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Reply
| | From:  Genie· (Original Message) | Sent: 5/24/2008 3:21 AM |
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Reply
| | | From: Genie· | Sent: 5/24/2008 3:22 AM |
PEACH-RASPBERRY BREAKFAST COBBLER
5 c. sliced peeled peaches
1 c. raspberries
3 tbsp. minute tapioca
1/2 c. granulated sugar
1 tbsp. baking powder
2 1/2 c. flour, including oat, white,
whole wheat, other
4-6 tbsp. butter or margarine
1 1/2 c. buttermilk, approximately
This is great for breakfast. Grease lasagna pan. Add peaches, sugar, minute tapioca. Bake at 400 degrees while you prepare the dough. Mix baking powder and flour (I like 1 cup oat flour, 1/2 cup white flour, 1/2 cup whole wheat and 1/2 cup barley, but there are many delicious possibilities). Cut in shortening as for pie crust. Add buttermilk, stirring with fork. You can make a thick biscuit dough and roll it to fit the size of your pan, or you can make a looser dough like a batter. Add raspberries to peaches; return to oven for 5 minutes to heat. Then remove from oven and either place rolled dough on top and slit some air holes in it or else quickly drop spoonfuls of it to cover the fruit. Bake at 400 degrees or even 450 degrees for about 20 minutes. | |
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Reply
| | | From: Genie· | Sent: 5/25/2008 9:30 PM |
Pineapple Brunch Pie
The Carriage Inn Bed & Breakfast
1 cup Bisquick
1 cup milk
4 eggs, lightly beaten
6 tablespoons butter, melted
1 tsp Dijon mustard
1/4 tsp onion powder 1/8 tsp nutmeg, ground
1/2 cup cooked ham, dices
1 cup cheddar cheese, shredded
2 green onions, sliced thin
1 8 oz. can crushed pineapple
Drain pineapple thoroughly. Saute ham to remove any excess moisture. Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in mixing bowl until smooth. Stir in ham, cheese, onions and pineapple. Pour into 10-in pie place coated with non-stick spray.
Bake at 350 degrees for 35 minutes or until set. Serves six. | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 6:55 PM |
Cinnamon Bun Pie Serves 8 to 10. 3/4 cup plus 2 tablespoons (1 3/4 sticks)
butter, melted, divided
1 cup chopped pecans
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 (17 1/2 ounce) package refrigerated
flaky biscuits (8 biscuits) Note: Be sure to use flaky biscuits for this one. And to enjoy every last bit of pecan flavor, remove any pecans left in the bottom of the pie plate after inverting and place them over the top of the pie. Preheat the oven to 375 degrees F. Coat the bottom of a 9-inch deep-dish pie plate with 2 tablespoons melted butter; set aside. In a small bowl, combine the pecans, sugar, and cinnamon; mix well. Sprinkle 1/4 of the pecan mixture over the bottom of the pie plate. Place the remaining 3/4 cup melted butter in a small bowl. Separate each biscuit into 3 layers. Dip the biscuit pieces one at a time in the melted butter, coating each piece thoroughly. Layer 8 biscuit pieces in the bottom of the pie plate, completely covering the pecan mixture. Repeat the pecan mixture and biscuit layers 2 more times. Top with the remaining pecan mixture and drizzle with any leftover melted butter. Bake for 20 to 25 minutes, or until the biscuits are golden and cooked through. Allow to cool for 10 minutes, then invert onto a serving platter and slice into wedges. Serve warm. | |
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