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This time of the year, everybody is looking for “easy” when it comes to preparing special holiday meals and late morning brunches. It’s convenient to have recipes that can be tossed together quickly, saving valuable time to devote elsewhere during this especially hectic time-demanding season. This week’s basic egg bake paired with a delicious coffeecake is a perfect palate pleasing menu combination and are sure to be a hit with any guests that stay over night.

Pam’s Sour Cream Coffeecake

Serves: 16

2 cups sugar

2 eggs

1 cup butter or margarine

1 cup sour cream

1/2 teaspoon vanilla

2 cups cake flour

1 teaspoon baking powder

1/2 teaspoon vanilla

1/4 teaspoon salt


1/4 cup brown sugar

1 teaspoon cinnamon

Chopped walnuts or pecans optional

Cream the sugar, eggs and butter or margarine until fluffy. Add dry ingredients, sour cream and vanilla to creamed mixture and beat. Put 1/2 batter into a greased bundt pan. Sprinkle with 1/2 of the topping ingredients and chopped nuts. Add remaining batter and sprinkle rest of topping ingredients on top of cake. Bake at 350 degrees for 55 minutes, let rest in pan 10 minutes and turn out to cool on plate on rack.

Cheesy O’Brien Egg Scramble

Serving Size: 10

28 ounce bag frozen O’Brien hash brown potatoes

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1 10 3/4 oz. can condensed cheddar cheese soup, undiluted

1 pound bacon, cooked and crumbled

12 eggs, slightly beaten

2 tablespoons butter

2 cups cheddar cheese, shredded

In a large skillet, prepare hash browns according to package directions. Sprinkle with garlic salt and pepper. Transfer to a greased 2-1/2 quart baking dish. Top with soup. Set aside half of the bacon, sprinkle remaining bacon over the soup. In another skillet, scramble the eggs in the butter until nearly set. Spoon over the bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350 degrees for 20-25 minutes until cheese is melted.

Moist Date Bread

1 cup dates

1 teaspoon soda

2 tablespoons margarine

1 cup hot coffee

3/4 cup brown sugar

1 egg

1 1/2 cups flour

Pour coffee over dates, soda and margarine; cool. Add brown sugar, egg and flour. Bake in bread tins at 350 degrees for one hour or until done. (A single batch makes one nice sized large loaf. You may double the recipe.) Freezes well.

**I have not tried this recipe yet but came to me very highly recommended.

GARY’S TIP: Use parchment paper when baking cookies. Line cookie sheets with parchment paper and cookie sheets will stay clean. Use new paper as needed.

FOOD FOR THOUGHT: God must have loved calories; he made so many of them.

Last week’s recipe had the flour proportion listed wrong. Here is the recipe again in its entirety. The Dispatch regrets the error.

Almond Kiss Cookies

1 cup butter

1/2 cup sugar

1 tsp vanilla

1 3/4 cups flour

1 cup walnuts, Finely Chopped

9 oz milk chocolate kisses

Preheat oven to 375 degrees. In a large bowl, cream butter, sugar and vanilla; add flour and walnuts. Beat on low speed with electric mixer until thoroughly mixed. Cover and chill. Wrap each kiss with about 1 tablespoon dough, covering each candy completely. Roll each between palms to form a ball. Place about 2 inches apart on ungreased cookie sheet. Bake about 10-12 minutes, until centers of cookie look set and edges are beginning to brown. Cool and store in tins, or cool slightly and roll in confectioners’ sugar while still warm.

Denton (Denny) Newman Jr.
I've worked at the Brainerd Dispatch with various duties since Dec. 7, 1983. Starting off as an Ad Designer and currently Director of Audience Development. The Dispatch has been an interesting and challenging place to work. I'm fortunate to have made many friends, both co-workers and customers.
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