B 2
PUFFY FRENCH TOAST
1 cup flour
'A cup sugar
1 Vi teaspoons baking powder
'A teaspoon salt
l A teaspoon nutmeg
'A teaspoon cinnamon
1 cup milk
1 egg, beaten
8 slices bread
Blend egg and milk together.
Add to dry ingredients in bowl.
Dip each slice of bread in mix
ture to coat both sides. Place on
lightly greased griddle and
brown on both sides. Serve with
butter and syrup.
BROWNED CREAMED
DRIED BEEF
Vi cup butter
Vi cup flour
4 cups milk
Vi ound smoked dried beef,
very thinly sliced
Salt, freshly ground pepper
Melt butter in heavy skillet
and stir in flour with wooden
spoon. Cook over medium-high
heat, stirring constantly, until it
turns golden brown. Experiment
with the degree of browness you
like. Some like it light, some
medium, and some dark.
When flour is browned, grad
ually add milk and simmer on
low heat for five minutes. Taste
for seasoning. The amount of
salt needed depends on the salti
ness of the beef.
BANANA BREAD
Vi cup butter
1 cup brown sugar or less
2 eggs
2 large bananas, mashed
1 teaspoon baking soda
l A teaspoon salt
1 cup white flour
1 cup whole wheat flour
Vi cup yogurt or buttermilk
1 teaspoon vanilla or lemon
extract
Vi cup chopped pecans
Cream together butter, sugar,
and eggs. Stir in mashed ba
nanas.
Mix together dry ingredients
and add to banana mixture, al
ternating with yogurt or butter
milk. Add vanilla or lemon
extract. Fold in chopped nuts.
Put in greased loaf pan.
Bake at 350 degrees for 50
minutes or until it tests done.
Serves 12.
BANANA BREAKFAST
DRINK
3 ripe bananas
3 cups milk
3 tablespoons honey
1 teaspoon vanilla extract
Place all ingredients in
blended; cover. Blend until
smooth and frothy. Serve imme
diately.
Amanda Martin
Lebanon Co.
Dairy Princess
; Bdyonc
Doris Adams
Windber
Elisa Ranck
Lancaster Co.
Dairy Princess
(Clockwise from top left) White sandwich bread,
lowfat crumb cake, toast, bagels, Quick and Fun Soda
Cracker Bars, Cream Cheese Scrambled Eggs in Toast
Cups, or Tortilla Hash can provide a great start to your
day.
Despite busy schedules, a healthful breakfast can be quick and
convenient. Studies show that children and adults who eat break
fast may realize benefits such as increased concentration, im
proved attitude, increased energy, improved overall diet, and the
ability to work or study more efficiently.
Weight control might actually be more difficult for people who
skip breakfast. Research shows that breakfast skippers have met
abolic rates that are four to five percent below normal. Even if ca
loric intake remains constant,-this can result in weight gain of one
pound every seven weeks or about eight pounds a year.
Eating breakfasts of breads and complex carbohydrates can
help increase energy levels throughout the day. Breakfast means
“to break the fast” after anywhere from eight to 12 hours without
food during the night. During that time energy levels drop. Break
fast helps the body regain glucose levels and increase energy
levels.
When you consider how long it’s been since you’ve had a meal,
it’s obvious that refueling at breakfast will make you feel and per
form better during the day.
Elisa Runck
Lancaster Co,
Dairy Princess
3-ounces lowfat cream cheese, softened
'/icup lowfat milk
3 whole eggs plus 3 egg whites
2 teaspoons chopped chives, more for garnish
Vi teaspoon salt
2 tablespoons butter
8 slices white sandwich bread, crusts removed, optional
Beat cream cheese with hand mixer until smooth. Gradually
add milk. Add eggs, egg whites, chives, and salt; mix well.
Melt butter in skillet. When sizzling, pour in egg mixture. Cook
over medium heat, stirring until eggs are thick and creamy. Serve
in toast cups and garnish with additional chives. Toast Cups:
Lightly butter both sides of bread. Push bread into lightly buttered
muffin cups so that the corners form points. Bake at 350 degrees
for 8 to 10 minutes or until golden brown.
Featured Recipe
Mornings are hectic.
CREAM CHEESE SCRAMBLED EGGS IN TOAST CUPS
BREAKFAST WAFFLE
CLUB SANDWICH
WITH HONEY
APPLE SYRUP
V 4 cup honey, divided
Vi cup apple juice
2 tablespoons butter
2 crisp, red apples, cored,
sliced
8 frozen waffles, toasted
8 thin slices ham
To prepare syrup, place a half
cup honey and apple juice in
small saucepan over medium
heat; heat throughly. Set aside
and keep warm. Melt butter
with remaining Vi cup honey in
large nonstick skillet over medi
um-high heat. Add apples; cook
and stir about four minutes or
until apples are lightly caramel
ized and crisp-tender. For each
serving, place two waffles on
plate, overlapping slightly. Top
each waffle with one slice ham.
Top with Vi apple mixture and
drizzle with Vi cup syrup.
Renee Blatt
PA Honey Queen
HAM, EGG, AND CHEESE
CASSEROLE
8 slices stale bread, torn in bi
te-sized pieces
6 eggs
1 teaspoon dry mustard
2 cups milk
Vi pound ham, cubed
2 cup Cheddar cheese,
shredded
Arrange bread in greased
9x13-inch baking pan. Beat eggs
in mixing bowl until foamy. Add
mustard, milk, ham and cheese,
mix well. Pour over bread. Chill
seven hours or overnight. Bake
at 350 degrees for one hour or
until firm. Let stand 5-10 min
utes before serving.
Stefanie Long
Tioga Co.
Dairy Princess
BUTTERMILK PANCAKES
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2V* cups buttermilk
2 eggs
V* cup butter
Stir together flour, sugar,
baking poweder, baking soda,
and salt. Add remaining ingred
ients. Stir until batter is fairly
smooth. Using a V* cup measure,
pour batter onto 400-degree
lightly buttered griddle. Turn
when tops are covered with bub
bles. Turn only once.
Amanda Marlin
Lebanon Co.
Dairy Princess
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome yoiir recipes, but ask that you
Include accurate measurements, a complete list of ingredients
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 listed below.
February
QVCKAND FUN
SODA CRACKER BARS
IVi cups sugar
Vi cup evaporated skim milk
1 teaspoon vanilla extract
6 tablespoons peanut butter
Vi cup shredded coconut
38 soda crackers, crushed
In a large saucepan, combine
sugar and evaporated milk.
Bring to a boil over medium heat
and boil for 3 minutes; remove
from heat. Add vanilla and
peanut butter to sugar mixture;
mix well. Add coconut and
crushed soda crackers; stir well.
Cool slightly. Press mixture into
lightly buttered BxB-inch glass
baking dish. Refrigerate for at
least two hours. Cut into small
squares.
EASY RAISIN BREAD
FRENCH TOAST
2 eggs, plus 2 egg whites
Vi cup lowfat milk
Vi teaspoon vanilla extract
Vs teaspoon nutmeg
8 slices raisin bread
Cooking spray, optional
Combine eggs, egg whites,
milk, vanilla extract, and
nutmeg in a shallow dish. Whisk
together until well combined
Heat electric grill to medium
heat. (Spray with cooking spray
if griddle is not nonstick). Dip
each slice raisin bread in egg
mixture and place onto heated
griddle. Brown each side for sev
eral minutes until golden brown.
Serve hot with favorite jelly,
jam, or syrup.
HONEY FRENCH TOAST
2 eggs, slightly beaten
V* teaspoon salt
V* cup honey
8 slices bread
V «cup milk
Combine first four ingred
ients. Dip bread slices in mixture
and fry in butter until golden
brown. Serve with honey, sprin
kled with cinnamon.
1 cup flour
2 teaspoons baking powder
Vi teaspoon salt
1 cup milk
Combine ingredients. Fry like
pancakes in hot skillet.
(Turn to Page B 8)
5 - Muffin Mania Week
12 - Valentine Sweets
19 - Heart-Healthy Eats
26 - Potatoes for All Occasions
Renee Hiatt
PA Honey Queen
FLAPJACKS
N.K.
Mechanicsburg