- 4 cups fruit
- 2/3 cup sugar
- lemon juice (optional)
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter , cut into pieces
- 2/3 cup whole milk
- lemon zest (optional)
Stir together fruit and sugar in a 4-qt heavy saucepan and let stand, stirring occasionally, until juicy, about 15 minutes. Bring to a boil over medium heat, stirring occasionally. Squeeze a bit of lemon juice inches.
Meanwhile, whisk together flour, baking powder, and salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal with some roughly pea-size butter lumps.
Stir in milk and lemon zest until just blended, then add drop onto boiling fruit. Tightly cover saucepan and reduce heat to low. Cook, undisturbed, until dumpling looks dry on top, 15 to 20 minutes. Let stand off heat, uncovered, 5 minutes before serving.
- 2 (6 ounce) jars marinated artichoke hearts
- 3 garlic cloves , minced
- 1 cup leek , chopped (white and pale green portions only, about 1 large leek)
- 1/2 cup ham , finely minced
- 1 cup swiss cheese , grated
- 1 cup parmesan cheese , grated
- 1 1/4 cups ricotta cheese
- 1/2 cup sour cream
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 teaspoon dried thyme
Preheat the oven to 375°F.
Drain the artichoke hearts, reserving the marinade.
Chop the artichoke hearts into 1/4 inch dice and set aside.
Pour about half of the reserved marinade int a skillet and heat over medium-high heat.
Add the garlic and leeks to the skillet; sautè until the leaks are tender and the marinade has reduced and thickened (about 5 minutes).
Add the chopped artichoke hearts, stir to combine well, then remove from the heat and set aside to cool.
In a medium-size bowl, combine the ham, cheeses, sour cream, eggs, salt, pepper and thyme.
Stir in the artichoke mixture.
Pour into a prepared quiche crust (#200939) and bake for about 45 minutes, or until the filling is set and knife inserted in the center comes out clean. (The filling will still "jiggle" slightly.).
Remove the quiche from the oven and serve either warm or at room temperature.
- 1 cup cooked ham (cut in strips)
- 1/3 cup red bell pepper (cut in strips)
- 1/3 cup green onion (chopped)
- 1 cup swiss cheese (shredded)
- 2 tablespoons all-purpose flour
- 2 1/3 cups half-and-half
- 3 eggs (slightly beaten)
- 1 (9 inch) pie crusts
Mix ham, bell pepper, green onion, cheese and flour; toss all ingredients lightly.
Mix half-and-half gently into eggs.
Still gently; fold ham mixture into egg mixture.
Pour this mixture into unbaked pie shell.
Bake 10 minutes at 425 degrees, and then lower heat to 325 degrees and bake 20 minutes more or till done.
- 2 eggs , yolk and white separated
- 3/4 cup white potato , cooked and mashed to form 3/4 cup unflavoured
- mashed potatoes
- 1 1/4 cups skim milk
- 1/2 teaspoon vanilla
- 1 1/3 cups flour
- 1 teaspoon cinnamon
- 2 1/2 tablespoons brown sugar
- 2 1/2 teaspoons baking powder
Orange Maple Syrup
- 3/4 cup orange juice
- 1/4 teaspoon orange zest
- 6 dried apricots , finely chopped
- 1 pinch cinnamon
- 3 tablespoons pancake syrup
- 3 tablespoons water
- 1 1/2 teaspoons Splenda sugar substitute or 1 1/2 teaspoons sugar
- 1/3 teaspoon brown sugar (optional)
For the MASHED POTATO: peel and dice two medium-small white potatoes.
Place in a medium saucepan on high heat and add enough water to cover.
Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
Mash potatoes with potato masher and enough milk to make them creamy.
For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
Stir in pancake syrup. Serve warm.
For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
Add milk and vanilla, and whisk till smooth.
Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
Fold in beaten egg whites.
On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.