Rocky Mountain Recipes 2-25-13 |

Rocky Mountain Recipes 2-25-13

French Toast with Maple Syrup and Blueberries
Getty Images/iStockphoto | iStockphoto

Breakfast Pie

Marsha Konken • Sterling, Colo.

1 Unbaked Pie Shell

1 lb. Breakfast Sausage Links, browned and drained well

2 c. Frozen Hash Brown Potatoes, thawed

4 Eggs

1/4 c. Milk

1 c. Cheese, shredded

Cut up prepared sausage and sprinkle over bottom of pie shell. Layer the hashbrowns over top. Top with shredded cheese. Beat the eggs and milk together and pour over all. Bake at 350 degrees for 35 to 40 minutes. Let set for a couple of minutes before slicing. Serves 8.

Maple Breakfast Casserole

Sharon Raasch • Imperial, Neb.

2 Golden Delicious Apples, peeled and chopped

2 Tbsp. Sugar

1 t. Ground Cinnamon

8 Eggs

3 c. Milk

1 t. Vanilla

8 c. French Bread Cubes (3/4-inch pieces)

1 pkg. Maple Flavor Pork Sausage Roll, cooked crumbled and drained

2 c. Cheddar Cheese, shredded and divided

Preheat oven to 325 degrees. Toss apples with sugar and cinnamon and set aside. Beat eggs, milk and vanilla in large bowl with wire whisk until well-blended. Add bread cubes, sausage, apple mixture and 1-1/2 cups cheese. Stir gently until evenly coated. Spoon into lightly greased 13-by-9-inch baking dish. Top with remaining 1/2 cup cheese. Bake 40-45 minutes or until knife inserted in center comes out clean. Serve with warm maple syrup. *Can make ahead and refrigerate overnight. When ready to cook, uncover and bake 50 to 55 minutes or until knife inserted in center comes out clean.

Blueberry Stuffed French Toast

Marlene Maurer • Lakewood, Colo.

12 slices French Bread, cut into 1-inch cubes

2 (8 oz) pkgs. Cream Cheese, chilled and cut into 1-inch cubes

1 c. Fresh Blueberries, rinsed and drained

12 Eggs

1/3 c. Maple Syrup

2 c. Milk

Blueberry Syrup:

1 c. Sugar

2 Tbsp. Cornstarch

1 c. Water

1 c. Fresh Blueberries, rinsed and drained

1 Tbsp. Unsalted Butter

Grease 13-by-9-inch baking pan. Place half of the bread cubes evenly in prepared pan. Scatter cream cheese cubes over bread and sprinkle with 1 cup blueberries. Arrange remaining bread cubes over blueberries. In large bowl, combine eggs, syrup and milk and whisk to blend. Pour evenly over reserved bread mixture. Cover with foil and chill overnight. Preheat oven to 350 degrees. Bake, covered with foil, in middle of oven for 30 minutes. Remove foil and continue baking 30 minutes or until puffed and golden brown. In a small saucepan, combine sugar, cornstarch and water over medium-high heat. Cook, stirring occasionally, 5 minutes or until thickened. Stir in 1 cup blueberries and simmer, stirring occasionally, 10 minutes or until most berries burst. Add butter and stir until melted. (May be prepared up to 1 day in advance. Chill and reheat gently.) Transfer to serving bowl, place French toast on individual serving plates and top with blueberry syrup.

Luscious Lemon Muffins

Joyce Ramey • Greeley, Colo.

1/2 c. Butter or Margarine, softened

1/2 c. Sugar

2 Eggs, separated

1 c. All-purpose Flour

1 t. Baking Powder

1/4 t. Salt

3 Tbsp. Lemon Juice

1 Tbsp. Lemon Peel, grated


In a mixing bowl, cream butter and sugar. Add egg yolks and mix well. Combine flour, baking powder and salt. Add alternately with lemon juice to creamed mixture. Beat egg whites until stiff peaks form. Fold into batter with lemon peel. Fill greased or paper lined muffin cups two-thirds full. Sprinkle with cinnamon-sugar. Bake at 350 degrees for 20 to 25 minutes or until light golden brown and a toothpick inserted at the center comes out clean.

Apple Streusel Muffins

JK Chappell • Gering, Neb.

2 c. All-purpose Flour

1 c. Sugar

1 t. Baking Powder

1/2 t. Baking Soda

1/2 t. Salt

2 Eggs

1/2 c. Butter, melted

1-1/4 t. Vanilla Extract

1-1/2 c. Tart Apples, chopped and peeled


1/3 c. Brown Sugar, packed

1 Tbsp. All-purpose Flour

1/8 t. Ground Cinnamon

1 Tbsp. Cold Butter


1-1/2 c. Confectioners’ Sugar

1 to 2 Tbsp. Milk

1 Tbsp. Butter, melted

1/4 t. Vanilla Extract

1/8 t. Salt

In a bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, butter and vanilla. Stir into dry ingredients just until moistened (batter will be stiff.) Fold in apples. Fill greased or paper-lined muffin cups 3/4 full. In a small bowl, combine brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake at 375 degrees for 15 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients. Drizzle over muffins.

Lemon Poppy Seed Muffins

Iola Egle • Bella Vista, Ark.

1 box Lemon Cake Mix

4 Tbsp. Poppy Seeds

1 c. Orange Juice

1/2 c. Canola Oil

1 t. Lemon Juice

4 Eggs

Heat oven to 350 degrees. Blend all ingredients at low speed of mixer until all is moistened. Beat 2 minutes at medium speed. Pour into paper lined muffin tins. Bake 15 minutes or bake in a 9-by-5-inch loaf pan for 50 to 60 minutes. Cool 15 minutes before removing pan.


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