Please select a receipe: [ 880 Total ]
| Pancake Batter |
---------- exported from cookworks for meal-master, v7.0 title: pancake batter categories: servings: 12 title: pancake batter categories: servings: 12 .... |
[ More ] 130 Reads |
| Pancake & Waffle Toppings (Part 2) ** |
| - more toppings CINNAMON & BROWN SUGAR: In small bowl, beat together 1/2 cup softened butter, 1/2 cup powdered sugar and 1 tsp cinnamon until light and fluffy. Serve at room temperature. Makes 1 cup. STRAWBERRY TOPPING: In small saucepan, heat 10 oz jar strawberry preserves or jam. Makes 1 cup. BLUEBERRY TOPPING: In small saucepan, combine 21 oz can blueberry pie filling and 1/4 cup butter. Cook over low heat until butter is melted. Makes 2 cups. PIE FILLING TOPPINGS: Follow directions for Blueberry topping using apple, peach, cherry or whatever pie filling fruit is desired. APRICOT BUTTER: In small bowl, beat together 1/2 cup softened butter and 1/4 cup apricot preserves, until light and fluffy. Serve at room temperature. Makes 3/4 cup. HONEY BUTTER: In small bowl, beat together 1/2 cup softened butter and 1/4 cup honey, until light and fluffy. Serve at room temperature. ORANGE-HONEY BUTTER: In small bowl, combine 1/2 cup softened butter or margarine, 1/4 cup honey and 1 tsp grated orange peel. Beat at high speed until light and fluffy. Makes 3/4 cup. LOW CALORIE FRUIT TOPPING: In small saucepan, combine 3/4 cup unsweetened orange juice, 1 tbls cornstarch and 1/4 tsp cinnamon. Cook over medium heat, stirring constantly until thickened. Stir in 2 cups fresh fruit or a 16 oz can of fruit packed in unsweetened juice, drained. Recommended fruits; sliced peaches, sliced pears, pineapple chunks or blueberries. Makes 2 cups. ----- ORANGE-HONEY BUTTER: In small bowl, combine 1/2 cup softened butter or margarine, 1/4 cup honey and 1 tsp grated orange peel. Beat at high speed until light and fluffy. Makes 3/4 cup. LOW CALORIE FRUIT TOPPING: In small saucepan, combine 3/4 cup unsweetened orange juice, 1 tbls cornstarch and 1/4 tsp cinnamon. Cook over medium heat, stirring constantly until thickened. Stir in 2 cups fresh fruit or a 16 oz can of fruit packed in unsweetened juice, drained. Recommended fruits; sliced peaches, sliced pears, pineapple chunks or blueberries. Makes 2 cups. ----- .... |
[ More ] 72 Reads |
| Pancake & Waffle Toppings (Part 1) ** |
| -------------------------------PATTI VDRJ67A------------------------------- Delicious toppings Store in refrigerator BROWN SUGAR SYRUP: In medium saucepan, combine 1 cup firmly packed brown sugar and 1 cup water; bring to a boil, stirring constantly. Boil 5 minutes and remove from heat. Stir in 1 Tbls butter or margarine and 1/2 tsp maple flavoring. Makes 1 cup. ORANGE SYRUP: In small saucepan, combine 1/2 cup sugar, 1/4 cup frozen orange juice concentrate and 1/4 cup butter. Cook over low heat, stirring constantly, until sugar is dissolved. Makes 3/4 cup. APPLE CIDER SYRUP: In small saucepan, combine 2/3 cup light corn syrup with 1/3 cup frozen apple juice concentrate. Cook until heated. Makes 1 cup. SPICY CIDER SYRUP: In medium saucepan, combine 1/2 cup sugar, 1 tbls cornstarch and 1/8 tsp pumpkin pie spice; stir in 1 cup apple cider and 1 tbls lemon juice. Cook, stirring constantly, unitl mix thickens and boils for 1 minute. Remove from heat and stir in 2 tbls margarine. Makes 1-1/4 cups. HONEY 'N MAPLE SYRUP: In small saucepan, combine 1 cup maple syrup with 2 Tbls honey. cook until heated. Makes 1 cup. SPICED MAPLE SYRUP: In medium saucepan, melt 1/2 cup butter or margarine. Stir in 1 cup maple syrup, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp allspice; bring to a boil. Cook over low heat, stirring occasionally, for 5 minutes. Stir well before serving; serve immediately. Makes 1-1/2 cups. WHIPPED MAPLE SYRUP: In medium bowl, cream together 1-1/2 cups powdered sugar, 1/2 cup softened butter, 1/2 cup maple syrup and 1 egg yolk. Makes 1-3/4 cup. More on part 2. occasionally, for 5 minutes. Stir well before serving; serve immediately. Makes 1-1/2 cups. WHIPPED MAPLE SYRUP: In medium bowl, cream together 1-1/2 cups powdered sugar, 1/2 cup softened butter, 1/2 cup maple syrup and 1 egg yolk. Makes 1-3/4 cup. More on part 2. .... |
[ More ] 71 Reads |
| Pan-Sized Lemon-Blackberry Pancakes with Citr |
1 3/4 c Milk 1 3/4 c Milk .... |
[ More ] 141 Reads |
| Pain Perdu- Jr. League Centennial Cookbook |
2 eggs 1/2 cup granulated sugar 1/2 cup granulated sugar .... |
[ More ] 125 Reads |
| Pain Au Sucre(Sugar House Maple Toast) |
6 slices whole wheat or French bread Butter 1 c soft or grated maple sugar -- up to 1 1/2 cups Butter 1 c soft or grated maple sugar -- up to 1 1/2 cups .... |
[ More ] 135 Reads |
| Overnight Porridge |
1/2 c Bulgur 3 tb Oats, rolled (raw) 3 tb Oats, rolled (raw) .... |
[ More ] 137 Reads |
| Overnight French Toast* |
1 Loaf french bread -- cut into -8 thick slices and placed -in a large flat dish Combine: 5 ea Eggs -8 thick slices and placed -in a large flat dish Combine: 5 ea Eggs .... |
[ More ] 68 Reads |
| Overnight French Toast& Cinnamon Syrup |
-----TOAST----- 1 lg Egg 2 lg Egg whites 2 lg Egg whites .... |
[ More ] 135 Reads |
| Overnight French Toast * |
| 1 Loaf french bread; cut into -8 thick slices and placed -in a large flat dish ----------------------------------COMBINE---------------------------------- 5 Eggs; ----------------------------------COMBINE---------------------------------- 5 Eggs; .... |
[ More ] 71 Reads |