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1 1/2 cups sugar

1/2 cup butter

2 eggs

1 cup milk

3 cups flour

4 tsp. baking powder

1/2 tsp. salt

Mix first three ingredients together. Stir in milk. Blend dry ingredients and stir in. Spread mixture in a 9x13 greased pan. Arrange apple slices evenly over the top. Sprinkle with chopped nuts, brown sugar and cinnamon, to your own taste. Bake in a 350 degree oven for 30 minutes. Serve warm.

Joan Blegen, West Fargo


3 cups flour

4 tsp. baking powder

1 tsp. salt

2 tsp. sugar

2/3 cup melted butter

2 cups milk

4 eggs, separated

Beat egg whites first and set aside. Then beat egg yolks in another bowl; add milk, dry ingredients, melted butter, and mix. Fold in the beaten egg whites. Bake in preheated waffle iron.

Sharon Jadrny, Moorhead


5 medium potatoes, raw, grated

1/2 cup cream (slightly sour will pass)

2 tbsps. flour

1/2 tsp. salt

4 large eggs

Mix together in bowl until well blended. Pour batter the size of pancakes on hot oiled griddle. Fry until crispy and turn to brown other side. Serve with butter and syrup.

Barbara Larson, West Fargo

Cheesy O'Brien Egg Scramble

1 package (28 ounces) frozen O'Brien hash brown potatoes

1/2 tsp. garlic salt

1/4 tsp. pepper

1 can (10 3/4 ounces) condensed Cheddar cheese soup, undiluted

1 pound sliced bacon, cooked and crumbled

12 eggs, lightly beaten

2 tbsp. butter

2 cups (8 ozs.) shredded Cheddar cheese

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 the bacon, sprinkle remaining bacon over the soup. In another skillet scramble the eggs in butter until nearly set. Spoon over bacon. Sprinkle with cheese and reserved bacon. Bake uncovered at 350 degrees for 20 to 25 minutes until cheese is melted. Yield 10 servings.


1 bag (9 oz.) Fresh Express spinach

Nonstick cooking spray

1/4 cup onion, chopped

1/4 cup canned artichoke hearts, rinsed & drained

1/4 cup plum tomatoes, chopped

4 eggs

2 tbsps. pitted ripe olives, sliced, rinsed & drained

Dash of black pepper

Spray small, nonstick skillet with cooking spray; heat over medium heat until hot. Cook and stir onion 2 minutes or until crisp-tender. Add artichoke hearts. Cook and stir until heated through. Add Fresh Express spinach and tomatoes, toss briefly. Remove from heat. Transfer vegetables to small bowl. Wipe out skillet and spray with cooking spray. Whisk eggs and pepper in medium bowl; add olives. Heat skillet over medium heat until hot. Pour egg mixture into skillet. Cook over medium heat 5 to 7 minutes; as eggs begin to set, gently lift edge of omelet with spatula and tilt skillet so uncooked portion flows underneath. When egg mixture is set, spoon vegetable mixture over half of omelet. Loosen omelet with spatula and fold in half. Slide omelet onto serving plate. Serves 2.

Barbara Larson, West Fargo

Egg and Hash Brown Casserole

6 eggs, well beaten

1 can (12 fl. oz.) evaporated milk

1 tsp. salt

1/2 tsp. pepper

1 pkg. (30 oz.) frozen shredded hash brown potatoes

2 cups shredded Cheddar cheese

1 medium onion, chopped fine

1 small green pepper, chopped fine

1 cup diced ham, or any other kind of meat (optional)

Preheat oven to 350 degrees. Grease 13x9 inch baking dish. Beat eggs in large bowl until well blended. Stir in milk, salt and pepper. Add potatoes, cheese, onion, green pepper and ham. Mix well. Pour into dish and bake for 60 to 65 minutes or until set. Serves 10 easily.


6 eggs

2 1/2 cups buttermilk

1/2 tsp. extract (can use lemon, orange, rum or vanilla)

3 cups flour

2 tbsps. baking powder

1 tsp. salt

1 tsp. soda

3 1/2 tbsps. sugar

Beat all ingredients together and cook in a Monk's Pan. I use orange extract and put a small piece of apple in each Aebleskiver. This is my Great Grandmother's (Ida Westerlund) recipe.

Jan Hoffman, West Fargo


8 eggs

3/4 cup water

2 cups shredded cheese

In mixing bowl beat eggs on high, until foamy. Add 3/4 cup water and beat on high again until foamy. Sprinkle 2 cups shredded cheese of your choice into a lightly greased 9x13 inch pan. Pour egg mixture over cheese immediately after beating eggs. Do not use soft cheese or any spreads. Bake in 350 degree oven for 40 minutes. This will be light and rise very nicely.

Jan Hoffman, West Fargo

Ham and Egg Pizza

1 tube (8 ounces) refrigerated crescent rolls

3 eggs

2 tbsps. milk

1/8 tsp. pepper

2 cups finely chopped, fully cooked ham

1 cup frozen shredded hash brown potatoes

1 cup shredded Cheddar cheese

1/2 cup shredded Parmesan


Unroll crescent roll dough and place on ungreased 12-inch pizza pan. Press onto bottom and 1/4 inch up the sides, sealing seams and perforations. Bake at 375 degrees for 5 minutes. Meanwhile, in a bowl, beat eggs, milk and pepper. Sprinkle ham, hash browns, and Cheddar cheese over crust. Carefully pour egg mixture over cheese. Sprinkle with Parmesan. Bake for 25-30 minutes or until eggs are completely set. Serves 8.