| EASY ORANGE CRESENT
SWIRLS |
1/2
cup firmly packed brown sugar
2 tablespoons margarine or butter
1 tablespoon grated orange peel
3 tablespoons orange juice
2 (8 oz.) cans refrigerated crescent dinner rolls |
|
Heat
oven to 375°F. Spray 12x1/2 - inch pizza pan with
nonstick cooking spray. In small saucepan, combine
brown sugar, margarine, orange peel and juice; mix
well. Cook and stir over medium heat until bubbly.
Set aside.
Remove
dough from each can in one long roll; do not unroll.
Cut each roll into 12 slices. Arrange slices evenly;
cut side down, in sprayed pan. Spoon brown sugar mixture
evenly over slices.
Bake
at 375°F for 13-15 minutes or until golden brown.
Remove rolls from pan with pancake turner. Serve warm.
Makes
24 rolls.
Recipe from Pillsbury Classic Cookbooks
April 2001. |
| 6
eggs
1 cup milk
1/2 teaspoon salt
1 cup flour
1
tablespoon butter
1 large can apple pie filling
Combine
eggs, milk and salt in blender until fluffy. Tap in
a little flour at a time, blending until all is blended.
Melt 1 tablespoon butter in 9x13 pan in a 425°F
oven. Spread a large can of apple pie filling in pan
and pour batter over filling. Bake 20 minutes at 425°F.
Serve with hot syrup or lemon syrup (mix fresh lemon
juice with powdered sugar).
Recipe from the Chesterfield Ward
Cookbook - 1987.
RC Note: This is a really fun recipe
to let kids watch bake. The fluffy batter bakes up
into a HOOT of a dish. When my mom made it years ago
the sides baked up almost 4 inches high in places
- almost looking like a large bowl. I originally had
this recipe without the apple pie filling. |
1/4
cup margarine, melted
2 tablespoons honey
1/2 teaspoon ground cinnamon
3 eggs
1/2 cup orange juice
6 slices white bread |
|
Combine
butter and honey in a 13x9x2 inch baking dish, spreading
to sides of dish. Sprinkle with cinnamon. Combine
eggs and juice in a small bowl; mix well. Dip bread
slices, one at a time, into egg mixture, coating well.
Let drain and place on top of honey mixture. Bake
at 400°F for 20 minutes or until browned. Invert
to serve. Serve with additional honey.
|
| 1/2
cup butter
1/4 cup sugar
1 egg
1/2 tsp. vanilla
1 1/4 cups flour
1/4 tsp baking soda
3/4 cup quick-cooking oats
1/2 cup (2oz) shredded reduced fat Cheddar cheese
1/2 cup minced lean cooked ham
Cream
butter; gradually add sugar, beating well at medium
speed of an electric mixer. Add egg and vanilla, beating
well. Combine flour and soda; add to margarine mixture,
stirring well. Stir in oats, cheese and ham. Drop
dough by 2 level teaspoonfuls per cookie 2 inches
apart onto cookie sheets that have been coated with
cooking spray; flatten slightly. Bake at 375°F
for 10 minutes or until lightly browned. Cool on wire
racks.
Yield:
2 1/2 dozen |
| 1
box yellow cake mix
4 eggs, beaten
3/4 cup oil
1 cup buttermilk
1 cup brown sugar
2 teaspoons cinnamon
1/2 cup finely chopped pecans
Mix
cake mix, eggs, oil and buttermilk. Pour into a greased
9x13 baking dish. Combine brown sugar, cinnamon, and
pecans in a small bowl. Swirl into batter. Bake at
300°F for 40 to 60 minutes. Check after 40 minutes
with a toothpick.
GLAZE:
1
cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
Mix all ingredients together and pour over warm cake.
RC
Note: This wonderful cake is best warm. You can reheat
individual servings in the microwave - about 25-30
seconds. |
|
NO TIME FOR BREAKFAST? TRY…
- A sandwich
baggie of cereal - great for the morning commute.
- Homemade
Muffins - are almost always healthier than the store bought
jumbo muffins.
- A cup
or bowl of vanilla yogurt topped with granola and/or fresh
fruit.
- Make
your own Sausage Egg Biscuit with cheese - large refrigerated
biscuits, brown-n-serve sausage, scrambled eggs and a slice
of cheese.
- Blend
up a refreshing fruit smoothy with fresh/frozen fruit, yogurt,
milk, ice, tofu - experiment with different combinations
- they're fast and yummy!
- Instant
Oatmeal has come a long way since you and I were kids. It
is still fast, easy and VERY good for you, but now it comes
in LOTS of great yummy flavors.
TIP
TOP TOPPINGS*
Maple
syrup and powdered sugar are traditional on pancakes, waffles
and French toast, but if you're hankering for something new,
try the following:
- Applesauce
sprinkled with ground cinnamon and grated fresh nutmeg or
finely grated fresh ginger
- Fresh
or frozen raspberries pureed in a blender and strained to
remove seeds
- Fresh
or frozen blueberries (sweetened to taste) zapped briefly
in the microwave
- Chopped
fresh strawberries folded into sweetened whipped cream
- Fruit-flavored
yogurt
EGGS-TRA
SENSE*
To avoid
any problems with fresh eggs, be eggs-tra safe:
- At
the supermarket, check the expiration date on the egg carton.
Open the carton and check for broken or cracked eggs. Gently
wiggle each egg to make sure it's not stuck.
- Refrigerate
eggs in the original carton in the main compartment of the
refrigerator, not the door, which is subject to more temperature
fluctuations.
- Break
eggs just before they're needed; don't break them and pool
them ahead of time.
- Cook
eggs until yokes are firm, not runny.
- Refrigerate
leftover hard-cooked eggs, quiches, etc.
- Don't
serve dishes made with raw fresh eggs (such as traditional
Caesar salad or egg nog). Substitute pasteurized eggs instead.
* This information was taken from the April
2001 Pillsbury Classics Cookbook. |
