The Rural Voice, 1999-09, Page 64RURAL LIVING
Tea time warms up cozy fall weekends
Selected by Bonnie Gropp
Whether a bed and breakfast
brunch, or a mid-afternoon social
break, tea time can be a perfect way
to relax during the cooling fall
weekends.
GLENWOOD BED AND
BREAKFAST SQUARES
1/3 cup (75 mL) butter or
margarine, at room temperature
1/2 cup (125 mL) packed brown
sugar
3/4 cup (175 mL) whole wheat
flour
2 tbsp (25 mL) natural bran
1/4 tsp (1 mL) salt
In bowl, cream butter with brown
sugar. Stir in flour, bran and salt until
well blended. Pres. into 9 -inch (2.5
L) square pan. Bake in 350°F
(180°C) oven for 10 minutes. Cool at
least 10 minutes.
Topping:
3/4 cup (175 mL) quick rolled oats
1/4 cup (50 ml) sunflower seeds
1/4 cup ( 50 mL) peanut butter
1/4 cup (50 mL) packed brown
sugar
2 tbsp (25 mL) butter
2 eggs
1 tsp (5 mL) vanilla
1/2 cup (125 mL) each roasted
peanuts and golden raisins.
Spread oats and sunflower seeds
out on baking sheet and toast 5-10
minutes or until fragrant.
In saucepan combine peanut butter,
brown sugar and butter. Place over
medium heat and stir until smooth.
Remove from heat and cool slightly.
Beat in eggs. Stir in vanilla, peanuts,
raisins and toasted oat mixture.
Spread over base and bake for 25
minutes. Cool on rack and cut into
squares.
EAGLE CLIFF CORNBREAD
AND SALSA EGGS
2 ripe avocados
1 tbsp (15 mL) lemon juice
3/4 cup (175 mL) coarsely chopped
fresh coriander
salt and pepper
12 eggs
1/2 cup (125 mL) water
60 THE RURAL VOICE
1 tbsp (15 mL)
butter
2 cups (500 mL)
medium salsa (more
if desired)
Eagle Cliff
cornbread (recipe
follows), halved
horizontally
sprigs fresh
coriander
Peel avocados and
thinly slice; toss with
lemon juice and stir
in coriander. Season
with salt and pepper;
set aside.
In large bowl,
whisk eggs until
frothy; add water and
mix well. In large
skillet, melt butter
over low heat and
cook eggs, stirring
constantly until
creamy but not
completely cooked.
Place avocado
Enjoying a pot of tea during brunch at a Bed and
Breakfast is the perfect way to relax on cool fall
weekends.
mixture over top;
cover to keep warm. Meanwhile. heat
salsa in small saucepan.
To assemble place cornbread in
rectangular chafing dish or baking
dish. Spread with scrambled egg
mixture and top with salsa. Garnish
with coriander sprigs.
EAGLE CLIFF CORNBREAD
2 cups (500 mL) cornmeal
1 cup (250 mL) each plain low-fat
yogurt and skim milk
2 cups (500 mL) creamed corn
2 tbsp (25 mL) liquid honey
2 cups (500 mL) all-purpose flour
2 tsp (10' mL) baking powder
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
4 eggs
1/4 cup (50 mL) vegetable oil
In medium bowl, combine
cornmeal, yogurt, milk, corn and
honey. Set aside for 10 minutes.
In large bowl, combine flour,
baking powder, baking soda and salt.
Lightly beat eggs; stir into
cornmeal mixture with oil, blending
well. Stir half of this mixture into dry
ingredients until blended. Add
remainder and stir only until just
blended. Pour into 13x9 -inch (3 L)
baking dish that has been lined with
waxed paper, buttered and dusted
with flour.
Bake in 375°F (190°C) oven 30-40
minutes or until top is golden and
tester comes out clean. When cool
enough to handle, turn out onto
cutting board. Loosen waxed paper
from two corners and carefully pull
across bottom of cornbread.
If using for egg dish, slice in half
horizontally and cover with clean
towel to keep warm. Otherwise cool
on rack.
PAT RYAN'S HEALTHY
MUFFINS
2 cups (500 mL) all-purpose flour
4 tsp (20 mL) baking powder
2 tbsp (25 mL).coarsely grated
orange rind
2 eggs
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) granulated sugar
1 ripe banana, mashed