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Nice recipes
Crepes recipes
EASY DESSERT CREPES
1-1/2 c. flour
1 tbsp. sugar
1/2 tsp. baking powder
1/2 tsp. salt
2 c. milk
1/2 tsp. vanilla
2 eggs
2 tbsp. butter, melted
Mix flour, sugar, baking powder and salt. Stir in remaining ingredients. Beat with hand beater until smooth. Lightly butter 6-8 inch skillet (or use non-stick). Pour scant 1/4 cup of batter into preheated skillet. Immediately rotate skillet until thin film covers bottom. Cook until light brown, turn and cook other side until light brown. Stack with waxed paper between each. Keep covered. 12 crepes. --FILLINGS:--
1. Thinly spread apple sauce, sweetened strawberries, currant jelly or raspberry jam on warm crepes; roll up (be sure to fill crepes with the attractive side out). Sprinkle with powdered sugar. 2. Sprinkle sugar over frozen blackberries and thaw in covered bowl. Stir occasionally and add sugar as needed. Roll blackberries in cold crepe and top with Cool Whip. 3. 3/4 cup chilled whipped cream and 1/4 cup powdered sugar. Beat in chilled bowl until stiff. Fold in 3/4 cup sliced fresh strawberries. Spoon in about 2 tablespoons into each crepe; roll up. 2 crepes per serving. Seam side down. Sprinkle with powdered sugar.
CREPES
3 eggs
1/2 c. flour
1/2 tsp. vanilla (optional)
1 tsp. ground cinnamon (optional)
1/2 c. milk
Blend all ingredients together until thickness of thick cream. (**If not thick/thin enough add a little more flour/milk.) Heat pan and spray with no stick, then pour 1 tablespoons of vegetable oil. Pour 1/4 cup batter in pan. Slosh around in pan until thin layer of batter. Flip when brown. Serve hot with choice of jam, sour cream or whatever you prefer and top with powdered sugar and a squeeze of lime (optional)
ToP 10
| Caramel Popcorn |
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Submitted by: Tassos |
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"Great caramel popcorn for any holiday or occasion. If you like chewy popcorn, bake less."
Yields 5 quarts.
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| 1 cup butter |
| 2 cups brown sugar |
| 1/2 cup corn syrup |
| 1 teaspoon salt |
| 1/2 teaspoon baking soda |
| 1 teaspoon vanilla extract |
| 5 quarts popped popcorn | | |
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Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl. |
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In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat. |
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Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces. |
| Sugar Coated Pecans |
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Submitted by: Tassos |
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"These sweet pecans are wonderful snacks for any occasion."
Yields 1 pound.
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| 1 egg white |
| 1 tablespoon water |
| 1 pound pecan halves |
| 1 cup white sugar |
| 3/4 teaspoon salt |
| 1/2 teaspoon ground cinnamon |
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Preheat oven to 250 degrees F (120 degrees C). Grease one baking sheet. |
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In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt, and cinnamon. |
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Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet. |
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Bake at 250 degrees F (120 degrees C) for 1 hour. Stir every 15 minutes. | | | | | | | | | |
Low Fat recipes
| Baked Teriyaki Chicken |
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Submitted by: Marian Collins |
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"A much requested chicken recipe! Easy to double for a large group. Delicious!"
Yields 6 servings.
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| 1 tablespoon cornstarch |
| 1 tablespoon cold water |
| 1/2 cup white sugar |
| 1/2 cup soy sauce |
| 1/4 cup cider vinegar |
| 1 clove garlic, minced |
| 1/2 teaspoon ground ginger |
| 1/4 teaspoon ground black pepper |
| 12 skinless chicken thighs |
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In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. |
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Preheat oven to 425 degrees F (220 degrees C). |
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Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. |
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Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking. |
| Banana Crumb Muffins |
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Submitted by: Lisa Kreft |
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"The crumb topping is what makes these banana muffins stand apart from the ordinary. They're scrumptious!"
Yields 10 muffins.
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| 1 1/2 cups all-purpose flour |
| 1 teaspoon baking soda |
| 1 teaspoon baking powder |
| 1/2 teaspoon salt |
| 3 bananas, mashed |
| 3/4 cup white sugar |
| 1 eggs, lightly beaten |
| 1/3 cup butter, melted |
| 1/3 cup packed brown sugar |
| 1/8 cup all-purpose flour |
| 1/8 teaspoon ground cinnamon |
| 1 tablespoon butter |
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Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. |
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In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. |
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In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. |
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Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. | | | | | | | | |
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