12 large eggs 1/2 teaspoon salt 1/2 teaspoon pepper 3 tablespoons butter 8 ounce pkg well chilled cream cheese — cut into 1/2″ cubes 6 ounces thinly sliced Nova Scotia smoked salmon — or lox – cut into 1/2″ pieces Chopped fresh chives — optional Whisk eggs, salt and pepper in large bowl to blend. Melt butter in large nonstick skillet over medium-high heat. Add eggs. Using wooden spoon, stir until eggs are almost set, about 5 minutes. Gently fold in cream cheese and salmon and stir just until eggs are set, about 1 minute. Transfer eggs to platter. Sprinkle with chives, if desired, and serve. |
1 Lb Bacon 1 Sm. Can Chopped Green Chiles 1 C Jack cheese — grated 1 1/2 C Milk 1 C Bisquick 6 Oz Sour cream 3 Eggs 1 Salt & Pepper — to taste Oven 350?. Brown, drain and crumble bacon. Put in bottom of 10″ greased pie plate. Top with onion and cheese. Put rest in blender for 1 min. Pour into plate. Bake at 350? until pie tests done with knife (35-45 min). |
1 1/3 c Flour 3/4 tb Baking powder 1 1/8 c Milk 3/8 c Honey 1 Eggs 2 tb Oil 2 1/4 c Cereal, bran, unsweetened 3/8 c Raisins If using sweetened cereal, only use half the amount of honey. Preheat oven to 400. Stir together flour and baking powder. In large mixing bowl, beat together milk, honey, egg, and oil, until thoroughly mixed. Add flour mixture, cereal, and raisins, stirring only until combined. Portion batter evenly into greased muffin cups. Bake about 25 minutes, until lightly browned. Serve warm. Per muffin: 210 calories, 2 g dietary fiber, 4 g fat Sylvia’s comments: I found these a bit dry, but the kids and Peter have scarfed them down happily. What do I know? Source: Kellogg’s Common Sense Oat Bran box MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 |
***** NONE ***** 2 med onions, peeled, sliced 6 med potatoes, peeled, boiled 2 tbs lard or oleo 3 eggs, beaten salt and pepper Directions: In a skillet, melt shortening. Saute onions until opaque. Slice potatoes while onions are cooking. Add potatoes to skillet. Salt and pepper. Add beaten eggs and turn several times with pancake turner to mix seasoning and eggs into onions and potatoes. Cook under medium heat until firm. u/l Earl Shelsby 1/95. U/L to NCE by Burt Ford 11/95. |
| —–MARILYN FRIEMAN WJFH60B—– 1 pk Duncan Hines golden cake mix 2 ts Vanilla extract 1 ts Lemon extract 1/2 c Sugar 4 Eggs 2/3 c Salad oil; I use margarine 1 c Sour cream 1/2 c Light brown sugar -firmly packed 1/2 ts Cinnamon Sugar Combine cake mix, extracts, sugar, eggs, oil & sour cream. Beat for 4 minutes. Pour half the batter into a greased and floured bundt pan. Mix brown sugar and cinnamon. Sprinkle half of mixture over batter in pan and swirl. Add remaining batter and sprinkle and swirl the remaining sugar mixture. Bake at 350 for 50-60 minutes. ENJOY!!!! —– |
Topping: 1/2 c. packed brown sugar 1/2 c. flour 1/4 c. butter or margarine 1/4 c. chopped walnuts (optional) 1 c. mini semi-sweet chocolate pieces Coffeecake: 12 oz. cream cheese or neufchatel cheese 1 1/2 c. granulated sugar 3/4 c. butter or margarine 3 eggs, beaten 3/4 tsp. vanilla 2 1/2 c. flour 1 1/2 tsp. baking powder 3/4 tsp. baking soda 1/4 tsp. salt 3/4 c. milk Combine brown sugar and flour; cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate pieces. 1 c. mini semi-sweet chocolate pieces Combine softened cream cheese, granulated sugar and butter. Mix until well blended on medium speed of electric mixer; blend in eggs and vanilla. Combine dry ingredients; add alternately with milk, mixing well after each addition. Stir in chocolate chips. pour into greased and floured 13″ x 9″ baking pan. Sprinkle with crumb topping. Bake in preheated 350F oven for 50 minutes or until wooden pick inserted into center comes out clean. Cool. Store in refrigerator. Note: The original recipe called for only 8 oz. cream cheese, if memory serves. This makes at little creamier coffeecake. I like it better this way, but that’s just MHO. For fat watchers, use fat-free cream cheese if you don’t mind sacrificing some flavor. |
1/4 c butter, melted 1 c milk 1 1/2 tsp vanilla 1 c sour cream 2 eggs 1 tbs baking powder 2 tbs sugar 1 1/2 c flour Mix butter, milk, vanilla, sugar, eggs and sour cream. (For the same taste, but lighter waffles, separate eggs, beat whites until stiff and add separately). Add dry ingredients. Heat waffle iron and bake, about 3/4 to 1 cup per waffle. |
1 1/4 c Cake flour; sifted 1 1/2 ts Baking powder 1 tb Brown sugar 2 ts Cocoa pn Salt 1 Egg 1 1/2 ts Vanilla 1/2 ts Rum 1 c Skimmed milk 1 tb Butter; melted Follow directions in preceding recipe for Waffles, but add the cocoa to the sifted ingredients and add the rum to beaten liquid ingredients. {96 calories per serving} SOURCE: Woman’s Day Low-Calorie Dessert Cookbook (pg. 182-183) —– |
2 3/4-3 1/4 cups flour 1/3 cup unsweetened cocoa powder 1 package active dry yeast 2/3 cup milk 1/3 cup butter 1/3 cup sugar 3/4 teaspoon salt 2 eggs 2 tablespoons butter — melted 1/4 cup sugar 2 teaspoons ground cinnamon 3/4 cup semisweet chocolate pieces 1/4 cup sliced almonds — toasted Kahlua Cream Icing 1 cup powdered sugar — sifted 1 tablespoon Kahlua (or strong brewed coffee) 2 to 3 tsps. milk, 1/2 & 1/2 or cream 1 tablespoon sliced almonds, toasted — for garnish Sift together 1 1/4 cups of the flour, cocoa powder, and the yeast in a large mixing bowl; set aside. Heat and stir milk, the 1/3 cup butter, the 1/3 cup sugar and salt in a small saucepan until warm and butter begins to melt. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Kead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 to 5 minutes). Shape dough into a ball; place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place for 1to 1 1/2 hours or until doubled in size. Meanwhile make filling. Combine the 1/4 cup sugar, cinnamon, chocolate pieces and the 1/4 cup almonds. Set aside until needed. Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Grease a baking sheet. Roll dough into a 20 x 12″ rectangle. Brush melted butter over dough. Sprinkle filling over dough rectangle. Roll up dough, jelly roll style, starting from one of the long sides. Pinch seams to seal. Place roll, seam side down on the preaped baking sheet. Bring ends together to form a ring. Pinch ends together to seal ring. Flatthen ring slightly; outside diameter will be about 8″. Using a sharp knife, make 16 cuts around the edge of the dough at about 1 1/4″ intervals, cutting about 3/4’s of the way to the center. Cover and let rise in a warm place for 45 to 60 minutes of until nearly double in size. Bake in a 350 oven for 25 to 30 minutes or until bread sounds hollow when tapped. Cover with foil after 20 minutes, if necessary, to prevent overbrowning. Remove ring from baking sheet; let cool slightly on a wire rack. Drizzle with Kahlua Cream Icing and sprinkle with almonds. For icing: Combine all icing ingredients, except almonds, in a small mixing bowl. Add more milk (or cream) a few drops at a time, if necessary, to make icing of drizzling consistency. |
2/3 c Ricotta cheese 2 lg Eggs — separated 1/4 c Low-fat milk 6 tb All-purpose flour 2 ts Sugar 1/4 ts Baking powder 1/8 ts Salt 1 tb Julienne lemon rind — chopped 1 t Finely minced lemon verbena 2 ts Vegetable oil The night before, put the cheese in a paper coffee filter set in a strainer over a bowl, cover with plastic wrap, and refrigerate. In the morning, discard the whey collected in the bowl. Process egg yolks and ricotta cheese in food processor or blender until smooth. Add milk, flour, sugar, baking powder, and salt and process until completely blended. Fold in lemon rind and lemon verbena. Beat egg whites in mixing bowl until just stiff but still moist. Fold gently into batter. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium heat. Drop batter by 1/4 cupfuls onto skillet, and cook until tops are bubbly and look dry. Turn and cook second side until golden brown. Repeat with remaining batter. Serve immediately. Source: Pam Hotch - Fairbanks, Alaska The Herb Companion - February/March 1993 Typed for you by Karen Mintzias |