Winter time blues special




Walnut Lawn Breakfast Recipes

Here are some guest favorites from The Walnut Lawn recipe catalog. Sometimes cooking tastes better when someone else makes it but you can try!

Beth's Shoo-Fly Cake

2 C flour
½ C butter
½ tsp salt
½ C molasses
1 C hot water
½ tsp baking soda

Preheat oven to 350.  In a food processor, combine flour, butter, sugar and salt until a fine crumb.  Reserve ½ C of the crumb for the topping.  Mix the molasses, hot water and baking soda, then mix in with the crumb.  This will be a thick liquid.  Pour into a greased 8x8 baking dish.  Sprinkle the reserved crumb on top.  Bake 45 minutes.

Walnut Lawn Breakfast Scones

Blend with a pastry blender until crumbly:
½ C. butter (softened)
2 C. flour
1 T. baking powder
½ tsp. baking soda
¼ tsp. salt
3 T. sugar
1 T. grated orange peel

Add all to above:
2/3 C. (or more) buttermilk
¾ C. dried cranberries
1/3 C. chopped walnuts

Then stir until moistened.
Turn out on a floured surface and knead a few times.
Place on lightly greased baking sheet.
Brush with milk.
Bake at 425 degrees for 13-15 minutes.
Serve warm.

Walnut Lawn (Cape May) French Toast

1 loaf French bread (day old)
½ cup light brown sugar
½ cup dark brown
1 stick butter
1 cup milk
¼ cup Half & Half
5 large eggs
1 tsp. vanilla
10x Sugar (Powdered Sugar)

In a saucepan, melt butter and sugars until blended. Pour sugar mixture into 13×9 baking pan and spread evenly. Slice bread in ¾’ slices and arrange in a pan over the sugar mixture.
Mix remaining ingredients and pour over bread. Cover and let it set overnight in the refrigerator.
Bake in a 300-degree oven for 50 minutes, uncovered. Remove from oven and sprinkle top with 10x sugar.
