German Pancakes

Ingredients:
1 cup flour
1 cup milk
6 eggs
6 tbs. butter
pinch of salt

Optional Ingredients:

1 tsp. vanilla

1 tsp. cinnamon

Directions:

Preheat oven to 450 degrees. Put butter into a 9x13 pan, and put the pan in the oven until hot. Meanwhile, mix the remaining ingredients together. Once the butter is melted, pour the batter into the pan. Then, watch it grow! (Bake for 20-25)

Whole Wheat Pancakes

2 cups whole wheat flour

2 teaspoons baking powder

1 teaspoon salt

2 eggs, well beaten

2 cups milk

2 tablespoons vegetable oil

1 tablespoon Honey

Stir together dry ingredients. Add eggs, milk, oil and honey. Stir until dry ingredients are moistened (batter may be lumpy). Cook on preheated griddle until bubbles form and edges start to dry. Flip and cook until lightly browned. They are really good served with sliced strawberries and bananas, drizzled with honey.

Makes around 16 pancakes

Store extra batter in the fridge and use the next day.

Hash Brown Casserole (like Cracker Barrel's®)

Prep. Time: 0:45 Serves: 8

10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns

-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Baked Pears with Vanilla Yogurt Sauce

(From Studio5)
Ingredients:
3 containers (6 oz ea) low-fat vanilla yogurt
2 medium pears (Bartlett or D'Anjou pears)
1/2 cup apple juice
1 cup water
1 tablespoon honey
1/2 cup low-fat granola

Method:
Preheat oven to 375 degrees F.
Line a colander with paper towels and place over bowl to catch drips. Pour yogurt into colander and allow to drain about 30 minutes.
Cut pears in half lengthwise and remove core with a melon baller or small spoon. Place pears, cut side down, in a shallow baking dish just large enough to hold them.
Pour apple juice and water over pears; drizzle with honey. Cover pan loosely with foil and bake about 35 minutes or until tender.
While pears are baking, place granola in a shallow baking pan or pie plate and toast in oven 10 minutes; set aside.
When pears are done, pour baking liquid into a small saucepan and reduce over medium heat until about 1/4 cup of syrup remains; set aside to cool.
Divide yogurt among 4 shallow bowls. Place warm pear half, cut side up, over yogurt. Top with toasted granola and drizzle with syrup. Garnish with a mint leaf, if desired.

Notes: Delightfully delicious and nutritious recipe from 3-A-Day of Dairy for strong bones and healthy bodies! For more bone healthy recipes see http://www.3aday.org/
Serves 4
For nutrition analysis go to http://www.utahdairycouncil.com/

Crepes

(From Studio5)

Ingredients:
1 ½ cups flour

1 pkg Instant Pudding Mix
1 Tablespoon sugar

1 container raspberries (or desired fruit)
½ teaspoon baking powder

½ cup powdered sugar (if desired)
½ teaspoon salt
2 cups milk
2 OAKDELL eggs
2 Tablespoons melted butter
½ teaspoon vanilla
½ teaspoon lemon peel

Method:
1. In a medium mixing bowl, make instant pudding according to instructions on package. Cover, and refrigerate.

2. Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth.

3. Spray pan first with non stick cooking spray. Heat both pans on medium heat.

4. Pour ¼ cup 0f batter onto skillet; immediately rotate skillet until thin film of crepe is formed. Cook until light brown, then turn upside down onto second skillet.

5. Stack crepes, placing waxed paper between each. Keep covered. Place 1 spoon of pudding down the middle of a crepe. Place berries on top of pudding. Roll crepe around berries and pudding, placing seam on bottom. Sprinkle a few extra berries on the plate, then dust with powdered sugar is desired.

German Pancakes

3 Tablespoons butter
1/2 Cup flour
1/4 teaspoon salt
1/2 Cup milk
3 eggs

Melt butter in the oven in an 8 x 8 square metal pan. Whip eggs in a bowl until thick and lemon colored. Add flour, salt and milk and mix until smooth. Pour batter into pan over melted butter. Bake at 450 degrees for 12 minutes. Serve with syrup, powdered sugar or jam.

Honey-Cinnamon Spread

1 package (8 ounces) regular or light cream cheese, softened
2 tablespoons honey
1/4 teaspoon ground cinnamon
1 bagel, toasted

Directions:
1. Combine all ingredients in Small Batter Bowl; mix until smooth.
2. Toast bagel in toaster. Remove toasted bagel from toaster using Bamboo Tongs. Spread cream cheese mixture on bagel.

Yield: 1 cup

©The Pampered Chef, Ltd. 2008

Eggs Over Easy

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom

2 eggs (the fresher the better)
1 tablespoon unsalted butter
Salt and pepper

Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, crack the eggs into the pan. Lift the handle about an inch so that the eggs pool in the far corner of the pan. Hold for 30 seconds or until the whites start to set, then lower the handle and give the pan a jiggle just to make sure there's no sticking. Season with a pinch of salt and pepper and continue to cook over low heat until the whites become opaque. Jiggle to loosen the eggs, then lift the pan, holding it about a foot above the heat. Now, flip the eggs over by pushing the pan away and snapping upward simultaneously. Once the eggs start their somersault, raise the pan to meet them so that the exposed yolks experience the softest landing possible. The goal of course is to avoid breaking the yolks. If you succeed, count to 10 slowly then flip the eggs again, slide them onto a plate and serve. If the yolks do break, act like you meant them to, fry for another minute and serve. They'll still taste great.

Scrambled Eggs Unscrambled

Recipe courtesy Alton Brown
Show: Good Eats
Episode: Cable in the Classroom

5 eggs
5 tablespoons milk
1 pat of butter
Kosher salt
Ground pepper C
hives or parsley to garnish

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

Waffles From Scratch

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted

1) In a small bowl, combine the flour, baking powder and salt. Combine egg yolks, milk and butter; stir into dry ingredients just until moistened.

2) In a small mixing bowl, beat egg whites on medium speed until soft peaks form; gently fold into batter

3) Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Top with confectioners' sugarand fruit or serve with syrup. Or in our case, fresh strawberries and real whipped cream.

Yeild: 4 waffles(about 6 inches)

Apple Pie Muffins

best ever apple pie muffins-

Topping

1/2 cup firmly packed brown sugar

1/3 cup all-purpose flour

1/4 cup unsalted butter, melted

1 teaspoon cinnamon

Muffins

1 1/2 cups firmly packed brown sugar

2/3 cup vegetable oil

1 egg

1 1/2 teaspoons vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

2 cups diced peeled firm tart apples (such as Spy, Granny Smith)

-Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.

-Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.-In a separate bowl, sift together flour, soda and salt.-Stir oil mixture into flour mixture alternately with buttermilk.

-Fold in apples, mixing just until combined.-Spoon into greased muffin cups filling 3/4 full.-Sprinkle topping over evenly.-Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.