Recipes

Breakfast Club

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Overnight Carmel French Toast
by Marlo Bockting, Morrison, Mo.

1 cup brown sugar, packed
½ cup margarine
2 tbls. light corn syrup
12 slices white or whole-wheat bread (or Texas toast)
¼ cup sugar
1 tsp. cinnamon, divided
6 eggs
1 ½ cup milk
1 tsp. vanilla

In a small saucepan over medium heat, bring brown sugar, margarine and corn syrup to a boil, stirring constantly. Remove from heat. Pour into a greased 13x9-inch baking dish. Top with 6 slices of bread. Combine sugar and ½ teaspoon of cinnamon; sprinkle half over bread. Place remaining bread on top. Sprinkle with remaining sugar-cinnamon. In a large bowl, beat eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill 8 hours overnight. Remove from refrigerator 30 minutes before baking. Bake uncovered at 350º for 30 to 35 minutes. Yields 4 to 6 servings.

Over-Night Breakfast
Miss Emma Bontrager, Clark, Mo.

16 slices firm white bread or toast
2 ½ cups cooked, cubed ham or sausage
16 oz. cheese, shredded
6 eggs
3 cups milk
½ tsp. dry mustard
¹⁄8 to ¼ tsp. onion powder
Topping:
3 cups cornflakes
½ cup oleo, melted
Cut bread slices in half. Grease a 9x13-inch baking pan and layer as follows: Cover bottom of pan with half of bread, half of meat and half of cheese: repeat layers. Combine eggs, milk and seasonings. Pour over layers. Refrigerate overnight. Remove from refrigerator 30 minutes before baking. Combine topping ingredients; sprinkle over casserole. Bake at 375º for 40 minutes. Cover loosely with foil to prevent top from over-browning. Let stand 10 minutes before cutting into squares. Yields 12 to 15 servings.

Skillet Scramble
Lizzie Miller, Clark, Mo.

2 large potatoes, baked and cubed
½ cup green peppers, chopped
1 small onion, chopped
2 tbls. olive or vegetable oil
½ tsp. onion powder
½ tsp. garlic powder
½ tsp. seasoned salt
8 eggs, lightly beaten
½ lb. fully cooked ham, cubed
¼ cup water
¼ cup salsa
½ tsp. salt
¼ tsp. pepper
½ cup shredded cheddar cheese
In a large 8-inch skillet, sauté potatoes, green peppers and onion in oil. Sprinkle with onion powder, garlic powder and seasoned salt; mix well. In a four-quart bowl, combine eggs, ham, water, salsa, salt and pepper. Add to potato mixture. Cook until eggs are set. Sprinkle with cheese; cook 2 minutes longer or until cheese is melted. Yields 6 to 8 servings.

Ham and Cheese Quiche
Kirsty Blanchard, Sheldon, Mo.

1 (9-inch) pastry shell
1 cup fully cooked ham, diced
1 cup (4 oz.) shredded sharp cheddar cheese
1 tsp. dried minced onion
2 eggs
1 cup half-and-half
¼ tsp. salt
¹⁄8 tsp. pepper
Line pastry shell with a double thickness of heavy-duty foil. Bake at 400 for 5 minutes. Remove foil; bake 5 minutes longer. Put ham, cheese and onion in shell. In a bowl, whisk eggs, cream, salt and pepper. Pour into shell. Cover edges with foil and bake at 400º for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yields 6 servings.

Breakfast Cocoa
Mary Shetler, Madison, Mo.

¹⁄³ cup unsweetened cocoa powder
¹⁄³ cup sugar
Dash of salt
½ cup water
3 ½ cup milk
½ tsp. vanilla
Marshmallow crème
In a saucepan, mix unsweetened cocoa powder, sugar and salt; add water. Bring to boil, stirring constantly. Boil 1 minute. Stir in milk and heat to almost boiling (do not boil). Add vanilla, beat with rotary beater just before serving. Float dollops of marshmallow crème on top of each serving. Yields 4 cups.

Frozen Fruit Cups
Ellen Boydston, Camden Point, Mo.

1 (8 oz.) package peach Jell-O
2 cups pineapple juice (divided)
2 cups orange juice concentrate
3 tbls. lemon juice
1 (20 oz.) can crushed pineapple with juice
½ cup mandarin oranges
½ cup sliced peaches
½ cup maraschino cherries (optional)
1 cup strawberries, diced (fresh or frozen)
3 bananas, diced
1 cup 7UP

Dissolve Jell-O in 1 cup of pineapple juice. Add remaining pineapple juice, orange juice, lemon juice, crushed pineapple, oranges, peaches, cherries, strawberries and bananas; blend well. Add 7UP. Spoon mixture into 3-ounce plastic cups; freeze. Defrost until slushy to serve. Yields 30 to 40 cups.

Sunrise Mini Pizzas
Anna Shirk, Barnett, Mo.

8 to 10 eggs
3 tbls. milk
Salt and pepper to taste
1 tbls. butter or margarine
10 frozen white dinner rolls, thawed
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

In a bowl, beat eggs. Add milk, salt and pepper. Melt butter in a skillet; add egg mixture. Cook and stir over medium heat until eggs are set; remove from heat and set aside. Shape each dinner roll into 5-inch circle. Place on greased baking sheets. Spoon egg mixture evenly over crusts. Sprinkle with bacon and cheese. Bake at 350º for 15 minutes or until cheese is melted. Yields 10 mini pizzas.

Pancake Pizza
Rhoda Miller, Clark, Mo.

2 cups biscuit baking mix
2 eggs
1 cup milk
1 tbls. vegetable oil
1 tsp. pancake syrup
1 cup granola without raisins
1 cup walnuts, chopped
Additional pancake syrup

Place biscuit mix in a four-quart bowl. Combine the eggs, milk, oil and syrup; add to biscuit mix and mix well. Spread onto a greased 14-inch pizza pan; sprinkle with granola and walnuts. Bake at 450 to 12 to 15 minutes, or until golden brown. Cut into wedges. Serve with additional syrup. Yields 8 servings.

Sausage Breakfast Casserole
Stacey Gilkeson, Warrensburg, Mo.

1 lb. sausage
12 eggs
½ cup milk
Salt and pepper
8 oz. mild cheddar cheese
2 tubes of crescent rolls (8 rolls in each)
Brown and drain sausage, beat eggs, add milk, salt and pepper to taste. Scramble eggs. While eggs are still hot, add cheese and cooked sausage. Spray a 9x13-inch baking pan with cooking spray. Press eight of the crescent rolls in pan until they are smooth and completely cover bottom of pan. Pour scrambled egg and sausage mixture on top of crescents, press the other eight crescents on top. Bake at 350 about 25 minutes or until top and bottom crescents are brown. Yields 12 to 16 servings.

Country Grits and Sausage
Ola Lancaster, Mountain Grove, Mo.

2 cups water
½ tsp. salt
½ cup uncooked grits
4 cups (16 oz.) cheddar cheese
4 eggs, beaten
1 cup milk
½ tsp. dried whole thyme
1/8 tsp. garlic salt
2 lbs. sausage, cooked, crumbled and drained
Bring water and salt to a boil. Stir in grits; return to a boil and reduce heat. Cook 4 minutes, stirring occasionally. Combine grits and cheese in a large mixing bowl; stir until cheese is melted. Combine eggs, milk, thyme and garlic salt. Add small amount of hot grit mixture to egg mixture; stirring well. Stir egg mixture into grit mixture. Add sausage. Pour into 12x9-inch baking dish. Cover and refrigerate overnight. Remove from refrigerator, let stand 15 minutes. Bake at 350 for 50 to 55 minutes. Yields 8 servings.

Burgers  will be featured in the summer issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by march 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it.

Delightful breads

on .

Warm up your family with fresh, homemade bread

Pumpkin-Date Nut Bread
2 1⁄3 cup flour
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
½ tsp. cloves
2 cups sugar
2⁄3 cup butter
½ cup water
3 eggs
1 ½ cup pumpkin
2⁄3 cup nuts, chopped
2⁄3 cup dates, chopped
Sift flour, baking soda, salt, cinnamon and cloves together. Set aside. Cream sugar and butter add water, eggs and pumpkin. Mix well. Add nuts, dates and sifted dry ingredients. Grease a standard or two small loaf pans. Lightly coat pans with sugar and pour batter into pans. Bake at 325° for 1 hour. Yields 1 large loaf, or two small loaves. Ida Shetler, Madison, Mo.

Rhubarb Nut Bread
½ cup butter
1 cup brown sugar
½ cup white sugar
1 egg
1 cup buttermilk
1 tsp. vanilla
2 cups flour
½ tsp. salt
1 tsp. baking soda
2 cups raw rhubarb, chopped
Topping:
½ cup white sugar
1 tsp. cinnamon
½ cup chopped walnuts or pecans
Cream together the butter, sugar and egg. Add buttermilk, vanilla, flour, salt and baking soda. Stir in rhubarb. Put into greased and floured 9x13-inch pan. Topping: mix together white sugar, cinnamon and chopped nuts. Sprinkle over loaf. Bake for 30 to 35 minutes at 325°. Yields 8 servings. Malinda Yoder, Clark, Mo.

Hawaii Pineapple Bread
1 ¾ cups flour, sifted
2 tsp. baking powder
¼ tsp. baking soda
½ tsp. cinnamon
½ tsp. vanilla
¾ cups brown sugar
4 tbls. soft butter
2 eggs
1 cup crushed pineapple, undrained
¾ cup pecans, chopped
Topping:
2 tbls. brown sugar
½ tsp. cinnamon
Mix together flour, baking powder, baking soda, cinnamon and vanilla. In a separate bowl cream together the brown sugar, butter and eggs. Add mixture to dry ingredients. Stir in pineapple and pecans. Pour into greased loaf pan. Topping: mix together brown sugar and cinnamon and sprinkle over top of bread mixture. Bake at 350° for 50 to 60 minutes. Yields 6 to 8 servings. Carolyn Harms, Leeton, Mo.

Sweet Potato Bread with Pineapple Butter
1 ¾ cup flour
1 ½ cup sugar
1 ½ tsp. cinnamon
1 tsp. nutmeg
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
2 eggs, lightly beaten
1 cup mashed sweet potatoes
½ cup oil
1⁄3 cup water
Pineapple Butter:
½ cup butter, softened
1 can (8 oz.) crushed pineapple, well drained
In a large bowl mix together the dry ingredients. In another bowl mix eggs, sweet potatoes, oil and water. Stir into dry ingredients just until moistened. Pour into greased loaf pan. Bake at 350° for 50 to 60 minutes or until tests done with a toothpick. Cool in pan for 10 minutes; remove from pan to wire rack. Mix butter and pineapple and serve with bread. Yields 10 servings. Louis Watkins, Thayer, Mo.
 

Aloha Bread
1 (10 oz.) jar maraschino cherries
1 ¾ cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
1⁄3 cup butter or margarine, softened
2⁄3 cup firmly packed brown sugar
2 eggs
1 cup ripe bananas, mashed
½ cup macadamia nuts, or walnuts, chopped
Drain maraschino cherries, reserving 2 tbls. juice. Cut cherries into quarters; set aside. Combine flour, baking powder and salt; set aside. In a medium mixing bowl, combine butter, cherry juice; mix on medium speed of electric mixer until ingredients are thoroughly combined. Add flour mixture and mashed bananas alternately, beginning and ending with flour mixture. Stir in cherries and nuts. Lightly spray a 9x5x3-inch pan with nonstick cooking spray. Spread batter evenly in pan. Bake in a preheated oven at 350° for 1 hour or until golden brown and toothpick inserted near center comes out clean. Yields 1 loaf. Ervin Miller, Brashear, Mo.

Apple Bread
1 cup oil
2 cups sugar
3 eggs
3 cups flour
1 tsp. salt
1 tsp. baking soda
2 cups apples, peeled and cut into ½-inch cubes
1 cup nuts
¾ cup raisins
Cream together the oil, sugar and eggs. Sift the flour, salt and baking soda; add to the above mixture. Add the apples, nuts and raisins. Mix until thoroughly blended. Bake in a 9x5-inch loaf pan or three small loaf pans. Oil and flour the pans. Bake at 350° for 40 minutes or until done. Yield 1 large loaf or three small loaves. Martha Powell, Centralia, Mo.

Zucchini Bread
2 cups sugar
3 cups flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
1 tsp. pumpkin pie spice
2 eggs
1 cup oil
1 tbls. vanilla
2 cups grated raw squash
1⁄3 cup nuts, chopped
½ cup raisins
Mix ingredients in the order listed and pour into loaf pans. Bake at 350° for 1 hour, or until done. Yields 2 loaves. Lena Shetler, Madison, Mo.

Apricot Banana Bread
1/3 cup butter or margarine, softened
2/3 cup sugar
2 eggs
1 cup (2 to 3 medium) ripe bananas
¼ cup buttermilk
1 ¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cup 100 percent bran cereal (not flakes)
3/4 cup (6 oz.) dried apricots, chopped
½ cup walnuts, chopped
In a mixing bowl, cream together butter and sugar. Add eggs: mix well. Combine bananas and buttermilk. Combine flour baking powder, soda and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots and nuts. Pour into a greased 9x5x13-inch loaf pan. Bake at 350° for 50 to 60 minutes or until bread tests done with a toothhpick. Cool for 10 minutes before removing from pan to a wire rack. Yields 1 loaf. Edna Yoder, Clark, Mo.

Strawberry Bread
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 (10 oz.) packages strawberries, frozen
1 ½ cup oil
4 eggs, beaten
1 tsp. red food coloring
Frosting:
½ cup strawberry juice
8 oz. cream cheese
Sift dry ingredients in a bowl. Mix well. Add strawberries, juice, oil, egg and coloring. Mix well. Spoon into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Remove from pans. Mix together the strawberry juice and cream cheese and frost loaf. Yields 1 loaf. Fannie Yoder, Clark, Mo.

 

This month’s recipes were tested by the southeast district of The Missouri
Association for Family and Community Education.

Egg recipes will be featured in the April issue of Today’s Farmer. To be eligible for consideration, your recipe must be received by Dec 16. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it..

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