Park City BREAKFAST!

I had some requests for recipes from the yummy (if I do say so myself) breakfast we had in Park City.

French Toast:
Great Harvest Cinnamon Burst Bread (this is the key to amazing french toast)
Eggs (2 eggs per 4ish peices)
Milk (1/3 cup per 2 eggs)
Cinnamon (about 1-2 tsp, but really as much as you want, the more the merrier)
Nutmeg (ditto)
Ginger (ditto)
Vanilla (1 tsp per 2 eggs)

Heat stovetop to med/med-high. Mix eggs, milk, cinnamon, nutmeg, ginger, and vanilla in a bowl or pan. I like using the 9x9 cake pans, they are a good size for dipping slices of bread into. One at a time, coat slices of bread in mixture and place on greased skillet or frying pan. After about 2-3 minutes, flip, then wait 2-3 more minutes and remove.

Syrup:
(I was tempted to keep this one to myself)
1 cube butter
1 cup sugar
1/2 cup buttermilk
1 T Karo syrup
1 tsp baking soda
1 tsp vanilla

Heat stovetop to med-high. In a saucepan, melt butter completely. Add sugar, buttermilk and karo syrup. Bring to a boil. Note that this will start bubbling, become foamy, and double in size, so make sure your saucepan is big enough, or just take it off the burner before it overflows. But it is important to make sure that it starts bubbling. Once bubbling for about 1 min, remove from head. Add vanilla and baking soda. When you add the soda, it may slightly expand again, beware. Now its ready to eat! You can keep any leftovers in your fridge for about one month. Just reheat it in the microwave until it bubbles and becomes frothy.

Christmas Morning Casserole:
3 slices bread, cubed (white or wheat)
1/2 lb. grated cheddar cheese
1 lb. cooked ground sausage
1/3 cup diced onion (optional)
1/8 cup diced green pepper (optional)
12 eggs
1 cup milk
1/2 tsp mustard powder (optional)
1/2 tsp salt
1/4 tsp pepper

topping:
2/3 can cream of mushroom soup
1/3 cup milk

In an 8x12" pan, layer bread, cheese, sausage, onion, and green pepper. In a separate bowl, mix together eggs, 1 cup milk, mustard powder, salt, and pepper. Pour over bread mixture and let soak in the refrigerator overnight. The next morning, preheat the oven to 350 degrees. Mix cream of mushroom soup with milk. Pour over egg mixture. Put water in a pan or cookie sheet and place in oven. Set baking dish over pan with water (this prevents the bottom from burning - but you don't have to do this if you have a convection oven, like we had at the lodge). Bake for 45-50 minutes or until eggs are set. (Note, you can substitute bacon for sausage, or both!)

Orange Julius:
2/3 cup orange juice concentrate, thawed
1/2 cup sugar
10-12 ice cubes
1 cup milk
1 cup water (if needed)
1 tsp vanilla

Mix all ingredients in blender. I would add the water last, if you feel like its needed. I think this makes enough for 2-4 people.

And since I forgot to post this recipe after we made it for homemakers a couple of weeks ago...

Pumpkin Cake Roll:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 T lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger

filling:
8 oz. cream cheese
4 T butter
1 cup powdered sugar
1 tsp vanilla

Preheat oven to 350 degrees. Beat eggs and sugar together. Add pumpkin and lemon juice, mix well. In a separate bowl sift together the flour, baking powder, and spices. Add dry to wet ingredients and mix until incorporated. Line a cookie sheet with waxed paper and spray generously with pam. Pour mixture onto cookie sheet. Bake for 10 minutes. Cool for at least 10 minutes (DO NOT try to do the next step without letting it cool. It MUST cool.). Sprinkle a small amount of powdered sugar on a towel and invert the cake onto the towel. Remove waxed paper. Beat together filling ingredients. Spread over cooled cake. Roll up carefully. Chill in fridge before serving.

See pictures below of us eating breakfast.

Enjoy!