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Celebrate the most important meal of the day with your county Dairy Princess!
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It has been said that breakfast is the most important meal of the day. Whether it's eggs or pancakes, French toast or waffles, or cereal or oatmeal, that first meal of the morning gives you the energy to make it trough the day. Studies have shown that people who do not eat breakfast first thing each morning are more likely to be tired and groggy by the end of the day, than those who do.
Make a New Year's Resolution to include a healthy breakfast each day in your diet this year. A nutritious breakfast, complete with a glass of milk, helps the body in its fight to keep you healthy. The added calcium and vitamins from foods like oatmeal, French toast, or muffins only enriches your diet and gets you closer to the recommended daily intake of calcium. According to the National Academy of Sciences, people age 9-18 need 4 servings of dairy; people age 19-50 need 3 servings; and people 50 and over need 4 servings.
January is the perfect month to remember breakfast, because it is National Oatmeal Month. In honor of the day's most important meal, the American Dairy Associations and Dairy Council, Inc. offer a handful of breakfast favorites to wake up your taste buds. A breakfast of a hot, thick, creamy bowl of oatmeal can keep you warm on even the coldest of mornings.
Creamy Oatmeal
Yield: 1 serving
2/3 cup milk
1/3 cup quick oats, uncooked
dash salt
cinnamon sugar
dried chopped apples
Combine milk, oats and salt in 2 cup microwavable bowl. Microwave on high 1½ to 2 minutes or until thickened. Mix well. Sprinkle with cinnamon sugar to taste and chopped dried apples. Serve immediately
From the Ontario County Dairy Princess
Start the day off right with a sweet treat that is also good for you….
Oven-Baked Nutmeg Praline French Toast
Yield: 4 servings
8 slices Italian bread, cut about ¾ inch thick
4 eggs
1 c. milk or half-and-half
2 Tbsp. granulated sugar
2 Tbsp. orange juice or orange-flavored liqueur
½ tsp. vanilla
½ tsp. nutmeg
¼ tsp. salt
1/3 c. butter
½ c. pecans, chopped
¼ c. firmly packed light brown sugar
1 Tbsp. butter, melted
Place bread in single layer in a 13"x9"x2" backing dish. Whisk together eggs, milk, sugar, liqueur or juice, vanilla, nutmeg, and salt. Pour over bread, turning once to coat evenly. Cover and refrigerate several hours or overnight. Preheat oven to 400 degrees Fahrenheit. Place 1/3 cup butter in 15"x10" jelly roll pan; place in oven to melt butter. Remove from oven and tilt pan to coat evenly with butter. Arrange bread in single layer in prepared pan. Bake, uncovered, for 25 minutes or until firm and golden brown. Meanwhile, combine pecans, brown sugar, and 1 tablespoon butter in small bowl. Sprinkle over bakes French toast. Broil, about 5 inches from heat, watch carefully, about 1 minute or until topping begins to bubble.
Variation: Omit praline toppings (made with pecans, brown sugar, and 1 tablespoon melted butter). Bake French toast as directed, but carefully turn bread halfway through baking time. Don not broil.
Frittata recipes from your local Dairy Princess
A taste of Italy comes right to your stovetop with our Frittata recipes. Mix the red, yellow, and green bell peppers for a bold tasting Pepper Frittata. Shiitake and Portabella mushrooms highlight the Mushroom Frittata, while eggplant and zucchini make the Italian Frittata a favorite in many kitchens.
Pepper Frittata
Yield: 4 servings
2 Tbsp. butter, divided
¼ c. green pepper, chopped
¼ c. red pepper, chopped
½ c. green onion, chopped
6 eggs
½ c. milk
¾ c. mozzarella cheese, divided
fresh ground black pepper, to taste
Sauté peppers and onion in 1 tablespoon of butter until tender, approximately five minutes. In a large bowl, whisk together eggs, milk, cheese, sautéed vegetables and ground pepper.
To cook frittata: Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of an oven-proof frying pan with butter. (This is especially important to avoid sticking.) Oven medium-high heat, pour the egg and vegetable mixture into the pan and distribute evenly. Continuously lift wedges with set. While top is still moist, sprinkle with cheese and bake for 2-3 minutes until top is browned and cheese is melted. Slide frittata onto serving plate and cut into wedges.
More Frittata recipes next week.
From your local Dairy Princess
Mushroom Frittata
Yield: 4 servings
2 Tbsp. butter, divided
6 eggs
½ c. milk
¾ c. shredded Colby cheese
1 Portabella mushroom, sliced thin
2 Shiitake mushrooms, sliced thin
¾ c. thin string beans, defrosted
fresh ground black pepper, to taste
Sauté mushrooms in 1 tablespoon of butter until tender, approximately five minutes. In a large bowl, whisk together eggs, milk, cheese, sautéed mushrooms, string beans, and ground pepper. Follow cooking directions below.
Italian Vegetable Frittata
Yield: 4 servings
2 Tbsp. butter, divided
1 Italian (slender) eggplant
1 Zucchini, sliced thin
6 eggs
½ c. milk
¼ c. Parmesan cheese, shredded
oregano
fresh ground black pepper, to taste
Sauté eggplant and zucchini in one tablespoon of butter until tender, approximately five minutes. In a large bowl, whisk together eggs, cheese, vegetables, oregano, and ground pepper. Follow cooking directions below.
To cook frittata: Preheat oven to 350 degrees Fahrenheit. Coat bottom and sides of an oven-proof frying pan with butter. (This is especially important to avoid sticking.) Oven medium-high heat, pour the egg and vegetable mixture into the pan and distribute evenly. Continuously lift wedges with set. While top is still moist, sprinkle with cheese and bake for 2-3 minutes until top is browned and cheese is melted. Slide frittata onto serving plate and cut into wedges.
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