86-Lancaster Farmirv
Try These Weekend Breakfasts Ideas
(Continued from Page B 2)
APRICOT
STREUSEL SWIRL
COFFEE CAKE
2 cups all-purpose flour
'A cup sugar
2 teaspoons baking powder
'A teaspoon salt
Vi teaspoon baking soda
'A cup milk
2 eggs
l A cup oil
1 teaspoon grated lemon peel
3 tablespoons lemon juice
'A cup apricot preserves (peach
or cherry may be substi
tuted)
Streusel Topping:
1 A cup all-purpose flour
'A cup packed brown sugar
'A cup butter
'/: cup chopped pecans, wal-
nuts, or sliced almonds
Preheat oven to 375°F. Prepare
Streusel Topping (see below). In
medium mixing bowl, stir togeth
er flour, sugar, baking powder,
salt, and soda. In small mixing
bowl, beat together milk, eggs,
oil, lemon peel, and juice. Pour
liquid mixture into dry ingredi
ents and stir just until moistened
batter will be lumpy. Turn into
sprayed or oiled BxBx2-inch pan.
Drop preserves by teaspoons in a
checkerboard pattern over top of
batter. Sprinkle with Streusel
topping. Swirl preserves and
Streusel topping into hatter with
spoon or spatula. Bake until cen
ter top springs back when lightly
touched and wooden pick in
serted in center comes out clean,
about 25 to 30 minutes. Let cool
on rack for at least 10 minutes
before serving (preserves will be
hot!).
Streusel Topping:
In small bowl, stir together
flour and brown sugar. Cut in
butter with pastry blender or two
knives until mixture resembles
coarse crumbs. Stir in nuts.
MARMALADE MUFFINS
2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
!A teaspoon salt
Va cup milk
2 eggs
‘A cup oil
2 A cup sweet orange marma
lade
Icing:
A cup sweet orange marma
lade
VA ounces cream cheese, soft
ened or 2 tablespoons but
ter, softened
1 cup confectioners’ sugar
2 teaspoons milk or water
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 be
fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
May
3 National Egg Month
10 Favorite Recipes Of Readers’ Mothers
17 Asparagus, Rhubarb, Springtime Recipes
24 Memorial Day Cookout
ml 26, 2003
Saturda'
Very easy and very impressive. Use apricot preserves
and choose the nut that pleases your family. For an
extra-special finish, stir together 1 cup confectioners'
sugar and 2 to 3 tablespoons lemon Juice or milk to make
an icing to drizzle over the baked coffee cake.
Preheat oven to 350°F. In me
dium bowl, combine flour, sugar,
baking powder, and salt. In small
mixing bowl or in blender, com
bine milk, eggs, oil, and the Vi
cup marmalade. Pour milk mix
ture into flour mixture and stir
just until moistened batter will
be slightly lumpy. Portion about
X A cup batter into each cup of
sprayed or oiled 12-muffin pan.
Bake until browned and tops
spring back when lightly touch
ed, about 25 to 30 minutes. Turn
out onto wire rack and cool while
preparing icing. When cool, frost
with icing.
Icing:
Stir together marmalade and
cream cheese or butter and milk
until blended. Beat in confection
ers’ sugar.
JELLY ROLL PANCAKES
1 cup all-purpose flour
VA teaspoons baking powder
'A teaspoon salt
1 cup milk
2 eggs
3 tablespoons oil
'A cup your favorite flavor jam,
jelly, or preserves
Confectioners’ sugar
In medium bowl, stir together
flour, baking powder, and salt. In
small bowl or in blender, beat
milk, eggs, and oil. Stir egg mix
ture into flour mixture just until
blended a few lumps may re
main. Heat greased or nonstick
griddle or skillet over medium
high heat until a drop of water
“dances” on the pan surface.
Pour about 'A cup batter for each
pancake. Cook until bubbles on
top burst. Turn and cook on .sec
ond side. Lift out with spatula
and let cool slightly. Spread each
pancake with about 2 teaspoons
jam. Roll up and place on serving
plate, seam-side down. Keep
warm in 2SO°F oven. Sprinkle
with confectioners’ sugar, if de
sired.
DOUBLE DROP BISCUITS
2 cups all-purpose flour
1 tablespoon baking powder
Vi teaspoon salt
5 tablespoons shortening
Y* cup milk
Vi cup red raspberry, blackber
ry, or strawberry jam.
Preheat oven to 450°F. In me
dium bowl, combine flour, baking
powder, and salt. With pastry
blender or two knives, cut in
shortening until mixture resem
bles coarse crumbs. Gradually
add milk, stirring with a fork
until dry ingredients are moisten
ed. Mixture will be a little sticky.
Drop by rounded teaspoons sev
eral inches apart on a greased
baking sheet. Pick up about Vi
teaspoon of jam on tip of a tea
spoon and press gently into cen
ter of each biscuit. Bake until bis
cuits are golden brown, about 12
to IS minutes.
Representatives of the Pennsylvania Beef Council
serve up Veal Outlets with Basil and Pine Nuts to The
Book and The Cook Show visitors.
Philadelphia Consumers
Sample Veal, Beef
At Culinary Market
MIDDLETOWN (Dauphin
Co.) Visitors to The Book
and The Cook Culinary Mar
ket and Showcase at the Fort
Washington Expo Center,
Philadelphia, March 21-23,
sampled three different veai
dishes and a fully cooked beef
roast during a recent weekend
culinary extravaganza.
The event featured celebrity
chefs from across the country,
cooking demonstrations, and
an opportunity for organiza
tions to sample product to
those in attendance.
At the Pennsylvania Beef
Council exhibit, veal received
rave reviews. Charlie Gipe,
Executive Chef at the Giant
Center, delighted visitors’
senses with three different
dishes veal ragout, veal with
basil and pine nuts and veal
meatballs in Strawberry Patch
marinade.
Chef Charlie’s recipes are
posted on the Beef Council
website, www.pabeef.org.
In addition to veal, Beef
Council staff sampled a Hor
mel Fully Cooked Entree.
Event participants tasted the
Beef Roast in Au Jus, with
many people commenting they
couldn’t believe a heat-and
serve beef product was so ten
der and juicy. Fully cooked
meay products are available in
the fresh meat case at local re
tailers.
More than 9,000 veal and
beef samples were served dur
ing the three-day event.
For more information on
checkoff-funded programs,
please call the PA Beef Coun
cil at (717) 939-7000 or visit
the web site at www.pabee
forg.
Veal and Peppers
Ragout
2 pounds boneless veal stew
meat cut into I'/2-inch
cubes
3 tablespoons shortening
'/teaspoon salt
'/* teaspoon pepper
1 cup chopped celery
2 tablespoons flour
1 cup chopped onion
2 cups sliced red and bell
peppers
Vt cup beef bouillon
2 cups of canned, diced to
matoes
2 cloves of garlic, crushed
Vi cup fresh chopped pars
ley
Melt shortening in large
skillet. Add veal and brown
both sides. Season with salt
and pepper. Remove veal.
Add more shortening and
melt. Add celery, onion, green
peppers and cool until tender.
Return veal, add bouillon and’
tomatoes.
Bring to a boil, add garlic
and reduce to a simmer until
veal is fork tender.
Mix flour with enough
water to a make a thin paste.
Add to veal mixtures and cook
until thickened.
Keep warm and finish with
fresh parsley for service.
Serves 4-6.
Sauteed Veal With
Basil And Pine Nuts
8 veal cutlets, pounded
V* cup flour
4 slices of bacon, diced
4 tablespoons of butter
V* cup pine nuts
6 nice basil leaves, rolled
and cut
2 tablespoons capers
Salt and pepper to taste
Mix flour and salt-pepper
together. Dredge veal in flour
and remove the extra flour.
In a sautee pan, brown
bacon over medium high heat.
Remove bacon and add butter.
Heat bacon fat and butter
and brown pine nuts. Remove
pine nuts after turning a light
brown.
Put veal in the pan, saut
until light brown on both
sides. Remove and keep
warm.
Deglaze pan with white
wine. Add basil, capers and
salt and pepper to taste.
Place veal, bacon and pine
nuts back into sauce and
serve.
Recipes from Charlie Gipe
Executive Chef at the Giant
Center, Hershey