2014

June Dairy Month

Recipe Contest

Top 10 Winners

Featuring

“Baked Breakfast Foods”

Easy Cheesy Breakfast Bake Bailey Bravener-Loyal

Preheat oven to 350

8 frozen hash brown patties-thawed

16 ounces of shredded cheddar cheese

1 pound of fried pork sausage

7 eggs

1 cup milk

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/4 cup melted butter

Place hash browns in single layer in a buttered 9 X 13 pan.

Drizzle butter over hash browns.

Sprinkle with fried sausage and cheese.

Combine and beat eggs, milk, salt and ground mustard.

Pour egg, milk and ground mustard mixture over cheese and meat.

Cover and bake at 350 degrees for 1 hour.

Uncover and bake another 10-15 minutes longer until golden brown.

Serves 8-12

1st

Place

Brown Rice Quiche Reita Gelander-Willard

Preheat oven to 425 degrees

Base:

2 cups cooked brown rice

1 egg beaten

1/2 cup shredded cheddar cheese

In a medium bowl mix the rice, egg and cheese, pour this into a

greased 8 X 8 inch baking pan. Pat down and bake for 10 minutes.

While baking, mix the filling ingredients.

Filling:

4 eggs beaten

1-4 ounce can mushrooms, drained and diced

1 teaspoon dry mustard

Salt and pepper to taste

1/2 teaspoon of seasoning salt

8 ounce package of diced ham

1/2 cup of shredded cheddar cheese

1/2 cup milk

10 ounce package of frozen spinach thawed and squeezed dry

(You can use your own favorite vegetable – 2 cups)

Reduce temperature to 350 degrees on oven. Pour mixture onto the

rice crust, and bake until filling sets approximately 30-35 minutes.

(Knife inserted in middle will be clean). Let cool 10 minutes and serve

Serves 6-9 servings

2nd

Place

Strawberry Orange Muffins Cain Toufar-Loyal

Preheat Oven at 350 degrees

Ingredients:

2 cups flour

1 teaspoon baking soda

1 1/2 cups sugar (divided)

1/2 cup melted butter

2 eggs beaten slightly

1/2 teaspoon salt

3/4 cup buttermilk

1/4 cup sour cream

Zest and juice of 1 orange

1 cup strawberries diced

1/2 cup pecans chopped

Glaze:

3 tablespoons orange juice

1/2 cup sugar

In a small bowl sift flour and baking soda together.

In medium bowl combine 1cup sugar, butter, eggs, salt, buttermilk

and sour cream. Add 1 1/2 teaspoons zest. Add flour mixture and stir

until combined. Don’t over stir. Gently stir in strawberries and nuts.

Fill buttered or papered lined muffin tin 2/3 full with batter, and bake

25-30 minutes until golden brown.

Combine 2 tablespoons orange juice and 1/2 cup sugar in a small

saucepan. Bring to boil, cook 1 minute then remove from heat slowly

spoon over muffins while warm.

Makes 18 muffins

3rd

Place

Baked French toast Maryanne Olson-Loyal

Preheat oven to 350 degrees if baking same day

Butter a 9 X 13 pan

1 loaf of French bread cubed

8 ounces cream cheese cubed into small pieces

Cover the bottom of the pan with 1/2 of bread

Add all 8 ounces of the cubed cream cheese

Top with a second layer of bread.

Mix together and pour over bread mixture

8 eggs beaten

1 1/2 cups milk

1/2 cup half and half

2 tablespoons sugar

2 tablespoons cinnamon

1 teaspoon vanilla

(this can be prepared the night before)

Right before baking add topping

3/4 cup butter (softened not melted)

1 1/3 cups of brown sugar

3 tablespoons maple syrup

1 1/3 cups pecans

Bake for 50 minutes or until golden and puffy. If desired can serve

with strawberries or maple syrup.

Approximately 12-15 servings

4th

Place

Baked French toast Millie Grap-Neillsville

Ingredients

10 cups of 1 inch cubed bread

(About 12 slices white bread)

2-8ounce packages cream cheese (softened)

8 large eggs

1/2 cup maple syrup

2/3 cup of half and half

1 1/2 cups of reduced fat milk

1 teaspoon vanilla extract

2 tablespoons confectioner’s sugar

Coat a 9 X 13 inch baking dish with cooking spray

Spread bread cubes in baking dish. Use large bowl and beat cream

cheese until smooth. Add eggs, beating after each egg. Add half and

half, milk, maple syrup and vanilla mix until smooth.

Pour mixture over bread cubes, cover and chill overnight or at least 2

hours.

Set dish out at room temperature for 20 minutes. Bake at 375 degrees

for 45 minutes, or until set. Sprinkle with confection sugar.

Options: Top with maple syrup, and your favorite meat, or fresh fruit

served on side.

5th

Place

Sausage Egg Squares

With Turkey Ham (light) Marie Kaiser-Loyal

Preheat oven to 350

Ingredients

1 pound turkey sausage

1/2 pound turkey ham chopped

1 medium green pepper, chopped

1 small onion, chopped

2 cups (16 ounces) small curd 1% cottage cheese

1 1/2 cups egg substitute

1 cup fat free milk

1 cup reduced fat-biscuit-baking mix

1 can (4 ounces) chopped chilies

1 cup crushed reduced-fat Pringles

1/4 cup butter

In large nonstick skillet, cook sausage, green pepper, and onion over

medium heat until meat is no longer pink, drain. Stir in remaining

ingredients. Pour into 13 X 9 X 2 coated baking dish. Top with

crushed pringles, drizzle with butter and bake at 350 for 50 - 55

minutes or until a knife inserted near center comes out clean. Let

stand 10 minutes before serving.

Serves 12

6th

Place

Breakfast Fruit Bake Betty Loos- Loyal

Ingredients

12 ounces of French bread cut into small pieces

2 cups of blueberries or any fruit

12 ounces of softened cream cheese

8 eggs

1/2 cup white sugar

1/2 cup sour cream

6 ounce container of yogurt (blueberry)

2/3 cup of half and half milk

1 teaspoon of pure vanilla

1/2 teaspoon salt

Place half of the bread cubes in a buttered 9 X 13 glass baking pan.

Sprinkle with the berries keeping some back for garnish. In a mixing

bowl, blend cream cheese, and sugar until smooth. Beat in the eggs,

sour cream, yogurt, vanilla and salt. Gradually add milk until

blended. Pour half of mixture over bread. Add remaining bread on

top of mixture and the remaining cheese mixture, cover and chill

overnight or up to 8 hours.

Before baking let stand for 30 minutes, at room temperature. Cover

and bake at 350 for 30 minutes, uncover and bake another 20 minutes.

Inserted knife should come out clean. Sprinkle with reserved berries,

let stand 10 minutes.

Optional: Serve with maple syrup

Serves 8

7th

Place

Dairy Special Coffeecake Irma Johnson-Neillsville

Preheat oven to 350 degrees

Generously butter and flour a Bundt pan

Ingredients:

4 cups flour

2 cups brown sugar, packed

1 cup white sugar

1 cup butter (2 sticks) at room temperature

1 teaspoon salt

1 1/2 cups pecans, chopped

3/4 cup dark chocolate

4 teaspoons espresso powder (divided)

2 teaspoons baking soda

2 teaspoons cinnamon (divided)

1 cup buttermilk

1 cup sour cream

2 eggs

1 cup chopped dates

1 teaspoon vanilla

1 teaspoon almond extract

Mix together the flour, sugars, butter and salt until mixture is crumbly. Set

aside 1 1/2 cups in a small bowl and stir in the pecans, chocolate, 2

teaspoons of espresso powder, and 1 teaspoon cinnamon. To the rest of the

mixture add baking soda, the remaining 2 teaspoons of espresso, and 1

teaspoon of cinnamon. Add the buttermilk, sour cream, eggs, dates, vanilla

and almond extracts. Mix until just combined.

Place 1/3 of the batter into bundt pan, sprinkle with 1/2 of the saved crumb

mixture, repeat ending with last 1/3 of batter.

Bake for 50-60 minutes until top is brown and toothpick comes out clean.

Cool slightly on wire rack; remove from pan. Drizzle with icing: Mix 1 cup

powdered sugar, ½ cup cream cheese (softened), and 1 tablespoon of milk.

8th

Place

Stuffed French Toast

with Strawberry Sauce Diana Schuette-Unity

Preheat Oven to 350 degrees

Ingredients:

1 loaf firm bread (10-12 slices)

10 eggs

8 tablespoons butter melted

1 1/2 cup half and half

1/2 cup maple syrup

1-8 ounce package cream cheese

Cube bread and layer half into a lightly oiled 12 X 8 pan. Cut cream

cheese into small pieces and sprinkle over bread cubes. Cover with

remaining cubes making sure cream cheese is completely covered.

The pan will be heaped.

Mix eggs, half and half, maple syrup and melted butter. Pour evenly

over bread crumbs and press down to soak up egg mixture. Cover

and refrigerate overnight.

Bake at 350 degrees for 45-50 minutes

Strawberry Sauce

2 cups of fresh or frozen strawberries

12 ounce jar of strawberry preserves

Heat together and pour over stuffed French toast

9th

Place

Baked Blueberry French Toast

Avis Becker-Loyal

Ingredients-French Toast:

9 slices day-old white bread, most crusts removed

1-8 ounce package cream cheese (divided)

1 cup frozen or fresh blueberries

2/3 cup milk

1/2 cup sour cream

1/4 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

8 eggs (beaten)

Cut bread into 1” or smaller cubes. Place 1/2 into a greased 8 X 8 baking dish. Cut

cream cheese into 1” or smaller cubes. Place a little less than half over bread. Top with

blueberries and remaining bread cubes.

In blender or food processor, combine the rest of cream cheese, milk, and sour cream,

maple syrup, vanilla, nutmeg and cinnamon. Add beaten egg, cover and process until

smooth. Pour over bread mixture. Cover and chill for 8 hours or overnight.

Remove from refrigerator, 30 minutes before baking. Cover, bake at 350 degrees for 25

minutes. Uncover, bake 20-30 minutes longer or until a knife inserted near the center

comes out clean. Let stand for 10 minutes.

Blueberry Sauce

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 cup fresh or frozen blueberries

1 tablespoon butter

1 teaspoon lemon juice

In a small saucepan combine sugar, cornstarch and water until smooth. Bring to boil

over medium heat, cook and stir for three minutes. Stir in blueberries, reduce heat.

Simmer 8-10 minutes or until blueberries burst. Stir in lemon juice and butter until

melted. Serve with French toast.

10th

Place

Thank You . . .

Clark County Dairy Promotion — for sponsoring this event Loyal City Hall — use of facilities

Cheese Donations Holland Family Cheese

Lynn Dairy Nasonville Dairy North Hendren

United FCS — donation of plates and napkins WCCN — advertising

Lois Becker—for all her hard work in preparing for this event