-8-
RECIPES
APPLE NUT PANCAKES
2 tablespoons butter or margarine
Dash nutmeg
1
⁄
2
cup plus 2 tablespoons all-purpose flour
2
⁄
3
cup milk
1
1
⁄
2
teaspoons sugar
1 egg
2 teaspoons baking powder
1
⁄
2
cup peeled and finely chopped apple
1
⁄
4
teaspoon salt
2 tablespoons chopped pecans or walnuts
1
⁄
4
teaspoon cinnamon
Vegetable oil
Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder,
salt and spices in a small bowl. Combine melted butter and milk in mixing
bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring
just until combined. Fold in apple and nuts. Preheat skillet to 350°F. Brush
lightly with oil. Pour about
1
⁄
4
cup batter for each pancake. Cook until
bubbles come to the surface and the bottom is golden brown, about 2
minutes. Serve 3 warm with maple syrup for breakfast or brunch or top
with ice cream, additional nuts and caramel syrup for dessert.
CLASSIC FRENCH TOAST
1 egg, slightly beaten
1 tablespoon butter or margarine
1
⁄
3
cup milk
2 slices French bread, sliced 1-inch thick
1
⁄
4
teaspoon vanilla extract
Confectioner’s sugar
Dash nutmeg or cinnamon
Maple syrup
1
⁄
2
teaspoon confectioner’s sugar
Combine egg, milk, spice and sugar in shallow pan. Preheat skillet to 350°F.
Add butter to skillet. Dip both sides of bread quickly into egg mixture then
place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown.
Dust each piece lightly with confectioner’s sugar and serve with maple syrup.
