Grandma's Baked Eggs for Breakfast

My Father was raised on a farm/ranch. They had lots of chickens and cows, so there was an abundance of milk, cream, cheese and eggs. My Grandmother used to make these baked eggs. This dish is fine for luncheon as well as for breakfast, nicely taking place of meat. My Grandma was not much of a meat eater, so she enjoyed these very much. Here is her recipe taken from her pocket note book.

BAKED EGGS FOR BREAKFAST

Place in a baking dish a cup of cream.
Break the eggs into this, keeping them whole.
Sprinkle with salt & pepper and over the top some cream cheese.
Use about 1/2 cup of cheese to six eggs.
Bake about 20 minutes in the oven.

I also served these at our reunion (then left for a tour of what's new on and near campus), since I could bake both these and the french toast.

Grandma's Chocolate Cake Pudding

Our Grandma served this often to her children.   It was passed on to the grandchildren who traded it with each other while young marrieds.   It has been prepared in dutch ovens and shared on the Creek at family reunions.   Enjoy!

Grandma's Chocolate Cake Pudding

Ingredients:
Bring the following to a boil in a large pan on top of the stove:
2 cups water
2 1/4 cups sugar (I use 1 1/4 cup white, 1 cup brown)

For Batter:
1 cube butter, softened
1 1/4 cups sugar
2 eggs
1/2 cup milk
Mix the above together and then add:

2 cups flour
4 Tbsp. cocoa (powdered)
1/2 tsp. salt

Directions:
Pour or drop the batter by spoonful into the boiling mixture.   Cover tightly with the lid and simmer on low (without peeking) for 25-30 minutes. Yummy served with cream over it or vanilla ice cream.  It's best eaten as soon as it's ready. 

Number Of Servings: About 6

Preparation Time: 30 minutes