ISO: ISO: Charity Breakfast Sale Ideas

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music-city-missy

Well-known member
So every year the city employees engage in activities to raise money for the combined charity drive. And our group always does a biscuit sale and then the grand finale is the chili cookoff/auction.

The Mayor is pushing for healthy lifestyle so since they insist on buying prebaked (stale) biscuits to use for the sale, I said I would bake some other goodies so I have been asked to provide the healthy option. Since they start at 5:00 am, I would prefer something I can preferrably bake ahead and take in the day before. Maybe even bake in the coming weeks and freeze.

Ideas? Both healthy and indulgent (I can't bring ONLY healthy options)?

 
An assortment of muffins would fit the bill all around....can make a

variety of sweet or savory flavors, choosing healthier recipes, and they're definitely freezable. Also mini quick breads (sweet or savory) are nice and many respond well to freezing.

 
T&T: Cinnamon Quick Bread and Strawberry Quick Bread - Both are fairly lowfat - will post if

you're interested.

 
How about small crustless quiche? Breakfast Cookies?

The Best Breakfast Cookie Ever
from PegW, posted by MariaDNoCA

No matter when I serve them, I am always asked for the recipe. They fly off the plate!

Ingredients:
2/3 cup butter, softened
2/3 cup sugar
1 egg
1 tsp. vanilla (I used maple syrup)
3/4 cup flour
1/2 tsp. soda
1/2 tsp. salt
1 1/2 cups oats
1/2 cup wheat germ
1 cup shredded cheddar cheese
6 bacon strips, cooked crisp and crumbled


Preparation:
Cream butter and sugar. Add egg and vanilla (or maple syrup) and mix well.
Combine flour, soda and salt; add to creamed mixture and mix well.
Stir in oats and wheat germ, then cheese and bacon — this will be a very stiff mixture.
Drop by rounded spoonsful onto greased baking sheets.
Bake at 350 degrees for 15-17 minutes. Remove from oven and cool on cookie sheet 5 minutes before removing to a rack to cool.

They keep and store well.

Makes 36

 
A long time favorite: Cafe Beaujolais Coffee Cake

2 1/4 cups flour

1 cup brown sugar, packed

3/4 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground ginger

3/4 cup corn oil

1 cup sliced almonds

1 teaspoon baking powder

1 teaspoon baking soda

1 egg

1 cup buttermilk

Mix flour, brown sugar, granulated sugar, 1 teaspoon cinnamon, salt and ginger. Blend in oil until smooth. Remove 3/4 cup mixture and combine with almonds and remaining 1 teaspoon cinnamon. Mix and set aside.

To remaining flour mixture, add baking powder, baking soda, egg and buttermilk. Blend until smooth. Pour into buttered 13x9-inch baking pan. Sprinkle reserved nut mixture evenly over surface of batter. Bake at 350 degrees 35 to 40 minutes. Place pan on wire rack to cool. Cut into squares to serve. Makes 8 to 12 servings.

 
I have been making these for the Farmer's Market and I made them

for the PTO luncheon.

This is the original recipe:

Crustless Spinach-Tomato Quiche presented by Swan House Bed & Breakfast

1 10 oz pkg frozen chopped spinach, thawed and drained
1 large tomato, sliced
1 1/2 cups cottage cheese
1 cup grated sharp cheddar cheese
3 large eggs
2 Tbsps canola oil
1 tsp garlic salt
1/8 tsp ground pepper

Press all the water out of the thawed spinach. Combine cottage cheese, cheddar cheese, spinach, eggs, oil, salt and pepper. Pour half of the mixture into a lightly greased 9 inch pie plate. Arrange tomato slices over spinach and cover with the remaining spinach mixture. Bake in a preheated 350° oven for 40 minutes or until a knife inserted in the center comes out clean.

Serves 5

This is what I do:
I don't use the oil, garlic salt or salt. I add a little bit of oregano and basil.
I sub 1/4 cup feta cheese for a half cup of the cheddar cheese. Sometimes I add a little parm to the mixture, just depends on what I have on hand. I drain the tomatoes on a paper towel.
I usually make them in a 6 cup muffin tin, but have made them in mini muffins, regular muffins and ramekins. When I make them in the six cup muffin tin, I bake them at 400 degrees on rack at the top of the oven. I put them in without the tomato slices on top. After about 5 minutes or so, I add the tomatoes to the top and sprinkle with a little feta and black pepper. I continue to bake for about 15 more minutes. I go more by the look of them than anything. They should be slightly golden brown on top. This is very forgiving, but they always look beautiful. You might make them in the mini muffins and use cherry tomatoes. Have fun!

 
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