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Breakfast

Ron's Hearty Mushroom Egg Wraps

Ron and Lisa Bacu, West Chester

1 can cream of mushroom soup

6 eggs, beaten

Dash of pepper

1 can mushrooms, drained

2 tablespoons butter or margarine

4 ounces cream cheese, softened

3 slices American cheese, cut in half

6 flour tortillas

In medium bowl, stir soup until smooth. Gradually blend in eggs, pepper and mushrooms. Melt butter in a skillet over low heat, pour egg mixture into skillet. As eggs begin to set, stir lightly so uncooked eggs flow to the bottom. Cook eggs until set but still moist. Spread cream cheese on flour tortilla and add a half slice of American cheese on top. Place 1/6 of egg mixture on top and roll tortilla into a wrap. Serves 6. These are very filling and freeze well.

Swiss Eggs

Janet Rowan, Middletown

6 eggs

1/2 pound Swiss cheese

1 teaspoon dry mustard

1/2 teaspoon salt

1 cup ground ham

1/3 cup cream

1/8 teaspoon cayenne

1 tablespoons butter

Butter a pie plate. Slice Swiss cheese over the bottom. Dot with butter. Break eggs on top of cheese and cover with cream mixed with mustard. Cover with ham. Bake at 375 degrees Fahrenheit for 15 to 20 minutes. Serves 4.

Morning Glory Muffins

Norma Hurston, Oxford

4 sticks butter or margarine

1 cup white sugar

1 cup brown sugar

6 eggs

4 cups flour

2 teaspoons baking powder

2 teaspoons baking soda

2 teaspoons salt

4 teaspoons cinnamon

6 cups grated carrots

2 cups nuts

Additional ingredients optional that I stir in are crushed pineapple, raisins, dates, apples (diced) and coconuts. Mix all ingredients lightly and place in large muffin tins. Will produce approximately 18 large muffins. Bake until browned in oven at 375 degrees Fahrenheit.

Bohemian Coffee Cake

Rena M. Blount, Hamilton

1/2 pound oleo

1-3/4 cup sugar

2 eggs

1/2 pint sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon baking soda

1/4 cup nuts, chopped fine

1 teaspoon cinnamon

Cream oleo and 1-1/2 cups sugar; add eggs, sour cream and vanilla. Beat 2 minutes. Add flour with baking powder, salt and baking soda; beat 3 minutes. Pour 1/2 of the batter into greased and floured tube pan; sprinkle with 1/2 of the nuts mixed with remaining sugar and cinnamon. Add remaining batter and remaining nut mixture. Bake at 350 degrees Fahrenheit for approximately 40 to 45 minutes or until brown.

Betty Crocker Banana Coffee Cake

Edith W. DeShazo, Middletown

1 pkg. Betty Crocker Banana Quick Mix

3/4 cup water

3 tbsp. vegetable oil

2 eggs

1 can (8 oz.) crushed pineapple, drained and liquid reserved

1/4 cup flaked or shredded coconut, if desired

Heat oven to 350 degrees. Grease bottom only of 8 or 9 inch square pan. Stir quick bread mix, water, oil and eggs in medium bowl until blended. (Batter may be slightly lumpy.) Gently stir 1/3 cup of pineapple and 1/4 cup coconut. Spread in pan. Bake 8 inch pan 35-40 minutes or 9 inch pan 25-30 minutes, or until toothpick inserted in center comes out clean. Cool completely about 1 hour. Spread with pineapple glaze. Sprinkle with 2 tbsp. coconut. 9 servings.

Pineapple glaze

1 cup powdered sugar

remaining crushed pineapple (about 1/4 cup)

1 tbsp. of liquid reserved from crushed pineapple

1 tbsp. butter or margarine, melted

Stir all ingredients until smooth and spreadable.

Christmas Stollens

Jean Allison, Camden

1 cup milk

1 cake yeast

1 teaspoon sugar

4 cups of flour, divided

1 cups of butter or oleo

1/2 cup sugar

3 egg yolks, beaten

1/2 teaspoon salt

1/4 teaspoon nutmeg

Scald milk. Cool, mix yeast with 1 teaspoon sugar and add to milk. Add half of flour and beat until smooth. Cream shortening with sugar and add to above mixture with egg yolks, salt, nutmeg and remaining flour. Kneed until smooth. Let rise until doubled. Push down and divide into 3 equal parts. Roll each piece into a triangle 1/2-inch thick. Brush with shortening and cover with filling.

Filling:

Mix —

1 pound dates, chopped

1/2 cup pecans, cut fine

1 cup Maraschino cherries, cut in small pieces

1 slice of candy pineapple, cut in small pieces

Roll like a jelly roll starting at wide end. Make a crescent. Let rise until double. Bake at 375 degrees Fahrenheit for 40 to 45 minutes. Ice with powdered sugar icing while warm. This recipe was my grandmother's, Elsie Wilkie from Milwaukee, Wis. We always had these at Christmas time. We ate a piece for breakfast. You can cut the recipe in half for 3.

Flavored Pancakes

Alice Matheny, Franklin

1 egg, slightly beaten

3/4 cup milk

1 (7-ounce) Martha White flavored muffin mix

Heat skillet, if electric at 375 degrees Fahrenheit. Grease lightly. Skillet is ready when small drops of water sizzle and disappear almost immediately. Pancakes will stick if skillet is to cool. Combine all ingredients in medium bowl; stir just until large lumps disappear. Batter will be slightly lumpy. For each pancake, pour about 1/4 cup batter onto skillet. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.

Whole Wheat Pecan Waffles

Sharon Elliott, Franklin

1-3/4 cup of whole wheat flour

1 teaspoon salt

1 tablespoon baking powder

1/2 cup chopped pecans

1-3/4 cup milk

1/2 cup vegetable oil

2 eggs, beaten

Stir flour, salt, baking powder and pecans together in a large bowl and set aside. Mix together milk, oil and beaten eggs. Then stir into flour mixture just until moistened. Grease waffle iron. Pour batter on hot waffle iron. Bake till brown. Spread on butter, powdered sugar, honey or syrup.

Chocolate Chip Bran Muffins

Rita A. MacDonald, Centerville

2-1/2 cups all purpose flour

1-1/4 cups quick cooking oats

1 cup sugar

2-1/2 teaspoons baking soda

1/2 cup peanut butter

1/3 cup vegetable oil

2 eggs

2 cups buttermilk

4-1/2 cups bran flakes

1 (6-ounce) cup semisweet chocolate chips

In a bowl, combine the flour, oats, sugar, baking soda and salt; set aside. In a large mixing bowl, beat the peanut butter and oil until combined. Beat in the eggs and buttermilk. Stir into the dry ingredients just until moistened. Fold in the cereal and chocolate chips. Fill greased or paper lined muffin cups two-thirds full. Bake at 400 degrees Fahrenheit for 14 to 17 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 2-1/2 dozen.

Chocolate Chip Sour Cream Coffee Cake

Connie Powell, Franklin

Cream 1 stick butter or margarine and 1 cup sugar. Add 2 eggs and beat well. Sift 2 cups flour, 1 tsp. baking powder and 1 tsp. baking soda. Add dry ingredients alternately with 1 cup sour cream and 1 tbsp. vanilla. Add 1 cup chocolate chips, semi-sweet.

Topping:

½ cup brown sugar

1 tsp. cinnamon

½ cup nuts, pecans work well

1 tbsp. flour

Spray tube pan or 9 inch springform pan with Pam. Put half batter and half topping. Repeat. Press topping lightly into batter. Bake at 350 degrees for 40-45 minutes.

Pecan-Pie Muffins

Bunny Kiep, Hamilton

1 cup chopped pecans

1 cup firmly packed brown sugar

1/2 cup all purpose flour

2 large eggs

1/2 cup butter, melted

Combine first 3 ingredients in large bowl; make well in center of mixture. Beat eggs until foamy. Stir together eggs and butter. Add to dry ingredients, stirring just until moistened. Grease muffin pans well; spoon batter into cups, filling 2/3 full. Bake at 350 degrees for 20-25 minutes or until done. Remove from pans immediately and cool on wire rack. Yield: 9 muffins.