Ingredients

6 eggs
2 cups milk
1 teaspoon Dijon Mustard
Dash of Hot Sauce
2 cups assorted grated cheeses
2-1/2 Whole English Muffins, cut up into 1/2-inch cubes
14 thinly sliced Canadian Bacon, cut up into 1/2-inch squares
7 or 8 six-ounce greased custard cups
Beat eggs and milk together until fully incorporated, add hot sauce and dijon, beat again mixing thoroughly. Add the rest of the ingredients and mix well. Ladle the mixture into the custard cups and place together in a baking sheet.

Bake at 400 degrees for 28 minutes. Serve immediately.

Posted by InfoMedia at 10:07 AM | Permalink

HEAT oven to 350?F.

MIX cereal, 3/4 cup flour, sugar and cinnamon in small bowl. Cut in
margarine until coarse crumbs form. Press 1/2 the mixture firmly into
bottom of greased 8-inch square pan.

MIX yogurt, egg and 2 tablespoons flour in another small bowl. Spread over
cereal mixture in pan; sprinkle with remaining cereal mixture.

BAKE 30 minutes or until golden brown. Cool in pan on wire rack. Cut into
bars.

Continue reading "Cereal Yogurt Bars" »

Posted by Scott at 03:25 PM | Permalink

Sprinkle sliced strawberries with sugar; set aside.
Beat milk with lemon juice until thick. Fold in
strawberries and whipped cream. Divide among crepes;
fold. Garnish with additional whipped cream and a
strawberry centered on the cream. Yields 6 servings.

Continue reading "Strawberry-cream Crepes" »

Posted by Scott at 03:25 PM | Permalink

Preheat waffle iron. In a medium bowl, combine flour,
baking powder and salt. stir in milk, egg and vanilla
just until blended. Pour 3/4 cup batter into waffle
iron and bake according to manufacturers directions.
Remove waffle from waffle iron. Scoop 1/2 cup frozen
dessert onto waffle and top with 2 teaspoons whipped
topping. Add strawberries if desired. Repeat with
remaining batter. Makes 12 servings.
Each serving (with strawberries)= 218 calories, 8 g,
pro, 1 g fat, 45 g carbs, 240 mg sodium, 1 mg chol.
Percent of calories from fat = 4%

Continue reading "Belgian Waffle" »

Posted by Scott at 03:25 PM | Permalink

Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan
to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.
Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.
Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom
of pan several times to break up mixture. Bake, breaking up mixture again
several times, for 5 more minutes or until of desired doneness. Serve with
tomato sauce, ketchup or chili sauce, if used. Garnish with sliced
tomatoes.

Continue reading "Acapulco Baked Eggs" »

Posted by Scott at 03:25 PM | Permalink

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

Continue reading "All-In-One-Breakfast" »

Posted by Scott at 03:25 PM | Permalink

Saute onion in butter until tender. In small bowl, beat together the
eggs, both milks, flour and pepper until lightly frothy. Stir in the
cooked onion, cheese and toasted sliced almonds until well mixed. Pour the
mixture into a still hot baked pie shell. Bake at 325F for about 45
minutes. When done, a knife inserted in the middle will come out clean.
Let stand for 10 minutes, slice and serve.

Continue reading "Almond Quiche" »

Posted by Scott at 03:25 PM | Permalink

Mix sauce as directed on package in 2-cup glass measure.
Microwave uncovered on high (100%), 1 minute; stir. Microwave until
mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30
seconds. Cover and microwave bacon on high (100%) on high (100%)
until hot, 1 1/2 to 2 minutes.
Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover
and microwave until eggs are set but still moist, 1 to 1 1/2 minutes.
Place muffins, cut sides up on serving plate. Top each with bacon
slices and large spoonfull of eggs; spoon sauce over eggs. Microwave
uncovered on high (100%) until hot, 1 to 1 1/2 minutes.
NOTE:
This recipe can be made with smoked ham slices instead of the
Bacon.

MMMMM

Continue reading "Scrambled Eggs Benedict" »

Posted by Scott at 03:25 PM | Permalink

Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at
moderate temperature until brown on all sides. Drain on paper towels.
Chill in refrigerator. When ready to serve, line platter with lettuce
and arrange Scotch Eggs, cut in half, among the lettuce.

Continue reading "Scotch Eggs" »

Posted by Scott at 03:25 PM | Permalink

Cook bacon in large frypan until crisp. Drain, reserving 3
tablespoons of drippings. Saute potatoes in drippings until browned,
about 10 minutes. Drivide potatoes among 4 individual greased 1 cup
shallow baking dishes. Sprinkle with cheese, then bacon. Beat
toghether eggs, milk and onions; pour into dishes. Bake at 350
degrees F oven 20 to 25 minutes for until set. Garnish.

Continue reading "Ranch Style Brunch Eggs" »

Posted by Scott at 03:25 PM | Permalink

Put butter in 8" square baking pan. Set in 350~ oven to melt. Shake pan
to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.
Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set.
Sprinkle with cheese and chiles. Draw a wide metal spatula across bottom
of pan several times to break up mixture. Bake, breaking up mixture again
several times, for 5 more minutes or until of desired doneness. Serve with
tomato sauce, ketchup or chili sauce, if used. Garnish with sliced
tomatoes.

Continue reading "Acapulco Baked Eggs" »

Posted by Scott at 03:25 PM | Permalink

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving - 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

Continue reading "All-In-One-Breakfast" »

Posted by Scott at 03:25 PM | Permalink

Saute onion in butter until tender. In small bowl, beat together the
eggs, both milks, flour and pepper until lightly frothy. Stir in the
cooked onion, cheese and toasted sliced almonds until well mixed. Pour the
mixture into a still hot baked pie shell. Bake at 325F for about 45
minutes. When done, a knife inserted in the middle will come out clean.
Let stand for 10 minutes, slice and serve.

Continue reading "Almond Quiche" »

Posted by Scott at 03:25 PM | Permalink

AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small
saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool
before serving.

Continue reading "Amaretto Butter & Amaretto Syrup" »

Posted by Scott at 03:25 PM | Permalink

In shallow bowl mix all ingredients except bread. Soak bread in
mixture. In large skillet, melt some butter. Drain bread. Cook in butter
until both sides are golden brown. Serve immediately with Amaretto butter
and Amaretto Syrup. NOTE: For a change, try Irish Cream instead of
Amaretto.

Continue reading "Amaretto French Toast" »

Posted by Scott at 03:25 PM | Permalink

Beat pancakes ingredients together until smooth. Cook as usual.

Continue reading "Amaretto Pancakes" »

Posted by Scott at 03:25 PM | Permalink

In a 10x6x2 baking dish, layer bread slices to cover bottom of dish.
Sprinkle cheese, meat and veggies over bread. In a bowl, stir together
the eggs, milk and seasonings till well mixed. Pour carefully over
ingredients in baking dish. Cover. Let stand 1 hour at room temperature or
in fridge for longer periods. Uncover. Bake 325~ for 50 to 60 minutes or
until center is nearly set. Let stand 10 minutes. Cut into squares.

Continue reading "American-Style Strata" »

Posted by Scott at 03:25 PM | Permalink

In medium bowl, combine rolled oats and water; let stand 5 minutes.
Meanwhile, heat large nonstick skillet or griddle to medium high heat
(375F). Grease lightly with oil. Add remaining ingredients to rolled oats
mixture; stir just until all ingredients are moistened. (Batter will be
thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to
1 1/2 minutes, turning when edges look cooked and bubbles begin to break
on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown.
Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use
low-fat Bisquick if you prefer.

Continue reading "Apple Oat Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Mix together flour, baking powder, salt, cinnamon and cloves. Cut
butter into flour mixture. In a small bowl, beat together egg, milk,
powdered milk and apple sauce. Combine flour mixture with egg mixture
until well mixed. Bake on hot griddle. Serve with butter and syrup or
fruit.

Continue reading "Apple Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange
juice, and 2 tablespoons maple syrup into a batter. If you like thinner
pancakes, add 2 to 4 tablespoons of water at this point. Let rest for
1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1
tablespoon water until the slices are tender and caramelized. Combine the
remaining yogurt and maple syrup with the cinnamon. Using a nonstick
omelette pan, make thin crepes by pouring 3 tablespoons of the batter into
the preheated pan and rolling it around to uniformly cover the surface of
the pan. Cook over medium heat about 1 minute, flip with a spatula
and cook the other side for about 10 seconds. Continue until all the
batter has been used. For each serving, roll each of two crepes around 2
tablespoons of the apples. Garnish with a dollop of flavored yogurt and a
mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes
with filling.

Continue reading "Apple Pancakes With Cinnamon Nonfat Yogurt" »

Posted by Scott at 03:25 PM | Permalink

Heat griddle to 375~. In small bowl, beat egg on high speed until
thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into
measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.
Fold in apples and sausage. Grease griddle lightly before making each
pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake
until bubbles appear, about 2 minutes on each side. Serve with hot Cider
Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and
pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring
constantly, until mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.

Continue reading "Apple Sausage Pancakes With Cider Syrup" »

Posted by Scott at 03:25 PM | Permalink

Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp.
cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2
Tbsp. butter in omelette pan over high heat until foam begins to recede
but before beginning to color. Pour in egg mixture and prepare omelette,
beating to lighten but still allowing it to set on the bottom. Fill with
sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide
out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs.,
AR

Continue reading "Apple-Brie Cheese Omelet" »

Posted by Scott at 03:25 PM | Permalink

Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2
cup of soup in bowl until smooth, add eggs; beat until well blended, set
aside. In casserole, stir remaining soup until smooth, stir in apple,
milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and
bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1
teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge
to center, letting uncooked portion move to edge. Micro-cook 2 minutes on
HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet,
sprinkle with bacon. Campbell's Recipes

Continue reading "Apple-Cheddar Omelet" »

Posted by Scott at 03:25 PM | Permalink

Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4
rectangles. Place 2 rectangles in ungreased 8" square pan; press over
bottom and 1/2" up sides to form crust, sealing perforations. Place
cheese slices over dough. Sprinkle bacon and onions over evenly. Blend
milk and eggs; pour over bacon. Separate remaining dough into triangles;
arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes
or until golden brown and filling is set.

Continue reading "Bacon 'n Eggs Crescent Sandwich" »

Posted by Scott at 03:25 PM | Permalink

Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes.
Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes
or until pizza is puffy and lightly browned. Yield 6 main-dish or 18
appetizer servings.

Continue reading "Bacon And Cheese Breakfast Pizza" »

Posted by Scott at 03:25 PM | Permalink

In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes.
Serve hot.

Continue reading "Baked Cheddar Toast" »

Posted by Scott at 03:25 PM | Permalink

Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.

Continue reading "Baked Eggs" »

Posted by Scott at 03:25 PM | Permalink

Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.

Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.

Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1" deep).

Break an egg into each ramekin.

Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.

Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.

Continue reading "Baked Eggs In Mushroom Sauce" »

Posted by Scott at 03:25 PM | Permalink

Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt
butter in a 9" frying pan. Pour egg mixture into pan. Sprinkle with
Parmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish
with additional bacon, if desired. Serve immediately.

Continue reading "Baked English Omelette" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks
form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt
and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices
into egg mix until evenly coated. Place on prepared cookie sheet. Bake
for 5-8 minutes or until golden brown ( do not turn toast). In small
saucepan, combine sour cream and marmalade; heat over low heat just until
warmed. Serve immediately with sauce.

Continue reading "Baked Fluffy Orange French Toast" »

Posted by Scott at 03:25 PM | Permalink

Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread
slices in bottom of pan. Combine all remaining ingredients and mix well,
using whisk or egg beater. Pour mixture evenly over bread. Cover tightly
and refrigerate several hours or overnight. To bake, preheat oven to 350.
Remove bread from refrigerator and spray lightly with non-stick vegetable
spray. Bake 30-35 minutes, until lightly browned. Serve with hot maple
syrup, powdered sugar, and cinnamon. Sylvia's notes: this worked fine,
came out reasonably crisp on the outside and reasonably soggy on the
inside. Definitely a fine lower-fat alternative to the traditional fried
french toast.

Continue reading "Baked French Toast" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt
margarine. Saute onions until crisp tender. In large bowl, beat eggs;
stir in half & half and ham. Pour egg mixture into skillet with onions;
mix well. Cook over medium heat. As mixture begins to set, gently lift
cooked portions with spatula so that thin uncooked portions can flow to
bottom. Avoid constant stirring. Cook until eggs are thickened
throughout; spoon into prepared casserole dish. Pour soup evenly over
top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake
10-15 minutes longer.

Continue reading "Baked Scrambled Egg Casserole" »

Posted by Scott at 03:25 PM | Permalink

In blender, process milk, eggs, oil, vanilla, and banana just to mix.
Add bran cereal, process. Add remaining ingredients. Process to combine.
Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated,
lightly greased griddle over medium heat. Pour out enough batter to form
3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned.
Repeat with remaining batter. Refrigerate or freeze leftover pancakes with
two squares of waxed paper between each. Reheat in toaster. Sallies
comment:- I add a little more banana than this calls for.

Continue reading "Banana Bran Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 375~. Grease and flour bottom of 9" loaf pan. In large
bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry
particles are moistened. Pour into prepared pan. Bake 40-50 minutes or
until tested done. Cool in pan 15 minutes; remover from pan; cool
completely. Cut bread into 12 slices. Heat skillet to 375~. Grease
lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat
well. Dip bread slices in egg mixture, turning to coat both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve with
syrup.

Continue reading "Banana Bread French Toast" »

Posted by Scott at 03:25 PM | Permalink

Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay
tortilla on flat surface; spread evenly with peanut butter and raspberry
spread. Sprinkle with coconut, if desired. 2. Place banana on edge of
tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on
High 35 seconds. This serving provides: 1 fat; 1 protein; 1 bread; 1
fruit; 20 optional calories. (Add 5 optional calories if coconut is
used.) Per serving: 232 calories, 7 g protein, 10 g fat, 31 g
carbohydrate, 49 mg calcium, 216 mg sodium, 0 mg cholesterol, 3 g dietary
fiber.

Continue reading "Banana Burrito" »

Posted by Scott at 03:25 PM | Permalink

1. In small bowl, whisk together yogurt, vanilla, and sugar substitute.
Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg
substitute, coating both sides and absorbing all liquid. 3. Spray large
nonstick skillet with nonstick cooking spray; over medium heat, cook bread
until browned on both sides. Remove to heated platter, cover, and keep
warm. In same skillet, quickly cook banana slices until golden on each
side. 4. Place 2 slices bread on each serving plate; top evenly with
yogurt mixture, banana slices, and syrup.

Continue reading "Banana French Toast" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 400~.In a food processor or a large bowl, mix 3 cups of
the flour with the salt,sugar and baking powder. Cut the butter into the
dry ingredients until the mixture is textured like cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbsp. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Dust a
clean work surface with 1/2 the remaining flour,and turn the dough out
onto the floured surface. Sprinkle the top with the rest of the flour,and
with floured hands,gently push the dough into a circle about 1/2" thick.
Cut with a 2" or 3" biscuit cutter,and place the cut biscuits close
together on a greased corn meal coated cookie sheet. You will get about 12
biscuits. Brush the tops of the biscuits with the reserved milk egg
mixture. Bake in the preheated oven until puffed and brown,about 15
minutes. Cool for a few minutes before serving. Yields about a dozen
biscuits.

Continue reading "Basic Biscuits" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 400~. In a food processor or a large bowl,mix 3 cups of
the flour with salt,sugar,baking powder and baking soda. Cut the butter
into the dry ingredients until the mixture is textured like cornmeal.
Separately mix the eggs with the buttermilk,and stir all but 2 tbsp. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough. Dust a clean work surface with 1/2 the remaining
flour,and turn the dough out onto the floured surface. Sprinkle the top
with the rest of the flour,and with floured hands,gently push the dough
into a circle about 1/2" thick.. Cut with a 2" or 3 " biscuit cutter,and
place biscuits close together on a grease and cornmeal coated cookie
sheet. You will get about 12 biscuits. Brush the tops of the biscuits
with the reserved buttermilk egg mixture. Bake in the preheated oven
until puffed and brown,about 15 minutes .Cool for a few minutes before
serving.

Continue reading "Basic Buttermilk Biscuits" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 425~. In a food processor or a large bowl,mix the flour
with the salt,sugar,baking powder and baking soda. Cut the butter into
the dry ingredients until the mixture is textured like cornmeal..
Separately mix the eggs with the buttermilk,and stir all but 2 tbs. of
this liquid into the dry mixture. Mix just enough to make a uniformly
moistened dough.. Drop spoonfuls of the dough onto a greased and cornmeal
coated cookie sheet about an inch apart. Brush tops with reserved egg and
buttermilk mixture. Bake in the preheated oven until puffed and
brown,about 12 minutes. Cool for a few minutes before serving. Yields
about 15 biscuits..

Continue reading "Basic Buttermilk Drop Biscuits" »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 425~. In a food processor or large bowl,mix 1 1/2 cups
of the cornmeal with the flour, salt, sugar, cayenne pepper,baking powder
and baking soda. Cut the butter into the dry ingredients until the whole
mixture is the texture of cornmeal. Separately mix the egg with the
buttermilk,and stir all but 2 tbsp. of this liquid into the dry mixture.
Mix just enough to make a uniformly moistened dough. Dust a clean board
with half the remaining cornmeal,and turn the dough out onto the floured
surface. Sprinkle the top with the remaining cornmeal,and with flowered
hands,gently push the dough into a circle about a 1/2" thick. Cut with a
2" or 3" biscuit cutter,and place biscuits close together on a greased
cookie sheet. Brush top of the biscuits with the reserved buttermilk egg
mixture.Bake in the preheated oven until puffed and brown,about 12
minutes. Cool for a few minutes before serving.Yields about 1 dozen
biscuits.

Continue reading "Basic Cornmeal Biscuit" »

Posted by Scott at 03:25 PM | Permalink

Combine flour, salt and eggs; blend well.

Blend in milk, water and butter. Mix well.

Refrigerate batter for at least 2 hours, allowing the flour particles to
swell and soften so that the crepes are light in texture.

Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with
salad oil and heat pan over medium heat until just hot, not smoking.

Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions
to run batter all over bottom of pan in a thin film.

Cook for about 1 minute. Lift edge of crepe to test for doneness.

The crepe is ready for flipping when it can be shaken loose from the
bottom of pan.

Flip the crepe and cook for about 1/2 minute on other side; this is rarely
more than a spotty brown and is used as side on which filling is placed.

Crepes can be made in advance and stacked between layers of waxed paper to
prevent them from sticking.

Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.

Yield; about 22 crepes

Continue reading "Basic Crepes #1" »

Posted by Scott at 03:25 PM | Permalink

In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.

Gradually stir in flour and salt; beat until smooth.

Cover and refrigerate at least 1 hour.

Lightly brush a six or seven inch crepe pan or skillet with some of the
remaining oil; heat until hot. Stir batter.

Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs
to cover the bottom of the pan thinly but completely.

Cook, turning once, until light brown on both sides.

Repeat, using all the batter.

Brush pan with oil when necessary.

Recipe make about 12 crepes.

Continue reading "Basic Crepes #2" »

Posted by Scott at 03:25 PM | Permalink

Batter should be about as thick as heavy
cream. The pan should be quite hot but if oil begins to smotke,
lift pan from heat source until it cools slightly. Expect the
first few crepes to stick to the pan. If early crepes come out
misshapen, use them for deep-frioed snacks or noodles.

Continue reading "Tip for better crepes." »

Posted by Scott at 03:25 PM | Permalink

Preheat oven to 425~. In a food processor or a large bowl,mix the
flour with the salt,sugar and baking powder.Cut the shortening into the
dry ingredients until the mixture is the texture of cornmeal. Separately
mix the egg with the milk,and stir all but 2 tbs. of this liquid into the
dry mixture. Mix just enough to make a uniformly moistened dough. Drop
spoonfuls of the dough onto a greased and cornmeal coated cookie sheet
about 1" apart. Brush tops with reserved liquid.Bake in the preheated
oven until puffed and brown,about 12 minutes. Cool for a few minutes
before serving. Yields about 15 biscuits.

Continue reading "Basic Drop Biscuits" »

Posted by Scott at 03:25 PM | Permalink

In 8-inch skillet cook bacon until crisp; drain, reserving 2 T of
drippings. Crumble bacon and set aside. In same skillet combine
reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt,
thyme and pepper. Cover tightly; cook over low heat til potatoes are
barely tender, 20 to 25 minutes, stirring carefully once or twice. In
small bowl beat together eggs and milk; pour over potato mixture. Cover
and continue cooking over very low heat til egg is set in center, 8 to 10
minutes. With a wide spatula, loosen sides and bottom and slide potatoes
out onto serving plate, or serve from skillet. Sprinkle crumbled bacon
atop. Serve hot.

Continue reading "Basque Tortilla" »

Posted by Scott at 03:25 PM | Permalink

Mix well. Pour into Belgian waffler for an extra light waffle. Makes
four Belgian waffles.

Continue reading "Belgian Club Soda Waffles" »

Posted by Scott at 03:25 PM | Permalink

SAUCE-In a large metal bowl, whisk together egg, lemon juice and orange
rind over a pan of boiling water for 1 minute. Gradually whisk in butter
until sauce is smooth and well blended. It will be rather thin while warm,
but will thicken as it cools slightly. EGGS-Crack eggs into shallow pan of
boiling water. Poach until done to your liking. Meanwhile, toast the
bread. Spread with cream cheese. Top with the salmon. Place on plate. Top
with 2 eggs per serving. Spoon sauce over. Serve with oranges and mint or
parsley.

Continue reading "Benny's Eggs" »

Posted by Scott at 03:25 PM | Permalink

Dissolve yeast in 1/2 cup warm water.

Scald milk and cool.

In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.

The batter may be stored in a large fruit juice container so that it does
not rise over the top.

This will keep in refrigerator for a long time.

Continue reading "Best Ever Waffle's" »

Posted by Scott at 03:25 PM | Permalink

Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch
til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.

Continue reading "Blueberry Sauce For Waffles/Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add salt, sugar, and baking powder, and sift
again.

Combine egg yolks and milk. Add to flour gradually, stirring only until
smooth.

Add Post's Bran Flakes and butter.

Fold in egg whites.

Bakes on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Makes 24 cakes.

Continue reading "Bran Griddle Cakes" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add baking powder, sugar, soda and salt, and
sift again.

Combine egg and milk and add to flour. Stir only until smooth.

Add butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Continue reading "Buckwheat Cakes" »

Posted by Scott at 03:25 PM | Permalink

Beat all ingredients with hand beater until smooth.

For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease
griddle if necessary.)

Cook until pancakes are dry around edges.

Turn; cook other side until golden brown.

Continue reading "Cornmeal Pancakes" »

Posted by Scott at 03:25 PM | Permalink

In blender container combine all ingredients and blend on high speed for
1 minute.

Refrigerate mixture 2 hours.

Place 6" skillet over medium heat. Brush bottom and sides of skillet
with melted butter or margarine.

Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.

Cook until top is set and bottom is lightly browned.

With spatula, turn crepe and cook other side 1 minute.

Repeat procedure until all batter is used.

Continue reading "Crepes" »

Posted by Scott at 03:25 PM | Permalink

If using blender, combine all ingredients in blender container. Blend
about 1 minute. Scrape down sides of container with rubber spatula, if
necessary. Blend until smooth, about 30 additional seconds.

If using mixer, rotary beater or whisk, combine eggs, milk, water and
butter in mixing bowl. Beat until combined. Add flour, salt and dried
drill weed. Beat until smooth.

Bake immediately or refrigerate batter 1 hour.

If you have special crepe pan, follow manufacture's directions.

Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe
pan) until just hot enough to sizzle drop of water.

For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan,
rotating pan as batter is poured.

Cook until lightly browned on bottom.

Remove from pan or, if desired, turn and brown on other side. (Crepes to
be filled need only be browned on 1 side. Use unbrowned side for filling.)

Stir batter frequently to keep dill distributed.

tack between sheets of paper toweling or waxed paper until ready to use.

Crepes may be frozen.

Yield: 2 cups batter.

Continue reading "Dill Crepes" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add baking powder, salt, and sugar, and sift
together twice.

Combine milk, egg yolks, and butter; add to flour.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes six 4-section waffles.

Continue reading "Dixie Waffles" »

Posted by Scott at 03:25 PM | Permalink

Stir together dry ingredients. Combine egg, milk, and salad oil; add to
dry ingredients, stirring just till moistened. Bake on hot griddle. When
undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of
drained blueberries over each cake. Turn, brown other side. Makes about
12 dollar-size, or eight 4-inch size pancakes.

Continue reading "Favorite Blueberry Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add baking powder and salt, sift again.

Combine milk and egg and add to flour. Stir only until smooth. Add
butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Makes 12 cakes.

Continue reading "Griddle Cakes" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add soda, baking powder, salt, and sugar, and
sift again.

Combine egg yolks, milk, and butter. Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each
waffle just before closing iron.

Serve soft scrambled eggs on each waffle.

Makes four 4-section waffles.

Continue reading "Ham Waffles" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350 degrees.

Grease 9" pie plate.

Spread broccoli in plate.

Beat sour cream, cottage cheese, baking mix, margarine and eggs until
smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate.

Top with tomatoes; sprinkle with Parmesan cheese.

Bake until knife inserted between center and edge comes out clean, about
30 minutes.

Cool 5 minutes.

6-8 servings.

Note: 8 ounces of frozen asparagus spears, cooked and drained can be
substituted for the broccoli.

Continue reading "Impossible Brunch Pie" »

Posted by Scott at 03:25 PM | Permalink

In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend
well.

Drain pie filling; reserve syrup.

Gently stir berries into batter.

Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on
top and underside is golden brown.

Turn; brown other side.

Repeat with remaining batter.

In small saucepan, combine reserved syrup, butter, orange juice and
sugar. Cook and stir until butter melts.

Serve over pancakes.

NOTE: Sauce may be stored and used over ice cream or cake.

Continue reading "Mable Wheeler's Blueberry Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Heat honey, sugar, oil, water and cinnamon.

Pour honey mixture over oats, coconut almonds and wheat germ.

Bake for 45 minutes at 325 degrees. Stir 3 times.

Add raisins, banana chips etc.

Store in Tupperware.

Continue reading "Nature Cereal" »

Posted by Scott at 03:25 PM | Permalink

Shred potatoes and dry in paper towels.

Mix all ingredients together.

Spoon in hot oil and turn when browned..

Continue reading "Potato Pancakes" »

Posted by Scott at 03:25 PM | Permalink

In a bowl,with a fork blend the rice,cheese and pepperoni.Beat the eggs in
a separate bowl just long enough to mix the whites and yolks;then season
lightly with salt and pepper.In a large frying pan or omelet pan,over
medium high heat,melt the butter,being sure the entire bottom of the pan
is coated.Pour the eggs into the pan and cook for an omelet,lifting the
cooked part of the eggs to allow the uncooked part to run under,and
shaking the pan when the bottom starts to set. While the top is still
moist,spoon the rice filling down the center of the omelet.Fold over,and
cook just long enough to heat the filling and melt the cheese.Or,if you
prefer,cook individual omelets,using 2 or three eggs per person,and divide
the filling among the omelets.Makes 3 to 4 servings...

Continue reading "Rice Omelet" »

Posted by Scott at 03:25 PM | Permalink

Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batter for 6" crepe.

Yield: 12 to 15 crepes

Continue reading "Rye Crepes" »

Posted by Scott at 03:25 PM | Permalink

Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and
add enough flour (3/4 to 1 Cup unsifted) to make a running batter.

Place in small crock or in large jar. Do not cover tightly. Just cover
jar with a cloth or place a saucer over the top of the jar.

Put in a warm place to sour.

Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep
the batter at the same consistency. You will then have a sour dough
starter.

For really good flavor, dough should be properly soured before using.

Every time you use some of the starter again add water and flour.

If you use only occasionally, you may store it in the refrigerator and
feed it every week with flour and water.

Never put any of the mixed batter into the starter. Keep it perfectly
free from fat, egg or other leavening material.

FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4
Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar

Combine all ingredients.

Bake on a greased griddle.

These can be made on an ungreased griddle but in that case 1/4 Cup of
melted fat must be added.

To make thinner cake add more milk.

Bake at 370 degrees.

Continue reading "Sour Dough Hot Cakes #2" »

Posted by Scott at 03:25 PM | Permalink

To prepare starter:

Mix together 2 cups flour, 2 cups warm water, and 1 pkg. dry yeast in a
bowl. Cover with damp cloth and let stand in a warm place overnight or
for at least 6 hours. (If left in oven, there is not need to turn on
oven; pilot light will provide enough heat or turn electric oven to
"warm".)

To prepare Hot Cakes:

Measure 1/2 cup sourdough starter and place in closed...

Heat griddle over medium heat.

Use 1/4 cup batter for one medium-size hot cake. Pour onto hot griddle.
Turn hot cake when top is covered with bubbles and edges looked cooked.
Brown on second side.

Serve with honey and melted butter.

Makes 8 Hot Cakes.

Continue reading "Sourdough Hot Cakes #1" »

Posted by Scott at 03:25 PM | Permalink

Pour boiling water over corn meal.

Sift flour once, measure, add baking powder, salt, and sugar, and sift
again.

Add milk to corn meal then egg yolks and flour, mixing well. Add butter.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes seven 4-section waffles.

Continue reading "Southern Waffles" »

Posted by Scott at 03:25 PM | Permalink

Measure all ingredients for crepes except flour. Beat. Gradually add
flour.

Cook, spread very thin only on one side.

Fill crepe with filling and roll up.

Continue reading "Strawberry Crepes" »

Posted by Scott at 03:25 PM | Permalink

Scald milk and vanilla. Set aside.

Combine sugar, flour, and egg yolks. Stir in milk mixture. Cook over
medium heat, stirring constantly, until mixture comes to a boil. Cook a
few seconds; remove from heat.

Beat egg whites until stiff; fold gently into egg yolk mixture.

Place about 3 Tbsp. batter on each crepe; roll crepes loosely over
batter.

Place on cookie sheet; brush crepes with melted butter.

Bake at 350 degrees for 20 to 25 minutes.

Arrange crepes on platter; serve immediately with Orange sauce.

Continue reading "Vanilla Crepes With Orange Sauce" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add baking powder, salt, and sift again.

Combine egg yolks, milk and butter. Add to flour, beating until smooth.

Fold in egg whites.

Bake on hot waffle iron.

Serve hot with Log Cabin Syrup.

Makes four 4-section waffles.

Continue reading "Waffles #1" »

Posted by Scott at 03:25 PM | Permalink

Mix ingredients.

Continue reading "Waffles #2" »

Posted by Scott at 03:25 PM | Permalink

Sift flour once, measure, add baking powder, soda, salt and sugar, and
sift again.

Combine milk and egg and add to flour. Stir only until smooth.

Add butter.

Bake on hot, well-greased griddle.

Serve hot with Log Cabin Syrup.

Makes 12 to 15 cakes.

Continue reading "Wheat Griddle Cakes" »

Posted by Scott at 03:25 PM | Permalink

Combine flours, salt and baking powder.

Beat egg with oil and milk until well blended.

Add flour mixture and beat until smooth.

Let batter rest one hour before cooking crepes.

Use about 2 Tbsp. batter for 6" crepe.

Yield: 12 to 15 crepes

Continue reading "Whole Wheat Crepes" »

Posted by Scott at 03:25 PM | Permalink

In blender container, blend egg, yogurt and oil until smooth.

Add dry ingredients; blend until smooth.

On lightly greased hot griddle, pour scant 1/4 cup batter for each
pancake. When pancake is covered with bubbles, turn over. Brown second
side 1 to 2 minutes.

Serve with butter and syrup or Blueberry Cinnamon Topping.

BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine
ingredients. Warm mixture; do not boil. Serve over pancakes.

Continue reading "Yogurt Blender Pancakes" »

Posted by Scott at 03:25 PM | Permalink

Heat oven to 350?. Spray pie plate, 9 ? 1 1/4 inches, with nonstick
cooking spray. Sprinkle onion and cheese in bottom of pie plate. Place
remaining ingredients except salsa in blender. Cover and blend on
medium-high speed about 30 seconds or until smooth. Pour into pie plate.

Bake about 40 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes. Cut into wedges. Serve with salsa.

Continue reading "Baked Herb Omelet" »

Posted by Scott at 03:25 PM | Permalink