Walnut Lawn Breakfast Recipes

Here are some guest favorites from The Walnut Lawn recipe catalog. Sometimes cooking tastes better when someone else makes it but you can try!

Beth's Shoo-Fly Cake

Preheat oven to 350.  In a food processor, combine flour, butter, sugar and salt until a fine crumb.  Reserve ½ C of the crumb for the topping.  Mix the molasses, hot water and baking soda, then mix in with the crumb.  This will be a thick liquid.  Pour into a greased 8x8 baking dish.  Sprinkle the reserved crumb on top.  Bake 45 minutes.

Walnut Lawn Breakfast Scones

Blend with a pastry blender until crumbly:
½ C. butter (softened)
2 C. flour
1 T. baking powder
½ tsp. baking soda
¼ tsp. salt
3 T. sugar
1 T. grated orange peel

Add all to above:
2/3 C. (or more) buttermilk
¾ C. dried cranberries
1/3 C. chopped walnuts

Then stir until moistened.
Turn out on a floured surface and knead a few times.
Form into an 8” circle and cut into 8 wedges (do not separate).
Place on lightly greased baking sheet.
Brush with milk.
Bake at 425 degrees for 13-15 minutes.
Serve warm.

Walnut Lawn (Cape May) French Toast

1 loaf French bread (day old)
½ cup light brown sugar
½ cup dark brown
1 stick butter
1 cup milk
¼ cup Half & Half
5 large eggs
1 tsp. vanilla
10x Sugar (Powdered Sugar)

In a saucepan, melt butter and sugars until blended. Pour sugar mixture into 13×9 baking pan and spread evenly. Slice bread in ¾’ slices and arrange in a pan over the sugar mixture.
Mix remaining ingredients and pour over bread. Cover and let it set overnight in the refrigerator.
Bake in a 300-degree oven for 50 minutes, uncovered. Remove from oven and sprinkle top with 10x sugar.

When serving, turn over each piece, the best stuff is on the bottom. Enjoy!