"jackie pace" > wrote in message
om...
: This may seem stupid but I am shortly looking after a small
guesthouse
: (6 double bedrooms) for some friends and am concerned re
cooking full
: English breakfasts for up to 12 people so that everything comes
: together at the same time. What preparation can I do the night
before,
: how much time should I leave before breakfast is served and in
what
: order? Someone has suggested half cooking the sausages/bacon
though
: I'm not so sure.
:
: Breakfast will typically include (though ideas for 'extras'
will be
: noted):
: eggs (scrambled, fried or poached)
: bacon
: sausages
: baked beans
: grilled tomatoes
: toast.
:
:
: Any ideas/tips will be greatly appreciated.
: Many thanks
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I'm not familiar with what is a typical English breakfast but
these would be my thoughts (any items with an "*" has the recipe
follows at the bottom):

Eggs - cook to order when requested
Bacon & Sausage - these can easily be done in the oven (15-20-ish
minutes)
Baked beans - really? If so, I'd do them ahead of time and warm
them up.
Grilled tomatoes - again, really? I wouldn't have thought them
to be a breakfast food either... they can be broiled in the oven.
Toast - definitely when requested (as in, not ahead of time)

Scones
*Lemon Curd (for toast and/or scones)
Jams/Jellies/peanut butter - for toast
Quiche (can be made ahead of time and baked or reheated)
*Coffee Cake (Barb makes an excellent one with Cream Cheese -
makes 6 at a time that freeze wonderfully. Don't let the length
of the recipe scare you - it's very easy!)
Fresh Fruit assortment
*Curried Fruit (can be made ahead of time and warmed up; it's
good cold, too if you remove/eliminate the butter)
*Baked Ham Omelet

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Lemon Curd

5 Eggs
5 oz butter
3 lemons (rind and juice)
2 cups sugar

Thoroughly mixed together and cooked for 10-15 minutes... jarred
and refrigerated.

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Barb's Cream Cheese Coffee Cake
1st Place, Minnesota State Fair
1985, 1986, 1989, 1990!
Second Place, 1987; not entered 1988.
Bombed, 1991

Crust:
1/4 cup scalded milk
2 Tbsp sugar
1/2 tsp. salt
1/4 cup butter or margarine
1 pkg. active dry yeast
1/4 cup warm water
1 egg
1-3/4 cups all purpose flour

Filling:
8 oz. pkg. cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. vanilla extract
Topping:
1/2 cup butter
3/4 cup sugar
1 cup flour


Combine the milk, sugar, salt, and butter. Dissolve the yeast in
the warm water. Cool the milk mixture and add the proofed yeast
to it. Add the egg and flour to the yeast mixture (dough will be
soft and sticky).
Place in a greased bowl and let rise until double -- about 30-45
minutes.

Roll or pat dough into a circle and place in a greased 16² pizza
pan. With greased fingers, shape as a pizza crust.

Make filling by creaming the cheese and sugar together and adding
the egg and vanilla. Pour filling evenly over crust.

For topping, cut margarine (butter) into sugar and flour with
pastry blender until crumbly. Sprinkle on top of filling. Let
raise for 30 minutes.

Bake at 375° for 20-25 minutes, until brown. Drizzle with
powdered sugar icing. Cut into wedges. Serves 12-16.

NOTES: Everything can be mixed in the food processor -- and I
do. Make crumbly
topping first; mix dough, then mix filling ingredients. I always
use butter for topping and crust.
=============

For 6:

Crusts:
1/2 cup scalded milk
1/4 cup sugar
1 tsp. salt
1/2 cup butter or margarine
2 pkg. active dry yeast
1/2 cup warm water
1 egg
3-1/2 cups all purpose flour -- and likely more -- up to 3/4 cup
or so.

Filling:
3 - 8 oz. pkg. cream cheese, softened
1-1/2 cup sugar
3 eggs
3 tsp. vanilla extract
(optional: grated rind and juice of a lemon)

Topping:
1 cup butter
1-1/2 cup sugar
2 cups flour

I divide the dough into six parts and filling and topping
accordingly, using about 1 cup filling and maybe 2/3 cup of
topping. Use 8² disposable/reusable foil cake pans, available at
fine stores everywhere. Bake them for about 15-20 minutes.
After about 15 minutes from oven, flip them out of the pans using
two cake cooling racks. Baking them near the top of your oven
doesn't hurt them.

Oops! I only make this in the food processor. Mix the topping
first, and set it aside. Then mix the crust dough. If you have
a food processor but have never mixed dough in it, do it this
way: Using the steel blade in the work bowl, measure the flour
into the work bowl, add the egg(s) and process for about 10-20
seconds; it will look kind of mealy maybe. Gradually add the
combined liquids (milk, butter, yeast, etc., as recipe directs)
with machine running until everything is mixed
and doughy. It's a pretty sticky dough. Sometimes I add a
little more flour at this point so it's more like bread dough
and sometimes I don't. Mostly I do, because it's really soft and
sticky otherwise. When
measuring the yeast, I don¹t quite double the amount (I use about
4 teaspoons dry yeast.). Then mix the filling.


When cool put them on 8² cardboard circles (or don't) from Maid
of Scandinavia/Sweet Celebrations and freeze in gallon-size Glad
Food Storage bags, from which you've sucked the air. They freeze
well.

I've served it and sold it. If you're doing it for yourself,
consider cutting it into wedges before freezing, then thaw only
what you'd like to eat at one time. Or, once it's frozen, cut
the wedges. Others who have served it have topped it with fresh
fruit topping. That's pretty good, too, although I prefer it
plain.
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Curried Fruit

Southern Living - edited version Serving Size : 8

29 oz canned sliced peaches, drained
29 oz canned sliced pears, drained
20 oz canned pineapple chunks, drained
15 oz canned apricot halves, drained
1/2 c packed brown sugar
1/3 c butter, melted
2 T curry powder

Combine fruit in large casserole dish. Combine brown sugar and
curry powder and spoon over fruit. Pour melted butter on top.
Bake at 350 degrees for 30 minutes.
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Baked Ham Omelet (source: unknown)

1 lb. Monterey Jack Cheese, shredded
2 cups chopped ham
1/2 cup melted butter or margarine
1/2 cup flour
1 tsp. baking powder
1 dozen eggs
1 tsp salt
1/4 tsp. pepper
1/4 tsp. Tabasco sauce
1 small container small-curd cottage cheese
1/2 c. bread crumbs (optional)

Saute the shredded cheese and ham in 1 T of the butter (just
enough to melt the cheese).

Heat the oven to 400 degrees. Melt the rest of the butter in a 9
X 13 pan in heated oven.

Sift together the flour and baking powder in a separate bowl.

Beat the eggs. Add the salt, pepper and Tabasco sauce. Stir in
the flour and baking powder mixture, cottage cheese, melted
cheese and ham with a wire whisk.

Pour into the buttered 9 X 13 pan. Bake for 15 minutes at 400
degrees, then cover the top with buttered bread crumbs, if
desired.

Reduce the heat to 350 degrees, then bake an additional 15-20
minutes or until golden brown and set. Serve hot. Will serve
12.
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