Ingredients:
3/4 cup all-purpose flour
3/4 cup rye flour
1 teaspoon salt
1 teaspoon baking powder
1 Egg
1 tablespoon vegetable oil
2 1/4 cups milk
Cooking Directions:
Combine flours, salt and baking powder.
Beat egg with oil and milk until well blended.
Add flour mixture and beat until smooth.
Let batter rest one hour before cooking crepes.
Use about 2 Tbsp batter for 6" crepe.
Yield: 12 to 15 crepes
Rice Omelet
Ingredients:
-----Philly. Inquirer-----
3/4 cup cooked rice
Salt to taste
1/2 cup grated cheese
Fresh ground pepper to taste
1/2 cup pepperoni -- 1/4" cubes
3 tablespoon butter
8 eggs
Cooking Directions:
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 melts, using 2 or three eggs per person, and divide the filling among the omelets. Makes 3 to 4 servings...
Potato Pancakes
Ingredients:
4 Potatoes -- shredded
1/4 cup flour
1/2 cup sour cream
Salt
1 Egg
Onions to taste
Cooking Directions:
Shred potatoes and dry in paper towels.
Mix all ingredients together.
Spoon in hot oil and turn when browned.
Nature Cereal
Ingredients:
1 Cup Honey
1/2 Cup Brown Sugar
1/4 Cup Oil
1/2 Cup Water
Cinnamon -- to taste
1 Box Oats -- old fashioned
Coconut
1 Bag Almonds -- small
1/4 Bag Wheat Germ
Raisins
Banana Chips
Cooking Directions:
Heat honey, sugar, oil, water and cinnamon.
Pour honey mixture over oats, coconut almonds and wheat germ.
Bake for 45 minutes at 325 degrees. Stir 3 times.
Add raisins, banana chips etc.
Store in Tupperware.
Mable Wheeler's Blueberry Pancakes
Ingredients:
1 cup pancake mix
1 Cup milk
1 Egg
1 tablespoon vegetable oil
1 can of Comstock Blueberry Pie Filling -- (21 oz.)
2 tablespoons butter
1/4 cup orange juice
1/2 cup firmly packed light brown sugar
Cooking Directions:
In medium bowl, combine pancake mix, milk, egg and vegetable oil; blend well. Drain pie filling; reserve syrup. Gently stir berries into batter.
Pour about 1/4 Cup batter onto hot griddle. Cook until bubbles form on top and underside is golden brown. Turn; brown other side.
Repeat with remaining batter.
In small saucepan, combine reserved syrup, butter, orange juice and sugar. Cook and stir until butter melts.
Serve over pancakes.
NOTE: Sauce may be stored and used over ice cream or cake.
Impossible Brunch Pie
Ingredients:
1 package frozen broccoli -- cooked and drained
OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese -- creamed
1/2 cup baking mix
1/4 cup butter -- melted
2 eggs
1 tomato -- thinly sliced
1/4 cup Parmesan cheese – grated
Cooking Directions:
Heat oven to 350 degrees.
Grease 9" pie plate. Spread broccoli in plate.
Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese.
Bake until knife inserted between center and edge comes out clean, about 30 minutes. Cool 5 minutes. 6-8 servings.
Note: 8 ounces of frozen asparagus spears, cooked and drained can be substituted for the broccoli.
High Altitude (3500 to 6500 feet): Use pie plate, 10 x 1 1/2 inches. Bake about 35 minutes.
Ham Waffles
Ingredients:
2 Cups Flour -- sifted
1/4 Teaspoon Baking Soda
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
2 Egg Yolks -- well beaten
3/4 Cups Sour Milk
1/3 Cup Butter -- melted
2 Egg Whites -- stiffly beaten
1 Cup Smoked Ham -- uncooked, diced
Cooking Directions:
Sift flour once, measure, add soda, baking powder, salt, and sugar, and sift again.
Combine egg yolks, milk, and butter. Add to flour, beating until smooth.
Fold in egg whites.
Bake on hot waffle iron. Sprinkling 1/4 cup ham over batter of each waffle just before closing iron.
Serve soft scrambled eggs on each waffle.
Makes four 4-section waffles.
Griddle Cakes
Ingredients:
1 cup sifted flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 Egg -- well beaten
1 1/2 tablespoons butter – melted
Cooking Directions:
Sift flour once, measure, add baking powder and salt, sift again.
Combine milk and egg and add to flour. Stir only until smooth. Add butter. Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Makes 12 cakes.
Favorite Blueberry Pancakes
Ingredients:
1 1/4 cups all-purpose flour -- sifted
3 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg -- beaten
1 cup milk*
2 tablespoons salad oil
3/4 cup fresh or thawed blueberries -- drained
Cooking Directions:
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 eight 4-inch size pancakes.
http://www.allaboutlongisland.com
Ingredients:
2 Cups Flour -- sifted
2 1/4 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Cups Milk
2 Egg Yolks -- well beaten
2 Tablespoons Butter -- melted
2 Egg Whites -- stiffly beaten
Cooking Directions:
Sift flour once, measure, add baking powder, salt, and sugar, and sift together twice.
Combine milk, egg yolks, and butter; add to flour.
Fold in egg whites.
Bake on hot waffle iron.
Serve hot with Log Cabin Syrup.
Makes six 4-section waffles.
Dill Crepes
Ingredients:
3 Eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter -- melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried dill weed
Cooking Directions:
If using blender, combine all ingredients in blender container. Blend about 1 minute. Scrape down sides of container with rubber spatula, if necessary. Blend until smooth, about 30 additional seconds.
If using mixer, rotary beater or whisk, combine eggs, milk, water and butter in mixing bowl. Beat until combined. Add flour, salt and dried drill weed. Beat until smooth. Bake immediately or refrigerate batter 1 hour. If you have special crepe pan, follow manufacture's directions.
Otherwise, on medium-high heat, heat buttered 10" omelet pan (or 8" crepe pan) until just hot enough to sizzle drop of water.
For each crepe pour scant 1/4 cup (2 Tbsp. in 8" pan) batter in pan, rotating pan as batter is poured.
Cook until lightly browned on bottom.
Remove from pan or, if desired, turn and brown on other side. (Crepes to be filled need only be browned on 1 side. Use unbrowned side for filling.)
Stir batter frequently to keep dill distributed. Tack between sheets of paper toweling or waxed paper until ready to use.
Crepes may be frozen.
Yield: 2 cups batter.
Crepes
Ingredients:
3/4 cup water
3/4 cup milk
3 Eggs
1/2 teaspoon salt
1 1/2 cups flour
3 tablespoons butter or margarine
Cooking Directions:
In blender container combine all ingredients and blend on high speed for 1 minute. Refrigerate mixture 2 hours.
Place 6" skillet over medium heat. Brush bottom and sides of skillet with melted butter or margarine. Pour in 2 Tbsp. batter; tip pan to coat bottom with batter. Cook until top is set and bottom is lightly browned.
With spatula, turn crepe and cook other side 1 minute.
Repeat procedure until all batter is used.
Cornmeal Pancakes
Ingredients:
1 1/2 cups baking mix
1 1/2 cups milk
1/2 cup yellow cornmeal
1 Egg
Cooking Directions:
Beat all ingredients with hand beater until smooth.
For each pancake, pour generous 1/2 cup batter onto hot griddle. (Grease griddle if necessary.)
Cook until pancakes are dry around edges.
Turn; cook other side until golden brown.
Buckwheat Cakes
Ingredients:
1 cup buckwheat flour
1 teaspoon baking powder
1 1/2 tablespoons sugar
1/4 teaspoon soda
1/4 teaspoon salt
1 egg -- well beaten
1 cup sour milk
1 tablespoon butter – melted
Cooking Directions:
Sift flour once, measure, add baking powder, sugar, soda and salt, and sift again.
Combine egg and milk and add to flour. Stir only until smooth.
Add butter.
Bake on hot, well-greased griddle.
Serve hot with Log Cabin Syrup.
Bran Griddle Cakes
Ingredients:
1 1/4 cups sifted flour
3/4 teaspoon salt
2 teaspoons sugar
3 teaspoons baking powder
2 egg yolks -- well beaten
1 3/4 cups milk
1 cup post's bran flakes
1 tablespoon butter -- melted
2 egg whites -- stiffly beaten
Cooking Directions:
Sift flour once, measure, add salt, sugar, and baking powder, and sift again. Combine egg yolks and milk. Add to flour gradually, stirring only until smooth.
Add Post's Bran Flakes and butter. Fold in egg whites. Bakes on hot and well-greased griddle. Serve hot with Log Cabin Syrup.
Makes 24 cakes
Blueberry Muffins
Ingredients:
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
4 tablespoons butter, or margarine*
3/4 cup fresh or frozen blueberries
Cooking Directions:
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 Muffins.
Best Ever Waffle's
Ingredients:
2 Eggs
2 Tablespoons Sugar
1 Teaspoon Salt
1/2 Cup Oil
1 Package Active Dry Yeast
1/2 Cup Warm Water
2 Cups Milk
3 Cups Flour
Cooking Directions:
Dissolve yeast in 1/2 cup warm water.
Scald milk and cool.
In a large mixing bowl, beat eggs well, then add other ingredients.
Stirring until mixture is blended. Then beat until the batter is smooth.
The batter may be stored in a large fruit juice container so that it does not rise over the top.
This will keep in refrigerator for a long time.
Benny's Eggs
Ingredients:
Orange hollandaise sauce-
1 egg
2 tablespoons lemon juice
1 teaspoon orange rind -- grated
1/2 cup butter – melted eggs
8 large eggs
4 slices rich egg bread or brioche toasted
3 ounces cream cheese -- soft
3 ounces sliced smoked salmon or use lox orange slices – garnish fresh mint sprigs – garnish
Cooking Directions:
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.
Belgian Club Soda Waffles
Ingredients:
2 cups biscuit mix
1 1/3 cups club soda
1 egg
3 tablespoons oil
Cooking Directions:
Mix well. Pour into Belgian waffle for an extra light waffle.
Makes four Belgian waffles.
Basque Tortilla
Ingredients:
4 slices bacon
2 teaspoons sliced green onions/tops
3/4 teaspoon salt
1 dash pepper
3 med. potatoes
1 tablespoon snipped parsley
1/8 teaspoon dried thyme -- crushed
4 large eggs
Cooking Directions:
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 till 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 till 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.
Basic Pancakes Mix
Ingredients:
Mix
4 cups whole-wheat flour
4 cups flour, all-purpose
2 cups wheat germ
1 cup milk -- nonfat dry
1/3 cup baking powder
1 teaspoon salt -- pancakes-
1 1/2 cups dry mix -- *
1 egg -- beaten well
1 1/4 cups milk, skim -- or water
1 tablespoon oil
Nonstick cooking spray
Cooking Directions:
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 over mix; the batter will be slightly lumpy. Heat a TEFLON pan, or other pan spray with nonstick cooking spray, over medium heat. Pour about ¼ 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.
Basic Omelet
Ingredients:
2 eggs
2 tablespoons milk
1/8 teaspoon salt
1 pinch pepper
2 teaspoons butter
1/8 teaspoon tarragon – dried
Cooking Directions:
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.)
Basic Drop Biscuits
Ingredients:
2 1/2 cups cake flour
2 tablespoons cake flour
1 tablespoon sugar
2 teaspoons baking powder
4 tablespoons shortening
1 egg -- lightly beaten
1 cup milk
1 spray shortening
Cooking Directions:
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 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
Basic Crepes #2
Ingredients:
2 Eggs -- slightly beaten
2/3 Cup Milk
3 Tablespoons Oil
1/2 Cup All-Purpose Flour
1/4 Teaspoon Salt
Cooking Directions:
In medium bowl, stir together beaten eggs, milk and 1 Tbsp oil.
Gradually stir in flour and salt; beat until smooth.
Cover and refrigerate at least 1 hour.
Lightly brush a six or seven inch crepe pan or skillet with some of the remaining oil; heat until hot. Stir batter.
Pour about 2 Tbsp. batter into hot pan; tilt quickly so that batter runs to cover the bottom of the pan thinly but completely.
Cook, turning once, until light brown on both sides.
Repeat, using all the batter. Brush pan with oil when necessary.
Recipe make about 12 crepes.
Basic Crepes #1
Ingredients:
2 Cups All-Purpose Flour
1/2 Teaspoon Salt
4 Large Eggs
1 Cup Milk -- cold
1 Cup Cold Water
4 Tablespoons Butter -- melted
Salad Oil
Cooking Directions:
Combine flour, salt and eggs; blend well.
Blend in milk, water and butter. Mix well.
Refrigerate batter for at least 2 hours, allowing the flour particles to swell and soften so that the crepes are light in texture. Brush the bottom of a 6 or 7" crepe pan or heavy skillet lightly with salad oil and heat pan over medium heat until just hot, not smoking. Pour scant 1/4 cup of batter in pan and quickly tilt pan in all directions to run batter all over bottom of pan in a thin film.
Cook for about 1 minute. Lift edge of crepe to test for doneness.
The crepe is ready for flipping when it can be shaken loose from the bottom of pan. Flip the crepe and cook for about 1/2 minute on other side; this is rarely more than a spotty brown and is used as side on which filling is placed. Crepes can be made in advance and stacked between layers of waxed paper to prevent them from sticking.
Crepes can be frozen; heat them in a covered dish at 300 degrees to thaw.
Yield; about 22 crepes
Basic Cornmeal Biscuit
Ingredients:
2 cups cornmeal -- any color
1 1/2 cups flour
1/4 teaspoon salt
1 tablespoon sugar
1 pinch cayenne pepper
2 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
1 egg -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening
Cooking Directions:
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 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.
Basic Buttermilk Drop Biscuits
Ingredients:
3 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs -- lightly beaten
1 1/4 cups buttermilk
1 spray shortening and corn meal for coating pan
Cooking Directions:
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 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.
Basic Buttermilk Biscuits
Ingredients:
3 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons butter
2 eggs -- lightly beaten
1 1/2 cups buttermilk
1 spray shortening and cornmeal for coating pan
Cooking Directions:
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 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.
Basic Biscuits
Ingredients:
3 1/4 cups cake flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons baking powder
4 tablespoons butter or margarine
or vegetable shortening
1 egg -- lightly beaten
1 cup milk
2 tablespoons milk
1 spray shortening and corn meal for coating pan
Cooking Directions:
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 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.
