Crepes

2 c AP flour
2 tsp granulated sugar
1/2 tsp salt
3 c whole milk
4 large eggs
3 TBS melted unsalted butter
+ 2 more TBS melted butter for cooking the crepes

Whisk flour, sugar and salt together in a medium bowl.

Whisk milk and eggs in a separate bowl. Add half the milk mixture to the flour bowl and whisk until smooth.  Whisk in the 3 TBS melted butter until incorporated. Whisk in remaining milk mixture until smooth. (Batter can be refrigerated up to 2 days before cooking the crepes - will need to whisk again.)

Brush bottom of a 12-inch nonstick skillet lightly with remaining melted butter (and brush between each crepe as well). Heat skillet over medium heat until hot- about 2 minutes.  Add 1/3 c batter to center of skillet and simultaneously lift and rotate skillet in circular motion to swirl the batter all over the bottom of pan. Cook crepes until the edges look dry and start to curl and bottom of crepe is light golden (60-90 seconds).  Using the rubber spatula, lift edge and flip crepe to lightly cook the other side.  Then lift over to slide onto plate.  Continue cooking and stacking your crepes. (Adjust burner heat to keep the crepes just right.)  You can keep the crepes in the refrigerator for 2 days if needed.

With your crepes you can make lots of sweet or savory dishes, for example:

1. Cheese blintzes

Make filling - Stir together
  11 ounces (1 1/4 c + 2 TBS) whole milk Ricotta cheese
  1/2 c 10x sugar
  1 ounce softened cream cheese
  1/4 tsp salt
Keep in the refrigerator ( up to 2 days) until ready to make blintzes.

Working with 1 crepe at a time, spoon 2 TBS filling onto crepe about 2" from the bottom edge and spread into a 4-inch line.  Fold the bottom edge over the filling, then fold sides over filling and gently roll crepe into a tidy package (like an enchilada or burrito). Repeat with remaining crepes. (Assembled blintzes can be stored in the refrigerator up to 24 hours or frozen up to a month.)

When ready to serve, saute the fresh or frozen blintzes in butter, seam-side down until golden (about 2-3 minutes per side if fresh, 6-9 minutes if frozen).  Serve on plate with raspberry sauce or cherry heated cherry pie filling.

2. Crepe Suzette

Bring fresh OJ, and sugar (and optional Grand Marnier) in large skillet over medium heat.  Add butter 1 TBS at a time whisking until incorporated; stir in salt. Continue to gently simmer until sauce is slightly thickened.

2/3 c fresh orange juice
2/3 c sugar
2 TBS Grand Marnier - optional
6 TBS chiller butter cut into pieces
1/4 tsp kosher salt

Slide crepe into sauce and fold into fourths (looks like a pie slice). Carefully plate the crepes. Pour remaining sauce over the crepes. Figure 2 crepes per serving.  Yum!

Almond Puff Loaf

 

First Layer

1/2 cup (1 stick) butter*, cut into pats or 1/2-inch cubes

·         1 cup unbleached all-purpose flour

·         1/4 cup water

·         *If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

·         1 cup water

·         1/2 cup (1 stick) butter*

·         1 cup unbleached all-purpose flour

·         3 large eggs, at room temperature; warm them, in the shell, in hot tap water for 10 minutes if they're cold from the fridge

·         1 teaspoon almond extract

·         *If you're using unsalted butter, add 1/4 teaspoon salt.

Topping

·         2/3 cup jam or preserves

·         1/2 to 2/3 cup slivered or sliced almonds, toasted in a 350°F oven for about 7 to 10 minutes, or until they're a light, golden brown

Icing

·         1/2 cup confectioners' sugar

·         1 teaspoonvanilla

·         4 teaspoons milk or water (approximately)

First Layer

·4 ounces (1 stick) butter*, cut into pats or 1/2-inch cubes

·4 1/2 ounces King Arthur Unbleached All-Purpose Flour

·2 ounces water

·*If you're using unsalted butter, add 1/4 teaspoon salt.

Second Layer

·8 ounces water

Directions

1.   Preheat the oven to 350°F. Lightly grease (or line with parchment) a large cookie sheet.

2.   First layer: In a medium-sized mixing bowl, combine the butter, flour, and salt (if you're using it), working the butter into the flour with a pastry blender or fork, your fingers, or a mixer. Mix until everything is crumbly, then stir in the water. The dough will become cohesive, though not smooth.

3.   Divide the dough in half; if you're using a scale, each half will weigh about 4 5/8 ounces. Wet your hands, and shape each piece of this wet dough into a rough log. Pat the logs into 10" x 3" rectangles on the sheet, leaving at least 4" (but preferably 6") between them, and 2" on each side. These puff up in the oven (hence the name), and you need to leave them room for expansion.

4.   Second layer: In a medium-sized saucepan, bring the water and butter to a boil. Stir until the butter melts, then add the flour (and salt, if you're using it) all at once. Stir the mixture with a spoon till it thickens, begins to steam, and leaves the sides of the pan; this will happen very quickly.

5.   Transfer the stiff batter to a mixing bowl, or the bowl of an electric mixer. Beat it at medium speed for 30 seconds to 1 minute, just to cool it down a bit.

6.   Add the eggs one at a time, beating well after each addition; beat until the batter loses its "slimy" look, and each egg is totally absorbed.

7.   Mix in the almond extract.

8.   Divide the batter in half. Spread half the batter over one of the dough strips on the pan, covering it completely. Repeat with the remaining batter and dough.

9.   With a spatula (or your wet fingers) spread the batter until it completely covers the entire bottom layer of dough. Smooth it out as best you can.

10.           Bake the pastry for 50 minutes to 1 hour, or until it's a deep golden brown. Remove it from the oven, and transfer each pastry to a wire rack.

11.           Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.)

12.           Sprinkle the toasted almonds atop the jam. By this time, your beautifully puffed pastries are probably starting to sink; don't worry, this is all part of the plan.

13.           Icing: Stir together the sugar, vanilla, and enough milk or water to form a thick but "drizzlable" icing.

14.           Drizzle the icing atop the pastries.

15.           Cut into squares or strips to serve.

 

Recipe from King Arthur Flour. Can be made the day before.

Buttermilk Pancakes

1 c flour

1/2 tsp baking soda

1/4 tsp salt

1egg

1 c whole-fat buttermilk

2 TBS melted butter

Mix dry ingredients and mix in wet ingredients.

Cook on griddle.

Homemade Granola

In a large bowl mix together:
4 c old fashioned oats
1 1/2 c sliced almonds
1/2 c packed lt brown sugar (or 1/4 Splenda Brown sugar blend)
1/2 tsp salt
1/2 tsp ground cinnamon

In a saucepan  warm (or microwave for 30 seconds)
1/4 c vegetable oil
1/4 c honey
Stir in 1 tsp vanilla.

Add liquid to oat mixture and stir.
Spread granola in a 15 x 10 inch pan and bake at 300 degrees for 40 minutes.
Stir on baking pan every 10 minutes while in oven.
Transfer pan to cooling rack and let cool completely.

Add:
1 1/2 c craisins

Store in airtight container or self-sealing plastic bag. 
Store at room temperature for a week or freeze up to 3 months.

Serve with yogurt, on ice cream, or use as a topping for a fruit pie.
I like it best for breakfast with Greek Gods Honey yogurt.

Fried Grits

Boil 4 cups of water and add a little salt and 1 cup of stoneground grits.
Simmer uncovered for 30 minutes. 
Pour into a smallish oblong plastic container and cover with fitted top and place in refrigerator.

Next day, dump out the hunk of congealed grits onto the cutting board and pat dry with paper towel.
Thinly slice the number of servings desired and fry in bacon grease.
Shake some salt, pepper, and paprika on one side.  Turn over and lightly salt and pepper the reverse.
Each side should get about 4-5 minutes down such that its crispy when ready to serve. 
Place on paper towel before the plate.
I like to spread a little butter on them but not really necessary.  I usually serve myself 2-3 slices.

Campfire Bacon and Eggs

Prepare campfire or charcoal grill. Let the flames die down and coals are covered with ash.  Lay 2 bacon halves across the bottom of a lunch size brown paper bag so that its completely covered.  Reach into the bag and gently crack the egg over the bacon.  Season with salt and pepper. Securely fold down the the top of the bag three times and poke a hole through the fold with a sharp knife.  Thread a long green stick through the hole and hold the bag so that that the bottom is as close to the hot embers as possible- but w/o touching them.  Cook for 10 minutes, until the egg white is cooked through.  Each person should have their own lunch bag for this.

NB:  Do not let the bag be anywhere near an open flame and do not attempt this on a gas grill.  The bacon fat protects the paper from burning and steams the egg.  This is from a Girl Scout camp.  You can do it with scrambled eggs as well.

Ham and Asparagus Brunch Bake

2 (6-ounce) packages original recipe long grain and wild rice
1 pound asparagus, cut into pieces
2 cups chopped ham
1 cup chopped red bell pepper
1/4 cup finely chopped red onions
1 cup shredded sharp Cheddar cheese

Prepare the rice in a saucepan using the package directions, adding the asparagus during the last 5 minutes of cooking. Remove the saucepan from the heat. Add the ham, bell pepper and onion and mix well.
Spoon into a greased 7 1/2x11-inch baking dish. Sprinkle with the cheese.
Bake at 350F for 25 to 30 minutes or until heated through.

Salty Cake (Ricotta Quiche)

Pie Dough

2 1/2 c flour
1 tsp salt
1 tsp sugar
2 sticks unsalted butter (chilled and cut into small pieces)
1/4-1/2 cup ice water

Combine the dry ingredients in a bowl or mixer.
Cut in the butter until only a few pieces are still sizeable.
Add the water and mix until you can form into two balls.
Cover each in plastic wrap and refrigerate 1 hour.

Shred 2 zucchini, one carrot, and one onion.
Saute with some garlic in a little olive oil. Add some salt and pepper.
Mix in some bacon, sausage or ham bits (or not) and let cool.
Combine 2 eggs, 1 cup ricotta cheese and 2 handfuls or parmesan.
Combine with the veggies and pour into the pie shell.
Cover with cross-hatch strips of dough, paint with an egg wash, and sprinkle some parmesan cheese on top.
Bake at 375 degrees for 50 minutes.

I made a deep dish version using the spring-form pan,
but I have also made it in a tart pan and a regular pie plate.

At Christmas I used snowflake cookie cutters to create the top rather than cross-hatching.

The recipes come from Mary Laurel.

Ricotta Pancakes

1 2/3 cups water
1 1/2 teaspoon vanilla extract
2 cups pancake mix (Bisquick or Krusteaz)
1 cup whole milk ricotta cheese
2/3 cup frozen blueberries

Stir water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Gently stir in the ricotta, then fold in the blueberries.

Heat a griddle over medium heat. Brush with melted butter. Working in batches, spoon 1/4 cup batter onto griddle for each pancake. Cook until golden brown, about 3 minutes per side.

Martha Washinton Pancakes

Mix together:
1 cup Martha Washington pancake mix
¾ cup + milk (to desired thinness)
1 egg
1 Tbs oil

Fry on griddle about 1 minute on each side.

Breakfast Casserole

Preheat oven to 375 degrees F.

Mix together:
6 eggs, beaten
2 cups bread crumbs
1 cup milk
1 cup cooked sausage
1 cup grated Cheddar cheese
1 tsp Dijon mustard

Pour into a 9 x 9 pan and chill overnight.
Bake uncovered for 40 minutes or until set.
Brown under broiler.

Swiss Spinach Quiche

first see recipe for Quiche Pie Crust.

8 oz grated Swiss cheese
2 Tbs flour
1 cup milk
3 eggs, beaten
1/2 tsp salt
Dash pepper & nutmeg
10 oz pkg of frozen chopped spinach, cooked & drained

Toss cheese and flour.
Mix next 5 ingredients.
Combine and mix well.
Pour into Quiche Crust.
Bake at 350 F for 1 hour. Serves 8.

Quiche Pie Crust

1/2 cup soft margarine
4 oz cream cheese
2 Tbs heavy cream
1 1/4 cups flour
1/2 tsp salt

Cream margarine and cream cheese very well.
Beat in cream and then work in flour and salt to make dough.
Wrap in wax paper & refrigerate several hours.
Bake before putting in filling at 425 F until slightly brown.
Pat filling in and put in oven again.
(I have done this in the food processor).

Marian's Quiche

1 9" unbaked pie shell 1/2 tsp salt
1 Tbs soft butter pinch nutmeg
1 lb bacon pinch cayenne pepper
3 eggs 1/3 to 1/2 lb grated Swiss cheese
1 1/2 cups heavy cream

Preheat oven 425 F

Rub butter over pie shell.
Fry bacon crisp and crumble.
Combine all other ingredients except cheese and mix just to blend.
Sprinkle cheese and bacon in shell.
Pour in cream mixture. Bake 15 min. at 425 F.
Reduce oven to 300 F and bake 40 min.

Aunt Bruce's Corn Batter Cakes

1 egg 1 pint buttermilk
1 tsp salt ½ tsp baking soda
cornmeal

Put liquid ingredients in blender and add salt & soda.
Add enough cornmeal to make thin batter.
Let sit awhile.
Cook on very hot greased griddle.
Cakes should be lacy.

Buttermilk Flapjacks

1 egg 1 cup flour
1 cup buttermilk 1 Tbs sugar
2 Tbs oil 1 tsp baking powder
1/2 tsp salt 1/2 tsp baking soda

Beat egg until fluffy.
Beat in rest of ingredients until smooth.
Pour about 1/4 cup batter on hot griddle.
When edges are brown; turn.
If no buttermilk; use 2/3 cup milk & 1/2 sour cream.

Buckwheat Cakes

3 cups Preston County Buckwheat flour
1 pkg yeast dissolved in 1/2 cup warm water
1 tsp salt
2 tsp sugar
1 tsp baking soda
1 cup water

Add 1 1/2 cups of warm water to flour in large bowl.
Add salt and yeast. Batter should be as thick as ordinary
cake batter.
Cover. Set in warm place overnight.

In the morning, save 1 cup batter for starter. Then add
sugar, baking soda, and water to make thin batter.
Store starter in refrigerator.
Next time add 2 cups flour and enough water to make batter
and salt. Use the starter in place of the yeast.

Pancake Non Pareil

Preheat oven 425 F

Combine and beat lightly:
1/2 cup milk
2 eggs plus 1 egg white, lightly beaten
pinch nutmeg
1/2 cup flour

Melt in 12" skillet:
4 Tbs margarine

When hot: pour in batter & bake 15 20 min.
Sprinkle with:
2 Tbs powdered sugar
and return to oven for 2 min.

Sprinkle with lemon juice and serve promptly.