Easter brunch at The Pink House of Claremore

French Toast Sticks

6 slices day-old Texas Toast
4 eggs
1 cup milk
2 T sugar
1 t vanilla extract
¼ to ½ t ground cinnamon
Confectioners’ sugar, optional
Maple syrup

Cut each piece of bread into thirds; place in an ungreased 9 x 13 x 2 in. dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and cinnamon. Pour over bread; soak for 2 minutes, turning once. If desired, coat bread with corn flake crumbs on all sides. Place in a greased 15 x 10 x 1 in. baking pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.

To bake, place desired number of frozen French toast sticks on a greased baking sheet. Bake at 425 for 8 minutes. Turn; bake 10-12 minutes longer or until golden brown. Sprinkle with confectioners’ sugar if desired. Serve with syrup. Yield: 1 ½ dozen.


Bacon ‘n’ Egg Bundles

1 t butter or margarine
12 to 18 bacon strips
6 eggs
Fresh parsley sprigs

Lightly grease six muffin cups with the butter. In a large skillet, cook the bacon over medium heat until cooked but not crisp. Drain on paper towels.

Cut six bacon strips in half width-wise; line the bottom of each muffin cup with two bacon pieces. Line the sides of each muffin cup with one or two bacon strips. Break an egg into each cup. Bake, uncover, at 325 for 12-18 minutes or until whites are completely set and yolks begin to thicken but are not firm. Transfer to a serving plate; surrounded with parsley. Yield: 6 servings.



Easy Breakfast Bake

2 pounds pork sausage
4 ½ c frozen hash browns with peppers & onions
2 c shredded Cheddar cheese
1 c Bisquick (original mix)
2 c milk
¼ t pepper
4 eggs

Heat oven to 400 F. Grease 9 x 13 x 2 in. pan. Cook sausage over medium heat, stirring occasionally, until sausage is not longer pink; drain. Stir together sausage, potatoes and 1 ½ cups of the cheese in baking dish.

Combine milk, eggs, Bisquick and pepper in blender. Pour over ingredients in baking dish.

Bake uncover 40 to 45 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.



Easter Egg Candies

1 package (10 to 12 ounces) vanilla or white chips
1 package (3 ounces) cream cheese, cubed
1 t water
½ t vanilla extract
Colored sprinkles or colored sugar

In a microwave-safe bowl, melt the chips at 50% power. Add the cream cheese, water and vanilla; stir until blended. Chill for 1 hour or until easy to handle. Quickly shape into 1 ¼ in. eggs. Roll in sprinkles or colored sugar. Store in an airtight container in the refrigerator. Yield: about 4 dozen.