Breakfasts

MINIATURE BREAKFAST QUICHES

Preparation Time: 15 minutesCook Time: 30 minutesTotal Time: 45 minutesMakes 12 servings 3 slices bacon, diced1/3 cup chopped onion 4 eggs 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups half-and-half 1 package (10 ounces) frozen chopped spinach, thawed and thoroughly drained1-1/2 cups grated Cheddar cheese 1 can (8 ounces) sliced water chestnuts, drained and chopped12 slices soft white bread, trimmed1/3 cup Butter Flavor CRISCO all-vegetable shortening or 1/3 Butter Flavor CRISCO Stick, meltedPaprika Preheat oven to 350°. In small skillet over medium high heat cook diced bacon and onion until bacon is crisp and onion is tender. Remove from heat, drain and set aside. In large mixing bowl beat eggs with salt, pepper and half-and-half. Stir in drained spinach, cheese, water chestnuts and bacon mixture. Set aside. Spray one side of each slice of trimmed bread with Butter Flavor Crisco No Stick Cooking Spray. Press one slice, sprayed side down, into each muffin cup so that corners come up over edges of cup. Spoon about 1/4 cup spinach mixture into each bread-lined cup. Sprinkle with paprika. Bake for 25 to 30 minutes, or until knife inserted in center comes out...

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BAKED EGGS N' BACON IN TOAST CUPS

6 servings CRISCO Butter Flavor No-Stick Cooking Spray 6 slices white bread, crust removed6 eggs Salt and pepper 3 slices bacon, cooked and crumbled1/2 cup shredded Cheddar cheese Chopped chives or parsley for garnish Preheat oven to 350°.Lightly spray 6 muffin cups and both sides of trimmed bread slices with Crisco Butter Flavor No Cooking Spray.Press one slice into each cup so that corners are over edges of cup. Bake for 5-6 minutes, or until lightly toasted. Remove from oven. Break one egg into each cup. Season with salt and pepper. Sprinkle each egg with bacon and cheese. Bake for 15 to 20 minutes, or until eggs are set.Garnish with chives and...

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MUSHROOM QUICHE

All-purpose flour, for dustingClassic CRISCO Single Pie Crust, baked2 tablespoons CRISCO Oil 2 medium shallots, thinly sliced1 pound white button mushrooms, quarteredCoarse salt and freshly ground pepper1/2 cup milk 1/2 cup heavy cream 2 large eggs 1 large egg yolk Pinch freshly grated nutmeg 6 ounces Gruyere cheese, grated (1-1/2 cups)Heat Crisco Oil in a large non-stick skillet over high heat.Add shallots; cook, stirring, until translucent but not brown, about 1 minute.Add mushrooms; season with salt and pepper.Cook, stirring frequently, until mushrooms release their liquid, liquid evaporates and mushrooms are a dark golden brown, about 8-10 minutes.Sprinkle half the cheese evenly over the bottom of the baked crust.Sprinkle with mushrooms and top with remaining cheese.Whisk together milk, cream, eggs and egg yolk in a medium bowl. Season with nutmeg, salt and pepper. Pour over cheese.Transfer to oven, bake until just set in the center, 30-35 minutes. Cool on wire rack for about 10 minutes before...

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BRAN COOKIES

60 cookies 1/2 cup CRISCO 3/4 cup granulated sugar 1/2 cup firmly packed brown sugar 1/2 cup dairy sour cream 1 egg 1 teaspoon vanilla 1-3/4 cups sifted flour 3/4 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup bran flakes cereal 1/2 cup raisins Preheat oven to 375°. In mixing bowl, cream Crisco, granulated sugar, and brown sugar till light and fluffy. Beat in sour cream, egg, and vanilla. Combine the flour, cinnamon, soda, and salt. Stir into creamed mixture. Fold in cereal and raisins. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 375° for 10 to 12 minutes. Cool on...

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OATMEAL HONEY SCONES

Makes about 1-1/2 dozen scones 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick, plus additional for greasing1 cup firmly packed light brown sugar 1/4 cup honey 1 egg 2 tablespoons milk 1 -1/2 teaspoons vanilla 3 cups quick oats, uncooked1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon cinnamon 1 cup raisins Heat oven to 375°. Grease baking sheets with shortening. Place sheets of foil on countertop for cooling scones.Combine 3/4 cup shortening, brown sugar, honey, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended.Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins.Pat dough into 8 x 5-inch rectangle, 3/4-inch thick. Cut into 2-inch triangles to resemble scones. Place 2 inches apart on prepared baking sheet using pancake turner.Bake one baking sheet at a time at 375° for 10 to 12 minutes or until lightly browned. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove scones to foil to cool...

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CHEESE AND MUSHROOM OMELETS

Makes 2 omelets 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 2 cups sliced fresh mushrooms (about 8 ounces)3 tablespoons chopped green onion 1/4 teaspoon dried basil leaves 1/8 teaspoon pepper 1 recipe Easy Omelets 1/2 cup shredded Cheddar cheese, dividedIn small skillet melt Butter Flavor Crisco. Add mushrooms, green onion, basil and pepper. Cook and stir over medium heat until tender. Remove from heat and set aside. Prepare omelet as directed at left. Sprinkle 1/4 cup cheese over half of each omelet. Cover with half of vegetables, using slotted spoon to remove from...

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