INGREDIENTS:
 

• 1 cup all-purpose flour

• 1/4 cup confectioners' sugar 

• 2 eggs 

• 1 cup milk

• 3 tablespoons butter, melted

• 1 teaspoon vanilla extract

• 1/4 teaspoon salt

 

 

• 6 bananas, halved lengthwise

• 1/4 cup butter

• 1/4 cup packed brown sugar

• 1/4 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg  

• 1/4 cup half-and-half cream  

• 1 1/2 cups whipped heavy cream

• 1 pinch ground cinnamon

 

 

 

 

DIRECTIONS:

 

Sift flour and powdered sugar into a mixing bowl.

Add eggs, milk, butter, vanilla, and salt.

Beat until smooth.

 

Heat a lightly greased 6 inch skillet.

Add about 3 tablespoons batter.

Tilt skillet so that batter spreads to almost cover the bottom of skillet.

Cook until lightly browned; turn and brown the other side.

Repeat process with remaining batter.

Grease skillet as needed.

 

Melt 1/4 cup butter in a large skillet.

Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg.

Stir in cream and cook until slightly thickened.

Add half of the bananas at a time to skillet.

Cook for 2 to 3 minutes, spooning sauce over them.

Remove from heat.

  

Roll a crepe around each banana half and place on serving platter.

Spoon sauce over crepes.

Top with whipped cream and a pinch of cinnamon.

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Yields - 4 servings

 

 

 

 

 

Perfect  Scrambled  Eggs

 

 

INGREDIENTS:

 

• 8 eggs

• 1 (5 ounce) can evaporated milk

• 2 tablespoons butter

• salt and pepper to taste 

 

 

 

 

DIRECTIONS:

 

In a bowl, whisk the eggs and milk until combined.

 

In a skillet, heat butter until hot.

 

Add egg mixture; cook and stir over medium-low heat until eggs are completely set.

 

Season with salt and pepper.

 

(Optional:  Sprinkle freshly chopped parsley or freshly chopped chives on top.)

 

 

 

Yields - 4 servings

 

 

 

 

 

Potato  Pancakes

 

 

INGREDIENTS:
 

• 2 eggs

• 2 tablespoons all-purpose flour 

• 1/4 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper 

• 6 medium potatoes, peeled and shredded    

• 1/2 cup finely chopped onion

• 1/4 cup vegetable oil

 

 

 

 

DIRECTIONS:

 

In a large bowl, beat together eggs, flour, baking powder, salt, and pepper.

Mix in potatoes and onion.

 

Heat oil in a large skillet over medium heat.

 

In batches, drop heaping tablespoonfuls of the potato mixture into the skillet.

Press to flatten.

Cook about 3 minutes on each side, until browned and crisp.

Drain on paper towels.

 

May be served with apple sauce.

 

 

Yields - 6 servings

 

 

 

 

 

Baked   Ham  Strata

 

 

INGREDIENTS:
 

• 9 slices bread, torn into bite size pieces

• 1/2 cup diced fresh mushrooms

• 1/2 cup chopped green bell pepper

• 16 ounces Cheddar cheese, shredded 

• 1/2 cup chopped onion

• 2 cups cubed cooked ham    

• 8 eggs

• 2 cups milk 

 

 

 

 

DIRECTIONS:

 

Grease a 9x13 inch baking dish.

Layer half of the torn bread in the bottom of the dish.

Sprinkle the mushrooms and green bell pepper evenly over the bread layer.

Sprinkle with half of the cheese.

Top with remaining bread pieces, then layer with the onion and ham.

Sprinkle with remaining cheese.

 

Whisk together eggs and milk; pour over the entire pan.

Cover with aluminum foil, and refrigerate for 12 to 24 hours.

 

 

Preheat the oven to 350 degrees.

 

Bake covered for 35 minutes.

Remove foil and bake for an additional 15 minutes, or until top is evenly brown.

 

 

Yields - 8 servings