Summer in the Country

Volume Measurements 1/4 teaspoon 1 mL
1/2 teaspoon 2 mL
1 teaspoon 5 mL
1 tablespoon = 3 teaspoons 15 mL
2 tablespoons = 1 fluid ounce 30 mL
1/4 cup 60 mL
1/3 cup 75 mL
1/2 cup = 4 fluid ounces 125 mL
1 cup = 8 fluid ounces 250 mL
2 cups = 1 pint =16 fluid ounces 500 mL
4 cups = 1 quart 1 L Weights 1 ounce 30 g
4 ounces 120 g
8 ounces 225 g
16 ounces = 1 pound 450 g Oven Temperatures 300 F 150 C
325 F 160 C
350 F 180 C
375 F 190 C
400 F 200 C
450 F 230 C Baking Pan Sizes Square
8x8x2 inches 2 L = 20x20x5 cm
9x9x2 inches 2.5 L = 23x23x5 cm Rectangular
13x9x2 inches 3.5 L = 33x23x5 cm Loaf
9x5x3 inches 2 L = 23x13x7 cm Round
8x1-1/2 inches 1.2 L = 20x4 cm
9x1-1/2 inches 1.5 L = 23x4 cm Pancakes with Blueberry-Cinnamon Syrup Lori Ritchey
Denver, PA This recipe is delicious...a combination of good-for-you oats and sweet blueberries. 2 c. milk 1 T. sugar 1-1/2 c. quick-cooking oats, uncooked 1 c. baking powder 1 egg, beaten 2 egg whites, beaten 1/4 c. oil, divided Mix milk and sugar together in a large bowl; add oats, blending well. oil, divided Mix milk and sugar together in a large bowl; add oats, blending well.

In another bowl, blend together flour and baking powder. Add oat mixture, egg, egg whites and 3 tablespoons oil. In a large skillet, heat remaining oil over medium-high heat. Pour batter by 1/4 cupfuls into skillet. Cook pancakes on one side until bubbles appear all over. Flip and continue cooking until golden on other side.

Serve warm Blueberry-Cinnamon Syrup. Serves 4 to 6. Blueberry-Cinnamon Syrup 2 T. sugar 1 t. cornstarch 1 c. water 1 T. lemon juice 3/4 t. cinnamon Combine sugar and cornstarch in a saucepan over medium heat. cinnamon Combine sugar and cornstarch in a saucepan over medium heat.

Stir in remaining ingredients; bring to a boil. Light and fizzythe perfect drink for brunch. Combine one cup sugar, 6 cups chilled pineapple juice and one cup lime juice. Stir in 2 liters sparkling water and serve over crushed ice. French Toast Croissants Kathy Grashoff
Fort Wayne, IN When summer mornings beckon with so much to do, this breakfast is quick & easy! 1/3 c. frozen orange juice concentrate, thawed 4 croissants, halved lengthwise Garnish: powdered sugar Stir milk, eggs and orange juice together in a shallow dish. frozen orange juice concentrate, thawed 4 croissants, halved lengthwise Garnish: powdered sugar Stir milk, eggs and orange juice together in a shallow dish.

Dip croissant halves into mixture, turning to coat both sides. Place in a greased skillet over medium heat; cook until golden on both sides. Dust with powdered sugar. Makes 4 servings. O dandelion, yellow as gold,
What do you do all day?
I just wait here in the tall green grass
Till the children come to play. -Vintage Childrens Reader Santa Fe Breakfast Bake Kim Faulkner
Gooseberry Patch While on vacation, our family found this little, off-the-beaten-path cafe that served an amazing breakfast dish...I ordered it every time! When we returned home, I experimented in the kitchen until I got the recipe just right.

Now, whenever I make this, it takes me right back to Santa Fe. 1 c. salsa 1 c. canned black beans, drained and rinsed 10 6-inch corn tortillas, cut into 1-inch strips and divided 1 c. shredded Mexican-blend cheese, divided 1 c. milk 2 eggs, beaten 2 egg whites, beaten 1/2 t. salt 1/4 c. green onions, thinly sliced Combine salsa and beans; set aside. green onions, thinly sliced Combine salsa and beans; set aside.

Place one-third of tortilla strips in a lightly greased 11"x7" baking pan. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients. Pour over tortilla strips; sprinkle with remaining cheese. Cover and chill overnight.

Remove from refrigerator; let stand at room temperature for 10 minutes. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for an additional 15 minutes, until lightly golden. Serves 6. Serve breakfast juices in glasses with a bit of sparkle. Run a lemon wedge around the rims of glasses, then dip rims in superfine sugar.

Garnish each with a sprig of fresh mint. Spinach & Potato Frittata Lynn Williams
Muncie, IN A tip to remove the moisture from cooked spinach...lay a few paper towels on the counter and place spinach in a single layer on top. Lay another layer or two of paper towels over the spinach, roll and squeeze dry. 6 egg whites, beaten 3 eggs, beaten 1-1/2 c. potato, peeled, diced and cooked 2 slices Canadian bacon, diced 6 c. salt 1/4 t. pepper 1/2 c. onion, chopped 2 T. shredded Cheddar cheese Whisk together egg whites and eggs in a large bowl. shredded Cheddar cheese Whisk together egg whites and eggs in a large bowl.

Stir in potato, Canadian bacon, spinach, salt and pepper. Spray a 9" cast-iron skillet with non-stick vegetable spray; place over medium-high heat. Add onion; saut for 4 minutes until tender. Add potato mixture to pan; cook over medium heat for 5 minutes, or until almost set. Sprinkle with cheese. Bake at 400 degrees for 6 minutes, until set.

Let stand for 3 minutes; slice into quarters. Serves 4. Fresh fruit is perfect pairing with early-morning recipes. Set out plump strawberries, juicy oranges, peach slices and fresh berries to enjoy alongside favorite breakfast dishes. Serve with a bowl of sugar or cream alongside just to make it extra special. Grandma Rethas Rhubarb Muffins Emily Lynch
Iroquois, SD Five generations of our family have grown up on the same farm for 119 years.

We always have lots and lots of rhubarb, and this recipe of Grandmas is an all-time favorite. 1 c. brown sugar, packed 1 egg, beaten 1 c. buttermilk 1/2 c. oil 2 t. rhubarb, diced Optional: 1/2 c. chopped walnuts 2-1/2 c. all-purpose flour 1 t. baking powder 1 t. baking soda 1/2 t. salt 1 t. butter, melted 1/2 c. sugar 1 t. cinnamon In a large bowl, combine brown sugar, egg, buttermilk, oil and vanilla; mix well. cinnamon In a large bowl, combine brown sugar, egg, buttermilk, oil and vanilla; mix well.

Stir in rhubarb and nuts, if using. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into rhubarb mixture. Spoon into greased muffin tins, filling 2/3 full. Stir together melted butter, sugar and cinnamon; sprinkle over muffins. Bake at 350 degrees for 20 to 25 minutes. Muffins just seem sweeter served from a create-your-own farmhouse-style muffin stand. Muffins just seem sweeter served from a create-your-own farmhouse-style muffin stand.

Use household cement, found at hardware stores, to secure the bottom of a jadite teacup to the center bottom of a vintage plate. Let cement dry according to the manufacturers instructions. When completely dry, arrange muffins on the plate, then top with a glass cake stand lid. Summers Best Berry Bars Vickie Blueberries are tasty used in this recipe too, or try mulberries...delectable! 1 c. quick-cooking oats, uncooked 1 c. brown sugar, packed 1/4 t. cinnamon 1/8 t. baking soda 1/2 c. butter, melted Stir together oats, flour, brown sugar, cinnamon and baking soda in a medium bowl. butter, melted Stir together oats, flour, brown sugar, cinnamon and baking soda in a medium bowl.