Breakfasts

CHERRY CREAM CHEESE BRUNCH CAKE

Prep time: 30 minutesBake time: 55 minutesMakes One 9-inch Cake Cake2-1/2 cups cake flour 3/4 cup sugar 3/4 cup CRISCO all-vegetable shortening or 3/4 CRISCO Stick 1 cup (8 ounces) dairy sour cream 1 egg 1 teaspoon almond extract 1 teaspoon vanilla extract 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Filling2 packages (3 ounces each) cream cheese, softened1/2 cup sugar 3 tablespoons cake flour 2 tablespoons Butter Flavor CRISCO Stick or 2 tablespoons Butter Flavor CRISCO all-vegetable shortening 1/2 teaspoon vanilla extract1 Egg 1 21-ounce can cherry pie filling 1 teaspoon almond extract ToppingReserved 1 cup crumb mixture 1/2 cup sliced almonds Additional sliced almonds, toastedHeat oven to 350°. Grease 9-inch springform pan* with Butter Flavor Crisco. Flour lightly.For cake, combine 2-1/2 cups flour and 3/4 cup sugar in large bowl. Add 3/4 cup Butter Flavor Crisco. Beat at low speed of electric mixer until coarse crumbs form. Reserve 1 cup crumbs for topping.Add sour cream, egg, almond extract, vanilla, baking powder, baking soda and salt to remaining crumb mixture in bowl. Beat at medium speed until well blended. Spread batter in bottom and 2 inches up side of pan.For filling combine cream cheese, sugar, flour, Butter Flavor Crisco and vanilla in medium bowl. Beat until blended. Add egg. Beat just until blended. Pour over batter. Combine pie filling and almond extract in small bowl. Spread over cream cheese mixture.For topping, combine reserved 1 cup crumbs and almonds. Sprinkle over filling. Bake at 350° for 55 minutes or until filling is set in center, crust is deep golden brown and toothpick inserted in center comes out fairly dry except for pie filling. (Cover edge of cake with foil, if necessary, to prevent over-browning.) Cool 15 to 20 minutes. Loosen cake from side of pan with knife or metal spatula. Remove side of pan. Cool completely. Remove bottom of pan using thin metal spatula or pancake turner. Place cake on serving plate. Garnish with additional nuts if desired. Serve immediately or refrigerate until serving time. Refrigerate leftovers. * Bake cake in 9-inch heart-shaped springform pan, if desired. Note: To toast nuts, spread on baking sheet. Bake at 350° for 5 to 10 minutes or until golden brown, stirring...

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QUICK CRUMB COFFEE CAKE

Makes 16 servings 2 cups all-purpose flour 1-1/2 cups sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 CRISCO Stick or 3/4 cup CRISCO all-vegetable shortening 2 eggs 1/2 cup milk 1 teaspoon vanilla 1/2 cup chopped pecans Heat oven to 350°. Grease two 8 x 1-1/2-inch round cake pans; set aside.Combine flour, sugar, baking powder and salt in a medium mixing bowl. Cut in shortening until crumbly. Reserve 1 cup crumb mixture for topping.Stir together eggs, milk and vanilla. Add to remaining crumb mixture. Stir just until moistened. (Batter will be slightly lumpy.) Spread batter evenly in prepared pans.Combine reserved crumbs and chopped nuts. Sprinkle evenly over batter. Bake at 350° about 25 minutes or until edges are lightly browned and toothpick inserted in center comes out clean. Do not over bake. Cool on wire rack. Serve warm or...

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CRISPY POTATO PANCAKES

4 cups freshly grated Idaho potatoes 4 eggs, beaten1 -1/2 cups flour 1 cup grated onion 2 teaspoons salt 2 teaspoons nutmeg CRISCO Oil Grate potato into bowl; cover with cold water. Rinse potatoes under slowly running cold water until starch disappears, about 5 minutes. Drain well and pat completely dry.Mix eggs and flour together until smooth.Add onion, salt and nutmeg. Add to grated potatoes and mix well.Heat 1/4-inch Crisco Oil in a heavy skillet until almost smoking.Drop 1/4 cup portions of batter into oil. Do not flatten. Turn after 2 minutes. Flatten slightly and cook an additional 2 minutes, or until golden brown.Drain on paper towels. Serve hot with applesauce, fried apples or a dollop of sour...

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QUICK WAFFLES

Makes three 9-inch waffles. 2 egg yolks, beaten1-1/3 cups milk 2 tablespoons CRISCO, melted2 cups Homemade Crisco Quick Bread Mix 2 egg whites, stiffly beatenIn bowl, combine the egg yolks, milk, and melted Crisco. Stir in the Crisco Quick Bread Mix; beat smooth with rotary beater. Carefully fold in egg whites, leaving a few puffs of egg white.Bake the batter in preheated waffle...

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DENVER OMELETS

2 omelets 2 tablespoons Butter Flavor CRISCO 1/2 cup chopped green pepper 2 tablespoons finely chopped onion 1 cup cubed fully cooked ham (1/4-inch cubes)1/8 teaspoon pepper 1 recipe Easy Omelets In small skillet melt Butter Flavor Crisco. Add green pepper and onion. Cook and stir over medium heat until tender, adding ham and pepper during last minute. Prepare omelet as directed above. Use half of filling for each omelet, using slotted spoon to remove from...

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SAUSAGE AND POTATO OMELET

5 servings 1 package (8 ounces) brown and serve sausage links (10 links)1/3 cup CRISCO 1 package (12 ounces) frozen shredded hash browns, thawed (2 patties)1/4 cup chopped onion (optional)1/4 cup chopped green pepper (optional)Salt and pepper4 eggs 1/4 cup milk 1/4 teaspoon salt Dash pepper 1/2 cup (2 ounces) shredded process American cheese In small skillet, brown sausage links according to package directions.Meanwhile, melt Crisco in a 10-inch skillet. Combine the thawed potatoes, onion, and green pepper; pat into skillet with spatula. Season generously with salt and sprinkle with pepper. Cook, uncovered, over low heat till underside is crisp and brown, 12 to 15 minutes.Blend eggs, milk, the 1/4 teaspoon salt, and dash pepper. Pour over potatoes. Top with sausage links arranged in spoke fashion. Cover. Cook over low heat about 8 minutes.Sprinkle cheese over eggs and sausages. Cover and heat just till cheese begins to melt. Loosen omelet and cut in wedges to...

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