BELGIAN WAFFLES

1 package dry yeast
2 cups lukewarm milk
4 eggs -- separated
1 teaspoon vanilla
2 1/2 cups flour -- sifted
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup butter -- melted

Sprinkle yeast over warm milk; stir to dissolve.  Beat egg yolks and add
to yeast mixture with vanilla.  Stir together flour, salt and sugar; add
to liquid ingredients.  Stir in melted butter and combine thoroughly.
Beat the egg whites until stiff; carefully fold into batter.  Let
mixture stand in a warm place about 45 minutes or until doubled in bulk.
Use 7/8 cup mix per waffle (depends on the iron).
Serves at least 6.

BISCUIT MUFFINS

Makes 12

2 1/2 cups all-purpose flour
1/4 cup sugar
1 1/2 tablespoons baking powder
3/4 cup cold butter
1 cup cold milk

Preheat oven to 400º. Grease 12 (2 1/2-inch) muffin cups. (Muffins
brown better without paper liners.) In large bowl, combine flour, sugar
and baking powder. Cut in butter until mixture resembles coarse crumbs.
Stir in milk just until flour mixture is moistened. Spoon into muffin
cups. Bake 20 minutes or until golden. Remove from pan. Cool on wire rack.

OVEN BAKED DENVER OMELET
 
Serves/makes 4
 
8 eggs
1/2 cup half and half
1 cup shredded cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion

Directions:
In a bowl, beat eggs and half and half until light and fluffy. Stir in cheese, ham, green pepper and onion.
Pour into a greased 9"square baking dish. Bake at 400 degrees for 25 minutes, until golden brown.

STUFFED FRENCH TOAST

These individual baked stuffed French toasts are perfect for a special-occasion breakfast.

Toast

10 to 12 slices bread (white, wheat, or brioche), cut into 12 circles with a 2 3/4" to 3" biscuit or cookie cutter 1/4 cup (about 2 ounces) cream cheese 1/4 cup jam (marmalade, or your choice)

Batter

1/2 cup milk 1/2 cup cream (heavy, light, or half & half) 1/4 cup maple syrup 5 large eggs 1 teaspoon vanilla extract 1/2 teaspoon salt pinch of nutmeg

Grease four 3 1/2-inch diameter 1-cup baking crocks. Place two circles of bread into each cup. Place a tablespoon each of cream cheese and marmalade or jam onto the bread. Top with another circle of bread. Press down. Whisk together the batter ingredients, and slowly pour over the bread. Add more as it soaks in, until all the batter is used. Let sit for an hour or longer. The recipe may be made ahead and refrigerated overnight; or frozen, then defrosted in the refrigerator overnight. Bake the French toast in a preheated 350°F oven for 40 to 45 minutes, until it's puffed and brown. Sprinkle with confectioners' sugar, and serve with additional maple syrup and butter, or fruit sauce. Yield: 4 generous servings, to fill four 1-cup bakers. Recipe can easily be doubled or tripled to feed a larger group.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.

SUPERDUPER FRENCH TOAST

6 eggs
2/3 cup orange juice
1/3 cup Grand Marnier
1/3 cup milk
3 tablespoons sugar
1/4 teaspoon vanilla
1/4 teaspoon salt
finely grated peel of one orange
8  3/4 inch thick slices of French bread

Beat eggs in a large bowl. Add remaining ingredients except bread. Dip bread into egg mixture turning to coat all surfaces. Transfer to baking dish in a single layer pour any remaining mixture over bread. Cover and refrigerate overnight turning occasionally.

Melt butter in skillet over med-high heat. Cook bread in batches until browned about 8 mins each side.

ASPARAGUS EN CROUTE

12 slice Sandwich bread
½ pound Swiss cheese
½ cup Dijon mustard
12  Asparagus spears -- cooked
fresh Rosemary -- finely chopped
4 tablespoon Butter -- melted

Roll slices of bread as thin as possible with a rolling pin; trim crusts. Your will have pieces 3 to 3 1/2" square. Lay squares out on a work surface and cover with a damp cloth for 10 minutes. Cut cheese into fingers, more or less the size of the asparagus spears. Spread each bread square evenly with mustard. Sprinkle with some of the rosemary. Lay an asparagus spear and a strip of cheese on each bread square and roll up. Place seam side down on a buttered baking sheet. Brush rolls with melted butter. Bake in the upper third of a 450 oven for 10 minutes, or until brown and bubbling. Serve immediately.

 

CRAB DIP

24 oz cream cheese
1 cup mayonnaise
14 oz crab meat, squeezed dry or 1/2 lb fresh
1/4 cup sherry
1 teaspoon powdered sugar
1 teaspoon grated onion
1 tablespoon prepared mustard
1/2 teaspoon salt


Melt cheese over double boiler. Add mayonnaise and remaining ingredients.
Can also be prepared in the microwave. Serve warm with small rounds of rye bread.
Also freezes well.

HOT SPINACH DIPPING SAUCE

Serves: 6

2   4 inch  hot green chilies, seeded and chopped -- (wear gloves)
1   2 inch  jalapeno, minced with some seeds
1   small  onion -- chopped
2   tablespoons  vegetable oil
2   medium  tomatoes, peeled -- seeded and chopped
1   10 ounce  package frozen chopped spinach, thawed -- squeezed dry
1   tablespoon  vinegar
8   ounces  cream cheese -- room temperature
2   cups  grated jack cheese
1   cup  half and half

In a small skillet, cook the chilies and the onion in the oil over moderate heat, stirring, for 4 minutes, or until the onion is softened.  Add the tomatoes and cook, stirring, for 2 minutes.  Transfer the mixture to a bowl and stir in the spinach, the vinegar, the cheeses, the half and half, and salt and pepper to taste.  Bake in a buttered 10 inch round ovenproof serving dish in a 400º oven for 20-25 minutes until hot and bubbly.   Serve with chips.  Vary the heat by the amount of jalapeno seeds.

WALNUT-STUFFED BRIE

8 1/2 inch wheel  Brie -- well chilled
1/2 pound  mascarpone cheese
3/4 cup  toasted walnuts -- finely chopped

Using a large knife, split the Brie in half horizontally.  In a small bowl, blend the mascarpone and walnuts.  Spread this mixture in an even layer, to about 1/4 inch from the edge, on the bottom half of the Brie. Set the top of the Brie in place and press gently to sandwich the layers.

Wrap the Brie in plastic wrap. If it came in a wooden container, set it back in the container. Refrigerate for 4 days to allow the flavors to develop.  Let stand at room temperature for at least 3 hours before serving.

MOM'S CREAMY CORN CHOWDER

 Serves 6

2 slices bacon -- diced
1 small onion -- thinly sliced
2 medium potatoes -- pared and diced (about 2 cups)
3/4 cup  water
1 can (1 lb) creamed corn
1 1/2 cups milk
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon sugar
chopped parsley

In medium saucepan, saute bacon and onion until onion is golden.

Add potatoes and 3/4 cup water, bring to a boil. Cook gently, covered,
about 10 minutes or until potatoes are tender but not mushy.

Add corn, milk, butter, salt, pepper, and sugar. Simmer, covered, 5
minutes or until heated through.

Garnish with parsley.

WHITE CHILI

Serves 4.
 
3/4 cup chicken stock
1 medium  onion -- minced
1 large garlic clove -- minced
1/4 cup  canned green chiles -- chopped and drained
3/4 teaspoon  dried oregano
1/2 teaspoon  ground cumin
1/2 teaspoon  ground coriander
1/8 teaspoon  ground cloves
1/8 teaspoon  cayenne pepper
1/2 teaspoon  salt
2 16 ounce can  cannellini beans -- undrained
Reduced fat sour cream
Montery Jack cheese -- grated

Bring chicken stock to boil in a saucepan.
Add next 9 ingredients; cover and simmer to blend flavors, about 10 minutes.
Add cannellini beans; simmer until heated through, about 5 minutes.
Ladle into bowls and top with a spoonful of sour cream and grated cheese.

GRILLED TURKEY BURGERS

For moist, tender and simple turkey burgers

1 lb ground turkey
1/3 cup plain low-fat yogurt
1 egg
3/4 cup herb-seasoned stuffing mix
1/2 cup finely chopped onion
1/2 cup finely chopped parsley
Salt
Pepper

Blend together the yogurt and egg. Add the stuffing mix let stand about five minutes or until the mixture seems sufficiently moist. Stir in the onion and parsley. Add salt and pepper to taste.
Add this mixture to the ground turkey, gently blend together, then form into six patties.
Grill until the meat is firm and no longer pink. Do not overcook.

BAKED BANANA CRUMBLE

Serves 4.
 
3/4 cup  orange juice
1 teaspoon  vanilla extract
4  ripe, firm bananas -- peeled
1/2  cup  flour
1/2  cup  quick-cooking oatmeal
3/4  cup  brown sugar
1/2  teaspoon  nutmeg
1/2  teaspoon  salt
6 tablespoons  cold butter -- in 6 pieces

Combine orange juice and vanilla, reserve.

Slice bananas lengthwise and place cut side up in four buttered baking dishes.

Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Cut in butter until mixture resembles small peas.

Drizzle bananas with orange juice. Spoon crumble mixture over fruit. Bake at 375º  for 15-20 minutes.

CHOCOLATE-ESPRESSO LAVA CAKES WITH ESPRESSO WHIPPED CREAM

Makes 6 servings.

CREAM CHEESE POUNDCAKE

Serves 12.

3 sticks  butter -- softened
3 cups  sugar
6 large  eggs
8 ounces  cream cheese -- room temperature
2 teaspoons  vanilla
2 teaspoons  almond extract
3 cups  flour


Heat oven to 325º. Grease and flour a large bundt pan. Cream butter with sugar in mixer on medium speed. Add cream cheese until well mixed. Add eggs, one at a time, beating until well mixed. Add vanilla and almond extracts. Add flour 1 cup at a time, mixing well after each addition. Beat on high speed for 3-5 minutes. Spoon batter into pan. Bake for 1 hour and 15 minutes or until tester inserted into center comes out clean. Cool in pan for 15 minutes then remove.

HOT APPLE CAKE WITH CARAMEL RUM SAUCE

serves 8 to 10

1 cup (2 sticks) butter, room temperature
1 cup sugar
2 eggs, beaten
1 teaspoon freshly grated nutmeg
1 teaspoon cinnamon
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 medium-size tart apples (McIntosh, Gravenstein, or Granny Smith) cored and finely chopped
3/4 cup chopped walnuts
1 teaspoon vanilla
Vanilla ice cream (optional)
Caramel Rum Sauce

Preheat oven to 350°F. Grease 10-inch pie plate and set aside.

Cream butter with sugar in large bowl. Add eggs and beat well. Sift flour, spices, soda, and salt. Blend into butter mixture. Add apple, nuts and vanilla and mix thoroughly. Pour into prepared pie plate. Bake until lightly browned, about 45 minutes. Serve warm topped with vanilla ice cream and Caramel Rum Sauce.

Caramel Rum Sauce:
Makes about 1 cup

1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1/2 cup (1 stick) butter
1/4 cup rum

Combine sugars and cream in top of double boiler. Set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary. Add butter and continue cooking 30 minutes. Remove from heat and beat well. Add rum and blend thoroughly. Serve warm.

Cake and sauce can be prepared ahead and reheated before serving.

SUNNY BANANA PIE

Serves 6

2 bananas
1 graham cracker pie crust, 9 inch
2 cups milk
8 ounces cream cheese -- softened
3 1/4 ounces package instant vanilla pudding mix

Slice bananas into crust.
Gradually add 1/2 cup milk to softened cream cheese, mixing until well blended.
Add remaining milk and pudding mix; beat slowly 1 min. Pour into crust; chill.
Garnish with toasted coconut, if desired.