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re c I P e s
aP P l e n u t P a n c a K e s
2 tablespoons butter or margarine
2
⁄
3
cup milk
1
⁄
2
cup plus 2 tablespoons
1
⁄
2
teaspoon vanilla
all-purpose flour 1 egg
1
1
⁄
2
teaspoons sugar Vegetable oil
2 teaspoons baking powder
1
⁄
2
cup peeled and finely
2 tablespoons chopped pecans chopped apple
or walnuts
1
⁄
4
teaspoon cinnamon
Dash nutmeg
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder
and spices in a small bowl. Combine melted butter and milk in mixing bowl.
Add egg and beat lightly to combine. Blend in flour mixture, stirring just until
combined. Fold in apple and nuts. Preheat skillet to 375°F. Brush lightly with
oil. Pour about
1
⁄
4
cup batter for each pancake. Cook until bubbles come to
the surface and the bottom is golden brown, about 2 minutes. Serve 3 warm
with maple syrup for breakfast or brunch or top with ice cream, additional
nuts and caramel syrup for dessert.
cl a s sI c f r e n c h t o a s t
1 egg, slightly beaten 1 tablespoon butter or margarine
1
⁄
3
cup milk 2 slices French bread,
1
⁄
4
teaspoon vanilla extract sliced 1-inch thick
Confectioner’s sugar Dash nutmeg or cinnamon
1
⁄
2
teaspoon vanilla Maple syrup
Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 325°F.
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.
re c I P e s
de n v e r om e let
1
⁄
2
cup diced, cooked ham 3 eggs
1
⁄
4
cup chopped green bell pepper 2 tablespoons water
1
⁄
4
cup sliced fresh mushrooms
1
⁄
8
teaspoon salt
1 green onion, sliced Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300°F. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in
an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg
mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are
set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice
omelet in half then gently fold each part in half. Lift omelets from skillet with
a wide spatula.
ch e e s e a n d ba c o n Po t a t o e s
6 slices bacon
1
⁄
4
cup onion, finely chopped
4 large potatoes, thinly sliced 1
1
⁄
2
cup (6-ounces) cheddar cheese,
with skins on shredded
1 can (4-ounces) chopped green chilies
Place bacon in cold skillet. Set skillet temperature to 350°F. Fry bacon until
crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons
bacon grease in skillet. Add potatoes to skillet; cover and cook 10
minutes. Turn potatoes and cook an additional 5 minutes. Crumble bacon
and combine with green chilies and onion. Sprinkle over potatoes. Top with
cheese; cover and cook 5 more minutes.