86-Lancaster Fanning, Saturday, February 17,2001
Brunch Ideas To Start Your Day
CHEESE BACON SQUARES
1 package refrigerator crescent
rolls
V* cup shredded mozzarella or
Monterey Jack cheese
3 A cup shredded Swiss cheese
'A cup milk
6 slices baon, fried, drained,
crumbled
1 egg, beaten
'A cup onion, finely chopped
Vi cup mushrooms, chopped
1 tablespoon minced parsley
Heat oven to 375 degrees. Sep
arate dough into two rectangles
and place in pan. Make a crust
by pressing dough over the bot
tom and up the sides a bit. Be
sure to seal the perforations.
Sprinkle cheese over dough.
Combine egg, onion, milk, and
mushrooms. Pour over cheeses.
Sprinkle with bacon and parsley.
Bake 22-28 minutes, or until
crust is golden brown and egg is
done.
Elizabeth Young
Lancaster Co. Dairy Princess
CINNAMON FLUFF
2 cups flour
1 cup sugar
2 tablespoons butter
1 teaspoon baking powder
Mix well, add:
1 cup milk
Pour mixture into BxB-inch
square pan. Sprinkle top with
brown sugar and cinnamon. Dot
with butter. Bake at 350 degrees
about 20 minutes or until cakes
tests done.
Betty Novinger
Millersburg
SPARKLING RED ROSES
Just before serving, mix 2 bot
tles (7-ounces each) lemon-lime
carbonated beverage and 8-ounce
can tomato sauce. Serve over ice.
Allow about 'A cup per serving.
Betty Biehl
Mertztown
FESTIVE EGG SQUARES
1 pound bulk pork sausage,
cooked, drained
4-ounces mushrooms, sliced
'A cup sliced green onions with
tops
2 medium tomatoes, chopped
2 cups shredded mozzarella
cheese
VA cup buttermilk baking mix
12 eggs
1 cup milk
VA teaspoon salt
'A teaspoon pepper
'A teaspoon dried oregano
leaves
Layer sausage, muchrooms,
green onions, tomatoes, and
cheese in greased baking dish
Recipe Topics
If you have recipes for topics listed below, please share them
with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
instructions with each recipe you submit. Be sure to include
your name and address. Recipes should reach our office one
week before the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming,
P.O. Box 609, Ephrata, PA 17522.
February
24 Potato Lover’s Month
March
3 Peanuts, Almonds, and Other Nuts
10 Using mint in cooking
17 St. Patrick’s Day Celebration
13x9x2-inches. Beat remaining
ingredients. Pour over sausage
mixture. Cook uncovered in 350
degree oven until golden brown
and set about 30 minutes. Cut
into 12 3-inch squares.
FRUITY
BREAKFST PARFAIT
2 cups chopped fresh pine
apple
1 cup frozen raspberries,
thawed
1 cup low-fat vanilla yogurt
1 firm, medium banana,
peeled, sliced
'A cup chopped dates
A cup sliced almonds, toasted
In glasses, layer pineapple,
raspberries, yogurt, banana, and
dates. Sprinkle the top with al
monds. Makes 4 servings.
FRUIT ’N
BREAKFAST SHAKE
1 very ripe banana, peeled
Va cup pineapple juice
'A cup low-fat vanilla yogurt
'A cup strawberries, stems re
moved, rinsed
Break banana into small
pieces and put in blender with
pineapple juice, yogurt, and
strawberries. Secure lid and
blend until smooth. Divide shake
between two glasses and serve
immediately. Makes 2 servings.
APPLE OATMEAL
BRAN MUFFINS
Dry ingredients;
VA cups oats
Vi cup oat bran
1 cup wheat bran
'A cup com meal
2 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
VA teaspoon cinnamon
'A teaspoon salt
Wet ingredients:
3 eggs
VA cups brown sugar
'A cup butter, melted
VA cups milk
3 cups apples, diced
Preheat oven to 400 degrees.
Grease tins if they’re not the
non-stick kind. Thoroughly mix
dry ingredients in large bowl.
Thoroughly mix wet ingredients
with fork. Pour the wet into the
dry, and mix together until the
dry is wet (use wooden spoon).
Spoon into muffin tins, bake
30-40 minutes, tops should be
nice and brown, and a knife in
serted in center should come out
clean.
Betty Biehl
Mertztown
Quick Cinnamon Sticky Buns uses a new product call cinnamon chips. In addition to
using in baking recipes, the cinnamon chips can be stirred into hot breakfast cereal,
pancake and waffle batters or any dish where cinnamon flavor adds pizzazz.
FARMER’S BREAKFAST
2 ounces bulk turkey, pork, or
Italian sausage
1 cup frozen hash brown pota
toes
I/4 cup chopped onion OR 1 ta
blespoons instant minced
onion
6 eggs
'A cup milk
'A teaspoon salt
l A teaspoon dill weed or
snipped parsley
In 10- to 12-inch omelet pan or
skillet over medium heat, cook
sausage, stirring occasionally,
until lightly browned. Remove
from pan, drain and set aside.
Pour off all but 3 tablespoons
drippings. Add potatoes and
onion. Cook over medium-high
heat, stirring occasionally, until
potatoes begin to brown, about
5-7 minutes. Reduce heat to me
dium. Beat together eggs, milk,
salt, and dill weed until blended.
Pour over potato mixture. Add
reserved sausage. Scramble.
PUFFY PANCAKES
OR WAFFLES
VA cups all-purpose flour
VA tablespoons baking powder
'A teaspoon salt
4 eggs, separated
Vi teaspoon cream of tartar
1 'A cups milk
'/} cup butter, melted
Butter, optional
Maple syrup, honey or pre
serves, optional
In large bowl, stir together
flour, baking powder, and salt.
Set aside.
In large mixing bowl, beat egg
whites with cream of tartar at
high speed until stiff but not dry,
just until whites no longer slip
when bowl is tilted.
In small bowl, beat together
egg yolks, milk, and butter until
thoroughly blended. Make a well
in dry ingredients. Pour in yolk
mixture. Stir just until moisten
ed. Batter will be lumpy. Gently,
but thoroughly fold flour mixture
into whites.
For each pancake, pour about
V* cup batter onto hot, lightly
greased skillet or griddle. Cook
on both sides until golden brown, ed waffle baker. Bake as directed
Serve hot with butter and syrup until steaming stops and lid lifts
if desired. without resistance, about 5 min-
For each waffle, pour about 1 utes. Serve hot with butter and
cup batter onto preheated, greas- syrup, if desired.
Featured Recipe
Since ancient spice traders sailed the seas of the Orient, the
aroma and taste of cinnamon have captivated young and old
alike. Imported primarily from Indonesia and Vietnam, cinna
mon ranks as one of the most popular spice flavors.
The spice is now appearing in a new form cinnamon chips
a versatile baking chip that’s perfect for adding sensational
cinnamon flavor to any number of recipes.
While meat stews of the Middle East are enhanced with the
flavor of cinnamon, and the French prefer this spice in desserts
and fruit composts, here in the United States, we traditionally
use cinnamon in baked goods.
Cinnamon chips add spark to the entire spectrum of brunch
and breakfast pastries, plus a variety of cakes, cookies, and
snacks. Cinnamon chips will soften when baked, but will not
become liquid; they will set upon cooling.
Savor the scent of cinnamon all day with this “scentsational”
recipe.
QUICK CINNAMON STICKY BUNS
1 cup packed brown sugar, divided
10 tablespoons butter, softened, divided
16-ounce package hot roll mix
2 tablespoons granulated sugar
1 cup hot water
legg
l%cups cinnamon chips
Grease two 9-inch round baking pans. Combine 'A cup
brown sugar and 4 tablespoons softened butter in small bowl
until smooth; spread one half mixture in bottom of each pre
pared pan. Set aside.
Combine contents of hot roll mix package, yeast packet and
granulated sugar in large bowl. Using spoon, stir in water, 2 ta
blespoons butter and egg until dough pulls away from sides of
bowl. Turn dough onto lightly floured surface. With lightly
floured hands, shape into ball. Knead 5 minutes or until
smooth, using additional flour if necessary.
To shape: Using lightly floured rolling pan, roll into
15x12-inch rectangle. Spread with remaining 4 tablespoons
butter. Sprinkle with remaining A cup brown sugar and cinna
mon chips, pressing lightly into dough. Starting with 12-inch
side, roll tightly as for jelly roll; seal edges. Cut into 1-inch wide
slices with floured knife. Arrange six slices, cut side down, in
each prepared pan. Cover with towel; let rise in warm place
until doubled, about 30 minutes.
Heat oven to 350 degrees. Uncover rolls. Bake 25-30 minutes
or until golden brown. Cool 2 minutes in pan; with knife,
loosen around edges of pan. Invert onto serving plate. Serve
warm or at room temperature. 12 cinnamon buns.