Recipes for
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Spinach Omelet Special (SOS)
The "Prepare it tonight while you're still sort of awake and
impress guests in the morning with how early you got up for them" dish.
Ingredients:
| 12 eggs beaten well | ||
| 1/2 Cup Italian Bread Crumbs | 1/2 cup of 1/2& 1/2 | 8oz Shredded Cheddar Cheese |
| 12 oz Small Curd Cottage Cheese or Ricotta Cheese | 1/3 Cup Parmesan Cheese, Graded | 1 Cup Drained, Frozen Spinach |
| 1/8 TSP Nutmeg | 1 TSP Onion Salt or 3 TSP Freshly Graded Onion |
Dash of Black Pepper |
Squeeze dry the spinach and stir in the nutmeg and onion. Combine all ingredients in a large bowl, mixing well. Grease a 9 X 13 Baking Pan. Spread mixture evenly into the pan. Cover and refrigerate overnight.
In the morning, let the omelet stand for 30 minutes before baking. Preheat the oven to 350 degrees and bake for 40 minutes. Test with toothpick or knife in the center (they should come out clean).
Cut into portions and top with a dollop of sour cream and
chopped red pepper.
We serve this with corn meal muffins and sausages.
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Fruit Compote
All-purpose-It’s-the-Berries Compote
The, "You've got some time now but when you need that topping you won't have a minute to spare" recipe:
Ingredients:
| 1 Orange: | 1 Lemon: | 3 Pears, peeled, cored and cut up: |
| ½ pint fresh raspberries: | 3 cups whole fresh cranberries: | 1 ½ cups sugar: |
| ¼ tsp. ground anise: | 1 tbs. minced candied ginger: | ½ cup Triple Sec: |
Remove and reserve zest from orange and lemon. Peel and section orange and lemon.
Place pears, raspberries, cranberries, orange and lemon segments and zest in a stainless saucepan. Warm over medium heat. Stir in sugar, anise, ginger, and Triple Sec.
Bring to a boil on high for 8 to 10 minutes or until cranberries start to burst. Reduce heat to low and cook another 10 minutes. Remove from heat and cool.
Store in glass jar in refrigerator for up to 6 weeks. Excellent with pork, chicken or spread on brie cheese as an appetizer. Also tops sponge cake or angel food for a yummy desert! With whipped cream, of course.
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Banana Nut
Muffins
A great way to add bran in the diet and
use the ripe bananas!
Ingredients:
| 1/2 Cup butter (1 stick) | ||
| 1 Cup sugar | 2 large eggs | 2 large, very ripe bananas, mashed |
| 2 Cups all purpose flower | 1/2 Cup Bran | 1/2 Cup Chopped Nuts (Pecans or Walnuts) |
| 1 TSP Baking Powder 1 TSP Salt 1 TSP Baking Soda 1 TSP Vanilla |
1/2 TSP Cinnamon 1/2 TSP Nutmeg |
1 Cup + 2 TSP Butter Milk |
Beat together the butter and sugar until light and fluffy. Add eggs, one at a time. Add bananas, and beat mixture until smooth. Meanwhile preheat the oven to 400 and grease and prepare muffin pans. Mix flour, bran, salt, baking powder, soda, nuts, vanilla and nutmeg together as dry mix. Stir together the egg mixture, buttermilk and dry mix until moistened don't over mix or they will be tough. Spoon into pans 2/3 full and bake 15 to18 minutes till golden. cool on rack and serve warm with a dusting of powdered sugar. I serve with honey butter or for the chocolate fans stir into the batter a 1/2 cup mini chocolate chips .
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Oatmeal Soufflé
The, "I-know-you-hate-oatmeal-but-try-this-anyway" recipe:
Ingredients:
| 1 cup of milk | 2 tablespoons butter | 3/4 cup quick-cooking oatmeal |
| 1/3 cup cream cheese (low fat) | 1/4 teaspoon salt | 1/2 cup brown sugar |
| 1/2 teaspoon nutmeg | 1/2 teaspoon cinnamon | 3 eggs, separated |
| 1/2 cup raisins | 1/2 cup chopped walnuts |
Put milk and butter into a small saucepan and heat until barely boiling. Slowly add the oatmeal, stirring constantly. Cook the oatmeal until thick, stirring often. Remove from heat and add cream cheese, salt, sugar, nutmeg, and cinnamon. Stir briskly to blend and smooth the mixture. Beat the 3 yolks slightly and slowly add them to the oatmeal, stirring constantly. Stir in raisins and walnuts. Beat the egg whites until stiff. Gently stir and fold the whites into the oatmeal mixture. Don't overfold. Spoon mixture into soufflé dish. Bake 35-40 minutes or until the soufflé is set. Serve warm with milk.
From
Dotti’s, the former owner's kitchen
in
the luxurious
Cambridge
House Bed and Breakfast
123 East Main Street,
PO Box 365 ~ Cambridge, WI
53523
Phone 608 / 423 - 7008
Baked Apple Pancake
1/3
cup flour + 2tablespoons wheat bran
1/3
cup milk
Dash
of Salt
4
Eggs Separated
3
Tablespoons Butter
1/2
cup sugar + 2 Tablespoons brown sugar
1
Teaspoon cinnamon
1/4
graded fresh nutmeg
1/2
Teaspoon of Vanilla
4
large Granny Smith apples, peeled, quartered and sliced
Procedure:
·
Preheat the oven to 350 degrees. Place
9" ovenproof glass pie dish with deep sides in preheated oven.
·
Beat egg whites until stiff. Mix
flour, milk, salt and egg yolks in separate bowl with hand mixer.
Then gently fold egg white mixture in.
·
Sauté apples, sugar, margarine and cinnamon in skillet for 2 - 3
minutes until apples are well coated.
·
Pour apples into heated glass pie dish sprayed with non-stick cooking
spray. Pour the batter over apple
slices. Bake for 20 minutes at 350
degrees until the pancake is brown and puffy.
·
Remove from oven and loosen sides.
Place a round plate over glass pie dish and flip over.
Cut the pancake in wedges and serve with maple syrup.