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October 1, 2013
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Rocky Mountain Recipes 9-30-13

Blueberry Cream Muffins
Joyce Ramey • Greeley, Colo.
4 Eggs
2 c. Sugar
1 c. Vegetable oil
1 t. Vanilla extract
4 c. All-purpose flour
1 t. Salt
1 t. Baking soda
2 t. Baking powder
2 c. Sour cream
2 c. Fresh blueberries
In a mixing bowl, beat eggs. Gradually add sugar. While beating slowly pour in oil. Add vanilla. Combine dry ingredients then add alternately with the sour cream to the egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 degrees for 20 minutes. Makes 24 muffins.

Coconut Waffles
Marcey Dyer • Peirce, Colo.
3 c. Flour
4 Tbsp. Baking powder
1 c. Coconut, shredded
1 t. Sugar
Salt to taste
2 Eggs, beaten
2 c. Milk
4 t. Shortening, melted
Mix together flour, baking powder, coconut, sugar and salt. Add eggs, milk and shortening; beat well. Cook in hot greased waffle iron to a golden brown.

Peach French Toast
Marlene Maurer • Lakewood, Colo.
1 c. Brown sugar, packed
1/2 c. Butter
2 Tbsp. Water
1 (29 oz) can Sliced peaches, drained
12 (1/2-inch thick) slices Day old bread
6 Eggs
1 Tbsp. Vanilla
Cinnamon
In a saucepan, stir brown sugar, butter and water. Bring to a boil, reduce heat to low and simmer for 10 minutes, stirring frequently. Pour brown sugar mixture in a 9-by-13-inch pan, covering bottom. Place peach slices over sugar mixture. Top with bread. Whisk eggs and vanilla then pour over bread to coat evenly. Sprinkle with cinnamon. Cover and refrigerate over night or 8 hours. Remove from refrigerator 30 minutes before baking to bring to room temperature. Bake at 350 degrees for 30 minutes.

Blinna (German thin pancake)
Diane Klein • Loveland, Colo.
2 c. Flour
1/2 t. Salt
2 Tbsp. Sugar
2 c. Water, lukewarm
1 cake or pkg. Yeast
1/2 c. Water, warm
1 Egg
1 c. Boiling water
1 t. Baking soda
Dissolve yeast in warm water. Mix flour, salt, sugar, lukewarm water and yeast mixture in a bowl. Cover mixture (sponge) and let set overnight, in a warm place. In the morning add egg. Dissolve baking soda in boiling water then beat into mixture; mix well. Batter will be thin and watery. Bake slightly in a slightly greased pan. Pour about 1/2 cup batter in pan, holding pan at a slight angle, move the pan in a circular motion until batter covers the entire pan. Set on hot burner. When edges begin to curl, turn and brown on the other side. Blinna should be porous and very thin.

Sour Cream Coffee Cake
Sharon Raasch • Imperial, Neb.
1 c. Walnut, chopped
1/3 c. Sugar
2 t. Ground cinnamon
1 Yellow cake mix
1 c. Sour cream
1 c. Water
2 Eggs
Preheat oven to 350 degrees. In a medium bowl, combine walnuts, sugar and cinnamon; mix well and set aside. In a large bowl, beat cake mix, sour cream, water and eggs until well combined. Spread half the batter in a greased 9-by-13-inch baking dish. Sprinkle with half the nut mixture, then repeat layers. Bake 25-30 minutes or until toothpick inserted in center comes out clean.

Bacon and Cheese Quiche
Tamra Palmer • Elizabeth, Colo.
4 eggs
3/4 c. Cream
3/4 c. Milk
1/2 c. Cheddar cheese, grated
3/4 c. Bacon, chopped
1/2 Onion, finely chopped
1 t. Fresh parsley, chopped
1 large Pie shell
Preheat oven to 320 degrees. Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley; Mix gently. Pour into the pie shell. Bake at 320 degrees for 35-40 minutes, or until the shell is cooked. Let rest for 5 minutes before cutting.

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The Fence Post Updated Oct 17, 2013 09:51AM Published Jan 14, 2014 11:54AM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.