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Food court 1-30

It’s about time to start thinking of some brunch dishes with Valentines Day coming up and some extra company coming.

An Apple for Breakfast

4 to 5 tart cooking apples, peeled, sliced

3/4 cup chopped pecans

1/2 cup golden raisins

6 tablespoon packed brown sugar

1/2 teaspoon ground cinnamon

1/4 cup (1/2 stick) margarine

6 eggs

1 1/2 cups orange juice

1 cup flour

3/4 teaspoon salt

3 tablespoons sugar

Extra cinnamon

Maple syrup

In large skillet, sauté apples, pecans, raisins, brown sugar, cinnamon and margarine until apples begin to soften, about 6 minutes; stir often. Place in a buttered 9-by-13-inch baking dish. In mixing bowl, combine eggs, orange juice, flour and salt; beat slowly until mixture is smooth and stir around edges of bowl. Pour over apple mixture. Sprinkle with 3 tablespoon sugar and a little cinnamon. Bake, uncovered, at 400° for about 20 to 25 minutes or until a knife inserted near the center of casserole comes out clean. Serve with maple syrup. This is really good way to serve with your bacon and eggs and to have fruit with your brunch.

Breakfast Bake

1 pound hot sausage, cooked and crumbled

2 tablespoons dried onion flakes

1 cup shredded cheddar cheese

1 cup biscuit mix

1/4 teaspoon salt

1/4 teaspoon pepper

5 eggs

2 cups milk

Place cooked and crumbled sausage in a Pam-sprayed 9-by-13-inch baking dish. Sprinkle with onion flakes and cheese. In mixing bowl, combine biscuit mix, salt, pepper and eggs. Beat well with fork (not mixer). Add milk, stir until fairly smooth and pour over sausage mixture. Bake, covered, for 35 minutes. If you would like to make it a little heartier you can add an 8-ounce can of whole kernel corn, drained.

Overnight Breakfast

7 cups small cubed French bread, bottom crust removed

3/4 cup chopped pecans

1 3-ounce package cream cheese, softened

4 tablespoons sugar

1 8-ounce carton whipping cream

1/2 cup real maple syrup

6 eggs, slightly beaten

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Additional maple syrup

Place cubed bread in greased 9-by-13-inch baking dish and press down gently. Sprinkle with pecans. In mixing bowl, beat cream cheese and sugar until fluffy and gradually mix in whipping cream and syrup. In a separate bowl whisk together eggs, vanilla, cinnamon and salt and fold into cream cheese-whipping cream mixture. Slowly pour this mixture evenly over bread. Cover and refrigerate overnight. Remove from refrigerator 20 minutes before baking. Bake, covered, at 350° for 30 minutes or until center is set and top is golden brown. To serve cut into squares and serve with maple syrup.

Elegant Eggs

1/4 cup (1/2 stick) butter

6 tablespoons flour

2 teaspoons dried dill weed

1/2 cup dry white wine

1/2 cup clam juice

1 1/2 cups grated Parmesan cheese

14 hard boiled eggs

2 6-ounce cans shrimp, drained, deveined

1 1/2 cups dry bread crumbs

1 teaspoon dry bread crumbs

1 teaspoon Creole seasoning

1/8 cup (1/4 stick) butter, melted

Springs of fresh dill

In saucepan, melt butter and stir in flour and dill weed. Cook on medium heat for about 2 minutes, but do not brown. Stir in wine, clam juice and cream and cook, stirring constantly, until sauce thickens. Stir in Parmesan cheese and set aside. Cut eggs in half lengthwise and place eggs, yolk side up in buttered, shallow baking dish. Cover with shrimp and pour sauce over top of shrimp. Combine bread crumbs, Creole seasoning and melted butter. Sprinkle on top of sauce covered shrimp. Let stand at room temperature for 30 minutes. Bake, uncovered, at 375° for 20 minutes or until casserole is hot and bubbly. Garnish with springs of fresh dill.

Bacon and Eggs Anyone?

2 potatoes, peeled, cubed

1/4 cup (1/2 stick) margarine

1/4 cup flour

1 pint half and half cream

1 16-ounce package shredded cheddar cheese

1 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

12 hard boiled eggs, sliced

1 pound bacon, cooked, slightly crumbled

1 1/2 cups bread crumbs

3 tablespoons margarine, melted

Cook potatoes in salted water just until tender, but do not over cook. Drain well. In large saucepan, melt 1/4 cup margarine and stir in flour. Cook, stirring constantly, 1 minute or until smooth. Gradually, add cream and cook over medium heat, stirring constantly until sauce thickens. Add cheddar cheese, Italian seasoning, salt and white pepper, stirring constantly, until cheese melts. Remove from heat. In buttered 9-by-13-inch baking dish, layer half of egg slices half of bacon and half of cheese sauce. Spoon potatoes over cheese sauce and top with remaining eggs slices, bacon and cheese sauce. Combine bread crumbs and 3 tablespoons melted margarine. Sprinkle over top of casserole. Cover and refrigerate overnight. Before baking, remove casserole from refrigerator and let stand for about 20 minutes. Uncover and bake at 350° for 30 minutes. This is also great for a late night supper. All you need is some biscuits or toast and you are set.

Sausage Quiche

1 9-inch deep dish uncooked pie shell

1 7-ounce can whole green chilies

1 pound hot sausage, cooked, crumbled

4 eggs, slightly beaten

2 cups half and half cream

1/2 cup grated Parmesan cheese

3/4 cup grated Swiss cheese

1/2 teaspoon salt

1/4 teaspoon pepper

Line bottom of pie shell with split and seeded green chilies. Sprinkle sausage over chilies. Combine eggs, cream, cheeses, salt and pepper. Slowly pour over sausage. Cover edge of pastry with a thin strip of foil to prevent excessive browning. Bake at 350° for 35 minutes or until center is set and golden brown. Allow quiche to set at room temperature for 5 minutes before slicing to serve.

Cinnamon Soufflé

1 loaf cinnamon raisin bread

1 20-ounce can crushed pineapple undrained

1 cup (2 sticks) margarine, melted

1/2 cup sugar

5 eggs, slightly beaten

1/2 cup chopped pecans

Remove very thin crusts from bread. Tear bread into small pieces and place in buttered 9-by-13-inch baking dish. Pour pineapple and juice over bread and set aside. Cream together margarine and sugar. Add eggs to margarine, sugar mixture and mix well. Pour creamed mixture over bread and pineapple. Sprinkle chopped pecans over soufflé. Bake, uncovered, at 350° for 40 minutes.

French Toast on the Town

1/2 cup (1 stick) butter

1 cup firmly packed light brown sugar

3 tablespoons corn syrup

7 slices white bread, crust removed

6 eggs, beaten

1 1/2 cups, half and half cream

1/2 teaspoon vanilla

1 teaspoon almond extract

1/4 teaspoon ground cinnamon

1/2 teaspoon salt

In saucepan melt butter, add brown sugar and corn syrup and stir until well blended. Pour mixture into a 9-by-13-inch baking dish. Place bread slices over butter-sugar mixture in single layer. (Six slices will fit in over butter sugar mixture in single layer. Cut 1 remaining bread slice to fit around edges of dish). Combine eggs, cream, vanilla, almond extract, cinnamon and salt and mix until well blended. Slowly pour over bread slices. Cover and refrigerate overnight. Uncover and bake at 350° for about 35 minutes or until golden brown. When serving cut into squares and lift up with square spatula so the brown sugar mixture comes with each serving. Crisp bacon is a must to serve with this French toast. Be sure to use regular slice bread and not the thin sliced bread.

If you have any recipes you would like to share you can send them in to my email at or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. Come on I know there’s a bunch of good cooks out there. We’ve got Valentine’s Day and Easter coming up.

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