Feather Beds Recipes

FEATHER BED EGGS

Steps:

• Grease a pan and place bread in a single layer covering the entire pan.
• Sprinkle vegetables over the bread and top it with cheese.
• Beat milk, eggs, and spices to taste and pour over the bread.
• Cover and refrigerate overnight or bake immediately.
• Bake at 400 for 30-40 minutes until puffy.

FEATHER BED ROLLS

Steps:

• Preheat oven to 375 degrees.
• Grease a couple of 12-count muffin tins.
• Combine yeast and water in a large mixing bowl and let it sit a few minutes to dissolve.
• Add sugar, salt and egg.
• Add flour gradually and beat well.
• Add butter.
• Fill greased muffin tins half full.
• Let rise in a warm place uncovered until level with the top of the pans (although I admit to having loosely covered mine sometimes).
• Bake for 20 minutes.
• The last time I made these I think I got 18 roll/muffins.
• Your yield will, of course, vary depending on how much batter you put in each section of the muffin pan.

FEATHER BEDS

Steps:

• Stir together sugar, salt, hot potato water, and margarine. Let cool. Add the rest of the ingredients and knead well. Let rise until double in bulk. Then roll out and cut into circles. Put close together on a baking sheet. Let rise again until double. Bake at 350° for 30 minutes until golden. Note: These may also be made into crescent rolls and clover rolls. They are very light and most delicious.

FEATHER-BED EGGS FOR TWO

Steps:

• Grease a small baking dish or 2 small ramekins.
• Stack the bread in the dish, buttering the top piece; sprinkle liberally with black pepper and 1/4 cup of the cheese.
• Beat the eggs with the yogurt and add the herbs; pour over the cheese and bread; top with the rest of the grated cheese.
• Cover and refrigerate overnight.
• The next morning, uncover and place in a cold oven.
• Set oven to 350 degrees F and bake the dish for about 35 minutes or until puffed and golden brown and eggs are set.
• Serve immediately.

MOM'S 'FEATHER BUNS'

Steps:

• Dissolve yeast and sugar in first amount of warm water until foamy.
• Add yeast mixture to rest of ingredients except flour.
• Add flour in batches, stirring well in between.
• Knead until dough becomes elastic yet pliable.
• Let rise for 2 hours.
• Knead again and let rise for one hour.
• Punch down dough and shape into egg sized portions and place on a lightly greased baking sheet.
• Cover and let rise for 3 hours.
• Bake at 400F for 15-20 minutes until tops browned.

FEATHERBED EGGS

Steps:

• In a shallow baking dish arrange the slices of bread in a single layer.
• Sprinkle lightly with salt and pepper.
• Sprinkle the cheese over the bread.
• Combine the milk and eggs in a bowl, stir until blended and pour over the bread and cheese.
• Cover and put in the fridge for 6 hours.
• Do not preheat the oven.
• Place the chilled baking dish in oven and set at 350°F
• Turn on the oven and bake for about 1 hour or until the custard is puffy and lightly golden.
• Variation: Omit the cheese and substitute thinly sliced ham and apple slices.

FEATHER-LIGHT BISCUITS

Steps:

• In a large bowl, combine the baking mix, sugar and yeast. Cut in shortening until mixture resembles coarse crumbs. Stir in enough warm water to form a soft and slightly sticky dough. Turn onto a floured surface; knead gently 3-4 times. , Roll dough to 3/4-in. thickness; cut with a 2-1/2-in. round biscuit cutter. Place on ungreased baking sheets. Brush tops with melted butter. Bake at 400° until lightly browned, 10-12 minutes.