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May 19, 2014
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Plains Edition Recipes 5-17-14


Baked French Toast
Diane Frerichs, Celeridge, Neb.
1/3 c. Oleo
3/4 c. Brown sugar
1 Tbsp. Cinnamon
12 slices of Bread
6 Eggs
1-1/2 c. Milk
Dash of salt
Dash of vanilla
Melt oleo in a 9-by-12-inch baking pan. Add brown sugar and cinnamon, mix well. Cover with two layers of bread slices. Beat eggs, milk, salt and vanilla. Pour over bread slices. Cover and refrigerate over night. Uncover and bake at 350 degrees for 45 minutes. Cut into squares and serve with butter and syrup. * Try using Cinnamon Raisin toast.

Chocolate Chip Banana Bread
Gloria Bryant, North Platte, Neb.
1/2 c. Butter
1-1/4 c. Sugar
2 Eggs
1 c. Ripe bananas
1/4 c. Sour milk
1 Tbsp. Vanilla
2 c. Flour
1 t. Baking powder
1 t. Baking soda
3/4 t. Salt
3/4 c. Chocolate chips
1/4 c. Nuts, chopped
In a large bowl, beat butter and sugar until crumbly. Add eggs and beat well. Beat in bananas, milk and vanilla. Mix flour, baking powder, baking soda and salt. Stir into wet ingredients. Fold in chips and nuts. Pour into pan and bake at 350 degrees for 60-65 minutes. Cool 10 minutes before removing from pan.

Morning Mocha Smoothie
Sandy Walker, Papillion, Neb.
1 Banana, sliced
1 c. Skim milk
1 Tbsp. Honey
1 Tbsp. Cocoa powder
2 t. Instant coffee
1/2 t. Vanilla
1 c. Ice cubes
In blender add all ingredients, except ice. Blend until almost smooth. Add ice cubes. Blend until desired smoothness. Serve immediately.




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The Fence Post Updated May 19, 2014 02:19PM Published Aug 25, 2014 02:49PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.