Rise Yes, Shine No

  • By Daphne Ross
  • January 12, 2011
  • 296
                        
The best part of waking up is the fact someone else gets up before you do. Coffee is on, eggs are scrambling, the alarm is a tap-tap on the bedroom door; sure beats grabbing a cold water bottle as you rush out the door, wearing mismatched socks, and a dog tearing up as he needs to go too. The man-of-the-house he rises before the roosters settle in. His manly frame steps down the stairs with a sleeping wobble; no hand rail here just two walls to guide him. The coffee pot, previously programmed and ready to perk begins to brew. A sweet snack for dipping into a steaming mug, the previous day’s newspaper, and a propane heater at his feet begin the transition from sleep to fully awake. This early bird gets a lot of worms, but there is no time for ice fishing today. This morning, before the rooster rolled over, I awoke to the deep scraping of a snow plow attached to the old Chevy. It makes several trips up and down the quarter mile, clearing part of the circle drive, clearing a wide end where the lane meets the road. The drive has been widened the entire length; good thing we know the trail is straight in or out, the entire lane disappears under a covering of white. Okay I’m up. My descent to the first floor is slow but sure, it begins after pressing my phone alarm snooze button two times. But my programming was not on target, a text alert from the news channel informed me at 5:25 a.m. that Triway Schools was on a two-hour delay. So I reset, adding another 15 minutes. I heard the Bassett’s brain waves calling so after the next beep I grabbed a sweatshirt, grumbled a bit, and put my feet to the carpeted floor. Coat, gloves, scarf, hat, and barn boots; not a pretty bundle but in the white dark of winter it worked for me. The microwave heated my coffee water; yet again, another beep demanding attention. A dip into the sweet creamer Santa delivered, a quick stir, and off to my computer I went. It was a sweet reward to settle into my CEO chair and sip at the big mug; but only after I had fed the dog and fumbled the bucket; hand scraping dog nibbles into scoop able hand piles was not a happy step into my morning. So I am here, at my computer; ready to type my sharing thoughts onto a screen of white, yes more white. And wouldn’t you know the propane heater next to me, has begun a struggling flicker. It’s time for a refill, one in the mug, too. Have a good morning. (PS-Triway Local Schools now closed.) What goes well with your morning coffee? Mail your recipes for coffee dipping baked goods to: Country Cupboard, 5973 Blachleyville Rd., Wooster, OH, 44691. Email; thewritecook@sssnet.com Peanut Butter Pie (Marlene Cuppy, Shiloh) 3/4 cup peanut butter 4 ounces cream cheese, softened 1 cup powdered sugar 1 8 ounce carton Cool Whip 1 (9 inch) graham cracker crust Chopped salted peanuts, optional In a large bowl, beat the peanut butter, cream cheese and powdered sugar until smooth. Gently fold in Cool Whip and pour into graham cracker crust. Sprinkle a few chopped peanut over top. Shill until ready to serve. Over night is best. Refrigerate leftovers. Serves 8. Creamy Peanut Butter Pie (Rhonda McDaniel) 1 (8 ounce) package cream cheese, softened 1/2 cup sugar 1/3 cup creamy peanut butter 1/3 cup whipped topping 10 peanut butter cups 1 chocolate crumb crust, 9 inches In a small mixing bowl, beat the cream cheese, sugar and peanut butter until smooth. Fold in the whipped topping. Coarsely chop half of the peanut butter cups; stir into cream cheese mixture. Spoon into crust. Quarter the remaining peanut butter cups; arrange over top. Refrigerate for a least 4 hours before cutting. Yields: 6 to 8 servings. Quick Peanut Butter Pie (E. Shank) 1 (9-inch) graham cracker crust 3/4 cup powdered sugar 1/2 cup peanut butter 1 (3 1/2 ounce) package instant vanilla pudding Cool Whip Have crust ready. Mix together until crumbly the powdered sugar and peanut butter. Spread 2/3 crumbs in pie crust. Reserve 1/3. Mix pudding according package directions. Pour over crumbs. Chill. Top chilled pie whit Cool whip and sprinkle with reserved crumbs. Refrigerate. Frozen Peanut Butter Pie (E. Shank) 1 (9 inch) graham cracker pie crust 4 ounces cream cheese, softened 1/4 cup milk 2/3 cup sugar 1/2 cup peanut butter 3 cups Cool Whip 1/4 cup chopped salted peanuts Have crust ready. Beat together until fluffy the cream cheese and milk. Add, beating until smooth sugar and peanut butter. Fold in Cool Whip. Pour into crust. Sprinkle chopped peanuts over top. Freeze until firm. Remove from freezer 15 minutes before serving to soften. Amish Breakfast Casserole (Beth Notaro) 1 pound sliced bacon, diced 1 medium sweet onion, chopped 6 eggs, lightly beaten 4 cups frozen shredded hash brown potatoes, thawed 2 cups (8 ounces) shredded cheddar cheese 1 1/2 cups (12 ounces) small-curd cottage cheese 1 1/4 cups shredded Swiss cheese IN a large skillet, cook bacon and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9 inch baking dish. Bake, uncovered, at 350 degrees for 35 to 40 minutes or until set and bubbly. Let stand for 10 minutes before cutting. Yields: 12 servings. Bacon Quiche (Jeanne Heatwole) 1 unbaked 9 inch piecrust 6 to 12 slices bacon, fried crisply and crumbled 1 cup shredded cheese, such as Swiss 1/3 cup finely chopped onion 4 eggs beaten 2 cups light cream (may use 1 cup milk and 1 cup evaporated milk) 3/4 teaspoon salt 1/8 teaspoon pepper Have crust ready. Sprinkle bacon, cheese and onion into piecrust. Beat together the eggs, cream, salt and pepper; pour over all. Bake 15 minutes at 425 degrees. Then reduce temperature to 300 degrees and bake 30 minutes more until knife comes out clean when inserted in center. Let stand 10 minutes before cutting. Yields: 6 servings. Breakfast Pizza 1 (8 ounce) container crescent rolls 1/2 pound sausage 1/2 cup chopped onion 1 cups shredded cheddar cheese 2 tablespoons green pepper, minced 4 eggs, lightly beaten 1/2 teaspoon salt 1/2 teaspoon oregano 1/8 teaspoon black pepper 3/4 cup milk 1 cup shredded mozzarella cheese Spread crescent dough in greased 9 x 13 inch pan. Sauté in skillet the sausage and onion. Sprinkle cheddar and green pepper over sausage. Combine until well-blended the eggs, seasonings, and milk; pour over mixture in pan. Sprinkle mozzarella over top. Bake at 350 degrees for 25 minutes. Yields: 6 servings. Brunch Pizza (Marilyn Balint, Wooster) Crust: 1 (24 ounce) package frozen shredded hash browns patties, thawed, broken apart 1 egg, beaten Salt and pepper to taste Topping: 7 eggs 1/2 cup milk 1 cup chopped ham 1/2 cup fresh mushrooms, chopped 1/4 cup onion, chopped 1/4 cup chopped green bell pepper 1 1/2 cups shredded Cheddar cheese Preheat oven to 400 degrees. Cover pizza pan or baking stone with parchment paper. For crust; combine potatoes, egg, salt and pepper; mix well. Spread onto parchment paper and pat down with back of spoon. Bake 20 minutes and remove from oven. For topping: whisk eggs and milk together. Microwave on High for 3 minutes; stir. Microwave an additional 3 minutes, stir. Spread cooked egg mixture over potato crust, top with ham, mushrooms, onion and bell pepper. Sprinkle with cheese. Bake for 10 minutes.


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