By Andy Bedwell
Let’s begin this year with one of my favorite food combinations for breakfast. Whether you feel like making it ahead and sleeping in or whisking it up after your first cup of coffee, I have you covered with a breakfast that everyone will want to wake up to.
3/4 pound Dean’s sausage (mild)
3 large eggs
3 cups cheese
Pet milk (large can or 1 1/2 cups)
Frozen deep-dish pie crust
Brown sausage and break up into little pieces as it cooks. Remove and drain sausage. Place into pie crust. Sprinkle cheese over sausage (Please grate your own cheese; it makes a big difference). Whisk eggs and Pet milk together. Pour over cheese and sausage. Place quiche on a baking sheet and bake at 325 degrees for 40-45 minutes or until center is firm.
Andy’s Note: I cannot say enough about this recipe. It is so easy and so delicious. You can brown the sausage the night before. I think that your family or guests will absolutely adore this quiche.
In a large skillet, melt one stick of butter, add peeled and sliced Granny Smith apples to fill the skillet, about one cup of white sugar, 1 and one-half teaspoons cinnamon and one-half teaspoon nutmeg. Keep the heat on medium, stirring almost constantly until you feel that the apples are done. Don’t let them get mushy, but stay firm and keep stirring!
Andy’s Note: These are fabulous apples to carry to a friend who is not well. This recipe was given to me by a friend’s mother. She made these for years and years for her family.
1 cup white sugar
1 cup brown sugar
1 cup Crisco oil
1 1/2 cups self-rising flour
1 teaspoon vanilla flavoring
2 cups finely chopped pecans
Mix all ingredients together and add pecans last. Bake in a greased 9×13-inch pan or Pyrex dish. Bake at 350 degrees for 30 minutes.
Andy’s Note: How easy is this wonderful bread? You may drizzle the top with a glaze and sprinkle a few pecans on top of the glaze. Enjoy!
I wish that I could prepare this breakfast for all of you.
“Southern Cooking with Andy Bedwell” may be purchased at The Messenger at 1957 Rainbow Drive.