Reader Recipes

Breakfast Bonanza

 

EGGS BENEDICT

From Phil Irwin of Flint Hill

 

InGREDIENTS:

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1 pkg. hollandaise sauce mix

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3 T lemon juice

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1 quality split English muffin

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Butter or margarine

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2 slices Virginia country ham

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2 eggs

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Vegetable oil spray

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Lemon, parsley for garnish

 

DIRECTIONS: Prepare hollan­daise sauce per package directions, substituting lemon juice for water. Toast or broil muffin halves and spread with butter. Top with slices of ham. Poach eggs for 3½ minutes in cups sprayed with vegetable oil. With whites set and yolks liquid, place eggs on muffin halves. Smother with hollandaise sauce and top with a twisted sliver of lemon; garnish with fresh parsley.

HASH BROWN CASSEROLE

From Wanda Simmers of Bridgewater

 

INGREDIENTS:

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1 large pkg. hash brown potatoes, thawed

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16 oz. sour cream

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1 can chicken soup, undiluted

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12 oz. shredded cheese

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1 small onion, chopped

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1 stick butter, melted

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2 cups cracker crumbs

 

DIRECTIONS: Combine first 5 ingredients and place in a 9x13-inch baking dish greased with half the butter. Top with cracker crumbs and remaining butter. Bake at 350° for 1 hour.   

MOM’S OVERNIGHT CINNAMON ROLLS

From Loretta Hawkins of Harrisonburg

 

INGREDIENTS:

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2 pkgs. dry yeast

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½ cup warm water

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2 cups milk (scalded)

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1⁄3 cup sugar

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1⁄3 cup oil or shortening

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3 t baking powder

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2 t salt

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1 egg

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6½ - 7 cups flour, divided

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4 T butter (melted)

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½ cup sugar

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2 t cinnamon

 

DIRECTIONS:  Dissolve yeast in warm water. Cool milk to lukewarm; stir into yeast with 1⁄3 cup sugar, oil, baking powder, salt, egg and 3 cups flour. Beat smooth. Stir in enough flour to make dough easy to handle. Knead dough for 10 minutes. Let rise until double, 1 to 11⁄2 hours. Punch down dough and divide in half, rolling each half into a 1⁄4-inch-thick rectangle. Combine melted butter, ½ cup sugar and cinnamon and spread equally on dough rectangles. Starting on the long side of each rectangle, roll up and pinch edges to secure. Slice into 1-inch-thick slices. Place slices in two 9x14-inch greased pans. Cover with foil and refrigerate up to 48 hours. Bake in a 350° oven for 30-35 minutes.

 

APPLE BUTTER BREAD

From Nancy Howard of Brookneal

 

INGREDIENTS:

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¾ cup apple butter

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2 t cinnamon

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½ t cloves

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½ cup water

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½ cup oil

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1¼ cups brown sugar

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2 large eggs, slightly beaten

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1¾ cups all-purpose flour

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1 t baking soda

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¾ t salt

 

DIRECTIONS: Combine apple butter, cinnamon, and cloves. Whisk in water, then oil, then brown sugar, then eggs. Mix until smooth. Stir together flour, baking soda, and salt. Combine with the apple butter mixture and mix until smooth. Pour into 3-4 mini-loaf pans or a 9-inch loaf pan that has been greased. Bake at 350° for 50 minutes for mini-loaf pans;  70 minutes for large loaf pan. 

 

BREAKFAST PIZZA

From Vicky Balderson of Oldhams

 

INGREDIENTS:

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16-oz. prepared pizza dough

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1 lb. sausage, cooked & drained

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1 cup cheddar cheese

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1 cup hash browns, thawed

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4 eggs

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½ cup milk

 

DIRECTIONS: Grease pizza pan; pat out pizza dough to sides and flute edges. Layer sausage, cheese and hash browns. Beat eggs and milk together, drizzle on top and bake at 325° for 20-25 minutes. 

WHOLE-WHEAT PANCAKES

From Linda Logan of Boydton

 

INGREDIENTS:

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1 cup all-purpose flour

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1 cup whole-wheat flour

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2 t baking powder

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1 t baking soda

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¼ t salt

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2 T sugar

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2 cups buttermilk

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2 eggs

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¼ cup oil

 

DIRECTIONS: Combine dry ingredients in a medium-size bowl. Add buttermilk, eggs and oil. Mix well. Preheat griddle to 375°. Pour batter onto griddle 1⁄4 cup at a time; flip when bubbles break on the surface. Serve warm with butter and syrup or toppings. Makes 12-15.

Have a favorite recipe or a cooking tip to share? E-mail recipes and tips with your name and address to: ReaderRecipes@co-opliving.com or mail to Reader Recipes, P.O. Box 2340, Glen Allen, VA 23058. Readers are awarded a $10 gift card for each published submission.

 

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