French Crepes

Beat:

1 3/4 c. flour
1 tsp. salt
3 eggs, beaten
1 1/2 c. milk

* add at least 1/2 cup more if using soymilk

COMMENTS: This recipe was given to by my cousin Vernon when he came to visit my family from France.

Cranberry Pecan Granola

Mix on baking sheet:
2 cups old-fashioned rolled oats (I used a mixture of rolled oats, rolled barley, flax seed and kamut)
1/3 cup chopped pecans
1/3 cup coconut flakes, unsweetened
1/3 cup chopped cashews

Mix in medium saucepan:
1/3 cup frozen cranberry juice cocktail, thawed
1/3 cup honey (or brown sugar)
2 Tbsp. vegetable oil
1 tsp. cinnamon
1/2 tsp. allspice

Bring to a boil, whisking till the brown sugar disolves or the honey melts. Pour hot syrup over oat mixture; stir to coat evenly. Spread mixture evenly over greased baking sheet.

1 cup dried cranberries (I used a mix of dried cranberries, dried chopped cherries, and dried chopped apple)

Bake at 325 F until edges are golden brown, about 20 minutes. Add dried fruit; stir to blend. Bake until granola is golden and beginning to dry, about 12 minutes longer. Cool completely on baking sheet.

Keeps in airtight container at room temperature for up to 1 week.


COMMENTS: Lightly crunchy with absolutely incredible flavor.

Carrot Cake

Mix together:
3 c. carrots, grated
2 c. flour
1 c. granulated sugar
1 c. brown sugar
2 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. cinnamon
pinch allspice

Mix together then add to the dry ingredients:
4 eggs
1/3 c. veg. oil
1 1/4 tsp. vanilla
1 (8oz.) can of crushed pineapple
3/4 c. chopped pecans

Mix just till moist. Bake in greased and floured 9x13 cake pan at 350 F for 35 -40 minutes (till toothpick comes out clean).

Can be topped with a light layer of cream cheese icing but it isn't necessary.
1 3/4 c. confectionary sugar
1 (4 oz.) pkg. cream cheese
1/4 c. butter, softened
2/3 tsp. vanilla
1/2 c. chopped pecans

COMMENTS:
This cake turns out very flavorful and super moist. Make sure not to add any extra oil.

Enjoy!!

Classic Hershey Choc. Chip Cookies with a Twist

Beat:

3/4 c. granulated sugar
1 c. butter, softened
3/4 c. brown sugar

Add and beat till smooth and creamy:

2 eggs, beaten

Mix and add to wet ingredients:

2 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Once mixed together, add

2 c. choc. chips
(or) 1 1/2 c. raisins
1/2 c. chopped pecans

Bake on ungreased cookie sheet
Bake at 375 F for 8-10 minutes
Makes 5 doz. cookies

Mrs. Martin's White Cake

Mix: 2 eggs
1 c. white sugar

Add: 1 c. white flour
1 tsp. baking powder

Bring to a boil and add to the flour and sugar mixture:
1/2 c. milk
2 T. butter
1/2 tsp. vanilla

Bake in greased and floured 8x8 in. pan @ 360F for 25 min.

Comments: This is the easiest, delicious, no-fail white cake. It consistently comes out beautiful, light and soft. Icing isn't necessary but I like to serve it with a scoop of sliced strawberries or a coconut topping.

Coconut topping:
Heat in a saucepan till boiling
1/2 c. brown sugar
1/4 c. butter
1/4 c. milk
1/2 c. coconut
1/4 c. crushed pecans
1/2 tsp. vanilla

After the cake is cooked, pour topping on slightly cooled cake and place under broiler for 2-5 min. till slightly browned. Prop door slightly open and watch carefully that the topping doesn't burn. Cool before serving.

Savory Pumpkin Soup

...made by my sweet chef

Ingredients:
1 med. white onion, chopped
2 Tbsp. butter or margerine
2 (14.5 ounces) cans chicken broth
2 cups sliced peeled potatoes
6 cups cooked/canned pumpkin
2 cups milk/soy milk
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup sour cream (opt.)
1 Tbsp chopped fresh parsely
3 bacon strips, cooked and crumbled (opt.)

Instructions:
In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, pumpkin; cook till potatoes are tender, about 15 minutes. Remove from heat and puree in a blender or food processer until smooth. Return to the saucepan. Add milk, nutmeg, salt and pepper; heat through.
Combine sour cream and parsley. Spoon soup into bowls and top with a dallop of sour cream, sprinkle with bacon.

Serves:6


Comments:
This soup has a complex flavor; smooth and savory with a contrast of sweet'n spicey nutmeg, drawn together by the creamy touch of sourcream.


found on www.allrecipes.com

Lamb Chops with Saute'd Carrots and Baked Potato

4 lamb chops

1Tbsp freshly chopped mint leaves

Salt and Pepper

Olive oil for frying

Pat lamb chops till dry with a paper towel. Season with salt and pepper on both sides. Place in skillet and sprinkle with mint leaves. Fry about 5 minutes on each side for medium rare meat.

2 carrots, sliced

1 Tbsp lemon juice

1 Tbsp water

2 tsp. sugar

1 Tbsp finely chopped fresh mint leaves

Slice carrots and saute till tender. Mix lemon juice, water, sugar, and mint. Add to carrots, mix and heat 1 minute, till bubbling.

2 medium potatoes
3 tsp. butter
3 tsp. fresh onion greens finely chopped


Wash potatoes and puncture with a fork all around. Rub skins with margerine and bake in oven at 375 F for approx 1hr. or until you can easily insert a fork. Cut potatoes in half length-wise and cut out the potaoto. Mash potato with butter till fluffy and smooth, add fresh onion, and salt and pepper to taste. Fill potato skins with the mashed potato. Keep in warm oven till ready to serve.

Comments:

Can be prepared in 1 hr. 15 min

Serves 2

Potato & Corn Chowder

Ingredients:
1 pkg. bacon, chopped
5 cups potatoes, cubed
2 1/2 cups corn
2 1/2 cups onion, minced
3 cloves garlic, minced
2 1/2 cups celery, diced
2 1/2 cups carrots, diced
10 cups whole milk
1 3/4 cup butter/margerine
1 3/4 cup flour
1 cube chicken boullion
Salt and Pepper to taste

1. In large skillet fry bacon till just crispy. Drain and save drippings.
2. In same skillet with bacon drippings fry onions, garlic, and celery till translucent.
3. Place into a large skillet the onions, celery, garlic, corn, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
4. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in milk and stir constantly until thick and smooth. Stir into vegetables. Add bacon. Heat through, but do not boil.
5. Season with salt, pepper, and chicken boullion (Cubes can be melted in a few tablespoons of boiling water).


Notes: I made this recipe at work with several of my students. It was a HUGE hit.

Soft & Moist Pumpkin Loaf

Ingredients:
2 cups pumpkin
1 1/8 cups margerine
4 eggs
1 1/2 cups sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ginger
3 cups flour
2 tsp. baking powder
2 tsp. baking soda
1/4 cup crushed walnuts, choc. chips, cherries, etc (opt.)

Mix together wet ingredients and sugar. Add the dry ingredients. Stir until mixed. Pour into greased loaf pans. Bake at 375 F for 40 - 50 min.

Comments:
This loaf turns out very soft, moist and fluffy....almost like a cake.

Moist Banana Bread

Ingredients:
2 cups all-purpose flour
1 tsp. salt
2 tsp. baking soda
1 cup white sugar
1 cup brown sugar
1 cup butter
2 1/4 cups mashed overripe bananas
4 eggs, beaten
1 tsp. cinnamon
1 tsp. vanilla
1 cup chopped walnuts or pecans (opt.)

Directions:
1. Preheat oven to 350 degrees F. Grease and flour 2 9x5 inch loaf pans.
2. Sift the flour, salt, cinnamon, and baking soda into a large bowl. In a separate bowl, mix butter, vanilla, and sugar till smooth. Stir in the banana, eggs and walnuts until well blended. Pour wet ingredients into the dry mixture; stir just till blended. Pour batter evenly into the two loaf pans.

Bake 60 minutes, until knife inserted into the crown of the loaf comes out clean. Let loaves cool 10 min. before turning out onto cooling rack; cool completely before wrapping in aluminum foil to keep in the moisture.

COMMENTS:
When baked this loaf looks very dark and yet isn't overcooked. It is dense and yet very moist with a very rich flavour. There are no dry edges.

DELICIOUS!!