Blueberry Streusel Cornbread
Judi Janzen
Salem, OR
Makes 9 servings
Prep Time: 20-30 minutes
Baking Time: 45-50 minutes
2 pkgs. corn-muffin mix
2 eggs
⅔ cup milk
2 Tbsp. flour
2 cups fresh blueberries
Streusel Topping:
3 Tbsp. butter or margarine, softened
¾ cup sugar
½ cup flour
¾ tsp. cinnamon
1. Mix corn-muffin mix, eggs, milk, and flour in a medium-sized mixing bowl for 30-60 seconds, using an electric mixer.
2. Fold in blueberries. Pour into greased 9 x 9 baking dish.
3. In a small mixing bowl, using a pastry blender, combine streusel ingredients until mixed into fine crumbs. Spoon over cornbread mixture in pan.
4. Bake at 350° for 45-50 minutes, or until a toothpick stuck into the center comes out clean. Serve warm.
Cinnamon Coffee Cake
Janice Burkholder
Richfield, PA
Makes 16 servings
Prep Time: 15 minutes
Baking Time: 70 minutes
1 cup butter or margarine, softened
2¾ cups sugar, divided
2 tsp. vanilla
4 eggs
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups (16 ozs.) sour cream
2 Tbsp. cinnamon
½ cup chopped walnuts
1. In a large mixing bowl, cream butter and 2 cups sugar together with a mixer until fluffy. Blend in vanilla.
2. Add eggs one at a time, beating well after each addition.
3. Combine flour, baking powder, soda, and salt in a separate bowl and add to egg mixture, alternating with sour cream.
4. Spoon ⅓ of the batter into a greased 10” tube or bundt pan.
5. Combine cinnamon, nuts, and remaining sugar. Layer ⅓ of this mixture over batter. Repeat layers two more times.
6. Bake at 350° for 70 minutes, or until toothpick inserted in center of cake comes out clean.
7. Remove from pan and cool on a wire rack.
Rhubarb Coffee Cake
Mary Lou Mahar
Williamsfield, IL
Makes 12 servings
Prep Time: 10 minutes
Baking Time: 40 minutes
1 stick (½ cup) butter or margarine, at room temperature
2 cups brown sugar, divided
1 egg
1 tsp. vanilla
1 cup milk
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup milk
2 cups chopped rhubarb
½ tsp. cinnamon
1. With an electric mixer, cream together butter and 1½ cups brown sugar. Add egg and vanilla and mix thoroughly.
2. In a separate mixing bowl, stir together flour, baking soda, and salt.
3. Add dry ingredients to creamed ingredients alternately with milk.
4. When well blended, mix in rhubarb by hand. Pour batter into greased 9 x 13 glass baking pan.
5. Sprinkle with ½ cup reserved brown sugar and cinnamon.
6. Bake at 350° for 40 minutes.
Raspberry Custard Kuchen
Tabitha Schmidt
Baltic, OH
Makes 10-12 servings
Prep Time: 30 minutes
Baking Time: 40-45 minutes
1½ cups flour, divided
½ tsp. salt
1 stick (½ cup) cold butter or margarine
2 Tbsp. evaporated milk
⅓-½ cup sugar, according to your taste preference
3 cups fresh raspberries, or 2 pints frozen raspberries, thawed and drained
Topping:
1 cup sugar
2 Tbsp. flour
2 eggs, beaten
1 cup evaporated milk
1 tsp. vanilla
1. In a medium-sized bowl, combine 1 cup flour and salt. Cut in butter with pastry cutter until coarse crumbs form. Stir in evaporated milk.
2. Pat into a greased 9 x 13 baking pan.
3. Combine sugar and remaining flour (½ cup) and sprinkle over crust. Arrange raspberries over crust.
4. For topping, combine sugar and flour in a mixing bowl. Stir in eggs, evaporated milk, and vanilla. Pour gently over berries, being careful not to scatter them.
5. Bake at 375° for 40-45 minutes, or until lightly browned. Serve warm or chilled. Store any leftovers in refrigerator.
Variation: Substitute whipping cream for evaporated milk.
Note: This is great for breakfast, or served with ice cream for a dessert.
A Tip —
Don’t get hung up on exact measurements. Yes, they are important for some recipes, but most are very forgiving. I often guess, adding new flavors, herbs, and other seasonings. Remember, years ago people measured by pinch, teacup, and ladle, and they were good cooks!
Peach Cobbler Coffee Cake
Jean Butzer
Batavia, NY
Makes 15-20 servings
Prep Time: 20 minutes
Baking Time: 60-70 minutes
Cooking Time: 30 minutes
21-oz. can peach pie filling
16-oz. can sliced peaches, drained well
1 cup brown sugar
4 cups flour, divided
½ cup dry quick oats
3 sticks (1½ cups) butter, softened and divided
1 cup sugar
1¼ cups sour cream
2 eggs, slightly beaten
1 Tbsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 cup confectioners sugar
1-2 Tbsp. milk
1. In a medium-sized mixing bowl, stir together pie filling and sliced peaches. Set aside.
2. In another mixing bowl, mix together brown sugar, 1 cup flour, and oats. Cut in 1 stick (½ cup) butter with a pastry cutter until mixture resembles coarse crumbs. Set aside to use as topping.
3. In a large electric mixer bowl, beat together 2 sticks (1 cup) butter and sugar until creamy. Add sour cream, eggs, and vanilla. Beat until well mixed.
4. Reduce speed to low and gradually add 3 cups flour, baking powder, baking soda, and salt. Beat until well mixed.
5. Spread half the batter into a greased 9 x 13 deep baking pan. Spoon peach filling evenly over batter. Drop spoonfuls of remaining batter over filling. (Do not spread.)
6. Sprinkle with topping. Bake at 350° for 60-70 minutes, or until toothpick comes out clean.
7. Cool 30 minutes. Meanwhile, stir together confectioners sugar and enough milk to make glaze. Drizzle over cooled coffee cake.
Tips:
1. You may use any fruit (pie filling and canned fruit) of your choice. Just be sure the sliced fruit is well drained.
2. Use a deep pan (at least 2¼”) since this recipe fills it right to the top.
Apple Coffee Cake
Tabitha Schmidt
Baltic, OH
Makes 12-18 servings
Prep Time: 40 minutes
Baking Time: 35-40 minutes
2 cups sugar
2 eggs, beaten
¾ cup oil
1 tsp. vanilla
2½ cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
4 cups apples, peeled and finely diced
1½ cups chopped nuts, optional
Topping:
½ cup brown sugar
½ cup chopped nuts, optional
½ tsp. cinnamon
¼ tsp. nutmeg
1. Combine sugar, beaten eggs, oil, and vanilla in a large mixing bowl. Mix until creamy.
2. In a separate bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Add to sugar-egg mixture and mix well. Batter will be crumbly.
3. Fold in apples, and nuts, if desired. Pour into a greased and floured 9 x 13 baking pan.
4. In the mixing bowl, mix topping ingredients together well, and sprinkle over batter.
5. Bake at 350° for 35-40 minutes, or until tooth pick inserted into center comes out clean.
Tips:
1. Granny Smith, or other crisp, apples are especially good in this cake.
2. Skip peeling the apples, and save time and add fiber to your diet!
3. Chopped pecans are a tasty nut to use here.
Sticky Buns
Elaine Rineer, Lancaster, PA
Makes 12 servings
Prep Time: 20 minutes
Chilling Time: 8 hours, or overnight
Baking Time: 35 minutes
1 stick (½ cup) butter, divided
½ cup brown sugar
½ cup corn syrup
¼ cup + 2 Tbsp. sugar
2 Tbsp. cinnamon
2 loaves frozen bread dough, thawed
1. Melt half a stick (¼ cup) of butter on stovetop or in microwave. Stir in brown sugar and corn syrup until well blended. Pour into a 9 x 13 baking pan.
2. Melt remaining half stick (¼ cup) butter in microwave or on stovetop. Set aside.
3. In a small mixing bowl, combine sugar and cinnamon.
4. Break off golf-ball-sized pieces of bread dough, 12 per loaf. Dip each in melted butter and then roll in sugar-cinnamon mixture. Place coated balls in baking pan.
5. Cover and refrigerate for 8 hours, or overnight.
6. Remove from refrigerator and let stand for 30 minutes before baking.
7. Bake uncovered at 325° for 35 minutes. Turn out of pan immediately onto serving platter.
Variation: Add ½-¾ cup chopped pecans to mixture in pan (Step 1).
Maple Twists
Marcella Heatwole
North Lawrence, OH
Makes 16-18 servings
Prep Time: 2 hours
Rising Time: 2½-3 hours
Baking Time: 18-22 minutes
Dough:
¾ cup milk
½ stick (¼ cup) butter
2¾-3 cups flour, divided
3 Tbsp. sugar
½ tsp. salt
1 pkg. yeast
1 tsp. maple extract
1 egg
¾ cup butter, melted and divided
Filling:
½ cup brown sugar
⅓ cup nuts
1 tsp. cinnamon
1 tsp. maple extract
Glaze:
2 Tbsp. butter, melted
1 Tbsp. milk
½ tsp. maple extract
1 cup confectioners sugar
1. In small pan, heat milk and butter until it just reaches the boiling point.
2. In large electric mixer bowl, blend warm liquid, 1 cup flour, 3 Tbsp. sugar, salt, yeast, 1 tsp. maple extract, and egg at low speed until moistened. Beat 2 minutes at medium speed.
3. By hand, add remaining flour to form soft dough.
4. Place on floured surface and knead until smooth and elastic. Place dough in greased bowl. Cover and let rise until double, about 1½-2 hours.
5. Grease 12” pizza pan. Divide dough into 3 balls. Roll out 1 ball of dough to cover pan. Brush with ¼ cup melted butter.
6. Sprinkle with ⅓ of filling, made by combining brown sugar, nuts, cinnamon and 1 tsp. maple extract in a small bowl.
7. Repeat two more layers: rolled-out dough, melted butter, and filling. (Press last layer of filling down into dough to prevent it from falling off during Step 8.)
8. With scissors, mark 16 or 18 evenly spaced wedges in the circle. Cut from outside edge of circle into wedges. Carefully twist each wedge 5 times.
9. Lay twists on a jelly roll pan. Cover. Let rise for 45-60 minutes, or until almost double in size.
10. Bake at 375° for 18-22 minutes.
11. Cool to room temperature. Drizzle with glaze made by combining 2 Tbsp. butter, milk, ½ tsp. maple extract, and powdered sugar. Add 1 Tbsp. more milk if needed to make of pouring consistency.
Fresh Apple Pockets
Janet Groff
Stevens, PA
Makes 8 servings
Prep Time: 30-40 minutes
Resting/Rising Time: 40 minutes
Baking Time: 20-25 minutes
Dough:
2-2½ cups flour, divided
1 pkg. (1 Tbsp.) fast-rising yeast
2 tsp. sugar
½ tsp. salt
⅔ cup water
½ cup oil
Filling:
2 cups thinly sliced apples (about 2 apples)
½ cup sugar
2 Tbsp. flour
½ tsp. cinnamon
Frosting:
1½ cups confectioners sugar
water, enough to make the frosting of drizzling consistency
1. In large bowl, combine 1 cup flour, undissolved yeast, sugar, and salt. Add very warm water (120 – 130°).
2. Stir in oil and enough additional flour to make a soft dough.
3. On floured surface, knead 4 minutes.
4. Cover and let rest 10 minutes.
5. Meanwhile, make filling in a mixing bowl by combining dry ingredients. Toss with apples. Set aside.
6. Divide dough in half. On lightly floured surface, roll each half into a 10” square. Cut each square into 4 squares.
7. Place ¼ cup filling onto center of each square. Bring corners up over filling, making a triangular-shaped “pocket.” Pinch to seal.
8. Transfer to greased baking sheet. Let rise until double, about 30 minutes.
9. Bake at 350° until golden brown, about 20-25 minutes. Cool on wire rack.
10. Drizzle with frosting.
Apple Nut Ring
Naomi Cunningham
Arlington, KS
Makes 10 servings
Prep Time: 10 minutes
Baking Time: 25-30 minutes
2 7.5-oz. pkgs. refrigerated buttermilk biscuits
¼ cup butter or margarine, melted
⅔ cup sugar
2 Tbsp. ground cinnamon
3-4 medium-sized apples
⅓ cup nuts, chopped
1. Separate biscuits.
2. In a saucepan, melt the butter or margarine.
3. Combine sugar and cinnamon in a small bowl.
4. Dip biscuits in butter, and then roll in sugar mixture. Arrange biscuits, so that they overlap, around the edge and into the center of a greased 9 x 13 baking pan.
5. Peel, core, and slice the apples. Cut slices in half crosswise. Place an apple slice between each biscuit and around the outer edge of the baking dish.
6. Mix the nuts with any remaining sugar mixture. Sprinkle over top of biscuits and apples.
7. Bake at 400° for 25-30 minutes, or until biscuits are a deep golden brown.
Country Brunch
Esther J. Mast
Lancaster, PA
Barbara Yoder
Christiana, PA
Ruth Ann Gingrich
New Holland, PA
Lafaye Musser
Denver, PA
Makes 12-15 servings
Prep Time: 30 minutes
Chilling Time: 8 hours, or overnight
Baking Time: 45-60 minutes
Standing Time: 10-15 minutes
16 slices firm white bread
1¾-2 lbs. (2½ cups) cubed ham or browned sausage, drained
1 lb. (3 cups) shredded cheddar cheese
1 lb. (3 cups) shredded mozzarella cheese
8 eggs, beaten
3½ cups milk
½ tsp. dry mustard
¼ tsp. onion powder
½ tsp. seasoning salt
1 Tbsp. parsley
Topping:
3 cups uncrushed cornflakes
½ cup butter, melted
1. Trim crusts from bread and cut slices in half.
2. Grease a 10 x 15 baking dish.
3. Layer ingredients in this order: cover bottom of pan with half the bread, top with half the ham, then half the cheddar cheese, and then half the mozzarella cheese.
4. Repeat layers once more.
5. In large mixing bowl, combine eggs, milk, dry mustard, onion powder, seasoning salt, and parsley. Mix well and pour over layers.
6. Cover and refrigerate for 8 hours, or overnight.
7. Remove from refrigerator 30 minutes before baking.
8. Combine cornflakes and butter and sprinkle over casserole.
9. Cover loosely with foil to prevent over-browning. Bake at 375° for 45 minutes.
10. Remove from oven and let stand 10-15 minutes before cutting into squares.
Overnight Breakfast Casserole
Hannah D. Burkholder
Bridgewater, VA
Esther S. Martin
Ephrata, PA
Makes 8-10 servings
Prep Time: 45 minutes
Chilling Time: 8 hours, or overnight
Baking Time: 1 hour
1 lb. fresh bulk sausage
4 cups cubed day-old bread
2 cups shredded sharp cheddar cheese
1 tsp. dry mustard
10 eggs, slightly beaten
4 cups milk
1 tsp. salt
freshly ground pepper to taste
¼ cup chopped or grated onion
½ cup peeled, chopped tomatoes, optional
½ cup diced green and red peppers, optional
½ cup sliced fresh mushrooms, optional
1. Cook the sausage in a skillet until browned. Drain and break up the meat into small pieces. Set aside.
2. Place bread in buttered 9 x 13 baking dish. Sprinkle with cheese.
3. Combine the next 6 ingredients. Pour evenly over the bread and cheese.
4. Sprinkle cooked sausage and chopped tomatoes, peppers, and mushrooms over the top.
5. Cover and chill in refrigerator for 8 hours, or overnight.
6. Preheat over to 325°. Bake uncovered for 1 hour. Tent with foil if top begins to brown too quickly.
Breakfast Pizza
Jessica Hontz
Coatesville, PA
Makes 8 servings
Prep Time: 10 minutes
Baking Time: 20-25 minutes
10-oz. refrigerated pizza crust
8 eggs
¼ cup milk or cream
6 slices bacon, cooked crisp and crumbled
2 cups shredded cheddar, or Monterey Jack, cheese
1. Unroll pizza crust onto baking sheet.
2. Bake at 425° for 10 minutes.
3. Whisk together eggs and milk in a large mixing bowl.
4. Cook in skillet until eggs start to congeal, about 3-4 minutes. Spoon onto crust.
5. Top with bacon and cheese.
6. Bake an additional 10 minutes until eggs are set and crust is golden brown.
A Tip —
Be sure to read a recipe the whole way through before beginning to cook, so you are certain you have all the ingredients you need.
Eggs California
Vonda Ebersole
Mt. Pleasant Mills, PA
Judy Gonzales
Fishers, Indiana
Esther Gingerich
Parnell, Iowa
Makes 10 servings
Prep Time: 20 minutes
Baking Time: 40-45 minutes
10 eggs
2 cups cottage cheese
½ cup flour
1 tsp. baking powder
½ tsp. salt
½ cup melted butter
1 lb. grated cheddar, Swiss, or Monterey Jack cheese
1 or 2 4-oz. cans chopped green chilies, depending upon your taste preference
1. In a mixing bowl, beat together eggs, cottage cheese, flour, baking powder, salt, and butter.
2. Stir in cheese and green chilies.
3. Pour into a greased 9 x 13 baking dish.
4. Bake at 350° for 40 to 45 minutes, or until set.
Tips:
1. Garnish with chopped avocado, sour cream, or salsa.
2. Add steamed and cut-up shrimp, fried and crumbled bacon, or fully cooked, cubed or chipped ham to Step 2.
Greek Eggs
Mrs. Rosanne Hankins
Stevensville, Maryland
Makes 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
2 garlic cloves, sliced
¼ cup sliced white onion
1 Tbsp. oil
10-oz. pkg. frozen chopped spinach, thawed and squeezed as dry as possible
8 eggs, beaten, or 16 ozs. eggbeaters
½-1 tsp. dried oregano, according to your taste preference
4 ozs. feta cheese
1. In large skillet, sauté garlic and onion in oil for 3-4 minutes.
2. Stir in spinach.
3. Pour eggs and oregano into hot skillet.
4. Cook, turning 2-3 times until eggs are lightly cooked, about 5 minutes.
5. Turn off heat, crumble cheese over top of spinach-egg mixture. Cover and let set for 2 minutes, or until cheese melts into eggs.
Variations:
1. For added color and flavor, stir half a sweet red bell pepper, chopped, into Step 1.
2. For additional flavor, add ¼ tsp. black or white pepper and ⅛ tsp. salt in Step 3.
Mushroom Oven Omelet
Elaine Patton
West Middletown, PA
Makes 4 servings
Prep Time: 20 minutes
Baking Time: 20 minutes
½ lb. fresh mushrooms, cleaned and sliced
2 Tbsp. butter
2 Tbsp. flour
6 eggs
⅓ cup milk
⅛ tsp. pepper
¼ cup chopped onions, optional
¼ cup chopped green pepper, optional
1½ cups shredded cheddar cheese, divided
½ cup real bacon bits
1. In a small skillet, sauté mushrooms in butter until tender. Drain. Set aside.
2. In a bowl, combine flour, eggs, milk, and pepper until smooth. Add chopped vegetables if you wish.
3. Stir in 1 cup cheese, bacon, and mushrooms.
4. Pour into a greased 8”-square baking dish.
5. Baked uncovered at 375° for 18-20 minutes, or until eggs are completely set.
6. Sprinkle with remaining cheese, return to warm oven for 1 minute, and then serve.
Egg ala Shrimp
Willard E. Roth
Elkhart, Indiana
Makes 6-8 servings
Prep Time: 10 minutes
Baking Time: 20 minutes
2 Tbsp. butter or oil
12 eggs
¼ cup evaporated milk
1 onion, chopped fine
½ cup celery leaves
4 ozs. precooked shrimp (can be frozen)
3 Tbsp. white wine
4 ozs. frozen peas
seasoning to taste
1. Preheat electric skillet to 375° and melt butter in it.
2. While skillet is heating and butter is melting, toss eggs with milk in a mixing bowl. Set aside.
3. When butter is melted, sauté onion and celery leaves in it.
4. Add shrimp and wine to skillet. Cover and cook for 2 minutes.
5. Pour egg-milk mixture into skillet and stir in frozen peas.
6. Turn the skillet down to 325°, and stir contents gently as they cook.
7. When eggs are set, but not hard, serve on warm platter.
I developed this recipe to share with my first formal cooking classmates at Patchwork Quilt Country Inn in 1976.
Breakfast Burritos
Arleta Petersheim
Haven, KS
Makes 6-8 servings
Prep Time: 35-40 minutes
Baking Time: 15 minutes
½ lb. bulk sausage
2 large potatoes, peeled and grated
1 green pepper, chopped
½ cup chopped onion
2 Tbsp. butter
8 eggs, beaten
½ tsp. salt
¼ tsp. pepper
8” flour tortillas
2 cups shredded cheddar cheese
salsa, optional
1. Brown sausage in skillet over low heat. Drain all but 1 Tbsp. drippings and set sausage aside.
2. Cook potatoes, chopped pepper, and onions in skillet over medium heat, stirring occasionally.
3. When potatoes are soft, add butter, eggs, salt, and pepper. Continue cooking until eggs are set. Add sausage.
4. Divide meat/egg mixture onto individual tortillas and roll up. Place in lightly greased 9 x 13 pan. Cover tightly with foil.
5. Bake at 375° for 10 minutes. Sprinkle with cheese. Cover again and bake 5 more minutes.
6. Serve with salsa if you wish.
These burritos are a great main dish for brunch. I usually make them a day ahead and refrigerate them (covered) overnight so I can just pop them in the oven the next morning. They will need to bake 10 minutes longer if you put them in the oven cold.
Scrambled Egg Muffins
Julia Horst, Gordonville, PA
Mary Kay Nolt
Newmanstown, PA
Makes 12 servings
Prep Time: 20 minutes
Baking Time: 20-30 minutes
½ lb. bulk sausage
12 eggs
½ cup chopped onion
¼ cup chopped green pepper
½ tsp. salt
¼ tsp. pepper
¼ tsp. garlic powder
½ cup shredded cheddar cheese
1. In a skillet, brown sausage. Drain.
2. In a bowl, beat the eggs.
3. Add onion, green pepper, salt, pepper, and garlic powder to the eggs and blend well. Stir in sausage.
4. Spoon by ⅓-cupfuls into greased muffin cups.
5. Bake at 350° for 20-30 minutes, or until knife inserted near centers comes out clean.
Bacon Quiche
John D. Allen
Rye, CO
Makes 6-8 servings
Prep Time: 25 minutes
Baking Time: 35 minutes
9” pie shell, unbaked
8 slices bacon
3 large eggs
3 large egg yolks
1 cup milk
1 cup heavy cream
½ tsp. salt
½ tsp. pepper
pinch of grated nutmeg
½ cup (4 ozs.) grated Gruyere cheese
1. Jag pie shell with fork over the bottom and along the sides. Bake at 400° for 10 minutes.
2. While shell is baking, fry bacon in skillet to crispy stage. Drain thoroughly and crumble coarsely.
3. In large mixing bowl, whisk together remaining ingredients, except cheese.
4. Spread cheese in bottom of warm pie shell.
5. Top with crumbled bacon.
6. Pour egg mixture to within ½ inch of top of crust.
7. Bake at 375° until lightly golden brown, about 32-35 minutes, and until knife blade comes out clean when inserted one inch from the edge. Cool on rack.
8. Serve warm or at room temperature.
Note: It is easier to place the crust on the oven rack and fill it there than to fill it and try to move it to the oven.
Asparagus Quiche
Moreen Weaver
Bath, NY
Makes 4-6 servings
Prep Time: 10-15 minutes
Baking Time: 40-50 minutes
Standing Time: 10 minutes
2-3 cups asparagus, cut in small pieces, depending upon how much you love asparagus
2 cups sharp cheddar cheese, shredded
1 cup mayonnaise
2 tsp. lemon juice
9” unbaked pie crust
1. In a mixing bowl, combine asparagus, cheese, mayonnaise, and lemon juice. Mix thoroughly.
2. Spoon into pie crust.
3. Bake at 350° for 40-50 minutes.
4. Let stand 10 minutes. Serve warm.
Add-What-You-Like Quiche
Rosaria Strachan
Fairfield, CT
Makes 8 servings
Prep Time: 10-15 minutes
Baking Time: 40-45 minutes
Standing Time: 10 minutes
2 cups (½ lb.) grated Swiss cheese
½ cup milk
½ cup mayonnaise
2 Tbsp. flour
¼ cup minced onions
2 eggs
1 optional ingredient listed below
9” or 10” baked pie shell
1. Combine cheese, milk mayonnaise, flour, onions, and eggs, and one of the optional ingredients, if you wish.
2. Pour into pie shell.
3. Bake at 350° for 40-45 minutes, or until well browned and set in the middle. (Check by inserting knife blade into center. If it comes out clean, the quiche is finished.)
4. Allow quiche to stand for 10 minutes before slicing and serving.
You may add 1 of the following to Step 1, if you wish:
4 ozs. crabmeat
4-oz. can fully cooked ham chunks
1½ cups chopped fresh broccoli
6 strips bacon, cooked and crumbled
1½-2 cups fresh spinach, chopped
Variations:
1. Mix first 6 ingredients in a blender.
2. Do not use a pie crust. Instead place ¾ cup all-purpose baking mix, along with the first 6 ingredients, in a blender and mix. Stir in optional ingredient if you wish, and pour into greased pie plate. Continue with Step 3.
Baked Peach French Toast
Lynette Nisly
Lancaster, PA
Makes 6 servings
Prep Time: 20-30 minutes
Baking Time: 15-25 minutes
10-14 slices, 1”-thick French or Italian bread
tub of cream cheese, softened
15-oz. can peach slices, drained
½-¾ cup chopped pecans, optional
3 eggs
¼ cup milk
⅓ cup maple syrup
2 Tbsp. butter or margarine, melted
1 Tbsp. sugar
1 tsp. cinnamon
1 tsp. vanilla
1. Spread cream cheese on both sides of bread slices.
2. Place bread in a greased 9 x 13 baking pan. Prick each bread slice 3-4 times with a fork.
3. Top bread with peach slices and sprinkle chopped pecans over peaches, if desired.
4. In mixing bowl, beat eggs, and then combine with milk, maple syrup, butter, sugar, cinnamon, and vanilla. Whisk together. Pour egg mixture over bread.
5. Bake at 400° for 15-25 minutes, or until egg mixture is set.
6. Serve with syrup, if you wish.
Tip: You can prepare this the night before you want to serve it. Cover and refrigerate it overnight. If you put it in the oven cold, be sure to uncover it and bake it for 35 minutes, or until brown, and until a knife inserted in the center comes out clean.
Baked French Toast
Susan Wenger
Lebanon, PA
Nancy Funk
North Newton, KS
Makes 8 servings
Prep Time: 20 minutes
Chilling Time: 4 hours, or overnight
Baking Time: 35-45 minutes
1 stick (½ cup) butter
1 cup brown sugar
2 tsp. molasses
8-10 slices sturdy white bread
peanut butter, optional
5-6 eggs
1½-2 cups milk
1 tsp. cinnamon
1. In a saucepan, heat butter, brown sugar, and molasses together until sugar is dissolved and butter is melted. Stir occasionally to prevent sticking. When melted and blended together, pour into a 9 x 13 baking pan.
2. If you wish, spread peanut butter on one side of each slice of bread and then lay the bread on the syrup, peanut-butter side down. If you don’t include peanut butter, simply lay the bread in a single layer on top of the syrup.
3. In a mixing bowl, mix eggs, milk, and cinnamon together, and then pour on top of bread.
4. Cover and refrigerate for at least 4 hours, or overnight.
5. Bake at 350° for 35-45 minutes, or until browned.
Variations:
Esther Nafziger, Bluffton, OH
1. Instead of 1 cup brown sugar and 2 tsp. molasses, use ½ cup brown sugar and ½ cup pure maple syrup.
2. Immediately after Step 1, sprinkle ½-1 cup coarsely chopped pecans over the syrup. (Drop the peanut butter in Step 2.)
3. Instead of milk, use half-and-half. And add 1 tsp. vanilla to Step 3.
Variations: After Step 1, add a layer of the following mixture, tossed lightly together: 3 tart apples, peeled, cored, and thinly sliced; ½ cup raisins; 2 tsp. cinnamon. Continue with Step 2, without the peanut butter.
— Diann J. Dunham
State College, PA
A Tip —
Often on a Saturday morning, I make a double or triple recipe of pancakes, then freeze the leftovers on a cookie sheet. After they are frozen, I put them in an airtight container. They make a quick, healthy breakfast on a school morning. You can heat them easily in the microwave or toaster oven.
Light Buttermilk Pancakes
Mary Lynn Miller
Reinholds, PA
Makes 4 servings
Prep Time: 10 minutes
Cooking Time: 10-15 minutes
1 cup flour
1 Tbsp. sugar
1½ tsp. baking powder
½ tsp. salt
½ tsp. baking soda
1 Tbsp. oil
1 cup buttermilk*
1 egg, beaten
1. Combine dry ingredients in mixing bowl.
2. Combine oil, buttermilk, and egg in a separate bowl. Add to dry ingredients, stirring just until flour mixture is moistened.
3. Fry on griddle until bubbly on top. Flip and continue cooking until bottom is lightly browned.
*If you don’t have buttermilk, make your own by placing 1 Tbsp. lemon juice in a one-cup measure. Fill cup with milk. Mix well.
— Linda E. Wilcox
Blythewood, SC
Mom’s Oatmeal Pancakes
Donna Treloar
Hartford City, Indiana
Makes about 24 pancakes
Prep Time: 15 minutes
Cooking Time: 3-5 minutes per skillet- or griddle-full
1½ cups buttermilk
1 cup quick or regular oats, uncooked
¼ cup brown sugar
½ stick (¼ cup) butter, melted
2 eggs, slightly beaten
1 cup flour
1 tsp. baking soda
1 tsp. salt
⅓ cup applesauce
¼ tsp. cinnamon, optional
1. In a medium-sized mixing bowl, place oats in buttermilk and let stand for several minutes.
2. Stir in brown sugar.
3. In a separate bowl, add melted butter into eggs and then stir into oat mixture.
4. In the now-empty butter-egg bowl, mix together flour, baking soda, and salt. Add to oat mixture, stirring just until blended.
5. Gently stir in applesauce, and cinnamon if you wish.
6. Spoon batter onto lightly greased skillet or griddle. Cook until golden brown.
7. Top with butter and your favorite syrup.
Tip: Store leftover pancakes in a resealable plastic bag and refrigerate. When ready to serve, pop in the toaster.
Pumpkin Pancakes
Stacy Schmucker Stoltzfus
Enola, PA
Makes 4-6 servings
Prep Time: 5-10 minutes
Cooking Time: 4 minutes per batch
2 heaping cups flour
3½ tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
3 eggs, beaten
1 cup sugar
1 cup milk
¾ cup oil
1 tsp. vanilla
1¼ cups canned pumpkin
1 cup coconut, optional
1. Whisk together flour, baking powder, cinnamon, and nutmeg in a small bowl.
2. In a large bowl, beat together eggs, sugar, milk, oil, vanilla, and pumpkin.
3. Add dry ingredients and coconut to pumpkin mixture, stirring just until moistened. A few lumps are okay.
4. Preheat oven to Warm (150-200°). Preheat large skillet or griddle pan over medium-high heat.
5. Pour desired amount of batter onto hot griddle and turn heat down to medium. Cook until edges are dry and pancake is bubbly. Flip over and cook 1-2 minutes more.
6. Place pancake in warm oven* and continue making remaining pancakes. (*This keeps the pancakes warm, but will not dry them out, unless you forget they’re there!)
7. Serve hot with maple syrup, vanilla yogurt, and/or toasted pecans.
Variations:
1. Use half whole wheat flour; half all-purpose flour.
2. Use ½ cup brown sugar; ½ cup granulated sugar.
Strawberry Pancakes
Becky Frey
Lebanon, PA
Makes 15 medium-sized pancakes, or 4-5 servings
Prep Time: 10-15 minutes
Cooking Time: 10 minutes
2 eggs
1 cup buttermilk
1 cup crushed strawberries*
¼ cup oil
1 tsp. almond extract
2 cups whole wheat (or white) flour
2 Tbsp. brown sugar
2 tsp. baking powder
1 tsp. baking soda
1. In large mixing bowl beat eggs until fluffy.
2. Stir buttermilk, strawberries, oil, and almond extract into eggs.
3. In a separate bowl, combine flour, brown sugar, baking powder, and baking soda. Add to wet ingredients. Beat together with whisk just until smooth.
4. Heat skillet or griddle until a few drops of water sizzle when sprinkled on top. Fry pancakes until bubbly on top. Flip and continue cooking until browned.
Strawberries can scorch, so keep checking to make sure they’re not burning. Turn the heat lower if necessary.
* You can use fresh or frozen berries. If frozen, thaw them and drain them well before mixing into batter.
Notes:
1. I have a tough time getting small pancakes to turn out nicely. I make one “plate-size” pancake at a time. It can easily be cut into wedges to serve to those with smaller appetites.
2. Top finished pancakes with vanilla yogurt and fruit sauce and serve for breakfast, brunch, a light lunch or supper, or as a dessert.
Chocolate Pancakes
Cassandra Ly
Carlisle, PA
Makes 30 pancakes
Prep Time: 5-7 minutes
Cooking Time: 5 minutes per batch
2 cups chocolate milk
2 eggs, slightly beaten
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 Tbsp. sugar
2 Tbsp. butter or margarine, melted
mini M&Ms
syrup, optional
vanilla or plain yogurt, optional
1. Mix all ingredients together in a large mixing bowl, except M&Ms and optional ingredients.
2. Pour by ¼-cupfuls onto a hot non-stick griddle to make pancakes 3 inches in diameter. Place a few mini M&Ms on each pancake.
3. Flip pancakes when bubbles formed on their tops begin to break. Remove pancakes from griddle when the bottoms are golden brown.
4. Serve with syrup or yogurt.
Apple Puff Pancake
Wilma Stoltzfus
Honey Brook, PA
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes
4 Tbsp. butter
2 large apples, peeled and thinly sliced
3 Tbsp. brown sugar
1 tsp. cinnamon
6 eggs
1½ cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. salt
½ tsp. cinnamon
confectioners sugar
syrup, optional
1. Melt butter in a 9 x 13 pan. Arrange apples over butter. Mix brown sugar and cinnamon in small bowl and sprinkle over apples.
2. Bake at 375° about 10 minutes, or until apples soften.
3. Combine in blender, eggs, milk, flour, sugar, vanilla, salt, and cinnamon. Blend thoroughly and pour over apples.
4. Return to oven and bake 40 minutes.
5. Sprinkle with confectioners sugar and serve immediately. Serve with syrup if you like.
Fluffy Waffles and Cider Syrup
Jan McDowell
New Holland, PA
Phyllis Peachey Friesen
Harrisonburg, VA
Makes 12-14 waffles
Prep Time: 15 minutes
Cooking Time: 5-6 minutes per waffle
Waffles:
2 cups flour
3 tsp. baking powder
1 Tbsp. sugar
1 tsp. salt
2 eggs, separated
1⅔ cups milk
6 Tbsp. butter, melted
Syrup:
1 cup sugar
2 Tbsp. cornstarch
¼ tsp. cinnamon
¼ tsp. nutmeg
2 cups apple cider
2 Tbsp. lemon juice
½ cup butter
1. To make waffles, mix flour, baking powder, sugar, and salt together in a medium-sized bowl.
2. In a separate bowl, beat together egg yolks, milk, and melted butter. Add to dry ingredients and mix well.
3. In a third bowl, beat egg whites until stiff. Gently fold into above mixture.
4. Bake in waffle iron.
5. To make syrup, mix sugar, cornstarch, cinnamon, and nutmeg in saucepan.
6. Stir in cider and lemon juice.
7. Heat to boiling, stirring constantly. Boil 1 minute or until slightly thickened.
8. Blend in butter and serve warm.
My mother used to make these waffles for our Sunday night supper.
— Jan McDowell
Tip: Vanilla pudding, vanilla yogurt, and fresh or canned fruit are all good toppings for these waffles at any time of the day. Or cover them with chicken or sausage gravy and serve them for lunch or dinner.
— Phyllis Peachey Friesen
Oatmeal Breakfast Scones
Suzanne Nobrega
Duxbury, MA
Makes 6 servings
Prep Time: 15 minutes
Baking Time: 10-15 minutes
1¼ cups flour
¼ cup sugar
2 tsp. baking powder
¼ tsp. salt
6 Tbsp. cold butter
1 cup regular or quick dry oats
¼ cup dried fruit, i.e. raisins, craisins, cherries, etc., optional
1 egg, lightly beaten
¼-⅓ cup milk
1 egg beaten with 1 Tbsp. water
confectioners sugar
1. Sift flour, sugar, baking powder, and salt into large bowl. Stir well.
2. Divide cold butter into ¼” cubes and mix into flour mixture with pastry blender or fingers until mixture becomes coarse crumbs.
3. Stir in the oats and the dried fruit, if you wish.
4. Beat together 1 egg and milk and add to dry ingredients, mixing until just moistened.
5. Turn dough onto lightly floured surface and knead 4-5 times into a ball.
6. Gently roll out to a 6-7 inch circle and cut into six pie shaped wedges.
7. Place slightly apart on parchment-lined cookie sheet. Brush tops with egg/water mixture. Sprinkle with confectioners sugar, if desired.
8. Bake at 400° for 10-15 minutes or until lightly browned.
9. Serve warm with raspberry, or your favorite, jam.
Tip: This can be used for breakfast, brunch, or an afternoon tea.
Baked Oatmeal
Lena Sheaffer
Port Matilda, PA
Susie Nissley
Millersburg, OH
Esther Nafziger
Bluffton, OH
Katie Stoltzfus
Leola, PA
Martha Hershey
Ronks, PA
Makes 4-6 servings
Prep Time: 10 minutes
Baking Time: 30 minutes
½ cup oil
1 cup honey or brown sugar
2 eggs
3 cups rolled or quick oatmeal, uncooked
2 tsp. baking powder
1 cup milk
½ tsp. cinnamon or nutmeg, optional
1 cup chopped nuts, raisins, apples, or other fruit*
1. Combine oil, honey or brown sugar, and eggs in a large mixing bowl.
2. Add dry oatmeal, baking powder, and milk. Mix well.
3. Add nuts and/or fruit. Mix well.
4. Pour into a greased 8” square baking pan.
5. Bake at 350° for 30 minutes.
6. Serve hot, cold, or at room temperature with milk.
*Add any or all of these: ½ cup dried cherries, ½ cup dried cranberries, ½ cup cut-up apricots.
— Annabelle Unternahrer
Shipshewana, IN
Variation: For a lower calorie version, use only 1 egg and ½ cup sugar, use skim milk, and use ½ cup applesauce instead of ½ cup oil.
— Evie Hershey
Atglen, PA
Peach Baked Oatmeal
Bertha Burkholder
Hillsville, VA
Makes 10 servings
Prep Time: 10 minutes
Baking Time: 35 minutes
1 cup oil
4 eggs
1½ cups sugar
3 cups dry quick oats
4 tsp. baking powder
2 tsp. salt
2 tsp. vanilla
1 pint canned peaches, chopped (reserve liquid)
2 cups milk
1. In large mixing bowl, combine oil, eggs, and sugar. Add dry quick oats, baking powder, salt, and vanilla.
2. Drain peaches, reserving juice. Add water to peach juice to make 2 cups.
3. Add chopped peaches, peach juice, and milk to oatmeal mixture.
4. Pour into a greased 9 x 13 pan. Bake at 350° for 35 minutes. Serve warm with milk.
Overnight Oatmeal
Barbara Forrester Landis
Lititz, PA
Makes 10-11 servings
Prep Time: 5 minutes
Baking Time: 6-7 hours
1 cup dry steel-cut oats
1 cup dried cranberries
1 cup chopped, dried apricots
3 cups water
1½ cups milk
1. In a slow cooker, combine all ingredients and set on low.
2. Cover and cook for 6-7 hours.
Tips:
1. Make this before you go to bed, and it will be ready in the morning.
2. Serve topped with vanilla or plain yogurt.
3. Heat any leftovers in the microwave before eating.
Grits Casserole
Sue Williams
Gulfport, MS
Makes 6 servings
Prep Time: 15 minutes
Baking Time: 15-20 minutes
1 cup quick-cooking grits
4 cups water
1 tsp. salt
1 stick (¼ lb.) butter
¼ lb. sharp cheddar cheese, grated
2 eggs, beaten
1. Cook grits in boiling, salted, water for 5 minutes. Add butter and cheese. Stir until well mixed. Cool.
2. Add beaten eggs and mix thoroughly.
3. Pour mixture into a greased pan or casserole dish.
4. Bake at 400° for 15-20 minutes, or until lightly browned.
5. Serve hot.
A Tip —
Always ask for advice from older and more experienced cooks. They will be glad to share their knowledge!
New Guinea Granola
Kate Good
Lancaster, PA
Marian Good
Lancaster PA
Makes 8 cups
Prep Time: 10 minutes
Baking Time: 20 minutes
3 cups dry quick oats
3 cups dry regular oats
½ cup dry oat bran
½ cup dry powdered milk
⅔ cup honey
⅔ cup vegetable oil
1 tsp. vanilla
cinnamon
¾ cup slivered almonds
½ cup sunflower seeds
¾ cup craisins and/or raisins
1. Mix all ingredients, except cinnamon, nuts, seeds, and fruit, together in a large mixing bowl.
2. Place on a lightly greased cookie sheet. Sprinkle with cinnamon.
3. Bake at 325° for 20 minutes.
4. After the first 5 minutes of baking, stir in slivered almonds, sunflower seeds, craisins, and/or raisins, and continue baking.
5. Continue stirring every 5 minutes.
6. Cool, stirring every 10 minutes, breaking up granola into the size chunks you like.
7. When thoroughly cool, stir in an airtight container.
Peanut Butter and Banana Roll-Up
Clarice Williams
Fairbank, Iowa
Makes 4 servings
Prep Time: 5 minutes
¼ cup applesauce
¼ cup peanut butter
2 tsp. honey
4 8”-10” flour tortillas
2 firm medium-sized bananas
1. In small bowl, combine applesauce, peanut butter, and honey. Mix well.
2. Spread tortillas with mixture to within ¼” of their edges.
3. Peel bananas. Cut each banana in half lengthwise. Place 1 banana half at edge of each tortilla. Roll up jelly-roll fashion.
4. Serve.
