Apple Fritters

• 1 cup flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp sugar
• 1 egg, beaten
• 1/2 cup milk
• 1/2 cup apples, finely chopped
• 1/2 cup powdered sugar
• 1 tsp cinnamon

Sift dry ingredients together.  Combine beaten egg and milk.  Gradually blend into dry ingredients.  Stir in apples, beat well.  Drop by spoonful onto hot, greased griddle.  Fry on both sides for 2 minutes or until golden brown.  Drain on paper towels.  Roll in mixture of powdered sugar and cinnamon and serve warm.

YUM!

Spanish Frittata

• 4 Tbsp olive oil
• 2 cups frozen diced potatoes with onions, red and green bell peppers
• 1/2 cup bacon crumbles
• 6 large eggs, beaten
• paprika
• 1/3 cup 4 cheese blend
• salt and pepper to taste

Heat olive oil in an [ovenproof] skillet over medium-high heat on the stove.  Add potatoes and stir.  Cook 3-5 minutes until the potatoes are lightly coated with oil and start to brown.  In a separate bowl beat eggs and add salt and pepper.  Pour eggs over potatoes, add bacon.  Do not stir, but cook on medium heat until the eggs begin to set or become firm around the edges, about 3 minutes.

Place skillet on center rack in preheated oven at 400 degrees and bake until the eggs have set in the center, about 3 – 5 minutes.  Remove the skillet from oven.  Run a knife around the edge of the frittata to loosen it.  Place a plate upside down over the skillet.  Place a hot-pad on the plate and carefully invert the skillet so the frittata is sitting on the plate.  Remove the skillet leaving the frittata on the plate.

Top with 4 cheese blend and garnsh with paprika and parsley.  Cut into wedges and serve.

Joey’s Quiche

• 1 frozen pie crust, thawed, (deep dish if adding meat), (or your own crust)
• 4 slices bacon
• 5 large eggs
• 1 cup milk
• salt and pepper to taste
• 1 1/2 cups shredded Colby jack cheese
• 1/4 cup ham, chopped
• 1/4 cup onion, chopped

Cook and chop bacon into small pieces, let drain on a paper towel.  Cook onion in remaining bacon grease and set aside.  Mix together the eggs, milk, salt and pepper and beat until thoroughly combined (Note: if you use a hand mixer for this step it makes your egg batter light and fluffy). 

Sprinkle cheese on the bottom of pie crust.  Layer meats and onion on top of cheese.  Pour egg mixture in last.  To prevent crust edge from burning, place foil around edges for the first 1/2 of the cooking time.  Bake 35 – 40 minutes @ 375 degrees.

Thanks Joey (and Allen) for the really YUMMY recipe!

Granny’s Basic Bisquits

• 2 cups all-purpose flour
• 3 Tbsp shortening
• 3 tsp baking powder
• 1 tsp salt
• 1 cup milk

 

Mix ingredients in bowl with spatula until dough starts to pull away from the sides of the bowl.  Remove from bowl onto lightly floured surface and kneed by hand just until ingredients are completely blended.  Roll out to ½ – ¾” thick and cut into biscuits using a biscuit cutter or an empty 8oz can or glass of about the same size.  Bake at 400 degrees until golden brown, 12 – 15 minutes.

Apple Bran Muffins

• 1 cup all-purpose flour
• 1/3 cup packed brown sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup (1 medium) peeled, finely chopped tart apple
• 3/4 cup water
• 1/2 cup dry nonfat dry milk
• 1/4 cup vegetable oil
• 1 large egg
• 2 cups bran flake cereal

Preheat oven to 400 degrees.  Grease or paper line 12 muffin cups.

Combine flour, sugar, baking powder, salt, cinnamon and nutmeg in medium bowl.  Mix apple, water dry milk, vegetable oil and egg in a small bowl: add to flour mixture and stir until moistened.  Stir in cereal.  Spoon into prepared muffin cups, filling 2/3 full.

Bake for 12 – 15 minutes or until knife inserted in center of muffin comes out clean.  Remove to wire rack and cool slightly before serving warm.

Jam Packed Pancakes

Jam filled pancakes

• 1 3/4 cups all purpose flour
• 3/4 tsp baking soda
• 1 tsp baking powder
• 1 1/2 Tbsp sugar
• 1/2 tsp salt
• zest of 1/2 lemon
• 3 egg yolks
• 1 1/3 cup buttermilk
• 3/4 cup ricotta cheese
• 5 egg whites
• 4 Tbsp unsalted butter
• 7 Tbsp jam preserves – flavor of your choice
• powdered sugar (if desired)

In a mixing bowl, whisk together flour, baking soda, baking powder, sugar, salt and lemon zest.

In another bowl, whisk the egg yolks lightly.  In this same bowl whisk in buttermilk and ricotta.  Whisk this egg yolk mixture into the flour mixture until well combined; mixture will be lumpy.  Set aside.

Using an electric mixer, on high speed, beat the egg whites until stiff, but not dry peak form – about 2 to 3 minutes.  Stir the egg whites into the batter in two parts.

Heat the pan on medium heat.  Put and 1/4 tsp butter into each well.  When butter bubbles, pour1 Tbsp batter into each well.  Place 1/2 tsp of your preserves or jam into the center of the batter then top with another 1 Tbsp batter.  Cook until the bottoms are golden brown and crisp, about 2 to 3 minutes.  Use 2 skewers to flip the pancakes over and cook an additional 2 to 3 minutes.  Sprinkle with powdered sugar and serve warm. 

Yields about 24.

Stuffed French Toast

• 8 – 1″ slices country bread
• 1/2 cup apricot preserves
• 1/2 cup ricotta cheese
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup heavy cream
• 1 Tbsp sugar
• 1 tsp vanilla extract
• 1 tsp kosher salt
• zest of 1 orange, finely grated
• butter softened
• powdered sugar for serving (if desired)

Cut a pocket into one side of each bread slice, and spoon in 2 heaping teaspoons of preserves and 2 teaspoons of ricotta.

Whisk together eggs, milk, heavy cream, sugar vanilla, salt and orange zest.  Dip each slice, soaking both sides with custard mixture.  Set aside.

Brush the surface of an electric skillet.  preheated to 350 degrees with butter.  Place soaked bread slices on the skillet and cook until golden brown and crispy, 3 to 4 minutes each side.  Sprinkle with powdered sugar and serve immediately.