Lancaster farming. (Lancaster, Pa., etc.) 1955-current, April 07, 1984, Image 46

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    Breakfast is one of the most
important meals of the day, yet
many of us hurry through it as fast
as possible or skip over it com
pletely. Breakfast should provide
one-fourth to one-third of the day’s
calories and nutrients
This week, instead of skipping
breakfast, try one of the recipes
below and start your day with a
meal that will keep you on the go
until lunch time.
2 cups sour dough starter
2 teaspoons baking powder
% cup soft butter
2 cups flour
1 teaspoon salt
Mix all but starter together. Add
starter and stir. Turn on floured
board and roll into rectangle.
Cover with cinnamon, sugar, and
raisins. Roll up and cut into 12
sections. Bake on greased cookie
sheet at 425* for 20 minutes or until
light brown. When cool, drizzle
with mixture of milk and 10X
sugar. Other uses for sour dough
starter include: Sour dough
pancakes, sour dough bread and
sour dough coffee cake.
Vz package active dry yeast
2 cups sifted flour
2 tablespoons sugar
Vh, cups warm water
Beat all above well and place in
stone crock or pottery bowl. Cover
and let stand in warm place for 2
days. Then refrigerate. Two hours
before using, remove desired
amount and place in warm spot.
Replenish starter with equal
amounts of warm water and flour
that you have removed. To remain
active it must be used at least once
a week.
% cup shortening
% cup sugar
1% cups flour
1% teaspoons baking powder
% teaspoon salt
V* teaspoon nutmeg
% cup milk
Ms cup sugar
1 teaspoon cinnamon
M cup margarine, melted
Heat oven to 350 # F. Grease
muffin pans. Mix shortening, %
cup sugar, and egg thoroughly. Stir
in flour, baking powder, salt and
nutmeg alternately with milk. Do
not over mix, Fill muffin cups %
full. Bake 20 to 25 minutes. Mix Vi
cup sugar and cinnamon. Im
mediately after baking, roll
muffins in melted butter, then in
cinnamon-sugar mixture. Serve.
Recipe Topics
14 April is Lamb Month l
21 Easter Dinner
28 Fresh Fish
Home On The Range
your day with breakfast
Wz to 2 eggs per person
1 teaspoon flour per egg
V* cup milk per egg
salt and pepper
1 teaspoon baking powder
Separate eggs and beat white
until frothy but not dry. Beat well,
add egg white last. Folding in
gently put in heated skillet con
taining melted butter. Leave on top
of stove until begins to get a little
like custard. Place in 450°F.
preheated oven and allow to brown
about 10 minutes.
2 cups raisins
2 cups water
2 teaspoons baking soda
Bring to a boil then remove from
2 eggs
IVz cups sugar
pinch of salt
1% teaspoons vanilla
Beat together
3 cups flour
1 cup chopped nuts (optional)
Add raisin mixture and flour to
egg mixture. Fold in nuts. Bake in
greased bread pan at 350*F for
one hour.
2 loaves frozen bread dough,
Break pieces of one loaf in a
greased 9 x 13 pan. In saucepan
V* pound butter or margarine
1 cup brown sugar
2 tablespoons milk
1 tablespoon cinnamon
2 boxes vanilla pudding (not in
Heat and stir till sugar is
dissolved. Do not boil. Pour
mixture over bread pieces, then
put pieces of second loaf on top. Let
rise till pan is filled. Bake 30
minutes at 350*F.
Patti Hnshon
1 cup orange juice
1 tablespoon honey, optional
Measure all ingredients into
blender or shaker container.
Cover. Blend or shake until well
blended. Pour into tall glass. Serve
immediately. For variation add
one scoop orange or lemon sherbet
just before serving.
A. Hoover
Betty Biehl
Diane Darabin
Southington, Conn.
Nancy Martin
2 English muffins, split, toasted,
4 slices Canadian-style bacon, V«-
inch thick
4 slices pineapple
4 slices Swiss cheese
Panbroil Canadian-style bacon
on both sides. Top muffin halves
with bacon. Top each with slice of
pineapple and cheese. Broil sand
wiches until cheese melts. Serve
immediately. Serves 4.
3 tablespoons butter, softened
IMi teaspoons prepared mustard
8 slices Vienna bread
4 slices cooked ham
3 eggs, beaten
Vfe cup milk
1 teaspoon Worcestershire sauce
V« teaspoon salt
Blend butter and mustard;
spread on both sides of bread.
Place ham on four slices of bread;
top with remaining four slices.
Combine eggs, milk, Wor
cestershire and salt. Place sand
wiches in buttered 9-inch square
baking pan; pour egg-milk mix
ture over sandwiches to coat both
sides evenly. Allow to stand 30
minutes or overnight in
refrigerator. Remove to broiler
pan; broil sandwiches six inches
from source of heat for 3 to 4
minutes; turn and broil until
golden brown. Serve with maple or
fruit syrup.
IMt cups sifted all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
% teaspoon salt
Vz teaspoon baking soda
2 egg yolks, slightly beaten
1% cups buttermilk
6 tablespoons ( 3 /4 stick) butter,
2 egg whites
Sift dry ingredients into mixing
bowl. Combine egg yolks and
buttermilk; stir in butter. Stir into
dry ingredients until smooth. Beat
egg whites until stiff but not dry;
gently fold into batter. Bake in
waffle baker according to
manufacturer’s instructions.
Serve immediately with butter and
IV* cups sifted all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
Vi teaspoon salt
IV* cups milk
1 egg, beaten
V* cup (Vt stick) butter, melted
Sift dry ingredients into mixing
bowl. Beat together milk and egg;
stir in butter. Add to dry
ingredients, stirring just until
moistened (batter will be lumpy).
Pour batter by V* cupfuls onto
ungreased hot griddle. Bake until
top is bubbly and edges are baked.
Turn and bake other side. Serve
immediately with butter and
In the morning Instant Egg Pick-up provides needed
nourishment to see you through till lunch.
Featured Recipe
This week’s featured
recipe comes from
Marlene Hess. Marlene
is an R.N. who spent two
years working in
Bolivia. During her stay
there, she and her
husband, Andy, adopted
a little boy. Currently
expecting her first
child, Marlene and
Andy live on a farm in
Mt. Joy.
Marlene said she
makes about six to eight
loaves of this oatmeal
bread and then stores
the unused portion in the
freezer. The recipe
below is for two loaves.
Oatmeal Bread
Combine in a large
1 cup quick oats
Vz cup whole wheat flour
■h cup brown sugar
1 tablesnoon salt
2 tablespoons
Pour 2 cups of boiling
water over this mixture.
Stir water into mixture
to combine ingredients.
Dissolve 1 package dry
yeast in Vfe cup warm
water. When batter is
cooled to lukewarm, add
the yeast. Stir in 4 cups
of white flour. When
dough is stiff enough to
handle, turn onto
floured board and knead
5 to 10 minutes, adding 1
more cup flour as you
knead. Place in greased
bowl. Cover and let rise
until doubled (about 1%
hours). Punch down,
shape into loaves and
place in greased bread
pans. Let rise again
(about l ; /2 hours). Bake
at 350° F. For 30 to 40
minutes. Cook on rack.
Brush with margarine
for soft crust.