Sunny Starters for the Day
Summertime Tomato Tart
Linda Belon
Wintersville, OH
This is so good…a great recipe for your abundance of tomatoes on the vine!
4 tomatoes, sliced
9-inch pie crust
8-oz. pkg. shredded mozzarella cheese
2 T. fresh basil, chopped
1/4 c. olive oil
Arrange tomato slices in bottom of pie crust. Sprinkle evenly with cheese and basil; drizzle with oil. Bake at 400 degrees for 30 minutes. Let stand for 5 minutes before slicing. Serves 6.
No more trying to keep tomato plants upright in the garden! Plant pint-size cherry tomato plants in hanging baskets filled with potting soil. They’ll grow beautifully…upside-down!
Golden Zucchini Crescent Pie
Diane Cohen
The Woodlands, TX
Delicious served with fresh fruit or a tossed green salad.
8-oz. tube refrigerated crescent rolls
2 zucchini, sliced and quartered
1/2 c. onion, chopped
1/4 c. butter, cubed
2 t. fresh parsley, chopped
1/2 t. garlic powder
1/4 t. dried basil
1/4 t. dried oregano
1/2 t. pepper
2 eggs, beaten
8-oz. pkg. shredded mozzarella cheese
3/4 c. cooked ham, cubed
1 tomato, thinly sliced
Separate crescent dough into 8 triangles; place in a greased 9" pie plate with points toward the center. Press onto bottom and up sides of pie plate to form a crust; press seams together. Bake at 375 degrees for 5 to 8 minutes, until lightly golden. In a skillet over medium heat, cook zucchini and onion in butter until tender; stir in parsley and seasonings. Spoon into crust. Combine remaining ingredients, except tomato; pour over zucchini mixture. Top with tomato slices. Bake at 375 degrees for 20 to 25 minutes, until a knife inserted near center comes out clean. Let stand for 5 minutes before cutting. Serves 6.
Apple-Cinnamon Pancakes
Cindy Whitney
Bar Mills, ME
A recipe I served my family 12 years ago has become a tradition ever since. We always enjoy picking our own fresh McIntosh apples here in Maine. Half the fun in picking is imagining all the treats you can create. I love pancakes, pies, cookies, apple pan dowdy, baked apples…the list is endless!
1/4 c. powdered buttermilk blend
1 c. all-purpose flour
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 t. cinnamon
1 egg, beaten
1 c. water
2 T. oil
1 McIntosh apple, cored, quartered and grated
Garnish: maple syrup, butter, whipped cream
Sift together dry ingredients; set aside. Whisk together egg, water and oil; add to dry ingredients. Stir batter until smooth; don’t overbeat. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface. Sprinkle with one to 2 teaspoons apple; turn and continue cooking for an additional 2 to 3 minutes, until golden. Serve warm and garnish as desired. Serves 4.
Make pancakes even more yummy. Sprinkle the griddle with a bit of sugar, then top with an apple slice. Spoon batter over apple and cook until bubbles form around the edges; flip with a spatula and cook until golden.
Berry-Picker’s Reward Muffins
Nancy Porter
Fort Wayne, IN
This recipe works well with blueberries and strawberries too.
1/2 c. margarine, softened
1-1/4 c. sugar
2 eggs, beaten
8-oz. container sour cream
1 t. vanilla extract
2 c. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 c. raspberries
3 T. margarine, melted
With an electric mixer on medium-high speed, beat softened margarine for 30 seconds. Add sugar; beat until combined. Blend in eggs, sour cream and vanilla. Use a spoon to stir in dry ingredients until just moistened; fold in berries. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes, until a toothpick tests clean. Brush tops of hot muffins with melted margarine; sprinkle with topping. Cool in pan for 5 minutes; transfer to a wire rack to finish cooling. Makes 20.
Topping:
2 T. sugar
1/4 t. cinnamon
1/4 t. nutmeg
Combine all ingredients in a small bowl.
After a morning spent at the local U-Pick berry farm, you’ll have a stash of terrific wooden berry baskets. They’re great for corralling flea-market treasures like vintage buttons and button cards, spools of ribbon, baubles and trinkets!
No-Crust Spinach Quiche
Mary Mayall
Dracut, MA
Your family will enjoy this easy dish any time of day.
10-oz. pkg. frozen chopped spinach, thawed and drained
Optional: 1/2 c. onion or mushrooms, chopped
6 eggs, beaten
1/2 c. milk
1 c. shredded Swiss or Cheddar cheese
Spread spinach in a greased 9" pie plate. Sprinkle onion and/or mushrooms over top, if desired. Beat together eggs and milk; stir in cheese. Pour egg mixture evenly over top. Bake at 350 degrees for 25 to 35 minutes, until top is golden and a knife tip inserted into center comes out clean. Cool slightly before cutting. Serves 6.
Tuck some fresh spinach in your basket at the farmers’ market. It’s oh-so simple to substitute in any recipe that calls for frozen chopped spinach. Simply add 10 ounces of fresh baby spinach and 2 tablespoons water to a saucepan. Cook over medium-low heat for 3 minutes. Stir gently until wilted, then rinse in cold water, drain and squeeze dry.
Farmers’ Market Omelet
Vickie
I love visiting the farmers’ market bright & early on Saturday mornings…a terrific way to begin the day!
1 t. olive oil
2 T. bacon, diced
2 T. onion, chopped
2 T. zucchini, diced
5 cherry tomatoes, quartered
1/4 t. fresh thyme, minced
3 eggs, beaten
1/4 c. fontina cheese, shredded
Heat oil in a skillet over medium-high heat. Add bacon and onion; cook and stir until bacon is crisp and onion is tender. Add zucchini, tomatoes and thyme. Allow to cook until zucchini is soft and juice from tomatoes has slightly evaporated. Lower heat to medium and stir in eggs. Stir eggs around skillet with a spatula to cook evenly. Continue to cook, lifting edges to allow uncooked egg to flow underneath. When eggs are almost fully cooked, sprinkle cheese over top and fold over. Serves one.
For the best selection, plan to be at the market first thing in the morning. Bring along a roomy shoulder bag or basket too, so it’s easy to tote all your goodies home.
Smith Family Breakfast Bake
Cherylann Smith
Efland, NC
I created this recipe to duplicate one I tasted and loved. Now my kids and husband love it too!
12-oz. tube refrigerated biscuits, baked and torn
1 lb. ground pork sausage, browned and drained
8 eggs, beaten
2 c. milk
1 sprig fresh rosemary, chopped
1 t. Italian seasoning
1 t. dried basil
1 t. dried oregano
1 t. dried thyme
salt and pepper to taste
8-oz. pkg. shredded Cheddar cheese
Arrange torn biscuits in a lightly greased 13"x9" baking pan. Top with sausage; set aside. Blend eggs and milk with seasonings. Pour over sausage; sprinkle with cheese. Bake, uncovered, at 350 degrees for 30 minutes, or until golden. Serves 12.
Fill a galvanized minnow bucket with cheery sunflowers…a centerpiece that captures all the nostalgia of summertime.
Aimee’s Sausage Bake
Aimee Warner
Gooseberry Patch
It’s the apple that makes this breakfast casserole taste so good.
1 doz. eggs, divided
1-1/2 c. milk, divided
1-1/2 c. saltine crackers, crushed
1 c. apple, cored, peeled and chopped
1/4 c. onion, chopped
1/2 t. pepper, divided
2 lbs. ground pork sausage
3 T. butter
3 T. all-purpose flour
1 c. cottage cheese
1/2 t. salt
Garnish: fresh parsley, thinly sliced apples
Whisk together 2 eggs and 1/2 cup milk. Stir in cracker crumbs, apple, onion and 1/4 teaspoon pepper. Stir in sausage and mix well. Firmly pat mixture into a 6-1/2 cup ring mold, then carefully unmold sausage ring onto a wire rack on a greased baking sheet. Bake at 350 degrees for 50 minutes. Transfer to a platter to keep warm. In a 3-quart saucepan, melt butter. Whisk in flour until smooth. Add remaining milk all at once. Cook and stir over medium heat until bubbly. Continue to cook and stir 2 minutes more. Beat together remaining eggs and pepper, adding cottage cheese and salt. Pour into hot milk mixture. Scramble eggs, stirring frequently, until eggs are cooked through, but still moist. Spoon eggs into center of sausage ring and garnish. Serves 12.
Wake up to colorful pottery on the breakfast table…so cheery. Search tag sales for whimsical hens on nests or cream pitcher cows. What treasures!
Grammy’s Overnight Pancakes
Regina Ferrigno
Gooseberry Patch
Whenever we visit Grammy, these yummy pancakes are on the breakfast table without fail. Usually they’re surrounded by sausage or bacon, scrambled eggs and toast with jam. We can’t imagine breakfast any other way!
2 c. long-cooking oats, uncooked
2 c. plus 1/4 c. buttermilk, divided
1/2 c. all-purpose flour
1/2 c. whole-wheat flour
2 t. sugar
1-1/2 t. baking powder
1-1/2 t. baking soda
1 t. salt
2 eggs, beaten
2 T. butter, melted and cooled
oil for frying
Garnish: butter, warm maple syrup
Combine oats and 2 cups buttermilk in a bowl; cover and refrigerate overnight. To prepare pancakes, sift together flours, sugar, baking powder, baking soda and salt. Set aside. In a large bowl, beat together eggs and butter. Stir into oat mixture. Add flour mixture, stirring well. If batter is too thick, stir in 2 to 4 tablespoons remaining buttermilk. Pour batter by heaping tablespoonfuls onto a well-greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking until golden. Garnish as desired. Makes 2 dozen.
Simple substitutions are at every farmgirl’s fingertips. No buttermilk? Stir one tablespoon vinegar or lemon juice into one cup milk and let sit 5 minutes.
Fresh Raspberry Butter
Jacinta O’Connell
Kenosha, WI
Substitute blueberries, strawberries, cherries or pineapple. Scrumptious on toast, waffles or pancakes.
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
1 c. powdered sugar
1 t. vanilla or almond extract
1 c. fresh raspberries, mashed
Combine all ingredients except berries; blend well. Gently fold in raspberries. Cover and refrigerate several hours or overnight. Keep refrigerated for up to one week. Makes 2 cups.
Melon-Berry Bowls
Jill Ball
Highland, UT
I am always looking for healthy, quick and yummy breakfast ideas for my teenagers. This one has become a favorite!
1 honeydew melon, halved and seeded
6-oz. container favorite-flavor yogurt
1/2 c. blueberries
1 c. granola cereal
Use a melon baller to scoop melon into balls. Combine melon with remaining ingredients. Spoon into individual bowls to serve. Serves 2 to 4.
Grandma’s flowered dessert bowls are just the right size to fill with homemade berry butter or jam.
Farm-Style Cinnamon Rolls
Cindy Adams
Winona Lake, IN
There’s nothing like waking up to the aroma of baking cinnamon rolls.
16-oz. pkg. frozen bread dough, thawed
1/4 c. butter, melted and divided
1/4 c. sugar
1/4 c. brown sugar, packed
1 t. cinnamon
Place dough in a well-oiled bowl and let rise to almost double in size. Roll out dough on a floured surface to a 14-inch by 10-inch rectangle. Brush with 2 tablespoons butter; sprinkle with sugars and cinnamon. Starting on one long side, roll up jelly-roll style. Pinch seam together. Cut roll into 12 slices. Coat the inside of a 9"x9" baking pan with one tablespoon butter. Arrange rolls in baking pan; brush with remaining butter. Cover and let rise in a warm place for 45 minutes to one hour. Uncover and bake at 375 degrees for 20 to 25 minutes, until lightly golden. Makes one dozen.
Grandma knew how to remove stains from a favorite tablecloth. Combine half a teaspoon of salt with a tablespoon of water. Wet the stain and lay the tablecloth in the sun. After an hour, gently rinse the cloth with cold water.
Blueberry Buckle Coffee Cake
Kathy Grashoff
Fort Wayne, IN
Fresh blueberries are a summertime treat to be savored.
2 c. all-purpose flour
3/4 c. sugar
2-1/2 t. baking powder
3/4 t. salt
1/4 c. shortening
3/4 c. milk
2 c. blueberries
1/2 c. powdered sugar
1/4 t. vanilla extract
1/2 to 2 t. hot water
Mix together all ingredients except berries, powdered sugar, vanilla and water. Beat for 30 seconds; carefully fold in berries. Spread batter into a greased 9"x9" baking pan; sprinkle with Crumb Topping. Bake at 375 degrees for 45 to 50 minutes. Combine remaining ingredients in a small bowl; drizzle over warm cake. Makes 9 servings.
Crumb Topping:
1/2 c. sugar
1/3 c. all-purpose flour
1/4 c. butter, softened
1/2 t. cinnamon
Mix all ingredients together until crumbly.
Blueberries, raspberries, mulberries and strawberries are all scrumptious. For a flavorful change, mix & match berries in muffin, coffee cake and quick bread recipes.
Lake House Eggs
Jill Duvendack
Nettle Lake, OH
We love having our grandchildren with us at our cottage on the lake. I made this for their first visit, and now they ask if they’re going to have “the eggs.”
10 slices bacon
8-oz. pkg. sliced mushrooms
16 eggs, beaten
1 c. milk
1/2 t. salt
1/4 t. pepper
10-3/4 oz. can nacho cheese soup
4 plum tomatoes, chopped
8-oz. pkg. shredded sharp Cheddar cheese
In a large skillet over medium-high heat, cook bacon until crisp. Remove bacon from skillet and crumble, reserving one tablespoon of drippings in skillet. Cook mushrooms in drippings until tender; set aside. Blend eggs, milk, salt and pepper; cook over medium heat until eggs are set, but moist. Fold in remaining ingredients; stir in reserved bacon. Heat through. Serves 8.
If you find yourself with extra eggs on hand, it’s easy to freeze them for use later in recipes that will be thoroughly cooked or baked. Whisk eggs well and pour into a freezer-safe container. Be sure to label each container with the number of eggs inside, then freeze. To thaw, place the container in the refrigerator overnight, and use immediately.
Berry Cheesecake Muffins
Debi DeVore
Dover, OH
Muffins are even better with a delicious cheesecake filling…yum!
1/3 c. butter, softened
3/4 c. sugar
2 eggs, beaten
1-3/4 c. all-purpose flour, divided
1-1/2 t. baking powder
1-1/2 t. cinnamon, divided
1/3 c. milk
2 T. brown sugar, packed
1 T. chilled butter
Blend together 1/3 cup butter and sugar; add eggs and beat well. Combine 1-1/2 cups flour, baking powder and one teaspoon cinnamon; add to butter mixture alternately with milk. Fill greased or paper-lined muffin cups half full. Drop Cream Cheese Filling by tablespoonfuls into centers of muffins. Combine remaining flour, brown sugar and remaining cinnamon in a small bowl. Cut in remaining butter until crumbly and sprinkle over batter. Bake at 375 degrees for 25 to 30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Makes 1-1/2 dozen.
Cream Cheese Filling:
2 3-oz. pkgs. cream cheese,softened
1/3 c. sugar
1 egg, beaten
3/4 c. blueberries
3/4 c. raspberries
In a small bowl, beat cream cheese, sugar and egg until smooth; fold in berries.
When spring fever comes along, delight a friend with a posy tucked into a vintage bottle.
Crab, Corn & Pepper Frittata
Stacie Avner
Delaware, OH
This is an adaptation of one of my mom’s recipes. In the summertime, I like to use fresh corn.
6 eggs, beaten
1/4 c. milk
1/3 c. mayonnaise
1 c. imitation crabmeat
2 T. green onion, chopped
2 T. red pepper, chopped
1/3 c. corn
salt and pepper to taste
1 c. shredded Monterey Jack cheese
Whisk together all ingredients except cheese. Pour into a greased 10" pie plate. Bake at 350 degrees for 15 to 20 minutes. Sprinkle with cheese and bake for an additional 5 minutes, or until cheese is melted. Serves 4 to 6.
Recycle an old wheelbarrow into a movable garden filled with herbs, flowers, lettuce or carrots…how clever!
Scrambled Eggs & Lox
Jackie Smulski
Lyons, IL
These eggs are sure to please everyone…excellent with toasted English muffins or bagels.
6 eggs, beaten
1 T. fresh dill, minced
1 T. fresh chives, minced
1 T. green onion, minced
pepper to taste
2 T. butter
4-oz. pkg. smoked salmon, diced
Whisk together eggs, herbs, onion and pepper. Melt butter in a large skillet over medium heat. Add egg mixture and stir gently with a fork or spatula until eggs begin to set. Stir in salmon and continue cooking eggs to desired doneness. Serves 6.
Cinnamon Chip Crescents
Lisa Hays
Crocker, MO
Adding cinnamon chips makes these so yummy!
2 8-oz. tubes refrigerated crescent rolls
2 T. butter, melted
10-oz. pkg. cinnamon baking chips, divided
1-1/2 t. shortening
Separate crescent dough into 16 triangles; brush with butter. Divide one cup cinnamon chips evenly over triangles and gently press into dough. Roll each triangle from shortest side to the opposite point. Arrange point-side down on an ungreased baking sheet and curve each into a crescent shape. Bake at 375 degrees for 8 to 10 minutes, until golden; set aside. Combine remaining chips and shortening in a microwave-safe dish. Heat on high setting for one minute; stir until chips are melted and mixture is smooth. Drizzle over crescent rolls. Serve warm. Makes 16.
No matter what the recipe, try swapping out chocolate chips to create a brand-new treat. Butterscotch, cinnamon, vanilla, cherry and mint chips will make a yummy cookie, muffin or sweet treat.
Peanut Butter Muffins
Amy Tucker
British Columbia, Canada
My mother encouraged us kids to eat a healthy breakfast in the morning, but sometimes this was challenging because we liked to sleep in. Breakfast was often on the go, so she created this recipe just for us. Now I make them for my children.
1 c. whole-wheat flour
1 c. long-cooking oats, uncooked
1 T. baking soda
1/2 t. salt
1/4 c. creamy peanut butter
1/3 c. applesauce
Optional: 1 c. chopped nuts, 1 c. raisins
1-1/2 c. milk
1/4 c. honey, maple syrup or molasses
Whisk together flour, oats, baking soda and salt. Add peanut butter and applesauce; beat with an electric mixer on low speed until smooth. Stir in nuts and raisins, if using. Stir in milk and honey, syrup or molasses. Spoon batter into paper-lined or greased muffin cups, filling 2/3 full. Bake at 350 degrees for 12 to 15 minutes, until a toothpick tests clean. Cool in pan 5 minutes; transfer to a wire rack to finish cooling. Makes 1-1/2 dozen.
Bring along a thermos of milk to the market…sometimes those home-baked goodies just can’t wait to be enjoyed!
Bensons’ Ultimate Pancakes
Triann Benson
Plano, TX
My husband and I enjoy entertaining and sometimes the best get-together is a Saturday morning brunch. We came up with this recipe by combining the best of several different recipes. The whipped egg whites are the secret ingredient!
3 T. butter, melted
1 T. vanilla extract
1-1/2 c. all-purpose flour
1 T. baking powder
1 t. salt
1 T. sugar
1-1/4 c. milk
1 egg yolk, beaten
2 egg whites
1-1/2 to 2 c. blueberries
Garnish: butter, maple syrup, whipped cream, blueberries
Combine all ingredients except egg whites, blueberries and garnish in a large bowl. With an electric mixer on high speed, beat egg whites until stiff. Gently fold into batter. Pour batter by 1/3 cupfuls onto a greased hot griddle. Spoon several blueberries on top of just-poured batter. Cook until bubbles appear on the surface; turn and continue cooking for an additional 2 to 3 minutes, until golden. Garnish as desired. Makes about one dozen.
Top pancakes with something other than syrup…spoonfuls of fruity jams or homemade preserves, fresh berries and a dusting of powdered sugar, or a drizzle of honey are all scrumptious.
Lemon Curd Tartlets
Margaret Welder
Madrid, IA
This filling is delicious as a topping for blueberry pancakes or muffins too.
1/2 c. sugar
1/4 c. butter
3 T. lemon juice
1 egg, beaten
1 t. lemon zest
1/4 c. whipping cream
2 T. powdered sugar
2 2.1-oz. pkgs. frozen pre-baked phyllo tart shells
Combine sugar, butter and lemon juice in the top of a double boiler over hot water. Cook and stir over medium heat until butter melts and sugar is dissolved. Reduce heat to low and continue cooking for 2 minutes. Place egg in a small bowl; whisk continually while slowly adding 1/4 cup sugar mixture. Pour mixture into the top of double boiler; add zest. Cook over medium heat, stirring constantly, for about 15 minutes, until mixture thickens and coats the back of a spoon. Remove mixture to a bowl; cover with plastic wrap and cool. With an electric mixer on high speed, beat whipping cream with powdered sugar until soft peaks form. Fold into chilled lemon curd; cover and refrigerate. When ready to serve, spoon one tablespoon of curd into each tart shell. Makes 32.
After enjoying an orange or grapefruit for breakfast, don’t toss the hollowed-out fruit halves. Filled with potting soil, seeds and a nice drink of water, these clever little starter pots can be planted directly in your garden!
Breakfast Apple Pie
Lori Ritchey
Denver, PA
Who says pie isn’t for breakfast? Share this yummy, easy-to-tote breakfast treat with your neighbors.
1 egg, beaten
1/4 c. oil
1 c. milk
1-1/2 c. biscuit baking mix
1/2 c. plus 2 T. sugar, divided
Optional: 1/2 c. chopped walnuts or pecans
2 apples, cored and cut into wedges
1/2 t. cinnamon
1/4 t. nutmeg
2 T. butter, diced
Garnish: whipped cream or vanilla ice cream
Beat together egg, oil and milk; add biscuit mix, 1/2 cup sugar and nuts, if using. Beat well. Pour into a greased 9" pie plate. Arrange apple wedges over batter; sprinkle with remaining sugar, cinnamon and nutmeg. Dot with butter. Bake at 375 degrees for 30 minutes, or until apples are tender. Serve warm with whipped cream or vanilla ice cream. Serves 4 to 6.
For the best pie apples, you can always count on Jonathan, Winesap, Braeburn, Fuji, Rome Beauty, Granny Smith and Pippin apples.
Herbed Mushroom Omelets
Jo Ann
Use any favorites from your herb garden…rosemary and chives are really good too.
4 to 6 eggs, beaten
1 T. fresh parsley, chopped
1 t. fresh oregano, chopped
1/2 t. fresh thyme, chopped
salt and pepper to taste
2 t. butter, divided
1-1/2 c. sliced mushrooms
Whisk together eggs and seasonings; set aside. Melt one teaspoon butter in a skillet over medium heat. Add mushrooms and sauté until tender; remove from skillet and set aside. Melt 1/2 teaspoon butter in skillet over low heat; pour in half the egg mixture. Stir eggs around in skillet with a spatula to cook evenly. Lift edges to allow uncooked egg to flow underneath. When almost cooked, spoon on half the mushrooms and fold over. Repeat with remaining egg mixture. Serves 2.
Herbs are easy to grow…even indoors on a sunny windowsill. Fragrant and tasty, try adding snips of rosemary, oregano, savory, parsley, sage, thyme or chives for flavoring sauces and salads.
Grandma McKindley’s Waffles
Nicole Millard
Mendon, MI
My great-grandmother lived to be almost 100 years old. She was a simple and genuinely kind person, as well as a great cook. She always had time for her children, grandchildren and great-grandchildren. Whenever we came to visit, she would stop what she was doing and teach us all kinds of songs or sayings. She made her home such a nice place to visit.
2 c. all-purpose flour
1 T. baking powder
1/4 t. salt
2 eggs, separated
1-1/2 c. milk
3 T. butter, melted
Sift together flour, baking powder and salt; set aside. With an electric mixer on high speed, beat egg whites until stiff; set aside. Stir egg yolks, milk and melted butter together; add to dry ingredients, stirring just until moistened. Fold in egg whites. Ladle batter by 1/2 cupfuls onto a lightly greased preheated waffle iron; bake according to manufacturer’s directions. Makes 8 to 10 waffles.
Apple Pie Oatmeal
Nichole Stalnaker
Beverly, MA
A slow-cooker breakfast the whole family will enjoy.
2-1/2 c. milk
1 c. steel-cut oats, uncooked
2 T. brown sugar, packed
2 T. honey
1 T. butter, melted
1 T. apple pie spice
1 T. ground flaxseed
1 green apple, cored and chopped
1/2 c. raisins
1/2 c. chopped walnuts
1/8 t. salt
Place all ingredients into a slow cooker sprayed with non-stick vegetable spray. Stir well to combine. Cover and cook on low setting for 6 to 8 hours. Serves 4.
Put the slow cooker to work for any meal. It does all the cooking so there’s plenty of time to stitch up a ruffly garden apron!
Carol’s Famous Pancakes
Carol Odachowski
Wakefield, MA
These pancakes are so delicious, you will want to double the recipe to make plenty of extras for everyone!
1 egg, beaten
2/3 c. milk
1/4 c. oil
1 c. all-purpose flour
2 t. baking powder
1/4 t. baking soda
1/2 c. powdered sugar
Combine egg, milk and oil in a bowl; sift together remaining ingredients and stir into egg mixture until well blended. Pour by 1/4 cupfuls onto a lightly greased hot griddle. Cook until bubbles appear on the surface; turn and continue cooking for an additional 2 to 3 minutes. Serves 4.
Dress up a plain canvas shopping tote for trips to the farmers’ market, tag or junk sale…just stitch on rows and rows of colorful rick rack.
Fiesta Breakfast Strata
Yvette Nelson
British Columbia, Canada
This is a recipe I created because I love Mexican food. Homemade salsa is easier than you’d think, and every time I make this, I’m asked to share the recipe.
1 lb. ground beef
8-oz. can tomato sauce
2 t. chili powder
1/2 t. garlic powder
salt and pepper to taste
5 10-inch flour tortillas
16-oz. can refried beans, divided
8-oz. pkg. shredded sharp Cheddar cheese, divided
1 red pepper, diced
2 tomatoes, diced
5 green onions, chopped
salt and pepper to taste
Garnish: salsa, sour cream
Brown ground beef in a skillet; drain. Add tomato sauce and seasonings. Simmer until mixture thickens; set aside. Line the bottom of a 9" springform pan with aluminum foil. Place a tortilla in the bottom of the pan. Spread half the refried beans on tortilla and top with half the ground beef mixture. Top with 1/3 of the cheese. Layer a second tortilla over cheese; sprinkle with half each red pepper, tomatoes and onions. Add a third tortilla and spread with remaining refried beans, beef mixture and 1/3 cheese. Layer on a fourth tortilla and top with remaining red pepper and tomatoes. Add last tortilla and cover with remaining cheese and onions. Bake, uncovered, at 350 degrees one hour, or until heated through. Garnish as desired. Serves 6 to 8.
Salsa:
1 orange, red or yellow pepper, diced
1 jalapeño pepper, diced
1/2 red onion, diced
1 tomato, diced
1/2 c. fresh cilantro, chopped
1 T. lemon juice
salt and pepper to taste
Combine all ingredients; refrigerate for one hour.
Make-Ahead French Toast
Carla Turner
Salem, OR
This wonderful make-ahead dish is perfect for Sunday brunches. With the prep time being the day before, I’m free to visit with friends & family.
5 T. margarine
2 baking apples, cored, peeled and sliced
1 c. brown sugar, packed
2 T. dark corn syrup
1 t. cinnamon
8 1-inch thick slices French bread
3 eggs, beaten
1 c. milk
1 t. vanilla extract
Melt margarine in a heavy skillet over medium heat. Reduce heat to medium-low; add apples and cook, stirring occasionally, until tender. Stir in brown sugar, corn syrup and cinnamon. Cook and stir until brown sugar dissolves. Pour apple mixture into two lightly greased 9" pie plates or one, 13"x9" baking pan. Arrange bread slices in one layer on top of apple mixture; set aside. In a medium bowl, whisk together remaining ingredients; pour over bread slices. Cover with plastic wrap and refrigerate overnight. Remove plastic wrap and bake at 375 degrees for 30 to 35 minutes, or until firm and golden. Cool 5 minutes in pan, then invert onto a serving platter. Serves 12 to 15.
A spoonful of this lemony spread is tasty on French toast, pancakes or waffles. Blend a 6-ounce carton of lemon custard-style yogurt with a 3-ounce package of softened cream cheese and one tablespoon of honey.