Apple Roll
Posted on January 26, 2008
4 cups apples, peeled & diced
1 cups chopped pecans or walnuts
2 cups sugar
3 cups flour
2 tsp. soda
1/4 tsp. salt
1 cup melted butter
2 beaten eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
2 tsp. vanilla
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Banana Crumb Muffins
Posted on December 4, 2007
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
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German Apple Pancakes
Posted on October 27, 2007
2/3 cup all purpose flour
2 tsp. sugar
1/4 tsp. salt
4 eggs, lightly beaten
1/2 cup milk
2 Tbs. sugar
1/4 tsp. ground cinnamon
1/2 cup unsalted butter
2 apples, peeled, cored and diced
Sift first 3 ingredients together in a bowl and set aside. Combine next 2 ingredients in a large mixing bowl. Stir in flour mixture gradually, beating until smooth. Combine sugar and cinnamon in a bowl and set aside. Melt 1/4 cup butter in a heavy nonstick skillet over medium-high heat. Sauté apples 4-5 minutes, stirring frequently until just tender. Toss cinnamon mixture with apples. Melt 1 Tbs. butter in a heavy 6 inch nonstick skillet over medium-high heat. Add pancake batter to about 1/4 inch depth. Cook 1 minute. Sprinkle 1/4 of the apples over batter. Pour enough batter over the top to just cover apples. Cook pancake another minute or so until bottom is lightly browned. Turn pancake and cook 1-2 minutes, or until brown and thoroughly cooked. Transfer to a platter and keep warm until ready to serve. Repeat process with remaining batter and apples. Serve immediately with butter and maple syrup.
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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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Cod Fish Cakes
Posted on October 27, 2007
1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
grapeseed oil for frying
Boil and mash the potatoes, set them aside. Boil the codfish until it flakes easkly. Drain and flake the fish with a fork. Be sure to remove all bones. Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs. Form the mixture into cakes and fry them on medium high heat in a saute pan with oil.Makes 12 fish cakes.
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Lobster Newburg
Posted on October 27, 2007
3 Lobsters, about 1-1/2 lb. each
1/4 cup Unsalted butter
7 ts Medium dry sherry
10 ts Brandy
1 1/2 cup Heavy cream
1/4 ts Nutmeg
Cayenne pepper
4 lg Egg yolks, well beaten
Toast points as an accompanient
» Filed Under Seafood | Leave a Comment
Appetizer Puffs
Posted on October 27, 2007
1 cup water
1 cup sifted flour
1/2 tsp. salt
4 eggs at room temperature
1/2 cup butter (1 stick)
Bring water to boil with salt and butter. As soon as butter melts and water is full boil, add flour all at once and stir rapidly. Remove from heat as soon as mixture holds together and looks like cornmeal mush. Add eggs, one at a time, beating well after each addition. Drop by half tsps. onto cookie sheet. Allow for expansion. Place in a 400° oven for 15 minutes or until golden and crisp. Make slit in puff or cut off top to allow steam to escape. Cool on racks and fill. Temperature: 400°. Baking Time: 15minutes.
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