Apple-Cinnamon Scones - Meghan Schwanke

APPLE-CINNAMON SCONES

1/2 c flour

1/2 c whole wheat flour

1 1/2 t baking powder

1/2 t ground cinnamon

1/3 c oil

2 egg whites

2 T apple juice

2 T sugar substitute or honey

1 small apple , peeled and cored

1 c rolled oats

skim milk

In bowl, combine flours, baking powder, and cinnamon. Stir in oil. Chop apple. Stir apple and oats into flour mixture. Add egg whites, apple juice or milk and honey or sugar substitute. Mix well. Dough will be a bit sticky.

Spray baking sheet with nonstick coating. With floured hands, pat out dough onto baking sheet into about a 7-inch circle. Cut into12 wedges,separating the wedges leaving 1/4 inch between each. Brush with milk. Bake in a 400 F oven 10-12 minutes or until golden. Serve warm. Great for breakfast with skim milk. If you like, sprinkle with cinnamon sugar before baking.

Tomato-Basil Parmesan Soup in the Crockpot (Jill Walker)

From the Recipe Shoebox.

The ingredients:
2 cans (14-ounces each) diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1  onion, finely diced
1/2 bay leaf
1 tsp. dried oregano
1 Tbs. dried basil
1/2 cup butter
1/2 cup flour (I used whole wheat)
1 cup Parmesan cheese
2 cups half and half, warmed (I used 2% milk)
1 tsp. salt
1/4 tsp. black pepper

Directions:
In a large crockpot, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil.  Cover and cook on low for 5-7  hours, until flavors are blended and vegetables are soft. 

About an hour before serving prepare a roux:  Melt butter and whisk in flour until smooth.  Slowly stir in 1 cup hot soup from the slow cooker.  Add another 3 cups soup and stir until smooth. 

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half-and-half, salt, and pepper.  Cover and cook on low for another hour until ready to serve.  Serve with fresh hot bread.   Makes about 2 quarts--6-8 servings.

Luscious Slush Punch (Jill Walker)

This punch was served at Savannah Fox's baby shower.
  
2 c white sugar (reduce to 1 c for more tart drink)
6 c water
2 (3 oz) pkgs strawberry flavored gelatin mix
1 (46 oz) can pineapple juice
2/3 c lemon juice
1 quart orange juice
2 (2 liter) bottles Sprite

In a large saucepan, combine sugar, water and gelatin.  Boil for 3 minutes.  Stir in pineapple juice, lemon juice, and orange juice.  Divide mixture in half and freeze in 2 separate containers.

When ready to serve, place frozen contents of one container in punch bowl, and stir in 1 bottle of Sprite until slushy.

Christmas Salsa - Jill Walker

1 12 oz pkg fresh cranberries, chopped
2/3 c sugar
1/2 green or red pepper
1/4 c cilantro
2 T red or yellow onion
2-3 T chopped green chilies
1/4 t salt
8 oz fresh pineapple (canned is okay too)

Chop fine. Mix & chill.

CARROT LYONNAISE - Kelly Neilsen

1 lb. carrots 1 chicken bouillon cube 1/2 c. boiling water 4 tbsp. butter 1-2 med. onion, sliced 1 tbsp. flour 1/4 tsp. salt Dash of pepper 3/4 c. water Pare carrots and slice or cut in julienne strips about 3 x 1/4 inch thick. Dissolve bouillon cube in the 1/2 cup boiling water. Add carrots and cook covered for 10-15 minutes. Don't overcook. Meanwhile, melt butter in skillet. Saute onions until done. Stir in flour, salt and pepper. Add the 3/4 cup water. Bring to boil. Add carrots and chicken stock. Bring to boil. Simmer 1 minute, stirring gently.

Mini-quiches - Trina Brumble

Ingredients

Crepes
2/3 cup all-purpose flour
1/2 teaspoon salt
3 eggs
1 cup milk

Filling (these amounts can be adjusted to taste)
1 cup shredded Cheddar cheese
3 tablespoons all-purpose flour
1/2 c chopped spinach
2/3 cup sour cream
3 eggs, lightly beaten
6 bacon strips, cooked and crumbled
OR 4 slices diced Canadian bacon
OR cooked & crumbled sausage
1/2 teaspoon salt
pepper to taste

Directions

For regular muffin cups:

1. In a bowl, whisk the flour, salt, eggs and milk until smooth. Heat a lightly greased 8-in. nonstick skillet; add 3 tablespoons of batter. Lift and tilt pan to evenly coat bottom. cook for 1-2 minutes or until top appears dry. Place in a greased muffin cup. Repeat with the remaining batter.
2. In a bowl, combine the filling ingredients. Place 1/4 cup in each crepe cup. Bake, uncovered, at 350 degrees F for 30 minutes or until eggs are completely set. Makes 12 quiches (I think!).

For mini-muffin cups:

1. In a bowl, whisk the flour, salt, eggs and milk until smooth. Spoon 1 tablespoon of batter onto a hot griddle and spread it out to 3-4" diameter with the back of the spoon. Cook for 1-2 minutes or until top appears dry. Place in a greased mini-muffin cup. Repeat with the remaining batter.
2. In a bowl, combine the filling ingredients. Fill each crepe cup 3/4 full. Bake, uncovered, at 350 degrees F for 20 minutes or until eggs are completely set. Makes 24 mini-quiches.

Herman Cake - Trina Brumble

This is a sweet sourdough coffee cake that we have for breakfast on holidays. The sourdough starter that goes around for Amish Friendship Bread works for this (or let me know if you need some starter).

Herman cake

(OK to use metal utensils while mixing the cake.)

Mix at medium speed:

2 cups Herman

½ tsp salt

2 cups flour

½ tsp baking soda

1 cup sugar

1 tsp baking powder

½ tsp cinnamon

2 eggs

1 cup walnuts

Pour into 9x13 pan, and pour topping over.

Topping

1 Tbsp flour

1 Tbsp cinnamon

½ cup brown sugar

½ cup melted butter

Pour over dough, swish through with a fork. Bake at 350 degrees for 35-40 minutes (test with a toothpick). Remove from oven, poke with a fork. Pour powdered sugar glaze over all.

Powdered sugar glaze

1 cup powdered sugar

2-3 Tbsp milk

½ tsp vanilla

Combine and mix with a wire whisk. Add milk, if needed, to make of drizzling consistency.