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April 15, 2013
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Plains Edition Recipes 4-13-13

Sausage-Cheese Turnovers

Kay Bedlan, Lewellen, Neb.

10 (1 oz) Link Sausages, cooked

2 oz. Cheddar Cheese Strips

1 (11 oz) can Refrigerated Biscuits

2 Tbsp. Cornmeal

Roll each biscuit into a 4-inch circle. Sprinkle with cornmeal. Center cheese strips and sausages on biscuit. Fold over and seal edges with fork dipped in flour. Bake.

Graham Muffins

Iola Egle, Bella Vista, Ark.

2 Eggs, well beaten

1 c. Buttermilk or Sour Milk

1 Tbsp. Butter, melted

1 c. Whole Wheat Flour or White Flour

1 t. Soda

2 t. Baking Powder

1/2 t. Salt

1 c. Graham Whole Wheat Flour

Blend eggs, milk and butter together. Sift dry ingredients, except graham flour together and stir in until flour is just moistened—don’t over mix. Add graham flour. Fill greased muffin cups 2/3 full. Bake in a 375 degree oven for 20 minutes. Serve with your favorite jam.

Overnight Coffee Cake

Sharon Raasch, Imperial, Neb.

2 c. All-purpose Flour

1 t. Baking Powder

1 t. Baking Soda

1/2 t. Salt

3/4 c. Granulated Sugar

1 c. Brown Sugar, packed and divided

2 t. Ground Cinnamon, divided

3/4 c. Butter, melted

1 c. Milk

2 Eggs

1/2 c. Pecans, chopped

Coat a 9-by-13-inch baking dish with cooking spray then flour. In a large bowl, combine 2 cups flour, the baking powder, baking soda, salt, sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, the butter, milk, and eggs. Beat until well combined. Pour into prepared baking dish then cover and chill at least 8 hours, or overnight. Preheat oven to 350 degrees F. In a small bowl, combine remaining 1/2 cup brown sugar and 1 teaspoon cinnamon with the pecans. Sprinkle over chilled batter and bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Cut, and serve warm. Serves 12.

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The Fence Post Updated Oct 17, 2013 09:47AM Published May 13, 2013 10:03AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.