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| | From:  A_Normalee_T (Original Message) | Sent: 9/16/2007 12:34 AM |
Frog in the Hole
This is what my kids called it when they brought the recipe home from school one year! So thats what we still call it!
1lb Sausages
6oz Flour
pinch of Salt
2 Eggs
½ pt water and milk mixed
Sieve the flour and salt make a well and break in the eggs
Beat them into flour gradually adding the water & milk to form a smooth creamy batter
Leave to sit for 1 hour Cook the sausages
Place in a hot dish with ½ oz beef dripping pour the batter over
Cook at 220 until batter has risen and golden brown turn down oven to 190 and cook for 35-40 mins altogether
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Cheese Blintzes
3/4 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 large eggs
2/3 cup milk
1/3 cup water
1/2 teaspoon vanilla
FILLING:
1 large egg
1 carton (1 1/2 cups) dry cottage cheese
1/8 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon salt
In medium bowl, sift flour, baking powder, salt, and sugar. In a small mixing bowl, beat eggs slightly. Add milk, water, and vanilla. Beat until combined. Gradually beat liquid mixture into sifted dry ingredients. Continue beating until smooth. Make sure all tiny lumps disappear. Over moderate heat, place an 8-inch skillet, brushed with salad oil. Pour 2 level tablespoons batter into skillet. Swirl and spread batter. Turn pancakes over and cook just slightly on other side. You must be very careful to maintain a proper temperature.
FILLING:
Beat egg; add cottage cheese, cinnamon, sugar, and salt. Gently beat to blend. Pour spoonful of filling into blintze. Roll up and put in a greased frying pan and brown, or bake in a large Pyrex casserole dish in a moderate oven for 20 minutes. Serve with sour cream and assorted jams and jellies. |
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Whole Wheat Banana Nut Waffles
1/2 Cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1 tbsp melted butter or vegetable oil
1/2 cup walnuts, minced
1/4 tsp salt
3/4 cup milk
1 banana
1 egg seperated
Sift dry ingredients in a bowl.
Add egg yolk and milk & butter to the dry ingredients and beat together thorougly.
Mash banana and beat banana and nuts into batter.
Beat egg white until stiff, stir in 1/4 into batter to lighten it, then gently
fole in the remaining white.
Pour scant 1/3 cup of batter onto waffle iron.
Makes about 6
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Peanut Butter Waffles
1 Cup flour
2 tsp baking powder
1.2 tsp salt
2 tsp sugar
1/2 tbsp melted butter or vegetable oil
1/4 cup peanut butter
1 cup milk
1 egg, seperated
1/2 tsp vanilla
Sift dry ingredients together in a bowl.
Process peanut butter, egg yolk, milk, vanilla and butter in blender. Add this
mixture to dry ingredients and beat until well blended.
Pour scant 1/2 cup of batter onto waffle iron...
makes about 6 waffles.
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Traditional Waffles
1/2 Cup butter, melted
3/4 Cup sugar
2 1/4 cups flour
1 tsp baking powder
1 Cup milk
3 eggs, sperated
pinch of salt
twist of lemon (optional)
Sift dry ingredients together in a bowl.
Add egg yolks and milk to the dry ing. and beat together thoroughly.
In a separate bowl, beat egg whites untill stiff. Stir 1/2 of the whites into
the batter, then fold in the remaining whites and stir till blended. Add butter
and lemon and mix until smooth.
Pour scant 1/3 cup of batter on the heated waffle iron and cook!
Makes about 12
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Homemade Waffles
1 cup all-purpose flour
3/4 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
Combine these.
1 3/4 cup milk
2 egg yolks
1/2 cup oil
Combine these.
2 egg whites, beaten fairly stiff
Combine the wet and dry mixtures. Fold in the beaten egg whites.
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Oatmeal Cookie Pancakes
1 cup old fashioned oats
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces , 1/4 cup, chopped walnuts
3/4 cup sour cream
3/4 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas -- mashed up
3/4 cup raisins
1/2 stick butter -- 1/4 cup, melted, plus additional for buttering skillet
Maple syrup or honey -- for drizzling
Tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.
Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4.
Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins.
Stir in the melted butter.
Heat a griddle over medium heat and brush with additional melted butter.
Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot.
Serve with drizzled honey or maple syrup over the top. |
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Banana Pecan Pancakes
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 teaspoon baking soda
2 egg whites OR 1/4 cup egg substitute
1/4 cup water
1/2 cup low fat buttermilk
1 tablespoon vegetable oil
2 bananas -- chopped (approximately 1 1/2 cups)
1/4 cup chopped roasted pecans
Mix dry ingredients.
Beat egg whites, water and buttermilk 30 seconds.
Whisk together dry and liquid ingredients with the oil long enough to eliminate lumps.
Fold in chopped bananas.
Pour batter on hot nonstick pancake grill treated with vegetable oil cooking spray.
Place roasted pecans onto the uncooked surface and cook until bubbles appear. Turn and cook 3 more minutes.
Yield: 6 servings of three 3-inch pancakes
Per Serving: 184 Calories |
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Cinnamon Roll
Scald 2 c. milk
Add1/2 c. shortening or margarine
Set aside and cool.
Combine 3 TBSP yeast with 1/2 c. warm water
Set aside. Add 2 tsp salt and 3/4 c. sugar to milk.
Beat 3 eggs and add to cooked mixture. Add yeast. Add 7-8 c. flour. Mix well. Raise for 1 hour. Punch down and roll out. Melt 1/4 c. margarine. Spread to edge of dough. Combine 3/4 c. sugar, 1 1/2 tsp cinnamon. Sprinkle on dough. Roll very tightly and cut into pieces. Place on greased tray and let rise for 1/2 hour. Bake at 350 for 15 minutes. Frost with cream cheese or buttercream frosting while still warm.
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Cinnabon Cinnamon Rolls Clone
Rolls:
1-1/4 ounce package active dry yeast
1 cup warm milk (105 to 110 degrees F)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 teaspoon salt
2 eggs
4 cups all-purpose flour
Filling:
1 cup packed brown sugar
2-1/2 Tablespoons cinnamon
1/3 cup margarine, softened
Icing:
8 Tablespoons (1/4 pound) margarine, softened
1-1/2 cups powdered sugar
1/4 cup (2 ounces) cream cheese
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For the rolls, dissolve the yeast in the warm milk in a large bowl.
Add the sugar, margarine, salt, eggs, and flour, and mix well.
Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover, and let rise in a warm place about 1 hour, oruntil the dough has doubled in size.
Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees F.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21-inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1-3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan. Raise till double. Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.
When the rolls come out of the oven, coat each generously with icing.
Makes 12 rolls. |
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Caramel Pecan Rolls
2 c. butterscotch chips
1 c. corn syrup
1/3 c. butter
1 c. pecans, chopped
Melt chips, syrup and butter together. Add pecans. Spread evenly in two 9x13 pans. Make cinnamon rolls. Put on top of Caramel Pecan mixture. Bake at 350 for 25-30 min. When baked, remove from oven and turn upside down. Remove from pan while hot. Let coool. YIELD: 24 rolls.
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Chocolate Cherry Granola
2 1/2 cups rolled oats
2 tablespoons flour
3 tablespoons coffee creamer
1/2 cup sesame seeds
1/2 cup pecans - chopped
2 teaspoons grated lemon rind
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
1/3 cup apple juice, frozen concentrat - thawed
3 tablespoons canola oil
1/2 cup hot water
1/2 cup chocolate chips
1/2 cup cherries - dried
Preheat the oven to 300 degrees F. In a large mixing bowl , combine oats, flour, non-dairy creamer, sesame seeds, pecans, lemon zest, brown sugar, and cinnamon. Mix well, add the apple juice concentrate, oil, and hot water. Mix thoroughly. Thinly spread the mixture in a shallow baking pan and bake until dry and toasted, stirring occasionally (40-45 minutes). Pour into a large bowl and let cool. Add chocolate chips and dried cherries. Store in an airtight container or ziplock bag.
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Easy Night Before French Toast
Ingredients:
6 cups white bread, crusts removed & cut into 1 inch cubes
6 ozs. low-fat cream cheese, cut into small cubes
6 eggs, well beaten
1 cup skim milk
3/4 teaspoon cinnamon
1/3 cup maple syrup
Directions:
1. Put half the bread into the bottom of a greased 9 x 11 pan.
2. Dot cubed cheese on top.
3. Cover with the rest of the bread.
4. Combine remaining ingredients & pour over bread mixture.
5. Cover & refrigerate overnight.
6. Bake at 375ºF for 45 minutes in the morning.
7. Drizzle with more syrup over top when finished baking.
8. Serve while hot.
9. Another variation is to add a layer of your favourite fresh fruit (peaches, blueberries, apples) on top of the first layer of bread cubes. |
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Momma Bear's Porridge
Serves 3-4
Ingredients:
3 cups water
1 cup powdered milk
1 1/2 cups rolled oats
12 to 1 teaspoon cinnamon (or to taste)
2-4 tablespoons white sugar (optional), or brown sugar to taste (optional)
1/2 cup raisins
1 teaspoon vanilla
3 eggs
1 tablespoon butter (can use more)
1 cup 18% table cream, or half-and-half, or full-fat milk
honey
Directions:
1. In a large heavy-bottomed saucepan bring 3 cups water to a boil.
2. In another bowl mix together powdered milk, oats, cinnamon & sugar (if using, can use white or brown sugar) quickly stir into the boiling water; return to a boil, then reduce heat & simmer for about 6-10 minutes or until the mixture is desired thickness.
3. Remove from heat & mix in the raisins & vanilla.
4. Beat in eggs one at a time, mixing well after each addition (the hot porridge will cook the eggs completely).
5. Divide the porridge between 3 or 4 bowls, then top with a teaspoon of butter (or more to taste) & then about 1/4 cup of cream or milk
6. Drizzle with honey as desired. |
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Butterscotch Oatmeal
Ingredients:
1 egg, beaten
1 3/4 cups milk
1/2 cup brown sugar (can use more)
a pinch of salt
1 teaspoon cinnamon (optional)
1 cup rolled oats
2 tablespoons butter
Directions:
1. In a heavy-bottomed saucepan over medium heat, whisk together the egg with milk, brown sugar, pinch salt & cinnamon (if using).
2. Mix in the oats; bring to a simmer.
3. When the oats begin to boil, cook & stir with a wooden spoon until thickened.
4. Remove from heat & stir in the butter until melted.
5. Serve immediately.
6. Delicious! |
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Winter Warmer Porridge
Serves 1
Ingredients:
1 star anise
200 ml (3/4 cup) boiling water
50 g (1 3/4 ozs) porridge oats
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
juice of half a lemon
2 tablespoons plain low-fat yogurt
zest of half an orange
1 apple, cored & grated
Directions:
1. Steep the anise in the water for 5 minutes.
2. Put the oats in a pan, add spices & lemon juice.
3. Remove the anise & add the water; stir well.
4. Simmer for 3 minutes, until the flakes are soft & the porridge thick.
5. Stir in yogurt. Serve topped with the orange & apple. |
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