8
9
Apple Nut Pancakes
2 tablespoons butter or margarine
Dash nutmeg
1⁄2 cup plus 2 tablespoons
2⁄3 cup milk
all-purpose flour
1 egg
1 1⁄2 teaspoons sugar 1⁄2 cup peeled and finely
2 teaspoons baking powder
chopped apple
1⁄4 teaspoon salt
2 tablespoons chopped
1⁄4 teaspoon cinnamon
pecans or walnuts
Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour,
sugar, baking powder, salt 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 350°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.
Classic French Toast
1 egg, slightly beaten 1 tablespoon butter or
1⁄3 cup milk
margarine
1⁄4 teaspoon vanilla extract
2 slices French bread, sliced
Dash nutmeg or cinnamon
1-inch thick
1⁄2 teaspoon confectioner’s sugar
Maple syrup
Combine egg, milk, spice and sugar in shallow pan.
Preheat skillet to 350°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.
RECIPES
Denver Omelet
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. Saute 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.
Ham and Egg Favorite
1 tablespoon butter or margarine
2 eggs
1⁄4 cup chopped onion 1⁄2 cup chopped cooked ham
2 tablespoons all-purpose flour
1⁄2 cup chopped fresh spinach
1⁄4 cup milk
3⁄4 cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300°F. Add butter and melt.
Add onions and saute until onions are tender, about
2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend.
Pour egg mixture into pan. Cover and cook 2 minutes.
Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook
additional 2 minutes. Gently cut into four pie-shaped
wedges. Lift each wedge onto serving plate.
RECIPES
SB11P-033_12EFM1.indd 9-10
8/30/12 8:28 AM
