Greatest Recipes

2 c Bisquick

1/2 c Almonds — sliced

2 Eggs

1 c Milk

1/4 c Amaretto

Amaretto Butter (see Recipe) Amaretto Syrup (see Recipe)

Beat pancake ingredients together until smooth. Cook as usual. Recipe By :

4 c Flour

6 tb Sugar

1 1/4 ts Salt — optional

8 ts Baking powder

8 Eggs — (separated)

1 1/2 c Cream

2 c Milk

Sift together the flour, sugar , salt and baking powder (set aside). In a mixing bowl beat the egg yolks well, then add the cream and milk. Mix into this the dry ingredients that have been sifted together. Beat egg whites till stiff, and carefully fold into batter. In hot Aebleskiver pan put 1 1/2 tsp. oil in each cup. Then spoon or pour in batter just to the top of each cup. Bake (fry) until delicately brown underneath, loosen around edges with fork, quickly turn and brown other side. Use cake tester to determine when done. Be careful not to get your pan too hot as the aebleskiver burn easily. Serve dipped in sugar or syrup, or good quality jam or jelly. Makes about 50. Recipe can be easily halved. NOTES : The basic recipe came from the “Danish Favorites” cookbook, Fredsville Lutheran Church, Grundy County Iowa. — Recipe By :

1 cup all-purpose flour

3 tablespoons nonfat egg substitute

1 1/2 cups nonfat plain yogurt

1/2 tes baking powder

3 tablespoons orange juice

3 tablespoons maple syrup

4 Granny Smith apples

or other tart apples peeled/cored/sliced 1/4 teaspoon ground cinnamon

Mint leaves

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each

serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf. 278 calories, 1.2 grams fat per 3 (4- to 5-inch) pancakes with filling.

1/2 c Whole-wheat flour

1/2 c Unbleached flour

1 tb Brown sugar

1 1/2 ts Baking powder

1/4 ts Salt

2 Eggs, separated

4 tb Oil

1/2 c Each, buttermilk, apple

-Juice 1/4 c Chopped almonds

Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg yolks with oil,buttermilk and apple juice.Stir into flour mixture with nuts until all ingredients are moistened (do not over stir).Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear.Makes 8 to 10 pancakes.

1 cinnamon raisin bagel (or your choice) — split

1 teaspoon butter or margarine

1/2 apple — sliced

cinnamon sugar — optional 2 slices American cheese (or your choice)

Lightly toast bagel and spread with butter or margarine while still hot. Top each bagel with apple slices and sprinkle with sinnamon sugar. Place cheese slices on each bagel and broil until cheese is bubbly. Makes 2 half bagels.

16 sl Bread of your choice

8 sl Sharp cheddar cheese

8 sl Ham, sliced thin

6 Eggs

3 c Milk

1/2 ts Dry mustard

1/2 ts Salt

1/2 c Butter, melted

1 c Cornflakes

1. Butter both sides of 16 slices of bread. Place 8

slices in a 8 x 10 inch pan 2 inches deep. Cover bread with sharp cheese and a slice of ham on each piece of bread. Top with the remaining 8 slices of bread. 2. Mix together all the rest of the ingredients except

melted butter and cornflakes. Pour over casserole and refrigerate overnight. 3. Before baking, mix the melted butter and

cornflakes. Spread evenly over casserole. Bake at 350F for 1 hour. Source: Andrea Cassoni, Cyberealm BBS Watertown NY originally posted 9/13/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120