Breakfast

Aebleskivers

3 eggs, separated 3 Tbsp. sugar

1/2 tsp. salt 2 c. buttermilk

2 c. flour 2 Tbsp. butter

1 tsp. soda 3 Tbsp. sugar

1 tsp. baking powder

Separate egg yolks from egg whites. Beat egg yolks. Add sugar, salt, buttermilk, flour, butter, soda, sugar, baking powder. Beat egg whites and fold into mixture. Stir. Lightly grease aebleskiver pan with shortening. (Butter flavored shortening tastes best!) Half fill each semi-sphere, then place some chopped apple on top. Turn when lightly browned. Eat while hot with fingers. Dip into powdered sugar.

Breakfast Casserole with Potatoes and Bacon

Serves 6

1 cup frozen hash brown potatoes

1/3 cup onion, chopped

1/4 green pepper, chopped

8-10 slices bacon, crisply cooked and crumbled

1 1/2 cup Cheddar cheese, shredded

1 cup milk

5 eggs

1 teaspoon salt

Pinch of ground red pepper

Paprika

Preheat oven to 350º. Thaw frozen potatoes on baking sheet or large plate. Absorb any excess liquid before proceeding. Spread potatoes in lightly greased 9x13" baking dish. Top with onion, bell pepper, bacon and cheese. Mix remaining ingredients except paprika. Pour over all. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted into center comes out clean. Let stand about 5 minutes before cutting into squares.

Avocado Bean Dip

Combine the following:

4 - 5 diced tomatoes OR 2 cans petite diced tomatoes (drained)

1 can Black Beans (drained)

1 can White Corn (reserve the juice)

2 avocados, diced

1/8 – 1/4 Red onion, diced (could use white or yellow or omit)

2 Green onions, diced (Can omit if you don’t like)

2 Limes, juiced

½ bunch of Cilantro, chopped

Salt to taste (Can use garlic salt also or a combination)

Pepper (2 -3 dashes)

Sugar to taste (omit to save on calories)

As far as the onions and cilantro go you can add as much or as little as you like. Sometimes it needs a little sweetening, so you can either use the corn juice, or just straight sugar. You can play around with it. It tastes a little better after a few hours of being made.

Serving ideas:
1) on burritos with meat (chicken or beef), lettuce, and sour cream;
2) mixed with leftover fajita meat, shredded lettuce, and a dollop of sour cream as fajita salad;
3) serve as a dip with just chips.

Carrot Doughnuts

Mom use to make these when we were kids. Haven't made them in years, but remember them being yummy!

3 ½ cups flour, unsifted 1 cup sugar

4 teaspoons baking powder 2 eggs

2 teaspoons cinnamon 1/3 cup milk

1 teaspoon soda 1 c finely shredded carrots (or coarsely grated)

¾ teaspoon each salt, nutmeg, cloves 1 teaspoon orange peel

2 tablespoon butter or margarine, softened 1/3 cup walnuts

Combine 1 ½ cups flour with dry ingredients. Set aside. In large bowl with electric mixer, beat butter and sugar together until evenly blended. Add eggs 1 at a time beating after ech until light and fluffy. With mixer at medium, add flour mixture alternating with milk; mix just until blended. Stir in carrots, orange peel and 1 ½ cups more of flour – just until blended. Turn soft dough out on a cloth or floured board and pat or roll to ½ inch. Cut with 3 inch cutter. Heat oil to 375°. Lower 2 or 3 doughnuts at a time and as they rise to surface, turn them. Cook, turning until browned on both sides (about 3 minutes. Drain on paper towels. Set doughnuts on rack over baking sheet. Spoon 2 teaspoon glaze over each. Sprinkle with walnuts.

GLAZE: 2 cups unsifted powdered sugar 3 tablespoon orange juice

3 tablespoon grated carrots ½ teaspoon vanilla

Stir until smooth

Cheesy Spinach Quiche

This is a favorite everywhere I take it!

½ c. butter, melted 1 (8 oz.) can green chilies, chopped

10 eggs ½ lb. shredded cheddar cheese

½ c. unsifted flour ½ lb. shredded Jack cheese

1 tsp. baking powder 1 tsp. salt

1 (10 oz) pkg. frozen chopped spinach

Preheat oven to 400 degrees. Place butter in 9x13” pan in warm oven to melt. Beat eggs in a large bowl; mix in four, baking powder, and salt. Squeeze thawed spinach very dry and add to egg mixture along with melted butter, chilies, and all 3 cheeses. Pour into pan and bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake an additional 35-40 mins. Let

stand 5 min. to set.

NOTE: Can substitute spinach and green chilies with bacon (I use bacon bits) or cooked sausage.

New England Apple Cobbler

4 c. apples, sliced thinly 1 c. flour, sifted

1 tsp. cinnamon 1 tsp. baking powder

1 egg ¼ tsp. salt

1 c. butter walnuts, chopped

½ c. cream 1 c. sugar

Place apple in 1 qt. buttered casserole dish. Mix and sprinkle ½ c. walnuts, ½ c. sugar, and 1 tsp. cinnamon over the apples. Beat egg and add cream and butter. Add dry ingredients and ½ c. sugar all at once to egg mixture; stir until smooth. Pour over apples. Sprinkle ¼ c. walnuts. Bake at 325 degrees for 55 mins. Serve with whip cream.

Crepes (Basic)

2 c. flour (sifted)

4 eggs

1 c. milk

1 c. water

1/2 tsp. salt

1/4 c. butter, melted

In a large mixing bowl, use a sieve to sift the flour. Whisk together flour and eggs. Gradually add the milk and water, stirring to combine. Add the salt and butter. Whisk until smooth. Heat a lightly oiled griddle using medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 c. of batter for each crepe, Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes until the bottom is light brown. Loosen with a spatula, turn, and cook the other side. Serve hot.

Pear Walnut Coffee Cake

¼ c. soft butter or marg. ½ tsp. each baking soda and baking powder

½ c. gran sugar ¼ tsp. salt

1 egg ½ c. sour cream

1 c. all-purpose flour 1 lg. pear, diced (apple can be substituted)

½ tsp. vanilla

Nut Topping:

Mix ½ c. packed br. sugar, ¾ tsp. cinnamon, and 2 Tbsp. marg. until well mixed. Stir in ½ c. chopped walnuts.

Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth. Mix flour, soda, baking powder, and slat. Add to butter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in greased 9”x9” baking pan. Sprinkle nut topping evenly. Bake 350 degrees for 40-45 mins. until top is well browned.

Sour Cream Almond Coffee Cake

½ c. marg. 2 c. flour

¾ c. sugar 1 tsp. baking soda

3 eggs 1 tsp. baking powder

1 tsp. vanilla 1 c. sour cream

Topping:

Mix together ¾ c. brown sugar, ¾ c. sliced almonds, 4 Tbsp. Flour, ,¼ tsp. cinnamon. Add

4 Tbsp. Margarine. Mix well.

Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Blend in vanilla. Sift together flour, baking soda, and baking powder. Add dry ingredients alternately to butter mixture with sour cream. Spread half batter into buttered 9’x13” pan. Sprinkle half topping. Add other half of batter with topping to cover the rest. Bake 350 degrees 30 mins.

Whole Wheat Waffles

1 1/2 c. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 Tb. sugar

1 large egg

1 1/2 c. lukewarm milk

1/3 c. melted butter or vegetable oil

Preheat your iron while you make the waffle batter.
Whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, whisk together the egg, milk, and butter or oil.
Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy; that's OK.
Cook the waffles as directed in the instructions that came with your waffle iron.
Yield: 3 generous round Belgian-style (deep-pocket) 7" waffles.

Basic Crepes

1 c. flour (use sieve for this)

2 eggs

1/2 c. milk

1/2 c. water

1/4 tsp. salt

2 Tb. melted butter

In large bowl whisk flour and eggs. Gradually add milk and water. Whisk to combine. Add salt and melted butter, beat until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Pour batter (approx. 1/3 c.). Tilt pan with a circular motion so that the batter coats the surface evenly. Cook crepe for about 2 minutes until lightly brown and lightly cook other side. Serve hot with toppings!

Mama Savoldi's

RECIPES