86-Lancaster Farming, Saturday, January 16. 19W Home On The Range Breakfast Ideas Your Family Won’t Resist Breakfast, nutritionists say, is the most important meal of the day. It’s the time to pack in the test nutrition for boundless-energy for the whole day. Many people, especially teen agers, skip breakfast because they find it well, blah. But, these recipes are guaranteed to stop complaints about boring break fasts. They are packed with nutri tion and the calories ,necd to fill your hours with energy. EGG AND CHEESE BAKE 4 to 6 eggs 2 tablespoons butter 2 tablespoons flour 1 cup milk 'A cup cheese, preferably Velvecta 'A teaspoon dry mustard, optional Salt and pepper 'A cup buttered bread crumbs OR 3-4 slices buttered bread, cubed Grease 9x9-inch baking pan. Break raw eggs into pan, letting yolks whole. Make a white sauce by melting butter over medium heat. Stir in the flour with a fork until smooth, gradually add cup of milk until hot and thick. Stir con stantly. Add the 'A cup grated cheese, stirring until melted. Pour cheese mixture over eggs. Top with buttered crumbs or cubes. Bake uncovered at 350 degrees for 20 to 30 minutes or longer. Baking time is flexible, depending on how you like your eggs. Sonja Zehr Croghan, NY APPLE BUTTERMILK BRAN MUFFINS A cup butter 1 cup sugar /< teaspoon salt 2 eggs 2'A teaspoons baking soda 2 cups buttermilk I'A cups flour 1 'A cups All Bran of Bran Buds 1 cup apples, finely chopped Cream together butter, sugar, salt, and eggs. In another bowl, combine baking soda and butter milk. Alternating in thirds, add flour, bran, and buttermilk mixture to the creamed mixture. Stir together batter and apples. Pour into greased muffin pans and bake at 400 degrees for 15 to 20 minutes. Makes 'A gallon batter. Can be stored tightly covered in nonmetal container in refrigerator up to 6 weeks. Shelly Harshbarger 1988 Juniata Co. Dairy Princess Recipe Topics If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach our office one week before publishing date. January 23- Pizza week 30- Veal Favorites February 6- Muffin Mania Week 13- Food That Says “I Love You" EMPIRE MUFFINS 2 cups shredded, unpeeled apples 1 cup chopped cranberries 1 cup shredded carrots 1 cup chopped walnuts or pecans I'A cups sugar TA cups flour 1 tablespoon baking powder 2 teaspoons baking soda A teaspoon salt 2 teaspoons cinnamon 2 eggs 'A cup oil 1 teaspoon vanilla Cinnamon sugar for tops, if desired Combine chopped fruits and vegetables with sugar. Set aside. In a large bowl, combine flour, bak ing soda, baking powder, salt, and cinnamon. Set aside. Combine beaten eggs, oil, and vanilla. Beat with fork. Mix all the ingredients together and stir only to blend thoroughly. Preheat oven to 375 degrees. Spray muffin pans with oil. Fill pans 'A to ! /i full. Sprinkle with cinnamon sugar if desired. Bake about 20 minutes or until brown. Makes about 24. These muffins should be made the day before. They actually become softer and mote moist overnight if stored in a plastic bag. New York State Fair Winner HIDDEN EGGS Melt 4 tablespoons butter in a pyrex pie pan. Save half of melted butter for top. Break up bread to cover bottom of pan. Drop 6 to 7 eggs on bread. Sprinkle with salt and pepper. Break up 1 to 2 more pieces of bread; drizzle with butter and dot with shredded cheese. Bake for 15 to 20 minutes or until eggs are done. “Delicious!” Julia Brubaker Carlisle PANCAKES 2 cups flour 2'A tablespoons baking powder 2 tablespoons sugar 1 egg, beaten 1 cup milk or water 3 tablespoons butter Combine flour, baking powder, sugar, egg, and milk. Mix and add melted butter. Fry on both sides in a hot griddle. s Ginger-Peach Puffy Omelet is certain to delight guests and family members. GINGER-PEACH PUFFY OMELET Ginger-peach omelet filling: B V* sliced peaches in juice 1 tablespoon brown sugar '/» teaspoon ground ginger 'A cup crumbled gingersnaps 'A tablespoon butter ' Drain peaches, reserving juice for omelet. In small saucepan, toss together peaches, brown sugar, and ginger. Cook over low heat, stirring occasionally until sugar has melted and peaches are heated through. Cover and keep warm. In small bowl, combine gingersnaps and butter. Set aside. Omelet: 4 eggs, separated 'A cup reserved fruit juice or water A teaspoon cream of tartar 1 tablespoon butter or cooking oil In large mixing bowl, beat egg whites with juice and cream of tar tar at high speed until stiff but not dry. In small mixing bowl, beat egg yolks at high speed until thick and lemon-colored. Gently, but thoroughly, fold yolks into whites. In 10-inch omelet pan or skillet with ovenproof handle over medium-high heat, heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture and gently smooth surface. Reduce heat to medium. Cook until puffed and lightly browned on bottom, about 5 minutes. Bake in preheated 350* degree oven until knife inserted halfway between center and outer edge comes out clean, about 10 to 12 minutes. Loosen omelet edges with spatula. Betty Biehl Mertztown With sharp knife, cut upper sur face down center of omelet but do not cut through to bottom of omelet.-Fill with reserved peach mixture. Sprinkle with reserved gingersnap mixture. Tip skillet With pancake turner, fold omelet in half and invert onto wanned platter with a quick flip of the wrist Cut in half or into wedges. Serve immediately. BAKED OATMEAL 3 A cup brown sugar 'A cup butter, melted 2 eggs, beaten Add: 2'A cups oatmeal 2 teaspoons baking powder V* teaspoon salt 3 A cup milk Spread evenly in a 9x13-inch pan. Bake at 350 degrees for 25 to 30 minutes. Julia Brubaker Carlisle Featured Recipe HARRISBURG (Dauphin Co.) Jestyn Giest of Valley View won the Greatest Cocoa Cookie Contest held January 9 at the Penn sylvania Farm Show, She earned a weekend trip for four with her “Peanulty Chocolate Chewy Bars.” She can choose between the Hershey Resort and Con ference Center or the Hershey Hotel. The contest was only open to young exhibitors between the ages of 8 and 18 who won the same class at an agricultural fair throughout Pennsylvania in 1992. Jestyn qualified through the Tri-Valley Com munity Fair. Picking up $45 for second prize was Kandi Kunkle of New Stan ton. Her entry, “Reese’s Brownies” won previously at the Harrold Fair. Kandi won the Cocoa Cookie Contest at last year’s Farm Show. Lisa Achenback’s Oatmeal Fudge Bar, representing the Plainfield Farmers Fair, took third place. PEANUTTY CHOCOLATE CHEWY BAR I'A cups basic cookie mix* 'A cup Hershey cocoa 'A cup granulated sugar 2 eggs, lightly beaten 1 cup peanut butter chips 14 oz. can sweetened condensed milk 1 cup flaked coconut Combine cookie mix, cocoa, sugar and eggs in a bowl; blend well. Spread in greased 13x9x2 cake pan. Bake 8-10 minutes at 350 degrees. Remove from oven and sprinkle peanut butter chips over the top. Drizzle sweetened condensed milk evenly over the chips and top with coconut Return to oven and bake 20-25 minutes longer. Cool and cut into bars. ♦Basic Cookie Mix (can be kept in the refrigerator and used as needed) 5 cups flour 2 cups granulated sugar 1 cup packed brown sugar 2 tablespoons baking powder 1 tablespoon salt 1 cup shortening 'A cup butler Combine flour, sugars, baking powder and salt: add shortening and butter and mix well. BREAKFAST SURPRISE 'A cup milk 1 brick ice cream 1 egg Pinch sugar 'A cup fresh fruit Place milk, ice cream, egg, sugar, and fresh fruit into blender and blend for 40 seconds. Yield: one 10-ounce glass. Jean Bates 1978 Wayne Co. Dairy Princess (Turn to Page B 7)
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