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September 2007 Food Focus
Rise and shine with recipes you’ll want to stay home for!
You don’t want to break fast toward work, school or play without it. A lot of folks enjoy a big breakfast out at a local restaurant, but this month’s reader-submitted recipes will help you break that expensive habit and beat the breakfast crowd. You’ll want to try these at home around your own breakfast table with coffee and juice! Featured are Natalie Kundo’s “Egg Cups,” foreground, and Claudia Garvin’s “Blueberry Buckle” recipes.
Breakfast recipes prepared by Emily Schilling/Photo by Richard G. Biever
Rise to the most important meal of the day!
Egg Cups
1⁄2 lb. ground turkey sausage
12 eggs or egg substitute
1⁄2 cup chopped onion
1 cup chopped green pepper
1⁄2 t. salt
1 t. pepper
1 t. garlic powder
1⁄2 cup shredded Cheddar cheese
In a skillet, brown the sausage; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1⁄3 cupful into greased muffin cups. Bake at 350 F for 20-25 minutes or until a knife inserted near the center comes out clean. Yield 12-15 egg cups.
Natalie Kundo
Fort Wayne, Ind.
Blueberry Buckle
1⁄4 cup butter or margarine
3⁄4 cup sugar
1 egg
1 cup milk
2 cups flour
2 t. baking powder
2 or more cups fresh or frozen blueberries, drained well and placed on paper towel
Mix butter and sugar together. Add egg and milk. Mix well. Sift flour and baking powder together and add to mixture. Stir in blueberries. Spread in 9-inch round pie plate. Top with crumb mixture.
Crumb Mixture
1⁄2 cup sugar
1⁄3 cup flour
Up to 1⁄4 cup butter or margarine
Mix sugar and flour together. Dot with butter. Bake buckle 45-50 minutes at 375 F or until toothpick inserted in buckle comes out clean.
Claudia Garvin
Columbus, Ind.
Apple French Toast Casserole
14 slices of bread cubed (cinnamon bread tastes best)
1 med./large apple, diced
1 pkg. (8 oz.) cream cheese
8 eggs
1 cup milk
1⁄2 cup maple syrup
1 t. vanilla
1 t. cinnamon
Arrange half of bread cubes in a greased shallow 2 qt. baking dish. Place half of the apple pieces on top of bread. Top cubes with cream cheese and remaining bread. In a bowl, whisk eggs, milk, syrup, vanilla and cinnamon. Pour over bread. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350 F for 30 minutes. Uncover, and bake 25 minutes longer or until cooked through. (The deeper the pan, the longer the cooking time). Serve with additional syrup. Yield: 6 servings.
Jennifer Hoffman
Wheatfield, Ind.
Finnish Oven Pancakes
1⁄4 cup sugar
1 t. salt
2 cups milk
3 eggs, beaten
1 cup sifted flour
2 T. butter or oil
Butter
Cinnamon
Sugar
Preheat oven to 400 F. Generously butter a 9-inch-by-13-inch baking dish. Mix sugar, salt, milk, eggs, flour and oil together until smooth and pour into baking dish. Bake for 25-30 minutes or until edges are light brown. Will be bubbly. As it cools, pancake will go down. After removing from oven, spread with butter, cinnamon and sugar. Serve with fresh fruit, powdered sugar or squeezed lemons.
Roxanne Portwood
Rensselaer, Ind.
Written By: eceditor
Date Posted: 9/4/2007
Number of Views: 489
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