2 cups berries
2 Tbsp sugar
2/3 cup low-fat ricotta cheese
¼ cup strawberry preserves
3 large eggs
2/3 cup milk
2 Tbsp. brown sugar
2 tsp. vanilla extract
12 slices (3/4 inch thick) French bread
Vegetable oil, butter or margarine
Combine berries and sugar in a small bowl.
Combine ricotta cheese and preserves in a separate bowl; mix well.
Combine eggs, milk, brown sugar and vanilla extract in a shallow bowl; mix well.
Spread the ricotta-preserve mixture evenly over six bread slices.
Top with remaining slices to form sandwiches.
Heat small amount of oil (or butter or margarine) in large, nonstick skillet over medium heat.
Dip sandwiches in egg mixture, coating both sides.
Cook on each side for about 2 minutes or until golden brown.
Sprinkle with powdered sugar; top with berries.
Serve with maple syrup.
¾ cup apple cider
½ cup packed brown sugar
½ cup corn syrup
2 Tbsp butter or margarine
½ tsp lemon juice
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
1 cup all purpose flour
1 Tbsp sugar
2 tsp baking powder
½ tsp salt
½ tsp ground cinnamon
2 eggs, separated
1 cup milk
½ cup canned pumpkin
2 Tbsp vegetable oil
In a saucepan, combine syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer, uncovered, for 20 to 25 minutes or until slightly thickened. Let stand for 30 minutes before serving.
For pancakes, combine the dry ingredients in a bowl. In another bowl, whisk the egg yolk, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a large mixing bowl, beat the egg whites until soft peaks form, fold into the batter.
Pour batter by ¼ cupfuls onto a hot greased griddle or skillet. Turn when bubbles form on the top of the pancakes. Cook until second side is golden brown. Serve with warm syrup.
1 cup packed brown sugar
½ cup butter
2 Tbsp honey
1 cup chopped pecans
1 (1 pound) loaf French bread, cut into ½ inch slices
2 cups chopped ham
6 eggs, beaten
1 2/3 cups milk
1 tsp vanilla
1 Tbsp sugar
1 tsp pumpkin pie spice
Combine brown sugar and honey in a 1 qt saucepan. Cook over medium heat, stirring frequently, until sugar melts (2 – 3 minutes). Pour into ungreased 13 X 9 in baking pan. Sprinkle with pecans. Top with half of the bread slices; sprinkle with ham.
Combine eggs, milk and vanilla in a large bowl; beat until well mixed. Dip remaining bread slices in egg mixture on one side only. Place over ham, dipped side down. Pour remaining egg mixture over bread slices.
Combine sugar and pumpkin pie spice in a small bowl; sprinkle over top. Cover and refrigerate for 4 hours or overnight.
Heat oven to 350°. Bake, uncovered, 50 – 55minutes or until golden brown and a knife inserted in center comes out clean. Let stand for 10 minutes. Cut into 8 servings. Invert onto serving plates. Serve with maple syrup if desired.
1 TBSP water
salt ¼ tsp
Whisk eggs, water, salt and pepper in a bowl.
Heat 6 inch omelette pan (or heavy bottomed, non stick sauté pan), add 2 TBSP butter. Add egg mixture and let cook 30-40 seconds. Using a rubber scraper, pull the cooked edges towards the center, and let the uncooked egg slide into its place on the bottom. When there is no more runny egg remaining, just a little custardy top, remove from heat. With a rubber scraper, flip one side over the middle of itself as you tip the pan back up and slip the omelette onto a plate.
The nice thing about making an omelette is that even if it does not turn out right, it will still taste good!
Western Omelette (often called Denver omelette)
Add diced ham, green peeper, onion and cheese.
A flavoring is added to the beaten eggs before they are cooked. Flavorings can include herbs, meats, potatoes and cream.
These are the most well known. A filling is spread on the eggs that have been partially cooked, then folded and served.
These are filled omelettes with a twist. A garnish is usually placed on top of the omelette or tucked into the fold. A ribbon of sauce can surround them and sometimes a slit will be cut into the omelette and some of the sauce spooned into it.
Similar to Italy’s frittata and Spain’s tortilla, these omelettes are cooked for a longer time and turned over in the pan halfway through the cooking process. They are not folded.
The eggs are mixed with the fillings before adding them to the pan. No folding or flipping over is required. They are sometimes finished briefly under the broiler.
1 bag Lentils
1 can diced tomatoes
1 large chicken stock
2 Tbsp Balsamic vinegar
3 carrots, diced
2 celery stalks, diced
1 meduim onion, diced
1-2 Tbsp parsley (fresh or dried)
Acini De Pepi pasta
Combine all ingredients and simmer 1-2 hours.
Serve with parmesan cheese.
Heat oven to 375°F.
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
Bake 13 to 17 minutes or until golden brown. Serve warm.