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Image provided by: Suffolk Cooperative Library System
TliE RECPRU,IIJ'ERl'AINMENT ~ANUARY 9, 1991 \&_:: .:.; . -·· . ....-. ··' .... ~jFOID~iFOR·THOUIIR::.:?:. .. ····• . .. . - ·. .. . ..... ············~·····~································ .................... .' ......................... : . ' ·············· ......................... ·~--·····~-·t···:;., ........... · ..... ~.·-~···················;··~·-·;. . . Starting The Day With A Warm Feeling Inside . - . By Kathy O'Sullivan • Chrisunas has come and gone. I feel as though it passed in a dream. My daughter was looking through the photo albums the other day, making wonderfully funny commerus, so I . looked over her shoulder. It's always a delight to look back over the years. But it left me with an eerie feeling. This time I was struck by how quickly Christmas seems to come around in our frunily album - evecy 10 pages or so. It seems the family hiStory is centetedaiOOnd a tree that stays the same size while the bodies smroundingit grow taller. With the pictures come memories; memories of still-dark mornings as I ttied to hustle pajama-clad figures quiet- ly back to bed because-\Santa· hasn't .. come yeL\ Then I have. to wake the fam- ily when the right time comes. This year I did it with the good smells of baking. Christmas breakfast is always a big deal in our house. I guess that started because of my memories of childhood, when lunch meant traveling quite a distance to be with Grandma. Breakfast had to fortify us for the long, cold trip. My mom al- ways baked us something, and I just grew up thinking that a big, hearty morn- ing meal was pan of Cluistmas. The problem is that if you spoil your family once, they expect it all the time~ Now my kids want a \big breakfast\ with hot bread or pancakes every Sunday. Here are \quick breads\ made with baking ,po:wder that are .good for any winter Sunday morning. Tile O,Sullivans also lite Fancy Scrambled Eggs. Fancy Scrambled Eggs Serves(; · Whisk until blended: 1 dozen eggs, I teaspOOn salt, and 2 tablespoons finely chopped chives and/or parsley. Melt a half stick of butter in a heavy frying pan that has been heated slowly until it's good and hoL When the butter starts to sizzle, add the eggs. Stir slowly until almost scrambled. Add 4 ounces cream cheese, cut in small cubes and 1n. cup diced fresh tomatoes .. Finish cook- ing. Sprinkle with freshly ground pepper and serve • Cardamom Coffee Cake This fills a large tube or bundt pan Cream together 1 p01.nd soft butter and 2 cups light brov. n sugar. Beat in 4 eggs and 2 teaspOOns vanilla. Stir together 4 <.ups flour. 2 teaspoons baking powder, 2-1/2 teaspoons baking soda, 1-1/2 teaspoons powdered car- damom and 1/2 teaspoon salt · Add 2 cups sour cream and the flour mixture alternately to the butter mixture, beginning and ending with the flour. Don•t overbeat. Mix together 113 cup light brown sug- P,a.ckage Includes: ar,. 1 tablespoon cinnamon and 1/2 cup chopped walnuts Spoon one-third of the batter into a well~buttered bundt or ~u~ pan. Sprinkle on half the nut mixture, then one-third of the batter, the rest of the nuts .and, fmally, the remaining bauer. Bake 1-1/2 hours in a 325-degree oven or until an inserted toothpick comes out dry. Turn onto a plate after 10 minutes of cooling. Oatmeal Maple Nut Bread Makes one loaf Stir together in a large bowl: 1 cup white flour, 1 cup whole wheat flour, 1- 1/2 teaspOOns baking soda, 1/2 teaspoon baking powder and 3/4 teaspOOn salt Stir in 1-1{]. cups raw rolled oats. In another bowl stir together: 2 eggs, 1/2 cup real maple syrup, 1 cup butter- milk or plain yogurt, 1/2 teaspoon vanil- la, 1/2 teaspoon grated lemon rind, 2 ta- blespoons fresh lemon juice and 4 table- spOons melted butter. Stir the two mixtures together until just blended and pour batter into a well-but- tered medium-size loaf pan. Sprinkle with 1{1. cup pecan .halves. Bake at 350 degrees ·about 50 minutes or until it tests done. Cool in pan 10 minutes, then remove. My Mother's Quick Coffee Cake Fills one S~incb,square pan Stir together: 1-1/2 cups flour, 1 cup sugar, 2 teaspoons baking powder, 1 tea- spoon salt and 1/2 tea$po(ln cinnamon. Add 1 egg, 1/1. cup milk and 2 table- sp<>ons very soft butter~ Stir only' until blended Put this sticky batter jn a wen- greased 8-inch-squate pan. Bake at 350 degrees for 30 minutes. Meanwhile, stir together 2 tablespoons flour, l cup sugar, 1 teaspoon cinnamon and 4 tablespoons soft butter. When the cake seems almost done, spoon this over the batter and cook another 10 minutes. Serve hot from the oven. *** Corrections, Please! Two dear friends made my Eggnog Bread Pudding (published November 14) for Thanksgiving dinner. \Something's missing,\ they reported. They were right! I left out 3/4 cup of sugar that should be added with the eggs. Sorry. Also, someone brought to my attention that tile December 5 recipe for Pep- parkakcr or Gingerbread cookies (which also would be great for making a ginger- bread house) seems to list too much liq- uid for the flour indicated. The recipe comes from a dear old lady who first taught me tQ bake. Her cookbook is not always accurate, and, looking back, I tbink this recipe needs not 2, but 8 cups of flour. I had no dark Karo syrup in the house to quickly test the recipe before typing this, but my advice is: Don't try that one until I get back to you! • WUKEND GETAWAY • Dinner for two (2) In LaPrima, our gourmet restaurant featuring Nouvelle Northern Italian Cuisine One step Into our expansive atrium lobby and all your c,afes wUI melt away. Welcome to the luxurious Radisson Plam Hotel Melvllle, a full service hotel. ready to take care of all your spedal needs. 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