FRESH PEACH MUFFINS
Presented by Garden Gate Get-A-Way Bed & Breakfast, Millersburg
1 cup chopped fresh peaches
1/3 cup sugar
1 tablespoonbaking powder
1 large egg
1/4 cup margarine, melted
1 teaspoon lemon juice
2 cups flour
1/2 teaspoon ground cinnamon
1 cup milk
Preheat oven to 350 degrees. Lightly grease, or line with paper baking cups, twelve 2 3/4 inch muffin cups. Place the peaches in a small bowl and sprinkle with lemon juice and 1 tablespoon of sugar. Set aside. In a large bowl, blend together the flour, remaining sugar. baking powder and cinnamon. In a medium bowl, beat the egg until thick and light colored. Beat in the milk and margarine. Stir in the peaches. Combine the 2 mixtures until the dry ingredients are just moistened. Spoon the batter into the prepared muffin cups, filling each about 3/4 full. Bake for 15-20 minutes, or until a cake tester or wooden toothpick inserted into the center of a muffin comes out clean. Cool in the pan on a wire ware for 5-7 minutes. Serve warm.
BLUEBERRY-STUFFED FRENCH TOAST
12 slices Texas toast
8 ounces cream cheese
2 cups blueberries, fresh or frozen
9 eggs
2 cups milk
1/2 cup maple syrup
Cut bread into 1 inch cubes and place in greased 9-by-13 inch baking pan. Cut cream cheese into small cubes and scatter on top of bread. Sprinkle blueberries over bread and cream cheese. If you wish to make the French toast at a later time, you may cover the pan and chill up to 24 hours.
When ready to bake, whisk together eggs (well-beaten), milk and maple syrup. Pour over bread/blueberry mixture in pan, making sure to evenly soak the bread. Bake at 350 degrees for 40-45 minutes. If the mixture browns too quickly, cover with foil the last 10 minutes. Let stand 10 minutes before serving. Serve with maple or blueberry syrup. Yield: 12 servings.
STREUSEL COFFEE CAKE
Presented by The Berlin Village Gift Barn, Berlin
Cake:
1 white or yellow cake mix
1/4 cup vegetable oil
3 eggs
1 cup water
Crumbs:
2 cups crushed graham crackers
3/4 cup chopped nuts
3/4 cup brown sugar
3/4 cup butter, melted
1 1/4 teaspoon cinnamon
Topping:
1 cup powdered sugar
1 tablespoon water
Mix cake ingredients together. Mix crumb ingredients together. Take 3 round cake pans and press 1/3 of the crumb mixture on the bottom of each. Divide the cake batter and carefully spread in each pan; sprinkle the remaining crumbs on top. Bake at 350 degrees for 20-25 minutes. After baking, let cool slightly. Combine topping ingredients and drizzle over slightly cooled cakes.
BLUEBERRY TEA BREAD
2 cups flour
1 cup milk
1 tablespoon baking powder
1 1/2 cup blueberries
2 eggs
1 cup sugar
3 tablespoons oil
1/4 teaspoon salt
1 teaspoon grated orange peel
Combine flour, sugar, baking powder and salt. Stir in blueberries and orange peel. In a separate bowl, beat eggs, milk and oil. Stir two mixtures together until just moistened. Pour into greased muffin tins or greased loaf pan. Bake at 350 degrees until toothpick inserted comes out clean.
BREAKFAST STRATA
1 pound cooked sausage, bacon or ham
8 ounces Swiss or cheddar cheese
6 eggs, beaten
cubed, cooked potatoes
12 slices bread, one side buttered
2 cups milk
pepper to taste
sliced mushrooms
Place bread slices, butter side down, in large pan. Sprinkle half of cheese on bread. Mix together milk and eggs. Pour over cheese and bread. Add meat and other ingredients in layers. Top with remaining cheese. Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 45-60 minutes or until set. (Variation: More veggies may be added, such as corn, chopped tomatoes, chopped green peppers " whatever strikes your fancy!)