Back to: Recipes
May 20, 2013
Follow Recipes

Plains Edition Recipes 5-18-13

Sour Cream Coffee Cake
Kay Bedlan, Lewellen, Neb.

12 oz. Sour Cream
1/2 c. Shortening
3/4 c. White Sugar
1 t. Vanilla
4 Eggs
2 c. Flour
1 t. Baking Powder
1 t. Baking Soda
Dash of Salt
6 Tbsp. Margarine
1 c. Brown Sugar
1 c. Walnuts, chopped
2 t. Cinnamon
Milk and Powdered Sugar

Cream together the sour cream, shortening, white sugar, vanilla and eggs. Add flour, baking powder, baking soda and salt. Mix well. Place half the mixture in a 9-by-13-by-2-inch pan. Mix together the topping mixture and spread half on top of mixture in pan. Add remaining half of the batter and top with remaining topping mixture. Bake. Mix powdered sugar and milk and drizzle over the top.

Favorite Breakfast Casserole
Delores Hansen, Chappell, Neb.

1/4 c. Margarine
1/2 lb. Fresh Asparagus, trimmed & cut into 1-inch pieces
1 Bell Pepper, chopped
1 Onion, diced
1 loaf French Bread, cubed
2 c. Cheddar Cheese, shredded
1 c. Ham, cubed
1/3 c. Honey
8 Eggs
2-1/2 c. Milk
1/2 t. Salt
1/2 t. Pepper

In a medium skillet, sauté asparagus, pepper and onion in margarine for 3 to 5 minutes. In a greased 9-by-13-inch pan, layer bread cubes, ham, 1 cup cheese and sautéed vegetables. In a medium bowl, beat together remaining ingredients, except for cheese, until well mixed. Pour mixture evenly over layers and sprinkle with remaining cup of cheese. Refrigerate overnight. Bake uncovered at 350 degrees for 45 to 50 minutes or until golden and puffed.

Whole Wheat Blueberry Muffins
Sharon Raasch, Imperial, Neb.

2 c. Whole Wheat Flour
1 t. Baking Soda
1-1/4 c. Buttermilk
2 Egg Whites, lightly beaten
1/3 c. Vegetable Oil
1/2 c. Honey
1 c. Blueberries, Fresh or Frozen

Preheat oven to 350 degrees F. Coat 12 muffin cups with cooking spray. Sift together the flour and baking soda. In a separate bowl, whisk together the buttermilk, egg whites, oil, and honey until creamy, then stir in the blueberries. Pour the wet ingredients into the flour and baking soda mixture. Fold together with a rubber spatula until the batter is moist yet remains slightly lumpy. Pour into muffin cups and bake 30 to 35 minutes.

Stories you may be interested in

The Fence Post Updated Oct 17, 2013 09:48AM Published Jul 16, 2013 03:56PM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.