Apple Crisp

A delicious recipe to enjoy at this time of the year. My Grand kids love to make this, as it brings praise form those who get to enjoy ir! Easy as well to change it to a diabetic pleasure as well!

2 Tbs sugar or sugar substitute equivalent to to 2 TBS sugar

1 tsp lemon juice

1/2 tsp apple pie spice

1/2 cup rolled oats

1/4 cup sugar or sugar subsitute equaL to 1/4 cup sugar

3 TBS all-purpose flour

1/4 tsp applepie spice

3 Tbs butter

Direction: Pre heat oven to 375 degrees. FILLING” in a large bowl, mix together the apples, sliced, the 2 Tbs sugar OR sugar substitute, Lemon juice, 1/2 tsp applepie spice. Mix well. Turn into a 2 quart baking dish. : 2 Tbsp sugar or sugar substitute that equals 2 tbs sugar,1 tsp lemon juice,1/2 tsp apple spice pie, 1.2 cup rolled oats, 1/4 c sugar or substitute for 1/4 cup sugar.Mix this in with the apple mix.:TOPPING: 1/4 cup sugar, or substitute mix, 1/4 all purpose flour. 3 TBS BUTTER, CUT INTO COARSE PEAS SIZE

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Maple-Pecan Pancakes With Warm Maple Syrup

Posted On June 10, 2009

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2 eggs

2 Tbs granulated sugar

1/4 cup unsalted butter,melted

1/4ncup pure maple syrup, plus about1 additional cup, warmed, for serving

1 1/2 cup all-purpose flour

2 tsp baking powder

1/2 tsp alt

1 1/2 cup whole milk

2/3 cup toasted pecans, chopped(see notes)

Vegetable oil

Directions:

Arrange a rack at center position and preheat oven to 250 degrees F. Have ready a baking sheet.

In a large bowl, whisk together the eggs, sugar,butter and 1/4 cup maple syrup. In a separate bowl, mix together the flour, baking powder and salt.

Alternately add flour mixture and milk to the egg mixture, beginning and ending with flour mixture. Stir in the pecans.

Set a griddle or a large, heavy skillet over medioum heat and brush lightly with oil. Griddle or skillet will be ready when a few drops of water sizzle when spriinkled on the surface.

Pour a scant 1/4 cup batter per pancake onto prepared griddle or pan and cook until bubbles appear on the top surface of pancakes and the bottoms are golden, about 2 minutes. Turn and cook until golden brown on the other side, about 1 minute more. Transfer cooked pancakes to the baking sheet and keep warm in the oven. ( Don’t  stack pancakes because they will steam, and become rubbery.) Continue until all batter has been uses, adding more oil with each batch.

Serve pancakes with a pitcher of warm maple syrup. SPECTACULAR !!!!!

Crescent -Sausage Bake from Cooks.com

I found this recipe on Cooks.com, and couldn’t believe my eyes. When we lived in Virginia there was  a diner we use to go to, called Aunt Sarah’s. On Saturday morning I used to get this with  the best Hash Browns, and a generous serving of grits. (I know, I probably clogged up three arteries)! Try this one, and serve for a family treat or do for a Brunch! You’ll love it!

Ingredients:

1 (8 oz.) can crescent rolls (pay the extra price and get Pillsbury)

1 (8 oz.) package of brown and serve breakfast sausage, thawed and sliced

2 cups shredded cheese (Mixed Cheddar or Mozzarella. I go for the mixed.)

4 eggs

3/4 cup milk

1/2 tsp salt

1/4 tsp pepper

1/4 tsp oregano

Directions:

Line a 9X13 inch pan with the crescent roll dough. Layer sliced sausgae and half of the cheese on top of dough. Mix together eggs, milk, and seasonings. Pour over sausage layer. Add remaining cheese on top. Bake at 425 degrees for 20 minutes. Serves about 6-8, depending on the serving size! Enjoy Folk!!

Apricot Almond Pasteries

Posted On September 27, 2008

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Source: Better Homes and Gardens

Makes 8 pastries
Prep: 50 minutes plus dough
Bake: 25 minutes

Ingredients

1 recipe Sour-Cream Danish Dough (see Recipe Center)
1 cup sliced almonds
3 tablespoons sugar
3 tablespoons honey
1 egg
1 tablespoon water
1 8-ounce package cream cheese, softened
1/2 cup snipped dried apricots
1/2 cup apricot preserves
4 teaspoons sugar
1/4 cup sliced almonds

Directions

1. Prepare and chill the Sour Cream Danish Dough as directed.
2. For filling, in a food processor bowl combine the almonds, the 3 tablespoons sugar, and the honey. Cover and process until the almonds are ground and the mixture begins to form a ball. (if mixture seems dry, add 1 teaspoon water.) Divide into 8 equal portions and roll each on lightly floured surface to a 3-1/2-inch circle. Cover and set aside.
3. On a lightly floured surface roll the dough about 1/8 inch thick. Cut eight 4-1/2-inch circles. Cut the pastry scraps into 1/2-inch-wide strips. Beat egg and water using a fork; use to brush top edges of pastry circles. Arrange the pastry strips around the top edge of each pastry circle, trimming as needed. Place pastry circles on an ungreased baking sheet. Place almond circle in center of each pastry circle.
4. Place the softened cream cheese in a small plastic food storage bag. Snip off one corner of the bag and pipe cream cheese in dots over almond mixture. In a small bowl combine dried apricots and preserves. Spoon over the cream cheese. Brush the pastry-strip edges of the circles with egg mixture and sprinkle lightly with the 4 teaspoons sugar. Sprinkle the preserves with almonds.
5. Bake in a 375 degree F oven about 25 minutes or until golden. Remove from baking sheets; cool on wire rack. Serve warm or at room

Individual Omelets

Posted On September 27, 2008

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One of my all time favorite breakfasts is a good omelet. You can add whatever you want for the filling.

Ingredients
2 cups mixed fresh berries
2 or 3 eggs
1/4 tsp salt
Dash of pepper
1 Tbs water
½ to 1 Tbs butter or margarine

Directions
1. For each omelet, break eggs into small bowl and add salt pepper, and water. Beat enough to mix yolk and whites.

2. Place in omelet or flared rim pan over medium-high heat. To the hot pan add butter until foam begins to subside. Pour egg mixture all at once. As soon as edges of egg start to turn opaque, slide a spatula under them, lifting so liquid portion runs underneath. Gently shake pan to keep omelet free. Continue to shake pan and lift omelet edges until there is no more liquid, but the top still looks moist and creamy.
3. Sprinkle 2 to 3 Tbs filling onto omelet, in line with pan handle.. Fold about 1/3 of omelet  and gently slide omelet to edge of pan. Let edge of omelet slide onto plate. When it touches plate, gently flip your omelet so the folded edge of omelet falls neatly over the omelet edge. Makes one serving.

Filling Suggestions  :
Shredded cheese ( jack, cheddar, pepper jack, or Parmesan)
Thinly sliced spinach leaves
Diced avocado
Alfalfa sprouts
Sliced mushrooms(raw or sauteed)
Thinly sliced ham
Diced tomato, salsa, and sour cream, and fresh parsley.

Have the fillings prepared and ready to complete your omelet. Enjoy!

Dutch Babies With Mixed Berries

Posted On September 27, 2008

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Ingredients
2 cups mixed fresh berries
4-6 Tbsp granulated sugar (divided)
4 Tbsp unsalted butter
4 eggs
1 1/4 cups milk (whole milk, half and half, or 2%)
1 cup unbleached all-purpose flour
Pinch of salt

Fresh lemon juice
Powdered sugar

Instructions
1. Preheat oven to 425 degrees.
2. If you’re using strawberries, cut the largest ones into quarters and halve the rest. Combine all berries in a medium bowl. Taste the berries and toss them with 2-4 Tbsp sugar, depending on how sweet they are. Set aside to macerate (let sugar pull juices out) until needed.
3. Place ramekins or larger baking dishes on sheet pans and divide the butter evenly among them. Place in the preheated oven to melt butter.
4. Meanwhile, combine the remaining 2 Tbsp sugar with the eggs, milk, flour, and a pinch of salt in a blender or large bowl. Blend with the blender of a wire whisk until the batter is smooth. You will have about 8 cups of batter.
5. Pull the sheet pans containing the dishes of melted butter from the oven and immediately divide the batter evenly among the dishes. Top each with a portion of the sweetened berries and return to the oven.
6. Bake for 20 to 25 minutes or until the batter is brown and puffed around the edges of firm in the center. Note that the timing does not change much whether you’re using large or small dishes. Drizzle each Dutch Baby with fresh lemon juice, sprinkle with powdered sugar and serve immediately.

Cornmeal Tortilla Omelette

Posted On September 27, 2008

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Ingredients
Tortilla
1/4  cup  corn meal
1/4 cup all purpose flour
2 Tbsp  sugar
1/2 tsp  salt
dash of pepper
1/2  cup  milk
1 large egg, whisked

Filling
2 slices avocado chopped
1/4  cup  onions
1/4  cup  grated pepper jack cheese
1 Tbsp  sour cream
1 Tbsp  salsa

Instructions
1. In medium bowl, mix corn meal, milk, egg, and sugar to a thin consistency. Pour about 6 inch of mix in a medium warm pan, that has been coated with olive oil. Spread mix out thinly. Cook over medium heat until mix begins to have dry appearance, and is golden brown on bottom.
2. Pour whisked egg over tortilla, gently lift edges of pan so egg begins to run under tortilla. When egg tortilla is fully cooked, add toppings of sour cream, salsa, avocado, grated cheese, and onion. Gently slide tortilla to edge of plate, and flip over, omelette style.

Serve with sliced tomatoes, and garnish with parsley. Yummy!!

**Options, chopped ham, peppers may be added to filing.

Breakfast Burrito

Posted On September 27, 2008

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Prep time: 10 minutes   Cook time: 5 minutes

Ingredients
8  eggs whisked

6  slices of cooked bacon, crumbled

½  cup pepper jack cheese shredded

4 fajita-size tortillas

½  cup salsa

Directions:
1. Heat large nonstick pan over medium high heat. Add eggs and cook, stirring for 3 to 5 minutes, or until eggs are completely cooked. Turn off heat and stir in bacon and half of the cheese.

2. Wrap tortillas in paper towels and microwave on high for 30 seconds to warm. Spoon an equal amount of egg in middle of each tortilla. Sprinkle each filling with a Tbs of cheese and roll up tightly. Serve with the salsa.
Makes 4 burritos
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Banana Waffles With Peacon Maple Syrup

Posted On September 27, 2008

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Gourmet Magazine, March 1996
Makes 2 servings

Ingredients
1 ½  cup pure maple syrup

1/4 cup pecans, toasted lightly and chopped coarse

2  teaspoons orange juice or fresh lemon juice

1/3  cup all-purpose flour

1/3  cup yellow cornmeal

1  tablespoon sugar

2  teaspoons baking powder

1/4  teaspoon salt

1  ripe medium banana

1/3 cup water

2  large eggs

2  tablespoons unsalted butter, melted and cooled

vegetable oil for brushing waffle iron

Preparation
1. Preheat oven to 200°F.

2. In a small saucepan bring maple syrup and pecans to a boil and stir in juice. Remove syrup from heat and keep warm, covered.

3. In a bowl whisk together flour, cornmeal, sugar, baking powder, and salt.

4. Quarter banana and in a blender purée with water. Transfer purée to another bowl and whisk in eggs and melted butter. Add flour mixture and stir until combined well.

5. Heat a well-seasoned or non-stick waffle iron until hot and brush lightly with oil. Pour half of batter into iron and cook waffle according to manufacturer’s instructions. Transfer waffle to a baking sheet and keep warm, uncovered, in oven. Make another waf

Orange Ricotta Pancakes

Posted On September 27, 2008

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Wet:
2 eggs

1/4 cup melted butter

1 cup milk

1 cup ricotta cheese

1 medium orange (juice and zest)

1/4 cup brown sugar(wet)

Dry:
1 1/4 cup all-purpose flour

1 Tbs baking powder

1 tsp cinnamon

1 tsp clove

1/4 tsp nutmeg

Directions
1. Whisk wet ingredients in small bowl. In a large bowl whisk dry ingredients. Once mixed, pour wet mix on dry mix. Using a rubber spatula mix until dry mixed with no big lumps. Don’t over mix!

2. Heat fry pan on medium heat. Pour 1/4 of mix in pan. Cook about 4 minutes on one side( about 75% cooked on this side), flip and cook about 1 minute more.

3. Serve right away, or cover with towel and place in warm oven until all pancakes are cooked. Coat with powdered sugar and serve.

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