Baked Egg Cups or Baked Aj)j)le Supreme make
two delicious ways to turn a day a little brighter
just the thing for the pretty plaul days in your
future! Happy to go to brunch is the fruity Break
fast Parfait — the easy but elegant Stuffed leach
Halves ... or a breakfast way with beans!
Party idea. start the day sweet and sociably with
friends invited to your house for late breakfast or
“brunch." Aluminum foil and evening before prep
aration are the secrets to easy entertaining, early
nr late in the a m. Serve subtle Crabmeat Ramekins
or, for eye-opening flavor, dish up Hot Ziggities ant
Texans Pork and Beans.
BAKED EGG CUP
% cup mayonnaise
1/4 teaspoon salt
Dash pepper
I teaspoon W orcestershire sauce
(4 cup milk
11/4 cups grated Cheddar cheese
4 ***’ . ,,,
Combine mayonnaise, salt, pOTper, Worcester
shire sauce in a saucepan; blend well. Gradually
add milk, stirring until smooth. Add 1 cup cheese.
Cook over low heat, stirring constantly, until cheese
melts and mixture is thick (about 5 minutes).
Shape 4 custard cups using double-thick squares
of foil. (The handy, disposable cups are made by
simply shaping the foil over the bottom of a custard
dish _ then pushing another matching dish over the
foil to form it tightly into shape.)
Place 2 tablespoons cheese mixture m bottom ot
each foil cup. Break an egg into each cup; add 2
tablespoons cheese mix; sprinkle remaining grated
cheese over top. Bake in 350° oven 25 minutes.
Lazy Susan Idea: The night before, prepare
Baked Egg Cups as directed. Place on baking sheet,
cover with foil. Refrigerate. Start Rich Refrigerator
Rolls or wrap baked sweet rolls in foil, using double
fold over top and at each end. Refrigerate. Next
morning, bake portion of Refrigerator Rolls, or if
baked rolls are used, pre heat oven to >j0 . Re
move foil covering from egg cups, place m oven.
Bake 25 minutes. During last 15 minutes of baking
place foil-wrapped sweet rolls in oven to heat. Serve
eggs in foil cups; sweet rolls in opened foil package.
BREAKFAST PARFAITS
] pkg. no oz.) frozen strawberries, raspberries
or other fruit ,
2 cups milk
V2 cup cream
teaspoon salt
% cup all-purpose flour
l/j cup whipping cream
2 tablespoons sugar
Thaw fruit. Combine milk, cream and salt in
saucepan. Gradually add flour. Stir or beat until
smooth. Cook over medium heat, stirring constantly
until mixture comes to a boil and is thick. Cover;
cook over low heat 5 minutes.
Beat whipping cream with sugar until thick.
Alternate layers of hot pudding, fruit and whipped
cream in parfait glasses, sherbet glasses or goblets.
Serve immediately. Serves 4 to 6.
Sing a Best-of-All
"Good
Morning!"
with these
tasty and
nourishing
foods
*
STUFFED PEACH HALVES
8 canned peach halves (Ho. 2 * i’ can)
Whole cloves
Vs pound sausage meat
I tablespoon finely chopped onion
% cup crushed raisin bran cereal
Drain peach halves. Place, cut side up, in shallow
baking pan lined with aluminum foil. Place four
cloves around outer edge of each peach half. Com
bine sausage, onion, bran; toss together lightly.
Form into small balls, one for each peach half. Place
in center of peach halves; flatten slightly.
Bake, uncovered, 25-30 minutes in 400° oven.
Baste occasionally with drippings. Makes 4 servings.
If desired, prepare peach halves the night before;
cover with foil and refrigerate until baking time;
allow 30 to 35 minutes in oven. Serve with orange
juice, Cinnamon-Crunch Coffee Cake.
RICH REFRIGERATOR ROLLS
2 pkgs. special active dry yeast
(or 2 cakes compressed yeast)
I cup warm water or warm unsalted potato water
1/4 cup (Vt lb.) butter
V4 cup sugar
3 eggs (room temperature)
1 teaspoon salt
5 cups sifted all-purpose flour
Add the yeast to the warm water and let stand.
Measure butter, sugar, salt and add the eggs to t e
large mixer bowl. Blend well on low speed unti
smooth or beat with wooden spoon about
strokes. , , , ,
Add 1 cup flour to the bowl, then the yeast mix^
ture. Beat well again until smooth. Stop mixer. Add
more flour, first with spoon, then with hand. Squeeze
dough through fingers to blend well.
Scrape down dough from sides of bowl. ( <iver
and refrigerate 2 hours at least (no more than 3
days). Punch down dough occasionally as it rises
When ready to make rolls, take K ol the dough
at a time. (Cover and return the rest to the refrigera
tor.) Shape as desired. Place on greased baking
sheets. Cover and let rise in warm place one to
IK hours (To test, dent will remain when linger
is pres set! gentlv on sides of dough. ) Preheat oven
to 400°. Bake rolls 10 to 20 minutes, depending on
size. Cool on rack, brush with butter if desired.
Makes about 4 dozen rolls
RAkKI) apple supreme
6 meitium-siseci baking applet
'A cup butter
t/t cup light brown sugar or honey
‘A cup raisins (optional)
t/t teanpoon cinnamon
t/4 cup Grape-Nut* cereal
l/s cup bran flukes cereal
6 squares aluminum foil
Wash and core apples. Pare top half of each
apple or slit skin around apple about 1 inch from
top to allow for escape of steam. Set apple in square
of foil and bring wrap over lower half. Place in
baking dish. Melt butter; add brown sugar, raisins
cinnamon; stir until blended Add cereals to half
of butter sugar mixture; use; to fill apples. (Apples
can Ire stored in refrigerator until serving at this
point).
Bake 40 minutes at 400". Reheat remaining sauce;
pour over apples. Bake 10 minutes longer Serve
plain or with cream. Makes 6 nourishing servings
CINNAMON-CRUNCH COFFEE CAKE
(A rich "batter-war" recipe)
2 pags. special active dry yeast (or 2 cakes
compressed yeast)
1 cup water (warm for dry yeast, lukewarm lor
compressed yeast)
2 eggs, room temperature
1 teaspoon vanilla, almond or lemon extract
3 cups siftbd all purpose flour
l teaspoon salt
Vi cup sugar
Vt cup soft shortening
For topping, mix X cup crushed II* cups un
crushed) wheat, com or rice cereal Hakes, X cup
sugar, X teasjxxm cinnamon, 3 tablesp<x>ns melted
butter. Set aside.
Measure dry ingredients and shortening into large
bowl. Blend well. Measure water into small Ixiwl.
Add yeast and let stand a few minutes. Stir. Pour
yeast mixture, extract and eggs into large bowl. Beat
until smooth, about 200 strokes or 2 minutes medium
speed with electric mixer. Scrape down batter from
sides of bowl.
Cover and let rise in warm place for 30 minutes
or until doubled. Grease pans well (or line pans
with greased foil for easy cooling, cutting). Stir
down batter. Fill muffin cups X full; pans should
be X to X full. Push batter evenly in pans with table
spoon. Tap pans on table to settle batter.
This breakfast is prepared the night before
in convenient aluminum foil. A dash of fT orcester
shire, bubbly cheese give baked eggs “up and
at ’em” flavor. Rich Refrigerator Rolls rise to a
breakfast occasion, too!
Put your family on best-of-all behavior with a
whiff of old-fashioned cinnamon-aroma — a taste
of Baked Apple Supreme. Aluminum foil cov
ering lets you store it overnight in the refrigerator,
bake it without oozing syrup in oven.
Warm pudding, cold berries and light whipped
cream layer into a showy Breakfast Par fait. <>o nets
or sherbet glasses will do nicely — and so
will your favorite coffee cake. Then plug in the
coffeepot and call your friends to the table.
