Country Style Turkey Sausage
Non-stick cooking spray 1 Slightly beaten egg white 1/4 c Finely chopped onion 1/4 c Finely snipped dried apples Or 1/2 c. finely chopped .apples 3 tb Quick-cooking oats 2 tb Snipped fresh parsley 1/2 ts Salt 1/2 ts Ground sage 1/4 ts Ground nutmeg 1/4 ts Pepper Dash ground red pepper 1/2 lb Lean ground turkey breast Spray a cold 10 inch skillet with nonstick coating spray; set aside. In a medium bowl, combine the egg white, onion, dried or fresh apples, quick-cooking oats, parsley, salt, sage, nutmeg, pepper and ground red pepper. Add the ground turkey; mix well. Shape mixture into eight 2″ wide patties. Preheat the prepared skillet over medium heat. Place patties in skillet. Cook over medium heat for 10-12 minutes or until meat is no longer pink and juices run clear, turning once. Drain off fat.
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In a world where there is so much to be done. I felt strongly impressed that there must be something for me to do. — Dorothea Dix
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strawberry, banana and cream cheese french toast
Strawberry, Banana and Cream Cheese French Toast
1 loaf French bread
2 tablespoons strawberry jam
4 ounces cream cheese, softened
1/4 cup chopped strawberries
1/4 cup chopped banana
6 eggs, lightly beaten
3/4 cup milk
Butter
1 bag frozen strawberries, thawed, or
1 quart fresh strawberries
Confectioners sugar
Cut the bread into 1 1/2- to 2-inch slices. Cut a pocket into each one by slicing from the top of the bread almost to the bottom.
Combine jam, cream cheese, strawberries and bananas in a small bowl.
Place heaping tablespoon of strawberry filling into each pocket. Press sides back together.
Beat eggs and milk in wide shallow bowl. Dip filled bread slice into bowl, coating both sides.
Heat 2 tablespoons butter in a large skillet over medium heat. Add as many slices as will fit and brown on both sides. Remove slices from pan and stack it bottom up on its side in a glass pan and keep warm in oven while cooking remaining French Toast.
Sauce
1 bag frozen strawberries
1 cup granulated sugar
In a blender, puree the strawberries with the sugar, adding just enough water, if needed, to get the blender going. Heat sauce in microwave or in a double boiler.
Serve with bacon or sausage.
To serve, put the toast on a plate; pour on about 1/4 cup of the strawberry sauce and sprinkle with confectioners sugar.
Serves about 8.
We are not human beings on a spiritual journey. We are spiritual beings on a human journey. — Pierre Teilhard de Chardin
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blueberry buckle coffeecake
Blueberry Buckle Coffeecake
Posted by Becky/Colo at recipegoldmine.com 7/27/2001 9:56 am
One of my favorites and was given to me by a friend. The recipe calls for a 9-inch cake pan, but I prefer to use a 9-inch springform pan.
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 egg
2 cups fresh blueberries (frozen/thawed
blueberries can be used if you don have fresh)
Crumb topping - recipe follows
Glaze - recipe follows
Heat oven to 375 degrees F. Grease 9-inch round pan or 9-inch square pan.
Mix flour, sugar, shortening, milk, baking powder, salt and egg in large bowl. Beat 30 seconds with spoon. Carefully stir in blueberries.
Spread batter in pan. Sprinkle with crumb topping. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Drizzle with Glaze and serve warm. 8 servings.
Crumb Topping
1/2 cup granulated ugar
1/3 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 cup margarine or butter, softened
Mix all ingredients until crumbly. Sprinkle over batter.
Glaze
1/2 cup powdered sugar
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Mix all ingredients until smooth. Drizzle over warm cake.
Science says We must live, and seeks the means of prolonging, increasing, facilitating and amplifying life, of making it tolerable and acceptable, wisdom says We must die, and seeks how to make us die well. — Socrates
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Pancake Batter
———- 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 —–
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Afflicted by loves madness all are blind. — Sextus Propertius
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Breakfast Portobellos with Shiitakes
4 md -to large fresh portobello -caps, 4-6 inches across -cleaned 3 tb Olive oil 4 oz Shiitake mushrooms — stems -removed and caps sliced 1/2 sm Onion — finely diced 1 c Fresh corn kernels 1/3 c Toasted pine nuts 1/2 c Fried, crumbled bacon(opt) Salt 8 Eggs Preheat oven to 400 degrees. Place portobello caps, gill sides up, in a large baking dish and bake 5 minutes. Meanwhile heat oil in a large saute pan over high heat. Add shiitakes, onion, and corn; saute until mushrooms are limp and corn tender, 3-4 minutes. Add pine nuts and bacon if using and stir well. Be sure to season well. Remove mushrooms from oven and evenly divide shiitake mixture among 4 caps smoothing surface. Make sure caps lay as flat as possible so that eggs do not slide to one side while baking. Crack 2 eggs on top of each mushroom. Lightly salt eggs and return dish to oven. Bake until eggs are done to your liking, then serve at once. Nutritional info per serving: 485 cal; 19g pro, 39g carb, 32g fat (55%) Source: A Cooks Book of Mushrooms by Jack Czarnecki Miami Herald, 9/28/95 format: 8/15/96, Lisa Crawford
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If you can do what you want, do what you can. — Lois McMaster Bujold
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Almond Brunch Loaf
1/2 cup orange juice 1 egg 2 tablespoons butter 1/2 teaspoon salt 2 1/4 cups bread flour 1 tablespoon sugar 1 1/2 teaspoons active dry yeast 2/3 cup almond cake & pastry filling (not paste) 3 tablespoons toasted almonds — chopped 1 teaspoon orange peel — grated orange juice sugar Add 1/2 cup orange juice, egg, butter, salt, bread flour, sugar and yeast to a bread machine according to manufacturers directions. Select dough cycle. When dough cycle is complete, remove dough from machine. Cover and let rest for 10 minutes. On a lightly floured surface, roll dough into a 24″ x 8″ rectangle. In a small mixing bowl, stir together the almond filling, almonds, and orange peel. Spread filling over dough to within 1/2″ of the edges. Fold dough loosely from a short side, making about eight 3″ wide folds. (This is similar to making a jelly roll, except you make folds 3″ wide, instead of rolling it.) Transfer to a lightly greased baking sheet. On one of the long sides, make eleven 2 1/2″ cuts from the edge toward the center at about 3/4″ intervals. Flip every other strip of dough over to the alternate side. Slightly twist each strip, exposing the filling. (The loaf will look braided when you are done flipping and twisting!) Bake in a 350 oven for 25 to 30 minutes of until golden brown. If necessary, cover loosely with foil during the last 5 to 10 minutes to prevent overbrowning. Lightly brush the bread surface with orange juice. Sprinkle with sugar. Serve warm.
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Pleasure in the job puts perfection in the work. — Aristotle
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raspberry cream cheese stuffed french toast
Raspberry Cream Cheese Stuffed French Toast
3 large eggs
1 cup whole milk
8 slices sourdough bread
1/2 cup soft cream cheese
2 tablespoons raspberry jam
1/2 tablespoon confectioners sugar
Place the eggs and mild in a shallow bowl and whisk together. Set aside.
Place a thin layer of cream cheese and jam on one slice of bread and then cover with a second slice, making a sandwich. Dip the sandwich in the egg milk mixture and then cook in a nonstick pan over medium heat for 2 to 3 minutes on each side, or until golden brown. Remove from heat, sprinkle with confectioners sugar, and serve with maple syrup.
Laughter would be bereaved if snobbery died. — Peter Ustinov
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Blueberry Breakfast Shake
2 c Plain Yogurt 1 c Fresh Blueberries 1 md Ripe Banana 1/2 c Orange Juice Combine the yogurt, blueberries, banana, and orange juice in a blender. Blend until smooth and frothy. Pour into glasses. From: The Food Section Of The Denver Post Magazine Section 07-31? Posted by: Rich Harper
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Any intelligent fool can make things bigger, more complex, and more violent. It takes a touch of genius — and a lot of courage — to move in the opposite direction. — Albert Einstein
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Protein Pancakes
1 1/2 c Unbleached (wheat) Flour 1/2 c Bran 1/4 c Rolled Oats * 1/4 c Soy Flour(in health stores) 1 ts Baking powder 1/4 ts Baking Soda 1 1/2 c Milk (or more) 2 x Eggs 3 tb Plain Yogurt 2 tb Light Sesame Oil * ground in blender, or 1/4 c Cornmeal Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after youve added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes.
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If our religion only proclaims a high standard of ethics, then our religion is a burden heavier than we can bear. — Rolland W. Schloerb
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pumpkin pancakes
Pumpkin Pancakes
1 cup all-purpose flour
Pinch of baking soda
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1 egg well-beaten
1 1/4 cup milk
2 tablespoons melted shortening
1/2 cup canned pumpkin or
mashed sweet potato, cooked
Combine flour, baking soda, sugar and spices.
Combine egg, shortening, pumpkin and milk; add to flour mixture, beating until smooth. Bake on hot, lightly greased griddle, turning only once.
Serve hot with butter and syrup or confectioners sugar.
Let a good man do good deeds with the same zeal that the evil man does bad ones. — The Belzer Rabbi
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