Story originally printed in the Tomah Journal or online at www.tomahjournal.com
Published - Sunday, April 27, 2008
From My Kitchen To Yours: Apple Cream Coffee Cake, Pecan Pie Muffins, Eggs with Salsa, Hash and Egg Pie
When I was a kid, we often had pancakes and sausage or bacon and eggs for “supper”. Today I will share with you some breakfast dishes that could be served any time of day.
Apple Cream Coffee Cake
Walnut Filling/Topping:
1/2 cup walnuts, chopped
2 teaspoons cinnamon
1/2 cup white granulated sugar
Batter:
1/2 cup butter
1 cup white granulated sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, unsifted
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 large apple, peeled and sliced
Walnut filling/topping: In a small bowl, combine the walnuts, cinnamon and 1/2 cup sugar. Set aside. Batter: In a large mixing bowl, cream the butter, sugar, eggs, and vanilla. Mix in flour, baking powder, baking soda, and salt. Mix in sour cream. Grease and flour 9-inch tube pan. Spread half of batter in pan, top with sliced apple, and half of walnut mixture. Spread rest of the batter in pan and top with remainder of the walnut mixture. Bake at 350 degrees for 40 to 50 minutes or until a toothpick inserted comes out clean.
Pecan Pie Muffins
These muffins take just five ingredients, but they are not low calorie.
1 cup light brown sugar
1/2 cup all purpose flour
2 beaten eggs
2/3 cup soft butter
1 cup chopped pecans
Preheat oven to 350 degrees.
Grease and flour 12 cups of a muffin pan or use paper muffin cups.
Mix together the brown sugar, flour and pecans.
In another bowl beat together the eggs and butter until smooth.
Stir this into the dry ingredients just until mixed.
Spoon batter into ready prepared pan, filling about 2/3 full.
Bake for 20 to 25 minutes. Cool on a rack until ready to serve.
Eggs with Salsa
1 slice Canadian bacon
1 tbsp. salsa
1 egg
2 tbsp. grated cheddar cheese
Preheat oven to 350 degrees.
Spray a small ramekin or baking dish. Layer the ingrdients in the order listed above: Canadian bacon in bottom of dish, add the salsa, then break the egg and add on top of the salsa. Top with grated cheddar cheese.
Bake at 350 for 15 minutes.
Serve with toast or corn bread.
Serves 1.
If cooking for a larger group, use a large muffin pan.
Hash and Egg Pie
1 (9”) unbaked frozen pie shell
1 (15-1/2 oz.) can corned beef hash
2 tsp. instant minced onion
2 c. frozen hash browns, thawed
4 eggs
Salt to taste
Thaw pie shell at room temperature for 20 minutes. Mix corned beef hash, onion and potatoes. Spoon into shell. Make hollows in hash and break eggs in hollows. Sprinkle eggs with salt. Bake in preheated 350 degree oven for 35 to 40 minutes until eggs are firm. Serves 4.
All stories copyright 2006 Tomah Journal and other attributed sources.