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October 22, 2012
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Rocky Mountain Recipes 10-22-12


Blueberry Muffins

Iola Egle • Bella Vista, Ark.

1 c. Fresh Blueberries

2-1/2 c. Ground Oatmeal to make flour

1 Egg, beaten

1/4 c. Brown Sugar

3 Tbsp. Very Soft Butter

4 t. Baking Powder

1 c. Whole Milk

Wash, drain and lightly dry blueberries. Sprinkle with 1/4 cup flour to prevent them sticking together. Add brown sugar and softened butter to egg. Sift remaining ground oat flour with baking powder and add alternately with milk to egg mixture until flour is moistened. Drop batter by spoonfuls into paper muffin cups in muffin pans. Add layer of berries and more batter until all are used. Bake 25 minutes in a 375 degree oven. Makes 1 dozen. Serve with butter and honey, optional.

Best French Toast

Marcey Dyer • Pierce, Colo.

1 c. Flour

2 t. Baking Powder

1/2 t. Salt

1 Tbsp. Sugar

1 Egg

1-1/2 c. Milk

1/4 c. Cooking Oil

Mix all ingredients together. Dip slices of white or wheat bread into batter, coating both sides. Brown in hot oil for 1 to 1-1/2 minutes per side. Serve with warm maple syrup.

Breakfast Rice

Twilight Horst • Fruita, Colo.

1 Tbsp. Oil

1 clove Garlic, finely chopped

Rice, cooked

Fried Bacon Bits or Chopped Ham

Scrambled Eggs

Cheese Sauce

Heat 1 tablespoon oil in a skillet. Saute one very finely chopped garlic clove. Add cooked rice and fried bacon bits or chopped ham. Stir fry until golden brown. Dump out on a platter and keep warm. Scramble eggs and arrange on top. Make a cheese sauce to drizzle over all. Serve with toast.

Nectarine Pancakes

Marlene Maurer • Lakewood, Colo.

1-3/4 c. All-purpose Flour

3-1/2 Tbsp. Sugar

1 Tbsp. Baking Powder

1/2 t. Coarse Salt

1-1/2 c. Low-fat Buttermilk

2 Eggs, room temperature

1 t. Pure Vanilla Extract

1 Tbsp. Butter, melted, plus more softened for skillet and serving

2 Tbsp. Safflower Oil

2 Nectarines, peeled and thinly sliced

Pure Maple Syrup, for serving

Whisk together flour, sugar, baking powder and salt. Whisk together buttermilk, eggs, vanilla, melted butter and oil. Whisk egg mixture into flour mixture. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip and cook until golden brown, about 3 minutes. Serve with butter and syrup.

Colossal Chocolate Muffins

Sharon Raasch • Imperial, Neb.

1-1/2 c. All-purpose Flour

1 Tbsp. Baking Powder

1/4 t. Salt

1/3 c. Sugar

1/2 c. Unsweetened Cocoa

2 Eggs, beaten

3/4 c. Milk

1/2 c. Butter, melted

1 c. Semisweet Chocolate Chips

Preheat oven to 400 degrees. Coat a 6-cup muffin tin or a 12-cup tin for regular-sized muffins with cooking spray. In a large bowl, combine flour, baking powder, salt, sugar and cocoa. Add eggs, milk and butter. Mix well with a spoon. Add chocolate chips and mix just until combined.

Fill each muffin cup 3/4 full with batter. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Remove muffins from pan and cool on a wire rack.

Breakfast Pizza

Marsha Konken • Sterling, Colo.

1 pkg. Crescent Rolls

4 Eggs

1/4 c. Milk

1 (16 oz) pkg. Pork Sausage, browned

1 c. Frozen Hashbrowns, thawed

1 c. Cheddar Cheese, shredded

Preheat oven to 375 degrees. On a pizza pan or a 9-by-13-inch pan, place the crescent rolls with points to the center of the pizza pan to form crust. Pinch seams together. Beat the eggs, add milk and mix well. Pour over the crust. Sprinkle the browned sausage, hashbrowns and cheese evenly over all. Bake 25-30 minutes.




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The Fence Post Updated Oct 22, 2012 11:35AM Published Nov 19, 2012 10:00AM Copyright 2012 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.