Blarney Breakfast Bake Recipes

Steps:

• Preheat oven to 375°F.
• Sift flour, sugar, baking powder, and salt together in a bowl.
• Place 2 eggs in a 1-cup measuring cup and fill to top with milk (about 1/2 c, varies based on eggs).
• Mix for 5 minutes with dry ingredients - I do this by hand the way she always did, so I'm not sure whether or not using a mixer would be good.
• Spread evenly in a greased 9 x 13" pan for 12-15 minutes, and bake until cookies are puffy, golden brown, and cooked through.
• Meanwhile, prepare a powdered sugar icing by combining 1 c powdered sugar with a small quantity of milk (start with just a tablespoon or so). Mix well. Add milk as needed to reach your desired consistency (a bit like a glaze).
• Finely crush the peanuts.
• When cookies are done, let cool for a few minutes before cutting into squares. Coat in icing, then roll in nuts. Let dry on wax paper.

Steps:

• In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain.
• In a large bowl, whisk the eggs, milk, mustard, salt and pepper.
• In a greased 13x9x2 inch baking dish, layer half of the bread cubes, tomatoes, cheeses, and sausage mixture.
• Repeat layers.
• Pour egg mixture over the top.
• Bake, uncovered, at 325* for 50-55 minutes or until a knife inserted near the center comes out clean.
• Let stand for 10 minutes before serving.

Steps:

• Pour confectioners' sugar in a bowl. Gradually add milk, whisking constantly, until mixture has a thin frosting consistency; whisk in vanilla extract.
• Place chopped peanuts in a bowl. Line a flat surface or a plate with waxed paper.
• Dip 1 pound cake cube in frosting and roll cube in peanuts; place on wax paper to dry. Repeat with remaining pound cake pieces.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, milk and vanilla. Combine flour, oats, baking powder and salt; gradually add to creamed mixture. Fold in toffee bits and pecans. , Spread into a greased 9-in. square baking pan. Bake at 350° until a toothpick inserted in center comes out clean, 20-24 minutes. Cool on a wire rack. Add food coloring to frosting; spread over bars. Cut into diamond shapes.

Steps:

• Combine flour, baking powder and salt; set aside. In a bowl, whip cream until soft peaks form; gradually fold in sugar. Combine water and extract; add alternately with flour mixture to cream mixture, gently folding ingredients together after each addition just until combined. Fold in egg whites. Spread into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until cake tests done and is very lightly browned. Cool on a rack for 10 minutes. Remove from pan; cool completely. With fork, break cake into 1-1/4-to 1-1/2-in. pieces; set aside. For icing, mix sugar, half-and-half cream, salt and sherry until smooth. If icing is too thin, add additional sugar; if it's too thick, stir in more half-and-half cream. To frost, spear each cake cube with a fork; hold over bowl of icing and spoon icing over cake, coating all sides. Excess icing will drip back into bowl. Dip frosted cake cubes into peanuts; place on wire rack.

Steps:

• Cream butter, sugars, vanilla and pudding mix.
• Add eggs and food coloring.
• Mix in flour and baking soda.
• Add butterscotch chips and chopped pecans.
• Chill for several hours.
• Roll into walnut-sized balls and place 2" apart on ungreased cookie sheet.
• Bake for 8 minutes at 350 degrees.
• (cooking time includes chill time).