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Strawberries and Cream Pancakes 2 cups Bisquick® Original baking mix 1 cup milk 2 eggs 1 pint strawberries, sliced 1 can pressurized whipped cream Stir baking mix, milk and eggs until blended. Pour by scant 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until golden. Spoon strawberries over pancakes. Decorate with whipped cream. Melt-in-your-mouth pancakes 2 cups Bisquick 1 cup milk 1 tbsp sugar 2 tbsp lemon juice 2 tsp baking powder 2 eggs Stir all ingredients together until blended. Cook on hot griddle until edges are dry, turn; cook until golden. For best results and perfect shape, use a pastry bag or meat baster. Cinnamon French Toast 1 large egg 2 egg whites 1/4 cup skim milk 1/2 tsp vanilla extract 1/2 tsp ground cinnamon 1/8 tsp ground nutmeg 8 1-inch-thick diagonally cut slices French or Italian bread Cinnamon sugar and maple syrup In a shallow bowl, using a wire whisk or fork, beat the egg and egg whites until foamy. Add the milk, vanilla, cinnamon, and nutmeg. Beat well; set aside. Preheat oven to 200°. Lightly spray a large nonstick skillet with vegetable cooking spray; heat over medium heat. Dip 4 of the bread slices into the egg mixture, turning to coat and draining excess back into the dish. Place bread slices in prepared skillet. Cook until golden brown, turning once, about 1 to 2 minutes per side. Transfer cooked slices to a plate; keep warm in oven. Dip remaining slices in egg mixture; cook as directed. Spray skillet with cooking spray as needed. Divide French toast among serving plates and sprinkle lightly with cinnamon sugar and top with maple syrup. Serve immediately. (Variation: for puffy French toast, prepare egg mixture in a large, shallow glass dish. Add bread slices, turning to coat. Cover and refrigerate overnight. Cook and serve as directed) Juevos Rancheros 1 (8 oz) can tomato sauce 1 tsp. chili powder 1/4 tsp. ground cumin 8 eggs 1/4 tsp. ground pepper 1/4 tsp. paprika 1 cup (4 oz) shredded Cheddar cheese 4 commercial tostada shells sour cream Jalapeño pepper slices (optional) Combine tomato sauce, chili powder, and cumin in a lightly greased 9-inch quiche dish. Break eggs over sauce, arranging evenly in dish. Sprinkle with pepper and paprika. Cover and bake at 350° for 15 to 20 minutes. Sprinkle with cheese, and bake an additional 5 minutes or to desired degree of doneness. Spoon eggs onto tostada shells; top with a dollop of sour cream. Garnish with japapeño pepper slices, if desired. Mexican Omelet 3 eggs 1/2 tsp. salt 1/4 tsp. pepper 1 tbsp water 1 tbsp butter or margarine 3/4 cup (3 oz) shredded Monterey Jack cheese 2 tbsp sliced jalapeño peppers 2 tbsp salsa Combine first 4 ingredients; stir with a wire whisk just until blended. Heat a heavy 8-inch skillet over medium heat until hot enough to sizzle a drop of water. Add butter, and rotate skillet to coat bottom. Pour egg mixture into skillet; sprinkle with cheese and jalapeño peppers. As mixture starts ti cook, gently lift edges of omelet with a spatula, and tilt pan so that uncooked portion flows underneath. Fold omelet in half, and transfer to plate. Top with salsa. Waffles 1 3/4 cups all-purpose flour 1 tbsp baking powder 1/4 tsp. salt 2 egg yolks 1 3/4 cups milk 1/2 cup cooking oil 2 egg whites In a mixing bowl combine flour, baking powder, and salt. In another bow, beat egg yolks slightly. Beat in milk and oil. Add egg yolk mixture to flour mixture all at once. Stir just until combined but slightly lumpy. In a small bow beat egg whites until peaks form (tips stand straight). Gently fold beaten egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white. Do not overmix. Pour 1 to 1 /4 cups batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open during baking. Bake according to manufacturer's directions. When done, use a fork to list waffle off grid. Repeat with remaining batter. |
