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Delicious German Breakfast Bake Recipe

Ingredients

7 eggs

2 limes, pitted and juiced

1/4 cup unsalted butter

1 cup all-purpose flour

1 teaspoon instant baking powder

4 teaspoons all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/3 cup boiling water

3 tablespoons olive oil

1 pound fresh bread dough

3 teaspoons butter

1 teaspoon vanilla extract

Directions

Mix eggs, lemon juice, sugar, flour, baking powder and baking powder. Stir into egg mixture. Mix in boiling water and olive oil; pour into 12 9-inch square pan.

Shape dough into 1 inch rounds; roll in butter. Place onto cookie sheet.

Bake in preheated oven for 40 to 50 minutes or until gold-brown. Let cool in refrigerator for 5 minutes before turning out onto a wire rack to cool completely.

For the Cream Cheese Frosting : In a heavy saucepan, stir an ounce of vegetable oil stir together flour, baking powder and salt; stir in boiling water. Slowly cook over medium heat, stirring constantly, until mixture is thickened; allow to cool to room temperature.

For the Salad Dressing : In a medium bowl, mix rice vinegar, white vinegar, cabbage juice, salt, pepper and olive oil; stir into 4-pound Pluots. Position wooden spoon on platter to flatten thick slice.

Cut Pluots in half horizontally, place onto plates and sprinkle with cornmeal. Sprinkle 1/4 cup of white paste over each Pluot and place 1/2 teaspoon butter on each Pluot. Arrange pieces in medium baking dish. Top each piece of toast with 1 egg and 1/4 teaspoon cream cheese icing. Place Belgian-style sherry top with egg and cream cheese icing.