FEBRUARY 10, 1997
Combine ingredients into a blender and puree until smooth. Pour into 2 glasses.
Traditional French Toast with Orange
1 c. frozen concentrated orange juice (undiluted)
1 tsp. fresh or dried grated orange peel
8 slices wheat or white bread
4 Tbsp. margarine, powdered sugar, orange marmalade, or syrup (optional)
In a medium bowl, beat eggs, orange juice, and grated orange peel until blended. Arrange bread slices in 9" x 13" baking dish. Pour egg mixture over bread. Cover and refrigerate at least 1 hour or overnight. Melt 2 Tbsp. margarine over medium-high heat in a heavy large skillet. Add bread to pan in batches and cook until golden brown (about 2 minutes per side). Sprinkle with powdered sugar and serve with orange marmalade or syrup if desired.
Early-Bird Breakfast Scones
2 3/4 c. all-purpose flour
1/2 c. sugar
1 Tbsp. baking powder
3/4 tsp. each: baking soda and salt
2 Tbsp. margarine
1 container (8 oz.) nonfat plain yogurt
1/4 c. prune puree (recipe follows)
1 tsp. vanilla
1/4 c. each: dried cranberries, chopped dried apricots, and chopped dried apples
Lightly beaten egg white and additional sugar for glaze
Heat oven to 400 degrees F. Coat baking sheet with vegetable cooking spray. In large bowl, mix flour, sugar, baking powder, baking soda, and salt. Cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. In another bowl, mix yogurt, prune puree, and vanilla; stir into flour mixture just until blended. Lightly mix in cranberries, apricots, and apples. On floured surface, roll or pat dough into a 10-inch circle. Brush with egg white and sprinkle generously with additional sugar. Cut circle into 12 equal wedges. Arrange wedges spaced apart on baking sheet. Bake about 15 minutes until golden brown. Serve warm or at room temperature.
Prune Puree: In blender or food processor, puree 2/3 c. pitted prunes with 3 Tbsp. hot water. Store remaining prune puree in tightly-covered container in refrigerator up to 1 month.
1 lb. sharp cheese
Salt to taste
2 tsp. dry mustard
1 tsp. Worcestershire sauce
1 large can evaporated milk
4 slices cooked ham
4 slices toast
Grate cheese and add salt, mustard, and Worcestershire. Place over medium heat and slowly add evaporated milk while stirring. (Add more milk if you want a thinner rarebit.) Place a slice of ham on each toast square then pour rarebit over this. Top with paprika. Thicken with flour if desired.
Pecan Sweet Rolls
3 1/4 to 3 3/4 c. flour
1 pkg. active dry yeast
1 1/4 c. milk
1/4 c. sugar
1/4 c. shortening
1 tsp. salt
6 Tbsp. butter, melted
3/4 c. brown sugar
3/4 c. granulated sugar
3/4 tsp. cinnamon
4 Tbsp. butter, melted
1 c. granulated sugar
1/2 c. chopped pecans
Combine 2 cups flour and yeast in mixing bowl. In saucepan, heat together milk, 1/4 c. sugar, 1/4 c. shortening, and salt just until shortening melts. Add to dry ingredients and add egg. With electric mixer, beat at low speed for 1/2 minute, scraping sides of bowl. Beat 3 min. at high speed. By hand, stir in enough of remaining flour to make a moderately soft dough. Place in greased bowl; turn dough once to grease surface. Cover and let rise until double, 1 1/2 to 2 hours.
Make filling by combining melted butter, brown sugar, granulated sugar, and cinnamon.
Divide dough in half; turn out one-half onto lightly floured board. Roll dough to a 12 x 12 inch square. Spread half the filling over dough. Roll up as a jelly roll; pinch to seal edges. Cut into 12 pieces. Repeat with other half of dough and filling. Place pieces on greased baking sheets at least 3 inches apart. Flatten each piece to a 3-inch diameter. Allow to rise 30 minutes.
Cover rolls with waxed paper. Roll over waxed paper with rolling pin; flatten rolls to 1/8-inch thickness. Carefully remove waxed paper. Brush tops of rolls with remaining melted butter.
Make topping by combining remaining sugar and nuts. Sprinkle over rolls. Cover again with waxed paper and roll flat again. Bake for 10-12 minutes at 400 degrees F. Remove immediately from baking sheets.
Special Baked Breakfast
1 medium onion, chopped
1 Tbsp. butter
6 4 x 3-inch slices dry French bread, 1/3-inch thick with crusts removed
6 thin slices cooked ham
6 tomato slices, broiled
1/4 c. cold milk
2 Tbsp. flour
1/4 tsp. baking powder
1/2 lb. Swiss cheese, grated
1/4 tsp. paprika
Dash Tabasco sauce
2 Tbsp. cognac, kirsch or rum
1 Tbsp. chopped parsley
In a skillet, sauté onion in butter until well done. In a large, flat buttered baking dish, place bread in an even layer. Spread with sautéed onions, then ham. Spoon topping evenly over casserole. Bake at 375 F for 20 minutes or until golden brown. Serve with slices of broiled tomato on top.
Topping: In a cold mixing bowl, combine milk, flour, and baking powder. Stir thoroughly to blend. Add remaining ingredients and mix well.