Baked French Pear Pancake
Nadine 2010
16 oz. canned pear slices, drained and reserve liquid
½ c. flour
½ c. brown sugar
4 eggs
2 t. vanilla
1/8 t. salt
4 T. butter
Powdered sugar
Preheat oven to 375. Grease or spray a 10” pie dish. Mix eggs, flour, sugar, vanilla and salt in a blender* to a smooth batter. Add 3 T. melted butter and ¾ c. pear juice to the batter and blend. Melt remaining 1 T. butter in the pie dish in the oven. Remove and pour batter into dish. Arrange pears in batter. Add fresh or frozen blueberries or raspberries for color.
*There is more puff with a blender than a mixer.
Bake uncovered for 30-40 minutes. Let stand for a few minutes to set. Sift powdered sugar on top.
6-8 servings
Inn for You Egg Croissants
Nadine 2010
4 large or 8 small croissants split into top and bottom halves
2 c. grated Swiss cheese
¼ c. grated Parmesan cheese
5 large eggs
1 c. skim milk
2 t. Mrs. Dash’s seasoning
½ t. salt
½ t. pepper
1/8 t. nutmeg
½.c roasted red pepper, thin slices
Preheat oven to 350. Spray a 9x13 dish.
Place bottom of croissant cut side up in the greased dish.
Sprinkle with Swiss and parmesan cheeses evenly over croissants.
In a medium bowl beat eggs, milk and seasonings.
Add peppers and blend. Pour egg mixture over the croissant bottoms. Replace tops and sprinkle with smoked paprika.
Bake 30 minutes until eggs are set and the croissants are golden brown.
Serves 4
Baked Peach French Toast
Nadine 2010
1 c. brown sugar
1/2 c. butter
2 T. water
1 29 oz. can peach slices, drained or fresh
1 loaf Portuguese bread, ¾ “slices and cut in half
5 eggs
1 1/2 c. milk
1 t. vanilla
Combine butter and brown sugar in a measuring cup and heat in the microwave until bubbly for 1-2 minutes.Add water and stir to combine.
Grease a 9X13 pan and pour mixture in the bottom.Dice peaches and layer on top.Arrange bread slices on top.Mix remaining ingredients and pour over top. Sprinkle with cinnamon.Bake @ 350 for 40 minutes.Dust with powdered sugar. Serve with blueberry sauce or maple syrup.
Serves 6
Nadine’s Impossible Zucchini Pie
Nadine 2010
Mix together:
3 c. whole milk or 2%
6 eggs, beaten
1/2 t. salt
1/2 t. Mrs. Dash seasoning-No salt added
1/2 c. Bisquick
2 c. shredded Swiss cheese
1 medium unpeeled zucchini chopped
Pour in a greased pie dish.Sprinkle with paprika. Bake at 375 for 35-45 minutes until set.Cool slightly before cutting.
Serves 6-8
Sour Cherry Coconut Coffee Cake
Nadine 2010
2 c. flour
1 1/2 t. baking powder
¼ t. salt
1 ¼ c. sugar
4 oz. unsalted butter
2/3 c. coconut, lightly toasted
½ c. milk
2 eggs
1 t. vanilla
1 20 oz can cherry or blueberry pie filling
2 t. lemon juice
½ c. sour cream
Preheat oven to 350. Grease and flour 9x13 pan. Mix flour, powder, salt and sugar. Cut in butter chunks to form a coarse meal. Remove ½ c. mixture and add coconut for the topping. Add milk, eggs, sour cream, and vanilla. Spread batter in pan. Mix pie filling with lemon juice. Spread on batter. Sprinkle topping mix over top. Bake 45 minutes until a toothpick inserted in the center comes out clean. Mix 2/3 c. powdered sugar with ¼ t. vanilla and a little milk for a creamy glaze. Drizzle over slightly cooled cake.
20 servings
Jewish Apple Cake
Nadine 2010
Mix and set aside:
3 c. tart apples peeled and coarsely chopped
2 t. cinnamon
2 t. sugar
Mix all ingredients together:
3 c. flour
2 c. sugar
1 c. oil
4 eggs
1/4 c. orange juice
3 t. baking powder
2 1/2 t. vanilla
1 t. salt
Pour half in a greased tube pan. Sprinkle all but 3/4 cup of apple mixture over top. Add remaining batter and remaining apples. Press apples lightly into cake. Bake at 350 for 1 hour or until it tests done with a toothpick.
Store tightly wrapped.