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Judy Dyke

Food court 12-27

New Year’s Day is a wonderful time to have a brunch. Why not get a little extra sleep and have a brunch later in the day. Above all, try to enjoy the company of family and friends. After all, you know what they say ... what you do on New Year’s Day is what you’ll do the rest of the year.

Applesauce Muffins with Cinnamon Streusel Topping

4 cups Bisquick baking mix

1/2 cup sugar

2 teaspoons ground cinnamon

2/3 cup chunky applesauce

1/2 cup milk

1/4 cup vegetable oil

2 large eggs

Cinnamon streusel topping (recipe follows)

Preheat oven to 400°. Whisk together baking mix, sugar and cinnamon in a large bowl; make a well in center of mixture. Whisk together applesauce and next 3 ingredients in a small bowl, add to sugar mixture, stirring just until dry ingredients are moistened. Spoon batter into a lightly greased 12-cup muffin pan, filling almost completely full. Sprinkle cinnamon streusel topping over batter. Bake at 400° for 18 to 20 minutes or until a toothpick inserted in center comes out clean and top are golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.

Cinnamon Streusel Topping

1/3 cup granulated sugar

1/4 cup firmly packed light brown sugar

3 tablespoons Bisquick baking mix

1/4 teaspoon ground cinnamon

2 tablespoons butter, melted

Whisk together first 4 ingredients until blended. Stir melted butter into sugar mixture until well blended and crumbly.

Best Fruit Cobbler

4 to 5 cups sliced peaches

1/4 cup light brown sugar

3 tablespoons flour


1 1/2 cups flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

1 tablespoon sugar

3 1/4 tablespoons cold butter, cut into cubes

Scant 3/4 cup whole milk

Preheat oven to 425°. Grease a deep 9-inch pie plate. Put fruit in a large bowl. Sprinkle with brown sugar and 1 tablespoon flour and stir gently. Set aside in refrigerator. In a medium bowl, mix together 1 1/2 cups flour, baking powder, salt and sugar. With your fingers or a pastry blender, mix in the butter to form a crumbly mixture. Add just enough milk to form a moist dough. Press the dough into the pie plate. Pour fruit on top and bake for 40 minutes. Serve warm.

Best Scrambled Eggs

8 eggs

5 slices American cheese, chopped

1/2 cup cubed fully cooked ham

1/4 cup 2% milk

1 tablespoon spicy brown mustard

1/8 teaspoon salt

1/8 teaspoon pepper

Heat a nonstick skillet coated with cooking spray over medium heat. Whisk all the ingredients, add to skillet. Cook and stir until set.

Loaded Breakfast Potatoes

1 1/2 pounds red potatoes, cubed

1/4 pound bacon strips, chopped

3/4 cup cubed fully cooked ham

1 cup (4 ounces) shredded cheddar cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Sour cream

Place potatoes in a microwave-safe dish and cover with water. Cover and microwave on high for 4 to 5 minutes or until tender. Meanwhile cook bacon over medium heat in a large skillet until crisp. Remove to paper towels with a slotted spoon. Drain potatoes; sauté in drippings until lightly browned. Add the ham, cheese, salt and pepper and bacon. Cook and stir over medium heat until cheese is melted. Serve with sour cream.

Potato and Egg Frittata

3 tablespoons oil

1 cup chopped red onion

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

3 cups sliced, boiled potatoes

4 eggs, lightly beaten

1 tablespoon chopped parsley

In medium skillet, heat oil over medium high heat. Add onion, dried oregano, salt and pepper. Cook, stirring occasionally, until onion is just softened, about 3 minutes. Add potatoes, cook until edges are golden and potatoes are heated through 3 to 4 minutes. Stir in eggs. Cover and cook until eggs are cooked through, about 9 to 10 minutes. Slide frittata onto serving plate. Sprinkle with chopped parsley.

Scrambled Egg Muffins

1/2 pound bulk pork sausage

12 eggs

1/2 cup chopped onion

1/4 cup chopped green pepper

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/2 cup shredded cheddar cheese

In a large skillet, cook sausage over medium heat until no longer pink, drain. In a large bowl, beat eggs. Add the onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese. Spoon by 1/3 cupfuls in to muffin cups, coated with cooking spray. Bake at 350° for 20 to 25 minutes or until a knife inserted near the center comes out clean.

Almost Famous Pecan Waffles

3/4 cup pecans

1 1/2 cups all-purpose flour

1/3 cup sugar

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 large egg

1 cup whole milk

1/2 cup buttermilk

2 teaspoon vanilla

2 tablespoons unsalted butter, melted and cooled, plus more for brushing and topping

1/4 cup vegetable shortening, melted and cooled

Maple syrup for topping

Preheat the oven to 350°. Spread the pecans on a baking sheet until toasted, 5 to 7 minutes. Let cool, then chop. Reduce the oven temperature to 200°. Whisk the flour, sugar, salt, baking powder and baking soda in a large bowl. Whisk the egg, milk, buttermilk and vanilla in a separate bowl until combined. Stir the egg mixture, melted butter and shortening into the dry ingredients until just combined. (The batter will be lumpy.) Preheat a waffle iron and brush with melted butter. Ladle some batter into the iron, about 1/2 cup. Sprinkle with 2 tablespoons toasted pecans. Cook until golden brown, then transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Top the waffles with butter and maple syrup.

Breakfast Casserole

1 pound pork sausage, fry and drain

9 eggs, beat lightly

3 cups milk

8 slices buttered bread, cubed

1 1/2 teaspoon dry mustard

8 ounces cheddar cheese, shredded

Mix gently with fork. Bake at 350° for 1 hour in a 9-by-13-inch greased dish. Can add bacon or ham. I also put in 1 can potato soup.

Fill a tray of different fruit juices. Fry up a tray of bacon, sausage links and patties and ham slices. Then fix a bowl of assorted fresh fruits that are in season, chopped and ready to go. Keep a toaster handy with a tray of assorted breads for anybody that wants toast. This should please anybody’s appetite. Sounds good already.

Buttermilk Biscuits

2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup cold butter, cut into pieces

1 1/4 cups buttermilk

Parchment paper

Preheat oven to 400°. Combine first 3 ingredients in a large bowl, cut in butter with a pastry blender until mixture resembles coarse meal. Chill 10 minutes. Add buttermilk to flour mixture, stirring just until moistened. Turn dough out onto a lightly floured surface. Knead lightly 3 or 4 times. With floured hands, pat dough into a 1/2-inch thick rectangle, about 9-by-5-inches. Dust top with flour. Fold dough over itself in 3 sections, starting with short end (as if folding a letter size piece of paper). Repeat once, beginning with patting dough into a rectangle. Pat dough to 3/4-inch thickness. Cut dough with a 2-inch round cutter, and place 1 inch apart on a parchment paper lined baking sheet. Bake at 400° for 13 to 15 minutes or until golden brown. Remove from baking sheets and serve with sausage gravy.

If you should need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. May you all have a happy and prosperous New Year.