“Kitchen Krafts,” Friend, Apr. 2007, 27
Kitchen Krafts
Get up bright and early before listening to general conference. Welcome the good experiences you’ll have today by starting with a delicious breakfast.
Mini Omelettes
5 large eggs
1/4 cup milk
1/2 teaspoon salt
dash of pepper
shredded cheese to taste
2 tablespoons each: diced green pepper; diced tomatoes; cooked, crumbled bacon or cooked, diced ham
-
Preheat the oven to 350°F (176°C). In a medium bowl, mix the eggs, milk, salt, and pepper.
-
Coat 6 cups in a muffin tray with nonstick spray and pour in the egg mixture evenly. Distribute the cheese and toppings on top of the egg mixture. Bake for 25 minutes or until the edges are golden brown.
Brown Sugar Muffins
1/2 cup butter
1 cup brown sugar
1 egg
1 cup milk
1/4 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
1 cup fresh or thawed blueberries
1/4 cup chopped nuts (optional)
-
In a medium bowl cream the butter and sugar together. Mix in the egg, milk, and vanilla. Sift in the dry ingredients and stir. Fold in the blueberries and nuts.
-
Pour the mixture into muffin tins coated with nonstick spray. Bake at 375°F (190°C) for 15 minutes. Makes about 18 muffins.
Apple Pancake Wraps
3/4 cup ground whole wheat
1 cup milk
2 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup oil
1 teaspoon salt
1 teaspoon honey
8 teaspoons rolled oats
1 1/2 apples, cored and quartered
dash of cinnamon
warm syrup
-
Stir the wheat and milk together. Add the eggs, baking powder, baking soda, oil, salt, and honey. Mix well. (Batter should be fairly runny to make thin pancakes. Add water if necessary.)
-
Cook pancakes on a nonstick griddle or in a nonstick frying pan over medium heat. Sprinkle the uncooked side of each pancake with 1 teaspoon of rolled oats before turning the pancake.
-
Remove from heat and place three apple slices on each pancake. Sprinkle cinnamon on top. Roll up the pancake and serve with warm syrup for dipping.
Makes about 8 medium-sized pancakes.
Illustration by Michael Laughead