Plains Edition Recipes 2-18-12
February 20, 2012
1-1/2 c. Lightly Packed Brown Sugar
1 c. Cooking Oil
1 c. Buttermilk
1-3/4 t. Cinnamon
1 t. Soda
1 t. Salt
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1 t. Vanilla
1 (1 lb) bag Frozen Blueberries
1/2 c. Pecans, chopped
1 Tbsp. Butter, softened
1/2 c. Granulated Sugar
Mix together brown sugar, oil and buttermilk. Add one teaspoon of the cinnamon, soda, salt, vanilla, egg and flour. Mix well. Add blueberries and nuts. Mix well. Spoon batter into a greased 9-by-13-inch pan. Combine butter, granulated sugar and remaining 3/4 teaspoon cinnamon. Mix until crumbly. Sprinkle evenly on top of batter. Bake in preheated 350 degree oven about one hour and 10 minutes or until wooden toothpick inserted in center comes out clean. Cool to room temperature.
From the kitchen of: Wanda Paulsen, Chappell, Neb.
2 Tbsp. Milk
2 Tbsp. Butter
1 c. (5 oz) Canadian Bacon, chopped finely
2 c. Fresh Baby Spinach, loosely packed
4 oz. Brie Cheese, rind removed and cut into 1/2-inch pieces
4 English Muffins
Beat eggs with milk. Set aside. In a nonstick skillet, melt butter over medium heat. Add Canadian bacon and spinach. Cook and stir 1 minute just until spinach begins to wilt. Pour egg mixture over spinach. Add Cheese. Cook about 4 minutes stirring occasionally until eggs are set, but slightly moist. Spoon 1/2 cup egg mixture onto each muffin half.
From the kitchen of: Iola Egle, Bella Vista, Ark.
1/2 c. Milk
1/2 c. Flour
1/4 c. Sugar
Sprinkle of Cinnamon
Whisk together all of the ingredients. Take a frozen stick of butter and spread all over a pie pan. Pour ingredients in pie pan. Place pan in 425 degree oven for 15 minutes. Cut up in 4 pieces and pour pancake syrup over them.
From the kitchen of: Linda Tederman, Fort Calhoun, Neb.