Here are a few favorites which I will be including in my second
cookbook to be published soon. Try them yourself or request them for breakfast
on your next stay!
Creamy Ham & Egg Toasted Butter Cups
5 boiled eggs(divided-4 mixed & 1 garnish)
1 c. finely diced ham cubes, optional
1/3 c. finely diced mushrooms, can
1/8 c. finely chopped onions, optional
1 can cream of celery soup, undiluted
Salt & pepper to taste
8 slices of white bread or preference, fresh
Soft Butter or Smart Balance for spreading
Paprika or fresh parsley, garnish
Boil eggs, cool, and peel. Keep separate 1 egg, diced, and hold back for the
garnish on the egg cup top. Dice the last 4 eggs, ham, mushrooms, & onions.
Mix
all of the first 7 ingredients that you have chosen to include. Set aside in the
refrigerator until ready to use.
Trim the bread crusts away. Butter each slice of bread on both sides. Push
the center of each bread slice down into the bottom of the ramekin. The corner
of each bread slice will point up just over the ramekin rim.
Note: You may prepare this recipe to this point in the evening and then wait
until morning to toast buttered bread cups and for filling.
Set the ramekins on a cookie sheet and bake in a 350� for 10 min. to lightly
toast the crusts. You do not want to overcook the bread crust because it will be
returning to the oven.
Fill each toasted butter cup with the above mixture of eggs, ham(opt.),
mushrooms, onions(opt.), soup, salt & pepper.
Spoon small amounts of the extra
unmixed egg over the top of the egg cup mixture. Sprinkle with paprika or fresh
parsley for garnish.
Bake in a 350� oven for 10 more min. or until heated
through.
Makes 8-3� diameter size ramekins or use a muffin pan. Serve to the table in
the white ramekins or remove the egg cups from the muffin pan to stand up
deliciously for your presentation on the plate.
Note: You may substitute 1 c. of white sauce or a can of cream of mushroom
soup for the cream of celery soup. This recipe can be varied by using fried
chopped bacon instead of the ham. Even sprinkle grated cheddar cheese on the top
of each egg cup before the paprika is added.
Also, the recipe is very easy to accommodate for a vegetarian diet. Mix first
6 ingredients skipping over the ham. Separate amount of mixture needed per
diets. Then reduce the amount of ham needed for one egg mixture and add. (Follow
first instructions at this pt.)
Favorite Apple Dumplings
2 Granny Smith apples
2 cans crescent rolls
cinnamon
2 sticks butter
1 c. white sugar
� c. brown sugar
1 tsp. vanilla
1 mini can Sprite, Mt. Dew or 7-up
Peel & core apples. Cut each apple into 8 slices.
Open each crescent roll tube
and lay out the total of 16 triangles.
Lay all 16 apple slices individually on a
crescent roll triangle. Sprinkle a little cinnamon over all apples. Roll each
slice up in a crescent roll & seal edges. Place in a 9 x 13 greased pan.
Melt
butter in a saucepan & then add both sugars. Stir until blended. Add vanilla,
stir, and pour over crescents.
Pour the can of soda around the edges and across
the middle of pan. Sprinkle more cinnamon on top & bake at 350� for 30-40 min.
or until tops of rolls are golden brown.
Note: If a dumpling is served more as a dessert, then it tastes great to
serve warm with ice cream & sauce from bottom of pan over the top.
Note: This recipe cuts in half easily for an 8 x 8 pan.
Artichoke Ham Puffs
6 frozen puff pastry shells
� lb. mushrooms, sliced & fresh
6 T. butter, divided
3 T. flour
� t. ground mustard
� t. minced tarragon, fresh
2 c. milk
2 � c. cheddar cheese, shredded
1/8 t. ground pepper
3 c. cooked ham, cubed
1 can / 14 oz. water-packed artichoke hearts
Bake pastry shells according to pkg. directions. Saut� mushrooms in 2 T. butter
for 3-4 min. or until tender. Add the remaining butter, cook for 2-3 min. over
med. heat until melted.
Stir in the flour, mustard and tarragon until blended. Gradually add milk.
Bring to a boil, cook, and stir for 2 min. or until thickened.
Reduce heat to medium. Add cheese and pepper; cook and stir for 3-4 minutes
or until cheese is melted. Remove from the heat. Rinse, drain, pat dry, and
quarter the artichoke hearts. Stir in ham and artichokes.
Remove tops from
pastry shells, fill with ham mixture. Replace tops.
Yield: 6 servings.
Pretty Peach Soup
3 c. peaches, fresh or frozen, thawed (4 cups in a 1 lb. bag)
3 T. lemon juice
1-2 c. peach nectar (in small 5.5 oz. mini-cans)
1 c. plain yogurt
1/3 c. sugar (adjust to preference)
1 t. almond extract (may substitute vanilla)
Blend in blender or food processor.
Garnish/Raspberry Puree
Blenderize to create a puree sauce from fresh or frozen raspberries.
Drizzle a spot of raspberry puree on top & center of peach soup.
Pull sauce by
using a toothpick to make a flower design decoration in the center of the soup.
Makes 4 large servings.
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