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June 24, 2013
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Rocky Mountain Edition Recipes 06-24-13


Apple Oven Breakfast Cake

Tamra Palmer • Elizabeth, Colo.

3 Tbsp. Butter

¼ c. Brown Sugar, packed

1/8 t. Cinnamon

1 Apple, peeled and sliced

3 Eggs

1/4 t. Salt

1/2 c. Flour

1/2 c. Milk

1 Tbsp. Lemon Juice

1 Tbsp. Powdered Sugar

Preheat oven to 425 degrees.

Melt butter in a 12-inch cast iron skillet (or oven-proof frying pan) over medium high heat.

Stir in brown sugar and cinnamon.

Add sliced apple and cook for 3 minutes, or until soft.

In a blender, mix eggs, salt, flour and milk.

Pour mixture over apples in pan, and move to oven.

Bake uncovered about 15 minutes.

Remove and sprinkle with lemon juice and powdered sugar.

Egg and Cheese Wrap

Sharon Raasch • Imperial, Neb.

1 c. Fresh Blueberries, rinsed

1/4 c. Apple Juice

1 t. Cornstarch

2 c. All-purpose Flour

1 c. Sugar

1/2 c. Cold Butter, cut into chunks

1/2 t. Baking Powder

1/2 t. Baking Soda

1/4 t. Salt

1 t. Lemon Peel, grated

3/4 c. Plain Low-Fat Yogurt

1 t. Vanilla

2 Eggs

6 oz. Cream Cheese, room temperature

1 t. Lemon Juice

1/2 c. Almonds, sliced

Press tortilla into microwave-safe cereal bowl.

Break egg into center of tortilla then beat gently with a fork until blended, being careful not to tear tortilla.

Microwave 30 seconds on high power.

Stir.

Microwave 30 to 45 more seconds, or until egg is almost set.

Remove tortilla from bowl to a flat surface.

Top egg with cheese and salsa.

Fold bottom of tortilla over egg and then fold in sides and serve.

Blueberry Cream Cheese Coffee Cake

Marlene Maurer • Lakewood, Colo.

1 c. Fresh Blueberries, rinsed

1/4 c. Apple Juice

1 t. Cornstarch

2 c. All-purpose Flour

1 c. Sugar

1/2 c. Cold Butter, cut into chunks

1/2 t. Baking Powder

1/2 t. Baking Soda

1/4 t. Salt

1 t. Lemon Peel, grated

3/4 c. Plain Low-Fat Yogurt

1 t. Vanilla

2 Eggs

6 oz. Cream Cheese, room temperature

1 t. Lemon Juice

1/2 c. Almonds, sliced

In a 1-quart pan over medium heat, bring blueberries & apple juice to a boil.

Lower heat and simmer, stirring occasionally, until blueberries have released their juices, about 3 minutes.

In a small bowl, blend cornstarch & 2 t. water & add to blueberry mixture.

Stir until it simmers and thickens, about 1 minute.

Let cool to room temperature.

In a bowl or food processor, mix or whirl flour and 3/4 cup sugar.

Add butter to flour mixture.

Cut in with a pastry blender or pulse until mixture resembles coarse crumbs.

Reserve 1/2 cup and pour remaining into a large bowl.

Stir in baking powder, baking soda, salt and lemon peel.

In a bowl, mix yogurt, vanilla and 1 egg until blended.

Stir into flour-baking powder mixture until incorporated.

Spread batter in a buttered 9-inch round cake pan with a removable rim.

In a bowl or food processor, beat with an electric mixer on high speed or whirl cream cheese, remaining 1/4 cup sugar, remaining egg and lemon juice until smooth.

Spread over batter in pan, leaving a 1/2-inch border bare.

Gently spread blueberry mixture over cream cheese mixture, leaving some visible.

Stir almonds into reserved flour mixture and sprinkle over cake, concentrating most around edge of batter.

Bake in a 350-degree oven until center of cake barely jiggles when pan is gently shaken and top of cake is golden brown, 30 to 40 minutes.

Let cool on a rack for 15 minutes, then remove pan rim.

Serve warm or at room temperature.

Ham and Cheese Omelet Roll

Twilight Horst • Fruita, Colo.

4 oz. Cream Cheese

3/4 c. Milk

1/4 t. Salt

2 Tbsp. Flour

12 Eggs

2 Tbsp. Mustard

1 c. Cheddar Cheese, shredded

2 c. Ham, finely chopped or Browned Sausage

1/2 c. Minced Onion

3/4 c. Cheese, shredded

Mix cream cheese, milk, salt, flour and eggs together and pour onto a cookie sheet lined with wax paper.

Bake at 375 degrees for 30 minutes.

Spread with mustard, shredded cheese, chopped ham and minced onion.

Roll up starting at short end, peeling away wax paper.

Sprinkle with 3/4 cup cheese.

Bake 3-4 minutes longer until melted.

Bran Muffins

Patty Spellman • Yuma, Colo.

2 c. All Bran

2 c. Boiling Water

2-1/2 c. Sugar

2 c. plus 3 Tbsp. Shortening

1 qt. Buttermilk

5 t. Salt

6 c. Flour

4 Eggs

4 c. Bran Buds

5 t. Soda

Pour boiling water over All Bran and let cool.

Mix eggs, sugar and shortening and beat well.

Add bran mix and let cool.

Add remaining ingredients and mix well.

Bake at 375 degrees for 19 minutes.

*The mix keeps well in the refrigerator. Make ahead of time and then bake.

Blueberry Muffins

Diane Klein • Loveland, Colo.

2 c. All-purpose Flour

1/3 c. plus 2 Tbsp. Sugar

1 Tbsp. Baking Powder

1 t. Salt

1 c. Fresh or Frozen Blueberries, thawed

1 Egg

1 c. Milk

1/4 c. Butter or Margarine, melted

In a large bowl, combine flour, sugar, baking powder and salt.

Add blueberries.

In another bowl, beat eggs and milk.

Stir in butter.

Stir into ingredients just until moistened.

Fill greased or paper lined muffin cups two-thirds full.

Bake at 400 degrees for 20 to 25 minutes or until muffins test done.

Yields: 1 dozen.




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The Fence Post Updated Oct 17, 2013 09:50AM Published Jul 30, 2013 11:45AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.