3 slices bacon
3 eggs, lightly beaten
1/2 cup grated Cheddar cheese
1 pinch salt and ground black pepper to taste (optional)
2 slices cooked, chopped ham
1/4 cup finely chopped onion (optional)
1 tablespoon fresh chives, chopped (optional)
1/4 cup chopped fresh mushrooms (optional)
1/4 cup green bell pepper, finely chopped (optional)
1 teaspoon finely chopped jalapeno pepper (optional)
2 drops hot pepper sauce (e.g. Tabasco?
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1/4 cup butter or margarine
1/4 cup flaked coconut
1/2 cup apricot jam
1/2 teaspoon ground cinnamon
12 slices raisin bread
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8 ounces bacon
8 ounces broccoli, cut into florets
8 slices bread
2 tablespoons butter, softened
3/4 cup shredded Cheddar cheese
12 eggs
2 cups milk
1/2 teaspoon dry mustard
salt and pepper to taste
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12 eggs, well beaten
1 tablespoon butter
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package hollandaise sauce mix
2/3 cup milk
1/4 cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese
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9 slices bacon
1/2 onion, chopped
1 fresh jalapeno pepper, seeded and chopped
1 fresh tomato, finely chopped
1/2 cup canned tomato sauce
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1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1/2 cup warm milk (110 to 115 degrees F)
1/3 cup sugar
1/3 cup butter or margarine, softened
2 eggs, beaten
1 teaspoon salt
1 teaspoon grated orange peel
1/2 teaspoon ground cardamom
1/8 teaspoon ground mace
3 1/2 cups all-purpose flour
FILLING:
1/4 cup butter or margarine, softened
2 tablespoons sugar
3/4 teaspoon almond extract
1/2 teaspoon grated orange peel
1/2 cup chopped mixed candied fruit
1/2 cup chopped almonds
2 teaspoons all-purpose flour
ORANGE BUTTER:
1/2 cup butter (no substitutes), softened
2 tablespoons confectioners’ sugar
1 teaspoon grated orange peel
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