1 cup all-purpose flour
3 large eggs
1 cup skim or whole milk
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.
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.
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
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
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