Swiss Apple Breakfast Loaf Food

SWISS CHEESE AND APPLE BREAKFAST LOAF

Steps:

• Preheat oven to 375.
• Butter and flour a loaf pan, or line pans with parchment paper.
• In a frying pan over medium heat, melt 3 Tbsp butter and cook apples until soft. Sprinkle with cinnamon and cool.
• I a large bowl, combine dry ingedients with diced Swiss cheese. Make a well in the centre.
• In a separate bowl, cream 1/2 cup butter with brown sugar. Beat in eggs one at a time. Gradually add milk, vanilla and apple mixture.
• Pour liquid ingredients into the well of dry ingredients and stir with wooden spoom until combined. Don't over-mix. Spread batter in prepared loaf pan. If desired insert more sliced apples on top.
• Bake in centre of oven for 1 hour. Loaf is ready when a toothpick inserted in centre comes out clean. Sprinkle with icing sugar is desired after cool down.
• While loaf is baking, prepare the rest of the breakfast: Juice, yogurt, fresh fruit and coffee!
• NOTE: Can be ladled into muffin cups to bake for 15 - 20 minutes depending on their size if time is a factor.
• Batter may be prepared the day before, refigerated and baked in the morning - allow for a little extra baking time (10 - 15 minutes) if mixture is cold from fridge.
• Freezes very well.

GLAZED ORANGE-RHUBARB LOAF

Steps:

• Measure out rhubarb. Defrost frozen rhubarb, then drain well and pat dry. If using fresh rhubarb, chop finely.
• Preheat oven to 350F (180C).
• Lightly grease a 9x5-inch (1.5-L) loaf pan. Stir rhubarb with 1/4 cup (50 mL) sugar and set aside.
• Finely grate peel from 2 oranges to make about 2 tablespoons (30 mL), and squeeze out 1 cup (250 mL) juice.
• Measure 2 tablespoons (30 mL) of this juice into a dish. Stir in 2 tablespoons (30 mL) sugar and set aside to glaze loaf.
• In a medium-size bowl, beat egg.
• Stir in remaining juice, grated peel and vanilla.
• Measure flour, 3/4 cup (175 mL) sugar, baking powder, soda and salt into a large mixing bowl.
• Stir with a fork until blended and make a well in centre. Pour in egg mixture and cooled melted butter.
• Stir just until evenly combined.
• Batter is very thick.
• Stir in rhubarb mixture and nuts just until evenly distributed.
• Turn into prepared pan. Batter will almost fill the pan. Smooth top.
• Bake in centre of preheated 350F (180C) oven until top is golden and a skewer inserted into centre comes out clean, about 1 hour and 15 to 20 minutes.
• Place pan on a rack.
• Stir orange juice and sugar mixture. Pour over top of hot loaf.
• Cool loaf in pan for 10 minutes. Then, turn out of pan and place loaf on rack to finish cooling.
• Loaf will keep well, covered, at room temperature for up to 2 days; store in refrigerator if longer. Or wrap airtight and freeze.

BREAKFAST LOAF

Steps:

• Preheat oven to 350 degrees.
• Slice the top off of the bread loaf; set aside for lid.
• Remove interior of the loaf, leaving 1" on all sides and bottom.
• Layer the following inside the loaf: bacon, red pepper, eggs, sprinkled with Parmesan cheese, black olives, tomato, cheese, and mushrooms.
• Replace the lid and wrap the entire loaf in aluminum foil.
• Place on a cookie sheet.
• Bake about 30 minutes or until heated throughout.
• Cut into 8 wedges.