- 1 cup sugar
- 1 cup milk
- 1 tsp vanilla
- 1 cup crushed corn flakes
- 1 tsp cinnamon or use 1/4 tsp nutmeg
- maple syrup, warmed
- vegetable oil
- 1 loaf Italian bread, sliced about 3/4 inch thick, can be stale bread
Instructions
- If you have an electric grilled this is the time to use it. Set the temp to 325 degrees. Pour about 1 tablespoon oil on heated surface of griddle and carefully, using a paper towel, wipe the entire surface with the oil. You may also use a large skillet.
- Fill a wide bowl or pie plate with crushed corn flakes. In a separate large flat bottom bowl, beat eggs and sugar until light and fluffy. Add the milk, vanilla, and cinnamon and continue to mix very well. Dip bread slices, one at a time into the egg mixture allowing bread to soak up some of the liquid. Lift and let excess liquid drain off.
- Dip wet bread slices into crushed cornflakes and gently press to make them stick. Carefully flip and repeat on the other side.
- Place on hot oiled griddle. Bread should sizzle when hits griddle. Do not turn until deep golden brown on first side, then turn and allow to cook thoroughly. You may have to turn temp down if browns too quickly. Continue to cook all the slices. Place the browned toast slices on a platter and place in 200 degree oven to keep warm until served.
- Serve with pat of butter, a sprinkle of confectioners' sugar and Maple syrup. Makes 15-18 servings. Enjoy!
- NOTE: You can also use this recipe to make regular French toast without the corn flakes. It will cook slightly faster on the griddle.
Cheesy Ham and Hash Brown Casserole
Ingredients
- 1 pkg frozen hash brown potatoes (32 oz)
- 8 oz cooked, diced ham (optional)
- 2 cans condensed cream of potato soup (10.75 oz, each)
- 1 container sour cream (16 oz)
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9×13 inch baking dish.
- In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
- Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately. Makes 12 servings. Enjoy!
Sticky Honey Buns
Ingredients
- 1 can refrigerated biscuits (10 biscuit)
- 1/2 cup honey
- 1 cup flaked coconut
- 1/3 cup chopped pecans (optional)
Instructions
- Preheat oven to 400 degrees. Coat 10 muffin cups in a muffin tin, and use a nonstick cooking spray or paper liners. Take each biscuit and cut round into three pieces.
- Pour the honey into a small bowl, and in another small bowl or on a plate, mix coconut and pecans together. Dip each biscuit piece into honey; then coat lightly (roll) with the coconut pecan mixture. Put three coated biscuit pieces into each muffin cup.
- Bake for 15 minutes, or until biscuits are golden brown. An excellent and easy to make family favorite. Makes 10 buns. Enjoy!
Transcript
The transcript from this program is not available.
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