C€—Lancaster Fanning, Saturday, September 27,1980 <& Home On The Range fl| Whether you awaken In the morning with a jolt or slowly, whether you’re a brilliant conversationalist or a sullen grump, .whether you have all day for breakfast or only minutes, we’ve got some recipes to get you off to a smooth start During those first crucial moments of the day, why not try some French Breakfast Puffs or some Spicy Orange Tea. Or if a big breakfast is your thing, why not help yourself to our Hashed Brown Potatoes, pancake,-muffin or french toast recipes. And for breakfast on those special occasions, why not serve Emperor’s Omelets or a Breakfast Sausage Ring. With these recipes, even Snoopy wouldn’t be allergic to morning. SPICE COFFEECAKE 3 cups flour 1% cups sugar 1% teaspoons baking powder 1% teaspoons soda 1% cups buttermilk % cup oil 2 eggs Vh teaspoons cinnamon % teaspoon nutmeg % teaspoon salt Crumbs: 1 cup browh sugar 1 cup chopped nuts ' 1 teaspoon cinnamon 4 tablespoons melted butter '-Mix all the ingredients except the crumbs. Spread in a 9x13 inch pan. Mix the crumbs with a fork and sprinkle on the top of the cake. Bake at 350° F. for 35 minutes or until done. Delicious served warm. Vanita Martin, Savannah, New York SPICY RAISIN OATMEAL 1% cups cold water V* cup raisins % teaspoon salt V« teaspoon cinnamon dash of nutmeg • % cup quick-cooking rolled oats Combine water, raisins, salt and seasonings in a saucepan and bring to a boil. Slowly stir m the rolled oats, being sure that the water continues to boil. Reduce the heat and cook 1 minute. Stir occasionally. Serve hot with sugar or a little milk. Makes 2 servings. Mrs. Charles Biehl, Mertztown ORANGE APRICOT WAKE-UP Combine equal parts of chilled apricot nectar and orange juice in 6-ounce juice glasses. Add a maraschino cherry to each. Cook’s t?\ Question V ? '/ QUESTION: If you have a question on cooking or household problems, why not send it to us and see if our readers can help? Just address it to: Cook's Question Corner, Lancaster Farming, P.O. Box 366, Lititz, PA 17543. Any answers we receive, we’ll publish in Home on the Range at a later date. Thank you gifts are mailed to anyone whose questions we use. Recipe Topics October 4 25 November Brighten your day with breakfast Mrs. Charles Biehl, Mertztown Take the Cake Cake and icing recipes Souper Suppers Soups and accompaniments Apples - A Slice of Americana Tnek or Treat Surprise Pumpkin Pleasers For a special day a small breakfast may be just the eye-opener you need. Served on a special tray, it can get your day off to a good start and put you in V« cup flour 2V* teaspoons sugar dash of salt Icupmilk 34 eggs approximately 10 slices of stale bread Beat all ingredients until smooth. Soak bread m the egg mixture until saturated. Cook in preheated skillet until golden brown. SCRAMBLED CHEESE EGGS 3 eggs 1 tablespoon nulk dash of salt and pepper 1 slice American cheese Beat all ingredients except the cheese. Pour into preheated skillet in which a % teaspoon of butter has been melted. Cook until the eggs are thickened throughout but still moist, stimng occasionally. Put the eggs on a plate and place a slice of cheese on top of the eggs. Invert the pan for 24 minutes to melt the cheese. BREAKFASTSAUSAGERING * 2 pounds bulk pork sausage 2 eggs, beaten IVz cups fine dry bread crumbs V* cup chopped parsley, if desired Heat the oven to 350° F. Lightly butter a 9-mch ring mold. Mix all the ingredients well and pack into the mold. Back 20 minutes. Remove from the oven and pour off the excess fat, then return to the oven to bake for 20 minutes more. Turn onto a platter and fill the center with scrambled eggs. Serves 8. Mrs. Harold W. Kramer, Newmanstown SPICY ORANGE TEA 5 whole cloves 1-inch stick cinnamon 3 tablespoons honey Vt cup orange juice 2 tea bags . 1 cup water Combine Vz cup water, cloves and cinnamon and sim mer covered 10 minutes Add the honey and Vz cup water 'and the orange juice and bring to boiling. Remove from heat and add the tea bags. Cover and let stand 5 minutes. Remove the tea bag and spices. Serves 2. Mrs. Charles Biehl, Mertztown SOFT COOKED EGG Place 4 eggs in a saucepan and cover with cold water at least 1 inch above the eggs. Rapidly bring" to boiling. Cover pan tightly and remove from the heat. Start tuning when the pan is removed from the heat and leave the eggs in the water 2-4 minutes depending upon your taste. Serves 2 FRENCH TOAST Donna Godshall, Harleysville Donna Godshall, Harleysville Mrs. Charles Biehl, Mertztown / * u Ss. Ik EGGS McBREAKFAST 1 or 2 tablespoons butter 1-2 eggs salt and pepper 1 slice bologna, Canadian bacon or Spam 1 slice American or Cheddar cheese 1 hamburger bun or English muffin, split and toasted In a small or medium fry pan over medium high heat, melt butter until it is just hot enough to sizzle a drop of water. Break and slip the eggs into the pan. Reduce heat immediately. Cook slowly to desired doneness, spooning butter over the eggs or turning the eggs to cook bgth sides. Season with salt and pepper to taste. If desired, fry the meat slice until hot and arrange the meat and cheese slices on a bun bottom. Cover with the egg. Close the sandwich with the bun on top. Makes 1 serving. Mrs. Leon K. Martin, New Providence FRENCH BREAKFAST PUFFS % cup shortening, part butter Vfe clip sugar legg Vh. cups flour V/z teaspoons baking powder 1 teaspoon salt , 1 teaspoon nutmeg % cup milk Vs cup melted butter % cup sugar 1 teaspoon cinnamon , Grease the bottom of muffin cups. Mix shortening, Ms cup sugar and egg. Blend flour, baking powder, salt and nutmeg and add alternately with the milk. Fill muffin cups % full. Bake 20-25 minutes at 350° F. Immediately roll the muffins in melted butter, then m a mixture of cinnamon and sugar. Serve hot. Makes 12 medium muffins. 4 cups scalded milk Wz cups shortening 3 tablespoons salt 1 tablespoon sugar % cup lukewarm water IV2-2 yeast cakes % warm water 11-12 cups flour Dissolve the yeast in the warm water. Add shortening, sugar and salt to scalded milk. Add softened yeast to the milk that has cooled to lukewarm temperature. Add flour gradually, making a dough stiff enough so that it can be handled easily. Knead dough quickly and lightly until it is smooth and elastic. Place in greased bowl and cover and set m a warm place to rise. Let rise until double in bulk, about 2 hours. Bake at 350° F. for 1 hour. Yields 3-4 medium sized loaves. For variation, use 1 cup of raisins for each cup of milk. > % a good mood to face the busy work of the day. Try a special muffin or coffee cake from the recipes offered today. Cathy Sanders, Oakland, Maryland MILK BREAD (Turn to Page C 7) \ Eva B. Shirk, Ephrata ♦ AX'
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