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| Apricot Nectar Cake |
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Ingredients:
31/2 cups cake flour
3 cups sugar
1 cup margarine
1/2 cup sour cream
1/2 cup apricot nectar
6 Sparboe Farms eggs
1 teaspoon orange flavor
1 teaspoon lemon flavor
1 teaspoon almond flavor
1/2 teaspoon salt
1/4 teaspoon soda
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Directions:
Beat all together. Pour into oiled and floured bundt cake pan. Bake 1 hour and 20 min. at 325°F.
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Recipe provided by Kathy Hiveley (Humboldt Complex).
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| Breakfast Casserole |
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Ingredients:
8 Sparboe Farms eggs
slightly beaten
1 pound spicy sausage, cooked and crumbled
2 cups milk
1 cup sharp cheddar cheese, grated
1 teaspoon salt
1 teaspoon dry mustard
6 sliced white bread, cubed
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Directions:
Mix ingredients together. Pour into greased 9x13 inch baking dish. Refrigerate overnight. Bake 350°F for 35 minutes or until light brown on top.
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Recipe provided by Kathy Hiveley (Humboldt Complex).
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| Cheese, Artichoke and Sun-dried Tomato Strata |
| Servings: 8 |
Ingredients:
2 cups milk
1/4 cup olive oil
8 cups 1-inch cubes sourdough bread, crusts trimmed
11/2 cups half-and-half
6 large Sparboe Farms eggs
1 tablespoon chopped garlic
1 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon nutmeg
1 teaspoon sage
1/2 teaspoon thyme
1½ teaspoons Herbs de Provence
12 oz. sun-dried tomatoes, re-hydrated with boiling water and drained
3 — 61/2-ounce jars of marinated artichoke hearts, drained and halved
11/2 cups grated Swiss cheese
11/2 cups grated Parmesan and Romano cheese
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This is a breakfast dish. Make a day ahead and bake just before serving.
Directions:
Preheat oven to 350°F. Butter a 13x9x2 inch glass baking dish. Whisk milk and oil in large bowl. Stir in bread and let stand until liquid is absorbed, about 10 minutes.
Whisk eggs in a large bowl, add cream, garlic, salt, pepper and nutmeg and mix well. Mix herbs in a small bowl.
Place half of the bread mixture in the glass dish. Top with half the tomatoes, artichoke hearts, herbs and cheeses. Pour half the cream mixture over. Repeat layering with remaining bread, tomatoes, artichoke hearts, herbs, cheeses and cream mixtures.
Bake uncovered at 350°F until firm in the center and brown around the edges—about one hour.
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Recipe provided by Bruce Behrends (Litchfield Office).
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| Denver Quiche |
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Ingredients:
4 ounces (about 2 cups) fine egg noodles, cooked and drained
1 cup chopped green peppers
3 tablespoons chopped onions
1 tablespoon water
1 cup (4 ounces) chopped cooked lean ham
6 Sparboe Farms Eggs
1 cup low-fat milk
2 teaspoons prepared mustard
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Directions:
To form crust, press noodles over bottom and up sides of lightly greased deep 9-inch quiche dish or pie plate.
In small covered saucepan over medium heat, cook peppers and onions in water until peppers are crisp-tender. Stir in ham. Sprinkle evenly over noodle crust. Beat together eggs, milk and mustard until thoroughly blended. Carefully pour over vegetables and ham.
Bake in preheated 375ºF oven until puffed in center and knife inserted near center comes out clean, about 30 to 40 minutes. Let stand 5 minutes before serving.
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Recipe provided by Rose Mortimer (Lintchfield Office).
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| French Toast Bake |
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Ingredients:
1 loaf French bread
8 Sparboe Farms eggs
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
2 teaspoons cinnamon
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Directions:
Grease 9x13 inch pan. Cut bread in thicker slices to fit pan. Beat eggs then add sugar, salt and vanilla. Pour over bread. Top with melted butter and cinnamon. Let sit overnight. Cover with foil. Next morning, place in 325°F oven for 45 minutes. While baking make topping.
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Topping:
1 cup brown sugar
1/2 cup sour cream
1/2 cup chopped pecans
1/2 cup butter (not margarine)
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Directions:
Boil this for 3 minutes. Serve topping warm over warm toast.
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Recipe provided by Mary Jo Clarine (New Hampton Plant).
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| Fudge Truffle Cheesecake |
| Servings: 12-16 |
Crust:
11/2 cups crushed vanilla wafers
1/2 cup confectioner’s sugar
1/3 cup baking cocoa
1/3 cup butter, melted
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Directions:
Combine all crust ingredients, and press onto the bottom and 2 inches up the side of a 9-inch springform pan: chill. For filling, beat cream cheese in a large mixing bowl until fluffy. Gradually add milk; beat until smooth. Add melted chips, eggs and vanilla; mix well. Pour into crust. Bake at 300ºF for 1 hour and 5 minutes. (Center will still jiggle slightly.) Cool for 15 minutes.
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Filling:
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips, melted
4 Sparboe Farms eggs
2 teaspoons vanilla extract
Whipped cream and chocolate bar, optional for topping
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Carefully run a knife between crust and sides of pan. Cool on a wire rack for one hour. Refrigerate overnight. Remove sides of pan. Let stand at room temperature for 30 minutes before slicing. You may garnish with whipped cream and chocolate shavings.
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Recipe provided by Ramona Houdek (New Hampton Plant).
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German Chocolate Cheesecake
Very Easy and Delicious |
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Crust:
11/2 cups crushed vanilla wafers
2 tablespoon sugar
3 tablespoon melted butter
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Directions:
Press above ingredients into a 9-inch springform pan. Press halfway up sides.
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Filling:
3 – 8 ounce cream cheeses
1 cup sugar
pinch of salt
1 4-ounces bar Baker sweet chocolate
1 teaspoon vanilla
1 tablespoon rum
4 large Sparboe Farms eggs
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Directions:
Melt chocolate – let cool.
In mixer bowl, beat cream cheese and sugar until fluffy.
Blend in chocolate, rum, vanilla and salt.
Add eggs one at a time – mixing just until blended after each addition.
Pour filling over crust.
Bake at 350°F for 50 minutes.
Remove. Cool. When thoroughly cool, cover and let flavors blend 12-24 hours in refrigerator.
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Topping:
1 5-ounces can evaporated milk
2/3 cup sugar
3 tablespoon butter
2 slightly beaten Sparboe Farms egg yolks
1 cup coconut
1/2 cup pecans
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Directions:
Combine in saucepan milk, sugar, butter and eggs. Cook over medium heat stirring constantly until thick. (10-15 minutes) Remove.
Stir in coconut and pecans.
Cool, beating occasionally.
Spread cooled topping on cake. Leave 1/2 inch near rim uncovered.
Garnish with shaved chocolate, pecan halves and coconut.
Keep chilled.
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Recipe provided by Greg Murch (Litchfield Office).
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| Shirley's Sausage Egg Casserole |
| Servings: 8-10 |
Ingredients:
21/2 cups seasoned croutons
2 cups shredded cheddar cheese
2 pounds ground sausage
4 Sparboe Farms eggs
3/4 teaspoon mustard
21/2 cups milk
1 cup mushroom soup
1/2 cup milk
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Directions:
Fry sausage slowly and drain. Set aside. Place croutons in bottom of a
9x13 inch greased baking pan. Layer cheese and sausage on top of croutons.
Beat eggs and mix with mustard and milk. Pour over meat, cheese, and
croutons. Cover and refrigerate overnight. Mix ½ cup milk and soup.
Spread on top of egg mixture. Bake at 300°F for 1 ½ hours. Serve warm.
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Recipe provided by Beth Sparboe Schnell (Wayzata Sales Office).
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