rhubarb coffee cake
Monday March 15th 2010, 3:49 pm
Filed under:
Breakfasts
Rhubarb Coffee Cake
Posted by LladyRusty at recipegoldmine.com 6/25/01 1:27:46 pm
Source: Recipe by Mrs. Vernon Flegler, Russell, Kansas
1/2 cup butter or margarine
1 1/2 cups brown sugar
2 eggs
2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups rhubarb, frozen or fresh, chopped
1/2 cup sugar
1/2 cup nuts
1 teaspoon cinnamon
Preheat oven to 350 degrees F.
Cream butter and brown sugar. Add eggs, then dry ingredients alternately with buttermilk. Fold in rhubarb. Pour into 9 x 13-inch greased pan. Mix sugar, nuts and cinnamon. Sprinkle on top of the batter. Bake for 45 minutes.
Advice is like snow the softer it falls, the longer it dwells upon, and the deeper it sinks into the mind. — Samuel Taylor Coleridge
Related External Links
Oven French Toast
Butter for greasing 8 oz Loaf French bread, in 1″ sl 4 lg Eggs — slightly beaten 1 c Milk 1 c Half-and-half 1 t Vanilla 1/8 ts Ground cinnamon 1/8 ts Ground nutmeg —–TOPPING—– 1/2 c Unsalted butter — softened 1 c Lt brown sugar — packed 2 tb Maple syrup 1 c Coarsely chopped pecans 1. Heavily butter a 9-inch square baking dish. Fill dish with bread slices. 2. In a medium bowl, combine eggs, milk, half-and-half, vanilla, cinnamon and nutmeg. Pour egg mixture over bread. Cover and refrigerate overnight. 3. To make the topping: The next day, in a small bowl blend butter, brown sugar and maple syrup with a fork. Stir in pecans. Spread topping evenly over bread. 4. Bake, uncovered, in a preheated 350-degree oven until puffed and golden, about 40 minutes. Let stand for 5 minutes before serving. from Anne Conidi, La Grange Park, Illinois Source: Chicago Sun Times, August 7, 1996
|
There are times when fear is good It must keep its watchful place at the hearts controls. There is advantage in the wisdom won from pain. — John Updike
Related External Links
raspberry hotcakes
Wednesday March 10th 2010, 11:05 am
Filed under:
Breakfasts
Raspberry Hotcakes
4 servings - 4 points
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon lemon zest, finely grated
1 cup buttermilk
2 large egg whites
3/4 cup raspberries
1/4 cup reduced-sugar raspberry jam
1 cup fat-free vanilla yogurt
Sift together flour, baking powder and salt in a medium bowl; set aside.
Whisk together egg yolk, zest and buttermilk in a small bowl; set aside.
Beat egg whites with an electric mixer until stiff peaks form.
Stir buttermilk mixture into flour mixture; fold in egg whites and raspberries.
Coat a large nonstick skillet with cooking spray and warm over medium heat. Ladle 3 tablespoons of batter onto hot skillet to make each hotcake. Cook until bottom is set and golden brown, about 2 minutes; flip and cook until firm, about 2 to 3 minutes more. Set aside and cover to keep warm; repeat with remaining batter. (Or place cooked hotcakes on a baking sheet in a preheated oven to stay warm while you finish cooking the batter.)
Serve hotcakes topped with raspberry jam and yogurt.
Yields three 3-inch hotcakes, 1/4 cup of yogurt and 1 tablespoon of jam per serving.
Whatever you can do, or dream you can, begin it. Boldness has genius, power and magic in it. — Johann Wolfgang von Goethe
Related External Links
Salmon Croquettes
Sunday March 07th 2010, 10:16 pm
Filed under:
Breakfasts 
1 can pink salmon — 15 1/2 oz can 1 medium onion — diced 1 medium green bell pepper — cored - seeded and diced - 2 large eggs 1/2 cup flour 1 teaspoon salt 1/4 teaspoon black pepper — freshly ground vegetable oil — for cooking 1) Drain the can of salmon and place the salmon in a large mixing bowl. Add the remaining ingredients and mix thoroughly. The croquette mixture should be moist and not too chunky. 2) Grease one or two large heavy skillets lightly with oil and heat over medium heat. (A seasoned cast-iron skillet is perfect.) Use about 1/4 cup of the croquette mixture to form patties 3 inches across and about 1/2 inch thick. Cook the croquettes, turning them once, until golden brown on both sides, about 4 minutes. Serve hot.
|
For the first time in the history of our country the majority of our people believe that the next five years will be worse than the past five years. — James Earl Jimmy Carter, Jr.
Related External Links
cinnamon toast coffee cake
Sunday March 07th 2010, 3:03 pm
Filed under:
Breakfasts 
Cinnamon Toast Coffee Cake
2 cups flour
1 1/2 cups granulated sugar, divided
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
6 tablespoons melted margarine, divided
1 teaspoon vanilla extract
3 teaspoons cinnamon
Sift flour, 1 cup sugar, baking powder and salt into a bowl. Blend in milk, 2 tablespoons margarine and vanilla extract; mix well. Turn into greased oblong pan. Bake in preheated 325 degree oven for 15 to 20 minutes or until golden brown.
Drizzle remaining 4 tablespoons melted margarine over top. Mix remaining 1/2 cup sugar with cinnamon, then sprinkle over cake. Bake for 10 minutes longer.
Yields 12 servings.
If the wind will not serve, take to the oars. — Latin Proverb
Related External Links
biscuits and sausage gravy
Sunday March 07th 2010, 12:54 am
Filed under:
Breakfasts 
Biscuits and Sausage Gravy
3 cups self-rising soft wheat flour
1/4 teaspoon baking soda
1 teaspoon granulated sugar
1/2 cup butter-flavored shortening
1 1/4 cups buttermilk
Butter or margarine, melted
Sausage Gravy
Combine first 3 ingredients in a large bowl; cut in shortening with a pastry blender until mixture is crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 4 or 5 times.
Roll dough to 3/4-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425 degrees F for 12 minutes or until golden. Brush tops with butter. Split biscuits open; serve with Sausage Gravy.
Yields 12 to 14 servings.
Sausage Gravy
1/2 pound ground pork sausage
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon Italian seasoning
Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside.
Add butter to drippings; heat over low heat until butter melts. Add flour, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in seasonings and sausage. Cook until thoroughly heated, stirring constantly.
Yields 3 3/4 cups.
The fear of death is more to be dreaded than death itself. — Publilius Syrus
Related External Links
Crispy Fried Oatmeal Slices
Monday March 01st 2010, 1:50 am
Filed under:
Breakfasts 
2 c Quaker Oats, uncooked – (quick or old-fashioned) 1 t Salt 3 1/2 c Water 1/2 c Finely-chopped cooked ham -OR- crumbled cooked bacon — drained Stir oats into briskly boiling salted water. Cook 1 minute for quick oats, stirring occasionally. Cook 5 minutes or longer for old fashioned oats. Cover pan, remove from heat and let stand 5 minutes. Stir in ham or bacon. Pour into ungreased 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pan. Cool slightly. Cover and refrigerate several hours or overnight. Cut into 16 slices. Pan-fry in small amount of butter until golden brown, about 10 minutes per side. Serve hot with butter and syrup. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
|
An orator is a good man who is skilled in speaking. — Cato the Elder
Related External Links
Impossible Breakfast Pie
Sunday February 28th 2010, 4:29 am
Filed under:
Breakfasts 
6 Eggs 2 c Milk 1 t Dry mustard 1 c Bisquick 1/2 ts Oregano leaves 1 lb Sausage 1 c Cheese, cheddar, shredded Brown and drain sausage. Mix all ingredients together and cover. Refrigerate overnight. Preheat oven to 350. Pour into greased 2-qt. casserole; bake until knife inserted in center comes out clean, about 1 hour. Sylvias comments: This rose so much, it was about 1″ over the top of the casserole! 2 adults and 2 children almost polished the whole thing off. Easy to make and flavorful, although the hour cooking time (50 minutes worked in my oven) limits it to weekends for us; I don get up an hour before breakfast on weekdays. But for a special weekend breakfast, its great. Id also like to try it split, 2 servings to a foil pie pan; I bet it would take less baking time that way. Posted on GT Cookbook echo by Steve Paye MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
|
Bad mind, bad heart. — Anacharsis Cloots
Related External Links
caramel apple coffee cake
Thursday February 25th 2010, 2:33 pm
Filed under:
Breakfasts 
Caramel Apple Coffee Cake
Posted by Marla at recipegoldmine.com 9/22/2001 5:29 pm
1/2 cup butter
1/2 cup brown sugar
1/2 cup chopped nuts
Apple juice
2 apples
1/4 cup Karo syrup (dark)
3/4 cup cinnamon sugar mixture
2 packages refrigerated biscuits
Melt butter. Add brown sugar and Karo. Sprinkle chopped nuts over syrup mixture. Peel, core, slice and chop apples. Sprinkle over nut-syrup mixture. Dip each biscuit in apple juice then coat with cinnamon/sugar. Place on top of apples. Bake at 375 degrees F for 25 minutes. Not sure what size baking dish to use. I make half the recipe and it fits in a dish that is about 5-1/2 x 8 so you might get the whole recipe in a 9-inch square pan. Whatever is big enough for two cans of biscuits.
Contrary to general belief, I do not believe that friends are necessarily the people you like best, they are merely the people who got there first. — Peter Ustinov
Related External Links
Corned Beef Hash(Claiborne)
Thursday February 25th 2010, 9:45 am
Filed under:
Breakfasts 
2 3/4 lb Corned beef 3 Potatoes (about 1 1/2 lb) Salt to taste 1 tb Butter 1 c Finely chopped onions 1/2 c Finely chopped green pepper 1 Egg 1 Egg yolk 1 t Worcestershire sauce Fresh ground pepper to taste 8 ts Butter or vegetable oil From “The New York Times Cook Book,” Craig Claiborne. Harper and Row, 1990. Put the corned beef in a kettle and add water to cover to a depth of about 2″. Bring to a boil and let simmer uncovered 1 hour. Cover closely and continue cooking 3 hours. Meanwhile, put the potatoes in a saucepan and add cold water to cover and salt. Cook until almost tender but relatively firm, 20-30 minutes. The potatoes must not be overcooked or they will not cube properly. Drain and let cool. Peel the potatoes and cut them into very small dice. There should be about 3 1/2 cups. When the corned beef is cooked, remove and let cool. Heat the butter in a skillet and add the onions and green pepper. Cook, stirring, until wilted. Trim away and discard the fat from the corned beef. Cut the corned beef into very thin slices and cut the slices into very small cubes. There should be about 5 cups. Put the cubed meat into a mixing bowl and add the potatoes and onion mixture. Add the egg and egg yolk, Worcestershire, salt and pepper and blend thoroughly with the fingers. Press down with the fingers to make the mass compact. Cover with clear plastic wrap and refrigerate overnight. Shape the mixture into 8 portions of more or less equal size. (Or, if you prefer, heat butter or oil in a nonstick skillet and cover the bottom with hash.) Flatten each portion into patties. Heat 1 teaspoon of butter or oil for each patty to be cooked. Cook 2 or 3 minutes on one side, or until brown. Turn the patty and cook 2 or 3 minutes on the other side, or until brown. Serve if desired, with a poached egg atop each patty.
|
I will do my best. That is all I can do. I ask for your help-and Gods. — Lyndon B. Johnson
Related External Links
