FORTVILLE — Dianna Walston of Fortville is sharing two of her favorite recipes with The Herald Bulletin readers.
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Extra-Special Bacon and Egg Muffins
4 slices of bacon, cut in thirds
1 cup all-purpose flour
1/2 cup yellow cornmeal
2 tablespoons sugar
2 1/2 teaspoons baking powder
1 cup milk
1/4 cup butter, melted
1/2 cup shredded cheddar cheese
Maple syrup optional
Preheat oven to 400 degrees. In large skillet, cook bacon until it begins to crisp. Drain and reserve drippings. Return two teaspoons to skillet. Beat three of the eggs, two tablespoons water and dash of pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and edges. Lift and turn over, cook until set but moist. Lift and turn over, cook until set but moist. Transfer to bowl, set aside. Brush 12 2-1/2 inch muffins cups with remaining bacon drippings. In medium bowl stir together flour, cornmeal, sugar and baking powder. In separate bowl, combine milk, oil and remaining two eggs. Stir into flour mix. Fold in scrambled eggs and cheese. Spoon into muffin cups. Place one piece of bacon on each muffin. Bake 15-17 minutes or until light brown and toothpick inserted in center comes out clean. Run table knife around edges of muffins to loosen and remove from pan. Serve with maple syrup if desired.
According to Dianna this recipe makes a very special breakfast for an elegant dish or for family who loves them.
Cranberry Apple Salad
2 cups raw cranberries
3/4 cup sugar
3 cups mini marshmallows
2 cups diced, unpared apples
1 cup seedless green grapes
1/2 cup chopped walnuts
1 envelope of whipped topping (Dream Whip)
Out of season, frozen cranberries work fine. Grind berries in food processor just until slightly cut up. Combine with sugar and marshmallows, cover and refrigerate overnight. Add apples, grapes, nuts and fold in freshly prepared whipped topping. I use red and green apples and green and red grapes for extra color. Looks great on the table.