Batter
1 cup all-purpose flour
3 large eggs
1 cup skim or whole milk
tsp. salt
Filling
1 tbls. melted butter
1/4 cup sugar
Juice from one lemon
Place eggs and milk in blender and
blend for a few
seconds. Add flour and salt.
Blend for 30 seconds.
Add a teaspoon of butter to a small
non-stick frying
pan. Place
over medium heat. Pour 1/3 cup of batter
into the well-heated, greased pan.
Roll batter around
to cover the entire surface and
create a thin crepe-like
pancake. When dry, flip pancake
and cook underside
until lightly brown. Flip onto
waxed paper. Repeat
process until all the batter is
used, creating approximately
8 to 10 thin pancakes. Before rolling
each pancake
into a cigar shape, add a dab of
melted butter, a sprinkle
of sugar and a few drops of freshly
squeezed lemon juice.
Serves 4.
Grandma's Fudge
3/4 cup (1 stick) margarine
3 cups sugar
1 5-oz. can evaporated milk (2/3
cup)*
1 12-oz pkg. semi-sweet chocolate
chips
1 7-oz. jar marshmallow creme
1 tsp. vanilla
Optional: 1 cup chopped walnuts
Lightly grease a 13x9x2-inch pan.
Mix margarine,
sugar and milk in a heavy 3-quart
saucepan. Over
medium heat, and stirring constantly,
bring mixture
to a rolling boil. Continue to
boil 5 minutes longer
or until a candy thermometer reaches
234 F. Stir
constantly to prevent scorching.
Remove from heat.
Gradually stir in chocolate chips
until all are melted.
Add remaining ingredients, mixing
well. Pour into
lightly buttered pan. Cool at room
temperature.
Cut into squares.
*Sweetened condensed milk cannot
be substituted
for evaporated milk.
Apple Streusel Cobbler
2 21-oz. cans cans apple filling
2 large eggs
1 (14-oz.) can sweetened condensed
milk
1 cup butter or margarine, melted
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. firmly-packed light brown
sugar
1 cup unsifted all-purpose flour
1 cup cold butter or margarine
1 cup chopped walnuts
1 cup oats
Optional: Ice Cream
Preheat oven to 375. Line a buttered
9-inch square
baking pan with canned apple filling.
In medium
bowl beat eggs. Add milk, melted
butter and spices.
Mix well. This will be the basis
for a custard. Pour
over apple and flour. Cut in cold
butter until the
mixture is crumbly. Add nuts and
oats. Sprinkle
over custard. Bake 50 to 55 minutes
or until filling
and custard are set. Cool to room
temperature and
serve with ice cream if desired.
Serves 9 to 12. Any
leftover cobbler must be refrigerated.
From June 30, 1998 Soap Opera Magazine
