Rocky Mountain Recipes 7-9-12 | TheFencePost.com

Rocky Mountain Recipes 7-9-12

Twilight Horst • Fruita, Colo.

1/4 c. Butter

6 Eggs

1 c. Flour

1 t. Salt

1 c. Milk

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Preheat oven to 425 degrees. Melt butter in a 9-by-13-inch pan. Mix eggs, salt and milk in a blender. Slowly blend in flour. Pour in pan and bake for 20 minutes. Serve with syrup.

Chris Bryant • Johnson City, Tenn.

1 qt. Blueberries

1/2 c. Pecans, chopped

1/2 c. Sugar

1 stick Margarine or Butter

1/2 c. Oil

1 c. Sugar

1 c. Flour

2 Eggs

Grease a 10-inch pie plate and pour blueberries into plate. Combine pecans and 1/2 cup sugar and spread over blueberries. Melt butter. Add oil, 1 cup sugar, flour and eggs. Beat these ingredients together and pour over heavy mixture. Bake in 325 degree oven for 1 hour.

* Great with vanilla ice cream or cool whip.

Marcey Dyer • Pierce, Colo.

2 c. Flour

2 t. Baking Powder

1-1/2 t. Baking Soda

1/8 t. Salt

3 Eggs, separated

1 Tbsp. Butter, melted

2 c. Cold Milk

1 c. Strawberries

Wash, steam and slice strawberries. Sift flour, baking powder, baking soda and salt together. Set aside. Separate eggs and beat yolks. Gradually add milk and melted butter, stirring well. Stir in flour mixture. Beat egg whites until stiff and fold into mixture. Fold in strawberries. Cook in waffle iron. Serve with a generous helping of whipped cream topping.

Marlene Maurer • Lakewood, Colo.

1 c. Brown Sugar

1/2 c. Butter

2 Tbsp. Corn Syrup

5 Eggs

2 Tbsp. Milk or Cream

1-1/2 c. Milk

1 t. Vanilla

1 loaf French Bread, cut into thick slices.

In a medium saucepan, over medium heat, mix and melt first 3 ingredients. Add milk or cream. Spray large baking dish with nonstick spray and pour in brown sugar mixture. Mix eggs, milk and vanilla. Arrange bread slices in baking dish. Pour egg mix over bread. Don’t miss any area and use all of the mixture.

Any extra will be absorbed. Cover dish and refrigerate overnight. The next morning, uncover and bake in a 350 degree oven for 30 minutes. Serve warm.

Iola Egle • Bella Vista, Ark.

1/2 c. Splenda

1/2 c. Light Brown Sugar

1/2 c. Canola Oil

3 Eggs

2 t. Vanilla Extract

1 c. Whole Wheat Flour

1 c. White Flour

2 t. Baking Powder

1/4 t. Salt

2 t. Ground Cinnamon

2 c. Carrots, grated

1 c. Apple, grated

1/2 c. Raisins and/or Dates

1/2 c. Nutmeats

Combine sugars, oil, eggs and vanilla and set aside. Sift together flour, baking powder, salt and cinnamon. Add dry ingredients to liquid ingredients and stir until just moistened. Gently fold in carrots, apple, raisins, dates and nuts. Spoon into greased muffin tins 2/3 full. Bake in a preheated 350 degree oven for 20 to 25 minutes.

Joyce Ramey • Greeley, Colo.

1/2 c. Rolled Oats

1 c. All-purpose Flour

1 c. Whole Wheat Flour

1/2 c. All-bran Cereal

1/2 t. Salt

1 t. Baking Powder

1 t. Baking Soda

1 Egg, beaten

1/4 c. Vegetable Oil

1/2 c. Molasses

3/4 c. Buttermilk

1 can Crushed Pineapple, in natural juice, undrained

1/2 c. Chopped Nuts, Dates or Raisins

In a mixing bowl, combine first seven ingredients. Make a well in the center. Combine the egg, oil, molasses, buttermilk and pineapple with juice. Pour into well. Mix until dry ingredients are moistened. Stir in nuts, dates or raisins. Fill 18 greased muffin cups 2/3 full. Bake at 400 degrees for 12 minutes or until golden brown. Yield 18 muffins.