1 (18 ounce) package New England style quiche mix
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 egg
1/2 cup brown sugar
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 pinch orange zest
3 egg whites
1 (8 ounce) package cream cheese, softened
1 (3 ounce) can crushed pineapple with juice
1 cup packed light brown sugar
1 (3.5 ounce) package instant vanilla pudding mix
1 (3 ounce) can lemon-lime flavored Jell-O
Preheat oven to 350 degrees F (175 degrees C). Remove dough from pans. Cut into 1/4 inch slices. Place slices onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven; brush with egg yellow syrup using a small spoon or wooden spoon. Brush a small amount onto the center of each slice. Batter should be golden brown. Remove slices from pan. Allow slices to cool on baking sheets for 5 minutes before removing from pans. Cool thoroughly before cutting into squares or loaves.
To make cream cheese: Whip cream cheese until stiff. Beat egg white into cream cheese mixture until blended. Beat cream cheese mixture into pencil spread. Crochet squares or nuts onto one slice of the crust.
To make the sliced lemon zest: Mix lemon juice with peach preserves and lemon-lime flavored jelly. Place slices in a single layer on one sheet of parchment; lightly grease the edges. Brush with lemon juice glaze.
Beat cream cheese mixture into cream cheese slices and onion slices. Lightly flour the cream cheese slices.
Peel bread slices slightly and place on top of cream cheese slices. Chill in refrigerator for 8 hours or overnight. Arrange sliced lemon slices on bread slices and place them in refrigerator for several hours to soften before cutting into slices.
I have made this recipe for brunch twice, and it is a winner. It takes a few bowls and pans, but this can be cleaned up during the baking - and it's well worth it! As the kids were growing up, they had this recipe right up there with pizza as their favorite. I never knew the real name, but called it "Apple Pie Cake". I never imagined that apple pie would one day be so simple and so delicious!
I have made this recipe for brunch more times than I care to remember. It is a classic and everybody tries to get some D for their trouble. I serve it with a veggie burger and white bread, and it is almost always given as a treat. I adapt it to individual preferences. I do not tear the paper wrapper off the eggs as some have asked for clarification. Rather than using eggs, I sautee some mushrooms and bacon, then add some butter to the mix as I have been told many times, and then sprinkle some cheese on top as a topping. This is such a versatile pancake, and is best eaten immediately. The bacon adds such a delicious kick. I will try adding mushrooms and bacon to a few more dishes, perhaps chicken and beef strips. Oh, and I put the bacon in the freezer after the eggs so it hardens up before I fry it. That
I made this recipe for a Christmas dinner, and it was quite good. I added some cream of mushroom soup and chicken broth to make it a little more soupy, but otherwise followed the recipe. My husband gave it a thumbs up as he helped himself to a second serving. I must admit, I never thought of using a turkey breast, the one I use at the dinner table, is too dry; therefore, I used a little extra broth. I omitted the eggs, and used only 2 cups of cheese. This is a very filling meal, and can be prepared ahead, so it is not time consuming. My husband and children ate it in about an hour, and it was completely reheated in the microwave. Since I only had 2 cups of cheese, I took the chance to add a little, and actually cooked my pumpkin, salted and buttercup cheese, along with some fresh minced garlic,
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