Reservations
  • Apple Sausage Oven Pancake

Apple Sausage Oven Pancake Serves 8 – 12 in a 9 x 12 Pan

2 Apples sliced thin
½ c Brown Sugar
½ c Maple Syrup
½ c Butter

Spray pan with pan coating.
Spread Apples slices on bottom of pan.
Spread Sugar, Maple Syrup and Butter over Apple slices.
Bake at 350 – 375 until it is bubbling.

1 lb of bulk Sausage
Cook Sausage in frying pan

2 c Flour
6 Eggs
2 tsp Baking Powder
2 c Milk
2 T Oil
Mix ingredients together to make Batter.
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Spread Sausage over Apple mixture in pan.
Pour Batter over Apples and Sausage in Pan.
Bake at 350 – 375 until nicely browned 45 minutes.

  • Guest Photo Yummy Treats

1 lb. pitted dates
1/2 c. sugar
1 c. orange juice
1/2 t. vanilla

Oatmeal crust
3 c. old fashioned oats
2 c. flour
3/4 c. sugar
1 t. baking soda
1/4 t. salt
1 c. cold butter, cut in small pieces
1 c. chopped nuts
1 t. cinnamon
1/2 t. nutmeg

Combine ingredients for oatmeal crust. Spread half of crust mix on bottom of greased cookie sheet. Combine dates, sugar and water in pan. Cook over low heat until dates are soft and have absorbed most of water - about 5 minutes. Remove from heat and add vanilla.
Carefully spread cooled date filling evenly over crust. Sprinkle remaining oatmeal crust over top of dates.
Bake 20 minutes or until golden. Cool, then refrigerate until firm enough to cut.

Almond Bliss Bars

Serves 48

4 eggs

3 cups sugar

3 cups flour

4 tsp. Vanilla extract

4 tsp. Almond extract

1 ½ cups (3 sticks) butter, melted

Approx 6 oz., or a couple of generous handfuls, of frozen mixed berries

Pre-heat oven to 350*; grease a 11x15x2 pan.

Mix butter, sugar, eggs and extracts. Add in Flour last. Bake 10 min. Sprinkle berries on top. Return to oven for 30-40 min.

Peach Pancakes

Preheat oven to 375*

Serves 12

¾ stick Butter

1 ½ c Brown Sugar

1 ½ t Cinnamon

5-6c Sliced Peaches

Melt butter in baking pan at 350; add brown sugar and cinnamon till well mixed. Add in peaches, mix till coated, but don’t cook peaches.

In a pan on stove, toast 1 to 2 c. walnuts 3 to 5 minutes over medium heat

In Bowl Mix:

9 Eggs, lightly beaten

3c Buttermilk,

3T Vegetable oil

3c Flour

3t Baking Powder

2 c Frozen blueberries

2 c Toasted walnuts

Pour the Batter over peaches in baking pan. Swirl a little maple syrup over top of batter. Bake for 35-40min; serve with a dollop of yogurt and diced strawberries.

White Chocolate Macadamia Nut Bars (makes 48)

2 ¼ cups macadamia nuts, coarsely chopped

3 cups flour

1 ½ tsp. baking soda

1 tsp. salt

3 eggs

3 cups brown sugar, packed

4 ½ tsp. vanilla (1 tbsp. + 1 ½ tsp.)

2 cups butter

1 ½ bags white chocolate chips

Heat oven to 325. Grease 11X15 sheet pan.

In a large mixing bowl, beat eggs and brown sugar until light and fluffy, about 3 minutes.

Melt the butter over low heat and add to the egg mixture along with the vanilla; mix well.

Sift flour and baking soda onto a piece of wax paper. Resift, add to egg mixture, beating slowly. Mix until just blended.

Fold white chocolate and chopped nuts into mixture.

Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted comes out clean.

Place on wire rack and let cool.

NOTE: If you like coconut, try adding two cups of shredded coconut to the recipe.

DATE BARS

Filling:

1 lb. pitted dates, coarsely chopped

½ cup sugar

1 cup water or orange juice

½ tsp. vanilla

Oatmeal Crust:

3 cups old-fashioned oats

2 cups flour

¾ cup sugar

1 tsp. baking soda

Pinch of salt

1 cup cold butter, cut into small pieces

1 cup chopped nuts

1 tsp. cinnamon

½ tsp. nutmeg

Combine all ingredients for the oatmeal crust. Spread half of the crust mix on the bottom of a greased cookie pan.

Combine dates, sugar, and water/juice in a saucepan. Cook over low heat until dates are soft and have absorbed most of the water—about 5 minutes. Remove from heat and add vanilla. Allow to cool.

Carefully spread cooled date filling evenly over crust. Sprinkle remaining crust mix over top of dates.

Bake 20 minutes or until golden. Cool, then refrigerate until firm enough to cut.

Turkey Pesto Omelets or Scramble

1 tbsp. butter

5 eggs

1/3 cup half-and-half

1 tsp. pesto

Turkey, chopped

Cheddar cheese, shredded

Marinara sauce

Sour cream

Parsley

Paprika

Melt butter in pan. Blend eggs, half-and-half, and pesto. Pour into pan. Start cooking eggs at medium low heat about 10 minutes before serving. When eggs are close to set, add turkey and shredded cheddar to half of the omelet, then flip the plain half over the turkey half. Cover with lid and reduce heat to low, cooking for 2-3 minutes until cheese is melted.

Cut omelet in half, and serve with marinara sauce, sour cream, parsley and paprika to taste.

Ham, Gruyere and Spinach Bread Pudding

Serves 12

14 large eggs

1 ½ cups skim or low-fat milk

4 Tbsp. Dijon mustard

1 ½ tsp. fresh rosemary, minced

½ tsp. freshly ground pepper

8 slices whole-grain bread, cut into 1-inch cubes

6 cups chopped spinach, wilted

2 cups diced ham steak (10 oz.)

1 cup chopped roasted red peppers (jar)

2 cups shredded Gruyere cheese (or sharp cheddar, if preferred)

Preheat oven to 375. Coat a large pan or 4-quart casserole with cooking spray.Whisk eggs and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine.Toss break, spinach, ham and peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact.Bake until the custard has set, 30-45 minutes. Sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more. Transfer to a wire rack and cool for 15 to 20 minutes before serving.

TO MAKE AHEAD: Prepare the pudding through step 3. Can be refrigerated overnight. Let stand at room temperature while the oven preheats. Bake according to step 4.

Sour Cream-Raisin Bread

Makes 1 large loaf

1 ½ cups (12 fl. Oz/375 ml) sour cream

1 ½ tsp. baking soda (bicarbonate)

½ cup (4 oz/125 g) unsalted butter, melted

1 cup granulated sugar

2 eggs

½ cup (3 oz/90 g) raisins

1 ¾ cups (9 oz/280 g) all-purpose flour

2 tsp. baking powder

2 tsp. ground cinnamon

½ tsp. salt

¼ cup (2 oz/60 g) firmly packed brown sugar

¼ cup chopped walnuts

Preheat oven to 350. Grease and flour a large (9-inch/23 cm) loaf pan.In a large bowl stir together the sour cream and baking soda. Set aside for 5 minutes. Then add the melted butter, granulated sugar, eggs and raisins and whisk until blended. Set aside.In a small bowl stir and toss together the flour, baking powder, 1 tsp. of the cinnamon, and the salt. Add to the sour cream mixture and stir until blended. Spread evenly in the prepared pan.Stir together the remaining 1 tsp. cinnamon, the brown sugar and walnuts. Sprinkle over the batter. Bake until a thin wooden skewer inserted in the center of the loaf comes out clean, 65-75 minutes. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.