1 egg
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon pepper
4 tilapia fillets (6oz each)
Place egg in a shallow bowl, beat. In another shallow bowl, combine the cheese, Italian seasoning, pepper flakes and pepper. Dip fillets in egg, then cheese mixture.
Place in a 15x10 baking pan coated with cooking spray. Bake at 425* for 10-15 minutes or unitl fish flakes easily with fork.
Wednesday, May 18, 2011
Hot Ham & Cheese Slices
1 cup sliced fresh mushrooms
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 pkg (17.3 oz) frozen puff pastry, thawed
1/2 pound thinly sliced backed ham
1/2 pound sliced Swiss cheese
In a large skillet, sauté the mushrooms, pepper and onion in butter until tender. Set aside.
Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. fold pastry over filling' pinch seams to seal. Place in a greased 15x10 baking pan. Bake a t400* for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
1 small sweet red pepper, chopped
2 green onions, chopped
2 tablespoons butter
1 pkg (17.3 oz) frozen puff pastry, thawed
1/2 pound thinly sliced backed ham
1/2 pound sliced Swiss cheese
In a large skillet, sauté the mushrooms, pepper and onion in butter until tender. Set aside.
Unfold pastry. Layer the ham, cheese and mushroom mixture off-center on each sheet of pastry. fold pastry over filling' pinch seams to seal. Place in a greased 15x10 baking pan. Bake a t400* for 18-22 minutes or until golden brown. Let stand for 5 minutes. Cut each with a serrated knife into 4 slices.
Chicken with Gouda Gravy
4 skinless, boneless chicken breast halves
2 tablespoons fresh thyme
Pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1 cup shredded gouda cheese
Season chicken with thyme and salt & pepper. In a skillet heat the oil over medium heat. Add the chicken and cook for 6 minutes on each side.
In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minutes, then whist in the chicken broth an d1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt & pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from heat.
Cut chicken on an angle into 1/2 inch thick slices, and place on plates. Top with the gouda gravy.
2 tablespoons fresh thyme
Pepper
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons flour
1/2 cup chicken broth
1/2 cup milk
1 cup shredded gouda cheese
Season chicken with thyme and salt & pepper. In a skillet heat the oil over medium heat. Add the chicken and cook for 6 minutes on each side.
In a small saucepan, melt the butter over medium heat. Add the flour and cook for 1 minutes, then whist in the chicken broth an d1/2 cup milk and cook until thickened, 2-3 minutes. Season with salt & pepper. Using a wooden spoon, stir in the cheese in a figure-eight motion until melted, 2 minutes. Remove from heat.
Cut chicken on an angle into 1/2 inch thick slices, and place on plates. Top with the gouda gravy.
BBQ Chicken Pizza
1 can refrigerated pizza dough
3/4 cup chopped green pepper
3/4 cup thinly sliced red onion
1/2 cup honey BBQ sauce
2 cups shredded cooked chicken breast
1 1/2 cup shredded mozzarella cheese
Coat a 12 inch pizza pan with cooking spray. Unroll dough, and press into pan. Bake at 425* for 5 minutes or until crust begins ot brown.
While crust bakes, coat a medium skillet with cooking spray; place over medium-high heat until hot. Add green pepper and onion and cook 5 minutes or until tender.
Spread BBQ sauce evenly over baked crust, top evenly with chicken. Arrange vegetable mixture evenly over chicken' sprinkle with cheese. Bake 8 additional minute or until crust is golden and cheese is melted.
3/4 cup chopped green pepper
3/4 cup thinly sliced red onion
1/2 cup honey BBQ sauce
2 cups shredded cooked chicken breast
1 1/2 cup shredded mozzarella cheese
Coat a 12 inch pizza pan with cooking spray. Unroll dough, and press into pan. Bake at 425* for 5 minutes or until crust begins ot brown.
While crust bakes, coat a medium skillet with cooking spray; place over medium-high heat until hot. Add green pepper and onion and cook 5 minutes or until tender.
Spread BBQ sauce evenly over baked crust, top evenly with chicken. Arrange vegetable mixture evenly over chicken' sprinkle with cheese. Bake 8 additional minute or until crust is golden and cheese is melted.
Barbecued Turkey Joes
1 pound lean ground turkey
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce
1/8 teaspoon cayenne pepper
4 medium mixed-grain hamburger rolls, sliced in half
Brown turkey in a skillet, about 8-10 minutes.
Drain off liquid. Add pepper and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top the bottom half of buns with turkey mixture; cover with top half of bun and serve.
Serves: 4
1/2 medium green bell pepper, chopped
1/2 medium sweet red pepper, chopped
1/2 medium onion, chopped
1 cup barbecue sauce
1/8 teaspoon cayenne pepper
4 medium mixed-grain hamburger rolls, sliced in half
Brown turkey in a skillet, about 8-10 minutes.
Drain off liquid. Add pepper and onion and cook until tender, about 3 minutes.
Add barbecue sauce and cayenne pepper; heat thoroughly, stirring frequently, about 2 minutes.
Top the bottom half of buns with turkey mixture; cover with top half of bun and serve.
Serves: 4
Golden Cornbread
2 eggs
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
Heat oven to 450*. Grease 8 or 9 inch square pan with shortening or cooking spray.
In large bowl, mix all ingredients. Pour into pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
1 cup milk
1/4 cup vegetable oil
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 1/4 teaspoon baking powder
3/4 teaspoon salt
Heat oven to 450*. Grease 8 or 9 inch square pan with shortening or cooking spray.
In large bowl, mix all ingredients. Pour into pan.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Lemon Crumb Muffins
6 cups flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
STEUSEL:
3/4 cup flour
3/4 cup sugar
1/4 cup cold butter
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
In large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full.
In a small bowl, combine flour and sugar; cut in butter until mixture until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 305* for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients' drizzle over warm muffins.
YIELD: 40 muffins
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice
STEUSEL:
3/4 cup flour
3/4 cup sugar
1/4 cup cold butter
GLAZE:
1/2 cup sugar
1/3 cup lemon juice
In large bowl, combine the flour, sugar, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups 3/4 full.
In a small bowl, combine flour and sugar; cut in butter until mixture until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 305* for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. In a small bowl, whisk glaze ingredients' drizzle over warm muffins.
YIELD: 40 muffins
Tuesday, May 17, 2011
Italian Cheese-Stuffed Meat Loaf
2 eggs
1 1/2 pounds lean ground beef
2 cups Italian bread crumbs
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 jar (7,25oz) roasted red bell pepper, drained, chopped
1/4 cup chopped ripe olives
1. Heat oven to 375* Line 15x10 pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup pizza sauce until well combined.
2. On large sheet of foil, shape beef mixture into 12x10 rectangle. Top evenly with mozzarella cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10 inch side,roll up; press seam to seal. Place seam side down in pan.
3. Bake 40 minutes. Removed from oven; spoon remaining pizza sauce over loaf.
4. Return to oven; bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160*. Let stand 10 minutes before slicing.
1 1/2 pounds lean ground beef
2 cups Italian bread crumbs
1/2 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
4 cloves garlic, minced
1 can (8 oz) pizza sauce
1 1/2 cups shredded mozzarella cheese
1 jar (7,25oz) roasted red bell pepper, drained, chopped
1/4 cup chopped ripe olives
1. Heat oven to 375* Line 15x10 pan with foil; spray foil with cooking spray. In large bowl, beat eggs. Stir in ground beef, bread crumbs, Parmesan cheese, basil, salt, pepper, garlic and 1/2 cup pizza sauce until well combined.
2. On large sheet of foil, shape beef mixture into 12x10 rectangle. Top evenly with mozzarella cheese, roasted peppers and olives to within 1/2 inch of edges. Starting with one 10 inch side,roll up; press seam to seal. Place seam side down in pan.
3. Bake 40 minutes. Removed from oven; spoon remaining pizza sauce over loaf.
4. Return to oven; bake 15-20 minutes longer or until loaf is thoroughly cooked in center and thermometer reads 160*. Let stand 10 minutes before slicing.
Pineapple-Black Bean Enchiladas
2 teaspoons vegetable oil
1 large green bell pepper - chopped
1 medium red bell pepper - chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
8 teaspoons chopped fresh cilantro
1. Heat oven to 350*. Spray 9x13 glass dish with cooking spray. In 12 inch skillet, heat oil over medium heat. Add bell peppers; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas, place seam side down in baking dish.
3. In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
1 large green bell pepper - chopped
1 medium red bell pepper - chopped
1 can (20 oz) pineapple tidbits in juice, drained, 1/3 cup juice reserved
1 can (15oz) black beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1 teaspoon salt
1/2 cup chopped fresh cilantro
3 cups shredded cheddar cheese
1 can (10 oz) mild enchilada sauce
8 whole wheat flour tortillas (8 or 9 inch)
1/2 cup sour cream
8 teaspoons chopped fresh cilantro
1. Heat oven to 350*. Spray 9x13 glass dish with cooking spray. In 12 inch skillet, heat oil over medium heat. Add bell peppers; cook 4-5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas, place seam side down in baking dish.
3. In small bowl, mix reserved pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35-40 minutes, removing foil during last 5-10 minutes of baking, until cheese is melted and sauce is bubbly. top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
Chicken Marsala Pizza
1 can refrigerated pizza crust
2 tablespoons olive oil
1/2 uncooked chicken breast tenders
2 tablespoons butter
1 1/2 cups onions - chopped
8 oz sliced fresh portabella mushrooms
3 cloves garlic, chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy whipping cream
2 tablespoons fresh parsley
dash of salt
dash of pepper
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1. Heat oven to 400*. Spray 9x13 pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11-14 minutes or until golden brown.
2. Meanwhile, heat 1 tablespoon oil in 10 inch skillet over medium heat. Add chicken' cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4 inch pieces. Set aside.
3. To same skillet, add remaining 1 tablespoon oil and butter. Add onions and mushrooms; cook over medium heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4-5 minutes, stirring occasionally, until wine is reduced by half. Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
4. Sprinkle pizza crust with 1 cup mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10-12 minutes longer or until cheese rae melted and crust is golden brown.
2 tablespoons olive oil
1/2 uncooked chicken breast tenders
2 tablespoons butter
1 1/2 cups onions - chopped
8 oz sliced fresh portabella mushrooms
3 cloves garlic, chopped
3/4 cup sweet Marsala wine or chicken broth
1/2 cup heavy whipping cream
2 tablespoons fresh parsley
dash of salt
dash of pepper
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese
1. Heat oven to 400*. Spray 9x13 pan with cooking spray. Unroll pizza crust dough in pan; press dough to edges of pan. Bake 11-14 minutes or until golden brown.
2. Meanwhile, heat 1 tablespoon oil in 10 inch skillet over medium heat. Add chicken' cook about 7 minutes, turning frequently, until lightly browned. Remove chicken from skillet; cut into 1/4 inch pieces. Set aside.
3. To same skillet, add remaining 1 tablespoon oil and butter. Add onions and mushrooms; cook over medium heat about 7 minutes, stirring frequently, until tender. Stir in garlic; cook 1 minute longer. Stir in wine; cook 4-5 minutes, stirring occasionally, until wine is reduced by half. Stir in whipping cream, parsley, salt, pepper and chicken. Reduce heat; simmer simmer uncovered about 5 minutes, stirring occasionally, until mixture is thick and creamy.
4. Sprinkle pizza crust with 1 cup mozzarella cheese and 1/4 cup of the Parmesan cheese. Spoon chicken mixture evenly over cheeses. Top with remaining cheeses. Bake 10-12 minutes longer or until cheese rae melted and crust is golden brown.
Greek Chicken and Pasta
2 cups uncooked penne pasta
1/4 cup butter
1/4 cup flour
1 can (14oz) reduced-sodium chicken broth
1 cup crumbled feta cheese
3 cups chopped deli rotisserie chicken
1 jar (6oz) marinated artichoke hearts, chopped & drained
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley
1. Heat oven to 350*. Spray 2 quart glass dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in a 3 quart saucepan, melt butter over medium heat. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. cook 3-4 minutes, stirring frequently, until thickened. Remove from heat, stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, olives and parsley. Spoon into baking dish.
3. Bake uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley if desired.
1/4 cup butter
1/4 cup flour
1 can (14oz) reduced-sodium chicken broth
1 cup crumbled feta cheese
3 cups chopped deli rotisserie chicken
1 jar (6oz) marinated artichoke hearts, chopped & drained
1/3 cup sliced kalamata olives
2 tablespoons chopped fresh parsley
1. Heat oven to 350*. Spray 2 quart glass dish with cooking spray. Cook and drain pasta as directed on package.
2. Meanwhile, in a 3 quart saucepan, melt butter over medium heat. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. cook 3-4 minutes, stirring frequently, until thickened. Remove from heat, stir in cheese. Gently stir in cooked pasta, chicken, artichoke hearts, olives and parsley. Spoon into baking dish.
3. Bake uncovered 25-30 minutes or until hot. Garnish with additional fresh parsley if desired.
Cinnamon French Toast Bake
1/4 cup butter, melted
2 cans refrigerated cinnamon rolls with icing.
6 eggs
1/2 cup heavy whipping cream
2 teaspoons cinnamon
3 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
GARNISH:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup
1. Heat oven to 375*. Pour melted butter into ungreased 9x13 glass baking dish. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl with wire whisk, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans' drizzle with 1 cup syrup.
3. Bake uncovered 20-28 minutes or until golden brown. Cool 15 minutes
4. Meanwhile, remove covers from icing' microwave on medium for 10 seconds or until drizzling consistency.
5. Drizzle icing over top' sprinkle with powdered sugar, spoon syrup over individual servings. Serve with an addition 1/2 cup syrup.
2 cans refrigerated cinnamon rolls with icing.
6 eggs
1/2 cup heavy whipping cream
2 teaspoons cinnamon
3 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
GARNISH:
icing from cinnamon rolls
powdered sugar
1/2 cup maple syrup
1. Heat oven to 375*. Pour melted butter into ungreased 9x13 glass baking dish. Separate each can of dough into 8 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.
2. In medium bowl with wire whisk, beat eggs. Beat in cream, cinnamon and vanilla until well blended. Gently pour over roll pieces. Sprinkle with pecans' drizzle with 1 cup syrup.
3. Bake uncovered 20-28 minutes or until golden brown. Cool 15 minutes
4. Meanwhile, remove covers from icing' microwave on medium for 10 seconds or until drizzling consistency.
5. Drizzle icing over top' sprinkle with powdered sugar, spoon syrup over individual servings. Serve with an addition 1/2 cup syrup.
Caramel Apple Steusel Bars
1 can refrigerated crescent dinner rolls
2 cups chopped, peeled cooking apples (about 2 large apples)
1/2 cup caramel topping
1/4 cup flour
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 teaspoon cinnamon
1/2 cup butter - softened
1/2 cup chopped pecans
1. Heat oven to 375*. Spray 9x13 glass baking dish with cooking spray. Unroll dough and press seams together; press in bottom and 1/2 inch up sides of pan. Sprinkle apples over dough.
2. In 1-quart saucepan, heat caramel topping and 1/4 cup flour to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until thickened. Drizzle over apples.
3. In medium bowl, mix brown sugar, flour, oats and cinnamon. With pastry blender, cut in butter until mixture looks like fine crumbs. Stir in pecans. Sprinkle evenly over apples.
4. Bake 18-22 minutes or until top is golden brown and apples are tender.
2 cups chopped, peeled cooking apples (about 2 large apples)
1/2 cup caramel topping
1/4 cup flour
3/4 cup packed brown sugar
1/2 cup flour
1/2 cup quick-cooking oats
1/2 teaspoon cinnamon
1/2 cup butter - softened
1/2 cup chopped pecans
1. Heat oven to 375*. Spray 9x13 glass baking dish with cooking spray. Unroll dough and press seams together; press in bottom and 1/2 inch up sides of pan. Sprinkle apples over dough.
2. In 1-quart saucepan, heat caramel topping and 1/4 cup flour to a boil over medium heat, stirring constantly. Boil 1 minute, stirring constantly, until thickened. Drizzle over apples.
3. In medium bowl, mix brown sugar, flour, oats and cinnamon. With pastry blender, cut in butter until mixture looks like fine crumbs. Stir in pecans. Sprinkle evenly over apples.
4. Bake 18-22 minutes or until top is golden brown and apples are tender.
Apple Dumplings in Caramel Sauce
2/3 cup flour
2 teaspoon white sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup cold butter
1/4 cup whole milk
2 medium apples, peeled & corded
4 teaspoon packed brown sugar
1/4 teaspoon cinnamon
4 teaspoons butter at room temperature
SAUCE:
2 teaspoons flour
1/2 cup water
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
dash of salt
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll each portion of dough into an 8 inch square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom dot each with 2 teaspoons butter. Replace apple tops.
3. Gently bring up corners of pastry to center; pinch edges to seal. Place in greased 8 inch baking dish. Bake, uncovered, at 350* for 15 minutes.
4. Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is gold brown. Serve warm.
YIELD: 2 servings.
2 teaspoon white sugar
1/2 teaspoon baking powder
pinch of salt
1/4 cup cold butter
1/4 cup whole milk
2 medium apples, peeled & corded
4 teaspoon packed brown sugar
1/4 teaspoon cinnamon
4 teaspoons butter at room temperature
SAUCE:
2 teaspoons flour
1/2 cup water
1/3 cup sugar
1/3 cup packed brown sugar
3 tablespoons butter
dash of salt
1. In a small bowl, combine the flour, sugar, baking powder and salt; cut in cold butter until crumbly. Gradually add milk, tossing with a fork until dough forms a ball; divide dough in half. Cover and refrigerate for 1 hour or until easy to handle.
2. On a well-floured surface, roll each portion of dough into an 8 inch square. Cut apples in half horizontally; place an apple bottom on each square. Place brown sugar and cinnamon in the core of each bottom dot each with 2 teaspoons butter. Replace apple tops.
3. Gently bring up corners of pastry to center; pinch edges to seal. Place in greased 8 inch baking dish. Bake, uncovered, at 350* for 15 minutes.
4. Meanwhile, in a small saucepan, combine flour and water until smooth. Add the sugars, butter and salt. Bring to a boil; cook and stir until smooth and blended. Pour over dumplings. Bake 35-40 minutes longer or until apples are tender and pastry is gold brown. Serve warm.
YIELD: 2 servings.
Black Hills Golden Egg Bake
1/2 cup sliced fresh mushrooms
1/2 cup chopped red bell pepper
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 oz small-curd cottage cheese
2 cups shredded cheddar cheese
2 cups Monterey Jack cheese
1/2 pound bulk pork sausage, cooked & drained
6 strips bacon, cooked & crumbled
1 (2 1/4 oz) can sliced black olives - drained
Preheat oven to 400*
In a skillet, sauté mushrooms and pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt; mis well. Add mushroom mixture in. Stir in remaining ingredients; mix well.
Pour into a greased 9x13 baking dish. Bake, uncovered, at 400* for 15 minutes. Reduce heat to 350*; bake 35 minutes longer or until a knife inserted near the center comes out clean.
YIELD: 10-12 servings
1/2 cup chopped red bell pepper
1/4 cup butter
10 eggs
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
16 oz small-curd cottage cheese
2 cups shredded cheddar cheese
2 cups Monterey Jack cheese
1/2 pound bulk pork sausage, cooked & drained
6 strips bacon, cooked & crumbled
1 (2 1/4 oz) can sliced black olives - drained
Preheat oven to 400*
In a skillet, sauté mushrooms and pepper in butter until tender. In a mixing bowl, combine eggs, flour, baking powder and salt; mis well. Add mushroom mixture in. Stir in remaining ingredients; mix well.
Pour into a greased 9x13 baking dish. Bake, uncovered, at 400* for 15 minutes. Reduce heat to 350*; bake 35 minutes longer or until a knife inserted near the center comes out clean.
YIELD: 10-12 servings
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