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Breakfast Recipes

CiceroCalls
Jun 6th, 2019
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  1. * Exported from MasterCook *
  2.  
  3. Zippy Cheese Artichoke Oven Omelet
  4.  
  5. Recipe By :
  6. Serving Size : 6 Preparation Time : 0:15
  7. Categories : Side Dish
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 3/4 cup picante sauce or salsa -- hot or mild
  11. 1 cup artichoke hearts -- chopped
  12. 1/4 cup (1 ounce) Parmesan cheese -- grated
  13. 1 cup (4 ounces) Monterey Jack cheese -- shredded
  14. 1 cup (4 ounces) sharp Cheddar cheese -- shredded
  15. 6 large eggs
  16. 1 (8 ounce) ca sour cream
  17. Tomato wedges -- optional
  18. Parsley sprigs -- optional
  19.  
  20. Preheat oven to 350 F. Butter a 10-inch quiche dish. Spread the picante sauce on the bottom. Distribute the chopped artichokes evenly over the picante sauce.
  21.  
  22. Sprinkle Parmesan cheese over the artichokes. Sprinkle with Monterey Jack and Cheddar cheese. Blend the eggs in a blender until smooth. Add the sour cream to the eggs and blend until mixed.
  23.  
  24. Pour the egg mixture over the cheeses. Bake uncovered for 30 to 40 minutes, or until set. Cut into wedges and serve garnished with tomato wedges and parsley.
  25.  
  26. Source:
  27. "American Dairy Association"
  28. S(Internet Address):
  29. "http://www.ilovecheese.com/"
  30. T(Cook Time):
  31. "0:35"
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  41. Nutr. Assoc. : 0
  42. * Exported from MasterCook *
  43.  
  44. Blueberry Crunch Coffee Cake
  45.  
  46. Recipe By :
  47. Serving Size : 9 Preparation Time : 0:00
  48. Categories :
  49. Amount Measure Ingredient -- Preparation Method
  50. -------- ------------ --------------------------------
  51. 1/4 Cup Butter
  52. 1/2 Cup Sugar
  53. 1 Egg
  54. 1 Cup Flour
  55. 1 Teaspoon Baking powder -- Double-acting
  56. 1/4 Teaspoon Salt
  57. 1/3 Cup Milk
  58. 1/2 Teaspoon Vanilla extract
  59. 2 Cup Blueberries -- Fresh or frozen
  60. TOPPING:
  61. 1/4 Cup Butter
  62. 1/2 Cup Sugar
  63. 1/3 Cup Flour
  64. 1/2 Teaspoon Cinnamon -- Ground
  65.  
  66. Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries.
  67.  
  68. Combine the topping ingredients using a fork or pastry blender. Sprinkle mixture over berries. Bake at 350 degrees, 25 - 30 minutes or until it test done.
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  75.  
  76. NOTES : Recipe by: A Very Berry Cookboo
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  81. Nutr. Assoc. : 0
  82. * Exported from MasterCook *
  83.  
  84. Breakfast Grilled Cheese Mexican Style
  85.  
  86. Recipe By :
  87. Serving Size : 4 Preparation Time : 0:00
  88. Categories : Side Dish
  89. Amount Measure Ingredient -- Preparation Method
  90. -------- ------------ --------------------------------
  91. 12 slices Jalapeno Jack cheese
  92. 4 eggs -- beaten
  93. 4 strips turkey bacon -- chopped
  94. 2 green onions -- thinly sliced
  95. 8 slices sourdough bread
  96. Butter -- softened
  97.  
  98. Chop 4 cheese slices; combine with eggs and set aside. Saute turkey bacon and green onions in butter until onions are translucent.
  99.  
  100. Add egg and cheese mixture; cook, stirring over medium heat until eggs are set. Remove and keep warm. Butter all slices of bread on one side. Place 4 slices of bread, buttered side down, in clean skillet.
  101.  
  102. Top each with one slice of cheese and an equal amount of scrambled eggs. Place one slice cheese over eggs on each sandwich; top with remaining bread, buttered side up.
  103.  
  104. Cook over medium-low heat, turning once carefully, until bread is golden brown and cheese is melted.
  105.  
  106. Source:
  107. "American Dairy Association"
  108. S(Internet Address):
  109. "http://www.ilovecheese.com/"
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  119. Nutr. Assoc. : 0
  120. * Exported from MasterCook *
  121.  
  122. All-In-One-Breakfast
  123.  
  124. Recipe By :
  125. Serving Size : 1 Preparation Time : 0:00
  126. Categories :
  127. Amount Measure Ingredient -- Preparation Method
  128. -------- ------------ --------------------------------
  129. 1 slice whole wheat bread -- toasted
  130. 1 teaspoon butter
  131. 3 fresh mushrooms -- thin sliced
  132. 3 tomato slices
  133. 2 tablespoons grated parmesan cheese
  134. 1 slice bacon; crisp -- drain/crumble
  135.  
  136. 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).
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  151. Nutr. Assoc. : 0
  152. * Exported from MasterCook *
  153.  
  154. Almond Quiche
  155.  
  156. Recipe By :
  157. Serving Size : 6 Preparation Time : 0:00
  158. Categories :
  159. Amount Measure Ingredient -- Preparation Method
  160. -------- ------------ --------------------------------
  161. 1/2 cup onion -- chopped
  162. 2 tablespoons butter
  163. 2 egg -- beaten
  164. 1 cup half and half
  165. 1 cup milk
  166. 1 tablespoon flour
  167. 1/4 teaspoon pepper -- white
  168. 1 1/2 cups swiss cheese -- shredded
  169. 1 cup almonds -- sliced
  170. 1 pie shell -- baked
  171.  
  172. 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.
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  187. Nutr. Assoc. : 0
  188. * Exported from MasterCook *
  189.  
  190. Amaretto French Toast
  191.  
  192. Recipe By :
  193. Serving Size : 4 Preparation Time : 0:00
  194. Categories :
  195. Amount Measure Ingredient -- Preparation Method
  196. -------- ------------ --------------------------------
  197. 6 tablespoons amaretto
  198. 4 eggs -- well beaten
  199. 1/2 cup milk
  200. 12 slices french bread
  201. amaretto butter (see recipe)
  202. amaretto syrup (see recipe)
  203.  
  204. 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.
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  219. Nutr. Assoc. : 0
  220. * Exported from MasterCook *
  221.  
  222. American-Style Strata
  223.  
  224. Recipe By :
  225. Serving Size : 6 Preparation Time : 0:00
  226. Categories :
  227. Amount Measure Ingredient -- Preparation Method
  228. -------- ------------ --------------------------------
  229. 12 sl sourdough bread -- or
  230. 6 sl whole-grain bread -- halved
  231. 1 3/4 cups mozzarella or monterey jack -- shred
  232. 1 1/2 cups cooked beef, lamb or pork
  233. cut bite-size
  234. 1 cup carrot or zucchini -- shred
  235. 4 eggs
  236. 2 cups milk
  237. 1/2 teaspoon salt
  238. 1/2 teaspoon dry mustard
  239. 1/4 teaspoon ground black pepper
  240. 1 teaspoon worcestershire
  241. 1 teaspoon dried thyme leaves -- crumble
  242. 1 teaspoon dried basil leaves -- crumble
  243.  
  244. 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.
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  259. Nutr. Assoc. : 0
  260. * Exported from MasterCook *
  261.  
  262. Apple Pancakes
  263.  
  264. Recipe By :
  265. Serving Size : 2 Preparation Time : 0:00
  266. Categories :
  267. Amount Measure Ingredient -- Preparation Method
  268. -------- ------------ --------------------------------
  269. 1 cup flour -- sifted
  270. 1 teaspoon baking powder
  271. 1/8 teaspoon salt
  272. 1/4 teaspoon cinnamon
  273. 1/8 teaspoon cloves
  274. 3 tablespoons butter
  275. 1 egg
  276. 1/3 cup milk
  277. 2 tablespoons powdered milk
  278. 1/2 cup applesauce
  279.  
  280. 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.
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  295. Nutr. Assoc. : 0
  296. * Exported from MasterCook *
  297.  
  298. Apple Sausage Pancakes With Cider Syrup
  299.  
  300. Recipe By :
  301. Serving Size : 4 Preparation Time : 0:00
  302. Categories :
  303. Amount Measure Ingredient -- Preparation Method
  304. -------- ------------ --------------------------------
  305. 1 egg
  306. 1/2 teaspoon cinnamon
  307. 1 cup pancake mix
  308. 1/2 cup fresh apple -- shredded
  309. 2/3 cup milk
  310. 1/2 pound bulk pork sausage -- browned
  311. 2 tablespoons oil
  312. -----cider syrup-----
  313. 1/2 cup sugar
  314. 1 cup apple cider
  315. 1 tablespoon cornstarch
  316. 1 tablespoon lemon juice
  317. 1/8 teaspoon pumpkin pie spice
  318. 2 tablespoons margarine or butter
  319.  
  320. 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.
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  335. Nutr. Assoc. : 0
  336. * Exported from MasterCook *
  337.  
  338. Apple-Cheddar Omelet
  339.  
  340. Recipe By :
  341. Serving Size : 1 Preparation Time : 0:00
  342. Categories :
  343. Amount Measure Ingredient -- Preparation Method
  344. -------- ------------ --------------------------------
  345. 4 sl bacon -- chopped
  346. 1 can cheddar cheese soup
  347. 8 eggs
  348. 1/3 cup milk -- whole
  349. 1 sm apple; peeled -- chopped
  350. 1 cup cheese, cheddar -- shredded
  351. about 4 ounces
  352. 1/8 teaspoon pepper, black -- ground
  353.  
  354. 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
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  369. Nutr. Assoc. : 0
  370. * Exported from MasterCook *
  371.  
  372. Benny's Eggs
  373.  
  374. Recipe By :
  375. Serving Size : 4 Preparation Time : 0:00
  376. Categories :
  377. Amount Measure Ingredient -- Preparation Method
  378. -------- ------------ --------------------------------
  379. orange hollandaise sauce-
  380. 1 egg
  381. 2 tablespoons lemon juice
  382. 1 teaspoon orange rind -- grated
  383. 1/2 cup butter -- melted
  384. eggs-
  385. 8 large eggs
  386. 4 slices rich egg bread or brioche
  387. toasted
  388. 3 ounces cream cheese -- soft
  389. 3 ounces sliced smoked salmon
  390. or use lox
  391. orange slices -- garnish
  392. fresh mint sprigs -- garnish
  393.  
  394. 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.
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  409. Nutr. Assoc. : 0
  410. * Exported from MasterCook *
  411.  
  412. Belgian Club Soda Waffles
  413.  
  414. Recipe By :
  415. Serving Size : 4 Preparation Time : 0:00
  416. Categories :
  417. Amount Measure Ingredient -- Preparation Method
  418. -------- ------------ --------------------------------
  419. 2 cups biscuit mix
  420. 1 1/3 cups club soda
  421. 1 egg
  422. 3 tablespoons oil
  423.  
  424. Mix well. Pour into Belgian waffler for an extra light waffle. Makes four Belgian waffles.
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  439. Nutr. Assoc. : 0
  440. * Exported from MasterCook *
  441.  
  442. Basque Tortilla
  443.  
  444. Recipe By :
  445. Serving Size : 4 Preparation Time : 0:00
  446. Categories :
  447. Amount Measure Ingredient -- Preparation Method
  448. -------- ------------ --------------------------------
  449. 4 slices bacon
  450. 2 teaspoons sliced green onions/tops
  451. 3/4 teaspoon salt
  452. 1 dash pepper
  453. 3 med. potatoes
  454. 1 tablespoon snipped parsley
  455. 1/8 teaspoon dried thyme -- crushed
  456. 4 large eggs
  457.  
  458. 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.
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  473. Nutr. Assoc. : 0
  474. * Exported from MasterCook *
  475.  
  476. Basic Pancakes Mix (Lf)
  477.  
  478. Recipe By :
  479. Serving Size : 12 Preparation Time : 0:00
  480. Categories :
  481. Amount Measure Ingredient -- Preparation Method
  482. -------- ------------ --------------------------------
  483. mix--
  484. 4 cups wholewheat flour
  485. 4 cups flour, all-purpose
  486. 2 cups wheat germ
  487. 1 cup milk -- nonfat dry
  488. 1/3 cup baking powder
  489. 1 teaspoon salt -- pancakes-
  490. 1 1/2 cups dry mix -- *
  491. 1 eggs -- beaten well
  492. 1 1/4 cups milk, skim -- or water
  493. 1 tablespoon oil
  494. nonstick cooking spray
  495.  
  496. *Make your own nutritious, homemade pancake mix. Store the dry mix in an airtight container--add the wet ingredients when you are ready to prepare the pancakes. Combine the mix with the egg, milk, and oil. Do not overmix; the batter will be slightly lumpy. Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat. Pour about 1/4 cup of batter per pancake onto the heated pan. When the cakes are bubbly on top and brown on the bottom, flip and brown on the other side. From One Meal At A Time by Martin Katahn
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  511. Nutr. Assoc. : 0
  512. * Exported from MasterCook *
  513.  
  514. Basic Omelet
  515.  
  516. Recipe By :
  517. Serving Size : 1 Preparation Time : 0:00
  518. Categories :
  519. Amount Measure Ingredient -- Preparation Method
  520. -------- ------------ --------------------------------
  521. 2 egg
  522. 2 tablespoons milk
  523. 1/8 teaspoon salt
  524. 1 pinch pepper
  525. 2 teaspoons butter
  526. 1/8 teaspoon tarragon -- dried
  527.  
  528. In a small 1 qt. bowl beat eggs milk, salt and pepper. In a small bowl melt butter in microwave for 15 seconds. Pour egg mixture into a shallow bowl and cover tightly with plastic wrap. Cook at FULL POWER in microwave oven for 45 seconds. With a rubber spatula or fork, move cooked eggs toward center. Cook at FULL POWER covered in microwave for 1 minute. Let stand covered at least 1 1/2 minutes. Loosen egg from dish with a rubber spatula. (If omelet is not cooked enough, return it to oven for an additional 30 seconds.)
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  543. Nutr. Assoc. : 0
  544. * Exported from MasterCook *
  545.  
  546. Basic Drop Biscuits
  547.  
  548. Recipe By :
  549. Serving Size : 15 Preparation Time : 0:00
  550. Categories :
  551. Amount Measure Ingredient -- Preparation Method
  552. -------- ------------ --------------------------------
  553. 2 1/2 cups cake flour
  554. 2 tablespoons cake flour
  555. 1 tablespoon sugar
  556. 2 teaspoons baking powder
  557. 4 tablespoons shortening
  558. 1 egg -- lightly beaten
  559. 1 cup milk
  560. 1 spray shortening
  561.  
  562. 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.
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  577. Nutr. Assoc. : 0
  578. * Exported from MasterCook *
  579.  
  580. Basic Crepes #2
  581.  
  582. Recipe By : Possum Kingdom Lake Cookbook
  583. Serving Size : 4 Preparation Time : 0:00
  584. Categories :
  585. Amount Measure Ingredient -- Preparation Method
  586. -------- ------------ --------------------------------
  587. 2 Eggs -- slightly beaten
  588. 2/3 Cup Milk
  589. 3 Tablespoons Oil
  590. 1/2 Cup All-Purpose Flour
  591. 1/4 Teaspoon Salt
  592.  
  593. In medium bowl, stir together beaten eggs, milk and 1 Tbsp. oil.
  594.  
  595. Gradually stir in flour and salt; beat until smooth.
  596.  
  597. Cover and refrigerate at least 1 hour.
  598.  
  599. Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot. Stir batter.
  600.  
  601. Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the pan thinly but completely.
  602.  
  603. Cook, turning once, until light brown on both sides.
  604.  
  605. Repeat, using all the batter.
  606.  
  607. Brush pan with oil when necessary.
  608.  
  609. Recipe make about 12 crepes.
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  620.  
  621. NOTES : Tip for better crepes. 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.
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  631. Nutr. Assoc. : 0
  632. * Exported from MasterCook *
  633.  
  634. Basic Crepes #1
  635.  
  636. Recipe By : Mrs. A. Corbett Alexander, Swannanoa, North Carolina
  637. Serving Size : 6 Preparation Time : 0:00
  638. Categories :
  639. Amount Measure Ingredient -- Preparation Method
  640. -------- ------------ --------------------------------
  641. 2 Cups All-Purpose Flour
  642. 1/2 Teaspoon Salt
  643. 4 Large Eggs
  644. 1 Cup Milk -- cold
  645. 1 Cup Cold Water
  646. 4 Tablespoons Butter -- melted
  647. Salad Oil
  648.  
  649. Combine flour, salt and eggs; blend well.
  650.  
  651. Blend in milk, water and butter. Mix well.
  652.  
  653. Refrigerate batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are light in texture.
  654.  
  655. 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.
  656.  
  657. 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.
  658.  
  659. Cook for about 1 minute. Lift edge of crepe to test for doneness.
  660.  
  661. The crepe is ready for flipping when it can be shaken loose from the bottom of pan.
  662.  
  663. 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.
  664.  
  665. Crepes can be made in advance and stacked between layers of waxed paper to prevent them from sticking.
  666.  
  667. Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.
  668.  
  669. Yield; about 22 crepes
  670.  
  671.  
  672.  
  673.  
  674.  
  675.  
  676.  
  677.  
  678.  
  679. - - - - - - - - - - - - - - - - - - -
  680.  
  681. NOTES : Possum Kingdom Lake Cookbook
  682.  
  683.  
  684.  
  685.  
  686.  
  687.  
  688.  
  689.  
  690.  
  691. Nutr. Assoc. : 0
  692. * Exported from MasterCook *
  693.  
  694. Potato Pancakes
  695.  
  696. Recipe By :
  697. Serving Size : 1 Preparation Time : 0:00
  698. Categories :
  699. Amount Measure Ingredient -- Preparation Method
  700. -------- ------------ --------------------------------
  701. 4 Potatoes -- shredded
  702. 1/4 cup flour
  703. 1/2 cup sour cream
  704. Salt
  705. 1 Egg
  706. Onions to taste
  707.  
  708. Shred potatoes and dry in paper towels.
  709.  
  710. Mix all ingredients together.
  711.  
  712. Spoon in hot oil and turn when browned..
  713.  
  714. Possum Kingdom Lake Cookbook
  715.  
  716. MC Formatted using MC Buster & SNT on 4/10/98
  717.  
  718.  
  719.  
  720.  
  721.  
  722.  
  723.  
  724.  
  725.  
  726.  
  727. - - - - - - - - - - - - - - - - - - -
  728.  
  729.  
  730.  
  731.  
  732. Nutr. Assoc. : 0
  733. * Exported from MasterCook *
  734.  
  735. Nature Cereal
  736.  
  737. Recipe By : Janis Alling.
  738. Serving Size : 1 Preparation Time : 0:00
  739. Categories :
  740. Amount Measure Ingredient -- Preparation Method
  741. -------- ------------ --------------------------------
  742. 1 Cup Honey
  743. 1/2 Cup Brown Sugar
  744. 1/4 Cup Oil
  745. 1/2 Cup Water
  746. Cinnamon -- to taste
  747. 1 Box Oats -- old fashioned
  748. Coconut
  749. 1 Bag Almonds -- small
  750. 1/4 Bag Wheat Germ
  751. Raisins
  752. Banana Chips
  753.  
  754. Heat honey, sugar, oil, water and cinnamon.
  755.  
  756. Pour honey mixture over oats, coconut almonds and wheat germ.
  757.  
  758. Bake for 45 minutes at 325 degrees. Stir 3 times.
  759.  
  760. Add raisins, banana chips etc.
  761.  
  762. Store in Tupperware.
  763.  
  764.  
  765.  
  766.  
  767.  
  768.  
  769.  
  770.  
  771.  
  772. - - - - - - - - - - - - - - - - - - -
  773.  
  774.  
  775.  
  776.  
  777. Nutr. Assoc. : 0
  778. * Exported from MasterCook *
  779.  
  780. Mable Wheeler's Blueberry Pancakes
  781.  
  782. Recipe By :
  783. Serving Size : 1 Preparation Time : 0:00
  784. Categories :
  785. Amount Measure Ingredient -- Preparation Method
  786. -------- ------------ --------------------------------
  787. 1 cup pancake mix
  788. 1 Cup milk
  789. 1 Egg
  790. 1 tablespoon vegetable oil
  791. 1 can Comstock Blueberry Pie Filling -- (21 oz.)
  792. 2 tablespoons butter
  793. 1/4 cup orange juice
  794. 1/2 cup firmly packed light brown sugar
  795.  
  796. In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well.
  797.  
  798. Drain pie filling; reserve syrup.
  799.  
  800. Gently stir berries into batter.
  801.  
  802. Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on top and underside is golden brown.
  803.  
  804. Turn; brown other side.
  805.  
  806. Repeat with remaining batter.
  807.  
  808. In small saucepan, combine reserved syrup, butter, orange juice and sugar. Cook and stir until butter melts.
  809.  
  810. Serve over pancakes.
  811.  
  812. NOTE: Sauce may be stored and used over ice cream or cake.
  813.  
  814. Possum Kingdom Lake Cookbook
  815.  
  816. MC Formatted using MC Buster & SNT on 4/10/98
  817.  
  818.  
  819.  
  820.  
  821.  
  822.  
  823.  
  824.  
  825.  
  826.  
  827. - - - - - - - - - - - - - - - - - - -
  828.  
  829.  
  830.  
  831.  
  832. Nutr. Assoc. : 0
  833. * Exported from MasterCook *
  834.  
  835. Impossible Brunch Pie
  836.  
  837. Recipe By : Bisquick "No Time to Cook" Recipe booklet
  838. Serving Size : 6 Preparation Time : 0:00
  839. Categories :
  840. Amount Measure Ingredient -- Preparation Method
  841. -------- ------------ --------------------------------
  842. 1 package frozen broccoli -- cooked and drained
  843. OR other frozen vegetable of your choice
  844. 1 cup sour cream
  845. 1 cup cottage cheese -- creamed
  846. 1/2 cup Bisquick. baking mix
  847. 1/4 cup butter -- melted
  848. 2 eggs
  849. 1 tomato -- thinly sliced
  850. 1/4 cup Parmesan cheese -- grated
  851.  
  852. Heat oven to 350 degrees.
  853.  
  854. Grease 9" pie plate.
  855.  
  856. Spread broccoli in plate.
  857.  
  858. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.
  859.  
  860. Pour into plate.
  861.  
  862. Top with tomatoes; sprinkle with Parmesan cheese.
  863.  
  864. Bake until knife inserted between center and edge comes out clean, about 30 minutes.
  865.  
  866. Cool 5 minutes.
  867.  
  868. 6-8 servings.
  869.  
  870. Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.
  871.  
  872. High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes.
  873.  
  874. Possum Kingdom Lake Cookbook
  875.  
  876. MC Formatted using MC Buster 2.0d by Barb on 4/7/98
  877.  
  878.  
  879.  
  880.  
  881.  
  882.  
  883.  
  884.  
  885.  
  886.  
  887. - - - - - - - - - - - - - - - - - - -
  888.  
  889.  
  890.  
  891.  
  892. Nutr. Assoc. : 0
  893. * Exported from MasterCook *
  894.  
  895. Ham Waffles
  896.  
  897. Recipe By :
  898. Serving Size : 4 Preparation Time : 0:00
  899. Categories :
  900. Amount Measure Ingredient -- Preparation Method
  901. -------- ------------ --------------------------------
  902. 2 Cups Flour -- sifted
  903. 1/4 Teaspoon Baking Soda
  904. 2 Teaspoons Baking Powder
  905. 1/2 Teaspoon Salt
  906. 1 Tablespoon Sugar
  907. 2 Egg Yolks -- well beaten
  908. 1 3/4 Cups Sour Milk
  909. 1/3 Cup Butter -- melted
  910. 2 Egg Whites -- stiffly beaten
  911. 1 Cup Smoked Ham -- uncooked, diced
  912.  
  913. Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.
  914.  
  915. Combine egg yolks, milk, and butter. Add to flour, beating until smooth.
  916.  
  917. Fold in egg whites.
  918.  
  919. Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron.
  920.  
  921. Serve soft scrambled eggs on each waffle.
  922.  
  923. Makes four 4-section waffles.
  924.  
  925.  
  926.  
  927.  
  928.  
  929.  
  930.  
  931.  
  932.  
  933.  
  934. - - - - - - - - - - - - - - - - - - -
  935.  
  936.  
  937.  
  938.  
  939. Nutr. Assoc. : 0
  940. * Exported from MasterCook *
  941.  
  942. Griddle Cakes
  943.  
  944. Recipe By :
  945. Serving Size : 1 Preparation Time : 0:00
  946. Categories :
  947. Amount Measure Ingredient -- Preparation Method
  948. -------- ------------ --------------------------------
  949. 1 cup sifted flour
  950. 1 teaspoon baking powder
  951. 1/4 teaspoon salt
  952. 3/4 cup milk
  953. 1 Egg -- well beaten
  954. 1 1/2 tablespoons butter -- melted
  955.  
  956. Sift flour once, measure, add baking powder and salt, sift again.
  957.  
  958. Combine milk and egg and add to flour. Stir only until smooth. Add butter.
  959.  
  960. Bake on hot, well-greased griddle.
  961.  
  962. Serve hot with Log Cabin Syrup.
  963.  
  964. Makes 12 cakes.
  965.  
  966. Possum Kingdom Lake Cookbook
  967.  
  968. MC Formatted using MC Buster & SNT on 4/9/98
  969.  
  970.  
  971.  
  972.  
  973.  
  974.  
  975.  
  976.  
  977.  
  978.  
  979. - - - - - - - - - - - - - - - - - - -
  980.  
  981.  
  982.  
  983.  
  984. Nutr. Assoc. : 0
  985. * Exported from MasterCook *
  986.  
  987. Favorite Blueberry Pancakes
  988.  
  989. Recipe By : BH & G, 1960
  990. Serving Size : 4 Preparation Time : 0:00
  991. Categories :
  992. Amount Measure Ingredient -- Preparation Method
  993. -------- ------------ --------------------------------
  994. 1 1/4 cups all-purpose flour -- sifted
  995. 3 teaspoons baking powder
  996. 1 tablespoon sugar
  997. 1/2 teaspoon salt
  998. 1 egg -- beaten
  999. 1 cup milk*
  1000. 2 tablespoons salad oil
  1001. 3/4 cup fresh or thawed blueberries
  1002. drained
  1003.  
  1004. 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.
  1005.  
  1006.  
  1007.  
  1008.  
  1009.  
  1010.  
  1011.  
  1012.  
  1013.  
  1014. - - - - - - - - - - - - - - - - - - -
  1015.  
  1016. NOTES : * For thinner pancakes, add 2 tablespoons milk to the batter. Shar McCormack
  1017.  
  1018.  
  1019.  
  1020.  
  1021.  
  1022.  
  1023.  
  1024.  
  1025.  
  1026.  
  1027.  
  1028. Nutr. Assoc. : 0
  1029. * Exported from MasterCook *
  1030.  
  1031. Dixie Waffles
  1032.  
  1033. Recipe By :
  1034. Serving Size : 4 Preparation Time : 0:00
  1035. Categories :
  1036. Amount Measure Ingredient -- Preparation Method
  1037. -------- ------------ --------------------------------
  1038. 2 Cups Flour -- sifted
  1039. 2 1/4 Teaspoons Baking Powder
  1040. 1/2 Teaspoon Salt
  1041. 1 Tablespoon Sugar
  1042. 1 1/2 Cups Milk
  1043. 2 Egg Yolks -- well beaten
  1044. 2 Tablespoons Butter -- melted
  1045. 2 Egg Whites -- stiffly beaten
  1046.  
  1047. Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice.
  1048.  
  1049. Combine milk, egg yolks, and butter; add to flour.
  1050.  
  1051. Fold in egg whites.
  1052.  
  1053. Bake on hot waffle iron.
  1054.  
  1055. Serve hot with Log Cabin Syrup.
  1056.  
  1057. Makes six 4-section waffles.
  1058.  
  1059.  
  1060.  
  1061.  
  1062.  
  1063.  
  1064.  
  1065.  
  1066.  
  1067. - - - - - - - - - - - - - - - - - - -
  1068.  
  1069.  
  1070.  
  1071.  
  1072. Nutr. Assoc. : 0
  1073. * Exported from MasterCook *
  1074.  
  1075. Yogurt Blender Pancakes
  1076.  
  1077. Recipe By :
  1078. Serving Size : 1 Preparation Time : 0:00
  1079. Categories :
  1080. Amount Measure Ingredient -- Preparation Method
  1081. -------- ------------ --------------------------------
  1082. 1 Egg
  1083. 1 cup Borden Lite-line Plain Yogurt -- (8 oz.)
  1084. 2 tablespoons vegetable oil
  1085. 1 cup unsifted flour
  1086. 1 tablespoon sugar
  1087. 1 teaspoon baking powder
  1088. 1/2 teaspoon baking soda
  1089. 1/4 teaspoon salt
  1090. 1/4 teaspoon ground cinnamon -- (optional)
  1091. **BLUEBERRY CINNAMON TOPPING**
  1092. 1 cup Borden Lite-line Blueberry Yogurt
  1093. 2 tablespoons honey
  1094. 1/4 teaspoon ground cinnamon
  1095.  
  1096. In blender container, blend egg, yogurt and oil until smooth.
  1097.  
  1098. Add dry ingredients; blend until smooth.
  1099.  
  1100. 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.
  1101.  
  1102. Serve with butter and syrup or Blueberry Cinnamon Topping.
  1103.  
  1104. BLUEBERRY CINNAMON TOPPING: In small saucepan, over low heat, combine ingredients. Warm mixture; do not boil. Serve over pancakes.
  1105.  
  1106. Possum Kingdom Lake Cookbook
  1107.  
  1108. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1109.  
  1110.  
  1111.  
  1112.  
  1113.  
  1114.  
  1115.  
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  1119. - - - - - - - - - - - - - - - - - - -
  1120.  
  1121.  
  1122.  
  1123.  
  1124. Nutr. Assoc. : 0
  1125. * Exported from MasterCook *
  1126.  
  1127. Whole Wheat Crepes
  1128.  
  1129. Recipe By :
  1130. Serving Size : 1 Preparation Time : 0:00
  1131. Categories :
  1132. Amount Measure Ingredient -- Preparation Method
  1133. -------- ------------ --------------------------------
  1134. 3/4 cup all-purpose flour
  1135. 3/4 cup whole wheat flour
  1136. 1 teaspoon salt
  1137. 1 teaspoon baking powder
  1138. 1 Egg
  1139. 1 tablespoon vegetable oil
  1140. 2 1/4 cups milk
  1141.  
  1142. Combine flours, salt and baking powder.
  1143.  
  1144. Beat egg with oil and milk until well blended.
  1145.  
  1146. Add flour mixture and beat until smooth.
  1147.  
  1148. Let batter rest one hour before cooking crepes.
  1149.  
  1150. Use about 2 Tbsp. batter for 6" crepe.
  1151.  
  1152. Yield: 12 to 15 crepes
  1153.  
  1154. Possum Kingdom Lake Cookbook
  1155.  
  1156. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1157.  
  1158.  
  1159.  
  1160.  
  1161.  
  1162.  
  1163.  
  1164.  
  1165.  
  1166.  
  1167. - - - - - - - - - - - - - - - - - - -
  1168.  
  1169.  
  1170.  
  1171.  
  1172. Nutr. Assoc. : 0
  1173. * Exported from MasterCook *
  1174.  
  1175. Wheat Griddle Cakes
  1176.  
  1177. Recipe By :
  1178. Serving Size : 1 Preparation Time : 0:00
  1179. Categories :
  1180. Amount Measure Ingredient -- Preparation Method
  1181. -------- ------------ --------------------------------
  1182. 1 cup sifted flour
  1183. 3/4 teaspoon baking powder
  1184. 1/8 teaspoon soda
  1185. 1/2 teaspoon salt
  1186. 1/2 tablespoon sugar
  1187. 1 cup buttermilk -- or thick sour milk
  1188. 1 Egg -- well beaten
  1189. 1 tablespoon butter -- melted
  1190.  
  1191. Sift flour once, measure, add baking powder, soda, salt and sugar, and sift again.
  1192.  
  1193. Combine milk and egg and add to flour. Stir only until smooth.
  1194.  
  1195. Add butter.
  1196.  
  1197. Bake on hot, well-greased griddle.
  1198.  
  1199. Serve hot with Log Cabin Syrup.
  1200.  
  1201. Makes 12 to 15 cakes.
  1202.  
  1203. Possum Kingdom Lake Cookbook
  1204.  
  1205. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1206.  
  1207.  
  1208.  
  1209.  
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  1216. - - - - - - - - - - - - - - - - - - -
  1217.  
  1218.  
  1219.  
  1220.  
  1221. Nutr. Assoc. : 0
  1222. * Exported from MasterCook *
  1223.  
  1224. Waffles #2
  1225.  
  1226. Recipe By :
  1227. Serving Size : 4 Preparation Time : 0:00
  1228. Categories :
  1229. Amount Measure Ingredient -- Preparation Method
  1230. -------- ------------ --------------------------------
  1231. 2 Cups Flour -- sifted
  1232. 3 Teaspoons Baking Powder
  1233. 1 Teaspoon Baking Soda
  1234. 1 Tablespoon Sugar
  1235. 3/4 Teaspoon Salt
  1236. 2 Eggs
  1237. 1 2/3 Cups Shortening -- soft
  1238.  
  1239. Mix ingredients.
  1240.  
  1241.  
  1242.  
  1243.  
  1244.  
  1245.  
  1246.  
  1247.  
  1248.  
  1249.  
  1250. - - - - - - - - - - - - - - - - - - -
  1251.  
  1252.  
  1253.  
  1254.  
  1255. Nutr. Assoc. : 0
  1256. * Exported from MasterCook *
  1257.  
  1258. Waffles #1
  1259.  
  1260. Recipe By :
  1261. Serving Size : 2 Preparation Time : 0:00
  1262. Categories :
  1263. Amount Measure Ingredient -- Preparation Method
  1264. -------- ------------ --------------------------------
  1265. 2 Cups Flour -- sifted
  1266. 2 Teaspoons Baking Powder
  1267. 1/2 Teaspoon Salt
  1268. 3 Egg Yolks -- well beaten
  1269. 1 Cup Milk
  1270. 4 Tablespoons Butter -- melted
  1271. 3 Egg Whites -- stiffly beaten
  1272.  
  1273. Sift flour once, measure, add baking powder, salt, and sift again.
  1274.  
  1275. Combine egg yolks, milk and butter. Add to flour, beating until smooth.
  1276.  
  1277. Fold in egg whites.
  1278.  
  1279. Bake on hot waffle iron.
  1280.  
  1281. Serve hot with Log Cabin Syrup.
  1282.  
  1283. Makes four 4-section waffles.
  1284.  
  1285.  
  1286.  
  1287.  
  1288.  
  1289.  
  1290.  
  1291.  
  1292.  
  1293.  
  1294. - - - - - - - - - - - - - - - - - - -
  1295.  
  1296.  
  1297.  
  1298.  
  1299. Nutr. Assoc. : 0
  1300. * Exported from MasterCook *
  1301.  
  1302. Vanilla Crepes With Orange Sauce
  1303.  
  1304. Recipe By : Mrs. A. Corbett Alexander
  1305. Serving Size : 8 Preparation Time : 0:00
  1306. Categories :
  1307. Amount Measure Ingredient -- Preparation Method
  1308. -------- ------------ --------------------------------
  1309. 1 Cup milk
  1310. 2 tablespoons vanilla extract
  1311. 1/2 cup sugar
  1312. 3 tablespoons all-purpose flour
  1313. 3 Eggs -- divided
  1314. 16 Crepes
  1315. 2 tablespoons melted butter
  1316. Orange sauce -- (see recipe)
  1317.  
  1318. Scald milk and vanilla. Set aside.
  1319.  
  1320. 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.
  1321.  
  1322. Beat egg whites until stiff; fold gently into egg yolk mixture.
  1323.  
  1324. Place about 3 Tbsp. batter on each crepe; roll crepes loosely over batter.
  1325.  
  1326. Place on cookie sheet; brush crepes with melted butter.
  1327.  
  1328. Bake at 350 degrees for 20 to 25 minutes.
  1329.  
  1330. Arrange crepes on platter; serve immediately with Orange sauce.
  1331.  
  1332. Mrs. A. Corbett Alexander, Swannanoa, North Carolina
  1333.  
  1334. Possum Kingdom Lake Cookbook
  1335.  
  1336. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1337.  
  1338.  
  1339.  
  1340.  
  1341.  
  1342.  
  1343.  
  1344.  
  1345.  
  1346.  
  1347. - - - - - - - - - - - - - - - - - - -
  1348.  
  1349.  
  1350.  
  1351.  
  1352. Nutr. Assoc. : 0
  1353. * Exported from MasterCook *
  1354.  
  1355. Strawberry Crepes
  1356.  
  1357. Recipe By : Janis Alling
  1358. Serving Size : 1 Preparation Time : 0:00
  1359. Categories :
  1360. Amount Measure Ingredient -- Preparation Method
  1361. -------- ------------ --------------------------------
  1362. CREPES:
  1363. 4 Eggs
  1364. 1 cup flour
  1365. 1/2 cup milk
  1366. 1/2 cup water
  1367. salt
  1368. 2 teaspoons melted oleo
  1369. 2 teaspoons sugar
  1370. 1 teaspoon vanilla
  1371. FILLING:
  1372. 2 cups whipped cream
  1373. 6 ounces cream cheese
  1374. 1 1/2 cups powdered sugar
  1375. 2 cups strawberries -- no juice, up to 3
  1376.  
  1377. Measure all ingredients for crepes except flour. Beat. Gradually add flour.
  1378.  
  1379. Cook, spread very thin only on one side.
  1380.  
  1381. Fill crepe with filling and roll up.
  1382.  
  1383. Possum Kingdom Lake Cookbook
  1384.  
  1385. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1386.  
  1387.  
  1388.  
  1389.  
  1390.  
  1391.  
  1392.  
  1393.  
  1394.  
  1395.  
  1396. - - - - - - - - - - - - - - - - - - -
  1397.  
  1398.  
  1399.  
  1400.  
  1401. Nutr. Assoc. : 0
  1402. * Exported from MasterCook *
  1403.  
  1404. Southern Waffles
  1405.  
  1406. Recipe By :
  1407. Serving Size : 4 Preparation Time : 0:00
  1408. Categories :
  1409. Amount Measure Ingredient -- Preparation Method
  1410. -------- ------------ --------------------------------
  1411. 1 Cup Boiling Water
  1412. 1 Cup Yellow Cornmeal
  1413. 2 Cups Flour -- sifted
  1414. 3 Teaspoons Baking Powder
  1415. 1 1/4 Teaspoons Salt
  1416. 1 Tablespoon Sugar
  1417. 2 Cups Milk
  1418. 2 Egg Yolks -- well beaten
  1419. 3 Tablespoons Butter -- melted
  1420. 2 Egg Whites -- stiffly beaten
  1421.  
  1422. Pour boiling water over corn meal.
  1423.  
  1424. Sift flour once, measure, add baking powder, salt, and sugar, and sift again.
  1425.  
  1426. Add milk to corn meal then egg yolks and flour, mixing well. Add butter.
  1427.  
  1428. Fold in egg whites.
  1429.  
  1430. Bake on hot waffle iron.
  1431.  
  1432. Serve hot with Log Cabin Syrup.
  1433.  
  1434. Makes seven 4-section waffles.
  1435.  
  1436.  
  1437.  
  1438.  
  1439.  
  1440.  
  1441.  
  1442.  
  1443.  
  1444.  
  1445. - - - - - - - - - - - - - - - - - - -
  1446.  
  1447.  
  1448.  
  1449.  
  1450. Nutr. Assoc. : 0
  1451. * Exported from MasterCook *
  1452.  
  1453. Sourdough Hot Cakes #1
  1454.  
  1455. Recipe By :
  1456. Serving Size : 1 Preparation Time : 0:00
  1457. Categories :
  1458. Amount Measure Ingredient -- Preparation Method
  1459. -------- ------------ --------------------------------
  1460. ***FOR SOURDOUGH STARTER***
  1461. 2 cups flour
  1462. 2 cups warm water
  1463. 1 package dry yeast
  1464. FOR HOT CAKES
  1465. 2 Eggs
  1466. 1 tablespoon sugar
  1467. 1 teaspoon baking soda
  1468. 1 teaspoon salt
  1469. 2 tablespoons butter
  1470.  
  1471. To prepare starter:
  1472.  
  1473. 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".)
  1474.  
  1475. To prepare Hot Cakes:
  1476.  
  1477. Measure 1/2 cup sourdough starter and place in closed...
  1478.  
  1479. Heat griddle over medium heat.
  1480.  
  1481. 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.
  1482.  
  1483. Serve with honey and melted butter.
  1484.  
  1485. Makes 8 Hot Cakes.
  1486.  
  1487. The yarns about Alaska's famous sourdough are as big as the country. "Sourdough Pete," so the legend goes, first brought it from Michigan at the turn of the century. The old-time prospectors and pioneers, nicknamed "sourdoughs," wore their precious sourdough starter in a bag inside their shirts and slept with it under the covers to keep it from freezing. Trappers not only considered it their "staff of life" for the hot cakes, waffles, muffins and bread it made; they also used it for tanning hides!
  1488.  
  1489. Possum Kingdom Lake Cookbook
  1490.  
  1491. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1492.  
  1493.  
  1494.  
  1495.  
  1496.  
  1497.  
  1498.  
  1499.  
  1500.  
  1501.  
  1502. - - - - - - - - - - - - - - - - - - -
  1503.  
  1504.  
  1505.  
  1506.  
  1507. Nutr. Assoc. : 0
  1508. * Exported from MasterCook *
  1509.  
  1510. Sour Dough Hot Cakes #2
  1511.  
  1512. Recipe By :
  1513. Serving Size : 1 Preparation Time : 0:00
  1514. Categories :
  1515. Amount Measure Ingredient -- Preparation Method
  1516. -------- ------------ --------------------------------
  1517. STARTER: Old time recipe.
  1518. 1/4 package granular dry yeast
  1519. 1/4 cup luke warm water
  1520. Flour
  1521.  
  1522. 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.
  1523.  
  1524. 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.
  1525.  
  1526. Put in a warm place to sour.
  1527.  
  1528. 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.
  1529.  
  1530. For really good flavor, dough should be properly soured before using.
  1531.  
  1532. Every time you use some of the starter again add water and flour.
  1533.  
  1534. If you use only occasionally, you may store it in the refrigerator and feed it every week with flour and water.
  1535.  
  1536. Never put any of the mixed batter into the starter. Keep it perfectly free from fat, egg or other leavening material.
  1537.  
  1538. 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
  1539.  
  1540. Combine all ingredients.
  1541.  
  1542. Bake on a greased griddle.
  1543.  
  1544. These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be added.
  1545.  
  1546. To make thinner cake add more milk.
  1547.  
  1548. Bake at 370 degrees.
  1549.  
  1550. Possum Kingdom Lake Cookbook
  1551.  
  1552. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1553.  
  1554.  
  1555.  
  1556.  
  1557.  
  1558.  
  1559.  
  1560.  
  1561.  
  1562.  
  1563. - - - - - - - - - - - - - - - - - - -
  1564.  
  1565.  
  1566.  
  1567.  
  1568. Nutr. Assoc. : 0
  1569. * Exported from MasterCook *
  1570.  
  1571. Rye Crepes
  1572.  
  1573. Recipe By :
  1574. Serving Size : 1 Preparation Time : 0:00
  1575. Categories :
  1576. Amount Measure Ingredient -- Preparation Method
  1577. -------- ------------ --------------------------------
  1578. 3/4 cup all-purpose flour
  1579. 3/4 cup rye flour
  1580. 1 teaspoon salt
  1581. 1 teaspoon baking powder
  1582. 1 Egg
  1583. 1 tablespoon vegetable oil
  1584. 2 1/4 cups milk
  1585.  
  1586. Combine flours, salt and baking powder.
  1587.  
  1588. Beat egg with oil and milk until well blended.
  1589.  
  1590. Add flour mixture and beat until smooth.
  1591.  
  1592. Let batter rest one hour before cooking crepes.
  1593.  
  1594. Use about 2 Tbsp. batter for 6" crepe.
  1595.  
  1596. Yield: 12 to 15 crepes
  1597.  
  1598. Possum Kingdom Lake Cookbook
  1599.  
  1600. MC Formatted using MC Buster 2.0d & SNT on 4/10/98
  1601.  
  1602.  
  1603.  
  1604.  
  1605.  
  1606.  
  1607.  
  1608.  
  1609.  
  1610.  
  1611. - - - - - - - - - - - - - - - - - - -
  1612.  
  1613.  
  1614.  
  1615.  
  1616. Nutr. Assoc. : 0
  1617. * Exported from MasterCook *
  1618.  
  1619. Rice Omelet
  1620.  
  1621. Recipe By :
  1622. Serving Size : 3 Preparation Time : 0:00
  1623. Categories :
  1624. Amount Measure Ingredient -- Preparation Method
  1625. -------- ------------ --------------------------------
  1626. -----philly.inquirer-----
  1627. 3/4 cup cooked rice
  1628. salt to taste
  1629. 1/2 cup grated cheese
  1630. fresh gound pepper to taste
  1631. 1/2 cup pepperoni -- 1/4" cubes
  1632. 3 tablespoon butter
  1633. 8 eggs
  1634.  
  1635. 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...
  1636.  
  1637.  
  1638.  
  1639.  
  1640.  
  1641.  
  1642.  
  1643.  
  1644.  
  1645. - - - - - - - - - - - - - - - - - - -
  1646.  
  1647.  
  1648.  
  1649.  
  1650. Nutr. Assoc. : 0
  1651. * Exported from MasterCook *
  1652.  
  1653. Dill Crepes
  1654.  
  1655. Recipe By :
  1656. Serving Size : 1 Preparation Time : 0:00
  1657. Categories :
  1658. Amount Measure Ingredient -- Preparation Method
  1659. -------- ------------ --------------------------------
  1660. 3 Eggs
  1661. 1/2 cup milk
  1662. 1/2 cup water
  1663. 3 tablespoons butter -- melted
  1664. 3/4 cup all-purpose flour
  1665. 1/2 teaspoon salt
  1666. 1/2 teaspoon dried dill weed
  1667.  
  1668. 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.
  1669.  
  1670. 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.
  1671.  
  1672. Bake immediately or refrigerate batter 1 hour.
  1673.  
  1674. If you have special crepe pan, follow manufacture's directions.
  1675.  
  1676. Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water.
  1677.  
  1678. For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured.
  1679.  
  1680. Cook until lightly browned on bottom.
  1681.  
  1682. 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.)
  1683.  
  1684. Stir batter frequently to keep dill distributed.
  1685.  
  1686. tack between sheets of paper toweling or waxed paper until ready to use.
  1687.  
  1688. Crepes may be frozen.
  1689.  
  1690. Yield: 2 cups batter.
  1691.  
  1692. Possum Kingdom Lake Cookbook
  1693.  
  1694. MC Formatted using MC Buster 2.0d & SNT on 4/9/98
  1695.  
  1696.  
  1697.  
  1698.  
  1699.  
  1700.  
  1701.  
  1702.  
  1703.  
  1704.  
  1705. - - - - - - - - - - - - - - - - - - -
  1706.  
  1707.  
  1708.  
  1709.  
  1710. Nutr. Assoc. : 0
  1711. * Exported from MasterCook *
  1712.  
  1713. Crepes
  1714.  
  1715. Recipe By :
  1716. Serving Size : 1 Preparation Time : 0:00
  1717. Categories :
  1718. Amount Measure Ingredient -- Preparation Method
  1719. -------- ------------ --------------------------------
  1720. 3/4 cup water
  1721. 3/4 cup milk
  1722. 3 Eggs
  1723. 1/2 teaspoon salt
  1724. 1 1/2 cups flour
  1725. 3 tablespoons butter or margarine
  1726.  
  1727. In blender container combine all ingredients and blend on high speed for 1 minute.
  1728.  
  1729. Refrigerate mixture 2 hours.
  1730.  
  1731. Place 6" skillet over medium heat. Brush bottom and sides of skillet with melted butter or margarine.
  1732.  
  1733. Pour in 2 Tbsp. batter; tip pan to coat bottom with batter.
  1734.  
  1735. Cook until top is set and bottom is lightly browned.
  1736.  
  1737. With spatula, turn crepe and cook other side 1 minute.
  1738.  
  1739. Repeat procedure until all batter is used.
  1740.  
  1741. Possum Kingdom Lake Cookbook
  1742.  
  1743. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  1744.  
  1745.  
  1746.  
  1747.  
  1748.  
  1749.  
  1750.  
  1751.  
  1752.  
  1753.  
  1754. - - - - - - - - - - - - - - - - - - -
  1755.  
  1756.  
  1757.  
  1758.  
  1759. Nutr. Assoc. : 0
  1760. * Exported from MasterCook *
  1761.  
  1762. Cornmeal Pancakes
  1763.  
  1764. Recipe By :
  1765. Serving Size : 1 Preparation Time : 0:00
  1766. Categories :
  1767. Amount Measure Ingredient -- Preparation Method
  1768. -------- ------------ --------------------------------
  1769. 1 1/2 cups Bisquick baking mix
  1770. 1 1/2 cups milk
  1771. 1/2 cup yellow cornmeal
  1772. 1 Egg
  1773.  
  1774. Beat all ingredients with hand beater until smooth.
  1775.  
  1776. For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease griddle if necessary.)
  1777.  
  1778. Cook until pancakes are dry around edges.
  1779.  
  1780. Turn; cook other side until golden brown.
  1781.  
  1782. Possum Kingdom Lake Cookbook
  1783.  
  1784. MC Formatted using MC Buster 2.0d & SNT 4.011 on 4/9/98
  1785.  
  1786.  
  1787.  
  1788.  
  1789.  
  1790.  
  1791.  
  1792.  
  1793.  
  1794.  
  1795. - - - - - - - - - - - - - - - - - - -
  1796.  
  1797.  
  1798.  
  1799.  
  1800. Nutr. Assoc. : 0
  1801. * Exported from MasterCook *
  1802.  
  1803. Buckwheat Cakes
  1804.  
  1805. Recipe By : Possum Kingdom Lake Cookbook
  1806. Serving Size : 12 Preparation Time : 0:00
  1807. Categories :
  1808. Amount Measure Ingredient -- Preparation Method
  1809. -------- ------------ --------------------------------
  1810. 1 cup buckwheat flour
  1811. 1 teaspoon baking powder
  1812. 1 1/2 tablespoons sugar
  1813. 1/4 teaspoon soda
  1814. 1/4 teaspoon salt
  1815. 1 egg -- well beaten
  1816. 1 cup sour milk
  1817. 1 tablespoon butter -- melted
  1818.  
  1819. Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again.
  1820.  
  1821. Combine egg and milk and add to flour. Stir only until smooth.
  1822.  
  1823. Add butter.
  1824.  
  1825. Bake on hot, well-greased griddle.
  1826.  
  1827. Serve hot with Log Cabin Syrup.
  1828.  
  1829.  
  1830.  
  1831.  
  1832.  
  1833.  
  1834.  
  1835.  
  1836.  
  1837.  
  1838.  
  1839.  
  1840. - - - - - - - - - - - - - - - - - - -
  1841.  
  1842.  
  1843.  
  1844.  
  1845. Nutr. Assoc. : 0
  1846. * Exported from MasterCook *
  1847.  
  1848. Bran Griddle Cakes
  1849.  
  1850. Recipe By : Possum Kingdom Lake Cookbook
  1851. Serving Size : 24 Preparation Time : 0:00
  1852. Categories :
  1853. Amount Measure Ingredient -- Preparation Method
  1854. -------- ------------ --------------------------------
  1855. 1 1/4 cups sifted flour
  1856. 3/4 teaspoon salt
  1857. 2 teaspoons sugar
  1858. 3 teaspoons baking powder
  1859. 2 egg yolks -- well beaten
  1860. 1 3/4 cups milk
  1861. 1 cup post's bran flakes
  1862. 1 tablespoon butter -- melted
  1863. 2 egg whites -- stiffly beaten
  1864.  
  1865. Sift flour once, measure, add salt, sugar, and baking powder, and sift again.
  1866.  
  1867. Combine egg yolks and milk. Add to flour gradually, stirring only until smooth.
  1868.  
  1869. Add Post's Bran Flakes and butter.
  1870.  
  1871. Fold in egg whites.
  1872.  
  1873. Bakes on hot, well-greased griddle.
  1874.  
  1875. Serve hot with Log Cabin Syrup.
  1876.  
  1877. Makes 24 cakes.
  1878.  
  1879.  
  1880.  
  1881.  
  1882.  
  1883.  
  1884.  
  1885.  
  1886.  
  1887.  
  1888.  
  1889.  
  1890. - - - - - - - - - - - - - - - - - - -
  1891.  
  1892.  
  1893.  
  1894.  
  1895. Nutr. Assoc. : 0
  1896. * Exported from MasterCook *
  1897.  
  1898. Blueberry Sauce For Waffles/Pancakes
  1899.  
  1900. Recipe By : BH & G, 1960
  1901. Serving Size : 1 Preparation Time : 0:00
  1902. Categories :
  1903. Amount Measure Ingredient -- Preparation Method
  1904. -------- ------------ --------------------------------
  1905. 1 pound can blueberries
  1906. 2 teaspoons cornstarch
  1907. 1 teaspoon lemon juice
  1908.  
  1909. Cook and stir one (1) pound can of blueberries with 2 teaspoons cornstarch til mixture thickens and bubbles. Add 1 teaspoonful lemon juice.
  1910.  
  1911.  
  1912.  
  1913.  
  1914.  
  1915.  
  1916.  
  1917.  
  1918.  
  1919. - - - - - - - - - - - - - - - - - - -
  1920.  
  1921.  
  1922.  
  1923.  
  1924. Nutr. Assoc. : 0
  1925. * Exported from MasterCook *
  1926.  
  1927. Best Ever Waffle's
  1928.  
  1929. Recipe By : Mrs. Christin W. Sayer, Possum Kingdom Lake Cookbook
  1930. Serving Size : 4 Preparation Time : 0:00
  1931. Categories :
  1932. Amount Measure Ingredient -- Preparation Method
  1933. -------- ------------ --------------------------------
  1934. 2 Eggs
  1935. 2 Tablespoons Sugar
  1936. 1 Teaspoon Salt
  1937. 1/2 Cup Oil
  1938. 1 Package Active Dry Yeast
  1939. 1/2 Cup Warm Water
  1940. 2 Cups Milk
  1941. 3 Cups Flour
  1942.  
  1943. Dissolve yeast in 1/2 cup warm water.
  1944.  
  1945. Scald milk and cool.
  1946.  
  1947. In a large mixing bowl, beat eggs well, then add other ingredients. Stirring until mixture is blended. Then beat until the batter is smooth.
  1948.  
  1949. The batter may be stored in a large fruit juice container so that it does not rise over the top.
  1950.  
  1951. This will keep in refrigerator for a long time.
  1952.  
  1953.  
  1954.  
  1955.  
  1956.  
  1957.  
  1958.  
  1959.  
  1960.  
  1961. - - - - - - - - - - - - - - - - - - -
  1962.  
  1963.  
  1964.  
  1965.  
  1966. Nutr. Assoc. : 0
  1967. * Exported from MasterCook *
  1968.  
  1969. Basic Cornmeal Biscuit
  1970.  
  1971. Recipe By :
  1972. Serving Size : 12 Preparation Time : 0:00
  1973. Categories :
  1974. Amount Measure Ingredient -- Preparation Method
  1975. -------- ------------ --------------------------------
  1976. 2 cups cornmeal -- any color
  1977. 1 1/2 cups flour
  1978. 1/4 teaspoon salt
  1979. 1 tablespoon sugar
  1980. 1 pinch cayenne pepper
  1981. 2 teaspoons baking powder
  1982. 1 teaspoon baking soda
  1983. 4 tablespoons butter
  1984. 1 egg -- lightly beaten
  1985. 1 1/4 cups buttermilk
  1986. 1 spray shortening
  1987.  
  1988. 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.
  1989.  
  1990.  
  1991.  
  1992.  
  1993.  
  1994.  
  1995.  
  1996.  
  1997.  
  1998. - - - - - - - - - - - - - - - - - - -
  1999.  
  2000.  
  2001.  
  2002.  
  2003. Nutr. Assoc. : 0
  2004. * Exported from MasterCook *
  2005.  
  2006. Basic Buttermilk Drop Biscuits
  2007.  
  2008. Recipe By :
  2009. Serving Size : 15 Preparation Time : 0:00
  2010. Categories :
  2011. Amount Measure Ingredient -- Preparation Method
  2012. -------- ------------ --------------------------------
  2013. 3 cups flour
  2014. 1 teaspoon salt
  2015. 1 tablespoon sugar
  2016. 4 teaspoons baking powder
  2017. 1 teaspoon baking soda
  2018. 4 tablespoons butter
  2019. 2 eggs -- lightly beaten
  2020. 1 1/4 cups buttermilk
  2021. 1 spray shortening and corn
  2022. meal for coating pan
  2023.  
  2024. 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..
  2025.  
  2026.  
  2027.  
  2028.  
  2029.  
  2030.  
  2031.  
  2032.  
  2033.  
  2034. - - - - - - - - - - - - - - - - - - -
  2035.  
  2036.  
  2037.  
  2038.  
  2039. Nutr. Assoc. : 0
  2040. * Exported from MasterCook *
  2041.  
  2042. Basic Buttermilk Biscuits
  2043.  
  2044. Recipe By :
  2045. Serving Size : 12 Preparation Time : 0:00
  2046. Categories :
  2047. Amount Measure Ingredient -- Preparation Method
  2048. -------- ------------ --------------------------------
  2049. 3 1/2 cups flour
  2050. 1 teaspoon salt
  2051. 1 tablespoon sugar
  2052. 4 teaspoons baking powder
  2053. 1 teaspoon baking soda
  2054. 4 tablespoons butter
  2055. 2 eggs -- lightly beaten
  2056. 1 1/2 cups buttermilk
  2057. 1 spray shortening and corn-
  2058. meal for coating pan
  2059.  
  2060. 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.
  2061.  
  2062.  
  2063.  
  2064.  
  2065.  
  2066.  
  2067.  
  2068.  
  2069.  
  2070. - - - - - - - - - - - - - - - - - - -
  2071.  
  2072.  
  2073.  
  2074.  
  2075. Nutr. Assoc. : 0
  2076. * Exported from MasterCook *
  2077.  
  2078. Basic Biscuits
  2079.  
  2080. Recipe By :
  2081. Serving Size : 12 Preparation Time : 0:00
  2082. Categories :
  2083. Amount Measure Ingredient -- Preparation Method
  2084. -------- ------------ --------------------------------
  2085. 3 1/4 cups cake flour
  2086. 1 teaspoon salt
  2087. 1 tablespoon sugar
  2088. 4 teaspoons baking powder
  2089. 4 tablespoons butter or margarine
  2090. or vegetable shortening
  2091. 1 egg -- lightly beaten
  2092. 1 cup milk
  2093. 2 tablespoons milk
  2094. 1 spray shortening and corn
  2095. meal for coating pan
  2096.  
  2097. 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.
  2098.  
  2099.  
  2100.  
  2101.  
  2102.  
  2103.  
  2104.  
  2105.  
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  2107. - - - - - - - - - - - - - - - - - - -
  2108.  
  2109.  
  2110.  
  2111.  
  2112. Nutr. Assoc. : 0
  2113. * Exported from MasterCook *
  2114.  
  2115. Banana French Toast/Ww
  2116.  
  2117. Recipe By :
  2118. Serving Size : 2 Preparation Time : 0:00
  2119. Categories :
  2120. Amount Measure Ingredient -- Preparation Method
  2121. -------- ------------ --------------------------------
  2122. 6 tablespoons plain nonfat yogurt
  2123. 1/4 teaspoon vanilla extract
  2124. sugar substitute to equal 1 -- ts
  2125. 1/2 cup egg substitute
  2126. 4 slices reduced-calorie white bread
  2127. 1 medium banana -- sliced
  2128. 1/4 cup red.-cal. maple-flavored -- syrup
  2129.  
  2130. 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. Each serving (2 slices) provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories. Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150 mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary fiber. Source: "Weight Watchers Favorite Homestyle Recipes."
  2131.  
  2132.  
  2133.  
  2134.  
  2135.  
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  2140. - - - - - - - - - - - - - - - - - - -
  2141.  
  2142.  
  2143.  
  2144.  
  2145. Nutr. Assoc. : 0
  2146. * Exported from MasterCook *
  2147.  
  2148. Banana Bread French Toast
  2149.  
  2150. Recipe By :
  2151. Serving Size : 12 Preparation Time : 0:00
  2152. Categories :
  2153. Amount Measure Ingredient -- Preparation Method
  2154. -------- ------------ --------------------------------
  2155. -----bread-----
  2156. 1 package banana quick bread mix
  2157. 3 tablespoons oil
  2158. 1 cup water
  2159. 1 egg
  2160. 1/2 cup mashed banana
  2161. -----egg mixture-----
  2162. 3 eggs
  2163. 1 teaspoon vanilla
  2164. 1/2 cup milk
  2165.  
  2166. 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.
  2167.  
  2168.  
  2169.  
  2170.  
  2171.  
  2172.  
  2173.  
  2174.  
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  2176. - - - - - - - - - - - - - - - - - - -
  2177.  
  2178.  
  2179.  
  2180.  
  2181. Nutr. Assoc. : 0
  2182. * Exported from MasterCook *
  2183.  
  2184. Banana Bran Pancakes
  2185.  
  2186. Recipe By :
  2187. Serving Size : 1 Preparation Time : 0:00
  2188. Categories :
  2189. Amount Measure Ingredient -- Preparation Method
  2190. -------- ------------ --------------------------------
  2191. 1 1/3 cups milk
  2192. 2 eggs
  2193. 1/4 cup vegetable oil
  2194. 1 teaspoon vanilla
  2195. 1/2 cup banana
  2196. 1 1/2 cups bran chex cereal
  2197. 1 cup all purpose flour
  2198. 3 tablespoons sugar
  2199. 1 teaspoon baking powder
  2200. 1/2 teaspoon baking soda
  2201. 1/4 teaspoon salt
  2202. 1/8 teaspoon ground nutmeg
  2203.  
  2204. 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. Source: Cooking with Grace - cookbook from Grace Episcopal Church, Kirkwood, Missouri. Cookbook conceived and created by Sallie Kratz!
  2205.  
  2206.  
  2207.  
  2208.  
  2209.  
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  2215.  
  2216.  
  2217.  
  2218.  
  2219. Nutr. Assoc. : 0
  2220. * Exported from MasterCook *
  2221.  
  2222. Baked Scrambled Egg Casserole
  2223.  
  2224. Recipe By :
  2225. Serving Size : 6 Preparation Time : 0:00
  2226. Categories :
  2227. Amount Measure Ingredient -- Preparation Method
  2228. -------- ------------ --------------------------------
  2229. 2 tablespoons margarine
  2230. 1 1/2 cups cooked ham -- chopped
  2231. 1/2 cup green onions -- sliced
  2232. 1 can cream of mushroom soup
  2233. 12 eggs
  2234. 4 ounces cheddar cheese -- shredded
  2235. 1/2 cup half & half
  2236.  
  2237. 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.
  2238.  
  2239.  
  2240.  
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  2242.  
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  2248.  
  2249.  
  2250.  
  2251.  
  2252. Nutr. Assoc. : 0
  2253. * Exported from MasterCook *
  2254.  
  2255. Baked Fluffy Orange French Toast
  2256.  
  2257. Recipe By :
  2258. Serving Size : 6 Preparation Time : 0:00
  2259. Categories :
  2260. Amount Measure Ingredient -- Preparation Method
  2261. -------- ------------ --------------------------------
  2262. 6 eggs -- separated
  2263. 1/2 cup orange juice
  2264. 3 tablespoons sugar
  2265. 2 tablespoons milk
  2266. 2 teaspoons grated orange peel
  2267. 12 bread slices
  2268. 1/2 teaspoon salt
  2269. powdered sugar
  2270. -----sauce-----
  2271. 1/2 cup sour cream
  2272. 1/4 cup orange marmalade
  2273.  
  2274. 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.
  2275.  
  2276.  
  2277.  
  2278.  
  2279.  
  2280.  
  2281.  
  2282.  
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  2284. - - - - - - - - - - - - - - - - - - -
  2285.  
  2286.  
  2287.  
  2288.  
  2289. Nutr. Assoc. : 0
  2290. * Exported from MasterCook *
  2291.  
  2292. Baked English Omelette
  2293.  
  2294. Recipe By :
  2295. Serving Size : 4 Preparation Time : 0:00
  2296. Categories :
  2297. Amount Measure Ingredient -- Preparation Method
  2298. -------- ------------ --------------------------------
  2299. 6 eggs -- beaten
  2300. 2/3 cup milk
  2301. 1/4 teaspoon salt
  2302. 1/8 teaspoon pepper
  2303. 1 1/2 cups cheddar cheese -- shredded
  2304. 1 green onion -- slice thin
  2305. 3 slices bacon; cook -- crumble
  2306. 1 tablespoon butter or margarine
  2307. 1 tablespoon parmesan
  2308. add'l bacon for garnish -- opt
  2309.  
  2310. 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.
  2311.  
  2312.  
  2313.  
  2314.  
  2315.  
  2316.  
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  2320. - - - - - - - - - - - - - - - - - - -
  2321.  
  2322.  
  2323.  
  2324.  
  2325. Nutr. Assoc. : 0
  2326. * Exported from MasterCook *
  2327.  
  2328. Baked Eggs In Mushroom Sauce
  2329.  
  2330. Recipe By : Possum Kingdom Lake Cookbook
  2331. Serving Size : 6 Preparation Time : 0:00
  2332. Categories :
  2333. Amount Measure Ingredient -- Preparation Method
  2334. -------- ------------ --------------------------------
  2335. 1 Pound Mushrooms
  2336. 4 Tablespoons Butter
  2337. 3 Tablespoons Flour
  2338. 2 Cups Milk
  2339. 1 Bouillon Cube
  2340. 1 Tablespoon Boiling Water
  2341. 1 Tablespoon Grated Onions
  2342. 1/2 Teaspoon Salt
  2343. Pepper -- to taste
  2344. 6 Large Eggs
  2345.  
  2346. Wash and slice mushrooms, stems and all. Saute over medium heat in butter, stirring occasionally, for 10 minutes.
  2347.  
  2348. Stir in flour, milk, bouillon cube dissolved in hot water, grated onion, salt and pepper. Cook, stirring, until thick.
  2349.  
  2350. Pour about 1/2 cup of sauce into each of 6 individual ramekins or casseroles (sauce should be about 1" deep).
  2351.  
  2352. Break an egg into each ramekin.
  2353.  
  2354. Slip a spoon under egg and press into sauce so that egg will sink lightly. Remove spoon.
  2355.  
  2356. Bake in a 350 degree oven until eggs are cooked to desired doneness, about 20 minutes.
  2357.  
  2358.  
  2359.  
  2360.  
  2361.  
  2362.  
  2363.  
  2364.  
  2365.  
  2366. - - - - - - - - - - - - - - - - - - -
  2367.  
  2368.  
  2369.  
  2370.  
  2371. Nutr. Assoc. : 0
  2372. * Exported from MasterCook *
  2373.  
  2374. Baked Eggs
  2375.  
  2376. Recipe By :
  2377. Serving Size : 1 Preparation Time : 0:00
  2378. Categories :
  2379. Amount Measure Ingredient -- Preparation Method
  2380. -------- ------------ --------------------------------
  2381. 1 large egg
  2382. 1/4 teaspoon mustard -- prepared
  2383. 4 drops worcestershire
  2384. 1/4 cup bean sprouts -- chopped
  2385. 2 tablespoons scallions -- chopped
  2386. 2 tablespoons parsley -- chopped
  2387. 1/4 cup cheddar cheese -- shredded
  2388.  
  2389. 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.
  2390.  
  2391.  
  2392.  
  2393.  
  2394.  
  2395.  
  2396.  
  2397.  
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  2399. - - - - - - - - - - - - - - - - - - -
  2400.  
  2401.  
  2402.  
  2403.  
  2404. Nutr. Assoc. : 0
  2405. * Exported from MasterCook *
  2406.  
  2407. Baked Cheddar Toast
  2408.  
  2409. Recipe By :
  2410. Serving Size : 6 Preparation Time : 0:00
  2411. Categories :
  2412. Amount Measure Ingredient -- Preparation Method
  2413. -------- ------------ --------------------------------
  2414. 1 cup heavy cream
  2415. 1 cup cheddar cheese -- shredded
  2416. 1/2 teaspoon nutmeg
  2417. 1/4 teaspoon white pepper
  2418. 4 large eggs -- well beaten
  2419. 12 slices bread
  2420.  
  2421. 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.
  2422.  
  2423.  
  2424.  
  2425.  
  2426.  
  2427.  
  2428.  
  2429.  
  2430.  
  2431. - - - - - - - - - - - - - - - - - - -
  2432.  
  2433.  
  2434.  
  2435.  
  2436. Nutr. Assoc. : 0
  2437. * Exported from MasterCook *
  2438.  
  2439. Apple Pancakes With Cinnamon Nonfat Yogurt
  2440.  
  2441. Recipe By : Eat More, Weigh Less
  2442. Serving Size : 4 Preparation Time : 0:00
  2443. Categories :
  2444. Amount Measure Ingredient -- Preparation Method
  2445. -------- ------------ --------------------------------
  2446. 1 cup all-purpose flour
  2447. 3 tablespoons nonfat egg substitute
  2448. 1 1/2 cups nonfat plain yogurt
  2449. 1/2 tes baking powder
  2450. 3 tablespoons orange juice
  2451. 3 tablespoons maple syrup
  2452. 4 granny smith apples
  2453. or other tart apples
  2454. peeled/cored/sliced
  2455. 1/4 teaspoon ground cinnamon
  2456. mint leaves
  2457.  
  2458. 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.
  2459.  
  2460.  
  2461.  
  2462.  
  2463.  
  2464.  
  2465.  
  2466.  
  2467.  
  2468. - - - - - - - - - - - - - - - - - - -
  2469.  
  2470.  
  2471.  
  2472.  
  2473. Nutr. Assoc. : 0
  2474. * Exported from MasterCook *
  2475.  
  2476. Apple Oat Pancakes
  2477.  
  2478. Recipe By : Pillsbury Fast and Healthy - Sept/Oct, 1993
  2479. Serving Size : 5 Preparation Time : 0:30
  2480. Categories :
  2481. Amount Measure Ingredient -- Preparation Method
  2482. -------- ------------ --------------------------------
  2483. 1/2 cup quick-cooking rolled oats
  2484. 2 cups water
  2485. 2 cups pancake mix, complete -- *
  2486. 1/2 cup apple -- * * shredded
  2487. 2 tablespoons sugar
  2488. 1/2 teaspoon cinnamon
  2489.  
  2490. 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.
  2491.  
  2492.  
  2493.  
  2494.  
  2495.  
  2496.  
  2497.  
  2498.  
  2499.  
  2500. - - - - - - - - - - - - - - - - - - -
  2501.  
  2502.  
  2503.  
  2504.  
  2505. Nutr. Assoc. : 0
  2506. * Exported from MasterCook *
  2507.  
  2508. Amaretto Pancakes
  2509.  
  2510. Recipe By :
  2511. Serving Size : 4 Preparation Time : 0:00
  2512. Categories :
  2513. Amount Measure Ingredient -- Preparation Method
  2514. -------- ------------ --------------------------------
  2515. 2 cups bisquick
  2516. 2 eggs
  2517. 1 cup milk
  2518. 1/4 cup amaretto
  2519. 1/2 cup almonds -- sliced
  2520. amaretto butter (see recipe)
  2521. amaretto syrup (see recipe)
  2522.  
  2523. Beat pancakes ingredients together until smooth. Cook as usual.
  2524.  
  2525.  
  2526.  
  2527.  
  2528.  
  2529.  
  2530.  
  2531.  
  2532.  
  2533. - - - - - - - - - - - - - - - - - - -
  2534.  
  2535.  
  2536.  
  2537.  
  2538. Nutr. Assoc. : 0
  2539. * Exported from MasterCook *
  2540.  
  2541. Amaretto Butter & Amaretto Syrup
  2542.  
  2543. Recipe By :
  2544. Serving Size : 1 Preparation Time : 0:00
  2545. Categories :
  2546. Amount Measure Ingredient -- Preparation Method
  2547. -------- ------------ --------------------------------
  2548. -----amaretto butter-----
  2549. 2 tablespoons amaretto
  2550. 1/2 cup butter or margarine -- soften
  2551. -----amaretto syrup-----
  2552. 1/4 cup amaretto
  2553. 1 cup maple syrup
  2554.  
  2555. AMARETTO BUTTER: Combine butter and amaretto. AMARETTO SYRUP: In small saucepan, combine amaretto and syrup. Heat to boiling. Allow to cool before serving.
  2556.  
  2557.  
  2558.  
  2559.  
  2560.  
  2561.  
  2562.  
  2563.  
  2564.  
  2565. - - - - - - - - - - - - - - - - - - -
  2566.  
  2567.  
  2568.  
  2569.  
  2570. Nutr. Assoc. : 0
  2571. * Exported from MasterCook *
  2572.  
  2573. Fluffy Polka-Dot Pancakes
  2574.  
  2575. Recipe By :
  2576. Serving Size : 18 Preparation Time : 0:00
  2577. Categories : Breakfast & Brunch
  2578. Amount Measure Ingredient -- Preparation Method
  2579. -------- ------------ --------------------------------
  2580. 1 cup raisins
  2581. 1 teaspoon cinnamon
  2582. 1/4 cup sugar
  2583. 3 eggs -- separated
  2584. 1 3/4 cups buttermilk
  2585. 1 teaspoon soda
  2586. 1 1/2 cups flour
  2587. 1 teaspoon baking powder
  2588. 1 teaspoon salt
  2589. 3 tablespoons butter or margarine -- melted
  2590.  
  2591. Plump raisins in hot water for several minutes; drain and dry on paper towels. Mix cinnamon with 2 tablespoons of the sugar and toss with raisins; set aside.
  2592.  
  2593. Beat egg whites to soft peaks; add remaining 2 tablespoons sugar, beating until stiff peaks form. In large bowl, beat egg yolks until creamy. Stir in buttermilk and soda.
  2594.  
  2595. Sift flour, baking powder and salt and blend into buttermilk mixture. Stir in melted butter. Fold in beaten egg whites.
  2596.  
  2597. Gently fold in cinnamon-coated raisins. Spoon batter onto lightly greased griddle; bake, turning once.
  2598.  
  2599. Source:
  2600. "California Raisin Marketing Association"
  2601. S(Internet Address):
  2602. "http://www.calraisins.org/"
  2603.  
  2604.  
  2605.  
  2606.  
  2607. - - - - - - - - - - - - - - - - - - -
  2608.  
  2609.  
  2610.  
  2611.  
  2612. Nutr. Assoc. : 0
  2613. * Exported from MasterCook *
  2614.  
  2615. Bran Banana Bars
  2616.  
  2617. Recipe By :
  2618. Serving Size : 12 Preparation Time : 0:00
  2619. Categories :
  2620. Amount Measure Ingredient -- Preparation Method
  2621. -------- ------------ --------------------------------
  2622. 1 cup all-purpose flour
  2623. 1/4 cup Big Chief golden brown sugar -- packed
  2624. 1/2 teaspoon baking soda
  2625. 1 teaspoon baking powder
  2626. 1/4 teaspoon salt
  2627. 1 1/2 teaspoons cinnamon
  2628. 1 cup bran flakes -- crushed
  2629. 1 cup skim milk
  2630. 2 eggs
  2631. 1 carrot -- shredded
  2632. 1 ripe banana -- mashed
  2633. 1/3 cup chopped walnuts
  2634.  
  2635. Preheat oven to 375 degrees. Lightly grease 8 1/2" W 8 1/2" baking pan.
  2636.  
  2637. In a medium bowl, combine flour, sugar, baking soda, baking powder, salt, cinnamon and cereal. Mix well. In a small bowl, combine milk, eggs, carrot, banana and walnuts. Add to dry ingredients. Bake for 25-35 minutes or until brown on top. Cut into 12 bars.
  2638.  
  2639. Description:
  2640. "Healthy, low-cal treats!"
  2641. Source:
  2642. "Monitor Sugar"
  2643. S(Internet address):
  2644. "http://www.monitorsugar.com/"
  2645. Yield:
  2646. "12 Bars"
  2647.  
  2648.  
  2649.  
  2650.  
  2651. - - - - - - - - - - - - - - - - - - -
  2652.  
  2653.  
  2654.  
  2655.  
  2656. Nutr. Assoc. : 0
  2657. * Exported from MasterCook *
  2658.  
  2659. Applenut Cereal
  2660.  
  2661. Recipe By : Marilyn Diamond
  2662. Serving Size : 1 Preparation Time : 0:00
  2663. Categories : Breakfast
  2664. Amount Measure Ingredient -- Preparation Method
  2665. -------- ------------ --------------------------------
  2666. 1 Large Banana -- sliced
  2667. 1 Large Apple -- coarsely grated
  2668. 1/4 To
  2669. 1/2 Cup Nuts and Seeds -- raw
  2670. Raw Almonds, Cashews, Sesame Seeds,
  2671. Sunflower Seeds or Combination of Nuts and
  2672. Seeds.
  2673. Ground Cinnamon -- to taste
  2674. 1 Dash Nutmeg -- grated
  2675. 1 Teaspoon Maple Syrup -- optional
  2676. 1/2 Cup Raisins
  2677. Or Currants
  2678. Almond Milk (fit for Life) -- to cover
  2679.  
  2680. Combine the apple and banana in a medium bowl.
  2681.  
  2682. Coarsely grind the nuts and seeds in a food processor, blender, or nut and seed mill.
  2683.  
  2684. Sprinkle nuts and seeds over fruit. Add cinnamon, nutmeg, maple syrup (if using), and raisins or currants. Mix well.
  2685.  
  2686. Spoon into bowls and top with almond milk.
  2687.  
  2688. Variation: Add some chunks of peeled Fuyu persimmon or pear to this nourishing breakfast.
  2689.  
  2690. Source:
  2691. "American Vegetarian Cookbook from the Fit For Life Kitchen"
  2692.  
  2693.  
  2694.  
  2695.  
  2696. - - - - - - - - - - - - - - - - - - -
  2697.  
  2698.  
  2699.  
  2700.  
  2701. Nutr. Assoc. : 0
  2702. * Exported from MasterCook *
  2703.  
  2704. Baked French Toast With Pineapple- Cheese Topping
  2705.  
  2706. Recipe By :
  2707. Serving Size : 0 Preparation Time : 0:00
  2708. Categories : Breakfast Vegetarian
  2709. Amount Measure Ingredient -- Preparation Method
  2710. -------- ------------ --------------------------------
  2711. PINNEAPPLE-CHEESE TOPPING
  2712. 1/4 cup canned, juice-packed pineapple -- crushed,undrained
  2713. 4 ounces light Neufchatel or light cream cheese -- softened and cubed
  2714. 1/4 teaspoon vanilla
  2715. FRENCH TOAST
  2716. 3 extra-large egg whites
  2717. OR
  2718. 1/2 cup Egg Exchange
  2719. 1 1/4 cup nonfat or lowfat milk
  2720. 2 Tablespoons orange juice
  2721. 1/4 teaspoon ground cinnamon
  2722. 6 slices French bread -- (1-inch-thick)
  2723. Sifted confectioner's sugar
  2724.  
  2725. In blender container or food processor bowl (or use electric mixer), place the pineapple, cream cheese and vanilla. Cover and process briefly so some chunks of pineapple remain. Cover and refrigerate until needed.
  2726. For French toast, in bowl whisk together egg whites, milk, orange juice and cinnamon until well blended. If baking toast immediately, preheat oven to 425'F. Spray 15x l0 x 2-inch jelly-roll pan (or cookie sheet with sides) with aerosol cooking spray. Pour egg mixture into pan. Arrange bread slices in egg mixture, turn to coat well on both sides. (If preparing ahead, cover pans and refrigerate up to 12 hours before baking).
  2727. If baking immediately, let bread stand 5 minutes to soak up liquid. Bake 10 to 12 minutes, turning bread slices over halfway through the baking time. To serve, arrange three slices bread on each plate; sprinkle with confectioner's sugar. Top with a dollop of Pineapple-Cheese Topping. Serve with remaining topping.
  2728.  
  2729. Source:
  2730. "California Egg Commission"
  2731. S(Internet Address):
  2732. "http://www.eggcom.com"
  2733.  
  2734.  
  2735.  
  2736.  
  2737. - - - - - - - - - - - - - - - - - - -
  2738.  
  2739. NOTES : Double, triple or quadruple this recipe to serve 4, 8 or 16. Try other low-cal toppings such as light maple syrup, fresh fruit, sugar-free fruit spreads or canned fruit packed in its own juice
  2740.  
  2741.  
  2742.  
  2743.  
  2744. Nutr. Assoc. : 0
  2745. * Exported from MasterCook *
  2746.  
  2747. Any Fruit Coffee Cake
  2748.  
  2749. Recipe By :
  2750. Serving Size : 1 Preparation Time : 0:00
  2751. Categories :
  2752. Amount Measure Ingredient -- Preparation Method
  2753. -------- ------------ --------------------------------
  2754. 4 Cup Fruit
  2755. 1 Cup Water
  2756. 2 Tablespoon Lemon juice
  2757. 1 1/4 Cup Sugar
  2758. 1/3 Cup Cornstarch
  2759. 3 Cup All-purpose flour
  2760. 1 Cup Sugar
  2761. 1 Tablespoon Baking powder
  2762. 1 Teaspoon Salt
  2763. 1 Teaspoon Ground cinnamon
  2764. 1/4 Teaspoon Mace
  2765. 1 Cup Butter
  2766. 2 Eggs -- Slightly beaten
  2767. 1 Cup Milk
  2768. 1 Teaspoon Vanilla
  2769. 1/2 Cup Sugar
  2770. 1/2 Cup All-purpose flour
  2771. 1/4 Cup Butter
  2772. 1/2 Cup Walnuts -- Chopped
  2773.  
  2774. Preheat oven to 350 degrees.
  2775.  
  2776. In a saucepan, combine choice of fruit and the water. Simmer, covered, about 5 minutes or until fruit is tender. Stir in lemon juice.
  2777.  
  2778. Mix the 1 1/4 cups sugar and cornstarch; stir into fruit mixture. Cook and stir until thickened and bubbly. Cool.
  2779.  
  2780. In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon, and mace.
  2781.  
  2782. Cut in the 1 cup butter until mixture resembles fine crumbs.
  2783.  
  2784. Combine eggs, milk, and vanilla. Add to flour mixture, mixing until blended.
  2785.  
  2786. Spread half of the batter into a greased 9x13 baking pan or two 8x8 baking pans. Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible.
  2787.  
  2788. Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts.
  2789.  
  2790. Sprinkle nut mixture over batter in pan. Bake 45-50 minutes for a 9x13 pan or 40-45 minutes for the two 8x8 pans, or until cake tests done. Cool.
  2791.  
  2792.  
  2793.  
  2794.  
  2795.  
  2796. - - - - - - - - - - - - - - - - - - -
  2797.  
  2798. NOTES : Recipe By: Better Homes and Gardens Cookboo
  2799.  
  2800.  
  2801.  
  2802.  
  2803. Nutr. Assoc. : 0
  2804. * Exported from MasterCook *
  2805.  
  2806. Jam-Filled French Toast
  2807.  
  2808. Recipe By :
  2809. Serving Size : 4 Preparation Time : 0:00
  2810. Categories : Breakfast & Brunch
  2811. Amount Measure Ingredient -- Preparation Method
  2812. -------- ------------ --------------------------------
  2813. 1/4 cup cream cheese -- softened
  2814. 2 tablespoons powdered sugar
  2815. 1/2 teaspoon grated orange peel
  2816. 8 slices French bread -- 1/2-inch slices
  2817. 8 tablespoons jam (any flavor)
  2818. 4 eggs
  2819. 1/2 cup whole milk
  2820. 1/2 teaspoon vanilla
  2821. Nonstick spray
  2822.  
  2823. Combine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French bread.
  2824.  
  2825. On each of the remaining slices, spread 2 teaspoons of jam. Make a "sandwich" from the bread topped with the cream cheese mixture and the ones topped with jam.
  2826.  
  2827. Combine eggs, milk and vanilla. Lightly spray a skillet with nonstick spray; heat until hot. Dip sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2 teaspoons jam and serve.
  2828.  
  2829. Source:
  2830. "Wheat Foods Council"
  2831. S(Internet Address):
  2832. "http://www.wheatfoods.org/"
  2833.  
  2834.  
  2835.  
  2836.  
  2837. - - - - - - - - - - - - - - - - - - -
  2838.  
  2839.  
  2840.  
  2841.  
  2842. Nutr. Assoc. : 0
  2843. * Exported from MasterCook *
  2844.  
  2845. Turkey Sausage and Potato Frittata
  2846.  
  2847. Recipe By :
  2848. Serving Size : 8 Preparation Time : 0:00
  2849. Categories : Breakfast
  2850. Amount Measure Ingredient -- Preparation Method
  2851. -------- ------------ --------------------------------
  2852. 1 Pound Turkey Breakfast Sausage
  2853. 1 Tablespoon olive oil
  2854. 2 Pounds red potato -- cut into 1/4-inch
  2855. slices
  2856. 1 Large onion -- halved and cut into
  2857. 1/4-inch slices
  2858. 1/2 Teaspoon salt -- or to taste, divided
  2859. 1/2 Teaspoon pepper -- or to taste, divided
  2860. 2 Packages frozen egg substitute -- defrosted
  2861. 1 Tablespoon chopped fresh parsley -- optional
  2862.  
  2863. In 11-inch non-stick, oven-proof skillet, over medium-high heat, saute turkey sausage 5 to 7 minutes or until turkey is no longer pink. Drain well, remove sausage and reserve, Wipe skillet with paper towel.
  2864. Add oil to skillet. Layer 1/2 of potato and 1/2 of the onion slices, sprinkling with 1/4 teaspoon each salt and pepper. Repeat with re- maining potato, onion, salt and pepper. Cover skillet and cook vegetables 15 to 20 minutes or until vegetables are tender, gently stirring 1 to 2 times. Remove skillet from heat and cool 5 minutes. Carefully fold in cooked sausage, not breaking potato slices. Pour egg substitute over turkey and potatoes.
  2865. Bake, uncovered, at 325 degrees F. 30 to 35 minutes or until knife inserted in center comes out clean. Allow to set 5 minutes.
  2866.  
  2867. Source:
  2868. "National Turkey Federation"
  2869. S(Internet Address):
  2870. "http://www.turkeyfed.org"
  2871.  
  2872.  
  2873.  
  2874.  
  2875. - - - - - - - - - - - - - - - - - - -
  2876.  
  2877. Serving Ideas: Loosen sides and invert on large platter. Sprinkle with parsley, if desired. Cut frittata into 10 wedges.
  2878.  
  2879.  
  2880.  
  2881.  
  2882. Nutr. Assoc. : 0
  2883. * Exported from MasterCook *
  2884.  
  2885. Acapulco Baked Eggs
  2886.  
  2887. Recipe By :
  2888. Serving Size : 4 Preparation Time : 0:00
  2889. Categories :
  2890. Amount Measure Ingredient -- Preparation Method
  2891. -------- ------------ --------------------------------
  2892. 8 large eggs
  2893. 2 tablespoons butter or margarine
  2894. 6 tablespoons milk
  2895. 3/4 teaspoon salt
  2896. 1/4 teaspoon pepper
  2897. 2/3 cup extra-sharp cheddar -- shred
  2898. 1 4 ounces can green chiles -- chopped
  2899. tomato sauce, ketchup
  2900. chili or taco sauce -- optional
  2901. tomatoes; sliced -- garnish
  2902.  
  2903. 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.
  2904.  
  2905.  
  2906.  
  2907.  
  2908.  
  2909.  
  2910.  
  2911.  
  2912.  
  2913. - - - - - - - - - - - - - - - - - - -
  2914.  
  2915.  
  2916.  
  2917.  
  2918. Nutr. Assoc. : 0
  2919. * Exported from MasterCook *
  2920.  
  2921. Plain Omelet with Potato and Onion
  2922.  
  2923. Recipe By : Dee Bell
  2924. Serving Size : 1 Preparation Time : 0:10
  2925. Categories :
  2926. Amount Measure Ingredient -- Preparation Method
  2927. -------- ------------ --------------------------------
  2928. 2 large eggs
  2929. 1/2 teaspoon water
  2930. Salt
  2931. Black pepper
  2932. 3 tablespoons chopped onions -- sautied
  2933. 1 medium potato -- diced
  2934. 1 tablespoon clarified butter or oil
  2935. 1 tablespoon oil
  2936.  
  2937. Mix together all ingredients except the butter and oil. Put half of the butter in half of the oil in a skillet heated to medium, brown onions and potatoes cut in small dice. Cover for five minutes to help the potatoes cook, then uncover to make them crunchy. Add remaining butter and oil to another skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, sprinkle sautied onions and potatoes on the omelet, roll the omelet with three folds as you turn it onto the plate.
  2938.  
  2939. Description:
  2940. "Your basic Midwestern version of a French omelet with sautied onion
  2941. and potato."
  2942.  
  2943.  
  2944.  
  2945.  
  2946. - - - - - - - - - - - - - - - - - - -
  2947.  
  2948. NOTES : An omelet can be filled with just about anything you can dream up: leftovers, cooked meats, cheeses, sautied vegetables, fruit, sour cream or cream cheese
  2949.  
  2950.  
  2951.  
  2952.  
  2953. Nutr. Assoc. : 0
  2954. * Exported from MasterCook *
  2955.  
  2956. Creamed Mushrooms on Toast with Hard-Boiled Eggs
  2957.  
  2958. Recipe By : Dee Bell
  2959. Serving Size : 4 Preparation Time : 0:15
  2960. Categories :
  2961. Amount Measure Ingredient -- Preparation Method
  2962. -------- ------------ --------------------------------
  2963. 1 tablespoon butter
  2964. 1/2 small onion -- diced
  2965. 3 cups sliced mushrooms
  2966. 3 cups White Sauce - Medium -- favorite
  2967. 1/8 teaspoon salt
  2968. 1/8 teaspoon black pepper
  2969. 3/4 cup grated Parmesan cheese (optional)
  2970. 4 eggs -- hard boiled
  2971. 4 slices bread -- toasted
  2972. 1/8 teaspoon paprika (optional)
  2973.  
  2974. Brown onions in butter and add mushroom slices; sauti until slightly
  2975. tender.
  2976.  
  2977. Prepare favorite White Sauce, stir into mushrooms and onions. If using
  2978. cheese, add it now. Add salt and pepper to taste.
  2979.  
  2980. Chop up egg whites into small dice and crumble yolks.
  2981.  
  2982. Make toast, cut into diagonals and lay on individual plates, slightly
  2983. separated. Spoon equal amounts of creamed mushrooms generously over toast
  2984. and sprinkle egg whites on top, then finely crumbled egg yolk. Sprinkle
  2985. with paprika and serve immediately.
  2986.  
  2987. Description:
  2988. "Sautied onions and mushrooms in a white sauce, served on toast with
  2989. crumbled hard-boiled egg."
  2990. Cuisine:
  2991. "American"
  2992. Ratings : Cholesterol Rating 3 Complete Meal 9
  2993. Complexity 1 Cost 2
  2994. Difficulty 1 Fat Content 3
  2995. Good For Crowds 5 Kid Appeal 7
  2996.  
  2997.  
  2998.  
  2999.  
  3000.  
  3001.  
  3002.  
  3003. - - - - - - - - - - - - - - - - - - -
  3004.  
  3005. NOTES :
  3006.  
  3007.  
  3008.  
  3009.  
  3010. Nutr. Assoc. : 0
  3011. * Exported from MasterCook *
  3012.  
  3013. Apple-Brie Cheese Omelet
  3014.  
  3015. Recipe By :
  3016. Serving Size : 1 Preparation Time : 0:00
  3017. Categories :
  3018. Amount Measure Ingredient -- Preparation Method
  3019. -------- ------------ --------------------------------
  3020. 1/2 apple
  3021. peel- core and thinly slice
  3022. 2 1/2 tablespoons butter -- divided
  3023. 2 eggs
  3024. 2 teaspoons cream or milk
  3025. salt & pepper
  3026. 2 tablespoons diced brie cheese
  3027.  
  3028. 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
  3029.  
  3030.  
  3031.  
  3032.  
  3033.  
  3034.  
  3035.  
  3036.  
  3037.  
  3038. - - - - - - - - - - - - - - - - - - -
  3039.  
  3040.  
  3041.  
  3042.  
  3043. Nutr. Assoc. : 0
  3044. * Exported from MasterCook *
  3045.  
  3046. Bacon And Cheese Breakfast Pizza
  3047.  
  3048. Recipe By :
  3049. Serving Size : 6 Preparation Time : 0:00
  3050. Categories :
  3051. Amount Measure Ingredient -- Preparation Method
  3052. -------- ------------ --------------------------------
  3053. 1 9 single-crust pastry
  3054. 1/2 pound bacon; cook -- crumble
  3055. 8 ounces swiss cheese -- shredded
  3056. 4 eggs
  3057. 12 ounces sour cream
  3058. 2 tablespoons fresh parsley -- chopped
  3059.  
  3060. 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.
  3061.  
  3062.  
  3063.  
  3064.  
  3065.  
  3066.  
  3067.  
  3068.  
  3069.  
  3070. - - - - - - - - - - - - - - - - - - -
  3071.  
  3072.  
  3073.  
  3074.  
  3075. Nutr. Assoc. : 0
  3076. * Exported from MasterCook *
  3077.  
  3078. Blueberry Muffins
  3079.  
  3080. Recipe By : Sunset Easy Basics
  3081. Serving Size : 12 Preparation Time : 0:00
  3082. Categories :
  3083. Amount Measure Ingredient -- Preparation Method
  3084. -------- ------------ --------------------------------
  3085. 2 cups all-purpose flour
  3086. 1/2 cup sugar
  3087. 3 teaspoons baking powder
  3088. 1/2 teaspoon salt
  3089. 1 cup milk
  3090. 1 egg
  3091. 4 tablespoons butter, or margarine*
  3092. 3/4 cup fresh or frozen blueberries
  3093.  
  3094. Preheat oven to 425 degrees. Grease a muffin pan with 2+1/2-inch diameter cups, or line with paper baking cup liners; set aside. In a bowl, sift together flour, sugar, baking powder and salt; add frozen blueberries, and make a well in the center. Pour the milk into a 2 cup glass measure and add egg and butter; blend well. Pour liquid all at once into flour well. (This method allows you to mix the batter with fewer strokes, avoiding overtiring.) Making 12 to 15 full circular strokes that scrape the bottom of bowl; stir just until dry ingredients are moistened. Batter 'should' be lumpy. Fill each prepared muffin cup 2/3 full with batter. Bake for 20 to 25 minutes or until tops are lightly browned. Remove muffins from pan immediately (otherwise moisture condenses on bottom of cups and muffins become soggy). Makes 12.
  3095.  
  3096.  
  3097.  
  3098.  
  3099.  
  3100.  
  3101.  
  3102.  
  3103.  
  3104. - - - - - - - - - - - - - - - - - - -
  3105.  
  3106. NOTES : * Melted and cooled. Shar McCormack
  3107.  
  3108.  
  3109.  
  3110.  
  3111.  
  3112.  
  3113.  
  3114.  
  3115.  
  3116.  
  3117.  
  3118. Nutr. Assoc. : 0
  3119. * Exported from MasterCook *
  3120.  
  3121. Raisin Peanut Butter Granola
  3122.  
  3123. Recipe By :
  3124. Serving Size : 8 Preparation Time : 0:10
  3125. Categories : Snacks
  3126. Amount Measure Ingredient -- Preparation Method
  3127. -------- ------------ --------------------------------
  3128. 3 cups quick cooking oats
  3129. 1/2 cup peanut butter
  3130. 1/2 cup honey
  3131. 2 cups California Raisins
  3132. 1 cup candy-coated chocolate pieces
  3133. 3/4 cup sunflower nuts
  3134.  
  3135. Heat oven to 300 degrees F. Sprinkle oats in jelly roll pan (cookie pan with sides).
  3136.  
  3137. In small saucepan, combine peanut butter and honey. Cook over medium heat until mixture boils, stirring constantly. Pour over oats; toss to coat.
  3138.  
  3139. Bake at 300 degrees F for 15 to 18 minutes or until mixture is golden brown, stirring once or twice. Cool completely.
  3140.  
  3141. Break into pieces. Combine with raisins, candy and sunflower nuts.
  3142.  
  3143. Source:
  3144. "California Raisin Marketing Association"
  3145. S(Internet Address):
  3146. "http://www.calraisins.org/"
  3147. T(Bake Time):
  3148. "0:18"
  3149.  
  3150.  
  3151.  
  3152.  
  3153. - - - - - - - - - - - - - - - - - - -
  3154.  
  3155.  
  3156.  
  3157.  
  3158. Nutr. Assoc. : 0
  3159. * Exported from MasterCook *
  3160.  
  3161. Muesli
  3162.  
  3163. Recipe By :
  3164. Serving Size : 0 Preparation Time : 0:00
  3165. Categories : Breakfast
  3166. Amount Measure Ingredient -- Preparation Method
  3167. -------- ------------ --------------------------------
  3168. Experiment With Different Ingredients for
  3169. Variety.
  3170. 1 Cup Rolled Oats
  3171. 1/2 Cup Spelt -- rolled
  3172. 1/2 Cup Triticale -- rolled
  3173. 1/2 Cup Kumut
  3174. Or Barley
  3175. 1/4 Cup Chopped Dates
  3176. 1/4 Cup Raisins
  3177. Or Currants
  3178. Or Cherries
  3179. Or Cranberries
  3180. 1 Dried Apricot -- chopped
  3181. Or Dried Pear -- chopped
  3182. To Prevent Stickiness Roll the Chopped
  3183. Dried Fruit In:
  3184. Rolled Oats -- ground
  3185. 1/4 Cup Almonds -- raw, whole,
  3186. unblanched
  3187. 8 To
  3188. 10 Filberts -- raw
  3189. 4 Pecans -- raw
  3190.  
  3191. In a blender or spice/nut grinder, grind filberts and pecans into coarse crumbs or powder, depending on preference. Combine all ingredients in an airtight container. For each serving, place a heaping 1/3 cup in a bowl and top with lowfat soy, oat, or rice milk.
  3192.  
  3193. *If you can't find these ingredients in your local health food store or co-op, or unable to find them on the web, just substitute more rolled oats.
  3194.  
  3195. IDEA: During the summer months, try substituting some or all of the dried fruit with dried fresh berries. Yum!
  3196.  
  3197. Source:
  3198. "http://www.livrite.com/raw.htm"
  3199.  
  3200.  
  3201.  
  3202.  
  3203. - - - - - - - - - - - - - - - - - - -
  3204.  
  3205.  
  3206.  
  3207.  
  3208. Nutr. Assoc. : 0
  3209. * Exported from MasterCook *
  3210.  
  3211. Banana-Oatmeal Bread
  3212.  
  3213. Recipe By :
  3214. Serving Size : 18 Preparation Time : 0:00
  3215. Categories : Breads June '99
  3216. Amount Measure Ingredient -- Preparation Method
  3217. -------- ------------ --------------------------------
  3218. 1 cup packed brown sugar
  3219. 7 tablespoons vegetable oil
  3220. 2 large egg whites
  3221. 1 large egg
  3222. 1 1/3 cups ripe banana -- (about 2 large)
  3223. mashed
  3224. 1 cup regular oats
  3225. 1/2 cup fat-free milk
  3226. 2 cups all-purpose flour
  3227. 1 tablespoon baking powder
  3228. 1/2 teaspoon baking soda
  3229. 1/2 teaspoon salt
  3230. 1/2 teaspoon ground cinnamon
  3231. Cooking spray
  3232.  
  3233. Preheat oven to 350:.
  3234.  
  3235. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350: for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  3236.  
  3237. Source:
  3238. "Cooking Light, June 1999, p.140"
  3239. Copyright:
  3240. ") Cooking Light"
  3241.  
  3242.  
  3243.  
  3244.  
  3245. - - - - - - - - - - - - - - - - - - -
  3246.  
  3247.  
  3248.  
  3249.  
  3250. Nutr. Assoc. : 0
  3251. * Exported from MasterCook *
  3252.  
  3253. Banana Burrito
  3254.  
  3255. Recipe By :
  3256. Serving Size : 1 Preparation Time : 0:00
  3257. Categories :
  3258. Amount Measure Ingredient -- Preparation Method
  3259. -------- ------------ --------------------------------
  3260. 1 6 flour tortilla
  3261. 1 tablespoon creamy peanut butter
  3262. 2 teaspoons raspberry spread -- * see note
  3263. 1 teaspoon shredded coconut -- (otional)
  3264. 1/2 medium banana
  3265.  
  3266. * 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. Source: "Weight Watchers Favorite Homestyle Recipes."
  3267.  
  3268.  
  3269.  
  3270.  
  3271.  
  3272.  
  3273.  
  3274.  
  3275.  
  3276. - - - - - - - - - - - - - - - - - - -
  3277.  
  3278.  
  3279.  
  3280.  
  3281. Nutr. Assoc. : 0
  3282. * Exported from MasterCook *
  3283.  
  3284. Bacon 'n Eggs Crescent Sandwich
  3285.  
  3286. Recipe By :
  3287. Serving Size : 4 Preparation Time : 0:00
  3288. Categories :
  3289. Amount Measure Ingredient -- Preparation Method
  3290. -------- ------------ --------------------------------
  3291. 1 tube refrigerated crescent rolls
  3292. 1 tablespoon onion -- chopped
  3293. 4 cheddar cheese slices
  3294. 1/2 cup milk
  3295. 1/2 pound bacon
  3296. 2 eggs
  3297.  
  3298. 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.
  3299.  
  3300.  
  3301.  
  3302.  
  3303.  
  3304.  
  3305.  
  3306.  
  3307.  
  3308. - - - - - - - - - - - - - - - - - - -
  3309.  
  3310.  
  3311.  
  3312.  
  3313. Nutr. Assoc. : 0
  3314. * Exported from MasterCook *
  3315.  
  3316. Blueberry Buttermilk Muffins
  3317.  
  3318. Recipe By :
  3319. Serving Size : 24 Preparation Time : 0:00
  3320. Categories : Cakes Muffins
  3321. Amount Measure Ingredient -- Preparation Method
  3322. -------- ------------ --------------------------------
  3323. 2 1/2 cups Flour
  3324. 1 1/2 teaspoons Baking powder
  3325. 1/2 teaspoon Soda
  3326. 3/4 cup Sugar
  3327. 1/4 teaspoon Salt
  3328. 2 Eggs -- beaten
  3329. 1 cup Buttermilk
  3330. 4 ounces Butter
  3331. 1 1/2 cups Blueberries
  3332.  
  3333. Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake at 400F til golden brown, for 20 -30 minutes.
  3334.  
  3335. Makes 24 muffins
  3336.  
  3337.  
  3338.  
  3339.  
  3340.  
  3341. - - - - - - - - - - - - - - - - - - -
  3342.  
  3343.  
  3344.  
  3345.  
  3346. Nutr. Assoc. : 0
  3347. * Exported from MasterCook *
  3348.  
  3349. Banana Cinnamon French Toast
  3350.  
  3351. Recipe By :
  3352. Serving Size : 2 Preparation Time : 0:00
  3353. Categories :
  3354. Amount Measure Ingredient -- Preparation Method
  3355. -------- ------------ --------------------------------
  3356. 1 Large Banana -- Ripe
  3357. 2 Large Eggs
  3358. 1/2 Cup Skim milk
  3359. 1/2 Teaspoon Cinnamon
  3360. 4 Slices Bread
  3361. 3 Tablespoons Margarine
  3362. 1/2 Cup Maple syrup -- Warmed
  3363.  
  3364. Blend first 4 ingredients in processor til smooth. Transfer to 13x9 inch pan.
  3365.  
  3366. Place bread in milk mixture and soak til all liquid is absorbed, turning bread occasionally, about 20 minutes.
  3367.  
  3368. Melt butter in large, heavy skillet over medium heat. Add bread and cook til golden brown, about 3 minutes per side.
  3369.  
  3370.  
  3371.  
  3372.  
  3373.  
  3374. - - - - - - - - - - - - - - - - - - -
  3375.  
  3376. Serving Ideas: Pass warmed syrup separately.
  3377.  
  3378.  
  3379.  
  3380.  
  3381. Nutr. Assoc. : 0
  3382. * Exported from MasterCook *
  3383.  
  3384. Caliente Cheese and Egg Brunch Dish
  3385.  
  3386. Recipe By : Jo Anne Merrill
  3387. Serving Size : 36 Preparation Time : 0:35
  3388. Categories : Brunch Cheese
  3389. Amount Measure Ingredient -- Preparation Method
  3390. -------- ------------ --------------------------------
  3391. 8 eggs
  3392. 1 teaspoon Tabasco sauce
  3393. 1/2 cup all-purpose flour
  3394. 1 teaspoon baking powder
  3395. 1/4 teaspoon salt
  3396. 3 cups shredded Monterey Jack cheese
  3397. 1 1/2 cups shredded Cheddar cheese
  3398. 1/3 cup minced green bell peppers
  3399. 2 tablespoons sliced black olives
  3400. 2 tablespoons chopped green chiles
  3401.  
  3402. Lightly grease a 9-inch square pan. Heat oven to 375 degrees.
  3403. Combine eggs and Tabasco sauce in a mixing bowl. Use high speed on mixer to beat until light and fluffy, about 5 minutes.
  3404. Add flour, baking powder and salt. Mix well then stir in cheeses, green pepper, olives and green chiles.
  3405. Pour into prepared pan and bake 20-25 minutes. Let stand 5 minutes before serving. Cut into 36 pieces for appetizer or into larger portions for serving with a spicy tomato sauce or salsa.
  3406.  
  3407.  
  3408.  
  3409.  
  3410.  
  3411. - - - - - - - - - - - - - - - - - - -
  3412.  
  3413. Serving Ideas: Serve as appetizers or brunch dish with salsa.
  3414.  
  3415. NOTES : * This will make 36 appetizers or about 8 brunch-sized servings
  3416.  
  3417.  
  3418.  
  3419.  
  3420. Nutr. Assoc. : 0
  3421. * Exported from MasterCook *
  3422.  
  3423. Cinnamon Breakfast Cake
  3424.  
  3425. Recipe By :
  3426. Serving Size : 6 Preparation Time : 0:00
  3427. Categories :
  3428. Amount Measure Ingredient -- Preparation Method
  3429. -------- ------------ --------------------------------
  3430. 2 Cup Flour
  3431. 4 Tablespoons Brown sugar
  3432. 4 Teaspoons Baking powder
  3433. 4 Tablespoons Shortening
  3434. 1/2 Teaspoon Salt
  3435. 1 Egg -- Well beaten
  3436. 1/4 Cup Seedless raisins
  3437. 1/2 Cup Milk
  3438. 2 Tablespoons Sugar
  3439. 1 Tablespoon Butter -- Melted
  3440. 1 Teaspoon Cinnamon substitute
  3441.  
  3442. Sift flour, measure, and sift with baking powder, and salt. Add brown sugar; cut in shortening with 2 spatulas. Add egg and sufficient milk to form a soft dough. Add raisins. Spread in well-oiled and floured cake tin.
  3443.  
  3444. Pour melted butter over top of cake. Sprinkle with 2 tablespoons sugar and cinnamon. Bake in hot oven (435 F) 20-25 minutes.
  3445.  
  3446.  
  3447.  
  3448.  
  3449.  
  3450.  
  3451. - - - - - - - - - - - - - - - - - - -
  3452.  
  3453. NOTES : Mrs. Murray Nevin, Stoneboro, PA
  3454.  
  3455.  
  3456.  
  3457.  
  3458. Nutr. Assoc. : 0
  3459. * Exported from MasterCook *
  3460.  
  3461. Tiny Raisin Apple Loaves
  3462.  
  3463. Recipe By :
  3464. Serving Size : 0 Preparation Time : 0:00
  3465. Categories : Bread Dessert
  3466. Amount Measure Ingredient -- Preparation Method
  3467. -------- ------------ --------------------------------
  3468. 1/3 cup butter or margarine -- softened
  3469. 2/3 cup sugar
  3470. 2 eggs
  3471. 3 tablespoons milk
  3472. 1 teaspoon lemon juice
  3473. 2 cups flour
  3474. 1 teaspoon baking powder
  3475. 1 teaspoon salt
  3476. 1/2 teaspoon soda
  3477. 1 1/2 cups peeled grated apple
  3478. 1 cup chopped raisins
  3479. 1/2 cup chopped nuts
  3480.  
  3481. Cream together butter, sugar and eggs until light and fluffy. Beat in milk and lemon juice.
  3482.  
  3483. Sift together dry ingredients; stir into creamed mixture just until moistened.
  3484.  
  3485. Stir in apple, raisins and nuts. Spoon batter into 3 greased 6 x 3-inch loaf pans.
  3486.  
  3487. Bake at 350 degrees 40 to 45 minutes or until toothpick inserted in center comes out clean.
  3488.  
  3489. Description:
  3490. "Bake these fruity little loaves ... give as a gift in the loaf pans
  3491. you baked them in."
  3492. Source:
  3493. "California Raisin Marketing Association"
  3494. S(Internet Address):
  3495. "http://www.calraisins.org/"
  3496. Yield:
  3497. "3 loaves"
  3498.  
  3499.  
  3500.  
  3501.  
  3502. - - - - - - - - - - - - - - - - - - -
  3503.  
  3504. NOTES : Batter may be baked in 1 (9 x 5-inch) loaf pan. Increase baking time to 1 hour
  3505.  
  3506.  
  3507.  
  3508.  
  3509. Nutr. Assoc. : 0
  3510. * Exported from MasterCook *
  3511.  
  3512. Mexican Churros
  3513.  
  3514. Recipe By : Jo Anne Merrill
  3515. Serving Size : 24 Preparation Time : 0:40
  3516. Categories : Pastry Snacks
  3517. Amount Measure Ingredient -- Preparation Method
  3518. -------- ------------ --------------------------------
  3519. 2 cups Canola oil
  3520. 1 cup water
  3521. 1/2 cup margarine
  3522. 1/4 teaspoon salt
  3523. 1 cup all-purpose flour
  3524. 3 eggs
  3525. 1/4 cup sugar
  3526. 1/4 teaspoon ground cinnamon
  3527.  
  3528. Heat water, margarine and salt to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute.
  3529. Remove from heat. Beat in eggs all at once and continue beating until smooth.
  3530. Heat oil to 1-1/2 inch depth in heavy skillet to 360 degrees.
  3531. Spoon the dough into a decorator's tube with large star tip for authentic looking churros. Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once; about 2 minutes on each side.
  3532. Drain. Mix sugar and cinnamon in brown paper bag. Shake the churros in the sugar mixture.
  3533.  
  3534. Description:
  3535. "Churros, or Crullers, are to the Spanish and Mexicans what doughnuts
  3536. are to Americans for coffee breaks."
  3537.  
  3538.  
  3539.  
  3540.  
  3541. - - - - - - - - - - - - - - - - - - -
  3542.  
  3543.  
  3544.  
  3545.  
  3546. Nutr. Assoc. : 0
  3547. * Exported from MasterCook *
  3548.  
  3549. Harvest Brunch Quiche
  3550.  
  3551. Recipe By :
  3552. Serving Size : 6 Preparation Time : 0:00
  3553. Categories : Breakfast & Brunch
  3554. Amount Measure Ingredient -- Preparation Method
  3555. -------- ------------ --------------------------------
  3556. 1 8 ounce pack cream cheese -- softened
  3557. 2 eggs -- beaten
  3558. 1 cup Monterey Jack cheese -- grated
  3559. 2 tablespoons (2 ounces) crumbled blue cheese
  3560. 3 ounces smoked salmon -- chopped
  3561. 1 cup chopped fresh asparagus -- blanched or frozen,
  3562. 1/4 cup red pepper -- diced
  3563. 1 tablespoon snipped fresh dill
  3564. OR
  3565. 1/2 teaspoon dried dillweed
  3566. Salt and fresh ground pepper -- to taste
  3567. 6 Bays English Muffins -- split
  3568. 18 slices bacon -- uncooked
  3569.  
  3570. In food processor or mixer, beat cream cheese and eggs together until blended. Stir in cheeses, salmon, asparagus, red pepper, dill, salt and pepper.
  3571.  
  3572. Arrange muffin halves in a single layer on foil-lined baking sheet. Spoon about 1/4 cup quiche mixture onto each.
  3573.  
  3574. Wrap each muffin half perimeter with 1-1/2 slices of bacon, securing ends with tooth picks. Bake in a preheated 375 degree F oven 25 to 30 minutes or until top is lightly browned.
  3575.  
  3576. Remove from oven and let stand 5 minutes before serving. Remove toothpicks. Garnish with fresh dill. Serve warm or at room temperature.
  3577.  
  3578. Source:
  3579. "Bays Corporation"
  3580. S(Internet Address):
  3581. "http://www.bays.com"
  3582.  
  3583.  
  3584.  
  3585.  
  3586. - - - - - - - - - - - - - - - - - - -
  3587.  
  3588.  
  3589.  
  3590.  
  3591. Nutr. Assoc. : 0
  3592. * Exported from MasterCook *
  3593.  
  3594. Easy Breakfast Parfait
  3595.  
  3596. Recipe By :
  3597. Serving Size : 4 Preparation Time : 0:00
  3598. Categories : Breakfast
  3599. Amount Measure Ingredient -- Preparation Method
  3600. -------- ------------ --------------------------------
  3601. 1 1/3 cups unsweetened applesauce
  3602. 1 cup pitted prunes (about 6 ounces)
  3603. 1 1/2 cups natural wheat and barley cereal
  3604. 1 pint plain nonfat yogurt
  3605. 4 pitted prunes -- for garnish
  3606.  
  3607. Combine applesauce and 1 cup of prunes. For each serving, in a 9 to 10 ounce stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/4 cup yogurt.
  3608. Top with 2 Tbsp. cereal and garnish with a prune. Serve immediately, or refrigerate up to 4 hours before serving.
  3609.  
  3610. Source:
  3611. "Virginia Apple Growers Association"
  3612. S(Internet Address):
  3613. "http://www.virginiaapples.org"
  3614.  
  3615.  
  3616.  
  3617.  
  3618. - - - - - - - - - - - - - - - - - - -
  3619.  
  3620.  
  3621.  
  3622.  
  3623. Nutr. Assoc. : 0
  3624. * Exported from MasterCook *
  3625.  
  3626. Easy Potato Skillet
  3627.  
  3628. Recipe By :
  3629. Serving Size : 6 Preparation Time : 0:20
  3630. Categories : Breakfast
  3631. Amount Measure Ingredient -- Preparation Method
  3632. -------- ------------ --------------------------------
  3633. 1/2 lb. diced cooked ham
  3634. 2 tablespoons vegetable oil
  3635. 5 cups frozen O'Brien potatoes
  3636. 1 Large California Fresh Eggs
  3637. 1/4 cup canned diced green chiles
  3638.  
  3639. In a non-stick pan saute ham lightly. Add 2 Tablespoons oil and O'Brien potatoes and saute until lightly browned, about 15 minutes. Break eggs into small bowl with chiles (if used) and mix lightly.
  3640. Add to skillet and cook, stirring until eggs are in soft curds. Increase heat to high; mix eggs and potatoes together until heated through.
  3641.  
  3642. Source:
  3643. "California Egg Commission"
  3644. S(Internet Address):
  3645. "http://www.eggcom.com"
  3646.  
  3647.  
  3648.  
  3649.  
  3650. - - - - - - - - - - - - - - - - - - -
  3651.  
  3652. NOTES : While still frozen in the package, bang frozen potatoes on counter top to break up frozen lumps and make cooking easier.
  3653.  
  3654.  
  3655.  
  3656.  
  3657.  
  3658. Nutr. Assoc. : 0
  3659. * Exported from MasterCook *
  3660.  
  3661. Breakfast Raisin-Banana Tortilla Roll-Up
  3662.  
  3663. Recipe By :
  3664. Serving Size : 4 Preparation Time : 0:00
  3665. Categories : Breakfast & Brunch
  3666. Amount Measure Ingredient -- Preparation Method
  3667. -------- ------------ --------------------------------
  3668. 4 flour tortillas (8-inch)
  3669. 1 cup peanut butter
  3670. 2 medium bananas -- sliced
  3671. 6 tablespoons California raisins
  3672.  
  3673. For each sandwich, spread 1 side of 1 tortilla with 1/4 cup peanut butter. Cover with half of 1 sliced banana and sprinkle with 1-1/2 tablespoons raisins.
  3674.  
  3675. Roll tortilla up tightly; cut in half to serve. Repeat to make 3 more sandwiches.
  3676.  
  3677. Sandwiches can be made up to 12 hours in advance, wrapped tightly in plastic wrap and refrigerated.
  3678.  
  3679. Source:
  3680. "California Raisin Marketing Association"
  3681. S(Internet address):
  3682. "http://www.calraisins.org/"
  3683.  
  3684.  
  3685.  
  3686.  
  3687. - - - - - - - - - - - - - - - - - - -
  3688.  
  3689. NOTES : The following mixture can be substituted for the peanut butter. In bowl mix 8 ounces cream cheese, softened, with 2 teaspoons honey and I teaspoon grated orange peel
  3690.  
  3691.  
  3692.  
  3693.  
  3694. Nutr. Assoc. : 0
  3695. * Exported from MasterCook *
  3696.  
  3697. Breakfast Apple Citrus Compote
  3698.  
  3699. Recipe By :
  3700. Serving Size : 4 Preparation Time : 0:00
  3701. Categories : Breakfast
  3702. Amount Measure Ingredient -- Preparation Method
  3703. -------- ------------ --------------------------------
  3704. 2 cups Granny Smith or Stayman apples -- peeled and sliced
  3705. 1/2 teaspoon cinnamon
  3706. 2 navel oranges (about 2 medium) -- peeled and cut into
  3707. segments
  3708. 1 1/2 cups pitted prunes (about 9 ounces)
  3709. 1 1/2 cups orange juice
  3710. 2 pink grapefruit -- peeled and cut into
  3711. segments
  3712. 2 tablespoons honey
  3713. 1 tablespoon lemon juice
  3714. Mint sprigs for garnish
  3715.  
  3716. In 2 to 3 quart saucepan combine apples, prunes and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes. Remove from heat; stir in honey, juice and cinnamon.
  3717. Cool, cover and chill. Stir in oranges and grapefruit. To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.
  3718.  
  3719. Source:
  3720. "Virginia Apple Growers Association"
  3721. S(Internet Address):
  3722. "http://www.virginiaapples.org"
  3723.  
  3724.  
  3725.  
  3726.  
  3727. - - - - - - - - - - - - - - - - - - -
  3728.  
  3729.  
  3730.  
  3731.  
  3732. Nutr. Assoc. : 0
  3733. * Exported from MasterCook *
  3734.  
  3735. Cheddar Dill Scones
  3736.  
  3737. Recipe By :
  3738. Serving Size : 16 Preparation Time : 0:00
  3739. Categories :
  3740. Amount Measure Ingredient -- Preparation Method
  3741. -------- ------------ --------------------------------
  3742. 2 1/2 cups all purpose flour
  3743. 1 cup Cheddar cheese -- shredded
  3744. 1/4 cup fresh parsley -- chopped
  3745. 1 tablespoon baking powder
  3746. 2 teaspoons dill weed
  3747. 1/2 teaspoon salt
  3748. 3/4 cup butter or margarine
  3749. 2 eggs -- slightly beaten
  3750. 1/2 cup half and half
  3751.  
  3752. Preheat oven to 400.
  3753. In medium bowl, combine all ingredients except butter, eggs and half and half.
  3754. Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough onto a lightly floured surface; knead until smooth (1 minute).
  3755. Divide dough in half; roll each into an 8" circle. Cut each into 8 wedges. Place 1" apart on cookie sheets and bake 15 to 20 minutes until lightly browned.
  3756.  
  3757.  
  3758.  
  3759.  
  3760.  
  3761. - - - - - - - - - - - - - - - - - - -
  3762.  
  3763.  
  3764.  
  3765.  
  3766. Nutr. Assoc. : 0
  3767. * Exported from MasterCook *
  3768.  
  3769. Creamy Raisin Oatmeal
  3770.  
  3771. Recipe By :
  3772. Serving Size : 5 Preparation Time : 0:00
  3773. Categories : Breakfast & Brunch
  3774. Amount Measure Ingredient -- Preparation Method
  3775. -------- ------------ --------------------------------
  3776. 1 1/2 cups water
  3777. 1 1/2 cups milk
  3778. 1 teaspoon salt
  3779. 1 1/2 cups quick oats -- uncooked
  3780. 2/3 cup raisins
  3781.  
  3782. Bring water, milk and salt to a boil; stir in oats and raisins. Reduce heat and cook slowly for 5 minutes, stirring occasionally.
  3783.  
  3784. Cover, remove from heat, and let stand several minutes before serving.
  3785.  
  3786. Source:
  3787. "California Raisin Marketing Association"
  3788. S(Internet Address):
  3789. "http://www.calraisins.org/"
  3790.  
  3791.  
  3792.  
  3793.  
  3794. - - - - - - - - - - - - - - - - - - -
  3795.  
  3796.  
  3797.  
  3798.  
  3799. Nutr. Assoc. : 0
  3800. * Exported from MasterCook *
  3801.  
  3802. Coffee Coffeecake With Espresso Glaze
  3803.  
  3804. Recipe By :
  3805. Serving Size : 6 Preparation Time : 0:00
  3806. Categories :
  3807. Amount Measure Ingredient -- Preparation Method
  3808. -------- ------------ --------------------------------
  3809. -------CAKE-------
  3810. 2 Cup Flour
  3811. 1 Teaspoon Baking powder
  3812. 1/2 teaspoon Baking soda
  3813. 1/4 teaspoon Salt
  3814. 3/4 Cup Unsalted butter -- softened
  3815. 1 Cup Sugar
  3816. 2 Large Eggs
  3817. 2 Teaspoon Vanilla
  3818. 1 Cup Sour cream
  3819. 2 Tablespoon Instant espresso dissolved in....
  3820. 1 Tablespoon Hot water
  3821. ----------GLAZE----------
  3822. 3 Tablespoon Strong brewed coffee
  3823. 1 1/2 Teaspoon Instant espresso powder
  3824. 3/4 Cup Confectioner's sugar
  3825.  
  3826. Into a bowl, sift together the flour, baking powder, soda, and salt.
  3827.  
  3828. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating, and beat the mixture until it is light and fluffy.
  3829.  
  3830. Add the eggs, one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition.
  3831.  
  3832.  
  3833. Transfer about a third of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined.
  3834.  
  3835. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly.
  3836.  
  3837. Bake the cake in the middle of a preheated 350F oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely.
  3838.  
  3839. In a bowl, stir together 2 Tbsp of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the confectioners. sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency.
  3840.  
  3841. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or
  3842. until the glaze has set. Serve warm.
  3843.  
  3844.  
  3845.  
  3846.  
  3847.  
  3848. - - - - - - - - - - - - - - - - - - -
  3849.  
  3850. NOTES : A 1989 Gourmet Mag. favorit
  3851.  
  3852.  
  3853.  
  3854.  
  3855. Nutr. Assoc. : 0
  3856. * Exported from MasterCook *
  3857.  
  3858. Cinnamon Cocoa Breakfast Buns
  3859.  
  3860. Recipe By :
  3861. Serving Size : 12 Preparation Time : 0:00
  3862. Categories : Bread Machine Recipes Breakfast/ Brunch
  3863. Amount Measure Ingredient -- Preparation Method
  3864. -------- ------------ --------------------------------
  3865. DOUGH
  3866. 1/2 cup butter or margarine (1 stick) -- cut up
  3867. 2 large eggs
  3868. 1/2 cup cooked mashed potatoes
  3869. 1/4 cup milk
  3870. 1/4 cup water (70: to 80:F)
  3871. 1 teaspoon salt
  3872. 3 1/4 cups bread flour
  3873. 1/2 cup sugar
  3874. 2 teaspoons Fleischmann's. Bread Machine Yeast
  3875. FILLING
  3876. 1 tablespoon butter or margarine -- melted
  3877. 1/4 cup sugar
  3878. 1 tablespoon unsweetened cocoa
  3879. 1/2 teaspoon ground cinnamon
  3880. TOPPING
  3881. Powdered sugar
  3882.  
  3883. To make dough: Measure all dough ingredients into bread machine pan in the order suggested by manufacturer, adding potatoes with liquid ingredients. Process on dough/manual cycle.
  3884.  
  3885. To shape and fill: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Roll to 15 W 9-inch rectangle; brush with 1 tablespoon melted butter. In small bowl, combine 1/4 cup sugar, cocoa and cinnamon; sprinkle evenly on dough to within 1/2 inch of edges.
  3886.  
  3887. Beginning at long end, roll up tightly; pinch seam to seal. With sharp knife, cut roll into 12 equal pieces. Place, cut sides up, into 12 greased (2 1/2-inch) muffin cups. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  3888.  
  3889. Bake at 375:F for 15 to 20 minutes or until done. Remove from cups; cool on wire racks. Lightly sift powdered sugar over tops.
  3890.  
  3891. Source:
  3892. "Fleischmann's Yeast"
  3893. S(Internet address):
  3894. "http://www.breadworld.com/index.html"
  3895. Yield:
  3896. "12 Buns"
  3897.  
  3898.  
  3899.  
  3900.  
  3901. - - - - - - - - - - - - - - - - - - -
  3902.  
  3903. NOTES : * One teaspoon unsweetened cocoa can be sifted over powdered sugar, if desired
  3904.  
  3905.  
  3906.  
  3907.  
  3908. Nutr. Assoc. : 0
  3909. * Exported from MasterCook *
  3910.  
  3911. Holiday Honey Doughnuts
  3912.  
  3913. Recipe By :
  3914. Serving Size : 12 Preparation Time : 0:00
  3915. Categories :
  3916. Amount Measure Ingredient -- Preparation Method
  3917. -------- ------------ --------------------------------
  3918. 1 1/4 ounce pa active dried yeast
  3919. 2 tablespoons warm water (105 degrees to 115 degrees F)
  3920. 2 tablespoons honey -- kosher
  3921. 2 cups flour
  3922. 1/2 teaspoon salt
  3923. 2 tablespoons butter -- softened
  3924. 1 egg -- beaten
  3925. 1/4 cup milk
  3926. vegetable oil
  3927. HONEY NUT FILLING
  3928. 1/4 cup chopped dried apricots
  3929. 1/4 cup chopped apples
  3930. 1/4 cup chopped walnuts
  3931. 2 tablespoons honey -- kosher
  3932.  
  3933. Dissolve yeast in warm water; stir in honey. Combine flour and salt; blend butter. Add yeast mixture, egg and milk to form a soft dough. Beat well and knead 5 minutes on a greased baking sheet. Cover and let rise in a warm place about 1 hour or until doubled in bulk. Deep-fry in 350 degrees F oil 2 to 3 minutes or until browned on both sides; turn dough over halfway through cooking time. Drain on paper towels. Slit one side of doughnut and fill each with 2 to 3 teaspoons Honey Nut Filling.
  3934.  
  3935. Honey Nut Filing: Combine 1/4 cup each chopped dried apricots, apples and walnuts; stir in 2 tablespoons honey and mix well.
  3936. Makes 3/4 cup
  3937.  
  3938. Source:
  3939. "The National Honey Board"
  3940. S(Internet address):
  3941. "http://www.honey.com/"
  3942. Yield:
  3943. "12 doughnuts"
  3944.  
  3945.  
  3946.  
  3947.  
  3948. - - - - - - - - - - - - - - - - - - -
  3949.  
  3950. Serving Ideas: Serve with honey to drizzle on filled doughnuts.
  3951.  
  3952.  
  3953.  
  3954.  
  3955. Nutr. Assoc. : 0
  3956. * Exported from MasterCook *
  3957.  
  3958. Nutritious Granola Mix
  3959.  
  3960. Recipe By : Jo Anne Merrill
  3961. Serving Size : 20 Preparation Time : 0:40
  3962. Categories : Fruits Snacks
  3963. Amount Measure Ingredient -- Preparation Method
  3964. -------- ------------ --------------------------------
  3965. 4 cups rolled oats
  3966. 1/2 cup rye flakes -- * see note
  3967. 1/2 cup wheat flakes -- * see note
  3968. 3/4 cup wheat germ
  3969. 1 cup dried coconut
  3970. 3/4 cup sunflower seeds
  3971. 1 1/2 cups mixed nuts -- chopped
  3972. 1/4 cup sesame seeds -- dried and hulled
  3973. 1/2 cup dark brown sugar -- packed
  3974. 3/4 cup safflower oil -- or Canola
  3975. 3/4 cup water
  3976. 1/4 cup honey
  3977. 1/4 cup molasses
  3978. 1/2 teaspoon salt -- to taste
  3979. 1 teaspoon ground cinnamon
  3980. 1 1/2 teaspoons vanilla extract
  3981. 2 cups dried fruit -- **see note
  3982.  
  3983. Granola mix: In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil.
  3984.  
  3985. Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.
  3986.  
  3987. Spread mixture in two 13 W 9 W 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks.
  3988.  
  3989. Stir in the dried fruit that has been chopped into bite-sized pieces.
  3990.  
  3991. You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate.
  3992.  
  3993. Yield: About 10 cups.
  3994.  
  3995. Yield:
  3996. "10 cups"
  3997.  
  3998.  
  3999.  
  4000.  
  4001. - - - - - - - - - - - - - - - - - - -
  4002.  
  4003. NOTES : ** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc
  4004.  
  4005.  
  4006.  
  4007.  
  4008. Nutr. Assoc. : 0
  4009. * Exported from MasterCook *
  4010.  
  4011. Strawberry Brie Bites
  4012.  
  4013. Recipe By :
  4014. Serving Size : 0 Preparation Time : 0:00
  4015. Categories : Appetizer
  4016. Amount Measure Ingredient -- Preparation Method
  4017. -------- ------------ --------------------------------
  4018. 4 Bays English Muffins -- split
  4019. 1/2 cup strawberry preserves
  4020. 1 1/2 cups strawberries -- sliced
  4021. 1/2 ounce Brie cheese -- rind removed
  4022. 1/2 cup sliced almonds -- toasted
  4023.  
  4024. Preheat oven to broil. Lightly toast muffin halves; cut each diagonally into thirds and arrange on foil-lined baking sheet.
  4025.  
  4026. Spread preserves over muffins; top with strawberries. Thinly slice cheese; cut into pieces to fit over each muffin third.
  4027.  
  4028. Broil 4 to 5 inches from heat source 1 to 2 minutes or until cheese is melted; sprinkle with almonds. Serve immediately.
  4029.  
  4030. Source:
  4031. "Bays Corporation"
  4032. S(Internet Address):
  4033. "http://www.bays.com"
  4034. Yield:
  4035. "2 dozen"
  4036.  
  4037.  
  4038.  
  4039.  
  4040. - - - - - - - - - - - - - - - - - - -
  4041.  
  4042. NOTES : Brie bites may be prepared up to 30 minutes before broiling
  4043.  
  4044.  
  4045.  
  4046.  
  4047. Nutr. Assoc. : 0
  4048. * Exported from MasterCook *
  4049.  
  4050. Cranberry Raisin Bread
  4051.  
  4052. Recipe By :
  4053. Serving Size : 0 Preparation Time : 0:00
  4054. Categories : Bread
  4055. Amount Measure Ingredient -- Preparation Method
  4056. -------- ------------ --------------------------------
  4057. 2 2/3 cups all-purpose flour
  4058. 1 tablespoon baking powder
  4059. 1 teaspoon baking soda
  4060. 1 teaspoon salt
  4061. 1/4 tablespoon pumpkin pie spice
  4062. 1/2 cup margarine
  4063. 1/2 cup brown sugar
  4064. 1/2 cup orange marmalade
  4065. 3/4 cup reduced-fat cottage cheese, small curd
  4066. 2 eggs -- slightly beaten
  4067. Grated rind of 1 lemon
  4068. Grated rind or 1 orange
  4069. 1/4 cup orange juice
  4070. 1/2 cup golden raisins
  4071. 1 cup cranberries -- coarsely chopped
  4072.  
  4073. In a medium-sized bowl, cream together margarine and brown sugar. Add marmalade, cottage cheese, eggs, lemon rind, orange rind and orange juice; mix thoroughly.
  4074.  
  4075. Add flour mixture and stir until just moistened. Fold in raisins and cranberries.
  4076.  
  4077. Pour into a 9"x 5"x 3" pan that has been coated with non-stick spray. Bake at 325 degrees for 1 hour and 15 minutes.
  4078.  
  4079. Cool in pan 10 minutes; remove from pan and cool on a rack.
  4080.  
  4081. Description:
  4082. "Mmmmmm . the aroma of bread wafting from the oven often evokes
  4083. comforting thoughts of the holiday season. Home-baked breads are
  4084. treasured gifts to give during the holiday season, as well as to enjoy
  4085. at home. Try Cranberry Raisin Bread to enjoy anytime."
  4086. Source:
  4087. "Wheat Foods Council"
  4088. S(Internet Address):
  4089. "http://www.wheatfoods.org/"
  4090. Yield:
  4091. "16 slices"
  4092.  
  4093.  
  4094.  
  4095.  
  4096. - - - - - - - - - - - - - - - - - - -
  4097.  
  4098.  
  4099.  
  4100.  
  4101. Nutr. Assoc. : 0
  4102. * Exported from MasterCook *
  4103.  
  4104. Filled Berlin Doughnuts (Bismarks)
  4105.  
  4106. Recipe By :
  4107. Serving Size : 12 Preparation Time : 0:00
  4108. Categories : Breads Desserts
  4109. Amount Measure Ingredient -- Preparation Method
  4110. -------- ------------ --------------------------------
  4111. 1 package Active Dry Yeast
  4112. OR
  4113. 1 tablespoon Bulk Active Dry Yeast
  4114. 1/4 cup Warm Water -- (110-115 Deg F)
  4115. 1/2 cup Sugar
  4116. 1 teaspoon Salt
  4117. 1/3 cup Butter OR Regular Margarine
  4118. 1 tablespoon Orange Juice
  4119. 2 teaspoons Rum Extract
  4120. 1 cup Milk -- scalded
  4121. Unbleached Flour -- up to 4 cups
  4122. 2 large Eggs -- well beaten
  4123. Fat For Deep Frying -- heated to 375
  4124. degrees F
  4125. Jam OR Jelly
  4126.  
  4127. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs.
  4128. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm.
  4129. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT dough (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes.
  4130. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk.
  4131. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes).
  4132. About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool.
  4133. Cut a slit through the center in the side of each doughnut. Force about 1/2 teaspoon of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.
  4134.  
  4135.  
  4136.  
  4137.  
  4138.  
  4139. - - - - - - - - - - - - - - - - - - -
  4140.  
  4141.  
  4142.  
  4143.  
  4144. Nutr. Assoc. : 0
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