Northwest NEWS

February 19, 2001

Home & Garden

Dining In

Honey-Bun French Toast
   4 Tbsp. (1/2 stick) unsalted butter
   3 Tbsp. honey
   1 c. chopped pecans
   3/4 c. apple cider
   4 large eggs
   1/4 tsp. cinnamon
   1/4 tsp. Salt
   Pinch of ground allspice (optional)
   6 thick slices white or egg bread, with or without crust
   Honey or maple syrup
   Preheat oven to 400. In a 12x9-inch glass baking pan, place butter and honey.
   Heat in the oven until the butter is melted and the honey is bubbling. Do not allow the mixture to take on any color. Remove pan from the oven, stir to mix the honey and butter, and sprinkle pecans over the surface.
   While the butter and honey are melting, whisk together in a shallow bowl the apple cider, eggs, cinnamon, salt and allspice.
   One or two at a time, add the bread slices.
   Turn the slices in the egg mixture until thoroughly saturated, but not falling apart. Arrange soaked bread over the nuts in the baking pan.
   Bake until the top is golden brown and the bottom is bubbly, 15-20 minutes. Serve immediately with honey or pure maple syrup.
   For a festive touch, garnish with fresh berries, peach or nectarine slices, sliced bananas, toasted almonds or powdered sugar.
  
   Double Banana Bread
   1-1/2 c. flour
   1/2 c. sugar
   2 tsp. baking powder
   1/2 tsp. baking soda
   1/2 tsp. salt
   2 eggs
   1-1/2 c. mashed ripe bananas (2 to 3 bananas)
   1/4 c. oil
   1/4 c. water
   1-1/2 c. Banana Nut Crunch Cereal
   1 c. chopped walnuts (optional)
   Heat oven to 350 degrees.
   Mix flour, sugar, baking powder; baking soda and salt in a large bowl. Beat eggs in small bowl; stir in bananas, oil and water.
   Add to flour mixture; stir just until moistened (Batter will by lumpy) Stir in cereal and walnuts. Pour into greased 9x5-inch loaf pan.
   Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Makes 18 (1/2-inch) slices. Note: for easier slicing, wrap bread and store overnight.
  
   Quiche Lorraine from Scratch
   Pre-baked pastry shell for 9-inch pie
   8 slices lean bacon, crisply cooked and crumbled
   1 c. shredded Swiss cheese
   1 c. finely chopped onion
   2 c. whole milk
   4 large eggs
   1/4 tsp. salt
   1/4 tsp. pepper
   Preheat oven to 425 degrees.
   In bottom of crust pastry, sprinkle cooked bacon, cheese and onion.In bowl, beat eggs slightly, add in remaining ingredients and pour into quiche dish over bacon, cheese and onion.
   Bake 15 minutes. Reduce temperature to 300 degrees about 30 minutes longer or until knife in center comes out clean. Let stand for 10 minutes before cooking.
   Time-saving tip: prepare and refrigerate ingredients a day in advance, then assemble them at the last minute before cooking.
  
   Breakfast Fruit Boost
   1 container (8 oz.) nonfat lemon yogurt
   1 can (8 oz.) crushed pineapple with juice
   1 large banana sliced
   1/2 c. pitted dried plums (prunes)
   1 c. ice cubes
   In blender, combine all ingredients except ice cubes. Blend until smooth. Add ice cubes. Blend until smooth pulsing on and off.
   Makes 2 (2 c.) servings.
  
   Blueberry Muffins
   1 c. rolled oats
   1 c. orange juice
   3/4 c. nonfat buttermilk
   3 c. flour
   4 tsp. baking powder
   1 tsp. salt
   1/2 tsp. baking soda
   1 c. sugar
   1/4 c. vegetable oil
   1 whole egg plus 2 egg whites, beaten
   1 Tbsp. vanilla
   1/4 tsp. nutmeg
   2 c. blueberries (fresh or frozen)
   Preheat the oven to 400 degrees. Spray 24 muffin cups with cooking spray. Stir together the oats, orange juice, and buttermilk in a large bowl; set aside. In a medium bowl, sift together the flour baking powder, salt, baking soda, and sugar.
   Whisk together the oil, eggs, vanilla, and nutmeg in a small bowl; stir into the oatmeal mixture.
   Gradually blend in the flour mixture. Gently fold in the blueberries and mix until just blended. Spoon the batter into the cups and bake 15 minutes.
   Makes 24 muffins.
  
   Cheese Grits
   1 tsp. salt
   1 c. grits (not instant or quick cooking)
   3/4 c. shredded low-fat cheese
   Freshly ground pepper
   1 Tbsp. unsalted butter, melted
   Preheat oven to 325 degrees. Spray a loaf pan with cooking spray.
   In a small Dutch oven or heavy, deep saucepan, bring 5 c. water to a boil. Add the salt. Gradually stir in the grits. Cover the pot, reduce the heat, and cook 10 minutes. Stir 3-4 times, scraping up any grits sticking to the bottom of the pot.
   Uncover, reduce the heat, and continue cooking until the grits are creamy and tender, about 20 minutes, stirring frequently.
   Mix the cheese and pepper into the grits. Spread the grits in the prepared baking dish. Drizzle the butter over the grits.
   Bake 30 minutes. Serve hot or lukewarm.
   Make 4 servings.
  
   Oven-Scrambled Eggs
   12 eggs
   3/4 c. non-fat or low-fat (1%) milk
   1 tsp. salt, optional
   1/4 tsp. pepper, optional
   Butter, cooking oil or cooking spray
   In a large bowl, beat together eggs and milk with salt and pepper, if desired until blended.Pour egg mixture into lightly greased or sprayed 13 x 9 x 2 inch baking pan.
   Place in preheated 350 oven. As mixture begins to set, after about 7 minutes, pull out the oven rack and gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.
   Continue baking. Repeat this step a few more times until eggs ate thickened an no visible liquid egg remains, about 12 to 15 minutes.
   Do not stir constantly.
   Serve with accompaniments or toppings if desired.