Prep: 15 minutesBake: 10 minutes
Ingredients
- 1-1/2 cups packaged biscuit mix
- 1 cup shredded cheddar cheese (4 ounces)
- 2 eggs
- 3/4 cup milk
- 1/4 cup maple-flavored syrup
- 5 slices bacon, crisp-cooked, drained, and crumbled
- Maple-flavored syrup (optional)
Directions
1. Preheat oven to 425 degree F. Grease and flour a 13x9x2-inch baking pan; set aside. In a medium bowl combine biscuit mix, half of the cheddar cheese, the eggs, milk, and the 1/4 cup syrup; beat until nearly smooth. Spread in prepared baking pan.2. Bake in preheated oven for 10 to 12 minutes or until toothpick inserted near center comes out clean. Sprinkle with remaining cheddar cheese and the bacon; bake for 3 minutes more. Cut into squares. If desired, serve with additional syrup.
Sweet Cheese Blintzes
Prep: 35 min.Cook: 10 min.
Ingredients
- 1 8-ounce carton mascarpone or cottage cheese
- 1 tablespoon honey
- 1 tablespoon milk
- 1/2 teaspoon finely shredded lemon peel or snipped lemon verbena
- 1/4 teaspoon anise seed, crushed
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 egg white
- 3/4 cup milk
- 1 egg yolk
- 2 teaspoons walnut oil or hazelnut oil
- 1-1/2 teaspoons granulated sugar
- 1/2 teaspoon vanilla
- Nonstick cooking spray
- 1 cup seedless green grapes, sliced
- Powdered sugar
Directions
1. For filling, in a small mixing bowl beat together mascarpone cheese, honey, the 1 tablespoon milk, shredded lemon peel or verbena, and anise seed. Cover; set aside.2. For blintzes, stir together flour and baking powder. Set aside. In a small mixing bowl beat egg white with an electric mixer on medium to high speed until soft peaks form.
3. In a large mixing bowl combine the 3/4 cup milk, egg yolk, walnut or hazelnut oil, granulated sugar, and vanilla. Beat with electric mixer until well combined. Add flour mixture; beat just until mixture is smooth. Fold in beaten egg white (texture should be that of a milk shake).
4. Spray a nonstick griddle or skillet with nonstick cooking spray. Heat over medium heat 1 to 2 minutes. For each blintz, pour about 2 tablespoons batter onto griddle. Quickly spread batter to 4- to 5-inch circle.
5. Cook blintz pancake for 20 seconds or until light brown. Gently turn with a spatula; cook second side for 15 seconds. Invert blintz pancake onto a plate lined with paper towels. Repeat with remaining batter to make 10 to 12 blintzes. (You may cook up to 3 or 4 blintzes at a time in a large skillet.) Place a dry paper towel between each layer of blintz pancakes. Cover and keep warm.
6. To serve, spoon 1 slightly rounded tablespoon of cheese mixture across pancake just below center. Fold the bottom of pancake over filling. Fold in sides, then roll up. Arrange blintzes, seam-side down, on individual dessert plates. Top with grapes. Sprinkle with powdered sugar. Serve warm or at room temperature. Makes 10 to 12 servings.
Lemon Pancakes With Fresh Berries
20 min.prep time 35 min.total time
Pancakes
2 1/3 cups all-purpose flour
1/3 cup powdered sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 cup milk
1 cup sour cream
2 Eggs
2 tablespoons Butter, melted
2 tablespoons lemon juice
1 tablespoon freshly grated lemon zest
Topping
1/2 cup red currant jelly
2 cups fresh strawberries, halved*
1 cup fresh or frozen blueberries, thawed
Directions
Combine flour, powdered sugar, baking soda and baking powder in large bowl.
Combine all remaining pancake ingredients in small bowl; mix until smooth. Stir sour cream mixture into flour mixture until well mixed (batter will be thick).
Heat lightly greased griddle or frying pan to 350°F or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter.
Meanwhile, melt jelly in 2-quart saucepan over medium-low heat (2 to 3 minutes). Remove from heat. Add strawberries and blueberries; stir gently to coat. Serve over warm pancakes.
Combine all remaining pancake ingredients in small bowl; mix until smooth. Stir sour cream mixture into flour mixture until well mixed (batter will be thick).
Heat lightly greased griddle or frying pan to 350°F or until drops of water sizzle. For each pancake, spoon 1/4 cup batter onto hot griddle; spread to form 4-inch circle. Cook until bubbles form on top (1 to 2 minutes). Turn pancakes; continue cooking until browned (1 to 2 minutes). Keep warm. Repeat with remaining batter.
Meanwhile, melt jelly in 2-quart saucepan over medium-low heat (2 to 3 minutes). Remove from heat. Add strawberries and blueberries; stir gently to coat. Serve over warm pancakes.
*Substitute 2 cups frozen strawberries, thawed.
So hard to choose, just might have to have all 3!!!
Happy Crafting...
So hard to choose, just might have to have all 3!!!
Happy Crafting...
