Food

Alfredo Sauce

2011-07-12T06:46:00.000-07:00

Ingredients:

1/4 lb sweet butter (1/2 cup, light butter works fine!)
1 cup heavy cream or 1 cup light cream
3/4 cup parmesan cheese, freshly grated
salt
1/4 teaspoon pepper, freshly ground

Directions:

Prep Time:

5 mins
Total Time: 15 mins

1 Place butter in microwave safe pot and heat on high for 30 seconds or until melted.
2 Add cream and warm on high for approximately 1 minute.
3 Add Parmesan cheese and warm until cheese melts.
4 Add salt and pepper to taste. (If serving with shrimp, you might not need much salt.).
5 Pour over 4 servings of warm noodles (I use angel hair) and toss to coat. Serve immediately.
6 Notes: I serve it with cubed, grilled or broiled chicken breast mixed in with the noodles or shrimp. Add a green salad and you have a complete meal. I have used margarine and canned Parmesan cheese and it worked fine

Chicken With Fettuccine Alfredo

2011-07-12T06:39:00.000-07:00

Ingredients:

8 ounces fettuccine pasta
5 tablespoons butter, divided
4 boneless skinless chicken breast halves
salt and pepper
1/4 cup flour
1 tablespoon minced onion
2 tablespoons minced garlic
1 1/2 cups light cream
1/4 cup parmesan cheese
1 teaspoon parsley
1/2 teaspoon red pepper flakes

Directions:

Prep Time: 8 mins
Total Time: 28 mins

1 Cook fettuccine according to package. Drain.
2 While fettuccine is cooking, prepare chicken.
3 Heat 12-inch skillet; add 2 TBSP butter.
4 Flatten chicken slightly.
5 Salt and pepper chicken.
6 Roll in flour, add to skillet.
7 Cook and brown until juices run clear, about 10 minutes.
8 Remove from skillet.
9 Add to skillet 2 TBS butter, onions, and garlic.
10 Cook 1 minute.
11 Add cream, cook for 3 minutes until reduced a bit.
12 Add cheese, parsley, and red pepper flakes. Stir well.
13 Add last 1 TBSP butter and stir well.
14 Bring back chicken and coat with sauce.
15 Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
16 Add to plate with chicken.

Pasta with Sausage, Tomatoes, and Cream

2011-07-12T06:34:00.001-07:00

Ingredients:

1 tablespoon olive oil
1/2 lb sweet Italian sausage link, casings removed,crumbled
1/4 teaspoon crushed dried red pepper flakes
1/4 cup diced onion
1 1/2 cloves garlic, minced
1 (14 1/2 ounce) can Italian plum tomatoes, drained,coarsely chopped
3/4 cup whipping cream
1/4 teaspoon salt
6 ounces pasta
1 1/2 tablespoons minced parsley
grated parmesan cheese

Directions:

Prep Time: 10 mins
Total Time: 25 mins

1 Heat oil in a heavy skillet over medium heat.
2 Add sausage and crushed red pepper.
3 Cook until sausage is no longer pink, stirring frequently, about 7 minutes.
4 Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes.
5 Add tomatoes, cream, and salt.
6 Simmer until mixture thickens slightly, about 4 minutes.
7 (Can be prepared one day ahead. Cover and chill.).
8 Cook pasta in large pot of boiling water.
9 Drain.
10 Bring sauce to a simmer.
11 Add pasta to sauce and cook until pasta is heated through and sauce thickens, stirring occasionally, about 2 minutes.
12 Divide pasta between plates.
13 Sprinkle with parsley.
14 Serve, passing Parmesan separately

Spaghetti

2011-07-12T06:34:00.000-07:00

Ingredients:

2 lbs Italian sausage, casings removed (mild or hot)
1 small onion, chopped (optional)
3 -4 garlic cloves, minced
1 (28 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
2 (15 ounce) cans tomato sauce
2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
3 teaspoons basil
2 teaspoons dried parsley flakes
1 1/2 teaspoons brown sugar
1 teaspoon salt
1/4-1/2 teaspoon crushed red pepper flakes
1/4 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1 lb thin spaghetti
parmesan cheese

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs

1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2 Add onions and continue to cook, stirring occasionally until onions are softened.
3 Add garlic, tomatoes, tomato paste, tomato sauce and water.
4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5 Stir well and barely bring to a boil.
6 Stir in red wine.
7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8 Cook spaghetti according to package directions.
9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Cheesy Pizza Macaroni

2011-07-12T06:30:00.000-07:00

Ingredients:

3/4 lb lean ground beef
1 (7 1/4 ounce) box macaroni and cheese mix
1/3 cup milk
1 (15 ounce) can pizza sauce
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese

Directions:

Prep Time: 15 mins
Total Time: 55 mins

1 In a large skillet, cook the beef until no longer pink; drain.
2 Prepare macaroni and cheese according to package directions, using 1/3 cup milk and omitting margarine.
3 Spread 1/2 the pizza sauce into a 11X7 inch baking dish; layer with half the beef, half the macaroni and cheese and half the cheddar and mozzarella cheeses.
4 Repeat layers (dish will be full).
5 Bake, uncovered, at 350 degrees for 25-30 minutes or until bubbly.

Basic Buttermilk Biscuits

2011-02-16T06:09:00.000-08:00

Basic Buttermilk Biscuits

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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 a 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

2011-02-16T06:07:00.000-08:00

Basic Biscuits

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

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 a 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.

Banana French Toast

2011-02-16T06:05:00.001-08:00

Banana French Toast

Serving Size : 2 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tablespoons plain nonfat yogurt
1/4 teaspoon vanilla extract
sugar substitute to equal 1 -- ts
1/2 cup egg substitute
4 slices reduced-calorie white bread
1 medium banana -- sliced
1/4 cup red.-cal. maple-flavored -- syrup
1. In small bowl, whisk together yogurt, vanilla, and sugar substitute.
Set aside. 2. Pour egg substitute into shallow bowl; dip bread in egg
substitute, coating both sides and absorbing all liquid. 3. Spray large
nonstick skillet with nonstick cooking spray; over medium heat, cook bread
until browned on both sides. Remove to heated platter, cover, and keep
warm. In same skillet, quickly cook banana slices until golden on each
side. 4. Place 2 slices bread on each serving plate; top evenly with
yogurt mixture, banana slices, and syrup. Each serving (2 slices)
provides: 1/2 milk; 1 protein; 1 bread; 1/2 fruit; 25 optional calories.
Per serving: 239 calories, 12 g protein, 2 g fat, 48 g carbohydrate, 150
mg calcium, 385 mg sodium, 1 mg cholesterol, 2 g dietary fiber. Source:
"Weight Watchers Favorite Homestyle Recipes."

Banana Burrito

2011-02-16T06:04:00.002-08:00

Banana Burrito

Serving Size : 1 Preparation Time :0:00
:
Amount Measure Ingredient -- Preparation Method
******************************************
1 6" flour tortilla
1 tablespoon creamy peanut butter
2 teaspoons raspberry spread -- * see note
1 teaspoon shredded coconut -- (otional)
1/2 medium banana
* Use the red low calorie (8 calorie per spoon) raspberry spread. 1. Lay
tortilla on flat surface; spread evenly with peanut butter and raspberry
spread. Sprinkle with coconut, if desired. 2. Place banana on edge of
tortilla; roll up to enclose. Wrap loosely in paper towel. Microwave on
High 35 seconds. This serving provides: 1 fat; 1 protein; 1 bread; 1
fruit; 20 optional calories. (Add 5 optional calories if coconut is
used.) Per serving: 232 calories, 7 g protein, 10 g fat, 31 g
carbohydrate, 49 mg calcium, 216 mg sodium, 0 mg cholesterol, 3 g dietary
fiber. Source: "Weight Watchers Favorite Homestyle Recipes."

Banana Bread French Toast

2011-02-16T06:04:00.000-08:00

Banana Bread French Toast

Serving Size : 12 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
*********************************************
-----bread-----
1 package banana quick bread mix
3 tablespoons oil
1 cup water
1 egg
1/2 cup mashed banana
-----egg mixture-----
3 eggs
1 teaspoon vanilla
1/2 cup milk
Heat oven to 375~. Grease and flour bottom of 9" loaf pan. In large
bowl, combine all bread ingredients. Stir 50-75 strokes; just until dry
particles are moistened. Pour into prepared pan. Bake 40-50 minutes or
until tested done. Cool in pan 15 minutes; remover from pan; cool
completely. Cut bread into 12 slices. Heat skillet to 375~. Grease
lightly with margarine. In pie pan, combine eggs, milk and vanilla; beat
well. Dip bread slices in egg mixture, turning to coat both sides well.
Cook in skillet 2-3 minutes on each side or until golden brown. Serve with
syrup.

Banana Bran Pancakes

2011-02-16T06:03:00.001-08:00

Banana Bran Pancakes

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
******************************************
1 1/3 cups milk
2 eggs
1/4 cup vegetable oil
1 teaspoon vanilla
1/2 cup banana
1 1/2 cups bran chex cereal
1 cup all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
In blender, process milk, eggs, oil, vanilla, and banana just to mix.
Add bran cereal, process. Add remaining ingredients. Process to combine.
Scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated,
lightly greased griddle over medium heat. Pour out enough batter to form
3" to 4" pancakes. Cook until edges are set. Turn. Cook until browned.
Repeat with remaining batter. Refrigerate or freeze leftover pancakes with
two squares of waxed paper between each. Reheat in toaster. Sallies
comment:- I add a little more banana than this calls for. Source: Cooking
with Grace - cookbook from Grace Episcopal Church, Kirkwood, Missouri.
Cookbook conceived and created by Sallie Kratz!

Baked Scrambled Egg Casserole

2011-02-16T06:02:00.001-08:00

Baked Scrambled Egg Casserole

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
*******************************************
2 tablespoons margarine
1 1/2 cups cooked ham -- chopped
1/2 cup green onions -- sliced
1 can cream of mushroom soup
12 eggs
4 ounces cheddar cheese -- shredded
1/2 cup half & half
Heat oven to 250~. Grease 2-qt casserole. In large skillet, melt
margarine. Saute onions until crisp tender. In large bowl, beat eggs;
stir in half & half and ham. Pour egg mixture into skillet with onions;
mix well. Cook over medium heat. As mixture begins to set, gently lift
cooked portions with spatula so that thin uncooked portions can flow to
bottom. Avoid constant stirring. Cook until eggs are thickened
throughout; spoon into prepared casserole dish. Pour soup evenly over
top. Bake at 250~ for 30 minutes; sprinkle with cheddar cheese and bake
10-15 minutes longer.

Baked French Toast

2011-02-16T06:01:00.001-08:00

Baked French Toast

Serving Size : 8 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
******************************************
8 slices bread
12 ounces evaporated skim milk
4 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread
slices in bottom of pan. Combine all remaining ingredients and mix well,
using whisk or egg beater. Pour mixture evenly over bread. Cover tightly
and refrigerate several hours or overnight. To bake, preheat oven to 350.
Remove bread from refrigerator and spray lightly with non-stick vegetable
spray. Bake 30-35 minutes, until lightly browned. Serve with hot maple
syrup, powdered sugar, and cinnamon. Sylvia's notes: this worked fine,
came out reasonably crisp on the outside and reasonably soggy on the
inside. Definitely a fine lower-fat alternative to the traditional fried
french toast.

Baked Fluffy Orange French Toast

2011-02-16T06:00:00.001-08:00

Baked Fluffy Orange French Toast

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
******************************************
6 eggs -- separated
1/2 cup orange juice
3 tablespoons sugar
2 tablespoons milk
2 teaspoons grated orange peel
12 bread slices
1/2 teaspoon salt
powdered sugar
-----sauce-----
1/2 cup sour cream
1/4 cup orange marmalade
Heat oven to 450~. Grease large cookie sheet. In medium bowl, beat
egg whites until foamy. Gradually add sugar, beating until stiff peaks
form; set aside. Beat egg yolks; stir in orange juice, orange peel, salt
and milk. Fold egg yolk mix into beaten egg whites. Dip bread slices
into egg mix until evenly coated. Place on prepared cookie sheet. Bake
for 5-8 minutes or until golden brown ( do not turn toast). In small
saucepan, combine sour cream and marmalade; heat over low heat just until
warmed. Serve immediately with sauce.

Baked English Omelette

2011-02-16T05:59:00.001-08:00

Baked English Omelette

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
******************************************
6 eggs -- beaten
2/3 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cheddar cheese -- shredded
1 green onion -- slice thin
3 slices bacon; cook -- crumble
1 tablespoon butter or margarine
1 tablespoon parmesan
add'l bacon for garnish -- opt
Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt
butter in a 9" frying pan. Pour egg mixture into pan. Sprinkle with
Parmesan. Bake at 400~ for 20 minutes or until set and golden. Garnish
with additional bacon, if desired. Serve immediately.

Baked Eggs In Mushroom Sauce

2011-02-16T05:58:00.001-08:00

Baked Eggs In Mushroom Sauce

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
*******************************************
1 Pound Mushrooms
4 Tablespoons Butter
3 Tablespoons Flour
2 Cups Milk
1 Bouillon Cube
1 Tablespoon Boiling Water
1 Tablespoon Grated Onions
1/2 Teaspoon Salt
Pepper -- to taste
6 Large Eggs
Wash and slice mushrooms, stems and all. Saute over medium heat in
butter, stirring occasionally, for 10 minutes.
Stir in flour, milk, bouillon cube dissolved in hot water, grated onion,
salt and pepper. Cook, stirring, until thick.
Pour about 1/2 cup of sauce into each of 6 individual ramekins or
casseroles (sauce should be about 1" deep).
Break an egg into each ramekin.
Slip a spoon under egg and press into sauce so that egg will sink lightly.
Remove spoon.
Bake in a 350 degree oven until eggs are cooked to desired doneness, about
20 minutes.

Baked Eggs

2011-02-16T05:57:00.002-08:00

Baked Eggs

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
*******************************************
1 large egg
1/4 teaspoon mustard -- prepared
4 drops worcestershire
1/4 cup bean sprouts -- chopped
2 tablespoons scallions -- chopped
2 tablespoons parsley -- chopped
1/4 cup cheddar cheese -- shredded
Break egg into a lightly greased individual baking dish. Stir egg to
break yolk. Add mustard, Worcestershire, bean sprouts, onion and parsley;
stir to mix thoroughly. Mix in half the cheese. Top with remaining
cheese. Place dish in a larger pan that has about 1 in. hot water. Bake at
350F for 10-15 minutes or until egg is firm.

Baked Cheddar Toast

2011-02-16T05:57:00.000-08:00

Baked Cheddar Toast

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
*******************************************
1 cup heavy cream
1 cup cheddar cheese -- shredded
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
4 large eggs -- well beaten
12 slices bread
In the top of a double boiler, combine the cream, cheddar, white pepper,
and nutmeg. Stir over hot water until the cheese melts and the mixture is
well blended. Remove from the heat and cool to lukewarm. Generously
butter a large baking sheet and set aside. Cut the bread slices diagonally
and dip each triangle into the cheddar mixture. Place 1/2-inch apart on
the baking sheet and bake until browned and bubbly, about 15 minutes.
Serve hot.

Bacon And Cheese Breakfast Pizza

2011-02-16T05:56:00.000-08:00

Bacon And Cheese Breakfast Pizza

Serving Size : 6 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
********************************************
1 9" single-crust pastry
1/2 pound bacon; cook -- crumble
8 ounces swiss cheese -- shredded
4 eggs
12 ounces sour cream
2 tablespoons fresh parsley -- chopped
Roll pastry to fit into a 12" pizza pan. Bake at 425~ for 5 minutes.

Sprinkle bacon and cheese evenly over crust. In a bowl, beat eggs, sour
cream and parsley until smooth; pour over pizza. Bake for 20 to 25 minutes
or until pizza is puffy and lightly browned. Yield 6 main-dish or 18
appetizer servings.

Bacon 'n Eggs Crescent Sandwich

2011-02-16T05:55:00.000-08:00

Bacon 'n Eggs Crescent Sandwich

Serving Size : 4 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method
*******************************************
1 cup refrigerated crescent rolls

1 tablespoon onion -- chopped
4 cheddar cheese slices
1/2 cup milk
1/2 pound bacon
2 eggs
Cook the bacon crisp; crumble. Heat oven to 375~. Separate dough into 4
rectangles. Place 2 rectangles in ungreased 8" square pan; press over
bottom and 1/2" up sides to form crust, sealing perforations. Place
cheese slices over dough. Sprinkle bacon and onions over evenly. Blend
milk and eggs; pour over bacon. Separate remaining dough into triangles;
arrange triangles over bacon-egg mix; do not seal. Bake for 30-35 minutes
or until golden brown and filling is set.

Apple-Cheddar Omelet

2011-02-16T05:54:00.000-08:00

Apple-Cheddar Omelet

Serving Size : 1 Preparation Time :0:00

Amount Measure Ingredient -- Preparation Method

********************************************

4 sl bacon -- chopped
1 can cheddar cheese soup
8 eggs
1/3 cup milk -- whole
1 sm apple; peeled -- chopped
1 cup cheese, cheddar -- shredded
about 4 ounces
1/8 teaspoon pepper, black -- ground
Microwave or fry bacon until crisp, drain, reserve drippings. Stir 1/2
cup of soup in bowl until smooth, add eggs; beat until well blended, set
aside. In casserole, stir remaining soup until smooth, stir in apple,
milk, cheese and pepper. Cover, micro-cook 4 minutes on HIGH until hot and
bubbling. Stir once. Let stand, covered, while preparing omelets. Brush 1
teaspoon bacon drippings in bottom of pie plate. Pour in 1/2 egg mixture.
Cover, micro-cook 2 minutes on HIGH. Using spatula, gently move outer edge
to center, letting uncooked portion move to edge. Micro-cook 2 minutes on
HIGH or until set. Fold in half, slide on plate. Repeat with bacon
drippings and remaining egg mixture. Spoon sauce over each omelet,
sprinkle with bacon. Campbell's Recipes

Apple-Brie Cheese Omelet

2011-02-16T05:52:00.002-08:00

Apple-Brie Cheese Omelet

Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 apple
peel- core and thinly slice
2 1/2 tablespoons butter -- divided
2 eggs
2 teaspoons cream or milk
salt & pepper
2 tablespoons diced brie cheese
Saute 1/2 apple in one Tbsp. butter. Beat together two eggs, 2 tsp.
cream or milk, and salt & pepper until blended but not frothy. Melt 1 1/2
Tbsp. butter in omelette pan over high heat until foam begins to recede
but before beginning to color. Pour in egg mixture and prepare omelette,
beating to lighten but still allowing it to set on the bottom. Fill with
sauteed apples and 2 Tbsp. diced Brie cheese cubes. Fold or roll and slide
out of pan onto a heated plate. Source: Dairy Hollow House, Eureka Spgs.,

Apple Sausage Pancakes With Cider Syrup

2011-02-16T05:52:00.000-08:00

Apple Sausage Pancakes With Cider Syrup

Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method

1 egg
1/2 teaspoon cinnamon
1 cup pancake mix
1/2 cup fresh apple -- shredded
2/3 cup milk
1/2 pound bulk pork sausage -- browned
2 tablespoons oil
-----cider syrup-----
1/2 cup sugar
1 cup apple cider
1 tablespoon cornstarch
1 tablespoon lemon juice
1/8 teaspoon pumpkin pie spice
2 tablespoons margarine or butter
Heat griddle to 375~. In small bowl, beat egg on high speed until
thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into
measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon.
Fold in apples and sausage. Grease griddle lightly before making each
pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake
until bubbles appear, about 2 minutes on each side. Serve with hot Cider
Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and
pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring
constantly, until mixture thickens and boils for 1 minute. Remove from
heat and stir in margarine.

Apple Pancakes With Cinnamon Nonfat Yogurt

2011-02-16T05:51:00.000-08:00

Apple Pancakes With Cinnamon Nonfat Yogurt

Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder

3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples
or other tart apples
peeled/cored/sliced
1/4 teaspoon ground cinnamon
mint leaves
Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange
juice, and 2 tablespoons maple syrup into a batter. If you like thinner
pancakes, add 2 to 4 tablespoons of water at this point. Let rest for
1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1
tablespoon water until the slices are tender and caramelized. Combine the
remaining yogurt and maple syrup with the cinnamon. Using a nonstick
omelette pan, make thin crepes by pouring 3 tablespoons of the batter into
the preheated pan and rolling it around to uniformly cover the surface of
the pan. Cook over medium heat about 1 minute, flip with a spatula
and cook the other side for about 10 seconds. Continue until all the
batter has been used. For each serving, roll each of two crepes around 2
tablespoons of the apples. Garnish with a dollop of flavored yogurt and a
mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes
with filling.

Apple Pancakes

2011-02-16T05:50:00.000-08:00

Apple Pancakes

1 cup flour -- sifted
1 teaspoon baking powder
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cloves
3 tablespoons butter
1 egg
1/3 cup milk
2 tablespoons powdered milk
1/2 cup applesauce
Mix together flour, baking powder, salt, cinnamon and cloves. Cut
butter into flour mixture. In a small bowl, beat together egg, milk,
powdered milk and apple sauce. Combine flour mixture with egg mixture
until well mixed. Bake on hot griddle. Serve with butter and syrup or
fruit.

Food

Alfredo Sauce

Ingredients:

Servings Size

Directions:

Chicken With Fettuccine Alfredo

Ingredients:

Servings Size

Directions:

Pasta with Sausage, Tomatoes, and Cream

Ingredients:

Servings Size

Directions:

Spaghetti

Ingredients:

Directions:

Cheesy Pizza Macaroni

Ingredients:

Servings Size

Basic Buttermilk Biscuits

Basic Biscuits

Banana French Toast

Banana Burrito

Banana Bread French Toast

Banana Bran Pancakes

Baked Scrambled Egg Casserole

Baked French Toast

Baked Fluffy Orange French Toast

Baked English Omelette

Baked Eggs In Mushroom Sauce

Baked Eggs

Baked Cheddar Toast

Bacon And Cheese Breakfast Pizza

Bacon 'n Eggs Crescent Sandwich

Apple-Cheddar Omelet

Apple-Brie Cheese Omelet

Apple Sausage Pancakes With Cider Syrup

Apple Pancakes With Cinnamon Nonfat Yogurt

Apple Pancakes