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October 13, 2012
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Plains Edition Recipes 10-13-12


Night Before French Toast

Doris Rempe, Lawrence, Neb.

1 loaf French Bread, without seeds

8 Eggs

3 c. Milk

4 Tbsp. Sugar

3/4 t. Salt

1 Tbsp. Vanilla

But bread into 1-inch slices. Arrange bread in a 9-by-13-inch baking pan. Combine rest of ingredients until blended. Pour over bread. Turn slices to coat evenly. Refrigerate covered overnight. In griddle or skillet, saute bread in butter until golden, 4 or 5 minutes on each side. Serve with syrup or preserves and enjoy.

Zucchini Carrot Muffins

Kay Bedlan, Lewellen, Neb.

3/4 c. Cake Flour

1 t. Baking Powder

1/2 t. Baking Soda

1/4 t. Ground Cinnamon

Pinch of Nutmeg

1 Egg

1/2 c. White Sugar

3 Tbsp. + 1 t. Vegetable Oil

1/2 c. Zucchini, grated

1/4 c. Carrot, grated

Pinch of Salt and Pepper

1/4 c. Wheat Bran

1/4 c. Walnuts, chopped

Cream together egg, sugar and oil. Mix well. Add zucchini, carrot, spices, baking powder and baking soda. Mix well. Add wheat bran, flour and nuts. Pour into a well greased muffin pan. Bake at 350 degrees for 14 minutes.

Blueberry Coffee Cake

Chris Bryant, Johnson City, Tenn.

1 quart Blueberries

1/2 c. Pecans, chopped

1/2 c. Sugar

1 stick margarine or butter

1/2 c. Oil

1 c. Sugar

1 c. Flour

2 Eggs

Grease a 10-inch pie plate and pour blueberries into plate. Combine pecans and sugar and spread over blueberries. Melt butter. Add oil, sugar, flour and eggs. Beat these ingredients together and pour over berry mixture. Bake in 325 degree oven for 1 hour.




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The Fence Post Updated Oct 15, 2012 12:02PM Published Nov 12, 2012 11:13AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.