|
Baking
DUTCH BABIES - PUFFY APPLE PANCAKES 2 PEOPLE
Oven to 450.
2 Tbsp butter
2 extra large eggs
1/2 cup flour
1/2 cup milk
1/2 sliced apples or peaches Blueberries/raspberries
cinnamon and sugar
Peel, core and slice apples.
Place 1 Tbsp. butter in individual baking dishes - boats or ramikins
Heat in the oven until the butter is bubbly.
Place sliced fruit in dishes and return to oven while preparing liquid
Beat together the egg, milk and flour.
Pour into the bakers, dividing the mixture equally.
Sprinkle with cinnamon and sugar.
Bake on a cookiesheet for 20 min.
Serve with warm maple syrup and garnish with fruit.
Market supplier of blueberries, strawberries, raspberries: Non Organic
Floralia Growers & Rai Farms
Market Supplier of Non Organic Peaches: Hill Top Farm & Jobst Hof Farm
Market Supplier of Organic Peaches: Ambercott Organic Acres & Klippenstein Organic Acres
STRAWBERRY NUT BREAD
2 cups Walnuts finely chopped
3 cups Flour
4 Eggs beaten
1 tsp Salt
2 cups Sugar
1 1/2 tsp Cinnamon
1 1/2 cups Strawberries mashed
1 tsp Nutmeg
1 cup Bananas mashed
1 cup Oil
1 tbs Orange Peel
Mix dry ingredients. Blend wet ingredients and add to dry.
Bake at 350 for 1 hour. Makes two loaves in ridged half pan.
Market supplier: Non Organic Floralia Growers & Rai Farms
Organic Forstbauer Natural Food Farm & Glen Valley Organic Co-Operative
Entree
FRITATTA 4 - 6 PEOPLE FOR 8 PEOPLE PLUS 50%
10 eggs 1/2 cup flour
1 tsp baking powder 1/2 tsp salt
2 cups ricotta cheese 1 1/2 cups shredded sharp cheddar cheese
1/2 cup melted butter 1/3 each red, green,yellow peppers 1/2 finely chopped jalapeno pepper
Place eggs in mixer and beat. Add flour, baking powder, salt and cottage cheese. Stir in cheese, butter and chilis. Pour into greased 9 by 13 pan. Bake at 350 for 35 mins.
Market supplier of Peppers: Non Organic - Floralia Growers, Apple Barn, Natural Village Farm
ASPARAGUS PUFF
HEAT OVEN TO 350 BAKE UNTIL PUFFED APPROX 30 - 40 MINS
PER RAMEKIN
1 Egg Beaten 2 SlicesBread Cubed
2 Asparagus Spears Chopped 1/4” Salt & pepper to taste
1/3 Cup Grated Gruyere Cheese or Cheddar Cheese 1/2 cup Milk or Creamo
Fill to top of ramekin
METHOD
Sprinkle cheese on bottom of dish
Mix bread and Asparagus together and fill ramekin to the top
Mix in S&P with milk and fill ramekin to the top - leave to soak for 1 hour or over night
Sprinkle the top with lots of cheese
Put ramekins on baking tray
Bake at 350 for between 20 - 30 minutes
You can turn the grill on briefly to bubble cheese at last minute BUT TAKE CARE
LIGHT AND FLUFFY SPINACH QUICHE
1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
11/2 cups chopped spinach
1/4 cup chopped onion
1 ( 9 inch ) unbaked pie shell
Directions
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil. In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil. Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.
Cooking Tip:
Buttermilk Substitute
An acceptable substitute for buttermilk can be made in a pinch using regular milk and vinegar. Simply mix together 1 Tablespoon of vinegar (or lemon juice) and 1 cup of milk (non-fat, whole, or 2%). Allow the mixture to rest at room temperature for 10-15 minutes before using.
Market Supplier of Spinach: Organic Pics Colony Organic Farm
Market Supplier of Onions: Organic Klippenstein Organic Acres
EGGS FLORENTINE WITH YOGURT HOLLANDAISE
1 pkt frozen patty shells (6) or English Muffins
Sauce
3/4 cup plain yogurt
2 eggs
2 tsp sugar
1/4 tsp salt
1/2 tsp grated lemon rind
1/4 tsp tabasco hot sauce
2 cups chopped, steamed spinach
6 eggs poached
Bake patty shells according to directions
Sauce
In top of double boiler or in basin over boiling water whisk together all sauce ingredients and cook over simmering water, stirring constantly until thickened - about 10 to 12 minutes
To serve
Place spinach on muffins or in patty shells
Top with a poached egg and cover with Hollandaise Sauce.
Serve with garnish on plate
STRAWBERRY GRAND MARNIER FRENCH TOAST
STRAWBERRY GRAND MARNIER FRENCH TOAST - 4 PEOPLE
4 Large Croissants
1/2 cup Cream Cheese Softened
16-20 Large Ripe Strawberries - Sliced Thinly
6 Eggs
1 cup Half & Half
1/3 cup Sugar
2 tsp Vanilla or 2 tbs Grand Marnier liqueur
3 Tbs Butter
METHOD
Slice croissants in half lengthwise and spread cream cheese on both sides. If the croissants are freshly baked they can be sliced and left overnight or 1 day old croissants can be used.
Place strawberries evenly one one side and then put the two halves together.
Beat eggs, cream, sugar and Grand Marnier until they are well blended
Pour sauce into dish, or dishes, that will accommodate the four croissants, then lay them in the sauce for a couple of minutes turning so each side is well absorbed but not soggy.
Heat a large frying pan, or griddle, melt the butter and place the croissants on and cook on each side for approx. 3-5 minutes depending on temperature. Make sure that they do not burn.
Dust with icing sugar and serve on a warmed plate with two kinds of fresh fruit and whipping cream. Serve with warmed Maple Syrup.
STRAWBERRY GRAND MARNIER FRENCH TOAST - 4 PEOPLE
4 Large Croissants
1/2 cup Cream Cheese Softened
16-20 Large Ripe Strawberries - Sliced Thinly
6 Eggs
1 cup Half & Half
1/3 cup Sugar
2 tsp Vanilla or 2 tbs Grand Marnier liqueur
3 Tbs Butter
METHOD
Slice croissants in half lengthwise and spread cream cheese on both sides. If the croissants are freshly baked they can be sliced and left overnight or 1 day old croissants can be used.
Place strawberries evenly one one side and then put the two halves together.
Beat eggs, cream, sugar and Grand Marnier until they are well blended
Pour sauce into dish, or dishes, that will accommodate the four croissants, then lay them in the sauce for a couple of minutes turning so each side is well absorbed but not soggy.
Heat a large frying pan, or griddle, melt the butter and place the croissants on and cook on each side for approx. 3-5 minutes depending on temperature. Make sure that they do not burn.
Dust with icing sugar and serve on a warmed plate with two kinds of fresh fruit and whipping cream. Serve with warmed Maple Syrup.
|
