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January 22, 2013
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Plains Edition Recipes 1-19-13

Apple Coffee Cake

JK Chappell, Gering, Neb.

Streusel Topping

2/3 c. Biscuit Mix

2/3 c. Packed Brown Sugar

1 t. Ground Cinnamon

1/2 t. Ground Nutmeg

1/4 c. Cold Butter or Margarine

Coffee Cake

2 c. Biscuit Mix

2/3 c. Milk or Water

3 Tbsp. Granulated Sugar

1 Egg

2 Cooking Apples, peeled and thinly sliced (2 cups)

2 Tbsp. chopped nuts


1/2 c. Powdered Sugar

2 to 3 Tbsp. Milk

Heat oven to 400 degrees F. Spray 9-inch square pan with cooking spray. In small bowl for topping, mix biscuit mix, brown sugar, cinnamon and nutmeg. Cut in butter, using pastry blender until crumbly and set aside. In medium bowl for coffee cake, stir together biscuit mix, milk, granulated sugar and egg. Beat vigorously 30 seconds with spoon. Spread half of batter in pan. Arrange apple slices on batter and sprinkle with remaining topping. Sprinkle with nuts. Bake about 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 20 minutes. In small bowl, stir glaze ingredients until smooth enough to drizzle. Drizzle glaze over warm coffee cake. Makes 8 servings.

Breakfast Pizza

Chris Bryant, Johnson City, Tenn.

1 can Crescent Rolls

1 lb. Sausage

4 Eggs

1/4 c. Milk

1/2 c. Cheddar Cheese

1 c. Hashbrowns

Spread crescent rolls on bottom of a 9-by-13-inch pan. Brown and drain sausage. Mix together eggs and milk. Top crescent rolls with hashbrowns, cheese and sausage. Pour egg mixture over top. Bake at 350 degrees for 30 to 35 minutes. Check middle to be sure eggs are set.

Cinnamon Pecan Muffins

Sharon Raasch, Imperial, Neb.

1/2 c. Pecans, chopped

1/3 c. Firmly Packed Light Brown Sugar

1 t. Ground Cinnamon

2 c. Biscuit Baking Mix

1/3 c. Granulated Sugar

1 Egg

2/3 c. Milk

1/4 c. Sour Cream

Preheat oven to 400 degrees and coat a 12-cup muffin tin with cooking spray. In a large bowl, combine pecans, brown sugar, and cinnamon; mix well. Reserve 1/3 cup of the mixture. Add remaining ingredients to remaining pecan mixture; stir until just moistened. Spoon evenly into muffin cups then sprinkle with reserved pecan mixture. Bake 15 to 18 minutes, or until golden and a toothpick inserted in center comes out clean. Serve warm, or allow to cool slightly then remove to a wire rack to cool completely. NOTE: To fancy these up, top the chopped pecan mixture on each muffin with a pecan half.

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The Fence Post Updated Oct 17, 2013 09:46AM Published Feb 25, 2013 08:36AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.