Crepes
Posted on October 27, 2007
3 eggs
1/2 cup flour
1/2 tsp. vanilla (optional)
1 tsp. ground cinnamon (optional)
1/2 cup milk
Blend all ingredients together until thickness of thick cream. (**If not thick/thin enough add a little more flour/milk.) Heat pan and spray with no stick, then pour 1 tablespoons of vegetable oil. Pour 1/4 cup batter in pan. Slosh around in pan until thin layer of batter. Flip when brown. Serve hot with choice of jam, sour cream or whatever you prefer and top with powdered sugar and a squeeze of lime (optional).
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Lemon Pie
Posted on October 27, 2007
1 baked 9 inch pie shell
1 cupsugar
1/4 cup flour
1/8 tsp. salt
1/4 cup water
3 egg yolks
3/4 cup water
3 tbsp. butter or margarine
1/4 cup lemon juice
2 tsp. grated lemon rind
3 egg whites
1/2 tsp. salt
9 tbsp. sugar
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Rhubarb Crisp
Posted on October 27, 2007
2 cups flour
1/2 tsp. baking powder
1/4 cup. sugar
3/4 cup. shortening or half butter
1 1/2 to 2 tbsp. milk
Pinch salt
3 cup. rhubarb, cut up
1 cup. sugar, be generous
2 beaten eggs
1/8 c. milk
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Apple Cake
Posted on October 27, 2007
3 eggs
3/4 cup sugar
1/3 cup oil
3/4 cup cake meal
5 apples, peeled & sliced (Granny Smiths are best)
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New York Style Cheesecake
Posted on October 27, 2007
2 cups vanilla wafer crumbs (8 oz. or about 56 wafers)
2 eggs, separated
5 packages (8 oz. each) cream cheese, softened
1 3/4 cups sugar
3 tablespoons flour
2 teaspoons grated lemon peel
2 teaspoons vanilla
5 eggs
1/4 cup whipping cream
Raspberry Topping
Stir together crumbs and 2 egg whites until thoroughly blended. Press crumb mixture onto bottom and 2 1/2 inches up sides of lightly greased 9 x 3-inch springform pan. Chill. In large mixing bowl, beat together cream cheese, sugar, flour, lemon peel and vanilla at high speed until fluffy. Add 5 eggs and 2 egg yolks, 1 at a time, beating well after each addition. Blend in cream. Pour into chilled crust. Bake in preheated 500°F. oven 10 minutes. Reduce heat to 250°F. and bake until cake tester inserted in center comes out clean, an additional 50 to 60 minutes. Cool on wire rack. Spread cooled topping over top. Chill until firm, at least 8 hours or overnight. To serve, remove rim of pan and cut into wedges. Refrigerate any leftovers.
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Cauliflower Cheese Bake
Posted on October 27, 2007
1 lb. cauliflower florets
1 Tbs. unsalted butter
1/4 cup onion, finely diced
1 tsp. Worcestershire sauce
1-1/2 tsp. Dijon mustard
2 Tbs. lowfat milk
1/4 lb. Muenster cheese, cubed
2 Tbs. mayonnaise type salad dressing
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Baked Carrots
Posted on October 27, 2007
1 lb. carrots, peeled and cut into 1/4 inch thick slices
1 ounce Swiss cheese, grated
1 Tbs. plus 1 tsp. unsalted butter
1/4 cup onion, minced
1 Tbs. plus 1 tsp. all purpose flour
1 cup skim milk, hot
1/2 cup seasoned breadcrumbs
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Roasted Asparagus
Posted on October 27, 2007
1 lb Fresh asparagus
2 ts Olive oil
2 tb Parmesan cheese, shredded
1 Lemon, cut into wedges
Arrange in a single layer in a shallow baking pan. With a pastry brush, paint the oil on the asparagus spears then sprinkle with kosher salt. Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks. Turn spears occasionally for even cooking and to avoid browning. Place asparagus spears on serving platter. Sprinkle with cheese. Serve with lemon wedges.
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Brandied Sweet Potatoes
Posted on October 27, 2007
6 medium sized sweet potatoes
1/2 cup brown sugar
1/2 cup water
60 g butter
1/4 cup raisins
1/2 cup brandy
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Baby New Potatoes in Foil
Posted on October 27, 2007
2 Tbs. unsalted butter, melted
1-1/2 tsp. fresh tarragon, chopped
1-1/2 tsp. orange juice
1/2 tsp. coarse grain mustard
1/2 tsp. cranberry sauce
2 lbs. baby new potatoes, scrubbed
Preheat oven to 375°F. Combine first 5 ingredients in a bowl and mix well. Add potatoes and mix well. Cover a baking sheet with a large piece of foil. Place potatoes in center and bring edges of foil together to seal tightly. Bake 1 hour or until potatoes are tender.
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