(my kiddos love these... )
•1/2 cup oatmeal
•1 cup whole wheat flour
•1/4 cup brown sugar
•2 heaping teaspoons baking powder
•1/2 teaspoon salt
•1 egg
•1/4 cup applesauce
•1 1/3 cups milk
Grind the oatmeal in a food processor or blender. Combine oatmeal, brown sugar, salt and baking powder. Sift the whole wheat flour into the mixture. Add the bran and germ (which would have separated during sifting) into the mixture. Mix together.
Add egg, applesauce and milk. Mix together until thoroughly blended.
Cook on a buttered 275/300 degree griddle. Flip then serve.
(a wonderful recipe from Happy Housewife)
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Wednesday, January 11, 2012
Sunday, October 3, 2010
Caramel-Apple Muffins
These were YUMMY!!!!!
•2 cups flour
•3/4 cup sugar
•2 tsp baking powder
•2 1/2 tsp cinnamon
•1/2 tsp cardamom
•1/2 tsp salt
•1 egg
•1 cup milk (at least 1%)
•1/4 cup butter, melted
•1 1/2 tsp vanilla extract
•1/2 cup chopped peeled tart apple
•12 caramels, chopped
For the topping:
•1/2 cup packed brown sugar
•1/4 cup quick-cooking oats
•3 Tbsp butter, melted
•1 tsp cinnamon
Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.
In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.
•2 cups flour
•3/4 cup sugar
•2 tsp baking powder
•2 1/2 tsp cinnamon
•1/2 tsp cardamom
•1/2 tsp salt
•1 egg
•1 cup milk (at least 1%)
•1/4 cup butter, melted
•1 1/2 tsp vanilla extract
•1/2 cup chopped peeled tart apple
•12 caramels, chopped
For the topping:
•1/2 cup packed brown sugar
•1/4 cup quick-cooking oats
•3 Tbsp butter, melted
•1 tsp cinnamon
Preheat oven to 350 degrees and grease a muffin pan. In a large bowl, whisk together the flour, sugar, baking powder, spices, and salt.
In a medium bowl, whisk together the egg, milk, butter, and vanilla.
Stir the wet ingredients into the dry ingredients just until moistened. Fold in the apples and caramels.
Combine all of the topping ingredients in a small bowl.
Fill muffin pan cups 3/4 full, and then sprinkle the topping over the batter.
Bake 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan 5 minutes before removing to a wire rack to cool slightly. Serve warm.
Friday, April 2, 2010
Basic Crepes
Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk 1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
1 cup all-purpose flour
2 eggs
1/2 cup milk 1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
Directions:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Lemon Crumb Muffins
Ingredients
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.
6 cups all-purpose flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups (16 ounces) sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
TOPPING:
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
Directions
In a large bowl, combine the flour, sugar, baking soda and salt. In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full.
In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients; drizzle over warm muffins. Yield: 40 muffins.
Thursday, January 14, 2010
Simple Disappearing Honey Granola
5 cups oats
1/2 cup olive or canola oil
1/2 cup honey
1/2 cup almonds (slivered or whole–I love whole!)
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 cup of each or any of the following: craisins, raisins, pumpkin seeds, sunflower seeds, sesame seeds.
1. Turn oven on to 350. Place oats on one non-stick baking sheet (these work great) and toast for about 5 minutes.
2. Meanwhile, in a large bowl, mix all remaining ingredients except seeds and fruit.
3. When oats are done, pour into bowl and mix until oats are coated. Grease baking sheet if necessary and bake for 15 minutes, stirring every five minutes.
4. Allow to cool and add seeds and fruit. Store in airtight container in the refrigerator.
Variations
• Replace two cups oats with a mix of rolled grains
• Replace about 2 TBSP Honey with Molasses (just measure both in the same cup)
• Replace Flour with half wheat germ, oat bran, or ground flax, and half a mixture of various whole grain flours.
1/2 cup olive or canola oil
1/2 cup honey
1/2 cup almonds (slivered or whole–I love whole!)
1 tsp vanilla
1 cup whole wheat flour
1 tsp cinnamon
1/2 cup of each or any of the following: craisins, raisins, pumpkin seeds, sunflower seeds, sesame seeds.
1. Turn oven on to 350. Place oats on one non-stick baking sheet (these work great) and toast for about 5 minutes.
2. Meanwhile, in a large bowl, mix all remaining ingredients except seeds and fruit.
3. When oats are done, pour into bowl and mix until oats are coated. Grease baking sheet if necessary and bake for 15 minutes, stirring every five minutes.
4. Allow to cool and add seeds and fruit. Store in airtight container in the refrigerator.
Variations
• Replace two cups oats with a mix of rolled grains
• Replace about 2 TBSP Honey with Molasses (just measure both in the same cup)
• Replace Flour with half wheat germ, oat bran, or ground flax, and half a mixture of various whole grain flours.
Large Batch of Instant Oatmeal
5 c. quick oats
5 c. powdered oats
1/3 c. powdered dry milk
1/3 c. sugar or honey powder
2 1/2 t. salt
Mix all together and put in a Tupperware or #10 can for later use.
**For different variations, add cinnamon and dehydrated apples or you can add dried fruit or other flavorings to make different types of oatmeal.
a heaping 1/2 c. is a serving, put into their bowl, add the milk, microwave, and breakfast will be served. Every few times you use this mixture, you will want to stir what is on the bottom to the top to make sure all of the powder, milk, salt, and sugar gets evenly distributed.
These vaiatiosn I found are for single serving size just increase if you want to make the whole batch that way….
Variations:
1. Apple-Cinnamon Oatmeal: To each packet add 1 Tbls sugar, 1/4 tsp cinnamon and 2 Tbls finely minced dried apples (use scissors)
2. Sweetened Oatmeal: Add 1 Tbls sugar or 1 packet artificial sweetener
3. Brown Sugar & Cinnamon Oatmeal: Add 1 Tbls brown sugar and 1/4 tsp cinnamon
4. Raisins & Spice Oatmeal: Add 1 Tbls brown sugar, 1 Tbls raisins and 1/8 tsp each allspice and cinnamon
5. Fruit & Cream Oatmeal: Add 1 Tbls non-dairy coffee creamer and 2 Tbls minced dried fruit (use scissors)
6. S'mores Oatmeal: Add 6 miniature marshmallows and 1 Tbls milk chocolate chips
5 c. powdered oats
1/3 c. powdered dry milk
1/3 c. sugar or honey powder
2 1/2 t. salt
Mix all together and put in a Tupperware or #10 can for later use.
**For different variations, add cinnamon and dehydrated apples or you can add dried fruit or other flavorings to make different types of oatmeal.
a heaping 1/2 c. is a serving, put into their bowl, add the milk, microwave, and breakfast will be served. Every few times you use this mixture, you will want to stir what is on the bottom to the top to make sure all of the powder, milk, salt, and sugar gets evenly distributed.
These vaiatiosn I found are for single serving size just increase if you want to make the whole batch that way….
Variations:
1. Apple-Cinnamon Oatmeal: To each packet add 1 Tbls sugar, 1/4 tsp cinnamon and 2 Tbls finely minced dried apples (use scissors)
2. Sweetened Oatmeal: Add 1 Tbls sugar or 1 packet artificial sweetener
3. Brown Sugar & Cinnamon Oatmeal: Add 1 Tbls brown sugar and 1/4 tsp cinnamon
4. Raisins & Spice Oatmeal: Add 1 Tbls brown sugar, 1 Tbls raisins and 1/8 tsp each allspice and cinnamon
5. Fruit & Cream Oatmeal: Add 1 Tbls non-dairy coffee creamer and 2 Tbls minced dried fruit (use scissors)
6. S'mores Oatmeal: Add 6 miniature marshmallows and 1 Tbls milk chocolate chips
Sunday, October 4, 2009
AMISH PUMPKIN CINNAMON ROLLS W/ CARAMEL ICING
from...Recipe Girl
ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour
FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter
FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar
1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.
2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.
5. Cover and let rise until nearly doubled, 30 to 45 minutes.
6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.
8. Drizzle icing over warm rolls.
Yield: 12 rolls
ROLLS:
1/3 cup milk
2 Tbs butter
½ cup canned pumpkin or mashed cooked pumpkin
2 Tbs granulated sugar
½ tsp salt
1 large egg, beaten
1 package active dry yeast
1 cup unbleached all-purpose flour (I only used all purpose flour but I used nearly 3 c.)
1 cup bread flour
FILLING:
1/3 cup brown sugar, packed
1 tsp ground cinnamon
2 Tbs melted butter
FROSTING:
¼ cup (4 Tbsp.) butter
½ cup brown sugar, packed
2 Tbs milk
¼ tsp vanilla extract
dash of salt
½ to ¾ cup sifted powdered sugar
1. Prepare rolls: In a small saucepan, heat milk and 2 Tbsp. butter just until warm (120 – 130°) and butter is almost melted, stirring constantly.
2. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with an electric mixer until well mixed. Beat in egg and yeast. In a separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed for 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly. Cover and let rise in warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12×10-inch rectangle.
4. In a small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jelly-roll style. Pinch seam to seal. With a sharp serrated knife, gently cut roll into twelve 1-inch slices. Place rolls cut-side-up in greased 9-inch-square baking pan.
5. Cover and let rise until nearly doubled, 30 to 45 minutes.
6. Preheat oven to 350°F. Bake rolls about 20 minutes, or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes.
7. While rolls are cooling, prepare icing: In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cool over medium-low heat for 1 minute. Transfer to a small mixing vowl and cool mixture slightly. Stir in vanilla, salt and powdered sugar. Beat with an electric mixer until well blended. If necessary, add more powdered sugar for desired consistency.
8. Drizzle icing over warm rolls.
Yield: 12 rolls
Thursday, September 10, 2009
Baked Apple and Cinnamon French Toast Cups
makes 6 I doubled... and have used french bread before...
4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon
1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.
3. Using a regular size muffin tin, scoop bread evenly into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!
4 slices whole wheat bread, cut into cubes
2 eggs
1/4 cup milk
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
dash of ground nutmeg
For the apples:
1 large apple of your choice, cut into cubes
1 tablespoon butter
1/4 teaspoon cinnamon
1. In a medium skillet, saute apples with butter and cinnamon for about 5 minutes, or until soft. Set aside.
2. In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated. Add the apples and mix until well distributed.
3. Using a regular size muffin tin, scoop bread evenly into the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
4. Mix 1/2 cup confectioners’ sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups. Enjoy!!
Tuesday, June 23, 2009
Favorite Coffee Cake
Favorite Coffee Cake
1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)
Heat oven to 375. Grease a square pan (8x8)
or I always double recipe in a 9 by 11 pan
Blend all ingredients except Topping. Beat vigorously .....spread in pan.
Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12
Topping
Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly.
1 1/2 cups flour -------- 1/4 cup sugar
2 1/2 tea. bak. pow. -------- 3/4 tea. salt
1/4 cup short. --------- 1 egg
¾ c milk
topping (below)
Heat oven to 375. Grease a square pan (8x8)
or I always double recipe in a 9 by 11 pan
Blend all ingredients except Topping. Beat vigorously .....spread in pan.
Sprinkle topping over batter. Bake 25 to 30 min. or until wooden pick inserted in center comes out clean. serve warm. ................... Serves 9-12
Topping
Mix 1/3 cup brown sugar, 1/4 cup flour, 1/2 tea. cinnamon and 3 tab. firm butter until crumbly.
Sunday, April 19, 2009
Sausage and Egg Casserole
Put this together yesterday and baked it this morning - I thought it turned out good. I combined to recipe and created my own! Definitely make again!
INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder (I didn't have any so I used just regular mustard)
1/2 teaspoon salt
6 eggs, beaten
1 cup milk
6 slices white bread, toasted and cut into cubes (opps I didn't read the recipe right hadn't toasted still turned out good)
8 ounces mild Cheddar cheese, shredded ( I probably used a little less)
green onion
mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake 45 to 60 minutes until set.
INGREDIENTS
1 pound ground pork sausage
1 teaspoon mustard powder (I didn't have any so I used just regular mustard)
1/2 teaspoon salt
6 eggs, beaten
1 cup milk
6 slices white bread, toasted and cut into cubes (opps I didn't read the recipe right hadn't toasted still turned out good)
8 ounces mild Cheddar cheese, shredded ( I probably used a little less)
green onion
mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
Crumble sausage into a medium skillet. Cook over medium heat until evenly brown; drain.
In a medium bowl, mix together mustard powder, salt, eggs and milk. Add the sausage, bread cubes, and cheese, and stir to coat evenly. Pour into a greased 9x13 inch baking dish. Cover, and chill in the refrigerator for 8 hours, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Bake 45 to 60 minutes until set.
Puffed Pancake (German Panckes..)
PUFFED OVEN PANCAKESFrom Better Homes & Gardens New Cook Book- 2 T butter- 3 eggs- 1/2 C milk- 1/2 C flour- 1/4 t. saltPreheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)...heat in oven 3-5 minutes, til butter melted.Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!
German Pancakes
A favorite at my house.... it was dinner last night....
I often add cinnamon/nutmeg etc
GERMAN PANCAKES
This fluffy pancake should be eaten as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
This topping can be used with it.... I haven't... we usualy just use syrup or fruit
TOPPING (10 ounce) box frozen raspberries,
slightly thawed (20 ounce) can chunk pineapple,
drained 4 bananas
1/2 cup firmly packed brown sugar
1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.
I often add cinnamon/nutmeg etc
GERMAN PANCAKES
This fluffy pancake should be eaten as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
This topping can be used with it.... I haven't... we usualy just use syrup or fruit
TOPPING (10 ounce) box frozen raspberries,
slightly thawed (20 ounce) can chunk pineapple,
drained 4 bananas
1/2 cup firmly packed brown sugar
1 (8 ounce) container dairy sour cream
Spoon raspberries, pineapple, and bananas into the center of pancake. Sprinkle with brown sugar and top with sour cream.
Monday, March 30, 2009
Impossible Quiche
3 eggs
1/2 c biscuit mix
1/2 c melted butter (I always cut it in half)
1 1/2 c milk
1/4 tsp salt
dash pepper
1 to 2 c shredded swiss cheese
1/2 to 1 c cooked ham or bacon, cut in small pieces
(I also add green onion)
Mix all ingredients, EXCEPT cheese and meat, in a blender. Pour into a 9
inch pie pan. Sprinkle cheese and meat on top and push down into liquid.
Bake 45 minutes at 350. Let set for 10 minutes before cutting. American or
Jack cheese or any combination can be used. (This recipe is almost too easy!)
(I often double the recipe)
1/2 c biscuit mix
1/2 c melted butter (I always cut it in half)
1 1/2 c milk
1/4 tsp salt
dash pepper
1 to 2 c shredded swiss cheese
1/2 to 1 c cooked ham or bacon, cut in small pieces
(I also add green onion)
Mix all ingredients, EXCEPT cheese and meat, in a blender. Pour into a 9
inch pie pan. Sprinkle cheese and meat on top and push down into liquid.
Bake 45 minutes at 350. Let set for 10 minutes before cutting. American or
Jack cheese or any combination can be used. (This recipe is almost too easy!)
(I often double the recipe)
Chocolate Turtle Waffle Cookies
(oh now these are good - I remember having them as a kid)
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.
1 ½ cups sugar
1 cup butter, softened
4 eggs
2 tsp Vanilla
2 cups flour
½ cup cocoa powder
¼ tsp salt
Turn waffle maker on and allow to “preheat”. Cream sugar and butter together. Beat eggs into creamed mixture, adding vanilla. Sift flour cocoa and salt together and mix into the creamed mixture. Spoon mixture into greased and hot waffle iron and cook 1-2 minutes.
Now, I like to eat them as soon as I blow on them to cool them down a bit.
GERMAN PANCAKES
This fluffy pancake should be eaten
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
as soon as it comes out of the oven!
1 cup milk
1 cup all-purpose flour
6 large eggs
Dash Salt
1 teaspoon vanilla
4 tablespoons butter or margarine
Preheat oven to 400°F. Mix milk, flour, eggs, salt, and vanilla in a blender until smooth. Melt 1 tablespoon butter or margarine in each of four 9" pie pans in oven. Remove pans as soon as butter melts and tilt to grease entire pan.
Divide batter into each of the four pie pans. Bake 10 to 15 minutes or until golden brown. The edges will puff up, and the pancake will form a well in the center. Remove from oven when golden and serve immediately. Serves 4.
Wednesday, June 4, 2008
Best Sausage Gravy Recipe for Biscuits
Skillet Sausage Gravy (my favorite)
------------ --------------------------------
2 tablespoons butter
1 16-ounce package pork sausage (tube sausage- I always use Jimmy Dean)
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups milk plus… I honesty probably use closer to 3 cups
In a large skillet, melt the butter over medium-high heat and heat for 1 to 1 1/2 minutes, or until browned. Add the sausage and cook for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage. Add the flour; mix well. Add the Worcestershire sauce and milk; mix well. Cook for 2 to 4 minutes, or until the gravy thickens, stirring constantly.
------------ --------------------------------
2 tablespoons butter
1 16-ounce package pork sausage (tube sausage- I always use Jimmy Dean)
3 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups milk plus… I honesty probably use closer to 3 cups
In a large skillet, melt the butter over medium-high heat and heat for 1 to 1 1/2 minutes, or until browned. Add the sausage and cook for 6 to 8 minutes, or until no pink remains, stirring to crumble the sausage. Add the flour; mix well. Add the Worcestershire sauce and milk; mix well. Cook for 2 to 4 minutes, or until the gravy thickens, stirring constantly.
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