Vestige of small-town life blends old and new
Pulished on July 31, 2008 • Written by Breakfast News
Marietta Square awakened in stages Tuesday morning as it does each day, to the hourly call of chimes from the nearby First United Methodist Church.
Archives » July, 2008
Save time by making breakfast do double duty as lunch
Pulished on • Written by Breakfast News
If you’re organized enough to pack the kids’ lunches the night before, good for you.
Fruit Waffles with Pineapple Maple Syrup
Pulished on • Written by RecipeFeed.com
1 cn DOLE Pineapple Chunks in -juice, drained (20 oz; -reserve 3/4 cup juice) 1/4 c Maple syrup 2 t Cornstarch DOLE Mandarin Orange -Segments (drained) DOLE Raisins Add maple syrup and cornstarch in a saucepan. Mix well. Cook, stirring until mixture boils and thickens. Serve over waffles with the pineapple chunks, DOLE Mandarin Orange Segments (drained), and DOLE Raisins. |
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Fruit and Nut Breakfast Bars
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***** NONE ***** 1 1/2 c golden rasins–plumped and : drained - : see note* 1 TB flour 9 oz uncooked quick or old : fashioned oats 5 oz coarsely chopped almonds 1/2 c firmly packed light brown : sugar 1/2 c Egg Beaters® 99% egg : substitute — thawed 1/3 c Low Calorie margarine — : melted 1/2 ts vanilla 1/8 ts almond extract Preheat oven to 350. Spray a 13×9″ nonstick baking pan with cooking spray. Line pan with a sheet of wax paper over bottom and up sides of pan. Set aside. In a medium bowl, combine raisins and flour, tossing to coat. Add oats, almonds and sugar and stir to combine. Set aside. In a 1 cup liquid measure, combine remaining ingredients. Add to dry ingredients and stir until moistened. Press mixture into prepared pan. Bake until golden brown, about 25 minutes. Set pan on wire rack and let cool for 30 minutes. Invert pan onto work surface, discarding wax paper, Let cool completely.. Cut in half lengthwise, then cut each half into 12 equal bars, making 24. Wrap each bar in plastic wrap and freeze for future use. |
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Frozen French Toast(Star 11/23/92)
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4 Eggs 1 c Milk 2 tb Sugar 1 t Vanilla 1/4 ts Nutmeg 8 Slices texas toast Melted butter In a bolw, beat the eggs, milk, sugar, nutmeg, and vanilla. Place bread in a shallow dish. Pour egg mixture over the bread. Turn bread to coat both sides. Let stand until all egg mix is absorbed. Freeze uncovered until firm. Place in sealed plastic bags, return to freezer. To serve: Place desired number of french toast on lightly greased cookie sheet. Brush with melted butter, then bake at 500 deg f for 8 minutes. Turn, brush with margarine and bake for another 10 minutes or until browned. |
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Enjoying a Southern-style breakfast
Pulished on • Written by Breakfast News
When the heart yearns for food from home - or where home used to be - it doesn’t matter how health-conscious folks feel about that food.
County Fair: Big news at breakfast
Pulished on July 30, 2008 • Written by Breakfast News
Attendees of Wednesday’s Farm City Breakfast to open this year’s Niagara County Fair got some big news with their eggs and bacon.
Mayor Hosts Pancake Breakfast For OPPD, City Crews
Pulished on • Written by Breakfast News
Omaha Mayor Mike Fahey hosted a pancake breakfast Monday morning for those who worked hard to get Omaha back online after a wind storm June 27.
Frozen Bread Caramel Rolls
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2 ea Loaves froz bread (16 oz ea) 4 oz Butterscotch or vanilla Pudding mix NOT instant 1/2 c To 1c brown sugar, packed 2 tb Milk 1/2 c Butter or margerine 1 ts Cinnamon Thaw frozen bread. Break up one loaf in bottom of 9×13 pan. Melt butter and add brown sugar, pudding mix, and cinnamon. Mix all together and pour half over bread. Bread second loaf on top, cover and pour remaining mixture over. Let rise in warm place until doubled in bulk, or overnight in the frig. When risen, dough should reach the top of the pan. Bake 30 mins at 350. Shared by Lisa Greenwood |
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Frittata Di Campagna Al Taleggio (Country-Style Omelette)
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8 lg Eggs 6 oz Taleggio cheese, small cubes 1/3 c Onions, finely chopped 1/3 c Green peppers 1/4 c Parsley, finely chopped Salt Fresh ground black pepper Extra virgin olive oil Grill green peppers then peel and cut into julienne strips. In a skillet, saute the onion in oil until transparent, then set aside until needed. In a bowl, handwhip the eggs until frothy, then add the green peppers, salt, pepper and onions. In the same skillet (adding more oil if necessary), cook the omelette on both sides until still a little soft inside (alla lacrima or runny “like a teardrop”), but well-cooked on the outside. Set omelette on an oven plate and top with cheese. Bake in oven preheated to 150C(300F) until cheese has melted. Sprinkle with parsley and serve immediately. |
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