———- exported from cookworks for meal-master, v7.0

title: pancake batter categories: servings: 12

1 c flour

1 t salt

2 t sugar

2 t baking powder

1 c milk

2 ea egg

3 t butter

combine flour, salt, sugar, and baking powder-mix well combine eggs, milk, and melted butter-beat to mix well add to flour mixture-mix well cover and chill adjust consistency with additional milk as necessary

—–

6 Eggs, slightly beaten

1/2 pt (1 cup) whipping cream

1 c Orange juice

1 To 1 1/2 ounces Orange

-Liqueur 1 Loaf French Bread

Butter, margarine or cooking -oil Powdered sugar * Mix eggs, whipping cream and orange juice. Then add liqueur to taste. Pour into large casserole or glass baking dish. Remove ends from the bread and cut loaf into 12-15 slices, each about 3/4″ thick. Place slices in egg mixture and let stand for a few minutes to absorb some of the liquid; then turn so the other side of the bread can absorb some of the mixture. Cover tightly with plastic wrap and refrigerate until you are ready to prepare the French Toast. Some cooks soak the bread in the egg mixture overnight, refrigerated so that it becomes almost custardlike in texture. * Preheat heavy skillet or electric griddle to 325-350 degrees. Melt butter, margarine or place oil in skillet. Place four or five slices in to cook, but do not crowd. Cook on one side until golden brown, turn and cook on the other side. Remove and keep warm while you cook remaining slices, adding more oil or butter as needed. Place toast on serving plates and dust with powered sugar. Garnish with fresh fruit, if desired, and serve with honey, jam or syrup of your choice. Yields 4-5 Serv.

1/2 c Oats — regular

1/4 c Bisquick

1/4 c Brown sugar

2 tb Butter — softened

3/4 ts Cinnamon

2 c Bisquick

3/4 c Milk

3/4 c Chunky applesauce

1/4 ts Vanilla

1 Egg

Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine)

and cinnamon. Reserve. Beat remaining ingredients with whisk until well-blended. Pour into pan. Spread batter to edges. Sprinkle with oats mixture. Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces and serve.

10 California dried figs

– (stewed and drained) 2 Eggs

1/2 c Sugar

1/2 c Milk

3 tb Shortening; melted

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Baking powder

———————————-TOPPING———————————- 1/2 c Brown sugar

1 tb Flour

1 ts Cinnamon

3 tb Butter or margarine; melted

Chopped walnut meats — (if desired) Snip stems from figs, cut them into small bits. Combine figs, eggs, sugar, milk, shortening. Beat together until well mixed. Sift flour, measure and sift again with salt and baking powder. Add to first mixture, stir until just mixed. Place paper baking cups into muffin tins. Spoon batter into cups, filling them half full. Sprinkle with topping. Bake in moderately hot oven (375 F.) for about 15 minutes or until light brown and firm to touch. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

FOR WRAPPER BATTER: 3 large eggs

1/4 cup water

1/4 cup milk

1/2 teaspoon baking powder

1/2 cup all-purpose flour

1 1/2 teaspoons sugar

1 tablespoon unsalted butter

FOR FILLING: 1 1/2 cups farmer cheese

2 cups cottage cheese

1/4 cup sugar

1/2 teaspoon cinnamon

1 tablespoon all-purpose flour

MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferably nonstick, melt half of the butter over moderately high heat.

Pour in enogh batter to just coat bottom of skillet, swirling and cook, undisturbed, until top is set and nottom is golden (do not turn wrapper over.) Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.

MAKE FILLING: In a food processor blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.

Preheat oven to 250 degrees F and line a baking sheet with parchment paper.

Put 3 tbsps filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arnage, seams sides down, on baking sheet.

Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, untl heated through, 5 to 10 minutes.

2 cups oats

1 1/2 cups whole wheat flour

1 cup apple juice

1/4 cup wheat germ

1 cup dried fruit packed and chopped

3/4 teaspoon cinnamon

6 Tablespoons brown sugar

1/2 teaspoon salt

1/2 cup fat substitute (see instructions)

Preheat oven to 375. Spray 9×13 (or a little smaller) pan with Pam. Mix all ingredients, pat thinly on bottom of pan, sprinkle with extra cinnamon and bake for 30 minutes. WAIT TO COOL before removing or they will crumble. For a fat substitute we have used 1/2 cup of frozen cranberries thawed in a little water with a bit of sugar, mashed bannanas, mashed berries, you could even puree a few pears in some sauce. Be creative!

1 c egg substitute

1/8 tsp pepper

1/8 tsp marjoram leaves

1/4 c celery — finely chopped

1/4 c red bell pepper — finely chopped

2 tbsp green pepper — finely chopped

1 tbsp fat free chicken broth

1 c nonfat cheddar cheese — shredded

2 slices white or whole wheat bread — toasted

1 tbsp chives — chopped

In a bowl, combine egg substitute, pepper and marjoram; set aside. In a nonstick skillet spray with cooking spray, over medium heat, cook celery, red pepper, green pepper and chives in chicken broth until tender. Add egg substitute and grated cheese to mixture. Cook stirring occasionally until set. Serve immediately with toast halve if desired or plain.

8 oz Sour cream

1/2 c Sugar

1 c Chopped pecans

1/2 c Oil

4 Eggs

———————————-STREUSEL———————————- 2 tb Confectioners sugar

1 ts Chopped nuts

1 ts Cinnamon

———————————-TOPPING———————————- 2 tb Brown sugar

1 ts Cinnamon

Mix cake mix, sugar and oil well. Add eggs, beat well. Add sour cream and nuts. Grease bundt pan with butter. Mix and sprinkle streuel mix in bottom of pan, pour1/2 cake mix into pan.Top with topping mix. Pour rest of batter in. Bake at 350 F for 55-60 minutes. from *Prodigys Food and Wine Bulletin Board, from Theresa Hope,npxs77a —–

1 can pineapple chunks in light syrup

1/4 cup packed brown sugar

1/2 teaspoon orange peel — grated

2 medium oranges

2 medium apples, unpeeled — diced

1 tablespoon coconut

Drain pineapple, resrving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pienapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut. Source: Taste of Home Magazine Oct./Nov. 1994

1/4 c Butter

2 c Bisquick

1/4 c Sugar

3 ts Baking powder

1/4 ts Salt

Egg — beaten 1 c Milk

1/4 c Oil

Partially thaw frozen raspberries. Do not completely thaw. In a medium mix bowl stir together flour, bran, sugar, baking powder, and salt. Make a well in the center. In a small mixing bowl combine egg, milk and oil; add all at once to flour mixture. Stir just until moistened. Fold raspberries. Grease bottoms of muffin cups or line with paper bake cups. F 2/3 full. Bake in a 400 degree oven about 20 mins or until done. Remove from pan. Cool slightly on wire racks. Makes 12.