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AUGUST
1997
It's
August and It's Fair Time!
As
we begin to wind down the summer months, one thing
sticks out in my about the month of August-early mornings
and long days spent at the county fairs. Waking up
early was always a chore, but just knowing what awaited
for me when I arrived in the kitchen made waking up
early worthwhile. Stacks of buttery warm pancakes,
bacon, eggs, and a tall cool glass of milk. Once I
headed off outside and began my chores things seemed
to move smoothly after a having a hearty breakfast
to begin my day. Unfortunately, today in our rushed
and busy lives I rarely enjoy these bountiful and
delicious breakfast meals. Yet when I do get the moment
I enjoy preparing a hearty breakfast and reminiscing
of time in my life when things were much simpler.
The following recipes may help you prepare a hearty
breakfast for the ones you love before sending them
off on their day to work-enjoy!!!!
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Oven
French Toast
1 C firmly packed brown
sugar
1/2 C (1 stick) butter
1 tbsp. light corn syrup
1 loaf French bread, diagonally cut into 16 (1 inch
thick) slices
5 eggs
2 cups milk
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. vanilla
1/4 C chopped pecans, if desired
In medium bowl with pastry
blender, combine brown sugar, butter and corn syrup
until well mixed. Press in bottom of unbutterd 15x10x1
inch baking pan. Place bread slices over brown sugar
mixture.
In another medium bowl, beat eggs, milk, cinnamon,
nutmeg and vanilla until well blended. Pour evenly
over bread. Cover;refrigerate overnight.
Heat oven to 350 degrees F. Sprinkle with pecans.
Bake 30-35 min. or until light golden brown. If desired,
serve with fruit or yogurt and bacon.
Yield: 8 servings
Recipe
complements of Seasonal Celebrations Across America
Cookbook.
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Oatmeal
Cake
CAKE
1 1/4 C boiling water
1 C quick oats
1/2 C (1 stick) butter; softened
2 eggs
2 C sugar
1 C firmly packed brown sugar
1 1/2 C all purpose flour
1 tsp. baking soda
1/2-1 tsp. cinnamon
TOPPING
1/2 C sugar
1 C coconut
1 C evaporated milk
1 C pecans, chopped
In large bowl, pour boiling
water over oats and butter. Let stand 30 minutes.,
stirring occasionally.
Heat oven to 350 degrees F. Butter 13x9x2 inch pan.
In small bowl, beat eggs; add to oat mixture. Add
sugar and brown sugar; mix well. Sift together flour,
baking soda and cinnamon; stir into oat mixture. Pour
batter into buttered pan.
Bake @ 350 degrees F. for 30 min.
In medium bowl, combing all topping ingredients; pour
over hot cake in pan. Return to oven; brown an additional
15-20 minutes.
Recipe
complements of Seasonal Celebrations Across America
Cookbook.
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Rich
Blueberry Pancakes
1 1/2 C all purpose
flour
6 tbsp. sugar
2 1/2 tsp. baking powder
2 tsp. baking soda
3 eggs
1 1/2 C buttermilk
1 1/2 tsp. vanilla
1/2 C (1 stick) butter, melted
3/4 C blueberries
In small bowl, combine
flour, sugar, baking powder and baking soda; mix well.
In a large bowl with electric mixer, combine eggs,
buttermilk, vanilla and melted butter; beat smooth.
Stir in blueberries.
Heat griddle to 375 degrees F. or skillet over medium
heat until drop of water bubbles and bounces on surface.
For each pancake, pour 1/2 C batter onto hot griddle.
Cook 5-7 minutes. or until bubbles appear on surface
of pancakes and bottoms are light golden brown. Turn
pancakes; cook 3-5 minutes. or until light golden
brown. Serve immediately. (If desired, recipe can
be doubled).
Recipe
complements of Seasonal Celebrations Across America
Cookbook.
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Blueberry
Muffins
1 1/4 C all purpose
flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 tsp. salt
1 large egg
1/2 C sugar
4 tbsp. (1/2 stick) unsalted butter, melted
1/2 C milk
Zest of 1 lemon, minced
1 1/2 C blue berries, fresh or frozen-Never thaw
frozen berries before adding them to the batter-they
will lose all their juice and turn to a tasteless
purple mass.
Preheat the oven to 400
degrees F. Lightly oil 12 muffin cups.
Sift the flour, baking powder, cinnamon, and salt
together onto a sheet of waxed paper.
In a medium-size bowl, whisk together the egg and
sugar until the mixture is pale yellow. Add the melted
butter and the milk, and mix well. Then beat in the
lemon zest. Fold in the dry ingredients, and finally
fold in the berries just enough to thoroughly moisten
them. Don't overmix or the muffins will be tough.
Fill the prepared muffin cups half full with batter
and bake until the muffins are golden and spring back
when pressed lightly, about 20 minutes. Turn the muffins
out onto a wire rack, and let them cool for 5 minutes
before serving.
12 small muffins
Recipes
courtesy of FarmHouse Cookbook. Author-Susan Herrmann
Loomis
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Creamed
Eggs
1 tbs. unsalted butter,
at room temperature
8 large eggs
1/3 C finely grated Romano or Parmesan cheese
1 large bunch fresh chives, minced
1 C heavy (whipping) cream
Salt and freshly ground black pepper
Preheat oven to 325 degrees
F. Lightly butter eight 1/2 C ramekins or other oven
proof dishes.
Break 1 egg into each ramekin, and sprinkle them with
the cheese and the chives. Pour 2 tablespoons cream
over each, and season with salt and pepper to taste.
Place the ramekins on a baking sheet and transfer
to the oven.
Bake until the eggs are set and the cream is bubbling
lightly around the edges, about 10 minutes. Remove
from the oven and serve immediately.
8 servings.
Recipes
courtesy of FarmHouse Cookbook. Author-Susan Herrmann
Loomis
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