Breakfast Cocoa

INGREDIENTS:

  • 1 cup scalded milk
  • 1 cup boiling water
  • 1 1/2 tbsp sugar
  • 2 tbsp cocoa

STEP BY STEP:

Mix cocoa and sugar. Add boiling water, boil for a few minutes, then pour in scalded milk. Beat well and serve.

Blueberry Crumb Cake

Servings:
1 Cake, About 14 Slices

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup butter
  • 2 cup fresh blueberries, washed and dried
  • 1 1/2 cup sugar
  • 3 1/2 cup flour
  • 1 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 8 oz sour cream
  • 3 eggs

STEP BY STEP:

  1. Preheat oven to 350� F. Grease and flour a 9-inch tube pan with a removable bottom.
  2. Beat together butter, 1 cup sugar and cinnamon, continue beating until light and fluffy. Reduce mixer speed and beat in 2 cups flour until well blended and mixture is crumbly. Set aside 1 cup of crumbly mixture.
  3. Mix remaining flour, baking soda, baking powder and salt until well blended. Add remaining 1/2 cup sugar, eggs, sour cream and vanilla. Increase mixer speed and beat for about 2 minutes, stopping to scrape the bowl as needed. Reduce mixer speed to low and mix in the flour mixture and mix until just blended. Fold in 1 1/2 cups blueberries and spoon the batter into the prepared tube pan. Sprinkle the reserved 1/2 cup blueberries around the top of cake, followed by the reserved crumbly mixture.
  4. Bake for about 1 hour or until a cake tester comes out clean. Cool cake in pan for about 10 minutes before loosening from the sides of the pan with a knife. Carefully remove cake from pan by lifting up from the bottom. Cool completely on a wire rack, crumb side up.

Beer Batter Mix

INGREDIENTS:

  • 2-1/2 cups pancake mix
  • 1 can (12 oz) warm beer
  • oil for deep frying

STEP BY STEP:

  1. Combine beer with pancake mix in a large mixing bowl. Mixture should be the consistency of pancake batter.
  2. Heat oil to 3750. When the oil is fully heated, drop batter-dipped fish/shrimp/vegetable/etc into oil.
  3. Cook til golden brown.
  4. Remove the cooked pieces to a plate lined with papper towels which will absorb excess oil. (Try different combinations of brand beers and pancake mixes.)

Basic Pancakes

INGREDIENTS:

 

  • 1/2 tsp salt (very important)
  • 1/4 cup sugar
  • 1 cup milk
  • 2 cups flour
  • 2 eggs (or equivalent egg beaters)
  • 2 tbsp oil
  • 3 tsp baking powder

STEP BY STEP:

  1. Sift dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. Do not beat.
  2. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1/2 ladel/1 large mixing spoon for each pancake.
  3. Cook until bubbled all over the top and brown on bottom. Flip, cook until brown on other side.
  4. Keep you griddle very hot at all times.

TIPS:

Variations:

  • Substitute 1 cup whole wheat flour for white flour.
  • Substitute buttermilk for whole milk and 1 tsp baking SODA for 1/2 tsp baking powder.
  • Put some pecan or walnut pieces in with your dry ingredients (this keeps them from sinking). Or put in some blueberries, also with dry ingredients.
  • Increase your eggs. This will make them a little more like a crepe. Top with sliced apples, brown sugar and cinnamon and fold in half.

Baked Oatmeal

Servings:
4-6 persons

Time to make:
30 minutes

Calories per Servings:
Not Available

INGREDIENTS:

  • 1/4 cup cooking oil
  • 1/4 cup brown sugar
  • 2 eggs
  • 3 cups old fashioned oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/4 cup milk
  • 1 tsp cinnamon
  • 16 oz canned fruits, drained

STEP BY STEP:

  1. Cream oil, sugar and eggs together. Add remaining ingredients and mix. Pour into greased 8 x 11 inch glass baking dish
  2. Add canned or sliced fresh fruit such as peaches, apples, or raisins
  3. Mix with all the other ingredients and bake at 350 degrees F for 30 minutes. Serve with milk and brown sugar.

Baked Eggs Espagnole

Servings:
2-3 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 6 eggs
  • 3 tbsp chopped onion
  • 3 tbsp chopped green pepper
  • 4 tbsp butter
  • 1/4 cup bread crumbs
  • 1/2 cup grated cheese

STEP BY STEP:

  1. Fry onion and pepper in the butter until slightly brown, then pour into a baking dish
  2. Break the eggs into the dish, being careful not to break the yolks.
  3. Mix the crumbs with the cheese and sprinkle over the eggs
  4. Bake in a moderate oven about 350 degrees F until the eggs are set, but not hard
  5. Serve in the dish in which they were baked.

Bacon, Cheese, And Tomato Sandwiches

Servings:
3 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 3 ea slices bacon
  • 2 tbsp mayo or salad dressing
  • 1 ea large tomato, sliced
  • 1/2 tsp dried dill weed
  • 3 ea slices swiss cheese

STEP BY STEP:

  1. Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes
  2. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate, top with tomato and cheese slices
  3. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes.

Turtle Cheesecake

INGREDIENTS:

 

  • 1/2 cup sugar
  • 1/2 cup semisweet chocolate chips, melted
  • 1 cup chopped toasted pecans
  • 1 tsp vanilla
  • 1 bag (14 oz)caramel candies
  • 1 can (5.3 oz) evaporated milk
  • 2 cups vanilla wafer crumbs
  • 2 pkg (8 oz) cream cheese, softened
  • 2 eggs
  • 6 tbsp melted butter

STEP BY STEP:

  1. Combine crumbs and butter and press onto bottom of a 9-inch springform pan. Bake 10 minutes at 350 degrees. Melt caramels in milk in heavy 1 1/2 quart saucepan over low heat, stirring frequently until smooth. Pour over crust. Top with pecans.
  2. Combine cream cheese, sugar and vanilla. Mix at medium speed with electric mixer until well-blended. Add eggs, one at a time, mixing well after each.
  3. Blend in chocolate. Pour over pecans. Bake at 350 degrees for 40 minutes. Loosen cake from rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries if desired.

Raspberry Cream Pie

Servings:
8 servings

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

 

  • 1 1/3 cups sour cream
  • 1/3 cup all-purpose flour
  • 3 cups fresh or thawed frozen raspberries
  • 1 cup sugar
  • 1 tsp vanilla
  • 2 large eggs
  • 1 9-inch unbaked pie shellTopping:

     

  • 1/3 cup all-purpose flour
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup chopped pecans
  • 3 tbsp butter — softened
  • whipped cream
  • fresh raspberries
  • fresh mint leaves

STEP BY STEP:

  1. For pie: In a large bowl combine sugar, flour eggs, sour cream, and vanilla. Fold in raspberries. Spoon into pie shell. Bake pie at 4000 for 30 to 35 minutes or until center of pie appears set.
  2. For topping: Combine 1/3 cup flour, brown sugar, pecans, and butter; sprinkle over hot pie. Bake at 400 for 10 minutes or until golden, covering edges with aluminum foil to prevent excessive browning, if necessary.
  3. Garnish with whipped cream, raspberries, and mint leaves.

Peanutty Pudding

Servings:
6 persons

Time to make:
Not Available

Calories per Servings:
Not Available

INGREDIENTS:

  • 1 cup Quaker Oats
  • 3/4 cup milk
  • 1/2 cup chopped peanuts
  • 1/3 cup chunk style peanut butter
  • 1/4 cup honey
  • 1/4 tsp salt
  • 2 cup prepared non-dairy whipped topping

STEP BY STEP:

  1. Combine all ingredients except whipped topping in large bowl; mix well. Cover; refrigerate 4 to 5 hours or overnight
  2. Mix well, fold in whipped topping. Spoon into dessert dishes; shill
  3. For Variation: Substitute 1/2 cup chopped pecans, walnuts or almonds for peanuts and 3 tbsp cocoa for peanut butter.