“Kitchen Krafts,” Friend, Oct. 2005, 43
A parent or older person could help you make these recipes for a family breakfast before church or conference. The “Blueberry Biscuits” would make a tasty family home evening treat.
1 large tomato
1 quart jar with a lid
6 large eggs
3/4 cup shredded cheddar cheese
1/2 teaspoon salt
1 1/2 tablespoons butter or margarine
Wash tomato and cut off stem end. Cut tomato into 1/2″ (1.3 cm) pieces and place in the jar.
Add the eggs (yolks and whites), cheese, and salt to the jar. Screw on the lid tightly and shake.
Melt the butter or margarine in a large skillet over medium heat, making sure the bottom of the skillet is evenly covered.
Pour the egg mixture into the skillet. With a pancake turner, turn the eggs as they start to set on the bottom. Cook until the eggs are set but still moist.
2 cups flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 carton (8 ounces/227 g) blueberry yogurt
1/4 cup margarine or butter, melted
1 cup frozen blueberries
1/2 cup confectioners’ sugar
1 tablespoon lemon juice
In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
In a small bowl, lightly beat the egg, then stir in the yogurt and butter or margarine. Add the wet ingredients to the dry ingredients and stir just until moistened and crumbly. Gently fold in the blueberries.
Drop heaping tablespoonfuls of dough 2″ (5 cm) apart onto a greased baking sheet. Bake at 400° F (205° C) for 15–18 minutes or until lightly browned.
Mix the glaze ingredients together and drizzle over the warm biscuits.
Makes about l dozen.