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Apple Nut Pancakes
2 tablespoons butter or margarine Dash nutmeg
1⁄2 cup plus 2 tablespoons 2⁄3 cup milk
all-purpose our 1 egg
1 1⁄2 teaspoons sugar 1⁄2 cup peeled and nely
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 our, 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 our
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.
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 our 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 RECIPES
8 9
CKRVSK11Cuori_12EM1.indd 8-9 8/20/12 11:24 AM
5


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